Do you think Olive Oil will suffice for the fish? Just need clarity on important elements that's all.
They don't have names here - there are too many of them. They need to be good and hot though. Will post a picture later.
Decent brekkie this morning at a Premier. Bacon (loads), but also 2 hash browns, 2 sausage, beans, toast and a cuppa. Glasses of orange and water being healthy minded. Now to get the train back north.
RASPBERRY FOOL RECIPE Ingredients : 1 old mackem fool Method : Take the old mackem fool and send him to Australia. Leave to mature for around 100 years, until he becomes a complete fool. Allow old fool to blow raspberries, while he thinks he is making perfect sense. Sit back and enjoy.
http://www.101greatgoals.com/101ggv...-off-tunisia-friendly-beating-opponent-video/ Those filthy mackems at it again. The rap sheet for that club over the last few years is never ending. Some choose to be blind to it and have zero moral standards. Its time football authorities installed some discipline there seen as the club itself seems to little for decency.
I thought when I posted it was oxymoron ish of me to put Newcastle and discerning together, however My point was that in over one hundred years of trying only five clubs have managed to beat SUNDERLAND'S record of six league titles, and if we discount the outstanding record of Aston Villa the other four clubs success includes quite a number in the period when titles were ( are ) for sale I think congratulations are in order but please try to keep them brief
One of my favourite Turkish starters is baba ganoush. 2 large aubergines (about 650g) Juice of 1 lemon, plus a little extra 2 tbsp tahini 2 garlic cloves, crushed 3 tbsp chopped mint or flat-leaf parsley 1 tbsp pomegranate seeds (optional) 2 tbsp extra virgin olive oil Blacken the aubergines over a gas hob or barbecue, turning regularly with tongs, until completely charred and collapsed (you may wish to surround the rings with foil, as it can be messy). Allow to cool. Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Season. In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary. Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve. Baba ganoush, mutabal, patlican ezmesi – what other variations of smoky aubergine dip have you come across on your travels, and which other dishes benefit from a little bit of burning? (I'd particularly love a good recipe for the pepper and walnut dip muhummara, if anyone has one?)
The best main to follow this is.. Testi Kebab Ingredients Marinade 6lamb shanks 2sprigs of rosemary, leaves removed sea salt flakes 8cloves garlic 1 tbspred pul biber (Aleppo pepper) 1 tspcracked black pepper olive oil, for drizzling Braise 3cinnamon sticks, broken in half 1 tbspground cumin 1 tbspground coriander 2 tbspblack pul biber (Aleppo pepper) 2 tbspbiber salçasi (Turkish red capsicum paste) 2 tbsptomato paste 3small carrots, halved 12cocktail onions, peeled 200 g(1 cup) haricot beans, soaked overnight in cold water, drained 200 g(1 cup) borlotti beans, soaked overnight in cold water, drained 6vine-ripened tomatoes, quartered 2 litreslamb stock or water To serve 8black cabbage leaves, picked from the stem zest of 1 lemon 60 g(½ cup) walnuts, roasted and crushed kale cress Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Marinating and soaking time overnight You will need to begin this recipe a day ahead. To make the marinade, place the lamb shanks in a large bowl. Pound the rosemary leaves and a pinch of salt in a mortar until coarsely chopped to release the oils, then add to the lamb. Add the garlic and a large pinch of salt to the mortar and pound until a paste forms, then add to the lamb with the pul biber, black pepper and a drizzle of oil. Toss to coat well, then cover and refrigerate for 4 hours or overnight if time permits. To braise the lamb, preheat the oven to 160°C. Heat a drizzle of oil in a large heavy-based casserole with tight-fitting lid over medium-high heat. Cook the lamb shanks on all sides until golden, then add the spices and cook for 1 minute. Stir in the pastes, then add the carrots and onions, beans and tomatoes. Add the stock or water and bring to the boil. Cover with a tight fitting lid and bake for 3 hours or until the meat falls away from the bone. To serve, remove the lamb from the oven, add the black cabbage, half the zest and most of the walnuts and stir gently to just combine – you don’t want to break up the meat or the veggies. Remove the meat from the bone in large pieces and divide among bowls with the vegetable, beans and sauce. Scatter with kale cress, the remaining walnuts and zest and serve immediately.
I based it on the teams winning the most at the top and the teams winning less farther down the scale, what method do you use ? It means that if you can afford to spend eighty million pounds in one season on players you are likely to finish above teams that do not have that kind of backing, it means that if Newcastle have some success they will lose their best players to an owner willing to give them more money, it means that football as a sport is finished, it means that English football has been taken over by oligarchs as a hobby , I thought you may have noticed Do you still believe we still have a level playing field ?
And for desert... Baklava INGREDIENTS Syrup: 3 cups sugar, or 2 cups sugar and 1 cup honey 1 1/2 cups water 2 tablespoons lemon juice 2 tablespoons light corn syrup (optional) 2 (3-inch) sticks cinnamon (optional) 4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional) Filling: 1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups) 1/4 cup sugar 1 to 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves or cardamom (optional) 1 pound (about 24 sheets) phyllo dough About 1 cup (2 sticks) melted butter or vegetable oil PREPARATION 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool. 2. To make the filling: Combine all the filling ingredients. 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan. 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges. 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes. 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes. 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup. VARIATIONS
To recap... the starter One of my favourite Turkish starters is baba ganoush. 2 large aubergines (about 650g) Juice of 1 lemon, plus a little extra 2 tbsp tahini 2 garlic cloves, crushed 3 tbsp chopped mint or flat-leaf parsley 1 tbsp pomegranate seeds (optional) 2 tbsp extra virgin olive oil Blacken the aubergines over a gas hob or barbecue, turning regularly with tongs, until completely charred and collapsed (you may wish to surround the rings with foil, as it can be messy). Allow to cool. Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Season. In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary. Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve. Baba ganoush, mutabal, patlican ezmesi – what other variations of smoky aubergine dip have you come across on your travels, and which other dishes benefit from a little bit of burning? (I'd particularly love a good recipe for the pepper and walnut dip muhummara, if anyone has one?)
The main The best main to follow this is.. Testi Kebab Ingredients Marinade 6lamb shanks 2sprigs of rosemary, leaves removed sea salt flakes 8cloves garlic 1 tbspred pul biber (Aleppo pepper) 1 tspcracked black pepper olive oil, for drizzling Braise 3cinnamon sticks, broken in half 1 tbspground cumin 1 tbspground coriander 2 tbspblack pul biber (Aleppo pepper) 2 tbspbiber salçasi (Turkish red capsicum paste) 2 tbsptomato paste 3small carrots, halved 12cocktail onions, peeled 200 g(1 cup) haricot beans, soaked overnight in cold water, drained 200 g(1 cup) borlotti beans, soaked overnight in cold water, drained 6vine-ripened tomatoes, quartered 2 litreslamb stock or water To serve 8black cabbage leaves, picked from the stem zest of 1 lemon 60 g(½ cup) walnuts, roasted and crushed kale cress Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Instructions Marinating and soaking time overnight You will need to begin this recipe a day ahead. To make the marinade, place the lamb shanks in a large bowl. Pound the rosemary leaves and a pinch of salt in a mortar until coarsely chopped to release the oils, then add to the lamb. Add the garlic and a large pinch of salt to the mortar and pound until a paste forms, then add to the lamb with the pul biber, black pepper and a drizzle of oil. Toss to coat well, then cover and refrigerate for 4 hours or overnight if time permits. To braise the lamb, preheat the oven to 160°C. Heat a drizzle of oil in a large heavy-based casserole with tight-fitting lid over medium-high heat. Cook the lamb shanks on all sides until golden, then add the spices and cook for 1 minute. Stir in the pastes, then add the carrots and onions, beans and tomatoes. Add the stock or water and bring to the boil. Cover with a tight fitting lid and bake for 3 hours or until the meat falls away from the bone. To serve, remove the lamb from the oven, add the black cabbage, half the zest and most of the walnuts and stir gently to just combine – you don’t want to break up the meat or the veggies. Remove the meat from the bone in large pieces and divide among bowls with the vegetable, beans and sauce. Scatter with kale cress, the remaining walnuts and zest and serve immediately.
And for desert... Baklava INGREDIENTS Syrup: 3 cups sugar, or 2 cups sugar and 1 cup honey 1 1/2 cups water 2 tablespoons lemon juice 2 tablespoons light corn syrup (optional) 2 (3-inch) sticks cinnamon (optional) 4 to 6 whole cloves, or 1/2 teaspoon ground cardamom (optional) Filling: 1 pound blanched almonds, pistachios, walnuts, or any combination, finely chopped or coarsely ground (about 4 cups) 1/4 cup sugar 1 to 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves or cardamom (optional) 1 pound (about 24 sheets) phyllo dough About 1 cup (2 sticks) melted butter or vegetable oil PREPARATION 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool. 2. To make the filling: Combine all the filling ingredients. 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan. 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges. 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes. 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes. 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup. VARIATIONS
