The best sauce is made using nought but double cream and heinz tomato ketchup. Whisk it up and it almost turns into a mousse and tastes f****** gorgeous!
Start with the cream and slowly add the ketchup a bit at a time until you are happy with the strength.
All other prawn/marie rose sauces are cack in comparison!
Prawn Cocktail followed by a fat juicy Steak, very hard to beat.
I like to add a little horsradish to my sauce to spice it up a little or sprinkle with a little cayyenne pepper or paprika.
Not sure you need th advacado though.
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The best sauce is made using nought but double cream and heinz tomato ketchup. Whisk it up and it almost turns into a mousse and tastes f****** gorgeous!
Start with the cream and slowly add the ketchup a bit at a time until you are happy with the strength.
All other prawn/marie rose sauces are cack in comparison!
I'd go with the sauce recommendation, sometimes mayo if there's no d'cream, occasionally add a bit of Tabasco if it takes my fancy.
+1 for the red sauce and cream, divine then followed by, Sirloin Steak marinaded in guinness and brown sugar and then flame grilled medium.
I must try this.
You will not be dissapointed. Here is the recipe I use. Someone gave it to me. Think they got it of the net.
Ingredients:
1/4 Cup Of C&H Dark Brown Sugar
2 Cups Of Guinness Irish Stout Beer (normally 2 tins are needed by the time I drink some)
1/4 Cup Of Italian Extra Virgin Olive Oil
1/4 Cup Of Kikkoman Teriyaki Sauce
2 Tablespoons Of Fresh Lemon Juice
1 Teaspoon Of Minced Ginger Root
3 Large Minced Garlic Cloves
1 Small Chopped Vidalia Onion
1/2 Teaspoon Of McCormick California Style Garlic Powder
1/2 Teaspoon Of McCormick California Style Onion Powder
1/2 Teaspoon Of Coarse Ground Black Pepper
1/2 Teaspoon Of Celtic Sea Salt
1 Teaspoon Of Crushed Red Pepper Flakes
Information:
Serving Size 6
99 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
To begin please take out a large glass mixing bowl. You will now want to add in the dark brown sugar, Guinness Irish Stout Beer, extra virgin olive oil, teriyaki sauce, fresh lemon juice, minced ginger root, minced garlic cloves, chopped Vidalia onion, garlic powder, onion powder, ground black pepper, Celtic sea salt, and crushed red pepper flakes. You are now ready to take out your metal whisk, and energetically stir and mix all of the ingredients together. Once you achieve a steady and smooth marinade color with an even distribution of ingredients, then you know the marinade is done and ready for use. When your meat has marinated in this sauce 8 hours, don't discard the marinade, as you can baste your steaks with it while they are sizzling on the grill.
Enjoy
Just yum. Tomorrow I will buy these things and make this lovely dish. Any excuse to buy Guiness eh?
Also, loving the spelling mistake. This is "of the internet"
My Men 2020 - Mark Cavendish, Ben Swift, Fernando Gaviria, Alejandro Valverde, Edvald Boassen Hagen, Zdenek Stybar, Vincenzo Nibali, Geraint Thomas.
+1 for the red sauce and cream, divine then followed by, Sirloin Steak marinaded in guinness and brown sugar and then flame grilled medium.
I must try this.
You will not be dissapointed. Here is the recipe I use. Someone gave it to me. Think they got it of the net.
Ingredients:
1/4 Cup Of C&H Dark Brown Sugar
2 Cups Of Guinness Irish Stout Beer (normally 2 tins are needed by the time I drink some)
1/4 Cup Of Italian Extra Virgin Olive Oil
1/4 Cup Of Kikkoman Teriyaki Sauce
2 Tablespoons Of Fresh Lemon Juice
1 Teaspoon Of Minced Ginger Root
3 Large Minced Garlic Cloves
1 Small Chopped Vidalia Onion
1/2 Teaspoon Of McCormick California Style Garlic Powder
1/2 Teaspoon Of McCormick California Style Onion Powder
1/2 Teaspoon Of Coarse Ground Black Pepper
1/2 Teaspoon Of Celtic Sea Salt
1 Teaspoon Of Crushed Red Pepper Flakes
Information:
Serving Size 6
99 Calories Per Serving
4 Grams Of Fat
Preparation Instructions:
To begin please take out a large glass mixing bowl. You will now want to add in the dark brown sugar, Guinness Irish Stout Beer, extra virgin olive oil, teriyaki sauce, fresh lemon juice, minced ginger root, minced garlic cloves, chopped Vidalia onion, garlic powder, onion powder, ground black pepper, Celtic sea salt, and crushed red pepper flakes. You are now ready to take out your metal whisk, and energetically stir and mix all of the ingredients together. Once you achieve a steady and smooth marinade color with an even distribution of ingredients, then you know the marinade is done and ready for use. When your meat has marinated in this sauce 8 hours, don't discard the marinade, as you can baste your steaks with it while they are sizzling on the grill.
My mum, who never throws anything away and regards sell-by dates as a marketing ploy, may have a sachet of butterscotch Angel Delight in her cupboard. Do you want me to go round and have a look?
Fast and Bulbous Peregrinations
Eddingtons: 80 (Metric); 60 (Imperial)
If you do prawn cocktail, I'd go the whole hog and make it a 1970s themed dinner. Have steak and chips or chicken in a basket or something for main, followed by Black Forest gateau...
Cook the steak from room temp, not straight from the fridge. Use a cast iron skillet if you've got one - if not, a good heavy pan - and let it rest once it's cooked.
"In many ways, my story was that of a raging, Christ-like figure who hauled himself off the cross, looked up at the Romans with blood in his eyes and said 'My turn, sock cookers'"
1. There shall be a Cake Stop calendar
2. It shall not be obscene
3. Entries in the form of a picture should be submitted by a deadline to be agreed
4. Votes shall be cast by all members who wish (one vote per member)
5. the top 11 in order of popularity get to choose their month from those left.
6. the 12th should consider themselves lucky to be in it at all.
Bring it on!
Fast and Bulbous Peregrinations
Eddingtons: 80 (Metric); 60 (Imperial)
Posts
Make (or buy) a decent sauce though (no el cheapo versions) - makes all the difference.
And final tip (for the future, perhaps), if you're serving with lettuce try a bit of chopped apple (Fuji is good) in there too.
Top stuff.
The best sauce is made using nought but double cream and heinz tomato ketchup. Whisk it up and it almost turns into a mousse and tastes f****** gorgeous!
Start with the cream and slowly add the ketchup a bit at a time until you are happy with the strength.
All other prawn/marie rose sauces are cack in comparison!
I like to add a little horsradish to my sauce to spice it up a little or sprinkle with a little cayyenne pepper or paprika.
Not sure you need th advacado though.
I must try this.
I'd go with the sauce recommendation, sometimes mayo if there's no d'cream, occasionally add a bit of Tabasco if it takes my fancy.
Just yum. Tomorrow I will buy these things and make this lovely dish. Any excuse to buy Guiness eh?
Also, loving the spelling mistake. This is "of the internet"
I love you guys, I knew it was worth posting.
My mum, who never throws anything away and regards sell-by dates as a marketing ploy, may have a sachet of butterscotch Angel Delight in her cupboard. Do you want me to go round and have a look?
Fast and Bulbous
Peregrinations
Eddingtons: 80 (Metric); 60 (Imperial)
I am starving now
Friday at the earliest before I could try that steak :P
Like the angel delight bit, but I was going for vanilla soft scoop with Ice magic to pour on it. Chocolate minty flavour no less.
And a Baby Cham reception...
Only a problem if your bathroom suite is also this colour...!
mmmm, seatk and guiness...
Carbon 456
456 lefty
Pompino
White Inbred
I've just had lunch and now I'm hungry again!
Nothing wrong with that! Get your kit off and pose for next year's calendar!
anyone know a foolproof way of making good rhubarb jam?
Fast and Bulbous
Peregrinations
Eddingtons: 80 (Metric); 60 (Imperial)
@gietvangent
1. There shall be a Cake Stop calendar
2. It shall not be obscene
3. Entries in the form of a picture should be submitted by a deadline to be agreed
4. Votes shall be cast by all members who wish (one vote per member)
5. the top 11 in order of popularity get to choose their month from those left.
6. the 12th should consider themselves lucky to be in it at all.
Bring it on!
Fast and Bulbous
Peregrinations
Eddingtons: 80 (Metric); 60 (Imperial)
There goes my hopes of recreating that Rebecca Romero pic...
Why stop at 12 - or are we going to have a montage on the cover!?
yeah - make sure you use proper Heinz ketchup - not a cheap imitator :P