Monkeys Fist 39167 Posted February 10, 2014 Share Posted February 10, 2014 Funnily enough, I've just set a pan of chorizo and lentil soup away for my lunches this week. Edit; http://www.toontastic.net/board/topic/3065-political-correctness-gone-mad/?p=1258942 Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 10, 2014 Share Posted February 10, 2014 Tom for Tea @TomforTea 1h Made lamb & mint sausages with mash, sauteed cabbage, carrots & raisin, with minted sweet onion gravy. Fancy pants! pic.twitter.com/9hbgXUu0fZ Latest from my foray into the twittersphere. This was pretty damn nice, except I had to make do with jumbo bloody raisins because I'd run out of sultanas. The lamb and mint sausages are from M&S and they're brilliant. Gravy recipe (because it was awesome): 10g butter 1 large tsp sweet onion chutney 1 large tsp mint sauce 1 tsp ketchup pinch salt (as pictured) beef stock Hoy the butter in a pan and melt it on a low heat. Spoon in the chutney and mint sauce, combining everything together. Squeeze in the ketchup and salt. Combine. (Note at this stage, if you want a runnier gravy then carry on. If you want it a little bit thicker, whisk in a spoon of plain flour to make a roux. Whisk it furiously though so you don't get mini dumplingy lumps in your gravy. Add in stock slowly until you get the right consistency) Slowly pour in stock until you get the right gravy. Let it simmer a while for all the flavour to come together. Comes out sweet and tangy, perfect for anything lamb and way too easy. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted February 11, 2014 Share Posted February 11, 2014 I made a curry with Azuki or Adzuki beans on sunday. Onions, garlic, ginger whizzed in the machine, fried then added spices then added the beans. Very nice, apparently they are used in desserts in Japan but went well with spices. I think i will use as a side dish next time i do a proper curry. Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted February 11, 2014 Share Posted February 11, 2014 Just whipped up a natty avocado salad with cucumber, red onion, garlic, lime juice and coriander... ...then remembered I'm supposed to be fasting because I've got a blood test first thing in the morning. Link to comment Share on other sites More sharing options...
catmag 336 Posted February 11, 2014 Share Posted February 11, 2014 Fasting glucose? Is that not NBM from midnight? Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted February 11, 2014 Share Posted February 11, 2014 Says 11-16 hours on the form. The walk-in centre's open till 11am or thereabouts, but I'm best getting it out of the way ASAP work-wise, i.e. as soon as they open at 8. Knowing my GP it's not unfeasible that he's just taking the piss, but hey. All that having been said, and not that I intend to be a naughty rule-breaker this time, I presume you don't need to follow these things too closely really... Link to comment Share on other sites More sharing options...
catmag 336 Posted February 11, 2014 Share Posted February 11, 2014 16hrs?! minimum of 8 is what I was always taught, unless things have changed. Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted February 11, 2014 Share Posted February 11, 2014 Ah well. Breakfast will taste all the sweeter. Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted February 11, 2014 Share Posted February 11, 2014 I'm basically falling apart so it's pretty much everything I think. Link to comment Share on other sites More sharing options...
The Fish 9231 Posted February 11, 2014 Share Posted February 11, 2014 Made this, that you're supposed to have with mackerel, but subbed the fish sauce for soy sauce and had it over George Forman grilled chicken breast with lettuce, peppers and cherry tomatoes. 1 large red chilli, deseeded and finely chopped 1 small garlic clove, finely chopped small knob fresh root ginger, finely chopped 2 tsp honey finely grated zest and juice of 2 lime 1 tsp sesame oil 1 tsp Thai fish sauce Might have it over Sea Bass or tuna steak next time, not sure if the Soy sauce worked as well as I'd like. Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted February 11, 2014 Share Posted February 11, 2014 Who else is that swaps ingredients Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 12, 2014 Share Posted February 12, 2014 He'd microwave the whole lot. Surprised he doesn't just sign up to a lifetime supply of wiltshire farm foods. Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted February 12, 2014 Share Posted February 12, 2014 Just looked them up Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted February 12, 2014 Share Posted February 12, 2014 Cooking some beef mince in reggae reggae cooking sauce (I normally try to avoid jars of sauces but I love this) and a bit of beer added. Student staple of mine for 4 years. Serving up with quinoa cooked in beer & beef stock. Had a cheeky taste of the quinoa and it's pretty great. Needed a little slug of balsamic vinegar to take the bitterness edge off, but otherwise a hefty side. Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted February 14, 2014 Share Posted February 14, 2014 The rest of that parsnip glut, incidentally, went into a curry with chick peas, okra, spinach, peppers and whatever else was kicking about in the veggie drawer. The sweetness of the parsnips counterbalances the spices really well, but like with any good veggie curry, the seeds - cumin and yellow and black mustard seeds in this case - are the true heroes. Mouth-popping goodness! Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted February 16, 2014 Share Posted February 16, 2014 Ernest Hemingway's personal burger recipe has been published. http://dangerousminds.net/comments/ernest_hemingways_burger_recipe_is_the_manliest_thing_you_can_do_with_a_cow Only to be eaten whilst sporting a full beard and drinking whisky. Link to comment Share on other sites More sharing options...
Dr Gloom 20149 Posted February 16, 2014 Share Posted February 16, 2014 I'm having my kitchen redone so all I've been eating for tea the last two weeks is salad, takeaways, microwaved eggs and veg and microwave meals. CT would be proud but it's starting to do my heed in. Link to comment Share on other sites More sharing options...
catmag 336 Posted February 16, 2014 Share Posted February 16, 2014 I'm having my kitchen redone so all I've been eating for tea the last two weeks is salad, takeaways, microwaved eggs and veg and microwave meals. CT would be proud but it's starting to do my heed in. 2 weeks?? They're fleecing you for labour there mind! Mine took about 4 days and that included relaying the floor, plastering, tiling and fitting it. Link to comment Share on other sites More sharing options...
Monkeys Fist 39167 Posted February 16, 2014 Share Posted February 16, 2014 I thought that too like. Link to comment Share on other sites More sharing options...
Dr Gloom 20149 Posted February 17, 2014 Share Posted February 17, 2014 There's a bit of structural work too - bifold doors have gone in, steel support etc. Link to comment Share on other sites More sharing options...
Dr Gloom 20149 Posted February 17, 2014 Share Posted February 17, 2014 That said I'm sure we are being fleeced on labour, this being London, and that. Link to comment Share on other sites More sharing options...
Howmanheyman 27534 Posted February 18, 2014 Share Posted February 18, 2014 That said I'm sure we are being fleeced on labour, this being London, and that. Tell them to fuck off and move back home. It'll save you thousands and your patter will improve tenfold. Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted February 18, 2014 Share Posted February 18, 2014 Speaking of which, the (ahem) "Devil's Fennel" recipe from the Silver Spoon is ace. You take a jar of anchovies in oil and slow-fry them (with a few slugs of olive oil extra) until they've broken down, then add a few fennel bulbs chopped into wedges, some Dijon mustard and white wine vinegar. Cover and cook until the fennel's nice and tender, then add a healthy dash or five of lemon juice, stir and serve. Works lovely as a side dish to something fishy (and really takes the overpowering sharp edge off the flavour of the fennel). Somewhat improbably, this works even better using a couple of tins of supermarket sardines in tomato sauce (!) instead of the anchovies. Gives a lovely meaty texture to the dish. Link to comment Share on other sites More sharing options...
Dr Gloom 20149 Posted February 27, 2014 Share Posted February 27, 2014 Interesting read about what's wrong with the modern diet. CT would do well to read the section on butter and marge.... http://www.businessinsider.com/whats-wrong-with-the-modern-diet-charts-2014-2#ooid=12aWN2azrmhuLA52PI29X2Pn2C6OFLrA Link to comment Share on other sites More sharing options...
Gemmill 35492 Posted February 27, 2014 Author Share Posted February 27, 2014 I just bought a nutribullet and an exercise bike. Shit is about to get real. Link to comment Share on other sites More sharing options...
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