Popular Post Xela Posted July 13, 2019 Popular Post Share Posted July 13, 2019 After 5 lunchtime pints I'm having a Dominos pizza Eff you all! 2 3 Link to comment Share on other sites More sharing options...
peterms Posted July 13, 2019 Share Posted July 13, 2019 1 minute ago, Xela said: I'm having a Dominos pizza Reported. Link to comment Share on other sites More sharing options...
Xela Posted July 13, 2019 Share Posted July 13, 2019 4 minutes ago, peterms said: Reported. I'm happy to accept any punishment. Link to comment Share on other sites More sharing options...
ferguson1 Posted July 14, 2019 Share Posted July 14, 2019 (edited) 16 hours ago, Xela said: I'm happy to accept any punishment. Your next toilet visit will be punishment enough mate! Edited July 14, 2019 by ferguson1 1 Link to comment Share on other sites More sharing options...
Ingram85 Posted July 14, 2019 Share Posted July 14, 2019 Lidl Deluxe Ham and Dijon Mustard crisps. Beautiful. Absolutely beautiful. Link to comment Share on other sites More sharing options...
maqroll Posted July 15, 2019 Share Posted July 15, 2019 (edited) I've been buying Kumatoes lately and they are superior to regular cherry or grape tomatoes in every way. Sweeter and less acidic and really useful as a quick topping for pasta. I fried up a diced clove of garlic in olive oil and butter, got the pan real hot and then poured a little Riesling in there and threw in some sliced Kumatoes. Tossed some cooked penne in the pan. Chili flakes, salt, fresh ground black pepper, grated Parmesan with a few leaves of fresh basil...glass of Oregon Pinot Gris, and I'm golden. Edited July 15, 2019 by maqroll 1 Link to comment Share on other sites More sharing options...
Tayls Posted July 15, 2019 Share Posted July 15, 2019 On 13/07/2019 at 19:35, peterms said: Cheapskate corner: found some Cajun smoked chicken at half price as the farmer's market was winding down, had a 22p celeriac to make remoulade, and some homegrown potatoes, tomatoes, and salad leaves. Damn that looks good. How did you go about making the remoulade? Looks incredible. Link to comment Share on other sites More sharing options...
peterms Posted July 15, 2019 Share Posted July 15, 2019 13 minutes ago, Tayls said: Damn that looks good. How did you go about making the remoulade? Looks incredible. Its really easy. Grate the celeriac, then mix in some mustard (Dijon is what I use) and mayonnaise, bit of salt and pepper, maybe some chopped chives or parsley if you have them handy. A bit of lemon juice helps stop the celeriac discolouring, but it's not needed if you dress it immediately. Nigel Slater has a more upmarket version. Quote ...THE RECIPE Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham. THE TRICK Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don't attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped. THE TWIST Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche... Link to comment Share on other sites More sharing options...
Tayls Posted July 15, 2019 Share Posted July 15, 2019 7 minutes ago, peterms said: Its really easy. Grate the celeriac, then mix in some mustard (Dijon is what I use) and mayonnaise, bit of salt and pepper, maybe some chopped chives or parsley if you have them handy. A bit of lemon juice helps stop the celeriac discolouring, but it's not needed if you dress it immediately. Nigel Slater has a more upmarket version. Cheers, will give that a go. I reckon that would go great on a burger! Link to comment Share on other sites More sharing options...
AvfcRigo82 Posted July 15, 2019 Share Posted July 15, 2019 Fancied a change this evening.. Pizza, but Chi town Pepperoni stuffed crust. Don't want to rip the arse out of the Adsa CYO. Link to comment Share on other sites More sharing options...
villa4europe Posted July 16, 2019 Share Posted July 16, 2019 On 17/06/2019 at 21:58, peterms said: Adaptation of an Ottolenghi recipe....snip so I took this and ran with it... fried up some chicken with courgette (not a fan of aubergine, am a fan of meat) halved some cherry tomatoes and put them in, cooked the bulgar in a bit of chicken stock, added some cinnamon, garlic, all spice, salt pepper, to the meat, put the bulgar in just before it was finished to let it soak everything up, had some passata so cooked that with some oregano, garlic, salt, pepper served it separately with yoghurt and flat breads on the side really nice, ive used it before for various savoury things* but would say the heat from cinnamon still comes as a bit of a surprise * I seem to remember sri lanka curries use a lot of cinnamon rather than chili for their heat 1 Link to comment Share on other sites More sharing options...
peterms Posted July 16, 2019 Share Posted July 16, 2019 20 minutes ago, villa4europe said: the heat from cinnamon still comes as a bit of a surprise * I seem to remember sri lanka curries use a lot of cinnamon rather than chili for their heat Interesting. I never think of cinnamon as hot, though I know it's seen as one of the "warm" spices, like cloves. Link to comment Share on other sites More sharing options...
maqroll Posted July 17, 2019 Share Posted July 17, 2019 Tomato slices with salt and pepper, topped with fresh mozzarella slices. I reduced some Balsamic vinegar and drizzled it over the tomatoes and topped them off with fresh basil. Nice light meal for a muggy night. 1 Link to comment Share on other sites More sharing options...
maqroll Posted July 17, 2019 Share Posted July 17, 2019 I need advice on pickling gherkins. Procedure and recipes. Any picklers on here? Link to comment Share on other sites More sharing options...
peterms Posted July 17, 2019 Share Posted July 17, 2019 21 minutes ago, maqroll said: I need advice on pickling gherkins. Procedure and recipes. Any picklers on here? Link to comment Share on other sites More sharing options...
peterms Posted July 17, 2019 Share Posted July 17, 2019 Link to comment Share on other sites More sharing options...
peterms Posted July 17, 2019 Share Posted July 17, 2019 Link to comment Share on other sites More sharing options...
peterms Posted July 17, 2019 Share Posted July 17, 2019 1 Link to comment Share on other sites More sharing options...
WhatAboutTheFinish Posted July 18, 2019 Share Posted July 18, 2019 Of those above...the Russian method would definitely be closest to producing the best gherkin. Any recipe involving vinegar should be summarily dismissed! Link to comment Share on other sites More sharing options...
villa4europe Posted July 18, 2019 Share Posted July 18, 2019 I have gurkensalat about 4 times a week, think sliced cucumber and a little bit of diced onion in a pickling juice and loads of dill, common side salad and one of my favourite german foods today it was someone's wedding party in the office, he brought in a lot of bread rolls (brotchen) and probably around 5kg of uncooked mince meat with onions in there, definitely some sort of spice, chives (mett - the dish is called mett brotchen) pretty similar to tartare, really not my kind of thing, there were guys wolfing it down Link to comment Share on other sites More sharing options...
Recommended Posts