Thread: Dinner

Originally Posted by armstrong

Thought I'd try this great American food that Donal Stump raves about.

It is not the first time you have posted pics of McDonald's on here, ya Muppet.

Back on topic..

Yesterday's carcinogenic culinary cuisine...
Before

After


Fucking lush they were!

Was it an eating competition with just the 1 participant?

Originally Posted by armstrong

Stumpy doesn't know what comfort food is because his life is one magical dream full of rainbows and perfect days.

Not sure many adults find as much 'comfort' in eating crap as you do.

Originally Posted by armstrong

40mins in the oven with no prep after a long day at work.

You’re a teacher.

Originally Posted by armstrong

Thought I'd try this great American food that Donal Stump raves about.

You ought to know it well, you eat it once a week. I guess to supplement your other meals that consist of processed and frozen foods. Do you ever eat anything good for you?

Originally Posted by Joe 90

Fucking lush

Ribs in the oven uncovered for only 50 minutes.

It's fair to say the meat wasn't falling off the bone.

Originally Posted by Joe 90

I appreciate your pics in this size and resolution.

Originally Posted by Joe 90

Meal for three and all the leftovers went to waste.

.

Next time we'll get on the pish in your shed and you can coo...we'll order a takeaway.

^^

Originally Posted by Joe 90

chicken nugget happy meal from McDonald's

Good effort on the improv Joe.

I had my chicken fast food horizons expanded tonight when a set of headlights hoved into view under a new moon

Heralding a Dogging Diva Delivery

First time I have had a Nandos chicken

Quite a feast. This is actually a whole chicken divided into quarters. Fries are chunkier and yummier the MickeyDs. And it comes with grilled broccoli as a nod to healthy aspirations with a white yoghurty sauce of mysterious origin.

Originally Posted by hallelujah

Next time we'll get on the pish in your shed and you can coo...we'll order a takeaway.

It ain't no shed you red rag twat!


It's s Man City themed pub named the "Bob Inn" after our mutly RIP.

There's a bbq at the side where we can smoke and grill monkey bollocks into oblivion.

I will naturally being the host from hell supply the ribs, yellow stickered meat and Aldis finest Napoleon Brandy for a pre, during and after dinner beverage.

You can supply the nose sherbert for desert

I'd give that dogging divas white sauce a swerve though Loops

Originally Posted by Joe 90

Meal for three and all the leftovers went to waste.

Tonight the youngest wanted a chicken nugget happy meal from McDonald's, fooked if I'm driving there after the day I've had.

So ten minutes in the kitchen and...




I even provided a happy meal toy car that a certain member on here would purchase a Chinese drill and Irish spirit level then attach it to his wall with double sided sticky tape


Apparently it was Bugattilicious.

Real chips good man, had the eldest go delayed because he was still trying to find the wet patch

Bone-in rib eye and a craft beer or 2

They should have taken the steak out when they took the chips out.RIP.

Charred outside, red inside. What’s not to like?!

Originally Posted by DrWilly

Charred outside, red inside. What’s not to like?

Charred.

Originally Posted by Looper

Quite a feast. This is actually a whole chicken divided into quarters. Fries are chunkier and yummier the MickeyDs. And it comes with grilled broccoli as a nod to healthy aspirations with a white yoghurty sauce of mysterious origin.

Looks good for a takeaway. The chicken without it's own weight in breadcrumbs on the outside, and chips that look handcut. Broccoli a bonus. She's a keeper......trust you gave her an asante sana.

For the pea lovers amongst us - Yes I am looking at you Mendip - apparently peas on toast is now a thing in all good restaurants.
From the guardian Grassy, herbal and sweet: How peas on toast is edging out avocados for brunch | Food | The Guardian

Recipe at the end of the article plus a link to other pea recipes


smashed green vegetables for brunch have become a fixture on British tables over the last decade – but the avocado might finally be edged off the organic sourdough by a new topper. Peas on toast is now officially a thing.

The hashtag #peasontoast has had more than 3.3m views on TikTok and Google searches for “peas on toast” have increased by 133% this month. The dish is now on the menu of a wide range of restaurants and featured in recipe books by some of the UK’s most celebrated chefs.

Award-winning restaurant Fallow, in London’s West End, is known for its brunch menu, which features no-avo eggs – a dish including crushed English pea, smoked curds, coriander and walnut dukkah. Head east to the Allotment Kitchen at Stepney City Farm and you’ll also find peas on toast. At this local cafe they come smashed with feta and lemon but the key ingredient is the same: the British pea.

Lucy Cuthbert, who runs the cafe with her sister-in-law Betty Gilbert, says their menu features “a lot of things on toast” and they get as much produce as possible from the city farm itself: “It’s a stone’s throw from the cafe and they grow delicious green peas when in season.”

The dish was added to the menu at Fallow for similar reasons. Chef Jack Croft says the no-avo dish was introduced this summer when English peas are at their best: “A lot of work goes into finding the best ingredients from British growers for the restaurant. We use a company called Shrub that supplies the peas. They are from within a 25-mile radius of London.”

Peas make a lot of sense as a brunch replacement for the avocado if “food miles” are a consideration. According to the British Growers Association, there are 700 pea-growers and the UK is 90% self-sufficient for pea production – 160,000 tonnes of frozen peas are produced annually. So even out of season, it’s a cheap vegetable that has a small carbon footprint, and eating peas helps support British farmers.

The Hass avocado, so beloved in the UK, is mainly grown in central and south America. Mexico is the largest producer. So these fruits have a long journey to your brunch table, and research shows drug cartels and gangs have become involved in the avocado trade.
This hasn’t stopped them becoming a lifestyle staple over the last decade. Everyone from Gwyneth Paltrow – who included an avocado on toast recipe in her bestselling 2013 cookbook It’s All Good – to chefs such as Bill Granger, who is credited with first adding the dish to the brunch table, have praised the green fruit.

As the vogue for clean eating took hold, the avocado was declared a superfood and became a breakfast staple in the UK. Soft toys, keyrings and homewares featuring its pleasing curves are bestsellers. The Australian millionaire real estate mogul Tim Gurner even said that if millenials wanted to get onto the property ladder they should stop buying smashed avocados on toast.

“Avocado doesn’t have a strong flavour,” says Croft. “When you make a guacamole you season it with lime and coriander and that’s where a lot of the taste comes from.” He recommends giving uncooked peas a try, pulsed in a blender until they have a coarse texture. “Raw peas offer a truly distinctive taste, they have a grassy, herbal and sweet profile. You’ll find that they stay fresh in the fridge for up to three days.”

The pea is also very good value for money – no bad thing during current anxiety over food price inflation – and freezes easily. And, while a dish of crushed peas feels more sophisticated than the mushy peas that featured in many British childhoods, a new appreciation for the common pea is appealing.

Chef Tom Kerridge includes smashed cooked peas on toast on his instagram @fulltimemeals which features easy and budget-friendly meals. He says: “It’s great if you want something quick and easy and don’t feel like a lot of cooking, plus you probably have all the ingredients at home.” His top tip: “Add a touch of mint – fresh or sauce – it lifts the dish to another level.”

Smashed peas on toast with basil and nduja
Ingredients:
garlic clove, finely crushed 1
sourdough bread 4 slices
olive oil 2 tbsp
spring onions, trimmed and thinly sliced 3
frozen peas 250g
lemon rind 1 tbsp
basil leaves, roughly chopped 8
chopped flat leaf parsley A small handful
Nduja sausage 100g
Directions:
Preheat the oven to 190C/170C Fan/Gas 5.
Spread the crushed garlic onto the sourdough slices, drizzle with a little olive oil and bake in the oven for 5 minutes, or until slightly golden brown.
Meanwhile, heat the remaining olive oil in a pan, add the spring onions and cook for about 1 minute over a medium heat, stirring occasionally. Add the peas and lemon rind and cook for a further 2-3 minutes until the peas are cooked and then remove from the heat.
Crush the peas slightly with a potato masher, then season with some salt and pepper and stir in the basil and half the chopped parsley.
Remove the toasts from the oven and spread the nduja sausage evenly over them.
Return the nduja toasts to the oven and bake for 3-4 minutes, [at]taking care not to over-brown the Nduja.
Remove from the oven, top the toasts with the pea and spring onion crush and scatter over the remaining chopped parsley.

For more crushed pea recipes go to Yes Peas

Originally Posted by Happy As Larry

For the pea lovers amongst us

Count me in.

One of the 5 best soups i've tasted was a pea soup in the Hole in the wall in Bath - if you know you know

I always assumed that stuff would taste like shite, Mike.

Originally Posted by dirk diggler

I always assumed that stuff would taste like shite, Mike.

sadly George had moved on by the time i first went to the hole in the wall and my first flat in Bath, but the recipe was still there and let me tell you, just like Keith Floyd worshiped George his recipe for pea soup with floaters inspired by dollops of aioli mayo on crotons back then was a wonder no idea why but i have never managed to match it, something is missing - the soul of the George i reckon