What's for supper - Second Course

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paddy_za said:
First attempt at deboning a chicken. Used one of those Tuscan style spiced chickens from Woolworths and stuffed it with parsley, diced dried apricots, garlic, olive oil and mixed seeds and nuts (the ones used for salads cause it was cheap). Had to skewer it on a chopstick because I didn't have string.

It's in the oven. Quite excited. Shot for the idea Randhir!

View attachment 196758
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Looking good! Hope the finished product is here as well!
 
Didn't eat brekkie or lunch yesterday. Got home and made a mushroom, onion, chilli and extra cheese pizza. And then after that watched the Hobbit 3 with a bowl of popcorn.
 
faniedry said:
Any takers? Or just a suggestion of recipe?
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I don't even know what the stir fry veggies at Ocean Basket taste like. However, stir fry vegetables are very easy to make and economical. I can tell you what I do if you like.
 
cerebus said:
I don't even know what the stir fry veggies at Ocean Basket taste like. However, stir fry vegetables are very easy to make and economical. I can tell you what I do if you like.
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yes please... if you didn't get the hint, I was looking for either you or Randhir to give some advice...

sheesh, do I have to beg for everything? :p
 
Rules:
1) The wok or deep pan must get quite hot before you begin to cook. It should start to sizzle immediately when the vegetables go in.
2) The timing of vegetables is quite important and should match their cooking thresholds. For instance, onions, broccoli, carrots should go in towards the beginning; mange tout, baby corn, bok-choy, peppers, mushrooms, water chestnuts should go in towards the middle; spinach, herbs, sesame seeds, sprouts, cashew nuts, spring onions should go in at the end. Everything should be crunchy and sharply flavoured. Fresh ingredients are paramount.
3) A mixture of sesame oil and vegetable oil at the beginning works well. Fry some garlic and fine ginger in there but don't let it burn. At the end, dash in some soy sauce. It's incredibly tasty. I also add a bit of 5 spice at the end and fresh coriander and rice wine vinegar, and a dash of sugar if I'm feeling like it might need brightening up.
4) While cooking, move the ingredients a lot. Don't overload the wok because the circulation of the vegetables is important to cook it as fast and evenly as possible.
 
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cerebus said:
Rules:
1) The wok or deep pan must get quite hot before you begin to cook. It should start to sizzle immediately when the vegetables go in.
2) The timing of vegetables is quite important and should match their cooking thresholds. For instance, onions, broccoli, carrots should go in towards the beginning; mange tout, baby corn, bok-choy, peppers, mushrooms, water chestnuts should go in towards the middle; spinach, herbs, sesame seeds, sprouts, nuts, spring onions should go in at the end. Everything should be crunchy and sharply flavoured. Fresh ingredients are paramount.
3) A mixture of sesame oil and vegetable oil at the beginning works well. Fry some garlic and fine ginger in there but don't let it burn. At the end, dash in some soy sauce. It's incredibly tasty. I also add a bit of 5 spice at the end and fresh coriander.
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Thanks,

Yeh, the ocean basket one was very crunchy, hence why I liked it.... don't like afrikaans mushy veg :sick:

It had onions, carrot, baby marrow (julienne apparently my wife told me), red peppers... damn, can't remember what else.
 
faniedry said:
Thanks,

Yeh, the ocean basket one was very crunchy, hence why I liked it.... don't like afrikaans mushy veg :sick:

It had onions, carrot, baby marrow (julienne apparently my wife told me), red peppers... damn, can't remember what else.
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Yeah you can pretty much throw any vegetable in there, seasonal is always cheaper (water chestnuts and other exotics will cost a bloody fortune). But try to variegate the colours because the appearance is important. Red and yellow peppers and carrots are good.

Julienning the vegetables is also quite important so you should learn a bit about how to do that. With carrots I just do a diagonal thin slice, like 1/4" wide.
diagonal.jpg


Varied textures are also crucial. That's what the water chestnuts, cashews and bean sprouts provide.
 
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It's 20:41 at the moment.

Too late to fry a piece of steak ... and still get a good night's sleep after such a heavy meal.

...

**** that.

Fillet steak and brandy, cream and mustard sauce ... here I come.
 
Shizaam - another cooked meal! Your body is gonna give you warm cuddles all night long. Nice one :).
 
Went to an Italian place in Kensington last night. Place called Gema. Authentic Italian place with really great food. Had trout carpaccio for starters and a gnocchi napoletana for mains. Finished off with a single expresso to keep me awake for the long drive back to pretoria.
 
Fried calamari steaks breaded, mash and mushroom sauce. Realized again I don't like the texture of calamari at all but the rest was nice.
 
Braaied, so had:

1 small piece of steak, braaied to perfection, pity the quality was a little schitty
1 small piece of thin boerewors
1 pork rasher, spiced with aeromat, lekker
1 lamb riblet
avo and chili salad
2 castle lites
 
faniedry said:
Braaied, so had:

1 small piece of steak, braaied to perfection, pity the quality was a little schitty
1 small piece of thin boerewors
1 pork rasher, spiced with aeromat, lekker
1 lamb riblet
avo and chili salad
2 castle lites
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2??? Omgeeeee
 
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