catalog

Well-known member
bumper day - lunchtime gol gappas / pani puri = small wheat balls you crack open and fill with chickpeas, boiled potatoes, onions, tamarind and then yoghurt. delish.

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catalog

Well-known member
yeah, they're one of my favourites. little bundles of joy. you wanna get involved leo - get yourself over to somewhere like jackson heights, you might find em there.
 

Mr. Tea

Shub-Niggurath, Please
Chicken casserole with a sauce of St George's mushrooms, smoked bacon, smoked garlic, onions, stock, scrumpy and cream. Home-made wholemeal bread on the side.

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If it looks greasy as fuck, that's because it was. And all the better for it.
 
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catalog

Well-known member
Had a barbecue on sunday. I went down to the kurdish butcher on Wednesday last week to order 2kg of lamb chops. Collected them Friday and then put them into a 48 hour marinade of chillies, onions, tomatoes, coriander, plus a powder masala mix.

Really delicious off the coals, must've eaten nearly 10 in the baking heat.

Then this morning, chopped the meat off 2 leftover chops, then added in a bit of cucumber, tomato, onion, chilli, Olives, threw the lot in a pitta and then fried the pitta.

Mayo on the side.

It's 5.30am.

This is the only picture. Should've done a proper process sequence, but wasn't thinking about that.

So delicious.

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DannyL

Wild Horses
I made Barbacoa beef on Sunday, and still have a load left in the fridge. Basically, sear the meet and add a sauce made of chipotle chillis (toasted and rehydrated), garlic, oregano, cumin, cloves, black pepper, lime and cider vinegar. I couldn't be arsed to make a proper sauce, just mashed the dry stuff together and spread it over the meat but all of the above went it. The cider vinegar is key, I probably put too much in tbh but it's tasty as fuck. I added some chicken stock I'd made and cooked it on low for about 6 hours and then shredded it. Outrageously tasty.
 

Mr. Tea

Shub-Niggurath, Please
@DannyL - I found some jerk paste made according to your recipe in the freezer the other day, so I used it on some chicken pieces for a BBQ over the weekend. For getting the skin sweet and crispy I modified it by adding some golden sugar and sea salt. OH MY GOD, it was good. The smokiness from the BBQ just took it to the next level.
 

DannyL

Wild Horses
Heard from my sis that mango is a good meat tenderiser so might add a bit of that next time, seems a waste of mango tho.
Yeah I saw a Raymond Blanc show where he used pineapple IIRC. Fun idea though I guess. This beef got super tender overnight 'cos of all the acid.
 

DannyL

Wild Horses
@DannyL - I found some jerk paste made according to your recipe in the freezer the other day, so I used it on some chicken pieces for a BBQ over the weekend. For getting the skin sweet and crispy I modified it by adding some golden sugar and sea salt. OH MY GOD, it was good. The smokiness from the BBQ just took it to the next level.
Never done it on the BBQ but I really should!
 

WashYourHands

Well-known member
Salt and vinegar crisp sandwich

Squid rings dusted in flour, turmeric and s&p, lightly fried with salad and a squeeze of lemon

T for tremendous
 
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IdleRich

IdleRich
A few days away in the picturesque town of Caldas da Rainha and the even more historic town of Obidos. Right now we are sitting by the lagoon eating seafood... including tiger prawns. But the pics won't load... oh well.
 
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IdleRich

IdleRich
Ah, here we go... very typical Portuguese food to be honest, but eaten out so infrequently lately it feels like a real rarity

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IdleRich

IdleRich
Having said that, we ate out yesterday. Cos we're having a weekend away. Yesterday we explored this tiny little historic town called Obidos, I think it's traditionally been the holiday home of Portuguese queens and it's really just a picturesque village contained within the walls of an old castle. You can walk on the walls and see for miles around but they really are pretty precarious with one side open to a fairly large drop and no hand rail or anything like that. The surface you walk on is uneven and - especially after a few glasses of wine and some ginjas - it really felt as though we were taking our lives in our hands.

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But anyway, we had some fantastic food their in lovely little restaurant in a cool white courtyard with views across the valley.

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It is worth noting that the speciality of the region is serving ginja in cups made or chocolate and making huge ceramic comedy dicks.
 
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