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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

What are you munching on? v. Bratfud Bean Pie for brains!

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kate said:
Gotta love hot sauce :D

Had salmon and roast veggies with spicy cous cous last night one of my all time favourite dinners, its lush. Got chicken breasts tonight waiting for me / inspiration...any ideas?

Coltdan I want you to take a master class...in droog-fiend's cookery :D
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are your breasts on the bone Kate if so you could cook them in stock n wine with some chickpeas-potatos-chorizo-peas-paprika or with potatos-lemon-honey.
 
tomorrow is pie and pasties in the Bogmans house.got inlaws calling over so doing muffin size chicken n ham pies and pork pasties.

chicken n ham is in a milk n cream sauce with leeks.the pork pasties have bacon cubes n chorizo cooked in cider with apples.
 
^
lol you've been epic this weekend :D

Been craving a fried egg in a roll and just caved in - its delish, was famished so all the tastier.
 
Missis just got up and made us sausages eggs tomatoes and mushrooms..

I;d already had breakfast about an hour and a half ago, but can't say no to a fry-up done for me.
 
^
How do you make your dumplings mailmonkey? the ones you put in casseroles.

I'm experimenting with suet instead of grated chilled butter, never used suet before.
 
50g suet, 100g self raising flour...and whatever seasoning you want...slat pepper of course, can try adding fine chopped herbs, rosemary works well, sage...wholegrain mustard even .

few desert sppoons of water, JUST enough to bind it together.

Don't be kneading them and pressing them together either, you want the suet to stay in lumps within the dumpling.

Those quantities make me 8 dumplings, just lob them in the top of the cassserole 20 mins before it's ready, lid on of course...

They will, or should, puff up nice.

They'll also thicken the sauce slightly.

I've never used butter for dumplings! Is it same idea? I like butter.
 
^^
Cheers!

Not had great success with the 250g SR to 125g butter recipe, much the same idea as the suet ones but I find the butter too eh well buttery in things like beef stew, good for lighter veggie / bean cobbler dishes tho'.

I'll do herby ones.

Not eating anything, so will now leave.
 
yeah, I'd have thought the butter would make a more doughy pastry texture...yeah, cobblers %)

I'm now eating 2 sices of tinned mackerel on toast.

my 3rd fucking meal so far today.

And had two apples between the 2nd breakfast and the tinned mackerel.
 
Eurgh just followed the monkey nuts up with some whole nut choc and actually feel like Im going to vom now.


Hope no pirates get it projectiled in their faces.
 
Got a 125g bag of Mackies Scotch Bonnet Pepper crisps now.

Surprisingly hot.

I dunno whats going on, might have to take dog out for walk to walk some of this off, and stop for a couple pints on the way, and some crisps, and nuts..
 
used filo pastry for the first time today.delicate little fuckers to start off with but ye get the hang of it ok.

cooked up a greek lamb filo pie and did rice n salad with it.
 
there's only one way to deal with ROBOsecretaries and a fitting end to a sabbatical
1 x
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4 x
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[edit] ^^ currently on 4 for a fiver at ASDA. absolute bargain
 
I, err, don't do Valentines Day, but as a kind of appeasement I always cook something good for me wife on V-Day, lol, even though I cook every day anyway.

Tonight we got Teign mussels, cooked mariniere with flat leaf parsley shallots and a dash of cream...

Then lamb chops (they are her favourite dinner), with some phat asparagus, purple sprouting, and carrots from a friend, will make some sort of a jus/reduction. All local except for the phat asparagus.

Then a ready made rasberry mascarpone cheesecake from a local baker/cake shop.

Lookin forward to this.

:D
 
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