This one requires some prior preparation, so we suggest that you prepare this one weekend day when not on call, and really really bored of revising!

Ingredients:

• 500g/ 1lb of chicken thighs/breasts/drumsticks/mixed
• 1 1/2 cups of olive oil
• 3/4 cups of soy sauce
• 1/4 cup of Worcestershire sauce
• 2 tablespoons of dry mustard
• 2 teaspons of salt
• 1/2 cup of Jack Daniel’s whiskey® (or we used Masala wine, same quantity)
• 1 tablespoon of black pepper (we prefer freshly ground)
• 1/2 cup of wine vinegar (red or white, we prefer white for this recipe)
• Zest of 1 lemon
• 1/3 cup of lemon juice/juice of 1 lemon
• 1 1/2 teaspoons of parsley
• 3 clove of minced garlic or 2 teaspoons of pre-chopped garlic.

Method:

1. Mix all the marinade ingredients well in a large bowl or in a flat tupperware box.
2. Butterfly the chicken breasts and lightly score on one side.  For thighs/drumsticks, poke the knife into them a few times, all the way through to bone, or out the other side, to let the marinade in.
3. Thoroughly coat the chicken in the chicken marinade.
4. Marinate for at least 4 hours.
5. BBQ over a medium heat, or stick in the oven for about 45 minutes on 180 degrees C or equivalent.  Remember to always check that your food is properly cooked before eating it!!
6. Enjoy with green salad, or potato salad!

This gem of a website contains some very useful presentations buried on the learning link, found in the top of the toolbar.

Written by some South Coast trainees, the presentations are not only useful for revision, but they also very kindly seem to have made them available to help others who need to write a presentation at short notice.

Very kind!

GasLog - The Anaesthetist’s Toolbox

For an easy summer evening repast, try the following (for 4 people, but obviously can be divided up for smaller numbers):

You will need:

• 1 ready roasted chicken from your local supermarket
• 1 pack cherry tomatoes
• 1 round lettuce (or 2 icebergs)
• 1/3 cucumber
• 1 bunch spring onions
• 1 red pepper
• 1 loaf french bread (baguette)
• 1 bottle balsamic vinegar
• 1 bottle extra virgin olive oil
• Coleman’s English Mustard powder, or mustard (powder is better)
• Salt
• Pepper
• Clove of garlic or jar of Easy Garlic (Very Lazy Garlic from The English Provender Company, for example)
• Granulated sugar or caster sugar
• 1 cook’s knife
• 1 salad bowl
• Small jam jar or jug or a glass (for making salad dressing)
• Chopping board
• Serving utensils
• Plate, knife, fork

Now follow the instructions below:

1. Deskin the chicken and tear the meat off the carcass.  Make sure to get as much of the meat as possible off.
2. Wash tomatoes and slice them in half.  You may only need 2/3 of the pack, depending on how much you like the tomatoes and how hungry you and your guests are.
3. Split the leaves off the lettuce, wash and dry (if you have a salad spinner, great, otherwise, toss them in a decent size colander).
4. Wash and slice cucumber about 2-3mm thick (or bigger if that’s what you want!).  Now cut the slices in half down the middle.
5. Wash spring onions and slice.
6. Wash and de-seed the pepper.  Cut into strips about 5mm wide, and then cut these into thirds.
7. Set the baguette aside.
8. Make salad dressing as follows: 
   • In a glass, put 1 teaspoon of English mustard, or English mustard powder.
   •  Add black pepper, about 1/3 teaspoon. 
   • Add several pinches of salt (watch your Na intake though!). 
   • Add 1 crushed clove of garlic, or 1/2 teaspoon lazy garlic.
   • Add about 30ml (2 tablespoons) of balsamic vinegar.
   • Add about 90ml (4 tablespoons) Extra Virgin Olive Oil.
   • Add 1/2 teaspoon of sugar
   • Mix vigorously.
9. Mix all ingredients except dressing in salad bowl (use your hands, it’s easier, honestly).
10. Serve salad with bread (to be torn into hunks) and dressing on the side.

For an optional extra, you can make a simple potato salad, by taking some small potatoes, cutting them in half, boiling them, then running cold water over them, put them in a bowl, dollop several spoonfuls of mayonnaise on top, add some black pepper +/- chives, mix it up and put on the table.

Drink ice cold white wine, or, if revising after eating, some elderflower cordial (if feeling particularly “English Country Garden”) or apple juice.

Enjoy!

EI have been asked to contribute to a book on Pain Management.  As ever you can expect us to use the same care and attention to detail that you’ve seen on this website!

Watch this space…

Our tutor was an Ex-policeman.

Apparently the Police have OSCEs as well, but they call them OSPREs!

Fancy that!