Feeds

Post-pub nosh deathmatch: Mealy pudding v migas

Hispano-Caledonian full-fat fryfest

SANS - Survey on application security programs

Following a long winter hibernation burning the fat reserves gained from a generous serving of Dutch delicacy kapsalon, our Special Projects Bureau post-pub nosh team has emerged blinking into the spring sunshine to bring you a further selection of quality international cuisine designed to soak up the excesses of a night on the town.

Brace your arteries and prepare your cholesterol to repel boarders, then, against a veritable fryfest of Scottish dish mealy pudding versus Spanish contender migas.

First up to the chopping board is mealy pudding (or mealie pudding, if you prefer). This rustic Jock mélange of beef suet*, oats and onion is probably best known as a vital part of the heart-attack-inducing Celtic solidarity full Irish breakfast, where it takes the form of a sausage fried in slices à la black pudding. In this cordon bleu scenario it's known as "white pudding", since it's just as deadly as its black cousin, but merely lacking the input of a pig that's had its throat cut and blood put to the service of frying-pan-wielding human carnivores.

Our mealy pudding recipe, though, gets right back to basics. No sausage skins or spices here, just half a pound of oats, the same amount of suet, and a couple of medium sized onions, finely chopped - all of which is crammed into some cheesecloth and boiled to within an inch (0.1814 linguine) of its life.

Suet, oats and onion - mealy pudding ingredients

You'll also need a teaspoon of salt and a sprinkle of black pepper, if you fancy it, and if the latter exotic bourgeois spice isn't too softy southerner for you. Here's how to proceed, in our now traditional handy cut-out-and-keep guide format:

Illustrated stages of how to make mealy pudding

Simple as that. We'll come back to the mealy pudding later, when it's presented to our gourmet judging panel to see how it measures up to our second offering - migas.

Migas (literally "crumbs"), is a popular Spanish dish based on slightly stale bread thrown together with other Iberian staples. It's traditionally a budget nosh-up for cash-strapped shepherds, hence its full name migas de pastor.

It really is best not to ask a Spaniard what the 100 per cent authentic ingredients of migas might be, since world+dog – and indeed their grandmother – are convinced their recipe is the only true path to bread-based calorific enlightenment.

In our case, we relied on my old mucker Juanjo, owner of Bar Almanzor, in my local town of El Barco de Avila, to point us in the right direction. According to him, this is what you need to make migas:

Panceta, chorizo, pepper, garlic and bread - the basic ingredients of migas

Here we have panceta (raw, thick-cut streaky bacon, not to be confused with Italian pretender pancetta), raw chorizo, some sweet green peppers, garlic and bread. Add to your list two or three teaspoons of sweet paprika, plus some raisins or sultanas to further sweeten the mix, and you're good to go.

The proportion of the above ingredients is a matter of taste. The basic plan, according to Juanjo, is to make sure there's plenty of bread, and take it from there.

The bread is by far the most critical ingredient. You'll need a decent unsliced loaf, which has been standing for a day or two, and allowed to go a tad stale.

Not too stale, though. Getting the right moisture content is a bit of an art, and if you think your bread's too dry, try sticking it in a plastic bag and lightly sprinkling it with water after you've chopped it into cubes, as per the first step of our photo guide:

Step-by-step guide to how to make migas

Next page: Migas part two...

3 Big data security analytics techniques

Next page: Bootnotes

More from The Register

next story
Most Americans doubt Big Bang, not too sure about evolution, climate change – survey
Science no match for religion, politics, business interests
KILLER SPONGES menacing California coastline
Surfers are safe, crustaceans less so
Discovery time for 200m WONDER MATERIALS shaved from 4 MILLENNIA... to 4 years
Alloy, Alloy: Boffins in speed-classification breakthrough
LOHAN and the amazing technicolor spaceplane
Our Vulture 2 livery is wrapped, and it's les noix du mutt
Liftoff! SpaceX Falcon 9 lifts Dragon on third resupply mission to ISS
SpaceX snaps smartly into one-second launch window
STEALTHY NANOROBOTS dress up as viruses, prepare to sneak into YOUR BODY
Cloaking techniques nicked from viruses tackle roadblocks on way to medical frontier
Opportunity selfie: Martian winds have given the spunky ol' rover a spring cleaning
Power levels up 70 per cent as the rover keeps on truckin'
prev story

Whitepapers

Mobile application security study
Download this report to see the alarming realities regarding the sheer number of applications vulnerable to attack, as well as the most common and easily addressable vulnerability errors.
3 Big data security analytics techniques
Applying these Big Data security analytics techniques can help you make your business safer by detecting attacks early, before significant damage is done.
The benefits of software based PBX
Why you should break free from your proprietary PBX and how to leverage your existing server hardware.
Securing web applications made simple and scalable
In this whitepaper learn how automated security testing can provide a simple and scalable way to protect your web applications.
Combat fraud and increase customer satisfaction
Based on their experience using HP ArcSight Enterprise Security Manager for IT security operations, Finansbank moved to HP ArcSight ESM for fraud management.