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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...Quote:
Originally Posted by DetroitHibs
https://www.google.co.uk/amp/s/amp.panmacmillan.com/blogs/lifestyle-wellbeing/joe-wicks-cheeky-chicken-katsu-curry-recipe
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.Quote:
Originally Posted by Colr
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Originally Posted by Colr
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.Quote:
Originally Posted by pollution
Can you give a wee bit more details or the recipe? Sounds goodQuote:
Originally Posted by overdrive
Could you use nduja sausage instead of chorizo?Quote:
Originally Posted by pollution
Chorizo or Italian sausage is probably better in that recipe. I love nduja though and have some in the fridge just now.Quote:
Originally Posted by SouthsideHarp_Bhoy
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Originally Posted by Scouse Hibby
Where did you buy it please?
One of our Italian chefs brought it back from his holidays for meQuote:
Originally Posted by pollution
Fry off some chorizo in a pan (dry fry, the chorizo will release lots of oil).Quote:
Originally Posted by wpj
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).
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.Quote:
Originally Posted by pollution
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Originally Posted by adhibs
As I no longer eat cheese, I order my pizza with just the tomato base red onion and nduja...........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.Quote:
Originally Posted by Scouse Hibby
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Originally Posted by adhibs
Thanks!
Thanks. I’ll check out bOrough market and see if I can get hold of some.Quote:
Originally Posted by SouthsideHarp_Bhoy
Brilliant market, love It there but always overspend!Quote:
Originally Posted by Colr
I love a pizza with cheese but a marinara pizza without cheese is also brilliant. Light and simple.Quote:
Originally Posted by Scouse Hibby
Anyone know where I can buy Panko breadcrumbs? Just bog standard crumbs in all of the supermarkets.
MorrisonsQuote:
Originally Posted by Scouse Hibby
Meant to say Morrison’s advertise it online but I have never managed to get it in store.Quote:
Originally Posted by JeMeSouviens
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.Quote:
Originally Posted by Scouse Hibby
You can make your own with a decent food processor and some stale bread.Quote:
Originally Posted by Scouse Hibby
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👍Quote:
Originally Posted by Sergey
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.Quote:
Originally Posted by Sergey
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.Quote:
Originally Posted by DetroitHibs
Not helpful i suppose as you're in Michigan. But there you go lol.
I’ve bought them in Asda at Newhaven before.Quote:
Originally Posted by Scouse Hibby
Bought some at Xmas, at sainsburys BlackhallQuote:
Originally Posted by Scouse Hibby
Waitrose sell it.Quote:
Originally Posted by Scouse Hibby
Its electricity passed through dough. Clearly, the happy outcome from some Japanese student jape!
Now that I think about it that’s actually where I got it, not Asda at Newhaven.Quote:
Originally Posted by Billy Whizz
No nduja there! Did get buratta, though.Quote:
Originally Posted by Colr
They also do a good curry sauce as mentioned earlier in the thread, all you need to add is hot water.Quote:
Originally Posted by adhibs
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.Quote:
Originally Posted by wpj
Onion or chicken recipes aplenty on the net and add some DIY spiced onions as a side,,,,bootiful!
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.Quote:
Originally Posted by HappyAsHellas
Thanks for that. In answer to the next post I have a "fish kettle" which makes excellent poached or roasted fish dishesQuote:
Originally Posted by speedy_gonzales
Haggis pakora are great but do tend to break apart quite a bit.Quote:
Originally Posted by speedy_gonzales
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,,,,Quote:
Originally Posted by Colr
There's many variants out there but this works for me and my relatively fussy family.
Quote:
Originally Posted by speedy_gonzales
Sounds nice. Gonna give that a go. Thanks
Have made my own garam masala for a while now. Quite satisfying and can last a while in the fridge.Quote:
Originally Posted by speedy_gonzales
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Originally Posted by 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.Quote:
Originally Posted by bigwheel
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 meatQuote:
Originally Posted by wpj
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.
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.
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.Quote:
Originally Posted by Scouse Hibby
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.
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Originally Posted by Scouse Hibby
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.Quote:
Originally Posted by pollution
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
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?Quote:
Originally Posted by 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 itQuote:
Originally Posted by MagicSwirlingShip
Im also trying to cut red meat and bread from.my diet as much as possible
total fage?Quote:
Originally Posted by Mrs. S
Awesome, have saved this for later this week - thank you!Quote:
Originally Posted by Mrs. S
Its greek yoghurt but i like it better than normal stuff. Its also really nice mixed with grated cheese and spread on toast before grillingQuote:
Originally Posted by HUTCHYHIBBY
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 :greengrinQuote:
Originally Posted by HUTCHYHIBBY
Very good! :-)
Fage is the name of the Greek yoghurt maker and you know you're getting the right stuff with them.Quote:
Originally Posted by HUTCHYHIBBY
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.Quote:
Originally Posted by Mrs. S
Im a woman! Constantly on a diet!Quote:
Originally Posted by JeMeSouviens
5% fat isn't all that bad surely?
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.
Some things are worth the calories. :wink:Quote:
Originally Posted by Mrs. S
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!?!Quote:
Originally Posted by Craig_HFC
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Originally Posted by speedy_gonzales
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.
The milk or any dairy is supposed to reduce the acidic bite of alcohol (red wine) in the recipe.Quote:
Originally Posted by speedy_gonzales
Sounds great!!Quote:
Originally Posted by Craig_HFC
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 I thought you lot lived off deep fried mars bars :greengrin:wink:
Deep fried Mars bar, sliced banana, vanilla ice cream.Quote:
Originally Posted by Lancs Harp
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.Quote:
Originally Posted by Smartie
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
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.Quote:
Originally Posted by Scouse Hibby
Aye, very good. Can understand why they wouldn't be to everyones liking though.Quote:
Originally Posted by Scouse Hibby
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.
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!
And if you're going to do the hardcore full version you also add in some finely chopped chicken livers...Quote:
Originally Posted by Colr
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.Quote:
Originally Posted by Hannah_hfc
Pork shoulder, can of coke. Makes excellent pulled pork!Quote:
Originally Posted by One Day Soon
Pulled meats can be very good from the slow cooker. :agree:Quote:
Originally Posted by speedy_gonzales
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.Quote:
Originally Posted by danhibees1875
That sounds really good.Quote:
Originally Posted by HibbyDave
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...Quote:
Originally Posted by adhibs
Not the best but would say I'm fairly adequate. Living life at a pedestrian pace probably doesn't help me either!Quote:
Originally Posted by One Day Soon
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.
Substitute your can of coke for a can of magners and you'll be in pulled pork heaven :wink:Quote:
Originally Posted by speedy_gonzales
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.Quote:
Originally Posted by wpj
Cut it into portions and freeze it, it freezes well if properly wrapped with foil then a plastic bag.Quote:
Originally Posted by wpj
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.
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.Quote:
Originally Posted by wpj
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.Quote:
Originally Posted by 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
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.
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?Quote:
Originally Posted by stoneyburn hibs
Use a dry rub to marinade them.Quote:
Originally Posted by stoneyburn hibs
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.
Tried Worcester sauce and honey with various ingredients, never seems to completely sink into the meat.Quote:
Originally Posted by Mibbes Aye