Recipes, home grown goodness, BBQing and food stuff
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
That reminds me ... if anybody is feeling overly lardy and indulgent, try making roasted smashed potatoes ..
Basically par boil them til they are falling apart, drain, then add shit loads of oil (canola for me as above), loads of salt and pepper, then shake the shit out of the pot. Pour onto the roasting tray and the smaller bits, squeeze into balls.
Then roast is normal. AT the end you get something that is probably 50% fat, but jesus it's awesome.
Done that. It's unreal. And you get a great mix of texture
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
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!
After shot too please. Looks fantastic already.
Ok, here we go:
Dinner for 1 = no need for non-potato veggies...
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I know the following is pretty basic stuff, but perhaps something easier some might enjoy! Some regulars for us...
Cajun Chicken Gumbo
Cajun chicken gumbo
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
Sauerkraut Soup (I don't quite follow the ingredients to the letter but pretty similar)
Ingredients
1 pound smoked sausage, such as kielbasa, diced
1 large onion, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
1 cup hard cider
1 (32-ounce) jar sauerkraut, drained and rinsed briefly
8 cups canned low-sodium chicken broth
1 cup peeled and cubed potatoes
3 sprigs fresh thyme
1/2 teaspoon freshly ground black pepperDirections
Heat a large soup pot over medium-high heat and add the sausage. Cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes. Add the onions and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cider and cook until almost completely reduced. Add the sauerkraut, broth, potatoes, thyme and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, until potatoes and sauerkraut are very tender and the broth is flavorful, 45 minutes to 1 hour. Taste and adjust the seasoning, if necessary. Serve immediately, with hot, crusty bread on the side.Slow Cooker Steak Soup
Ingredients
1kg Casserole Steak (take your pick)
1/4 cup of flour
1tspn salt
1 packet Maggi French Soup mix (or similar)
1 Onion (sliced)
2tbspn tomato paste
1tbspn worcestershire
1 litre beef stock
2tbspn "crushed-ish" peppercorns
1 cup pasta (Conchiglie, Ditalini, Penne work well)In a slow cooker, toss the beef, flour and salt until beef is covered.
Add the soup mix, onion, paste, worcestershire, stock and peppercorns and mix.
Cover and cook on low for 8 hours.
Cook the pasta as required and throw in the soup for 20 minutes before serving (we often just leave the pasta out). -
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wow. Lime works!!! Really well. Thanks @Crucial this is easily made and tastes sooooo good.
A little cheffie trick to get rid of those bubbles is to just run a blow torch over the top quickly before cooling.
Other than that they look awesome. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Wow. Lime works!!! Really well. Thanks @Crucial this is easily made and tastes sooooo good.
A little cheffie trick to get rid of those bubbles is to just run a blow torch over the top quickly before cooling.
Other than that they look awesome.The bubbles are there for rustic homemade purposes!
Great tip, cheers. Will try and remember that as we have a blow torch for brulee etc.
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OK, so daughter No1 came through and we had a really nice lamb tagine, spicy and full of flavour but without excessive heat. Could have done with some fruit in it but on the whole very good. She also baked some form of half leavened bread which she put some chilli oil into the mix. Fantastic result and complimented the tagine wonderfully.
No pictures I'm afraid as it just looked like a brown mess.
I had a glass or two of Chateau Peuch-Haut, Tete de Belier 2015 with it, which stood up to the spice very well. Now I have to think of something for tomorrow that will also suit the wine as only half a bottle went due to Mrs Cato being on a lenten eschewment of alcohol. Sort of a detox and sort of a lose weight thing but in truth she'd be better off foregoing chocolate for the latter.
No, I have not pointed that out.I may be a fool but I ain't no suicide.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
OK, so daughter No1 came through and we had a really nice lamb tagine, spicy and full of flavour but without excessive heat. Could have done with some fruit in it but on the whole very good. She also baked some form of half leavened bread which she put some chilli oil into the mix. Fantastic result and complimented the tagine wonderfully.
No pictures I'm afraid as it just looked like a brown mess.
I had a glass or two of Chateau Peuch-Haut, Tete de Belier 2015 with it, which stood up to the spice very well. Now I have to think of something for tomorrow that will also suit the wine as only half a bottle went due to Mrs Cato being on a lenten eschewment of alcohol. Sort of a detox and sort of a lose weight thing but in truth she'd be better off foregoing chocolate for the latter.
No, I have not pointed that out.I may be a fool but I ain't no suicide.
I liked your entire post but apart from lemon and lime, I hate hot savoury fruit
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Thats a great tip!! How much polenta out of interest? With say enough roast spuds for a family of 4
Late reply, but about 1/2 cup for 6-8 large spuds. You will need more spuds than that, they always get eaten - I will even reheat or have cold the next day as long as they are taken out of the oil and drained when hot. Add more polenta if needed to make sure the spuds are coated. If you can't get it all to stick just sprinkle it over top of spuds before going into the oven. If you have the hot oil on them it will stick then.
I worked in Jo Seagar's restaurant for years when in my teens, was one of many cooking tips that she used. Think it is in one of her books.
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I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
You know where you can stick your vege Tangine, @voodoo
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Sweet with meat is a winner, we've talked about this before guys don't waste thread on it.
On my Watermelon Gin tonight again, woooosh it's good, it's Thursday but it's my Friday. I've made creamy cheese filled salmon fishcakes for tomorrow, simple, fecking messy but simple and plan on making veggie pizzas for lunch with my girl. Got to be a good Catholic for the day so no meat. So booze tonight YEAH!!??!
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Sweet with meat is a winner, we've talked about this before guys don't waste thread on it.
On my Watermelon Gin tonight again, woooosh it's good, it's Thursday but it's my Friday. I've made creamy cheese filled salmon fishcakes for tomorrow, simple, fecking messy but simple and plan on making veggie pizzas for lunch with my girl. Got to be a good Catholic for the day so no meat. So booze tonight YEAH!!??!
Is that last bit a question?... I think the answer is the right one...
We regularly make pizzas here too, generally on a Friday, not sure I could go vege only tho, tho miss 7 does...
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
Oh come on, not even pear, walnuts, blue cheese and rocket?!
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
I hear you guys and mostly would agree. I'm not usually one for having my pudding on the same plate as my main course, but a bit of slow simmered dried fruit in a tagine does go remarkably well. For me, dried apricots are best and in general I really do not like apricots so that's a bit strange really. The only other time I enjoy fruit with meat is in a stuffing and then only with pork or lamb.
Yep, same same - that vegetable tagine I made last week had some apricots in it, was good. No meat though.
I also hate fruits in salads, though appreciate I'm not in the majority there. Can't stand apples and pears and sultanas appearing with my greens.
Oh come on, not even pear, walnuts, blue cheese and rocket?!
Yeah, I can handle that, but I'd probably mostly avoid the pear. The worst is orange. Get out.
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@JC said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Recipe / Method please?
Corned beef is pre-brined. If you have a large piece cut across the grain into smaller chunks to get more coating on. Soak it for 12hrs in water with water changes every 4 hrs, cut fat off, slather with mustard and rub it with ground pepper corns, celery seed, mustard powder a bit of cumin, garlic powder and smoke at 250-275F. Take off and wrap in double foil with a little water inside, put back in and cook until 195F-205F internal depending on tenderness. Check by poking with skewer or toothpick. Once done remove and vent with foil pack open for 10 minutes then wrap back in foil, tea towel and rest in a chilly bin for a hour or so until slicing
