Recipes, home grown goodness, BBQing and food stuff
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
I know that this is the thread for tasty grilled or braised delights, but does anyone have any opinions on pasta based on wholegrains or pulses like chickpeas etc? I'm looking for lower GI/higher protein alternatives.
There is a gluten free Italian brand they sell at La Bella in Petone that must be made of something other than wheat
https://www.labellaitalia.co.nz/product/43-rummo-penne-rigate-gf/
May not be what you are after but this is by far the only GF pasta I have come across where you wouldn’t know otherwise. Quality bronze extrusion as well.
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial Thanks. Looks like its overall starch composition is probably fairly similar to regular pasta. Which may be why it tastes good.
It's the texture more than anything. Most turn to mush quickly. This has normal cooking time and can therefore be cooked al dente.
Rice and corn based.
I don't think protein levels are much different (and possibly lower). TBH though I would use pasta as a medium for protein rather than a source. Even mushy chickpea pasta is only about 12-14% (compared to durum wheat at 10%) and that is a dry measure. Even decent bread is higher than that. -
@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial Thanks. Looks like its overall starch composition is probably fairly similar to regular pasta. Which may be why it tastes good.
It's the texture more than anything. Most turn to mush quickly. This has normal cooking time and can therefore be cooked al dente.
Rice and corn based.
I don't think protein levels are much different (and possibly lower). TBH though I would use pasta as a medium for protein rather than a source. Even mushy chickpea pasta is only about 12-14% (compared to durum wheat at 10%) and that is a dry measure. Even decent bread is higher than that.I've accidentally cooked gluten free lasagne sheets, made of corn and rice. Kids couldn't tell the difference, it tasted pretty good
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Tim i have an opinion yes
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Tim i have an opinion yes
my employer will thank you
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Did a pre Xmas trial turkey in my smoker. Brined the bird in salt and sugar for a day then pushed a salt pepper butter olive oil and duck fat mix under the skin. Salt and pepper in the carcass then more butter mix on the skin. Turned out very moist
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So what's everybody cooking for Xmas?
I'm trying a Beef Wellington for the first time. 1.2kg of fillet on order at the local butcher, house remortgage papers in place to pay for it. Any tips on thoughts on how to cook? I saw Jamie Oliver make this on TV the other day as I was thinking it would be my approach. I generally like his stuff as it's not difficult and works quite well when I try it out.
Epic beef Wellington recipe | Jamie Oliver recipes
This is the best beef Wellington recipe – make it when you really want to pull out the stops! Jamie Oliver's epic dish is delicious served with green veg.
Still debating what to serve with, I had a stunning celeriac puree the other day at a local joint which I might also give a crack.
I certainly concede the above Turkey looks pretty good, but for me it's the most over rated protein on the planet.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan that looks great. Well done
Looks more medium well to me.
Epic epic dad joking. Not getting enough love.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
So what's everybody cooking for Xmas?
I'm trying a Beef Wellington for the first time. 1.2kg of fillet on order at the local butcher, house remortgage papers in place to pay for it. Any tips on thoughts on how to cook? I saw Jamie Oliver make this on TV the other day as I was thinking it would be my approach. I generally like his stuff as it's not difficult and works quite well when I try it out.
Epic beef Wellington recipe | Jamie Oliver recipes
This is the best beef Wellington recipe – make it when you really want to pull out the stops! Jamie Oliver's epic dish is delicious served with green veg.
Still debating what to serve with, I had a stunning celeriac puree the other day at a local joint which I might also give a crack.
I certainly concede the above Turkey looks pretty good, but for me it's the most over rated protein on the planet.
Make sure you take your time. Meat needs to be well rested after searing, duxelle needs to be nice and dry. The recipe I used didn't employ a crepe but I reckon this is important to avoid the dreaded soggy bottom. I used bog standard Ernest Adams puff pastry sheets which broke at the corners. The most recent attempt, a venison wellie, went much better. The meat was not as thick so the pastry held better. I blind baked a pastry bed to place inside(?) the unbaked wellie, which solved the soggy bottom issue, along with preheating the tray
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I made a 5kg rolled pork loin with crackling , stuffing and gravy last year which was a hit, so I've been deleated that again. Problem is, we have just moved back into our house after 12mths out, and the oven apparently no longer displays what setting its on, nor what temperature its at. Fucking guesswork, eek.
Could be an absolute disaster.
Probably best I have 4 or 5 practice runs before the big daymmm
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I made a 5kg rolled pork loin with crackling , stuffing and gravy last year which was a hit, so I've been deleated that again. Problem is, we have just moved back into our house after 12mths out, and the oven apparently no longer displays what setting its on, nor what temperature its at. Fucking guesswork, eek.
Could be an absolute disaster.
Probably best I have 4 or 5 practice runs before the big daymmm
Get a dual probe thermometer to know what is going on
