cerebus
Honorary Master
How did it come out?
Had baked hake in sundried tomato pesto and panko, with roasted sweet potato and beetroot.
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What's for supper - Second Course
- Thread starter RanzB
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How did it come out?
Had baked hake in sundried tomato pesto and panko, with roasted sweet potato and beetroot.
Was ok, but chickpeas weren't as soft as I'd like them. Will soak overnight and try again. Might also cook then freeze in bags as an alternative to buying canned chickpeas. Creamy plain chickpeas with loads of olive oil & flaked salt
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cerebus
Honorary Master
Was ok, but chickpeas weren't as soft as I'd like them. Will soak overnight and try again. Might also cook then freeze in bags as an alternative to buying canned chickpeas. Creamy plain chickpeas with loads of olive oil & flaked salt
Yeah you really need to soak dried chickpeas overnight. There's no substitute. I've done the same thing before and it never comes out soft enough, especially if you want to puree them for hummus.
How's your cooking time after an overnight soak?
cerebus
Honorary Master
It takes about 45 minutes - 1 hour. They also grow a lot, so you might think it's a small amount of dried peas but it becomes much more. Basically all dried legumes are about the same.
Kornhub
Blackburn Fan
I thought that was pawpawEscargot and smoked ribs at a bistro in Hermanus for my birthday. No pics of the ribs sorry
Halfway though the cooking now and I've added the black beans and onion to cook in the juices from the meat (which is already falling apart nicely and tastes awesome).
Definitely worth the [minimal] effort it took to make.
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cerebus
Honorary Master
APoc184
Honorary Master
Lovely surprise, especially for the kids, as our next door neighbour and his two little girls handed out Happy Diwali gifts to the immediate neighbours.
APoc184
Honorary Master
Yeah, those went straight into my lunch box for tomorrow. Wife and kids can fight over the sweet stuff.Homemade samosas
What’s that salsa of sorts. Looks awesome. Is it homemade ? If so, recipe pleaseHalfway though the cooking now and I've added the black beans and onion to cook in the juices from the meat (which is already falling apart nicely and tastes awesome).
Definitely worth the [minimal] effort it took to make.
It's a cooked salsa - not a big fan of raw tomatoes. https://mexicanfoodjournal.com/restaurant-salsa/
cerebus
Honorary Master
Kind of an odd dinner. Arancini stuffed with mozzarella and crispy ginger lime chili prawns
Curry.
It's taken me a while to finally start making curry that's really, really nice. I always struggled with the consistency and I've never bothered trying a recipe - don't enjoy cooking like that; so it's been a lot of trying different things until eventually started cooking it for much longer on a very low heat. The water cooks away, leaving a thick rich food.
There's also a person in Salt River who sells a wet masala mix - fresh garlic, ginger ground up with other ingredients. It's amazing, and so is the fresh curry powder they make.
Still room to improve, but it's getting there
View attachment 560657
Use another onion and less oil.
I use hot water to unstick things from the pot, and to keep things from going dry. The natural oils in vegetables should be enough to prevent burning at the beginning of cooking, and it concentrates flavor.
Do not use cold or tap water, this will make the meat tough from the change in temperature in the pot. Keep a boiled kettle of water on hand and add water as you see fit.
I do not cook with oil at all, unless I am cooking Thai food.
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cerebus
Honorary Master
I don't understand this advice. You can't cook Indian food without oil. Indian food uses a ton of oils like ghee, especially in the initial steps when you are releasing the flavours from spices and sauteeing the onions/garlic/ginger. Trying to fry onions in water will result in under-caramelized onions, IMO.
Dunno, I've also spoken to a few people who've given similar advice. Indian is a bit of an odd term, we have quite a mix of Curry styles here and it's not really surprising that some of them do it without oil. I've also for the last few years done it without any oil. Dry fry the onion and go from there.
cerebus
Honorary Master
For reference when I make a curry, I end up using 5 onions to make a pot of curry for 6 people. The reason I use so many onions is because they have a high oil content(apparently) and it is also the base of the gravy, so the one thing I do not want a lot of is the taste of over caramelized onions, it is quite overpowering.
Indian cooking, much like Thai or Japanese and many other cultures styles of cooking is regional. So you could go from one area to another and the will be a vast variation on how a certain type of food is made.
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