they are from costco.
1.5kg box
I have seen these in there a few times - are they any good?
Show Off Your Dish (Picture Thread) (Rules added)
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I have seen these in there a few times - are they any good?
ive never seen them anywere else so i have nothing to compare them against
they seem ok to me.
Morrisons do them. I imagine that pretty much all the supermarkets sell them nowadays.
bit of a different sunday roast.
ingredients: peppers, red + white onion, carrots, parsnip, lemon for stuffing in chicken and spuds.
mix these two
rub on chicken
roast everything and boom
it could have done with something wet but i didnt no what to put with it, didnt want to cover it in gravy...
was good diner tho.
ingredients: peppers, red + white onion, carrots, parsnip, lemon for stuffing in chicken and spuds.
mix these two
rub on chicken
roast everything and boom
it could have done with something wet but i didnt no what to put with it, didnt want to cover it in gravy...
was good diner tho.
Associate
I'd have done some sort of Mexican beans, utajoker.
yummiLamb ribs and aubergine chutney thing, from one of the recent Australian masterchef master classes. With a flat bread
http://www.masterchef.com.au/recipes/asian-ribs.htm
http://www.masterchef.com.au/recipes/eggplant-chutney.htm
I like the sound (and look) of the lamb ribs - must give them a try some time.
I've never really cooked much with aubergines. About the only thing I've made is Baba Ganoush. I really should try something different.
I've never really cooked much with aubergines. About the only thing I've made is Baba Ganoush. I really should try something different.
Any of you tried making flatbreads with chickpea flower?
Cant get it to work and its annoyign me lol, always turns out like pancakes
Cant get it to work and its annoyign me lol, always turns out like pancakes
Caporegime
ive never seen them anywere else so i have nothing to compare them against
they seem ok to me.
I tried the ones in TGI Fridays, I wouldn't say they are that amazing, not enough for me to hurry up to go back and try again in a hurry.
Associate
Venison grillsteaks with red wine reduction and roast potatoes and parsnips. Used Nero D'avola for the reduction, it has a really fruity taste, almost blackcurranty. I'm really tempted to add more sugar and make a red wine jam out of it actually, jar it and save for later like a chutney.
Soldato
That burger looks lush, are those some spicy chips you've made or are they overcooked to hell and back?
Caporegime
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oL ... whip out the tomato and watch me devour it!
...don't remove it, and it will take a little longer
...don't remove it, and it will take a little longer
Soldato
Roast beef, roast carrots, roast new potatoes, roast honey glazed parsnips, and yorkshire pudding. Beef was a bit overdone for my liking, but the pregnant missus is avoiding all red meat so I have to put up with it.
Only Mayo
What else would you have put in it?That burger looks lush, are those some spicy chips you've made or are they overcooked to hell and back?
Deep fried, on the verge of burning, but not quite! They were fine.
oL ... whip out the tomato and watch me devour it!
...don't remove it, and it will take a little longer
Haha. I'd like to see you try. I tried, I could only manage half
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Mallard duck with Oven Roasted Red Potatoes and Asparagus and a sauce of my own devising.
My first mallard duck. It was a lot more gamey than I thought it would be - which is a good thing but I'd have made the sauce different if I'd known. Mallard duck is to supermarket duck as wild salmon is to farmed. The flavour is so much more intense and interesting.
I made the sauce by deglazing the roasting pan with dry sherry, adding a bit of chicken stock and adding a little chilli jam and a knob of butter. Next time I have wild duck, I'll use port to deglaze and up the quantity of chilli jam - I might even bung in some blackberries and/or juniper berries. The intense flavour of the wild duck needs strong flavours to complement it.
The potato and asparagus recipe is one I've made before. The original recipe calls for rosemary, thyme and garlic. The supermarket I went to didn't have thyme so I substituted basil instead. It changed the taste of the dish but still tasted perfectly fine (although I think thyme would have suited the gamey duck better).
All in all, I was very happy with the dish and will definitely be having mallard duck again. A bonus being that you get a whole duck to yourself
My first mallard duck. It was a lot more gamey than I thought it would be - which is a good thing but I'd have made the sauce different if I'd known. Mallard duck is to supermarket duck as wild salmon is to farmed. The flavour is so much more intense and interesting.
I made the sauce by deglazing the roasting pan with dry sherry, adding a bit of chicken stock and adding a little chilli jam and a knob of butter. Next time I have wild duck, I'll use port to deglaze and up the quantity of chilli jam - I might even bung in some blackberries and/or juniper berries. The intense flavour of the wild duck needs strong flavours to complement it.
The potato and asparagus recipe is one I've made before. The original recipe calls for rosemary, thyme and garlic. The supermarket I went to didn't have thyme so I substituted basil instead. It changed the taste of the dish but still tasted perfectly fine (although I think thyme would have suited the gamey duck better).
All in all, I was very happy with the dish and will definitely be having mallard duck again. A bonus being that you get a whole duck to yourself
Caporegime
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- 17 Oct 2006
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Haha. I'd like to see you try. I tried, I could only manage half
He don't know me very well, does he....