Now We're Cooking...

[ACE2M]

next time you have lamb mince - http://www.channel4.com/4food/recipes/tv-show-recipes/sunday-brunch-recipes/minty-lamb-and-meatball-curry-recipe

[Laxie]

Tonight it's scallops and squid.  Any suggestions other than calamari?   

Did this last week was plesently surprised, worked very well.
http://food52.com/recipes/11624-baked-calamari-with-leeks-and-potatoes

Had planned to just chargrill them and toss with lemon, mint and chilli, but I've been overruled.  Giving yours a try tonight instead.  Cheers!

[KarmaDope]

Meanwhile for us lazy arses......

Click to see full-size image.

And for us really lazy arses...

http://www.just-eat.co.uk

[Laxie]

Tonight it's scallops and squid.  Any suggestions other than calamari?   

Did this last week was plesently surprised, worked very well.
http://food52.com/recipes/11624-baked-calamari-with-leeks-and-potatoes

Wow!  I wasn't expecting much from this tbh, but it's got two more votes here.  Recipe says it feeds 6 - 8 which might be true if serving as a starter, but it'll only feed half that as a main.  Good shout and will definitely make again. 

[Laxie]

Harissa - anyone know of a link to a 'genuine' recipe for this?  I've seen so many variations during a search, my eyes are fogging over. 

[Nakor]

Not sure how authentic my recipe is, but mine is;

Dried red Chili peppers - I use fresh if in season, might need a dash of Olive Oil if using Dry.
Garlic Cloves
Use 4-1 Chilli's to garlic,

All below per dozen Chilli's used.

1 teaspoon salt
1 teaspoon ground cumin for every 12
1/2 teaspoon ground coriander seeds
1/2 teaspoon ground caraway seeds
2 to 3 teaspoons lemon juice

If I am going to store rather then use in 48 hours, top with Olive Oil and fridge in airtight container.

[Laxie]

Ahhhhhh, you're a star - thank you!   

Based on your recipe, among other issues, I didn't put near enough red chilli in.  Knew it wasn't right, but couldn't figure out how to tweak it.  Much appreciated   

[Laxie]

Found a pretty damn good buttermilk biscuits recipe...

http://southern.food.com/recipe/southern-buttermilk-biscuits-26110

Super easy to make and omg nummy. Photo doesn't do them justice. 

Click to see full-size image.

[technolog]

For those of a more British persuasion, she means scones. That's scones not scons.

[The_nun]

Mince Lamb, I make excellent Samosa's with that. All the family crave them. Proper tasty.

[Laxie]

Mince Lamb, I make excellent Samosa's with that. All the family crave them. Proper tasty.

Well then...where's the recipe?!  Geeez woman...get a move on.  xx

[The_nun]

I'll make them when you come over.

[Dubai]

Harissa is incredibly adaptable, literally can add any flavour combinations you want to make it as hour, sweet or sour as you like etc. Can use a variety of different chillis to give it some more depth too

[Laxie]

I'll make them when you come over.

Definitely been talking about it long enough.  We really need to sort it out...lively!  x 

[Laxie]

Harissa is incredibly adaptable, literally can add any flavour combinations you want to make it as hour, sweet or sour as you like etc. Can use a variety of different chillis to give it some more depth too

I'd never heard of it until stumbling across it during an internet search last week.  The recipe I followed tasted good enough to know it could be so much better, but I didn't realise just how many options there were.   

I stuffed it under the skin of chicken.  What do you guys mainly use it for?