A classy classic! [emoji4][emoji106]Quote:
Originally Posted by Marco
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A classy classic! [emoji4][emoji106]Quote:
Originally Posted by Marco
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The noodles are hiding at the bottom Grant. [emoji106]Quote:
Originally Posted by struth
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Whatever you want really, I think it’s the principle rather than the recipe for this one.Quote:
Originally Posted by User211
In this case I had a leftover roast Harissa Chicken carcass. I made a stock with that and a red onion, 3 cloves of garlic and a piece of root ginger.
When that was smelling good, I took out the veg, stripped the carcass, added the meat and additional bits of chicken already leftover, added more cauliflower, carrot, peas, sweetcorn and cavolo nero.
Added a bit of good chicken stock to bolster the flavour then let it cook for an hour or so.
Added some broken up spaghetti ten minutes before serving it up. Season to taste.
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I always find carcass made chicken stock not that great by itself so I agree adding a chicken stock cube will liven it up.
Next time I do a roast I will do this after.
Ginataang Pagi.
Basically ray wing in ginger, onion, garlic, bay, coconut milk, vinegar, chilli, salt and pepper.
I added baby pak choi to make it more interesting.
Very nice but you had better like coconut a lot.
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Round Two - this time accompanied by toasted ciabatta rubbed with garlic and topped with grated fresh tomato drizzled with olive oil.
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Very tasty fried carp with french fries and tomato salad.
After such a lunch going back 20 km with a bike was a real challenge :bike:
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Made three litres of chicken stock and some strange chicken, egg & rice based dish from it.
Nori seaweed is possibly very dodgy given it comes from Japanese waters. I wonder what checks they have out there. Toasted black sesame is really nice.
Stock started and finished shots. Tonnes of miso and soy in it. Looked much better at the start! Tastes great, though.
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All that for one?Quote:
Originally Posted by Primare
No, for 3. Only the carp was over 2 kg.