Gemmill 42649 Posted January 20, 2013 Author Share Posted January 20, 2013 Eating clean Johnson. Eating clean. Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 20, 2013 Share Posted January 20, 2013 Nigellissima pasta and lentils for tea and I've made a spiced rice and fruit salad for work lunches for the next couple of days. Good stuff mate. I'm laying off the meat a bit. Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted January 21, 2013 Share Posted January 21, 2013 Home made scones . Yum Yum Link to comment Share on other sites More sharing options...
Gemmill 42649 Posted January 22, 2013 Author Share Posted January 22, 2013 Good stuff mate. I'm laying off the meat a bit. Good man Parkinson. Another meat free day for me yesterday and again today. Double cream btw. Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted January 22, 2013 Share Posted January 22, 2013 did you put double cream on a scone?? I thought it looked odd. Our lass swears it was clotted cream. Tasted delicious though Link to comment Share on other sites More sharing options...
Monkeys Fist 41318 Posted January 22, 2013 Share Posted January 22, 2013 I thought he'd just particularly enjoyed them. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 22, 2013 Share Posted January 22, 2013 What a knacker. Link to comment Share on other sites More sharing options...
catmag 336 Posted January 22, 2013 Share Posted January 22, 2013 I thought it looked odd. Our lass swears it was clotted cream. Tasted delicious though Did the fact that it ran all over your plate not give you a clue that it maybe wasn't clotted? The clue being in the word CLOTTED Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted January 22, 2013 Share Posted January 22, 2013 Did the fact that it ran all over your plate not give you a clue that it maybe wasn't clotted? The clue being in the word CLOTTED Faced with a choice of weighing up the characteristics of cream or tucking in........ Link to comment Share on other sites More sharing options...
Meenzer 15115 Posted January 22, 2013 Share Posted January 22, 2013 It's like there's some eerie force at work in the CT household ensuring that every meal automatically regresses to the "beans on toast" look, regardless of its actual components. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 22, 2013 Share Posted January 22, 2013 I thought that was a cross section of one of CT's arteries there. Link to comment Share on other sites More sharing options...
Gemmill 42649 Posted January 22, 2013 Author Share Posted January 22, 2013 http://www.bbcgoodfood.com/recipes/11690/10minute-couscous-salad Tomorrow's lunch. Link to comment Share on other sites More sharing options...
Dr Gloom 21302 Posted January 22, 2013 Share Posted January 22, 2013 Home made scones . Yum Yum you're taking the piss now aren't you? Link to comment Share on other sites More sharing options...
The Fish 10430 Posted January 22, 2013 Share Posted January 22, 2013 Jesus Christ. Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 22, 2013 Share Posted January 22, 2013 http://www.bbcgoodfo...-couscous-salad Tomorrow's lunch. Chop in some fresh corriander leaves and a squirt of lime. Link to comment Share on other sites More sharing options...
Gemmill 42649 Posted January 22, 2013 Author Share Posted January 22, 2013 Have the former, but not the latter. Will chuck the coriander in. Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted January 23, 2013 Share Posted January 23, 2013 Any recommendations on what I can do with my pork loin steaks? I have several defrosting and quite fancy them with a nice pasta sauce thingimybob. Or a medley of Mediterranean vegetables may be nice. Trying to avoid the very tempting chips and beans. Link to comment Share on other sites More sharing options...
Monkeys Fist 41318 Posted January 23, 2013 Share Posted January 23, 2013 Marinate it in Soy, Hoisin, rice wine vinegar, sherry, fine chopped garlic and ginger and Five Spice powder for 4-6 hours. Then have it with stir fried veg and rice/noodles. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 23, 2013 Share Posted January 23, 2013 Dry rub of paprika, garlic powder, salt & pepper then fry em both sides until the meat's done. Deglaze the pan with some cider, throw in some chopped apple and then stir in cream (looks like you have a good supply of the stuff) and there's your sauce. Reduce it to whatever consistency you want. Or if you want a pasta style sauce, do a quick tomato sauce (heck, throw a few sundried tomatoes in) with mixed herbs and a touch of fennel. Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 23, 2013 Share Posted January 23, 2013 Dry rub of paprika, garlic powder, salt & pepper then fry em both sides until the meat's done. Deglaze the pan with some cider, throw in some chopped apple and then stir in cream (looks like you have a good supply of the stuff) and there's your sauce. Reduce it to whatever consistency you want. Or if you want a pasta style sauce, do a quick tomato sauce (heck, throw a few sundried tomatoes in) with mixed herbs and a touch of fennel. I hear the voice of god when I read your cooking posts. Link to comment Share on other sites More sharing options...
Monkeys Fist 41318 Posted January 23, 2013 Share Posted January 23, 2013 Ever had Saltimbocca Chubby? Here's Delia's version made with Pork instead of veal. http://www.deliaonline.com/recipes/main-ingredient/pork/pork-saltimbocca.html Pretty easy. Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 23, 2013 Share Posted January 23, 2013 (edited) Did a warm rice salad last night. MrsP initially turning her nose up at it...Ate the lot (even the bit I normally set aside for brekkie). Basamati rice (depending on protions and people) Only boil for 10-11min. Veg stock Sun dried toms red oninions garlic ginger sweetcorn peas toms (fresh not tinned to be sliced and diced) Currants or gogi berries or those other little red berries Feta (optional depending on waistline). leaf corriander lemon juice soya sauce Cut everfink up while rice is boiling (add veg stock to boiling rice to colour). Fry garlic and ginger with a splash of soya very quickly (1 min) Add everything to the warm rice and lashings of a good quality olive oil and stir up serve immediatmont. Edited January 23, 2013 by Park Life Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted January 23, 2013 Share Posted January 23, 2013 Marinate it in Soy, Hoisin, rice wine vinegar, sherry, fine chopped garlic and ginger and Five Spice powder for 4-6 hours. Then have it with stir fried veg and rice/noodles. Sounds lovely but I'm at work all day. Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted January 23, 2013 Share Posted January 23, 2013 Dry rub of paprika, garlic powder, salt & pepper then fry em both sides until the meat's done. Deglaze the pan with some cider, throw in some chopped apple and then stir in cream (looks like you have a good supply of the stuff) and there's your sauce. Reduce it to whatever consistency you want. Or if you want a pasta style sauce, do a quick tomato sauce (heck, throw a few sundried tomatoes in) with mixed herbs and a touch of fennel. That's sounds lovely as well Link to comment Share on other sites More sharing options...
Christmas Tree 4438 Posted January 23, 2013 Share Posted January 23, 2013 Dry rub of paprika, garlic powder, salt & pepper then fry em both sides until the meat's done. Deglaze the pan with some cider, throw in some chopped apple and then stir in cream (looks like you have a good supply of the stuff) and there's your sauce. Reduce it to whatever consistency you want. Or if you want a pasta style sauce, do a quick tomato sauce (heck, throw a few sundried tomatoes in) with mixed herbs and a touch of fennel. Stupid question Dry rub. Does this just mean putting say 1/2 tsp of each ingredient in a cup, mix it together and then sprinkle onto the chops? Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now