hibs.net Messageboard

Page 15 of 15 FirstFirst ... 5131415
Results 421 to 432 of 432

Thread: Cooking Tips

  1. #421
    First Team Breakthrough
    Join Date
    Aug 2016
    Posts
    277
    Buttermilk is traditionally used as a hangover cure in southern Ireland.


  2. Log in to remove the advert

  3. #422
    @hibs.net private member overdrive's Avatar
    Join Date
    Apr 2002
    Location
    Bellevue
    Age
    34
    Posts
    5,354
    You can easily make your own buttermilk... just put some lemon juice or vinegar into ordinary milk and leave for a bit.

  4. #423
    Monkfish tail,I'd be grateful for any inspiration guys.

  5. #424
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,030
    Quote Originally Posted by stoneyburn hibs View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Monkfish tail,I'd be grateful for any inspiration guys.
    Monkfish is one of my most favourite fishes.

    Is it the fillets of the tail or is the bone still in?

    Either way monkfish is firm and meaty and can stand up to strong flavours.

    Iíve made, and eaten out, monkfish with curryish flavours a good few times. Either a spice crust or a sauce.

    It also works well with a deep Mediterranean sauce - roasted tomatoes, roasted peppers, capers, garlic etc.

    Gandolfi Fish in Glasgow used to do a monkfish scampi if Iím remembering correctly. It was delicious but making it depends how you feel about deep frying.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  6. #425
    Quote Originally Posted by Mibbes Aye View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Monkfish is one of my most favourite fishes.

    Is it the fillets of the tail or is the bone still in?

    Either way monkfish is firm and meaty and can stand up to strong flavours.

    Iíve made, and eaten out, monkfish with curryish flavours a good few times. Either a spice crust or a sauce.

    It also works well with a deep Mediterranean sauce - roasted tomatoes, roasted peppers, capers, garlic etc.

    Gandolfi Fish in Glasgow used to do a monkfish scampi if Iím remembering correctly. It was delicious but making it depends how you feel about deep frying.
    I'd love it curried, bizarrely it will be my 1st time eating monkfish as a fish lover.

  7. #426
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,030
    Quote Originally Posted by stoneyburn hibs View Post
    This quote is hidden because you are ignoring this member. Show Quote
    I'd love it curried, bizarrely it will be my 1st time eating monkfish as a fish lover.

    Good tip is to make sure you marinade it for it for a bit, whatever flavours you like.

    It doesnít take much cooking, really just a gentle heat.

    Works really well with prawns, either in a curry dish or Med.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  8. #427
    @hibs.net private member speedy_gonzales's Avatar
    Join Date
    Dec 2004
    Location
    Edinburgh
    Age
    44
    Posts
    1,761
    Quote Originally Posted by stoneyburn hibs View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Monkfish tail,I'd be grateful for any inspiration guys.
    Monkfish stands up well in a Thai style broth or green/red curries. Chillis, coconut, lime, lemongrass,,,,as mentioned above it can go with very strong flavourings.

  9. #428
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,030
    Quote Originally Posted by speedy_gonzales View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Monkfish stands up well in a Thai style broth or green/red curries. Chillis, coconut, lime, lemongrass,,,,as mentioned above it can go with very strong flavourings.
    I only didnít mention Thai because I really dislike lemongrass but you are absolutely right, it works well with those flavours
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

  10. #429
    Quote Originally Posted by Mibbes Aye View Post
    This quote is hidden because you are ignoring this member. Show Quote
    Monkfish is one of my most favourite fishes.

    Is it the fillets of the tail or is the bone still in?

    Either way monkfish is firm and meaty and can stand up to strong flavours.

    Iíve made, and eaten out, monkfish with curryish flavours a good few times. Either a spice crust or a sauce.

    It also works well with a deep Mediterranean sauce - roasted tomatoes, roasted peppers, capers, garlic etc.

    Gandolfi Fish in Glasgow used to do a monkfish scampi if Iím remembering correctly. It was delicious but making it depends how you feel about deep frying.
    On the mediterranean theme, it's really nice baked in prosciutto. Then serve it with sauce as above or just a simple dressing or vinaigrette.

  11. #430
    Quote Originally Posted by overdrive View Post
    This quote is hidden because you are ignoring this member. Show Quote
    You can easily make your own buttermilk... just put some lemon juice or vinegar into ordinary milk and leave for a bit.
    You're kidding?

  12. #431
    @hibs.net private member Silent Boatman's Avatar
    Join Date
    Oct 2006
    Age
    51
    Posts
    17,883
    Quote Originally Posted by 19Leith75 View Post
    This quote is hidden because you are ignoring this member. Show Quote
    You're kidding?
    No heís not

    If we donít have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added ó milk with a spoonful of lemon juice or white vinegar does the job quite nicely. This mixture wonít get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes.

  13. #432
    @hibs.net private member Mibbes Aye's Avatar
    Join Date
    Apr 2007
    Posts
    12,030
    Quote Originally Posted by JeMeSouviens View Post
    This quote is hidden because you are ignoring this member. Show Quote
    On the mediterranean theme, it's really nice baked in prosciutto. Then serve it with sauce as above or just a simple dressing or vinaigrette.
    That sounds good, especially with some simple steamed veg - kale or spinach, or asparagus perhaps.

    Might be tempted to try that with Parma ham as the ‘wrapping’.
    There's only one thing better than a Hibs calendar and that's two Hibs calendars

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
hibs.net ©2012 All Rights Reserved