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Post by chuffedstokie on Jun 7, 2016 4:58:32 GMT
If only she had soaked the lentils first It's not necessary to pre-soak lentils, Northy - just make sure you use enough stock to cook 'em in! (I nearly always put red lentils in curries.) Was that where I went wrong. No curry paste and lentils in with the campbells meat balls. I shall revisit my culinary debut and see what happens.
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Post by murphthesurf on Jun 7, 2016 20:27:15 GMT
It's not necessary to pre-soak lentils, Northy - just make sure you use enough stock to cook 'em in! (I nearly always put red lentils in curries.) Was that where I went wrong. No curry paste and lentils in with the campbells meat balls. I shall revisit my culinary debut and see what happens. Er...... I wouldn't if I were you, Chuffy - no - honestly - I wouldn't!
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Post by murphthesurf on Jun 7, 2016 20:30:33 GMT
It's not necessary to pre-soak lentils, Northy - just make sure you use enough stock to cook 'em in! (I nearly always put red lentils in curries.) Rinse them well under cold water and they are fine , no pre soaking necessary .......they do go well in curries ( dhansak type ) Oooooooh, look! A visitor from foreign shores! Or are you back from Lanzers yet, Bisp?
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Post by chuffedstokie on Jun 7, 2016 20:51:47 GMT
Was that where I went wrong. No curry paste and lentils in with the campbells meat balls. I shall revisit my culinary debut and see what happens. Er...... I wouldn't if I were you, Chuffy - no - honestly - I wouldn't! Would it make it any more palatable if I pureed the lot.?.
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Post by Deleted on Jun 7, 2016 22:48:42 GMT
Rinse them well under cold water and they are fine , no pre soaking necessary .......they do go well in curries ( dhansak type ) Oooooooh, look! A visitor from foreign shores! Or are you back from Lanzers yet, Bisp? Unfortunately I have to confirm that I am back murph
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Post by murphthesurf on Jun 8, 2016 13:25:02 GMT
Er...... I wouldn't if I were you, Chuffy - no - honestly - I wouldn't! Would it make it any more palatable if I pureed the lot.?. No, but it would be kinder on the sink's waste disposal system......
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Post by murphthesurf on Jun 8, 2016 13:26:46 GMT
Oooooooh, look! A visitor from foreign shores! Or are you back from Lanzers yet, Bisp? Unfortunately I have to confirm that I am back murph In that case, welcome back! And how was the seafood?
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Post by Deleted on Jun 8, 2016 15:33:36 GMT
Unfortunately I have to confirm that I am back murph In that case, welcome back! And how was the seafood? Thank you and as always the food was excellent.
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Post by chuffedstokie on Jun 8, 2016 20:18:44 GMT
After the meatballs fiasco I had a crack at liver and onions with mash and a bit of gravy, on the basis my mum said it was dead easy. I thought you fried it for the same length of time as the onions. Nothing wrong with mash and gravy. Another flip top candidate sadly. Learning all the time.
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Post by murphthesurf on Jun 8, 2016 20:33:29 GMT
After the meatballs fiasco I had a crack at liver and onions with mash and a bit of gravy, on the basis my mum said it was dead easy. I thought you fried it for the same length of time as the onions. Nothing wrong with mash and gravy. Another flip top candidate sadly. Learning all the time. Oh, bless!
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Post by murphthesurf on Jun 8, 2016 21:31:29 GMT
After the meatballs fiasco I had a crack at liver and onions with mash and a bit of gravy, on the basis my mum said it was dead easy. I thought you fried it for the same length of time as the onions. Nothing wrong with mash and gravy. Another flip top candidate sadly. Learning all the time. Right, here you are then, Chuffy - this is what Auntie Delia says to do. I'd always change the calves' liver to lambs' liver, btw: Lambs' Liver with Melted Onions & Marsala www.deliaonline.com/recipes/international/european/italian/calves-liver-with-melted-onions-and-marsala
On her www there are also two other recipes for Liver & Onions, but I thought you'd prefer this one. Bon appétit! Oh, PS: Just thought - Liver & Bacon is deeee-lish. I'd fry some smoked streaky bacon then cut it into about 2" pieces and put it aside till the L&O is almost done, then add it back into the pan and heat it through thoroughly. (** Watch 'Arry 'ave a fit...........**) Nice with jacket potatoes and green beans....... etc!
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Post by cheeesfreeex on Jun 8, 2016 21:38:45 GMT
Just sent back the shittiest tapas ever.
Sat the maitre down and made him try some of the shite. Cold prawns in luke warm water, tough lamb, some substandard veggie mush. Not my idea of tapas at all. No dipping bread or owt.
Naming names.... Ego.
Got a refund so go easy on em.
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Post by murphthesurf on Jun 8, 2016 21:46:19 GMT
Just sent back the shittiest tapas ever. Sat the maitre down and made him try some of the shite. Cold prawns in luke warm water, tough lamb, some substandard veggie mush. Not my idea of tapas at all. No dipping bread or owt. Naming names.... Ego. Got a refund so go easy on em. I love tapas! Often wondered if there's a decent tapas place round 'ere...... Where did you have the bad ones, Cheesy? (? Ego???????)
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Post by cheeesfreeex on Jun 8, 2016 22:08:08 GMT
Just sent back the shittiest tapas ever. Sat the maitre down and made him try some of the shite. Cold prawns in luke warm water, tough lamb, some substandard veggie mush. Not my idea of tapas at all. No dipping bread or owt. Naming names.... Ego. Got a refund so go easy on em. I love tapas! Often wondered if there's a decent tapas place round 'ere...... Where did you have the bad ones, Cheesy? (? Ego???????) A big fan of the idea of tapas mesen. Ego often offer lovely bits to pick at. Tonight it was shit. Very disappointermerating.
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Post by StokieNath on Jun 8, 2016 22:11:37 GMT
Pork slices and mayo on a sarnie.
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Post by murphthesurf on Jun 8, 2016 22:12:24 GMT
I love tapas! Often wondered if there's a decent tapas place round 'ere...... Where did you have the bad ones, Cheesy? (? Ego???????) A big fan of the idea of tapas mesen. Ego often offer lovely bits to pick at. Tonight it was shit. Very disappointermerating. So Ego is an eating place??? (Sorry - don't know!)
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Post by chuffedstokie on Jun 8, 2016 22:19:26 GMT
After the meatballs fiasco I had a crack at liver and onions with mash and a bit of gravy, on the basis my mum said it was dead easy. I thought you fried it for the same length of time as the onions. Nothing wrong with mash and gravy. Another flip top candidate sadly. Learning all the time. Right, here you are then, Chuffy - this is what Auntie Delia says to do. I'd always change the calves' liver to lambs' liver, btw: Lambs' Liver with Melted Onions & Marsala www.deliaonline.com/recipes/international/european/italian/calves-liver-with-melted-onions-and-marsala
On her www there are also two other recipes for Liver & Onions, but I thought you'd prefer this one. Bon appétit! Oh, PS: Just thought - Liver & Bacon is deeee-lish. I'd fry some smoked streaky bacon then cut it into about 2" pieces and put it aside till the L&O is almost done, then add it back into the pan and heat it through thoroughly. (** Watch 'Arry 'ave a fit...........**) Nice with jacket potatoes and green beans....... etc! Fantastic, thanks. This has winner written all over it.
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Post by cheeesfreeex on Jun 8, 2016 22:20:19 GMT
A big fan of the idea of tapas mesen. Ego often offer lovely bits to pick at. Tonight it was shit. Very disappointermerating. So Ego is an eating place??? (Sorry - don't know!) Home of the brave. Stockton Brook. Heart of all Parties. Used to be called the Hollybush. Terrible after tonight now though.
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Post by chuffedstokie on Jun 8, 2016 22:30:40 GMT
Just sent back the shittiest tapas ever. Sat the maitre down and made him try some of the shite. Cold prawns in luke warm water, tough lamb, some substandard veggie mush. Not my idea of tapas at all. No dipping bread or owt. Naming names.... Ego. Got a refund so go easy on em. Reads more like a recipe for botulism.
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Post by cheeesfreeex on Jun 8, 2016 22:37:48 GMT
Just sent back the shittiest tapas ever. Sat the maitre down and made him try some of the shite. Cold prawns in luke warm water, tough lamb, some substandard veggie mush. Not my idea of tapas at all. No dipping bread or owt. Naming names.... Ego. Got a refund so go easy on em. Reads more like a recipe for botulism. Bang on with toneets terrible experience. Tempted to return and smash the place up.
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Post by murphthesurf on Jun 8, 2016 22:47:12 GMT
Right, here you are then, Chuffy - this is what Auntie Delia says to do. I'd always change the calves' liver to lambs' liver, btw: Lambs' Liver with Melted Onions & Marsala www.deliaonline.com/recipes/international/european/italian/calves-liver-with-melted-onions-and-marsala
On her www there are also two other recipes for Liver & Onions, but I thought you'd prefer this one. Bon appétit! Oh, PS: Just thought - Liver & Bacon is deeee-lish. I'd fry some smoked streaky bacon then cut it into about 2" pieces and put it aside till the L&O is almost done, then add it back into the pan and heat it through thoroughly. (** Watch 'Arry 'ave a fit...........**) Nice with jacket potatoes and green beans....... etc! Fantastic, thanks. This has winner written all over it. Oh, you're very welcome, Chuff! Just take your time with the onions....... you have to be patient.......... do them L-O-N-G and S-L-OOOOOOO-W..... over a lowish heat (quite high to start with, then turn it down as soon as they've got going) and also add a biggish spoonful of brown sugar to them when they've got about the last 10 minutes to go, to caramelise them - but don't let them burn - do them very gently for about 40 minutes.... till they're really dark brown - scrumptious! If you haven't got brown sugar you could try adding Balsamic vinegar instead - it will gradually reduce and will add a lovely sweetness.
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Post by chuffedstokie on Jun 8, 2016 22:56:13 GMT
Fantastic, thanks. This has winner written all over it. Oh, you're very welcome, Chuff! Just take your time with the onions....... you have to be patient.......... do them L-O-N-G and S-L-OOOOOOO-W..... over a lowish heat (quite high to start with, then turn it down as soon as they've got going) and also add a biggish spoonful of brown sugar to them when they've got about the last 10 minutes to go, to caramelise them - but don't let them burn - do them very gently for about 40 minutes.... till they're really dark brown - scrumptious! If you haven't got brown sugar you could try adding Balsamic vinegar instead - it will gradually reduce and will add a lovely sweetness. Sold. Definitely going down the brown sugar route sounds great. Thanks again.
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Post by murphthesurf on Jun 8, 2016 23:01:36 GMT
Oh, you're very welcome, Chuff! Just take your time with the onions....... you have to be patient.......... do them L-O-N-G and S-L-OOOOOOO-W..... over a lowish heat (quite high to start with, then turn it down as soon as they've got going) and also add a biggish spoonful of brown sugar to them when they've got about the last 10 minutes to go, to caramelise them - but don't let them burn - do them very gently for about 40 minutes.... till they're really dark brown - scrumptious! If you haven't got brown sugar you could try adding Balsamic vinegar instead - it will gradually reduce and will add a lovely sweetness. Sold. Definitely going down the brown sugar route sounds great. Thanks again.
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Post by chuffedstokie on Jun 9, 2016 21:53:04 GMT
Sold. Definitely going down the brown sugar route sounds great. Thanks again. Did this tonight Murph. Brilliant result. Now added to the repertoire.
Ta.
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Post by murphthesurf on Jun 10, 2016 17:23:13 GMT
Did this tonight Murph. Brilliant result. Now added to the repertoire.
Ta. /p] Wow! Really??? Blimey, that was quick! So glad it worked for you. Well done! If you fancy having a go at Christmas Dinner you have to put the sprouts on in October……
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Post by murphthesurf on Jun 10, 2016 17:24:24 GMT
Only kidding!!!
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Post by chuffedstokie on Jun 10, 2016 17:34:03 GMT
Only kidding!!! Blimey. Caught me just in time.
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Post by murphthesurf on Jun 10, 2016 17:40:41 GMT
Only kidding!!! Blimey. Caught me just in time. Excellent! Early November will do.........
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Post by murphthesurf on Jul 6, 2016 15:40:30 GMT
Right, here we are: The original book is: 'Good Housekeeping Cookery Book: The Cook's Classic Companion' (Good Housekeeping Cookery Club) Hardcover – published 3 Sep 1998. It has a grey cover and a small inset pic of lemons on the front. You can get a used copy for 1p + £2.80 P&P from many different sellers. Apparently there's also now a newer, updated edition of the book - it has the same title and grey cover, but has a small inset pic of garlic bulbs on the front cover. Go on, Trenty - have a go - we dare you! An update! If anybody does fancy getting one of these books to start them off, get the older one, with lemons in the little inset pic on the cover, rather than the 'updated' one with a pic of garlic bulbs. I bought the latter to see if it's an improvement on the original book, which theoretically it should be, but it's not - it seems quite a bit bigger (thicker), but the layout inside is nowhere near as good. The original book is much more clearly set out, and would be miles better for someone with not a great deal of cooking experience.
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Post by murphthesurf on Sept 23, 2020 21:22:10 GMT
You take a tin of Campbells meatballs in gravy and pop them into a saucepan to warm through. Then add enough curry powder to stop a bull elephant. Taste, then place the contents in the nearest bin. Seemed like a good idea at the time. Tra - la - la!
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