Tuesday, 29 November 2011

Hangover Cure - Rice, Eggs and Chili

I can suffer from crippling hangovers.  Crying, vomiting, doom and gloom hangovers where even lying in bed next to a bucket is more than I can cope with.
‘I suffer’, as if its an affliction I have no control over…. I just drink too much.

These tsunamis of hangovers are an entirely different kettle of fish to the more common feeling a bit rough, eating a shed load of junk and functioning on a considerably lower IQ than usual.  Unless you’re at work, these ones are alright. Controversially, I might even say that I slightly enjoy them. Having a fair amount of nervous energy, I often feel obliged to achieve stuff;  clean the flat, go on outings with friends, rearrange furniture or cook some fantastically elaborate new recipe.  All fine and dandy, but sometimes you just want to slow down and do nothing without feeling guilty you’re wasting the weekend.  
That’s where the milder hangover comes in.  You’re a bit sedated but not incapacitated.  Saturday morning (and Sunday come to think of it) I woke up feeling toxic with an insatiable appetite something strong, spicy and salty.  Even when fighting fit I don’t subscribe to bland breakfasts of muesli, dry toast or heaven forbid, nothing.  
The breakfast I made was dead quick compared to assembling a fry-up and didn’t require me shuffling to the shops for ingredients while avoiding eye-contact and taking 10 minutes to make 50p out of two 20ps and a 10p.

I always have chillies and garlic and usually have eggs. In the fridge was half a can of leaf spinach and left over basmati rice.  Fried eggs and rice are quite common for breakfast in China and Japan, and there are a fair few Mexican variants as well.  Shakshuka is middle-eastern dish where eggs are poached in spicy tomato and pepper sauce.  A hearty brunch indeed.  
My bastard mash-up of a breakfast only took a few minutes.  The rice was comforting but still had a smack-you-in-the-face kick of chilli.  Nearly healthy were it not for all the oil.   The runny yolk gave a beautiful richness and anyone who has never put Tabasco on their eggs, just do it.  Resolve downed in one and taste-buds well woken up. As if tequila never existed. 

Rice and Eggs – serves 1 greedy person

2 cloves garlic crushed
½-1 fresh green chili chopped finely
½ teaspoon ground cumin
1 red onion sliced thinly in half moons
half a can chopped spinach with liquid squeezed out
cup full of cooked basmati rice
olive oil
1 egg
Tasbasco to taste
Salt and pepper

1)     Put a generous glug of olive oil (about 3 tablespoons) in a heavy based frying pan on a high heat and add the sliced onions.  Keep moving them around with a spoon until they are translucent and slightly caramalised on the edges. Should take around 5 minutes

2)     Add the crushed garlic and chillies stir for about 30 seconds and add the chopped spinach and cumin.

3)     Stir in the cooked rice and again keep stirring.  It will stick to the pan put if it starts to burn add a splash more oil and turn the heat down a little bit.  Check salt and pepper.

4)     Heat another frying pan with another big glug of oil on a medium to high heat and crack the egg into it.  As its starts to turn opaque white use a spoon to ladle some of the hot oil from around the egg onto it so as to ‘seal’ and cook the top.  Using a spatula gently lift the edges of the egg until the whole thing slides around the pan easily and then lift it using the spatula and turn it over. 

5)     After about 10-15 seconds serve the egg over the rice, breaking the yolk so it runs. Sprinkle a few drops of Tabasco.  

6)     If you’re me and a bit weird, decide you want Caesar dressing as well cause Caesar dressing tastes good on everything.

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