Recipes, home grown goodness, BBQing and food stuff
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@Hooroo No idea on pronunciation but I would go with yr guess.
I don't actually think about posting as I cook - its only when I read something here I think I wonder if ….
It didn't look that appetising anyway as the only lentils I had were puy, so it was a sort of drab khaki congee.
It was a simple, quick meal though and full of flavour.
I fried off a diced onion and three smashed garlic cloves in ghee then added peppercorns, cumin seeds cardamom pods, a cinnamon stick, cloves, mustard seeds, coriander seeds and a couple of whole chillies Then added turmeric and asafoetida lentils and basmati (that I had soaked overnight) for a couple of minutes, 6 cups of water and let it simmer. I added a good handful of chilli seeds and lots of salt halfway through and chopped coriander to serve. I fried off the boneless chicken thighs separately until translucent and added them for the last 5 minutes
Simply cooked it to the consistency I wanted which was cooked but still with some texture.
The whole thing took about 5 minutes of prep. Really only time consuming part was rinsing the rice and lentils.
Chappatis too but they came out how I wanted light and fluffy but with some char.
Shit load left over so hoping it will be even nicer after a couple of days in fridge.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo No idea on pronunciation but I would go with yr guess.
I don't actually think about posting as I cook - its only when I read something here I think I wonder if ….
It didn't look that appetising anyway as the only lentils I had were puy, so it was a sort of drab khaki congee.
It was a simple, quick meal though and full of flavour.
I fried off a diced onion and three smashed garlic cloves in ghee then added peppercorns, cumin seeds cardamom pods, a cinnamon stick, cloves, mustard seeds, coriander seeds and a couple of whole chillies Then added turmeric and asafoetida lentils and basmati (that I had soaked overnight) for a couple of minutes, 6 cups of water and let it simmer. I added a good handful of chilli seeds and lots of salt halfway through and chopped coriander to serve. I fried off the boneless chicken thighs separately until translucent and added them for the last 5 minutes
Simply cooked it to the consistency I wanted which was cooked but still with some texture.
The whole thing took about 5 minutes of prep. Really only time consuming part was rinsing the rice and lentils.
Chappatis too but they came out how I wanted light and fluffy but with some char.
Shit load left over so hoping it will be even nicer after a couple of days in fridge.
Will give that a crack! Did you soak the lentils and the rice over night or just the lentils?
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@Hooroo both. Rinsed them half a dozen times then soaked them. I don't think it needed to be overnight - just the way it turned out.
I reckon you could jazz it up any way you wanted Couple of poached eggs on top for a breakfast - dollop of yoghurt and some brinjal pickle. It's a real discovery for me. The kitchen smelt amazingly aromatic with all the spices frying off.
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Well.
After 2 months of being constrained to supermarket meat, I finally found a brisket on Waiheke Island. A bargain at $30. Organic even!!!
Snapped it up
Unfortunately the house we have rented has a very old oven where you can't read the temperature. So I decided to do it on the BBQ, a bit off-piste if you will
Hot sear, then turned it down to the lowest temp, and closed the lid for 3 hours - and MASSIVELY overdid it.
Was fucking terrible
Tough, flavorless, brutal
Total waste of time. Ate some (of course), but threw 500gms of meat in the bin.
Gutted.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo go on then. Mustard, pepper, salt flavoured, oven-proof bag.
NOM NOM
I couldn't the bag unfortunately as I can't see the oven temp, all the markings are worn off! Took me an hour to even figure what setting bake/fanbake was!
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Well.
After 2 months of being constrained to supermarket meat, I finally found a brisket on Waiheke Island. A bargain at $30. Organic even!!!
Snapped it up
Unfortunately the house we have rented has a very old oven where you can't read the temperature. So I decided to do it on the BBQ, a bit off-piste if you will
Hot sear, then turned it down to the lowest temp, and closed the lid for 3 hours - and MASSIVELY overdid it.
Was fucking terrible
Tough, flavorless, brutal
Total waste of time. Ate some (of course), but threw 500gms of meat in the bin.
Gutted.
Ha ha! Sorry but I did laugh.
Brisket is one of the nicest cuts of meat..... unless overcooked
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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:
Well.
After 2 months of being constrained to supermarket meat, I finally found a brisket on Waiheke Island. A bargain at $30. Organic even!!!
Snapped it up
Unfortunately the house we have rented has a very old oven where you can't read the temperature. So I decided to do it on the BBQ, a bit off-piste if you will
Hot sear, then turned it down to the lowest temp, and closed the lid for 3 hours - and MASSIVELY overdid it.
Was fucking terrible
Tough, flavorless, brutal
Total waste of time. Ate some (of course), but threw 500gms of meat in the bin.
Gutted.
Ha ha! Sorry but I did laugh.
Brisket is one of the nicest cuts of meat..... unless overcooked
I thought it important for general morale to post some failures here along with the mostly epic successes you guys seem to create
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Yesterday I did a skirt and shin mushroom and red wine casserole and it was yummy.
Today that casserole is now a pie with Jalapeños and Cheese! (and a smaller potato top as Mrs Hooroo doesn't like meat and cheese pies)
soooo good! (hopefully) Will try and add a photo once out of the oven.
Edit: Happy. Happy
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Meant to be in Crete next week so Greek food week lined up. Probably going to make a moussaka and a stifado/kokinisto. Any other (easy) ideas? Bonesetta isn't huge on lamb but I might be able to sneak some in.
Keftethes are super easy, zucchini or tomato fritters, pastitsio and saganaki all good.
Stay away from retsina
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Meant to be in Crete next week so Greek food week lined up. Probably going to make a moussaka and a stifado/kokinisto. Any other (easy) ideas? Bonesetta isn't huge on lamb but I might be able to sneak some in.
Keftethes are super easy, zucchini or tomato fritters, pastitsio and saganaki all good.
Stay away from retsina
Hah I know them as kofte. Awesome suggestions, thanks! I'll be steering clear of raki too.
