Food & drink Hungry Boy recipes or just what you ate

All the way from Israel
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A simple meal of barley and bean stew with hearth cakes from Anglo-Saxon times.
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Mackerel in tomato sauce (Canned - and delicious, I might add) with pasta, tomatoes, stuffed olives, feta and pine nuts.

Really good, but the kitchen is going to smell like fish for a couple of days.
 
Gaz said:
Really good, but the kitchen is going to smell like fish for a couple of days.
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You might want to put a small dish with some ground coffee on your kitchen board. It will neutralise the fishy smell.
 
NZ special.
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There are many variations of this dish, these are simple versions, I use small prawns when out prawning on dark moon.
 
morris said:
NZ special.
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There are many variations of this dish, these are simple versions, I use small prawns when out prawning on dark moon.
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, Had whitebait deepfried ... before . Thought you were gonna do the same ..
 
colin traveller said:
, Had whitebait deepfried ... before . Thought you were gonna do the same ..
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I used to df ikan bilis, dry anchovies, often when younger, goes well with beer.
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I once had a Russian girlfriend she introduced me to dried fish and beer/vodka. But it was a larger fish about 20 cm long and she peeled off the dried salted meat so it looked like fine stripes of pulled pork.

But a good idea, have nearly forgotten that. I will have to visit the Russian shop soon and get one….
 
Cooking Ossobuco (Bone with a hole)

Frying floured, salted and peppered pieces of calf legs

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Deglazing with beef broth and white wine add onions, tomatoes, parsley root (originally celery), tomato concentrate, garlic, bay leaves, thyme.
Sprinkle with olive oil.





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Move meat, vegs and all juice to a casserole and let cook in the oven at 180° C until meat falls off the bone about 1 1/2 to 2 hours later.

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Don't drink all the wine yourself while cooking, the hardest part..

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Serve with ciabatta, rice, potatoes, polenta or noodles

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Picanha said:
Cooking Ossobuco (Bone with a hole)

Frying floured, salted and peppered pieces of calf legs

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Deglazing with beef broth and white wine add onions, tomatoes, parsley root (originally celery), tomato concentrate, garlic, bay leaves, thyme.
Sprinkle with olive oil.





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Move meat, vegs and all juice to a casserole and let cook in the oven at 180° C until meat falls off the bone about 1 1/2 to 2 hours later.

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Don't drink all the wine yourself while cooking, the hardest part..

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Serve with ciabatta, rice, potatoes, polenta or noodles

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Click to expand...

This reminded me of that great winter tucker.
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