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Points: 3959 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Oracle Quote  Post ReplyReply Direct Link To This Post Posted: 07 June 2023 at 10:17am
I'm not sure if this is directly related to food thread , but here it is ...very worrying
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Originally posted by Oracle Oracle wrote:

I'm not sure if this is directly related to food thread , but here it is ...very worrying


A very valid point Oracle. We have steamed our veg for many years & recently bought a Magimix all stainless version because we could not source any with safe BPA levels. 
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Originally posted by Wil Chips Wil Chips wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Curried goat is one of my favourite curries. Just finished marinading some spare ribs & chicken wings to BBQ tonight. Marinade comprises rum, honey, dijon, spring onions, dem sugar, dark soy, garlic & allspice. 

On the subject of curry - we are having a Tom Kerridge recipe on Saturday - lamb shank madras. Will report back. Weather forecast shows a break in our glorious sunshine come this Saturday/Sunday. Getting a couple of BBQ's in before then.Wink


Trying the goat curry based on that.

Good man. Clap
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Originally posted by Eastern outpost Eastern outpost wrote:

Taste buds being well catered for there, then, GPR.

Yes indeed EO. They recommend basting it throughout the cooking with the marinade. Thank goodness for a flat plate on the BBQ as the result of the cooking/basting is a hot plate that needs a lot of TLC. 
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Originally posted by Wil Chips Wil Chips wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Curried goat is one of my favourite curries. Just finished marinading some spare ribs & chicken wings to BBQ tonight. Marinade comprises rum, honey, dijon, spring onions, dem sugar, dark soy, garlic & allspice. 

On the subject of curry - we are having a Tom Kerridge recipe on Saturday - lamb shank madras. Will report back. Weather forecast shows a break in our glorious sunshine come this Saturday/Sunday. Getting a couple of BBQ's in before then.Wink


Trying the goat curry based on that.

Mrs Oracle ended up in hospital in Mombasa a number of years ago after eating goat (well she said it was the goat ), delayed flight but I had a few extra days sun bathing 
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Knowing a good goat when you see one is key.
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Experience seems to be the key LOL
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Anyone here tasted plantain? We sauted ours in butter & were pleasantly surprised. 
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Originally posted by GPR - Rochester GPR - Rochester wrote:

Anyone here tasted plantain? We sauted ours in butter & were pleasantly surprised. 

Yes, I've been plantain some lettuce this morning.
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Yes, GPR, had plantain and it’s pretty pleasant. A useful addition to the veg range.
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Originally posted by ap sior ap sior wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Anyone here tasted plantain? We sauted ours in butter & were pleasantly surprised. 

Yes, I've been plantain some lettuce this morning.

That's a Tony Blackburn joke LOL
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Originally posted by Oracle Oracle wrote:

Originally posted by ap sior ap sior wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Anyone here tasted plantain? We sauted ours in butter & were pleasantly surprised. 

Yes, I've been plantain some lettuce this morning.

That's a Tony Blackburn joke LOL
 
That joke would get you shot by the Great Leader 😂 
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Originally posted by GPR - Rochester GPR - Rochester wrote:

Curried goat is one of my favourite curries. Just finished marinading some spare ribs & chicken wings to BBQ tonight. Marinade comprises rum, honey, dijon, spring onions, dem sugar, dark soy, garlic & allspice. 

On the subject of curry - we are having a Tom Kerridge recipe on Saturday - lamb shank madras. Will report back. Weather forecast shows a break in our glorious sunshine come this Saturday/Sunday. Getting a couple of BBQ's in before then.Wink

Had the lamb curry - very tasty. Very slow cooked for about 3.5 hours at 135/140C. Tweaked the recipe as we are not huge into spice - made it more coconutty.
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Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Curried goat is one of my favourite curries. Just finished marinading some spare ribs & chicken wings to BBQ tonight. Marinade comprises rum, honey, dijon, spring onions, dem sugar, dark soy, garlic & allspice. 

On the subject of curry - we are having a Tom Kerridge recipe on Saturday - lamb shank madras. Will report back. Weather forecast shows a break in our glorious sunshine come this Saturday/Sunday. Getting a couple of BBQ's in before then.Wink

Sounds totally amazing Gareth. 
I have also cooked goat curry, i was wonderful. 
Had to send off for the meat, as my butcher in Llanelli market, cannot get his hands on it for wholesale.
 

Had the lamb curry - very tasty. Very slow cooked for about 3.5 hours at 135/140C. Tweaked the recipe as we are not huge into spice - made it more coconutty.
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Planning a prawn & chorizo jambalaya this weekend along with a BBQ & roast lamb dinner for father's day. 
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Had family round yesterday afternoon for BBQ - had king prawns to start with duck legs, chicken thighs & strips of belly pork - kept the chef busy running around made easier by some chablis & malbec refreshments.Thumbs Up
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