Recipes, home grown goodness, BBQing and food stuff
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Like the idea of the chilli in there.
Have never done Mandarins (the fruit, you fuckers). Do you just use the skin like lemons (not people again you fuckers).
Followed that attached recipe exactly like lemons but subbed in Mandarins. I only found out they were good as I gave a jar accidently to the neighbour and they said they were amazing so tried a dish myself with them and was pleasantly surprised
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Political Memes:
Fillet, home fries, broccolini.
Few reds.
I’m cool now.
But, but, you said broccolini. Are you sure you’re ok?
Best green veg out there. Blanch it for about 3-4 mins tops. At same time put a knob if butter in fry pan snd when it’s just on the turn to brown, throw in a teaspoon of mustard (Dijon for me, but whole grain good too). Drain the broccolini and throw in. Squeeze of lemon then Toss til coated.
Chuck it on a plate and grate some Parmesan.
Healthy - gone.
Flavour - off the scale -
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Political Memes:
Fillet, home fries, broccolini.
Few reds.
I’m cool now.
But, but, you said broccolini. Are you sure you’re ok?
Best green veg out there. Blanch it for about 3-4 mins tops. At same time put a knob if butter in fry pan snd when it’s just on the turn to brown, throw in a teaspoon of mustard (Dijon for me, but whole grain good too). Drain the broccolini and throw in. Squeeze of lemon then Toss til coated.
Chuck it on a plate and grate some Parmesan.
Healthy - gone.
Flavour - off the scaleNone of those ingredients are unhealthy in moderation!
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo it’s a game changer for greens eating.
My kids love it.
Can use it for any green really but broccolini is superb as it’s the right texture
In Asian cuisine putting oyster sauce on all veges also works
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Finely dice some garlic and ginger fry for 30 secs. Add one tablespoon oyster sauce and one teaspoon XO Fry for a further 30 secs. Add any green veg cook to coat.
Makes anything taste special.
What is "XO"?
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@Hooroo Uncle google tells me it is an Asian sauce...
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Finely dice some garlic and ginger fry for 30 secs. Add one tablespoon oyster sauce and one teaspoon XO Fry for a further 30 secs. Add any green veg cook to coat.
Makes anything taste special.
I don't have XO. But I routinely use everything else. And a little squirt of sesame oil gives it a little umami boost too
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Finely dice some garlic and ginger fry for 30 secs. Add one tablespoon oyster sauce and one teaspoon XO Fry for a further 30 secs. Add any green veg cook to coat.
Makes anything taste special.
What is "XO"?
XO sauce is awesome. XO pipis on fried noodles is one of my favourites at the Sydney Chinese restaurants
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This post is deleted!
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@Hooroo Seafood based sauce developed in Hong Kong in the 80's. It's not really a sauce, way too thick - more like a pickle or relish consistency. You don't have it on its own but its like a magic flavour booster. Imagine the difference salt makes to something bland. That's XO. IT'S AN UMAMI EXPLOSION.
Its called XO coz its Extra Special. You can get it at Asian food shops but not generally labelled in English.
I use these guys https://www.goodchownz.com/page/389613 They make their own XO using blackfoot paua. It's fucking good.
You can make your own but it looks a laborious process with hard to source ingredients so why bother
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Seafood based sauce developed in Hong Kong in the 80's. It's not really a sauce, way too thick - more like a pickle or relish consistency. You don't have it on its own but its like a magic flavour booster. Imagine the difference salt makes to something bland. That's XO. IT'S AN UMAMI EXPLOSION.
Its called XO coz its Extra Special. You can get it at Asian food shops but not generally labelled in English.
I use these guys https://www.goodchownz.com/page/389613 They make their own XO using blackfoot paua. It's fucking good.
You can make your own but it looks a laborious process with hard to source ingredients so why bother
Excellent. Thanks. I will certainly keep an eye out for it.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Political Memes:
Fillet, home fries, broccolini.
Few reds.
I’m cool now.
But, but, you said broccolini. Are you sure you’re ok?
i think broccolini might be my favourite vegetable
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XO sauce is pretty bloody great
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@mariner4life said in [Recipes, home grown goodness, BBQing and food stuff]
i think broccolini might be my favourite vegetable
It's easily in the yellow jersey for me. Love it pan-fried, when the leaves char up just a little bit.
Goes well with just about anything.
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@barbarian yeah perfect. chuck some chilli flakes on that shit.
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Boy wants roast pork with crackling. Kicked off now - halfway through the crackling, turning the pork.
it's now in a slow oven to really turn the shoulder into meat butter. Nom nom nom
So good!!!
