Eh mate whats there to say. You bake the meatloaf then put the lasagne leaves in a bowl meatloaf on top of iT and onions and spinach then lasagne leaves then meatloaf etc etc (layer after layer) untill the bowl is almost full.
Funny about salad, it's something I've found myself eating more of. I've always found them a bit "meh" and unsatisfactory as a main course but have recently discovered the pleasures of fruit/nut/seed/savoury type salads. For example, I knocked one out the other night with Stilton, walnuts, pine nuts, grapes, sunflower seeds, chopped sun dried tomato with a fat free vinaigrette and it was splendidly filling and very, very tasty.
Yeah, a good salad is hard to beat. Lately, i have been making a lot of Thai and Vietnamese salads, mostly using beef or chicken. Spicy, salty, sweet, sour and full of umami too. fucking lovely.Funny about salad, it's something I've found myself eating more of. I've always found them a bit "meh" and unsatisfactory as a main course but have recently discovered the pleasures of fruit/nut/seed/savoury type salads. For example, I knocked one out the other night with Stilton, walnuts, pine nuts, grapes, sunflower seeds, chopped sun dried tomato with a fat free vinaigrette and it was splendidly filling and very, very tasty.
Over the last few months I've found I've started enjoying lighter foods like salads and fish more and red meats less. For the first time in my life I sometimes get the meat-heaviness in my stomach that I've heard people mention in the past but I've shrugged at as I eat the big Stilton-ed ribeye and accompaniments.
Steaks and the like aren't off the menu at all, I'll just be eating them on fewer occasions and opting for smaller slabs.
Sounds great. I've long been too conservative with salads but the permutations of deliciousness are almost endless. The range and variety of Mediterranean, Arabic and Asian salads - plus any twists and additions food cognoscenti throw in - means it should never be boring, which is something many people say about salads.
Funny about salad, it's something I've found myself eating more of. I've always found them a bit "meh" and unsatisfactory as a main course but have recently discovered the pleasures of fruit/nut/seed/savoury type salads. For example, I knocked one out the other night with Stilton, walnuts, pine nuts, grapes, sunflower seeds, chopped sun dried tomato with a fat free vinaigrette and it was splendidly filling and very, very tasty.
Over the last few months I've found I've started enjoying lighter foods like salads and fish more and red meats less. For the first time in my life I sometimes get the meat-heaviness in my stomach that I've heard people mention in the past but I've shrugged at as I eat the big Stilton-ed ribeye and accompaniments.
Steaks and the like aren't off the menu at all, I'll just be eating them on fewer occasions and opting for smaller slabs.
that sounds great, especially quail eggs and broad beans. I just love SE Asian salads. They’re packed full of flavour, but I do love a good Waldorf, Greek and Caesar salad too.
‘You love your food but you know there are some good Asian salads around. Most have more calories than a deep fried Snickers with a side of ice cream but they’re green and must be healthy?
I knew there was something I was missing from it and I woke up this morning and thought, "chorizo".
I'll ask some family if they can remember, the cunts have memories like elephants. Based on what they used to hoover up at those events they have the stomach capacity of them too. Except for one sister who is actually more fish or insect. The cunt is like a shoal of piranha or a swarm of locusts in human shape. 
I knew there was something I was missing from it and I woke up this morning and thought, "chorizo".
It was actually quails eggs, broad bean and chorizo and tbh I'm not sure where the anchovy comes in. As I said, I haven't made it in over a decade and I was on the outside of a bottle of vino when I typed that out last night.
I definitely did something with salad and anchovy at those BBQs but I'm fucked if I can remember if it was that one or another one.
I just tried googling the ingredients but cannot find anything that uses all the ingredients.
Anyways, I did come across a load of salads with new potatoes. During my times in the UK, one of my favourite food items, after pork pies, was new potatoes. Really fresh, new, local, potatoes are like nothing else. Boiled, skins on, and served with a knob of butter, twist of black pepper and some salad cream on the side,is probably one of the best things I’ve ever eaten.
Funny how we don’t get potatoes out here (or anywhere I’ve been) that taste anywhere near as good As those little cunts.
Looks like I've created a dish then. Finely chopped mint for me, please.
I'm ambivalent towards potatoes in general because I'm hugely fussy about how they are cooked. Or more accurately, that they are cooked to my taste and served at a temperature that makes them edible to me. There's two things I absolutely cannot stand pertaining to potato and that's if they are undercooked and/or if they are cold. There was even one memorable occasion when I was presented with raw potato in a hotel restaurant and that pleased me as much as you can imagine but that's another story altogether.
So salads with potato are pretty much a non-starter for me but new potatoes do get used but served hot and cooked for much longer than the fucking TV chefs and some recipe books say to cook them for. I've heard the cunts say shit like simmer for eight minutes. Eight fucking minutes?! It's a fucking subterranean vegetable tuber thing, not a fucking egg.
Mostly I'll eat them with fish, rolled in butter in the pot, maybe with some finely chopped parsley. Or, where they really hit the heights, with lamb chops/cutlets/steaks with broad beans and broccoli or asparagus and rolled in mint and butter rather than parsley. And there's a short period where you can partner up spring lamb, English asparagus and Jersey motherfucking Royal new potatoes. Holy shit, that's food of the Gods. It's only a short season for Jersey's and they are about three times the price of the regular ones but worth every penny.
One thing we have over here in abundance is potato varieties but I do wish we could easily get Yukon Gold because it makes wonderful mash. Unfortunately, I've only ever seen and eaten them in America which is where I encountered mushrooms in salad. Never had I thought of doing such a thing but when I was in San Francisco with our erstwhile ESB buddy, Fighting Weight, we hit a restaurant down Fisherman's Wharf. That greedy big bugger ordered a hollowed out sour dough loaf filled with clam chowder as one course and I went for a salad. Which, to my surprise, turned up with sliced raw mushrooms in it.
I could fucking taste the shit. But I had on the bone chicken leg and mushroom curry I'd made at the weekend that had been maturing in the fridge with fried rice.
I have honestly never tried one before. What are they like? I've seen them loaded with fruit and granola and assumed they'd be like the overnight oats my Mrs has every morning.
