The **Now Eating** Thread

randomshenans said:
Last night I was feeling the above so had a late dinner of avo, prosciutto and egg on toast. I cooked up some of the ham so it was nice and crumbly for the top. Was beautiful.

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This week I also ventured to Solita's in Manchester on the way back here. Met my brother there and had a big manc and some naga wings.
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Went to Longhorn's BBQ in Newcastle the day before, it was OK. Meat cooked OK, but just didn't pack the flavour mine does.

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And over Christmas did another Welly. It's my go to now!

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Loads of other stuff over the holidays and now I need to eat properly and actually move a bit. #lardass
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Ah, you should've given me a shout if you were in Manchester. I could totally have helped you demolish some Solita food :p

How did you find the Cry for Help wings? I like them but they're seriously hot, even for someone that has quite a high heat tolerance.
 
Ah mate, totally would have but it was a flying stop and the wife and I were recovering (her still in full throw) of a stomach bug. I think the wings helped! Hahaha
They were euphorically hot. The sort of buzz you get when having something well hot is nice! They are mega hot though. I liked the Big Manc, but thought the burgers were overdone. I'd like them medium. Good place though, like it!

Thanks Ayahuasca :D *swoon*

Wizz that curry looks damn right amazing.

RE. the wellington, I use my "own" recipe, which was a mix of several that I've put together and I seem to have done so many of them recently just do it. Really easy though!
 
randomshenans said:
Ah mate, totally would have but it was a flying stop and the wife and I were recovering (her still in full throw) of a stomach bug. I think the wings helped! Hahaha
They were euphorically hot. The sort of buzz you get when having something well hot is nice! They are mega hot though. I liked the Big Manc, but thought the burgers were overdone. I'd like them medium. Good place though, like it!

Thanks Ayahuasca :D *swoon*

Wizz that curry looks damn right amazing.

RE. the wellington, I use my "own" recipe, which was a mix of several that I've put together and I seem to have done so many of them recently just do it. Really easy though!
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They definitely overcook the burgers. I keep meaning to ask them to cook them rare in the hope that they'll just make them medium rare.

I'll let you off this time but next time you're in Manc... :p Also, check out Almost Famous for burgers next time.
 
tom_e said:
Have you got a recipe for that? It looks immense.
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Here you go

Spice Mix

Ingredients:

3 tbsp coriander powder (freshly ground seeds is best)
3 tbsp cumin powder (freshly ground seeds is best)
3 tbsp turmeric powder
3 tbsp paprika
4 tbsp mild curry powder
1 heaped tbsp garam masala

This will make for quite a few curries, so just mix and store.

Base

Ingredients:

- 600g Brown onions
- 25g Fresh garlic
- 15g Fresh ginger
- 40g Tomato paste
- 175g Fresh tomato
- 40g Carrot
- 40g Green capsicum (or red if you prefer)
- 20g Coriander stalks/roots
- 1 Heaped tsp curry powder (any decent mild or medium one will do)
- 3 Heaped tsp spice mix
- 1 Heaped tsp salt
- 125ml Vegetable oil (or sunflower or canola oil if you prefer)
- 1600ml Water

Method:

- Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots
- Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan
- Cover the pan and bring to a gentle simmer
- Gently simmer for about 60 minutes (or until all the vegetables are soft)
- Add curry powder and spice mix
- Simmer for a further 5 minutes
- Add coriander stalks and allow to cool
- Blend to a soup-like consistency when sufficiently cool
- Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers


Curry

Ingredients:

- Skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml (4 - 5 tbsp) Vegetable oil
- 1 tbsp Fresh garlic (puréed)
- 1 tbsp Fresh ginger (puréed)
- 2 tbsp Tomato paste (diluted to a purée with 5 tbsp water)
- 400ml Curry base
- 1 tsp Spice mix
- 1 tsp Curry powder (any decent mild or medium one, or paste, will do)
- 2 tsp Chilli powder (or more to taste)
- 0.5 tsp Milled black peppercorns
- Tandoori masala powder (optional)
- Half a small onion diced
- 0.5 tsp Salt (or to taste)
- 1-2 tsp Sugar (optional)
- 1 tbsp Vinegar (optional), could use ketchup as a lot of places do, as it contains vinegar, but again it's optional
- Worcester sauce
- Lime or lemon juice (fresh is better)
- Fresh chopped coriander (to taste)
- Dried Fenugreek (Methi) leaves
- 1 Par-cooked potato (halved of quartered, depending on size) - (optional)
- 1 tsp Fresh chillies (finely chopped)


Method:

- Heat oil in suitable pan until hot
- Add onions and fry for a few minutes until they just start to brown on the edges (but not burn)
- Add dried fenugreek (methi) leaves and chillies (finally chopped). Fry for 20 seconds
- Add garlic and ginger and fry for a further 15 seconds or so, whilst stirring continuously (do not burn!)
- Remove pan from heat and add the chilli powder, spice mix, curry powder (or paste) and tandoori masala (if using)
- Immediately add tomato purée, stirring continually, to form the paste. If a bit dry add a splash of base or some water to loosen it up, so it doesn't burn. Fry for 30 seconds or so on a medium/high heat, whilst stirring (do not burn!)
- Add a ladle of curry base and stir
- Add chicken and stir in, coating it
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt, sugar (optional) and vinegar (optional) to taste and stir
- Add par-cooked potato (if using)
- Add black pepper
- Add a squirt of Lime or lemon juice
- Add a splash of worcester sauce
- Add some coriander and stir into the sauce
- Continue to cook on medium heat, stirring occasionally (key is to do this minimally!), making sure you scrape all the edges of the pan when you do, as it holds loads of flavour!). Cook for 8 minutes or so, or until the oil begins to come to the top of the curry. This is when you know it's done. If you want a thicker sauce just cook a little longer.
- Add fresh coriander to garnish
- Add more finely sliced chillies to garnish
- Serve

Think that's everything :)
 
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You're welcome :)

Just cooked up a huge cottage pie, enough to freeze 10 portions for dinners. Who said January was diet month. Although not all for me.. of course :p
 
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Had £2.50 in my pocket on the way home from work. Found a pound coin lying on the floor of the bus. Cheeseburger and chips costs £3.50 from my local takeaway.

Well.... it would have been rude not to, right? *burp*
 
From over the weekend.

Avocado pesto with zoodles & prawns

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Baked eggs with tomato spinach, chorizo & avo/ muffin on the side.

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Prawn Phad Thai last night, leftovers for lunch today :D

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