All new food thread - recipes, pics and more!

[mmcg]

Heinz Hoops 'n' Hotdogs on Toast.

[ucci]

Seared some Tuna Steak, sliced some potato boiled em slightly covered it in cheese and creme fraiche, grating of nutmeg. Delicious. Shame it was only for one. I prefer cooking for others, seeing someone appreciate your food is better than me tasting it sometimes.

[SwooseGoose]

Heinz Hoops 'n' Hotdogs on Toast.

[homer]hmmmmmm, hotdogs,[/homer]

[Big Seany]

Last night I did a moules mariniere with crusty bread and some french fries. Was absolutely money.

So easy to make as well. Got some oysters to eat tonight as well, can hardly wait.

[spagmasterswift]

Last night I did a moules mariniere with crusty bread and some french fries. Was absolutely money.

THE BOMB!!1 I make that from time to time too. Its my girls b'day today so diet is out of the window and we going out for Thai foodz tonight, hankering for the 'Torture pit of fiery doom and eternal dispear' which sounds like it could be a little hawt..!

[Womble9]

A nice chicken Rissoto for me this lunch time (I work from home), a doddle to make yet oh so tasty .

[Big Seany]

I could just eat some more mussels now tbh. I really enjoiyed that last night. best of all, apart from the french fries and the maldon sea salt, everything in the dish was locally farmed/made and purchased at a farmers market. Local produce ftw - keep it real.

One of my great memories in life is sat in the car by the front at a place called Vivier Sur Mer in Britanny, pissing down with rain looking out at sea and Mont St Michel, eating a big tray of mussels bought from one of the vendors there.

[Anpanman]

We buy all our fruit/veg/meat/fish/eggs/cheese from our local market, most of it probably isn't locally produced but a fair portion is.

Onto tonight, homemade beefburgers which the wife boils then fries in some soy sauce based stuff.
Served with veg, rice, goya - cracking stuff and one of the healthiest veggies you can have - and a dish of chillies on the side.

[Kieran76]

Last night I did a moules mariniere with crusty bread and some french fries. Was absolutely money.

So easy to make as well. Got some oysters to eat tonight as well, can hardly wait.

Moules Mariniere has to be in my top ten favourite meals of all time. Went to la Rochelle a few years back and our lass got pissed off with me because I wanted to eat was Mussels.
No idea what to eat tonight - might make a lamb curry.

[Big Seany]

I would wager my moules mariniere is the best you will ever taste. Maybe I can do you some when you are down in April - if you are good.

[Dirty Sanchez]

I could just eat some more mussels now tbh. I really enjoiyed that last night. best of all, apart from the french fries and the maldon sea salt, everything in the dish was locally farmed/made and purchased at a farmers market. Local produce ftw - keep it real.

One of my great memories in life is sat in the car by the front at a place called Vivier Sur Mer in Britanny, pissing down with rain looking out at sea and Mont St Michel, eating a big tray of mussels bought from one of the vendors there.

Up here I frequently buy West Coast mussels, none of the polluted crud you get down saaaaf.

Sweet meat, translucent shells. Pure magic.

[Big Seany]

buster broon stopped by mine tonight. wife cooked him a pie.

[Womble9]

I would wager my moules mariniere is the best you will ever taste.

I've had them whilst out a few times and loved them but I'd imagine that as is often the case home made ones would be far tastier. How about posting up your recipe so I can give it a bash?

[Big Seany]

It is easy mate. Here is how I get down.

INGREDIENTS

Mussels
Shallots
Bunch of fresh curly leaf parsley
One garlic clove
Good quality butter
About two glasses of nice white wine (I use a good muscadet)

First of all, de-beard your mussels and take out any dead ones. This is very important as you will know.

Next, gently fry the shallots and garlic in the butter. When they are soft and translucent, chuck in half of the parsley, turn the heat up and and then add the wine.

Let this reduce down until the alcohol burns off - will take a few minutes.

Finally, add the mussels and the rest of your parsley, using a big spoon or summat toss the mussels in the liquor and then put a lid on the pot. Cook for a few minutes until they are opened up and cooked, basically!

Enjoy them with some nice crusty bread.

If you desire, you can remove the mussels from the cooking sauce/liquor and then thicken the sauce by adding some butter and cream. This will be very rich, mind so go careful.

You can also add Maldon salt and a bit of pepper to taste but bearin mind you don;t want it too salty - the mussels will already be slightly salty (they are from the sea lol) and might be salt in your butter.

Enjoy!!!!!!

[babs]

Get a video camera on the go Seany, I for one would want to watch 'Cooking With Seany'.