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You could of just thrown in some paxo Renes that would of done the trick

ja...x

Jax

And God how I love Paxo and stuffing balls ----- can you Google me a shop near me that sells it

It is one of my requests to bring me

Renes

Pilot search have Malaysia

pm me your address Renes and I will send you some !!

Dea x

I tried pilot search - he was not on there...... dratt!!

Dea x

Evening all.


Can we talk about cleaning instead of cooking please???
I hate cooking. Prefer cleaning or even ironing. I am a very strange person.

tape over mouth

Jax

Thank you sweetie for offering

My daughter sends me when on special 2 for 1 etc - costs her 4-75 sterling postage ----

Really not worth it ----------

Will bring some home when I visit - possibly in Jan now

It always tastes better when you wait ---

I could go along the coast a couple of hours drive just past Malaga - there are lots of Brits there - and supposedly an Iceland franchise

Might do a trip before Christmas


Thanks for offering


Renes

Paxo stuffin....add a grated slice of white bread and a chopped onion...hot water and pack it around the joint of meat.....for you lot

Me....lay it out and cover with olive oil, roast and turn every 10 mins....crispy edges and soft soft middle

Oh good grief...I need to cook some tomorrow

Is that 'tape over Cynthia's mouth' Sylvia?? - If so, I quite agree!!

Cl####ing, Ir###ng !! - both VERY naughty words!!!

Dea x

It was Dea who offered not me Renes
As much as I would shops are not the sort of places I visit these days

ja...x

Dea Dearest

Please read your name for Jax s on my post


My olf age showing thru again -

now I dont know to whom I am talking to ¿¿¿¿¿¿

Ginns,

Do you lay it out in it's dried form and cover with olive oil or do you mix it with the water first??

Dea x

Don't worry Renes, I knew who you meant!

Dea x

You can never have too many onions!

I had a funny chat with the young Caribbean guy working in the produce dept last time I shopped. He had a large bag of big onions and I mistakenly thought it was for sale, but he was emptying it into the bin. He said I must be like him, can't cook without onions, and if you're down to your last onion ... You're poor! I said. He said he'd made something the night before and only used half his last onion, just in case. I said I know, I have a quarter onion in the fridge ... just in case.

Pomegranates -- I had a tasty Iranian dish a couple of times at clients' houses, with chicken and pomegranate seeds, but have never made it.

This one sounds good.

http://gourmetfood.about.com/od/fishandseafood/r/persianchicken.htm

The one I'm thinking of was a sort of layered pilau/pilaf, and I'm not finding a recipe, but I like the sound of that one and may give it a try.

Basically I think you could just do any pilau and chuck pomegranate seeds into it. ;) Pomegranate seeds and pistachios are also a common combo in Iranian cooking.

Aha. Wedding rice. Actually, it doesn't seem to call for pomegranate seeds (chopped barberries, rather, whatever they are, raisins, sometimes apricots), but I think they would work.

One example here -- see the site for instructions.

http://www.opensourcefood.com/people/honeynbutters/recipes/jeweled-rice-persian-wedding-rice

1 lb Basmati Rice
1/2 Cup Dried Barberries, Thinly Sliced
1/2 Cup Almonds, Thinly Sliced
1/2 Cup Pistachios, Thinly sliced
1/2 Cup Black Raisans
1/2 Cup Orange Marmalade/Peel, Thinly Sliced
2 tsp Saffron
6 Tbsp Butter
4 Tbsp Sugar
Water
Salt and Pepper

(two tsp safron??)

This one is similar, with dried cherries rather than barberries (for western cooks, I imagine):

http://www.recipelink.com/msgid/3150177

and another, that has pomegranate seeds sprinkled on at the end:

http://leitesculinaria.com/7071/recipes-persian-rice-pilaf-with-saffron-and-pomegranates.html


I've been using brown basmati rice lately and quite like it.

No Dea...I mix the dried Paxo up with hot water so it is nice and moist....then add the other stuff, lay on a tray and cover with olive oil

I hate hard dry stuffing

JC...that sounds right up my street...and you are sooo right about onions

..ooh and pasta and toms are the same lines

You would need one heck of a big pan Janey for 1 lb of Basmati rice !!!

Perhaps that is why it needs so much saffron?

They must be cooking for a VERY large family?

Dea x

Sylvia....I thought you were going out?????? Kind of you to refrain from making a comment though!


Dea, Sylvs had taped over her own mouth because I said I was strange....she was just bursting to agree with me.....:)



Okay......we use oodles and oodles of onions too. Sweet onion gravy is a favourite here.


No pasta. Dogsick.

It is NOT Cynthia, if you cook it properly !!!

I thought that for many years too until I learned how to cook it properly (we have had this discussion before!!) - believe me, It CAN be quite nice!!

Dea x