Andy wrote:
> phil..c said...
>
>> Andy wrote:
>>> Maybe I'm amazed!
>>>
>>> What a guitarist!!!
>>>
>>> http://www.youtube.com/watch?v=1xRARmrorGU
>>>
>>> See the "related" sidebar for more of his renditions, if you haven't
>>> already.
>>>
>>> Andy
>> The Little %%$##$
>>
>> Grrrrrrrrrrrrr
>>
>> Serious talent though, I agree
>> wonder what they feed him ?
>
>
> phil..c,
>
> Heh heh heh.
>
> Obviously better grub than they feed us here at rfc! <G>
>
> Best,
>
> Andy

What you don like Rice Salads Lamb Goat
Salmon Ham Humus etc.

I know the condensed milk mayonnaise taste still lingers

(it does last though )

Ok Try this
> Ingredients
>
> Serves 2
>
> 2 x 260g chook breasts, skin on
> 30g unsalted butter
> 2 teaspoons sea salt
> 1/4 teaspoon cinnamon
> 1 shallot sliced
> 2 small fennel stalks finely sliced, and some fennel fronds
> 2 tablespoons verjuice
> 1/2 cup chook stock
> 1/3 - 1/2 cup cream
> 1 teaspoon fresh tarragon (or 1/2 teaspoon dried)
> 1 teaspoon chopped thyme
> 1/2 cup green grapes halved
> 2 tablespoons toasted almond flakes
> Method
>
> Combine the sea salt and nutmeg together and season each breast, pressing it into the skin. Heat 15g butter in a frying pan and when hot, add the breasts, turning occasionally for about 7-8 minutes.
>
> Remove from the pan and place in an oven previously heated to 180C for a couple of minutes, (3-6 mins depending on the thickness of the breasts), remove and allow to rest..
>
> Meanwhile, in a clean pan, melt the remainder of the butter and sauté the shallot and the fennel and continue to cook until just soft. Deglaze with verjuice and cook for a minute or two. Add the stock and continue to reduce by a quarter, add the cream (up to half a cup). Stir to combine and reduce a little further. Taste for seasoning and add the tarragon and cook a little more. Then add thyme, and the fennel fronds and swirl together.
>
> Carve each breast into thick slices and place on the plates. Add the grapes to the sauce and pour over the breasts. Top with toasted almond flakes and serve.

source from my favourite recipe spot
> http://www.abc.net.au/tv/cookandchef/default.htm