Cooking Tips

[Mibbes Aye]

Too late for that one but in time for the next. I'm going to do a korma next and will just pop everything in without trying. I prefer red onions in some dishes as they are sweeter. Prefer shallots with seafood.

Yep, with you on that one.

[Northernhibee]

The beauty of the pressure cooker (I got one for my birthday from the missus) is you can set it to sauté. I can cook off onions and brown meat, then flick it to pressure cook for the main cook.

J

I use mines so much. All the cheaper, less popular cuts of meat do well in it and you can make two or three nights tea at once.

Pressure cooked ox cheeks in red wine are delicious.

[Bristolhibby]

I use mines so much. All the cheaper, less popular cuts of meat do well in it and you can make two or three nights tea at once.

Pressure cooked ox cheeks in red wine are delicious.

I’m having a type of Irish stew tonight with beef shin. Didn’t have any Guinness so whacked in some Belhaven Best.

J

[Northernhibee]

I’m having a type of Irish stew tonight with beef shin. Didn’t have any Guinness so whacked in some Belhaven Best.

J

Managed to get a free HelloFresh box. Complete waste of money but a friend of mine had four freebies to give away so took it and cancelled straight after. Mango chicken wraps tonight.

Also making a big loaf of bread - it’s proving just now.

[wpj]

Anyone else cheat? Cooked a lamb mince in the slow cooker with carrots, peas, neep and parsnips. On my way home I bought ready made mash from the Coop, instant Shepherds pie. I have potatoes but just can't be ersed peeling, boiling etc.

[Mibbes Aye]

Anyone else cheat? Cooked a lamb mince in the slow cooker with carrots, peas, neep and parsnips. On my way home I bought ready made mash from the Coop, instant Shepherds pie. I have potatoes but just can't be ersed peeling, boiling etc.

I have made gravy from scratch a couple of times but to be honest I will reach for a tub of granules almost always. It can always be given some extra flavour with herbs, spices, mustard or even a dollop of HP sauce or the like.

I do feel more guilty about not making and freezing my own stock, as it means less food waste, but again I tend to reach for a stock cube or bouillon powder.

[Northernhibee]

Anyone else cheat? Cooked a lamb mince in the slow cooker with carrots, peas, neep and parsnips. On my way home I bought ready made mash from the Coop, instant Shepherds pie. I have potatoes but just can't be ersed peeling, boiling etc.

Microwave them (prick them first) cut them in half, scoop put the insides and add butter, salt and pepper.

Because you’re not boiling you’re not adding water to it so it’s even better.

[wpj]

Microwave them (prick them first) cut them in half, scoop put the insides and add butter, salt and pepper.

Because you’re not boiling you’re not adding water to it so it’s even better.

That sounds interesting, will definately try that. How long to cook? I always add herbs, loads of pepper and salt (currently using sea salt with seaweed) to the mash and depending on the meal maybe some cheese. Salted butter is essential.

[Smartie]

Cheating?

You can make some outstanding creamy pasta sauces very easily by using anything from Boursin or Philadelphia cheese to tins of Campbell’s concentrated soups and a bit of milk.

It can either be used to help make a meal out of leftovers or be a deliberately crafted meal with the likes of fresh prawns.

[Mibbes Aye]

Cheating?

You can make some outstanding creamy pasta sauces very easily by using anything from Boursin or Philadelphia cheese to tins of Campbell’s concentrated soups and a bit of milk.

It can either be used to help make a meal out of leftovers or be a deliberately crafted meal with the likes of fresh prawns.

Would echo the Phillie cheese. A tub of the herbed one, some smoked salmon, and some tagliatelle and you have a tasty but simple three-ingredient meal. A crack of pepper, a squirt of lemon or a few capers will tart it up a bit more too.

[LancashireHibby]

Garlic & herb Phili with broccoli, cherry tomatoes and penne. Sorted. I then use the rest of the Philli pack the following night stuffed in a chicken breast with spinach.

[Colr]

Eggnog!! I’ve never made it so I’m going to have a bash.

Guardian recommends using rum and madeira.

[Jim44]

Cheating?

You can make some outstanding creamy pasta sauces very easily by using anything from Boursin or Philadelphia cheese to tins of Campbell’s concentrated soups and a bit of milk.

It can either be used to help make a meal out of leftovers or be a deliberately crafted meal with the likes of fresh prawns.

My ‘cheat’ for pasta is to stir fry veg, bits of chicken, prawns etc. When nearly cooked, add three or four spoonfuls of pesto, red or green. Stir through till hot then add two or three splashes of double cream. Lastly add precooked hot pasta, stir through, sprinkle with fresh Parmesan and serve.

[Northernhibee]

Making a white sauce for pasta really isn't difficult so it's not something I ever really feel like cheating on.

However I do stick to the same setup for my mac and cheese every time.

Fry some pancetta in the bottom of your pot until brown and remove. Use that same pot for your roux so the fat and butter flavour it. Make it into a white sauce. For the cheese, two parts cheddar to one part grated dry mozzarella and half a pack of soft cheese. Top with panko breadcrumbs, the pancetta, black pepper and some cheddar and parmesan. Pop under the grill until brown and lovely and tasty.

The cheddar gives flavour, the mozzarella stringiness, the soft cheese a creaminess and the pancetta and parmesan give it a super savoury awesome topping.

[Scouse Hibee]

Making a white sauce for pasta really isn't difficult so it's not something I ever really feel like cheating on.

However I do stick to the same setup for my mac and cheese every time.

Fry some pancetta in the bottom of your pot until brown and remove. Use that same pot for your roux so the fat and butter flavour it. Make it into a white sauce. For the cheese, two parts cheddar to one part grated dry mozzarella and half a pack of soft cheese. Top with panko breadcrumbs, the pancetta, black pepper and some cheddar and parmesan. Pop under the grill until brown and lovely and tasty.

The cheddar gives flavour, the mozzarella stringiness, the soft cheese a creaminess and the pancetta and parmesan give it a super savoury awesome topping.

Is this a pasta free version 😁

[Northernhibee]

Is this a pasta free version 😁

Smart arse!

However, for the first time ever, I have conquered my all time nemesis, my culinary Achilles heel - home made custard!

Proper, no lumps, smooth, stick to your spoon custard! Made a steamed jam pudding and needed something to go with it.

[Scouse Hibee]

Smart arse!

However, for the first time ever, I have conquered my all time nemesis, my culinary Achilles heel - home made custard!

Proper, no lumps, smooth, stick to your spoon custard! Made a steamed jam pudding and needed something to go with it.

Haha sorry couldn’t resist.

Loving the sound of that pudding!

[wpj]

Smart arse!

However, for the first time ever, I have conquered my all time nemesis, my culinary Achilles heel - home made custard!

Proper, no lumps, smooth, stick to your spoon custard! Made a steamed jam pudding and needed something to go with it.

😂 Scouse's comment was quite funny, the recipe was good and I will try it. Previously I have also used mustard powder in my cheese sauce.
Talk me through the custard recipe, never tried to make it. To be honest I rarely try to make puddings, too easy to buy ready made.

[Northernhibee]

�� Scouse's comment was quite funny, the recipe was good and I will try it. Previously I have also used mustard powder in my cheese sauce.
Talk me through the custard recipe, never tried to make it. To be honest I rarely try to make puddings, too easy to buy ready made.

450ml milk and some vanilla extract into a pan, heat up to a simmer but not a full boil. Get ready to take it off as soon as it hits that stage.

In a seperate bowl, four egg yolks and two tablespoons caster sugar, beat that together.

Take the hot milk off the heat, add one or two tablespoons into your egg yolks (if you put the whole load in at once, it'll scramble it. Putting a little in tempers the yolks so they won't scramble - as I've now found out).

Add the rest about 1/3rd at a time and whisk together. Put back into the saucepan on a low heat (just giving off some steam) and stir until it thickens enough that if you use your finger to run a line up the back of your wooden spoon that it won't fill it back in again.

Take off the heat as soon as it's done.

[wpj]

450ml milk and some vanilla extract into a pan, heat up to a simmer but not a full boil. Get ready to take it off as soon as it hits that stage.

In a seperate bowl, four egg yolks and two tablespoons caster sugar, beat that together.

Take the hot milk off the heat, add one or two tablespoons into your egg yolks (if you put the whole load in at once, it'll scramble it. Putting a little in tempers the yolks so they won't scramble - as I've now found out).

Add the rest about 1/3rd at a time and whisk together. Put back into the saucepan on a low heat (just giving off some steam) and stir until it thickens enough that if you use your finger to run a line up the back of your wooden spoon that it won't fill it back in again.

Take off the heat as soon as it's done.

Will try that at the weekend, I may have my daughter with me so maybe we can make it together

[Northernhibee]

Will try that at the weekend, I may have my daughter with me so maybe we can make it together

It's not as thick as packet or tinned custard but it should become glossy. Worth remembering as I think a mistake I've made in the past is that I've overcooked it and it's become scrambled eggs.

[Colr]

I’ve got some whisky laced christmas mincemeat from last year in the fridge. I want to do something a bit different to mince pies.

Thinking of a pasty-type pie with sweet shortcrust. Any other ideas?

[wpj]

I’ve got some whisky laced christmas mincemeat from last year in the fridge. I want to do something a bit different to mince pies.

Thinking of a pasty-type pie with sweet shortcrust. Any other ideas?

Planning to make these this year, nice to have some variety with the shape

https://veggiedesserts.co.uk/mince-pie-filo-cigars-2/

Edit, added the link this time 🙄

[Mibbes Aye]

I’ve got some whisky laced christmas mincemeat from last year in the fridge. I want to do something a bit different to mince pies.

Thinking of a pasty-type pie with sweet shortcrust. Any other ideas?

Pastry sounds right. Hopefully you are saving yourself the bother and just using ready-made.

I would be thinking to add some citrus, whether grated peel or juice. Orange for preference, especially with whisky, but lemon should work too. Cranberries too, for definite, but you might want to test to ensure it is sweet enough. I love bitter, but appreciate it isn’t to everyone’s taste.

[Northernhibee]

Making a really interesting sounding chocolate brownie recipe. It's the other half's birthday today and she asked for brownies as dessert so trying it out.

Two ripe bananas mashed and two eggs mixed. Melt 175g of dark chocolate and 175g of butter together. 120g of self raising flower and the same of caster sugar sieved.

Sieve the dry ingredients into your banana and egg mix, then add the chocolate and butter. Combine and bake at 170 degrees for half an hour, then sit for twenty minutes.

Bought myself a little toy yesterday (a chef's blowtorch) so topping it with toasted marshmallows on each slice. Either that or accidentally setting fire to the kitchen.

[speedy_gonzales]

Speaking of bananas, for those that don't eat dairy but enjoy ice cream;
Slice a banana and freeze, blitz in a food processor with a teaspoon of honey and a splash of lime juice.

I'm not a massive fan of banana desserts, but this makes a really nice alternative to dairy ice cream.

[wpj]

Cooked loads of chicken today and barely ate any. Tomorrow will be a chicken curry or a chicken chilli. Made an apple crumble as well so plenty of that left. Not the most imaginative Chritmas meal but I always enjoy leftovers more than the main dish plus a day full of football! A Hibs win will make it a perfect day.
Any other left over dishes planned?

[MagicSwirlingShip]

Cooked loads of chicken today and barely ate any. Tomorrow will be a chicken curry or a chicken chilli. Made an apple crumble as well so plenty of that left. Not the most imaginative Chritmas meal but I always enjoy leftovers more than the main dish plus a day full of football! A Hibs win will make it a perfect day.
Any other left over dishes planned?

Chicken soup. A perfect winter warmer.

[Colr]

Chicken soup. A perfect winter warmer.

The old Jewish penicillin! Perfect for the time of year!

[wpj]

Already a chilli in a slow cooker, will be on the timer for tomorrow morning and hopefully ready for the footie

[Dalianwanda]

This may have been mentioned but i saw it on an american cooking show the other night, thought it was bollocks but tried it tonight & it worked!?

When chopping garlic rinse hands rub them on stainless steel (i used the tap) and the garlic smell vanishes.....still in shock

[Northernhibee]

This may have been mentioned but i saw it on an american cooking show the other night, thought it was bollocks but tried it tonight & it worked!?

When chopping garlic rinse hands rub them on stainless steel (i used the tap) and the garlic smell vanishes.....still in shock

Spoke to someone who visited your house over Christmas and they said “Nice place but my god do they have garlicky taps”.

[Dalianwanda]

Spoke to someone who visited your house over Christmas and they said “Nice place but my god do they have garlicky taps”.

😅

[Dalianwanda]

Spoke to someone who visited your house over Christmas and they said “Nice place but my god do they have garlicky taps”.

😅

[Northernhibee]

My new favourite midweek dinner - dice some chicken breast or thigh fillets (up to you). Brown in a pan.

In a bowl, roughly chop three fat garlic cloves, a thumb sized piece of ginger, a stick of lemongrass (bash it then remove the outer layer which is too solid to blend), a red chili, two teaspoons of soy, a splash of fish sauce and a healthy pinch of sugar. Blend it up to a paste and add it to your pan with the chicken and coat it, let it get nice and fragrant. Combine a teaspoon of tamarind paste and one of the sachets of solid coconut cream you get in the Indian ingredient section at Tesco in about 200ml of boiled water and add to the pan, then let it cook down into a sauce.

Serve it with whatever you want.

It takes making a simple chicken curry and you end up with something that tastes as if a lot more effort went into it than it actually did.

[speedy_gonzales]

My new favourite midweek dinner - dice some chicken breast or thigh fillets (up to you). Brown in a pan.

In a bowl, roughly chop three fat garlic cloves, a thumb sized piece of ginger, a stick of lemongrass (bash it then remove the outer layer which is too solid to blend), a red chili, two teaspoons of soy, a splash of fish sauce and a healthy pinch of sugar. Blend it up to a paste and add it to your pan with the chicken and coat it, let it get nice and fragrant. Combine a teaspoon of tamarind paste and one of the sachets of solid coconut cream you get in the Indian ingredient section at Tesco in about 200ml of boiled water and add to the pan, then let it cook down into a sauce.

Serve it with whatever you want.

It takes making a simple chicken curry and you end up with something that tastes as if a lot more effort went into it than it actually did.
All of this, but with prawns and sticky coconut rice!

[Scouse Hibee]

Cooked a large piece of Pork in my slow cooker today for a pulled pork recipe it was fantastic and simple, the liquid was:
Passata
Balsamic Vinegar
Lea & Perrins
Garlic
Rosemary
Sugar/ Sweetener

[Colr]

My boy’s being doing a streetfood cookery course online. Really impressed. Everything so far has tasted great - even stiff I didn’t really fancy!!

......and I’m getting fed quite well as a result!!

[wpj]

Some interesting ideas here

https://www.theguardian.com/food/2020/feb/05/marmite-7up-smoked-butter-chefs-on-how-to-improve-your-cooking-for-5

[Mixu62]

A chef told me this one; after Easter, if you've got some old hot cross buns leftover and they're starting to go stale, they're ideal for a bread & butter pudding. They're a bit sweeter than bread so tasty!

[Northernhibee]

Running a 5k next month so been trying to find ways to make takeaway food healthier for a Saturday night.

Found a way to make a chicken kebab that’s just as good, if not better than my local.

First of all, take two chicken breasts and slice them in half like you would cut a burger bun to make it thinner. Cut those in half lengthways.

In a bowl, mix 1tsp smoked paprika, 1tsp hot paprika, 1tsp cayenne pepper, 1tsp garlic powder, 1tsp onion powder and 1tsp dried oregano with 1tsp salt. Add about four tablespoons of low fat yoghurt and mix well. Put your chicken in, mix well until coated and put in the fridge overnight.

When ready the next day, put your chicken in an oven proof dish, top with any spare marinade and cover with foil. Bake at 180c for 30-35 minutes so cooked but juicy. Set to one side.

Whack on your grill to very high, and in a ramekin mix 2tbsp low fat yoghurt, a small drizzle olive oil, two grated garlic cloves, 1tsp cold water and a pinch of salt. Leave to let the garlic flavour seep into the yoghurt.

Slice a white onion and a red pepper into nice bite sized pieces and place in the bottom of your oven proof dish with the juices, give a wee mix. Slice your chicken into bite sized pieces and put that on top. Whack under the grill until you get some colour on it, then give a mix about ensuring that the ungrilled side of the chicken is exposed and do the same again. You should have chicken that’s juicy on the inside and spiced, coloured and tasty on the outside, the veg still with bite but with a little heat and slightly cooked.

Remove, turn off the grill, warm some wraps or garlic naans in the residual heat and top with some crispy salad or even coleslaw mix without the mayo, then your grilled pepper and onion, then the chicken. Drizzle some garlic yoghurt over the top and a good drizzle of your favourite chilli sauce - I use sriracha.

No word of a lie, as good if not better than the takeaway.

[overdrive]

On the topic of kebabs, if you want to make a mint yogurt sauce, simply add some mint sauce from a jar (that you might get for roast lamb) into some Greek yogurt. Delicious!

[Mibbes Aye]

On the topic of kebabs, if you want to make a mint yogurt sauce, simply add some mint sauce from a jar (that you might get for roast lamb) into some Greek yogurt. Delicious!

Good shout. It is amazing how many sauces you can hack with staples.

Mint sauce obviously goes well with certain specific things, like lamb or potatoes but you don’t eat them everyday so you can be left with half a jar.

My favourite use of mint sauce is to make a spiced onion dip, akin to what you might get with your poppadums in an Indian restaurant.

Finely dice a large onion and add the following:

1 tsp chilli powder, chilli flakes, or finely diced chilli
1/2 tsp salt
5 tbsp tomato ketchup
1 tbsp mint sauce
2 tbsp mango chutney

Mix well, leave it to infuse for half an hour. The quantities I have listed make enough for four people easy. If it is just two of you or one, then you will have tons left over but it will last a good couple of days in the fridge and goes well as an accompaniment to other dishes, or even just as a snack/starter with pitta or naan.

Other hacks - ketchup and Branston pickle makes a rough and ready barbecue flavour sauce. A touch of Lea and Perrins, Tabasco etc to add to flavour.

And this may have been said, ketchup and mayonnaise combined make a Marie Rose sauce. A sprinkle of paprika or cayenne over the top

[speedy_gonzales]

Finely dice a large onion and add the following:

1 tsp chilli powder, chilli flakes, or finely diced chilli
1/2 tsp salt
5 tbsp tomato ketchup
1 tbsp mint sauce
2 tbsp mango chutney


This is practically the exact same recipe I use when making an accompaniment for my chicken pakora.
As for leftovers, lay two cod fillets in a tin, cover with the spiced onions and bake in an oven (200°C, 20-25 minutes)
, Serve with rice, wonderfully tasty and relatively quick dinner to make midweek.

[Mibbes Aye]

This is practically the exact same recipe I use when making an accompaniment for my chicken pakora.
As for leftovers, lay two cod fillets in a tin, cover with the spiced onions and bake in an oven (200°C, 20-25 minutes)
, Serve with rice, wonderfully tasty and relatively quick dinner to make midweek.

That’s a good one, it would work perfectly with firm white fish :aok:

I will be trying that out :agree:

[wpj]

A new Masterchef season beginning now on BBC1, always an interesting first few rounds although the standard has increased over the last few seasons. Still way ahead of me haha

[pollution]

This prog is self defeating as it progresses. There is no point saving your best till the final.

Usually round two is the best.

[Colr]

One good thing about being stuck in working is that I’ve managed to tend and raise a really active soughdough starter.

Looking forward to some decent bread in a few days.

[Mibbes Aye]

One good thing about being stuck in working is that I’ve managed to tend and raise a really active soughdough starter.

Looking forward to some decent bread in a few days.

Aah, I’ve always fancied trying that but life and work always seemed to get in the way. Assuming I can get the ingredients I will give it a shot.

Please give updates, tips etc :greengrin

[Jim44]

My daughter gave me a sous-vide kit for Christmas. I knew exactly what it was having seen folk using them on programmes like Masterchef, but thought it was a bit ‘chefy’ and thought I might not use it very often. How wrong I was. It’s terrific for cooking steaks and other meats as well as fish, eggs and vegetables. I use it mainly for steaks, chops etc. and it cooks them perfectly every time. You can get your preferred steak finish exactly as you like it and all you have to do is give it a quick sear in a really hot pan.

[The_Exile]

Is it possible to slow cook a loaf of bread?

[Northernhibee]

Is it possible to slow cook a loaf of bread?

Yes.
https://cookingonabootstrap.com/2019/01/11/slow-cooker-bread-recipe/

[pollution]

My daughter gave me a sous-vide kit for Christmas. I knew exactly what it was having seen folk using them on programmes like Masterchef, but thought it was a bit ‘chefy’ and thought I might not use it very often. How wrong I was. It’s terrific for cooking steaks and other meats as well as fish, eggs and vegetables. I use it mainly for steaks, chops etc. and it cooks them perfectly every time. You can get your preferred steak finish exactly as you like it and all you have to do is give it a quick sear in a really hot pan.


If you finish it in a pan why not cook it in the pan anyway?

[-Jonesy-]

If you finish it in a pan why not cook it in the pan anyway?

Cooking it sous vide allows exact temperature control and to reach desired done-ness edge to edge on the piece of meat. It also cooks in a sealed environment so will not lose any natural juice or flavour and can be cooked with additional flavours in the bag also that permeate much easier than trying to baste flavour over a roasting hot pan, even though I do prefer cooking that method. Charcoal grilling is the absolute daddy of steak cookery though

[Colr]

Aah, I’ve always fancied trying that but life and work always seemed to get in the way. Assuming I can get the ingredients I will give it a shot.

Please give updates, tips etc :greengrin

Hardest bits getting the culture going.

I’ve ended up with failure a few times.

Regular feeding and a warm environment seem to help.

The other bit I struggle with is getting a decent rise when it goes in the oven.

When I crack that, I let you know.

I’m going to use a Dutch oven (casserole pot) for this one and see how I get on.

It takes an age to make sough-dour and is so variable.

It’s really more of an art than a science and benefits from a bit of judgement and experience - neither of which I have (yet).

[Jim44]

If you finish it in a pan why not cook it in the pan anyway?


Cooking it sous vide allows exact temperature control and to reach desired done-ness edge to edge on the piece of meat. It also cooks in a sealed environment so will not lose any natural juice or flavour and can be cooked with additional flavours in the bag also that permeate much easier than trying to baste flavour over a roasting hot pan, even though I do prefer cooking that method. Charcoal grilling is the absolute daddy of steak cookery though

Jonesy explains the benefits of this technique very well. As I inferred my post, I was sceptical about this method, but I’ve changed my mind. I think I can cook quite a good steak by traditional methods but I can seldom get the perfect edge to edge doneness with a well browned surface every time. It increases your confidence in your end results and takes the risk of not getting it quite right especially if you’ve spent a fortune on an expensive bit of meat.

[wpj]

Yes.
https://cookingonabootstrap.com/2019/01/11/slow-cooker-bread-recipe/

I plan to try this sometime this week

[pollution]

Jonesy explains the benefits of this technique very well. As I inferred my post, I was sceptical about this method, but I’ve changed my mind. I think I can cook quite a good steak by traditional methods but I can seldom get the perfect edge to edge doneness with a well browned surface every time. It increases your confidence in your end results and takes the risk of not getting it quite right especially if you’ve spent a fortune on an expensive bit of meat.


Fair point, nothing worse than a badly cooked steak.

We are electric only so for a steak I use a wok specifically for an electric hob. I put it on full blast and cook steak for 2 minutes max each side

and then put it in a 80 degree oven to rest for 3 minutes. Works every time except when there has been a windy storm when the power is lower

than normal and the steak is ruined.

[Scouse Hibee]

Fair point, nothing worse than a badly cooked steak.

We are electric only so for a steak I use a wok specifically for an electric hob. I put it on full blast and cook steak for 2 minutes max each side

and then put it in a 80 degree oven to rest for 3 minutes. Works every time except when there has been a windy storm when the power is lower

than normal and the steak is ruined.

Putting your steak in an 80 degrees oven for three minutes is not resting it, it’s cooking it for a further three minutes in the oven surely?

[pollution]

Putting your steak in an 80 degrees oven for three minutes is not resting it, it’s cooking it for a further three minutes in the oven surely?


It seems to work: it is a mini oven, table top style. When I take it out I don't need oven gloves.

[-Jonesy-]

Resting at room temp is perfectly fine btw, preferably on a rack. What’s important is that you rest it at all though that’s what makes the difference.

[Scouse Hibee]

Resting at room temp is perfectly fine btw, preferably on a rack. What’s important is that you rest it at all though that’s what makes the difference.

I normally rest it on a rack with a loose covering of foil, that’s what our exec chef told me a few years ago.

[-Jonesy-]

I normally rest it on a rack with a loose covering of foil, that’s what our exec chef told me a few years ago.

Spot on 👌🏻

[Mibbes Aye]

Hardest bits getting the culture going.

I’ve ended up with failure a few times.

Regular feeding and a warm environment seem to help.

The other bit I struggle with is getting a decent rise when it goes in the oven.

When I crack that, I let you know.

I’m going to use a Dutch oven (casserole pot) for this one and see how I get on.

It takes an age to make sough-dour and is so variable.

It’s really more of an art than a science and benefits from a bit of judgement and experience - neither of which I have (yet).

Cheers for this, will give it a venture.

[Colr]

Cheers for this, will give it a venture.

Let me know how you get on . There’s lots of opinions out there on the subject to try out. Different things seem to work for different people.

One tip is to supercharge your sourdough started with half a grated organic apple.

It goes off like a rocket but gives it a bit of a tart taste.

I haven’t done that this time and have a much sweeter smelling dough.

You have to give your starter a name though - for good luck!!

[-Jonesy-]

Let me know how you get on . There’s lots of opinions out there on the subject to try out. Different things seem to work for different people.

One tip is to supercharge your sourdough started with half a grated organic apple.

It goes off like a rocket but gives it a bit of a tart taste.

I haven’t done that this time and have a much sweeter smelling dough.

You have to give your starter a name though - for good luck!!

Considering I now have the time I’ve also decided to try my hand at sourdough baking and have had my rye based starter for a mammoth 36 hours now.

[Colr]

Considering I now have the time I’ve also decided to try my hand at sourdough baking and have had my rye based starter for a mammoth 36 hours now.

Rye’s a good way to start it. There’s more natural yeast in rye and wholemeal than white.

I’ve gone for 1:3 rye to white

[Mibbes Aye]

Let me know how you get on . There’s lots of opinions out there on the subject to try out. Different things seem to work for different people.

One tip is to supercharge your sourdough started with half a grated organic apple.

It goes off like a rocket but gives it a bit of a tart taste.

I haven’t done that this time and have a much sweeter smelling dough.

You have to give your starter a name though - for good luck!!

Cheers. I have conflicting recipes, one just plain flour and water and one that involves heating milk and adding natural yogurt to boost things. I like incorporating natural yogurt into anything I can but the flour and water sounds like it is how it was originally created and more authentic. Plus less work! Any thoughts?

[H18 SFR]

Anyone got any really good curry recipes?

I know the internet is loaded with them but I’m trust my fellow hibees to supply the goods.

[-Jonesy-]

Anyone got any really good curry recipes?

I know the internet is loaded with them but I’m trust my fellow hibees to supply the goods.

Low Cal Korma

Dice one onion and sweat with 2 cloves of garlic and a good knob of ginger, add a couple bay leaves, half a tsp cayenne pepper, 1tsp turmeric powder and 3 tsp of garam masala and cook spices for just 1 minute. Add 2 chunky diced chicken breasts and stir until sealed. Add in 2/3 tin of coconut milk, or same amount of natural yoghurt for a really really low cal version, and the. 3 tablespoons of ground almonds and simmer for 5-10 mins until chicken is cooked. Check the seasoning for salt and pepper and you’re good to go.

[Smartie]

Low Cal Korma

Dice one onion and sweat with 2 cloves of garlic and a good knob of ginger, add a couple bay leaves, half a tsp cayenne pepper, 1tsp turmeric powder and 3 tsp of garam masala and cook spices for just 1 minute. Add 2 chunky diced chicken breasts and stir until sealed. Add in 2/3 tin of coconut milk, or same amount of natural yoghurt for a really really low cal version, and the. 3 tablespoons of ground almonds and simmer for 5-10 mins until chicken is cooked. Check the seasoning for salt and pepper and you’re good to go.

When you say "sweat" does it matter what in? Butter, salted or unsalted? Sunflower oil, olive oil?

I like my home made curries but there's always just something missing, they often just taste a wee bit too much of powdered spice.

[Mibbes Aye]

When you say "sweat" does it matter what in? Butter, salted or unsalted? Sunflower oil, olive oil?

I like my home made curries but there's always just something missing, they often just taste a wee bit too much of powdered spice.

I wouldn’t use olive oil, just slightly wrong flavour. Something more neutral like sunflower or rapeseed, or use clarified butter - ‘ghee’. You can buy it in jars in the supermarket but it is relatively straightforward to generate yourself from normal packed butter.

[speedy_gonzales]

When you say "sweat" does it matter what in? Butter, salted or unsalted? Sunflower oil, olive oil?

I like my home made curries but there's always just something missing, they often just taste a wee bit too much of powdered spice.
Personally, I use ghee as the fat/oil of choice.
Usually I'll dry fry/roast my spices (cumin/coriander/caraway/cardamom/chili) I then use a mortar & pestle to grind then down. Flash cook there meat (if using), in the ghee slowly cook onions (try grating) and garlic, add spices, add toms(if using), re add meat, yoghurt & cream, season.

www.curryfrenzy.com is a good wee site for all the common variants when it comes to curries,,,,

[Mibbes Aye]

Anyone got any really good curry recipes?

I know the internet is loaded with them but I’m trust my fellow hibees to supply the goods.

The real trick is ensuring you have the right spices etc.

Cumin seeds, coriander seeds, fennel seeds, mustard seeds, cardamon pods, fenugreek seeds, chillies, bay leaves, cinnamon, garlic, ginger, black peppercorns etc. It is a relatively big initial outlay and you need to use them as quickly as possible. If you can get them fresh from a shop, rather than the jars then all the better. You will no doubt need to balance them out to find the levels you want for your sauce and what suits your palate. A pestle and mortar or an electric grinder is handy for the seeds.

Then it is a case of creating your sauce. I would avoid olive oil.

[Mibbes Aye]

I would endorse sppedy’s recommendation for curryfrenzy.com, I also like greatcurryrecipes.net

[wpj]

Started to use cold pressed rapeseed oil instead of olive oil in recipes, still use olive oil for salad dressing or bread dipping with balsamic vinegar. Will try with rapeseed oil and do a taste difference test. Hopefully with some homemade rosemary bread if that works in the slow cooker

[Mibbes Aye]

Started to use cold pressed rapeseed oil instead of olive oil in recipes, still use olive oil for salad dressing or bread dipping with balsamic vinegar. Will try with rapeseed oil and do a taste difference test. Hopefully with some homemade rosemary bread if that works in the slow cooker

I tried rapeseed with balsamic for bread and it was decent, but EVOO just seems to have a better taste. Having said that it was on a tiger loaf and then a sourdough and it might be that rapeseed works better with different breads. I don’t eat much bread at all, enjoy sourdough and the very occasional Marmite on toast, or poached egg and mackerel on toast.

[-Jonesy-]

For curries I tend to use virgin coconut oil now, it has a nice mild coconut flavour and is just about the healthiest saturated fat you can eat and has loads and loads of health benefits.
Someone else mentioned cold pressed rapeseed oil, it’s a great product, I think I actually prefer it over extra virgin olive oil now, it has a much less bittter feel and a nice grassy flavour a bit different from your fillipo berrio and such and again is much much lower in saturated fats than almost all other regular oils and contains lots of the compounds that help lower cholesterol. However it’s not a substitute for good old veg oil sometimes, especially in recipes. I didn’t have any and used rapeseed in a batch of pancake batter and the pancakes had an awful vegetal grass flavour.

[Mibbes Aye]

This may sound a bit random but, when I hooked up with Mrs Mibbes she had wooden kitchen spoons with smiley faces on them i.e. holes for the eyes, nose and a smile, to make a happy face.

I never used them on aesthetic principles :greengrin but was forced to, for the first time, last night, as all my solid wooden spoons were in the wash. Admittedly I could have washed the solid spoons but in these grave times one has to conserve hot water, washing-up liquid and energy. Plus wood isn't meant to go in the dishwasher.

Anyway, I have only done this once so it's not a representative sample but I made a Bechamel and it came together really well, quicker than it usually takes and snoother too.

I can't pretend to know the science but it was so marked a difference that I think using what was essentially a slotted wooden spoon made a big difference.

I think lockdown is going to lead to a revolution of discovery and innovation, plus a surge in posts like this :greengrin

[-Jonesy-]

This may sound a bit random but, when I hooked up with Mrs Mibbes she had wooden kitchen spoons with smiley faces on them i.e. holes for the eyes, nose and a smile, to make a happy face.

I never used them on aesthetic principles :greengrin but was forced to, for the first time, last night, as all my solid wooden spoons were in the wash. Admittedly I could have washed the solid spoons but in these grave times one has to conserve hot water, washing-up liquid and energy. Plus wood isn't meant to go in the dishwasher.

Anyway, I have only done this once so it's not a representative sample but I made a Bechamel and it came together really well, quicker than it usually takes and snoother too.

I can't pretend to know the science but it was so marked a difference that I think using what was essentially a slotted wooden spoon made a big difference.

I think lockdown is going to lead to a revolution of discovery and innovation, plus a surge in posts like this :greengrin

Using a wooden spoon to knock together a batch of bech is a throwback to the old days of mean head chefs forcing a young commis to batter a pot of milk and flour relentlessly. Using a spoon ensured the sauce wouldn’t go grey from the taint of a battered old aluminium pot.
Your smiley slotted spoon worked wonders because it agitated and mixes everything faster.
Step into the modern age and the next time you need to do it use a whisk and you’ll be even happier with the result.

[Jones28]

Right, can anyone here settle an argument for me?

My wife and I have different approaches to cooking. I like to do things the way a TV chef or restaurant would do it, seasoning and full fat etc etc. My wife is different in that she is a salt to taste kinda gal, healthy cooking etc.

With that in mind when I make stock from carcasses I like to get all the fat, bones, jelly etc left from the tray or dish and fling it in, lid off the pan and let it reduce. She argues that there’s no point in keeping the lid off because you have to add a bit of extra water for the soup in any case.

I argued that a stock cube is the same principle as my approach - to concentrate the flavours.

I used to cook in a professional setting and to make a jus we would boil down bones from a 100 litre pot to a 10 litre, and I feel that this is similar.

[speedy_gonzales]

Right, can anyone here settle an argument for me?

My wife and I have different approaches to cooking. I like to do things the way a TV chef or restaurant would do it, seasoning and full fat etc etc. My wife is different in that she is a salt to taste kinda gal, healthy cooking etc.

With that in mind when I make stock from carcasses I like to get all the fat, bones, jelly etc left from the tray or dish and fling it in, lid off the pan and let it reduce. She argues that there’s no point in keeping the lid off because you have to add a bit of extra water for the soup in any case.

I argued that a stock cube is the same principle as my approach - to concentrate the flavours.

I used to cook in a professional setting and to make a jus we would boil down bones from a 100 litre pot to a 10 litre, and I feel that this is similar.

There will be a science behind it, but I'm like yourself. Reduce the stock right down then add fluids where required. My thinking is the reduction is cooking out the flavour from the bones/veg/etc.

[-Jonesy-]

Right, can anyone here settle an argument for me?

My wife and I have different approaches to cooking. I like to do things the way a TV chef or restaurant would do it, seasoning and full fat etc etc. My wife is different in that she is a salt to taste kinda gal, healthy cooking etc.

With that in mind when I make stock from carcasses I like to get all the fat, bones, jelly etc left from the tray or dish and fling it in, lid off the pan and let it reduce. She argues that there’s no point in keeping the lid off because you have to add a bit of extra water for the soup in any case.

I argued that a stock cube is the same principle as my approach - to concentrate the flavours.

I used to cook in a professional setting and to make a jus we would boil down bones from a 100 litre pot to a 10 litre, and I feel that this is similar.

The flavour of the finished product is all relative to the amount of bones, aromatics, fat etc, how long they are cooked for and how much water is reduced at the end. You don’t lose any flavour through evaporation so it is normal to leave the lid off and top up with water as required, like you say when making jus you may well simmer the bones for 12 hours or more before reducing down to the required taste. It’s a little redundant to keep things boiling past the point where the concentration of flavour is where you want and then top up later and you may not want to leave things boiling in the water while you are at the reducing stage as you would start to breakdown the harder minerals in the bones and stringy bits which would leave you with a cloudy fatty stock which isn’t really what you want when making a sauce, unless you are making something like tonkotsu ramen broth which is all about boiling all the fat and bones into one big creamy broth for noodles.

In short, I think you are both right and wrong.

[overdrive]

For curries I tend to use virgin coconut oil now, it has a nice mild coconut flavour and is just about the healthiest saturated fat you can eat and has loads and loads of health benefits.
Someone else mentioned cold pressed rapeseed oil, it’s a great product, I think I actually prefer it over extra virgin olive oil now, it has a much less bittter feel and a nice grassy flavour a bit different from your fillipo berrio and such and again is much much lower in saturated fats than almost all other regular oils and contains lots of the compounds that help lower cholesterol. However it’s not a substitute for good old veg oil sometimes, especially in recipes. I didn’t have any and used rapeseed in a batch of pancake batter and the pancakes had an awful vegetal grass flavour.

I thought the same about Virgin coconut oil being heathy. Apparently it is a myth. I have high cholesterol and both the consultant at the hospital and the dietician said it was probably the worst oil for the heart.

They even said Joe Wicks was behaving irresponsibly with his constant bigging up of coconut oil

[-Jonesy-]

I thought the same about Virgin coconut oil being heathy. Apparently it is a myth. I have high cholesterol and both the consultant at the hospital and the dietician said it was probably the worst oil for the heart.

Aye It’s still saturated fat, I think it’s healthier than butter or lard or beef dripping but still more cholesterol than olive oil and the like. Tastes good in scrambled eggs weirdly enough.

[Colr]

On the sourdough thread - I had some disappointing results with my bread last year so I tried a different approach from a book called the Sourdough School by Venessa Kimble.

No kneading involved but a slow easy process and it worked really well.

To be recommended!!

Just as well as there is **** all baking yeast in the country at the moment!!

[Mibbes Aye]

Using a wooden spoon to knock together a batch of bech is a throwback to the old days of mean head chefs forcing a young commis to batter a pot of milk and flour relentlessly. Using a spoon ensured the sauce wouldn’t go grey from the taint of a battered old aluminium pot.
Your smiley slotted spoon worked wonders because it agitated and mixes everything faster.
Step into the modern age and the next time you need to do it use a whisk and you’ll be even happier with the result.

Interesting! I had half guessed the holes meant more agitation and now I can imagine why a whisk will be even better.

It sounds like the MA household may be about to enter a new golden age of Bechamel-making :aok:

[BarneyBreslin]

Anyone got any really good curry recipes?

I know the internet is loaded with them but I’m trust my fellow hibees to supply the goods.

Made this the other day. Pretty decent.

https://moyparkchicken.com/recipes/red-pepper-and-ginger-chicken-curry

[speedy_gonzales]

In these desperate times of depleted supermarket shelves and limited stock, you sometimes have to be a bit creative when cooking.
In the last week I've had to rustle up a red wine sauce for steak and also a lasagne. I loathed opening up a bottle of red especially on both occasions so went hunting around the cupboards for any alternative. I came across a cheap bottle of mulled wine from Lidl that we hadn't used over the festive period so used it on both occasions. Results,,,, outstanding. The mix of wine and spices gave a great depth of flavour to both the red wine reduction and lasagne. If only they sold mulled wine all year round!

[wpj]

Dry pasta recipes? I have tomatoes (tinned) and loads of pasta, always have loads, also rice and risotto rice.
Any tips? Can go online as others have said but trust the Hibs family with tried and tested recipes

[pollution]

The simplest recipe is called in Italian, midnight pasta. When you have an appetite for something easy, post pub/bar.

Gently fry chopped garlic with dried red chilles until slightly coloured and add cooked spaghetti to it. Mix and eat.

Good olive oil is essential.

[Colr]

The simplest recipe is called in Italian, midnight pasta. When you have an appetite for something easy, post pub/bar.

Gently fry chopped garlic with dried red chilles until slightly coloured and add cooked spaghetti to it. Mix and eat.

Good olive oil is essential.

Italian food is often really simple but amazing!!

Worth keeping an eye on Rachel Roddy’s column in the Guardian for other great recipes!!

[wpj]

The simplest recipe is called in Italian, midnight pasta. When you have an appetite for something easy, post pub/bar.

Gently fry chopped garlic with dried red chilles until slightly coloured and add cooked spaghetti to it. Mix and eat.

Good olive oil is essential.

I have good olive oil but recently got cold pressed rapeseed, will try this weekend. Always got garlic, lazy and real, a bag of dried chilli as well. I guess any pasta will do. I got some noodles, normally scoff them at work in hot water but I need to make the sauce this time.

[Jim44]

The simplest recipe is called in Italian, midnight pasta. When you have an appetite for something easy, post pub/bar.

Gently fry chopped garlic with dried red chilles until slightly coloured and add cooked spaghetti to it. Mix and eat.

Good olive oil is essential.

I did a wee short course in Italian basic cookery and the recipe you give, with the addition of some good quality Italian plum tomatoes ( not chopped ones ) was given as a classic. I would add that loads of garlic is the key. :thumbsup:

[wpj]

I did a wee short course in Italian basic cookery and the recipe you give, with the addition of some good quality Italian plum tomatoes ( not chopped ones ) was given as a classic. I would add that loads of garlic is the key. :thumbsup:

Parmesan? I try to keep some in the fridge, will try this recipe tonight.
On another note, are the cooking courses worth the money? I guess it's not a great time to check it out. I'll have to use YouTube for now

[Jim44]

Parmesan? I try to keep some in the fridge, will try this recipe tonight.
On another note, are the cooking courses worth the money? I guess it's not a great time to check it out. I'll have to use YouTube for now

Yes, I would say Parmesan goes without saying in most pasta and some pizza dishes. I’ve got to say that the cookery courses I’ve done have been gifts, so I’m not sure of costs, but I’ve thoroughly enjoyed them all. The Italian one was at a wee restaurant on Dalkeith Road, Edinburgh. I did a curry course at the Cook School in Kilmarnock and a Thai cooking course at Chaophraya in Buchanan Street, Glasgow.

[Mibbes Aye]

Dry pasta recipes? I have tomatoes (tinned) and loads of pasta, always have loads, also rice and risotto rice.
Any tips? Can go online as others have said but trust the Hibs family with tried and tested recipes

Onion, garlic, tomatoes, anchovies, capers and olives. Dice things fine and they are all store cupboard staples bar the onion and garlic. Tins of anchovies don’t seem to be selling wildly but they bring a massive amount of flavour and you only need a couple. You can freeze the others from the tin and use them as required. Lea and Perrins does something similar if you can’t get anchovies.

Not sure how easy it will be to order seeds for growing basil, but basil and garlic pretty much makes a basic pasta tomato sauce for me.

I almost always add a little bit of sugar to a tomato sauce for pasta. It is really just about tasting and tweaking. Plus letting it simmer for as long as possible.

Tinned plum tomatoes have more flavour than tinned chopped tomatoes. Roasting fresh ones is a different flavour and a bit more work but delicious.

[Jim44]

Sorry, wpj, as Mibbies Aye says, I omitted that a good dollop of fresh basil is important.

[Scouse Hibee]

For my pasta sauce with chorizo

Chop chorizo and fry slowly in oil and garlic, the fat released gives a fantastic flavour to the added chopped onions, once softened, stir in tomato purée and add peppers, continue to cook lightly ensuring all ingredients coated and red in colour. Lastly I add basil and the tinned plum tomatoes that I have stick blended and simmer slowly for 12-15 mins while pasta is coiking. Drain pasta add sauce and stir in, serve with Parmesan and black pepper to taste.

[Mibbes Aye]

For my pasta sauce with chorizo

Chop chorizo and fry slowly in oil and garlic, the fat released gives a fantastic flavour to the added chopped onions, once softened, stir in tomato purée and add peppers, continue to cook lightly ensuring all ingredients coated and red in colour. Lastly I add basil and the tinned plum tomatoes that I have stick blended and simmer slowly for 12-15 mins while pasta is coiking. Drain pasta add sauce and stir in, serve with Parmesan and black pepper to taste.

The oil released by chorizo is a real side benefit in terms of flavour.

The only other thing I would say is that I would add pasta to the sauce, rather than add the sauce to the pasta.

[Scouse Hibee]

The oil released by chorizo is a real side benefit in terms of flavour.

The only other thing I would say is that I would add pasta to the sauce, rather than add the sauce to the pasta.

The pan size I make the sauce in won’t fit the pasta for three of us hence why I drain pasta and add the sauce to the bigger pan.

[Northernhibee]

I love shepherd's pie and make a really good chicken and leek pie that's topped with potato, but the best way to make mash is simple.

Prick four jacket potatoes and stick them in the microwave for 17 minutes. Chop them in half, let them steam for ten minutes then scoop them into a bowl and add milk, butter and seasoning. Mash until smooth.

Because you're not adding any moisture to the potato you only add flavour and nothing else. Simple as you like too.

[LancashireHibby]

I love shepherd's pie and make a really good chicken and leek pie that's topped with potato, but the best way to make mash is simple.

Prick four jacket potatoes and stick them in the microwave for 17 minutes. Chop them in half, let them steam for ten minutes then scoop them into a bowl and add milk, butter and seasoning. Mash until smooth.

Because you're not adding any moisture to the potato you only add flavour and nothing else. Simple as you like too.

Similar method if you wanted to have mashed swede. Chop the top off it, stick it in the microwave and scoop out the goodness.

[Northernhibee]

Similar method if you wanted to have mashed swede. Chop the top off it, stick it in the microwave and scoop out the goodness.

I want to make sure that my partner has a lunch for the next day at work so I'm trying to make microwaveable meals that can be eaten in the little time she's getting for lunches at work. Will maybe need to do something with mashed swede in there.

[-Jonesy-]

I love shepherd's pie and make a really good chicken and leek pie that's topped with potato, but the best way to make mash is simple.

Prick four jacket potatoes and stick them in the microwave for 17 minutes. Chop them in half, let them steam for ten minutes then scoop them into a bowl and add milk, butter and seasoning. Mash until smooth.

Because you're not adding any moisture to the potato you only add flavour and nothing else. Simple as you like too.

Even better if you go full hog and bake them in the skin as you get a much better flavour.
Pro chef tip with mash is always scoop out the skin and mash it as soon as it’s cooked as well, when the potato cools down the starch begins to harden which leads to gluey mashed tatties.

[-Jonesy-]

Dry pasta recipes? I have tomatoes (tinned) and loads of pasta, always have loads, also rice and risotto rice.
Any tips? Can go online as others have said but trust the Hibs family with tried and tested recipes

If you want to make a fairly impressive rissotto...

Get a whole side or couple pieces of smoked haddock, remove any bones and gently poach in milk and remove, keeping the milk.
Add a veg or chicken stock cube to the pan of milk and about half the volume of water and keep this liquid just off a boil.

In a large wide pan sweat a very finely diced onion in a little oil
Or butter and as it’s softening add in 1 or 2 thinly sliced and cleaned leeks and sweat until soft. Then it’s risotto technique time.
Add in arborio (or even better carnaroli) rice, about 80g per person for a good sized portion, a good pinch of salt and stir the rice around, over a medium high heat to make sure every grain gets a good coating of fat. Throw in a glass of white wine and keep gently stirring your rice. When the wine is almost all soaked up add a ladle of your milky stock and keep stirring. When this first ladle is almost soaked up add another and repeat the process constantly, they say only to add stock when you can see the bottom of the pan as you stir. keep stirring and keep the rice moving. The idea is to steadily cook the rice while constantly massaging out the starch in the grains to end up with a perfect al dente rice in creamy sauce. Lots of heat, lots of stirring and constant attention.
Keep checking how cooked the rice is but around 12-15 mins it should be about ready. You’re looking for a firm bite but cooked. Enough so you can feel each grain individually but with no gritty raw bits after eating a spoonful. At the exact moment your rice is ready turn the heat off, flake in your smoked haddock and add a good knob of butter a handful off grated cheddar and emulsify it in by stirring, you can throw in some finely chopped parsley and/or lemon zest now if you like for a bit of freshness. Check seasoning Serve immediately, preferably with a soft poached egg on top.

It’s basically a Cullen skink in rissotto form but it’s a definite winner, works well with some prawns in as well for a bit of luxury.

Risotto is a skill every aspiring cook should attempt and it’s easy to do but tricky to master.

[wpj]

If you want to make a fairly impressive rissotto...

Get a whole side or couple pieces of smoked haddock, remove any bones and gently poach in milk and remove, keeping the milk.
Add a veg or chicken stock cube to the pan of milk and about half the volume of water and keep this liquid just off a boil.

In a large wide pan sweat a very finely diced onion in a little oil
Or butter and as it’s softening add in 1 or 2 thinly sliced and cleaned leeks and sweat until soft. Then it’s risotto technique time.
Add in arborio (or even better carnaroli) rice, about 80g per person for a good sized portion, a good pinch of salt and stir the rice around, over a medium high heat to make sure every grain gets a good coating of fat. Throw in a glass of white wine and keep gently stirring your rice. When the wine is almost all soaked up add a ladle of your milky stock and keep stirring. When this first ladle is almost soaked up add another and repeat the process constantly, they say only to add stock when you can see the bottom of the pan as you stir. keep stirring and keep the rice moving. The idea is to steadily cook the rice while constantly massaging out the starch in the grains to end up with a perfect al dente rice in creamy sauce. Lots of heat, lots of stirring and constant attention.
Keep checking how cooked the rice is but around 12-15 mins it should be about ready. You’re looking for a firm bite but cooked. Enough so you can feel each grain individually but with no gritty raw bits after eating a spoonful. At the exact moment your rice is ready turn the heat off, flake in your smoked haddock and add a good knob of butter a handful off grated cheddar and emulsify it in by stirring, you can throw in some finely chopped parsley and/or lemon zest now if you like for a bit of freshness. Check seasoning Serve immediately, preferably with a soft poached egg on top.

It’s basically a Cullen skink in rissotto form but it’s a definite winner, works well with some prawns in as well for a bit of luxury.

Risotto is a skill every aspiring cook should attempt and it’s easy to do but tricky to master.

Love it, will do it tomorrow, I had the pasta chilli and anchovies tonight.
I think Hibs fans can cook the best,maybe a cooking contest can be arranged now there's no footie. Herts can make a humble pie
Still waiting for a noodle dish. (Not egg)

[Northernhibee]

Making special fried rice tonight. My local Chinese takeaway is closed but boiled some rice last night and let it go cold and dry overnight. Going to fry up onions, leeks, carrot and peas (can't get the suitable cabbage that they use) with ginger, garlic. Will then cook a chicken breast, prawns and some finely chopped spam (can't quite get the consistency of the pork right, but if I coat it in a little Chinese five spice and brown it up good it should offer what I'm looking for), then make a large omelette in the pan to chop and mix through the rice which I'll fry then coat in honey, toasted sesame oil, soy and a little oyster sauce. Mix the rest in and make sure it's hot throughout.

Hoping it may satisfy some of the cravings.

[Northernhibee]

Making special fried rice tonight. My local Chinese takeaway is closed but boiled some rice last night and let it go cold and dry overnight. Going to fry up onions, leeks, carrot and peas (can't get the suitable cabbage that they use) with ginger, garlic. Will then cook a chicken breast, prawns and some finely chopped spam (can't quite get the consistency of the pork right, but if I coat it in a little Chinese five spice and brown it up good it should offer what I'm looking for), then make a large omelette in the pan to chop and mix through the rice which I'll fry then coat in honey, toasted sesame oil, soy and a little oyster sauce. Mix the rest in and make sure it's hot throughout.

Hoping it may satisfy some of the cravings.

Worked a treat. Added some soy at the end as well as a final egg which I mixed through the pan.

[Smartie]

Making special fried rice tonight. My local Chinese takeaway is closed but boiled some rice last night and let it go cold and dry overnight. Going to fry up onions, leeks, carrot and peas (can't get the suitable cabbage that they use) with ginger, garlic. Will then cook a chicken breast, prawns and some finely chopped spam (can't quite get the consistency of the pork right, but if I coat it in a little Chinese five spice and brown it up good it should offer what I'm looking for), then make a large omelette in the pan to chop and mix through the rice which I'll fry then coat in honey, toasted sesame oil, soy and a little oyster sauce. Mix the rest in and make sure it's hot throughout.

Hoping it may satisfy some of the cravings.

That sounds amazing.

I’m not a massive rice fan but I love noodles, especially Singapore noodles.

A wee tweak to what you’ve done there and I think I could make them myself.

[Northernhibee]

Just made some store cupboard hummus, which I've modified from a Nigella recipe I found that is a bit more complicated and really doesn't need to be. Tastes like hummus but you're more likely to have all the ingredients already. I had a small 200ml tin of chickpeas but just multiply the ingredients as to the size of tin you have. The reason I put "to begin with" for most of the ingredients is you'll need to balance the flavour and consistency yourself as it can come out different every time.

200ml tin chickpeas
A good grind of sea salt
A tablespoon of either olive or rape seed oil to begin with
The juice of half a lemon to begin with
A tablespoon of peanut butter
Half a clove of garlic to begin with
A healthy pinch of ground cumin

Drain the tin of chickpeas and warm (and no more) in a saucepan then immediately take off the heat. Warming them will mean they blend better.

Add the rest of the ingredients and blend. Taste along the way. If it needs more salt, more peanut butter, more lemon then add a little, blend in, taste again. You can add more of these ingredients in but you can't take them out, so be cautious. Use the oil to loosen it if you need.

Put into a sealable container then refrigerate. I have no idea how long it keeps for as it never lasts for long.

You can leave out the cumin if you want (but it's delicious), you can use crunchy, smooth or natural peanut butter, you can add other herbs, spices or flavours, you can use fresh lemon juice or the little bottles of the stuff, you could even use garlic paste or garlic powder if you wanted, but that's the most noticable substitute.

[Mibbes Aye]

Just made some store cupboard hummus, which I've modified from a Nigella recipe I found that is a bit more complicated and really doesn't need to be. Tastes like hummus but you're more likely to have all the ingredients already. I had a small 200ml tin of chickpeas but just multiply the ingredients as to the size of tin you have. The reason I put "to begin with" for most of the ingredients is you'll need to balance the flavour and consistency yourself as it can come out different every time.

200ml tin chickpeas
A good grind of sea salt
A tablespoon of either olive or rape seed oil to begin with
The juice of half a lemon to begin with
A tablespoon of peanut butter
Half a clove of garlic to begin with
A healthy pinch of ground cumin

Drain the tin of chickpeas and warm (and no more) in a saucepan then immediately take off the heat. Warming them will mean they blend better.

Add the rest of the ingredients and blend. Taste along the way. If it needs more salt, more peanut butter, more lemon then add a little, blend in, taste again. You can add more of these ingredients in but you can't take them out, so be cautious. Use the oil to loosen it if you need.

Put into a sealable container then refrigerate. I have no idea how long it keeps for as it never lasts for long.

You can leave out the cumin if you want (but it's delicious), you can use crunchy, smooth or natural peanut butter, you can add other herbs, spices or flavours, you can use fresh lemon juice or the little bottles of the stuff, you could even use garlic paste or garlic powder if you wanted, but that's the most noticable substitute.

Sounds good and I have peanut butter I need to use up, so this is helpful.

My reckoning is that in the fridge it will last four-five days but like you say, it isn’t going to last that long.

I would wholeheartedly endorse ground cumin. Also some cayenne or smoked paprika on top.

If it mixes too stodgy then I will often put a dollop of natural yogurt in, to loosen things up.

[wpj]

Just watched Masterchef, the critics show, what a bunch of pr!ks the critics are, Jay Raynor is an obnoxious ugly bassa. Your a critic, try cooking yourself.
(Want Claire to win 😊)

[Northernhibee]

Just watched Masterchef, the critics show, what a bunch of pr!ks the critics are, Jay Raynor is an obnoxious ugly bassa. Your a critic, try cooking yourself.
(Want Claire to win 😊)

I really like Jay Rayner, got the chance to meet him once and he’s a genuinely nice and interesting person.

[SideBurns]

I really like Jay Rayner, got the chance to meet him once and he’s a genuinely nice and interesting person.

Been reading Jay Rayner's review column in The Observer for years. He comes over as a fair-minded, intelligent and self-deprecating man. Plenty time for him.

[wpj]

Outnumbered, still find him negative but still want claire to win though 😗

[Northernhibee]

Been reading Jay Rayner's review column in The Observer for years. He comes over as a fair-minded, intelligent and self-deprecating man. Plenty time for him.

He - without fail - will respond to e-mails too. Had heard he'd had a terrible dining experience up my neck of the woods so drunkenly e-mailed recommendations to him and he responded very nicely.

[Colr]

My son just finished a world streetfood cookery course that he was doing for his school.

I have to say almost everything he made was brilliant!!
This is the link for anyone who is interested.


https://static1.squarespace.com/static/57b224fbe58c62b96df26f0b/t/5c992e5e8165f564d9cbc729/1553542751361/D+of+E+Street+Food+overview++2019.pdf

[-Jonesy-]

Happy Easter Everyone

Just wanted to show off my first ever Sourdough loaf this fine morning.

Semi Rye 80% hydration, came out the basket a little flat so think it struggled to build as much gluten as would be ideal but the crumb is nice and open and the crust is crispy and super flavourful.

I’m going to count it as a win!!https://i.imgur.com/UX9Uvon.jpg

[Scouse Hibee]

Currently have a Leg of Lamb roasting in the oven, the smell of roasting lamb is tremendous.

[Colr]

Happy Easter Everyone

Just wanted to show off my first ever Sourdough loaf this fine morning.

Semi Rye 80% hydration, came out the basket a little flat so think it struggled to build as much gluten as would be ideal but the crumb is nice and open and the crust is crispy and super flavourful.

I’m going to count it as a win!!https://i.imgur.com/UX9Uvon.jpg

Have you tried cooking it in a casserole pot as a dutch oven. Might help deal with the flatness. Good open crumb, though.

[Hibrandenburg]

Happy Easter Everyone

Just wanted to show off my first ever Sourdough loaf this fine morning.

Semi Rye 80% hydration, came out the basket a little flat so think it struggled to build as much gluten as would be ideal but the crumb is nice and open and the crust is crispy and super flavourful.

I’m going to count it as a win!!https://i.imgur.com/UX9Uvon.jpg

😋

[Northernhibee]

We were hankering a Big Mac and found a way to recreate the sauce pretty well.

1tbsp ketchup
2tbsp mayonnaise
1/2 tbsp yellow mustard
Half a finely minced shallot
Three finely minced cornichons
A dash of vinegar from the cornischon jar
A healthy splash of Worcester sauce
1/2 tsp onion powder
1tsp garlic powder
Salt
A pinch of sugar

Mix well. Adjust to taste but that will largely be just about right. You may need a little more ketchup but it won't be far off.


For the burgers, you can make better ones. Get 20% fat beef mince (it needs to be fatty) and measure into 3oz portions and gently make into a meatball, the less handling the better and you want it loosely together and no more. Salt and pepper over the meatballs then put between two bits of greaseproof paper and use a saucepan to press down into a thin patty.

Get your pan screaming hot and put seasoned side down. Brush the top side with yellow mustard and as soon as the brown creeps halfway up the side of the patty, flip it over, mustard side down. This creates a really delicious crust. It'll barely need a minute on the other side, but rest with your slice of cheese on the top so that goes a bit melty.

[LancashireHibby]

Currently have a Leg of Lamb roasting in the oven, the smell of roasting lamb is tremendous.
We generally try to have lamb at Easter but Aldi had sold out by the time I’d queued you on Thursday. Had to make do with a beef joint but it was magnificent all the same if I may say so myself. Plenty of meat left for beef, onion and horseradish sourdough baguettes for tea on Monday and a load more besides to make probably half a dozen portions of beef madras. Batch cooking at its finest.

[Scouse Hibee]

We generally try to have lamb at Easter but Aldi had sold out by the time I’d queued you on Thursday. Had to make do with a beef joint but it was magnificent all the same if I may say so myself. Plenty of meat left for beef, onion and horseradish sourdough baguettes for tea on Monday and a load more besides to make probably half a dozen portions of beef madras. Batch cooking at its finest.

Sounds great mate, I’m making a lamb rogan josh tomorrow night and there’s more lamb that I have shredded that is going in tortilla wraps. Tons of meat on a decent sized whole leg of lamb, love it my favourite meat.

[wpj]

Having a lamb shank, will eat later 😁
Enjoy,
Got wraps, any tips? Cooking Frickadeln today, having a German cuisine day so Froh Ostern to you all (a day late)

[MagicSwirlingShip]

We were hankering a Big Mac and found a way to recreate the sauce pretty well.

1tbsp ketchup
2tbsp mayonnaise
1/2 tbsp yellow mustard
Half a finely minced shallot
Three finely minced cornichons
A dash of vinegar from the cornischon jar
A healthy splash of Worcester sauce
1/2 tsp onion powder
1tsp garlic powder
Salt
A pinch of sugar

Mix well. Adjust to taste but that will largely be just about right. You may need a little more ketchup but it won't be far off.


For the burgers, you can make better ones. Get 20% fat beef mince (it needs to be fatty) and measure into 3oz portions and gently make into a meatball, the less handling the better and you want it loosely together and no more. Salt and pepper over the meatballs then put between two bits of greaseproof paper and use a saucepan to press down into a thin patty.

Get your pan screaming hot and put seasoned side down. Brush the top side with yellow mustard and as soon as the brown creeps halfway up the side of the patty, flip it over, mustard side down. This creates a really delicious crust. It'll barely need a minute on the other side, but rest with your slice of cheese on the top so that goes a bit melty.

We just had home - made burgers yesterday tae (before I seen this post)

Noted for next time, sounds magic :agree:

[MagicSwirlingShip]

My son just finished a world streetfood cookery course that he was doing for his school.

I have to say almost everything he made was brilliant!!
This is the link for anyone who is interested.


https://static1.squarespace.com/static/57b224fbe58c62b96df26f0b/t/5c992e5e8165f564d9cbc729/1553542751361/D+of+E+Street+Food+overview++2019.pdf

I'm only getting the first page here chief! :confused:

[-Jonesy-]

Have you tried cooking it in a casserole pot as a dutch oven. Might help deal with the flatness. Good open crumb, though.

My loaf was cooked in a Dutch oven as recommended by just about every you tuber. I think the flatness was from a lack of gluten structure as it rose in the Banneton nicely but turned out onto greaseproof to bake it’s just sagged out a fair bit. May also be from the shaping as it was pretty slack and sticky and I’m not used to working with dough like that and struggled to shape it and flip it over for the basket. The whole thing still got demolished yesterday though.

[wpj]

Making frickadeln, cant sleep so seeing what else I can make. Not even hungry just bored.

[Scouse Hibee]

Just stuffed some chicken breast with haggis, wrapped them in streaky bacon and cooked in oven, oh yes love Chicken Balmoral.

[wpj]

Been some good cookery shows on. Everyday kitchen has some great ideas for meals based on what's in your kitchen cupboard. Being a single man I still have a ton of dried pasta and tinned tomatoes so sorted for the basics. Just cant get a delivery slot for Tesco's. Not even click and collect 😔

[Mibbes Aye]

I have a couple of jars of tinned jackfruit. There is a lot of stufff on line but I am more than happy to hear recommendations from .net chefs :greengrin. My instincts are to go Chinese and sit it with rice or noodles in a sweet and sour, or a Szechuan?

[Mibbes Aye]

Been some good cookery shows on. Everyday kitchen has some great ideas for meals based on what's in your kitchen cupboard. Being a single man I still have a ton of dried pasta and tinned tomatoes so sorted for the basics. Just cant get a delivery slot for Tesco's. Not even click and collect 😔

If you have catch up then this is a great time for catching up on cookery programmes, and acquiring tips.

i am a relentless recipe gatherer, I will never have the time to make them all, but I still want to know :greengrin

[Smartie]

I have never really baked. I made a mess of making creme brûlée once and I made a decent job of an upside down cake when someone gave me some plums from their garden but that’s it.

I had a go last week with a very basic scone recipe.

A wee bit of whipped cream and raspberry jam - lovely.

It’s quite satisfying, I can understand how people could get more into this.

Any other tips for stuff that is quite easy to do with ingredients I’m likely to be able to get hold of?

[wpj]

I have never really baked. I made a mess of making creme brûlée once and I made a decent job of an upside down cake when someone gave me some plums from their garden but that’s it.

I had a go last week with a very basic scone recipe.

A wee bit of whipped cream and raspberry jam - lovely.

It’s quite satisfying, I can understand how people could get more into this.

Any other tips for stuff that is quite easy to do with ingredients I’m likely to be able to get hold of?

Cheese scones, pretty much the same but with cheese 😁
I use parmesan and some blue cheese as well as cheddar. Warm with butter is lovely. Now, I am going to try sweet scones, got cornish cream and jam so good to go.

[HiBremian]

Been missing pies of all sorts here in Bremen for decades, so I'm using the lockdown to try to perfect my own pie-making. Basic dough recipes a-plenty out there but this weekend I had a go at home-made puff pastry for a steak pie. This worked a treat, and it's pretty easy to do :wink:

https://bakingamoment.com/easy-homemade-puff-pastry-recipe/

[Northernhibee]

https://sortedfood.com/recipe/cinnamonbuns

Used this recipe to make a tray of cinnamon buns today. Used half plain and half strong white bread flour and made a cream cheese icing topped with orange zest as a change from the recipe but very good indeed.

[Mibbes Aye]

https://sortedfood.com/recipe/cinnamonbuns

Used this recipe to make a tray of cinnamon buns today. Used half plain and half strong white bread flour and made a cream cheese icing topped with orange zest as a change from the recipe but very good indeed.

Mixing flours, albeit the right kind, is a good shout.

I have almost certainly posted this before, but gluten-free flour makes for a better bechamel in my experience.

Plain flour mixed with bread flour gives a better texture IMO. Not done it for a while but I used to make my own pizza bases and they were lighter for the plain flour. Didn’t always work out, to be honest, but baking is a strict mistress!

[Northernhibee]

Mixing flours, albeit the right kind, is a good shout.

I have almost certainly posted this before, but gluten-free flour makes for a better bechamel in my experience.

Plain flour mixed with bread flour gives a better texture IMO. Not done it for a while but I used to make my own pizza bases and they were lighter for the plain flour. Didn’t always work out, to be honest, but baking is a strict mistress!
I like my sweet buns to have a little chew so find a half and half mix is almost always perfect.

[Northernhibee]

I often make too much paella so there's leftovers for both my partner and my lunches the next day. What I did tonight was form the leftover cold paella into balls, rolled them in flour, egg and breadcrumbs and baked them to make baked arrancini. Served with a smoky tomato sauce and they were really, really tasty.

[Scouse Hibee]

Anyone got any decent recipes for a marinade to cook a piece of beef in a slow cooker. I want the end product to be pulled barbecue beef. Plenty of stuff online but thought try here first.

[Northernhibee]

Anyone got any decent recipes for a marinade to cook a piece of beef in a slow cooker. I want the end product to be pulled barbecue beef. Plenty of stuff online but thought try here first.

A nice treacle cure or gocuchang glaze would be stunning.

[HappyAsHellas]

When I worked in Saudi a local guy gave me a marinade recipe which was essentially honey and mustard with a couple of spices. I told him this was a fairly well known recipe and he then told me that if you marinade the meat for less than 5 days you are a fool. I tried it for 5 days with goat and it was stunning - the depth of flavour was astounding. I've never done it again since returning home many years a go, never thought about it till reading this thread...............

[Jim44]

When I worked in Saudi a local guy gave me a marinade recipe which was essentially honey and mustard with a couple of spices. I told him this was a fairly well known recipe and he then told me that if you marinade the meat for less than 5 days you are a fool. I tried it for 5 days with goat and it was stunning - the depth of flavour was astounding. I've never done it again since returning home many years a go, never thought about it till reading this thread...............

Are you talking about a large piece of meat or a single steak or chop for example?

[Colr]

Mixing flours, albeit the right kind, is a good shout.

I have almost certainly posted this before, but gluten-free flour makes for a better bechamel in my experience.

Plain flour mixed with bread flour gives a better texture IMO. Not done it for a while but I used to make my own pizza bases and they were lighter for the plain flour. Didn’t always work out, to be honest, but baking is a strict mistress!

I made Italian maritozzi buns a few weeks back. They use string bread flour and OO flour for the same effect.

Quite hard to get hold of 00 flour now, though.

[calumhibee1]

I made Italian maritozzi buns a few weeks back. They use string bread flour and OO flour for the same effect.

Quite hard to get hold of 00 flour now, though.

Waitrose had some 00 flour the other day if you’re in Edinburgh :agree:

[HappyAsHellas]

Are you talking about a large piece of meat or a single steak or chop for example?

It was half a goat, chopped up but I suppose the theory would work even with a single portion of meat.

[Scouse Hibee]

I went for honey, smoked paprika, bottled barbecue sauce, brown sugar, Lea & Perrins and some beef stock, cooked it for eight hours in slow cooker, shredded it with two forks and mixed in some more barbecue sauce, it was great.

[wpj]

What's people's thoughts on beef jerky? I tried it yesterday for the first time, like a meat chewing gum! Awful!

[Jones28]

What's people's thoughts on beef jerky? I tried it yesterday for the first time, like a meat chewing gum! Awful!

I’m a big fan.

The stuff they do at Costco is better than the wee packs you get in the supermarket.

[wpj]

I’m a big fan.

The stuff they do at Costco is better than the wee packs you get in the supermarket.

I chucked the packet yesterday, maybe there is better out there but what I had was rank. I like to try things to eat but I'm afraid this has ruined my interest. Maybe try again one day, never say never.

[Swedish hibee]

Soak strips of halloumi in hot water for 20 mins then dry fry. Perfectly fluffy cheese for us hipsters!

[Mibbes Aye]

Request for tips!

I visited my in-laws today, as per the guidance and observing social distancing :greengrin

Amongst other things, I came away with a black bin bag full of freshly-cropped mint -as per the other thread it grows like mad and they have tons of it.

I don’t know what to do with it all. Suggestions for mass utilisation of fresh mint are welcome!

[bigwheel]

Request for tips!

I visited my in-laws today, as per the guidance and observing social distancing :greengrin

Amongst other things, I came away with a black bin bag full of freshly-cropped mint -as per the other thread it grows like mad and they have tons of it.

I don’t know what to do with it all. Suggestions for mass utilisation of fresh mint are welcome!

Fresh mint tea is wonderful...and for evenings Mojitos!

[Mibbes Aye]

Fresh mint tea is wonderful...and for evenings Mojitos!

That sounds like two good ideas. I suggested mint tea on the other thread to someone who was looking to grow it but Mojitos are far more appealing :greengrin

[wpj]

Mint sauce is good for more than just lamb. New potatoes boiled with fresh mint are delicious as well. But a nice mint tea with a bit of honey is a refreshing drink.
I sometimes put mint leaves in a green tea.

[wpj]

I have a dozen eggs to be used by 17th June, I'm planning a mega omelette later but I will still have plenty left. Any ideas? Does a cooked egg last longer than a raw one? I quite like a hard boiled egg in a salad in a 70s kinda way
Any suggestions welcomed

[Scouse Hibee]

I have a dozen eggs to be used by 17th June, I'm planning a mega omelette later but I will still have plenty left. Any ideas? Does a cooked egg last longer than a raw one? I quite like a hard boiled egg in a salad in a 70s kinda way
Any suggestions welcomed

Hard boiled eggs are fine in fridge for seven days so you could leave some right up to the date and hard boil them.

Make egg mayonnaise
Try pickling a few of them
You can also poach eggs then put straight into ice water in the fridge, they will keep for a couple of days then just place in boiling water to bring them back to life.

[Smartie]

I have a dozen eggs to be used by 17th June, I'm planning a mega omelette later but I will still have plenty left. Any ideas? Does a cooked egg last longer than a raw one? I quite like a hard boiled egg in a salad in a 70s kinda way
Any suggestions welcomed

I don’t know how much of a baker you are, but my other half made a lemon meringue pie last week. It uses up a good few eggs and it was one of the best things I’ve ever tasted.

[wpj]

Thanks, baking isn't really my thing, I need to try more and do more than just cheese scones.
Pickling sounds good, will look into that eaten plenty from the chippy.
I had two poached eggs this morning on a freshly baked bread_toast (shop bought)

[Mibbes Aye]

I would echo scouse hibees’ point about hard-boiled lasting up to a week in the fridge. Perfect for a Russian salad or tuna nicoise to get that seventies vibe :greengrin Actually in fairness I love a nicoise but subvert it by dropping the green beans (not a fan) and swapping the potatoes for either croutons or just some ciabatta or sourdough.

While baking may not be your thing, a very simple recipe is banana bread, which would use two large eggs, maybe three if they are small. The bananas need to be over-ripe, to the point you would be thinking of binning them. I add dried cranberries to mine as I am not that sweet-toothed and they add a slight bitterness.

It is easy to make. Basically just chucking the ingredients into a bowl, mixing them, putting it into a loaf tin in the oven and job done. It will keep in an airtight container for a few days, perfect with your morning cuppa.

[danhibees1875]

I've never tried it before and not sure it sounds the best, but I think you can freeze eggs. Either yolks and whites seperated or cracked and whisked together.

Presumably you could have a couple of portions of scrambled eggs ready to go if they can be cooked from frozen. :dunno:

[wpj]

Thanks for all the ideas, will be hard boiling tomorrow and will use them in salads (tis the season). Mega omelette in an hour or so

[Jack]

Do you like lemon curd?

Uses a fair number of eggs and can be kept in the fridge for 2 to 3 weeks - if it lasts that long!

https://www.sweet2eatbaking.com/homemade-microwave-lemon-curd-recipe/

[wpj]

Do you like lemon curd?

Uses a fair number of eggs and can be kept in the fridge for 2 to 3 weeks - if it lasts that long!

https://www.sweet2eatbaking.com/homemade-microwave-lemon-curd-recipe/

Not had that for yonks! Good shout, thanks

[pollution]

I tried to make a risotto from scratch last night.

Even after 45 minutes it stil wasn't ready.

Any Italian cooks out there with tips on how to speed it up ?

[speedy_gonzales]

I tried to make a risotto from scratch last night.

Even after 45 minutes it stil wasn't ready.

Any Italian cooks out there with tips on how to speed it up ?
Not an expert (but do have a small percentage of Italian in me), did you cook the (arborio)rice in oil or butter before slowly adding the stock? I think the proper rice is different from long grain in that the outside is tough and won't absorb the stock readily, so needs to be heated up first,,,,I could be talking keech though 😀

[pollution]

Not an expert (but do have a small percentage of Italian in me), did you cook the (arborio)rice in oil or butter before slowly adding the stock? I think the proper rice is different from long grain in that the outside is tough and won't absorb the stock readily, so needs to be heated up first,,,,I could be talking keech though 😀


Yes, in both and I am using Arborio rice from Morrisons.

I left the rice in the pan and am going to slowly reconstitute it tonight. Fingers crossed.

[-Jonesy-]

I tried to make a risotto from scratch last night.

Even after 45 minutes it stil wasn't ready.

Any Italian cooks out there with tips on how to speed it up ?

Was your stock boiling??

Trust me, rushed rissotto is not good rissotto

[wpj]

I always use olive oil slowly turning the rice in it on a low heat, slowly add stock and what ever I'm having in it and parmesan or similar.
Having said that I only started making risotto a couple of years ago.

[stuart-farquhar]

Here's a weird one. If you have say Nandos hot sauce or equivalent. Equal measures of said hot sauce and HP sauce. Add in a dollup of honey. Mix. It's a great dipping or BBQ sauce.

[calumhibee1]

Made pizza dough last night using a slightly different recipe to usual. Was very good. Also got fior di latte and tinned san marzanos from margiottas to use on it.

153g 00 flour
153g plain flour
8g fine sea salt
2 grams dry yeast
4 grams EVOO
200g lukewarm water

[GreenNWhiteArmy]

Made pizza dough last night using a slightly different recipe to usual. Was very good. Also got fior di latte and tinned san marzanos from margiottas to use on it.

153g 00 flour
153g plain flour
8g fine sea salt
2 grams dry yeast
4 grams EVOO
200g lukewarm water

Adding this to my notes in my phone. I've got an Ooni pizza oven coming in the next week so will be making a lot of pizza dough over the summer hopefully

[Bristolhibby]

I tried to make a risotto from scratch last night.

Even after 45 minutes it stil wasn't ready.

Any Italian cooks out there with tips on how to speed it up ?

I’m pretty good at risotto.

Chopped onion in the pan with some olive oil.

Make sure you have white wine and hot chicken stock and a ladle nearby.

Once the onions are translucent bang in the Arborio rice.

Stir until they are a bit translucent round the edges.

Next fire in a glass or white wine and let it reduce down. There should start to be a bit of sweating on the rice.

How’s the time to add stock, a ladle at a time,

The key now is to keep stirring. Never stop, once you stop you get problems.

Keep adding the stock until it’s all gone and the rice has cooked.

Near the end, add a handful of grated Parmesan and continue to stir.

I also like to add my meat if you are adding any. Chicken or panchetta.

But up until that point your risotto can go any direction. I’ve added roasted butternut squash and roasted sage. More cheese if you want a cheesy one, etc.

J

[calumhibee1]

Adding this to my notes in my phone. I've got an Ooni pizza oven coming in the next week so will be making a lot of pizza dough over the summer hopefully

Very jealous. I’ve been trying to get an ooni for ages now but you can’t get them for love nor money now!

[Jim44]

I would echo scouse hibees’ point about hard-boiled lasting up to a week in the fridge. Perfect for a Russian salad or tuna nicoise to get that seventies vibe :greengrin Actually in fairness I love a nicoise but subvert it by dropping the green beans (not a fan) and swapping the potatoes for either croutons or just some ciabatta or sourdough.

While baking may not be your thing, a very simple recipe is banana bread, which would use two large eggs, maybe three if they are small. The bananas need to bey over-ripe, to the point you would be thinking of binning them. I add dried cranberries to mine as I am not that sweet-toothed and they add a slight bitterness.

It is easy to make. Basically just chucking the ingredients into a bowl, mixing them, putting it into a loaf tin in the oven and job done. It will keep in an airtight container for a few days, perfect with your morning cuppa.

Banana bread is great, eaten alone, with a bit of butter or warmed up, served with cream or ice cream and some berries.

[overdrive]

Banana bread is great, eaten alone, with a bit of butter or warmed up, served with cream or ice cream and some berries.

Even better when it replaces bread for a bacon buttie. Drizzle some maple syrup onto the bacon whilst it’s cooking and smear peanut butter over the slices of banana bread instead of butter for extra indulgence!

[overdrive]

Any tips on rolling dough into circles? It always ends up misshapen when I try. I’m making homemade tortilla wraps tonight.

[Jakhog1]

Anyone used a pizza stone in BBQ, was thinking of getting one so we could make some with help from our kids, seen on here some good recipes for pizza dough and really fancied making our own

[Mibbes Aye]

Even better when it replaces bread for a bacon buttie. Drizzle some maple syrup onto the bacon whilst it’s cooking and smear peanut butter over the slices of banana bread instead of butter for extra indulgence!

It’s true, Elvis never died and now you have outed yourself. Uh-huh-huh :greengrin

[calumhibee1]

Anyone used a pizza stone in BBQ, was thinking of getting one so we could make some with help from our kids, seen on here some good recipes for pizza dough and really fancied making our own

Never used one on a BBQ. I’ve got a pizza steel that I use in the oven which i prefer to the stone that I used to have. Not sure if a steel would be as suitable to a BBQ?

[-Jonesy-]

Any tips on rolling dough into circles? It always ends up misshapen when I try. I’m making homemade tortilla wraps tonight.

Tortillas are traditionally pressed between two plates, have you tried something like that? Two bits of parchment paper between the bottoms of two pans or something?

If you have to roll it try roll it between two pieces of parchment paper as you can rotate that around when you need to instead of rolling from odd angles, go slow and always try work out form the middle.

Slightly not round tortillas are fine for that rustic handmade vibe though. Need to be very very thin is all.

[Northernhibee]

Was really lucky to get one of the five bottles of Sun Party hot sauce by Singularity, who come from just north of Aberdeen.

https://singularitysauce.co/collections/sauces/products/prototype-sun-party

It's their first BBQ sauce and it's an absolute stunner. Radioactive and unrelenting chili heat, lots of smokiness, a bit of sweetness and amazing flavour of cinnamon and allspice. Hits the spot for both flavour and heat.

I like my hot sauces to give me a sheen of perspiration when eating them and along with the Blackberries & Reapers sauce I've got from them, they both hit the spot.

[wpj]

Was really lucky to get one of the five bottles of Sun Party hot sauce by Singularity, who come from just north of Aberdeen.

https://singularitysauce.co/collections/sauces/products/prototype-sun-party

It's their first BBQ sauce and it's an absolute stunner. Radioactive and unrelenting chili heat, lots of smokiness, a bit of sweetness and amazing flavour of cinnamon and allspice. Hits the spot for both flavour and heat.

I like my hot sauces to give me a sheen of perspiration when eating them and along with the Blackberries & Reapers sauce I've got from them, they both hit the spot.

This place is brilliant to order all kinds of chillies and sauces. I have visited many times and also use the online shop, highly recommended

https://www.southdevonchillifarm.co.uk/

[Peanut Shaz]

Https://Https://ma-Roberts.com
if you fancy some home made Tanzanian sauces. Edinburgh based company.

[wpj]

Lots of Jamie Oliver on Chanell 4 its all good and fresh

[calumhibee1]

Anyone know anywhere in Edinburgh that sells banana leaves? Making Cochinita pibil and while it’s not a necessity to have them I’d like to give it a go with them!

[Scouse Hibee]

Anyone know anywhere in Edinburgh that sells banana leaves? Making Cochinita pibil and while it’s not a necessity to have them I’d like to give it a go with them!

Have you tried Tattie Shaws on Elm Row?

[calumhibee1]

Have you tried Tattie Shaws on Elm Row?

Never even heard of that place but I’ll give them a go - even if they don’t they look like they’ve got some interesting stuff! Cheers :aok:

[Scouse Hibee]

Never even heard of that place but I’ll give them a go - even if they don’t they look like they’ve got some interesting stuff! Cheers :aok:

👍

[Northernhibee]

My partner was wiped out with a really bad stomach bug a couple of days ago, so been making her soups, jellys and so forth. Started making fairly dry, simple biscuits to nibble on which is starting her get back to eating more solid food.

In terms of tips rather than recipes, I was taught the "1,2,3" method by my mum for making biscuits which means you never need a recipe - one part butter, two parts sugar (whatever type you prefer, you can also bulk this up with treacle or golden syrup as long as you don't go over or under the weight) and three parts plain flour. Flavour with whatever dried spice or flavour you want. I've made them with ginger as it's good for the stomach.

Bring it together, put it between two bits of greaseproof paper, roll out to a quarter inch thick and put the whole thing, in its paper, in the freezer for 15-20 minutes until cold and the butter has firmed back up. Cut your biscuits out, put them on a greaseproof paper lined tray, bake in the oven at 160 degrees C for ten minutes.

The 1,2,3 method for making biscuits is honestly the easiest thing in the world and for days like the last two are great wee nibbles.

[Northernhibee]

Tis a Mary Berry recipe this, but a really easy, quick lemon meringue pie that only needs digestive biscuits, demerara sugar, caster sugar, three eggs, butter and two lemons. Borders on foolproof.

Base - 12 digestive biscuits, crushed, one tablespoon of demerara sugar and 75g melted butter - mix and put on the bottom of an eight to nine inch lined cake or flan tin. Chill for fifteen minutes.Lemon layer - one 396g tin of condensed milk, add in three egg yolks (keep the egg whites aside) and mix in. Add in the juice and zest of two large lemons (add the zest of another if you wish) and mix in until it thickens then goes back to its original consistency. Add to your biscuit base and chill for another fifteen until set.Beat the egg whites to stiff peaks and once that's achieved whilst mixing, add in 175g of caster sugar. Put on top of your pie, create little swirls and put in an oven (170 degrees fan, 190 degrees non fan) for fifteen to twenty minutes.Cool for half an hour.

[Northernhibee]

Made a really comforting dinner tonight - my partner was working a ten and a half hour shift at the hospital today so made a chilli con carne topped with cheese filled garlic dough balls.

Made my chilli as normal and transferred to an oven proof dish. I have a really good Jamie Oliver recipe that’s online for pizza dough, it can be portioned and frozen. Cubed some cheddar, wrapped in the pizza dough and let prove for half an hour. Brushed with a whole load of garlic butter, topped the chilli with them and baked for 25 minutes at 170c.

Amazing. Bottom is soggy like a dumpling, top is crispy and garlicky, inside is fluffy and oozy with cheese which goes so well with the chilli.

Well worth the effort.

[Scouse Hibee]

Made a really comforting dinner tonight - my partner was working a ten and a half hour shift at the hospital today so made a chilli con carne topped with cheese filled garlic dough balls.

Made my chilli as normal and transferred to an oven proof dish. I have a really good Jamie Oliver recipe that’s online for pizza dough, it can be portioned and frozen. Cubed some cheddar, wrapped in the pizza dough and let prove for half an hour. Brushed with a whole load of garlic butter, topped the chilli with them and baked for 25 minutes at 170c.

Amazing. Bottom is soggy like a dumpling, top is crispy and garlicky, inside is fluffy and oozy with cheese which goes so well with the chilli.

Well worth the effort.

That sounds fantastic.

[Northernhibee]

That sounds fantastic.

There are always things I keep portioned out and frozen at home - pizza dough is one and home made pizza sauce is another. If you find out that you've got people coming round at short notice they can be defrosted using the defrost setting on the microwave (carefully) and it saves £30-40 getting takeaway pizza, plus it looks impressive using the pizza stone too.

Things like chilli con carne, pulled pork shoulder and the like are great for that too as if you're back home late then it's easy to put with rice, pasta, baked potato. If I have a whole roast chicken I'll make a stock with the bones and freeze that as it's always good to make a soup or a sauce.

In theory, if you have chili con carne in the freezer and pizza dough in the freezer, the doughballs and chilli are a quick meal.

[stantonhibby]

Made a really comforting dinner tonight - my partner was working a ten and a half hour shift at the hospital today so made a chilli con carne topped with cheese filled garlic dough balls.

Made my chilli as normal and transferred to an oven proof dish. I have a really good Jamie Oliver recipe that’s online for pizza dough, it can be portioned and frozen. Cubed some cheddar, wrapped in the pizza dough and let prove for half an hour. Brushed with a whole load of garlic butter, topped the chilli with them and baked for 25 minutes at 170c.

Amazing. Bottom is soggy like a dumpling, top is crispy and garlicky, inside is fluffy and oozy with cheese which goes so well with the chilli.

Well worth the effort.

What Chilli recipe do you use? I've tried quite a few but still looking for a really good one.

[Northernhibee]

What Chilli recipe do you use? I've tried quite a few but still looking for a really good one.

I don't use a recipe, but if I have time I'll use brisket and slow cook it, if I don't I'll use minced beef, but generally sweat off an onion with garlic, cumin, smoked paprika, cayenne, oregano and chillis. Add a tablespoon of tomato paste, a supremely healthy splash of worcester sauce and cook out for a minute, add the meat and brown then add a tin of chopped tomatoes and some beef stock, season, and cook for as long as you can.

Add kidney beans with about ten minutes to go and top with chopped coriander.

It changes time to time with whatever is in the kitchen cupboard and spice rack though if I'm honest so it's just whatever is there. Simple is best but as long as you toast the spices and give them time to mellow with as slow a cook as you have time for you'll never be too far off.

I use Jamie Oliver's method for making the rice which is as foolproof as it can ever be; rinse your rice for a minute then place into seasoned boiling water and boil for five minutes (enough of a boil so the grains dance about in the water). Strain in a metal colander, add two cm of water back into the pot you were boiling it in, wrap all but the bottom of your colander in tinfoil then put back onto the pot on the heat so it steams for eight to ten minutes.

Every single time it comes out perfect and fluffy, without fail.

[stantonhibby]

I don't use a recipe, but if I have time I'll use brisket and slow cook it, if I don't I'll use minced beef, but generally sweat off an onion with garlic, cumin, smoked paprika, cayenne, oregano and chillis. Add a tablespoon of tomato paste, a supremely healthy splash of worcester sauce and cook out for a minute, add the meat and brown then add a tin of chopped tomatoes and some beef stock, season, and cook for as long as you can.

Add kidney beans with about ten minutes to go and top with chopped coriander.

It changes time to time with whatever is in the kitchen cupboard and spice rack though if I'm honest so it's just whatever is there. Simple is best but as long as you toast the spices and give them time to mellow with as slow a cook as you have time for you'll never be too far off.

I use Jamie Oliver's method for making the rice which is as foolproof as it can ever be; rinse your rice for a minute then place into seasoned boiling water and boil for five minutes (enough of a boil so the grains dance about in the water). Strain in a metal colander, add two cm of water back into the pot you were boiling it in, wrap all but the bottom of your colander in tinfoil then put back onto the pot on the heat so it steams for eight to ten minutes.

Every single time it comes out perfect and fluffy, without fail.

Cheers....sounds great.....and I feel quite hungry all of a sudden!

[wpj]

Chilli is my "signature dish" I'm always changing it up, at the weekend I made a turkey chilli 🌶, I added naga chilli flakes which made me sweat and my nose run but thats how I like it. I often use cubed meat which I marinade in various sauces worcester sauce and veg or chicken stock at least overnight sometimes for two nights. I get my chilli's from https://www.southdevonchillifarm.co.uk/
When I can afford to. Baked beans as well as kidney beans add a nice extra flavour.

[speedy_gonzales]

Re Chilli, regardless what meat, beans or heat I'm using, I always add a packet of porridge oats (the single serve option, golden syrup flavour). The oats thicken the chilli and give it a creamy texture whilst the sweetness offsets the raw heat.

[wpj]

Re Chilli, regardless what meat, beans or heat I'm using, I always add a packet of porridge oats (the single serve option, golden syrup flavour). The oats thicken the chilli and give it a creamy texture whilst the sweetness offsets the raw heat.

Interesting, I have a massive bag of oats which I sweeten with honey or put into fruit shakes, I may try adding some to a chilli. I use honey loads and only use sugar when baking

[Northernhibee]

I have a wire rack for cooling baking on, and another for cooking.

Made a really nice sausage casserole for tea today - started by charring some red onions and sweet potatoes with smoked paprika, garlic, chillis etc. in a pan, baking them dry to begin with then adding tinned tomatoes, red pepper, mixed beans and other goodies too, with a little water to allow for reduction during cooking. Speared some sausages then threaded some rosemary through them (take them out after cooking) but put on a wire rack and put that on top of my casserole dish with the lid off so the sausages would drip both fat and rosemary flavour into the casserole dish underneath.

You get so much more flavour from it all, browned sausages that aren't soggy and nice chunky vegetables through it all.

[Mibbes Aye]

I have a wire rack for cooling baking on, and another for cooking.

Made a really nice sausage casserole for tea today - started by charring some red onions and sweet potatoes with smoked paprika, garlic, chillis etc. in a pan, baking them dry to begin with then adding tinned tomatoes, red pepper, mixed beans and other goodies too, with a little water to allow for reduction during cooking. Speared some sausages then threaded some rosemary through them (take them out after cooking) but put on a wire rack and put that on top of my casserole dish with the lid off so the sausages would drip both fat and rosemary flavour into the casserole dish underneath.

You get so much more flavour from it all, browned sausages that aren't soggy and nice chunky vegetables through it all.

Liking your style.

[Northernhibee]

Liking your style.

I’ve used lockdown to do a lot of cooking. Rarely do a takeaway now, and if I want an unhealthy treat unless I’m willing to make it myself it’s not worth having.

Really like Gordon Ramsay and Jamie Oliver recipes (the casserole is a modified version of something he makes) as it’s all about simple ingredients used in a manner that gets as much out of each ingredient as you can.

[Northernhibee]

Away to start the process of making my first ever hot sauce using fermented, brined chillis.

Making a dark chocolate hot sauce inspired by a mole sauce. Dark chocolate, allspice berries, ghost chillis, orange habanero chillis and mulato chillis for the nice, chocolate flavour. May also have some balsamic in there as it goes so well with dark chocolate.

Will take 2-3 weeks to make with fermentation time.

[calumhibee1]

Away to start the process of making my first ever hot sauce using fermented, brined chillis.

Making a dark chocolate hot sauce inspired by a mole sauce. Dark chocolate, allspice berries, ghost chillis, orange habanero chillis and mulato chillis for the nice, chocolate flavour. May also have some balsamic in there as it goes so well with dark chocolate.

Will take 2-3 weeks to make with fermentation time.

I presume you’ve got all those chillis off the Internet?

[GreenNWhiteArmy]

I used my Ooni pizza oven last night for the first time

prepared my sauce and dough the night before so that i just needed to light her up, form a base and add my toppings.

Can only imagine its going to get better with experience. going to try sourdough starter for next week

[Northernhibee]

I presume you’ve got all those chillis off the Internet?

South Devon Chili Farm. Not very green fingered!

[wpj]

South Devon Chili Farm. Not very green fingered!

My mother lives 5 mins from the South Devon Chilli farm. A really great place to shop, mostly online at the moment but when I visit in a couple of weeks hopefully it will be open again. Check out the chilli chocolate, it amazing. Can't recommend it enough. I love visiting their massive greenhouses. Last time I was there they were growing pineapple trees and bananas, not sure if that worked out but will let you know.
The 6 pack of Chilli sauces is a bargain, a sauce for every dish you cook

[wpj]

My landlord and landlady are away most of the time at the moment and I am looking after the garden including the veg patch. There are loads of things that will go to waste, has anybody here pickled veg? I am uusing the salad stuff but there are several cabbages on the brink. I hate to see them just rot. I could Google it but just know someone on .net will be able to help me

[speedy_gonzales]

My landlord and landlady are away most of the time at the moment and I am looking after the garden including the veg patch. There are loads of things that will go to waste, has anybody here pickled veg? I am uusing the salad stuff but there are several cabbages on the brink. I hate to see them just rot. I could Google it but just know someone on .net will be able to help me

That's got Sauerkraut written all over it. easy to make, keeps for ages, goes well with grilled pork, sausage (obviously), fish,,,,

[wpj]

That's got Sauerkraut written all over it. easy to make, keeps for ages, goes well with grilled pork, sausage (obviously), fish,,,,

I lived in Germany for years so sauerkraut is a thing I love, guess I have to buy some jars. Thanks, I guess I can have cabbage n ribs 😋

[calumhibee1]

I used my Ooni pizza oven last night for the first time

prepared my sauce and dough the night before so that i just needed to light her up, form a base and add my toppings.

Can only imagine its going to get better with experience. going to try sourdough starter for next week

I’m waiting on mine. Can’t wait! I’ve ordered the koda as the gas will be more convenient.

[Mibbes Aye]

My landlord and landlady are away most of the time at the moment and I am looking after the garden including the veg patch. There are loads of things that will go to waste, has anybody here pickled veg? I am uusing the salad stuff but there are several cabbages on the brink. I hate to see them just rot. I could Google it but just know someone on .net will be able to help me

Something that fascinates me is that there are dishes that are broadly similar, but slightly different, depending on what part of the world you live in. Others have mentioned sauerkraut, obviously Central European, but not that far away from kimchi which is Korean.

You want jars that you can sterilise - either using a dishwasher or an oven on a low heat. And you want seasoning. Garlic, ginger and some sort of heat, whether chillis, dried chilli flakes or a hot sauce. There are other tweaks, like adding fish sauce or whatever but that is your building block - obviously on top of salt, sugar and some sort of onion. I prefer spring onions for kimchi but white onion for the more European flavour.

Trial and error. I have attempted pickling radishes on a number of occasions. When it has worked well it has been magnificent, when it hasn’t worked well it has been pretty minging!

[wpj]

Something that fascinates me is that there are dishes that are broadly similar, but slightly different, depending on what part of the world you live in. Others have mentioned sauerkraut, obviously Central European, but not that far away from kimchi which is Korean.

You want jars that you can sterilise - either using a dishwasher or an oven on a low heat. And you want seasoning. Garlic, ginger and some sort of heat, whether chillis, dried chilli flakes or a hot sauce. There are other tweaks, like adding fish sauce or whatever but that is your building block - obviously on top of salt, sugar and some sort of onion. I prefer spring onions for kimchi but white onion for the more European flavour.

Trial and error. I have attempted pickling radishes on a number of occasions. When it has worked well it has been magnificent, when it hasn’t worked well it has been pretty minging!

Haha, everytime i have radishes I eat them instantly, I snack on them. Have just grabbed some more tomatoes and another lettuce for yet another feta cheese salad

[Mibbes Aye]

Haha, everytime i have radishes I eat them instantly, I snack on them. Have just grabbed some more tomatoes and another lettuce for yet another feta cheese salad

Going to sow some radishes in the next couple of days. I love the pepperiness and I like making up a container of carrot batons, baby corn, mangetout, plum tomatoes, radishes, maybe sugar snap peas, that sort of thing, just to snack on during the day. Unfortunate good intentions are often defeated by laziness or absent-mindedness and it isn’t prepped the night before, or in the morning. Mind you, could probably be doing it just now :greengrin

I have never tried radishes with feta but understand they make a good combination in a salad so will put that on the list to try.

[GreenNWhiteArmy]

I’m waiting on mine. Can’t wait! I’ve ordered the koda as the gas will be more convenient.

Amazon had some good deals on the "00" flour and pellets. Can share a link via PM to what i got if you like Calum.

Fired it up again last night and made the usual pizzas followed by a nutella and marshmallow pizz. unreal

[Northernhibee]

Spam. I unashamedly love Spam if you use it the right way. Cut into thin strips, fried and replacing bacon in a club sandwich but made a Spam chimichanga tonight as the better half was out climbing a big hill.

Sliced spam into sticks, rolled in smoked paprika, garlic, salt, pepper and chilli flakes and fried with leftover cold baby new potatoes. Added a tin of beans and reduced a bit then put into a wrap with some grated cheese, rolled and baked until crispy.

Spent most of the day gardening and lifting stuff to the skip so it’s what you want from there.

But Spam. Commonly misunderstood but I bloody love it.

[Northernhibee]

My partner's had a really crap week at work with things just not going her way, so making her dinner tonight with an extra special ice cream sundae for pudding. Stewed cinnamon apples, crumble topping, vanilla ice cream (home made) and home made dulce de leche.

The dulce de leche is super easy - remove the label from a tin of sweetened condensed milk. Put it on its side in a slow cooker, top to the brim with warm water (making sure the tin is covered by at least two inches of extra water, if it is exposed by there being too little water in the slow cooker it will explode and you'll have a caramel covered kitchen), set your slow cooker to low and cook for eight hours, topping up the water along the way to replace what has been lost.

Let it cool, open the tin and boom - dulce de leche.

[Northernhibee]

We have vegan friends coming round tonight and made a vegan chili that I'll serve with coriander flecked cous cous and dairy free cheese flavoured tortilla chips.

2x sweet potato (cubed into approx 1cm cubes)
1x white onion (diced)
1/2 a leek (shredded)
1 carrot (finely grated)
2x tins chopped tomatoes
50g tomato paste
3 tins of beans (whatever ones you prefer, I went for berlotti, haricot and kidney)
1tsp cumin
1tsp fennel seeds
1tsp dried chili flakes
3tsp smoked paprika
2 big fat cloves of garlic
1x vegan friendly veggie stock cube
1x fresh red chilli
Handful of chopped coriander
1tbsp brown sugar
Optional: 1x dried ancho mulato chili (any dried, smoked chili would be good)

Sweated off and softened the sweet potato, grated carrot, onion and leek. Added the tomato paste, garlic and spices, then drained, rinsed and added the beans. Keep the tins to one side. Added the rest of the ingredients (dried chili aside) and put on a low heat. Filled the tins with water and added.

Boil a kettle and soak the dried chili for five minutes. Drop it into the chili (like a teabag) and simmer, reducing down for as long as necessary to make a nice thick chili. Add salt, pepper and spices to taste.

Remove the dried chili before serving and discard.

I've cooked things for them before -home made spicy beanburgers with home made salsa in vegan brioche and made Korean BBQ cauliflower wings for watching the football, but this is the one I'd pick over the meaty version (unless you use brisket, in which case I'm in). Rich, spicy, flavoursome and comforting.

[wpj]

We have vegan friends coming round tonight and made a vegan chili that I'll serve with coriander flecked cous cous and dairy free cheese flavoured tortilla chips.

2x sweet potato (cubed into approx 1cm cubes)
1x white onion (diced)
1/2 a leek (shredded)
1 carrot (finely grated)
2x tins chopped tomatoes
50g tomato paste
3 tins of beans (whatever ones you prefer, I went for berlotti, haricot and kidney)
1tsp cumin
1tsp fennel seeds
1tsp dried chili flakes
3tsp smoked paprika
2 big fat cloves of garlic
1x vegan friendly veggie stock cube
1x fresh red chilli
Handful of chopped coriander
1tbsp brown sugar
Optional: 1x dried ancho mulato chili (any dried, smoked chili would be good)

Sweated off and softened the sweet potato, grated carrot, onion and leek. Added the tomato paste, garlic and spices, then drained, rinsed and added the beans. Keep the tins to one side. Added the rest of the ingredients (dried chili aside) and put on a low heat. Filled the tins with water and added.

Boil a kettle and soak the dried chili for five minutes. Drop it into the chili (like a teabag) and simmer, reducing down for as long as necessary to make a nice thick chili. Add salt, pepper and spices to taste.

Remove the dried chili before serving and discard.

I've cooked things for them before -home made spicy beanburgers with home made salsa in vegan brioche and made Korean BBQ cauliflower wings for watching the football, but this is the one I'd pick over the meaty version (unless you use brisket, in which case I'm in). Rich, spicy, flavoursome and comforting.

Sounds lovely, I'll give this a try. Im in Devon at the moment, went into town this morning (Kinsbridge) all the shops are one in one out but because I walk with a stick the fishmonger comes out and let's me jump the queue. Anyway, the produce in this town is amazing. I have cooked a Thai green prawn curry, we have a dressed crab and smoked salmon salad for tomorrow and even though the South Devon Chilli Farm is closed there are several places in town that sell their stuff. The local green grocer has all locally grown fruit and veg so it has been a lovely family get together with excellent food as well. 2 days left and have more oysters ordered 😋

[Mibbes Aye]

My mother visited today and between her, Mrs Mibbes and myself, we made a huge amount of something that sits between plum jam and plum chutney. First time, so will learn about the flavourings. I have two plum trees that just produce copious amounts of fruit. Anyway, there’s a batch all in jars and while we will give away lots of it to friends and family, we will still be left with tons. While I would tweak the seasoning next time it is really deep and rich, so it only needs used in small amounts.

We have duck and venison in the freezer and I am guessing it will go with those. Also, it would probably work on a cheeseboard.

Any other suggestions for what to do with my voluminous plums? :greengrin

Crumbles are out of the question, I already have a ton of rhubarb to use up. And I don’t even like desserts that much!

Any top tips for other uses? I have very vague memories of it being paired with beetroot in a savoury dish, with something crunchy, can’t remember if I read it or saw it on TV. Possibly involved goat’s cheese as well.

[wpj]

My mother visited today and between her, Mrs Mibbes and myself, we made a huge amount of something that sits between plum jam and plum chutney. First time, so will learn about the flavourings. I have two plum trees that just produce copious amounts of fruit. Anyway, there’s a batch all in jars and while we will give away lots of it to friends and family, we will still be left with tons. While I would tweak the seasoning next time it is really deep and rich, so it only needs used in small amounts.

We have duck and venison in the freezer and I am guessing it will go with those. Also, it would probably work on a cheeseboard.

Any other suggestions for what to do with my voluminous plums? :greengrin

Crumbles are out of the question, I already have a ton of rhubarb to use up. And I don’t even like desserts that much!

Any top tips for other uses? I have very vague memories of it being paired with beetroot in a savoury dish, with something crunchy, can’t remember if I read it or saw it on TV. Possibly involved goat’s cheese as well.

Can't really help with the plums but I am looking for something to do with beetroot I got four lovely ones last week.

[Mibbes Aye]

Can't really help with the plums but I am looking for something to do with beetroot I got four lovely ones last week.

It pairs well with goats cheese in salads but that was becoming done to death back in the days when I used to eat out regularly.

One can make a variation on hummus, using the beetroot and maybe some red lentils in place of chickpeas. Otherwise the recipe and proportions would be just what you would normally prefer for your hummus.

A couple I have not done - if you have a mandoline then you could make beetroot crisps or chips. They just require a touch of seasoning ( and the mandoline will need a steeping afterwards!). I have done it with other veg but not beets.

There is also no shortage of dessert recipes involving beetroot. Never tried one and I can’t recall having eaten one when out. Usual sources like BBC Goodfood, taste.au and food52.com should have recipes for all levels of expertise.

[wpj]

It pairs well with goats cheese in salads but that was becoming done to death back in the days when I used to eat out regularly.

One can make a variation on hummus, using the beetroot and maybe some red lentils in place of chickpeas. Otherwise the recipe and proportions would be just what you would normally prefer for your hummus.

A couple I have not done - if you have a mandoline then you could make beetroot crisps or chips. They just require a touch of seasoning ( and the mandoline will need a steeping afterwards!). I have done it with other veg but not beets.

There is also no shortage of dessert recipes involving beetroot. Never tried one and I can’t recall having eaten one when out. Usual sources like BBC Goodfood, taste.au and food52.com should have recipes for all levels of expertise.

Ta, going for beet burgers, may even use the bbq if now one else is planning it. Yea, feta is recommended. Hop all is good with you? 🤜🤛

[Mibbes Aye]

Ta, going for beet burgers, may even use the bbq if now one else is planning it. Yea, feta is recommended. Hop all is good with you? 🤜🤛

Doing away my friend, doing away. Beet burgers sounds like a plan, let me know how it goes, especially if you use the BBQ, always keen to get any tips or learning!

[wpj]

👍

[Smartie]

I’ve only made 4 or 5 desserts in my life but when I got a bag of plums in similar circumstances I made a plum upside down cake.

Sorry, it’s another dessert, but considering baking is just not something I generally do, it was absolutely delicious.

Really strange sense of deja vu here so apologies if I’ve made an identical suggestion in the past.

[calumhibee1]

Anybody got an ooni? Waiting on mine coming in a couple weeks - can’t wait!

[Peevemor]

I used to cook a fait bit of Indian food and staying not far from the various asian supermarkets on Leith Walk I had no problem getting ingredients.

Since I've been across here I haven't really bothered as exotic spices, especially whole, are a bit of a pest to get in rural(ish) France.

Anyway, this weekend I tracked down a couple of places where I can order stuff on the internet at reasonable prices and I also ordered a copy of Madhur Jaffrey's Indian Cookery second hand from Awesome books. There are probably better Indian cook books around, but I had a pretty good success rate with Madhur (I think the first Madame Peeve bogged of with my original).

Can't wait to get cracking once everything gets delivered.

[GreenNWhiteArmy]

Anybody got an ooni? Waiting on mine coming in a couple weeks - can’t wait!

I have, and i LOVE IT!

[calumhibee1]

I have, and i LOVE IT!

What kind do you have? I opted for the Koda (not the 16, as much as I’d have loved to!). Used a 3 before and as much as I enjoyed using the pellets etc it was a lot of work compared to putting on the gas on a Koda.

The Ooni communities on Facebook are great for tips, dough recipes etc! Likewise pizzamaking.com forum - if you’ve ever been to NYC and like that style of pizza the forum is full of people trying to make clones of the dough from pizzerias and getting very close.

[GreenNWhiteArmy]

What kind do you have? I opted for the Koda (not the 16, as much as I’d have loved to!). Used a 3 before and as much as I enjoyed using the pellets etc it was a lot of work compared to putting on the gas on a Koda.

The Ooni communities on Facebook are great for tips, dough recipes etc! Likewise pizzamaking.com forum - if you’ve ever been to NYC and like that style of pizza the forum is full of people trying to make clones of the dough from pizzerias and getting very close.

I've got the Fyra, it is a little bit of work with using the pellets but its been (mostly) fun so far

I hadnt ventured on to pizzamaking.com i'll go have a look. I'm in two or three communities on FB for it and aye, totally amazing for tips and recipes

I wish you all the happiness with your new kit :thumbsup:

[Scouse Hibee]

What kind do you have? I opted for the Koda (not the 16, as much as I’d have loved to!). Used a 3 before and as much as I enjoyed using the pellets etc it was a lot of work compared to putting on the gas on a Koda.

The Ooni communities on Facebook are great for tips, dough recipes etc! Likewise pizzamaking.com forum - if you’ve ever been to NYC and like that style of pizza the forum is full of people trying to make clones of the dough from pizzerias and getting very close.

Are these solely for outdoor use?

[calumhibee1]

Are these solely for outdoor use?

Yup, unfortunately. You do see the odd person online using a gas one indoors but they’re only supposed to be for outdoor use due to the levels of Carbon Monoxide they give out.

[Scouse Hibee]

Yup, unfortunately. You do see the odd person online using a gas one indoors but they’re only supposed to be for outdoor use due to the levels of Carbon Monoxide they give out.

Okay cheers.

[Peevemor]

Could be handy and time saving for those interested.

https://www.edinburghnews.scotsman.com/business/consumer/enterprising-gullane-mum-melanie-auld-spices-life-aldi-2987407

Enterprising Gullane mum Melanie Auld spices up life at Aldi


A curry-loving mum from Gullane has secured a UK-wide listing with Aldi for her range of dry spices.
By Sophie parsons
Tuesday, 29th September 2020, 7:00 pm


Dedicated cook Melanie Auld came up with the idea for her Spice Pots, a range of dry spice blends designed to make cooking curry easier, while cooking up her treats for family and friends.


And she will see her entrepreneurial idea hit the shelves of 1,050 Aldi stores across the UK and Ireland from Sunday – in time for National Curry Week.


The Spice Pots collection going on sale at Aldi features four curry powder blends: Korma (mild), Bhuna (medium), Tandoori (medium) and Goan (hot). Each blend of spices, which come in 40g (RRP £1.49) pots providing eight servings, is 100 per cent natural and vegan-friendly.


The nationwide Aldi listing is the latest step in a journey which began with a trip to India in the 90s and came to life a decade later in the kitchen of an isolated house on the West Coast of Scotland.


Founder and managing director Melanie Auld, a mother-of-three, first fell in love with spices and curry in 1993 while working and travelling in India. Back in the UK, making authentic Indian curries from scratch - by roasting whole spices, grinding them and then adding other whole spices to create perfectly balanced dishes - became a passion.


Fast forward to the late 2000s and she was living off the beaten track in Arrochar, Argyll, where she had three sons in three years. Without time to shop for and cook all the different spices from scratch, Melanie began to make her own spice blends which she started sharing with friends.


In 2014, the former events manager took the plunge and turned her DIY spice blends into a business, initially blending, packaging and distributing her Spice Pots from home, while selling at farmers markets and small local outlets.


After moving to Gullane in East Lothian she outsourced production and gradually grew the business to the point where Spice Pots is on sale in over 400 stockists across Scotland and England and Ireland. In 2017, she secured her first international listings in Germany and is also a best-selling product on Amazon marketplace.


In January, Aldi stocked Spice Pots in their 92 Scottish stores for the first time, with sales so successful that the curry powders will now be available across Aldi’s UK network of stores.


Melanie said: “This is a huge milestone moment for me and for Spice Pots. When I started blending spices in my kitchen, it was just a shortcut for me to be able to cook tasty and healthy curries for my family, while I was so busy with my three young sons.


“I didn’t start with a grand plan, but it gradually grew from word of mouth among friends and me spending lots of days selling at farmers markets and getting listings with small stockists around the country.


“As it’s become more popular, I could see its potential, so my ambition has grown and I set my sights on selling in larger volumes and this listing with Aldi is a dream turned into a reality.”


Lucy Husband, Market Development and Business Engagement Director at Scotland Food & Drink, added: “Spice Pots is a fantastic business with the Goan Blend picking up a Scotland Food & Drink Excellence Award in 2018, so we’re delighted to see Aldi bringing this award-winning product to more consumers.


“Scotland Food & Drink work closely with our retail and foodservice partners to cultivate opportunities for Scottish suppliers so it’s really exciting to see Spice Pots secure this new partnership with Aldi after first being introduced at our Meet the Buyer event at the Royal Highland Show in 2018.


“We’re seeing a growing appetite to support local producers, so it’s the perfect time for Scottish suppliers to take advantage and we’ll keep putting support in place to make it happen."

[stoneyburn hibs]

Could be handy and time saving for those interested.

https://www.edinburghnews.scotsman.com/business/consumer/enterprising-gullane-mum-melanie-auld-spices-life-aldi-2987407

Enterprising Gullane mum Melanie Auld spices up life at Aldi


A curry-loving mum from Gullane has secured a UK-wide listing with Aldi for her range of dry spices.
By Sophie parsons
Tuesday, 29th September 2020, 7:00 pm


Dedicated cook Melanie Auld came up with the idea for her Spice Pots, a range of dry spice blends designed to make cooking curry easier, while cooking up her treats for family and friends.


And she will see her entrepreneurial idea hit the shelves of 1,050 Aldi stores across the UK and Ireland from Sunday – in time for National Curry Week.


The Spice Pots collection going on sale at Aldi features four curry powder blends: Korma (mild), Bhuna (medium), Tandoori (medium) and Goan (hot). Each blend of spices, which come in 40g (RRP £1.49) pots providing eight servings, is 100 per cent natural and vegan-friendly.


The nationwide Aldi listing is the latest step in a journey which began with a trip to India in the 90s and came to life a decade later in the kitchen of an isolated house on the West Coast of Scotland.


Founder and managing director Melanie Auld, a mother-of-three, first fell in love with spices and curry in 1993 while working and travelling in India. Back in the UK, making authentic Indian curries from scratch - by roasting whole spices, grinding them and then adding other whole spices to create perfectly balanced dishes - became a passion.


Fast forward to the late 2000s and she was living off the beaten track in Arrochar, Argyll, where she had three sons in three years. Without time to shop for and cook all the different spices from scratch, Melanie began to make her own spice blends which she started sharing with friends.


In 2014, the former events manager took the plunge and turned her DIY spice blends into a business, initially blending, packaging and distributing her Spice Pots from home, while selling at farmers markets and small local outlets.


After moving to Gullane in East Lothian she outsourced production and gradually grew the business to the point where Spice Pots is on sale in over 400 stockists across Scotland and England and Ireland. In 2017, she secured her first international listings in Germany and is also a best-selling product on Amazon marketplace.


In January, Aldi stocked Spice Pots in their 92 Scottish stores for the first time, with sales so successful that the curry powders will now be available across Aldi’s UK network of stores.


Melanie said: “This is a huge milestone moment for me and for Spice Pots. When I started blending spices in my kitchen, it was just a shortcut for me to be able to cook tasty and healthy curries for my family, while I was so busy with my three young sons.


“I didn’t start with a grand plan, but it gradually grew from word of mouth among friends and me spending lots of days selling at farmers markets and getting listings with small stockists around the country.


“As it’s become more popular, I could see its potential, so my ambition has grown and I set my sights on selling in larger volumes and this listing with Aldi is a dream turned into a reality.”


Lucy Husband, Market Development and Business Engagement Director at Scotland Food & Drink, added: “Spice Pots is a fantastic business with the Goan Blend picking up a Scotland Food & Drink Excellence Award in 2018, so we’re delighted to see Aldi bringing this award-winning product to more consumers.


“Scotland Food & Drink work closely with our retail and foodservice partners to cultivate opportunities for Scottish suppliers so it’s really exciting to see Spice Pots secure this new partnership with Aldi after first being introduced at our Meet the Buyer event at the Royal Highland Show in 2018.


“We’re seeing a growing appetite to support local producers, so it’s the perfect time for Scottish suppliers to take advantage and we’ll keep putting support in place to make it happen."

Nice story, I'll give these a try thanks.

[Northernhibee]

Was making meringues today - I love cooking that works off of ratios rather than recipes (i.e. for pancakes use the same weight of egg, flour and milk, for pasta use 100g flour for every one large egg etc.) and found that for meringues, you need 50g of granulated sugar for each large egg white that you use. Whisk your egg white to stiff peaks but bake the sugar in a lined baking sheet in the oven at around 180C for four or five minutes just until it's beginning to melt at the edges and no more and it'll incorporate much more easily.

Either way, cooking by ratios is the way to go.

[Smartie]

My Mrs made a 1st attempt at bread making today, she made a few rolls. We had some strong flour left over from having made pizza bases last week.

I thought they were delicious and really enjoyed them, but they were a bit doughey and heavy.

Any tips on how to make them a wee bit lighter?

[Mibbes Aye]

My Mrs made a 1st attempt at bread making today, she made a few rolls. We had some strong flour left over from having made pizza bases last week.

I thought they were delicious and really enjoyed them, but they were a bit doughey and heavy.

Any tips on how to make them a wee bit lighter?

Don’t know what your method and timings were but I think it would be all to do with either your kneading or proving of the dough.

[Northernhibee]

Made babka for the first time this morning as my partner and I were enjoying the game and fancied making something decadent to enjoy the match with.

Filled it with chocolate ganache, chopped hazelnuts, candied citrus peel and chunks of sea salted dark chocolate. Topped with a cinnamon crumble.

Absolutely luscious and if anyone at ER wants to give me the contract for the catering in the East when fans get back then I've found the ultimate match day food :greengrin

[Northernhibee]

My Mrs made a 1st attempt at bread making today, she made a few rolls. We had some strong flour left over from having made pizza bases last week.

I thought they were delicious and really enjoyed them, but they were a bit doughey and heavy.

Any tips on how to make them a wee bit lighter?

Hope I can help with this:

For kneading, take a little bit off and stretch it out in your hands. If you can stretch it to the point where you can see light coming through from the other side of it, then you've kneaded it enough and formed enough gluten to hold the air in.

Before proving, tuck the underneath in on itself over and over, turning it in your hands clockwise to create a smooth, ball like exterior. This means that the outside of your ball of dough is nice and tight like a balloon and should hold in more air.

Put in a nice thick bowl (lightly floured or oiled), cover in clingfilm then a towel and leave somwhere warm. If it's not doubled in size at the end of your proving period, don't be afraid to leave it for longer. That part of it isn't an exact science.

Similarly do the same with your second prove - if you don't think it's increased in size enough then give it another ten minutes and judge it from there.

When you put your loaf in the oven make sure that you (very carefully and with protection ideally) add some hot water into the base of your oven to create steam. That will attach itself to the outside of your loaf and create a nice crust. I also let it cook at a high temperature in the oven for the first 10-15 minutes then turn it down by 30-40 degrees celcius and let it cook a little more slowly from there. You guarantee a lovely colour on your crust but give the inside plenty of time to cook properly and aerate.

Basically, patience. Don't be afraid for it to take longer than expected.

EDIT: From two minutes fifty in on this video you'll be able to see what I mean by tucking the dough in on itself.
https://youtu.be/d5Yqi7uu8s8?t=170

[HappyAsHellas]

I had similar problems when first trying to make bread and it turned out to be the proving with me. Essentially when I left the dough in the kitchen (winter time) it wasn't warm enough to prove properly. I now put the dough in the microwave with a cup of boiling water and it rises no problems whatsoever. For obvious reasons don't turn the microwave on.

[calumhibee1]

Starting to get the hang of my Ooni. If anyone is into making homemade pizza/have a pizza oven then I can highly recommend Roberta’s pizza dough. It’s the dough used at a pizzeria in brooklyn and is a sort of Neo/NY hybrid.

Also, if you don’t have a pizza oven and it’s something you have thought about, I can’t recommend the Ooni highly enough. An absolute game changer.

[Northernhibee]

I had similar problems when first trying to make bread and it turned out to be the proving with me. Essentially when I left the dough in the kitchen (winter time) it wasn't warm enough to prove properly. I now put the dough in the microwave with a cup of boiling water and it rises no problems whatsoever. For obvious reasons don't turn the microwave on.

That is a fantastic tip btw, cheers for that one!

[calumhibee1]

Just made candied jalapeños today. Tidy.

[hibbybob]

I had similar problems when first trying to make bread and it turned out to be the proving with me. Essentially when I left the dough in the kitchen (winter time) it wasn't warm enough to prove properly. I now put the dough in the microwave with a cup of boiling water and it rises no problems whatsoever. For obvious reasons don't turn the microwave on.
Using you regular oven with the light on but heat off is also an option ...... provided your oven has that functionality.

[Smartie]

Just made candied jalapeños today. Tidy.

I’d never heard of them and I’ve been trying to get my head round the idea since you posted this yesterday.

What do you have them with? I saw them with crackers and cheese which sounded nice enough but nothing really to write home about.

I’m fascinated tbh.