Site Supporter Tonge moor green jacket Posted January 6 Site Supporter Share Posted January 6 14 hours ago, jeep said: That's a big showder of lamb! Aye. He's got loads of videos, one apparently tackling the biggest lamb he's ever butchered. On that vid, there is obviously the top of the leg, which he takes out, but tucks the meat back in. Makes it big. I occasionally get half a lamb in, and sometimes buy a shoulder for a meal. They come in all sizes, and shapes to a degree. Which reminds me-going to get one out. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted January 6 Moderators Share Posted January 6 23 hours ago, jeep said: The lad who rates Ayaan's has fell out with the Pavilion, they keep rushing him! 😁 I find most places we go are like that Puts me off In at 8 and out for 9 We have been going to the same building in ainsworth, changed hands a few times, for 30 years Back then, youd arrive at 8 but not see your table til 9 and leave at midnight Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted January 6 Moderators Share Posted January 6 The curry, btw Fantastic Needed a lot more attention than the 30 minute chicken ones and took about 2hrs 30 start to finish Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted January 6 Site Supporter Share Posted January 6 49 minutes ago, Casino said: The curry, btw Fantastic Needed a lot more attention than the 30 minute chicken ones and took about 2hrs 30 start to finish Worth it though. Did you put any fenugreek leaves or spinach in it? Love that bit of greenery, and also like a decent number of chick peas in too. If you like the stuff, have a go at mango chutney. Pretty easy, and I like to use a Jamie Oliver recipe- onion seeds in there gives it an extra something. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted January 6 Moderators Share Posted January 6 I have a jar and dress with dried methi Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted January 6 Site Supporter Share Posted January 6 Methi=fenugreek. Worth sourcing some fresh if you like it. Like coriander; better fresh. Might try and grow some this season. Quote Link to comment Share on other sites More sharing options...
stevieb Posted January 6 Share Posted January 6 Made Mowgli Roti's tonight. Banging with their coleslaw. Curry still cooking but it's some coconut laden 'house chicken curry' effort so not expecting much. Quote Link to comment Share on other sites More sharing options...
Site Supporter Cheese Posted January 6 Site Supporter Share Posted January 6 Did Panshi Bangla in Croston on Christmas eve, and had probably the best madras I've ever tasted. Rest of the family loved it too. Highly recommended if you're up for a trip out. Quote Link to comment Share on other sites More sharing options...
Members bolton_blondie Posted January 19 Author Members Share Posted January 19 Home made chicken tikka vindaloo tonight made by the DMB. Best put toilet rolls in fridge. Quote Link to comment Share on other sites More sharing options...
Whitestar Posted January 19 Share Posted January 19 I've got a load of lentils and always fancied try to knock up a daal, any ideas? Quote Link to comment Share on other sites More sharing options...
Traf Posted January 19 Share Posted January 19 30 minutes ago, Whitestar said: I've got a load of lentils and always fancied try to knock up a daal, any ideas? Yeah, chuck 'em and get some meat. Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted January 19 Site Supporter Share Posted January 19 40 minutes ago, Whitestar said: I've got a load of lentils and always fancied try to knock up a daal, any ideas? Piss easy. Depending upon which ones, and how many for: Teaspoon of mustard and cumin seeds. Into your hot oil, for a minute or so until they spit. In with onions if using*. Cook until softened. Add chopped chillies if required. Chuck in spoonful of Garam masala, and similar of turmeric. Also chilli powder if using. Tip in cooked lentils and the water they're in. Simmer through for a few minutes. Add chopped coriander before serving. * onions sometimes added to lentils when cooking before hand. Note: split beans/whole beans cook at different rates, and may need pre soaking. The quickest are those with skin removed. Skin on have a slightly different flavour. Quote Link to comment Share on other sites More sharing options...
Whitestar Posted January 19 Share Posted January 19 1 hour ago, Tonge moor green jacket said: Piss easy. Depending upon which ones, and how many for: Teaspoon of mustard and cumin seeds. Into your hot oil, for a minute or so until they spit. In with onions if using*. Cook until softened. Add chopped chillies if required. Chuck in spoonful of Garam masala, and similar of turmeric. Also chilli powder if using. Tip in cooked lentils and the water they're in. Simmer through for a few minutes. Add chopped coriander before serving. * onions sometimes added to lentils when cooking before hand. Note: split beans/whole beans cook at different rates, and may need pre soaking. The quickest are those with skin removed. Skin on have a slightly different flavour. Thanks, got all of that stuff i think, the lentils are dried though, should i soak or just cook low n slow?? Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted January 19 Site Supporter Share Posted January 19 8 minutes ago, Whitestar said: Thanks, got all of that stuff i think, the lentils are dried though, should i soak or just cook low n slow?? Which ones are they? Red lentils for example won't even need a pre cook, just add them dried and water at the time as cooked ones above, but simmer for longer until soft. Split and skinned urad for example- bring to boil and simmer, with a chopped onion, until soft. A whole bean- like chickpeas- need soaking overnight and then cooking for a while first. Mung bean, Toor Daal are somewhere in between. Tell me what types you have, or a quick Google will indicate preparation and cooking time. Quote Link to comment Share on other sites More sharing options...
Whitestar Posted January 19 Share Posted January 19 Yes, they were the red lentils and I've done it now, letting it infuse till I've had a few lagers. Them lentils are very absorbent mind eh? Soaked up more than a few tenna ladies. Back to the daal, looks great, I'll feedback on the taste.👍 Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted January 19 Site Supporter Share Posted January 19 1 hour ago, Whitestar said: Yes, they were the red lentils and I've done it now, letting it infuse till I've had a few lagers. Them lentils are very absorbent mind eh? Soaked up more than a few tenna ladies. Back to the daal, looks great, I'll feedback on the taste.👍 Good man. Pulses do indeed absorb plenty of water. Did you use loads of chillies, or go milder and flavoursome? Personally, I prefer some of the others as I feel they can have a heartier flavour. Anyway, hope you liked it. I'll send you some links if you want to some decent recipes. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted January 19 Moderators Share Posted January 19 3 hours ago, Whitestar said: Yes, they were the red lentils and I've done it now, letting it infuse till I've had a few lagers. Them lentils are very absorbent mind eh? Soaked up more than a few tenna ladies. Back to the daal, looks great, I'll feedback on the taste.👍 Als kitchen chicken dhansak No pineapple Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted January 19 Site Supporter Share Posted January 19 Maybe he didn't want meat in it! Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted January 19 Moderators Share Posted January 19 Thatd be weird Quote Link to comment Share on other sites More sharing options...
Site Supporter Tonge moor green jacket Posted January 19 Site Supporter Share Posted January 19 Just now, Casino said: Thatd be weird Is it buggery. I like combinations, but I also like separate ones. Try some sometime- you'll like it. Quote Link to comment Share on other sites More sharing options...
Moderators Casino Posted January 19 Moderators Share Posted January 19 Nah, a plate needs meat on it Quote Link to comment Share on other sites More sharing options...
jeep Posted January 19 Share Posted January 19 Dahls are usually side dishes to compliment the main.... So you can still have your meat, you Neanderthal..... Quote Link to comment Share on other sites More sharing options...
Whitestar Posted January 19 Share Posted January 19 2 hours ago, Tonge moor green jacket said: Good man. Pulses do indeed absorb plenty of water. Did you use loads of chillies, or go milder and flavoursome? Personally, I prefer some of the others as I feel they can have a heartier flavour. Anyway, hope you liked it. I'll send you some links if you want to some decent recipes. Mate, top , top drawer. TBH when i do again (which definitely will) i would maybe go slightly hotter , however wife thought was amazing and right up her street. Quote Link to comment Share on other sites More sharing options...
Site Supporter MickyD Posted January 19 Site Supporter Share Posted January 19 Son phoned earlier and offered to buy me and wife Chinese from Happy House. When asked what I wanted I replied “Whatever! Surprise me.” He decide me and him would share one of their boxes for two. A Salt and Pepper box to be precise; chips, chicken strips, chicken wings, etc., with a tub of sweet and sour. Oh, I forgot to say, my son doesn’t do spicy food so he asked for it not to be too spicy. Now I don’t know if something was lost in the translation but Happy House decided this meant salted chips, salted chicken wings, salted chicken strips, no chillies whatsoever. Let me tell you, salt and pepper Chinese without any chillie peppers is fucking rank! Quote Link to comment Share on other sites More sharing options...
captainmed Posted January 20 Share Posted January 20 8 hours ago, MickyD said: Son phoned earlier and offered to buy me and wife Chinese from Happy House. When asked what I wanted I replied “Whatever! Surprise me.” He decide me and him would share one of their boxes for two. A Salt and Pepper box to be precise; chips, chicken strips, chicken wings, etc., with a tub of sweet and sour. Oh, I forgot to say, my son doesn’t do spicy food so he asked for it not to be too spicy. Now I don’t know if something was lost in the translation but Happy House decided this meant salted chips, salted chicken wings, salted chicken strips, no chillies whatsoever. Let me tell you, salt and pepper Chinese without any chillie peppers is fucking rank! All these boxes are heart attacks on a plate. Rank. Quote Link to comment Share on other sites More sharing options...
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