Home-made lamb keema aloo tikki for me. Delicious, if I do say so myself.
I also had a piece of Grasmere gingerbread that someone bought in. I normally couldn't give a shït about gingerbread, but this stuff is different gravy.
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Home-made lamb keema aloo tikki for me. Delicious, if I do say so myself.
I also had a piece of Grasmere gingerbread that someone bought in. I normally couldn't give a shït about gingerbread, but this stuff is different gravy.
6 frankfurters. I am ashamed of what I ate this weekend.Quote:
Originally Posted by Burney
If I'd just eaten 6 frankfurters I think I'd be pretty ashamed, too. :-(Quote:
Originally Posted by Pat Vegas
Have you considered cooking chicken legs or wings the night before and taking them cold to work? They're nice and eating them doesn't make you look quite so homeless.
:hehe: I hide down some alley way to eat them. It's me scoffing some frankfurters and the weird man in a suit with a cane who polishes off a couple of bottles of beer.Quote:
Originally Posted by Burney
I will start bringing my own food from now on to save some monies.
Yesterday I was eating Sandwhich filler :-(
Right. Here's a recipe for you. I make it all the time. It's delicious warm, but the results are still nice cold when taken to work. And not a carb in sight.Quote:
Originally Posted by Pat Vegas
8 Chicken drumsticks with slashes in them for marinating
10 chicken wings (jointed or unjointed - I prefer to joint them and discard the wing tips)
1.5 tbsp rock salt
1 tbsp black peppercorns
1 tbsp Szechuan peppercorns
Juice of one large lemon or 2 small ones
Method
Using a pestle and mortar, grind the salt and peppers up as fine as you can (otherwise you can find yourself chewing through lumps of peppercorn, which isn't much fun). Once this has been done, use the rub to sprinkle over the chicken in a large dish, making sure all the bits get some of the coating. Then transfer the coated chicken into a large, sealable and water-tight plastic bag, along with the lemon juice and the halves of the juiced lemon(s). Marinate for as long as you can, but an hour or so will do.
Transfer the chicken to a roasting tray that can accommodate all the pieces without overlapping. Place into a hot oven (200-220 degrees C or gas mark 6).
Roasting the chicken takes around an hour all told, but keep an eye on it. The chicken and the marinade will mean a lot of water will be released and the chicken may take a while to start browning, but this is fine. That liquid will cook down to make a sticky goo that is what you want. When the top of the chicken is browned, turn each piece over to ensure that both sides are crispy and get a coating of the goo from the roasting tray. When cooked, the chicken should almost be falling off the bone.
Sausage sandwich, which sounds dull, but the sausages were quite pink in the middle, leading me to suspect that I had undercooked them, so there's potential for excitement yet to come.Quote:
Originally Posted by Burney
French market in Swanley yesterday. I scored a quite remarkable Tomme de Savoie, a deliciously creamy Vignotte and a Munster of such odiferousness that I was almost gagging whilst eating it.
:thumbup: thanks Burney.Quote:
Originally Posted by Burney
I will give it a try.
I love a good Munster. An underrated cheese.Quote:
Originally Posted by Sir C
Mind you, Swanley? :-( Where? Outside the big Asda?
You might credit a chap. :-(Quote:
Originally Posted by Burney
Yes, there's a sort of... piazza there, all post-apocalyptic-looking. It was odd to realise that, having lived within 5 miles or so of the place since 1976, I had never set foot there before.Quote:
Originally Posted by Burney
Of course! You're quite right! wd Nigel Slater.Quote:
Originally Posted by Sir C
:-D
Charmed, I'm sure :sniff:Quote:
Originally Posted by Burney
The szechuan pepper was my twist.
I know where you mean. When it's empty, you can imagine Alex and his droogs stalking across it prior to performing a bit of ultra violence on you.Quote:
Originally Posted by Sir C
You should have popped into The Lullingstone Castle for a swift half.*
*N.B. This is a joke. No-one reading this should ever go into The Lullingstone Castle. Should you do so, Burney Enterprises accepts no responsibility for your well-being.
I know. And a splendid twist it is. I refined it slightly with the addition of drumsticks and also the business of cooking it for a good long time at a high heat to counteract the liquid produced and create the desired stickiness.Quote:
Originally Posted by Sir C
All in all, though, a splendid recipe.
I haven't done it for ages, actually. I've been all about the buffalo wings recently. Franks Hot Sauce has me under its spell.Quote:
Originally Posted by Burney
I've ended up with some veal mince needing a home. I don't fancy pasta or cottage pie... can't get my head around veal burgers. I wonder if there's a beef kofta thing going on anywhere.
Fry it up with onions, garlic and ginger paste, green chilli, a teaspoon each of turmeric, coriander, cumin and chilli powder if you haven't got any green chilli in. Add half a cup of water, cover and eat it with flatbread. You will be happy.Quote:
Originally Posted by Sir C
Ideally, you'd do this with lamb, of course, but it'll still be nice.
I went onto the buffalo wings for a bit, but have gone back. I prefer the lemon and pepper jobs.
:thumbup: Will do something like that.Quote:
Originally Posted by Burney
You might want to up the chilli a bit.Quote:
Originally Posted by Sir C
I've got some bird's eyes keen to be used up.Quote:
Originally Posted by Burney
Yeah, that came across a bit Ed Gein-y. :-(Quote:
Originally Posted by Sir C