Placid Bod tried to recreate a holiday dish. Butter & Olive Oil and salt heated, chucked in 5 garlic cloves sliced thinly and 1 small chillie sliced, fried for a bit then shoved the prawns in.. served on the table with salad and crusty bread... mopping up the butter....
Travis_Bickle Sesame-crusted Haloumi, vegan kebab meat, chilli pickled cucumber, pickled red cabbage, chilli and chive sour cream, white cabbage and chilli sauce.....
Reggie_Perrin Travis_Bickle where did you get that vegan kebab meat mate? That looks awesome to be honest. I keep saying I'm going to do a dish of pickled onion and cucumber to garnish......everything.
Travis_Bickle Chili cod with coriander and lemon and tahini sauce. Samphire, tenderstem broccoli and fine beans.......
Placid Reggie_Perrin its a grass/veg that grows in salt marsh so has a naturally salty taste, used to almost give it away on fish market in Town. Rick Stein put on one of his shows and now its in Waitrose and Sainsburys and way more expensive
Travis_Bickle I use cookbooks. And I married a chef. It's not the fancy stuff. It's the simple little tricks of the trade. Cooking tonight. Fish is cooking but the water's not boiled for the veg. She just shouts 'put a lid on'. Couple of seconds and the water's boiling. Sounds daft but stuff like that makes the difference. When the Mrs went to college they used Escoffier's Complete Guide To Modern Cookery. She reckons you learn a series of 'basics' and everything else is easy. It's just applying those basics.
