Thread: Lunch ... the second course

All these pictures of pies has hastened me to the freezer for a steak and potato pie.

Originally Posted by DrWilly

Why the fuck would you stick a pie into a sandwich? The pastry already has carbs.

A Scotch pie in a roll is quite common from most Scottish bakers. Nothing to do with carbs, more to do with ease of eating on the go I think.

wigan kebab PAG

It's just like being back in Guadalajara, and our weekend trips to Puerto Vallarta.

If only that were a Mexican dish.

As Americanized as it gets mate.

Looks tasty though.

Originally Posted by aging one

Looks tasty though.

No it doesn't, ya old pervert. It looks like shite.

^^^ What would do such a thing?

It is sort of like the corner shop here which puts fries in their doner kebabs. Boo!

Originally Posted by reinvented

wigan kebab

I think I'll need a wider TV if I ever want to google Wigan Women.

Originally Posted by misskit

It is sort of like the corner shop here which puts fries in their doner kebabs.

They put them in schwarmas in many parts of Arabia.

I bet they appear in doners in Turkey and elsewhere too.

Originally Posted by Edmond

No it doesn't, ya old pervert. It looks like shite.

You bought it and ate it, so I will defer to you.

Originally Posted by misskit

It is sort of like the corner shop here which puts fries in their doner kebabs. Boo!

But you get doner kebabs...

Inspired by Ed





Albeit without the sauce, chips, squeezy cheese and missing taco shell

Originally Posted by Reg Dingle

squeezy cheese

Anyone else envisage a can of Squeezy Cheese being Dill's elevenses when he can't stop the bus.



Looks good, but some lettuce, minced onion, diced tomatoes and sour cream would add something.


We, well I, kinda had Mexican for the football. Finely diced chicken breast and half a jar of Jalapeno salsa done together on the stove, on top of microwaved nachos, with grated cheddar of a plasticky persuasion on the top.

Edith walked off to bed, so I can watch the football in peace.

Nice but better with bean sprouts as well

Correctemundo.

^ How many skips to work one of those off?

Originally Posted by Reg Dingle

to work one of those off?

Hard and oiled, probably not too much, probably happens quite quickly, I'd imagine. If that's yer thing.

A lunch that may prompt Mendy to reach for some moisturizer, a pea and fresh mint soup. This came up as a potential inclusion to my homage to soups, and a worthwhile addition it was.



Started by frying up some diced red onion in a mix of olive oil and butter, and once softened some grated garlic added.



Once the garlic had cooked off, added some diced potato and chopped spring onions.



Continued cooking for a couple of minutes to sweat the juices out of them, then added just enough vegetable stock to cover. Brought to the boild and simmered for 15 minutes to get the potato soft.



Time to add the peas.



Mixed together, then the rest of the stock added, brought to the boil and simmered for 5 minutes.



Taken off the heat, the chopped fresh mint and some lime juice added.



Then time for the immersion blender to go to work, and once turned into a soup, some sour cream stirred in.



A sprinkle of some more fresh mint, a spoon of sour cream, parmesan croutons and a homemade soft bread roll, and a decent lunch.

Looks good.

I'd have thrown some ham in.

^^ Nice one PAG... pea and fresh mint soup it is for a starter as soon as I get home. Followed by braised oxtail.

Now, where's my cracked heel cream...

Yet another soup day. This will be the last for a while, as there are at least a dozen portions of various soups in the freezer. However, looking in the fridge at what needs to be cooked up before it has to be thrown out, tomato and basil (the Italian rather than Thai variety). Going to roast the tomatoes and garlic cloves for about 45 minutes.



Meanwhile, slowly frying thinly sliced onion to make caramelised.





Building the flavours of the soup, a small amount of diced carrot and potato, and some chopped celery sweated in a mix of butter and olive oil.



After about 10 minutes, the caramelised onion and a couple of spoons of tomato puree mixed into the veg.



Great smell coming from the roasted tomatoes and garlic.



and they're added to the pot.



Half of the vegetable stock is added, along with the basil leaves.



The rest the stock added, a good couple of minutes with the immersion blender, brought to a simmer on the stove again, and some freshly grated parmesan and coconut milk added for richness.



As the oven was hot, took the opportunity to make another batch of parmesan croutons. Diced up a baguette from the freezer, mixed with olive oil and grated parmesan.



Spread out on a paper lined baking sheet.



20 minutes in the oven, and they're nice and crispy.



Definitely a great soup this one.

Very nice and I bet that would even taste great cold.

Originally Posted by PAG

Yet another soup day. This will be the last for a while, as there are at least a dozen portions of various soups in the freezer. However, looking in the fridge at what needs to be cooked up before it has to be thrown out, tomato and basil (the Italian rather than Thai variety). Going to roast the tomatoes and garlic cloves for about 45 minutes.



Meanwhile, slowly frying thinly sliced onion to make caramelised.





Building the flavours of the soup, a small amount of diced carrot and potato, and some chopped celery sweated in a mix of butter and olive oil.



After about 10 minutes, the caramelised onion and a couple of spoons of tomato puree mixed into the veg.



Great smell coming from the roasted tomatoes and garlic.



and they're added to the pot.



Half of the vegetable stock is added, along with the basil leaves.



The rest the stock added, a good couple of minutes with the immersion blender, brought to a simmer on the stove again, and some freshly grated parmesan and coconut milk added for richness.



As the oven was hot, took the opportunity to make another batch of parmesan croutons. Diced up a baguette from the freezer, mixed with olive oil and grated parmesan.



Spread out on a paper lined baking sheet.



20 minutes in the oven, and they're nice and crispy.



Definitely a great soup this one.

Would those parmesan croutons keep well in the freezer? Its getting cold here and im definately thinking i need to learn how to make a decent soup. It would seem.a good way to hide the veggies and trick the kids into eating a veggie other than a potato, great post

Originally Posted by BLD

Would those parmesan croutons keep well in the freezer? Its getting cold here and im definately thinking i need to learn how to make a decent soup. It would seem.a good way to hide the veggies and trick the kids into eating a veggie other than a potato, great post

I would just keep the bread in the freezer, then defrost and turn into croutons when you need to use them. Not sure about freezing the actual croutons as they've been coated in oil. Soups are indeed a great way to use up vegetables of virtually any kind, you can even make vegetable stock from the peelings and trim of vegetables that you would normally throw away.