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Post by Weyland on Mar 4, 2010 17:46:58 GMT
Sounds good, even if a little perverse. Any particularly relevant recipe tips in the chicken-chilli department? Nope. Just as you'd imagine it. Fry your onions, garlic, add the spices directly to the onion mix, add chicken, brown, tinned toms., stock cube, peppers. Oh, and add your cannelloni beans (sp!) later on in process. It's nice with cannelloni beans. I'm sure it woudl be equally nice with kidney beans. To go with it, I have a great salad recipe (if that's not an oxymoron) that I got from Jamie Oliver (sorry but true - it's great!) No cucumber or tomato or lettuce - boring old English salad. White cabbage, red cabbage, carrots, radishes, chilli peppers, red onion, fresh coriander, dressed in olive oil and lots and lots and lots of freshly squeezed lime juice. It's called a 'Mexican Street Salad' and it's a great way to eat lots of healthy things and actually enjoy them. Sounds great, Riot. But you forgot the fresh chillies. That salad could be Dutch, apart from the chillies, olive oil, and lime juice. I'll try it at the weekend. I love salads. Used to hate them till I went to Germany in 1967 or so. |
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Post by riotgrrl on Mar 4, 2010 17:53:38 GMT
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Post by riotgrrl on Mar 4, 2010 17:54:00 GMT
P.S. although I omit the sea salt, as I don't ever cook with salt.
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Post by Weyland on Mar 4, 2010 18:03:34 GMT
P.S. although I omit the sea salt, as I don't ever cook with salt. Me neither. Sea salt is strictly for poncey "Home" Counties posers in any case. |
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Post by Deleted on Mar 4, 2010 18:04:41 GMT
I AM a big fan of the 1970s english salad wot my mum used to make every sunday tea-time without fail. to make it you will need the following ingredients:
a bit of ham
some chopped up cucumber
half a pork pie
a tomato cut into wedges
a bit of lettuce
a lump of cheese
a blob of salad cream
to make the authentic 1970s english salad:
throw the above ingredients onto a plate.
done.
ENJOYYYYYY!
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Post by Weyland on Mar 4, 2010 18:26:13 GMT
I AM a big fan of the 1970s english salad wot my mum used to make every sunday tea-time without fail. to make it you will need the following ingredients: a bit of ham some chopped up cucumber half a pork pie a tomato cut into wedges a bit of lettuce a lump of cheese a blob of salad cream to make the authentic 1970s english salad: throw the above ingredients onto a plate. done. ENJOYYYYYY! Fer God's sake, Costy, you forgot the hard-boiled eggs and boiled new potatoes! How could you?! (Unless we were posh, at least compared to Southrons, unlikely as that may seem.) |
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Post by everso on Mar 4, 2010 19:50:36 GMT
P.S. although I omit the sea salt, as I don't ever cook with salt. Me neither. Sea salt is strictly for poncey "Home" Counties posers in any case. You are correct. I live not a stone's throw away from Maldon from whence comes the fabulous sea salt. Not that I've ever tried it - Saxa's good enough for me - but our son (who went to the University of Lancashire in Preston) demanded rock salt when we took him round the local Morrison's to do his shopping when he first started as a fresher. It was all I could do to stop myself slapping him round the back of the head and telling him to pull himself together. |
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Post by everso on Mar 4, 2010 19:53:36 GMT
I AM a big fan of the 1970s english salad wot my mum used to make every sunday tea-time without fail. to make it you will need the following ingredients: a bit of ham some chopped up cucumber half a pork pie a tomato cut into wedges a bit of lettuce a lump of cheese a blob of salad cream to make the authentic 1970s english salad: throw the above ingredients onto a plate. done. ENJOYYYYYY! Fer God's sake, Costy, you forgot the hard-boiled eggs and boiled new potatoes! How could you?! (Unless we were posh, at least compared to Southrons, unlikely as that may seem.)We always had bloater paste too. And occasionally tinned pineapple and tinned cream for afters. |
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Post by Deleted on Mar 4, 2010 20:13:52 GMT
Well yesssssssssss, there are other bits n bobs you can add, i just posted the core ingredients. For example, additions might include radishes ( dont you DARE go cutting them into poncy shapes thou, just roll them onto the plate) beetroot, sometimes you could spoon a bit of tinned salmon on perhaps.. oh and always make sure you've a couple of slices of buttered bread to mop up any residues.
a scotch egg would be fantastic with ther authentic 1970's english 'salad' alas, i do not think anyone in my family knew of their existance until ooooooooooh mustve been late 80s/ early 90s.
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Post by Patrick on Mar 4, 2010 23:07:18 GMT
You should really eat some vegetables too. All that meat must very heavy going on the old digestion system.   ;D |
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Post by Weyland on Mar 5, 2010 9:00:00 GMT
Not that I've ever tried it - Saxa's good enough for me Oooh -- posh. Aldi for me, or Lidl if I'm feeling particularly flush. Not that I use much these days. |
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Post by Deleted on Mar 5, 2010 16:06:48 GMT
GARLIC ON EVERYTHINKKKKK!  |
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Post by Deleted on Mar 5, 2010 16:07:39 GMT
OI OI OI! WRONG THREAD! WRONG THREAD! DID YOU SEE THAT DID YOU SEE WOT I JUST DID I HAVE POWERS BEYOND BELIEF...WE ALL HAVE THEM MY DEAR...
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Post by everso on Mar 5, 2010 18:33:16 GMT
The chilli is in the oven cooking vair slowly. Every now and again I get a waft of it coming upstairs.
Mr. E. will be putty in my hands tonight. Well, perhaps not putty. Oh dear. That sounds a bit funny. I mean, he'll do anything I say because he loves chilli. Well, not anything. What? No! Not that.
Honestly, I don't know what we're going to do about Weyland and Swl.
Tsk.
;D
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Post by riotgrrl on Mar 5, 2010 18:44:46 GMT
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Post by Weyland on Mar 5, 2010 18:48:21 GMT
Honestly, I don't know what we're going to do about Weyland and Swl. Tsk. ;D What the puck have I done now? Tell you what, Ev, I wish I was eating your chilli. |
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Post by everso on Mar 5, 2010 18:55:34 GMT
God yes. You don't have to keep stirring it then. I never cook stuff like chilli on the stove top. I start it off there by frying it all up then transfer it to a casserole dish. I like my chilli cooked long and slow and if I do it in the saucepan I have to keep remembering to go and stir it. |
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Post by riotgrrl on Mar 5, 2010 19:01:57 GMT
God yes. You don't have to keep stirring it then. I never cook stuff like chilli on the stove top. I start it off there by frying it all up then transfer it to a casserole dish. I like my chilli cooked long and slow and if I do it in the saucepan I have to keep remembering to go and stir it. I don't see it as 'stirring' it so much as nursing it. I pride myself on my chilli. Although I'm taking advice (see other thread) on how best to put the garlic in it. |
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Post by Weyland on Mar 5, 2010 19:09:04 GMT
God yes. You don't have to keep stirring it then. I never cook stuff like chilli on the stove top. I start it off there by frying it all up then transfer it to a casserole dish. I like my chilli cooked long and slow and if I do it in the saucepan I have to keep remembering to go and stir it. Two words, Ev -- slow cooker. That's how I always cook that sort of dish these days. (I have two, on account of I bought one not knowing that there was already one at the back of a cupboard.) |
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Post by everso on Mar 5, 2010 19:12:02 GMT
God yes. You don't have to keep stirring it then. I never cook stuff like chilli on the stove top. I start it off there by frying it all up then transfer it to a casserole dish. I like my chilli cooked long and slow and if I do it in the saucepan I have to keep remembering to go and stir it. Two words, Ev -- slow cooker. That's how I always cook that sort of dish these days. (I have two, on account of I bought one not knowing that there was already one at the back of a cupboard.) Yes, my friend has one and swears by it. I have a pressure cooker, which are now all the rage since Pat bought one (I read it in the Daily Mail, so it must be true), but you have to be careful what you cook in it. I think kidney beans might stick. |
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