I wonder
+11
Mischief Maker
searcher
Adam Mint
Topdog
Campbell Brodie
Mermaid
Perfectspecimen
Mcqueen
Gypsy
3rdforum
Cruella de Vil
15 posters
Culinary delight thread...
Topdog-
Posts : 21262
Join date : 2011-08-13
Age : 65
Location : England
3rdforum-
Posts : 22953
Join date : 2011-08-30
Age : 54
Location : Ireland
And we wonder why JA doesn't join? 
Adam Mint-
Posts : 23101
Join date : 2011-10-07
Age : 59
If that toffee nosed stuck up milk maker and her grammar obsessed other half join I want a refund...
Topdog-
- Posts : 21262
Join date : 2011-08-13
Age : 65
Location : England
Hansel and Gretl. I am sure wehave some very good new members so lets encourage them to join in. Lets also remember that JUBA is probably at least 3 of the new members as the poor sick man has nothing better to do than stalk people.
Welcome all new People and a very Happy Christmas to you.
I am sure wehave some very good new members so lets encourage them to join in. Lets also remember that JUBA is probably at least 3 of the new members as the poor sick man has nothing better to do than stalk people. Welcome all new People and a very Happy Christmas to you.
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Well today Mathew it was Indian, no more traditional Sunday dinners till Christmas Day...
Key:-
(Mild to hot)
Red peppers:- Chicken tikka masala...
Yellow peppers:- Chicken jalfrazi...
Green peppers:- Lamb rogan josh...
Yum...
Key:-
(Mild to hot)
Red peppers:- Chicken tikka masala...
Yellow peppers:- Chicken jalfrazi...
Green peppers:- Lamb rogan josh...
Yum...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Oh, forgot...
Hic...
Hic...
Campbell Brodie-
- Posts : 59106
Join date : 2011-08-13
Age : 69
Location : Scotland
Chicken Tikka masala please...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Well I'd have thought that would have been the most popular, but no, the lamb rogan josh the spicy one,,, my favourite, and there's none feckin left...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
It's allways better next day, time to marrionate...
But we never cook it in advance...
But we never cook it in advance...
Campbell Brodie-
- Posts : 59106
Join date : 2011-08-13
Age : 69
Location : Scotland
I'm having chicken tikka masala 'cos Minty never kept me any...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Yes there is,, but your no getting it...
Campbell Brodie-
- Posts : 59106
Join date : 2011-08-13
Age : 69
Location : Scotland
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
To late it's gone now...
And yum it was, allways better second day...
Double yum that was...
And yum it was, allways better second day...
Double yum that was...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Tonight Mathew 2 x fish chips and mussy peas from the local chippy, not the best but neither of us could be arsed cooking...
Hic...
Hic...
Campbell Brodie-
- Posts : 59106
Join date : 2011-08-13
Age : 69
Location : Scotland
Sweet and sour chicken with egg fried rice with peas...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
In my youth my mum would make a big New Years Day dinner, more or less a duplicate of Christmas days feast,,, should say my mother didn't drink and didn't understand the state the rest of us were in, eventually she got it, and the family dinner was changed to the 2nd, two day holiday in Scotland innit...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Adam Mint wrote: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 from 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...
I'm just about to make the above x4, yip four chickens, that's half each, before meeting up with Dermo last night me and Annie were heading to a tapas bar round the corner from the local for something to eat, as were waiting on the taxi some of Annie's family are in the house, they ask where we're going, we say the tapas bar,,, Oh, can we have that Spanish chicken thing you do tomorrow,,, so I'm cooking for eight...
Campbell Brodie-
- Posts : 59106
Join date : 2011-08-13
Age : 69
Location : Scotland
I had cod in butter sauce, chips and sweetcorn...sweet. 
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Oh, forgot to mentioning don't put the chicken cube in now, thickens up the jus to much, just water...
Be ready in about half an hour, prep was slow, that Elieens fault...
Be ready in about half an hour, prep was slow, that Elieens fault...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Oh, plus there were four of the little feckers, normally just one...
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Red peppers going in, half a hour to go...
As well as having potatoes under the chicken I've also done a tray of roast potatoes as some think it's Sunday feckin dinner, it ain't, it's Spanish...
As well as having potatoes under the chicken I've also done a tray of roast potatoes as some think it's Sunday feckin dinner, it ain't, it's Spanish...
Mcqueen-
- Posts : 30546
Join date : 2011-08-13
Age : 70
Location : England
Kents will fall out of the pan
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Nah, killed the feckers first...
Perfectspecimen-
Posts : 14451
Join date : 2011-08-15
Age : 70
Location : Cambs / Golf del Sur
Stock cubes Minty.
Adam Mint-
- Posts : 23101
Join date : 2011-10-07
Age : 59
Stock cube was an experiment I tried with it once, didn't work, made the jus to thick plus didn't add to the taste, the jus is a big part of it for me, I like dipping crusty bread in it, yum,,, I'm obviously not the only one who liked doing that, Annie couldn't get French batons at asda yesterday so came back with three packs (12) of crusty roll things, they went down well, there's only one left...