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What are you eating tonight


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5 hours ago, froggg said:

Mix too wet mate(steam)

It's an unavoidable consequence, I'm afraid. Bitterballen are meant to be really gloopy on the inside, so drying the mix out before making the balls loses some of the effect. It's almost like a Kiev in essence.

What I do on occasion is repeat the egg wash/breadcrumb stage a second (or even a third) time, but only if I am making them for someone else/I want to impress someone (I have Dutch friends)

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1 minute ago, froggg said:

Roast belly pork, roasties and mixed allotment vegetables, white sherry and garlic jus, all washed down with a glass of cider.

3172C512-E1B6-43F1-BE2B-76A8B281F9E7.jpeg

Not a patch on my Morrisons special. 

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48 minutes ago, froggg said:

Roast belly pork, roasties and mixed allotment vegetables, white sherry and garlic jus, all washed down with a glass of cider.

3172C512-E1B6-43F1-BE2B-76A8B281F9E7.jpeg

Why does jus look like gravy? Is it different gravy?

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Pizza.

pizza0608.thumb.jpg.1716a038763b6ec142decbaa94c136f1.jpg

 

The base was a dough made from 2 parts Chakki Atta to 1 part strong bread flour.

The sauce was a tomato base with garlic, pesto, oregano and paprika.

The topping was keema (lamb mince spiced with chilli, garam masala and cumin), chicken breast (marinated in Madras curry), mushrooms and onion fried in coconut oil.

It was, to quote Lister, desmegginglicious.

 

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