Re: Food Thread : Mon Jun 17, 2013 12:30 pm  

New spuds ... well, simply boiled with a leaf or two of mint in the water and then served with the lamb chop and green beans has to be tops for me but I also love them with (warm or cold) salmon or trout fillets ... or in a salade Nicoise with not-very-salty white anchovies (and I am aware that certain high-falutin types disapprove of spuds in a Nicoise but it's my meal and I'll do what I like) or in almost any salad that is a bit short on the old carbs.

Re: Food Thread : Mon Jun 17, 2013 10:07 pm  

El Barbudo wrote:

New spuds ... well, simply boiled with a leaf or two of mint in the water and then served with the lamb chop and green beans has to be tops for me but I also love them with (warm or cold) salmon or trout fillets ... or in a salade Nicoise with not-very-salty white anchovies (and I am aware that certain high-falutin types disapprove of spuds in a Nicoise but it's my meal and I'll do what I like) or in almost any salad that is a bit short on the old carbs.

The bay at Skala Kalloni on Lesbos is virtually landlocked and is teeming with sardine and anchovy. Virtually every taverna serves a dish of fried anchovy, simply dusted as with whitebait but the undertone of liquorice is perfect. I bought a 500gm pack of frozen, headless baby anchovy for £2.40. I intend to stir fry them with some baby shrimp and serve on a bed of fried noodles. A simple soy, ginger and spring onion dressing should suffice

Re: Food Thread : Tue Jun 18, 2013 5:23 am  

I have a bit of an aversion to anchovies.
Don't know why, I have no problem with other oily fish.

I am embarking on a prawn and pork curry for this evenings tea.
Using up the leftover pork from last evenings dinner.
Maysan original concentrated curry paste should do the job, with red chilli, garlic, mushroom, onion, tomato (take note RGX) puree, and tinned Parioli chopped tomatoe(s) (take note RGX).

Re: Food Thread : Tue Jun 18, 2013 7:52 am  

WIZEB wrote:

I have a bit of an aversion to anchovies.
Don't know why, I have no problem with other oily fish.

That's probably because you've only tasted the salted variety, unsalted anchovies in oil are a completely different animal

Re: Food Thread : Tue Jun 18, 2013 7:54 am  

cod'ead wrote:

That's probably because you've only tasted the salted variety, unsalted anchovies in oil are a completely different animal

Ah right.
Might have to give them a bash then.

Re: Food Thread : Tue Jun 18, 2013 7:57 am  

WIZEB wrote:

Ah right.
Might have to give them a bash then.

Try Morrison's deli counter

Re: Food Thread : Tue Jun 18, 2013 10:30 am  

cod'ead wrote:

That's probably because you've only tasted the salted variety, unsalted anchovies in oil are a completely different animal

Absolutely!

Re: Food Thread : Tue Jun 18, 2013 12:33 pm  

cod'ead wrote:

Try Morrison's deli counter

Waitrose sell 'em pre-packed.

Re: Food Thread : Tue Jun 18, 2013 3:04 pm  

Currently staying at the Grosvenor in Chester, great service and good food. Veal T bone with ceps and Umbrian lentils last night with a few bottles of Jean Grivot burgundy. Cheshire asparagus, pancetta and hollandaise followed by john dory with a couple of bottles of provence rose for lunch. Shared with a friend of course. * Michelin tonight in the Simon Radley resto.

Re: Food Thread : Tue Jun 18, 2013 3:21 pm  

Mintball wrote:

Absolutely!

Spoken like a true Collioure fan.