Cooking Tips

[wpj]

I wasn't sure whether to post this here or the dug out. I know there are a lot of cooks and food lovers on Hibs.net so wondered if there were any tips we could share? I'm sure we all do something we think is unique with what we cook but tips can be really useful. It could be to add flavour, reduce waste, to save money on a weekly/monthly shop, veg alternative to a meat dish, anything really. Admins if you feel this is a dug out thread please move.
Simple one to start. Have purchased several loaves of bread recently. As I now live alone I have some left over each time. I have now got in my freezer a breadcrumb mix of several flavours I use for chicken or pork schnitzel.
I made a massive chilli and rice and have now bought several peppers that I have stuffed with the leftovers and frozen. Determined to minimize waste.
Any other money saving or tasty tips?

[Mibbes Aye]

Good thread :aok:, I'd thought about starting one of these for a while.

If you chop the very far ends of a garlic clove then put it in a small container and shake it really hard, the skin comes off itself, which saves you getting garlicky fingertips. Alternatively, if you have a good garlic crusher, you can just crush it while it's in the skins.

Leftover red wine that's not going to be drunk and is at the risk of going off - pour into an ice cube tray, freeze and add to recipes as required.

When baking fish, put a bay leave underneath, for added flavour.

[Colr]

Makeyour own sourdough bread. All you need is flour, water and salt. It’s better for you than the shop bought stuff. 35p a loaf.

[wpj]

Both great! I often fry very gently a bay leaf to infuse the flavour into the oil. I am just learning about the heat for oils burning or the right temperature for cooking. I have infused olive oil with chillies, garlic rosemary and thyme but often the plants become foostie even affter being dried out thoroughly.

[Jim44]

If you like olives, instead of buying the expensive, fancy smaller packs, buy large cheap jars at Aldi’s or Lidl’s. Empty the jar and re-jar them with different ingredients such as chopped garlic, chopped chillis, vinegar, mixed herbs and flavour infused olive oil etc.

[Hibrandenburg]

When making homemade fish and chips, crunch up a bag of salt n vinegar crisps into crumbs and add them to your batter before dipping the fish into it. Extra crispy extra tasty.

[Mibbes Aye]

If you keep brown sugar (essentially one for bakers, this) if you put an orange or orange peel in the container then it will stop the sugar sticking or clumping.

[Mibbes Aye]

Making chilli - grate a square of dark chocolate, darkest as possible, using the finest side of a box grater, into it, towards the end. Adds a whole new level to the flavour.

[MSK]

Boring plain Uncle Bens rice, dry fry some onion garlic peppers & add a spoonful of chilli jam/jelly, add rice, lovely stuff

[Moulin Yarns]

Good thread :aok:, I'd thought about starting one of these for a while.

If you chop the very far ends of a garlic clove then put it in a small container and shake it really hard, the skin comes off itself, which saves you getting garlicky fingertips. Alternatively, if you have a good garlic crusher, you can just crush it while it's in the skins.

Leftover red wine that's not going to be drunk and is at the risk of going off - pour into an ice cube tray, freeze and add to recipes as required.

When baking fish, put a bay leave underneath, for added flavour.

I've not come across this anywhere, can you get it in Lidl or Waitrose?

[Hibbyradge]

Leftover red wine that's not going to be drunk and is at the risk of going off - pour into an ice cube tray, freeze and add to recipes as required.



:faf:

You're hilarious, J.

[oldbutdim]

I've not come across this anywhere, can you get it in Lidl or Waitrose?


:faf:

You're hilarious, J.

Phew.

Thought it was just me.

[JeMeSouviens]

If you ever read a recipe with aubergines and it's got stuff about salting and rinsing them to draw out the bitterness - don't bother. The bitterness was bred out of modern aubergine varieties ages ago apparently. I've tried bothering and not bothering and can confirm it makes no difference.

Use the time you save to finish off that red wine. :wink:

[Hibbyradge]

If you ever read a recipe with aubergines and it's got stuff about salting and rinsing them to draw out the bitterness - don't bother. The bitterness was bred out of modern aubergine varieties ages ago apparently. I've tried bothering and not bothering and can confirm it makes no difference.

Use the time you save to finish off that red wine. :wink:

I never knew that. Nice one.

[Mibbes Aye]

I've not come across this anywhere, can you get it in Lidl or Waitrose?


:faf:

You're hilarious, J.

:greengrin

[wpj]

Once cheese has become a bit hard especially parmesan I often put it in with rissoto rice then scoop it out before serving (or someone gets a mouth full of scalding past it's best cheese) I didn't even like rissoto until a couple of years ago now I have it at least once a week. I could always add the wine ice cubes as well 😎

[Peevemor]

Good thread :aok:, I'd thought about starting one of these for a while.

If you chop the very far ends of a garlic clove then put it in a small container and shake it really hard, the skin comes off itself, which saves you getting garlicky fingertips. Alternatively, if you have a good garlic crusher, you can just crush it while it's in the skins.

Leftover red wine that's not going to be drunk and is at the risk of going off - pour into an ice cube tray, freeze and add to recipes as required.

When baking fish, put a bay leave underneath, for added flavour.I just bash garlic cloves with a heavy knife and the skin practically falls off itself.

[Mibbes Aye]

I just bash garlic cloves with a heavy knife and the skin practically falls off itself.

:agree:

Also worth acknowledging there's a world of difference between the garlic you can get from a good market or good greengrocer say, and the small and insipid heads you get in a netted bag of three from the supermarket here.

[Mibbes Aye]

Once cheese has become a bit hard especially parmesan I often put it in with rissoto rice then scoop it out before serving (or someone gets a mouth full of scalding past it's best cheese) I didn't even like rissoto until a couple of years ago now I have it at least once a week. I could always add the wine ice cubes as well 😎

Only done it a couple of times but you can freeze the inedible rinds of cheese like parmesan and then add it to stocks, sauces and soups, pulling it out before the end, a bit like a bay leaf. It adds a bit of flavour. The freezing is important though, as if not, it tends to become claggy and break up a bit.

[Colr]

I just bash garlic cloves with a heavy knife and the skin practically falls off itself.

Me, too. Hit it hard enough and the fibres split as well making it easier to chop.

[JeMeSouviens]

Only done it a couple of times but you can freeze the inedible rinds of cheese like parmesan and then add it to stocks, sauces and soups, pulling it out before the end, a bit like a bay leaf. It adds a bit of flavour. The freezing is important though, as if not, it tends to become claggy and break up a bit.

I use them as dog treats. Our lab is mad for parmesan. :greengrin

[speedy_gonzales]

More a tip on frugality rather than cooking, but for any recipes requiring bacon I use the packs of "cooking bacon" from Tesco. Basically it's the ends of bacon that can't be sliced/processed for your morning roll as they're too wee for the slicers.
500 grammes of bacon for 56 pence!!! I use it in risottos and soups (such as lentil, pea & ham) and it tastes twice as good at more then half the price!
Currently making a batch of pea & ham soup for tonight's dinner (can't be arsed eating too much when it's this warm), 1 pack of cooking bacon, 1 large white onion, large bag of frozen peas, stock, herbs & seasoning. Probably 10 or more hefty portions (will keep in freezer) for less than £3!

[overdrive]

Not really a cooking tip but a washing up tip. If you have bits of food burnt/stuck to a pan that won’t budge with normal cleaning or soaking, fill it up with water and put a bit of bicarbonate soda in it and bring to the boil. The gubbings will lift right off.

[One Day Soon]

I wasn't sure whether to post this here or the dug out. I know there are a lot of cooks and food lovers on Hibs.net so wondered if there were any tips we could share? I'm sure we all do something we think is unique with what we cook but tips can be really useful. It could be to add flavour, reduce waste, to save money on a weekly/monthly shop, veg alternative to a meat dish, anything really. Admins if you feel this is a dug out thread please move.
Simple one to start. Have purchased several loaves of bread recently. As I now live alone I have some left over each time. I have now got in my freezer a breadcrumb mix of several flavours I use for chicken or pork schnitzel.
I made a massive chilli and rice and have now bought several peppers that I have stuffed with the leftovers and frozen. Determined to minimize waste.
Any other money saving or tasty tips?

Great thread idea but can we have the actual recipes or, where necessary, instructions for eg the breadcrumb mixes?

[One Day Soon]

Good thread :aok:, I'd thought about starting one of these for a while.

If you chop the very far ends of a garlic clove then put it in a small container and shake it really hard, the skin comes off itself, which saves you getting garlicky fingertips. Alternatively, if you have a good garlic crusher, you can just crush it while it's in the skins.

Leftover red wine that's not going to be drunk and is at the risk of going off - pour into an ice cube tray, freeze and add to recipes as required.

When baking fish, put a bay leave underneath, for added flavour.

If you're using tinned tomatoes in a recipe always swill out the tin(s) with a wee dose (maybe 60ml) of red cooking wine and add it all to the pot.

[One Day Soon]

If you keep brown sugar (essentially one for bakers, this) if you put an orange or orange peel in the container then it will stop the sugar sticking or clumping.


Oh I like that, that's a good one.

[speedy_gonzales]

If you're using tinned tomatoes in a recipe always swill out the tin(s) with a wee dose (maybe 60ml) of red cooking wine and add it all to the pot.

Regarding tinned toms,I always buy the tins of whole plum tomatoes as there's a good chance you'll actually get some flesh. Tins of chopped toms seem to have more water than flesh,,,, at least the value tins do.

[easty]

Regarding tinned toms,I always buy the tins of whole plum tomatoes as there's a good chance you'll actually get some flesh. Tins of chopped toms seem to have more water than flesh,,,, at least the value tins do.

Yeah, I always do that too. Far better than tins of chopped tomatoes.

[Pretty Boy]

If you are cooking on a budget then lentils, grains etc are a great way to bulk out meals for minimal cost.

I chuck some red lentils into a sausage casserole, pearl barley is great in chicken stews, puy lentils with cheaper cuts of chicken braised together etc.

You can pick up packets for between about 75p and £2 and they last for ages, they have a low GI so fill you up, they are good for you and they add a bit extra texture as well.

[wpj]

Great thread idea but can we have the actual recipes or, where necessary, instructions for eg the breadcrumb mixes?

When I go to the supermarket of the bakery I buy a loaf of unsliced bread, my local shops offer different flavored breads such as olive, tomato, cheese and onion and of course a regular loaf. I never manage to eat a whole one so I use any leftover to make breadcrumbs, leave it out in a paper bag until it's hard (:greengrin) then crumble it and if I need it finer blend it into breadcrumbs. Also good for any leftover rolls etc. it freezes well and can be taken out and defrosted quickly. Grill it slowly for more crunch with your lunch. (catchy)
For croutons cut into cubes instead of crumbs.

[JeMeSouviens]

Can't be bothered with the faff of rubbing butter into flour for pastry, crumble, etc?

Pulse it in a food processor. Works a treat.

[JeMeSouviens]

Another one for lazy people - coating cubed meat in flour before cooking. Put the seasoned flour in a poly bag, add the meat and give it a good shake.

[Peevemor]

Years ago we organised a ceilidh and I'd lined up the cook from my local to do stovies for 200-250 people as a homer. The day before the do he didn't turn up for his work - it turned out he'd been kicked out by his girlfriend the night before and had decided to head back home to Aberdeen, thus leaving me stovieless.

I called another cook that I knew who told me he could do it no bother, even though he was working that night and all day Saturday.

He arrived the following evening bang on time with several big pots of stovies.

I asked him how he'd even had time to peel the tatties.

FROZEN CHIPS!

So simple and ingenious at the same time - I still remember it 25 years on.

[wpj]

Years ago we organised a ceilidh and I'd lined up the cook from my local to do stovies for 200-250 people as a homer. The day before the do he didn't turn up for his work - it turned out he'd been kicked out by his girlfriend the night before and had decided to head back home to Aberdeen, thus leaving me stovieless.

I called another cook that I knew who told me he could do it no bother, even though he was working that night and all day Saturday.

He arrived the following evening bang on time with several big pots of stovies.

I asked him how he'd even had time to peel the tatties.

FROZEN CHIPS!

So simple and ingenious at the same time - I still remember it 25 years on.

Brilliant, more expensive than tatties but given the time frame and the absolute nightmare of peeling tatties it's genius.

Now, this will be interesting, can I have a recipe for stovies, I have made them a few times but has never tasted the same as when I had them as a kid in Scotland, usually at a school event. Also corn beef hash? These are great as freezer ready meals without the massive salt and sugar added. In return I will post a recipe for a very rich tomato sauce :agree:

Also Peevemor, any tips or recipes from local Brittany cuisine?

[beensaidbefore]

Brilliant, more expensive than tatties but given the time frame and the absolute nightmare of peeling tatties it's genius.

Now, this will be interesting, can I have a recipe for stovies, I have made them a few times but has never tasted the same as when I had them as a kid in Scotland, usually at a school event. Also corn beef hash? These are great as freezer ready meals without the massive salt and sugar added. In return I will post a recipe for a very rich tomato sauce :agree:

Also Peevemor, any tips or recipes from local Brittany cuisine?


The problem I have found with stovies is everyone as their own way of doing it.

The basic recipe is tatties, onions, and gravy with meat(sausages/roast beef/corned beef)

Slice tatties and onion around 5mm thick, only just cover with water and bring to the boil. Add seasoning a let simmer for around 20 mins or until tatties are starting to break up. Add gravy (dripping/bisto etc) and thicken. You can add whatever meat at this point and heat through.
And that is basically it. I am sure there are more fancy recipes out there but they will follow this basic principle.

Good luck.

[easty]

The problem I have found with stovies is everyone as their own way of doing it.

The basic recipe is tatties, onions, and gravy with meat(sausages/roast beef/corned beef)

Slice tatties and onion around 5mm thick, only just cover with water and bring to the boil. Add seasoning a let simmer for around 20 mins or until tatties are starting to break up. Add gravy (dripping/bisto etc) and thicken. You can add whatever meat at this point and heat through.
And that is basically it. I am sure there are more fancy recipes out there but they will follow this basic principle.

Good luck.

more or less how I do it too, I put carrots and swede in as well though.

[Peevemor]

The problem I have found with stovies is everyone as their own way of doing it.

The basic recipe is tatties, onions, and gravy with meat(sausages/roast beef/corned beef)

Slice tatties and onion around 5mm thick, only just cover with water and bring to the boil. Add seasoning a let simmer for around 20 mins or until tatties are starting to break up. Add gravy (dripping/bisto etc) and thicken. You can add whatever meat at this point and heat through.
And that is basically it. I am sure there are more fancy recipes out there but they will follow this basic principle.

Good luck.


more or less how I do it too, I put carrots and swede in as well though.

Stovies are great. Even other people's crap stovies are great.

I've often thought that a food truck selling stovies would make a fortune at big events where there are normally only overpriced L & A burgers available.

[Colr]

Don’t buy batter mix, pancake mix and yorkshire pudding mix. All three are made with flour, eggs and milk (plus dripping in the yorkies).

You can make a whole load of stuff that also contains flour, eggs and milk.

[Colr]

Good recipes can be found in the Guardian.

Felicity Cloake’s how to section is really useful - check the back catalogue.

Rachel Roddy’s section has loads of easy but tasty Italian stuff.

Thomasina Mier’s easy recipes are far from easy but they are excellent if you try them.

[beensaidbefore]

You can freeze rice despite people being wary of it. Cook a big batch, cool it quickly under running cold water, let it drain, divide into portions and put in the freezer. Freezer bags are ideal as you can lay the flat on top of each other. Microwave from frozen for 2-3 mins. Cheaper than packets of rice and takes about half an hour from start to finish.

Edit: fluff the rice up to separate the grains before freezing.

[wpj]

You can freeze rice despite people being wary of it. Cook a big batch, cool it quickly under running cold water, let it drain, divide into portions and put in the freezer. Freezer bags are ideal as you can lay the flat on top of each other. Microwave from frozen for 2-3 mins. Cheaper than packets of rice and takes about half an hour from start to finish.

Edit: fluff the rice up to separate the grains before freezing.

Add veg and some stock to that for a savoury rice, much cheaper than a packet from the shops

[pontius pilate]

What I love to eat/make is. Chicken on the bone marinated with chilli,garlic,Worcester sauce,mustard,chipotle sauce (hot) mix it in a big plastic bowl marinade chicken over night and cook in the oven hot spicy and goes down a treat

[beensaidbefore]

To make a nice tomato pasta sauce is fairly simple and can be frozen. It makes a great base for most pasta dishes with the addition of more ingredients.

Cook in a big pan in this order.

Oil
Diced carrot
Diced celery
Diced onion
Diced pepper
Diced courgette (optional)
Salt n pepper
Until onions are translucent.
Add some mixed herbs
Tomato puree 1tbs
Tinned toms
Passatta sauce

Simmer for 30 mins until veg is really tender taste for seasoning. Might take longer depending on how large the veg has been cut, and how much stuff is in the pot

Let it cool then put through the blender and decant to a second pot. Or not if you prefer it a bit chunky!

You could use this for Bolognese, meatballs, lasagne, arrabiata and so on. Lasts for ages in the freezer.

[beensaidbefore]

Add veg and some stock to that for a savoury rice, much cheaper than a packet from the shops

Love a stir fry too. Frozen rice is actually seems to be better for making them.

[beensaidbefore]

What I love to eat/make is. Chicken on the bone marinated with chilli,garlic,Worcester sauce,mustard,chipotle sauce (hot) mix it in a big plastic bowl marinade chicken over night and cook in the oven hot spicy and goes down a treat

Sounds nice. Gonna try that, or at least a similar version with the srirachi stuff I have in the cupboard.

[beensaidbefore]

Stovies are great. Even other people's crap stovies are great.

I've often thought that a food truck selling stovies would make a fortune at big events where there are normally only overpriced L & A burgers available.

I agree. I was at a wedding and we all got cups of stovies about 10 o'clock. Went down a treat!

[Sergey]

Buy fresh ginger (a lot if you get it at market price) - break the nodules off and peel the skin. Throw the 1" nodules into a plastic bag and freeze. When needed, grate from frozen and put what you don't use back in the bag and re-freeze.

You'll never throw another wilted piece of ginger away.

[beensaidbefore]

Buy fresh ginger (a lot if you get it at market price) - break the nodules off and peel the skin. Throw the 1" nodules into a plastic bag and freeze. When needed, grate from frozen and put what you don't use back in the bag and re-freeze.

You'll never throw another wilted piece of ginger away.

Excellent

[Sergey]

Excellent

Disclaimer - do not defrost the ginger and then attempt to use it - it turns to mush. You have to use it frozen. When you grate it you'll see exactly how the structure changes from frozen to thawed.

Same with fresh chillies. I get them in copious amounts. If you chop them fresh into 1 mm widths, flash freeze them on a tray (try to make sure the edges don't touch too much or you'll end up with a clump) and put the frozen shards of chillies in a bag and add right at the end of a cook. Again - do not defrost before using.

Both don't take up a lot of freezer space and you have them 'fresh' whenever needed.

[beensaidbefore]

Disclaimer - do not defrost the ginger and then attempt to use it - it turns to mush. You have to use it frozen. When you grate it you'll see exactly how the structure changes from frozen to thawed.

Same with fresh chillies. I get them in copious amounts. If you chop them fresh into 1 mm widths, flash freeze them on a tray (try to make sure the edges don't touch too much or you'll end up with a clump) and put the frozen shards of chillies in a bag and add right at the end of a cook. Again - do not defrost before using.

Both don't take up a lot of freezer space and you have them 'fresh' whenever needed.

Nice idea with the chillies.

Have you tried grating the ginger before freezing?

[Sergey]

Nice idea with the chillies.

Have you tried grating the ginger before freezing?

Doesn't work - you're breaking down the molecular structure.

From frozen, you have minutes (probably 60 seconds) to get the frozen ingredients into the pan/wok/stock before it becomes unusable.

Try a bit, either a chilli or a piece of ginger. You'll be a convert.

More tips to follow...

[Scouse Hibee]

If you have time the best mashed potato is made from cooking the potato’s in the oven first as a jacket potato and scooping out the cooked potato to mash.

[One Day Soon]

Buy fresh ginger (a lot if you get it at market price) - break the nodules off and peel the skin. Throw the 1" nodules into a plastic bag and freeze. When needed, grate from frozen and put what you don't use back in the bag and re-freeze.

You'll never throw another wilted piece of ginger away.

Outstanding.

[wpj]

To make a nice tomato pasta sauce is fairly simple and can be frozen. It makes a great base for most pasta dishes with the addition of more ingredients.

Cook in a big pan in this order.

Oil
Diced carrot
Diced celery
Diced onion
Diced pepper
Diced courgette (optional)
Salt n pepper
Until onions are translucent.
Add some mixed herbs
Tomato puree 1tbs
Tinned toms
Passatta sauce

Simmer for 30 mins until veg is really tender taste for seasoning. Might take longer depending on how large the veg has been cut, and how much stuff is in the pot

Let it cool then put through the blender and decant to a second pot. Or not if you prefer it a bit chunky!

You could use this for Bolognese, meatballs, lasagne, arrabiata and so on. Lasts for ages in the freezer.

Add anchovies for seasoning instead of salt, make a lovely rich sauce. I use that for meatballs stuffed with picante olives.

[Babyshamble]

Beef & tomato pot noodle.fill to the brim with boiling water.add 2 packets of wotits.they melt into a cheese sauce.great drunken snack 😂

[easty]

Beef & tomato pot noodle.fill to the brim with boiling water.add 2 packets of wotits.they melt into a cheese sauce.great drunken snack 😂

That sounds horrendous

[JeMeSouviens]

Carbonara

First up, and this can't be stated strongly enough, CARBONARA DOESN'T HAVE CREAM IN IT. If your recipe has cream, it isn't carbonara.

Right, now that's out the way ...

Cook some spaghetti as normal.
Fry some pancetta (or other tasty bacon) bits until crisp in a glug or 2 of olive oil in a large frying pan.
Beat an egg per person in a large bowl, add an extra yolk if you're feeling decadent.
Add about an ounce of grated pecorino per person (parmesan works too, but I think pecorino's better) stirred into the egg mixture and some black pepper.
Drain the spaghetti, put it in with the bacon and stir it about to pick up the oil and delicious bacony-ness.

Here comes the tip - now take the spaghetti/pancetta and put it in the large bowl of egg/cheese and give it a good stir round. The egg hardly needs any cooking, so doing it this way round means you don't run any risk of ending up with some sort of split/scrambled disaster.

Serve, wee bit more grated cheese on top, job done.

[JeMeSouviens]

Doesn't work - you're breaking down the molecular structure.

From frozen, you have minutes (probably 60 seconds) to get the frozen ingredients into the pan/wok/stock before it becomes unusable.

Try a bit, either a chilli or a piece of ginger. You'll be a convert.

More tips to follow...

Chillis work fine frozen whole. Just chop them up still frozen. Will definitely try the ginger thing though.

[Smartie]

Beef & tomato pot noodle.fill to the brim with boiling water.add 2 packets of wotits.they melt into a cheese sauce.great drunken snack 😂

I didn't think I'd have anything to offer this thread, but now we're at the level of "make a pot noodle and stick a couple of packets of wotsits in it" then I might just have something to offer after all.

[beensaidbefore]

Beef & tomato pot noodle.fill to the brim with boiling water.add 2 packets of wotits.they melt into a cheese sauce.great drunken snack ��



Yum Yum! More E numbers than Mr C

[One Day Soon]

Carbonara

First up, and this can't be stated strongly enough, CARBONARA DOESN'T HAVE CREAM IN IT. If your recipe has cream, it isn't carbonara.

Right, now that's out the way ...

Cook some spaghetti as normal.
Fry some pancetta (or other tasty bacon) bits until crisp in a glug or 2 of olive oil in a large frying pan.
Beat an egg per person in a large bowl, add an extra yolk if you're feeling decadent.
Add about an ounce of grated pecorino per person (parmesan works too, but I think pecorino's better) stirred into the egg mixture and some black pepper.
Drain the spaghetti, put it in with the bacon and stir it about to pick up the oil and delicious bacony-ness.

Here comes the tip - now take the spaghetti/pancetta and put it in the large bowl of egg/cheese and give it a good stir round. The egg hardly needs any cooking, so doing it this way round means you don't run any risk of ending up with some sort of split/scrambled disaster.

Serve, wee bit more grated cheese on top, job done.


A wee amendment:

Always use pancetta. Separate as much of the white fat from the meat of the pancetta as you can be bothered doing. Fry the pancetta fat in the olive oil until crisp and golden. Then discard the fried rinds but retain the now flavoured oil. Then colour the pancetta meat briefly in the flavoured oil. Then proceed as per rest of recipe.

[One Day Soon]

I didn't think I'd have anything to offer this thread, but now we're at the level of "make a pot noodle and stick a couple of packets of wotsits in it" then I might just have something to offer after all.

Talk is cheap. Shows us what you've got for Angel Delight.

[JeMeSouviens]

Talk is cheap. Shows us what you've got for Angel Delight.

Anyone remember Instant Whip? Bit more solid than your namby pamby AD. :na na:

[JeMeSouviens]

A wee amendment:

Always use pancetta. Separate as much of the white fat from the meat of the pancetta as you can be bothered doing. Fry the pancetta fat in the olive oil until crisp and golden. Then discard the fried rinds but retain the now flavoured oil. Then colour the pancetta meat briefly in the flavoured oil. Then proceed as per rest of recipe.

Hmmm, I do like some well crisped rind. I suppose they could be a wee snack for the cook. :greengrin

[Scouse Hibee]

Carbonara

First up, and this can't be stated strongly enough, CARBONARA DOESN'T HAVE CREAM IN IT. If your recipe has cream, it isn't carbonara.

Right, now that's out the way ...

Cook some spaghetti as normal.
Fry some pancetta (or other tasty bacon) bits until crisp in a glug or 2 of olive oil in a large frying pan.
Beat an egg per person in a large bowl, add an extra yolk if you're feeling decadent.
Add about an ounce of grated pecorino per person (parmesan works too, but I think pecorino's better) stirred into the egg mixture and some black pepper.
Drain the spaghetti, put it in with the bacon and stir it about to pick up the oil and delicious bacony-ness.

Here comes the tip - now take the spaghetti/pancetta and put it in the large bowl of egg/cheese and give it a good stir round. The egg hardly needs any cooking, so doing it this way round means you don't run any risk of ending up with some sort of split/scrambled disaster.

Serve, wee bit more grated cheese on top, job done.

I like both the original and the cream version it depends what mood I am in.

[adhibs]

Carbonara

First up, and this can't be stated strongly enough, CARBONARA DOESN'T HAVE CREAM IN IT. If your recipe has cream, it isn't carbonara.

Right, now that's out the way ...

Cook some spaghetti as normal.
Fry some pancetta (or other tasty bacon) bits until crisp in a glug or 2 of olive oil in a large frying pan.
Beat an egg per person in a large bowl, add an extra yolk if you're feeling decadent.
Add about an ounce of grated pecorino per person (parmesan works too, but I think pecorino's better) stirred into the egg mixture and some black pepper.
Drain the spaghetti, put it in with the bacon and stir it about to pick up the oil and delicious bacony-ness.

Here comes the tip - now take the spaghetti/pancetta and put it in the large bowl of egg/cheese and give it a good stir round. The egg hardly needs any cooking, so doing it this way round means you don't run any risk of ending up with some sort of split/scrambled disaster.

Serve, wee bit more grated cheese on top, job done.


I love carbonara. Wee bit more expensive than supermarket products but getting smoked pancetta and pecorino from gaia on leith walk always gives brilliant results.

[JeMeSouviens]

I like both the original and the cream version it depends what mood I am in.

So you like carbonara and something else then!

[adhibs]

not directly a cooking tip, but id say get a library card. The central library has an excellent selection of cook books from all different cultures, with tips and knowledge.

The highlight from the few ive borrowed so far has basically been an Italian bangers and mash. The recipes off the top of my head, and i've substituted the polenta they used for far superior regular mash. The gravy's what made it stand out to me.

Brown Italian fennel sausages (regular pork work well too) and remove
Saute smoked pancetta, an onion, and garlic
add red wine and cook of the alcohol
add chicken stock, a bay leaf, rosemary and thyme.
re-add the sausages
simmer for 30 mins with lid on
add a roux to get desired gravy consistency
serve on rosemary mash

They also add juniper berries in the original. I've yet to come across these but will be trying it with as soon as I do.

[ronaldo7]

Scottish tablet, I'm sure you'll find a lot of good recipes on the Twittersphere 😊

[SouthsideHarp_Bhoy]

Scottish tablet, I'm sure you'll find a lot of good recipes on the Twittersphere 😊

You not got a link to one...😈

[Jack]

Anyone got a recipe for Potted Heid?

My uncle made the best and I've got a fair idea how he did it but unfortunately it's no longer possible to ask him.

[ronaldo7]

You not got a link to one...😈

I can do better than that.

2lb granulated sugar, 4oz butter, 1small mug milk, I tblspn syrup. Boil for 5min, add I tin condensed milk, boil gently for 20 mins, until colour changes. Stir often. Remove from heat, add 1tspn vanilla extract and beat until it grains.

It's a bit sweet, not too bitter. 😒

[Scouse Hibee]

So you like carbonara and something else then!

Authentic and U.K. adapted version, there a loads of dishes this applies to in all cuisines.
Incidentally the best selling Carbonara in those Italian Restaurants that offer both is not the authentic one.

[Killiehibbie]

I can do better than that.

2lb granulated sugar, 4oz butter, 1small mug milk, I tblspn syrup. Boil for 5min, add I tin condensed milk, boil gently for 20 mins, until colour changes. Stir often. Remove from heat, add 1tspn vanilla extract and beat until it grains.

It's a bit sweet, not too bitter. 😒Better result if it gets whisked.

[pollution]

Anyone got a recipe for Potted Heid?

My uncle made the best and I've got a fair idea how he did it but unfortunately it's no longer possible to ask him.


I don't know where you could buy a pig head for this.

Morrisons sell ready made potted heid ie brawn. Try it with a pickled onion.

[Sergey]

Anyone got a recipe for Potted Heid?

My uncle made the best and I've got a fair idea how he did it but unfortunately it's no longer possible to ask him.


I don't know where you could buy a pig head for this.

Morrisons sell ready made potted heid ie brawn. Try it with a pickled onion.

I live in North London and there's a plethora of Turkish/Greek butchers in the locale - pigs head is readily available for not a lot of money.

There's a most excellent Cypriot dish called Zalatina that is made from the head. It's served in aspic (sometimes flavoured with lemon) that I enjoy (wife hates it). Not cheap to buy, but a tasty lunch.

Scouse might be the one to advise on local EH butchers who can supply.

[Scouse Hibee]

I live in North London and there's a plethora of Turkish/Greek butchers in the locale - pigs head is readily available for not a lot of money.

There's a most excellent Cypriot dish called Zalatina that is made from the head. It's served in aspic (sometimes flavoured with lemon) that I enjoy (wife hates it). Not cheap to buy, but a tasty lunch.

Scouse might be the one to advise on local EH butchers who can supply.


Saundersons who pride themselves on their pork supply or Crombie's can get you a pigs head. :thumbsup:

[wpj]

Saundersons who pride themselves on their pork supply or Crombie's can get you a pigs head. :thumbsup:

I've seen a pigs head served up in Germany when I lived there, apparently the cheeks are the most sought after part? Never tried it but had fritters a couple of times.

[Scouse Hibee]

I've seen a pigs head served up in Germany when I lived there, apparently the cheeks are the most sought after part? Never tried it but had fritters a couple of times.


Have a look on google for Bath Chap recipes to give you some idea.

[wpj]

Have a look on google for Bath Chap recipes to give you some idea.

Will do. Some good tips and info on this thread

[Jim44]

As most type 2 diabetics will know, mashed potato is infamous for spiking your Blood Glucose. Tesco frozen mash, for some reason, is ok, in moderation. I’ve tried it and it works. I’m not sure if you made your own mash, froze it and then used it that it would have the same effect.

[SouthsideHarp_Bhoy]

Authentic and U.K. adapted version, there a loads of dishes this applies to in all cuisines.
Incidentally the best selling Carbonara in those Italian Restaurants that offer both is not the authentic one.

I don't even think it's an authentic Italian dish in any form - was it not invented for GIs during the war, or is that an urban myth?

[pollution]

The origin of the dish is in the name ie carbonara refers to coal miners/mining.

It was something that could be made using non fresh ingredients so definitely no cream.

[overdrive]

When making homemade pakora or kebabs and you fancy the mint yoghurt sauce that accompanies pakora/kebab from a takeaway, take some natural Greek yoghurt and mix in a little of the mint sauce you get in a jar from the supermarket for having with roast lamb. It tastes like the real thing.

[Colr]

The origin of the dish is in the name ie carbonara refers to coal miners/mining.

It was something that could be made using non fresh ingredients so definitely no cream.

Definately doesn’t have/need cream.

If you can get it use guanciale instead of pancetta. It’s brilliant. Gianciale is pork jowl.

[Colr]

not directly a cooking tip, but id say get a library card. The central library has an excellent selection of cook books from all different cultures, with tips and knowledge.

The highlight from the few ive borrowed so far has basically been an Italian bangers and mash. The recipes off the top of my head, and i've substituted the polenta they used for far superior regular mash. The gravy's what made it stand out to me.

Brown Italian fennel sausages (regular pork work well too) and remove
Saute smoked pancetta, an onion, and garlic
add red wine and cook of the alcohol
add chicken stock, a bay leaf, rosemary and thyme.
re-add the sausages
simmer for 30 mins with lid on
add a roux to get desired gravy consistency
serve on rosemary mash

They also add juniper berries in the original. I've yet to come across these but will be trying it with as soon as I do.

Not a million miles from Bollito misto!!

[SouthsideHarp_Bhoy]

The origin of the dish is in the name ie carbonara refers to coal miners/mining.

It was something that could be made using non fresh ingredients so definitely no cream.

Cheers for that. I'd always heard that it was GIs who had loads of pork and eggs, and so this dish was created to use up the supplies, but your version sounds more plausible.

Anyway, I doubt GIs on campaign would have had lots of fresh cream either!

[Godsahibby]

Love poached eggs but cant be bothered with the mess or hassle trying to make them traditionally?

Take a mug, cover the top with a bit of cling film making a well, break in your egg (not I sometimes use a bit of 1 cal spray to stop it sticking but not always necessary) wrap the cling film round the agg sealing at the top and add it to boiling water, turn the heat down, cook for about 3.5 mins. Boom perfect poached eggs.

[Jack]

When doing a marinade chuck your ingredients into a ziplock bag and give it a good shoogle to mix up. Add your meat, get rid of the air, zip up and leave for however long.

I think it's less messy and gives better covering. I also think it's easier to move around from fridge to cooker or to BBQ in the garden or at the beach or wherever.

[pollution]

Definately doesn’t have/need cream.

If you can get it use guanciale instead of pancetta. It’s brilliant. Gianciale is pork jowl.


I've tried to find this but no luck. Any suggestions?

[adhibs]

Not a million miles from Bollito misto!!

Id never heard of that, looks like itd be getting heated up for a couple days after with that amount of meat. Would be perfect Sunday afternoon stuff.

[Colr]

Id never heard of that, looks like itd be getting heated up for a couple days after with that amount of meat. Would be perfect Sunday afternoon stuff.

Here you go:-

https://www.lifestylefood.com.au/recipes/18240/easy-bollito-misto

One for more wintery days. You can get the fennel sausages in M&S.

[Colr]

I've tried to find this but no luck. Any suggestions?

If you’re in Edinburgh maybe Valvona and Crolla???

I get it from a stall in Borough Market in Southwark.

[Colr]

Scottish tablet, I'm sure you'll find a lot of good recipes on the Twittersphere 😊

Absolutely!!! Factory made stuff is not the real McCoy at all.

You can add some flavours and even chocolate to get some great varieties but you have to be very quick to do it right at the end when its ready to pour.

[pollution]

If you’re in Edinburgh maybe Valvona and Crolla???

I get it from a stall in Borough Market in Southwark.


Thanks for that. I saw it online elsewhere at £67 per kilo......

[Colr]

Thanks for that. I saw it online elsewhere at £67 per kilo......

I got 200g for £10.

100g is easily enough for carbonara for 2 people. It’s very tasty.

[Smartie]

Talk is cheap. Shows us what you've got for Angel Delight.

Butterscotch Angel Delight, McVitie's ginger cake, sliced banana.

Mrs Smartie has made it for me a few times and it is delicious, I just remembered to ask her for the "recipe" tonight as I was never entirely sure what it was.

[Bristolhibby]

Stovies are great. Even other people's crap stovies are great.

I've often thought that a food truck selling stovies would make a fortune at big events where there are normally only overpriced L & A burgers available.

Had stovies at an Edinburgh v Glasgow game at Murrayfield.

It was just that, a vendor selling stovies. They were making a killing.

Love my Mums stovies. She’s been serving it to my kids now and they love it too.

J

[DetroitHibs]

Anyone got a recipe for proper Chinese curry sauce? Choking on some good curry sauce on my rice or chips, nothing even close this side of the pond.

[Scouse Hibee]

Anyone got a recipe for proper Chinese curry sauce? Choking on some good curry sauce on my rice or chips, nothing even close this side of the pond.

I cheat and use Maysan.

[overdrive]

Anyone got a recipe for proper Chinese curry sauce? Choking on some good curry sauce on my rice or chips, nothing even close this side of the pond.

It’s not exactly like the stuff from a take away (and the ingredients are probably nothing like what goes in a Chinese curry) but the curry sauce from the Lean in 15 Katsu Curry recipe tastes similar...

https://www.google.co.uk/amp/s/amp.panmacmillan.com/blogs/lifestyle-wellbeing/joe-wicks-cheeky-chicken-katsu-curry-recipe

[adhibs]

Here you go:-

https://www.lifestylefood.com.au/recipes/18240/easy-bollito-misto

One for more wintery days. You can get the fennel sausages in M&S.

I'll keep that bookmarked for a few months time. I had a look through 'the silver spoon' and couldn't find a recipe listed for this, was a bit surprised as it seems to have about everything else. Well worth getting a copy if you enjoy Italian food.

[pollution]

Here you go:-

https://www.lifestylefood.com.au/recipes/18240/easy-bollito-misto

One for more wintery days. You can get the fennel sausages in M&S.


Good recipe but chorizo in an Italian dish?

[overdrive]

Good recipe but chorizo in an Italian dish?

We do a chorizo pasta dish which is delicious. Wouldn’t say it’s Italian though, especially as it has whisky in it.

[wpj]

We do a chorizo pasta dish which is delicious. Wouldn’t say it’s Italian though, especially as it has whisky in it.

Can you give a wee bit more details or the recipe? Sounds good

[SouthsideHarp_Bhoy]

Good recipe but chorizo in an Italian dish?

Could you use nduja sausage instead of chorizo?

[Scouse Hibee]

Could you use nduja sausage instead of chorizo?

Chorizo or Italian sausage is probably better in that recipe. I love nduja though and have some in the fridge just now.

[pollution]

Chorizo or Italian sausage is probably better in that recipe. I love nduja though and have some in the fridge just now.


Where did you buy it please?

[Scouse Hibee]

Where did you buy it please?

One of our Italian chefs brought it back from his holidays for me

[overdrive]

Can you give a wee bit more details or the recipe? Sounds good

Fry off some chorizo in a pan (dry fry, the chorizo will release lots of oil).

Once the oil has released, add in finely chopped onion and some crushed garlic and fry.

Add in either baby mushrooms (halved) or closed cup mushrooms quartered.

Pour in a splash of whisky. Set it alight if desired. In any case cook of the alcohol.

Add in a touch of either tomato purée or ketchup (we normally used ketchup) and some thyme.

Serve through some penne pasta.

I’ve also done a variation where you put in cream (don’t put in the tomato purée/ketchup or thyme).

[adhibs]

Where did you buy it please?

Veeno on rose street sell it. I've been wanting to pick up a bit recently too as I've never cooked with it, will be heading there next time I'm in the town.

[Scouse Hibee]

Veeno on rose street sell it. I've been wanting to pick up a bit recently too as I've never cooked with it, will be heading there next time I'm in the town.


As I no longer eat cheese, I order my pizza with just the tomato base red onion and nduja...........superb

[adhibs]

As I no longer eat cheese, I order my pizza with just the tomato base red onion and ndjua.....................superb

I like the sound of that. Whenever I make pizzas I always run out of mozzarella before the dough and sauce, so finish off by making a couple marinaras. Nduja and red onion sounds a good alternative to try.

[pollution]

Veeno on rose street sell it. I've been wanting to pick up a bit recently too as I've never cooked with it, will be heading there next time I'm in the town.


Thanks!

[Colr]

Could you use nduja sausage instead of chorizo?

Thanks. I’ll check out bOrough market and see if I can get hold of some.

[wpj]

Thanks. I’ll check out bOrough market and see if I can get hold of some.

Brilliant market, love It there but always overspend!

[calumhibee1]

As I no longer eat cheese, I order my pizza with just the tomato base red onion and nduja...........superb

I love a pizza with cheese but a marinara pizza without cheese is also brilliant. Light and simple.

[Scouse Hibee]

Anyone know where I can buy Panko breadcrumbs? Just bog standard crumbs in all of the supermarkets.

[JeMeSouviens]

Anyone know where I can buy Panko breadcrumbs? Just bog standard crumbs in all of the supermarkets.

Morrisons (https://groceries.morrisons.com/webshop/product/Morrisons-Panko-Breadcrumbs/213086011?gclid=CjwKCAjws8vaBRBFEiwAQfhs-Lu8Ne9WQHpKu0X1V0wME9bQSmQglSolwBZom5jJkToJvHZ4N8F I3RoCvSAQAvD_BwE&gclsrc=aw.ds&dclid=CLnD37ftsNwCFYWkUQodXWcLJQ)

[Scouse Hibee]

Morrisons (https://groceries.morrisons.com/webshop/product/Morrisons-Panko-Breadcrumbs/213086011?gclid=CjwKCAjws8vaBRBFEiwAQfhs-Lu8Ne9WQHpKu0X1V0wME9bQSmQglSolwBZom5jJkToJvHZ4N8F I3RoCvSAQAvD_BwE&gclsrc=aw.ds&dclid=CLnD37ftsNwCFYWkUQodXWcLJQ)

Meant to say Morrison’s advertise it online but I have never managed to get it in store.

[adhibs]

Anyone know where I can buy Panko breadcrumbs? Just bog standard crumbs in all of the supermarkets.

The Chinese supermarket a few doors away from the harp and castle do big bag at a cheap price. Have also seen them in the Tesco at Duke Street, but there a fraction of the size and more expensive.

[Sergey]

Anyone know where I can buy Panko breadcrumbs? Just bog standard crumbs in all of the supermarkets.

You can make your own with a decent food processor and some stale bread.

If not - drop me a PM and I can get branded panko to you nae probs.

[Scouse Hibee]

You can make your own with a decent food processor and some stale bread.

If not - drop me a PM and I can get branded panko to you nae probs.

Cheers G I will try the Chinese supermarket first as I am a lazy bassa👍

[speedy_gonzales]

You can make your own with a decent food processor and some stale bread.

Was going to suggest the exact same earlier, I tend to buy the "artisan" (dinnae, just dinnae) loaves when they've been reduced at Tesco or Morrisons. Roughly cut them up and leave them out under a clean tea towel overnight, blitz them the next day and store the breadcrumbs in a jar.

[stuart-farquhar]

Anyone got a recipe for proper Chinese curry sauce? Choking on some good curry sauce on my rice or chips, nothing even close this side of the pond.

Well if you fly to Portland Oregon there is a brilliant street food cart selling Fish suppers with excellent chinese style curry sauce. Tbh the fish is as good as I've tasted. Run by a wee Glasgow boy too.

Not helpful i suppose as you're in Michigan. But there you go lol.

[calumhibee1]

Anyone know where I can buy Panko breadcrumbs? Just bog standard crumbs in all of the supermarkets.

I’ve bought them in Asda at Newhaven before.

[Billy Whizz]

Anyone know where I can buy Panko breadcrumbs? Just bog standard crumbs in all of the supermarkets.

Bought some at Xmas, at sainsburys Blackhall

[Colr]

Cheers G I will try the Chinese supermarket first as I am a lazy bassa👍

Waitrose sell it.

Its electricity passed through dough. Clearly, the happy outcome from some Japanese student jape!

[calumhibee1]

Bought some at Xmas, at sainsburys Blackhall

Now that I think about it that’s actually where I got it, not Asda at Newhaven.

[Colr]

Thanks. I’ll check out bOrough market and see if I can get hold of some.

No nduja there! Did get buratta, though.

[beensaidbefore]

The Chinese supermarket a few doors away from the harp and castle do big bag at a cheap price. Have also seen them in the Tesco at Duke Street, but there a fraction of the size and more expensive.

They also do a good curry sauce as mentioned earlier in the thread, all you need to add is hot water.

[wpj]

Just bought some root veg (similar but not potato) called albi? Albo? Tried googling but no luck. Was going to make a Bombay potato with it but would be handy to know what it's called. Also have a pakora mix for veg which I am looking forward to making. Next stage will be making my own pakora mix

[speedy_gonzales]

Just bought some root veg (similar but not potato) called albi? Albo? Tried googling but no luck. Was going to make a Bombay potato with it but would be handy to know what it's called. Also have a pakora mix for veg which I am looking forward to making. Next stage will be making my own pakora mix
Pakora is fairly easy to make, get yourself some gram flour (chick pea), I get mines from the ethnic aisle at Tesco.
Onion or chicken recipes aplenty on the net and add some DIY spiced onions as a side,,,,bootiful!

[HappyAsHellas]

If grilling a piece of fish then remove the wire rack and put about half an inch of water in the bottom of the grill tray then put the fish on top of the water. Grill as you normally would and your fish will not be dried out and tasteless.

[Mibbes Aye]

If grilling a piece of fish then remove the wire rack and put about half an inch of water in the bottom of the grill tray then put the fish on top of the water. Grill as you normally would and your fish will not be dried out and tasteless.

Like that. Will give it a try.

[wpj]

Pakora is fairly easy to make, get yourself some gram flour (chick pea), I get mines from the ethnic aisle at Tesco.
Onion or chicken recipes aplenty on the net and add some DIY spiced onions as a side,,,,bootiful!

Thanks for that. In answer to the next post I have a "fish kettle" which makes excellent poached or roasted fish dishes

[Colr]

Pakora is fairly easy to make, get yourself some gram flour (chick pea), I get mines from the ethnic aisle at Tesco.
Onion or chicken recipes aplenty on the net and add some DIY spiced onions as a side,,,,bootiful!

Haggis pakora are great but do tend to break apart quite a bit.

Do you cook the chicken before frying in the gram flour batter? Fish would in raw as it only takes a few minutes to cook.

[speedy_gonzales]

Haggis pakora are great but do tend to break apart quite a bit.

Do you cook the chicken before frying in the gram flour batter? Fish would in raw as it only takes a few minutes to cook.

Personally I let the chicken (strips) marinade in a mix of garlic, ginger, chili, garam masala, mint etc for about an hour before adding a few table spoons of gram flour followed by a few tea spoons of water. Fried off in a wok of vegetable oil until they colour and then in an oven for 10 minutes @ 200°C,,,,
There's many variants out there but this works for me and my relatively fussy family.

[beensaidbefore]

Personally I let the chicken (strips) marinade in a mix of garlic, ginger, chili, garam masala, mint etc for about an hour before adding a few table spoons of gram flour followed by a few tea spoons of water. Fried off in a wok of vegetable oil until they colour and then in an oven for 10 minutes @ 200°C,,,,
There's many variants out there but this works for me and my relatively fussy family.


Sounds nice. Gonna give that a go. Thanks

[wpj]

Personally I let the chicken (strips) marinade in a mix of garlic, ginger, chili, garam masala, mint etc for about an hour before adding a few table spoons of gram flour followed by a few tea spoons of water. Fried off in a wok of vegetable oil until they colour and then in an oven for 10 minutes @ 200°C,,,,
There's many variants out there but this works for me and my relatively fussy family.

Have made my own garam masala for a while now. Quite satisfying and can last a while in the fridge.

[bigwheel]

Have made my own garam masala for a while now. Quite satisfying and can last a while in the fridge.


Would you share how you do it?

[wpj]

Would you share how you do it?

Sorry for the generic reply but I just follow the basic recipe and add heat as I fancy. If you make the masala mix it will stay fresh in the fridge and is really good with any near to sell by meat or veg.
https://en.m.wikipedia.org/wiki/Garam_masala

[wpj]

Sorry for the generic reply but I just follow the basic recipe and add heat as I fancy. If you make the masala mix it will stay fresh in the fridge and is really good with any near to sell by meat or veg.
https://en.m.wikipedia.org/wiki/Garam_masala

Sorry I should add that is a dried mix. Another option is to use celery peppers and various other veg, sometimes that is better than adding meat

[Pretty Boy]

I make a chilli sauce that everyone always asks where I got it.

4 or 5 tomatoes skin off
2 cloves of garlic
Decent glug of Red wine vinegar
3 birds eye chillies
1 jalapeno
1/2 a Scotch bonnet
Half a teaspoon of habanero powder
Big pinch of salt
Tablespoon of sugar
An apricot and half a mango
A splash or 2 of water if needed

Chop the chillies, fruit etc stick it all in a saute pan and cook for about 10 minutes until everything is softened up. Blitz in a blender/processor, stand for 5 minutes then bottle/jar it and keep it in the fridge. It's best after 3 or 4 days and will keep for about a month. It's hot but the fruit gives a really nice sweet note.

[Scouse Hibee]

I like to add tinned anchovies to virtually every salad I have, I drain them, dry them, roll in flour and smoked paprika and deep fry them in very hot oil for minutes.

[Mibbes Aye]

I like to add tinned anchovies to virtually very salad I have, I drain them, dry them, roll in flour and smoked paprika and deep fry them in very hot oil for minutes.

A tinned anchovy fillet adds a kick of umami to most savoury dishes, but especially tomato sauces. You can freeze the remaining anchovies and just add them straight into dishes. Tins are cheap, perhaps 60p or so and the depth of flavour is phenomenal for the outlay.

[Sergey]

On the subject of anchovies, rather than use them tinned, look out for them salted. They can be purchased by weight and will keep indefinitely stored in the fridge. You have to rehydrate them in several changes of water (over 24 hours if you have the time) and then use them as you would if they came out of a can.

The benefit is they aren't as flimsy as canned and you can use them in different ways. In stir-fry dishes they hold their texture (chop into small pieces) and retain a crunch - the Chinese use them in their 'Salted Fish' dishes.

For those travelling to Greece - they are readily available over there for little or no money. If you can get fresh anchovies, then you can always salt your own.

[pollution]

I like to add tinned anchovies to virtually very salad I have, I drain them, dry them, roll in flour and smoked paprika and deep fry them in very hot oil for minutes.


That sounds fantastic!

As a fan of anchovies, Tesco sell jars of silver anchovies in all.

They are not as salty as tinned ones and have more meat to them.

[wpj]

That sounds fantastic!

As a fan of anchovies, Tesco sell jars of silver anchovies in all.

They are not as salty as tinned ones and have more meat to them.
Also in the anchovy fan club. As I have mentioned before I have used then to season sauces.

[wpj]

Have just moved house and am going to order a takeaway. Big move as it's my first one here in my new address. Not looking for tips (I'm in Cambridge) but it's a massive move to get what you want. I'm going for Chinese or Indian. A result tonight will be an influence On my future purchases

[Jay]

I made sweet potato and chickpea fritters for tea tonight. Really nice and simple. Served with a greek yoghurt dip. There's some left ill take to work for tea tomorrow and eat cold.

[MagicSwirlingShip]

I made sweet potato and chickpea fritters for tea tonight. Really nice and simple. Served with a greek yoghurt dip. There's some left ill take to work for tea tomorrow and eat cold.

They sound great, been trying to avoid meat midweek so these would be a welcome addition to my recipe book. How does one go about fashioning such delghts Mrs S?

[Jay]

They sound great, been trying to avoid meat midweek so these would be a welcome addition to my recipe book. How does one go about fashioning such delghts Mrs S?

I mashed a tin of chickpeas, grated a large sweet potato in a bowl with about 30g of panka breadcrumbs, a bit of chopped onion, some paprika ,salt and pepper and added an egg to bind. That made about 7 fritters which i fried in a little oil and served with total fage. You could add any flavourings. I think the recipe had cumin and garlic but i didn't have any. The kids had greek yoghurt with it, my oldest sorted that so im not sure but i think it may have had mint in it

Im also trying to cut red meat and bread from.my diet as much as possible

[HUTCHYHIBBY]

I mashed a tin of chickpeas, grated a large sweet potato in a bowl with about 30g of panka breadcrumbs, a bit of chopped onion, some paprika ,salt and pepper and added an egg to bind. That made about 7 fritters which i fried in a little oil and served with total fage. You could add any flavourings. I think the recipe had cumin and garlic but i didn't have any. The kids had greek yoghurt with it, my oldest sorted that so im not sure but i think it may have had mint in it

Im also trying to cut red meat and bread from.my diet as much as possible

total fage?

[MagicSwirlingShip]

I mashed a tin of chickpeas, grated a large sweet potato in a bowl with about 30g of panka breadcrumbs, a bit of chopped onion, some paprika ,salt and pepper and added an egg to bind. That made about 7 fritters which i fried in a little oil and served with total fage. You could add any flavourings. I think the recipe had cumin and garlic but i didn't have any. The kids had greek yoghurt with it, my oldest sorted that so im not sure but i think it may have had mint in it

Im also trying to cut red meat and bread from.my diet as much as possible

Awesome, have saved this for later this week - thank you!

[Jay]

total fage?

Its greek yoghurt but i like it better than normal stuff. Its also really nice mixed with grated cheese and spread on toast before grilling

[HUTCHYHIBBY]

Every days a school day! Thought it was a predictive text error. :-)

[Jay]

Every days a school day! Thought it was a predictive text error. :-)

I turned predictive text off after i told a woman her nine year old was heterosexual :greengrin

[HUTCHYHIBBY]

Very good! :-)

[HappyAsHellas]

total fage?

Fage is the name of the Greek yoghurt maker and you know you're getting the right stuff with them.

[JeMeSouviens]

Its greek yoghurt but i like it better than normal stuff. Its also really nice mixed with grated cheese and spread on toast before grilling

It's superb but make sure you get the proper 5% fat one.Tthey also do a 0% fat free which I bought by accident the other day. Yeuch.

[Jay]

It's superb but make sure you get the proper 5% fat one.Tthey also do a 0% fat free which I bought by accident the other day. Yeuch.

Im a woman! Constantly on a diet!

[Smartie]

5% fat isn't all that bad surely?

[Craig_HFC]

I made Bolognese from scratch for the first time yesterday and it was absolutely banging, if I say so myself.

I browned beef mince in some olive oil, transferred it to a bowl & fried some diced onion, carrot & celery in the same pan for a few minutes before adding crushed garlic, oregano, tomato puree & red wine and let it reduce. Then added a can of chopped tomatoes, a beef stock cube, a splash of milk, a splash of Worcestershire sauce & the mince and let it simmer for a couple of hours.

[JeMeSouviens]

Im a woman! Constantly on a diet!

Some things are worth the calories. :wink:

[speedy_gonzales]

I made Bolognese from scratch for the first time yesterday and it was absolutely banging, if I say so myself.

I browned beef mince in some olive oil, transferred it to a bowl & fried some diced onion, carrot & celery in the same pan for a few minutes before adding crushed garlic, oregano, tomato puree & red wine and let it reduce. Then added a can of chopped tomatoes, a beef stock cube, a splash of milk, a splash of Worcestershire sauce & the mince and let it simmer for a couple of hours.

I have a tiny bit Italian heritage (12.5%), some folk in my family cook off their minced beef in milk before adding to the Ragu (discard milk),,,, sounds rank but it's actually alright!?!

[pollution]

I have a tiny bit Italian heritage (12.5%), some folk in my family cook off their minced beef in milk before adding to the Ragu (discard milk),,,, sounds rank but it's actually alright!?!


I have heard of this before.

It was in the days before refrigeration. The milk would soften the high taste of the meat.

Now it is not done, to the best of my knowledge.

[Scouse Hibee]

I have a tiny bit Italian heritage (12.5%), some folk in my family cook off their minced beef in milk before adding to the Ragu (discard milk),,,, sounds rank but it's actually alright!?!

The milk or any dairy is supposed to reduce the acidic bite of alcohol (red wine) in the recipe.

[Colr]

I made Bolognese from scratch for the first time yesterday and it was absolutely banging, if I say so myself.

I browned beef mince in some olive oil, transferred it to a bowl & fried some diced onion, carrot & celery in the same pan for a few minutes before adding crushed garlic, oregano, tomato puree & red wine and let it reduce. Then added a can of chopped tomatoes, a beef stock cube, a splash of milk, a splash of Worcestershire sauce & the mince and let it simmer for a couple of hours.

Sounds great!!

In Italy the sauce is called ragu (not the German crap you get in the supermarket).

Mine is cooked really slowly with rosemary and a mix of pork and beef. No stock required.

[Lancs Harp]

and I thought you lot lived off deep fried mars bars :greengrin:wink:

[Smartie]

and I thought you lot lived off deep fried mars bars :greengrin:wink:

Deep fried Mars bar, sliced banana, vanilla ice cream.

Absolutely delicious.

[adhibs]

Deep fried Mars bar, sliced banana, vanilla ice cream.

Absolutely delicious.

Had a Scottish affogato in the Leith depot before. Deep fried mars bar, vanilla ice cream, shot of buckfast on top. Was really nice.

[Hannah_hfc]

Just discovered this thread tonight, great tips [emoji1303]

Don’t know if anyone else finds it a pain chopping up butternut squash for soups/ casseroles etc but recently found aldi do frozen bags of chopped butternut squash for about 70p, saves the effort trying to skin and cut them!

Also best purchase I’ve made in a long time was a slow cooker, so many things you can make and it’s great throwing the ingredients in leaving it on low for the day and coming home from work to your dinner ready. Would recommend to anyone whose out most the day and doesn’t have much time to cook.


Sent from my iPhone using Tapatalk

[Scouse Hibee]

Not a tip as such but has anyone tried Hayward’s Hot and Spicy pickled onions? Not for the faint hearted I can tell you.

[stoneyburn hibs]

Not a tip as such but has anyone tried Hayward’s Hot and Spicy pickled onions? Not for the faint hearted I can tell you.

Love those pickles. Last time I reused the vinegar for pickling boiled eggs.

[HUTCHYHIBBY]

Not a tip as such but has anyone tried Hayward’s Hot and Spicy pickled onions? Not for the faint hearted I can tell you.

Aye, very good. Can understand why they wouldn't be to everyones liking though.

[Northernhibee]

Do yourself a favour and get a cheap paella dish. They're less than twenty quid, bought one when I was in Barcelona for Primavera Sound festival early in the year and use it twice a week.

Dice and fry off some chicken thigh in it and add some runner beans, cut into dices again. You can add a little fennel, mushroom, onion or whatever takes your fancy. Adding some rabbit or pork shoulder to the chicken is even better.

Add some paella seasoning (I'll make my own if it's a Sunday tea but you can get some reaonable stuff in a packet tbh), a decent amount of chicken stock (I use it cold) - halfway to two thirds of the way up the dish, stir and cook at a medium low heat, covered, for fifteen minutes. Add some raw, shell on prawns around the outside (add clams, mussels or squid if going for a fancy one), some thin slices of red pepper and cook covered for six or seven minutes untill they're cooked.

If there's still a fair amount of sauce on the go, cook for a couple of minutes at a higher heat. Never stir the rice once you've started to cook it as you'll **** it up.

Really, really easy tea but super tasty and something I regularly go back to. Impresses the other half, impresses friends if they're round. Looks great if you take the dish through to dish up.

[HibbyDave]

Here’s my little input: Cannellini bean mash. Drain a tin of Cannellini beans and set aside. Put a small amount of olive oil in a pan and when hot add in sliced garlic ( not chopped as it will go bitter) fry for a couple of minutes then add the beans. Keep stirring, keep stirring and the beans will soften, add some dried chillies, keep stirring until the beans turn to mash. If the beans thicken too much add a little hot water from kettle.Serve with crispy skin Sea-Bass and some roasted small tomatoes.
Thanks to Gino Di Campo!

[One Day Soon]

Sounds great!!

In Italy the sauce is called ragu (not the German crap you get in the supermarket).

Mine is cooked really slowly with rosemary and a mix of pork and beef. No stock required.

And if you're going to do the hardcore full version you also add in some finely chopped chicken livers...

[One Day Soon]

Just discovered this thread tonight, great tips [emoji1303]

Don’t know if anyone else finds it a pain chopping up butternut squash for soups/ casseroles etc but recently found aldi do frozen bags of chopped butternut squash for about 70p, saves the effort trying to skin and cut them!

Also best purchase I’ve made in a long time was a slow cooker, so many things you can make and it’s great throwing the ingredients in leaving it on low for the day and coming home from work to your dinner ready. Would recommend to anyone whose out most the day and doesn’t have much time to cook.


Sent from my iPhone using Tapatalk

I've had a slow cooker for ages but only really started using it in the last few months because me and the other half arrive home at different (quite late) times and then the kids have a variety of clubs and other activities which means we're generally all over the place with little time. What I'd be very grateful for is any slow cooker recipes that people have tried and liked. I can find plenty of recipes out there but the trial and error can be patchy.

[speedy_gonzales]

I've had a slow cooker for ages but only really started using it in the last few months because me and the other half arrive home at different (quite late) times and then the kids have a variety of clubs and other activities which means we're generally all over the place with little time. What I'd be very grateful for is any slow cooker recipes that people have tried and liked. I can find plenty of recipes out there but the trial and error can be patchy.
Pork shoulder, can of coke. Makes excellent pulled pork!

[danhibees1875]

Pork shoulder, can of coke. Makes excellent pulled pork!

Pulled meats can be very good from the slow cooker. :agree:

Joints of ham with coke, and chicken breasts with BBQ sauce are my 2 go to's.

[wpj]

Pulled meats can be very good from the slow cooker. :agree:

Joints of ham with coke, and chicken breasts with BBQ sauce are my 2 go to's.

Slow cookers are handy for veg that is slightly on the turn rather than throwing it out (cassarole) In the same way I nutrabullet fruit on the turn.

[adhibs]

Here’s my little input: Cannellini bean mash. Drain a tin of Cannellini beans and set aside. Put a small amount of olive oil in a pan and when hot add in sliced garlic ( not chopped as it will go bitter) fry for a couple of minutes then add the beans. Keep stirring, keep stirring and the beans will soften, add some dried chillies, keep stirring until the beans turn to mash. If the beans thicken too much add a little hot water from kettle.Serve with crispy skin Sea-Bass and some roasted small tomatoes.
Thanks to Gino Di Campo!

That sounds really good.

I got given a Gino Di Campo book at Christmases and it's brilliant. It's called 20 minute meals I think. Everything from it has been a success so far and easy to make, although the 20 min timeframe is a bit optimistic.

[One Day Soon]

That sounds really good.

I got given a Gino Di Campo book at Christmases and it's brilliant. It's called 20 minute meals I think. Everything from it has been a success so far and easy to make, although the 20 min timeframe is a bit optimistic.

The time frames usually depend on how good you are at prep and with your chopper...

[adhibs]

The time frames usually depend on how good you are at prep and with your chopper...

Not the best but would say I'm fairly adequate. Living life at a pedestrian pace probably doesn't help me either!

[Mibbes Aye]

Partly hack, partly tip - a few squares of good dark chocolate (Green&Blacks; Lindt; basically a horizontal block) in a mugful of milk. Stick it in the microwave for two minutes, then give it a very good stir.

Best hot chocolate I've had and I used to swear by heating my milk on the hob, etc etc.

[makaveli1875]

Pork shoulder, can of coke. Makes excellent pulled pork!

Substitute your can of coke for a can of magners and you'll be in pulled pork heaven :wink:

[wpj]

I have a massive wheel of brie (cheap from a market, almost giving it away at closing time) I have cut wee slices off to leave at room temperature for when I need an instant snack but any ideas how I could use it in cooking? At room temperature it's slightly runny, very strong flavoured. Have had loads on oatcakes but wondering if anyone has a good recipe, ta

[Mibbes Aye]

I have a massive wheel of brie (cheap from a market, almost giving it away at closing time) I have cut wee slices off to leave at room temperature for when I need an instant snack but any ideas how I could use it in cooking? At room temperature it's slightly runny, very strong flavoured. Have had loads on oatcakes but wondering if anyone has a good recipe, ta

Brie, Camembert and similar work well with roasted root vegetables. Roast the roots then top with strips of the cheese in the oven for the last few minutes until melty.

[Scouse Hibee]

I have a massive wheel of brie (cheap from a market, almost giving it away at closing time) I have cut wee slices off to leave at room temperature for when I need an instant snack but any ideas how I could use it in cooking? At room temperature it's slightly runny, very strong flavoured. Have had loads on oatcakes but wondering if anyone has a good recipe, ta

Cut it into portions and freeze it, it freezes well if properly wrapped with foil then a plastic bag.

[beensaidbefore]

You can freeze eggs. Whip them and put in containers. Mark how many are in each. Defrost in the fridge overnight. Good for omelette, scrambled eggs etc.

[Tornadoes70]

I have a massive wheel of brie (cheap from a market, almost giving it away at closing time) I have cut wee slices off to leave at room temperature for when I need an instant snack but any ideas how I could use it in cooking? At room temperature it's slightly runny, very strong flavoured. Have had loads on oatcakes but wondering if anyone has a good recipe, ta

Personally I'd get in par baked cobs or baguettes or loaf of crusty bread, iceberg lettuce, good quality ham, jalapenos, a dressing of chili cheese sauce that all go very nicely with the brie and make some very tasty scooby doo style meals/snacks.

[Colr]

I have a massive wheel of brie (cheap from a market, almost giving it away at closing time) I have cut wee slices off to leave at room temperature for when I need an instant snack but any ideas how I could use it in cooking? At room temperature it's slightly runny, very strong flavoured. Have had loads on oatcakes but wondering if anyone has a good recipe, ta

Baked brie is easy and nice - just like more commonly seen baked camembert. Usually you would use a small one but no reason why you couldn’t bake some in a ramekin. Stud it with some garlic and fresh rosemary, little grimd of black pepper and dip crudités or toasted sourdough breadsticks into the melted cheese.

[wpj]

Had a hybrid of some of the above suggestions and froze a large chunk as well, wouldnt have thought of that. Hibs.net a constant source of information

[wpj]

Just used twiglets in a breadcrumb mix for a pork schnitzel, not loads but enough to flavour it. Would work with any crisps I think.

[stoneyburn hibs]

Help please guys. I love spare ribs , struggling with a marinade.
Tried making my own and bought rubs but nothing has hit the spot.

[Mibbes Aye]

Help please guys. I love spare ribs , struggling with a marinade.
Tried making my own and bought rubs but nothing has hit the spot.

What’s your own recipe so far? Are you using Worcestershire sauce and honey?

[Pretty Boy]

Help please guys. I love spare ribs , struggling with a marinade.
Tried making my own and bought rubs but nothing has hit the spot.

Use a dry rub to marinade them.

Paprika, chilli powder, garlic powder, salt, pepper, cumin and brown sugar. Leave them overnight then cook low and slow.

Make a wet sauce using more paprika, worcestershire sauce, ketchup, brown sugar, honey and a decent splash of coke. Use a pastry brush to coat the ribs then turn up the heat. Cook for about 10-15 minutes and recoat the ribs 2 or 3 times.

[stoneyburn hibs]

What’s your own recipe so far? Are you using Worcestershire sauce and honey?

Tried Worcester sauce and honey with various ingredients, never seems to completely sink into the meat.

[stoneyburn hibs]

Use a dry rub to marinade them.

Paprika, chilli powder, garlic powder, salt, pepper, cumin and brown sugar. Leave them overnight then cook low and slow.

Make a wet sauce using more paprika, worcestershire sauce, ketchup, brown sugar, honey and a decent splash of coke. Use a pastry brush to coat the ribs then turn up the heat. Cook for about 10-15 minutes and recoat the ribs 2 or 3 times.

I'll give that a try thanks.

One thing I have mastered from butchers ribs, slight cook in a roasting bag, then let them go in the oven foe 30 minutes.

[Mibbes Aye]

Tried Worcester sauce and honey with various ingredients, never seems to completely sink into the meat.

Wouldn’t disagree with any of PBs advice above. How are you cooking them?

The only other ingredient I might think to add to the marinade is some tomato, probably passata.

I guess the real question is what you think it’s missing. Is it a bit of depth, or a bit of oomph, or is it not sweet enough, that sort of thing.

Maybe worth just making two or three marinades one night but altering the quantities and leaving them to sit. Then taste and see what works - make one a bit sweeter, make one a bit hotter, make one a bit more umami, soy and Worcester - see what tastes right.

If you like your ribs then it’s worth getting it right so muck about with your marinades for an evening, might keep you right for years to come.

Mind and share your blend :greengrin

[overdrive]

Use a dry rub to marinade them.

Paprika, chilli powder, garlic powder, salt, pepper, cumin and brown sugar. Leave them overnight then cook low and slow.

Make a wet sauce using more paprika, worcestershire sauce, ketchup, brown sugar, honey and a decent splash of coke. Use a pastry brush to coat the ribs then turn up the heat. Cook for about 10-15 minutes and recoat the ribs 2 or 3 times.

Mmmm. I think I just jizzed reading that!

I’m going to have a go at pulled pork in the slow cooker this week.

[Scouse Hibee]

A decent chef once told me to use HP sauce as an ingredient to my marinades, he said the blend of spices etc are spot on and add to it massively. Never make a marinade without it now.

[Peevemor]

A decent chef once told me to use HP sauce as an ingredient to my marinades, he said the blend of spices etc are spot on and add to it massively. Never make a marinade without it now.Ketchup works too.

[wpj]

Just got a fillet of pork as it was on offer, going to cook it tomorrow but I'm not at all familiar with this cut. Normally I cook pork belly, any suggestions welcomed. I have sage rosemary and bay leaves available and can shop for other things if needed. It's a long thin piece of pork (fnaaaar) and I don't want to ruin it by overcooking

[Mibbes Aye]

Just got a fillet of pork as it was on offer, going to cook it tomorrow but I'm not at all familiar with this cut. Normally I cook pork belly, any suggestions welcomed. I have sage rosemary and bay leaves available and can shop for other things if needed. It's a long thin piece of pork (fnaaaar) and I don't want to ruin it by overcooking

French or Asian seem simple answers.

Asian is dice and stir fry with veg and you can essentially choose whatever sauce you want.

French is cook the pork with maybe some Puy lentils, carrots and celery, and maybe try and fashion some sort of apple sauce.

[beensaidbefore]

You could try the suggestion from above and make pork schnitzel with niknaks for a crumb. If you slice the pork long ways you could maybe flatten it out to make a better schnitzel.


https://www.google.co.uk/search?q=pork+fillet+schnitzel&oq=pork+fillet+sc&aqs=chrome.1.69i57j0l3.4671j0j7&client=ms-android-tmobile-gb&sourceid=chrome-mobile&ie=UTF-8

[speedy_gonzales]

Just got a fillet of pork as it was on offer, going to cook it tomorrow but I'm not at all familiar with this cut. Normally I cook pork belly, any suggestions welcomed. I have sage rosemary and bay leaves available and can shop for other things if needed. It's a long thin piece of pork (fnaaaar) and I don't want to ruin it by overcooking
A simple dish is to cut the fillet open but not all the way through, stuff with sage and mozzarella, roll back up and tie, lightly oil & season then roast.
Another but a bit more ingredients is a Caribbean style roast pork. Place fillet in a roasting tin and cover with chili's, onion, chopped red pepper, sultanas, cumin, coriander. Place in oven to roast, when ten minutes from done, sprinkle over some brown sugar and cover in pineapple rings (chunks will do). I personally don't eat with the pineapple but the acidic juice cuts through the pork and sweetness goes well with the chilli heat.

[pollution]

Don't overcook the fillet. It takes less time than one might think.

Also, serve it very slightly pink, just a mere blush! Chef speak lol

[wpj]

Don't overcook the fillet. It takes less time than one might think.

Also, serve it very slightly pink, just a mere blush! Chef speak lol

All good thanks. Having had a chilli last night I will go for a less spicy dish today

[Peevemor]

I'm not teaching anyone's granny how to suck eggs here, but left over roast pork is the dug's baws for a quick stir fry (as I did this lunchtime).

I cut up the pork and coated it with some spicy sauce stuff that we had in a bottle in the fridge.

Fried some finely chopped garlic & ginger in the wok, added the pork, then 3 eggs, then Chinese noodles, soy sauce and 3-4 tomatoes chopped into segments for the final few seconds.

Simple, fast and 4 plates scraped clean.

[wpj]

I'm not teaching anyone's granny how to suck eggs here, but left over roast pork is the dug's baws for a quick stir fry (as I did this lunchtime).

I cut up the pork and coated it with some spicy sauce stuff that we had in a bottle in the fridge.

Fried some finely chopped garlic & ginger in the wok, added the pork, then 3 eggs, then Chinese noodles, soy sauce and 3-4 tomatoes chopped into segments for the final few seconds.

Simple, fast and 4 plates scraped clean.

Ginger is a brilliant thing to cook with, pork especially but always have some in my freezer

[wpj]

I have stuffed the pork with apple and pine nuts (why are they so expensive?) In a cider sauce. On very low heat and will make roasties and parsnips later this evening. Hopefully a good meal. Some leftovers for work sandwiches as well

[pollution]

I have stuffed the pork with apple and pine nuts (why are they so expensive?) In a cider sauce. On very low heat and will make roasties and parsnips later this evening. Hopefully a good meal. Some leftovers for work sandwiches as well


Pine cones grow on tall trees that needs expensive equipment to harvest.

Some are still harvested by men on ladders. Each cone must be opened and the nut extracted by hand.

It is very labour intensive, making the pine forests extremely valuables farms or estates which are highly prized.

I saw a programme on this recently...

[wpj]

Pine cones grow on tall trees that needs expensive equipment to harvest.

Some are still harvested by men on ladders. Each cone must be opened and the nut extracted by hand.

It is very labour intensive, making the pine forests extremely valuables farms or estates which are highly prized.

I saw a programme on this recently...

Thanks for that, I love them but they are so expensive. Now I know why

[Northernhibee]

I’ve been in the mood for an ace Rueben sandwich so I’m currently brining a brisket to make salt beef. In a large pot boil water, your body weight in salt, a third of your body weight in brown sugar, ginger, whole peppercorns, coriander seeds, juniper berries if you have and a couple of dried birds eye chilliest. Once the salt and sugar is dissolved, cool.

Put your brisket in and ensure it’s totally covered. Weigh it down, cover and leave in a very cool place for 4-5 days. If your fridge is big enough, even better.

Remove your brined brisket and simmer for 4-6 hours with carrot, celery, onion and garlic.

Cool, shred and serve.

[Bangkok Hibby]

Making chilli - grate a square of dark chocolate, darkest as possible, using the finest side of a box grater, into it, towards the end. Adds a whole new level to the flavour.

As does a teaspoon full of Marmite

[Mibbes Aye]

As does a teaspoon full of Marmite

Love Marmite, never thought of adding it to chilli (though it bumps up many other dishes)

Cheers :aok:

[wpj]

A question,,,,,,, scrambled eggs, such a simple thing BUT so many variations. I use milk (or cream if I have some) and add it to the egg mix but know people who absolutely will not. I also sometimes put a chilli, garlic and onion in the mix. Thoughts and suggestions please. Scrambled eggs and smoked salmon is my favourite breakfast but only at weekends because of time.

[wpj]

Love Marmite, never thought of adding it to chilli (though it bumps up many other dishes)

Cheers :aok:

Also love marmite but have never used it in cooking, I will try it though

[hibs#1]

A question,,,,,,, scrambled eggs, such a simple thing BUT so many variations. I use milk (or cream if I have some) and add it to the egg mix but know people who absolutely will not. I also sometimes put a chilli, garlic and onion in the mix. Thoughts and suggestions please. Scrambled eggs and smoked salmon is my favourite breakfast but only at weekends because of time.

I never add milk to scrambled eggs or omelettes, I always think it makes them watery,(not sure that's even a word now I've wrote it) personally I add some grated cheese, some ham and spinach to mine.

This will probably be my sole contribution to this thread as my cooking skills pale in comparison to some one here.

[Mibbes Aye]

A question,,,,,,, scrambled eggs, such a simple thing BUT so many variations. I use milk (or cream if I have some) and add it to the egg mix but know people who absolutely will not. I also sometimes put a chilli, garlic and onion in the mix. Thoughts and suggestions please. Scrambled eggs and smoked salmon is my favourite breakfast but only at weekends because of time.

I read something recently where several top chefs (like really top chefs. Michelin stars galore) were asked how to make scrambled eggs.

Utter chaos, some insisted the eggs were at room temp, some were happy with fridge temp. Some added milk or cream, some thought milk or cream was sacrilege. Some seasoned at the start, some thought you can only season at the end.

Up to you to find what tastes best for you but my personal opinion is there are some absolutes.

Room temp for the eggsif you can or remember.

Gentle stirring constantly is an absolute, otherwise you edge into getting an omelette. Seasoning added at the end.

[Mibbes Aye]

I never add milk to scrambled eggs or omelettes, I always think it makes them watery,(not sure that's even a word now I've wrote it) personally I add some grated cheese, some ham and spinach to mine.

This will probably be my sole contribution to this thread as my cooking skills pale in comparison to some one here.

I hope you don't stop posting, regardless of what you think your cooking skills are!

We all learn from sharing stuff, sometimes it is little tweaks, sometimes we learn gamechangers from one another and we all have triumphs and disasters in the kitchen!

[beensaidbefore]

We made a chicken and leek pie today. Delicious, and surprisingly simple to make.

Chicken chopped into decent sized chunks fried with sliced large leek, 1 large onion diced, and 4 rashers of bacon diced. Fry chicken and bacon for 5-7 in tablespoon of butter and 1 of oil, add leek n onion, cook until soft. Sieve 2 tablespoons of flower over the top, and pour in 1 veg stockcube dissolved in a cup of boiling water. Stir fast when doing that bit. Add half a cup of water to thicken and then add a hit salt n pepper. Put into an decent sized ovenproof dish and put shop bough puff pastry on the top. Wash with a beaten egg. Oven, middle shelf at 200 for 25-30.

Had it with boiled tatties and veg. Very tasty and first t in we had made it. Gonna add mustard next time.

Interested to hear if anyone else has decent pie recipes.

[Jack]

A question,,,,,,, scrambled eggs, such a simple thing BUT so many variations. I use milk (or cream if I have some) and add it to the egg mix but know people who absolutely will not. I also sometimes put a chilli, garlic and onion in the mix. Thoughts and suggestions please. Scrambled eggs and smoked salmon is my favourite breakfast but only at weekends because of time.

Stiff or runny? There's another debate!


Favourite crossword clue;

geg (anag 9, 3)

scrambled egg!

[Smartie]

A question,,,,,,, scrambled eggs, such a simple thing BUT so many variations. I use milk (or cream if I have some) and add it to the egg mix but know people who absolutely will not. I also sometimes put a chilli, garlic and onion in the mix. Thoughts and suggestions please. Scrambled eggs and smoked salmon is my favourite breakfast but only at weekends because of time.

A small amount of milk in with the egg mix, season before starting.

Add to melting butter and stir constantly.

Scrambled egg and smoked salmon on a bagel is best (plenty of butter on the toasted bagel, a squirt of lemon on the salmon.)

Edit - I should add that I only add milk because that's the way my mum does it and she taught me. My other half thinks it is sacrilege to put milk in, so makes scrambled eggs without milk - which are a bit different, but still delicious.

[Jones28]

A question,,,,,,, scrambled eggs, such a simple thing BUT so many variations. I use milk (or cream if I have some) and add it to the egg mix but know people who absolutely will not. I also sometimes put a chilli, garlic and onion in the mix. Thoughts and suggestions please. Scrambled eggs and smoked salmon is my favourite breakfast but only at weekends because of time.

You can make scrambled eggs as fast or slow as you like. The key for me is to kill the heat at the right time, just before you think they're perfectly cooked.

Cream and slow is the weekend special, milk and quick through the week.

Personally all I have is salt and pepper. Perfect.

[Colr]

A question,,,,,,, scrambled eggs, such a simple thing BUT so many variations. I use milk (or cream if I have some) and add it to the egg mix but know people who absolutely will not. I also sometimes put a chilli, garlic and onion in the mix. Thoughts and suggestions please. Scrambled eggs and smoked salmon is my favourite breakfast but only at weekends because of time.

Room temperature eggs. Whisk as they cook in the pan. When they’re about ready add some cold butter. It melts but stops the eggs cooking further.

Season with salt and pepper to taste.

[matty_f]

Melt butter in the pot until it's just bubbling, then a splash of milk and again bring it to bubbling, crack your eggs in and quickly break the yolks, stir continuously until just before they're ready, remove from heat, stir some more, season, serve on top of generously buttered toast.

Yum.

[beensaidbefore]

I whisk my eggs, add salt n pepper than milk, whisk again and put in the pan. Cook in some melted butter, stirring so it doesn't stick, until you you begin to get watery bits, which I think is whey, as in curds and whey.

[adhibs]

You can make scrambled eggs as fast or slow as you like. The key for me is to kill the heat at the right time, just before you think they're perfectly cooked.

Cream and slow is the weekend special, milk and quick through the week.

Personally all I have is salt and pepper. Perfect.

I used to make them painfully slow, probably between 10-15 minutes in the pan. Seen a Gordon Ramsey video where he does them on a higher heat but lifts the pan of the heat for intervals to stop them overcooking. It works just as well in about half the time.

[Colr]

Christmas mincemeat made!!

[Jones28]

Here's one for you - Pad Thai. Good recipes available online. Wash it down with some Chang or similar lager. Awesome and about 45 minutes from nothing to on the table.

[beensaidbefore]

Here's one for you - Pad Thai. Good recipes available online. Wash it down with some Chang or similar lager. Awesome and about 45 minutes from nothing to on the table.

One of my favourites. Never tried to make it though. Pad ma ma is another favourite, but again never made it so not sure if it's easy enough to make, or if you need a load of ingredients to clog up the cupboard.

[danhibees1875]

I used to make them painfully slow, probably between 10-15 minutes in the pan. Seen a Gordon Ramsey video where he does them on a higher heat but lifts the pan of the heat for intervals to stop them overcooking. It works just as well in about half the time.

I hadn't made scrambled eggs in years, but on Sunday I was trying to make fried eggs and my attempts to crack them in to my frying pan were horrendous and both yolks burst open and it was all looking a mess; I took a fork to them and in under 2 minutes had some scrambled eggs. They weren't going to win any awards, but they tasted fine with some salt, pepper, and chili flakes thrown in.

[Mibbes Aye]

I hadn't made scrambled eggs in years, but on Sunday I was trying to make fried eggs and my attempts to crack them in to my frying pan were horrendous and both yolks burst open and it was all looking a mess; I took a fork to them and in under 2 minutes had some scrambled eggs. They weren't going to win any awards, but they tasted fine with some salt, pepper, and chili flakes thrown in.

Break your eggs on a flat surface (i.e.kitchen worktop) on top of a sheet of kitchen roll then break and tip into a cup or bowl. If you do end up with a bit of shell in the mix, a big bit of shell is an easy way to pick it out, it's almost magnetic.

[pollution]

If you're making steak and chips for your dinner: don't forget to buy the steaks...........doghouse.

[adhibs]

If you're making steak and chips for your dinner: don't forget to buy the steaks...........doghouse.

haha, not a good start to the week!

going back to people adding things to a chilli. I just stuck an anchovy fillet in one. Got the idea from a serious eats video where the guy stuck a dash of fish sauce in a Bolognese. It turned out pretty well, adding a savoury and saltiness to the chilli, without tasting of fish. The thing disintegrated too while cooking adding to it blending in.

[Colr]

Have a look at Liam Bakes on C4!

[One Day Soon]

If you're making steak and chips for your dinner: don't forget to buy the steaks...........doghouse.

Lightly fried mushrooms cooked off in the oil you cooked the steaks in - fantastic.

[Smartie]

If you're making steak and chips for your dinner: don't forget to buy the steaks...........doghouse.

How were your chips?

[pollution]

How were your chips?


Filling, thank you!

[Scouse Hibee]

Lightly fried mushrooms cooked off in the oil you cooked the steaks in - fantastic.

With half a teaspoon of lazy garlic.

[calumhibee1]

Anyone know where to get tinned, peeled D.O.P San Marzano tomatoes in Edinburgh? Tried Waitrose, Asda, Sainsbury’s, Valvona & Crolla but with no luck. V&C have had them before so maybe I was just unlucky?

[adhibs]

Anyone know where to get tinned, peeled D.O.P San Marzano tomatoes in Edinburgh? Tried Waitrose, Asda, Sainsbury’s, Valvona & Crolla but with no luck. V&C have had them before so maybe I was just unlucky?

Gaia on Leith walk have had them all bar once when I've went for them. As good as they are, I'm unsure if there worth the cost nowadays though. I've been really impressed with the cans of plum tomatoes by Cirio. Can regularly get them in 4 packs for under £2 in Tesco.

[Mibbes Aye]

Gaia on Leith walk have had them all bar once when I've went for them. As good as they are, I'm unsure if there worth the cost nowadays though. I've been really impressed with the cans of plum tomatoes by Cirio. Can regularly get them in 4 packs for under £2 in Tesco.

Cirio are good quality and if I see them for 50p a can or less I always stock up on them. We go through no end of plum tomatoes and when they're canned they aren't going off any time soon, so always worth it.

[calumhibee1]

Gaia on Leith walk have had them all bar once when I've went for them. As good as they are, I'm unsure if there worth the cost nowadays though. I've been really impressed with the cans of plum tomatoes by Cirio. Can regularly get them in 4 packs for under £2 in Tesco.

Cheers, will give the Cirio ones a go.

[BS44]

Will wearing rubber gloves for cutting chillies stop me from getting the oil on my fingers? Couldn't put my contact lenses in for three days last time I chopped some chilli peppers

[Curried]

If you haven’t seen it before, there are some brilliant Scottish recipes and presentations to be found on the TSTV channel “Yer Tea’s Oot” :

http://www.trulyscottishtv.com/ch-10---yer-teas-oot.html

You’ll need to hit the playlist button at the bottom-right of the page to navigate the recipes.

The Chicken Chasni’s was a highlight for me, but if you’re not from the Northeast, you might find the Scot Scran recipe for Butteries and Cock-a-Leekie rather amusing :-)