Meenzer 15190 Posted December 14, 2012 Share Posted December 14, 2012 I had a lamb saag but asked them to make it hot rather than medium. I've had to hitch my dressing gown up 3 times today ffs. Lamb saag's what I invariably have at Bravado Dave's Free Poppadom Emporium, but always nice and medium as it comes, there's enough dodgy real ale consumed to ensure frequent dressing gown pursuits the next day. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted December 14, 2012 Share Posted December 14, 2012 Perfect name for the place! Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted December 20, 2012 Share Posted December 20, 2012 Anyone ever done any cooking with Filo pastry? Ie making own duck / spring rolls / party food etc. Fancy a spot of baking over Xmas other than the normal sausage rolls / quiche etc. Have one recipe for a lemon drizzle cake but fancy something Filo ish. Got quite a few bits of the M&S party food last year and found it very poor. Link to comment Share on other sites More sharing options...
Gemmill 43112 Posted December 20, 2012 Author Share Posted December 20, 2012 Just buy the sheets of it. Link to comment Share on other sites More sharing options...
Tooj 17 Posted December 20, 2012 Share Posted December 20, 2012 http://www.google.co.uk/search?q=filo+pastry&rlz=1C1CHFX_enGB500GB500&aq=0&oq=filo+pas&sugexp=chrome,mod=18&sourceid=chrome&ie=UTF-8#hl=en&tbo=d&rlz=1C1CHFX_enGB500GB500&sclient=psy-ab&q=filo+pastry+recipes&oq=filo+pastry+recipes&gs_l=serp.3..0l4.3900.4911.0.5138.8.4.0.4.4.1.324.535.1j1j0j1.3.0.les%3B..0.0...1c.1.rtK94Jq2-tU&pbx=1&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.1355534169,d.d2k&fp=a5d91bad1ac8234a&bpcl=40096503&biw=1517&bih=714 Link to comment Share on other sites More sharing options...
Gemmill 43112 Posted December 20, 2012 Author Share Posted December 20, 2012 http://lmgtfy.com/?q=filo+pastry+recipes+for+werepigs Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted December 20, 2012 Share Posted December 20, 2012 Well I know I can google ffs I'm sure Fist will be along soon Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted December 20, 2012 Share Posted December 20, 2012 I've only used filo when doing Spanakopita. Pretty easy, just a mix of spinach (wilt it, squeeze out the moisture and chop it up), feta cheese and onion (bit of nutmeg goes well too). Hoy it inbetween 3 sheets of filo either side and bake it until it's golden. Better with pine nuts sprinkled on top too. Can cut it into little squares and have it as nibbles. Andy Bates did cracking chorizo sausage rolls on food network t'other day. Just putting chorizo and rosemary inbetween some puff pastry sheets and baking it 20 mins or so. Looked absolutely lush! Link to comment Share on other sites More sharing options...
Monkeys Fist 41474 Posted December 20, 2012 Share Posted December 20, 2012 Don't bother CT. It's well beyond your capabilities Link to comment Share on other sites More sharing options...
catmag 336 Posted December 20, 2012 Share Posted December 20, 2012 And here's me thinking "What's Ant doing on mumsnet....?" Link to comment Share on other sites More sharing options...
Meenzer 15190 Posted December 20, 2012 Share Posted December 20, 2012 http://www.mumsnet.c...nd-sausage-bake And if the sophistication of the recipe wasn't enough, as a bonus, it's absolutely seasoning-free. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted December 20, 2012 Share Posted December 20, 2012 Suggested side; mash. Link to comment Share on other sites More sharing options...
Monkeys Fist 41474 Posted December 20, 2012 Share Posted December 20, 2012 Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted December 20, 2012 Share Posted December 20, 2012 (edited) Andy Bates did cracking chorizo sausage rolls on food network t'other day. Just putting chorizo and rosemary inbetween some puff pastry sheets and baking it 20 mins or so. Looked absolutely lush! Was thinking of the filo for things like duck and hoi sin etc. That chorizo sausage rolls thing sounds lovely. Have to have a look for that. found it http://www.foodnetwo...sage-rolls.html Edited December 20, 2012 by Christmas Tree Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted December 20, 2012 Share Posted December 20, 2012 Don't bother CT. It's well beyond your capabilities Link to comment Share on other sites More sharing options...
Christmas Tree 4510 Posted December 20, 2012 Share Posted December 20, 2012 http://www.mumsnet.c...nd-sausage-bake Thats going on the to do list Link to comment Share on other sites More sharing options...
Meenzer 15190 Posted December 20, 2012 Share Posted December 20, 2012 Did a small roast chicken tonight (I know turkey dinner season is imminent, but needed space in the freezer!) and among the sides, I'd forgotten how brilliant savoy cabbage is. Fried some onions, chucked in the sliced cabbage with some water and steamed it under the lid till tender, then melted some butter through the lot. Bit of sea salt and pepper, done, easy as that and dead tasty (plus it was 50p for three cabbages from Lewisham market - bargain!). Link to comment Share on other sites More sharing options...
peasepud 59 Posted December 21, 2012 Share Posted December 21, 2012 http://lmgtfy.com/?q...es for werepigs Link to comment Share on other sites More sharing options...
Alex 34235 Posted December 21, 2012 Share Posted December 21, 2012 I've only used filo when doing Spanakopita. Pretty easy, just a mix of spinach (wilt it, squeeze out the moisture and chop it up), feta cheese and onion (bit of nutmeg goes well too). Hoy it inbetween 3 sheets of filo either side and bake it until it's golden. Better with pine nuts sprinkled on top too. Can cut it into little squares and have it as nibbles. I've done that a few times. Well nice. Link to comment Share on other sites More sharing options...
sammynb 3205 Posted December 28, 2012 Share Posted December 28, 2012 (edited) Over the years there has been plenty of conjecture on this board about what is best for pizza bases. I've always been of the opinion that Lebanese bread is best but the other day we bought some Afghan bread, similar to Lebanese but 65% wholemeal, a lot less refined and amazing if you like thin crust for your pizza. We're also making a great pizza sauce at the moment, enough for 2 pizzas. tsp of goat's curd/quark/fromage tsp of tomato relish tsp of capsicum turkish salsa (medium heat) - on 2nd though this appears to be an Australian product, so maybe a touch of chilli sauce to taste. tsp of red pesto (non dairy version) 1/4 tsp of minced garlic sprinkle of dried oregano Tbsp or 2 of tomato paste (depending on the size of the bases) tsp or 2 of caramelised onion jam Edited December 28, 2012 by sammynb Link to comment Share on other sites More sharing options...
Gemmill 43112 Posted December 28, 2012 Author Share Posted December 28, 2012 Sounds like a terrorist pizza. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted December 28, 2012 Share Posted December 28, 2012 The taste explodes in your mouth. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted December 28, 2012 Share Posted December 28, 2012 That's the most pretentious pizza recipe I've ever read. I've always wanted to try the simple flour and yoghurt pizza base, but as yet I cannot vouch for how good it is. Doesn't have to proof though which would be a plus. Link to comment Share on other sites More sharing options...
sammynb 3205 Posted December 29, 2012 Share Posted December 29, 2012 Oh well, can't help some people. Link to comment Share on other sites More sharing options...
sammynb 3205 Posted December 29, 2012 Share Posted December 29, 2012 Brock, is your lass veg or vegan? Link to comment Share on other sites More sharing options...
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