Recipes for scrumptious and reasonably healthy food

[struth]

Whatever you’re into, matey, but that sort of stuff isn’t for me. My dad owned a couple of chip shops in Glasgow and Paisley, and I can still remember the horrid stench of raw black pudding on my hands, when i used to have to carry it in from the store and stack in up in the shop, near when it would then be put into the fryer… Boiled blood: BOGGIN!!!

Now, if you were talking about some top-notch Lorne sausage (in a soft white, buttered morning roll, with broon sauce), another Scottish ‘delicacy’, then that’d be a different ball game!

Marco.

Love good Glasgow sausage with sauce and a tatie scone on top in, as you say a proper morning roll. It was my brekkie for years.....2 of them actually and a crispy bacon one too Damn, I'm making myself hungry

[Marco]

Love good Glasgow sausage with sauce and a tatie scone on top in, as you say a proper morning roll. It was my brekkie for years.....

Hehehehe…. Aye, far better than yon other things that the English like, which look like a wee length of 'man’s meat’!

Marco.

[Barry]

Hehehehe…. Aye, far better than yon other things that the English like, which look like a wee length of 'man’s meat’!

MArco.

I'm more than happy with the hand-made sausages my local butcher makes: wild boar and apple; pork and leek, or beef with caramelised onion. They're made with the leanest meat and are delicious.


Regarding 'ready meals', this makes for sobering reading: http://home.bt.com/lifestyle/do-you-...11363966310255. Try not to throw up!

[Marco]

I'm more than happy with the hand-made sausages my local butcher makes: wild boar and apple; pork and leek, or beef with caramelised onion. They're made with the leanest meat and are delicious.

Yeah I know, it was a tongue-and-cheek remark. Grant and I were referring to the square sausages you get up in Scotland, called ‘Lorne’, and comparing them with what we call ‘links’, which are what you get everywhere else, and that you’ve just described above.

I’m actually super-fussy when it comes to sausages, as the cheapo ones are filled with all sorts of shite, and are as fatty as hell. Therefore, I’ll only eat ones I know have been made properly, are filled with quality ingredients, and have a high meat content.

I’ll look at your link now to ready-meals. Good job I wouldn’t touch that sort of stuff with a bargepole!

Marco.

[Barry]

Yeah I know, it was a tongue-and-cheek remark. Grant and I were referring to the square sausages you get up in Scotland, called ‘Lorne’, and comparing them with what we call ‘links’, which are what you get everywhere else, and that you’ve just described above.

I’m actually super-fussy when it comes to sausages, as the cheapo ones are filled with all sorts of shite, and are as fatty as hell. Therefore, I’ll only eat ones I know have been made properly, are filled with quality ingredients, and have a high meat content.



Marco.

I wouldn't recommend a visit to the Walls factory then! Every part of a pig goes into their sausages (and I mean everything). No wonder the EU are trying to 'outlaw' the "Good Old British Banger" - not without reason.

Same goes for fishfingers; Captain Birdseye may claim there are no 'grey' bits, there aren't because they bleach the fish that goes into them!

[User211]

‘Heart-attacks’ on a plate, chaps!

Why? It isn't fried. Not much of a heart attack problem, more of a processed meats give you stomach cancer problem.

The MASSIVE point I feel is being missed here is that it tastes MILES better than a fry up. Even one done with a tinsy bit of oil. Microwaved versus baked beans are no contest too.

I'm just sorry I didn't do that one with decent bacon and the sausage taken out of its skin and formed into a pattie. It was still, nowever, great, I say modestly

Anyway my oven broke a few days ago and I need a new one, so I am a bit at a loss for a great breakie til then.

[Marco]

Hi Justin,

Why? It isn't fried. Not much of a heart attack problem, more of a processed meats give you stomach cancer problem.

Sure, but it’s still a rather fatty and calorific meal. Eat that stuff too often and it could cause obesity and diabetes, which can also lead to heart problems….

Anyway, forget about that, it’s obviously something you enjoy eating, and I take on board the advantages of your baking concept.

How did you cook the eggs? I’m not really a fan of fried eggs, as they have the tendency to be greasy. I like mine poached, with a nice hard white outside and a yolk just soft enough, so that it’s slightly runny, but you can still stand a ‘buttered soldier’ up in them (using toasted Granary-style bread).

Are you not into mushrooms? I also like my tomatoes sliced in half and grilled, so that the tops caramelise a little and it imparts a slight barbecued flavour, and the outsides go slightly mushy.

Anyway my oven broke a few days ago and I need a new one, so I am a bit at a loss for a great breakie til then.

Sorry to hear that, dude. I’m sure you’ll get that replaced soon. In the meantime, do you have a Premier Inn near you? They do a superb ‘eat as much as you like’ breakfast, with everything you can imagine in terms of a cooked or continental breakfast, for £8.75, and it even includes a big cup of frothy cappuccino!

Honestly, it’s superb value, because you can have as many sausages, slices of bacon, eggs or whatever as you want - there are NO RESTRICTIONS. The quality is also excellent (at least it is in our local one). We sometimes go there and have that as our main meal of the day, as after eating it you don’t feel hungry again until about 7pm at night! For details, see here:

http://www.premierinn.com/en/admin/r...akfastMenu.pdf

Marco.

[Roy S]

it tastes MILES better than a fry up. Even one done with a tinsy bit of oil.

Have to disagree. I 'bake' the Bacon & Sausages when I'm catering for a number of people & they tend to get a little dry & are not as succulent (like the pigs in blankets idea though).

[Roy S]

Sorry to hear that, dude. I’m sure you’ll get that replaced soon. In the meantime, do you have a Premier Inn near you? They do a superb ‘eat as much as you like’ breakfast, with everything you can imagine in terms of a cooked or continental breakfast, for £8.75, and it even includes a big cup of frothy cappuccino!

Honestly, it’s superb value, because you can have as many sausages, slices of bacon, eggs or whatever as you want - there are NO RESTRICTIONS. The quality is also excellent (at least it is in our local one). We sometimes go there and have that as our main meal of the day, as after eating it you don’t feel hungry again until about 7pm at night! For details, see here:

http://www.premierinn.com/en/admin/r...akfastMenu.pdf

Marco.

Toby do one for £3.99 -

http://www.tobycarvery.co.uk/offer/a...neatbreakfast/

& you can hang around and have a pint after

[Marco]

Cool… For me, it would depend how good the quality of the food is at that price. I don't do cheap, just for the sake of it….

At the Premier Inn, the bacon is proper (and lean) back-bacon slices, not all rind and fat and, oops, where’s the bacon? Also the sausages are from a local Welsh supplier. Proper pork and leak. Eggs are also free range, as you can tell by the lovely deep-yellow coloured yolks - nothing is skimped on, including the portions.

Unless the Toby one was (rather miraculously) of the same standard, I’d rather pay the extra for the Premier Inn breakfast, and know that I’m eating quality ingredients

Marco.