jayenram Posted October 24, 2006 Author Share Posted October 24, 2006 I served it with yellow aromatic rice and there was not a lot left. Some friends have asked for the spices to enable them to cook the aromatic rice. Per 15 fl oz (dry) of long grain rice I use: 1.25 tsp salt 1.00 tsp ground turmeric 4 whole cloves 1" stick of cinnamon 3 bay leaves 1 pint of water Add a few pats of butter prior to serving Link to comment Share on other sites More sharing options...
jayenram Posted May 8, 2007 Author Share Posted May 8, 2007 (edited) Got nothing to do? Try this:Bake a few potatoes in the oven (not the bloody microwave, you morons). Cut them in half and scoop out the white bit. Mash the cut out bit with cheese (grated), chopped onion, garlic and chilies (finely chopped), a spoonful of tomato puree, a bit of butter and some milk, salt, pepper and fresh chopped corriander leaves (or parsley if you are from Lancashire). Put anything else in if you wish (Mercans may like tabasco). Put the mixture back in the half spuds and grill until golden brown on the top. If you are not Lancastrian, you may like to sprinkle the halves with dried parsley prior to grilling. Made some last night so I took a few snaps (sorry about the last one, it was getting late). The hollowed out halves. The mashed filling. The filled halves ready for grilling. The completed spuds. Edited May 9, 2007 by jayenram To replace the crap photo with a better one Link to comment Share on other sites More sharing options...
Lickey Posted May 10, 2007 Share Posted May 10, 2007 Ha!! ive banned myself from reading and looking at your pics till after ive eaten Jayenram,its the only way i can cope without getting hungry and waking the family by banging about in the kitchen, I had some emmantal cheese on toast with a poached egg and a sprinkling of Lea & perrin worcester sauce, washed down with a chang lite and will have a small glass of cherry brandy to get me off to sleep!! Cheers, Lickey.. Link to comment Share on other sites More sharing options...
jayenram Posted May 11, 2007 Author Share Posted May 11, 2007 The completed spuds. This picture was taken the following day after the stuffed spuds had been left in the fridge overnight. The filling becomes much more "fluid" after and tends to 'overflow' under the grill. Link to comment Share on other sites More sharing options...
Jet Gorgon Posted September 6, 2007 Share Posted September 6, 2007 Some great recipes on here! Thanks, Jayenram. Link to comment Share on other sites More sharing options...
Andiamo Posted January 26, 2008 Share Posted January 26, 2008 Some great recipes on here! Thanks, Jayenram. Agreed - what a fab thread! Am defo gonna try some of these recipes! Thanks a lot Jayenram. BTW, you still eating spuds? Link to comment Share on other sites More sharing options...
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