Chicken Pasander with a twist ....really happy alittle different

Robmac said:
We're trying Morrocan at the moment Andy.

Tonight Julie cooked a Lamb Tagine with Cous Cous and garnished with pickled Chillies and preserved Lemons. It was spectacular!
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That sounds proper tasty and authentic with the preserved lemons etc.

I love the history of food, and a lot of North African influence in Spanish cuisine, the "Moorish" influence. A lot of Asian dishes influenced by the Persians etc..Food really does tell us a lot about our past.

channa
 
I love all these foodie threads, at this rate we will end up with a Cook n Show meet, :tongue:

Folk from around the UK coming together to show foods from around the world.

Of course a selection of beers, ales, wines and soft drinks would be needed to accompany this Culinary Convention

:idea:
 
Ed on Tour said:
I love all these foodie threads, at this rate we will end up with a Cook n Show meet, :tongue:

Folk from around the UK coming together to show foods from around the world.

Of course a selection of beers, ales, wines and soft drinks would be needed to accompany this Culinary Convention

:idea:
Click to expand...

Ed and Channa's medevial banquet, tressels finger bowls some one playing a lute , that could be fun !!!

In the meantime re history , a glimpse of a Banquet held for King Richard the 111 in 1483 ...no potato salads here probably dandylion ..There exists at least one menu from a party, Richard III attended: his coronation on the 06.07.1483. At this feast venison, roast cygnet (swan), roast crane, roast heron, roast bittern (small heron), roast egret (another heron), sturgeon and pike were served. The banquet lasted over five hours and Richard was served on a golden plate, while Anne his wife was served on a gilt plate

We might have to settle on chicken

Channa
 
. At this feast venison, roast cygnet (swan), roast crane, roast heron, roast bittern (small heron), roast egret (another heron), sturgeon and pike were served. The banquet lasted over five hours and Richard was served on a golden plate, while Anne his wife was served on a gilt plate

We might have to settle on chicken

Channa[/QUOTE]

Fond of his birds then,:rabbit::lol-053:
 
channa said:
Ed and Channa's medevial banquet, tressels finger bowls some one playing a lute , that could be fun !!!

In the meantime re history , a glimpse of a Banquet held for King Richard the 111 in 1483 ...no potato salads here probably dandylion ..There exists at least one menu from a party, Richard III attended: his coronation on the 06.07.1483. At this feast venison, roast cygnet (swan), roast crane, roast heron, roast bittern (small heron), roast egret (another heron), sturgeon and pike were served. The banquet lasted over five hours and Richard was served on a golden plate, while Anne his wife was served on a gilt plate

We might have to settle on chicken

Channa
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Was this how he died then ? Roasted and served up to his minions ? :dance:
 
Just wondered if the cooking vessel, ie tagine, makes a noticeable difference to the finished meal, or if a good quality casserole dish or slow cooker would work as well?
 
yorkslass said:
Just wondered if the cooking vessel, ie tagine, makes a noticeable difference to the finished meal, or if a good quality casserole dish or slow cooker would work as well?
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Mine was done in a casserole dish Sue.
 
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