Paid Members Carbomb Posted February 13, 2018 Paid Members Share Posted February 13, 2018 2 hours ago, Thunderplex said: What was the recipe? Well, in the video you bake a potato, scoop out the insides, which you then mash up and mix in Miracle Whip, milk, salt and pepper. I just had some mash left over, so I put in some milk, butter, salt, pepper, some grated cheddar, and a dollop of mayonnaise. Turned out nice and smooth, with a subtle but good flavour. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted February 13, 2018 Paid Members Share Posted February 13, 2018 Yum! Sounds very nice indeed. Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted February 19, 2018 Paid Members Share Posted February 19, 2018 Depends on the duck. Regular duck eggs are great, you get a lot more in one egg, and taste-wise, they're not too different from chicken eggs. Chinese mallard eggs - now, that's an acquired taste. I know that sounds ridiculously esoteric, but I made this mistake once. I went to Chinatown, and shopped in New Loon Fung supermarket, which is an awesome place. They had boxes of eggs simply labelled "duck eggs", so I bought some. I boiled a couple when I got back, and they were really salty, to the point I just couldn't eat them. There must be some way of preparing them, but I don't know what that is. Quote Link to comment Share on other sites More sharing options...
Paid Members Kaz Hayashi Posted February 19, 2018 Paid Members Share Posted February 19, 2018 Making a ground almond based banana bread as we speak. Can’t wait. Quote Link to comment Share on other sites More sharing options...
Cousin Jim Bob Posted February 20, 2018 Share Posted February 20, 2018 A roast chicken ? All the prep work is just seasoning the bird then bunging it in the oven. You don't have to go Sunday dinner nuts with the sides. Just steam some veg or do a simple salad. Quote Link to comment Share on other sites More sharing options...
Moderators PowerButchi Posted February 21, 2018 Moderators Share Posted February 21, 2018 *A big roast chicken. Quote Link to comment Share on other sites More sharing options...
Paid Members mim731 Posted February 21, 2018 Paid Members Share Posted February 21, 2018 If you're feeling really lazy, most supermarkets do a whole chicken that is pre-seasoned and stuffed so you can just bung it in the oven. You can even get ones that you can cook in a bag to keep them moist (https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-british-garlic-basted-whole-chicken-135kg), so again, you just stick it in the oven for the specified time. I had my misgivings about this approach, but it makes for a very good roast chicken if you're not confident in doing it yourself. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted February 21, 2018 Awards Moderator Share Posted February 21, 2018 (edited) 34 minutes ago, Ralphy said: how much milk/flour is enough for a 2 person toad in the hole? 2 heaped dessert spoons of plain flour 1 egg Enough milk to slacken to a gloopy double cream (maybe a little under a mugful?) Pinch of salt Whisk to buggery. Leave in the fridge until you need it. Preheat oven to 190c. Add a thin layer of oil to your yorkie tin(s), put in the oven for 2 minutes. After that, gently pour in batter and bake for 20 - 30 minutes until risen and browned (every oven is different). With hunter's chicken, if you're inexperienced it can be easy to overcook. Not a difficult recipe but try to keep the chicken moist. A whole roast chicken is a great idea, you'll get leftovers too. Edited February 21, 2018 by Onyx2 Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted May 18, 2018 Paid Members Share Posted May 18, 2018 (edited) No, it isn't refined, but look at these bad boys I made for the work Royal Wedding buffet. Edited May 18, 2018 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Dead Mike Posted May 18, 2018 Paid Members Share Posted May 18, 2018 On 2/21/2018 at 11:38 AM, Onyx2 said: 2 heaped dessert spoons of plain flour 1 egg Enough milk to slacken to a gloopy double cream (maybe a little under a mugful?) Pinch of salt Whisk to buggery. Leave in the fridge until you need it. Preheat oven to 190c. Add a thin layer of oil to your yorkie tin(s), put in the oven for 2 minutes. After that, gently pour in batter and bake for 20 - 30 minutes until risen and browned (every oven is different). With hunter's chicken, if you're inexperienced it can be easy to overcook. Not a difficult recipe but try to keep the chicken moist. A whole roast chicken is a great idea, you'll get leftovers too. Toad in the hole is one of my favourite comfort meals. I put Marmite in the batter or sometimes rosemary. Marmite Yorkshires are a game changer Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted May 18, 2018 Share Posted May 18, 2018 27 minutes ago, Gus Mears said: No, it isn't refined, but look at these bad boys I made for the work Royal Wedding buffet. That's some top work there Gus. All you need are some prawn vol au vents, cocktail sausages and a couple of bags of ready salted crisps in a bowl for the full 70s cocktail party experience. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted May 18, 2018 Paid Members Share Posted May 18, 2018 (edited) I made my first veggie spag bol recently with Quorn "mince". It wasn't bad at all. I'm going to try a Chilli at the weekend. Been eating healthier and swapping some of the fatty meat we eat for either lean meat or veggie option has helped. I've never cooked rice before though! Any tips? "Royal Wedding buffet" - Ugh! Edited May 18, 2018 by tiger_rick Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted May 18, 2018 Paid Members Share Posted May 18, 2018 22 minutes ago, tiger_rick said: "Royal Wedding buffet" - Ugh! BTW here's a tip that I've recently found works really well - when making chilli con carne, stick in some raw, unsweetened cacao powder, make it Mexican molé style. Gives it a nice, deep flavour. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted May 18, 2018 Paid Members Share Posted May 18, 2018 (edited) It's 1030 and I'm eating all of this delicious shit at work, so I can handle the fact that a Royal Wedding buffet is inherently lame Edited May 18, 2018 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted May 18, 2018 Share Posted May 18, 2018 Loving the cheese spread there. There's Wendsleydale, Brie, Camembert, Manchego and slap bang in the middle of them a packet of plastic singles. Quote Link to comment Share on other sites More sharing options...
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