froggg

16 minutes ago, reverendo de duivel said:

I did a Corfian sofrito tonight.

Served it with oven chips and shop bought garlic bread though, so didn't take a picture!

Nowt wrong with oven chips 

Fillet beef and three mushroom stir fried noodles, all washed down with a glass of IPA.

1 hour ago, Ghost of Clough said:

Why aren't your knives all facing the same way?

They are.

2 hours ago, RamNut said:

That’s a fierce looking moggy mate.?

1 hour ago, Anag Ram said:

How do you jerk chicken?
just pullet.

 

I won’t egg you on.?

1 hour ago, reverendo de duivel said:

Brussels pate on homemade Soda Bread.

Any butter?

36 minutes ago, sage said:

Though the one they got wasn't a penalty. 

The resulting goal would say that it was.

2-0

Yes 

Be Jesus ?

Just now, Wolfie20 said:

Penalty to Fulham - 1 up ?

Get in????

Come on Fulham ????

8 minutes ago, reverendo de duivel said:

Are you saying it's rough round there?

I wouldn't caster spersions without proof!

I won’t cushion the blow, take a seat......yes.

8 minutes ago, TomBustler1884 said:

First pint back in a pub - draught Beavertown Neck Oil.

So good, I had another!!

You’ll get Lupoloid if you drink too much of that. 

On 08/07/2020 at 12:30, reverendo de duivel said:

You think they'd slide down the hill.

Someone nicked the wheels.

1 hour ago, reverendo de duivel said:

Have you ever had a look at the Perfect draft system Eddie?

I'm quite tempted, seems to be a good selection of world beers at around £6 per litre, including Triple Karmeliet(sic).

Big selection of Leffes I've not seen before too, I guess due to the takeover opening up new commercial channels, and a few Thornebridge beers too.

 

 

I know a couple of people with these, and both very happy, often do good deals on short date kegs as well. Would invest myself but hardly touch a drop these days.?

On 26/06/2020 at 17:01, sage said:

In case its chillier over the weekend

I’ll advance you this Sir, if it’s good enough for William Shakespeare I’ll give it a punt.

23 minutes ago, Eddie said:

I can't match @froggg for his artistic presentation. 

Just had my first attempt at making samosas. They don't look great (they're a bit tricky, and I'm an absolute novice at rolling pastry), but they sure were tasty...

 

Recipe if anyone is interested:

Samosas (makes 10 samosas)

Ingredients – dough

• ·        100 g Chakki Atta Flour
• ·        100 g Plain flour
• ·        0.5 teaspoon thyme
• ·        0.25 teaspoon salt
• ·        40 g oil
• ·        70 ml water

Ingredients – filling

• ·        100 g lamb mince, fried
• ·        200 g potatoes
• ·        Half an onion, chopped and fried
• ·        I teaspoon cumin seeds
• ·        0.5 teaspoon fennel seeds
• ·        1 teaspoon ground coriander
• ·        0.5 teaspoon ginger paste
• ·        2 green chillies, chopped
• ·        0.5 teaspoon garlic paste
• ·        0.5 teaspoon garam masala
• ·        0.25 teaspoon red chilli powder
• ·        0.25 teaspoon salt
• ·        Handful of frozen peas

Additional – flour+ water glue

Method – dough

• ·        Sieve flours into mixing bowl.
• ·        Add salt and thyme, mix well.
• ·        Mix in oil, working to incorporate using just fingers (3-4 minutes – should become like sand or crumbly gravel, when squeezed will hold shape)
• ·        Slowly add water, mixing until a stiff dough is formed.
• ·        Cover with damp cloth, leave for 30-40 minutes.

Method – filling

• ·        Parboil and roughly chop potatoes
• ·        Fry onions until caramelised
• ·        Add peas, continue frying for 2 or 3 minutes
• ·        Fry keema/lamb 10 minutes until cooked
• ·        Add chopped potatoes, stir, fry for 1 minute
• ·        Add all spices with onions, potatoes and keema, mixing continually, fry for 5 minutes
• ·        Set aside, leave to cool

Method – constructing the samosas

• ·        Divide dough into 5 equal balls
• ·        Roll dough ball (keep others covered with damp cloth) into 6 or 7 inch oval/circle
• ·        Cut in half
• ·        Construct cones (use the straight edge of each half to form the seam)
• ·        Fill samosa with meat/spice filling (2 or 3 dessert spoons – divide filling into 10)
• ·        Glue together with flour/water
• ·        Pinch edges to seal
• ·        Repeat with other half
• ·        Repeat with other dough balls (should now have 10 samosas)
• ·        Lightly oil (vegetable/sunflower, not olive oil)
• ·        Cook samosas (4 or 5at once) in air fryer for 10 minutes on low heat (160 C) – turn once
• ·        Cook for a further 5-10 minutes on higher heat (190 C) to brown – turn once

Sound great Eddie ?

49 minutes ago, mozza said:

Will you marry me, frogggie?

Not the first proposal I’ve had on here??

4 minutes ago, Boycie said:

Oh mate, your dripping needs changing ?

No mate the set blood part of the dripping goes like that in 25 minutes at 220 degrees centigrade ??

54 minutes ago, froggg said:

Cajun spiced Dorset pork chops and spinach wilted in garlic butter, all washed down with a glass of Sauvignon Blanc.

27 minutes ago, Boycie said:

No thrice cooked chips, no party.

17 minutes ago, froggg said:

They didn’t have any at Iceland mate.

11 minutes ago, Mucker1884 said:

"Thriceland"!  

Found some on the freezer #Boycie couldn’t let you miss out, cooked in beef dripping.?

8 minutes ago, Boycie said:

No thrice cooked chips, no party.

They didn’t have any at Iceland mate.

Cajun spiced Dorset pork chops and spinach wilted in garlic butter, all washed down with a glass of Sauvignon Blanc.

Jerk spiced pork chops served with new potato salad, all washed down with a glass of cider.

22 minutes ago, mozza said:

Four of them and I'd find them there lost cosmonauts..

 

Yes mate a stronger ipa than some.