Monday Munchies - Chorizo Penne

Ingredients

• 350g dried penne (fresh is better)
• 250g chorizo sausage (cooking chorizo if you can get it)
• 1 tablespoon olive oil
• 2 shallots, peeled and finely chopped (onions will do)
• 1 tablespoon of picked thyme leaves
• 2 tablespoons sherry vinegar
• 125ml whipping cream (or you can use Crème fraiche)

Preparation

1. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions (between 4 and 15 minutes depending on if it is fresh or dried).
2. Slice the chorizo diagonally into thin slices, no thicker than 0.5cm. Heat the oil in a non-stick pan, add the shallots and cook over a medium heat for 2 minutes to soften. Add the chorizo and cook over a high heat for 2 minutes until it begins to release oil. 
3. Add the sherry vinegar and cook for 1 minute over a high heat, stirring to deglaze the pan. Add the cream and thyme leaves, bring to the boil while stirring and remove from the heat. Season with crushed sea salt and freshly ground black pepper.
4. To serve, drain the penne, toss with the chorizo cream and arrange in serving bowls. Finish with shaved parmesan and rocket.

Friday Fun - Bollocks

Bollocks is a word of Anglo-Saxon origin, meaning "testicles". The word is often used figuratively in British English, as a noun to mean "nonsense", an expletive following a minor accident or misfortune, or an adjective to mean "poor quality" or "useless". Similarly, the common phrases "Bollocks to this!" or "That's a load of old bollocks " generally indicate contempt for a certain task, subject or opinion. Conversely, the word also figures in idiomatic phrases such as "the dog's bollocks" and "top bollock(s)", which usually refer to something which is admired, approved of or well-respected.

And just to help every one here is a small clip of it in use.

Tuesday Tech - Documentation: a Vital Business Tool

Having been a small business owner and interactive director in other businesses, there are hundreds of tasks I perform on a daily or weekly basis that only I know how to do. Some of them are mundane technical tasks, while others require higher-level thought processes. Some might see this as job security, but I know it's a liability.

In an absolute worst-case scenario, you could die or become disabled. More likely, you'll be sick from time to time, and you'd probably like to be able to take a vacation every now and then without your mobile phone ringing nonstop.

When I realized the number of tasks no one else could perform where I worked, I decided to start documenting as many procedures as I could. Below is a general overview of how I began to document the day-to-day procedures.

Passwords

One of the most important pieces of information to document is your passwords. There are lots of ways to manage passwords, but the key is to not be the only person that knows them. Make sure you have passwords stored in a secure place, and that a colleague has access to them in the case of an emergency.

Procedures

I've been documenting procedures using share point. I created a folder titled "Processes and Procedures" and shared it with our entire team. In it, I've created about a dozen documents (so far) that walk through how to perform different tasks in detail.

If you really think about every step in a process, even the simple procedures we take for granted can seem fairly complicated. For instance, one of the processes I have documented is the purchase or renewal of an SSL certificate. At first, it sounds relatively simple, but the procedure is actually quite complex.

What to Include

When documenting procedures, avoid vague commands and instead include step-by-step instructions. Use bulleted lists, and add screenshots or, if you have time, video of the actual procedure. The more detailed, the better. You want enough information so that anyone can pick up the instructions and complete the tasks successfully.

Keep Documents Updated

Once you have most, if not all, procedures documented, make sure you keep them updated. Passwords change fairly regularly, and web services are constantly changing their user interfaces, so documentation can become out of date quickly. It's of no use if it's inaccurate, so be sure to update your documents as soon as you notice any changes.

Peace of Mind

I've barely scratched the surface with documenting all the procedures here, but I already feel so much better. Knowing that a colleague can easily step up in an emergency and take over with little or no instruction makes me feel so much better about being out of the office for an extended period of time -- whether it's a planned vacation or an unplanned emergency.

One More Benefit A positive side benefit to documenting your procedures now is that if you hire a person to perform some of these tasks (perhaps to free up some of your time), you'll have a detailed manual. They may still need some additional training, but you'll be off to a great start!

Monday Munchies - Chicken Karhai

Recipe Details

Serves 6

Make sure you have everything prepared

Ingredients

• 12 skinned boneless chicken thighs
• 1 tsp salt
• 1 tsp ground turmeric
• 4 tbls vegatable oil
• 2 whole dried chillies
• 1 tsp black mustard seeds
• ½ tsp whole fennel seeds
• 2 tsp dhana jeera (Dhana jeera is a mixture of ground coriander and ground cumin so you can mix your own.)
• ½ tsp garam masala
• 1 ½ tsp chilli powder
• 2 ½ cm piece fresh root ginger, peeled and grated
• 1 medium onion, sliced
• 2 green peppers deseeded and cut into large cubes
• 100ml water
• 1 tsp malt vinegar
• ½ tsp tomato puree
• ½ tsp sugar
• 225g tomatoes roughly chopped
• coriander to garnish

Preparation

1. Rub the chicken with salt and turmeric and leave to stand.
2. Heat the oil in a large shallow pan and add the dried chillies.  As the chillies begin to darken add the chicken and cook for 10 minutes or until golden.  Remove the chicken from the pan and set it aside.
3. Add the mustard seeds to the hot oil.  As soon as they begin to pop add the fennel seeds, dhana jeera, garam massala, chilli powder and root ginger.  Mix thoroughly and fry for 2 minutes or until they are cooked and the oil begins to separate.  Remove and discard the dried chillies.
4. Add the onion and peppers to the pan and cook for a further 2 minutes.  Return the chicken to the pan.  Add the water, vinegar, tomato puree and sugar.  Cover and cook slowly for 20 minutes or until the juices run clear when the chicken is pierced with a knife.
5. Remove the lid, add the chopped tomatoes and cook over a high heat for 3 – 5 minutes until most of the liquid has evaporated and a rich sauce is left.  Garnish with the coriander and serve sizzling hot.

Friday Fun - Bookmans Does Book Dominoes

Ok so this is an advert for a book store, but it is well done.

Monday Munchies - Parma wrapped blue cheese chicken pockets with roasted asparagus

Ingredients

• 4 x 100g (4oz) skinless chicken breast fillets
• 100g (4oz) blue cheese, cut into 4 even-sized pieces (such as Dolcelatte, Cashel Blue or Stilton)
• 12 fresh sage leaves
• 8 slices Parma ham
• 2 tbsp olive oil
• 550g (1 1/4lb) asparagus spears, trimmed
• Maldon sea salt and freshly ground black pepper

Preparation

Preheat the oven to 180C (350F), Gas mark 4. Starting at the thick side of each chicken fillet, cut a deep horizontal pocket into each breast. Stuff with a piece of the blue cheese. Lay three sage leaves on top of each breast; then wrap each one in two slices of the Parma ham. Tie with cotton string to secure and season to taste.

Heat half the oil in a large ovenproof frying pan and fry the chicken parcels for 1-2 minutes on each side until just sealed.

Meanwhile, toss the asparagus spears in the remaining oil. Scatter around the chicken parcels and roast for 8-10 minutes until the chicken pockets and asparagus spears are until cooked through and tender. Arrange on warmed plates to serve.

30 Days Of Me - The End

Well that is over I hope any one has read it enjoyed it.

That took most of my spare time for over a month.

I did feel the ending was a bit of a let down.

Unlike some others, I will try to post a few things a week :)

Monday Munchies	-->	where I put up a recipe or two
Friday Fun	-->	Just a little bit of fun
Weekend NSFW	-->	Well it is not suitable for work so I will not put it out on a non work day
Tuesday Tech	-->	techical news etc

#Show2All