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  On 07/09/2013 at 17:12, Monkeys Fist said:

I'm sure the pics will turn out fine ;)

:lol: As it happens!

 

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Soft and fluffy but too malty'ish really for me. I but on a brave face and ate a slice though.

 

Posted Image

 

Sausage ham and cheese polished off by the kids.

 

Always forget how easy and tasty these are to knock up.

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  On 08/09/2013 at 09:37, Christmas Tree said:

Is this on FreeView Jill. Just looked at the web page but can't make head nor tail of where to watch it.

 

I don't know, I have Sky. Look through your channels. :P

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  On 08/09/2013 at 10:36, Meenzer said:

:lol: Where's the On button Jill? How do I scroll down Jill?

 

:lol:

 

Looks like you're out of luck, CT. They might show repeats on Really but I may have imagined that.

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  On 08/09/2013 at 09:55, Ausman said:

Had some Sea Bass marinated in Chermoula served with couscous and tomato and preserved lemon sauce. Have to say one of the best fish dishes I have done.

Homemade marinade I assume? Which recipe did you use?
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  On 08/09/2013 at 11:54, ChezGiven said:

Homemade marinade I assume? Which recipe did you use?

 

 

For the Chermoula,

small bunch of fresh coriander.

2-3 garlic cloves, chopped.

1-2 tsp of cumin.

good pinch of saffron threads.

60ml Olive oil.

juice of one lemon.

1 hot red chilli.

tsp of salt.

 

Everything in the blender, make a smooth paste.

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  On 08/09/2013 at 13:32, Monkeys Fist said:

Sounds lovely that.

 

I'll be giving it a go this week

 

 

Best is use fish fillets, and grill under a broiler serve with couscous and preserved lemon and tomato sauce.

 

Recipe here if you want.

 

2-3 tbs of Olive oil.

1 onion chopped finely

1 carrot, chopped finely.

1/2 preserved lemon.

4 plum tomatoes seeded and chopped

600ml of fish stock.

3-4 new potatoes cubed

4 sea bass fillets

big handful of black olives, pitted and chopped.

small bunch of fresh coriander, chopped.

small bunch of mint, chopped.

S&P

 

Fry onions and carrots until soft, add half of preserved lemon and 2tbs of chermoula, along with the tomatoes and stock. reduce heat cover cook for 30mins. then add the potatoes in meantime grill your fish. after ten minutes add the coriander, mint and black olives and rest of preserved lemon and remaining chermoula. Enjoy!!!

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  On 08/09/2013 at 13:41, ChezGiven said:

Never tried to make it but had it in restaurants a couple of times with chicken.

 

 

Give it a go. It goes well with grilled fish especially fish like sea bass or red mullet.

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