Recipes, home grown goodness, BBQing and food stuff
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo You won't be disappointed, just as long as you cook off the vinegar. Otherwise it's pretty ordinary. Take that from someone that has done both.
I'm still interested waist @Crucial cooked or do you think he got pissed and had a take away?
You mean for the zoom dinner party the other night?
Kept it pretty simple as this was a trial run for a weekly event and some participants were wary. Everyone obviously cooks their own thing but didn't want it to get competitive. Let them build up slowly. And you couldn't go out for supplies either.
Started with Sumac Roasted Baby Courgettes and Chickpeas with Carrot Yoghurt and Harrissa. Followed by Lamb Cassoulet with Green Beans. Dessert was Vanilla and Blueberry Poached Pears with Coconut Cream.
The tech took a bit of getting used to for some not regular video conferencing types. The whole learning to take pauses between speaking and also the settings on zoom as to whether to show the mosaic or whoever was speaking.
Best way seemed to be to have two streams going with one on each setting. That way you could see who was talking and also see what everyone else was doing. Takes a bit of thinking through to get the right mic and speaker going though to avoid feedback. Also, if using two feeds you can easily reposition one if someone wants to see the stove etc.I do need to check through other settings as well because we seemed to be limited to 6 views on the screen at once.
I paid for the pro version but someone told me that the participant limit has been waived during the crisis. -
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo supermarket delis are shut! Disaster!
@Crucial I wasn't aware of a number limit on zoom but I heard they've lifted the 40 minute limit for group calls on free accounts.
Yeah. That’s actually what I meant to say. They haven’t explained that on the sign up page though so I paid for it.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo You won't be disappointed, just as long as you cook off the vinegar. Otherwise it's pretty ordinary. Take that from someone that has done both.
I'm still interested waist @Crucial cooked or do you think he got pissed and had a take away?
You mean for the zoom dinner party the other night?
Kept it pretty simple as this was a trial run for a weekly event and some participants were wary. Everyone obviously cooks their own thing but didn't want it to get competitive. Let them build up slowly. And you couldn't go out for supplies either.
Started with Sumac Roasted Baby Courgettes and Chickpeas with Carrot Yoghurt and Harrissa. Followed by Lamb Cassoulet with Green Beans. Dessert was Vanilla and Blueberry Poached Pears with Coconut Cream.
The tech took a bit of getting used to for some not regular video conferencing types. The whole learning to take pauses between speaking and also the settings on zoom as to whether to show the mosaic or whoever was speaking.
Best way seemed to be to have two streams going with one on each setting. That way you could see who was talking and also see what everyone else was doing. Takes a bit of thinking through to get the right mic and speaker going though to avoid feedback. Also, if using two feeds you can easily reposition one if someone wants to see the stove etc.I do need to check through other settings as well because we seemed to be limited to 6 views on the screen at once.
I paid for the pro version but someone told me that the participant limit has been waived during the crisis.@Crucial any chance of that lamb cassoulet recipe? I've only ever had a pork one
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo supermarket delis are shut! Disaster!
@Crucial I wasn't aware of a number limit on zoom but I heard they've lifted the 40 minute limit for group calls on free accounts.
Yeah. That’s actually what I meant to say. They haven’t explained that on the sign up page though so I paid for it.
Tricky fluffybunnies!
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@Crucial That starter sounds pretty damned good. Chickpeas can be tricky though, were they also roasted with the courgettes? I'm not sure if that would work? All sounds very nice though. Cassoulet is something I love and it seems never-ending while you're eating it which just adds to the pleasure! Duck and Toulouse sausage for me though. I'm a traditionalist.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Only ever had cassoulet once. It was too rich for me, although I suspect a nice light one would be epic.
Gets a windy later on tho. By bit, I mean Cyclone Bola with flavour.
Its the beans. Explosive
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Making cassoulet with lamb is quite traditional in parts of south France. Just because the Carcassonne version is the most famous doesn’t mean it’s the one and only way.
As for recipe, I don’t really use one. More the concept. Plenty of versions to be found via google if you want instructions. Just follow what suits your style.With that starter it was inspired by dishes I used to love at Palomar and Barbary in London. Cooked chickpeas and baby courgettes tossed in olive oil, Salt, pepper and sumac. Roast in hot oven until courgette is tender and some of the chickpeas are starting to crisp. Squeeze of lemon and serve on a base of hummus or baba ganoush ( make your own or tart up some bought stuff) top with dollop of yoghurt mixed with finely grated carrot and some harissa.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Only ever had cassoulet once. It was too rich for me, although I suspect a nice light one would be epic.
Gets a windy later on tho. By bit, I mean Cyclone Bola with flavour.
Its the beans. Explosive
Every time I hear anything about beans I am reminded about the Essex girl who went for a pregnancy test which was positive. The doctor asked her who the Father was. "When you eat a can of beans you never know which one made you fart".
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@Crucial I've not seen the lamb version served before. Is that more towards the west? Castlenaudary will dispute your Carcassonne assertion!
That starter sounds really tasty, I shall definitely try that. Roasted chickpeas will be a challenge I feel. Getting the balance between cooked courgettes and burnt chickpeas.. Hmmm. Be prepared to make things up along the way possibly.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial I've not seen the lamb version served before. Is that more towards the west? Castlenaudary will dispute your Carcassonne assertion!
That starter sounds really tasty, I shall definitely try that. Roasted chickpeas will be a challenge I feel. Getting the balance between cooked courgettes and burnt chickpeas.. Hmmm. Be prepared to make things up along the way possibly.
Plenty of battles in the cassoulet wars. In reality different places use different meats to the same effect of what is a meat and bean stew. You will only traditionally find Toulouse sausage in a Toulouse version yet some people swear that you can’t make cassoulet without it.
Then you can argue about a crumb crust or not.
To me it is the concept and what is to hand.
You can get pretty good attempts at Toulouse sausage in most places now as it is really just a coarse cut pork sausage.With the courgette dish it worked fine with very small f8nger sized courgettes
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One of NZ's top chef's Sid Sahrawat of Sidart, Cassia and the French Café will be reactivating his "Hospobaby" Facebook and Instagram accounts for the next few weeks, where there will be a series of video led recipes to follow. Hospobaby is the place to go for recipes and ideas to get kids cooking, the videos will feature Chef Sid and eight year old Daughter Zoya (with cameo appearances from four year old son, Roan).
Over the next few weeks, at mid day each Wednesday a new 'How to' video will be posted for you to follow at home. The menu looks delicious!01 April: Sticky Master Stock Pork Ribs with Kimchi
08 April (Easter): Baked beans, bacon and bagels + Feijoa Crumble with vanilla mascarpone
15 April: Balinese chicken with cucumber and mint salad
22 April: Mushroom and prosciutto pizzaDetails on other restaurants doing similar here:
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Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
I plan to buy a corned silverside, I have a cheat's pastrami recipe that you cook in the the smoker
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
Absolutely it does. This is too good to waste in a curry. It is just a baby dairy goat, so very tender
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
Absolutely it does. This is too good to waste in a curry. It is just a baby dairy goat, so very tender
Are you going to roast it in the bbq? Its lean so hot and fast like a lamb leg would be great
