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Follow the thread for a potted history of Vesta ready-meals.

 

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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I get a piece of topside and soak it in a brine incl curing salts with nitrate (i get mine from weschenfelder) and leave in the fridge for 3-4 days min. I rinse off and stud with cloves. Mix

Waku Ghin was great; the beef was incredible. The masterclass showed how precise and organised the good chefs are, a real 'masterclass' in simplicity of flavours. Could see this influencing how i eat

Tomato, saucise de Rawmarsh and chorizo which is now in the smoker.... the smoker is having it's maiden voyage

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3 hours ago, Mumby Magic said:

Just bought a George Foreman grill from a Carboot for a quid. Anyone use one, any recipes?

We use one. I can't conjure any recipes as such but sausages and burgers work well on it and I've used it for very thin steaks which only take a few minutes. Just give it time to heat up fully before you put food on it. I just turn it up to full for a couple of minutes to get the plates properly hot and then adjust down a bit once me sausages go on

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Wibble

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4 hours ago, Mumby Magic said:

Just bought a George Foreman grill from a Carboot for a quid. Anyone use one, any recipes?

First of all I hope it's safe.

Some vegetables are great charred on a grill like that, leeks for example.

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23 minutes ago, hindle xiii said:

First of all I hope it's safe.

Some vegetables are great charred on a grill like that, leeks for example.

Charred asparagus is a good one to try. Spring onions, too.

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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I made this today: https://www.nigella.com/recipes/roast-duck-legs-and-potatoes 

And I can confirm that it is as ridiculously simple as the description says, and also very tasty. Even when you completely forget to set the timer and it stays in the oven for a whole hour longer than it should. Oops.

I used Jersey Royals for the spuds, and the dish was served up with asparagus. Given the fattiness, I think that maybe a sharper taste like coleslaw or celeriac remoulade would be a much better side dish. Next time...

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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Bargain Alert! Nigella Lawson's new book Cook, Eat, Repeat is available for £1.99 as a Kindle download from Amazon (UK) until the end of today.

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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1 hour ago, Mumby Magic said:

Best chef for tips? I like some of Jamie Oliver's tips tbh. Done some superb poached eggs this morning.

I don't tend to use a single chef for these things. There is so much on the internet, you can compare 2 or 3 different approaches.

Mind you Felicity Cloake's "How to cook the perfect..." column in the Grauniad does a lot of leg-work with classic dishes, as she tries multiple takes from different chefs, selects her favourite elements from each and produces a hybrid recipe at the end. I've used her advice a few times, as she's not bound by authenticity, but looking for the best achievable compromise.

https://www.theguardian.com/food/series/how-to-cook-the-perfect---- 

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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On the topic of "drink" , last night I had my 1st pint of beer in a proper pub beer garden in over a year.............

words cannot describe how much I enjoyed such a simple pleasure

 

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Wibble

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In Vino, Veritas...

 

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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I bought a "Fire Mountain" portable bbq last week ( £49 Amazon)

It is fan assisted and from lighting to cooking is only 5 minutes. It only uses 250g of charcoal.It's easy to clean. ( It's even easier when the stainless steel bowl is lined with tinfoil. 

Tonight I grilled some sardines and a sea bass, just plain... but delicious.

As I say I am really pleased with it. Looking on line there is an upmarket version " Lotus"  ( 3 times the price) has anyone had any experiences to share of either contraption ? Or have  you got any "go to recipes"?

 

Ron Banks

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19 minutes ago, Bearman said:

I bought a "Fire Mountain" portable bbq last week ( £49 Amazon)

It is fan assisted and from lighting to cooking is only 5 minutes. It only uses 250g of charcoal.It's easy to clean. ( It's even easier when the stainless steel bowl is lined with tinfoil. 

Tonight I grilled some sardines and a sea bass, just plain... but delicious.

As I say I am really pleased with it. Looking on line there is an upmarket version " Lotus"  ( 3 times the price) has anyone had any experiences to share of either contraption ? Or have  you got any "go to recipes"?

 

Never used one of those particular gadgets, but I can certainly recommend mackerel (the freshest you can get), split (butterflied) and quickly barbecued over high heat*. And reserve one or two, once cooked, for making pate.

*serve with potato salad with chopped chives and horseradish mixed into it.

Edited by Futtocks
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"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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15 hours ago, Bearman said:

I bought a "Fire Mountain" portable bbq last week ( £49 Amazon)

It is fan assisted and from lighting to cooking is only 5 minutes. It only uses 250g of charcoal.It's easy to clean. ( It's even easier when the stainless steel bowl is lined with tinfoil. 

Tonight I grilled some sardines and a sea bass, just plain... but delicious.

As I say I am really pleased with it. Looking on line there is an upmarket version " Lotus"  ( 3 times the price) has anyone had any experiences to share of either contraption ? Or have  you got any "go to recipes"?

 

I've got a lotus grill, it's pretty handy.

Once i get back to the UK and sort myself a garden, i want a Komado Joe. The thought of a simple grilled mackerel, a salad and a late summer evening is very appealing.

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On 17/04/2021 at 21:00, Futtocks said:

Follow the thread for a potted history of Vesta ready-meals.

 

First paella I ever ate was a Vesta one. After years of trying to like prawns, shrimps, crab and other crustaceans, I finally decided about 30 years ago to give up trying to like them. So i'd never even attempt a paella these days, even a Vesta one.

We used also to buy the Vesta Chow Mein with the crispy noodles that fluffed up in the oil, quite liked them. The Vesta curry was disgusting, it had raisins and sultanas in it.

 

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“Few thought him even a starter.There were many who thought themselves smarter. But he ended PM, CH and OM. An Earl and a Knight of the Garter.”

Clement Attlee.

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After an unfortunate experience first time out in a Chinese restaurant in Leeds you couldn't get me near one for years.  If I went out for a meal it was steak and chips, or fish and chips.  However SWMBO finally persuaded me to give Chinese another chance.  We went to the Peony on Commercial Street in Leeds, neither of which are there any more.  She suggested chicken curry and chips (not very Chinese)  and it came, it was a chicken leg covered in curry sauce and a pile of chips.  I loved it and we started going regularly to various Chinese places in Leeds, and then when the take-aways opened up using them.  But it was usually curry for me.

We went on holiday to London.  B&B, so we ate out every night.  We'd been in the Chinese, and the Angus Steak House, and various other restaurants.  Neither of us had dared do into an Indian.  We ventured into one on Edgeware Road.  From start to finish I was sold.

When we got home we searched to various places in Leeds - Koh-i-Noor, Ashoka, and the Yorkshire Curry centre to duplicate our London experience, and while we didn't quite manage it we were hooked.

I bought Madhur Jaffery's Indian cookery book, and started searching for ingredients, mainly on Chapeltown Road.  I experimented and made a reasonable curry.  It was only after I discovered the Pakistani supermarkets in Bradford that I found the knack.  I cook curry all the time now.  So from a total curry abstainer, I've become a fiend.

Best Indian restaurant I've tried?  Sheesh Mahal in Bradford.  Trouble is I now live 90 miles away from it 

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“Few thought him even a starter.There were many who thought themselves smarter. But he ended PM, CH and OM. An Earl and a Knight of the Garter.”

Clement Attlee.

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51 minutes ago, Trojan said:

I bought Madhur Jaffery's Indian cookery book, and started searching for ingredients, mainly on Chapeltown Road.  I experimented and made a reasonable curry.  It was only after I discovered the Pakistani supermarkets in Bradford that I found the knack.  I cook curry all the time now.  So from a total curry abstainer, I've become a fiend.

Madhur Jaffrey's book still has a following after all these years, and so many more modern publications. Nearly a thousand  (mostly positive) comments after this article about it: https://www.theguardian.com/food/2021/mar/21/jay-rayner-on-madhur-jaffreys-indian-cookery-cookbook-a-guide-to-another-world 

"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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"Men will be proud to say 'I am a European'. We hope to see a day when men of every country will think as much of being a European as of being from their native land." (Winston Churchill)

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