Nice one Tass. Only thing missing is apple sauce - and there’s a very good reason (health-related) why it’s always served with pork!
Huh?
whats the reason?
It has indeed. But, rice can be tarted up in seconds before serving. Next time you’re doing a curry, try this - add the grated zest and juice of a lime, some chopped fresh coriander, a good lug of extra virgin olive oil and some pepper into your drained rice. Give it a gentle stir and it’ll take your nosh to somewhere new!
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The reason apple sauce would be the traditional accompaniment to pork is pork is a very fat meat (even if it looks lean), and apple helps assimilate saturated fat.
So, if you were to take a malus (Latin for apple!) capsule (basically a concentrate of apple derivatives) it would help to decongest a fatty liver and cleanse the intestines. You should be well up for that Tass!
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Now you’re talking.
@smark - this one is a Hugh Fearnley-Whittingstall recipe. Sounds mad, but it is really a top notch cake. Something for a Sunday afternoon!
A bit trickier than the one I posted above because your separating the eggs and carefully folding the whites in - but man does that make a difference. Give it a shot.
Chopped fresh coriander is the business. Especially on curries, chilli, or Asian type dishes.
This evening I have some baked hake with a Bombay curry sauce, fried rice I did up myself, and I’ll scatter coriander over the top of it.
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11 hours in A&E after a night without sleep…
@Fagan_ODowd @anon67715551 I hope ye die seething ye ould cunts 
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I had double helpings of home made chicken and leak pie.
Technically it’s the same plant but when talking to roasters it’s best to keep them separate, coriander for the seeds or spice and cilantro for the leaves. Doesn’t really matter I suppose, they’ll use parsley anyway.
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Just ate a Bird’s Eye potato waffle there.
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With red or brown sauce ?
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My snack of choice when i get home with a few beers on board… Bit of cheese melted on top and some nandos extra hot piri piri
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Nice one i’ll chance some day for sure.
Vital for home made guacamole too
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A bit of parma ham to wrap the fillets and some champagne sauce and that’s 10/10.
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Nicely done Tass! I remember when fishermen used to throw monkfish back into the sea - was regarded as shit - now it’s top-dollar. Takes a batter and chilli very well too…
@Brimmer_Bradley - get your ass over here and provide the obligatory comment on the state of @Tassotti’s fork.
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Agree rating.
Also - award for the creepiest avatar.
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