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Ideally potatoes from Tenerife - they do a version in Palma Majorca that uses sobrasada instead of chorizo - if you ever see it - well worth eating. Tenerife potatoes boiled in their skins - the real things are - relatively, compared to your King Edward - tiny, you can't practically peel them - they are the oldest potatoes eaten in Europe from a genetic point of view - straight off the boat from the conquistadors and little interbred since. Served with an indecent amount of sea salt and good oil poured over to taste. Disfruta de tu comida - I.
This is what I mean variety-wise - https://www.tasteatlas.com/papas-antiguas-de-canarias - cheers - I.I need to find those potatoes.
I wonder if you can get seeds in the UK. If you can I will try to grow some.
They go down nice with radishes and Green AioliThis is what I mean variety-wise - https://www.tasteatlas.com/papas-antiguas-de-canarias - cheers - I.
Have to say, chilli jam and blue cheese is an excellent pairing, have had it a fair few times, never on a pizza though.Went to try the 'new' carbonara pizza in PX but the waiter said if you like cheese you gotta try the quattro formaggi with chili jam. So he talked me out of their new signature offering onto something that wasn't even on the menu, he said there are certain 'secret pizzas, if you know you know'. Then when he brought it he said the pizzaiolo gave him a bollocking as apparently they're more work to make! Anyway it was very very good. The chili jam balanced the blue cheese component perfectly. If you are tempted to ask for one, make sure the place is at least half empty though...
Parmo? What is it my friend? Is it from the Middlesbrough area?
Yes, very popular in teessideParmo? What is it my friend? Is it from the Middlesbrough area?
They look fantastic.View attachment 96837
@jimmyc - fresh venison supply! Minded to make venison seekh kebab but ended up making them burger shape for convenience. Same thing - different shape.
100% Ground venison (no added fat or rusk) flavoured with cracked coriander seeds and green pepper corns, ancho, arbol, habanero, Kashmiri & chipotle chilli flakes, cumin, thyme, oregano, dried mint, salt and black pepper.1
Put it all in a bowl, crack an egg into it and the juice of a lemon or lime. Mix well with your bare hands. Chill minimum 5 hours but best covered over night. Shape them and chill again for an hour.
Serve with warm burger buns and whatever you like. As kebabs, with a pilaf rice and yogurt dressing. There is no after picture. They didn't last long enough.. cheers - I.
Oh - forgot to list the grated white onion in the above recipe.They look fantastic.
Oh - forgot to list the grated white onion in the above recipe.
#whattodowithgroundmeat - long story short, I inherited a South African/Botswanan flat mate for a while earlier this year - he introduced me to bobotie - it's basically mince and tatties or haggis and neeps for Southern Africans - childhood comfort food. I'd never eaten anything like it - delicious. Traditionally mutton is used but any ground meat will do although because of the dish's origin, pork isn't common. The first version is copied from his gran's cookbook in Cape Town. When it says curry powder - it means a Cape Malay mix but I guess any would do. Err on the side of sweet/fruity. The second is a venison take on the recipe, which I can attest is delicious. See what you think? Cheers - I.
View attachment 96845
Bobotie Recipe - South African Bobotie | Hank Shaw
This is a South African bobotie recipe. It's a beef of venison casserole made with mild curry spices, and topped with a mix of cream and eggshonest-food.net
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