Just popped the beef into the fridge with bay leaves and covered with wine for Beef Bourguignon tomorrow. We usually keep it very simply with mashed potatoes (loadsa cream!) and green beans.
Harissa Chicken
Outstanding, Iain!! Making me hungry, too!View attachment 118435
View attachment 118436
The advantages of living in Scotland's most culturally diverse postcode - beautiful fresh merguez sausages - lamb in this case - that cost less than a supermarket charges for 'lips and hooves' links. I stewed them in a tomato sauce with garlic, fresh ginger, dried basil, lemon juice and tabil. I'd never used tabil before - never even heard of it - my other half has been working with a Tunisian family and they kindly passed some on to try - apparently it's the taste of home. It's a bit like ras el hanout but has a much greater chilli kick to it. Typically it contains - coriander seed, caraway seed, garlic powder, red chilli powder, rose flower powder, cumin, mint and cloves. I'll serve it with boiled rice and garnish with chopped boiled eggs and a final squeeze of lemon juice. I'm hungry writing this. - cheers - I.
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