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Old 08-22-2012, 06:03 PM   #21
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Originally Posted by Harry Cobean View Post
no gravy.....i'm in stitches & a sling!! wish i was tho'....love the place....holy island/holyhead too
By the way soft ollies what have you done to your arm ?
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Old 08-23-2012, 04:44 AM   #22
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By the way soft ollies what have you done to your arm ?
potted history.used to play rugby.played hook(yes,harry was a hooker!)which as you know is centre pack & a very rough position.used to get my shoulder dislocated most saturdays.had a load of screws put in & tendons shortened about 30 years ago which stopped the dislocations but the damage done by the dislocations has resulted in grade 4 osteoarthritis.mega painful,loss of mobility & strength in that arm.old sawbones cleaned out the joint debris,ground the socket rim,removed some "diseased" tendon,detached & reattached the bicep lower down & repaired some nerve damage at the elbow.also removed a tiny bit of drill bit left behind from the original op!!
that's a temp fix & i'll have the whole shoulder joint replaced in 3-5 years
well,you did ask grendel!!!
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Old 08-23-2012, 05:21 AM   #23
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quite? quite? clear off & come back with some superlatives young lady!!
morning cobber!!


Looks bloody brilliant old chap
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Old 08-23-2012, 05:23 AM   #24
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Looks bloody brilliant old chap
that's better
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Old 08-23-2012, 05:41 AM   #25
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I aim to please
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Old 08-23-2012, 06:28 AM   #26
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I aim to please
hmmmm,we've heard!!
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Old 08-24-2012, 04:54 AM   #27
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hmmmm,we've heard!!
Heard what..do tell...
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Old 08-24-2012, 05:09 AM   #28
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Heard what..do tell...
i'd have to pm you k....far to extreme for public consumption....but where DO you get that kind of equipment from.................!!
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Old 08-24-2012, 05:11 AM   #29
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The innocent little thing that I am, I have no idea what you are talking about
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Old 08-24-2012, 05:12 AM   #30
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The innocent little thing that I am, I have no idea what you are talking about
hee hee!
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lamb, recipe

Harry & Laila's lamb tagine i posted this a while ago in a today's menu thread & also food photo's.it was first cooked for me by laila who i met whilst on holiday in morocco a few years ago.she told me it is very common in north african & many other cuisines worldwide NOT to seal meat before cooking.the idea is that the long slow cooking allows the juices/flavour of the meat to mingle with the other ingredients & vice versa, whilst the tagine prevents drying out.she is moroccan & a superb cook so i didn't argue!!healthy too...no oil or fats used. THE INGREDIENTS FOR TWO a)1lb(400-450grms)lean leg/shoulder of lamb b)1 large onion c)garlic to taste...i used half a head as per photo...looks pretty too! d)large mild/medium chilli left whole...not a hot dish & the whole chilli adds flavour,but it's up to you...you know how hot you like it e)1 large red bell pepper f)aubergine...i used whole baby obbo's....large/cubed will do...you choose g)2 cinnamon sticks h)2tsps paprika i)1tbls clear honey j)juice of a lemon k)3ozs(75grms)whole blanched almonds l)16oz(400grms)can of cooked chickpeas m)2inch(5cm)piece of fresh ginger root n)1pint(0.5ltr)stock...i like chicken...your choice o)salt & ground black pepper...i use sea salt & costco coarse ground malabar...the malabar has a kick which compliments the mild chilli heat THE METHOD 1)cube the meat,chop the onion,crush the garlic(if not using half head).core & slice bell pepper,cube the aubergine(if not using baby)& rub with a little lemon juice to stop discolouring(or leave cubing til ready to add to dish),peel/grate ginger,drain chickpeas. 2)put all of the ingredients,apart from the chick peas,aubergines,almonds,salt & pepper,in the tagine base(or casserole/pan with a tight fitting lid),pour in stock,put on lid,bring to the boil then turn down heat to VERY GENTLE simmer. 3)simmer gently for 1.5/2.0 hrs.only take lid off to stir occasionally...the flavours in the steam!! 4)15-20mins before end of cooking time add aubergines,chick peas & almonds...put lid back on or leave lid off if too much liquid left..you decide 5)taste & season with salt & pepper 6)ENJOY! 3 stars 1 reviews
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