Cooking Tips

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?

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.

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.

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.

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.

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.

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.

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.

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

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Originally Posted by 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.

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

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Originally Posted by Mibbes Aye

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.

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:faf:

You're hilarious, J.

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Originally Posted by Golden Fleece

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

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Originally Posted by Hibbyradge

:faf:

You're hilarious, J.

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Phew.

Thought it was just me.

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:

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Originally Posted by 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:

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I never knew that. Nice one.

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Originally Posted by Golden Fleece

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

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Quote:

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Originally Posted by Hibbyradge

:faf:

You're hilarious, J.

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:greengrin

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 😎

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Originally Posted by 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.

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

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Originally Posted by Peevemor

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

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: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.

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Originally Posted by 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 😎

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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.

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Originally Posted by Peevemor

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

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

Quote:

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Originally Posted by Mibbes Aye

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.

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

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!

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.

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Originally Posted by 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?

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

Quote:

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Originally Posted by 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.

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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.

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Originally Posted by 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.

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

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Originally Posted by One Day Soon

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.

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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.

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Originally Posted by speedy_gonzales

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.

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

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.

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Originally Posted by One Day Soon

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

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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.

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.

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.

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.

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Originally Posted by 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.

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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?

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Originally Posted by wpj

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?

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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.

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Originally Posted by beensaidbefore

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.

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

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Originally Posted by beensaidbefore

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.

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Originally Posted by easty

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

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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.

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.

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.

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.

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Originally Posted by 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.

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

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

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.

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Originally Posted by wpj

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

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

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Originally Posted by 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

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

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Originally Posted by Peevemor

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.

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

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.

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Originally Posted by 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.

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Excellent

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Originally Posted by beensaidbefore

Excellent

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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.

Quote:

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Originally Posted by Sergey

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.

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Nice idea with the chillies.

Have you tried grating the ginger before freezing?

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Originally Posted by beensaidbefore

Nice idea with the chillies.

Have you tried grating the ginger before freezing?

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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...

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.

Quote:

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Originally Posted by 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.

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Outstanding.

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Originally Posted by 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.

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

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 😂

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Originally Posted by Libertine

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 😂

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That sounds horrendous

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.

Quote:

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Originally Posted by Sergey

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...

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

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Originally Posted by Libertine

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 😂

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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.

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Originally Posted by Libertine

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 ��

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Yum Yum! More E numbers than Mr C

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Originally Posted by 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.

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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.

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Originally Posted by Smartie

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.

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

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Originally Posted by One Day Soon

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

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

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Originally Posted by One Day Soon

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.

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

Quote:

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Originally Posted by 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.

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

Quote:

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Originally Posted by 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.

---

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.

Quote:

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Originally Posted by Scouse Hibby

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

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So you like carbonara and something else then!

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.

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

Quote:

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Originally Posted by ronaldo7

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

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You not got a link to one...😈

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.

Quote:

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Originally Posted by SouthsideHarp_Bhoy

You not got a link to one...😈

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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. 😒

Quote:

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Originally Posted by JeMeSouviens

So you like carbonara and something else then!

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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.

Quote:

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Originally Posted by ronaldo7

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.

Quote:

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Originally Posted by 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.

---

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.

Quote:

---

Originally Posted by 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.

---

Quote:

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Originally Posted by pollution

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.

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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.

Quote:

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Originally Posted by Sergey

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.

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

Quote:

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Originally Posted by Scouse Hibby

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

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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.

Quote:

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Originally Posted by wpj

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.

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

Quote:

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Originally Posted by Scouse Hibby

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

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Will do. Some good tips and info on this thread

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.

Quote:

---

Originally Posted by Scouse Hibby

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?

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.

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.

Quote:

---

Originally Posted by 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.

---

Definately doesn’t have/need cream.

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

Quote:

---

Originally Posted by 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.

---

Not a million miles from Bollito misto!!

Quote:

---

Originally Posted by 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.

---

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!

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.

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.

Quote:

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Originally Posted by Colr

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?

Quote:

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Originally Posted by Colr

Not a million miles from Bollito misto!!

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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.

Quote:

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Originally Posted by adhibs

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.

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Here you go:-

https://www.lifestylefood.com.au/rec...-bollito-misto

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

Quote:

---

Originally Posted by pollution

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

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

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

Quote:

---

Originally Posted by ronaldo7

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

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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.

Quote:

---

Originally Posted by Colr

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

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

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

Quote:

---

Originally Posted by pollution

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

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I got 200g for £10.

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

Quote:

---

Originally Posted by One Day Soon

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

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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.

Quote:

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Originally Posted by Peevemor

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.

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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

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.

Quote:

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Originally Posted by 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.

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I cheat and use Maysan.