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Sounds good Naan Bread.

I've started doing a little caribbean barbecue down at my local cricket club on a sunday evening, take down my little hifi setup and an ipod for playing out some tunes aswell

i made something similar

used chicken stock (not beef stock) and used a lot of red chilli added at various stages for different types of spice, lots of star anise, ginger and shitake mushroom, then boiled egg noodles in the stock and finally added pork balls i made just using sausage meat

it was a smash, specially the next day

Yo
Im looking to change my eating habits cause I haven't been quite happy with what I'm eating lately (never too late I guess) so I was wondering if anyone had some quick-easy healthy recipes to get me started. Not that I can't cook but I haven't got a lot of time in my day to spend cooking and I don't know shit about nutrition (planning to read some more about it to get the basics). Anyone can help me out on this ? I know I probably need more whole foods, more proteins and less unsaturated fats but I can't bring this down to a real meal that i could cook...

buy whole bread, brown grain rice, and replace junk with fruit and excessive carbs with fresh veg

stop frying so much and steam more

its well simple, just dont be lazy

im fucking lazy but theres simple things you can do to improve your diet, such as just buying different bread/rice etc. like above

Noam pretty much summed it up!

Use the grill instead of a frying pan.

Fucking delicious! And even I can cook these!

Cooked a big bolognese yesterday... most likely be having that every night til Fripay!

Anyone have any mad ideas for what i can do with a spag bol apart from the standard mushrooms, onion etc?

Rönin wrote:Yo
Im looking to change my eating habits cause I haven't been quite happy with what I'm eating lately (never too late I guess) so I was wondering if anyone had some quick-easy healthy recipes to get me started. Not that I can't cook but I haven't got a lot of time in my day to spend cooking and I don't know shit about nutrition (planning to read some more about it to get the basics). Anyone can help me out on this ? I know I probably need more whole foods, more proteins and less unsaturated fats but I can't bring this down to a real meal that i could cook...

http://www.jamieoliver.com/apps/

noam's spot on

alsoooo...

swap the red meat out for fish/white meat.

and

LESS IS MORE

honestly just make your portions a bit smaller. aint saying you're greedy or owt. eat until you're full anything else is stupid, but peeps probably eat more than they need to feel full. i usually eat pretty small portions but when i'm visiting fam, dat home cooking, those seconds and thirds.... narrrrrr

EAT MORE BUTTERNUT SQUASH

Its lush and well versatile

Gotta be healthy too, what with the weird shape and colour

Terpit wrote:Anyone have any mad ideas for what i can do with a spag bol apart from the standard mushrooms, onion etc?

Spag Bol shouldn't have mushrooms in it. It shouldn't have much at all tbh.

I make the fucking best Spag Bol in the entire universe, so I should know.

Here's the ONLY way to go:

Get about 150-200g of diced bacon and fry off until golden, then add to a casserole or similar.
Add your soffrito to the frying pan (couple of onions, couple of carrots, couple sticks of celery chopped very finely - this is key, too many people make the mistake of just adding onion to the base) and some chopped garlic and fresh thyme, oregano and a couple of bay leaves and leave to sweat on a very low heat for about 15 minutes, then add to the casserole dish.
Then turn the frying pan to the highest heat and brown off about 500-600g of mince pork AND the same of mince beef. Do it in batches, then add to the casserole.
Then take about 200-250g of chicken livers (seriously, trust me on this one, I hate liver too but in this it just melts away and gives a real rich flavour) and cut them up *really* small, fry off in the same pan then add to the casserole.
Then put the casserole on the heat, give it all a stir and add 1 tin of tomatoes, 1-2 tubes of double concentrate tomato puree, a third-a half of a bottle of good red wine and half a pint of chicken or beef stock. Give it all a stir, it should be really liquidy at this point.
Season with lots of salt, pepper, nutmeg, and add a bit of Worcestershire sauce and anchovy essence to taste if you want.
Chop up a big handful of basil and add it to the pot.
Bring up to the boil, give it a good stir, then stick it in the middle of the oven, gas mark 1 (about 150°i think) for at least 4-5 hours, maybe more. Check it every couple of hours and give it a stir and check. What you're looking for is for all that liquid to evaporate and for you to be left with a really thick, dark sauce.

Once that's done, check the seasoning, add another handful of chopped basil then you should have enough spag bol for about 10-15. Once it's cooled down divide it up, freeze it and you've got really easy tasty meals for when you can't be arsed.


If I didn't seem to date so many vegetarians this would be my go-to third-date-come-round-to-mine-and-i'll-cook meal. So good it makes people want to sleep with you if you cook it.

meanmrcustard wrote:

Terpit wrote:Anyone have any mad ideas for what i can do with a spag bol apart from the standard mushrooms, onion etc?

Spag Bol shouldn't have mushrooms in it. It shouldn't have much at all tbh.

I make the fucking best Spag Bol in the entire universe, so I should know.

Here's the ONLY way to go:

Get about 150-200g of diced bacon and fry off until golden, then add to a casserole or similar.
Add your soffrito to the frying pan (couple of onions, couple of carrots, couple sticks of celery chopped very finely - this is key, too many people make the mistake of just adding onion to the base) and some chopped garlic and fresh thyme, oregano and a couple of bay leaves and leave to sweat on a very low heat for about 15 minutes, then add to the casserole dish.
Then turn the frying pan to the highest heat and brown off about 500-600g of mince pork AND the same of mince beef. Do it in batches, then add to the casserole.
Then take about 200-250g of chicken livers (seriously, trust me on this one, I hate liver too but in this it just melts away and gives a real rich flavour) and cut them up *really* small, fry off in the same pan then add to the casserole.
Then put the casserole on the heat, give it all a stir and add 1 tin of tomatoes, 1-2 tubes of double concentrate tomato puree, a third-a half of a bottle of good red wine and half a pint of chicken or beef stock. Give it all a stir, it should be really liquidy at this point.
Season with lots of salt, pepper, nutmeg, and add a bit of Worcestershire sauce and anchovy essence to taste if you want.
Chop up a big handful of basil and add it to the pot.
Bring up to the boil, give it a good stir, then stick it in the middle of the oven, gas mark 1 (about 150°i think) for at least 4-5 hours, maybe more. Check it every couple of hours and give it a stir and check. What you're looking for is for all that liquid to evaporate and for you to be left with a really thick, dark sauce.

Once that's done, check the seasoning, add another handful of chopped basil then you should have enough spag bol for about 10-15. Once it's cooled down divide it up, freeze it and you've got really easy tasty meals for when you can't be arsed.


If I didn't seem to date so many vegetarians this would be my go-to third-date-come-round-to-mine-and-i'll-cook meal. So good it makes people want to sleep with you if you cook it.

I regret cooking last night after reading this, I must try it. Sounds a bit too meaty mind, diced bacon, minced pork, minced beef + chicken liver? And i forgot to add Worcestershire sauce to mine....

meanmrcustard wrote:

Terpit wrote:Anyone have any mad ideas for what i can do with a spag bol apart from the standard mushrooms, onion etc?

Spag Bol shouldn't have mushrooms in it. It shouldn't have much at all tbh.

I make the fucking best Spag Bol in the entire universe, so I should know.

Here's the ONLY way to go:

Get about 150-200g of diced bacon and fry off until golden, then add to a casserole or similar.
Add your soffrito to the frying pan (couple of onions, couple of carrots, couple sticks of celery chopped very finely - this is key, too many people make the mistake of just adding onion to the base) and some chopped garlic and fresh thyme, oregano and a couple of bay leaves and leave to sweat on a very low heat for about 15 minutes, then add to the casserole dish.
Then turn the frying pan to the highest heat and brown off about 500-600g of mince pork AND the same of mince beef. Do it in batches, then add to the casserole.
Then take about 200-250g of chicken livers (seriously, trust me on this one, I hate liver too but in this it just melts away and gives a real rich flavour) and cut them up *really* small, fry off in the same pan then add to the casserole.
Then put the casserole on the heat, give it all a stir and add 1 tin of tomatoes, 1-2 tubes of double concentrate tomato puree, a third-a half of a bottle of good red wine and half a pint of chicken or beef stock. Give it all a stir, it should be really liquidy at this point.
Season with lots of salt, pepper, nutmeg, and add a bit of Worcestershire sauce and anchovy essence to taste if you want.
Chop up a big handful of basil and add it to the pot.
Bring up to the boil, give it a good stir, then stick it in the middle of the oven, gas mark 1 (about 150°i think) for at least 4-5 hours, maybe more. Check it every couple of hours and give it a stir and check. What you're looking for is for all that liquid to evaporate and for you to be left with a really thick, dark sauce.

Once that's done, check the seasoning, add another handful of chopped basil then you should have enough spag bol for about 10-15. Once it's cooled down divide it up, freeze it and you've got really easy tasty meals for when you can't be arsed.


If I didn't seem to date so many vegetarians this would be my go-to third-date-come-round-to-mine-and-i'll-cook meal. So good it makes people want to sleep with you if you cook it.

I'm tempted to do this with maybe a bit of ground turkey to make it healthier. I think it should still stay somewhat close to your recipe's flavor.

http://www.geekologie.com/2009/03/bacon ... -pizza.php

I might try and cook this but it might need a bit more meat.

Venison.
Anyone have any good recipes calling for it?
Going to have to make some venison hamburgers me thinks.
I have about 3LBS of the stuff.

dsprainman wrote:
I'm tempted to do this with maybe a bit of ground turkey to make it healthier. I think it should still stay somewhat close to your recipe's flavor.

That'd probably work.

Thing is though, because the sauce is so thick and so rich, you only really need a small amount to coat your spaghetti.

It's meant to look like this:


Rather than this:

Keep venison simple IMO, there's not really enough fat on it to make burgers.

Slow cook it in lots of red wine with some onion, garlic, bay leaves and thyme.

serve with mashed potatoes and glazed carrots using the wine that you cooked it in as a gravy!

If you really wan't to do the burger thing it would be best to cut the meat into thin steaks then season and quickly fry them and bang that in a nice bun.

meanmrcustard wrote:

Terpit wrote:Anyone have any mad ideas for what i can do with a spag bol apart from the standard mushrooms, onion etc?

Spag Bol shouldn't have mushrooms in it. It shouldn't have much at all tbh.

I make the fucking best Spag Bol in the entire universe, so I should know.

Here's the ONLY way to go:

Get about 150-200g of diced bacon and fry off until golden, then add to a casserole or similar.
Add your soffrito to the frying pan (couple of onions, couple of carrots, couple sticks of celery chopped very finely - this is key, too many people make the mistake of just adding onion to the base) and some chopped garlic and fresh thyme, oregano and a couple of bay leaves and leave to sweat on a very low heat for about 15 minutes, then add to the casserole dish.
Then turn the frying pan to the highest heat and brown off about 500-600g of mince pork AND the same of mince beef. Do it in batches, then add to the casserole.
Then take about 200-250g of chicken livers (seriously, trust me on this one, I hate liver too but in this it just melts away and gives a real rich flavour) and cut them up *really* small, fry off in the same pan then add to the casserole.
Then put the casserole on the heat, give it all a stir and add 1 tin of tomatoes, 1-2 tubes of double concentrate tomato puree, a third-a half of a bottle of good red wine and half a pint of chicken or beef stock. Give it all a stir, it should be really liquidy at this point.
Season with lots of salt, pepper, nutmeg, and add a bit of Worcestershire sauce and anchovy essence to taste if you want.
Chop up a big handful of basil and add it to the pot.
Bring up to the boil, give it a good stir, then stick it in the middle of the oven, gas mark 1 (about 150°i think) for at least 4-5 hours, maybe more. Check it every couple of hours and give it a stir and check. What you're looking for is for all that liquid to evaporate and for you to be left with a really thick, dark sauce.

Once that's done, check the seasoning, add another handful of chopped basil then you should have enough spag bol for about 10-15. Once it's cooled down divide it up, freeze it and you've got really easy tasty meals for when you can't be arsed.


If I didn't seem to date so many vegetarians this would be my go-to third-date-come-round-to-mine-and-i'll-cook meal. So good it makes people want to sleep with you if you cook it.

I second this as being the only way to cook Spag Bol I add a little full fat milk towards the end to round off the sauce (obviously without boiling and splitting the milk)

I cooked meanmrcustards spag bol yesterday for 45 people, it was fucking orgasmic!

Big ups mate