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08-22-2012, 06:03 PM
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#21
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Head Chef
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
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Quote:
Originally Posted by Harry Cobean
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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08-23-2012, 04:44 AM
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#22
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by Gravy Queen
By the way soft ollies what have you done to your arm ?
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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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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-23-2012, 05:21 AM
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#23
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Quote:
Originally Posted by Harry Cobean
quite? quite? clear off & come back with some superlatives young lady!!
morning cobber !! |
Looks bloody brilliant old chap 
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All I really need is love, but a little chocolate now and then doesn't hurt
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08-23-2012, 05:23 AM
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#24
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by Kylie1969
Looks bloody brilliant old chap
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that's better
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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-23-2012, 05:41 AM
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#25
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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I aim to please 
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All I really need is love, but a little chocolate now and then doesn't hurt
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08-23-2012, 06:28 AM
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#26
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by Kylie1969
I aim to please |
hmmmm,we've heard !!
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-24-2012, 04:54 AM
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#27
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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Quote:
Originally Posted by Harry Cobean
hmmmm,we've heard !! |
Heard what..do tell...
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All I really need is love, but a little chocolate now and then doesn't hurt
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08-24-2012, 05:09 AM
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#28
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by Kylie1969
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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I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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08-24-2012, 05:11 AM
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#29
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Chef Extraordinaire
Join Date: Jun 2012
Location: Australia
Posts: 13,114
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The innocent little thing that I am, I have no idea what you are talking about 
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All I really need is love, but a little chocolate now and then doesn't hurt
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08-24-2012, 05:12 AM
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#30
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Executive Chef
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
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Quote:
Originally Posted by Kylie1969
The innocent little thing that I am, I have no idea what you are talking about |
hee hee !
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__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
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Harry & Laila's lamb tagine
Harry Cobean
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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