Posts by: Bridgie

If you're looking for ######## stick snacks why not try a cube of feta, a 1/4 slice of cucumber about 5mm thick and 1/2 a cherry tomato. Drizzle with E V olive oil and sprinkle with a little dried oregano for Greek Salad on a stick.

Essex girl and UK Style user, I only wanted to know about Taco sauce now give it a rest.

is the taco sauce in Ainsleys recipe the same as the pepper sauce in the list of ingredients?

I go with Braces, Scrambled egg & Smoked Salmon but don't ruin the champagne with orange juice!

Thanks Kerygold they've got what I want.

Does anyone know where I can find a Chilean Spirit called Pisco, in the UK?

Hi Fluffy, was there recently and had the same curry. Totally agree, brilliant curry. Looked in all his books and web sites and can only find his Prawn & Monkfish curry which I haven't tried yet. I'm sure I either got it off this site or BBC Food.

Hi Villabird, cant help with a recipe, but having just got back from visiting friends in Cornwall I know there is a lack of good quality Restaurants. Let us know where you are and I'll pass it on. Good luck.

Hi Fudge's Mum.
Rick Stein does a lovely recipe of mackerel rolled in seasoned oatmeal and fried in butter.

Knocker, I doubt you will be able to make popadoms at home as I believe that they the dough is sun dried. you can buy them dirt cheap in Asian supermarkets and they are quite simple to prepare. Heat som oil in a deep pan, brush off any dust from the popadom and deep fry for about 15 seconds. Shake off the excess oil and stand upright on kitchen towel in a meat ti to allow them to drain. I then place them in a low oven for about 30 mins. they will then keep for weeks in an airtight container. if they do go a bit soft then just stick them back in the oven for 20 minutes or so. To get an airtight container big enough ask you local take away for an empty ghee container, generally big enough to hold 20 popadoms.

Why are you cooking fillet steak? It's expensive and lacks flavour, try Rib Eye its the only steak I tend to eat these days.

In Chings recipe she doesn't say when you add the blended ingredients from section one of the method. Anyone any ideas? I assume that the curry paste in section 2 is the curry paste from the chicken thigh section.

Sorry didn't get back to you sooner. i wouldn't think you would have to book at lunch unless it was a race day. I would book at night because they have not got a great deal of space.
I have been back 3 or 4 times since I last wrote and can confirm that the food is out of this world. I can honestly say that as a self confessed curryholic, the curries served up here are the best I have tasted, especially the Chicken curry with kaffir limes leaves which is cooked with tamarind, absolutely exceptional.

Small Thai Restaurant, the food is absolutely fantacstic.

Does anyone know if Giardinera peppers are available in the UK.

Can Gennaros pasta wrapped prawns be eaten cold as a picnic dish?

Are tickets available yet for the audience at the good food show?

Does any one know what's happening at the NEC Food & Drink Show in November? Is Good Food Live there again and are there any tickets up for grabs?

Can I freeze roasted red peppers?