Chevyman

"Traditional New York pastrami is made from the navel end of the brisket"

extract from Wikepedia

Thanks Dame

If I wasn't meant to drive that fast, the pedal would stop half way!!

Dame Starry

Another personal 'tip':

If you don't like mixed peel in recipes - as I and at least one other forum regular don't - then use dried, ready-to-eat apricots instead.
Just finely chop to a similar size as mixed peel and add to your recipe - tastes absolutely delicious in Hot Cross Buns.

DS x.

Steve Crook

Hmmm, fluffy

Steve

Chevyman

Keep North of the navel

This is a recipe for outdoors really. Let's keep fingers crossed? If not try it inside anyway

Serves as a party or barbecue dip. You will taste the peppers but you won't feel their texture.



Ingredients

Four Red Peppers deseeded and cut into large chunks
4oz Feta Cheese
1 clove garlic, chopped
Olive oil

Method

Either oven roast or pan fry the peppers
Allow to cool
Place them in a blender or food processor
Crumble over the feta cheese and add the garlic.
Blend together for at least a minute
Add the olive oil, little by little, until the texture of the dip is smooth but not runny.
Place the dip into serving dish or ramekins and leave in the fridge.

Tip
The peppers can be skinned before blending if you like
Leave out the garlic if you wish.
A dash of Tabasco or a pinch of smoked paprika will add a punch to the dip
Will keep well in the fridge for a couple of days if covered.

If I wasn't meant to drive that fast, the pedal would stop half way!!

Dame Starry

.......did those:



.........then I did some lovely tiny button sprouts:



.......then I played with my new toy - DIY snow:



- which, of course, has absolutely nothing to do with cooking whatsoever, but it was good fun!

DS x.

Marky B

Just enjoyed Chilli Con Carne,but with a jacket potato instead of rice. Yummy!
Ta ta
MArky B

I once shot an elephant in my pyjamas - how he got in my pyjamas,I'll never know

Chevyman

I often top a jacket spud with Chilli or Curried Chicken

Delicious

If I wasn't meant to drive that fast, the pedal would stop half way!!

Chevyman

Test drove this one last night and got a round of applause from "Chevyman Management"

Insalata calda di broccoli

"Hot Broccoli Salad"


Serves Four

Ingredients
4 large heads Broccoli, trimmed and cut into florets
1pt Chicken Stock
4tbsp Olive Oil
2 tsp Wine Vinegar
2 tsp Mustard of your choice
1 clove Garlic, crushed or roughly chopped
Freshly ground black pepper

Method
Put the broccoli into a pan with the chicken stock and black pepper.
Bring to the boil, cover and reduce the heat to a simmer for about ten minutes. The broccoli should still be slightly firm.
Drain the broccoli and return to the pan, stir over a medium heat for a minute or so.
Serve hot as an accompaniment

Tips

Will work well with any “brassica”
If you prefer your vegetables crisper or softer just adjust the simmering time and test with a sharp knife.
I’ve deliberately left salt out as, if you’re using stock cubes, they have a high salt content.

If I wasn't meant to drive that fast, the pedal would stop half way!!

batman

Diced beef in a b-b-q sauce and cheese is nice on a baked spud.

I wish I had claws.

Marky B

Actually,I preferred it,as I tend to waste more rice (I like it blended in with the main ingredient). Any waste rice goes out for the birds.
Ta Ta
Marky B

I once shot an elephant in my pyjamas - how he got in my pyjamas,I'll never know

Dame Starry

As well as roasting a joint of beef and boiling a lovely gammon joint, I made Chevy's Sausage Hotpot yesterday - which is ab-solutely beautiful!
I had some for my dinner yesterday and I shall be portioning and freezing the rest later.

DS x.

Chevyman

Glad you enjoyed it Dame
Appreciate the feedback

If I wasn't meant to drive that fast, the pedal would stop half way!!

1stas

Why are you playing with snow in June?

Dame Starry

Because I can!

Effective, isn't it? That picture is magnified about 4x/5x.

DS x.

1stas

Tuna, sweetcorn and mayo sandwiches - stir in half a teaspoon of horseradish sauce into the mixture - gives it a kick and it tastes a million times better!