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[i]I'll chuck in fish now and again. Getting a bit fed up of mackerel fillets full of bones though, which has put me off them.[/i]
I get mine from the fishmonger on the Market.
He will completely fillet them for me.
I may get the odd bone still, but I spot it before I put it in my mouth.
Two sides of a Mackerel, grilled and dressed with a few splashed of soy sauce and cider vinegar, drop of olive oil.
However, it could really be any oily fish, Sardines are another.
Also, has anyone thought about some of the flat bread recipes that have been posted here ?.
Some flat bread with fish or chicken.
How well do the flat breads toast up under a grill ?.
Flatbread and salami / chorizo slices, etc ?.
Yes I like smoked haddock in the moorings but it wouldn't be everyone's cup of tea.
Also, has anyone thought about some of the flat bread recipes that have been posted here ?.
The taste/texture is so different that they don't work as a bread substitute for me. I prefer to make a very thin gram flour batter, add finely chopped onion/chilli/coriander/whatever and make savoury pancakes.
Quinoa is great, always have in the house along with all the other pulses and the such, nice with almond milk in the morning, I quite like smoked salmon with shaved fennel, celery and radishes.
Zilog6138
That sounds more like a prata?
[i]I prefer to make a very thin gram flour batter, add finely chopped onion/chilli/coriander/whatever and make savoury pancakes[/i]
Top stuff.
At least you're creating variety in your choices /options for breaky.
Don't suppose you have the exact recipe ?.
😉
I've recently been looking into slaws, like a cabbage based coleslaw and a beet based coleslaw, " Beetslaw ".
I'll sometimes mix up a tin of tuna in spring water, drained.
With a thinned down hummous.
Like 100g hummous
50ml olive oil
50ml Cider vinegar
black pepper or tabasco sauce to taste.
It turns out to be a slightly thinner consistency than mayonaise.
Mix that with my tinned tuna.
Smear that on a flat bread and you're away.
Haddock is good too, ime.
I am also partial to Pollock, when I can get a nice bit.
Sainsbury's went through a phase of stocking pollock after that Hugh and Jamie show about UK food, last year.
But it is no longer stocked by my local Sainsbury's.
Since trying pollock, I prefer pollock to cod.
Grilled kippers with a poached egg and some wilted spinach are a cracking breakfast combo, as long as you don't mind the great smell of smoked fish throughout the house for the rest of the day.
I normally do my own baked beans, but when you're at the front of a big queue of luvvies and background artistes you can't really ask them to rustle you up some borlotti beans.
^^^ don't they know who you are?
They do now.
EDIT - Unfortunately, because I don't watch much telly, or go to the cinema, I didn't know who they were. Which is a faux pas, apparently.
[i]I normally do my own baked beans, but when you're at the front of a big queue of [u]luvvies and background artistes[/u] you can't really ask them to rustle you up some borlotti beans[/i]
Funny that. Cos I'd have thought all they'd want is a black coffee and a Marlboro.
On most Fridays that I find myself at work.
We pop to the local Cafe for eggs, fried or scrambled and bacon, Cafe stylee.
Mine get to go swimming with the odd tinned plum tomato along with some worcestrshire sauce and a few good splashes of tabasco.
But I rarely do eggs and bacon at home, for any meal of the day.
[i]Unfortunately, because I don't watch much telly, or go to the cinema, I didn't know who they were. Which is a faux pas, apparently[/i]
Its of no consequence to me.
I've seen and been in the vacinity of a few [i]famous[/i] folk.
I'm indifferent about it.
They're just regular people, imo.
Whether they know it or not.
Theres never any need to make a fuss.
@[b]Solo: [/b]
[url= http://www.bbc.co.uk/food/recipes/chickpeaflourpancake_5094 ]http://www.bbc.co.uk/food/recipes/chickpeaflourpancake_5094[/url]
Cheers, Zilog.
😉