“Highway to the Danger Zone! Danger Zone!
Right into the Danger Zone! Danger Zone!”
I’d never seen Top Gun before and it was an awesome way to do it. My friend suggested going to see Top Gun outside during summer but sadly the event was sold out. Luckily another friend had the opportunity in September at a club she was a member of to do a very similar thing.
This club was so grand, swanky, amazing and huge. Part of me felt like I didn’t belong while the other part embraced it with open arms. The club has everything – swimming pools, sports club, restaurant, bar, lawns, fields, a tiny bridge going over a stream and acres and acres of land. Top Gun was set up in one of the fields. With the ticket came a free glass of wine, pop corn, nachos and a hot dog (I’m not a huge fan of hot dogs but this one was ok).
The film wasn’t too bad. The soundtrack was great and I had the lyrics from above in my head for a few days afterwards. My favourite character had to be Goose. He made the film. I vote more Goose and less Tom Cruise being half naked!
After the film, we had another drink at the bar, discussed the film at great lengths and went home.
We were so lucky it didn’t rain and the day was pleasant. Phew!
Food, Glorious Food – This meal is tasty and lush (great word lush!)
This comes from the Italian Welsh woman from Channel 4 on top 10 Italian dishes in the UK. It has been slightly FADHoppered. This was also first time we cooked with non-ready made polenta which was fun.
Prep Time: 20 minutes
Cooking Time: 30 minutes
4 sausages, skin removed
Large handful freshly grated Parmesan cheese
1 clove garlic, peeled and finely chopped
1 medium egg, preferably free-range or organic
Small handful of chopped parsley
1/2 teaspoon ground fennel seeds
Good pinch teaspoon fine salt
Pinch freshly ground black pepper
1/2 tablespoon olive oil
100g fast cooking polenta
Knob of butter
400mls of cold water
1 handfull of grated parmesan cheese
1 red peppers, deseeded and roughly chopped
1 medium vine tomatoe, halved
5-6 garlic cloves, peeled
1 red chilli, stalk chopped off, halved lengthways
A few sprigs of thyme
Preheat oven to 180C.
In a roasting tray place all the veggies for your sauce.
Season with salt and pepper and drizzle with oil.
Roast for 15-20mins or until roasted.
Season and taste
Put all the ingredients, apart from the oil, in a large bowl.
Mix together with your hands.
Shape into small meatballs.
Heat the oil in a frying pan over a medium heat.
Cook the meatballs for about 10 minutes, turning regularly until browned all over and cooked through.
Put polenta, butter and cold water into a pan
Bring to boil, constantly whisking/stirring to ensure no lumps form.
Turn down to simmer and keep cooking for another minute, adding the parmesan and seasoning.