Messymascot's faith in humanity and ginger safe haven

Armaghtoffee said:
I think that would be too sweet for my palate. I can’t be doing with sweet potatoes at all but being able to serve them with parsnip is not something I would expect to work. Having said that, parsnip works with vanilla so what do I know really lol
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Sweet potato works AT. I don't use it a lot but it just works with this. Also use it in a lamb curry I do.
 

Barnfred 55 said:
Mine's in one dish too. No parsnips, carrots or potato for me. I use shallots, whole garlic cloves, red pepper and sweet potato. This one is purple which I didn't realise until I cut it open. Lots of lemon juice and avocado oil (which I prefer sometimes to olive) to create the sauce. Plus oregano of course.

It was you who gave me the idea for it.
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lol

Was it really? Cricky.

Ever tried wrapping a fillet of (any) white fish in parma ham, (any dried ham will do), a drizzle of white wine, again, some oregano and seasoning to taste? That, with a side dish of what we called "diddly spuds", (dice sized roasties, perfection), will make you happy. Just bake the lot, in 2 separate dishes, obvs, for 30 mins or so. You can lob a tomato or 2 into the fish tray if you fancy, or some lemon.
 
roydo said:
lol

Was it really? Cricky.

Ever tried wrapping a fillet of (any) white fish in parma ham, (any dried ham will do), a drizzle of white wine, again, some oregano and seasoning to taste? That, with a side dish of what we called "diddly spuds", (dice sized roasties, perfection), will make you happy. Just bake the lot, in 2 separate dishes, obvs, for 30 mins or so. You can lob a tomato or 2 into the fish tray if you fancy, or some lemon.
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I love fish mate but a bit scared to cook it tbh as U know it's easy to overdo. Fine with shellfish though

My neighbour coojs a lot of fish so I should enlist her help really.
 
Barnfred 55 said:
I love fish mate but a bit scared to cook it tbh as U know it's easy to overdo. Fine with shellfish though

My neighbour coojs a lot of fish so I should enlist her help really.
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Almost impossible to overdo the parma/white fish/white wine combo. Wine cooks the fish from the bottom, parma goes a bit crispy, and cooks it all around. Once the fish isnt opaque, done. 20 mins.
 



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