TV/Sofa Dinners....

[BensGrandad]

no mention of FINNAN haddock ??
:

Very difficult to find in most shops now as nearly all of the 'smoked' haddock is now dried and dyed.

In the early 60s I worked for agroup of fishmongers, John Oxleys near Wallace Ave in Goring and we had a smoke hole at our shop in Lancing where the haddock and herrings were oak smoked in the traditional manner.

 

[empire]

so easy to smoke your own stuff,i have never brought that dyed shite

 

[empire]

smoked duck,mmmmmmmmmmmmmmm

 

[Deano's Right Foot]

!!!!

You don't preheat your saucepans Lush

Tsk

:braders:

 

[NMH]

You can buy lox trimmings from supermarkets.
Put into a rice or pasta dish, with a little sour-cream (or plain yoghurt will do) and you have a VERY simple and quick meal. The lox needn't even cook in the rice/pasta, you can put it in last and it's all good.

 

[rospants]

we've got gammon, roast potaotoes and veg, yummy!

 

[NMH]

smoked duck,mmmmmmmmmmmmmmm

I had roast Greshingham duck this evening, with apricot 'sauce' (it was jam, hactually).
Slowly cooked at 140 degrees (electric, fan assisted oven) for about 3 and a half hours. Lots of lovely meat, flakey and moist, delicious!
Steamed carrots and broccoli, with a couple of baked white potatoes, lashings of lower-fat butter and a powdering of garlic dust.

With foul, I almost always turn the bird to cook in the pan, with the breast-side down. That way, the breast stays very moist, and doesn't go dry on you.
Simple!

 

[Franks Wild Years]

Awww - i was going to make kedgeree tonight - and my bloody haddock went off!!

Where did it go ?

 

[Franks Wild Years]

smoked duck,mmmmmmmmmmmmmmm

I've smoked some shit in my time but never duck. Don't the feathers stick through the Rizla ?

 

[tedebear]

Where did it go ?

Well she will buy them still flipping about!

 

[Adam Virgo's Shirt]

Thought the limit of your cooking would be out of a packet from Icelands and into the micro[/QUOTE]

Haven't you heard? I'm quite the domestic goddess you know!

I can even empty my own dyson now!

 

[Barrel of Fun]

hello Titanic...

the chefs at Lancing College used to do a particularly tasty Nasi Goreng.... (inevitably known by some as Nasty Gunge - but I was always pleased to see it on the bill of fare...)

You mean the proles, that appeared to be made up entirely of the Ford Open Prison population?

OL, Moshe?

 

[empire]

I've smoked some shit in my time but never duck. Don't the feathers stick through the Rizla ?

tell you what is evil,bombay duck,its smells like shite,dread what it tastes like

 

[Gwylan]

Kedgeree is an anglicised version of khichdi or khichiri, a dish that doesn't have any fish in it (that was an English addition). The original version is made from lentils and rice and is bloody lovely. I'm a veggie so I don't have fish in mine but I eat the original version a lot.

Damn, I wish I'd seen this thread earlier, I would have cooked that for dinner. It would have been perfect for watching the rugby.

 

[Moshe Gariani]

You mean the proles, that appeared to be made up entirely of the Ford Open Prison population?

OL, Moshe?

indeed... fond memories of John Spurdle's cuisine (although he never quite lived up to Ken Shearwood's preprandial build-up...!)