The good lady is organising a bakeoff for temple st tomorrow. I’ve spent the evening collecting treats from various contributors and testing some of the fare which will be on offer(and donating accordingly). Tiffin, cookies, flapjacks. This all came after a savage home-made burger (half-pounder). Stuffed.
I’m very emotional here consider the dunph has left, I’d like to know what happened and encourage bandage to reconcile with the great one. The dunph no being here is like the WWE without The Rock, a car with no petrol.
My BLT and post was interrupted by a neighbour in bother but I sorted it and have just finished up my cold BLT
A darn of salmon drizzled in pesto with a few bits of brocolli and cauliflower on the side and a few roast baby pototes… nothing fancy but tasty all the same.
I put on half a stone on holidays last week so keeping it simple and plain for the next few weeks.
I reckon the Dunph has turned in on himself and is gorging on food in self pity and piling in the pounds as a result. We’ll need a crane to get the fat cunt out.
Anyone got a decent recipe for Chilli, I thinkI might make some over the weekend
grand roast chicken dinner there
Lovely bit of sea bass there.
Topped it with stir-fried shredded chilli, ginger, garlic, spring onion and lime juice. Great flavour.
[quote=“The Runt, post: 764776, member: 181”]Lovely bit of sea bass there.
Topped it with stir-fried shredded chilli, ginger, garlic, spring onion and lime juice. Great flavour.[/quote]
Ditto
Jamie Olivers recipe is good - you don’t need to use all of his ingredients. The Guacamole is first class.
[SIZE=11px][FONT=tahoma]• 1.5kg beef brisket [/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 1 large cinnamon stick[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 1 tbsp ground cumin[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 1 tbsp smoked paprika[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 1 heaped tbsp dried oregano[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 2 fresh bay leaves[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 2 red peppers[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 2 yellow peppers[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 2 x 400g tins chopped tomatoes[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 400ml beef stock[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 3–4 red chillies, 2 deseeded, sliced[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 2 red onions, finely sliced[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• Red wine vinegar[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• ½ bunch coriander, chopped [/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• Soft tortillas, Greek-style yoghurt and green salad, to serve[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]Guacamole[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 6 perfectly ripe avocados[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 1 bunch of coriander, leaves torn[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 1 small red onion, finely grated[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• Juice of 4–5 limes [/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 4 perfectly ripe tomatoes (different colours if you can), roughly chopped[/FONT][/SIZE]
[SIZE=11px][FONT=tahoma]• 1–2 red chillies, deseeded[/FONT][/SIZE]
I don’t like cumin in chilli. It’s more of a curry flavour to me.
Soften a large onion and a few cloves of garlic. Brown mince. Add together, add a tin of tomatoes and a tin of tomato paste, a sliced red chilli or 4 (your taste), teaspoon and a half smoked paprika, teaspoon cayenne pepper, teaspoon chilli powder (again tone down the last two if you don’t like heat), a bay leaf, and some sliced chorizo (fry a little of the fat off it first). Simmer for 20 mins top on, add a tin of drained kidney beans and cook top off for a further 10.
Maybe some coraiander, i find oregano a bit overpowering too but that if you like some. Some peppers if you want them in it. A sweet potato cooked in it is nice too.
I did the same. There’s something fantastic and piss-easy about roasting a chicken. Accompanied it with steamed broccolli and carrots, mushrooms and roast potatoes, peppers, garlic and courgette. I bashed onions and a tonne of garlic into the gravy with some wine and the juice of the chicken roast.
Winner, winner, chicken dinner.
[quote=“glasagusban, post: 764792, member: 1533”]I don’t like cumin in chilli. It’s more of a curry flavour to me.
Soften a large onion and a few cloves of garlic. Brown mince. Add together, add a tin of tomatoes and a tin of tomato paste, a sliced red chilli or 4 (your taste), teaspoon and a half smoked paprika, teaspoon cayenne pepper, teaspoon chilli powder (again tone down the last two if you don’t like heat), a bay leaf, and some sliced chorizo (fry a little of the fat off it first). Simmer for 20 mins top on, add a tin of drained kidney beans and cook top off for a further 10.
Maybe some coraiander, i find oregano a bit overpowering too but that if you like some. Some peppers if you want them in it. A sweet potato cooked in it is nice too.[/quote]
Quality!
Made up a big pot of chilli for a finish up last night. didn’t follow an exact receipe but went with the following
2 large red peppers, 2 onions and 2 carrots. 500g of mince, two tins of tomatoes and about 150g of kidney beans and chickpeas each, 250ml of water and a couple of cloves of garlic.
Added to that a good helping of tobasco sauce, 3 heaped teaspoons of cayenne pepper, half a teaspoon of cumin, good shot of olive oil, a pinch of basil and all spice along with some sea salt and black pepper.
Came out alright, nice kick to it but not overpowering. Could probably done with more Kidney beans and chickpeas, would have liked it a small bit thicker.
Should get 5 fairly big portions out of it. Had some basmati rice and guacamole with it
[quote=“chewy louie, post: 764969, member: 1137”]Made up a big pot of chilli for a finish up last night. didn’t follow an exact receipe but went with the following
2 large red peppers, 2 onions and 2 carrots. 500g of mince, two tins of tomatoes and about 150g of kidney beans and chickpeas each, 250ml of water and a couple of cloves of garlic.
Added to that a good helping of tobasco sauce, 3 heaped teaspoons of cayenne pepper, half a teaspoon of cumin, good shot of olive oil, a pinch of basil and all spice along with some sea salt and black pepper.
Came out alright, nice kick to it but not overpowering. Could probably done with more Kidney beans and chickpeas, would have liked it a small bit thicker.
Should get 5 fairly big portions out of it. Had some basmati rice and guacamole with it[/quote]
You must eat fairly small portions if you would get 5 dinners out of that chewy. Would you not put a couple of chillies in your chilli? Carrots and chickpeas have no place in a chilli.
Correct.
[quote=“chewy louie, post: 764969, member: 1137”]Made up a big pot of chilli for a finish up last night. didn’t follow an exact receipe but went with the following
2 large red peppers, 2 onions and 2 carrots. 500g of mince, two tins of tomatoes and about 150g of kidney beans and chickpeas each, 250ml of water and a couple of cloves of garlic.
Added to that a good helping of tobasco sauce, 3 heaped teaspoons of cayenne pepper, half a teaspoon of cumin, good shot of olive oil, a pinch of basil and all spice along with some sea salt and black pepper.
Came out alright, nice kick to it but not overpowering. Could probably done with more Kidney beans and chickpeas, would have liked it a small bit thicker.
Should get 5 fairly big portions out of it. Had some basmati rice and guacamole with it[/quote]
Not a chilli.
He’s a mucksavage from Clare. It doesn’t count as dinner unless he’s got carrots in it.
Chewy clamped.
That is an unjustified, over the top and rude post from you.
Disapponted to say the least
Did he not put cayenne pepper in it?