Sunday Lunch

E

ExoticLabyrinth

New member
Marinated a chicken in soy sauce and 'failed' (loosely gelled) orange
marmelade overnight. Works as well as brining but tastes better :)

Served with Dutch stamppot*: potatoes, carrots and a parsnip cooked and
mashed together. Dressed with a bit of nutmeg and butter.

Also made some ordinary bread for afternoon tea.

And you?

*Stamppot can be made with any combination of potatoes and vegetables as
desired.
 
On 2/27/2011 6:24 PM, Arri London wrote:


Not lunch but dinner, a tagine :

Onions, garlic, potatoes, chicken, dates, lemon, olives,
and spices. I was afraid to make it too spicy as we were
hosting a Swedish guy and they aren't used to very spicy
cuisine, but it really needed more spices. The leftovers
should be quite good.

gloria p
 
On 27/02/2011 9:11 PM, gloria.p wrote:



i can't figure out those Swedes. They will consider 6 varieties of
herring to be a feast and relish ferment herring, which no one else in
the world will touch, but they object to spicy foods.
 
On 2/27/2011 7:17 PM, Dave Smith wrote:


I didn't think I'd like the herring. The first time I was in Sweden
we were served a variety of herring as an appetizer at a friend's house:
"plain" pickled with onions, in mustard, in tomato sauce, in sour cream,
matjes (slightly sweetened) and I can't remember what all else.
Surprisingly I liked them all. I wouldn't eat fermented (surstromming)
on a bet.

I'm always surprised when they say they don't like spicy stuff because
so many of them love to travel and will eat Mexican, Indian, Thai, etc.

gloria p
 
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