I love liver and onion but haven’t had in 25+ years...Liver onions mashed potato and cabbage , getting a bit chilly at night here and rain early hours tomorrow so bit if comfort food
Have you ever had mushrooms fried in tempura batter? Mmmm, delicious especially with blue cheese dipping sauce...garlicky mushrooms and roasted cherry tomatoes.
looks like its working now colacubesDebating whether to make an effigy of Covid to burn but may not bother given we did one of Trump and Farage in 2016 and it doesn’t seemed to have worked
I’m not taking any chances on a 4 year lag to get rid of Covid!looks like its working now colacubes
They must be tinyChinese delivery. I’ve got crispy beef and Mr Looby has his gross battered chicken balls
Check out the fermentation thread. I'm still an early experimenter with fermentation and have only done it 3 times, but fennel does seem to ferment well. Stays crunchy but gains tanginess.Frying steak, baked potatoes, spinach and broccoli.
RubyToogood tell me more about your fermented beetroot and fennel from a few pages back. (please)
Not for a long time, and now I want it!!!Have you ever had mushrooms fried in tempura batter? Mmmm, delicious especially with blue cheese dipping sauce
Is there a recipe for this wondrous sounding thing?Roast squash vedgeree. One my favourites. Using millet instead of rice.
I adapted it from a HFW recipe which I can't find online, apart from in the SunIs there a recipe for this wondrous sounding thing?
METHOD: Preheat the oven to 190C/Fan 170C/Gas 5. Put the onions and squash into a large roasting dish.
- 2 medium onions, roughly chopped
- 1 medium squash (600-700g), peeled and cut into 1-2cm cubes
- 2 tbsp rapeseed oil
- 200g wholegrain basmati rice
- 4 tbsp curry paste, home-made or your favourite ready-made one
- 200ml coconut milk
- 200g chard, cut into thin ribbons, stalks and leaves together
- Sea salt and black pepper
- Coriander leaves to finish (optional)
Trickle over the oil, add salt and pepper, stir well and roast for about 40 minutes, stirring once, until tender and lightly coloured.
Meanwhile, cook the rice in plenty of boiling salted water until just tender. It will probably take 25-30 minutes but check the packet guidelines.
When it is done, drain well and keep warm in its saucepan.
Once the squash and onions are cooked, add the curry paste and coconut milk to the roasting dish and stir well.
Toss in the chard and stir again.
Return to the oven for about 15 minutes until everything is bubbling and the chard is wilted.
Tip in the cooked rice and stir well then serve, scattered with coriander if you like.