Food Fantasia

Doctor said:
I would never have thought of it if it wasn't for Nigella Lawson, I love that woman.

It's really simple, just melt some butter and marmite and then pour over spaghetti.

To be honest though if I had some coleslaw I would've opted for marmite and coleslaw on toast. It sounds a bit rough but it's really nice. Vegemite is a good alternative too.



It took some years before I could say I really liked it. That saying you either love it or hate it is daft, for years I would eat it but I wouldn't actually make a point of buying it or using it.
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Nigella Mmm she is a fine cook that's for sure!
 
lol me too :p Marmite is like sweet Vegemite
puke.gif
 
Doctor said:
I don't often follow recipes but when I do I only use Nigella's or Delia's.


Not the most flattering picture of her but it does show off her ample features rather well. (she always talks about leftovers, there would be plenty leftover from them)
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LOL she is very luscious!

I love her videos, she's a great cook, and generally avoids too much foofing about, which I like for most of my cooking.
 
I don't really follow recipes either... just throw stuff together most of the time, but if I do use a recipe it's usually from either Delia or the Jewish Princess collections. :)

Having said that...

I have a nice marinade for lamb - we often will have lamb steaks. Lamb can be quite tough meat but Susannah says my lamb is the most tender she's ever had. It requires work though lol. I think with meat, you get out what you put in.

Okay so for the marinade:

finely grated rind of one lemon.
the juice of one lemon.
a clove of garlic, crushed.
a tablespoon of olive oil
some fresh mint, chopped (about a tablespoon)
salt and pepper

whisk them all together in a bowl/jug and set aside.

take your pieces of lamb and lay them out on a board.

stab the meat all over with a fork (this should take a while, and make sure to work hard on the areas where there is fat), turn the meat over and do it again.

put the fork down and then use your knuckles to pummel the meat (like you're knocking on a door) all over the meat until it's softened up and kind of floppy.

Tip the marinade into a plastic food bag, a bit at a time, adding a piece of meat in between each addition. Then get all the air out of the bag and tie a knot in the top - make sure all the meat is completely covered in the marinade, and put in the fridge for a couple of hours.

then when you cook it (I roast it) put it in a small roasting dish and cover with tin foil. Depending on the size of the steaks, it can take 20-30mins in the oven at around 180 C (not sure what that is in F). You can just check it every so often, but make sure you cover it properly again with the foil while it's cooking.

Then serve with roast potatoes, veg and minted gravy (or gravy with some mint sauce)
 
Jo. said:
I don't really follow recipes either... just throw stuff together most of the time, but if I do use a recipe it's usually from either Delia or the Jewish Princess collections. :)

Having said that...

I have a nice marinade for lamb -
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Very nice! I do something quite similiar and we BBQ it :D very yummy!!! thanks for sharing your tenderising tips too, I don't tend to do that, must try it next time.
 
Jo. said:
I don't really follow recipes either... just throw stuff together most of the time, but if I do use a recipe it's usually from either Delia or the Jewish Princess collections. :)

Having said that...

I have a nice marinade for lamb - we often will have lamb steaks. Lamb can be quite tough meat but Susannah says my lamb is the most tender she's ever had. It requires work though lol. I think with meat, you get out what you put in.

Okay so for the marinade:

finely grated rind of one lemon.
the juice of one lemon.
a clove of garlic, crushed.
a tablespoon of olive oil
some fresh mint, chopped (about a tablespoon)
salt and pepper

whisk them all together in a bowl/jug and set aside.

take your pieces of lamb and lay them out on a board.

stab the meat all over with a fork (this should take a while, and make sure to work hard on the areas where there is fat), turn the meat over and do it again.

put the fork down and then use your knuckles to pummel the meat (like you're knocking on a door) all over the meat until it's softened up and kind of floppy.

Tip the marinade into a plastic food bag, a bit at a time, adding a piece of meat in between each addition. Then get all the air out of the bag and tie a knot in the top - make sure all the meat is completely covered in the marinade, and put in the fridge for a couple of hours.

then when you cook it (I roast it) put it in a small roasting dish and cover with tin foil. Depending on the size of the steaks, it can take 20-30mins in the oven at around 180 C (not sure what that is in F). You can just check it every so often, but make sure you cover it properly again with the foil while it's cooking.

Then serve with roast potatoes, veg and minted gravy (or gravy with some mint sauce)
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Very nice... I would love to see an image of this next time you partake :-) on that note you description was good enough to leave the eye candy out. Keep em coming :-)
 
Kier said:
Marmite was conceived by Beelzebub and his minions when they were having a particularly bad day in Hell.

Just my opinion of course.
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it's like "Paradise Lost" all over again! God created vegemite and then marmite rebelled and was cast into the burning pit that is England ... uhmm some place else.
 
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