Liver from a baby cow, bacon, onion gravy, refried roast potatoes and parsnips, all done in a @unclepuncle stylee…
9 Likes
Where’s the crisps? 
2 Likes
Still in the bag.
Need to let it settle before pudding
4 Likes
Bill of ingredients (with the exception of tinned chopped toms & tom puree) fer this W/ends mutton neck curry which will be a Balti.
1.54kg of mutton neck, chopped red onions, chopped, celery, chopped green 'n yellow peppers. Pataks balti paste, mild Madras curry powder. Six finely chopped ghost chillies, garlic & a decent amount of finely chopped ginger. Chopped Toms, tomatoe puree, Greek yoghurt.
The mutton neck needs 4 hours + at a low heat in the oven in me large Le Crueset cast iron casserole pot. I’ll add the peppers & half the celery right towards the end of the cook time to preserve colour & have a nice bit of al dente bite. The yoghurt shall go in at the same time.
Final half hour in t’ oven after cooking off & adding the peppers + remainder of the celery & the yoghurt.
Tried a small amount of the curry sauce prior to adding the yoghurt. My palate is popping, yup some assertive heat there. 
The large whole pot of yoghurt should calm it down a wee bit & lend a wonderful velvety texture to the finished sauce.
3 Likes
Next, learn how to toast bread 
7 Likes
That’s next weeks lesson.
Won’t be long before I get that Michelin star.
1 Like
Not everyone can be @stu
1 Like
Going to need a bigger boat!
1 Like
Steak in ale pie with butter enriched pastry 'n Theakstons Old Peculiar gravy. Skin on beef dripping chips & garden peas.
3 Likes
