A
Archive-10
Guest
Methinks you missed the adjustment to Sonnetpete´s quoteSniffs the very fellow who lives in Spain and majors on Yorkshire Pud!
- Status
sonnetpete
Grumpy Old Retired Moderator and quiz inquisitor..
- Joined
- Dec 13, 2008
- Messages
- 8,949
- Reaction score
- 3,496
- Points
- 113
- Age
- 73
- Website
- wordpress.com
- My Satellite Setup
-
Laminas 1.2M fibre dish with an IBU, on a Clarke Tech USALS motor, covering 57E - 24.5W to an Octagon SX88. Displayed on a 20" Dyon LED TV.
Seperate 80 cm dish on 28E with a Humax Freesat for SWMBO.
Free Sat V8 meter. Sony Bravia 46" LCD, Sony BluRay and Home Cinema.
- My Location
- Normandy, France
Before you diss our ex butcher Pat (or ex pat butcher) his shop is frequented by more French than Brits. He cuts joints to suit both nationalities tastes and they make pork pie wedding cakes.....no really..as featured on 'Escape To The Chateau'.
A
Archive-10
Guest
Was he related to a barber by any chance?
sonnetpete
Grumpy Old Retired Moderator and quiz inquisitor..
- Joined
- Dec 13, 2008
- Messages
- 8,949
- Reaction score
- 3,496
- Points
- 113
- Age
- 73
- Website
- wordpress.com
- My Satellite Setup
-
Laminas 1.2M fibre dish with an IBU, on a Clarke Tech USALS motor, covering 57E - 24.5W to an Octagon SX88. Displayed on a 20" Dyon LED TV.
Seperate 80 cm dish on 28E with a Humax Freesat for SWMBO.
Free Sat V8 meter. Sony Bravia 46" LCD, Sony BluRay and Home Cinema.
- My Location
- Normandy, France
No, his surname is Elliott, not Todd...
A
Archive-10
Guest
Not too much happening today on the virus front, other than the continuous spats between the political parties. Shame they cannot put aside the blame culture and work together to get things sorted, but I guess it´s not a perfect world.
I nearly made a very costly mistake today. I have friends in Altea and thought I might arrange to meet up for a chat over a coffee, do some shopping and then return home. I called one of them to make some arrangements, but he advised me it was not permitted. Although we are in the same community, Valencia, and the same province, Alicante and are all on phase1, it is not allowed. What I was not aware off is that although on about 25Km away, we have a different health regional authority and it is against the current rules to leave your health authority in Valencia. Just as well I phoned first or could have got the 600€ fine just for not knowing! A very lucky escape.
As for dinner, well the beef needs eating up, so cold beef, new potatoes and salad. ( A lot of salad )
I nearly made a very costly mistake today. I have friends in Altea and thought I might arrange to meet up for a chat over a coffee, do some shopping and then return home. I called one of them to make some arrangements, but he advised me it was not permitted. Although we are in the same community, Valencia, and the same province, Alicante and are all on phase1, it is not allowed. What I was not aware off is that although on about 25Km away, we have a different health regional authority and it is against the current rules to leave your health authority in Valencia. Just as well I phoned first or could have got the 600€ fine just for not knowing! A very lucky escape.
As for dinner, well the beef needs eating up, so cold beef, new potatoes and salad. ( A lot of salad )
A
Archive-10
Guest
Well, stupid here took the misses to the watering hole today. She decided it would be a good idea to invite some friends round tomorrow as she has not been out of the house for over two weeks, other than to go to the bin!
So, paella tomorrow, dead easy, but not enough to feed the 10 we are allowed. Well it is enough, but nice to have a choice, or more than one course.
Here it what is going into the bowl. Any ideas? I´ll advise later when I´ve made it!
So, paella tomorrow, dead easy, but not enough to feed the 10 we are allowed. Well it is enough, but nice to have a choice, or more than one course.
Here it what is going into the bowl. Any ideas? I´ll advise later when I´ve made it!
A
Archive-10
Guest
Yes, but no walnuts.
- Joined
- Jan 1, 2000
- Messages
- 35,596
- Reaction score
- 8,576
- Points
- 113
- Age
- 59
- Website
- www.sat-elite.uk
- My Satellite Setup
- A little less analogue, and a lot more crap.
- My Location
- UK
Eastenders - Pat Butcher , Nude , Erotic Drawing. | eBay
Eastenders - Pat Butcher , Nude , Erotic Drawing. | Art, Art Drawings | eBay!
www.ebay.ie
A
Archive-10
Guest
May have been worth the link, if the picture was still available. That said, maybe just as well it isn´t.Eastenders - Pat Butcher , Nude , Erotic Drawing. | eBay
Eastenders - Pat Butcher , Nude , Erotic Drawing. | Art, Art Drawings | eBay!www.ebay.ie
Have to say, stretching the limits of within the theme.
- Joined
- Jan 1, 2000
- Messages
- 35,596
- Reaction score
- 8,576
- Points
- 113
- Age
- 59
- Website
- www.sat-elite.uk
- My Satellite Setup
- A little less analogue, and a lot more crap.
- My Location
- UK
Attachments
A
Archive-10
Guest
I´ll go with the first reply, Just as well it isn´t!
A
Archive-10
Guest
OK. What you see is what you get. The result of the mix is these lovely little fellows. Home made mini-burgers.
It´s a two tier box so there are another 12 underneath. It actually made 25, but I had to ensure I wasn´t going to poison my guests tomorrow
Best left in the fridge until tomorrow before cooking, helps them keep their shape.
I got the idea about these when helping a friend out just before the financial crisis a few years back. She has just opened a new bar/restaurant in Albatera and asked me to help in the kitchen until she got fully up and running. Mainly Spanish area, and Marina wanted to try and copy Lizzaran, a popular tapas chain. They specialise in " Montaditos " which literally means mounted. Basically tapas on a slice of baguette. So I invented a few of my own. Prawns on soft cheese, sliced cheese with ham and olive, chicken korma curry ( in a dish with the bread on top ) and these little fellows.
They are gorgeous on a slice of dry bread, with butter or cream cheese. Hence 3 are missing.
While I was helping out in the kitchen ( only person until she made the money to pay someone! ) I also did curries, full English breakfast, Chilli nights and Friday fish and chips. This is where I learnt how to make the best light batter I have ever tasted.
One of the English clients used to be a chef at the Savoy in London, so I asked him for a batter recipe. He told me it was not his department, but added his son, then working in a top London restaurant was a batter expert. So he contacted his son and gave me the details of his version. I then had to apply a bit of lateral thinking as not everything was available. Ended up using plain flour, fresh yeast and a can of Mahou. Said Savoy chef came to the opening " fish n chip " night and was delighted. The best he has tasted in years, or possibly ever! Then he asked permission to enter the kitchen of the bar. He laughed so much I thought he would need oxygen. He told me he had much better equipment in his holiday home in Spain, let alone what he had in the UK! I counted that as a perfect 10!
It´s a two tier box so there are another 12 underneath. It actually made 25, but I had to ensure I wasn´t going to poison my guests tomorrow
Best left in the fridge until tomorrow before cooking, helps them keep their shape.
I got the idea about these when helping a friend out just before the financial crisis a few years back. She has just opened a new bar/restaurant in Albatera and asked me to help in the kitchen until she got fully up and running. Mainly Spanish area, and Marina wanted to try and copy Lizzaran, a popular tapas chain. They specialise in " Montaditos " which literally means mounted. Basically tapas on a slice of baguette. So I invented a few of my own. Prawns on soft cheese, sliced cheese with ham and olive, chicken korma curry ( in a dish with the bread on top ) and these little fellows.
They are gorgeous on a slice of dry bread, with butter or cream cheese. Hence 3 are missing.
While I was helping out in the kitchen ( only person until she made the money to pay someone! ) I also did curries, full English breakfast, Chilli nights and Friday fish and chips. This is where I learnt how to make the best light batter I have ever tasted.
One of the English clients used to be a chef at the Savoy in London, so I asked him for a batter recipe. He told me it was not his department, but added his son, then working in a top London restaurant was a batter expert. So he contacted his son and gave me the details of his version. I then had to apply a bit of lateral thinking as not everything was available. Ended up using plain flour, fresh yeast and a can of Mahou. Said Savoy chef came to the opening " fish n chip " night and was delighted. The best he has tasted in years, or possibly ever! Then he asked permission to enter the kitchen of the bar. He laughed so much I thought he would need oxygen. He told me he had much better equipment in his holiday home in Spain, let alone what he had in the UK! I counted that as a perfect 10!
A
Archive-10
Guest
Sorry, so carried away with the history, forgot to add the final pic of 3 with chips, spicy bravas sauce was then applied!
A
Archive-10
Guest
Just read the end of the " thread " title, so here we go!
Blitz one and a half large onions ( two medium ) in a blender
Chuck in 1Kg of mixed mince, pork and beef is best, the leaner the better.
Then add two large beaten eggs ( two large eggs beaten, before anyone with a quick mind changes it )
Add two large desert spoons full of Aromat, not table spoons, you don´t want to over do it!
Then add the breadcrumbs, about 3/4 of a full baguette, sorry I never weigh them, just do it by feel.
Should end up like this
Makes about 24 " mini burgers "
Hope you all enjoy!
Blitz one and a half large onions ( two medium ) in a blender
Chuck in 1Kg of mixed mince, pork and beef is best, the leaner the better.
Then add two large beaten eggs ( two large eggs beaten, before anyone with a quick mind changes it )
Add two large desert spoons full of Aromat, not table spoons, you don´t want to over do it!
Then add the breadcrumbs, about 3/4 of a full baguette, sorry I never weigh them, just do it by feel.
Should end up like this
Makes about 24 " mini burgers "
Hope you all enjoy!
A
Archive-10
Guest
Aromat is a seasoning mix that can be used as a table condiment, or used in cooking. Asda and many other supermarkets in the UK have it on the shelf in small " sprinkler " type containers. Personally I but it from Macro in a big tub, much cheaper.
PS what´s the Brian bit all about? As admin you know my name is Robert
A
Archive-10
Guest
Well today went well. I would like to say, thirteen for dinner, but under the Valencian phase one rules, only 10 allowed in the house.
The paella was a big hit, the mini burgers served on fresh bread with a good lashing of " finas hierbas " soft cheese was the Dogs Bo*****!
All went down very well with a glass or two!
I love phase 1!
Wait for phase 2!
The paella was a big hit, the mini burgers served on fresh bread with a good lashing of " finas hierbas " soft cheese was the Dogs Bo*****!
All went down very well with a glass or two!
I love phase 1!
Wait for phase 2!
jeallen01
Specialist Contributor
- Joined
- Oct 12, 2003
- Messages
- 6,674
- Reaction score
- 2,630
- Points
- 113
- My Satellite Setup
- See Signature
- My Location
- Somewhere in England (possibly?)!
- Status