Thread: Lunch ... the second course

^^
not quite teh same mate

You can now get a Sunday roast wrapped in a Yorkshire pudding - and people are queueing up to try it - Mirror Online

have a look in here, sorrry but the picture posting on here is beyond painful

Originally Posted by reinvented

^^
not quite teh same mate

You can now get a Sunday roast wrapped in a Yorkshire pudding - and people are queueing up to try it - Mirror Online

have a look in here, sorrry but the picture posting on here is beyond painful

Bit messy with the required gravy though. Here ya go.

Deal me in.

hell yeah!

^^

Looks the real deal.

Just patiently waiting for lunchtime...

^ cue the snub ...

^

Taco? With cabbage?

Edith.

But I'll pass on the compliment.

Will you ever call a cabbage a 'bad boy', do you think?

Meanwhile, sausage, beans and cheese encased in flaky pastry...yeah, I can see that working after a night on the piss.

Originally Posted by cyrille

Will you ever call a cabbage a 'bad boy', do you think?

Let's just say the seed has been planted.

Originally Posted by armstrong

Just patiently waiting for lunchtime...

Just patiently waiting for the borders to open . When will scomo let me out of prisoner island

Originally Posted by Edmond

I ate a Salmon & rice taco yesterday. Surprisingly good.

Made or bought? Either way . . . nice

Originally Posted by panama hat

Made or bought? Either way . . . nice

Bought. Twas a quick lunch before we went over to my buddy's place to grill, watch rugby and sink a few frothies.

This week sees the start of the Phuket Vegetarian Festival, though obviously it's going to be a very muted affair, as it was last year. Anyway, rush of blood to the head yesterday, and decided to make some falafels, along with some other suitable sides.

Used dried chick peas, so they were soaked in water overnight. First up was to make some tahini paste, so pan roasted some sesame seeds, just enough that they started to change colour and give off that distinctive sesame smell.



They went into a processor, pulsed until a stiff paste, then some oil dribbled in until the consistency was right.



Assembled the makings for the falafel.



Mixed everything together in a large bowl first of all, the chick peas, onion, garlic, spices and herbs, plus the tahini paste.



Then into a processor, in batches.





That mix went into the fridge until everything else was prepared. Moved onto a Baba Ganoush, again firstly assembling the makings.



Halved the aubergines, salted the flesh, and left for 30 minutes to get as much moisture out as possible, then flesh side down in an oven for 30 minutes until the flesh turned soft.



Once they'd cooled, spooned out the flesh into a processor, along with the Greek yoghurt, tahini paste, spices, garlic, herbs, and lime juice.



Once smooth, put into a bowl and in the fridge.

Started making some pita bread.



Left to prove for an hour until doubled.



Kneaded for a while, rested it for 10 minutes, then divided into eight pieces.



This was again covered and rested for 10 minutes, then started to roll out into rough (very) circles, and one at a time onto a hot griddle.





Once all eight were done, put them in a warm oven, and time to start on the falafels, making the mix into patties.



Deep fried in a small saucepan of oil, in batches of 3.



Made a small tahini sauce (basically tahini paste with more garlic, lime juice and salt), a simple salad, dressed the Baba Ganoush with some Sumac and roasted pine nuts, and we were ready to go.

^ very nice PAG. Its good to make up a batch of tahini and you can knock up humorous easily then and play with different flavourings. I tend to flatten my falafels and only use a splash of oil to fry them.

Get in there!

Outstanding PAG!

Sir PAG.



Wee tenderloin and 'lad.

PAG, if you are ever looking to adopt, give me a heads up eh?

Oh for fuck’s sake

That is just too good.

Chapeaux PAG.

Chapeaux.

Originally Posted by PAG

Taco? With cabbage?

Sí. With Ensenada style fish tacos cabbage is a must.

Fish tacos are the dogs.