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What's on the menu tonight?

Interpretation is a beautiful thing.

Im a highly regarded lecturer so you most likely learned something and most likely now owe me sterling. Wrap it up

I,ll match my scones and scouse to any comers
 
new.webp

Home Made Chicken Kebabs
  • 1 kg / 2 lb chicken thighs , skinless and boneless
Marinade:
  • 1 cup plain yoghurt , unsweetened (I use Greek)
  • 3 garlic cloves minced
  • 1 1/2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp paprika
  • 1 tsp cayenne pepper , optional
  • 1 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 2 1/2 tbsp tomato paste
  • 1 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp olive oil


Method

  1. Mix Marinade in a large bowl. Add chicken and mix to coat well.
  2. Cover and marinate in the fridge for a minimum of 3 hours, 24 hours is ideal. If only 3 hours, add 1/2 tsp salt.
  3. Preheat oven to 220C / 430F (standard) or 200C / 390F (fan / convection).
  4. Choose a pan of a size such that the skewers will stay propped up on the pan walls (see photos in post or video) and the chicken will be elevated off the base. Line with foil.
  5. Remove chicken from fridge. Divide the chicken into 2 piles.
  6. Take one piece of chicken, fold in half then thread onto two skewers. Repeat and push the chicken snugly up against each other. Repeat with other skewer.
  7. Prop the 2 skewers on the edges of the baking pan. Drizzle surface with oil.
  8. Bake for 35 minutes or until the surface is golden with some charred bits (char is good!).
  9. Spoon the pan juices over the chicken. Then turn, drizzle with oil and bake for 20 minutes (or 25 – 30 minutes if you had large thighs). If you need / want more colour, switch to grill/broil for a few minutes on high – I don’t do this.
  10. Baste again with pan juices and stand for 5 minutes.
With Homemade Shop Chilli Sauce

chilli-sauce.webp


Ingredients

1 Carrot
1 Onion (red or white)
2 Red chillies “Scotch bonnet”
chopped tinned tomatoes
Handful of Parsley or coriander
1 tbsp of tomato pure
1 tbsp tomato sauce
1 tbsp Vegetable oil
Salt to taste

Method

Place all ingredients apart from oil, tom sauce, and coriander in a food blender and whiz it for about 15 to 20 seconds, then add the coriander and whiz until its all chopped up small. Now, put the salt, tom sauce, tom pure and veg oil in a bowl and stir it until mixed, then add the mix from the blender to the bowl and stir again. DONE! Keep refrigerated, tastes better after about a day. I normally spoon out as much as I need and let it get to room temperature before eating, nice with steak, chicken, pork, lamb and salad.




 
How the fuck can you eat all that and be productive?
That's like belushi,s last brekkie sans heroin
 
lol that and i work it off as well. my job is physical to begin with. :beer:
Fuck you. I work like a buck nigger every day of my life. I can do on 800 calories what it takes you 5000. I was built for speed and comfort.

"My job" makes your job nancy pantsy
 
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