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Ardross

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Anyone discovered any fab foods recently . I have come across a brilliant book on Middle Eastern Food called Tamarind and Saffron by the famous Egyptian writer Claudia Roden .

These are particularly fab and take about five minutes

Spiced King Prawns

200g king prawns (cooked )
3tbsp olive or sunflower oil
2 cloves of garlic finely chopped
1tsp paprika
threequarters of a teaspoon of ground cumin
a pinch og ground ginger and cayenne pepper
a bunch of coriander or flat leaved parsley

Heat oil over medium heat tull hot but not smoking - throw in garlic and when the smell rises ( a few seconds ) stir in the spices - stir for about 30 seconds and add the prawns - heat through 3-4 minutes . Stir in the chopped parsley or coriander and serve with Basmati rice
 
Can I come round to yours for my tea James? :unsure: I was going to have a Tesco's pasta bake tonight and I'll bring Walker as he was having Spag Bol out of a tin.
 
a pinch of ground ginger
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Ground ginger is vile stuff. Get a good stump of fresh Ginger, peel it and stick it in the freezer. Any time you want some, just grate a bit off the frozen lump and stick it back in the freezer. Use at least treble the recommended ground quantity.

If you want to add a bit of heat to your din-dins, get a jar of marinated minced chillis (John West, I think) - doesn't end up with the raw sort of taste you get from cayenne pepper or chilli powder.
 
Sorry, I couldn't resist that....particularly as I can't really contribute to the thread as my cupboard contents are 4 pasta in sauces, a tin of pineapple, dried pasta, a packet of noodles & some cashew nuts! I can't say I've eaten anything remotely interesting lately either....mind you, it has it's plus points - I've had dozens of comments about how much weight I've lost which is always good... :D Not so sure about a colleague yesterday asking me whether I was ill though... :blink:
 
Originally posted by Shadow Leader@Jan 12 2005, 05:15 PM
I've had dozens of comments about how much weight I've lost
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I include myself in that.

The other night, I noticed with regret that your "footballs" are now mere "melons".
 
A couple of friends, and now my dear Mama and I, can thoroughly recommend Sainsbury's Thai red chicken curry, on the rice of your choice, though I'm currently using the instant Rizazz brand, which does in a couple of minutes. It's got lovely chunks of tender chicken in it, plenty of zip, although anyone wanting it hotter only needs to add a few drops of chilli sauce. Yummeeee!
 
I had a delightful Cullin Skink Tart with a sauce of chives, mustard and cream for dinner last night. It was gorgeous. I want some more right now.
 
Ardross
There is a big difference between the olive and the sunflower oil.



I like to cook quite a lot and there are some foods I cook really well.

In fact Paella,Lasagna and black squids are my best especialitist but I also cook many more.
 
I agree - I always use extra virgin olive oil for that dish . I think that the strength of the spicing is why she allows sunflower to be used instead
 
That is no doubt because you hate fish Dom .

suny what is black squid ? I have only ever had it white - though an ink risotto can be delicious
 
Ardross

The squid is white and you have to cook it with a sauce cooked with wine,onions,the ink,olive,a little bit of flour and garlic.

It is named calamares en su tinta in Spain.


If you come to MAdrid I would invite you. :D
 
Isn't it just squid in their own ink, Ardross? I had some when in Spain, and the taste is strongish, but pleasant, although aesthetically less pleasing (IMO).
 
Well you learn something every day . Suny I look forward to it . I'll bring the Albarino

Simmo that sounds delicious - was it just smoked haddock or smoked haddock and potato.
 
Just started a night shift (on duty for the VB series) and for a change had come to wrok prepared.

I brought with me a loaf of bread and John West's finest skippers in tomato sauce.

Imagine my horror when I found that the toaster had disappeared.

All was not lost however as the local takeaway (Market Takeaway for those in the know) was still open and serving grease in a bun.
 
Originally posted by Ardross@Jan 13 2005, 10:48 PM
Simmo that sounds delicious - was it just smoked haddock or smoked haddock and potato.
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Mmmm, it was. It was smoked haddock and potato in a shortcrust pastry tart. At a guess I would suggest that they sieved the cullin skink and used the brae (for want of a better word) to assist with the sauce, which was deliciously fishy.
 
I agree, that sounds gorgeous, Simmo!

The Brits give up last place to no one,when it comes to culinary expertise.
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Derek - utter crap - the food in the UK has improved to the point where we can hold our own with anywhere in the world.

The only area that needs improving is in the re-introduction of Home Ec in schools - like school sports, it's been ignored/downgraded and a whole generation of home cooks has been erased - a great mistake.

Those of us fortunate enough to have had a good Home Ec teacher or excellent instruction from our mothers (I was lucky enough to have had both) show that's it's perfectly possible to eat well here in the UK, as well as elsewhere - even Germany!
 
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