Quote by corrie
PMSL...... that jerk paste is strong stuff, when i first used it i literally covered the chicken breast so it wasnt visable.... left it in fridge overnight to marinate and cooked it the next day...... WOW..... IT BLEW MY FUCKING HEAD OFF!!!
Never again....... i use very sparingly now
DeniseBabe.. i did warn you :shock: ... try jelapino peppers ther nice as well
Now now Steve you now how hot they are
:lol: :lol: you mayt get a slap soon!!!! 
I might just take you up on that
:wink: ...not too hard tho.. 
.. but its good fun :P
.. impressed well with some MMM ... ya can't live on Krackers dude...nor take-aways.. :shock: . nice on a sat night after the pub .. but... !!! I like the style of rice goes with everything... but not chips...(oven ones McCains crinkly mmm)... not unles you like mayonase 
....tomatoe ketchup... i hope its Heinz :P ??? Corrie... like it.. :idea: . chop up your lamb and marinate in a smidgen of Jamacan jerk paste... (AND I DO MEAN A SMIDGEN)... in the mean time chop up the advacado, green, red peppers and an red onion place in a shallow dish and squeeze over the lemon use as a side dish !!, put the lamb on skewers with smallish mushrooms brush with olive oil and grill till cooked serve on a bed of rice and save the chilli as the jerk will rock your socks off ...... I know what you mean about cooking and eating it the next day... on occasions i do a lamb curry that lasts a week... (I am in lazy barstuard mode tho when i do that ...)..... thanks for responding .. and the hat .. OR pan is still open 
).. walk dog .. do shopping... bla bla bla... but if you are anything like me I can't stand those "meals for one" "cook in the bag" etc .crap.. (can I say crap ??). plus you look a sad git buying them 