Recipes, home grown goodness, BBQing and food stuff
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
By the way, I'm currently savouring the aroma coming off a beef cheek rendang in my slow cooker. One of my absolute favourites. I love slow-cooked beef cheeks fullstop, but with rendang sauce (yes, a sauce as opposed to a dry rendang because my family needs the coconut cream to dilute the heat a bit) they're sublime.
Recipe please!
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@shark said in Recipes, home grown goodness, BBQing and food stuff:
By the way, I'm currently savouring the aroma coming off a beef cheek rendang in my slow cooker. One of my absolute favourites. I love slow-cooked beef cheeks fullstop, but with rendang sauce (yes, a sauce as opposed to a dry rendang because my family needs the coconut cream to dilute the heat a bit) they're sublime.
Recipe please!
I use a paste. It's more method than recipe. I find with any recognised curry paste it's not worth the effort to make them when delicious commercial versions are available. Bit different if making something you can't buy pre-made by a good brand. The best rendang paste I've used is Ayam (jar) but the one on at the moment is Indofood (packet) and at this stage (reducing) it doesn't have the same punch, or coconut hit so I might add some dessicated coconut.
Making a rendang this way is piss-easy. I get two large beef cheeks and either cut into thirds each, or if particularly large I'll quarter them. Pre-heat a slow cooker on high and once hot add the paste. Once fragrant, add the cheeks and turn down to low. Add coconut cream to cover and cook for up to 24 hours, or until the cheeks threaten to break apart when you move them. At this point take them out and allow to cool. Reduce the sauce by half in a pot and then slow to a low temp and around 15 minutes prior to serving add the cheeks back in to gently reheat. Serve over / next to white jasmine rice (could be coconut rice, with some chopped coriander through it for colour) and steamed green beans. Garnish with sliced toasted almonds and a little more coriander, if you're not a hater.
The best bit about this is the leftovers. The more you re-heat this dish the better it seems to get! Keep the rice separate though or it'll get all claggy, re-heat in the work cafeteria microwave and wait for your co-workers to start salivating!
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@shark i agree about the quality of the store bought options but I almost always make my own pastes. I genuinely find spending a couple of hours peeling, chopping and pounding away with the pestle and mortar immensely satisfying and quite cathartic.
My rendang paste has about 15 ingredients. Probably doesn't taste that different to Ayam's but I just love the whole process.
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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:
I've got my cheat's pastrami on deck today. Quite curious to see how it turns out
You've got them on the wrong side of the lid...…
Wow thanks for letting me know!
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A little addition to the roast spuds discussion.
I use @MajorRage method and, yes, canola / rapeseed oil - throw in some raw polenta grains at the shaking stage. Extra crunchy crust. Done this way spuds have become a family favourite and I am told (not asked) to add polenta every time now.
Those of you with the mash versing (@booboo ) roast discussion - I also have to do both these days. Difficult bastards all over the place it seems.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@shark i agree about the quality of the store bought options but I almost always make my own pastes. I genuinely find spending a couple of hours peeling, chopping and pounding away with the pestle and mortar immensely satisfying and quite cathartic.
My rendang paste has about 15 ingredients. Probably doesn't taste that different to Ayam's but I just love the whole process.
I generally love the prep side of cooking; it really relaxes me. But one thing I can't stand is using a pestle and mortar, and I also despise having to get out, set up, clean and put away a food processor for the sake of a paste. Any amount of chopping, stirring, folding, blending, trimming etc etc is all good, but no thanks to the aforementioned two
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@shark i agree about the quality of the store bought options but I almost always make my own pastes. I genuinely find spending a couple of hours peeling, chopping and pounding away with the pestle and mortar immensely satisfying and quite cathartic.
My rendang paste has about 15 ingredients. Probably doesn't taste that different to Ayam's but I just love the whole process.
I generally love the prep side of cooking; it really relaxes me. But one thing I can't stand is using a pestle and mortar, and I also despise having to get out, set up, clean and put away a food processor for the sake of a paste. Any amount of chopping, stirring, folding, blending, trimming etc etc is all good, but no thanks to the aforementioned two
I love a smash about in a P&M! Mine is quite large though so can really get amongst.
I think I like doing these sorts of things like blitzing a paste if I have grown the ingredients myself. I have hundreds of chillies that I don't know what to do with so am always looking for a recipe for them
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo I'm the guy who puts chilli in / hot sauce on pretty much anything it'll work with
Feel free to freeze a bunch and courier to me when we're post-lockdown and I'll whip up some chilli jam and stuff!I promised some to @taniwharugby too but realise I don't have courier bags at home. Will definitely send a bunch down your way. They travel well fresh.
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
pretty much anything it'll work with
er, it works with pretty much anything!
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When in Indonesia on the way back to NZ I went to a cooking class from a guy in his local warung to learn various paste mixes and how to try and get that same taste as the local food.
He had set up to get you hands on grinding the ingredients by hand then cooking something with them.
No doubt @voodoo has seen these, but I'd love to get my hands on one in NZWorks way better than a European style pestle and mortar.
The rougher granite makes quick work and the shaped pestle is comfortable in the hand.The ones he had were bigger as well so you could really get going on them without flicking everything out the side.
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i made beef cheeks for the first time about a month ago, fuck they were good. Real simple braising liquid and it was ace. So soft, and so rich.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
When in Indonesia on the way back to NZ I went to a cooking class from a guy in his local warung to learn various paste mixes and how to try and get that same taste as the local food.
He had set up to get you hands on grinding the ingredients by hand then cooking something with them.
No doubt @voodoo has seen these, but I'd love to get my hands on one in NZWorks way better than a European style pestle and mortar.
The rougher granite makes quick work and the shaped pestle is comfortable in the hand.The ones he had were bigger as well so you could really get going on them without flicking everything out the side
I love mine! It big and coarse but I like the look of the picture of that.
I put my hand on the board for size reference.
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Good news everyone! My wife found that little local supermarket here in QT, and sent me there to get meals for the next fee days. It's a bit light on many things, but when rummaging around the meat section (with my eyes of course), I found this little beauty! Dunno why they stole the bone out of it, but beggars can't be choosers!
I've done it the Greek way with stuff I had, garlic, rosemary and lemons.
Roll on 8.30pm!
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Lockdown Check In:
BTW it isn't me posting pictures of buttery, glazed croissants or slow cooked shoulders.
I have been eating quite healthily (so far). Snacks to a minimum. Basing meals around whatever fresh veg needs eating up so as not to waste anything... got to make up for the extra beer consumption some how.
There was one piggy item produced the other day, more as an experiment on technique but it was bloody nice. Will move over to the food thread with the recipe....
to continue this without thread diverging too much.
Was clearing through some stuff and found a receipt for a meal about a year ago in Cornwall. I'm not often a dessert eater but was talked into having a 'Lemon Posset' which was delicious. Have always meant to check how it is made as it is basically a very silky, set mixture of lemon juice and cream with no stabiliser like flour or gelatine.
I thought it may be quite tricky due to the mixture of cream and acid but was surprisingly easy and looked in no danger of curdling.Now for the heart attack in a small package - this will only make two small desserts
300ml double cream (I used Lewis Road)
90g Caster Sugar
100ml freshly squeezed lemon juice
Zest of one lemonIn one pot bring cream and zest slowly to the boil - careful as it will boil over easily
At the same time heat lemon juice and sugar together to dissolve sugar completely. Just a simple syrup, don't overheat.
Add one to the other and hold just above simmer for a few minutes (probably depends on pot size/surface area) to reduce by about a quarter.
Pour through fine sieve into jug to remove zest then pour into serving containers - they only need to be about 150-175 ml so a small ramekin, glass, jar or teacup will work.
Leave aside to cool before covering and putting in fridge to set.
Berries on top (Blueberries go nice)So kind of like very sweet and lemony reduced cream.
FOUND IT!!!
