493 replies to this topic

[Millman]

Braised dolphin lung with a topic is a treat in our house.

[Kenilworth Tiger]

Braised dolphin lung with a topic is a treat in our house.

Braised? You have got to be joking?

[Bleep1673]

Having Pea & Asparagus soup, and Chicken Marengo tonight, mmmmm

[Futtocks]

Chicken Marengo

Seriously Old Skool!

And nothing wrong with that. Tasty, too.

[MattSantos]

3 bean chilli and a loaf of wholemeal last night.

Hoorah.

#### on toast tonight.

[hindle xiii]

Those damn dragonfruit seeds get everywhere. It's like picking out grains of sand days after a trip to the beach.

[timtum]

A Gabonese nosh last night in Carcassonne. Jolly nice it was too!

[hindle xiii]

I tried a sharon fruit (or persimmon) today, it's nice, it looks like a unripe, orange tomato. But it tastes likes peaches in syrup, with a texture of stewed rhubard, that one-directional, fibrous pulpy type-ness.

I will still try snails later in the months, sometime soon.

[Simon Hall]

I absolutely detest packet sauces and jars, instead I always make from fresh but the other night I had a Levi Roots Caribbean Curry sauce from a jar with chicken, it was bloody lovely, one of the nicest things I've eaten for ages.

[MattSantos]

Lamb fillet with home made Tsatsiki.

Sexy cabbage, asparagus and grilled peppers on the side.

[amh]

Sexy cabbage

what's that?

[Trojan]

According to the Mail if you know what Hummus and Prosecco are you're posh. I quite like prosecco. I've never had hummus. I consider myself the absolute opposite of posh.

[quadzilla]

just come back from a wk in camping in scotland n we had white pudding cooked on the barbie most mornings, never seen it before, bloody lovely.

[hindle xiii]

According to the Mail if you know what Hummus and Prosecco are you're posh. I quite like prosecco. I've never had hummus. I consider myself the absolute opposite of posh.

Even posher is you spell it 'houmous'. Although I do spell it 'houmous', I immediately thought prosecco was prosciutto ham. I had to look it up, Italian wine. Hmm. La-di-da. Houmous is nice, and pretty good for you, with the large amount of chick peas. I always thought 'hummus' was lazy American spelling, Wikipedia has it as 'hummus' and a myriad of other spellings.

[voteronniegibbs]

what's that?

one leaf to cover yer modesty

[l'angelo mysterioso]

According to the Mail if you know what Hummus and Prosecco are you're posh. I quite like prosecco. I've never had hummus. I consider myself the absolute opposite of posh.

you can get decent versions of both in ALDI in Meanwood.

[voteronniegibbs]

you can get decent versions of both in ALDI in Meanwood.

never had hummus, but I do dabble in cous cous

[Futtocks]

I bought a couple of lambs' hearts from the butcher the other day, and used the recipe in Fergus Henderson's 'Nose to Tail Eating'.

• Clean and trim the hearts
• gently fry chopped onions and garlic
• add red wine and simmer
• add chunks of day-old (i.e. slightly dry) bread
• smoosh together
• add chopped sage and allow to cool
• stuff hearts, then cover the opening with strips of bacon and tie into place
• in a covered pot, cook gently in chicken stock for about 2 and a half hours
• take out hearts, allow to rest somewhere warm under foil, while you reduce the cooking liquid
• strain the liquid to use as gravy and serve up the hearts with mashed potatoes and marrowfat peas

...and very very nice it was, too.

[Trojan]

I bought a couple of lambs' hearts from the butcher the other day, and used the recipe in Fergus Henderson's 'Nose to Tail Eating'.

• Clean and trim the hearts
• gently fry chopped onions and garlic
• add red wine and simmer
• add chunks of day-old (i.e. slightly dry) bread
• smoosh together
• add chopped sage and allow to cool
• stuff hearts, then cover the opening with strips of bacon and tie into place
• in a covered pot, cook gently in chicken stock for about 2 and a half hours
• take out hearts, allow to rest somewhere warm under foil, while you reduce the cooking liquid
• strain the liquid to use as gravy and serve up the hearts with mashed potatoes and marrowfat peas

...and very very nice it was, too.

Nose to tail eating. A woman went to the butchers and asked for a sheep's head, and would he leave the eyes in. Because it had to see them through the week.
It's too warm for a coat today

[quadzilla]

I bought a couple of lambs' hearts from the butcher the other day, and used the recipe in Fergus Henderson's 'Nose to Tail Eating'.

• Clean and trim the hearts
• gently fry chopped onions and garlic
• add red wine and simmer
• add chunks of day-old (i.e. slightly dry) bread
• smoosh together
• add chopped sage and allow to cool
• stuff hearts, then cover the opening with strips of bacon and tie into place
• in a covered pot, cook gently in chicken stock for about 2 and a half hours
• take out hearts, allow to rest somewhere warm under foil, while you reduce the cooking liquid
• strain the liquid to use as gravy and serve up the hearts with mashed potatoes and marrowfat peas

...and very very nice it was, too.

my mum used to do hearts regulary when we lived at home during the last resession, cheap as owt, i loved em. my missus is having non of it thou so the nearest i get to em is when i wanna treat the dog he loves em as well.
sounds pretty much same as she did em stuffed, i'm gonna have to get on to mother to knock me some up