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March 28, 2024, 05:55:32 PM

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Another cookery thread (call that a spiraliser?!)

Started by TrenterPercenter, April 22, 2021, 05:29:44 PM

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TrenterPercenter

Thought we might have another cookery thread inspired by HZJ's spag bol dilemma; not stupid overly expensive stuff but what have you been cooking recently that has impressed and you wish to share with me so that I can then steal these ideas and pass them off as my own.

My offering is Siu Yuk or Chinese style crispy pork belly; here is the recipe I used it is juts incredibly; bit of a faf as you'll need 24hrs but really you are looking at something that is so worth the effort and can be put together really cheaply (last one I did clocked in at about £5 all in and that will feed two for two sittings (if you can control yourself).

https://www.chinasichuanfood.com/crispy-pork-belly-siu-yuk/

If you are into cooking and not tried this don't even think about it just do it.

Dex Sawash


TrenterPercenter

#2
Quote from: Dex Sawash on April 22, 2021, 05:37:07 PM
#CABCELLED

Of all the arses in all the arseing world he had to stuff his bolognese into this one.....

TrenterPercenter

Sorry edit glitched that last bastard post so here is another great cookery website I'm currently working through.
https://thewoksoflife.com

Sebastian Cobb

Did this veggie mousaka recently:
https://www.themediterraneandish.com/vegetarian-moussaka-recipe/

It uses urid beans instead of lamb mince, which gives quite a good texture to it. It tastes a bit different, although I think that's because the dal is paired with tomato rather than mint and stuff like lamb generally is, in some ways I think I prefer it, the creaminess and aubergine are the main event anyway.

TrenterPercenter

Quote from: Sebastian Cobb on April 22, 2021, 06:26:15 PM
Did this veggie mousaka recently:
https://www.themediterraneandish.com/vegetarian-moussaka-recipe/

It uses urid beans instead of lamb mince, which gives quite a good texture to it. It tastes a bit different, although I think that's because the dal is paired with tomato rather than mint and stuff like lamb generally is, in some ways I think I prefer it, the creaminess and aubergine are the main event anyway.

That looks great definitely cooking this; I get obsessed with veggie lasagne also.  Nice one.

Sebastian Cobb

I like the Felicity Cloake veggie lasagne.

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/aug/14/how-to-cook-perfect-vegetable-lasagne

I like a meaty lasagne but this one wins because it's not very different but way easier, largely because you don't need to make a bechemel.

The Crumb

Marinated a boneless lamb shoulder in yoghurt and spices overnight. Made a curry base of onions, garlic, ginger, spices and tinned tomatoes. Added the lamb and stuck the lot covered in 130 degree oven for a few hours. Broke the lamb down into bitesize chunks, reduced the lot down on the hob. Added the standard finishing touches, ate with sag aloo. It was banging, and i have the last portion for tonight.

Also bought a bamboo steamer and made some variable steamed dough items.

TrenterPercenter

Those steamers are great (until they eventually get Moldy).

I made the UK's national dish the other day "Chicken Tikka Masala" only it wasn't it was Butter Chicken Tikka Masala from scratch with all your dry and wet spices and herbs.  The real trick however was to tandoori the chicken myself in the pizza oven my other half bought me last year; that just created something incredible; the charred but succulent chicken (thighs obviously) in the rich buttery sauce 100% winner.

Also just bought that Falastin book which is just brilliant for meat eaters and veggies alike; love this style of cooking.
https://www.waterstones.com/book/falastin-a-cookbook/sami-tamimi/tara-wigley/9781785038723

Sebastian Cobb

For chicken tikka masala this is the best one I've done, but you need a pressure cooker:
https://ministryofcurry.com/chicken-tikka-masala-instant-pot/

This makes tandoori'ing the chicken a breeze as you can cook it on a trivet and then just char it off on a skillet/griddle.

I tend swap out the breasts for thighs, or a mixture of red pepper and paneer.

I also add some MSG because it's not a 'real' curry and all the best ones probably have all sorts of flavourings and shit added to them.

Speaking of paneer, I'd had a bit of difficulty getting it as for some reason the supermarkets don't always seem to list it online. Turns out to make it you just need lemon juice and milk: https://healthynibblesandbits.com/how-to-make-paneer/

Not tried it yet but am eager to.

TrenterPercenter

Don't start off the instant pot wars again the forum is already at breaking point.


Shoulders?-Stomach!

Some doctors are up my partners cunt today so I prepared some vegan mexican fritters as a nice thing to do™

Beans (kidney, pinto and canellini) chickpeas, potatoes, onion, diced pepper, black onion seeds, garlic, paprika, cumin, cayenne, bound with chickpea flour.

Boil the pulses and potatoes, fry onion garlic and pepper seperately, mixing in coriander and the seeds. If you have onion granules and coriander seeds and cumin seeds toss some in for texture.

Mash half the mixture finely, the other roughly, sieve a cup of chickpea flour then work with spoons or your hands until it is becoming nicely bound. Then make loads of patties, give them 10 mins on medium heat in the oven to help them firm up and dry out just a touch, then shallow fry the dense mofos before draining and serving.

We had this with fresh lime wedges, rice, guacamole, salsa, cheese and a dash of Red Hot sauce to our respective liking.

It was absolutely shit hot.

Pink Gregory


seepage

Quote from: Shoulders?-Stomach! on April 22, 2021, 07:23:36 PM
Some doctors are up my partners cunt today so I prepared some vegan mexican fritters as a nice thing to do™

Something about Dr seepage at your cervix/ceviche. Nah, doesn't work.


dissolute ocelot

Quote from: Sebastian Cobb on April 22, 2021, 06:53:06 PM
Speaking of paneer, I'd had a bit of difficulty getting it as for some reason the supermarkets don't always seem to list it online. Turns out to make it you just need lemon juice and milk: https://healthynibblesandbits.com/how-to-make-paneer/

Not tried it yet but am eager to.
The homemade stuff is much softer than some of the commercially-available stuff. You probably won't be able to fry it, but it's nice in a sauce.

I'm all about the fried tofu puffs just now. From the Chinese supermarket, they soak up any kind of sauce.

Also: fry mushrooms (shiitake or chestnut), add red Thai paste, add water or stock, throw in some chopped veg and dried noodles (ribbon rice noodles work well but ramen or egg noodles would be ok too) and whatever you like. Leave a few minutes to cook then serve as a big bowl of soupy noodly goodness.

bakabaka

A very seasonal one, only available for the next few weeks (longer in Scotland) - Wild Garlic aka ramson aka bear garlic.
It's growing in a wood near you, probably down towards the river/stream/lake. Green leafy plant that you really can't mistake for anything else as it smells strongly of garlic when you pick it. Don't pick more than one leaf per plant so you don't kill it, and give it a wash when you get home then use it in all sorts of things. But be quick, once it starts flowering it loses the flavour and just tastes of grass. https://www.countryfile.com/how-to/food-recipes/wild-garlic-guide-where-to-find-how-to-cook-it-and-recipe-ideas/

Or just pick the occasional leaf and eat it when you're out for a walk; it's delicious.

Yesterday we made a whole load of ice cubes of wild garlic pesto to use on pasta, omelettes, white fish, etc. for the rest of the year. Dead easy. https://www.bbcgoodfood.com/recipes/wild-pesto

Wrapping cod fillet in a few leaves and baking in the oven for 15 minutes - cod has so little flavour that the wild garlic takes over completely (in a subtle way).

No carb lasagne by replacing the pasta layer with wild garlic leaves. Yum.

Chop finely and add to a salad for a bit of zing.

But don't make green pasta with it in the style of spinach pasta. The flavour completely vanishes so makes all the work pointless.

Free food - what's not to like?

Sebastian Cobb

Quote from: dissolute ocelot on April 22, 2021, 08:35:13 PM
The homemade stuff is much softer than some of the commercially-available stuff. You probably won't be able to fry it, but it's nice in a sauce.

Yeah they mention that, I did wonder a bit, the stuff I've usually got is like the shop stuff in the link but in my last shopping order I got Apetina and it looks more like the homemade stuff (a bit crumbly like feta or something) and it was harder to fry when I tried it in a saag paneer.

TrenterPercenter


Kankurette

Where do you get tofu puffs?

Paneer is fit. My local grocery does it. Good meat substitute.

Chedney Honks


TrenterPercenter

Quote from: Kankurette on April 23, 2021, 12:44:24 AM
Where do you get tofu puffs?

Paneer is fit. My local grocery does it. Good meat substitute.
https://www.orientalmart.co.uk/wing-fat-deep-fried-tofu-puffs

any even small Chinese supermarket will have them though.

thugler

Quote from: bakabaka on April 22, 2021, 09:00:46 PM
A very seasonal one, only available for the next few weeks (longer in Scotland) - Wild Garlic aka ramson aka bear garlic.
It's growing in a wood near you, probably down towards the river/stream/lake. Green leafy plant that you really can't mistake for anything else as it smells strongly of garlic when you pick it. Don't pick more than one leaf per plant so you don't kill it, and give it a wash when you get home then use it in all sorts of things. But be quick, once it starts flowering it loses the flavour and just tastes of grass. https://www.countryfile.com/how-to/food-recipes/wild-garlic-guide-where-to-find-how-to-cook-it-and-recipe-ideas/

Or just pick the occasional leaf and eat it when you're out for a walk; it's delicious.

Yesterday we made a whole load of ice cubes of wild garlic pesto to use on pasta, omelettes, white fish, etc. for the rest of the year. Dead easy. https://www.bbcgoodfood.com/recipes/wild-pesto

Wrapping cod fillet in a few leaves and baking in the oven for 15 minutes - cod has so little flavour that the wild garlic takes over completely (in a subtle way).

No carb lasagne by replacing the pasta layer with wild garlic leaves. Yum.

Chop finely and add to a salad for a bit of zing.

But don't make green pasta with it in the style of spinach pasta. The flavour completely vanishes so makes all the work pointless.

Free food - what's not to like?

Been eating tons of this lately, big patch near where i live.

One thing, the pesto is improved by adding a little sprig of parsley to the mix.

Kankurette

I've got this cookbook with different recipes for each month of the year and the April one was leek and potato soup with cream and wine, which I've never used in a leek and potato soup before. It's very rich. You're supposed to bung smoked salmon on top of it but I tried that and it didn't go with the soup, so just ate it on its own with some garlic bread (the recipe also includes blue cheese muffins to serve with the soup but I couldn't be arsed making them).

I also learned to make fish pie last month, and it's not quite on the level of the one my mum makes, but it does come very close. I put chopped boiled eggs in it.

Kankurette

Had a baking session today which cheered me up - I'm going to see my parents soon so made a cake I thought they might like. Pistachio and apricot cake with camomile syrup. It's cooling in the tin now. i'm not even a big tea person, but camomile tea is actually quite nice.

TrenterPercenter

Nice; I really like a bit camomile myself.  Not a big baker myself though I've recently been making quite a bit of dough for pizzas and naan purposes and I do like working with dough.

I've just been to buy some aubergines today and I'm going to have a go at that veggie moussaka Sebastian Cobb posted a bit later in the week.

bakabaka

Quote from: thugler on April 23, 2021, 10:01:34 AM
Been eating tons of this lately, big patch near where i live.

One thing, the pesto is improved by adding a little sprig of parsley to the mix.
I'll try that with tomorrow's batch. Cheers.

pancreas

Quote from: TrenterPercenter on April 22, 2021, 05:29:44 PM
Thought we might have another cookery thread inspired by HZJ's spag bol dilemma; not stupid overly expensive stuff but what have you been cooking recently that has impressed and you wish to share with me so that I can then steal these ideas and pass them off as my own.

My offering is Siu Yuk or Chinese style crispy pork belly; here is the recipe I used it is juts incredibly; bit of a faf as you'll need 24hrs but really you are looking at something that is so worth the effort and can be put together really cheaply (last one I did clocked in at about £5 all in and that will feed two for two sittings (if you can control yourself).

https://www.chinasichuanfood.com/crispy-pork-belly-siu-yuk/

If you are into cooking and not tried this don't even think about it just do it.

There are a million and one ways to make this. The woman from Hot Thai Kitchen does seem to have found the least labour-intensive successful way to do it, which reassuringly isn't predicated on cremating it for 5 hours in a 200°C oven, (as some I've seen). She's slightly over-familiar and condescending, but pragmatic and logical enough that it's worth listening to her:

https://hot-thai-kitchen.com/crispy-pork-belly/

video:

https://www.youtube.com/watch?v=jRtVcrjQ33U

TrenterPercenter

#29
Quote from: pancreas on April 25, 2021, 04:45:12 PM
https://hot-thai-kitchen.com/crispy-pork-belly/

video:

https://www.youtube.com/watch?v=jRtVcrjQ33U

This is good; though I'M not buying the need to buy the piercing machine; interesting point about the salt; I've never found the salt crust being a problem other than it wastes a lot of salt; but I can't fault the logic.  The boiling bit isn't really a big hassle though and you also aromatise the meat in that first step so it isn't just about softening the skin (it does however make it wet and that requires time to dry).