[quote=“fistoffury, post: 760572, member: 219”]No animal flesh . . .
[/quote]
She will hardly chew on your mickey so.
[quote=“Juhniallio, post: 760573, member: 53”]Here’s a legendary shout in the impressing a bird stakes. Posted it before. I know it’s a salad but with the lentils and cheese it can be quite filling and if she’s veggie she’ll get off on it big time.
http://mynewroots.org/site/2010/06/the-best-lentil-salad-ever-2/
If doing it as a main course bulk it up with barely cooked broccolli, rocket, and some form of goats cheese. She’ll actually believe that you’re some form of sophisticated type. Maybe wear a pullover folded over your shoulders.[/quote]
A salad ? Ffs, id say you are single.
Me and the missus made this a few weeks ago. Delicious, cheap and very filling.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/feb/20/how-to-cook-the-perfect-aubergine-parmigiana
Vegetarian lasagne is simple enough mate, just look up any recipe.
That will be last resort. It’s pretty run of the mill stuff.
How about a chickpea curry?
Am thinking about a potato and chickpea curry alright,
Cook a normal lasagne and tell her you used tofu-tell her everyone is having the same thing just as a novelty and you quite like it yourself. She will like this. As all the meat eaters compliment you on how good it tastes and how they could swear it was meat, just say you found a delightful little Lebanese deli in whatever shithole you are in Oz that specialises in veggie stuff and rave about it. She’ll be puddling at this stage. When the meal is done tell her it was meat she just ate-all vegetarians secretly want to gorge on meat all the time and she will admire your edginess and probably blow you there and then. If not, she is probably a lezzer.
Right Runt. My own recipe based on some indian cook books and years of practical experience in the field. Measurements based on a slow cooker.
First up. The onions. Cut 3 of em small as fuck. Put them in a pan with a tonne of crushed garlic (1 bulb or more) and a good couple of inches of ginger. Fry these at a highish heat in butter, not oil. You’re looking to caramelize the lot of it so it thickens the sauce in the end. When you’ve that done, throw it into the slow cooker with the lamb shanks(2). I also threw in a half pound of lamb pieces cos my brother put the shits up me that I might run out of meat. He was wrong, but I was glad when a neighbour came sniffing for a taste and I gave here loads of the pieces.
Seconds up, you’re putting all your shit in the slow cooker. I put in the following.
Two tins of chopped tomatoes
About 300mls of red wine
Ann eggcup full of Freshly ground cumin
The same of freshly ground coriander seeds
About 4 teaspoons of pataks tikka masala curry paste They had no Jalfrezi in the shop).
Freshly ground Cardagmon and cloves
I had nutmeg and a load of garam masala in there too
2 Peppers
Punnet Mushrooms
A couple of spoons of a lime and mango chutney I got at christmas.
A half a sweet potato that was in the fridge.
5 chillies cut small. (it still wasn’t hot enough imo).
Basically throw in all the herbs and veg you like but remember
-Make the herbs and spices freshly ground/cut if you can, they taste way better.
-Cut the veg small so that over the cooking time they almost dissolve adding greatly to the mix of flavours and the texture.
-Make sure your meat is covered during cooking.
-The longer cooking time the better for that meat.
Throw it in the slow cooker and let the fucker go about 7/8 hours. I started it on high then dropped it to medium. About and hour before the end I put in some spinach and some split lentils (almost cooked) to thicken. After it’s cooked for a while taste it and see what you think. You’ll know what it needs. You can also thicken with yoghurt but if you do drop the temperature to low so you don’t curdle it. and if it’s yoghurt it goes in damn close to the end.
Think that was it. Probably some other stuff fell in along the way but I can’t remember. Sounds like a lot of work but after the onions/garlic/ginger bit it’s just fucking shit in the pot and letting it get on with it.
Good luck.
[quote=“Juhniallio, post: 760590, member: 53”]Right Runt.
Good luck.[/quote]
Awesome.
good advice on cutting the veg fine.
I fuckin love curries
Laugh it up, fuckwit. You’re in the uncharted waters of vegetarian dining. A warm salad with goats cheese is a regular gourmet main for these folk. You’ll have demonstrated that you are more than a county jersey. And you might even get to rest the furious fist for an evening if you play the cards right.
I was also gonna suggest a curry but that’s also run of the mill.
I have a great little breakfast/lunch for you tho mate…
moroccan wrap or Mediterranean pita filled with sweet peppers, olives, feta or moroccan goats cheese, artichokes, dates, figs sundries tomatoes and pickled onion with honey.
That sounds like a random collection of ingredients slapped together, but trust me, It’s savage. Had it at a Moroccan stand at a market in Antwerp. If you wanna go all out have it with Moroccan mint tea.
[quote=“Thrawneen, post: 760577, member: 129”]Me and the missus made this a few weeks ago. Delicious, cheap and very filling.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/feb/20/how-to-cook-the-perfect-aubergine-parmigiana[/quote]
Timely Thraw, remember you posting about this and had been meaning to ask the recipe. Good job!
[quote="ChocolateMice, post: 760596, member: 168]
. If you wanna go all out have it with Moroccan mint tea.[/quote]
Will you get to fcuk 
[quote=“Kinvara’s Passion, post: 760598, member: 686”][quote="ChocolateMice, post: 760596, member: 168]
. If you wanna go all out have it with Moroccan mint tea.[/quote]
Will you get to fcuk :D[/quote]
I wouldn’t expect a philistine to appreciate the finer things in life.
[quote=“Thrawneen, post: 760577, member: 129”]Me and the missus made this a few weeks ago. Delicious, cheap and very filling.
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/feb/20/how-to-cook-the-perfect-aubergine-parmigiana[/quote]
Timely Thraw, remember you posting about this and had been meaning to ask the recipe. Good job!
I make a yellow split pea curry. Throw in some red lentils too, and a tin of chickpeas towards the end. Lovely variety in texture in it. Pataks rogan josh paste, fresh ginger and whatever spices you like to finish it off. Some chopped fresh coriander to top it off makes it look lovely and really adds to the flavour.
I make a yellow split pea curry. Throw in some red lentils too, and a tin of chickpeas towards the end. Lovely variety in texture in it. Pataks rogan josh paste, fresh ginger and whatever spices you like to finish it off. Some chopped fresh coriander to top it off makes it look lovely and really adds to the flavour.
I make a yellow split pea curry. Throw in some red lentils too, and a tin of chickpeas towards the end. Lovely variety in texture in it. Pataks rogan josh paste, fresh ginger and whatever spices you like to finish it off. Some chopped fresh coriander to top it off makes it look lovely and really adds to the flavour.