Orang Utan
Maybe I like the misery
I've got Friday off and it's on Saturday, so time ain't a problem
Food to cook and take to a party
- Thread starter Orang Utan
- Start date
I've got Friday off and it's on Saturday, so time ain't a problem
Orang Utan
Maybe I like the misery
Not sure who's going yet - as I said I don't want to do something someone's already done before and taboulleh and tatziki have been done before
Orang Utan
Maybe I like the misery
Is this a WI meet or something? you appear to be turning into soem kind of super-competitive housewife
That ain't far from the truth
Biddlybee
making knots with sticks
They'd be well worth it then... taste lovely cold, dipped in houmous or tzatziki; and are easy to heat up too- taste just as nice.
This is the recipe I've got in my book (mid east rather than greek version): http://www.recipezaar.com/156818
I've got measurements in gm/oz if you want them?
This is the recipe I've got in my book (mid east rather than greek version): http://www.recipezaar.com/156818
I've got measurements in gm/oz if you want them?
cesare
shady's dreams ♥
Inspired myself to make this just now, but with ginger, garlic and mushrooms added - and served with noodles instead of lettuce. Was ace.
AnnO'Neemus
Is so vanilla
Get a load of sweet potatoes, scrub them (don't peel).
Chop into rough small cubes, put in an oven dish greased with olive oil.
Sprinkle on some cumin/jeera seeds.
Drizzle some more olive oil over the top.
Mush around with clean hands so that all the sweet potatoes are coated in oil and won't burn.
Bake till done.
Very more-ish. They've always gone when I've cooked them.
DONE!
Chop into rough small cubes, put in an oven dish greased with olive oil.
Sprinkle on some cumin/jeera seeds.
Drizzle some more olive oil over the top.
Mush around with clean hands so that all the sweet potatoes are coated in oil and won't burn.
Bake till done.
Very more-ish. They've always gone when I've cooked them.
DONE!
Orang Utan
Maybe I like the misery
Yes please Bee! I'm not doing it this time, but would love to do it another time.
Thanks for the suggestions everyone, but I decided to make this: http://www.bbcgoodfood.com/recipes/4631/roast-chicken-with-couscous-and-pine-nut-stuffing
and then make some chili chutney and some bread and buy some nice cheese to go with it.
I'll probably make a nice salad too.
I think I've already fucked up the chicken roast thingy - tried rolling it and I don't think I've done it properly - it's a lot harder than it looks in the recipe - it's not written very well
Schmetterling
I saw something nasty in the woodshed!
I have a thing a against Quiche as my first boyfriend in England pronounced it Keeeeeeeeessssshhhhhhhh; with incredibly pursed lips. Put me off it.
But then my sweet sweet son (who, with his girlfriend, is, so far, 23 minutes late for lunch - so he may not be so sweet soon) pronounced it Quitchee once.
Anyway, take a potato salad. That's what I am taking to a party tomorrow. Potatoes, gherkins from Lidl, finely chopped onions and grated apple; mix mayonnaise with liquid from gherkins.
Orang Utan
Maybe I like the misery
But it is pronounced keesh, pursed lips or not
electrogirl
dignity is overrated
scifisam
deleted
Tortilla/Spanish omelette. The kind with enough potatoes that it's solid enough to eat as finger food. It has the advantage of being gluten-free, too.
You could look up recipes for making your own dolmades.
Quinoa salad. There'll probably be at least one person there who hasn't ven heard of quinoa, so that'll be 'foody' enough.
Potato salad is very pedestrian, but everyone loves it.
Mushrooms fried with pine nuts, pesto and garlic.
Make your own sushi.
You could look up recipes for making your own dolmades.
Quinoa salad. There'll probably be at least one person there who hasn't ven heard of quinoa, so that'll be 'foody' enough.
Potato salad is very pedestrian, but everyone loves it.
Mushrooms fried with pine nuts, pesto and garlic.
Make your own sushi.
it's a fucking lame remarkSorry, not posh enough. I thought Orang was joking about the WI style meetings, but he's stuffing a chicken with pine nuts for pete's sake. It's a battle of genteel one-upsmanship - you mark my words, he'll be doing occasion dishes in pastry and putting those funny little chef's hats on the top of the exposed bones of a crown of lamb next.
Ms T
Honey-coloured ramparts
Sorry, not posh enough. I thought Orang was joking about the WI style meetings, but he's stuffing a chicken with pine nuts for pete's sake. It's a battle of genteel one-upsmanship - you mark my words, he'll be doing occasion dishes in pastry and putting those funny little chef's hats on the top of the exposed bones of a crown of lamb next.
Phillips the lovely butcher always used to insist on putting those on any rack of lamb that I ordered. I don't think he sold very many and it was a good excuse for him to show off.
Phillips the lovely butcher always used to insist on putting those on any rack of lamb that I ordered. I don't think he sold very many and it was a good excuse for him to show off.
Weird aren't they? Here's a big chunk of meat with funny hats on, no whistles mind. Somewhere, just somewhere, there must be a firm making ever fewer of those little paper things.
You ever watched those Giles Coren and Sue Perkins 'Supersizers' programmes (Regency, Edwardian etc) - I've been watching the late night repeats recently and have thoroughly enjoyed. Some bizarre ways of presenting food there too - not least the whole hog's head that was emptied and pretty much reduced to skin, then painstakingly re-stuffed with all manner of fancy bits, probably including pine nuts. Then glazed and 'repainted', dollied up with tusks and all sorts of fripperies, finally brought to the table as an impressive centrepiece.
Would love to take one of those to Orang's parties...
cesare
shady's dreams ♥
jolloff rice, with a side dish of dodo
( yummy spice nigerian style rice with chicken/meat/veggies , with fried cubed plantain )
I so want to eat this! Some folks were telling me about it and how to cook it a few weeks back, but I want to try eating it before I try cooking it so I know how it's meant to taste iyswim.
Orang Utan
Maybe I like the misery
Sorry, not posh enough. I thought Orang was joking about the WI style meetings, but he's stuffing a chicken with pine nuts for pete's sake. It's a battle of genteel one-upsmanship - you mark my words, he'll be doing occasion dishes in pastry and putting those funny little chef's hats on the top of the exposed bones of a crown of lamb next.
I was looking up 'picnic food' on BBC Good Food and the chicken dish came up - I printed it out without looking at it much - I didn't realise how fancy it would be til I started shopping for it
http://www.urban75.net/vbulletin/showpost.php?p=7300473&postcount=27
I love it too
Jolloff is delicious, you can have it meaty/ fishy, or veggy. I'll try and sort you a recipe this weekend.
I ate loads of it when I was working in Ghana. Dwyer has recently got back from there too- he'll have eaten loads too, he could have a recipe
A woman made something v. similar on telly the other day. She used a pint of oil! A pint!jolloff rice, with a side dish of dodo
( yummy spice nigerian style rice with chicken/meat/veggies , with fried cubed plantain )
She added stock and all the other ingredients to it too, so I think the pint of oil was part of the dish!
JOLLOFF IS GHANAIAN! The Nigerians usurped it.jolloff rice, with a side dish of dodo
( yummy spice nigerian style rice with chicken/meat/veggies , with fried cubed plantain )
Ive had this out with Softybabe before
Its food of disputed origin
Like going to Turkey and asking for a Greek salad!Am I too late now?
If not, I made this pilaf the other day and it was nice and not too much of a faff - although I see faff is the order of the day, so maybe not "foody" enough for you and it's not quite a main course on it's own.
I added deep fried spicy tofu to mine at the end, as well as the almonds but admit this was a bit greasy. If I made it again, I'd stir through a sprinkle of chilli flakes to give a bit of a kick.
http://www.bbcgoodfood.com/recipes/4795/fragrant-herb-and-almond-pilaf-
Anyway, it was well-received and I'd make it again - the kids loved it too.
If not, I made this pilaf the other day and it was nice and not too much of a faff - although I see faff is the order of the day, so maybe not "foody" enough for you and it's not quite a main course on it's own.
I added deep fried spicy tofu to mine at the end, as well as the almonds but admit this was a bit greasy. If I made it again, I'd stir through a sprinkle of chilli flakes to give a bit of a kick.
http://www.bbcgoodfood.com/recipes/4795/fragrant-herb-and-almond-pilaf-
Anyway, it was well-received and I'd make it again - the kids loved it too.
cesare
shady's dreams ♥
http://www.urban75.net/vbulletin/showpost.php?p=7300473&postcount=27
I love it too
I'll try and sort you a recipe this weekend.
I ate loads of it when I was working in Ghana. Dwyer has recently got back from there too- he'll have eaten loads too, he could have a recipe
That photo looks yum!
A recipe would be great if you have time
The folks that were telling me about it were from different parts of Africa, they were laughing about where it came from originally too, they all laid claim to it
feyr
evil evil monkey!
JOLLOFF IS GHANAIAN! The Nigerians usurped it.
Ive had this out with Softybabe before
Its food of disputed origin
Nigerian version is better though
and anyway i thought it was based on a Senegalese dish?
softybabe
one merlot then two....
JOLLOFF IS GHANAIAN! The Nigerians usurped it.
Ive had this out with Softybabe before
Its food of disputed origin
