First catch your squirrel. There are plenty round here, but they aren't easy to capture. I've set traps, but so far, no luck.
-
-
You'll need 30 of the blighters, there's no meat on them!Originally posted by umslopogaas View PostComment
-
One of those recipes has got condensed milk in it!Originally posted by Richard Tarleton View Post
They had squirrels at our farmers' market a few months ago. The sign on them said 'Greys of course'.Comment
-
Bring them on, I'll swing my axe if only the little blighters would come within range.Comment
-
Dependable Chickpea and tomato salad, with tahini dressing - for what's looking like a rather grey family barbecue in prospect at lunchtime
Back to the kitchen …It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
-
This morning at 8.30
Boiled eggs (two).
Tinned chick peas, baby plum tomatoes, garlic, olive oil, dried Italian herbs, some HP sauce, salt and pepper. All warmed through in a pan and served on a thick slice of toasted, buttered Irish wheatened soda bread. Washed down with a cup of English tea with milk and one teaspoon of sugar. Very filling.
Will keep me going until mid afternoon!Comment
-
I eat tomatoes almost everyday (including in winter). Chick peas a couple of times a week and tahini in sweets and humus about once a fortnight. But I never make a salad with those ingredients. What's the recipe and how do you prepare it? Especially interested in the sauce.Originally posted by french frank View PostDependable Chickpea and tomato salad, with tahini dressing - for what's looking like a rather grey family barbecue in prospect at lunchtime
Back to the kitchen …Comment
-
I don't do quantitiesOriginally posted by Beef Oven! View Post
Roughly chop garlic and, with a bit of sea salt, pound this to a paste in pestle.
Add tahini from well-stirred jar (to dismay, discovered I only had a tbsp left)
Add bit of lemon juice
Add water tbsp at a time until slightly thicker than wanted, then add a small pour of olive oil
Stir all thoroughly, add some to the salad ingredients and keep what's left for a dip/or adding extra if people want to.
Salad is:
chickpeas
chopped (fresh) tomatoes
small white onion (I use the white bit of spring onions, esp if they're large ones)
bits of fresh parsley and coriander (I had no coriander …)
mix all together with a bit of ground pepper
Add the dressing, and you want, finish with a sprinkle of cayenne pepper (or paprika, I suppose?).
Warm pitta bread goes with.
Think that's it, from memory. It's Sophie Grigson's recipe anyway, online somewhere: chickpea, tomato and tahini salad.
Mus' go …It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
-
Thanks.Originally posted by french frank View PostI don't do quantities
Roughly chop garlic and, with a bit of sea salt, pound this to a paste in pestle.
Add tahini from well-stirred jar (to dismay, discovered I only had a tbsp left)
Add bit of lemon juice
Add water tbsp at a time until slightly thicker than wanted, then add a small pour of olive oil
Stir all thoroughly, add some to the salad ingredients and keep what's left for a dip/or adding extra if people want to.
Salad is:
chickpeas
chopped (fresh) tomatoes
small white onion (I use the white bit of spring onions, esp if they're large ones)
bits of fresh parsley and coriander (I had no coriander …)
mix all together with a bit of ground pepper
Add the dressing, and you want, finish with a sprinkle of cayenne pepper (or paprika, I suppose?).
Warm pitta bread goes with.
Think that's it, from memory. It's Sophie Grigson's recipe anyway, online somewhere: chickpea, tomato and tahini salad.
Mus' go …
P.S. I can't believe how often I make the mistake of not stirring the tahini well, before spooning it into whatever I'm making!Comment
-
Unless you're really a plant, I don't believe you.Originally posted by Beef Oven! View PostComment
-
Hmmm, younger generation seems to spurn the idea of home barbecues with sausages and hamburgers. We had a whole leg of lamb (prepared by the butcher). And it worked
It isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
-
I've often fancied that. How did the butcher prepare it? I mean, what did he do, leave it on the bone?Originally posted by french frank View PostHmmm, younger generation seems to spurn the idea of home barbecues with sausages and hamburgers. We had a whole leg of lamb (prepared by the butcher). And it workedComment
-
Took it off the bone and 'butterflied' it. It was no more than about 2 cms thick and was marinaded (marinated?). But the recipe recommended part roasting it in the oven first. About 25 mins in the oven would have left it a bit juicier and pinker than it was (it had 40 mins - being a piece for ten people).Originally posted by Beef Oven! View PostIt isn't given us to know those rare moments when people are wide open and the lightest touch can wither or heal. A moment too late and we can never reach them any more in this world.Comment
-
Avocado coarsely mashed with olive oil, rock salt, black pepper, basil, tiniest amount of fresh oregano, dried red chilli pepper flakes, curly leaf parsley.
Wholemeal toast (Tescos Finest Wholemeal Farmhouse) and butter (Sainsbury's West Country Farmhouse with Cornish Sea Salt).
2 poached eggs.
5 rashers of streaky bacon.
Shiitake, Oyster and mini Portobello mushrooms.
Accompanied by "Aus Den Sieben Tagen" - Karlheinz Stockhausen.
Oh dear, what has become of the east end working class!!?
Comment
Comment