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[Mr Skrunts]

Mince and Tatties with a couple of veg

Add dumplings and that would be my favouite..

All over to Mikes for lunch tomorrow in that case.  

[Vamps]

As kids Mum used to ask, Who whants whats for tea


Chips and egg
Chips and beans
Chips, egg, beans
Chips, Egg, Beans and Suasage
Chips and Fish Fingers

Were allways the replys.

Then I wonder why I bought a chippy   :-/[/quote]

Cheaper to dine out these days

[Beconboy]

my missus is in hospital at moment so living on take aways

and peanut butter sarnies

[Vamps]

Mince and Tatties with a couple of veg

Add dumplings and that would be my favouite..

All over to Mikes for lunch tomorrow in that case.  

You would be more than welcome.  

[Mr Skrunts]

Actually, giving it some thought.

Fish, chips and peas the other day cost me

Haddock = £3.30
Chips = £1.30
Peas = .70

Total £5.50

jamie Oliver says he can feed a family of 4 for a fiver.

I need to sort some proper meals out

[Mr Skrunts]

Mince and Tatties with a couple of veg

Add dumplings and that would be my favouite..

All over to Mikes for lunch tomorrow in that case.  

You would be more than welcome.  

Very kind of you matey.  If I ever pass that way again I might take you up on that kind offer.  

[albitz]

Actually, giving it some thought.

Fish, chips and peas the other day cost me

Haddock = £3.30
Chips = £1.30
Peas = .70

Total £5.50

jamie Oliver says he can feed a family of 4 for a fiver.

I need to sort some proper meals out

My new workplace has a subsidised canteen -fish & chips £1.30.
I had pizza &chips followed by jam sponge pudding with custard last night - £1.15.
I think i,m going to stop eating at home.

[Jimbob]

Spam & Chips
Spam Egg & Chips
Spam Egg Sausage & Chips
Spam Spam Sausage & Chips
Spam Spam Spam Spam & Spam

 

[Banjax]

Spam & Chips
Spam Egg & Chips
Spam Egg Sausage & Chips
Spam Spam Sausage & Chips
Spam Spam Spam Spam & Spam

 

lol - everytime someone says spam - that sketch goes through my head - in fact i cant say "spam" in a normal voice  

and if you're too young to know what jimbob's on about...

http://www.youtube.com/watch?v=ODshB09FQ8w

[Vamps]

Some interesting idea, keep them coming guys and girls

[amigov6]

Re Spagbol, most of us love it but really no need for jars of dolmio etc. Italians don't eat it, neither do i & it's made in Holland!!! & tastes of vinegar & preservatives...Yuk.
  My spagbol recipe is easier & nicer.
    Fry off mince & onions, add garlic & mixed herbs, season, squirt 1/4 tube of tomato puree, chuck in a tin of tomatoes, allow to cook down for a few mins. Add a little stock or an oxo & a splash of water then add sliced mushrooms, stir in, turn off heat & cover for 5 mins.
  MMMMMM...No Dolmio, it's sacrilege, a waste of money & unhealthy.

[JamesV6CDX]

One of the nicest things I have tatsted at home in a while - some chopped up lincolnshire sausage, fried up, with some (Tesco) Roganjosh curry sauce mixed in, and nice rice.

You could easily feed a family of 5 on this for a fiver, and it was gorgeous!

[amigov6]

Chicken Madrass Curry

Serves: 4
Takes: 30 mins
Cals per serving: 665 (including rice)
Fat per serving: 25g

300g (12oz) basmati rice
1tbsp groundnut oil
1 large onion, thinly sliced
750g (1lb 11oz) skinless chicken thigh fillets,
thinly sliced
75g (3oz) Madras curry paste
250g (9oz) green beans, trimmed
125ml (4 1/2fl oz) chicken stock

1. Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.
2. Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.
3. Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.

Top tip: A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml/8fl oz natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt. If grating the cucumber, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.

Curry paste? How dare you use such language in my presence. Please remember you're in the company of those who can cook properly.
 I enjoy most of your jokes but that Madras recipe is'nt your best by a long shot. Please bow your head in shame & consider yourself fortunate i'm not able to adjust your post count accordingly.
   Honestly Skruntie, i held you in higher estimation until now old chap.
 I can only hope you've seen the error of your ways.  
     Curry paste.....  

[Mr Skrunts]

Chicken Madrass Curry

Serves: 4
Takes: 30 mins
Cals per serving: 665 (including rice)
Fat per serving: 25g

300g (12oz) basmati rice
1tbsp groundnut oil
1 large onion, thinly sliced
750g (1lb 11oz) skinless chicken thigh fillets,
thinly sliced
75g (3oz) Madras curry paste
250g (9oz) green beans, trimmed
125ml (4 1/2fl oz) chicken stock

1. Cook basmati rice in a large saucepan of boiling, salted water, according to packet instructions. Drain and return to pan. Cover and keep warm.
2. Heat oil in a wok or large frying pan and stir-fry the onion for 5 mins until soft. Add the chicken and continue to stir-fry for 5 mins until chicken is golden.
3. Add curry paste and stir-fry for another minute. Stir in beans and stock. Simmer on a low heat for about 8 mins until sauce thickens slightly and chicken is cooked through. Serve in bowls with the rice.

Top tip: A cooling cucumber raita is the perfect side dish to serve with curry. Mix together 250ml/8fl oz natural yogurt, 1/2 cucumber, grated or finely chopped, a large handful of chopped mint leaves and a pinch of salt. If grating the cucumber, squeeze out a little of the water before mixing with the other ingredients. Make the day before, if possible, and serve well-chilled with crisp poppadoms and mango chutney.

Curry paste? How dare you use such language in my presence. Please remember you're in the company of those who can cook properly.
 I enjoy most of your jokes but that Madras recipe is'nt your best by a long shot. Please bow your head in shame & consider yourself fortunate i'm not able to adjust your post count accordingly.
   Honestly Skruntie, i held you in higher estimation until now old chap.
 I can only hope you've seen the error of your ways.  
     Curry paste.....  

Just cant please some peolpe can you

Chicken Madras is a dish that can be found in Indian restaurants all over the world and for many people it is among their choice of top chicken curry recipes.


Ingredients:

2 chicken breasts cut into bite sized pieces
vegetable oil
1 onion sliced into thin strips
1 tin tomatoes
juice of 1/2 lemon

Spices:

4 dry red chillis
1/2 teaspoon black pepper corns
1/2 teaspoon chilli powder
1/2 teaspoon paprika
teaspoon cumin seeds
teaspoon fenugreek seeds
teaspoon turmeric
2 cardomoms
pinch cinnamon
4 cloves
pinch coriander power
pinch ginger powder
pinch mustard seeds

Method:

1. Fry the chicken in about 3-4 tablespoons of vegetable oil to colour and remove from the frying pan.

2. Add the onion until golden then add the spices. Mix the spices and blitz before adding to the pan and fry for about 5 minutes, adding a little water if necessary.

3. Add the chicken and pour the lemon juice over. Stir well.

4. Chop the tomatoes and stir into the mix. Cook at medium heat for about 10 minutes.

5. Cook in a a medium oven for 45 minutes and serve with basmati rice.