What's for supper - Second Course

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Sharon39 said:
How do you dress your coleslaw. My kids favorite is a mayo, curry and condensed milk old fashioned type but I find it so heavy and want to try lighten it up but still have flavor. I can't handle dry slaw. My favorite salad hands down.
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It might be my first slaw tbh. I used mayo (from a jar... our eggs were out), yogurt, white vinegar, mustard powder, garlic powder and sugar. The BBQ sauce was overly sweet though, I think I should have used half the sugar.
 
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Sharon39 said:
How do you dress your coleslaw. My kids favorite is a mayo, curry and condensed milk old fashioned type but I find it so heavy and want to try lighten it up but still have flavor. I can't handle dry slaw. My favorite salad hands down.
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You need some acid in there.
 
Randhir said:
You need some acid in there.
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Needs a lot more than acid, it needs an overhaul to bring it from the 70's to this decade. My kids love it but I really am over it though. Just don't want to end up with a KFC coleslaw....has to be the worst ever.
 
cerebus said:
It might be my first slaw tbh. I used mayo (from a jar... our eggs were out), yogurt, white vinegar, mustard powder, garlic powder. The BBQ sauce was overly sweet though, I think I should have used half the sugar.
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Ok that's basic enough, I don't mind Mayo from a jar, as long as you get that nice eggy hit when you open it. Some of the stuff on the shelves at the moment is God-Awful I tried a sample at Pnp the other day of some new mayo to hit the shelves and I swear it tasted like an old yogurt that was left in the back of the fridge with the lid off for a few weeks and picked up all the fridge flavor. Really gross. Will try this next time I make a slaw. Thanks
 
Sharon39 said:
Needs a lot more than acid, it needs an overhaul to bring it from the 70's to this decade. My kids love it but I really am over it though. Just don't want to end up with a KFC coleslaw....has to be the worst ever.
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I suggested acid because you've got a lot of fat in there, the mayo and condensed milk, and the acid should add a lot. But yeah, I'd overhaul that completely.
 
Sharon39 said:
Ok that's basic enough, I don't mind Mayo from a jar, as long as you get that nice eggy hit when you open it. Some of the stuff on the shelves at the moment is God-Awful I tried a sample at Pnp the other day of some new mayo to hit the shelves and I swear it tasted like an old yogurt that was left in the back of the fridge with the lid off for a few weeks and picked up all the fridge flavor. Really gross. Will try this next time I make a slaw. Thanks
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This is s pretty good one http://www.seriouseats.com/recipes/2013/07/creamy-cole-slaw.html
 
Did the Spicy Chicken Liver Shakshuka this time.

Was great. Right amount of chilli and the eggs were done correctly this time with nice runny yolk.

Sorry no pics. Wife was hangry...
 
Did get a snap of a the makeshift dessert.

Homemade almond butter mixed with some cocoa and milk. Topped with some almond bits.

gVsgiZk.jpg
 
5c1b810f1729bbb7cdc68d38f8211f82.jpg


Inspired by apoc, I made a mince shukshaka. Wife loved it. Only thing is I'd be more careful with the eggs to make sure the yolk was properly runny next time.
 
Noseworthy said:
Eh? Pics or recipe please
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Let me see if I can remember this. And hope formatting is okay. On mobile now.

Originally it is a meatless dish apart from the eggs. I like it with some extra protein.

Shakshuka
Serves 4.

Large onion. Chopped fine.
Green pepper. Chopped fine.
4 Garlic cloves. Minced. (adjust quantity to taste).
2 tablespoons Tomato paste.
Teaspoon or 2 of cumin.
Teaspoon smoked paprika.
Teaspoon turmeric.
Teaspoon or 2 of chilli flakes/cayenne powder or to taste. We Like it spicy.
2 cans chopped and peeled tomatoes.
150ml water or stock.
600g chicken livers. (Can do plenty other meats).
Salt and pepper to taste.
4 or 5 eggs.

In a large skillet or saute pan add good gulp of olive oil.
Fry onion and pepper until soft.
Add tomato paste, garlic and spices. Fry just long enough for garlic to soften a bit. Don't want to burn the spices or garlic.
Add cans of tomato and stock. Reduce heat and Let it simmer for about 10 to 15min until reduced to nice and thick sauce. Stir it occasionally.
In a different pan quickly fry the livers in batches on high heat. Still pink in the middle because they will finish in the sauce.
Add livers to sauce and stir through.
Season with salt and pepper to taste at this stage.
Now make 4 or 5 little wells in the sauce and crack your eggs in there.
Cover the pan and let it continue simmering for about 10min until eggs are just about cooked. Can cook longer if you like hard boiled egg consistency.

Dish up a good helping, making sure to scoop up an egg for each serving.
Traditionally served with toast/flatbread/tortillas.
We usually have it with shredded cabbage or low Carb tortillas like tonight.

Extra note: When doing beef mince or chicken pieces version you can fry them with the onions and pepper and let it simmer in the sauce from the get go. I find over cooked chicken livers to be nasty.
 
cerebus said:
5c1b810f1729bbb7cdc68d38f8211f82.jpg


Inspired by apoc, I made a mince shukshaka. Wife loved it. Only thing is I'd be more careful with the eggs to make sure the yolk was properly runny next time.
Click to expand...
Awesome. Looks delicious.

Yeah it takes practice to get the eggs perfect.
 
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