Can anyone think of anything better to do with them than cook them with peppers and onions and pop them on to a piece of griddled ciabatta? It's lovely, but it's what I always end up doing with them. :shrug:
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Can anyone think of anything better to do with them than cook them with peppers and onions and pop them on to a piece of griddled ciabatta? It's lovely, but it's what I always end up doing with them. :shrug:
Arabs, perhaps? To be honest, I prefer your first idea.Quote:
Originally Posted by Burney
A ragu, is what I typed.Quote:
Originally Posted by Sir C
A stew of sorts with beans, borlotti or other. Bung in your garlic, rosemary and whatever you have spare to sauce it up a little. Some dried chillies perhaps.
Some red wine, just a splash mind you then you are duty bound to neck the rest.
Then be sure to refer to it as a ‘rustic’ stew, again I think this is mandatory.
It's a nice idea, but might be a touch too hearty. It's actually rather warm here today and beans and stuff might sit on the stomach somewhat. Lovely idea for colder weather, though.Quote:
Originally Posted by SWv2
You can tell it's warm as i am forswearing the use of potatoes.
Quote:
Originally Posted by Sir C
I was wondering. I don't think the arabs would be keen on pork sausages
I have a chorizo bean stew for later, similar scenario.Quote:
Originally Posted by SWv2
MmmmmMmmMmmMmmm that's some good eatin'
A culinary staple chez moi. I applaud you.Quote:
Originally Posted by The Jorge
Beans. :-\ They always seem like a good plan, but they always end up just feeling like what they are - a means of bulking out proper food.Quote:
Originally Posted by The Jorge
I'm off here tonight for the GLW's birthday http://stockdales-restaurant.com/our-menu/
Hmmm. Toss-up between the turbot and the short rib suet pudding for me.Quote:
Originally Posted by Pokster
Not that I'm invited, I don't suppose.
How about skinning them, then breaking them into small chunks ?Quote:
Originally Posted by Burney
Brown the off in olive oil, sizzle them in a glass of white wine.
Throw in some grain mustard with some chilli flakes and about 200ml of double cream and some torn up basil leaves.
Toss it all together with some penne pasta you knocked up at the same time as browning the swags..
Good shout. I do a similar thing with sausages, porcini, tomatoes, chilli and cream. I tend to use orecchiette, though.Quote:
Originally Posted by 7sisters
If you would like to attend you would be most welcome....Quote:
Originally Posted by Burney
That's awfully kind of you. And if you're paying I'll start with the lobster thermidor :-DQuote:
Originally Posted by Pokster
I've come round to the bean, sort of put off of the whole pulse family by the pious ones like lentils and mongsQuote:
Originally Posted by Burney
You see I like a lentil. It adds a nice texture to things like soups and curries and a good dhal is a great thing. Not sure about the French green jobs, though.Quote:
Originally Posted by The Jorge
Don't get me wrong: I like a bean, I just find that they can become wearing in large quantities.
:nod: Who can possibly fail to like a dhansak?
Yeah. I always tell myself I'm not going to have a dhansak whenever we get a takeaway curry, but I always do. The only question is chicken or lamb.Quote:
Originally Posted by IUFG
Shrimp to start, hold the potatoes. Suet pud for main. Dark chocolate parfait to finish.Quote:
Originally Posted by Pokster
Job done.
The shrimp do sound yummy. I'd rather have the spuds and skip pud, personally.Quote:
Originally Posted by Jake
I'm all over the cote de boeuf, personally. And balls to sharing it.Quote:
Originally Posted by Burney
:hehe: That's rather brilliant actually.Quote:
Originally Posted by Sir C
Ragu akhbar?Quote:
Originally Posted by Sir C
"hold the potatoes".Quote:
Originally Posted by Jake
Hold the ****ing potatoes. Jesus christ.
He probably orders stuff by saying "can I get...." and then with no question mark.Quote:
Originally Posted by SWv2
I might try that at the caff. "Full English, please. Hold the mushrooms."Quote:
Originally Posted by SWv2
Jake, what's the poncester way to order an extra egg?
It's more the business of not having potatoes that upsets me, a. :-(Quote:
Originally Posted by Ash
Why would he do that? Why? :cry:
"Could I get another poached egg with that as well please. Not on the side, on the plate".Quote:
Originally Posted by Ash
Does the trick.
Seems harder to say than 'double egg', though.Quote:
Originally Posted by Jake
I know you're out of the smoke now b but often, it may shock you to hear, the waiter or waitress in question is a ****ing liability. It's always best to spell things out.Quote:
Originally Posted by Burney