Park Life 71 Posted January 27, 2011 Share Posted January 27, 2011 Must... fight... Olympisches Feuer cravings... (I have flights to Hamburg mid-February for an event that's been postponed to April. Easyjet, non-refundable. I'm tempted to come over just for an O-Feuer hit. ) Let me know when you are here. I shall. Assuming I resist the February temptation (and I will... probably), it should be the middle weekend of April. I'm sure we can squeeze in a quick slice of Törtchen at the Gnosa or something. Best tarts on the planet baby. Link to comment Share on other sites More sharing options...
Dr Gloom 20214 Posted January 27, 2011 Share Posted January 27, 2011 Alex that was bloody gorgeous. As I was cooking it Im thinking, "bloody hell its only a tin of chopped toms with a bit of salt and pepper in it", but my god it was delicious. Would say I gave it just short of an hour. Chucked a little bit of cooked chicken at the end and just polished it off. Even more impressive was my six year old who hates anything half healthy and detests tomatos. She asked for a try and then proceeded to polish off a plate full!!! The wife and I just kept looking at each other as she tucked in. 4 bottles of Dolmio going cheap anyone? Nice one. Glad you enjoyed it. Like I say it's dead easy to modify it to make a different sauce. Well thats your next cookery lesson, to post a few varieties, particularly with cream (bye bye diet). Also when we go to our local Italian they do a dish called chicken Alexandria. This is a chicken breast covered with a delicious creamy curry / spicey sauce containing prawns. If anyone has a recipe for this sort of thing I would get major browny points. Hard to describe it really. Nothing like chinese or indian just a lovely thick creamy curry flavoured spicey source?????? nowt wrong with cream. seriously. too many dieters cut fat. you shouldn't fear it. your body will actually burn fat for fuel quicker than it will burn carbs. better to cut refined carbs (like white bread and pasta) and eat a little butter, cream. plus plenty of good fats like olive oil, raw nuts and seeds. Link to comment Share on other sites More sharing options...
Barney 0 Posted January 27, 2011 Share Posted January 27, 2011 Off to Marco Pierre White's restaurant now for a late lunch. Never been before-looking forward to a nice steak. Link to comment Share on other sites More sharing options...
Gemmill 35892 Posted January 27, 2011 Author Share Posted January 27, 2011 It's tea time, Barney. I'm going to gusto later. Only been once and I thought it was dead average. Link to comment Share on other sites More sharing options...
Guest alex Posted January 27, 2011 Share Posted January 27, 2011 CT, another tip(hadn't noticed the photo previously as it took a while to load): Italiano-stylee is to coat the pasta in the sauce by putting the drained pasta into the sauce and stirring it in to it. Nicer that way than serving it separately. Obviously helps if you do the sauce in a nice big pan. Also like putting some good quality extra virgin olive oil onto the pasta. I.e. put the pasta into the same pan as the sauce, add the olive oil to that pasta then stir the pasta into the sauce. Link to comment Share on other sites More sharing options...
manc-mag 1 Posted January 27, 2011 Share Posted January 27, 2011 Aye, it looks like you're serving up astronaut food there tbf Link to comment Share on other sites More sharing options...
Christmas Tree 4005 Posted January 27, 2011 Share Posted January 27, 2011 CT, another tip(hadn't noticed the photo previously as it took a while to load): Italiano-stylee is to coat the pasta in the sauce by putting the drained pasta into the sauce and stirring it in to it. Nicer that way than serving it separately. Obviously helps if you do the sauce in a nice big pan. Also like putting some good quality extra virgin olive oil onto the pasta. I.e. put the pasta into the same pan as the sauce, add the olive oil to that pasta then stir the pasta into the sauce. Aye, thats the way we normally do it. Just left it like that for photo effect. Must think we're right heathens in Boldon (dont answer). Link to comment Share on other sites More sharing options...
Guest alex Posted January 27, 2011 Share Posted January 27, 2011 CT, another tip(hadn't noticed the photo previously as it took a while to load): Italiano-stylee is to coat the pasta in the sauce by putting the drained pasta into the sauce and stirring it in to it. Nicer that way than serving it separately. Obviously helps if you do the sauce in a nice big pan. Also like putting some good quality extra virgin olive oil onto the pasta. I.e. put the pasta into the same pan as the sauce, add the olive oil to that pasta then stir the pasta into the sauce. Aye, thats the way we normally do it. Just left it like that for photo effect. Must think we're right heathens in Boldon (dont answer). I didn't mean to be patronising Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 27, 2011 Share Posted January 27, 2011 Yeah that is the way I always do it. Link to comment Share on other sites More sharing options...
Dr Gloom 20214 Posted January 27, 2011 Share Posted January 27, 2011 adding posh olive oil at the end after you've cooked the sauce is lush. i sue cheap extra virgin olive oil to fry the onions and garlic then a glug of the young posh stuff at the end Link to comment Share on other sites More sharing options...
Jill 0 Posted January 27, 2011 Share Posted January 27, 2011 Only been once and I thought it was dead average. Same here. The service was abysmal as well. Link to comment Share on other sites More sharing options...
JawD 31 Posted January 27, 2011 Share Posted January 27, 2011 For the pasta sauce, based on that one I tried, I'd definately recommend thinly slicing in a medium chilli (pips removed ofc and added with the onions etc at the start) and then grating in some lemon zest (about 1/4) and squeezing some juice in to the sauce (near the end). It freshens up the sauce and you can hardly tell the chilli is there bar a slight aftertaste. Worth a shot anyway. Link to comment Share on other sites More sharing options...
Dr Gloom 20214 Posted January 27, 2011 Share Posted January 27, 2011 For the pasta sauce, based on that one I tried, I'd definately recommend thinly slicing in a medium chilli (pips removed ofc and added with the onions etc at the start) and then grating in some lemon zest (about 1/4) and squeezing some juice in to the sauce (near the end). It freshens up the sauce and you can hardly tell the chilli is there bar a slight aftertaste. Worth a shot anyway. interesting. i've never made a tomato-based sauce with lemon juice before. isn't it super acidic? Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 27, 2011 Share Posted January 27, 2011 For the pasta sauce, based on that one I tried, I'd definately recommend thinly slicing in a medium chilli (pips removed ofc and added with the onions etc at the start) and then grating in some lemon zest (about 1/4) and squeezing some juice in to the sauce (near the end). It freshens up the sauce and you can hardly tell the chilli is there bar a slight aftertaste. Worth a shot anyway. interesting. i've never made a tomato-based sauce with lemon juice before. isn't it super acidic? Balance it with some sugar. Link to comment Share on other sites More sharing options...
Christmas Tree 4005 Posted January 27, 2011 Share Posted January 27, 2011 For the pasta sauce, based on that one I tried, I'd definately recommend thinly slicing in a medium chilli (pips removed ofc and added with the onions etc at the start) and then grating in some lemon zest (about 1/4) and squeezing some juice in to the sauce (near the end). It freshens up the sauce and you can hardly tell the chilli is there bar a slight aftertaste. Worth a shot anyway. interesting. i've never made a tomato-based sauce with lemon juice before. isn't it super acidic? One of the ingredients on the side of Dolmio tomato sauce is Lemon juice Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 27, 2011 Share Posted January 27, 2011 As per Monkey Fist's recommendation, I'm going to attempt this over the weekend. http://www.greenandblacks.com/ca/recipes/o...lemon-tart.html Link to comment Share on other sites More sharing options...
Idioteque 0 Posted January 27, 2011 Share Posted January 27, 2011 that does look superb Link to comment Share on other sites More sharing options...
The Fish 9287 Posted January 27, 2011 Share Posted January 27, 2011 Normally add chilli flakes just to pep it up a bit. Link to comment Share on other sites More sharing options...
JawD 31 Posted January 27, 2011 Share Posted January 27, 2011 For the pasta sauce, based on that one I tried, I'd definately recommend thinly slicing in a medium chilli (pips removed ofc and added with the onions etc at the start) and then grating in some lemon zest (about 1/4) and squeezing some juice in to the sauce (near the end). It freshens up the sauce and you can hardly tell the chilli is there bar a slight aftertaste. Worth a shot anyway. interesting. i've never made a tomato-based sauce with lemon juice before. isn't it super acidic? Not in the slightest. Link to comment Share on other sites More sharing options...
Monkeys Fist 39214 Posted January 27, 2011 Share Posted January 27, 2011 As per Monkey Fist's recommendation, I'm going to attempt this over the weekend. http://www.greenandblacks.com/ca/recipes/o...lemon-tart.html Good man! Link to comment Share on other sites More sharing options...
Christmas Tree 4005 Posted January 28, 2011 Share Posted January 28, 2011 Pasta Alexio with chicken and garlic bread. A few drops of Tobasco sauce added for a little kick. With a nice little Shiraz to accompany the cooking process. Link to comment Share on other sites More sharing options...
Gemmill 35892 Posted January 30, 2011 Author Share Posted January 30, 2011 (edited) Got a food processor yesterday, so made a pasta tonight that required one. It's a Jamie 30 minute job, which required the following to be hoyed into the processor: Parmesan Cherry tomatoes Basil Almonds Red Chillies Olive Oil Garlic cloves That gets turned into what is basically a sort of spicy tomatoey pesto. You cook your pasta, mix it all together, and it's class. Oh and I made garlic bread to go with it - got a ciabatta, hoyed olive oil, crushed garlic and parsley all over it and hoyed it in the oven. Edited January 30, 2011 by Gemmill Link to comment Share on other sites More sharing options...
Jill 0 Posted January 30, 2011 Share Posted January 30, 2011 Lot of hoying going on there. Link to comment Share on other sites More sharing options...
Gemmill 35892 Posted January 30, 2011 Author Share Posted January 30, 2011 You're right, there was. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 30, 2011 Share Posted January 30, 2011 That steak ciabatta he made on 30 Minute Meals looked lush. I've been meaning to knock that one up. Link to comment Share on other sites More sharing options...
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