Hun, ya just cut up a BNS into wedges, surrey with spray light season as ya like. I love paprika on them then pop in the oven at 180c for 30-40 mins depending on the size
Hun, ya just cut up a BNS into wedges, surrey with spray light season as ya like. I love paprika on them then pop in the oven at 180c for 30-40 mins depending on the size
I've never counted herbs. I don't use enough I go handy with the frylight so don't need to point good luck making then. Haven't had emm in AGES might make thenm soon now xxx
4 sprays of fry light is 0 pp so as long as you don't use more than that it is free!!!! I don't count paprika either, well we don't count salt or pepper do we keep an eye on the bns- I left mine in the oven for 40 mins & they were burnt to death!!!!!!!!!!
I usually cut top and bottom off, cut down the centre and deseed. I always end up with orange fingers and stringy BNS under my nails! I've yet to find a simple way to deseed the blimming thing easily, I tend to use a dessert spoon and really go for it (upper arm workout!).. Then chop away randomly into smaller segs once the majority of the stringy stuff has gone. I am cackhanded though!
I'm fussy and don't like the texture of the insides, so that's why I get rid of it, but don't know if that's what most people do
Ooohhhh your from Ireland too, marks and Spencers do small chunks in a bag. Lovely roasted too but just like 20-30 mins needed!! I haven't replaced my mash with em yet, must do though!! Try it anyway!
I left the skin on mine , sprayed with fry light and topped with Cajun spices and none were very small I kept them around the same size and tossed them around a few times over 35-40 minutes. I can't say I did anything special with them