It was lovely.
You’re just jealous Bandage.
Bit of stir fry this evening, chicken and prawns with rakes of chilli, ginger and some garlic, peas, peppers, carrots, green beans, spring onion, an egg, and fresh coriander, all mixed up and refried with brown rice. Bit of soya sauce to top it off.
An egg?
There’s always egg with fried rice pal. You gotta take the other stuff out of the wok or push it to one side, crack in the egg, give it a stir to scramble it and then mix in all the rest of it.
It’s something a chicken, amongst other animals, lay.
Cod. Wrapped in tinfoil. Marinaded in lemon juice, white wine, pepper salt and melted butter. small clove of garlic chipped finely in there too.
Onto the barbeque and slow cooked for 12 mins.
served with baby potatoes, and some green beans.
Hmm. Perhaps I gave horsebox too much credit in my answer… I’m sure we have it cover now though.
I misunderstood bud-I thought you were frying the egg with the veg and chicken and whatnot and the rice on the side.
I will punch a hole in the back of your head, I swear to god.
I’ve decided it’s nicer to just mix it all up together.
[quote=“Kinvara’s Passion, post: 785247, member: 686”]Cod. Wrapped in tinfoil. Marinaded in lemon juice, white wine, pepper salt and melted butter. small clove of garlic chipped finely in there too.
Onto the barbeque and slow cooked for 12 mins.
served with baby potatoes, and some green beans.[/quote]
Would you have cod wrapped in tinfoil again or was the taste a little off?
Sounds good if maybe a little dry for my taste. I have been trying to avoid using the frying pan for the last month and would only love a big stir fry. I will have one at the weekend I think. I had hake baked in tinfoil with a little chilli and garlic, 3 baby potatoes and some green beans baked with a little oil, garlic and black pepper. Pretty tasty.
saves cleaning the barbeque
I was going to make a similar quip after reading Kinvara’s Passion’s post
Cunts. 
Lad’s, ref spuds. Best options for seasoning Roast Potatoes? I mainly roll the part boiled spud in melted butter & add generous amounts of black pepper & salt is all. Any other herbs or spices worth adding?
Part boil the spuds, drain them, add a splash of olive oil, thyme, garlic, black pepper and salt-the more oil, the crispier they get or else put them into the dish you are roasting the chicken in and let them sizzle away in those juices.
Rosemary & Garlic
Roast some duck in the same dish and let the juice from that coat your spuds.