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Out of context: Reply #26450
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- SkyPoo0
I usually try and have all the ingredients for a curry lined up when she has a night out but we had to go to our girl's nursery for her term report with her care worker, so there wasn't time. We have very little in the cupboards though, so I had to be resourceful...
Three eggs, beaten with some full fat milk, a little sea salt and ground pepper. Grated Gruyere and some premium grade ham sliced off the bone and crumbled in. A potato, par boiled, cubed and brazed with a finely chopped shallot... then tipped in to the mix. Some chives, chopped and sprinkled and a splash of soya sauce, then poured steadily into hot olive oil in a 12" frying pan on a super low heat.
Cooked it slowly for 10 minutes so the bottom was cooked, the top was still liquid raw and the middle was puffed up like a winter duvet.
Then under the grill to toast the uncooked top.
Ate that with some steamed asparagus tips and buttered artichoke.
For: The Win.
- Mmm sounds nice but far too much work for me. Plus, I'm a terrible cook.Jnr_Madison
- very little in the cupboard for and i mean 2 different things7point34
- I'm sorry. Curry fucking disgust the hell out of me.********
- i don't think this is a curry recipe7point34
- my problem with curry growing up is my parents got some generic yellow curry that smelled horrible and they would put it odd things7point34
- ...would put it in odd things. like pot pie. i recently have more of a taste for it after having more traditional recipes7point34
- Flav, I have managed to offend you, with curry.SkyPoo
- HAHAHAHAHAHAJnr_Madison
- sure that's a soufflé, english. but tis no curry
7point34 - My god. That is an absolutely FULL HOUSE FULL OF FOOD here.killthefish