Asia-Pacific

Check out this week's top Asia-Pacific news on the Asia Pacific Headline page.
  

Follow RoF

For all the breaking news, follow RoF on Twitter and Facebook

         
   
  

My Profile

Check all your messages, update your blog, change your account details,  find friends and much more on the My Profile section.
  

Regional Firms

Thinking of moving out of the City? Regional Inside Info gives you the lowdown on firms in Birmingham, Bristol, Manchester and Leeds.
  

Main Discussion

Rate it
0
Report as offensive
Mr Scarawanga
Posted - 19 April 2017 16:29
I made meatballs in a ragu last night. Spaghetti, salad, home made vinagrette. Parmesan on the top. Glass of bordeaux. Most pleasing.
minkie
Posted - 19 April 2017 16:31
Report as offensive
Ive got an aubergine and some wild garlic leaves in the fridge, not sure what to do with them
Osama
Posted - 19 April 2017 16:31
Report as offensive
remember my beef bourgignon of fillet steak? It worked, yummers
hoolie is voting lib dem
Posted - 19 April 2017 16:31
Report as offensive
Did you try the cashew chicken curry I suggested Os?
Osama
Posted - 19 April 2017 16:37
Report as offensive
you know what, not yet but its on the soon list. i even have the cashews
Mr Scarawanga
Posted - 19 April 2017 16:38
Report as offensive
Good work ossie did you use something to up the fat?
Fosco
Posted - 19 April 2017 16:40
Report as offensive
Fired up the pizza oven in the back garden over the weekend.

Dough had been fermenting overnight. Proper fvcking delish.

This week: beef rendang - anyone have any recipes?
Robert Lucas
Posted - 19 April 2017 16:46
Report as offensive
Chicken stock from the weekend, nice potatoes, ripe tomatoes, leeks and pecorino await in the fridge. They will become a dense topped soup or a soupy gratin. Hard to go wrong.
camenbert
Posted - 19 April 2017 16:47
Report as offensive
I had a rib-eye on Monday night. Was marvelous.
Osama
Posted - 19 April 2017 16:51
Report as offensive
not consciously wang but followed a proper recipe with a lot of wine
pancake humper
Posted - 19 April 2017 16:55
Report as offensive
I've randomly gone almost entirely veggie for the last month and it's concerning to me how much I've enjoyed it.

I feel like it's improved my cooking hugely in a short space of time.
Osama
Posted - 19 April 2017 16:57
Report as offensive
i will shortly be in an enforced veggie world for a while

i'm up for it
stardust
Posted - 19 April 2017 17:03
Report as offensive
Helpful tip: Tesco have frozen chargrilled aubergine slices which save a huge amount of time of an evening as you can cook them from frozen. Made a parmigiana last night in no time whatsoever. If you are going veggie, frozen helps a huge amount.
camenbert
Posted - 19 April 2017 17:14
Report as offensive
"If you are going veggie, frozen helps a huge amount."

what, singing all those really ear-wormy songs takes your mind of the absence of bacon?
minkie
Posted - 19 April 2017 17:31
Report as offensive
Does anyone have a recipe for ratatouille that is actually nice? I usually dislike it.
Osama
Posted - 19 April 2017 17:32
Report as offensive
so why cook it?
Mr Scarawanga
Posted - 19 April 2017 17:42
Report as offensive
I had veggie guests over on Friday for lunch. Had some sort of veggie lasagne from cook which was surprisingly nice. I added sausages to mine obviously.
Man from Del Monte
Posted - 19 April 2017 21:08
Report as offensive
fosco:

rick stein's beef rendang is a fag but v good. nice and dry.
Ceiling Cat is voting labour
Posted - 19 April 2017 21:27
Report as offensive
You let vegitablists in your home wang? You've changed man!

Long weekend coming up for me. I am thinking a boned leg of spring lamb on the BBQ is in order.
Mr Scarawanga
Posted - 19 April 2017 21:29
Report as offensive
Friends of the eldest/mrs. Tbf it's only the husband who drives it - the rest r normal. But obviously i had back up saussies (his eldest daighter nicked one)...
Bright Carver
Posted - 19 April 2017 21:31
Report as offensive
CC enduring his long weekend:

Da!Sí!
Posted - 20 April 2017 00:11
Report as offensive
I made crispy duck last night. On a rack .. for once it worked
Robert Lucas
Posted - 20 April 2017 08:28
Report as offensive
minkie, I am not a fan of ratatouille which I normally seem to be given watery and acid with lumps of undercooked aubergine in it but visitors recently cooked a ratatouille for me which was very edible.

So far as I could see, as they messed around at my cooker, the trick was

- have the veg in BIG chunks
- start everything off in lots and lots of lovely butter, not olive oil
- on the hob
- in a heavy casserole
- then at the point when most people think it's cooked and serve it up, put it in a good hot over for another half hour or more

The end result was veg that retained their shape but were pretty melted and caramelised and reduced, while not turned into slop.
Robert Lucas
Posted - 20 April 2017 08:28
Report as offensive
*oven* not *over* obv
Fosco
Posted - 20 April 2017 09:59
Report as offensive
Cheers Monte, I'll be sure to check it out.

Ratatouille is ace, just needs properly seasoning. Bit of sherry vinegar never goes awry either.