What's for dinner/tea?

Glam

Mad Cat Woman
@tek-monkey I have been reliably informed that next years Burns Night Haggis have now been successfully bred.
A rare photo in their natural habitat.
upload_2020-10-5_21-16-56.jpeg
 

tek-monkey

wanna see my snake?
Thought they only had legs on the left side, that's why they run in circles and are easy to catch....

A mutation of the highland haggis, who have 2 legs shorter to ensure they stay upright on the mountains. They say a leftie bred with a righty and just messed up the gene pool completely, usually this can't happen as one will fall over while trying to mate.
 

littleme

250,000th poster!
Lemon & Black pepper coated Basa, minted baby potatoes, peas & sweetcorn. Tea in 30 mins, what's not to love.

I might of had a Kiplings Bakewell tart for afters..
 

littleme

250,000th poster!
Pasta Americano.

I ran out of chilli powder, so thought I would use a dash of chilli sauce, extra hot chilli sauce..... It wasn't a dash, more like half a bottle.... Oops.

The minime & I polished it off, the carer had some sort of melt down and gave up, and scraped it in the bin..... Then looked up reason's on the internet that he can't eat hot food anymore.


I think I've found a cure for covid.
 

Thehooperman

Well-Known Forumite
Went to Ayo Gorkhali last night with a friend who’d never tried Nepalese before. She really loved the food and the experience.

The food was fantastic and the service second to none, not to mention lashings of Gurka beer.

I would have taken a photo of the food but it disappeared too quickly.

Oh and the chef gave me the recipe for that sauce that they serve with the free poppadoms before the starters :)
 

Lucy

Well-Known Forumite
Went to Ayo Gorkhali last night with a friend who’d never tried Nepalese before. She really loved the food and the experience.

The food was fantastic and the service second to none, not to mention lashings of Gurka beer.

I would have taken a photo of the food but it disappeared too quickly.

Oh and the chef gave me the recipe for that sauce that they serve with the free poppadoms before the starters :)

That is the best sauce ever!
 

littleme

250,000th poster!
Went to Ayo Gorkhali last night with a friend who’d never tried Nepalese before. She really loved the food and the experience.

The food was fantastic and the service second to none, not to mention lashings of Gurka beer.

I would have taken a photo of the food but it disappeared too quickly.

Oh and the chef gave me the recipe for that sauce that they serve with the free poppadoms before the starters :)
What kind of sauce is it??
 

Glam

Mad Cat Woman
Tonights culinary offering was spaghetti bolognese. It was loaded with so much garlic Dracula will be able smell me from 100 mile away.
But neither of us could taste it! He reckons cos we have it so often, we've become oblivious to the taste.
 

Thehooperman

Well-Known Forumite
It has to have tamarind in, surely?

Correct it has. I was surprised about how few ingredients it has to be honest.

I'm not sure how much this will make as I usually measure ingredients such these by the table/tea spoonful.

I wasn't sworn to Gurka secrecy so here goes:-

Tamarind sauce.....200 gram
Black salt..................10 gram
Coriander powder.....5 gram
Sugar.........................65 gram

Mix and cook until it thickens.
 
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