Quote from: Kashmiri Bob on April 13, 2025, 07:47 PM
Remembered another '70's home food classic. This was also fairly regular fayre for us. Rissoles! Made with minced beef and onion. Mum had a Spong gadget; clamped on the work top.

Just had these tonight.  I make these regularly, adding some coriander, cumin, paprika and mixed herbs. No gadget though, just an egg ring and a spoon. Prefer mine with mash and gravy.

All round to yours for a BBQ then.  Any one of those offerings will do me nicely 

Thanks for the heads up on the Naga Gold Rob.  I'll get some when I'm next at the wholesalers. I do dabble in pastry but have to agree, the flour does mysteriously end up in unexpected places at times.

You should have borrowed some crinkle cuts from one of your curry pics Rob    Ironware looks good, as does that fish.

Mmm, i'm liking the look of that Rob.  Do post the recipe.  I have just the tool to produce an egg nest to wrap the shami in 

Seeing that pic reminded me it's been far too long since I've indulged in such an artery clogging delight     Handful of lettuce, a few slices of tomato and cucumbers all tossed with lashings of garlic mayo.  The absolute must is copious amounts of explosive home made scotch bonnet sauce spread over the donna.  May just have to get reacquainted with this in the week.

With that number of orders you're obviously doing something right UF. More power to your curry pan  .

MOUTHWATERING Rob 

Quote from: Kashmiri Bob on January 21, 2025, 12:13 PM

You go without. Wait until everyone has left and then order a home delivery.

I've yet to try Naga Gold

Quote from: Kashmiri Bob on December 28, 2024, 02:32 PM
Will be making some battered masala fish for New Year's eve. Going to have it with chips too! Washed down with a glass (or two) of Boddingtons bitter.

Rob

You know how to live Rob    And  a fish supper with a difference ! Boddis - not the beer it once was sadly   What base did you use for the madras by the way??  I may just have to make a CT old style madras myself for old times sake, with rice of course