Christmas Tree 4725 Posted October 18, 2012 Share Posted October 18, 2012 Just made a fabulous chicken stir fry using the Wagamama sweet Teriyaki sauce. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted October 23, 2012 Share Posted October 23, 2012 Today we've knocked up a beef casserole for tea and Ive just turned the left over veg into a nice hearty soup. Link to comment Share on other sites More sharing options...
Tooj 17 Posted October 23, 2012 Share Posted October 23, 2012 Today we've knocked up a beef casserole for tea and Ive just turned the left over veg into a nice hearty soup. Have you got this? http://www.amazon.co.uk/Wagamama-Cookbook-DVD-Hugo-Arnold/dp/1856266494 Want to know if it's any good. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted October 23, 2012 Share Posted October 23, 2012 Have you got this? http://www.amazon.co.uk/Wagamama-Cookbook-DVD-Hugo-Arnold/dp/1856266494 Want to know if it's any good. I haven't, but iirc Fist has a lot of these recipes on his PC and PM'd them around a year or two ago. Their range of sauces and marinades I guess makes a lot of the recipes redundant. The teriyaki one was truly wonderful. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted October 23, 2012 Share Posted October 23, 2012 I have the original Wagamama Cookbook but have never really tried anything from it. Shameful tbh. Must say I'm godawful at trying to replicate chinese recipes - whenever I've tried Ching He Huang's ( ) stuff it's never ended brilliantly. Link to comment Share on other sites More sharing options...
wykikitoon 20168 Posted October 23, 2012 Share Posted October 23, 2012 Ive made a load of stuff from it Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted October 23, 2012 Share Posted October 23, 2012 Have you got this? http://www.amazon.co.uk/Wagamama-Cookbook-DVD-Hugo-Arnold/dp/1856266494 Want to know if it's any good. Aye. Some canny stuff in it. Link to comment Share on other sites More sharing options...
Dr Gloom 21924 Posted October 23, 2012 Share Posted October 23, 2012 Have you got this? http://www.amazon.co...d/dp/1856266494 Want to know if it's any good. it's excellent. all fairly straight forward recipes as long as your cupboards are well stocked. i particularly enjoy making the chili men sauce and the soups Link to comment Share on other sites More sharing options...
Dr Gloom 21924 Posted October 23, 2012 Share Posted October 23, 2012 I have the original Wagamama Cookbook but have never really tried anything from it. Shameful tbh. Must say I'm godawful at trying to replicate chinese recipes - whenever I've tried Ching He Huang's ( ) stuff it's never ended brilliantly. i don't midn cooking asian stuff. all you really need for a decent chinese is soy sauce, rice wine, garlic, chili, ginger and fresh coriander. the only tricky bit is balancing the flavours. you don't need many more ingredients though. Link to comment Share on other sites More sharing options...
wykikitoon 20168 Posted October 23, 2012 Share Posted October 23, 2012 i particularly enjoy making men sauce Dont we all Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted October 23, 2012 Share Posted October 23, 2012 Homemade Giant Yorkshire puds filled with Beef casserole! Yum Yum Yum Link to comment Share on other sites More sharing options...
The Fish 10858 Posted October 23, 2012 Share Posted October 23, 2012 i don't get it, won't it just be ultra soggy now/start to leak? who wants to eat soggy bread. How long before he creates a bowl from a bap and fills it with beans, and starts using his spare slice of toast as a napkin. Like this? Called Trenchers/Dredgers aren't they? Link to comment Share on other sites More sharing options...
wykikitoon 20168 Posted October 23, 2012 Share Posted October 23, 2012 i don't get it, won't it just be ultra soggy now/start to leak? who wants to eat soggy bread. How long before he creates a bowl from a bap and fills it with beans, and starts using his spare slice of toast as a napkin. Not really bread though is it? Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted October 23, 2012 Share Posted October 23, 2012 i don't midn cooking asian stuff. all you really need for a decent chinese is soy sauce, rice wine, garlic, chili, ginger and fresh coriander. the only tricky bit is balancing the flavours. you don't need many more ingredients though. Aye that sort of thing is grand, I just have never been able to produce a proper sweet and sour sauce. Can never get the bastard cornflour to work. I once hoyed some into a thai curry i'd made from scratch (ie the curry paste which was lush) and it ended up like wallpaper paste! Link to comment Share on other sites More sharing options...
Jill 0 Posted October 23, 2012 Share Posted October 23, 2012 Filled Yorkshires are immense. That's just how I like them, nice and crispy round the top but soft, bordering on soggy in the middle. Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted October 23, 2012 Share Posted October 23, 2012 Like this? Called Trenchers/Dredgers aren't they? That's s bread tit. Isn't it? Link to comment Share on other sites More sharing options...
Meenzer 15544 Posted October 23, 2012 Share Posted October 23, 2012 Like this? Called Trenchers/Dredgers aren't they? Encountered them (in their most notable form) in Prague. Massive bread bowl filled with chunky veggie soup, could hardly move afterwards. And that was on the menu as a starter. Brilliant hangover fix though. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted October 25, 2012 Share Posted October 25, 2012 Just made a chili for tea using this recipe from the Beeb. http://www.bbcgoodfood.com/recipes/3228/chilli-con-carne Not that I particularly like Chili but it keeps the wife happy. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted October 25, 2012 Share Posted October 25, 2012 Chilli on the willy, canny on the fanny. Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted October 25, 2012 Share Posted October 25, 2012 Chilli on the willy, canny on the fanny. Hot on the bot. Link to comment Share on other sites More sharing options...
The Fish 10858 Posted October 25, 2012 Share Posted October 25, 2012 tis a tincture for the sphincter Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted October 25, 2012 Share Posted October 25, 2012 It's a shock to the ...... System. Link to comment Share on other sites More sharing options...
Toonpack 9434 Posted October 26, 2012 Share Posted October 26, 2012 Just made a chili for tea using this recipe from the Beeb. http://www.bbcgoodfo...hilli-con-carne Not that I particularly like Chili but it keeps the wife happy. Love Chilli me My Mrs makes a belter. My brother in law made one for us when he was last over from the US, for the meat he used a whole chicken and a huge joint of beef, was amazing, crazy yanks. Link to comment Share on other sites More sharing options...
Tooj 17 Posted October 26, 2012 Share Posted October 26, 2012 I'm still yet to try adding chocolate as loads of people seem to do it and highly recommend it. Lots of ghost chillis is a most though. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted October 26, 2012 Share Posted October 26, 2012 I still have a jar of Hotel Chocolat's gingerbread hot chocolate that is great when stirred into a chilli. Think I only used it to make hot chocolate twice. Link to comment Share on other sites More sharing options...
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