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Mash up the bits and make Thai fishcakes. mmmm

I use tinned salmon for Thai fish cakes.

Bouillabaisse (is that how you speel it?)
Cook in Coocnut milk and add lime, chilli and garlic
Stir fry
BATTER IT AND DEEP FRY

Sorry didn't mean to shout.

That's me out

Also I can't spell SPELL. Irony

Had a gin this evening, darling?

Seafood and coconut milk is fucking vile. Dave loves it.
Dave's idea of a wonderful meal is coconut milk with floaty bits and blow your head off chilli and rice.

He's Welsh. Not known for having a refined palate.

Coocnut milk does sound interesting.

Ha I missed the coocnut! And no, no gin. Not when I typed that, any way :)

Maybe you are a coocnut ;)

Made this after work last night, pooped it into the fridge and had it for dinner tonight.

http://www.bbcgoodfood.com/recipes/59...

No couscous in the shops here so I substituted millet.

Yummy, yum yum!

Pooped.

Hehehehehehahahahahehehe

Made it, ate it, pooped it into fridge??? Is that the way we normally do this, children??

Yeah.

Know you'd be right in there.

Just waiting for Nosemanny...

*looks innocent*

thought that was more David's department anyway

Annnnddddddddd

There she is.

David only poops in the group. Not in fridges.

I hope...

And I must say the salad was good shit.

Patti (baconater) wrote: "And I must say the salad was good shit."

Weed salad?

Unwashed.

Are you forgetting to shower again?

*sniff*

*faints*

Who pooped in here?

Not me. I have a bathroom!

I'm gonna have to poop into bed now.

Gotta deal with a class of confused hormonal kids again tomorrow.

They do make me smile.

If it's mussels, prawns and calamari. How about cooking in butter with plenty of garlic and flat leaf parsley. Chuck in a glug of white wine at the end and serve with warm French bread to mop the juices

Oh that sounds tasty.

*For Patti*

Home-made Clotted Cream

I used 4 cartons of Yeo Valley Double cream and made about 400g Clotted Cream and have a small jug of thin pouring cream (tastes similar to extra nice evaporated milk)

Pre-heat your oven to 80°C Gas lowest possible setting

Pour the cream into a large wide shallow dish, do NOT cover. I have a Pyrex Brownie Pan approx 8” square.

Place into the warm oven and leave for 12 hours, I leave it in the oven to cool.

When cold, cover with cling film and place in the fridge for around 8 hours.

You will now have a thick ‘crust’ on the top…this is the Clotted Cream. Use a slotted spoon and scrap off from the thin under cream and put into a sealable container. (I managed to carefully and very slowly pour the thin cream from under the crust and straight into a small jug, this made the scraping into my container easier).

It is ready to eat, but better if sealed and refrigerated for a couple of hours before spooning and eating. Do not stir Clotted Cream.

*Also for Patti*

Microwave Lemon Curd

125 g. (4 oz) Butter
Zest and juice of 2 Unwaxed Lemons
250 g. (½ lb) Granulated Sugar
2 whole Eggs and 1 Egg Yolk, beaten and strained (I always use all whole eggs)

Method

1. Melt the butter, gently in a large heatproof bowl.
2. Add the lemon zest and juice, the sugar and strained eggs. Mix well with a balloon whisk.
3. Heat, on full power, until the sugar has dissolved, whisking from minute to minute.
4. Cook for 1½ minutes. Whisk again. Then repeat.
5. Now keep a very close watch on your lemon curd as you heat it again, you are waiting for the mixture to ‘bracelet’. Mix again and test to see if the mixture coats the back of a spoon, the mixture needs to be thick.
6. When thick enough, spoon into sterilised jars or pots and cover.
7. This will keep in the fridge for about 1 month.
You can also make Orange and Lime Curd.

Works brilliantly in the microwave.

Thank you!

We can only get UHT cream here.

Would it work for the clotted cream?

Oh and can use marg instead of butter in the curd?

Patti (baconater) wrote: "Oh and can use marg instead of butter in the curd?"

No, I don't believe so. Marg has completely different properties when melted.

Not sure about the UHT cream, to be honest Patti. Try it and see, I suppose.

Poor Dave gets none, then.

You're a cruel, cruel woman, Patti.

Yes. Yes I am.

Here's a recipe for an absolutely amazing berry daiquiri that my wife made for us last weekend. She used raspberries and it was fantastic.


175g ripe strawberries or 200g/8oz raspberries

(or use a mix of 100g/4oz strawberries and 100g/4oz raspberries)
about 6 ice cubes

1 tbsp lemon juice
100ml white rum
juice of 1/2 lime


Method

1.
If using raspberries, blend these first to a purée then rub through a sieve to extract the pips. Put a handful of ice cubes in a powerful blender and crush. Add the berries or pulp, plus the lime and lemon juice and rum. Whizz again and pour into a chilled cocktail glass straight away. Decorate with a lime slice.

Les wrote: "Here's a recipe for an absolutely amazing berry daiquiri that my wife made for us last weekend. She used raspberries and it was fantastic.


175g ripe strawberries or 200g/8oz raspberries

(or use ..."

Needs more rum.

Patti (baconater) wrote: "Les wrote: "Here's a recipe for an absolutely amazing berry daiquiri that my wife made for us last weekend. She used raspberries and it was fantastic.


175g ripe strawberries or 200g/8oz raspberri..."

We did actually increase the amount of rum by another 50% it was kinda good :-)

By popular request - oh, okay, on Geoff's orders:

Beef Stir-Fry (a la Hairy Bikers) or How to Divide 10 Ounces of Steak between Four People

Serves 4 (Just in case you hadn't already guessed...)

100g/3 and-a-half ounces (How do you do fractions on a bleeping lap-top?) Sorry! rice noodles
1 and a half tsps sesame oil
300g/10 and-a-half ounces steak (sirloin or rump), fat trimmed off and cut into thin strips
1 tbsp veg oil
1 red pepper, de-seeded and cut into strips
1 large carrot, cut into matchsticks
4 spring onions, cut into 1cm/half inch rounds
200g shitake mushrooms, sliced
2 garlic cloves, finely chopped (or whatever)
5g/their-translation-is-one eighth-of-an-ounce fresh root ginger, finely chopped. I use one inch to 2 garlic cloves...
2 tbsp soy sauce
1 tsp rice wine vinegar (only Tesco's had this!)
1 large bag pak choi, roughly chopped
1 tsp white or black sesame seeds, to serve

Cook the noodles according to the packet instructions. (This sounds counter-intuitive, but include the part where you rinse under cold water, or the noodles will still stick together, even though the next step is to toss them in the sesame oil.) Where was I? Oh yes, Your noodles are cooked.
Rinse in a colander
Drain. Return to saucepan.
Toss them in the sesame oil.
Heat veg oil in a wok (I use a heavy saute pan) over a high heat
Add red pepper and carrot and stir-fry for 3 mins
Add spring onions and mushrooms and stir-fry for a further 2 mins.
Add beef, garlic and ginger and continue to stir-fry until beef is seared on all sides.
Pour the soy sauce and rice wine vinegar into the wok and add the greens, then reduce the heat slightly and cook until the greens have wilted down.
Add the noodles to the wok, stir to combine and cook until they are warmed through.
Sprinkle the sesame seeds over the stir-fry and serve immediately.

Not entirely out of the ordinary for a stir-fry, but tasty.

That sounds really yummy Elizabeth. I may give it a go this weekend, if I can source all the ingredients.

I made this a few days ago. Was very tasty.
I prepared the meat and cooked the onions and whatnot and threw it into the slow cooker.

http://cooking.nytimes.com/recipes/47...

Les wrote: "Patti (baconater) wrote: "Les wrote: "Here's a recipe for an absolutely amazing berry daiquiri that my wife made for us last weekend. She used raspberries and it was fantastic.


175g ripe strawber..."

That's my boy. ;)

Patti (baconater) wrote: "I made this a few days ago. Was very tasty.
I prepared the meat and cooked the onions and whatnot and threw it into the slow cooker.

http://cooking.nytimes.com/recipes/47......"

That's very similar to the recipe I use for my lamb tagines, although without butternut squash to provide substance, I serve them up with spiced cous cous, and pitta bread for those who like to mop up.

This is called a football-watchers' wife..

Put a big slug of sloe gin in a tall glass with plenty of ice a slice of orange and a cherry. Top off with sparkling wine....

Football. What football?

I'll need a few of those tomorrow, Jane.

This thread makes me so hungry. And thirsty. I love it!

Jane wrote: "This is called a football-watchers' wife..

Put a big slug of sloe gin in a tall glass with plenty of ice a slice of orange and a cherry. Top off with sparkling wine....

Football. What football?"

How strange. The ingredients are all to hand...

Big recommendation for Sophie Dahl's peanut butter fudge recipe.

On the bbc website.

Gooey delicious and easy peasy

I feel the ingredients of the Bretro Mary-Rose Sauce need to be recorded for posterity:

Salad cream, tomato ketchup, worcester sauce, tabasco, lemon juice (if the salad cream isn't quite acid enough...) all to taste, and be careful not to make the sauce too liquid.

This, of course, conceals the lack of flavour in small frozen prawns and iceberg lettuce.

Hehehe.

It's adorable you feel so strongly about this.

Okay. We all need a drinkie.

We'll call this one WTF in honour of the referendum and how unhappy it has made people.


You need a jug half full of crushed ice into which you shove lots of sliced orange and some shaved crystallised ginger. Then add.
One part whisky
One part ginger wine
Two parts ginger ale

it won't cure your problems but you probably won't care

Let's see.

I have all the ingredients except for the ice, orange, ginger, ginger wine and ginger ale.

Also, I have no jug.