Recipes, home grown goodness, BBQing and food stuff
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@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Fellas, if anyone has a favorite recipe, send it through. Lockdown inspiration needed, lots of time on my hands!
Must be able to be cooked in a conventional kitchen or on a webber bbq. Kitchen has oven, Le Crueset dutch oven, electric slow cooker.
What have you guys got?
A small shoulder of lamb in Dutch oven. Add stone in green olives (pressed/squeezed) a lime cut in half, hard herbs like thyme or rosemary a couple of whole chillies chopped in half and a cup of white wine or Rose.
Cover and cook low and slow
I swear by this
Might give this one a try. Not sure the place I'm staying has a dutch oven but I'm sure I can improvise some solution to that problem.
A slow cooker does the same trick. Makes a lovely sauce at the end while it is resting too.
EDIT: I should have kept reading the thread. @Crucial, as per usual, has it bang on.
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This thread is delicious, it's like the haawt food thread... How is it that half the ferns men sound like the are awesome in the kitchen?!
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
This thread is delicious, it's like the haawt food thread... How is it that half the ferns men sound like the are awesome in the kitchen?!
Simple greed?
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@canefan silly me I assumed you were feeding your families too, makes sense now.
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@canefan silly me I assumed you were feeding your families too, makes sense now.
That too. In my case Mrs CF isnt a great cook and I love to cook and eat
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@canefan well that's good, was beginning to think you lot were cooking lovely meals for yourself and frozen chicken nuggets for the family.
I'm going to make French toast this morning, nice and simple but lots of cracked black pepper. -
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@canefan well that's good, was beginning to think you lot were cooking lovely meals for yourself and frozen chicken nuggets for the family.
I'm going to make French toast this morning, nice and simple but lots of cracked black pepper.I have to cook more basic meals based on my kids' tastes. But I don't scrimp on herbs or salt
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@canefan well that's good, was beginning to think you lot were cooking lovely meals for yourself and frozen chicken nuggets for the family.
I'm going to make French toast this morning, nice and simple but lots of cracked black pepper.I have to cook more basic meals based on my kids' tastes. But I don't scrimp on herbs or salt
I routinely make 3 dinners on a Sunday. A soup for the wife, something simple for the kids, and something elaborate/slow for myself.
I'll feed the family (inc wife) at 5.30pm, then eat my own meal at 8.30pm , alone, when the kids are down, with a quality bottle of red (often not the 1st of the afternoon/evening)
I'm like the anti-italian.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I'm like the anti-italian
Brilliant.
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i have a really basic one, where you rub the shoulder in oil, season, and load up with garlic and rosemary. Cover it in foil, stick it in the oven on 150 for 4 hours. pull it out, rest it, serve. Never fails to taste good.
If you want to fancy it up a bit, rub it in a mix of yoghurt, cumin, chilli, coriander seeds, paprika, ginger and garlic. Stick in the fridge for 4 hours. then cook exactly as above.
I love lamb shoulder
Loads of salt, pepper, garlic, rosemary and just a touch of cumin in olive oil are my go-to on this.
The quality of lamb shoulder is far more important than what you do with it.
The fight in my household is always what goes with it. I'm the roast potatoes king in the house, but I prefer a rough mash with slow cooked meat. The wife disagrees. We've had some proper barney's over it.
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@MajorRage same!! and worse is when you are 20-30 from the end of the cook and then the demand for Mash comes in as well as roast potatoes.
What is you Roast Potato Secret, if you don't mind sharing??
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage same!! and worse is when you are 20-30 from the end of the cook and then the demand for Mash comes in as well as roast potatoes.
What is you Roast Potato Secret, if you don't mind sharing??
It’s quite straight forward.
- Get best roasting spuds - red King Edward for me, maris piper ok but defo second best. Peel and leave whole or halve if they are massive.
- Pre boil to 70% cooked in salted water
- Drain and leave to cool. As in cold. This and type are The 2 most important things.
- Fat. This is a personal thing. I use bog standard vege oil (rapeseed). I think olive has too much flavor and butter makes them too rich. Lard is not bad. Anyway be generous. Most of it ends up in the pan if you over oil. Better to be over than under.
- Season. To taste - I go large.
- Now is when you shake. When cold they should break up cleanly exposing loads of rough surface area - this is what you want.
- Roasting tray, with a few rosemary sticks (whole) and 4-5 unpeeled garlic cloves. 200 degrees going in then down to 180. Give them a turn around 35-40 then another 20 mins.
Basically steps 1, 3 are the key tho.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage same!! and worse is when you are 20-30 from the end of the cook and then the demand for Mash comes in as well as roast potatoes.
What is you Roast Potato Secret, if you don't mind sharing??
Similar to this Heston Blumenthal I use. They come put fluffy and soft on the inside, just crisp on the outer
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The three main things with roast potatoes are:-
- Type of spud (see @MajorRage above)
- Choice of roasting fat. To a degree a matter of taste but the imperative is a fat that will have a high burning point. For me there is no real substitute for lard or beef dripping.
- Temperature of oven, but taken into account point 2 (above).
Everything else is a matter of personal taste.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@canefan not that dis similar to mine. The pre boil and cool makes a massive difference.
He’s wrong about salt afterwards tho imho. Tried it, disagree.
I always salt the water, and I've tried salt before roasting and after. Can't say I notice that much difference. I do like adding the oil when the potatoes are steaming hot out of the water, makes them fluff up all over the outside and they continue to dry out nicely in the pot
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Bear in mind that not just variety but age of spud makes a difference. Even 'floury' type spuds are much better once a bit older.
Obviously waxy varieties are unsuitable for a very long time and floury types suitable much earlier.
All purpose varieties can be very 'fluffy' when harvested late in the season compared to early.Older Agria make fantastic mash and roast. Lots of flavour AND the right texture. New season Agria are almost like salad spuds.
