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Thread: The Official Food/Cooking/Eating thread

  1. #31
    Cricketer Of The Year Adders's Avatar
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    Quote Originally Posted by indiaholic View Post
    This is the closest that I can find: Indian-Spiced Leg of Lamb Recipe ? Food Republic

    Only issue is that it uses lamb instead of goat. So maybe the cooking times will vary a bit?

    Step number 6 is when it goes into the Tandoor
    Legend mate. Am so going to give this a go.

    Will probably try this with lamb first anyway.........I've got to pluck up the courage to tell the Mrs we're getting a goat first!!
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  2. #32
    International Debutant Bijed's Avatar
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    Man, everyone here sharing all kinds of wonderful recipes and doing some delicious home cooking and here's me looking forward to microwaving a cheap supermarket pie for my lunch
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  3. #33
    Cricket Web: All-Time Legend Shri's Avatar
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    Quote Originally Posted by Adders View Post
    I've got to pluck up the courage to tell the Mrs we're getting a goat first!!
    Also, don't forget to reassure her that it is not for what she thinks it is.
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  4. #34
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  5. #35
    Hall of Fame Member harsh.ag's Avatar
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    All kidding aside, the British invented a decent rice dish with Indian flavours. I present to you the relatively scarce known Kedgeree, a rice-fish-egg concoction with curry powder, milk/yogurt, Indian spices, and bay leaves, usually eaten for breakfast/brunch.

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  6. #36
    Hall of Fame Member harsh.ag's Avatar
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    Another look

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  7. #37
    likes this zorax's Avatar
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    The fact that the only half decent dish in British Cuisine is basically Indian doesn't surprise me.
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  8. #38
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    Quote Originally Posted by morgieb View Post
    I only use HP sauce on steak if someone overcooked it. Dunno about England, though.
    HP sauce goes on your breakfast rolls (bacon, square sausage etc)

    Tbh you should be put down for putting sauce on steak.

  9. #39
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    Quote Originally Posted by zorax View Post
    The fact that the only half decent dish in British Cuisine is basically Indian doesn't surprise me.
    West coast of Scotland boasts some of the finest seafood in the world.

    I love South East Asian/subcontinental food but let's be honest your delicious sauces compensate for some seriously low grade meat.
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  10. #40
    International Captain indiaholic's Avatar
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    Quote Originally Posted by harsh.ag View Post
    All kidding aside, the British invented a decent rice dish with Indian flavours. I present to you the relatively scarce known Kedgeree, a rice-fish-egg concoction with curry powder, milk/yogurt, Indian spices, and bay leaves, usually eaten for breakfast/brunch.

    Link a decent recipe.
    Quote Originally Posted by duffer View Post
    Heh.

  11. #41
    Hall of Fame Member harsh.ag's Avatar
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    Quote Originally Posted by Furball View Post
    West coast of Scotland boasts some of the finest seafood in the world.
    While this is true, it has little to do with culinary style and more to do with the great quality of sea life.
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  12. #42
    International Captain indiaholic's Avatar
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    Yep pretty much the only reason we don't have something like a sea food carpaccio.

  13. #43
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    Quote Originally Posted by harsh.ag View Post
    While this is true, it has little to do with culinary style and more to do with the great quality of sea life.
    I think it plays its part, if you've got amazing produce then you can go with simpler flavours.
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  14. #44
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    HP Sauce on ****ing steak? Jesus christ.

  15. #45
    Cricket Web: All-Time Legend Shri's Avatar
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    You know what goes great with steak? Mint chutney. The green thing that comes with tandoori meat dishes as a side.
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