froggg Posted July 6, 2020 Author Share Posted July 6, 2020 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.? Mucker1884 and eezzeetiger 2 Link to comment Share on other sites More sharing options...
Boycie Posted July 6, 2020 Share Posted July 6, 2020 1 minute ago, froggg said: Found some on the freezer #Boycie couldn’t let you miss out, cooked in beef dripping.? Oh mate, your dripping needs changing ? Link to comment Share on other sites More sharing options...
froggg Posted July 6, 2020 Author Share Posted July 6, 2020 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 ?? Link to comment Share on other sites More sharing options...
mozza Posted July 6, 2020 Share Posted July 6, 2020 Will you marry me, frogggie? eezzeetiger and richinspain 2 Link to comment Share on other sites More sharing options...
Eddie Posted July 6, 2020 Share Posted July 6, 2020 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 eezzeetiger, froggg, Steve How Hard? and 1 other 2 2 Link to comment Share on other sites More sharing options...
froggg Posted July 6, 2020 Author Share Posted July 6, 2020 49 minutes ago, mozza said: Will you marry me, frogggie? Not the first proposal I’ve had on here?? mozza 1 Link to comment Share on other sites More sharing options...
froggg Posted July 6, 2020 Author Share Posted July 6, 2020 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 ? Eddie 1 Link to comment Share on other sites More sharing options...
Angry Ram Posted July 10, 2020 Share Posted July 10, 2020 Healthy tonight.. froggg, Eddie and Steve How Hard? 3 Link to comment Share on other sites More sharing options...
Rev Posted July 10, 2020 Share Posted July 10, 2020 On 06/07/2020 at 21:49, froggg said: Not the first proposal I’ve had on here?? Yeah, take a ticket and join the socially distanced queue. I'm currently at Lizard point, so not too long to go hopefully! froggg 1 Link to comment Share on other sites More sharing options...
Eddie Posted July 11, 2020 Share Posted July 11, 2020 Pig-out tonight. I made a beef balti and a brinjal bhaji side-dish (which frankly was a meal in itself), keema samosas and three different naans (peshwari, keema and mushroom). All that we left was a tiny bit of the brinjal bhaji and half of the peshwari naan. I may never move again. No pics - I was rushing around trying to get everything ready at the same time. froggg 1 Link to comment Share on other sites More sharing options...
Eddie Posted July 11, 2020 Share Posted July 11, 2020 Brinjal Bhaji Ingredients · 1 Aubergine · 1 dessert spoon nigella seeds · 1 dessert spoon ginger paste · 2 green chillies, chopped · 100 g onion, sliced · 2 or 3 tomatoes, chopped · 0.5 teaspoon turmeric · 1 teaspoon garam masala · 0.5 teaspoon red chilli powder · 50 g peas, blanched · Coriander, chopped · Vegetable oil Method · Cut aubergine in half, sliced lengthways · Baste with vegetable oil · Roast at gas mark 5 for 30 minutes or fully soft · Peel and discard skin · Chop flesh roughly · Set aside · Heat oil · Fry nigella seeds until they crackle · Add ginger paste and chillies, fry for 2 or 3 minutes · Add onion, fry for 5 minutes · Add chopped tomatoes, turmeric, garam masala, chilli powder and fry for 5 minutes · Add peas, aubergine, mix thoroughly and heat through · Add chopped coriander to serve Steve How Hard? 1 Link to comment Share on other sites More sharing options...
RamNut Posted July 12, 2020 Share Posted July 12, 2020 Al fresco Chinese stir fry Link to comment Share on other sites More sharing options...
Day Posted July 12, 2020 Share Posted July 12, 2020 Homemade Mexican food tonight. I sat at home and made the missus go to Taco Bell Link to comment Share on other sites More sharing options...
Rev Posted July 12, 2020 Share Posted July 12, 2020 Brussels pate on homemade Soda Bread. bigbadbob, Angry Ram and froggg 3 Link to comment Share on other sites More sharing options...
Anag Ram Posted July 12, 2020 Share Posted July 12, 2020 On 27/06/2020 at 18:42, froggg said: To celebrate today’s victory, extra spicy jerk chicken, all washed down with a glass of ipa from wylan brewery. How do you jerk chicken? just pullet. froggg, Eddie and Ramslad1992 1 2 Link to comment Share on other sites More sharing options...
froggg Posted July 12, 2020 Author Share Posted July 12, 2020 1 hour ago, reverendo de duivel said: Brussels pate on homemade Soda Bread. Any butter? Link to comment Share on other sites More sharing options...
froggg Posted July 12, 2020 Author Share Posted July 12, 2020 1 hour ago, Anag Ram said: How do you jerk chicken? just pullet. I won’t egg you on.? Link to comment Share on other sites More sharing options...
Rev Posted July 12, 2020 Share Posted July 12, 2020 12 minutes ago, froggg said: Any butter? Anchor salted. froggg 1 Link to comment Share on other sites More sharing options...
Eddie Posted July 12, 2020 Share Posted July 12, 2020 3 hours ago, RamNut said: Al fresco Chinese stir fry Al Fresco is a funny name for a Chinese takeaway, but I did once know of one in Thornbury called Ho Lee Khow. bigbadbob 1 Link to comment Share on other sites More sharing options...
Ramslad1992 Posted July 13, 2020 Share Posted July 13, 2020 17 hours ago, Eddie said: Al Fresco is a funny name for a Chinese takeaway, but I did once know of one in Thornbury called Ho Lee Khow. Theres a Chinese in Lincoln that is called Legal food. Not once have I ever been tempted because of the name. There slogan is probably 'theres no dog meat, honest.' Link to comment Share on other sites More sharing options...
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