so baked beans then? one thing that struck me about that recipe was the use of tinned tomatoes. i cant abide that... it takes very little time to prep/blanch fresh and its so much tastier
feck wasting time and money on a shower that where there ultimately to drink my Guinness and whiskey. the feckers. the snowboarding was just a side show. what about the cupasoup?
peppers and chilies are the same in that they are both from the capsicum family... so shit loads of red peppers and some Scottish bonnet would most likely prevent me from any further posts....
Takes me forever to skin tomatoes. I've tried the leaving them in a bag to steam trick but I still end up with little bits of tomato skin stuck to everything. Peppers are even worse.
slice a cross in em, put in boiling water for 2 mins then peel under the cold tap or just put the pot under the tap for 5 and they peel them selves... they can be hard to peel if unripe
Tomatoes are closely related to but before we start a fight , . I'm having good old roast beef with the usual trimmings tonight - Yorkshires are my nemesis and always resort to ready made (even Delia fails me her) any suggestions ?
tomatoes are indeed related in that they are of the nightshade family but for what ever reason they dont fuck me up! me mum used to make great yorkies and toad in the hole but i just buy the ready made stuff... as much as i like cooking i cant see the point in making em
Cheese - it's bloody good stuff Always like to try a new one and was surprised to see local 'Dorset Red' in, off all places Tescos'. It's bloody awesome if you're into smoked cheese - can believe I've not tried before Dorset Red
Just made a fantastically delicious fabada (Spanish White bean stew) with Spanish smoked bacon, chorizo and morcilla (black pud). Made me slightly queasy looking at it bubbling in the pan but tasted fantastic, washed down with a robust Rioja.
Trudging round the supermarket at the weekend I espied a pack of smoked mackerel, and remembering a recipe my old gran used to make I bought it. However when trawling through youtube later I came across a Jamie Oliver recipe for Smoked mackerel carbonara. Sounded like a winner to me so I made it. It was grim; smoked mackerel has a strong and distinct flavour, but this recipe killed the flavour dead. Back to plan A then, and tonight's recipe was Curried mackerel kedgeree! Piece of... Fry some chopped onion or spring onion in butter to soften and add curry powder to your taste (make it a lot, trust me), add the rice to the pan to coat in the butter, then add some hot veg or chicken stock, boil for a couple of minutes, then turn the hob right down, cover the pan and simmer for about 15 mins til the liquid is absorbed. Boil an egg or two for 8-9 mins while you're doing that. When the rice is done just add the skinned, flaked smoked mackerel (and green bits of the spring onions if you're using them), then mix it all up, lob some roughly chopped bits of boiled egg on top and tuck in while it's hot. Dee-bloody-Licious. That mockney berk can't hold a candle to my gran
Mackerel carbonara?? Sounds disgusting! Kedgeree is the only thing worth doing with mackerel, but you know now! I poach the fish in milk and then use the milk to cook the rice. At the end, I also chuck on some fried (not burnt) onion rings and some fresh coriander. Yum!
