Thread: Dinner

^ Yep sounds good tin can ,, we wait with baited breath

I've got some Nigerian nosh in the fridge for tomorrows tea.

^ Tell us more

I'll show you tomorrow.

Originally Posted by nigelandjan

before the Welsh Wizzard sticks his oar in

I can only assume 'wizard' means 'fekless idiot' in Welsh...

Originally Posted by daveboy

I've got some Nigerian nosh in the fridge for tomorrows tea.

Foo foo?

Its Bessie not Jessie

^Not in China

Nige...Were they crispy?
Looked friggin' delicious!

Dillinger.Aunt Bessie's Yorkshire pudding!

Originally Posted by Marmite the Dog

I can only assume 'wizard' means 'fekless idiot' in Welsh...

Your so very" warm "there

Originally Posted by charleyboy

Nige...Were they crispy?
Looked friggin' delicious!

I excelled expectations with me roasts mate , at the expense of the yorlies I am afraid ,,, well no ,, to tell the truth I got waylaid in the bathroom ,,,, the wife wanted a second opinion on something

Nige. I was on about the Yorkies!

Again

This is our version of a steak and onion pie. The meat is dusted with flour, onions chopped finely, two stock cubes are dissolved in water and placed in a large casserole. The meat is stewed for between 2.5/ 3 hours. A large quantity of meat is cooked at a time so that many pies of different sizes are made. These are then frozen and used when we fancy one. The pies only have lids, no pastry on the base. This means that only the top of the thawed pie pastry needs to be cooked, and is ready for eating after about an hours baking. The pie is more meat than pastry and no separate gravy is required as this is sorted out at the pie filling stage.

This is the finished dish, with apologies for the bouncing flash.

Where's the bush meat Dave?

As promised some Nigerian nosh I had some sort of Patie but ate it before said pic.

Did you find that on a main road Dave ? or a side street ?

Originally Posted by can123

This is our version of a steak and onion pie. The meat is dusted with flour, onions chopped finely, two stock cubes are dissolved in water and placed in a large casserole. The meat is stewed for between 2.5/ 3 hours. A large quantity of meat is cooked at a time so that many pies of different sizes are made. These are then frozen and used when we fancy one. The pies only have lids, no pastry on the base. This means that only the top of the thawed pie pastry needs to be cooked, and is ready for eating after about an hours baking. The pie is more meat than pastry and no separate gravy is required as this is sorted out at the pie filling stage.

This is the finished dish, with apologies for the bouncing flash.

Im sorry but to me the pastry looks a bit on the raw side , I cannot eat soggy / raw pastry ,, good idea though to cook in bulk and freeze

Sorry Nigel to disappoint my wifes friend cooked it for me shes a big arsed Nigerian.

^ Nice mate ,, spice of life and all that

Youll be saying thats not your gay looking plate next Dave

Originally Posted by nigelandjan

Im sorry but to me the pastry looks a bit on the raw side , I cannot eat soggy / raw pastry ,, good idea though to cook in bulk and freeze

The pastry is not soggy, actually crisp on its outer edges, and it's actually quite thin so as to avoid sogginess. The flash makes it look a little limp.

Nice looking pie Mr can123