Brother Blades Posted May 31, 2022 Share Posted May 31, 2022 3 minutes ago, Granny Danger said: Seen various online recipes for guacamole which vary significantly. Anyone got one they’ve tried (preferably a simple option)? 2 x ripe avocados 1/2 small red onion very finely chopped 1/2 chilli very finely chopped lime juice & salt & pepper to taste. I prefer to keep the avocado rustic so I don’t mash it, just roughly chop it before mixing. 3 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted May 31, 2022 Share Posted May 31, 2022 2 x ripe avocados 1/2 small red onion very finely chopped 1/2 chilli very finely chopped lime juice & salt & pepper to taste. I prefer to keep the avocado rustic so I don’t mash it, just roughly chop it before mixing. Forgot the onion. I tend to use spring onion rather than red onion. Probably optional in either case though, as is chilli which is nice in it too 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted May 31, 2022 Share Posted May 31, 2022 2 minutes ago, Bairnardo said: Avocado, chopped tomato (seeds removed), garlic, lime juice, salt, pepper. Simple is better. Don't blend it, use your (clean) hands to mash the Avocado up through your fingers. Less than half a clove of garlic. Maybe less than a quarter. Just enough as give it the merest hint or else it will be overpowering. 2 minutes ago, Brother Blades said: 2 x ripe avocados 1/2 small red onion very finely chopped 1/2 chilli very finely chopped lime juice & salt & pepper to taste. I prefer to keep the avocado rustic so I don’t mash it, just roughly chop it before mixing. Thanks. Will try both options when I can. 1 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted May 31, 2022 Share Posted May 31, 2022 3 minutes ago, Bairnardo said: Avocado, chopped tomato (seeds removed), garlic, lime juice, salt, pepper. Simple is better. Don't blend it, use your (clean) hands to mash the Avocado up through your fingers. Less than half a clove of garlic. Maybe less than a quarter. Just enough as give it the merest hint or else it will be overpowering. A smidgen? 0 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted May 31, 2022 Share Posted May 31, 2022 1 minute ago, Bairnardo said: 3 minutes ago, Brother Blades said: 2 x ripe avocados 1/2 small red onion very finely chopped 1/2 chilli very finely chopped lime juice & salt & pepper to taste. I prefer to keep the avocado rustic so I don’t mash it, just roughly chop it before mixing. Forgot the onion. I tend to use spring onion rather than red onion. Probably optional in either case though, as is chilli which is nice in it too I always use this recipe after being in a Mexican restaurant/ bar that they came to your table & made it fresh for you. Found the same as you that garlic can overpower it & haven’t used it since trying the above. 0 Quote Link to comment Share on other sites More sharing options...
Dan Steele Posted June 4, 2022 Share Posted June 4, 2022 Arrived in Ullapool yesterday. Had this tempura battered haddock wrap at the Seafood Shack. Onwards to the Arch Inn and Ferry Boat Inn for too much beer but thankfully a smooth ferry crossing to Stornoway today. 4 Quote Link to comment Share on other sites More sharing options...
Cosmic Joe Posted June 12, 2022 Share Posted June 12, 2022 Top tip: When purchasing a Tesco meal deal, select chunky chips and set aside. Will provide you with three of the best chip butties you have ever tasted. Further top tip: Use an air frier. No oil required. Therefore healthy as f**k. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted June 12, 2022 Share Posted June 12, 2022 Maccheroni alla puttanesca 0 Quote Link to comment Share on other sites More sharing options...
broon-loon Posted June 14, 2022 Share Posted June 14, 2022 Home made BIR curry cooked from base gravy. Pathia and Korma. Korma is pretty good, but the Pathia is the star. Mushroom rice to accompany. 3 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted June 14, 2022 Share Posted June 14, 2022 On 12/06/2022 at 21:56, jimbaxters said: Maccheroni alla puttanesca Oh ya whore ye 1 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted June 14, 2022 Share Posted June 14, 2022 39 minutes ago, broon-loon said: Home made BIR curry cooked from base gravy. Pathia and Korma. Korma is pretty good, but the Pathia is the star. Mushroom rice to accompany. Who's recipe you using? I use Dan Toombs for BIR stuff its fucking magic. 0 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted June 14, 2022 Share Posted June 14, 2022 2 minutes ago, Bairnardo said: Who's recipe you using? I use Dan Toombs for BIR stuff its fucking magic. The Dan Toombs recipes are great, I've started using this stuff to make my chicken tikka, it'll stain anything it touches for life its fantastic 1 Quote Link to comment Share on other sites More sharing options...
broon-loon Posted June 14, 2022 Share Posted June 14, 2022 (edited) 2 hours ago, Bairnardo said: Who's recipe you using? I use Dan Toombs for BIR stuff its fucking magic. 'Mixed bag' as they say. Been trying to do this kinda stuff for over 30 years (on and off)... Started by joining the curry club (Pat Chapman), bought his books and took it from there. Dabbled at various recipes over the years, going back over the books and looking on-line. Overall the results were good, but still found them lacking 'the taste'.. Anyway, to cut a long story short I bought yet another book last year and it rekindled the interest, found a forum on-line I was a member of way back which listed lots of recipes and techniques and started trying yet again Al's Kitchen on You Tube has some decent stuff. I haven't used his base sauce but the Pathia I cooked tonight is basically his recipe. The Korma was kinda based on a recipe on the forum (which is still there) but looks as though nobody is contributing to these days.. Dan Toombs (TheCurry Guy), I have dabbled with some of his stuff at some point, but yeah maybe I should go back and have a look. Thanks for the reminder. Edited June 14, 2022 by broon-loon typo 1 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted June 14, 2022 Share Posted June 14, 2022 5 minutes ago, broon-loon said: 'Mixed bag' as they say. Been trying to do this kinda stuff for over 30 years (on and off)... Started by joining the curry club (Pat Chapman), bought his books and took it from there. Dabbled at various recipes over the years, going back over the books and looking on-line. Overall the results were good, but still found them lacking 'the taste'.. Anyway, to cut a long story short I bought yet another book last year and it rekindled the interest, found a forum on-line I was a member of way back which listed lots of recipes and techniques and started trying yet again Al's Kitchen on You Tube has some decent stuff. I haven't used his base sauce but the Pathia I cooked tonight is basically his recipe. The Korma was kinda based on a recipe on the forum (which is still there) but looks as though nobody is contributing to these days.. Dan Toombs (TheCurry Guy), I have dabbled with some of his stuff at some point, but yeah maybe I should go back and have a look. Thanks for the reminder. Misty Ricardo worth a look aswell. Some folk on another forum I use swear by his recipes. Has a decent youtube channel and done some cllaboration stuff with The Curry Guy too. 1 Quote Link to comment Share on other sites More sharing options...
broon-loon Posted June 14, 2022 Share Posted June 14, 2022 6 minutes ago, Bairnardo said: Misty Ricardo worth a look aswell. Some folk on another forum I use swear by his recipes. Has a decent youtube channel and done some cllaboration stuff with The Curry Guy too. Yeah, Misty Ricardo, that's the book I bought last year which rekindled the interest. https://www.amazon.co.uk/INDIAN-RESTAURANT-CURRY-AT-HOME/dp/1999660803/ref=asc_df_1999660803/?tag=googshopuk-21&linkCode=df0&hvadid=372081320373&hvpos=&hvnetw=g&hvrand=8526543278814075225&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007333&hvtargid=pla-805578167269&psc=1&th=1&psc=1&tag=&ref=&adgrpid=76444332637&hvpone=&hvptwo=&hvadid=372081320373&hvpos=&hvnetw=g&hvrand=8526543278814075225&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007333&hvtargid=pla-805578167269 Using an aluminium pan for sure improves the flavour and lifts the curry. Check it out on Al's you tube page. 0 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted June 15, 2022 Share Posted June 15, 2022 Two slices of Marks and Spencers thick cut white bread - toasted then soaked in Country Life butter. Topped each with a slice of steak Lorne, a fried duck egg and then ah push'd it before a light drizzle of tomato sauce. Washed down with a glass mug of Earl Grey. A wonderful way to set up your day. 1 Quote Link to comment Share on other sites More sharing options...
deegee Posted June 17, 2022 Share Posted June 17, 2022 Need some opinions folks on beef olives! I bought some yesterday in a nice butcher in Stonehaven (Charles McHardy on Market Square). Cooked them tonight in the oven but we were surprised to find the filling was oatmeal. I’m all my 52 years, I’ve always had sausage meat stuffing in my beef olives. Is oatmeal stuffed beef olives a North Eastern thing or is sausage meat a weird Stirlingshire thing? I have to say the ones tonight weren’t very nice despite looking great on the plate. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted June 17, 2022 Share Posted June 17, 2022 Not had beef olives in ages. Amazing stewed & with Jersey Royals on the side. 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted June 17, 2022 Share Posted June 17, 2022 Fillet steak, burger and ribs served with potato salad. And Rioja. 1 Quote Link to comment Share on other sites More sharing options...
Derry Alli Posted June 19, 2022 Share Posted June 19, 2022 3 Quote Link to comment Share on other sites More sharing options...
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