The **Now Eating** Thread

Last nights dinner. The worst pizza I’ve ever had. Awful, no cheese, soggy base and absolutely no taste whatsoever apart from a sickly sweet sauce.

my official review is basically that Dr Oetker is a useless ****!

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Ad_Augendae said:
Can't Wait..
Click to expand...

I leave the Black Bomber unopened in my fridge for a month or two past the sale by date and it for me not only improves the flavour, but it literally melts on the tongue.

Not tried the chutney's yet and would be interested in feedback on them.
 
Nice tasting but very sweet both of them, chunky apple bits in the fig one and the onion one is smoother. I'll ask a younger adult later for an opinion.
For me, a liitle on the sweet side particularly the fig.

Edit: Young Person says he likes the fig, but less is more!
 
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Ad_Augendae said:
Nice tasting but very sweet both of them, chunky apple bits in the fig one and the onion one is smoother. I'll ask a younger adult later for an opinion.
For me, a liitle on the sweet side particularly the fig.
Click to expand...

Thank you
I've a feeling the fig would go well with mackerel, so created a recipe using AI

Mackerel and Fig Chutney Recipe
Ingredients:
For the Mackerel:
  • 4 fresh mackerel fillets
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
For the Fig Chutney:
  • 1 pound fresh figs, stemmed and diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes (adjust to your heat preference)
  • Salt and black pepper, to taste
Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Mackerel Preparation:
    • Rinse the mackerel fillets and pat them dry with paper towels.
    • Season the fillets with salt and black pepper on both sides.
  3. Fig Chutney:
    • In a medium saucepan, combine the diced figs, red onion, brown sugar, apple cider vinegar, raisins, walnuts, ground ginger, ground cinnamon, and red pepper flakes.
    • Stir the mixture well and place the saucepan over medium heat.
    • Bring the chutney to a boil, then reduce the heat and let it simmer for about 20-25 minutes, stirring occasionally. The chutney should thicken and the figs should become tender.
    • Season the chutney with salt and black pepper to taste. Adjust the sweetness or spiciness if needed. Remove it from the heat and let it cool.
  4. Mackerel Cooking:
    • Heat olive oil in an oven-safe skillet over medium-high heat.
    • Place the mackerel fillets in the skillet, skin side down. Sear them for 2-3 minutes until the skin is crispy and golden.
    • Flip the fillets and transfer the skillet to the preheated oven.
    • Roast the mackerel in the oven for 5-7 minutes, or until the flesh flakes easily with a fork.
  5. Serving:
    • Plate the mackerel fillets and spoon the fig chutney on top of each fillet.
    • Garnish with a few additional chopped walnuts and fresh fig slices for an elegant presentation.
    • Serve your mackerel and fig chutney with your choice of side dishes such as couscous, rice, or a fresh green salad.
Enjoy your homemade mackerel and fig chutney for a delightful and flavorful meal!

I'll not bother making the chutney, but next time I buy some, might try this recipe.
 
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