Posts by: liverbird2

I really enjoyed Rhodes in china.I have already tried the xo prawn dish but I did cheat by buying the sauce from my local chinese supermarket. I love chinese food and look forward to trying the next dish Liverbird2

I dont know which part of the country your pub is in but how about a big pan of Liverpool scouse, with lots of crusty bread and red cabbage,all you need is stewing beef onions carrots celery oxo cubesx2 water salt and pepper put it all in a pan and cook until the meat is tender add potatoes and shredded cabbage easy. But it must be made the day before so the potatoes break down and make the scouse really thick. easy.You can add as much or as little meat as you like.

Hi MaggieW The chicken Tagine was from another book but the women weekly do one with honey and dates which is really nice.I do agree with you these books are great. I have many different one Greek, Chinese Stir-fries they are really good books for people just starting to cook.

Hi Try this dish I make it a lot. ! chicken cut into pieces,3oz butter,2 onions,good pinch of saffron,1 teaspoon ground ginger,1 teaspoon cinnamon,salt and pepper, 2 tabs chopped flat leaf parsley 2 tablespoons fresh coriander 1 preserved lemon[Buy from a asian food shop much cheaper] fry all the above in the butter except for the herbs, add water to just cover bring to the boil.simmer 45 mins.add herbs cook for 20mins.until chichen is cooked.rince lemon,cut into 1/4 remove pulp chop skin.set aside reduce cooking juices add chopped lemon and serve.You have to be careful with a tagine soak it well before using and use a heat deflector they can crack you could use a normal pan then transfer to your tagine.Serve with couscous and finish with a fresh fruit salad.Try Australian women weekly middle eastern style cookery you can buy it in any book shop about £5 best of luck

I know it's difficult to find a fishmonger. I buy my fish at my local Morrisons in Liverpool the fish always looks so fresh.The staff are really helpful. One of the staff use to have his own shops I would just ask him, and I know I would get good advise So look for your nearest Morrisons.

I agree, I was saying to my husband that they just dont have that earthy taste like they use to have. Something is missing so you are not alone liverbird2

Hi pamy1 I have had problems in the past sometimes thier cooked the next not.I tend now to use Delias receipe. But I cheat by cooking in a pan then transfering to a dish to finish off in the oven. It always works and takes less time. Liverbird2

I tend to buy my venison at our local farmers market. You can buy venison at Costco which I've had quite a few times it was really nice. Most good butcher should be able to order it in. If you can find a butcher near you[ they are becoming very far and few between] Good Luck.

Hi has anyone been watching Jamie at home? he uses a pizza oven in his garden I would love one in my garden. I have priced them and their not cheap
I've manage to find a web site that shows you a video of how to build one If you are good at diy it should be easy. I would love to know if anyone will try.My husband has already been given his orders and he's willing to have a go.

If you want lots of idea's I have a book by Ainsley Harriott called Barbecue bible its got some great dishes in it I use it all the time lots of dips and marinade's Any spices and herbs needed I would always shop at the local Asian shops it cost less.How about a big dish of fresh fruit salad Delia has a recipe which is really nice. Tabbouleh goes down well and Hummus,Aubergine dips,potatoes wedges tossed in olive oil garlic and rosemary and baked bananas.pizzas.garlic bread, olives

No you dont have to cook it open freeze when hard slip into a polythene bag seal and use within 2 months To bake 200deg c Gas 6 for 40mins cover the pastry if it becomes to brown with foil hope this helps. liverbird2

I often make to much when making pasta dishes. My son loves any type of pasta.I often put the pasta and the sauce in containers for him to have for his packed lunch so as long as you dont over microwave yes you can. Make ahead and just warm Liverbird2.

I use do a lot of camping. We carried everything in a ruck sack.The camping shop supply all you need and they all tuck away. So they dont take up a lot of room. I've cooked big pans of stew and fry up on a small camping stove. You can get a two ring stove as well. Most town have a camping shop Good luck Liverbird2

Hi, If you want something really easy How about a simple Apple and sultana pie, I often make this and its so nice with cream or ice cream My friends often ask me to make them one its so easy. 8 oz Plain flour pinch of salt sift together.3oz of butter/and 3oz lard rub into flour mix with cold water. put in fridge for 30 mins. 4 large bramley apples peeled and sliced. cook with a small hand full of sultana add suger to your taste dont let the apple cook to a pulp add a little corn flour to thicken the juices. Roll out the pastry add the apple mixture.brush top with milk sprinkle with suger bake 220c/ gas 7 25min or until it lookes golden brown. simple but tasty. Liverbird2

Thanks onewizz, Will try e-bay and I agree it's a great show. Hope it come on again Liverbird 2

How about Prawn&Courgette Tart. 175g shortcrust pastry. 40g butter, 1 courgette cut into matchsticks, 25g plain flour,300mls hot milk, 175g peeled cooked prawns, 2 eggs beaten, 75g mature cheddar, salt/pepper.
melt butter add courgette cook 5mins,stir in flour cook 1min stir in hot milk cook till thick cool sauce stir in prawns and eggs with 50g of cheese season pour into pastry case sprinkle remaining cheese on top bake 190c gas 5 25mins until filling is firm. good luck. p.s buy ready made pastry 9inc tin/23cms Liverbird2

Can anyone help I,ve seen a few chefs using a barbecue its sort of bell shaped made of terracotta Kylie Kwong and Keith Floyd used them when they were cookin a Tagine Jamie Oliver uses one in His new series when he cooks in the garden. I did see one a few years ago in a continental market stall that was run by a couple of French lads. Do you Know what they are called and where I can buy one I think they may come from Morocco. Liverbird2

I must agree with you I have shoulder lenght hair and would never cook with it loose.How embarrasing to have a dinner party and a guest find hair in the meal.The worse two chefs I find for this is nigella lovely as she is and Tamasin Day-Lewis Tie it back. Liverbird2 :

Try 1dessertspoon of english mustard powder and mix with the same amount of plain flour. Dust the fat surface with above.Season salt and pepper. It should become crusty during cooking.Place two pieces of onion under the beef this will caramelise as the beef cooks and give a lovely flavour to the gravy.Cook 20MINS 240C/ Mark 9 then turn down to mark 5/190c cook 15mins per pound for rare. adding another 15 mins for medium. and another 30 mins for well done base really well good luck liverbird2

Thanks bluetattoo, I will try there. Its been a long time since I have been to Harrison Drive and Moreton shore. Thanks for that Liverbird2 P.S My Husbands going to love you I can see him now with is bucket and spade protesting

hI I like Garys programmes. But I must admit, I thought it was me being over sensitive. I agree with the other members.I do hope he let the chefs do what they do best and not butt in. I love Chinese food and look forward to this programme, Liverpool has the oldest Chinese community in Europe so we eat a lot of chinese food Liverbird2. P.S does anyone know if the coments made are relayed back to the programme makers.

Have you tried this all in one 110g self raising flour.1 teaspoon baking powder,110g margarine or butter room temp, 110g caster suger 2 large eggs 2-3 drops of pure vanilla essence.size 7inch sponge tinsx2, oven 170c sift flour and baking powder,add other ingredients.If mixture does not drop off spoon easy add 1-2 teaspoons warm water. to make it into a chocolate cake add 1tabs cocoa and omit vanilla essence. for coffee cream 60g caster suger,4 tabs water,2 large eggs,150g soft butter,1tabs instant coffee,disolved in 1tabs hot water. just another sponge for you to try liverbird2 {have tried this and it worked]

hi soupdragon, I have seen this episode with rick Stein i would love to try razor clams. but I have never seen them in my home town of Liverpool, liverbird2

I love this programme and really enjoy making some of the receipes hope it returns soon Liverbird2

Hi ann,this is a lovelly receipe and a favorite in my family Beef stilton+Guiness pie.serves 6. !kg beef 75g stilton,225ml Guiness,95g button mushrooms,1 large onion sliced,1-2 tbls veg oil,284ml beef stock,2tbls plain flour,500g puff pastry ready made,1tbls melted butter,salt/peper.Sweat mushroom/onions,remove when soft.seal meat,return mushrooms/onion to pan add guiness, stock,seasoning,simmer until beef is tender,Add cheese crust and all.mix flour with 4tbles of water and add to dish,remove to pie dish cover with pastry brush with melted butter,bake 200c about 20 mins liverbird2