The cooking thread and what are you having for dinner tonight beansnikpoh?

ballysmate

seanoconn said:

elbowloh said:

seanoconn said:

Swordfish, very nice. Like tuna, less fishy.

It's a bit dull as a combo.

I’m frigging starving now.

Get thee to the kebab shop.

elbowloh

seanoconn said:

elbowloh said:

seanoconn said:

Swordfish, very nice. Like tuna, less fishy.

It's a bit dull as a combo.

I’m frigging starving now.

We had takeaway wood-fired pizza, garlic bread and curly fries. It was even the wife's idea.

There was so much, I'm stuffed and there's leftovers.

pinno

I have some green beans growing Bally. Can't wait.

Pinno's altered chicken curry dish MK2.

Did a 'quick cook' chicken curry taken from the BBC good food site last week and it was lacking. I am always sceptical about anything that's described as 'easy' or 'quick'. They generally lack something.

So, an adaption to that recipe:

I took 2 large red onions and 2 large white onions, finely chopped them and fried them until brown in Sunflower oil with 2 big cloves of Garlic added late (not to burn them).
In another pan, I fried 8 decent sized skinless chicken thighs in clarified butter (to give it some colour and a to char them a touch) and Sunflower oil.

For the spices - inspired by the explosion of flavours from Rogan Josh:

Fennel seeds
Cardoman pods
Cumin seeds and
Coriander seeds.

Heated in a pan and crushed. I separated the Cardomon pod shells out.

I crushed 75 grams of Almonds.

I also used 1/4 teaspoon of ground Cloves
Salt
Garam masala
Turmeric
Medium curry powder
and Ginger powder (I like Ginger but it gives me heartburn and powdered Ginger is less strong).

This I added 2 desert spoons of puree and slowly added water until I had a smooth, runny paste.
This technique prompted by Madhur Jaffrey (and others), so that you are not burning the spices and I no longer add any spices during any frying or high heat process.

Into a pre heated iron casserole pot, I placed the thighs and then the onions in the bottom, the paste and 500ml of Chicken stock.

Cook for 2 hours at 160 deg c.

I shall add Fresh coriander and full fat natural yoghurt with 10 minutes to go and serve it with home made Naan and rice.
Personally, I would dispense with the rice and have it on it's own but that chucks the budgeting out of the window slightly as it will make 8 meals.

Pics later.

hopkinb

pinno said:

I have some green beans growing Bally. Can't wait.

Pinno's altered chicken curry dish MK2.

Did a 'quick cook' chicken curry taken from the BBC good food site last week and it was lacking. I am always sceptical about anything that's described as 'easy' or 'quick'. They generally lack something.

So, an adaption to that recipe:

I took 2 large red onions and 2 large white onions, finely chopped them and fried them until brown in Sunflower oil with 2 big cloves of Garlic added late (not to burn them).
In another pan, I fried 8 decent sized skinless chicken thighs in clarified butter (to give it some colour and a to char them a touch) and Sunflower oil.

For the spices - inspired by the explosion of flavours from Rogan Josh:

Fennel seeds
Cardoman pods
Cumin seeds and
Coriander seeds.

Heated in a pan and crushed. I separated the Cardomon pod shells out.

I crushed 75 grams of Almonds.

I also used 1/4 teaspoon of ground Cloves
Salt
Garam masala
Turmeric
Medium curry powder
and Ginger powder (I like Ginger but it gives me heartburn and powdered Ginger is less strong).

This I added 2 desert spoons of puree and slowly added water until I had a smooth, runny paste.
This technique prompted by Madhur Jaffrey (and others), so that you are not burning the spices and I no longer add any spices during any frying or high heat process.

Into a pre heated iron casserole pot, I placed the thighs and then the onions in the bottom, the paste and 500ml of Chicken stock.

Cook for 2 hours at 160 deg c.

I shall add Fresh coriander and full fat natural yoghurt with 10 minutes to go and serve it with home made Naan and rice.
Personally, I would dispense with the rice and have it on it's own but that chucks the budgeting out of the window slightly as it will make 8 meals.

Pics later.

You're too far away pinno. Stick some in a box...

Sounds lovely.

pinno

hopkinb said:

pinno said:

I have some green beans growing Bally. Can't wait.

Pinno's altered chicken curry dish MK2.

Did a 'quick cook' chicken curry taken from the BBC good food site last week and it was lacking. I am always sceptical about anything that's described as 'easy' or 'quick'. They generally lack something.

So, an adaption to that recipe:

I took 2 large red onions and 2 large white onions, finely chopped them and fried them until brown in Sunflower oil with 2 big cloves of Garlic added late (not to burn them).
In another pan, I fried 8 decent sized skinless chicken thighs in clarified butter (to give it some colour and a to char them a touch) and Sunflower oil.

For the spices - inspired by the explosion of flavours from Rogan Josh:

Fennel seeds
Cardoman pods
Cumin seeds and
Coriander seeds.

Heated in a pan and crushed. I separated the Cardomon pod shells out.

I crushed 75 grams of Almonds.

I also used 1/4 teaspoon of ground Cloves
Salt
Garam masala
Turmeric
Medium curry powder
and Ginger powder (I like Ginger but it gives me heartburn and powdered Ginger is less strong).

This I added 2 desert spoons of puree and slowly added water until I had a smooth, runny paste.
This technique prompted by Madhur Jaffrey (and others), so that you are not burning the spices and I no longer add any spices during any frying or high heat process.

Into a pre heated iron casserole pot, I placed the thighs and then the onions in the bottom, the paste and 500ml of Chicken stock.

Cook for 2 hours at 160 deg c.

I shall add Fresh coriander and full fat natural yoghurt with 10 minutes to go and serve it with home made Naan and rice.
Personally, I would dispense with the rice and have it on it's own but that chucks the budgeting out of the window slightly as it will make 8 meals.

Pics later.

You're too far away pinno. Stick some in a box...

Sounds lovely.

Proof is in the pudding, so we shall see,

orraloon

First courgettes picked, so zucchini pasta on the menu. With the garlic, red onion and basil. Home grown food is 'Goood' said in a Vincent Vega stylee.

pinno

T'was okay.
I will dispense with the Almonds next time 'cos they got lost on that heady spice mix.

hopkinb

Looks good. Any home made Indian food is good. Its a super cuisine. My brother annoys his Sikh MiL and her sisters by cooking better than them. They complain he does it wrong, but clean their plates and ask for more. Then give him back handed compliments.

pinno

Yeah. Do not cook better than your Italian GF's mum.
...and you never will 'make it better than my mutha'.
Ever.
I never did.

Ben6899

pinno said:

T'was okay.
I will dispense with the Almonds next time 'cos they got lost on that heady spice mix.

Eating a slipper, again?

itboffin

itboffin

Best mussels I’ve ever eaten there were Frits too

orraloon

With Westmalle sauce? 😊

Xxxx I miss the moules frites Vlaanderen stylee. Will the planned September weekender happen....? Who can tell.

hopkinb

I drink that beer sometimes, when I wish night to fall quickly. I mean, you can have one if you want, but why would you?

More pertinently. Moules are the food of the gods. Unless they have those little pink crabs in, then you'll be sh1tting through the eye of a needle. At least in my experience.

itboffin

Yeah even my battle hardened liver 1 is more than enough and wtaf are pink crabs, perhaps I shouldn’t ask 😳

hopkinb

itboffin said:

Yeah even my battle hardened liver 1 is more than enough and wtaf are pink crabs, perhaps I shouldn’t ask 😳

Had a big bowl of moules a la creme in Normandy once. Loads of tiny spider sized pink crabs (in the shells of the moules). I thought it was local styles, too polite and too English to say "que ce que c'est le petit critters rose?" I was wrong. Send em back. Get the bavette échalote instead.

itboffin

Gross 🤮

elbowloh

hopkinb said:

itboffin said:

Yeah even my battle hardened liver 1 is more than enough and wtaf are pink crabs, perhaps I shouldn’t ask 😳

Had a big bowl of moules a la creme in Normandy once. Loads of tiny spider sized pink crabs (in the shells of the moules). I thought it was local styles, too polite and too English to say "que ce que c'est le petit critters rose?" I was wrong. Send em back. Get the bavette échalote instead.

I went against the grain once in La Rochelle and had moules in a Thai style cause. I did think i really should have had it in the local style, but thought it'd chance it and it was bloody lovely.

itboffin

Wow and they didn’t burn you as a witch

Luckily

itboffin

I’m making paella tomorrow in totally a non Spanish way but the way I like so bleh should have saved some mussels doh

hopkinb

itboffin said:

Gross 🤮

oui, littéralement.

pinno

itboffin said:

I’m making paella tomorrow in totally a non Spanish way but the way I like so bleh should have saved some mussels doh

Post the recipe nonetheless.

itboffin

Not sure you can call it a recipe

Celery, leek some garlic sweat that down for 10 min in olive oil then add chorizo for 5 mins add the cider until it boils pop in the mussels cover for another 5+ mins and Bob’s your uncle

I actually drank from the bowl all the juices it was sooooo good off and Frits need to be thin perhaps even with Mayo

hopkinb

Prawns and chorizo together so very good. I do a linguine dish.

2 banana shallots minced
I clove garlic minced
2 hot chillis finely chopped.
50g to 75g diced chorizo.
Pack of those big raw prawns.
Glass white wine.
200g linguine.
Butter
Big handful parsley.
Half a lemon.

Dry pan, cook out the chorizo on a high medium heat. Remove with slotted spoon., set aside on kitchen paper, leave the fat.

Add a little cheap olive oil, cook the shallots, chilli and garlic on a medium heat until soft, you know the thing, 10 mins, not too much colour.

Put the pasta in salted boiling water and cook per instructions, probably 9 minutes.

Add the wine to the shallots etc, cook hard until nearly gone, Add the prawns and the cooked chorizo, 2 or 3 mins. Add the butter to taste. Add a couple tablespoons of pasta water, and the parsley, stir, bubble a bit. Taste for salt, you might not. you might need some. Drain the pasta, tip in the sauce to the drained pasta, mix well to coat the pasta. Juice of half a lemon.

Bit of spicy surf and turf in 25 mins start to finish.

elbowloh

itboffin said:

Wow and they didn’t burn you as a witch

Luckily

If they don't want to sell it, it shouldn't be on the menu.

We later on went to a special seafood restaurant. I had sole. The (then) gf and a friend had the seafood platter. The bloody things were still alive on the plate. They squirted lemon onto a limpet and the thing retreats back into its shell in pain.

I almost spewed watching them eat it.

pinno

Last week I had my first foray with Talapia since we left Kenya. I pan fried the filets with a bit of Lemon and it was a bit bland.
I plucked a recipe off the web and adjusted it to suit idiosyncratic purposes.

In a pan, I melted butter, added some Lemon juice and breaking my own rules about Garlic and white fish (bar fish curry), I added one small clove of crushed garlic to the pan.

With some salt and pepper, I poured the 'a la Greque' over the fish filets which were in a gratin dish. I then added a generous sprinkling of bread crumbs.
This, I baked at 145 deg for 15 mins.
With it was new pots with Chives and a little butter and a simple side salad with a touch of mayo consisting of the trio of Lollo - Banda, Rosso and Verdi with some iceberg.

I sprinkled what little water cress I had left over the fish to garnish.



The original recipe contained other ingredients, including red chilli flakes but given the subtlety of the fish, I think that would drown the flavour.
I was very impressed with the results and if you fancy a go use less than half a lemon per 2 fillets and easy on the garlic and butter - just enough to flavour and not overwhelm it.

elbowloh

Just go down the chippy and get a nice cod and chips

Mmmm

pinno

Heathen.

seanoconn

Salmon, trout with toasted almonds, purple sprouting broccoli stems and leftover cottage pie 😃

hopkinb

seanoconn said:

Salmon, trout with toasted almonds, purple sprouting broccoli stems and leftover cottage pie 😃

Lovely, especially with a nice bit of hollandaise.