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Food

PostPosted: Fri Jul 11, 2008 8:01 pm
by Des
What's your favourite food? Have you a good recipe to share?

PostPosted: Fri Jul 11, 2008 8:48 pm
by Adam Blake
South Indian vegetarian.

Falafel.

Fish'n'chips.

Halloumi cheese, avocado and tomato sandwiches

PostPosted: Fri Jul 11, 2008 9:21 pm
by Dominic
Adam Blake wrote:South Indian vegetarian.

Falafel.

Fish'n'chips.

Halloumi cheese, avocado and tomato sandwiches

What he said.

Actually, I've never tried the last one, but it sounds proper tasty.

Can I add a Guinness to the menu and some cocktail beetroot, please? Though not neccessarily at the same time.

PostPosted: Fri Jul 11, 2008 9:22 pm
by Des
Fried Halloumi cheese is nice but disconcertingly squeaky I find.

Beetroot is evil and no good to man nor beast.

PostPosted: Fri Jul 11, 2008 9:48 pm
by Dayna
I've had a sandwhich like that before & it was good, but I don't know if it had that type of cheese. It had bean sprouts.


I've had Falafel before & liked it & also Tabouli.


I like pizza with spinach & cheese on it.
Black olives
Chocolate

PostPosted: Fri Jul 11, 2008 10:19 pm
by Gordon Moore
Des Bowring wrote:Beetroot is evil and no good to man nor beast.


Well, well, I love it, but raw and grated, next to raw and grated carrots, try it, it'll get you more friends than auldspice.

One of my favourite foods when I was in Egypt and then in Israel, was falafel in pitta bread with salad (not a good idea in Egypt really) and some spicy stuff. Ate it every day, until I went down with amoebic dysentery.

Houmous (falafels are deep fried and breadcrumbed? chickpeas/houmous aren't they?)

Also in Egypt they had a blackbean dish called fool, or fouel, which was like a very thick soup and also rather delicious - found at a place called Felfella's? near the Medan Square. (Tahrir Medan?)

Tomorrow I am going out for a rather thick fillet steak in a port sauce. (with chips)

Ahhh bisto...

Sorry everyone I've got verbal whatsit (I can't spell diarrhoea) tonight.

Must be the strong ale.

PostPosted: Fri Jul 11, 2008 10:35 pm
by Jamie Renton
Thai soups, fishcakes, salads, stir frys & noodles (Adam being a Notting Hill boy may well know the very wonderful Number One Thai Cafe)

Jerk Chicken with Rice & Pies

Latkes, Gefilte fish & all the other Jewish soul food imortalised in Slim Gaillard songs.

Steak in Ale Pie

... & a good cheese board to round things off.

PostPosted: Fri Jul 11, 2008 11:03 pm
by kevin
Champ

1.8kg (4lb) Potatoes
300ml (½ pint) Milk
225g (8oz) Chopped Spring Onions
110g (4oz) Butter
Salt and Black Pepper

Peel potatoes and cook in boiling water.
Simmer milk and spring onions together for five minutes.
Strain potatoes and mash thoroughly.
Add hot milk, and the spring onions, salt and pepper, and half the butter.
Champ is served piled high on the dish, with a well of melted butter in the centre.

I prefer it with more spring onions in it and served with boiled bacon and cabbage. A perfect winter dish, Yum yum.

PostPosted: Fri Jul 11, 2008 11:40 pm
by CantSleepClownsWillGetMe
Salmon and rocket sandwiches
Chicken, baby plum tomatoes, rocket and natural yoghurt in a wrap
My Mum's shortbread

PostPosted: Sat Jul 12, 2008 10:48 am
by Alannah
Des - to get rid of the squeakiness, try soaking the haloumi overnight. It makes it deliciously succulent...

PostPosted: Sat Jul 12, 2008 11:47 am
by Ted
Ackee and Saltfish with fried plantain, rice and cold red stripe
Keralan stuff.
Gujarati veggie stuff.
Double Expresso
Mozzarella, avocado and tomato sandwiches
Small multicultural fried things - akkra, falafel, thai fish cakes, dumpling
Scrambled egg on toast with bacon

PostPosted: Sat Jul 12, 2008 12:01 pm
by Ted
Curry Goat

Diced Goat meat (or mutton)
Madras Curry Powder
Scotch Bonnet Peppers
Onions
1 Potato
Salt/Pepper
Water/Stock

Season meat with curry powder, salt and pepper and finely chopped peppers. Leave overnight.

Fry meat with chopped onions. Add water/stock and potato chopped into small small cubes.

Cook slowly until meat is tender and potato has merged with stock ( 2- 3 hours)

Serve with at least two of: rice, yam, green banana, plantain (boiled or fried), cold beer, Alton Ellis tune.

PostPosted: Sat Jul 12, 2008 1:51 pm
by Gordon Moore
What time should we arrive Ted?

PostPosted: Sun Jul 13, 2008 10:56 pm
by Gordon Neill
Guacamole

There's lots of variations on this. My Mexican mother-in-law was mystifyied when she saw me prepare this sub-Delia Smith version (she was used to just mashing up a couple of avocados and adding nothing). But she liked it anyway. Great for dips or adding to a tortilla wrap, with chicken and salsa.

Mash together the flesh of two avocados, a clove or two or garlic, some salt, some chilli powder. For a fancier version, stick a sprig or two of fresh coriander leaves on top.

Mole

A chocolate-based sauce used in Mexico for cooking stews. It's not sweet, it's not like draping a melted bar of Galaxy over a chicken. But it's a rich, savoury sauce that I just love. I did make it once from scratch, using all the various spices and ingedients. But it's not worth the hassle. Just get a jar of mole sauce (readily available from a Mexican deli) and add to some diced chicken. You can add some spuds and carrots if you want. Or whatever. Cook for 30 minutes or so. I like it with rice.

PostPosted: Sun Jul 13, 2008 11:21 pm
by Des
Gordon Neill wrote:Guacamole

It's not sweet, it's not like draping a melted bar of Galaxy over a chicken.


...so Scottish cuisine has not reached Mexico yet, then, Gordon?