The **Now Eating** Thread
- Thread starter J1234
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Soldato
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breakfast in a bagel please.
Pulled pork in a bun please.
Associate
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Pan seared Cod, roast new potatoes and mint pea puree
Soldato
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pork belly and eggs, as nice as pork belly is, so glad its now finished, been eating it for like 8 days and due to the calorie denseness been restricting my other meals.
think big ass salad tonight to balance it out a bit.
and that is a lot of sushi, especially as the picture looks like just two of you eating it.
think big ass salad tonight to balance it out a bit.
and that is a lot of sushi, especially as the picture looks like just two of you eating it.
Soldato
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The sushi was for three (third serving plate top right) and wasn't finished in one sitting. Probably a quarter was left which was nibbled on Sunday.
- fried/grilled haggis slice ? like black pudding ? does that leave it juicy enough - I thought steaming was the way to go
Referring to my pic - it was steamed haggis which I then put into a dish to shape and I stuck a bit of pork stuffing on top.
Never had haggis 'juicy' though..
Sushi looks excellent, I hope there was some wasabi there.
Few from me, first up lunch yesterday.
Was making some pain de mie, so decided to whip up a few rolls, then I needed something to fill the rolls with, had some lamb mince in the fridge, so burgers were created.
Todays lunch was using up the last of the lamb mince, made some quick pitas and tucked into this
And to finish off, picture from a trip to beefy boys in Hereford last week. Can highly recommend!
Was making some pain de mie, so decided to whip up a few rolls, then I needed something to fill the rolls with, had some lamb mince in the fridge, so burgers were created.
Todays lunch was using up the last of the lamb mince, made some quick pitas and tucked into this
And to finish off, picture from a trip to beefy boys in Hereford last week. Can highly recommend!
talk to us more about this kebab like minced meat concoction.
Soldato
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- France, Alsace
YES lego! Top noshing.
It's just a recipe I followed from the guardian i think, 500g mince, 2.5g of cumin and coriander, 2 garlic cloves, 1 onion and some breadcrumbs.
Mix it all up, line a tin with clingfilm, press your mix in, place in a casserole / pan / tin with some water in the bottom. And bake at 150 Celsius until cooked.
Pull out, get the blow torch on it, carve and nom.
To get that really authentic flavour they say you should add a few toenails and the like, but I tend to leave these out!
EDIT
after all that it seems I've already done a post about it!
https://forums.overclockers.co.uk/showthread.php?t=18608431