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

seanoconn

Nice slow cooked beef stew which I’ll layer with mash and pop in the oven later. A level up from the usual cottage pie.

masjer

seanoconn said:

Spanish lentil stew for the past two days. Feeling decidedly windy this morning.

@masjer does the body get used to eating pulses regularly.

It sure does. Think of the windiness as your gut bacteria thanking you.

masjer

seanoconn said:

Nice slow cooked beef stew which I’ll layer with mash and pop in the oven later. A level up from the usual cottage pie.

Ah, back to eating something that had a pulse.

seanoconn

masjer said:

seanoconn said:

Nice slow cooked beef stew which I’ll layer with mash and pop in the oven later. A level up from the usual cottage pie.

Ah, back to eating something that had a pulse.

I need some meat to balance the windy bacteria.

seanoconn

Muesli for brekkie and falafel for lunch. I’m not a monster.

pinno

Talking of wind, I have created a veg curry mash up.
This was mainly because a recipe I had contained potato. No problem with that except I tend to batch cook - especially curry as it improves in the freezer and I find potato just breaks down after freezing and re-heating. This turns your curry into mush.

Act 1, scene 1: Man hears about chick peas. An ingredient I know won't break down through freezing in the same way as potato but a good, wholesome substitute. Whole chick peas.: One of the dullest and flavourless food ingredient in the world bar the dreaded Calvinistic oat cake.
Worse, they are crunchy and I tried all sorts - soaked them over night for example. Yeah fine but still dull.

So I tried this.

Act1, scene 2: I have a round pyrex dish and a pot lid that fits perfectly on top. I used 3/4 of a cup of chick peas, boiling water (2x volume to peas), added Turmeric, ground Coriander and some Medium curry powder.

I cooked it on a low heat (100 deg c) for 3.5 hours in the oven.

Act 2, scene 1: Make a Korma paste with extra Almonds, desiccated coconut and Cashews. Also add Cardamom pods and fresh Coriander stalks. I don't like fishing bits of stuff out of my mouth and sifting through food so I put the Cardamom pods in a hot pan for 2 mins turning continuously which makes the shells brittle, easy to crack open and then extract the seeds whole.

Korma paste:

2 teaspoon cumin seeds
2 tablespoon coriander seeds (heat in a pan and crush to release all the flavour.
1/2 teaspoon ground turmeric (turmeric powder)
2 tablespoon garam masala
1 teaspoon red chili powder
1 tablespoon oil
3 garlic cloves, chopped
2” fresh ginger, chopped
1 tablespoon tomato paste (tomato purée)
2 tablespoons desiccated coconut
2 tablespoons of almond nuts
2 tablespoons cashew nuts (soaked for 10 minutes)
2 tablespoons chopped coriander (cilantro) leaves

Blend the nuts in a blender. I dry roast my cashews first.

Act 3, scene 1: In butter and pure sunflower oil, fry (I never use vegetable oil): 4-5 medium sized onions finely chopped. Cook them slowly and sweat them right down.
Add spinach (I use frozen, roughly 5 rounds, which I chop fine after defrosting. Takes 2 mins in boiling hot water), add your drained and cooked chick peas (now full of flavour), your curry paste, most of the remaining coriander and veg stock. Simmer for 40-45 mins. Keep stirring occasionally. Add peas and 150ml of Greek Yoghurt 10 mins before serving. At this point, you have to stir frequently.

Act 4, scene 1: Serve with (I make home made) Pita or Naan bread on Jeera rice. Recipe below:

Ghee or Butter
Whole spices - bay leaf, cinnamon, cloves
Jeera (or cumin seeds)
Green chillies ( I use Medium chilli powder)
Basmati rice
Freshly chopped coriander
Finely chopped red onion.

Use the above spices sparingly so that the rice emits a subtle flavour and the aromas are just A1. Cook by absorption - 2 parts water to 1 part rice.

Act 4, scene 2: Finely chop 1 small red onion and put on a high heat in a sparing amount of butter and oil. Keep it moving at all times, do not let it singe or brown.
Take off the heat. Add your spices and the rice and stir in all together. Place in a pot with a tight lid and cook.

Really creamy, rich, full of flavour and filling in a way that some veggie dishes just don't fill the post ride vacuum called your stomach.

masjer

That all sounds good and a very comprehensive recipe!

In defence of the humble chickpea- hummus and falafel.

I find butternut squash works well in veg curry.

This bit I'm confused with. You never use vegetable oil, but then use sunflower. 😕

pinno said:

Act 3, scene 1: In butter and pure sunflower oil, fry (I never use vegetable oil):

pinno

masjer said:

That all sounds good and a very comprehensive recipe!

In defence of the humble chickpea- hummus and falafel.

I find butternut squash works well in veg curry.

This bit I'm confused with. You never use vegetable oil, but then use sunflower. 😕

pinno said:

Act 3, scene 1: In butter and pure sunflower oil, fry (I never use vegetable oil):

Yes, I see your point. Vegetable oil is a blend whereas Sunflower is pure. That's what I mean to say.

masjer

pinno said:

masjer said:

That all sounds good and a very comprehensive recipe!

In defence of the humble chickpea- hummus and falafel.

I find butternut squash works well in veg curry.

This bit I'm confused with. You never use vegetable oil, but then use sunflower. 😕

pinno said:

Act 3, scene 1: In butter and pure sunflower oil, fry (I never use vegetable oil):

Yes, I see your point. Vegetable oil is a blend whereas Sunflower is pure. That's what I mean to say.

OK, any reason?
Cold pressed coconut oil is a good'un for curries. High in saturated fat, but they never seem to confirm if that's good or bad.

pinno

masjer said:

pinno said:

masjer said:

That all sounds good and a very comprehensive recipe!

In defence of the humble chickpea- hummus and falafel.

I find butternut squash works well in veg curry.

This bit I'm confused with. You never use vegetable oil, but then use sunflower. 😕

pinno said:

Act 3, scene 1: In butter and pure sunflower oil, fry (I never use vegetable oil):

Yes, I see your point. Vegetable oil is a blend whereas Sunflower is pure. That's what I mean to say.

OK, any reason?

Sunflower oil I find doesn't scorch so easily, doesn't leave such a noticeable aftertaste, complements the food better, has a better re-use life (if recycled*).

*If I Sautee potato for example, i'll use a sheet of kitchen roll over a pot held on with clothes pegs and filter the oil post use. It's remarkable how clear and clean it comes out.
I used to recycle cooking oil to a tune of 12,000 litres per annum. There's no space for a 30 litre 1 micron filter sock on a frame with a bucket in the kitchen

Coconut oil. Haven't honestly used it but maybe it's time.

masjer

pinno said:

masjer said:

pinno said:

masjer said:

That all sounds good and a very comprehensive recipe!

In defence of the humble chickpea- hummus and falafel.

I find butternut squash works well in veg curry.

This bit I'm confused with. You never use vegetable oil, but then use sunflower. 😕

pinno said:

Act 3, scene 1: In butter and pure sunflower oil, fry (I never use vegetable oil):

Yes, I see your point. Vegetable oil is a blend whereas Sunflower is pure. That's what I mean to say.

OK, any reason?

Sunflower oil I find doesn't scorch so easily, doesn't leave such a noticeable aftertaste, complements the food better, has a better re-use life (if recycled*).

*If I shallow fry/Sautee potato for example, i'll use a sheet of kitchen roll over a pot held on with clothes pegs and filter the oil post use. It's remarkable how clear and clean it comes out.
I used to recycle cooking oil to a tune of 12,000 litres per annum. There's no space for a 30 litre 1 micron filter sock on a frame with a bucket in the kitchen

Coconut oil. Haven't honestly used it but maybe it's time.

12,000 litres! That's one big chip addiction.

pinno

masjer said:

pinno said:

masjer said:

pinno said:

masjer said:

That all sounds good and a very comprehensive recipe!

In defence of the humble chickpea- hummus and falafel.

I find butternut squash works well in veg curry.

This bit I'm confused with. You never use vegetable oil, but then use sunflower. 😕

pinno said:

Act 3, scene 1: In butter and pure sunflower oil, fry (I never use vegetable oil):

Yes, I see your point. Vegetable oil is a blend whereas Sunflower is pure. That's what I mean to say.

OK, any reason?

Sunflower oil I find doesn't scorch so easily, doesn't leave such a noticeable aftertaste, complements the food better, has a better re-use life (if recycled*).

*If I shallow fry/Sautee potato for example, i'll use a sheet of kitchen roll over a pot held on with clothes pegs and filter the oil post use. It's remarkable how clear and clean it comes out.
I used to recycle cooking oil to a tune of 12,000 litres per annum. There's no space for a 30 litre 1 micron filter sock on a frame with a bucket in the kitchen

Coconut oil. Haven't honestly used it but maybe it's time.

12,000 litres! That's one big chip addiction.

That's the Galloway Jockland predilection for chips.
It's actually slightly more than that: 77,000 litres just over 5 years. plus 10% irretrievable volume sent off for recycling by other methods.

MidlandsGrimpeur2

@pinno

There is a good Ottolenghi chickpea dish I regularly cook.

1 can of CP drained and put in a pyrex dish.
Salt and pepper to taste
1 teaspoon smoked paprika
Add a lick of olive oil and juice of one lemon.
1 red onion finely sliced
Handful of cherry tomato and 1 sliced red pepper
1-2 diced red chilli's
squeeze of tomato paste
1/2 cup of water
(you can add sliced chorizo as well or keep it veggie)

Mix all together and bake in the oven for 75mins

Finish with chopped coriander or flat parsley.

Serve with soured cream and flatbreads.

pinno

Cheers MG2.

MidlandsGrimpeur2

No worries!

orraloon

Good recipe up there, if quite some faffing involved. Might try it sometime if I have a spare hour or 2.
Re the chickpeas, soak overnight then boil for an hour + until texture getting right.

webboo

Chickpeas food of the Roman army. They can’t be that bad if they conquered the known world on the them. I prefer them out of the tin, drain and eat.

pinno

orraloon said:

Good recipe up there, if quite some faffing involved. Might try it sometime if I have a spare hour or 2.
Re the chickpeas, soak overnight then boil for an hour + until texture getting right.

The flavour is superb and if you batch cook, you could whip it out of the freezer anytime, post ride, post demolition, post gardening when your a bit farked and cba to cook. Worth the faff.

seanoconn

Haute cuisine

masjer

^ Is that a pinno recipe? Waffle, waffle, waffle, waffle

seanoconn

masjer said:

^ Is that a pinno recipe? Waffle, waffle, waffle, waffle

👏👏😂😂

Stevo_666

masjer said:

^ Is that a pinno recipe? Waffle, waffle, waffle, waffle

Harsh but fair

pinno

masjer said:

^ Is that a pinno recipe? Waffle, waffle, waffle, waffle

I'll 'ave yew...

beansnikpoh

Clocks have gone back. Time to start roasting stuff again. Bit of iberico collar, home made apple sauce.

seanoconn

Slightly under for my liking. What else are we having with it?

Stevo_666

seanoconn said:

Slightly under for my liking. What else are we having with it?

I reckon a good vet could have that back on its feet again

beansnikpoh

seanoconn said:

Slightly under for my liking. What else are we having with it?

Roast spuds, green beans, broccoli, home made apple sauce, gravy made with cider and the roasting juices. I wanted to do some cabbage, or some other greens, but the supermarket shelves were worse than soviet Russia.

pinno

Beef cooked in red wine and mushroom puff pastry pie with mash and broccoli.
I even gave the pastry and egg wash. That will please
B³.

beansnikpoh

Got to love an egg wash. That looks just the thing to keep the bloody rain out.

seanoconn

Made lamb koftas, (mince, cumin, chilli, coriander, cinnamon, garlic, onion) in pitta with rocket, diced tomato and a punchy garlic sauce. Very tasty too. Can still taste the garlic.