: Fri Jul 24, 2009 9:35 pm  

adam9641 wrote:

I love fresh tuna, but don't get it too often as it's quite expensive and have to go to Leeds to get the best quality where as morries sell some nice salmon and the rest but I prefer to go to a proper fish mongers, something Wakey does not have.


Agree with you about Pollock, most chefs call it the "common fish" But I get more satisfaction of taking something bland and making it tasty. Something nice and simple is Curried Pollock


Fish pie with mustard mash is a nice treat

have you the recipe

: Fri Jul 24, 2009 9:37 pm  

RebelRebel wrote:

A popular one in north Germany is to slice some young herring (Matjesherring) on a piece of dark (pumpernickel) bread with some pickled cucumber and wash it down with iced Polish/Ruskie voddy. Great way to get ratarsed.

One of best things about Germany - Stolen. Something a bit different, used to make it all the time!

Someone once told me to try some Cod with a sweet n sour sauce. As much as I like sweet n sour I can't see that been much cop

: Fri Jul 24, 2009 9:41 pm  

snowie wrote:

have you the recipe

You want me to post it or you taking mick?

It's easy as 1, 2, 3

: Fri Jul 24, 2009 9:42 pm  

adam9641 wrote:

You want me to post it or you taking mick?

It's easy as 1, 2, 3

is there raisins in it

: Fri Jul 24, 2009 9:46 pm  

adam9641 wrote:

You want me to post it or you taking mick?

It's easy as 1, 2, 3

I'll have it, with or without raisins

: Fri Jul 24, 2009 9:47 pm  

snowie wrote:

:shock: is there raisins in it

No

: Fri Jul 24, 2009 9:55 pm  

chapster wrote:

agreed its a red fruit ffs

fruit should be green yellow or orange!
and boiled and but in crumbles made by school dinner ladies, i know a rather nice one!

custard spoon dish! simple

adam will no doubt be doing something with a melon.

Oh no it isn't - it's a vegetable and therefore exempt from your unique variety of 'fruitism'!

A Fruit is a fleshy seed-brearing part of the plant - not the stem of a leaf!

: Fri Jul 24, 2009 10:01 pm  

TRB wrote:

Oh no it isn't - it's a vegetable and therefore exempt from your unique variety of 'fruitism'!

A Fruit is a fleshy seed-brearing part of the plant - not the stem of a leaf!

gardeners weekly now with your leafy things and adam with precious home grown potatoes

: Fri Jul 24, 2009 10:07 pm  

Goes well with any white fish tbh this. (Cod, Pollock ,Haddock or Halibut)

Skinned and boneless piece of Pollock

1 TBSP Tandoori Curry Paste

2 pinches of Caster Sugar

1 TBSP olive oil

150g tub Natural Yoghurt

Squeeze Lime Juice


Put oven on to pre-heat.

Mix all above ingredients together - apart from the fish

Coat the fish with the marinate and put in the fridge for about 20-30mins

Put a pan on to heat with a little oil and put the marinated fish into the pan to sear for about 1 min and half on each side ( trying to get it golden brown to add a little bit of crisp )

Any marinate in the pan spoon over the fish and put in oven to finish cooking for around 5-8 mins




Goes nice with cous- cous or boiled tatties.


If you want a go at makinf your own curry pate, let me know and I will put up the recipe I use

: Fri Jul 24, 2009 10:09 pm  

Organic Rhubarb straight out of the ground, grown in wakey beats this forced rubbish and supermarket cack hands down. Wheres the tartness in the forced rhubarb needs to have abit of bite.

Strewed rhubarb with abit of greek yoghurt umm