Axe

Did you marinate the Pigeon in any way?

If it was Castrol R, i'd be there every Sunday.

I often make a lamb tagine using rolled shoulder that I cut the meat from so the breast would work here too I feel, but the reason I mention it is that i'll bet you could make a real good moroccan stuffing using the cous cous, shallot, garlic & ginger paste, ground corriander, cinnamon, tomato puree and a little honey or some chopped apricots. If you made twice the mix but kept half back without the cous cous and added a little beaten egg, pinch of salt and plenty of bread crumbs, you could spread that evenly over the rolled joint before slow roasting maybe.

Have a good one TC. .....22

Superb picture.

It's incredible you survived with only minor injuries very lucky indeed, though you could argue it was bad luck in the first place. I'm just glad you managed to walk away from it and your beloved companion too.

It used to be Smith's Salt n Shake until Walkers got hold of them a ruined them, can't stand Walkers far to greasy. Quite like Skips and Cheese & Onion McCoys.

Best looking watch I own is a Festina that I bought in France. The best working watch I have is a Casio G-shock, sets itself everynight with the atomic clock and is self charging not too mention very accurate, ugly, but reliable.

I have removed posts that interfered with this topic. It is for the purchaser to decide whether something is priced accordingly.

A good beer batter with nigella seeds works well. For cod steaks I have enjoyed a JO recipe: Finely slice runner beans and lay in a roasting dish. Add finely chopped garlic, salt and pepper and a drizzle of olive oil and mix through. Lay cod steaks on top and cover with 2 or 3 strips of prosciutto. Sprinkle a handful of pine nits over the dish and a little more olive oil. Half lemon and place in the cavity of the cod steak. Loose foil over the top and bake 200c 15 mins, remove foil and bake further 5 mins. Simply transfer to a plate to serve. The spine and bones should lift easily from the cod in one piece. Squeeze the caramelised lemon over the cod and devour.

So my commentary is ...nooooo.....no way.....nooooooo......damn..... and so on!

I have recently been very lucky to be invited to my favourite Indian Restaurant, to see them make Onion Bhaji. So today, I did just that, at 11am I popped over to see them make up enough for the weekend trade. What first struck me was the shear scale at which this is done. It is incredible, they make up 25kg of Onion at a time. Anyway, without boring you with the details I have adjusted my recipe to closer match that of the restaurant. Ingredients 2 Lge Onions ½ to 1 Cup Gram Flour 1 tbl Corriander Leaf ½ Sml Potato ½ Egg Beaten ¼ tsp Hot Chilli Powder ¼ tsp IG Spice Mix ¼ tsp Salt 1 Drop Yellow Food Colouring (Optional) (Spice Mix = 2 Parts Turmeric, 1.5 Parts Curry Powder Medium, 1 Part Corriander, 1 Part Cumin, 1 Part Paprika) Method It is important that when mixing, you use your hands to gently mix the ingredients through, using a spoon would break or bruise the onion releasing extra moisture. Half and slice the onions, cut the potato into match sticks add the Fennel and Corriander and mix. Add the Chilli and Spice Mix and mix. Add the colouring if using and the egg and salt and mix. Add the ½ cup of Gram Flour and mix adding more if needed. You are aiming for a very sticky batter. Wet hands and form the mix into rounds the size of tennis balls (it is important to not to squeeze the mixture together). On a medium heat deep fry the bhaji in until golden, roughly 8-10 mins. Remove and allow to rest. Once dry, gently break a little before deep frying again to serve. Bhajis will keep for up to 3 days after pre-cook and the flavour will relax slightly the longer they are left. Add chopped green chilli to give it more kick.

A topic on the TV about Tourette's Syndrome does not give members a passport to abuse the forum rules. You have been warned.

Chris thanks for the heads up, what a great site, I hadn't run into it.