Perfect!!
I made this and had it last night, but I made it with red lentils. They plug open when cooked so I didnât need to use a Bamix. I also needed quite a bit more water, and after tasting I chucked in just a tiny bit of cayenne to give it a kick. Bloody beautiful. And super healthy 
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Glad you gave it a go. I love it too. Will make it again soon!!
I had to take this out of the slow cooker 1 hour earlier than anticipated as it had fallen off the bone. Goat shanks!
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That looks great, lentil soup is awesome.
Looks fabulous! Did you make the bread too?
Sadly not!
Not gourmet fare, but I made these sliders to have before the debacle on Friday night. Also added pickles and sauce/mustard. They were a huge hit with the kids.
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Anyone got good outdoor cooking set up?
I have some landscaping design planned, and want a fireplace. Then decided I want to be able to cook on it, so found this.
Got heaps of cooking accessories, including racks that swing in and out
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Thought Iâd try something different tonight and cooked polenta for the first time. Never had it before, decided to change it up rather than have rice with my chicken. Cooked it as per instructions online. IMO up there with tofu as one of the most pointless foods ever. No taste even when you add seasoning and olive oil. Stuck with it for the next few nights⊠
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I guess this is an appropriate thread for things that are cooked
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I find it boring also. Make some nice red sauce and smother it in that.
But I like tofu.
As Em says, make a nice red sauce, spice it up with some chopped pan fried hot ciacatore sausage. Only way to eat the stuff.
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Have you tried couscous? Similar but different.
IMO Itâs great with Greek yogurt and tomato based sauces to accompany meats like meatballs.
My favorite is with chorizo, feta, pumpkin and some balsamic.
Couscous is heaps nicer than polenta.
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Thatâs the first thing posted in this thread that has left a bad taste in my mouth. Get rid of it.
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I had agedashi tofu at SakĂ© last night. Gorgeous. But it has two problems. Drops of the dipping sauce always end up on my top, and itâs so delicious that I end up filling up on that and not having enough room for the rest of the meal.
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If Essendon were a food, it would be polenta.
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You can do steaks/stacks and they go alright if seasoned properly.
In my opinion youâre probably better off buying a cauliflower and cutting âsteaksâ out of the middle of it. Give a generous lashing of olive oil, salt and pepper and chilli flakes and bake the â â â â â â â until they are translucent. Pretty nice.
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