Recipes, home grown goodness, BBQing and food stuff
-
@R-L For sure they did tinned pies but majored in corned beef. Fray Bentos was the port that it was originally all shipped out from in Argentina.
Apologies for the implied slur. My sincerity sometimes offends.
-
Wagamama published their katsu curry recipe and by chance we had all the ingredients so gave it a nudge.
Really good. We used left over spatchcock chicken instead with carrots and potatoes. Will be the Rage family staple now for day after a roast chook
Wagamama chicken katsu curry recipe - YOU Magazine
The most iconic and best-loved dish in the restaurants, this Wagamama katsu curry recipe is undoubtably the ultimate Japanese comfort food.
Next up, pizza express have published their dough balls ....
-
@Virgil said in Recipes, home grown goodness, BBQing and food stuff:
I’ve always loved corned beef but the mrs hates it.. pretty much barred from our home
With a hone made mustard sauce it was the best, such an affordable cut of meat as well.See back in the thread, I have posted the Brick Lane Beigel Shop recipe for Salt Beef using brisket instead of the usual kiwi version using silverside.
Just remember to call it Salt Beef rather than corned beef and declare that it is an old traditional jewish recipe (I believe that criticising anything Jewish is still not allowed).I agree though, well made salt/corned beef is delicious.
One from yesteryear that has gone out of fashion is 'Pickled Pork'. I can't even remember much about it except it was around a fair bit in the 70s. Must look it up.
Edit: here's a reasonable sounding recipe using cider vinegar. (Cue bad jokes about Pork in Cider)
-
Had a crack at a Sunday roast from a cookbook I bought a while ago - 'Nothing Fancy' by Alison Roman. Quite like a lot of the recipes in the book, so gave the roast chicken with oregano and buttered tomatoes a go. Served it with roast pumpkin and some homemade garlic bread, went down a treat. But how can you screw up a roast chook?
Followed it up with one of her dessert recipes, a salted honey panna cotta with raspberries. Now that was the real winner. Panna cotta had a hint of sourness about it that paired really nicely with the sweet berries.
Below is the cookbook image of each accompanied by my attempt on the right.
And dessert:
-
@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
Had a crack at a Sunday roast from a cookbook I bought a while ago - 'Nothing Fancy' by Alison Roman. Quite like a lot of the recipes in the book, so gave the roast chicken with oregano and buttered tomatoes a go. Served it with roast pumpkin and some homemade garlic bread, went down a treat. But how can you screw up a roast chook?
Followed it up with one of her dessert recipes, a salted honey panna cotta with raspberries. Now that was the real winner. Panna cotta had a hint of sourness about it that paired really nicely with the sweet berries.
Below is the cookbook image of each accompanied by my attempt on the right.
And dessert:
Your pics on the left or the right..
-
@Virgil said in [Recipes, home grown goodness, BBQing and food stuff]
Your pics on the left or the right..
The right, though I was wearing that exact shade of nail polish AND doing some sort of tarot card reading at the time, so I can see why there is some confusion...
-
@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@Virgil said in [Recipes, home grown goodness, BBQing and food stuff]
Your pics on the left or the right..
The right, though I was wearing that exact shade of nail polish AND doing some sort of tarot card reading at the time, so I can see why there is some confusion...
Looks fantastic.
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@barbarian said in Recipes, home grown goodness, BBQing and food stuff:
@Virgil said in [Recipes, home grown goodness, BBQing and food stuff]
Your pics on the left or the right..
The right, though I was wearing that exact shade of nail polish AND doing some sort of tarot card reading at the time, so I can see why there is some confusion...
Looks fantastic.
The nails or the roast?
-
I did steak last night and made a béarnaise sauce. We had a bit too much to drink and only realised after dinner that I forgot to serve the sauce! Luckily there was an extra steak so having today for lunch. With the sauce
-
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Top effort, the tin can be tricky
Question for you Midlander. Why is Fray Bentos Corned Beef called Fray Bentos?
Ahhh... Fray Bentos.
Yes - most famous for their tinned pie.
Brand name - named after the town in Uruguay where it was based. I visited as I read that it was a bizarre/grotesque attraction. The history - great. From memory, some German guy (or Austrian, or something - they all look alike to me) - had all these crazy ideas of new meat products... but half the shit he wanted to try was considered too bizarre, and was outlawed. So, in the classic tradition of german criminals/scientists - migrated to South America, due to the large supply of beef - and went to work. I believe he invented OXO/stock cubes, by initially just taking cattle and "distilling" them down to their core essence.
The original abattoir still stands, as a museum - with shit like the preserved remains of oddities like a two-headed calf, etc.
Great place.
Oh - and for steaks, etc... Uruguay humps Argentina like a little bitch. The little impromptu BBQs in every little shack-pub, and the Mercado in Montevideo - for massive steaks literally thrown onto the grills from afar, as the fire they're cooking on is essentially a barely contained bonfire. -
-
Just blitzed my vindaloo marinade and threw in two habaneros along with the 6 dried chilli varieties! Gonna be warm!!!
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Just blitzed my vindaloo marinade and threw in two habaneros along with the 6 dried chilli varieties! Gonna be warm!!!
i wish i was cooking instead of working!
Tacos for dinner, but i make taco mince in bulk and have it in the freezer. this might be my best yet
-
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Just blitzed my vindaloo marinade and threw in two habaneros along with the 6 dried chilli varieties! Gonna be warm!!!
i wish i was cooking instead of working!
Tacos for dinner, but i make taco mince in bulk and have it in the freezer. this might be my best yet
My home work station is essentially in the kitchen/dining so I am both working and cooking.
-
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Just blitzed my vindaloo marinade and threw in two habaneros along with the 6 dried chilli varieties! Gonna be warm!!!
i wish i was cooking instead of working!
Tacos for dinner, but i make taco mince in bulk and have it in the freezer. this might be my best yet
My home work station is essentially in the kitchen/dining so I am both working and cooking.
i can see the kitchen. i would rather be there
-
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Kruse and now I want to go to Uruguay
Edit: I think I'm in love
I engineered a boys trip to BA in Sep-18 with 7 old Uni mates to watch the AB's play. One of guys had to pull out, having previously organised for us to catch up with a mate of his, an Argentinean who he used to work with in Canada, who was back living in B.A. again.
We assumed the catch up was off, but the guy insisted we still come to his family home for lunch, even though none of us had ever met him.
In addition to some fine wine and a post-meal spliff, this was the feast he served us.
Fucking legend!
-
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@Kruse and now I want to go to Uruguay
Edit: I think I'm in love
I engineered a boys trip to BA in Sep-18 with 7 old Uni mates to watch the AB's play. One of guys had to pull out, having previously organised for us to catch up with a mate of his, an Argentinean who he used to work with in Canada, who was back living in B.A. again.
We assumed the catch up was off, but the guy insisted we still come to his family home for lunch, even though onne of us had ever met him.
In addition to some fine wine and a post-meal spliff, this was the feast he served us.
Fucking legend!
Is that half a cow on the left?!?!
