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I've just cooked up a tuna steak marinaded in soy sauce with some sautÃ©ed baby potatoes with thyme.
I'm a chilli master.
leave them to go soggy in the milk with loads of sugar.
really cold milk!
Or a Sausage casserole.
Or a good fried breakfast.
Or chicken breasts wrapped in cheese and bacon served with new potatoes and baby vegetables.
Nothing too exciting mind.
In reality, it's probably pasta and cheese...
with, like, as many types of cheese as i have in my fridge.
pizza is good.
I love my fried breakfasts. With little fun extras. And black pudding.
I do a lovely apricot stuffed chicken on a bed of farlic mashed potato though. It's ACE. And sticky. Mmmmm. Sticky foods rule.
parmesan and mustard mash with green beans and balsamic vinegar.
Or marinated tofu stir fry with fresh egg noodles, sweet basil leaves, oyster mushrooms, garlic, ginger, shoyu sauce and spring onion.
all cooked in a marinade of honey and soya, topped with goats cheese, and perhaps, if I feel really unhealthy, FRESH beetroot (helps the liver).
Everyone loves it.
It tastes ok.
I've never actually found out, despite seeing it written down before. So. Wut is it?
like, the easiest thing in the world to make. but if you whack a bit of soy sauce on it it'll taste great AND the smell will follow you around for 24 hours at least.
following me round for 24 hours is not my idea of heaven....
It's worth being stalking.
With cheese. I can't cook for shit. My housemates leave the kitchen when i try cause its so bad :(
and I make a damn good ommlette
Beans (cheap saucey ones)
Loooooads of Cheese
Mashed up tin of corned beef
Looooads of barbecue sauce
Bit of tobasco
Chopped up hot dogs.
else recognises the true beauty of corned beef. You've always been my favourite Browno.
wot is spicey and full if extras
until you've eaten all the butt, ok? Stop trying to hide it under the barrel.
stuffed with chopped garlic cloves and seasoned with rosemary
Leak and Potato mash (plenty of mint and black pepper)
Steamed vegatables (usually carrots, brocolli and peas/haricots vert)
and roast parsnips
and a very special gravy recipe handed down from my gran
I am yet to find someone who can perfect a roast lamb...
I make a great roast chicken, having said that, but that is easypeasy...
and I guarantee it is delicious
bring a bottle of red and something for 'afters'
Recognised theo. You big attentioin whore you...
1) bung this lot into big saucepan, whatever with very hot sunflower oil the cloves and peppercorns will start to swell, before they burn (after about 30 secs) go on to 2)
(black seeds out of cardomon pods
cinemon bark, whole black pepper corns, couple of bayleaves, whole cloves (If you like why not bung in some coriander seeds and cumin seeds e.g 8 card pods 8 cloves 10 pepper corns 2 bayleaves 2 2x.25 inch cinnemon.)
2) add in 2 large sliced onions.....these will form the kind of brown curry mass.....let them take the heat away from the initial spices so they dont burn, start to get the onions cooking and the turn down the heat.....you want the onions to cook without 'frying browness'...so turn em right down.and keep stirring (wooden spoons only please)...you want them to cook in the oil and the water/juice from themselves, not fried like the onions you put on burgers, this may take some time 10 mins?
3) add garlic and ginger thats been pesseled in a mortar with some corse salt
cook for 1/2 minutes....careful not to burn the garlic....it can catch (remember you can never stir too much)
4) there should still be a fair amount of liquid at the bottom mostly oil some juice
add (in variable portions to your taste) stir this round and kind of make it into a paste with the make sure this paste fries a bit (1 minute?)
(Chilli powderquarter tsp, tumeric 1 tsp, paprika powder 1, coriander powder 1, ground cumin 1-2(best to make this yourself from the seeds....the smell is worth the extra effort)
5) Start to introduce can of chopped toms stir round and round....turn up the heat....you may want to add a further half can of toms or some chopped freh ones.
6) add a good gloop of soya sauce.
cover let cook for about 5 minutes.
prepare your vegetables
I use carrot (used to use Mooli)
potatoe/swede whatever (introduce more delicate veg later e.g. brocolli/mushrooms and apple
(If you add cabbage or other brassicas that makes the whole thing taste less fruity...you may like this though....If you like you can finely grate walnuts and add them at step 4)
7) cook your veg till its done ...half an hour?
8) add some tinned pulses if you like (lentils chickpeas beans...although I wouldnt recommend kidney) another 5 minutes?
9) a good dollop of heinz organic tomato sauce
10) optional you may want to add some creamed coconut that you have grated
11) Obligatory....5 minutes before the end chop up a shed load of coriander put the stalks that youve cut (not with earth on) and some of the leaves int the curry and stir round.
take off heat pour half remaining coriander leaves on top.
take to table....stir in those leaves lightly.....serve ....garnish with remainder of coriander
Throughout make sure you keep it seasoned to your taste with soya sauce.
PS to make cumin powder just put them into saucepan put onto heat, you will see when they start to turn....but before they burn tip them out and then they will be easy to crush either with a mortar and pessel or a spoon on your knee.
the making of cumin powder is simple and great cos of the smell
I used to adore making curries like this whilst in a 'rasta' like state.
I find that if you purify your chopped vegetables first by putting them in water and then stirring 3 times widdershins whilst stirring in salt, then the whole thing gets even better.
Next DiS meet is at Chez Creakyknees for fruity curry and Cobra Beer?
since stabby3 posted this but i'd just like to add that i made the EXACT same meal (with broccoli, carrots and mange tout on the side) tonight.
oh, and they weren't baby potatoes; just normal ones, diced. still: spooky!
Got me some nice cheshire in the fridge.
It's just not in my signature dish area.
Pan fried chicken in a honey, lemon and thyme marinade. With chips and beans.
served with roast mediterranean vegetables in cous cous.
Especially if you can get hold of large Tiger Prawns (ie. never)
I like it paint stripping hot, it's a shame no one else does... Well it's more for me anyway.
SERIOUSLY, IM SO RAD AT IT. I love slow cooked beef with lashings of red wine.
I make a killer seafood pasta too.
I hope so, I love that stuff.
oh yeah oh yeah!
I love Dim Sung too, im going for some now....
tonight i make chicken casserole.
Noodle soup with teriyaki cod
Spinach and parmesan tortilla
Oven-baked risotto carbonara
Honey and mustard glazed duck with curried swede mash
Coquille St Jacques
Tian of Bracadale crab and cucumber salsa