On the player was Miles Davis' underrated and quite wonderful 1986 effort Tutu that finds Jazz's greatest artist duet-ting on his trumpet with numerous overdubbed instruments including drum machines and other, at the time, modern instruments. However, unlike some 1980s efforts by other great artists to embrace contemporary fashions Davis' effort hasn't dated and still sounds fresh today.
It genuinely was the first full game of cricket the following day and I needed to cook something quick and easy to give me some energy. I settled on a stuffed pepper recipe. The ingredients used were:
One Yellow Pepper, de-seeded with the top removed.
One Clove of Garlic, peeled, topped, tailed and cut finely.
A tablespoon of Smoked Paprika.
A tablespoon of Onion Salt.
Three Fresh Basil Leaves.
Six Spring Onions, topped, tailed and sliced thinly.
Three Fresh Tomatoes cut into cubes.
Eight Ounces of Quinoa.
A tin of Butter Beans.
The method to make this recipe is:
1. Line a Le Cresceut or Sauce Pan with Olive Oil. Add the Pepper, Garlic, Paprika and Onion Salt.
2. Warm through with the lid on the pan or Le Cresceut on a medium heat for ten minutes turning the Pepper regularly to make sure each side is done properly.
3. Add the Tomato, Basil, Spring Onions and stew on a medium to low heat for a further twenty minutes stirring regularly.
4. In the meantime boil the Quinoa in a separate saucepan of boiling water for twenty minutes.
5. Drain the Quinoa with a sieve and add to the ingredients in the Le Cresceut or Sauce pan with the Butter Beans.
6. Warm through for five minutes and serve.
There's lots of fantastic protein in this recipe with the Quinoa and Butterbeans while the herb and spices give the whole recipe a real kick and make it a meal of goodness and eclectic flavours. It certainly gave me some energy to take five wickets in the cricket match the following day and help our team win in a match where every team member contributed something positive.
