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Foodie Forum - What would you prepare with ...?

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21. Posted by mim (Travel Guru 1276 posts) 11y

Quoting Isadora

Bloody Marias - tequila rather than vodka

why mess with mary??! she's my personal fave!

Id keep it light for summer with a king prawn avo and watercress salad with a dill and dijon dressing followed by a medium rare lamb steak with potato and celeriac mash and coriander and garlic roast carrots
with summer fruit creme brulee to finish off...

I love food!

Is it worth the waiting for?
If we live 'til eighty four
All we ever get is gru...el!
Ev'ry day we say our prayer --
Will they change the bill of fare?
Still we get the same old gru...el!
There is not a cust, not a crumb can we find,
Can we beg, can we borrow, or cadge,
But there's nothing to stop us from getting a thrill
When we all close our eyes and imag...ine

Food, glorious food!
Hot sausage and mustard!
While we're in the mood --
Cold jelly and custard!
Pease pudding and saveloys!
What next is the question?
Rich gentlemen have it, boys --
In-di-gestion!

Food, glorious food!
We're anxious to try it.
Three banquets a day --
Our favourite diet!

Just picture a great big steak --
Fried, roasted or stewed.
Oh, food,
Wonderful food,
Marvellous food,
Glorous food.

Food, glorious food!
What is ther emore handsome?
Gulped, swallowed or chewed --
Still worth a kin's ransom.
What is it we dream about?
Wat brings on a sigh?
Piled pieahes and cream , about
Six feet high!

Food, glorious food!
Eat right through the menu.
Just loosen your belt
Two inches and then you
Work up a new appetite.
In this interlude --
The food,
Once again, food
Fabulous food,
Glorious food.

Food, glorious food!
Don't care what it looks like --
Burned!
Underdone!
Crude!
Don't care what the cook's like.
Just thinking of growing fat --
Our senses go reeling
One moment of knowing that
Full-up feeling!

Food, glorious food!
What wouldn't we give for
That extra bit more --
That's all that we live for
Why should we be fated to
Do nothing but brood
On food,
Magical food,
Wonderful food,
Marvellous food,
Fabulous food,

22. Posted by FionaNZ (Respected Member 903 posts) 11y

Well I'm just going with the platter style entree/main

Manuka Smoked Proscuitto
Corned Beef Silverside
Pancetta, Pastrami, Garlic Salami, Smoked Beef, Kransky
Smoked Mussels, Marinated Mussels
Juniper & Sugar cured Venison
Cold 'hot smoked' Salmon
Tequila cured Salmon
Crayfish tails
Ham on the bone

Camembert, Bocconcini, Port Salut, Cumin Gouda, Smoked Cheddar

Rocket, Watercress, Mesclun, Slow roasted tomatoes, pickled onions, gherkins & caperberries

Basil Pesto, Apricot & Red Capsicum Chutney, Tamarillo Chutney, Cranberry Jelly, Tomato & Chilli Jam, Onion Jam, Mum's Corn Relish

Foccacia, Baguette, Ciabatta, Pita & Turkish bread

Wines.. Cloudy Bay Sauvignon Blanc, Veuve Clicquot, Stoneleigh Pinot Noir

Pavlova with Strawberries & Cream for Dessert with a nice Montana Late Harvest Reisling

23. Posted by FionaNZ (Respected Member 903 posts) 11y

By the way Mrs Isa, those Bloody Maria's sound intriguing.. may just have to give it a whirl usually drink it as a shot or with OJ!

24. Posted by IronChef (Full Member 1076 posts) 11y

Mim, where did you get that little poem or song? That is great. I was going to quote it but figured that would take up a page or two. I'm gonna have to print that one out! Thanks

25. Posted by Mikey B (Respected Member 181 posts) 11y

Here's my current favorite curry recipe - You could easily substitute the chicken for a selection of veggies. The Green lentils add a really nice earthy, meaty feel to the dish anyway...

Mike's Special Chicken and Green Lentil Curry

First boil a cupful of green lentils for about 30 minutes until they're really quite soft.

Whilst the lentils are boiling away prepare your curry paste. First roast some coriander and cumin seeds in a dry frying pan over a medium heat, then grind them in a pestle and mortar (or use a coffee grinder), along with some cardamom seeds, fennel leaves, fresh chopped chilli, paprika and maybe some fenugreek seeds if you’ve got some handy. Make into a paste by adding some oil.

Fry some chopped onions in a little oil until they turn golden then add some chopped garlic.
Once you can smell the aroma from the garlic add the curry paste to the pan.

Fry off the paste for a few minutes to take away the rawness of the spices then add the pieces of chicken (breasts or thighs or both). Brown them off and get them nicely covered in the paste before adding some chopped tomatoes and the cooked green lentils. If the sauce looks a bit dry at this point add a little water.

Let the sauce cook slowly for 20 minutes or until the chicken is just cooked.

Just before you serve the dish, stir in a tablespoon of natural yoghurt or Crème Fresh, a few pieces of fresh chopped tomato, some slivers of fresh green chilli (make sure they're quite large if you don't want to blow your head off!) and finally a good handful of chopped fresh coriander.

Serve with basmati rice and Bombay Potatoes (see recipe below).

Bombay Potatoes

You can use any type of potato for this dish but I like to use Jersey Royals if possible (yum!).
Boil the potatoes in their skins for about 10-15 minutes until just tender.
Allow to cool before slipping off their jackets.

Heat some oil in a medium saucepan and add some mustard seeds. When they start to pop add some finely sliced shallots and fry for a few minutes before adding a teaspoon of Turmeric and half a teaspoon of Cardamom seeds and a pinch of Cumin powder.

Once you've fried the spice mixture for a few minutes you can add the potatoes. If they're on the large side you might want to cut them in half at this point.

Give the whole lot a good stir and make sure you've covered all the potatoes with the spices.

Now turn down the heat and cover the saucepan with a lid.
Allow to cook slowly for 20 minutes or so checking every now and again to make sure nothing's burning.
If things are drying out you can add a few drops of water every now again.

Garnish with lots of fresh coriander and serve.

26. Posted by Isadora (Travel Guru 13926 posts) 11y

Quoting FionaNZ

By the way Mrs Isa, those Bloody Maria's sound intriguing.. may just have to give it a whirl usually drink it as a shot or with OJ!

The Bloody Maria is identical to the Bloody Mary - just substitute tequila and I always add just a dash of triple sec too.

Mim - there's nothing better than a great Bloody Mary - but once in awhile I get a taste for tequila so I went with that. I'll make sure to have both vodka and tequila on hand (like I don't already...).

27. Posted by tway (Travel Guru 7273 posts) 11y

So... um... Fiona.... you think you might want some company for supper anytime soon? I've suddenly taken up CC's habit of droolling on the keyboard. Oh my goodness, but does your meal sound delish!!!

28. Posted by FionaNZ (Respected Member 903 posts) 11y

Quoting tway

So... um... Fiona.... you think you might want some company for supper anytime soon? I've suddenly taken up CC's habit of droolling on the keyboard. Oh my goodness, but does your meal sound delish!!!

Your welcome anytime Tina

29. Posted by IronChef (Full Member 1076 posts) 11y

Quoting Mikey B

Mike's Special Chicken and Green Lentil Curry

Why do we always forget about the lentils. Man, nobody uses them enough. I love'em and love the recipe thanks, dude.

Just hope that you haven't got the Gordon Ramsay's attitude in the kitchen. Is he truly like that? I've heard some stories from someone else that used to live in England. Gordon is a kinda old school chef. Completely in control and fired up!

Cheers!

30. Posted by Isadora (Travel Guru 13926 posts) 11y

Quoting IronChef

Why do we always forget about the lentils.

Because they do not taste good. Like peas, it doesn't matter what color they come in - they still aren't meant to be eaten. But, I digress...