Hi All,
I've got the very rare chance to fish for 48 hours coming up.
Any advice on decent, easy meals to do on the bank?
I'm used to grabbing a few sandwiches on my way to lake for a quick overnighter or day session!
Cheers
I've got the very rare chance to fish for 48 hours coming up.
Any advice on decent, easy meals to do on the bank?
I'm used to grabbing a few sandwiches on my way to lake for a quick overnighter or day session!
Cheers
In reply to Post #1
Either cook something at home, freeze, then reheat on the bank. Failing that, M&S ready meals, take your pick.Yum Yum..
Either cook something at home, freeze, then reheat on the bank. Failing that, M&S ready meals, take your pick.Yum Yum..
I find it much easier to spend time batch cooking at home. For example, knocking up a decent curry, portioning out into takeaway containers and just grabbing one from the freezer to be re-heated and eaten on the bank. The tubs also act as ice packs keeping milk etc. cool without adding weight & bulk. So pretty much, anything is possible! Things like steak, bacon, sausage or anything egg related are all done on the bank.
In reply to Post #1
Anything you can cook at home. Just freeze it and reheat on the bank . No need to live on crap like pot noodles etc like many seem to do
Anything you can cook at home. Just freeze it and reheat on the bank . No need to live on crap like pot noodles etc like many seem to do
In reply to Post #1
cook at home and reheat mate. good food on the bank is key, bit of effort before hand pays off.
cook at home and reheat mate. good food on the bank is key, bit of effort before hand pays off.
In reply to Post #1
sounds sh*t but is actually pretty good -
ALDI or LIDL tinned chicken curry + rice pouch. The curries are better than you'd expect, and the rice is reheated in a couple of minutes. I do the rice in the frying pan with a little water - kepp stirring till the rice ifs hot and the water has soaked in. I just bang the curry in the same pan and mix it in with the rice - but you could heat separately if you preferred. added bonus is these can stay fresh in you bag for months - a good emergency meal.
Most 'ready meals' designed for the microwave can be reheated in a pan - some of the pasta ones are half decent.
As mentioned most things cooked at home can be reheated. Chilli is decent in a tortilla wrap with a bit of cheese and salad.
Phil
sounds sh*t but is actually pretty good -
ALDI or LIDL tinned chicken curry + rice pouch. The curries are better than you'd expect, and the rice is reheated in a couple of minutes. I do the rice in the frying pan with a little water - kepp stirring till the rice ifs hot and the water has soaked in. I just bang the curry in the same pan and mix it in with the rice - but you could heat separately if you preferred. added bonus is these can stay fresh in you bag for months - a good emergency meal.
Most 'ready meals' designed for the microwave can be reheated in a pan - some of the pasta ones are half decent.
As mentioned most things cooked at home can be reheated. Chilli is decent in a tortilla wrap with a bit of cheese and salad.
Phil
In reply to Post #1
As has been said, batch cook meals and use takeaway or ice cream containers.
As well as having a prepaired meal for my first night I do cook decent meals on the bank; you don't need much; dried herbs, dried pasta, a couple of onions, mushrooms, a bell pepper and your choice of meat, diced beef will keep for 24 hours, a saucepan and frying pan.
Get the pasta boiling away, put to one side then start frying off your meat, onions, etc. Once that is cooked drain and add your pasta. Can be plate served or eat from the pan...
As has been said, batch cook meals and use takeaway or ice cream containers.
As well as having a prepaired meal for my first night I do cook decent meals on the bank; you don't need much; dried herbs, dried pasta, a couple of onions, mushrooms, a bell pepper and your choice of meat, diced beef will keep for 24 hours, a saucepan and frying pan.
Get the pasta boiling away, put to one side then start frying off your meat, onions, etc. Once that is cooked drain and add your pasta. Can be plate served or eat from the pan...
Enjoy mushroom flavoured rice, fry or boil a breast of chicken then add to the rice.
In reply to Post #1
My wife cooks extra at home and freezes it in plastic take away tubs. For things like lasagne or cottage pie, once frozen i pop them out of the tub like an ice cube and vacuum pack them, basically making them boil in the bag meals so they keep their shape when served.
My wife cooks extra at home and freezes it in plastic take away tubs. For things like lasagne or cottage pie, once frozen i pop them out of the tub like an ice cube and vacuum pack them, basically making them boil in the bag meals so they keep their shape when served.
Similar to me, homemade and frozen, straight into the freezer box 
Nothing nicer than a hot Chilli con carne and rice to then find out that you picked bolognese up ffs
Nothing nicer than a hot Chilli con carne and rice to then find out that you picked bolognese up ffs
In reply to Post #10
Yea it's not quite right with mexican rice
Yea it's not quite right with mexican rice
In reply to Post #11
Steak and chips tomorrow night.
Just Hot dogs on Wednesday, but may have a pub lunch as starters
Steak and chips tomorrow night.
Just Hot dogs on Wednesday, but may have a pub lunch as starters
In reply to Post #12
Rib eye steak burgers with salad and the steak marinated in piri piri sauce
Rib eye steak burgers with salad and the steak marinated in piri piri sauce
I usually go for some kind of reheated meal on night 1, and halloumi fajitas night 2. Try my best to avoid ready meals but don't mind the odd pizza
In reply to Post #1
Normally pop into m&s on the way to the lakes.
There Italian microwave meals taste amazing in the ridge monkey
Normally pop into m&s on the way to the lakes.
There Italian microwave meals taste amazing in the ridge monkey
In reply to Post #1
A nice Thai massaman curry using the sainsburys paste, some baby potato's, beef and coconut milk. Have some jasmin rice with it. Lovely job.
A nice Thai massaman curry using the sainsburys paste, some baby potato's, beef and coconut milk. Have some jasmin rice with it. Lovely job.
In reply to Post #11
Exactly, made the mistake once, was looking forward to it, like my spicy food, until I pulled the lid off and realised it was bland Bolognese in comparison
The list is endless. Chilli, curry's, corned beef hash are a few of my frozen favourites. Cooking, fajitas are another. Just take it all pre chopped in old plastic takeaway boxes
I try and eat healthy so i take tubs of cornflakes or instant porridge for breakfast, a variety of fruit, sometimes treat myself to a breakfast sandwich for dinner or take sandwich stuff too
Used to do the breakfast on a morning and burgers for tea thing, not good
Exactly, made the mistake once, was looking forward to it, like my spicy food, until I pulled the lid off and realised it was bland Bolognese in comparison
The list is endless. Chilli, curry's, corned beef hash are a few of my frozen favourites. Cooking, fajitas are another. Just take it all pre chopped in old plastic takeaway boxes
I try and eat healthy so i take tubs of cornflakes or instant porridge for breakfast, a variety of fruit, sometimes treat myself to a breakfast sandwich for dinner or take sandwich stuff too
Used to do the breakfast on a morning and burgers for tea thing, not good
In reply to Post #17
What is wrong with burger? Some nice bread, quality meat, some vegetable?
What is wrong with burger? Some nice bread, quality meat, some vegetable?
In reply to Post #18
Nothing, depends on the quality I suppose. Used have a fried breakfast and then fried burgers most days, not good on the health
Nothing, depends on the quality I suppose. Used have a fried breakfast and then fried burgers most days, not good on the health
I eat well at home so a few days at most every now and then eating convenience food for me on the bank is fine the less I have to carry the better.
For years it felt like I used to take the kitchen sink double stoves pots and pans all the utensils steak and veg or salad ingredients, rice, pasta, sauces/currys, eggs, sausage, bacon, beans all the usual gumph tea coffee sugar milk etc... and a reasonable sized carryall to house it all in and a small cool box, nowadays I use a 17ltr plastic square bucket for the lot for upto two days on the bank, I eat before I leave arriving usually Friday late afternoon/evening so a few bikkies and a brew in the evening keeps me going.
In the bucket
GAS
STOVE AND PANS TOP PAN DOUBLES UP AS BREW MUG
COFFEE AND SUGAR
COUPLE OF THESE
TWO OF THESE
Pint of milk packet of biscuits few chocolate bars and a packet of crisps Im set
EDIT: forgot spork and 5 litres of water in container
For years it felt like I used to take the kitchen sink double stoves pots and pans all the utensils steak and veg or salad ingredients, rice, pasta, sauces/currys, eggs, sausage, bacon, beans all the usual gumph tea coffee sugar milk etc... and a reasonable sized carryall to house it all in and a small cool box, nowadays I use a 17ltr plastic square bucket for the lot for upto two days on the bank, I eat before I leave arriving usually Friday late afternoon/evening so a few bikkies and a brew in the evening keeps me going.
In the bucket
GAS
STOVE AND PANS TOP PAN DOUBLES UP AS BREW MUG
COFFEE AND SUGAR
COUPLE OF THESE
TWO OF THESE
Pint of milk packet of biscuits few chocolate bars and a packet of crisps Im set
EDIT: forgot spork and 5 litres of water in container
Kippers, poached eggs, thick cut granary and a cold Guinness
Breakfast of champions
Got to laugh, people sitting motionless perving over 18 year old girls on Instagram all day.. then reheat some processed **** for 5 mins in the evening.
Anybody caught buying that rice in a pouch should be executed on leaving the shop.
Breakfast of champions
Got to laugh, people sitting motionless perving over 18 year old girls on Instagram all day.. then reheat some processed **** for 5 mins in the evening.
Anybody caught buying that rice in a pouch should be executed on leaving the shop.
In reply to Post #19
Burgers and pizza have such a bad reputation but can be very healthy and nice meals.
Burgers and pizza have such a bad reputation but can be very healthy and nice meals.
In reply to Post #22
I wouldnt go as far as " very healthy" ,but they ain't all bad no
I wouldnt go as far as " very healthy" ,but they ain't all bad no
In reply to Post #21
Anybody caught buying that rice in a pouch should be executed on leaving the shop.
Take it you plant paddy fields at the lake or waste your gas for 9/10 minutes cooking up a fresh pot of dehydrated rice then.
Anybody caught buying that rice in a pouch should be executed on leaving the shop.
Take it you plant paddy fields at the lake or waste your gas for 9/10 minutes cooking up a fresh pot of dehydrated rice then.
In reply to Post #21
Kippers, poached eggs, thick cut granary and a cold Guinness. Breakfast of champions
Nice one
Kippers, poached eggs, thick cut granary and a cold Guinness. Breakfast of champions
Nice one
In reply to Post #24
Bip. Bip. Beeeep 🎣
Until they stop exploiting uncle Ben and give his 4th generation descendants reparations I'll steam my rice for 12-14 mins. You can't compare the 2, no way
Bip. Bip. Beeeep 🎣
Until they stop exploiting uncle Ben and give his 4th generation descendants reparations I'll steam my rice for 12-14 mins. You can't compare the 2, no way
In reply to Post #26
Whole heartedly agree you can't but it's about convenience on the bank every now and then it doesn't hurt no need to go full blown Michelin star cooking on the bank for a night or two, each to their own but i'm pretty sure most anglers leave the apron nanny's recipe book and induction hob at home, like I say I used to take everything bar the kitchen sink for years even cooked Christmas day dinner on the bank.
best way to upload photos to share
Excuse the plastic plate it started to melt when I tried warming it in the oven can't stand a cold plate with warm food, everything in a 17ltr bucket these days less weight easier/quicker to pack away and get on the move.
Whole heartedly agree you can't but it's about convenience on the bank every now and then it doesn't hurt no need to go full blown Michelin star cooking on the bank for a night or two, each to their own but i'm pretty sure most anglers leave the apron nanny's recipe book and induction hob at home, like I say I used to take everything bar the kitchen sink for years even cooked Christmas day dinner on the bank.
best way to upload photos to share
Excuse the plastic plate it started to melt when I tried warming it in the oven can't stand a cold plate with warm food, everything in a 17ltr bucket these days less weight easier/quicker to pack away and get on the move.
In reply to Post #27
Let me know the next time the swim at the side of you is free
Let me know the next time the swim at the side of you is free
In reply to Post #27
Not my cuppa but admire the effort
I find perfectly cooked rice well worth the effort. 2 to 1 with water, boil, cover and drop to the lowest heat for about 14mins makes handsome basmati. Same ratio for 6 grains or 6 kilos and there's no draining or waste.
Takes flavour and fries great too
I could also make a dal fresh on the bank and eat the lot with charred ready made flatbreads on the stove. Better have facilities close by the next day
Not my cuppa but admire the effort
I find perfectly cooked rice well worth the effort. 2 to 1 with water, boil, cover and drop to the lowest heat for about 14mins makes handsome basmati. Same ratio for 6 grains or 6 kilos and there's no draining or waste.
Takes flavour and fries great too
I could also make a dal fresh on the bank and eat the lot with charred ready made flatbreads on the stove. Better have facilities close by the next day
In reply to Post #29
I like a dhansak and fresh naan in the winter, I do it with mushroom rice at home but I can't be arsed with that on the bank. I tried it with rice I'd cooked at home then fried on the bank, the after affects weren't pleasant
I like a dhansak and fresh naan in the winter, I do it with mushroom rice at home but I can't be arsed with that on the bank. I tried it with rice I'd cooked at home then fried on the bank, the after affects weren't pleasant
In reply to Post #30
Dhansak is the nuts
You can't play games with rice, it grows bacteria in the blink of an eye
Dhansak is the nuts
You can't play games with rice, it grows bacteria in the blink of an eye
In reply to Post #31
Waitrose fresh pilau, garlic, carrot and sag rice is unbelievable. Table spoon of water in a pan and constant stirring for five minutes until piping hot, never had an issue warming up microwaveable rice.
Waitrose fresh pilau, garlic, carrot and sag rice is unbelievable. Table spoon of water in a pan and constant stirring for five minutes until piping hot, never had an issue warming up microwaveable rice.
In reply to Post #30
Just get some uncle Ben or similar microwave rice and pan fry or add to your curry
Just get some uncle Ben or similar microwave rice and pan fry or add to your curry
In reply to Post #26
In reply to Post #1
Best tip I was given a while ago, I often batch cook and reheat on the bank, but to save the mess in the saucepan, freeze it in the tin foil take away containers, the boil a bit of water in the saucepan, pop the container in and heat it,
Best tip I was given a while ago, I often batch cook and reheat on the bank, but to save the mess in the saucepan, freeze it in the tin foil take away containers, the boil a bit of water in the saucepan, pop the container in and heat it,
In reply to Post #33
It doesn't taste as good and I like it just with naan now, and I mean fresh naan cooked on a cadac +pizza stone and still hot when it's eaten.
That's winter food though
Chicken and chorizo in a wrap with salad is nice
Steak with shrooms, shallots, courgettes and pepper sauce
Omelette
While overnight temps are cold I'll often bring casseroles etc from home to reheat
It doesn't taste as good and I like it just with naan now, and I mean fresh naan cooked on a cadac +pizza stone and still hot when it's eaten.
That's winter food though
Chicken and chorizo in a wrap with salad is nice
Steak with shrooms, shallots, courgettes and pepper sauce
Omelette
While overnight temps are cold I'll often bring casseroles etc from home to reheat
In reply to Post #36
I bet the smell of fresh naan is torture for other anglers lol
Nigella seeds?
Takes a while but on the subject of rice, a risotto is hard to beat.
I'd say paella too but you're not keeping shellfish fresh for long and I'd rather defecate in my hand and eat it than have that rubber seafood cocktail ****
I bet the smell of fresh naan is torture for other anglers lol
Nigella seeds?
Takes a while but on the subject of rice, a risotto is hard to beat.
I'd say paella too but you're not keeping shellfish fresh for long and I'd rather defecate in my hand and eat it than have that rubber seafood cocktail ****
In reply to Post #35
That's what I do with currys, chilli con carnes ect. Not as fancy as others but then get some samosas, onion barges, naans and do them in the rm. for chilli, doing natchos with cheese on top is nice
That's what I do with currys, chilli con carnes ect. Not as fancy as others but then get some samosas, onion barges, naans and do them in the rm. for chilli, doing natchos with cheese on top is nice
In reply to Post #37
I hope its torture
At home it'll get a light brush of ghee and a sprinkling of nigella but i haven't done that fishing, relying on the curry and raita
It tastes better cooked on the ooni at home but still 10 times nicer than the dry pitta crap you get in supermarkets
I hope its torture
At home it'll get a light brush of ghee and a sprinkling of nigella but i haven't done that fishing, relying on the curry and raita
It tastes better cooked on the ooni at home but still 10 times nicer than the dry pitta crap you get in supermarkets
In reply to Post #39
In reply to Post #1
very nice
very nice
In reply to Post #1
buy a vacuum sealer and the world is your oyster
you can vacuum seal anything cooked breakfast curry , stews anything then just a pan full of water drop the bag in boil it in its bag tip on plate eat it
also fantastic for bait too
buy a vacuum sealer and the world is your oyster
you can vacuum seal anything cooked breakfast curry , stews anything then just a pan full of water drop the bag in boil it in its bag tip on plate eat it
also fantastic for bait too
In reply to Post #1
I warm some Colemans mustard powder in honey. Place a joint of boneless gammon in a medium sized roasting bag, then inject honey mustard mix using stainless steel syringe into the joint of gammon.
Tie bag loosely and return to fridge.
Make some potato wedges with skin on and par boil them, sprinkle with rice bran oil and garlic pepper and lightly roast in oven.
remove and allow to cool before placing in clip seal bag and placing in fridge.
Buy some button mushrooms and a tin of pineapple.
At the lake I cook the gammon for 90 minutes plus at 170 oC on the Lotus then add the mushrooms then the the part cooked wedges.
Open and drain the pineapple, carve the Gammon in 1/2" slices and serve with the honey mustard sauce to taste, add wedges and mushrooms and sit down with good company and your favourite tipple.
Also as always The venerable Old Geezer is spot on you can take dIabolical liberties with refrigerating foodstuffs
when vacuum packing stuff as long as your careful with your prep.
I warm some Colemans mustard powder in honey. Place a joint of boneless gammon in a medium sized roasting bag, then inject honey mustard mix using stainless steel syringe into the joint of gammon.
Tie bag loosely and return to fridge.
Make some potato wedges with skin on and par boil them, sprinkle with rice bran oil and garlic pepper and lightly roast in oven.
remove and allow to cool before placing in clip seal bag and placing in fridge.
Buy some button mushrooms and a tin of pineapple.
At the lake I cook the gammon for 90 minutes plus at 170 oC on the Lotus then add the mushrooms then the the part cooked wedges.
Open and drain the pineapple, carve the Gammon in 1/2" slices and serve with the honey mustard sauce to taste, add wedges and mushrooms and sit down with good company and your favourite tipple.
Also as always The venerable Old Geezer is spot on you can take dIabolical liberties with refrigerating foodstuffs
when vacuum packing stuff as long as your careful with your prep.
Revived this as I think it's relevant to what I've been thinking while I've just been cooking
Breakfast - porridge pots
Lunch - naked noodles or similar semi healthy noodle pots
Dinner- home made chilli or curry, whatever is safe to be reheated on the bank plus some naans. Not a big fan of rice so prefer to hang a naan over the gas flame to heat up
Love some biscuits and crisps to snack but nothing beats proper food bank side. I feel less sluggisg eating properly as well
Breakfast - porridge pots
Lunch - naked noodles or similar semi healthy noodle pots
Dinner- home made chilli or curry, whatever is safe to be reheated on the bank plus some naans. Not a big fan of rice so prefer to hang a naan over the gas flame to heat up
Love some biscuits and crisps to snack but nothing beats proper food bank side. I feel less sluggisg eating properly as well
In reply to Post #44
added to post 22
Breakfast for me normally is a ridge monkey filled with bacon
at home the night before I will have buttered and cling filmed a fresh baguette thats cut in 2 as will the 4 precooked sausages that have been sliced length ways this enables me to quickly heat em up while loading the bacon ( I got loads of sachets of ketchup or brown sauce handfuls taken anywhere I go where they are free)
depending sometimes I eat em both
sometimes I dont mind eating the 2nd one cold later in the day and always have a really nice evening meal from my vacuumed packed meals simply warmed up in a pan of boiling water
added to post 22
Breakfast for me normally is a ridge monkey filled with bacon
at home the night before I will have buttered and cling filmed a fresh baguette thats cut in 2 as will the 4 precooked sausages that have been sliced length ways this enables me to quickly heat em up while loading the bacon ( I got loads of sachets of ketchup or brown sauce handfuls taken anywhere I go where they are free)
depending sometimes I eat em both
sometimes I dont mind eating the 2nd one cold later in the day and always have a really nice evening meal from my vacuumed packed meals simply warmed up in a pan of boiling water
In reply to Post #44
I'll avoid porridge pots and do the real thing.
£1.30 for a kilo of oats in Sainsbury's, each porridge pot is about that, and most contain extra sugar...
I've got a thing for a good rump steak with saute potatoes and mushrooms at the moment so that's been my day 2 evening meal.
Day 3 since we've had the hot weather has been pasta, onion, garlic, Bell pepper, and a tin of tuna added, then a soft blue cheese by St. Agur as the sauce.
I'll avoid porridge pots and do the real thing.
£1.30 for a kilo of oats in Sainsbury's, each porridge pot is about that, and most contain extra sugar...
I've got a thing for a good rump steak with saute potatoes and mushrooms at the moment so that's been my day 2 evening meal.
Day 3 since we've had the hot weather has been pasta, onion, garlic, Bell pepper, and a tin of tuna added, then a soft blue cheese by St. Agur as the sauce.
In reply to Post #46
Change the rump to a nice 8oz fillet steak
Change the rump to a nice 8oz fillet steak
In reply to Post #47
over priced with little flavour (fillet), its got to be ribeye
over priced with little flavour (fillet), its got to be ribeye
In reply to Post #47
Whichever cut you prefer, the best tasting steaks come from the local butcher over a supermarket steak.
Whichever cut you prefer, the best tasting steaks come from the local butcher over a supermarket steak.
In reply to Post #49
100% mate.
100% mate.
RIGHT I must tell you a story going way back and I went to London to see a play when we came out decided to splash
out and went to ( the best at the time) the Scotch Steak House we both had Porterhouse Steaks
and hand on heart it was the best tastiest tender steak we had ever eaten
and quite by chance the head chef had gone to the table close to me where there where two vip film stars that I didnt know ! so they wernt that famous lol
well you could of knock me over with a feather the head Chef was John Collins an old school mate after he had finished I called him by name he then recognised me and sat down
I said fook I wished my steaks came out like that !
NOW LISTEN UP folks
I have told this to countless people 100% of them have raved about the results
he told me you need a HEAVY base pan DRY put the pan on high and leave it a good time until its really really SMOKING HOT !
this is vital then get your steak that should be at room temp and seasoned with a bit of salt
chuck it on the red hot pan warning it may make a little mess of your kitchen lol
and continually flip it every 60 seconds max it wont stick as the pan is so bloody hot
it will float around on the moisture coming out of the meat till it quickly seals it wont burn (no oxygen at those temps ) if you keep flipping and the heat will quickly then heat the centre of the meat
and will be cooked super super fast !!! just a few mins ONLY !!!!! about 50% faster so dont over cook it
it will be so full of flavour and melt in your mouth trust me
out and went to ( the best at the time) the Scotch Steak House we both had Porterhouse Steaks
and hand on heart it was the best tastiest tender steak we had ever eaten
and quite by chance the head chef had gone to the table close to me where there where two vip film stars that I didnt know ! so they wernt that famous lol
well you could of knock me over with a feather the head Chef was John Collins an old school mate after he had finished I called him by name he then recognised me and sat down
I said fook I wished my steaks came out like that !
NOW LISTEN UP folks
I have told this to countless people 100% of them have raved about the results
he told me you need a HEAVY base pan DRY put the pan on high and leave it a good time until its really really SMOKING HOT !
this is vital then get your steak that should be at room temp and seasoned with a bit of salt
chuck it on the red hot pan warning it may make a little mess of your kitchen lol
and continually flip it every 60 seconds max it wont stick as the pan is so bloody hot
it will float around on the moisture coming out of the meat till it quickly seals it wont burn (no oxygen at those temps ) if you keep flipping and the heat will quickly then heat the centre of the meat
and will be cooked super super fast !!! just a few mins ONLY !!!!! about 50% faster so dont over cook it
it will be so full of flavour and melt in your mouth trust me
Cant beat a nice bit of steak BBQ'd on the bank in summer
In reply to Post #52
Being in the trade, im rather spoilt when it comes to steaks
Being in the trade, im rather spoilt when it comes to steaks
In reply to Post #49
I go to my local abattoir,always lovely and fresh and dirt cheap
I go to my local abattoir,always lovely and fresh and dirt cheap
In reply to Post #53
Same and I only eat rib eye that's been properly matured but actual prefer rosemary and garlic seasoned inch thick lamb chops or a lump of monk fish with a side of scallops.
Same and I only eat rib eye that's been properly matured but actual prefer rosemary and garlic seasoned inch thick lamb chops or a lump of monk fish with a side of scallops.
In reply to Post #54
who's your local abattoir?
I consult for most of the major ones across the country mate
who's your local abattoir?
I consult for most of the major ones across the country mate
I can echo most comments so far 👍
I fish for 4 -5 nights at a time so pot noodles aren't an option.
Ribeye steak on the mini UCU BBQ. My favourite Bankside meal is ribeye steak, Dauphinouse potatoes and charred Cos lettuce in a dressing on the BBQ, washed down with a glass of red stuff. The bratwurst is for the dog as they don't contain onions.
All pre-cooked and frozen food either in takeaway containers or vacuum packed.
Venison burgers. Deer shot by a friend, made by the Mrs and eaten by me n the dog. Very healthy alternative if your a meat eater
Charred Cos lettuce in homemade dressing.
Not mentioned is a good selection of sauces and dressings.
Tiny little stainless UCO BBQ which is perfect for one man and his dog 👍
I fish for 4 -5 nights at a time so pot noodles aren't an option.
Ribeye steak on the mini UCU BBQ. My favourite Bankside meal is ribeye steak, Dauphinouse potatoes and charred Cos lettuce in a dressing on the BBQ, washed down with a glass of red stuff. The bratwurst is for the dog as they don't contain onions.
All pre-cooked and frozen food either in takeaway containers or vacuum packed.
Venison burgers. Deer shot by a friend, made by the Mrs and eaten by me n the dog. Very healthy alternative if your a meat eater
Charred Cos lettuce in homemade dressing.
Not mentioned is a good selection of sauces and dressings.
Tiny little stainless UCO BBQ which is perfect for one man and his dog 👍
In reply to Post #57
I'm not feeling the lettuce bit
I'm not feeling the lettuce bit
In reply to Post #58
It's purely there so I can't be accused of being a salad dodger
Actually it's quite nice, very Mediterranean 😎
It's purely there so I can't be accused of being a salad dodger
Actually it's quite nice, very Mediterranean 😎
In reply to Post #56
AJ Greens & Sons,its five minutes up the road and the meat is lovely.Please don't spoil it for me and say its *****
AJ Greens & Sons,its five minutes up the road and the meat is lovely.Please don't spoil it for me and say its *****
In reply to Post #60
one i dont work with mate
one i dont work with mate
In reply to Post #61
In reply to Post #62
Farm shop by looks of it, not sure if they have an abattoir or buy it in, but looks decent mate, i might get in touch with them
I thought you were going to say either Denstone Hall (very very nice Place) or Sargents just down the road from them
Farm shop by looks of it, not sure if they have an abattoir or buy it in, but looks decent mate, i might get in touch with them
I thought you were going to say either Denstone Hall (very very nice Place) or Sargents just down the road from them
In reply to Post #63
The abattoir is at the back,seen them leading the cows,sheep and pigs into the big building
The abattoir is at the back,seen them leading the cows,sheep and pigs into the big building
In reply to Post #64
proper old school then...they are the best
proper old school then...they are the best
In reply to Post #54
Must be a combined place, I worked in an abbatoir in the late 90's and the cows came in one end, were stunned, drained, peeled, fat trimmed, cut in half and went into a van at the other within 15 minutes! I didn't stay long
Must be a combined place, I worked in an abbatoir in the late 90's and the cows came in one end, were stunned, drained, peeled, fat trimmed, cut in half and went into a van at the other within 15 minutes! I didn't stay long
In reply to Post #66
I couldn't do it either,im not a big fan of blood
I couldn't do it either,im not a big fan of blood
I use to pick hanging beef from am abattoir in ellesmere, york and Shrewsbury...i had never given it a second thought until I seen the cows going in one day...
In reply to Post #68
I look after both of those ABP sites mate
I look after both of those ABP sites mate
In reply to Post #47
I'll raise you a flat iron steak.
I'll raise you a flat iron steak.
In reply to Post #71
Good call
Good call
In reply to Post #66
I've been to a few abattoirs in the past with work and they were eye opening... especially when you going looking at the "mechanical recovery" machines
Think overall the scale of food & drink production in the uk would surprise most people who don't work in the industry.
Dry aged rib eye for me on the steak front... like to reverse sear them as well
I've been to a few abattoirs in the past with work and they were eye opening... especially when you going looking at the "mechanical recovery" machines
Think overall the scale of food & drink production in the uk would surprise most people who don't work in the industry.
Dry aged rib eye for me on the steak front... like to reverse sear them as well
In reply to Post #73
oh mate, some of the large sites, such as Karro Foods (Sofina) and Cranswick Country foods, i look after, both of which kill 6500+ pigs per day, 640 per hour.
The automatic machines, such as gas machines, auto de-hair, EV, Auto saws are incredible, if not scary!
Cranswick have auto boning systems too, ive never seen anything like it
oh mate, some of the large sites, such as Karro Foods (Sofina) and Cranswick Country foods, i look after, both of which kill 6500+ pigs per day, 640 per hour.
The automatic machines, such as gas machines, auto de-hair, EV, Auto saws are incredible, if not scary!
Cranswick have auto boning systems too, ive never seen anything like it
Yesterday I popped into Lidl
and saw these lovely looking Dry Aged T-Bone steaks
they had on offer for £9.99 each only 4 left and as the last one I had in a restaurant meal cost £28
so I grabbed all 4 I weighed them all when I got home
the one out of the packet was the lightest at 590g the other 3 were all over 600g
and thats what I had last night it was bloody amazing so if you got a Lidl near you they may still have some as apparently the offer was over a week a go
and saw these lovely looking Dry Aged T-Bone steaks
they had on offer for £9.99 each only 4 left and as the last one I had in a restaurant meal cost £28
so I grabbed all 4 I weighed them all when I got home
the one out of the packet was the lightest at 590g the other 3 were all over 600g
and thats what I had last night it was bloody amazing so if you got a Lidl near you they may still have some as apparently the offer was over a week a go
In reply to Post #63
An even better place to buy steaks than the butchers.
I've really tried to stop using supermarkets as much as possible, preferring to use my local greengrocers and butchers, where I found the meat, fruit and veg tastes fresher, I'm not getting bundles of plastic packaging, and less travel miles, for both the stock and me.
As for the steak, my butchers usually has a large rump on display, and the one cut gives me 3 meal size portions, a bit of trimming for Sky, and a bit of spare meat for dicing.
Has to be done bleu for me, and I have developed a taste for a bit of blue cheese on top.
An even better place to buy steaks than the butchers.
I've really tried to stop using supermarkets as much as possible, preferring to use my local greengrocers and butchers, where I found the meat, fruit and veg tastes fresher, I'm not getting bundles of plastic packaging, and less travel miles, for both the stock and me.
As for the steak, my butchers usually has a large rump on display, and the one cut gives me 3 meal size portions, a bit of trimming for Sky, and a bit of spare meat for dicing.
Has to be done bleu for me, and I have developed a taste for a bit of blue cheese on top.
In reply to Post #45
Started vacuum packing my meals now. Is storing them as ‘moist' better? Also, seems that heating in microwave takes the moisture out and makes the food a bit stodgy. Is it better to use pan of boiling water?
Started vacuum packing my meals now. Is storing them as ‘moist' better? Also, seems that heating in microwave takes the moisture out and makes the food a bit stodgy. Is it better to use pan of boiling water?
In reply to Post #77
yes I prefer to use a use pan of boiling water
yes I prefer to use a use pan of boiling water
In reply to Post #78
Cheers OG.
Cheers OG.
In reply to Post #72
In reply to Post #80
if i knew how to post pics on here, i'd put up some of the training in butchers i do...best meat ever
if i knew how to post pics on here, i'd put up some of the training in butchers i do...best meat ever
In reply to Post #81
It's a lovely piece of steak.
It's a lovely piece of steak.
In reply to Post #81
A MOD who can't post pics glad it's not just me
A MOD who can't post pics
glad it's not just me
In reply to Post #83
I do believe that flat iron became more commonly used as it was previously difficult to remove the tissue (or something like that). Probably dreamt it sometime knowing me.
I do believe that flat iron became more commonly used as it was previously difficult to remove the tissue (or something like that). Probably dreamt it sometime knowing me.
In reply to Post #83
i know mate, im useless at it...
i know mate, im useless at it...
In reply to Post #1
Having a hot meal on the bank is such a pure and simple joy. Particularly if accompanied by a good drink (hot cuppa or a glass of red wine).
I normally cook something hot for breakfast and dinner, with something cold for lunch.
Something like:
Breakfast: bacon and egg sarnie
Lunch: pasta salad
Dinner: beef and noodle stir fry or a chicken/leek casserole with some good bread. Cook these at home and bring them with me.
Having a hot meal on the bank is such a pure and simple joy. Particularly if accompanied by a good drink (hot cuppa or a glass of red wine).
I normally cook something hot for breakfast and dinner, with something cold for lunch.
Something like:
Breakfast: bacon and egg sarnie
Lunch: pasta salad
Dinner: beef and noodle stir fry or a chicken/leek casserole with some good bread. Cook these at home and bring them with me.
One of the companies I worked for, Redcat, had rump, fillet and sirloin steak on the menu. My chefs view and mine, was for the cost and taste you were better off with the sirloin or rump.
Tuesday night I ended up cooking diced chicken breast with chilli, ginger and black pepper, garlic, mushrooms and string beans with rice cooked with tarragon and turmeric.
Tuesday night I ended up cooking diced chicken breast with chilli, ginger and black pepper, garlic, mushrooms and string beans with rice cooked with tarragon and turmeric.
In reply to Post #1
I think this thread needs to be made a sticky personally! With the top thread having all the meal ideas mentioned. Anglers could then have a definitive list and add to it as the years progress along with the ability to cook better meals with items such as the Cobb.
C'mon Mods, you know it makes sense....
I think this thread needs to be made a sticky personally! With the top thread having all the meal ideas mentioned. Anglers could then have a definitive list and add to it as the years progress along with the ability to cook better meals with items such as the Cobb.
C'mon Mods, you know it makes sense....
In reply to Post #88
Cobbs are banned
Cobbs are banned
My Cadac Safari Chef died saturday morning. Waiting for them to get back to me so i can send it in for repair. Glad i had a backup to cook my sausages on!
In reply to Post #88
Aidey,
Sadly Google analytics has been changed. Older threads or even posts do not show up on Google, or drop down the search finds, even with new posts added.
I've had to go through another forum and remove goodness knows how many posts from the database.
I must admit that I am not a Ridgemonkey or Cobb fan, everything I cook is pretty much done with saucepan and frying pan and camping stuff is not good enough, it's too flimsy, doesn't hold heat and cooks unevenly, so my frying pan is a proper carbon steel, stainless handled pan, that I got in the 1990's. Camping cooking stuff is fine for boil in the bag, army ration pack pot noodle meals, but for decent cooking...
The Ridgemonkey may make omelette easier than I could in the frying pan, or cook bacon both sides all together, but to be honest, I'm happy cooking as I would at home, or for the hotel or restaurant at work, and I'm pretty good with that.
Aidey,
Sadly Google analytics has been changed. Older threads or even posts do not show up on Google, or drop down the search finds, even with new posts added.
I've had to go through another forum and remove goodness knows how many posts from the database.
I must admit that I am not a Ridgemonkey or Cobb fan, everything I cook is pretty much done with saucepan and frying pan and camping stuff is not good enough, it's too flimsy, doesn't hold heat and cooks unevenly, so my frying pan is a proper carbon steel, stainless handled pan, that I got in the 1990's. Camping cooking stuff is fine for boil in the bag, army ration pack pot noodle meals, but for decent cooking...
The Ridgemonkey may make omelette easier than I could in the frying pan, or cook bacon both sides all together, but to be honest, I'm happy cooking as I would at home, or for the hotel or restaurant at work, and I'm pretty good with that.
In reply to Post #91
The camping type pans (and therefor most fishing branded copies) are designed to boil water as fast as possible for drinking and dropping in boil in bag/ pot noodle type meals and aren't designed for ‘cooking'. It's virtually impossible to simmer anything without 100% attention and stirring especially over a small camping stove, whereas household pans are designed with thicker walls and heavier bases to retain heat and are more controllable.
Tesco's sell a range of budget pans - the sort students buy or someone on a very tight budget, cheap as **** for household use but ideal for the angler. They come in a set of 3 and are Teflon coated aluminium but much thicker than than camping pans and with a thick base. These are an ideal compromise being fairly lightweight but allowing you to cook. They also come with two glass lids, which if you don't mind the extra weight ( they weigh more than the 3 pans) and allow you to simmer something without it drying out as it keeps the moisture and flavour in. I got a set of these, drilled the handle rivets off and replaced them with foldaway handles so the all nest inside each other for compactness. If you don't want to be arsed to rivet on different handles just buy one of the pan grabber thingymebobs 👍
I also have a Ridgemonkey, the one with the detachable handles. Apart from the obvious things I find it better for making toast than all the other gadgets I've had over the years. If I don't fancy a heart stopping full English or bacon sarnies, sausage sarnies or egg banjo's for breakfast I do enjoy poached eggs on toast with a nice mug of tea, which is really a fine way to start the day 😎
The camping type pans (and therefor most fishing branded copies) are designed to boil water as fast as possible for drinking and dropping in boil in bag/ pot noodle type meals and aren't designed for ‘cooking'. It's virtually impossible to simmer anything without 100% attention and stirring especially over a small camping stove, whereas household pans are designed with thicker walls and heavier bases to retain heat and are more controllable.
Tesco's sell a range of budget pans - the sort students buy or someone on a very tight budget, cheap as **** for household use but ideal for the angler. They come in a set of 3 and are Teflon coated aluminium but much thicker than than camping pans and with a thick base. These are an ideal compromise being fairly lightweight but allowing you to cook. They also come with two glass lids, which if you don't mind the extra weight ( they weigh more than the 3 pans) and allow you to simmer something without it drying out as it keeps the moisture and flavour in. I got a set of these, drilled the handle rivets off and replaced them with foldaway handles so the all nest inside each other for compactness. If you don't want to be arsed to rivet on different handles just buy one of the pan grabber thingymebobs 👍
I also have a Ridgemonkey, the one with the detachable handles. Apart from the obvious things I find it better for making toast than all the other gadgets I've had over the years. If I don't fancy a heart stopping full English or bacon sarnies, sausage sarnies or egg banjo's for breakfast I do enjoy poached eggs on toast with a nice mug of tea, which is really a fine way to start the day 😎
I must be a bit different to everyone else as during the Summer months, I have a tendency to do less cooking than the other seasons. Many years ago I used to love my cooking on the bank and looked forward to it, preparing veg etc and good chunks of meat and chicken, but one day I realized that I would sooner be not cooking and just looking out over the pond instead.
I will have a good fry up for breakfast very early morning, but for the likes of dinner and tea, I prefer to making a good big "Banjo" or two or three. Usually, I take plenty of bread cakes, cheese either processed or normal stuff or maybe cooked meat or tinned meat, tomato's, onions, lettuce etc and knock up big salad "Banjo's" and then smother it in salad cream.
In the space of about 10 minutes or far less, I can have had my meal, everything packed away, wiped my knife clean and back to the fishing.
But during the Winter months when its about the only thing that happens 3 times a day to kill the time, cooked meals, every meal.
Maybe that's why no one visits me, I have nothing for anyone to come cadging to eat or drink. As they said in the "Simpsons", "You Don't Win Friends with Salad".
https://www.youtube.com/watch?v=c6Kj17oVHAk&ab_channel=M.Craft
I will have a good fry up for breakfast very early morning, but for the likes of dinner and tea, I prefer to making a good big "Banjo" or two or three. Usually, I take plenty of bread cakes, cheese either processed or normal stuff or maybe cooked meat or tinned meat, tomato's, onions, lettuce etc and knock up big salad "Banjo's" and then smother it in salad cream.
In the space of about 10 minutes or far less, I can have had my meal, everything packed away, wiped my knife clean and back to the fishing.
But during the Winter months when its about the only thing that happens 3 times a day to kill the time, cooked meals, every meal.
Maybe that's why no one visits me, I have nothing for anyone to come cadging to eat or drink. As they said in the "Simpsons", "You Don't Win Friends with Salad".
https://www.youtube.com/watch?v=c6Kj17oVHAk&ab_channel=M.Craft
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