All new food thread - recipes, pics and more!

[randombs]

MEAT OR GTFO

...

...hang on, is that bacons hiding amongst the salad?

(looks delicious btw)

[ETC]

MEAT OR GTFO

...

...hang on, is that bacons hiding amongst the salad?

(looks delicious btw)

Thanks billy and it's Parma ham so still Pig and it tastes better with quorn and means I can have a double portion for same calories

[randombs]

I love quorn. I've been going off meat lately anyway so things like that are good.

This evening I made thai green super noodles and chucked in some boiled mixed veg then put fish fingers on the top. Mmmmm.

Yes, I've been lacking motivation these days

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Brownies!!!

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Brownies!!!

Cooled down and ready to scoff!

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My last drunken wander around toon nearly ended up with me buying this


I only went in for a pork bun and a cheeky wee

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Pork Sexy


Slow and low belly pork bun with the bottom dipped in the artery bursting juice

[Colin]

I'm skipping carbs for a couple of weeks, my place is like a meat factory. It's ****ing awesome.

EDIT: Which means dinners like this.......

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^^^ Co-Op Chillies ^^^



Very destroyable

*Colin can you message me or post the Ikobo chicken rice special recipe) I want that mountain of spicy awseome

[Colin]

^^^ Co-Op Chillies ^^^



Very destroyable

*Colin can you message me or post the Ikobo chicken rice special recipe) I want that mountain of spicy awseome

Nah, must just be the angle of the pic, if anything there was too much rice. Chicken marinated overnight, super spicy hot stuff used, bung in the oven for 20 minutes and comes out awesomely succulent. Chestnut mushrooms, red peppers and onion stuck in foil with fantastic crushed chillis that only seems to be available at the co-op. Thend stick in the george foreman grill for about ten mins. Fling it all in a bowl with the leftover marinade and mix up, chuck it over some rice and whammo, good feed.

I don't really do quantities or measurements when cooking mate, so above is pretty much it!

[ETC]

Ta dude but what super spicy hot stuff? I am guessing you don't use the chicken marinade juice at the end as that would be contaminated so what marinade? I think I'm being dumb? You cube the chicken too?

[Colin]

Aaaah, right. I take some scotch bonnets, some new orleans voodoo hot sauce and mix it in with peri-peri hot marinade. (Also very nice with the sun dried tomato one) Leave it overnight in a plastic tub in the fridge. After I cook the chicken, I then heat up the remainder of the marinade out the tub (I put a lot in!) and mix the chicken in with it.

[ETC]

Aaaah, right. I take some scotch bonnets, some new orleans voodoo hot sauce and mix it in with peri-peri hot marinade. (Also very nice with the sun dried tomato one) Leave it overnight in a plastic tub in the fridge. After I cook the chicken, I then heat up the remainder of the marinade out the tub (I put a lot in!) and mix the chicken in with it.

Aha gotcha so you cook the marinade off with the chicken (makes sense now) that sounds rather warm (to say the least) how many scotch bonnets bud (like a couple or a pack) I'm guessing you can just buy Louisiana hot sauce (like Franks or like Blairs Death?) and Piri-Piri (nando's marinade??)

that right

ta bud

[Kieran76]

Need some comfort food for my hangover so making slow cooked leg of lamb with chickpea mash and savoy cabbage.

[Colin]

Steak for me tonight, AGAIN. I mocked my girlfriend when she suggested this diet, but i've lost over half a stone in a week while getting to stuff my face with some of my favourite foods. Loving it!