During an Expedition: what's your favourite side dish or sauce?

[Paul Renucci]

Now be careful buddies, buddesses as to how you answer, :D I dont want your partner / spouse / worrying while you're away!

We are thinking food here because it alway's seems to be the same old person cooking the same old thing - not that we are complaining of course :D
So if you have you any ideas to share on how to spice up the expeditions food life - post em here please :)

[Alan Taylor]

HP Proper British!:)Kills all known germs!:D

[John Williams]

So if you have you any ideas to share on how to spice up the expeditions food life - post em here please :)
:eek: What!
You want menus, complete with recipes, ingredients, shopping lists and full preparation instructions! (for a full weeks exped for 12 people!)

Not from this PC I'm afraid:rolleyes: ....might have to wait until I get home from work!;)

John
Diving Masterchef!
(in his own mind anyway:p )

[Paul Watts]

ANYTHING WITH CHILLIS, BAKED BEANS, PICKLED ONIONS. GUNINESS.......:D

[Paul Renucci]

:eek: What!
You want menus, complete with recipes, ingredients, shopping lists and full preparation instructions! (for a full weeks exped for 12 people!)

Not from this PC I'm afraid:rolleyes: ....might have to wait until I get home from work!;)


I know your busy John :D so here's a few starters to get those gastric juices flowing:-
Mint Sauce Kick - for meat dishes:- just make your gravy, simmer, take off the heat and then add 1/3 of Mint sauce and blend. i.e. 2/3 gravy - 1/3 mint. Gorgous mint kick to the gravy makes this a very tasty treat.

Onion Mash tutti - goes with anything except jelly and ice cream :) Liquidise an onion or two, make up some mashed potatos, blend both together then heat up the mashed potato and onion as usual.
(You do all know what happens when you have an ice cream after a dive don't you?)

Scallopi Almondo - for Scallops:- When shallow frying your scallops throw in a load of spilt almonds and some almond paste to give your scallops a little lift. Mega rich.
On the 2nd day of scallop hunting - fry them shallow in butter, add some crushed garlic (not too much) and lightly sprinke pepper over as they fry.
Both the above Scallop idea's may go down well by adding cream! - or Vino!!

Hope you like the fancy names :D but don't expect fish and chips if your with me - that's all part of what I do for work and no, I won't cook for no-one except me :)

[Andy Wade]

I know your busy John :D so here's a few starters to get those gastric juices flowing:-
Mint Sauce Kick - for meat dishes:- just make your gravy, simmer, take off the heat and then add 1/3 of Mint sauce and blend. i.e. 2/3 gravy - 1/3 mint. Gorgous mint kick to the gravy makes this a very tasty treat.

Onion Mash tutti - goes with anything except jelly and ice cream :) Liquidise an onion or two, make up some mashed potatos, blend both together then heat up the mashed potato and onion as usual.
(You do all know what happens when you have an ice cream after a dive don't you?)

Scallopi Almondo - for Scallops:- When shallow frying your scallops throw in a load of spilt almonds and some almond paste to give your scallops a little lift. Mega rich.
On the 2nd day of scallop hunting - fry them shallow in butter, add some crushed garlic (not too much) and lightly sprinke pepper over as they fry.
Both the above Scallop idea's may go down well by adding cream! - or Vino!!

Hope you like the fancy names :D but don't expect fish and chips if your with me - that's all part of what I do for work and no, I won't cook for no-one except me :)

Scallops are really nice with finely chopped bacon, fry this beforehand of course as it takes a lot longer than the scallops.

I like to chopped and blanche off a load of onions at home, then liquidise these, add a bit of olive oil and take them away with me in a big jar, makes life a lot easier as they can be added to most things easily. Saves a lot of chopping at the end of a long diving day. They last for ages in the fridge.
I also stick them in with mashed potato, and add a few finely chopped and blanched spring onions in to this. Yummy.

Squat lobsters: I just like to fry the peeled tails off in butter quickly in a pan, then add them to a salad and serve with a poor mans rose marie sauce made by mixing tomato ketchup with salad cream. And a nice crisp white chardonnay.

[Andy Wade]

ANYTHING WITH CHILLIS, BAKED BEANS, PICKLED ONIONS. GUNINESS.......:D

God.
Remind me not to share a bunkhouse with you.
Unless I'm on the same diet, in which case you've got an experienced accompanyist for the trumpet solo at midnight :D

[Alan Taylor]

Scallops are really nice with finely chopped bacon, fry this beforehand of course as it takes a lot longer than the scallops.

I like to chopped and blanche off a load of onions at home, then liquidise these, add a bit of olive oil and take them away with me in a big jar, makes life a lot easier as they can be added to most things easily. Saves a lot of chopping at the end of a long diving day. They last for ages in the fridge.
I also stick them in with mashed potato, and add a few finely chopped and blanched spring onions in to this. Yummy.

Squat lobsters: I just like to fry the peeled tails off in butter quickly in a pan, then add them to a salad and serve with a poor mans rose marie sauce made by mixing tomato ketchup with salad cream. And a nice crisp white chardonnay.


Shock horror, one or more for the pot? :D