What's on the menu tonight?

[Cold Ethyl]

Kids bday so skulls for dessert

 

[King-Rory]

Homemade Chicken Bhuna with naan bread.

 

[Cold Ethyl]

Homemade Chicken Bhuna with naan bread.View attachment 344638

Yummmm..

 

[Interregnum]

Kids bday so skulls for dessert

View attachment 344305

and one day... death will eat you

 

[King-Rory]

and one day... death will eat you

You're a barrel of fun aren't you!

 

[Cold Ethyl]

You're a barrel of fun aren't you!

Barrel of monkeys

 

[Dolly]

Homemade Chicken Bhuna with naan bread.View attachment 344638

That naan looks proper, is it a take away one? The supermarket naans are always shitty.

 

[King-Rory]

That naan looks proper, is it a take away one? The supermarket naans are always shitty.

That naan is from Spasda, Riya's Garlic & Coriander, 3 in a pack for £1.38. They are the best shop bought naan's I've ever found. I do make my own naan's but its a damn sight easier to open a packet for a quick meal, you can't beat homemade naan's though.

 

[Dolly]

That naan is from Spasda, Riya's Garlic & Coriander, 3 in a pack for £1.38. They are the best shop bought naan's I've ever found. I do make my own naan's but its a damn sight easier to open a packet for a quick meal, you can't beat homemade naan's though.

Thanks. I shall try those, Ive got a Spasda fairly close. I always love the restaurant/take away naans, but yup the supermarket are really heavy and bready.

 

[King-Rory]

Thanks. I shall try those, Ive got a Spasda fairly close. I always love the restaurant/take away naans, but yup the supermarket are really heavy and bready.

The supermarket naan's are like paving slabs made of flour. With the Spasda Naan's get your grill really hot, totally rinse the naan under the cold tap, get it all wet then pop it on top of your grill pan and get it as close to the grill as you can without it touching, roughly a minute a side and it'll puff up like a proper takeaway naan, be careful as they get very hot for such a short cooking time.

 

[Cold Ethyl]

Making homemade extra cheesy chicken enchiladas tonight

And homemade sausage and chicken gumbo tomorrow

 

[deviant2]

Me.

 

[Dolly]

The supermarket naan's are like paving slabs made of flour. With the Spasda Naan's get your grill really hot, totally rinse the naan under the cold tap, get it all wet then pop it on top of your grill pan and get it as close to the grill as you can without it touching, roughly a minute a side and it'll puff up like a proper takeaway naan, be careful as they get very hot for such a short cooking time.

Made a curry tonight and honestly went to Spasda for the nans (and some Tanq gin as it was on offer) Have to say awesome recommendation, bought a few packs and froze them. But Jayzuz Spazda is full of people from the Jeremy Kyle audience here in North Wales, derp eyes, kids with snot and food all over them, obesity, and that oxfam shop stench of peoples clothes. I enjoyed myself <3

 

[King-Rory]

Made a curry tonight and honestly went to Spasda for the nans (and some Tanq gin as it was on offer) Have to say awesome recommendation, bought a few packs and froze them. But Jayzuz Spazda is full of people from the Jeremy Kyle audience here in North Wales, derp eyes, kids with snot and food all over them, obesity, and that oxfam shop stench of peoples clothes. I enjoyed myself <3

Happy to help, glad you enjoyed the naans. I don't call it Spasda without reason.

 

[mrln]

Me.

well,I'm sure I'm not the only one here that would like to see you eat yourself. just sayn.....

 

[Cold Ethyl]

Chicken and sausage gumbo


1 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups chicken broth

1 pound boneless chicken meat, cut into 1-inch chunks

1 teaspoon Rustic Rub, recipe follows

2 tablespoons chopped fresh parsley leaves

1/2 cup chopped green onions

1 tablespoon file powder

Rustic Rub:
8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

1. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
2. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:

1. Combine all ingredients and store in an air-tight container

I would cut out r cut down the amount of cayenne pepper
And using smokes sausage because getting real andouille here is a joke .

 

[PocketRocket]

Chicken and sausage gumbo


1 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups chopped onions

1 cup chopped celery

1 cup chopped bell peppers

1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups chicken broth

1 pound boneless chicken meat, cut into 1-inch chunks

1 teaspoon Rustic Rub, recipe follows

2 tablespoons chopped fresh parsley leaves

1/2 cup chopped green onions

1 tablespoon file powder

Rustic Rub:
8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

1. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
2. Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:

1. Combine all ingredients and store in an air-tight container

I would cut out r cut down the amount of cayenne pepper
And using smokes sausage because getting real andouille here is a joke .

Thank you for the recipe! I love gumbo so I'm totally trying this out on my day off. The kielbasa is the best in it. So delicious

 

[McM]

Thank you for the recipe! I love gumbo so I'm totally trying this out on my day off. The kielbasa is the best in it. So delicious

The members have posted some good receipes here.

https://goregrish.com/threads/recipes-from-you-or-your-family.20629/

 

[PocketRocket]

The members have posted some good receipes here.

https://goregrish.com/threads/recipes-from-you-or-your-family.20629/

Thanks McM !

 

[Cold Ethyl]

Thank you for the recipe! I love gumbo so I'm totally trying this out on my day off. The kielbasa is the best in it. So delicious

If you can't get dime powder in your area you can make it with out but make sure you have the bay leaves