Food

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(No idea but in oz u need certifications etc)

*shakes fist*

I took some oxtail ragu out of the freezer and tried to make a potato topped pie with it last night... Total failure as the super gelatinous ragu turned to liquid once it went in the oven so it was more like a hotpot/stew... Delicious, delicious, gloopy failure...

I'm such a tight arse when it comes to chucking food away, I ate two day old pizza for lunch today and made a chicken pie with cider that was three years past its best. I tend not to tell the family until after the meal.

Dibs the bikes.

Cant seem to find a good electric pressure cooker in the EU. Something like cuisinart's cpc600 or similar. Can anyone recommend me a place where icould find one?

I want to make a fish, bean and chorizo stew along these lines http://www.bbcgoodfood.com/recipes/7692/white-fish-with-spicy-beans-and-chorizo

Am considering just getting a bag of frozen white fillets rather than buying fresh - is it generally pretty decent?

Given it's going to be with chorizo and chili the fish flavour won't be at the foreground so it's not as essential as if you were having. Don't want total shithouse fish though

For less fuss than serving a bit of fish on top, try this with a pork shoulder chopped into chunks instead and a hunk of bread. Smoky, salty, stodgy glory.

Make sure you let it thaw gently.

Also, 25 gram of chorizo for four?!?

Made a great burnt aubergine puree last night - always struggle with how to get the best out of it and this was banging

tell me more

I usually stick it in the oven under the broiler and then spoon out the edible. Not always very successful though. Tell me more too please.

and me, i got 2 eggplants ready to be dealt with

I cut the aubergine into discs and then proceeded to burn it in batches some bit I let char more than others.
Let it cool a little and remove the flesh and put it in a blender. Fry off a little garlic and chilli in olive oil

add paprika and a little cumin plus the chilli, garlic and oil. Blitz to a course paste. Season with salt and pepper. Mix in yoghurt and lemon, taste, season(?). And add Coriander to serve.

I served it with some lightly pickled shaved red onion.

All served with some of the big spicy Brasillian pork and beef sausages and some roast chickpeas, peppers, garlic, courgette coated in a little dukah

I have some left which I will be having with slow cooked lamb shoulder cooked in pomegranite molases, pickeled veg, and served on flatbreads

very good sir! Great timing as Ocado is doing lamb leg for less than half price ..

Sounds gorgeous, but need more info. How did you burn them? Not exactly bbq weather unfortunately. Just broiler?

I'm going cast iron pan em...

Heated up a dry pan full whack and placed them on skin side down, flip them when they start to char

Yeah, re: the ragu I would be quite worried about preservatives, best before dates, public health liability etc

I cut the aubergine into discs
...
and placed them on skin side down

This is confusing

Flesh side down. Soz was tucking into a bahn mi and got distracted

Still confusing.

Indeed. You can't really chop an aubergine into anything with flesh and skin 'sides' except two halves.

Boom ting. Sounds delicious.