What are you cooking this week?

[*Bob*]

What other words - apart from Canon and Repertoire - are you having trouble with? I'll see if I can help.

[RosieH]

Hmm, anyone got a recipe for popcorn?

[Huguenot]

Ennui, *Bob*.

It was interesting, it's not any more.

Like Tillie I was engaged with the recipe story, whilst momentarily distracted by the use of 'canon'. I intended no insult or humiliation, nor invited a musician labouring through midlife crisis to unburden his quiet desperation upon my tired shoulders.

What's your favourite lamb dish?

[*Bob*]

No, let me have the last word, pleeeeease - it's important

SQUEEEEAL

[MrBen]

Basically a good shishhhh Huguenot.

[maxxi]

They make a good midnight snack - Shhh-Huguenot-puffs.

[????]

I've always preferred a Doner-Hugenot to a shishhh

[WorkingMummy]

*Bob* Wrote:

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> Ah.. the unmistakeable hollow parp of an anus -

> shortly before being silenced by the insertion of

> a Greek measuring stick.

I actually snorted coffee out of my nose when I read this.

[Annette Curtain]

Radicchio available in SMBS, along with Lollo Rosso, Frisee & other such tings

Very funny thread tho, has H said the big "sorry" word yet ?

[RosieH]

Forget lamb; here's a great recipe for deer entrails: http://www.grouprecipes.com/98487/humble-pie.html

I should add, that the recipe in question is for a pie. Deer entrails also known as humbles.

[uncleglen]

Don't forget though that if you ran the deer over yourself you are not allowed to have it, but if you happen to be lucky enough to be the next car coming along then you can pick it up- happy disembowelling!

( I'm doing turkey fajitas from an Old El Paso packet today btw)

[WorkingMummy]

Another top winter warmer:

4 red onions, cut into 8 pieces each. Into a pan with a little oil and butter, touch of salt, lid partly on, medium heat, until onions are soft and starting to colour. Then strip in a couple sprigs fresh thyme, stir. Tip onions into round oven proof pie dish. Grate 50g strong hard cheese on top.

In separate bowl, mix 250g plain flour, tsp baking powder, 100g grated strong cheese, tsp salt, and combine with the following liquid mix: 1 egg, 100ml milk, tsp English mustard, 40g melted butter. Knead lightly into dough. Flatten with hands into disk to fit pie dish. Put dough disk on top of onion/cheese. Into oven 200 for 15 minutes, then turn oven down to 180 for further 10 minutes.

Take out of oven and invert pie onto a serving dish.

Serve with watercress dressed in a little olive oil and balsamic.

Yum.

[fishbiscuits]

Home made doner kebab... with a side of "bombay potato" hash browns.

http://fishfingersarnie.blogspot.co.uk/2013/02/diy-doner.html

http://fishfingersarnie.blogspot.co.uk/2013/03/bombay-potato-hash-browns.html

[El Pibe]

Ooh, did lambs hearts last night, my first time.

Really good, the gravy you get off braising them is a thing to behold!!

[MrBen]

Otta Wrote:

-------------------------------------------------------

> Has anyone actually looked at this thread and

> bothered making anything that is suggested?

So I cooked Jeremy's chilli verde on Saturday. He didn't quote measurements on quantity so I ended up with excess sauce and mixed that with some steak mince, onions and beans to make a beef version to go alongside the pork shoulder. With loads of fresh coriander blended in it tasted great - very Mexican. Kind of like what you expect Gus Fring to be cooking up at home in Breaking Bad.

[Jeremy]

Glad it went well. I had loads of sauce left over too last time I made it... it actually makes a reasonable soup.

[*Bob*]

I'm off soup

[TillieTrotter]

Chuckle.

[Asset]

I'm making a mushroom, broccoli and cheese pie tonight with green salad and potatoes on the side.

starch fest!

[Asset]

I tell you what my favourite pasta sauce at the moment is - cavolo nero boiled for a few mins and whizzed up with garlic, a few anchovies, parmesan and a dob of butter and mixed with fresh pasta. It's bloody delicious. Has to be fresh pasta really. Mr Asset has a problem with the anchovies so we have to have an amended version with capers - not nearly as good.

[KidKruger]

On February 26, 09:43AM I said I'd share a channa recipe.

It's 15 mins prep (you don't HAVE to have a blender).

20 mins cook.

Get you rice on the go before you do this channa, so it's ready by time channa's ready.

I got this off www a few years ago and trimmed-it for my taste.

Ingredients:

? Can or two of chickpeas (you can use other beans like kidney)

? 3 tablespoons oil

? Pinch of asafetida (Hing)

? 1 teaspoon cumin seeds

? 1 tablespoon gram flour (Besan)

? 4-8 tomatoes (it's hard to get this recipe 'wrong' so you can tailor it to your prefs)

? 1 teaspoon ginger paste

? 1 teaspoon chopped green chilies

? 2 teaspoons coriander powder

? 1/2 teaspoon turmeric

? 1/2 teaspoon red chilli powder

? 1 teaspoon salt

? 1/4 teaspoon garam masala

? 1 teaspoon chopped cilantro (Green coriander)

? I chop up some onions/tomatoes and mix with salt/little sugar/chopped coriander/lemon juice for a salad (a bit like what you get for poppadums at curry houses)

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well. i don't drain them actually

2. Blend the tomatoes, green chilies and ginger to make a puree. I actually make batches of this and freeze bags of it to make prep quicker when I need it.

3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oilto see if it cracks.

4. Add the asafetida and cumin seeds.

5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.

6. Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.

7. The mixture will start leaving the oil and will reduce to about half in quantity.

8. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.

9. Press some of the chickpeas with a wooden spoon against side of pan so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.

10. Add the garam masala and cilantro. Let it cook for another minute.

11. Garnish with that salad i mentioned earlier.

[uncleglen]

(My son said it would take him 15 minutes just to get everything out of the cupboards etc.) We had roast chicken with sage and onion stuffing, roast potatoes and parsnips , carrots and gravy. Jar of Sainsbury's Jalfrezi for the left-overs tomoz with boil in the bag brown rice.