The **Now Eating** Thread

Gentlemen meet the original 2.00 special from the chinese the Welcome in sundon park Luton.

When I was 14 / 15 year old and used to roam the streets with my friends as you did these were the meal of choice. Basicly a layer of rice, a layer of lovely chips and a curry sauce all over.

Im 28 now and get them every now and often if I am in the area. They are still so dam nice although they are £3.50 now lol I will add the curry sauce is the best curry sauce I have ever had out of a chip shop / chinese. It has a great kick to it and is very tasty. Excuse the plate im at the bottom of the pile lol And yes it is very filling

 
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Pancake with banana, vanilla ice cream and chocolate syrup.

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Regy53 said:
Gentlemen meet the original 2.00 special from the chinese the Welcome in sundon park Luton.

When I was 14 / 15 year old and used to roam the streets with my friends as you did these were the meal of choice. Basicly a layer of rice, a layer of lovely chips and a curry sauce all over.

Im 28 now and get them every now and often if I am in the area. They are still so dam nice although they are £3.50 now lol I will add the curry sauce is the best curry sauce I have ever had out of a chip shop / chinese. It has a great kick to it and is very tasty. Excuse the plate im at the bottom of the pile lol And yes it is very filling
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Johlas chilli cheese chip's from behind the football ground used to quite epic as well welcome in
 
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Forgot to take pictures, but made a very nice carrot and star anise soup for starters tonight, followed by fillet steak with King Edward potato wedges, which were roasted with a touch of paprika and some chopped shallot (added near the end) with a garlic roasted tomato and some home made bearnaise sauce.

All from Tom Kitchin's From Nature To Plate book, which is very good.
 
DirtyJester said:
@ Papa.... that sounds fantastic! I do love a nice carrot soup too :)
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It is amazing mate and very easy -

Found it online @ - http://www.scotsman.com/

Carrot and star anise soup

Serves four to six

2 tbsp vegetable oil

1 onion, peeled and sliced

2-3 whole star anise

10 carrots, peeled and sliced

750ml chicken stock

150ml whipping cream

salt and pepper

6 sprigs of chervil

Heat the vegetable oil in a large heavy-bottomed pan and cook the onion over a medium heat until very soft. Add the star anise and some salt, then sweat gently for three to four minutes. Add the carrots and sweat gently for two to three minutes. Add the chicken stock and cream to the pan and cook for another 15 to 20 minutes until the carrots are soft.

Remove the star anise and blitz the soup in a blender until it is smooth and silky. Check the seasoning.

To serve

Pour the soup into bowls and garnish with sprigs of chervil.

I skipped the chervil as I could not find any. :D
 
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