glad you liked the curry!

liver curry:

brown liver for a 10 secs on each side and set aside
fry 1 large onion, fresh ginger and garlic
add 1 tsp paprika, chilli powder, cumin seeds and coriandor seeds (crushed or powder)
Add 1 tin of tomatoes and cook down till thickened
add liver on top of tomatoes and put lid on and simmer till liver is cooked (doesn't take long - don't over cook)
Season add fresh corriandor and lemon juice

serve with rice? it;s very nice and cheap too!

thanks very much!

jenni interviewed a guy (sorry can't remember his name!) about his book "the longest pub crawl" Who was he again? and when is this book due out?

My tomatoes are growing like mad at the moment so I am looking for a good tried and tested recipe for tomato chutney. Anyone like to share theirs?

I use the following: simple but good!

Shredded white cabbage, onions and grated carrot mixed with equal quantities of mayo and salad cream. Add lemon juice and fresh chives to taste. Always a favourite at BBQs.

a whole chicken with no liquid/stock in the slow cooker? does that work or have i misunderstood?!

Whilst everything else I do seems to turn out well there is something about salad dressings. I guess it comes down to some decent ingredients. Does anyone have any good recipes that would like to share and could they point me in the direction of good oils to use?

Thanks
Sparkly

thanks very much, they have a special offer on at the moment so I will take a look.

Over the last couple of years I have been getting into growing fruit/veg/herbs. This year I have/have planted: potatos, tomatoes, chillis, corraindor, chives, onion chives, spring onions, beetroot, carrots, broad beans, peas, parsley, strawberries and rasberries. Last year I also tried garlic, cucumber, peppers. I think the peppers and cucumbers did not work because they went out a bit too early. Garlic was not too successful either - they were very small bulbs. The spring onions, beetroot, carrots, peas and beans are new for this year - has anyone good any tips on making these successful? or any good recipes

Hi All, hopefully there are some experienced chefs out there with some knowledge of chinese food! I am having a chinese dinner party on friday night and as I am at work fulltime my o/h's dad offered to go to wing jip for me to get all the stuff I wanted. I wrote a list complete with little pics so he would get exactly what I needed. I wanted him to get some sea weed so I can do crispy sea weed. The problem is the stuff I wanted - cheats pre-done heat up in the oven stuff had run out and I hate that frozen stuff as it is a nightmare to fry - too much water content. He has got me these dried sea weed ( on the pack it says to use for soups etc). I presume if i rehydrate it I will be in the same prob as the frozen one for deep frying. So would that work? or could I try even frying it from dehydrated? (not sure that would work at all!). The only option left is the fried cabbage with salt and sugar but I don't really want to do that - any help anyone?!

well i dug them up yesterday - they were going a bit dry - one bulb is great! the others not so :( well it was the first time I tried to grow garlic. I did water them quite alot but didn't feed them - saying that the soil is pretty good there. Oh well at least I have one nice bulb! will try again next year and feed them!

not exactly a cooking question but hopefully someone might know! when is the best time to pick garlic? I planted it Feb or pretty early in the year - will it be ready?

apart from obvious cooker, washing machine and fridge! i would go for george forman grill, decent toaster, microwave, brita filter jug, set of decent knives and pans, a good caserole dish you can also put on top of the oven, good tin opener, hand blender, pestle and mortar, good quality chopping board, set of decent wine glasses, colindar, . I also like my set of chinese crockery and balti set - good for entertaining

did you grow your chillis from seeds and in a greenhouse?

This is something I made up when we had a friend over for dinner but it really was lovely!!

Jaffa Cake Cheesecake

1. make base with about 20 digestive biscuits crumbled up, approx 2 tsp of melted butter and 1 tb of cococa powder - let set

2. mix in bowl - 1 tub mascarpone, about 1/2 pint whipped double cream, juice of 1 orange, 1/2 tb cococa powder, icing sugar to taste, 1 pack of chopped up jaffa cakes, 2 egg yolks - spoon on base and let set

3. heat up about half a jar of marmalade (with no bits), let cool down as much as you can without it setting and pour over top of cheesecake, cover with grated dark chocolate

I haven't got exact amounts as I really just made it up, I chilled it for about 2/3 hours and it was set fine (the main mixture is pretty thick anyway)

this is really terrible but last week after bad day (total fix of a job interview with internal candidate grrrr) I made pancakes with fried spam, cheese and baked beans. I don't want to think how my calories it contained but it was lovely! oops and to top it off I had a pancake with lemon curd and natural yoghurt for dessert!

can't help you with the recipe st george but it does sound very interesting - have you bought a sausage maker?

how about chicken stock and a bit of butter? then mix with lots of freshly ground black pepper, chick peas, sultanas chopped spring onion/chives

thanks Braces, it could possibly be the water temp! I shall try again, and some new recipes as well. I don't always use this ciabatta mix. It is just a very quick and easy way of getting a fresh loaf of bread, cheers

Hi (don't shoot me but...) I have been using a breadmaker with those pre-mixed bread packs. The only one I have found it a ciabatta mix. You just need to add water and a bit of oil. On the pack is says add 1tb of oil. When I added sightly more oil that that the bread rose massively - too big for the bread maker! It therefore cooked, but had a soggy bit on top where it had been touching the lid of the machine I was wondering whether this was really because of the extra oil content - I didnt measure it but it was probably say 2tbs, or perhaps it could have been an inaccuracy in measurement of yeast in the packet? Is it perhaps that the yeast is using the oil as a secondary substrate for respiration (therefore producing more carbon dioxide)?

no1chef the secret with the caramel is to keep it cooking for ages, it's at the right stage when the bubbles make craters that very slowly fill in (and this takes quite a long while after it originally thickens up)

this was my mum's special I will ask her and see if she minds me posting the family recipe on here!! it is seriously fantastic!

thanks jennifer that is the same thing that happened to me when I tried to find some recipes!! I will have a look at the curry recipe cheers!

Hi, has anyone got any suggestions for a way to use up large amounts of caraway (the leaf not the seeds). It was going crazy in my herb garden so I have just trimmed it back a bit and now I have loads of the stuff to use!

I bought a couple of whole pigeons from a really good butchers near us. They are in the freezer at the moment. What is your best suggestion for a recipe?

Mrs Woof Woof this is a Wing Zip and I agree about the freezer aisle - it is quite scary! Blondie, I don't think I shall be trying it! Saying that, I think I have found a good supplier for heart dissections (i'm a Biology teacher!).

I have just been to the chinese supermarket in Manchester. Amoungst loads of wonderful stuff (yes I did spend a fortune!) they were selling pigs uteri (chicken feet, hearts, stomachs etc) but uteri??? Any experts out there, what are these used for?

Hi, mayajzm
Would love to have a look at your recipe...post away

It's my birthday a week on Wednesday and I invited a group of friends around for dinner. There are going to be 8-10 of us and I am looking to do a 3 course dinner. I am lucky that I finish work at 1pm on that day so will have a bit of time for preparation. I am looking for something different that isn't too over the top but interesting and will suit a mixture of tastes.

All suggestions welcome

after volunteering to make some nibbles for the new years eve party we are going to I was wondering whether anyone has any good suggestions? It's not a cocktail party just a get together so nothing to posh!

what canapés have you done that have been a big success?