Culinary delight thread...

Ah, they were done Spanish style with red wine and chopped tomatoes as well as the normal onions, garlic and parsley and finished off in a very hot oven...

Liver

me too

Yuk, that's offal...........
 




..................Probably rather eat some haggis.

Chilli Burger, Bacon, Mature Cheddar and egg in a bun, with a wee bit of spanish salad, well quite a lot.

Late one tonight due to something I can't feckin mention,,, Chicken Deportivo, yip Ive mentioned it before, it's the small bar on the roundabout up from Los Cris harbour, sells rotisserie garlic chickens with salad or potatoes, onions, red peppers in the juice of rom the cooked chickens, it's yum  and costs peanuts...

Don't have a rotisserie in the oven at home but have almost perfected it...

Take one bulb of garlic, peel all the cloves, take two small ramekin dishes, crush two cloves in to one, add about four table spoons olive oil, a bit salt, pepper and basil, mix, then lift chicken skin over the breasus and spoon in, keep about a quarter of it to rub all over the chicken and then salt and pepper it again,,, the other ramjekin crush one clove of garlic, one chicken stock cube, a knob of butter, salt and pepper and about quarter cup of boiling water, mix and put to one  side with two further cloves of garlic, the rest of the garlic smash with the palm of your hand and put inside the chicken, then also pour the contents of the ramekin in the chicken also, then place chicken upside down in a open dish that is just big enough to hold it, you do not 
want the juice to dry up, I use a 1.5 kg chicken (£3.50 at Asda) so cook times a hour and a half, put it in 200 degree oven for half a hour, ( if your very hungry this dish is for two but can spread to three or four), while the chickens starting to roast pre boil about six medium size  potatoes  cut in half for ten minutes, also peal  four medium size onions, when chickens got an hour to go remove it from dish, add potatoes, onions and the two left over bits of garlic, oil, salt and  peper again then put chicken back on top of it right way up and back in to oven for a further half hour, while that's happening take one large red pepper, de-seed and cut in ito inch plus chunks,,, with half an hour to go, again remove chicken from dish, add red pepper, then place the chicken back on top upside down again for the final half hour in the oven...
When done, half the chicken with scissors, and dish up the potatoes etc, serve with red wine and crusty bread...
Yip it's salty an oily but yum...
Well that took my mind of the unmentionable for a bit,,, it be read in about ten minutes...

You need to hook up with Stu, open a cafe on the front I know a perfect spot 

Was that what used to be El Faro?

Once I've perfected it,,, ain't doing the stock cube bit again, was just trying to get more tasty juice to dip the bread in, but it seamed to thicken up the juice a bit turning it in to a bit of a gravy, tasty but not what I was looking for,,, resturant on hold...

The Lone Ranger wrote:Was that what used to be El Faro?

No, accross the road, El Farro's for breakfast,,, no sun until about midday, again very cheap good food...

Oh, and wine...

Ah, OK.

Oh, also forgot to say, when all cooked, get kitchen sissors and cut the onions in four and stir op with potatoes and peppers...

Cottage pie with petit pois, little feckers. And sprouts,,,,,,,,, seem to be early this year, checked the label, from Lincolnshire.

Chicken  kiev

Foreign that is. I was watching the SNP conference on the tele last week, just to keep an eye on the Commies like and the reporter said there was an outlet selling deep fried Haggis, but no sign of any salad anywhere. 

I didnt make that up by the way, its true!

Well last night Mathew I got dropped in at the deep end, plan was to have the two salmon fillets that were in the fridge with a bit veg,,, then Annie gets a phone call from her mate, her mates planned night out has gone tits up at the last minute, the boyfriends got landed with his kid so she ain't a happy bunny, Annie feeling sorry for her invites her round for tea,,, so I'm going to have to do a Jesus act with the fish...

So decide to do something Ive never done before, risotto,,, so off to the corner shop for a couple of missing ingredient, that being white wine and cream,,, marinated the salmon in olive oil, chillies and garlic and set aside to pan fry later,,, then finely chopped 3 sticks of celery, 1 big onion, half a red pepper cut on to 1cm cube,  and 2 garlic cloves, all that in to a pot with olive oil and a good grind of pepper and salt, that lot softened down I add 3 de seeded and chopped up tomatoes plus 3 chopped up mushrooms, that all heated through I add a big cup of rice and stir in and heat through, then half a bottle of the wine (Annie's mate made short work of the other half, medicinal purposes), let that boil down untill the wines almost gone then add in half a pint of fish stock, boil that down untill the rice is done, you want the rice to still have a bit of a bite to it, not mush, that done add a chunk of grated strong cheese a knob of butter and the cream, fish pan fried to tie in with when rice was done, don't over cook the fish, you want it nice and soft, fish cooked I flake it, rice served up on three hot plates, flaked fish shared out over it and a final grind of black pepper over it,,, absoutly yum, three very clean plates,,, yip we'll be having that again...

Whatcha mean "flaked fish"??

Sumat wrong with blokes that cook, skint or queer

Mcqueen wrote:Sumat wrong with blokes that cook, skint or queer

You over Tenerife the back end of March by any chance,,, just asking...

 Oh, and ...

3rdforum wrote:Whatcha mean "flaked fish"??

Another newbie - Pulled Pork, WTF

Is that a new term for wanking...