Cooking help !
- Thread starter Leodido
- Start date
Hey mate, yes i ended cooking but my gf did most of the job, she's knowns actually more stuff than she says 
Your recipe looks tasty mate but as i was really a new cook, i went for spaghetti carbonara, something REALLY simple hehe but it was really good.
I'm going to train my cooking skill this week, trying for a curry maybe then i'm going to properly cook for her! Speaking of curry any good recipe you know AcidHell?
Your recipe looks tasty mate but as i was really a new cook, i went for spaghetti carbonara, something REALLY simple hehe but it was really good.
I'm going to train my cooking skill this week, trying for a curry maybe then i'm going to properly cook for her! Speaking of curry any good recipe you know AcidHell?
currys I find a bit hit and miss, I have found what I would call a supreme recipe yet. However I have posted this before.
Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.
Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 10mins.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (wich needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve
Now that is an amazing recipe. The longer you cook it for the better 2hrs +. But 5hrs if you have time.
When you stop flirting with other guys...
Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.
Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 10mins.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (wich needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve
Now that is an amazing recipe. The longer you cook it for the better 2hrs +. But 5hrs if you have time.
Sod that, when are you cooking me all you said!
When you stop flirting with other guys
...