Gamblers doth Idyl

When hiring or being hired, if they fuck you during the application they will fuck you on the job.

1 stick butter (yep a whole one)
1 c. sugar
1 egg
1 c. self-rising flour
3/4 c. milk
1 lg. can (825gm or there abouts) sliced peaches, with syrup

Melt butter in a 9 x 12 inch glass ovenproof casserole or tin. Mix together flour and sugar in a small mixing bowl, stir in milk and egg until well blended, do not beat. Pour batter mixture into melted butter in casserole, do not stir. Pour whole tin of peaches into tin and do not stir. Sprinkle plenty of cinnamon sugar over top. Bake in 180 degC oven for about 1 hour until top is golden brown. Serve hot with ice cream.

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This is a slight variation on the excellent recipe found at http://eetsmakelijk.thesserie.com/tod-man-pla-fish-cakes/

Ingredients:

A 425-500gm tin of tuna in brine

3 tbsp cornflour

1 tbsp fish sauce

1 egg

1/2 cup coriander leaves

Small red onion diced

2 tsp red curry paste

1-2 red chilis or chilli flakes

100 g beans finely sliced

peanut oil for frying

In a food processor place the fish, flour, fish sauce, egg, coriander, curry paste and chilis for few seconds or enough to get a cakey consistency. Or just mush it all together in a bowl using a bamix. Transfer then to a bowl, mix in the chopped beans and spring onion. With clean hands both damp, form rounded patties then flatten them..size is up to you. In a frying pan, with oil over medium heat, fry the patties until they turn golden brown on both sides. Place a kitchen paper on a plate and let the cakes drain on top.Serve with sweet chilli sauce or the thai sweet and sour recipe thus:

(nicked from Rick Stein at http://www.bbc.co.uk/food/recipes/database/thaifishcakeswithgre_12214.shtml)

I often omit the vegetables and make just plain sauce. It works very well either way.

For the sweet and sour cucumber sauce:
50ml/2fl oz white wine vinegar
100g/4oz caster sugar
1½tbsp water
2 tsp Thai fish sauce
50g/2oz cucumber, diced very finely
25g/1oz carrot, diced very finely
25g/1oz onion, chopped very finely
2 red bird’s eye chillies, sliced thinly
Method
1. For the sauce, gently heat the vinegar, sugar and water in a small pan until the sugar has dissolved.
2. Bring to the boil for 1 minute, then remove from the heat and leave to cool
3. Stir in the fish sauce, cucumber, carrot, onion and chillies. Pour into four small dipping saucers or ramekins and set aside.