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2 Chicken breasts sliced1 onion chopped 1 Fresh Pineapple 9skinned and cubed) 1 clove garlic (Chopped) 2inch cube ginger chopped creamed coconut teaspoon Kalangi (onion Seeds) tablesppon turmeric teaspoon cumin seeds teaspoon coriander seeds teaspoon Cloves teaspoon cardamon pods teaspoon fenugreek seeds carton of natural yoghurt salt to taste water put the chicken in a non metalic bowl and mix with the yoghurt, turmeric, cumin seeds and 1/4 of the onion and leave in fridge to marinate in a hot pan put the rest of the spices to toast, just a couple of minutes add some vegetable oil and then the rest of the onion, Garlic and ginger, and cook slowly until softened (10 mins or so) turn the heat up and add the pineapple and cook until it starts to colour. Then add the chicken and marinade and cook until chicken starts to colour. Add water to cover and the creamed Coconut cook until sauce reduces and thickens, add salt to taste Bob - - - - - - - - - - - - - - http://spanishsunshinedaydream.blogspot.com/ Spanish Jam

thanks!

add the beans with meat and the beer enjoy Bob - - - - - - - - - - - - - - Spanish Jam

1 Kilo stewing steak cubed1 pint bottle of dark beer seasoned flour 5 or 6 largish mushrooms sliced 3 large carrots chopped 1 stick of celery chopped 1 large onion chopped 1 jar/tin of white beans 1 sprig of Rosemary 1 sprig of thyme oil (i use Olive) heat oil in a casserole. put meat in a plastic bag with sufficient flour to cover the meat and then brown the meat in batches and then remove from casserole When all meat is browned, put a little more oil in pan and soften the onions on a low heat turn up the heat and add Mushrooms, Celery and carrots and fry then return the meat to the pan and add the beer I like to use a sweetish beer more then a stout. Any english style beer can be used i just prefer a dark beer. add the herbs and cook slowly for 2 to 3 hours until the meat is starting to fall apart. if you want a pie add a pastry crust Bob - - - - - - - - - - - - - - Spanish Jam

yeah, brood, that is Dutch, though the recipes are not. I just like to show off that I know how to say bread in Dutch. ( -; though for years I used to pronounce it broood, not brOd which would give me some odd looks in Holland. we got one of these model M880 and it kicks ass! http://www.braun.com/global/products/fooddrink/foodpreparation/handmixe… it is great for kneeding brood dough, (though we usually just use the brood maker for that) chopping in the little (it is a bit too small) cuisinart type chopper thing, and what I ESPECIALLY love is the soup puree thing that I can put directly into the cooking pot. that fucking rules. I made an awesome carrot soup the other day, and after I boiled the carrots a bit, I pureed them to perfection. peace.

just on my way out, to a quiz No Grateful Dead Questions i don't expect Bob - - - - - - - - - - - - - - Spanish Jam

where's the recipe for that Steak and Ale Casserole, Bob? No fair conjuring up the vision and not telling us how to make it, heh!

Soup on the way now (with squash,chick peas and curry spices), but I will try your recipe for sure next time! Thanks

Badger, it sounds like you might have an acorn squash, unless it's one of those roundish UFO-looking things, in which case I can't attest to the following, but here's what I like to do with acorn squash. Split vertically, scrape out the seeds. Into the resulting cavities, chuck 1 -2 tablespoons of butter, a tablespoon of brown sugar, a couple shakes of ground cinnamon, a shake of ground allspice, a shake of ground nutmeg, a dash of salt and just the tiniest smidge of black pepper. Bake at 350F until thoroughly gushy, 40, 45 minutes or so. Scrape the gooey orange stuff out of the skins into a bowl and mash thoroughly. Serve as a side dish with a hearty meal, ever so lightly dusted with ground corriander. Counterpoint with nice peppery shiraz. This approach also works well with butternut squash. Conversation is always more interesting than recitation, so speak your mind and not someone else's.

We do those potatoes every time we go camping. By wrapping them in tin foil. Very GOOD! See, I'm learning new things everyday! Estufa! Thanks Bob & enjoy your dinner