Two pieces of bread with something tasty between the two. Have you thought of the philosophy that governs the existence of the sandwich? I thought not. Let’s take the cheese sandwich as an example – two plain, white pieces of bread with a slice of cheddar cheese. A nice simple point of reference. Do we place the cheese in the sandwich to flavor the bread or do we use the bread to dilute the strong flavor of the cheese? This can count for almost any ingredient – sandwich ingredients are almost always more flavorful than the bread. So which is it? Do we eat the sandwich for the bread or for the filling?

Philisophically burped out by Uncle Sushi

Today I decided to try something new…last night we had dinner guests and there were lots of left overs. You know what it’s like, there’s always too much food to feed the guests on the night, but always too little to make a complete meal from for the next day…So you end up mixing and matching odd combinations of things that you wouldn’t dream of eating together normally.
Like chicken with fish…when is it suddenly okay to be mixing the two? It makes an odd taste really.

Well, we had a roast chicken with mash potatoes, and various other vegetables done in various other ways…and yorkshire puddings with gravy.

The next day instead of just re-heating stuff I took the yorkshire puddings and filled them with icecream, leaving them in the freezer for a while to harden. I decorated the tops with left over soggy broccoli-just to give them some colour.

Then I took the chicken carcass and de-boned it, keeping the bones and throwing away the meat. I put the bones in a casserole dish full of milk and let it boil continuously for nearly an hour in the oven. Then I added the left over mash potato and stirred in some noodles for extra texture.

Last but not least, I took the flowers that the guests had brought for us (that were now looking a bit droopy in their vase by the window sill) dipped them in batter, and deep fried them along with the left-over leaks. They were very crunchy and went well with cranberry sauce.

So there you go folks! No need to be boring in the kitchen when it concerns surplus food from the night before.

After all, we managed to concoct a dish of carb-and-bone-stew, with deepfried unforseen vegetables accompanied with delicious cranberry sauce. This was followed by desert A la broccoli de la creme de la creme. One could have completed the meal by following this by coffee and liquer, but my dining guests seemed to have had enough when the dessert arrived.

Bon Appetite!
Chef de Probable Sushi

This is a fairly simple dish to make. I like to call it apple surprise, because the surprise is that there are no apples in it.

Ingredients needed:

1 succulent wild chicken (no innards)
3 ripened tomatoes
2 abhorrent rotten aubergines
5 table spoons of lemon juice
3 tsps of chili
3 tsps of curry powder
a dash of salt
a dash of pepper
4 shots of sambuca
1 bacon sandwich

Stuffing: 2 kgs of salt, 3dl creme fraiche, anchovies and walnuts.

Instructions:
*Pre-heat the oven to 220*c.
*Wash the vegtables, then, after cutting them into halves, chuck them in a blender along with the lemon juice and the various spices.
*Once this has been made into a paste (you may need to add a little water while you are blending to get things going) then rub the paste all over the wild chicken’s belly and wings.
*Mix the stuffing together and stuff the carcass.
*Have the shots of sambuca.
*Stick the chicken in the oven in a fireproof dish and cook for 2 hours.

Tips
*Potatoes are good as a side dish.
*You do not need to wait for the chicken to be golden brown to know that it is ready-you will smell the rotten aubergines before then.
*If you are having extra special guests over for dinner and you wish the stuffing to curdle, i suggest adding vinegar.
*Once the shots of sambuca have kicked in you wont really give a shit about what the guests think anyway, and also it will have significantly reduced your own appetite.
-if you do get hungry, then that is what the bacon sandwich is for.

Bon Appetite!
Master chef Probable Sushi.

Starter:

* Spiteful Spider Soup,

 comes served with garlic gremlin bread

Main Course:

a choice of either:

* Barbequed Pixie Brains, 

with screaming starfish salad.

or

(our vegetarian option)

Magic Mushroom Stroganoff 

served on a bed of rice.

Desserts:

Star-bellied Sneetch Cakes

or

pixies in puff pastry.

(This menu includes tea, coffee and/or liquers.)

Probably created for your palate by: Probable Sushi