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Old 03-08-2008, 07:59 AM
  post #286
batman is little big horn
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Are you any good with loins Dame?

"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"
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Old 03-08-2008, 08:15 AM
  post #287
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Are you any good with loins Dame?
Pork loins, Bats?

DS x.
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Old 03-08-2008, 08:17 AM
  post #288
Chevyman is wary of airheads
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My dear Dame,

That is a very tempting recipe. I wonder if it might work with the spuds in the casserole? I'll be trying it anyway. I'm lucky in that our butcher makes lovely sausages
"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?
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Old 03-08-2008, 08:23 AM
  post #289
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Pork loins, Bats?

DS x.
Cheeky!
"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"
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Old 03-08-2008, 10:12 AM
  post #290
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I wonder if it might work with the spuds in the casserole? I'll be trying it anyway.
Not mashed, it wouldn't!

If you wanted to put the spuds on top, it would hinder the thickening process at the end of the cooking.

Let me know.

DS x.
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Old 03-08-2008, 10:14 AM
  post #291
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Cheeky!
You can get COD loins, Bats!

Also, if it's pork, I didn't know if you meant chops or joint.

DS x.
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Old 03-08-2008, 10:25 AM
  post #292
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Default Cock-up On The Catering Front!
Monumental disaster in my kitchen last week:



As that's going to cost over £20 to replace, it'll have to wait another week!

Bugger!

DS x.
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Old 03-08-2008, 11:00 AM
  post #293
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Monumental disaster in my kitchen last week:



As that's going to cost over £20 to replace, it'll have to wait another week!

Bugger!

DS x.
Does this mean you'll have to do some real cooking and not microwave everything?
"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"
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Old 03-08-2008, 11:07 AM
  post #294
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Does this mean you'll have to do some real cooking and not microwave everything?
It isn't just a microwave - it's a micro/combi....and I miss it!

I use the microwave mostly for reheating and defrosting - also for making choux pastry and cream.
The combination of microwave/grill/convection oven is brilliant, you can do a large portion of oven chips in about 5-8 minutes; it saves a lot of energy - and I'm not bothered about the bloody planet either, I mean my electric bill!

DS x.
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Old 03-08-2008, 12:12 PM
  post #295
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Not mashed, it wouldn't!

If you wanted to put the spuds on top, it would hinder the thickening process at the end of the cooking.

Let me know.

DS x.
I was thinking of putting slices of a suitable variety in the casserole. I will let you know. Thank you
"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?
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Old 07-08-2008, 05:05 AM
  post #296
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For the first time in a long time, I lost my heart this week - and I would like to share with you the object of my affections:



It is a combination microwave that steams as well and, using the steam, it automatically cleans itself.

A snip @ £400!

Combination Steam Oven Overview

If anybody knows somebody who has one, I'd love to know if it's as good as it looks.

Ohhhh.....

DS x.
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Old 07-08-2008, 08:02 AM
  post #297
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Hi Dame,

I just looked at the spec. You're going to have fun with that. Very nice
"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?
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Old 08-08-2008, 05:18 AM
  post #298
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Hi Dame,

I just looked at the spec. You're going to have fun with that. Very nice
I think I would - although it is smaller than my current cooker which would take a bit of getting used to; I still haven't made my final decision.
My Mum and my son have said that they will buy it for me if I want it though.

DS x.
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Old 08-08-2008, 05:26 AM
  post #299
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Default Spicy Chicken Bites
This is a really simple recipe.

Spicy Chicken Bites

Ingredients:

2 Skinless Boneless Chicken Breasts

For the marinade:

1 Dessertspoon of Curry Paste
2 – 3 Dessertspoons of Plain Yoghurt
1 – 2 Teaspoons Lemon Juice
1 – 2 Teaspoons of Olive Oil

Mix all the marinade ingredients together in a large bowl.

Dry off the chicken pieces in kitchen towel then prick all over with a fork and cut into strips.
Mix into the marinade, cover and leave in the fridge for a few hours.

Fry over a medium heat in olive oil and keep turning until cooked.

My son is a ‘nibbler’ and loves these – especially in fresh, home-made bread rolls with mayonnaise, or serve hot or cold with a yoghurt-based dip and/or chutney.

I have used Madras curry paste which is HOT and Tandoori which is much milder - you could of course up make one of your own.
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Old 08-08-2008, 05:34 AM
  post #300
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Are you any good with loins Dame?
I hadn't forgotten your loins, Bats!

I don't have a personal recipe for a loin of pork, but I found this rather nice one on the BBC website:

Guinness & Honey-Glazed Pork Loin.

I might even try that one myself.

DS x.
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