Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: JerryM on November 29, 2009, 06:06 PM
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there seems to be a fair few good kitchen boffs on the forum.
when u're not doing curry u must have some real gem recipes that u make week in week out.
we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc
if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.
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Here's one I cook pretty regularly. It's as spicey hot as you want to make it using any of those left over chillies from the weekends curry. So here we go.
Ingr' are :- Serves 3 (Chorizo and Spicey Tomato sauce with Penne Pasta)
Prep and Cook in 40mins
1 Onion (chopped)
2 Tbsp Olive Oil
1 Tin of chopped toms with or without herbs. (400ml)
4 medium mushrooms. (chopped)
2 Cloves of Garlic (chopped)
2 Chillies (chopped) or more if you can stand the heat?
1 Packet of sliced Chorizo.
1/2 Green Pepper (chopped)
1 Tbsp Tomato Puree
1 Tbsp Tomato Sauce
Salt and Pepper to taste.
400ml Water (use empty tomato tin) ;)
Fry off the Onion in the Olive Oil.
Add Garlic
Add the rest of the ingredients with salt and Pepper and simmer for 20-30 until the tomatoes have reduced to a smooth consistency, adding water as you go to make enough sauce to serve 3 people.
In salted boiling water add Penne Pasta and cook al dente.
On a bed of Pasta serve the Tomato with Chorizo Sauce. Enjoy
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Chocolate fudge cake! Quiches! Chilli! Roast beef & all the trimmings! Lemon meringue pie! Bakewell Tart! Lemon drizzle cake! Roast lamb! Sticky bourbon ribs!! Cherry scones! Chinese roast belly pork! etc etc lol
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Pizza, Prime Rib roast, anything italian, Philly Cheese Steaks, Cheesecake
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there seems to be a fair few good kitchen boffs on the forum.
when u're not doing curry u must have some real gem recipes that u make week in week out.
we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc
if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.
Buffalo Chicken Wings
1/4 cup 60ml butter
1/4 cup 60ml Crystal Louisiana Hot Sauce
Dash ground pepper
Dash garlic powder
1/2 cup 120ml all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces
Vegetable oil for frying
Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely, an inch or so deep at least.
Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.
Combine the flour, paprika, cayenne powder, and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.
Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
Serve with bleu cheese dressing and celery sticks on the side.
Some people don?t like wings, so you can always do the same with Chicken Breast cut into strips or drumsticks. I would leave the skin on though.
You can get the Crystal Louisiana Hot Sauce from www.wiltonwholefoods.com (http://www.wiltonwholefoods.com)
I tried it with Tabasco once and it isn?t half as good as the Louisiana Sauce.
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there seems to be a fair few good kitchen boffs on the forum.
when u're not doing curry u must have some real gem recipes that u make week in week out.
we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc
if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.
Chicken or Steak Fajitas
Mix together in a bowl:
1 cup of soy sauce
? cup of honey
1 Tablespoon Worcestershire Sauce
1 Teaspoon minced garlic
1 teaspoon ground ginger
1 cup water
In an appropriate size dish, place a:
2lb. sirloin or flank steak
Pour sauce (reserve ? cup) over steak
Cover, and allow to marinate overnight.
Drain meat and slice into thin strips. Heat skillet over medium high.
Add drained meat and:
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, thinly sliced
Stir fry just until meat is done, adding reserved marinade as needed to prevent sticking.
Serve with warmed flour tortillas.
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there seems to be a fair few good kitchen boffs on the forum.
when u're not doing curry u must have some real gem recipes that u make week in week out.
we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc
if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.
Chilli and Garlic Prawns
Ingredients:
350-450g/12oz-1lb raw king Prawns (jumbo shrimp)
2 fresh red Fresno or Serrano chillies
75ml/5 tbsp olive oil
3 garlic cloves, crushed
Salt and ground black pepper
Crusty bread, to serve
Cooks Tip
Have everything ready for last minute cooking so that it is served still sizzling.
Method:
Remove the heads and shells from the prawns, leaving the tails intact.
Cut each Fresno or Serrano chilli in half lengthways. Scrape out and discard all the seeds. Heat the oil in a flameproof dish, suitable for serving. (Alternatively, use a frying pan and have a warmed serving dish ready in a pre heated oven).
Add all the prawns, chillies and crushed garlic to the pan and cook over a high heat for about 3 minutes, stirring until the prawns turn pink. Season lightly with salt and pepper and serve immediately with crusty bread to mop up the juices.
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Chorizo and Spicey Tomato sauce with Penne Pasta
Chilli,
we make very similar and as u say works a treat.
our's we call Everton Valley (pre cooked bacon, fry onion, garlic, then all in a pan tin toms, tom puree, bouquet garni, black pepper, to serve mix in cooked tag pasta, top with cheese and melt)
the idea of using chorizo sounds real good to add a different slant - will have a try a combining the 2 recipes.
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Here's one I cook pretty regularly. It's as spicey hot as you want to make it using any of those left over chillies from the weekends curry. So here we go.
Ingr' are :- Serves 3 (Chorizo and Spicey Tomato sauce with Penne Pasta)
Prep and Cook in 40mins
1 Onion (chopped)
2 Tbsp Olive Oil
1 Tin of chopped toms with or without herbs. (400ml)
4 medium mushrooms. (chopped)
2 Cloves of Garlic (chopped)
2 Chillies (chopped) or more if you can stand the heat?
1 Packet of sliced Chorizo.
1/2 Green Pepper (chopped)
1 Tbsp Tomato Puree
1 Tbsp Tomato Sauce
Salt and Pepper to taste.
400ml Water (use empty tomato tin) ;)
Fry off the Onion in the Olive Oil.
Add Garlic
Add the rest of the ingredients with salt and Pepper and simmer for 20-30 until the tomatoes have reduced to a smooth consistency, adding water as you go to make enough sauce to serve 3 people.
In salted boiling water add Penne Pasta and cook al dente.
On a bed of Pasta serve the Tomato with Chorizo Sauce. Enjoy
I think I would like to try this with some shredded chicken in it as well :)
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976bar
Yep the shredded chicken sounds ok. Even more left overs from the weekend. :) ;)
Talking of left overs from the weekends curry, I've a spicey rice recipe if anyones interested.
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other's on my list : chicken basque (delia's), diane sauce, nachos, paella
i'd add moussaka but i can't get the topping right.
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Add to a oven-proof dish - pre heat oven 190 C
1 tbsp veg oil >
1 fine chop onion > you can pre fry these if your feeling fancy
1 fine chop pepper >
6 sliced mushrooms
1 small jar tomato and garlic pasta sauce [any pasta sauce will do 300g]
1 can chopped tin toms
1 tsp garlic paste
10 - 12 chopped basil leafs
1 tsp dry oregano
1 tsp paprika
0.5 tsp salt
stir and place in oven for 10 Min's
remove from oven and add 3 large handfuls dry pasta Pennoni Rigati [any pasta will do] and 250ml boiling water stir return to oven for ten Min's
remove from oven and sit your meatballs[shop bought meatballs remember this is lazy ass] on top of pasta/sauce add grated cheddar and mozzarella cheeses
return to oven for 30 Min's - Done. mmmmmmmmmmm meatballs!
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UB,
we need to get back onto pizza (well as soon as weather improves).
interesting this one and very timely. a relative has just pointed out that i never "do" pasta bakes. of course i've never heard of them. it appears they are in.
the spec on this looks really good - will for sure make over easter. meatballs ooh delicious.
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your right i like a fresh pizza but you know [and you may curse me] but Ive been making pizzas using puff pastry as a base!
but it works really well.. blasphemy.
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I'm a real pizza head, which is why I chose to build a pizza oven rather than a tandoor.
You cannot beat simple pizza cooked in a wood fired oven.
AND
Pizza dough lashed with extra virgin olive oil and LOADS of garlic is the food of the gods IMHO!! :)
Unclebuck, our local pizza takeaway does pizzas on puff pastry, and it is VERY nice I must admit.
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Lamb sweetbreads. On their own. Delicious.
Cheesy peas too. Yummy!
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Cheesy peas too. Yummy!
It's a combination of cheese .....and peas....called Cheesy peas!!! ;D
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And dont forget the festive christmas version, Cheeses n peeses for jeeses ;D
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Aussie Mick,
well pleased there's another wfo who also love's curry.
best wishes.
Ub,
Puff pastry - no no no - i've spent the winter working on dough albeit not getting very far.
link to wfo site: http://ukwoodfiredovenforum.proboards.com/index.cgi (http://ukwoodfiredovenforum.proboards.com/index.cgi)
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Cheers Jerry.
Just had pizza tonight. Haven't had it for a while, as I've been on a curry quest since finding this site.
Heres another good source of info:
http://www.fornobravo.com/forum/ (http://www.fornobravo.com/forum/)
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Accuse me of being troll-like, or being pedantic, old school or whatever...but what the hell does "u're" mean? Why use such a term, other than an attempt to show disrespect to the English language and further help to dumb-down this forum to the level of uneducated idiots? Is it for style, for effect or what? There's not even a saving in key strokes, as if anyone would be that lazy - 4 characters for "your" and 4 characters for "u're".
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::)
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George. I appreciate you playing devil's advocate and you appear to do it reasonably well. I too agree, to a point, but the beauty of our English language, with its huge vocabulary is that it is constantly evolving. Nothing, in nature, or the universe is static. Everything changes. Thankfully my ability to cook a decent curry is one of them :)
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George, I'm not a fan of text talk either. In fact, i Hate it. I had hoped with the introduction of T9 and other mobile phone dictionaries it would teach kids to spell and write words in full. Unfortunately i don't think that's happened. :(
I do however like to write as i speak and it certainly isn't borne out of laziness.
For example: gonna instead of going to, cos instead of because. ye ken? :)
I think this is slightly more acceptable.
By the way,, u're is actually replacing 6 characters , you're ;)
Frank.
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That's class Frank.
Correcting someone who is correcting someone. Sorry George, not having a go, just laughing at the irony.
And YES I do know that George is correct...still tickled me though.
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the 6 character you're is an abridged version of you are.
whereas the heading of the post is using the word your as in personal
anyway..who really gives a ****...is this really going to help me create a tasty ruby murray??? didn't think so :)
cheers :)
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Ahhhhh. My apologies George if you were referring to the title.
I didn't even notice the title at all!! :o
I thought it was in reference to a post in this thread.
::)
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Can't beat a nice pie, double mash, stewed eels and loads of parsley liquor with a good dash of chilli vinegar and well dusted with copius amounts of white pepper. YUM :P :P
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George taking a pop at JerryM again.
Look at the level of support Jerry had for George just a while ago:
http://www.curry-recipes.co.uk/curry/index.php?topic=7993.msg70435#msg70435 (http://www.curry-recipes.co.uk/curry/index.php?topic=7993.msg70435#msg70435)
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wer not talkin about Geouge again r we?
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wer not talkin about Geouge again r we?
Fink so.
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other's on my list : chicken basque (delia's), diane sauce, nachos, paella
i'd add moussaka but i can't get the topping right.
I love making Nachos.
Flour tortillas. Each tortilla cut into 8 triangles, then deep fried until light golden and cripy. Set aside and allow to cool.
Put on a plate and break up some cheese slices and put over the top then sprinkle with chilli flakes. Then pop into the microwave for 1 minute or until cheese has melted...
HEAVEN on a plate ::) ;D
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Can't beat a nice pie, double mash, stewed eels and loads of parsley liquor with a good dash of chilli vinegar and well dusted with copius amounts of white pepper. YUM :P :P
mmmmmm Pie, mash & Liquor, haven't had that in ages. I used to go to Kelly's in Bethnal Green High Road, not sure if it's still there now though...
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Fortunately we have cafe that does pie & mash in Grays. It doesn't do a bad job. Two others within a ten mile radius as well. I think the best i had came from Harringtons in Tooting. Not sure if it's still there now. Maybe Michael T can enlighten me. Absolutely delicious, old style marble counters and it all slopped into a bowl just like yesteryear ::)
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oh yes still there double pie n mash liquor and copious amounts of vinegar and it is something you cant replicate at home
It would be in my Top 5 favorite meals :P
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George taking a pop at JerryM again.
Look at the level of support Jerry had for George just a while ago:
http://www.curry-recipes.co.uk/curry/index.php?topic=7993.msg70435#msg70435 (http://www.curry-recipes.co.uk/curry/index.php?topic=7993.msg70435#msg70435)
I've always had a lot of respect for Jerry in many ways. It's nothing personal. I know I can't win. Taking the thread off-topic is worse than the original, very bad English. Perhaps I should start a new thread under the admin section of the forum where I can grumble like an old man about anything I don't like, whilst not disturbing the main debates.
Yes, it was double-dumb IMHO. First this isn't an SMS text system, so why use "text speak" at this forum? Second the word he wanted to use was "your" but he got it wrong and thought it was "you're" and then vandalised that into "u're".
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It's two and a half years since the post you are complaining about was posted. Seems odd picking up on a post so old. I don't think Jerry does the "text speak" anymore, not from what I have read anyway. He may do a few "typos" but I certainly understand what he is trying to say.
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oh yes still there double pie n mash liquor and copious amounts of vinegar and it is something you cant replicate at home
It would be in my Top 5 favorite meals :P
Kelly's used to be like that too. Marble counters, white wall tiles all over the place, fish & chip shop vinegar, pies that just came out of the oven.... big big pot of liquor...... Fork & Spoon no knives!!! lol
What would I give for a plate of that right now...... :)
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oh yes still there double pie n mash liquor and copious amounts of vinegar and it is something you cant replicate at home
It would be in my Top 5 favorite meals :P
Kelly's used to be like that too. Marble counters, white wall tiles all over the place, fish & chip shop vinegar, pies that just came out of the oven.... big big pot of liquor...... Fork & Spoon no knives!!! lol
What would I give for a plate of that right now...... :)
That's my childhood memories of exactly how Harringtons used to be. I can remember going over there with an enamel jug to carry the liquor, the mash being dolloped into fish shop wrapping paper, the pies the same and them all being then wrapped in newspaper :o aAnd the eels came in a returnable jar :P. Food of the gods and in them days as cheap as chips. Unfortunately, just like chips far from cheap anymore :(
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UB,
had a go at this dish - had my "pasta bake expert" resident so felt better make the best use of his time.
recipe is a keeper for me - really pleased although the cooking period was a tad fraught with the expert chipping in.
loved the mushroom and was not sure beforehand. i would make a small tweak for future based on the expert's input - that being to put it all in at the start then cook for 40 mins. i think i will also use my own version of the jarred tomato sauce (2 off tins toms blended plus 1 tsp each of dried marjoram, oregano, basil). i would add the basil leaves if fresh 5 mins before end.
recipe was made for 5 off:
onion 300g
frozen mixed pepper 100g
mushrooms 350g (glad i went for the whole tub)
2 off jar 300g asda tomato and garlic pasta sauce (see note above)
1 off 400g tin chopped toms
garlic paste 10ml
basil leaves 10 off
oregano 10 ml
paprika 5 ml
pasta 1000g (3 large handfulls were 180g)
water 1400ml
asda pork meatballs (cooked in the oven 1st, i would pan fry in future)
i made 2 off large dishes and had some left. i used the blender to mix the combined sauce and herbs.
all 5 of us were well pleased and more than exceeded expectation. many thanks UB.
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976bar,
on the nachos this cooked tomato sauce might be of interest. i add it in to the nachos along with guacamole. not too much or it makes the tortillas crisps soft.
oil 2 tbsp
onion 1 off fine chopped
garlic 1 clove
green chilli 2 off punctured with fork (or 1 tsp crushed red chilli)
tin chopped toms 400g
fresh coriander 4 sprigs
black pepper 1/4 tsp
i just chuck it all in and blend after 30 mins simmer. the proper way is to fry the onion 1st then add the rest. the idea of puncturing the fresh green chilli is so that it can be removed before serving (hot or cold)
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976bar,
on the nachos this cooked tomato sauce might be of interest. i add it in to the nachos along with guacamole. not too much or it makes the tortillas crisps soft.
oil 2 tbsp
onion 1 off fine chopped
garlic 1 clove
green chilli 2 off punctured with fork (or 1 tsp crushed red chilli)
tin chopped toms 400g
fresh coriander 4 sprigs
black pepper 1/4 tsp
i just chuck it all in and blend after 30 mins simmer. the proper way is to fry the onion 1st then add the rest. the idea of puncturing the fresh green chilli is so that it can be removed before serving (hot or cold)
Hi Jerry,
Many thanks for the recipe, I am sure this goes really well with Nacho's. I think I would be inclined to leave the green Chilli's in and blend them with the rest of the sauce :)
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the student expert has shown off a derivative of UB's now famous dish. both very good yet slightly different. going forward we intend to make both.
recipe for 5 off:
1 off jar 500g asda creamy pasta bake (needs to be orange in colour not red)
1 off 400g tin chopped toms
oregano 5 ml or any herb you like or mix (we added in marjoram)
pasta 1000g
mince beef 500g (we used ~800g from aldi)
water (to cover pasta)
cheese (we used cheddar)
method:
add everything to oven dish and oven bake 40 mins at gas 6 or 190C stirring at 20mins. sprinkle cheddar cheese with 5 mins togo.
general thoughts from both dishes:
1) mince, mushrooms and cheesy bake work well
2) would adopt the all in method but leave mixture say 20mins before going into oven so that pasta can take on some water (some pasta on top felt a tad hard through lack of water)
loved trying this dish out - it's on our weekly shop. many thanks to UB for the inspiration - would never have tried it out otherwise.
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Glad you liked it JM :)
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With my recent purchase of a pressure cooker, it seems to have opened up a whole new world of delicous dishes that can be cooked quickly, rather than 3 hours in the oven. Cheaper cuts of meat that are also much tastier.
Tonight I cooked up a Beef Bourginon, and the family loved it:
This recipe fed the 5 of us.
- 3 rashers bacon chopped
- 800 grams Gravy beef cubed
- 300 gms mushrooms quartered
- 2 carrots sliced
- 1 large onion chopped
- 4 cloves garlic chopped or crushed
- 2 tbsp flour
- 1 cup red wine
- 1 cup beef stock
- 1-2 tsp dried thyme
- 1 tsp dried basil
- salt and pepper
- Olive oil
Fry bacon for a few seconds, then add onion and garlic and fry till clear. Add beef and seal. Add flour and stir till mixed. Stir in wine, stock and seasonings.
Close lid and cook for 20 minutes.
Release pressure, and open pan. Add mushrooms and carrots. Close lid and cook a further 5 min's.
Served up with pasta, well buttered spinach and a nice crusty French stick. The beef was fall apart tender in only 25 min's of cooking. A very nice change from curry. ;D
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With the Bourguignon try marinating the meat in the wine and herbs for a couple of days in the fridge. I haven't made this for a while but normally I'll start marinading on a Wednesday to eat on Saturday night.
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Thanks fried. I'll try that next time. Spur of the moment decision to try it today, so yeah, next time, plan ahead and marinade. :)
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Cheers Bar for your turkish recipes :)
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Cheers Bar for your turkish recipes :)
Your welcome mate :)