RamNut Posted November 13, 2020 Share Posted November 13, 2020 Link to comment Share on other sites More sharing options...
Angry Ram Posted November 13, 2020 Share Posted November 13, 2020 Last nights Chicken, Chorizo Pasta Bake. Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Boycie Posted November 13, 2020 Share Posted November 13, 2020 Just now, Angry Ram said: Last nights Chicken, Chorizo Pasta Bake. Keep the back door closed this time of year mate, especially in the sticks. i-Ram, Angry Ram and Day 1 2 Link to comment Share on other sites More sharing options...
TimRam Posted November 13, 2020 Share Posted November 13, 2020 Usual Friday night cod, spuds, veg. Natural yoghurt and fruit to follow. Link to comment Share on other sites More sharing options...
Steve How Hard? Posted November 15, 2020 Share Posted November 15, 2020 Tuna steak, butternut squash rice and broccoli. Ramslad1992, cstand, Angry Ram and 1 other 4 Link to comment Share on other sites More sharing options...
RoyMac5 Posted November 15, 2020 Share Posted November 15, 2020 52 minutes ago, Steve How Hard? said: Tuna steak, butternut squash rice and broccoli. Blimey you on a diet mate? Steve How Hard? and DesertRam 2 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted November 15, 2020 Share Posted November 15, 2020 1 minute ago, RoyMac5 said: Blimey you on a diet mate? Could do with losing a bit if I'm honest. I've been sat on my arse all day snacking so that's the trade off. RoyMac5 1 Link to comment Share on other sites More sharing options...
RoyMac5 Posted November 15, 2020 Share Posted November 15, 2020 Just now, Steve How Hard? said: I've been sat on my arse all day snacking so that's the trade off. Yeah them carrot and celery sticks are loaded with calories! Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Steve How Hard? Posted November 15, 2020 Share Posted November 15, 2020 2 minutes ago, RoyMac5 said: Yeah them carrot and celery sticks are loaded with calories! More like crisps, chocolate and last nights leftover kebab. RoyMac5 1 Link to comment Share on other sites More sharing options...
Boycie Posted November 15, 2020 Share Posted November 15, 2020 2 hours ago, Steve How Hard? said: Tuna steak, butternut squash rice and broccoli. The pictures not close enough mate. Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Eddie Posted November 21, 2020 Share Posted November 21, 2020 Link to comment Share on other sites More sharing options...
Angry Ram Posted November 21, 2020 Share Posted November 21, 2020 I dare not ask. Comrade 86, Boycie, Day and 5 others 1 7 Link to comment Share on other sites More sharing options...
Eddie Posted November 21, 2020 Share Posted November 21, 2020 3 hours ago, Angry Ram said: I dare not ask. Stoofvlees. Link to comment Share on other sites More sharing options...
Angry Ram Posted November 21, 2020 Share Posted November 21, 2020 16 minutes ago, Eddie said: Stoofvlees. Wear a mask. Dean (hick) Saunders, Jourdan and Bigfella 3 Link to comment Share on other sites More sharing options...
Dean (hick) Saunders Posted November 21, 2020 Share Posted November 21, 2020 That’s some weird looking stuff. (Mussels and chips for me tonight) Angry Ram and Steve How Hard? 1 1 Link to comment Share on other sites More sharing options...
Eddie Posted November 21, 2020 Share Posted November 21, 2020 (edited) 2 hours ago, Dean (hick) Saunders said: That’s some weird looking stuff. (Mussels and chips for me tonight) It's Flemish stew - tastes utterly fantastic. 3 or 4 chopped onions 7 or 8 cloves of garlic, chopped 250 g mushrooms (I use chestnut mushrooms, but any really) 2 carrots, sliced thinly (julienne) 400 g beef (I tend to use shin beef - cheapish, but a decent cut) 25 cl beef stock 60 cl Belgian dark beer (I tend to use Leffe Brune - not the best by any means, but ok in a stew) Half a teaspoon of nutmeg 2 dessert spoons Syrop de Liege or any heavy fruit preserve (I've tried Morello cherry preserve, and that was really good) 2 tablespoons red wine vinegar 2 dessert spoons Demerara sugar 2 slices of bread, liberally coated in Dijon mustard 1 bouquet garni Method Fry onions in hot olive oil until they start to caramelise Add the garlic, reduce the temperature a little, continue frying for a couple of minutes until the pungent aroma hits Add the meat, fry until browned and sealed. Add the mushrooms and carrots Add the beef stock and beer Add the vinegar Reduce to a simmer Stir in the nutmeg Add the sugar and syrop de liege Add the bouquet garni Spread 2 slices of bread with the mustard and float on top of the stew, mustard side down Cover and simmer for 3 or 4 hours, until the meat starts to disintegrate, stirring occasionally. By now, the bread will have completely dissolved, and this causes the stew to thicken When the stew is very thick, serve with French Fries or chunky chips. Edited November 21, 2020 by Eddie Steve How Hard?, cstand, Carl Sagan and 3 others 2 4 Link to comment Share on other sites More sharing options...
Eddie Posted November 22, 2020 Share Posted November 22, 2020 Not eating these tonight, but will definitely sample part of one tomorrow. I decided to try my hand today at making a hand-raised pork pie (actually, I made two). In the process, I test-drove my new meat grinder - perhaps the best £25 I've spent recently that wasn't on beer. I must have read about 10 methods, and all the recipes were vastly different as far as the hot water pastry was concerned. Some had twice as much lard as water, some had twice as much water as lard, and so on. Another issue was making the pastry case separate to the pie, by using a jar, bottle, dish or anything like that as a mould, then putting it in the fridge until the pastry hardened, then trying to remove the (uncooked) pastry from the outside of the mould without breaking/damaging it. In the end, I decided to just roll the pastry out, mould the meat into the dimensions I wanted and then hand-raise the pastry around that. It seemed to work fine. sage, Ramslad1992, Jourdan and 7 others 2 1 7 Link to comment Share on other sites More sharing options...
Eddie Posted November 23, 2020 Share Posted November 23, 2020 We had the ceremonial tasting of the pork pie this morning. Absolutely lovely. Anag Ram, sheeponacid, Jourdan and 8 others 7 4 Link to comment Share on other sites More sharing options...
Day Posted November 24, 2020 Share Posted November 24, 2020 None of that horrid jelly they put in the shop bought ones. Gets my ? JoetheRam and Rev 1 1 Link to comment Share on other sites More sharing options...
sage Posted November 24, 2020 Share Posted November 24, 2020 20 hours ago, Eddie said: We had the ceremonial tasting of the pork pie this morning. Absolutely lovely. @Eddie can i recommend that next time you make some, eat one of them whilst still warm, it's a game changer. Eddie and richinspain 1 1 Link to comment Share on other sites More sharing options...
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