Jack Monroe #549 Two different one's in three's
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Happy 10th anniversary to Fish and Tinned Mandarin Tagine!
I think their definition of “packed with vegetables” is a tad different from mine
And over on her blog Jack’s pasting and posting evidence that everyone clapped and cheered.
cookingonabootstrap.com
I think their definition of “packed with vegetables” is a tad different from mine
And over on her blog Jack’s pasting and posting evidence that everyone clapped and cheered.
Fish tagine.
This week’s Guardian recipe was one o my home favourites, fish tagine. I make this in a big batch and freeze it in portions, the flavours develop beautifully when frozen. For the full recipe,…
cookingonabootstrap.com
Still think I’d eat the “tagine” before this dried up cat sick on mushy looking green pasta worms served on her tiny pov plate from the week before tho. Sorry, “creamy” spaghetti and “crunchy” breadcrumbs. 
duck's sake. I love Ottolenghi but this is credulous logrolling nonsense. It doesn't even look nice.
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And yet again, the entire recipe is a hot sloppy mess from end to end.
(Serves 4) 78p a portion
300g rice, 12p
1 tbsp oil, 3p
1 onion, diced, 11p
1 tsp cumin, 5p
1 tsp paprika, 5p
1 vegetable or chicken stock cube, crumbled 2p
4 white fish fillets, £1.68
200g tinned mandarin segments, 27p
400g chopped tomatoes, 35p
Handful of sultanas, 6p
Few sprigs of mint or coriander, 8p
150g spinach, 23p
Put the rice on to cook. HELPFUL. Any instructions as to how to do this? How long to cook for?
Warm the oil over a medium heat and saute the onions in the spices and stock for a few minutes. Stock? What stock? I only see a stock cube in the ingredients. Do you make up the stock cube in water? If so, how much. And if you're adding stock, you're not sauteeing the onions, are you? "What does sauté mean? The word is culinary-speak for browning or cooking a food quickly over fairly high heat, using a small amount of large in a wide, shallow pan"
When the onions start to soften, add the fish and pour the mandarins, their juice and the chopped tomatoes over the top. Add the sultanas, chopped herbs and spinach, and bring to the boil for a minute. Why put the spinach and fresh herbs in at this stage? It only needs a minute or two to wilt. And why put the fish on the bottom??? Why boil it for a minute?
Reduce to a vigorous simmer for 15 minutes, stirring occasionally to stop the sauce from sticking to the pan. duck sake. Boiling white fish and spinach for 15 minutes? Vile.
Meanwhile, check the rice is cooked and remove from the heat. HELPFUL. At least it's a decent sized portion per person.
Break the fish into chunks and stir through before serving over the rice. Not a tagine. Not even close. Just fishy slop.
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And yet again, the entire recipe is a hot sloppy mess from end to end.
(Serves 4) 78p a portion
300g rice, 12p
1 tbsp oil, 3p
1 onion, diced, 11p
1 tsp cumin, 5p
1 tsp paprika, 5p
1 vegetable or chicken stock cube, crumbled 2p
4 white fish fillets, £1.68
200g tinned mandarin segments, 27p
400g chopped tomatoes, 35p
Handful of sultanas, 6p
Few sprigs of mint or coriander, 8p
150g spinach, 23p
Put the rice on to cook. HELPFUL. Any instructions as to how to do this? How long to cook for?
Warm the oil over a medium heat and saute the onions in the spices and stock for a few minutes. Stock? What stock? I only see a stock cube in the ingredients. Do you make up the stock cube in water? If so, how much. And if you're adding stock, you're not sauteeing the onions, are you? "What does sauté mean? The word is culinary-speak for browning or cooking a food quickly over fairly high heat, using a small amount of large in a wide, shallow pan"
When the onions start to soften, add the fish and pour the mandarins, their juice and the chopped tomatoes over the top. Add the sultanas, chopped herbs and spinach, and bring to the boil for a minute. Why put the spinach and fresh herbs in at this stage? It only needs a minute or two to wilt. And why put the fish on the bottom??? Why boil it for a minute?
Reduce to a vigorous simmer for 15 minutes, stirring occasionally to stop the sauce from sticking to the pan. duck sake. Boiling white fish and spinach for 15 minutes? Vile.
Meanwhile, check the rice is cooked and remove from the heat. HELPFUL. At least it's a decent sized portion per person.
Break the fish into chunks and stir through before serving over the rice. Not a tagine. Not even close. Just fishy slop.
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Did guest ever copy the cheapest meal of all time? Toast sandwich. You even get to put plenty of black pepper in it. https://www.bbc.co.uk/news/uk-15752918
Oh tit, Katie Hopkins has been reinstated on X.
I don’t like the woman but it’s hilarious. Radiators will be coming off the walls. I remember seeing quite a few dumb squigs who thought Jack winning her case somehow meant KH was banned from Twitter.
I don’t like the woman but it’s hilarious. Radiators will be coming off the walls. I remember seeing quite a few dumb squigs who thought Jack winning her case somehow meant KH was banned from Twitter.
2013: Jack’s year of Prostitution, stealing food to survive, weekly Guardian slop column, no fridge for TWO years, and yet batch-freezing her crappy “fish tagine”.
How the frig do flavours develop when food is frozen?!
Oh god, dont start the preggers thing again, last time she got really pissy. I was just thinking isn't this like the busiest time for cooks and chefs, the run up to christmas. Must be really annoying her not to show off her bowl full off offal and misery. A dish for scrooge to be proud off!
It claims to be spicy. It contains only cumin and paprika. Does guest actually know what spicy means?Happy 10th anniversary to Fish and Tinned Mandarin Tagine!
View attachment 2554869
I think their definition of “packed with vegetables” is a tad different from mine
View attachment 2554871
And over on her blog Jack’s pasting and posting evidence that everyone clapped and cheered.
Fish tagine.
This week’s Guardian recipe was one o my home favourites, fish tagine. I make this in a big batch and freeze it in portions, the flavours develop beautifully when frozen. For the full recipe,…Still think I’d eat the “tagine” before this dried up cat sick on mushy looking green pasta worms served on her tiny pov plate from the week before tho. Sorry, “creamy” spaghetti and “crunchy” breadcrumbs.
She's got such an Aunty Pat attitude to spice. I bet a korma is too racy for her.
There’s a food group where they laugh at people like this and joke that even mayo is “too spicy”.
I despise Hopkins. She was a hateful snob as a failed Apprentice candidate, and as a professional contrarian & provocateur truly revolting.
"Dad was in the Falklands. Brother's in the RAF. You're a piece of tit." remains the most factual statement Jack has ever made and I continue to applaud her for it, and to celebrate Hopkins's stupidity in walking into such an unnecessary legal & financial defeat.
Stopped clock and all that.
"Dad was in the Falklands. Brother's in the RAF. You're a piece of tit." remains the most factual statement Jack has ever made and I continue to applaud her for it, and to celebrate Hopkins's stupidity in walking into such an unnecessary legal & financial defeat.
Stopped clock and all that.
‘Where can I buy 8ps worth of coriander?’ For THREAD TITLE please (pretty please)Happy 10th anniversary to Fish and Tinned Mandarin Tagine!
View attachment 2554869
I think their definition of “packed with vegetables” is a tad different from mine
View attachment 2554871
And over on her blog Jack’s pasting and posting evidence that everyone clapped and cheered.
Fish tagine.
This week’s Guardian recipe was one o my home favourites, fish tagine. I make this in a big batch and freeze it in portions, the flavours develop beautifully when frozen. For the full recipe,…Still think I’d eat the “tagine” before this dried up cat sick on mushy looking green pasta worms served on her tiny pov plate from the week before tho. Sorry, “creamy” spaghetti and “crunchy” breadcrumbs.
Just leaving this here:
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She’s the type to order a chicken Maryland at the local Indian restaurant.
That might be quite niche, actually. In the west of Scotland (and maybe other places too) Chinese and Indian restaurants and takeaways have a menu section called EUROPEAN DISHES which is usually an omelette and chips or chicken Maryland, which is basically breaded and fried chicken, chips and peas. Maybe a sausage, maybe a little bit of gammon steak and either a slice of pineapple or a pineapple fritter.
For those that find a korma too much.
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That fish slop sounds disgusting. 1 tsp each of cumin and paprika does not lots of flavour impart and it's hardly rammed full of bloody veg is it? Another recipe that nobody bothered testing or reading. Insulting.
Oh Mavis, how could you?! Don’t you know Jack was HORRIBLY LAUGHED AT for mispronouncing that word!
And duck knows what dipshit thinks she’s describing instead of the TRAUMATIC WORD, but it’s definitely not sautéeing. bleeping charlatan.
(From March 2022 captured by @kachoochoo with a nice jealous SPITE dig at Ol Cordon Bleu-trained Leggy too). Lol and for “my friends” read: Harold’s family because I glommed onto his Mother’s birthday weekend trip, made it all about me and posted it all over my socials pretending I was scampering adorably around with my REAL LIFE FRIENDS.
Had a rainbow day while destroying the environment, oppressing human rights in other countries, squashing trade unions, trading permanent jobs for zero-hours contracts with no benefits, etc etc etc. But hey! They're diverse so Big Lin is going to give them an award
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