cerebus
Honorary Master
Yeah it's actually dead easy and really nice. I went off this recipe:
http://patricedagostino.com/2015/01/12/fermented-cashew-parsley-tzatziki/
-
Join the MyBroadband community
South Africa’s biggest forum. Discuss, discover, and connect with thousands of members.
-
Question of the Day: If you were buying a TV today, which brand would you choose?
What's for supper - Second Course
- Thread starter RanzB
- Start date
- Status
Yeah it's actually dead easy and really nice. I went off this recipe:
http://patricedagostino.com/2015/01/12/fermented-cashew-parsley-tzatziki/
Thanks. Very similar to the cashew cheese we used to make. The liquid portion was rejuvelac (the water in which wheat berries have been sprouted) which served as the culture for the ferment. Would sometimes add a probiotic cap too. Blend with soaked cashews, put in a muslin cloth and leave for a few days. Really unique taste.
Nice looking you had there meal
.
L
Leonidas
Guest
![IMG_20160502_201949[1] (2080 x 1168).jpg](https://mybroadband.co.za/forum/data/attachments/311/311341-619a0b80699d1500c3695fc8335d4f2f.jpg?hash=YZoLgGmdFQ "IMG_20160502_201949[1] (2080 x 1168).jpg")
This is half of R90 worth of PnP Beef Tongue.
The other half I already devoured.
I rinsed it thoroughly and then cut away all the glands at the base of the tongue.
I cooked it in my pressure cooker for 75 minutes, peeled the skin off and glutted myself.
I'm overly satisfied now.
![IMG_20160502_221130[1] (2080 x 1168).jpg](https://mybroadband.co.za/forum/data/attachments/311/311347-0a4a4d3177d50f668b4877feb03ceba0.jpg?hash=CkpNMXfVD2 "IMG_20160502_221130[1] (2080 x 1168).jpg")
Check out this delicious looking stock.
Last edited by a moderator:
cerebus
Honorary Master
Leftovers with a simple vegetable medley
No photo to share, for some reason I forgot to take one, could have sworn I did till I looked now and there was none but I tried a new salad tonight that was very very good. It was a side dish but I could happily have eaten the entire bowl as a a main.
Creamy Broccoli and grape salad.
3 cups of seedless grapes, small or if big cut in half.
1 head of broccoli (not boiled got the love of God) just steamed so it's nice and vibrantly green. Head cracked and small florets worked very nicely. I cut off all excess stems.
2tsp sugar
2tsp vanilla essence or half extract
1 tub of cream cheese plain or cottage cheese chunky would be nice to I think.
1 tub of sour cream. Mix the cheese, sugar, vanilla and cream together. Throw in grapes and broccoli and mix till everything is coated. Pour into bowl and flatten gently with back if spoon.
Toss dissected coconut in a pan and toast it lightly, add crushed almonds and give it 5min to toast up nicely. Sprinkle over the salad once toasted and put in fridge to cool.
My kids came back for second and my hubby who hate everything pretty much said it was good.....translation "this is ****ing awesome make it again"
Very nice for a different take on a salad. It's not sweet, the sugar sweetens the cheese and cream a little but no more than the grapes. Nuts add a crunch that's works well with the broccoli.
Creamy Broccoli and grape salad.
3 cups of seedless grapes, small or if big cut in half.
1 head of broccoli (not boiled got the love of God) just steamed so it's nice and vibrantly green. Head cracked and small florets worked very nicely. I cut off all excess stems.
2tsp sugar
2tsp vanilla essence or half extract
1 tub of cream cheese plain or cottage cheese chunky would be nice to I think.
1 tub of sour cream. Mix the cheese, sugar, vanilla and cream together. Throw in grapes and broccoli and mix till everything is coated. Pour into bowl and flatten gently with back if spoon.
Toss dissected coconut in a pan and toast it lightly, add crushed almonds and give it 5min to toast up nicely. Sprinkle over the salad once toasted and put in fridge to cool.
My kids came back for second and my hubby who hate everything pretty much said it was good.....translation "this is ****ing awesome make it again"
Very nice for a different take on a salad. It's not sweet, the sugar sweetens the cheese and cream a little but no more than the grapes. Nuts add a crunch that's works well with the broccoli.
Necropolis
Executive Member
- Joined
- Feb 26, 2007
- Messages
- 8,413
- Reaction score
- 43
Necropolis
Executive Member
- Joined
- Feb 26, 2007
- Messages
- 8,413
- Reaction score
- 43
L
Leonidas
Guest
Never had tongue before - but am keen to try it. The gf, not so much
It's fatty and rich and so tender you could eat it with a spoon if cooked properly. And it's delicious.
cerebus
Honorary Master
Butter chicken.
Last edited:
Hamish McPanji
Honorary Master
Chicken and mushroom pie
Quantum Theory
Executive Member
Looks great, but seems like you forgot the butter chicken... Haha!
Just kidding, but my curries must alway touch every inch of the rice
cerebus
Honorary Master
Looks great, but seems like you forgot the butter chicken... Haha!
Just kidding, but my curries must alway touch every inch of the rice
Yeah my wife also complained about the curry/rice ratio on her plate :/
View attachment 359160View attachment 359162
Spizz
thanks for that recipe. Got around to making it today, frikking awesome. Love the stuff, made chicken, bacon and avo wraps for supper and used it in them with some olive and herb cream cheese. They were Delish and I have lots left over for lunch tomorrow with bacon kips.
Where is this recipe? Post Number? @Spizz
Quantum Theory
Executive Member
Looks good... Made some ostrich burgers on Monday night. My triple M sauce. Mushrooms, mustard and mascarpone
Been a while since I posted around these parts. Had some leftovers with steak tonight. On low carb, so menu was green bean and feta salad, crispy cauliflower bake, sirloin steak, with bacon & mushroom sauce. Steak is from a whole sirloin that I've been dry-aging for the last 30 days.
FYI, some new food science: you cannot dry-age single cuts of meat in the fridge as was previously thought - it just doesn't work. Even I perpetuated that myth. Salt it for as long as you can before cooking (single steaks and whole roasts), so pop it in the fridge after room temp salting for 30min (not before or the salty liquid evaporates before moving back into the meat due to Osmosis) and leave it for however long you want, within reason. Never cook between the 20min and 45min mark as you will end up with dry meat. You need the salty brine moisture to work its way back into the meat by the osmotic reaction.
If you dry-age a single steak, you'll develop some enzyme reactions and it will age marginally, but barely noticeable. However if you do this with whole cuts the flavour change is sublime as the reaction compounds throughout the meat and has sufficient space to react and aggregate nucleation sites for the enzyme responses and sugars to do their thing. A good sirloin lends itself nicely to this. You end up with massive flavour, huge Maillard reaction on the surface so very quick and deep browning (pat the surface dry before cooking), very well seasoned meat with sufficient depth to not notice any flavour change when you eat, and if your pan is absolutely smoking hot (oil goes in seconds before the meat) you can turn every 20 seconds or so to ensure minimal cooking through into the meat and ensuring a minimal cooking gradient as you can see in the pics below.
I butcher each steak into a nice block shape to make it easy to cook every surface in the pan to maximise flavour, and give it a touch longer on the fat to crisp up a bit which sirloin fat can do. End result is a wonderful crust, crispy skin, perfectly cooked, and huge flavour...
FYI, some new food science: you cannot dry-age single cuts of meat in the fridge as was previously thought - it just doesn't work. Even I perpetuated that myth. Salt it for as long as you can before cooking (single steaks and whole roasts), so pop it in the fridge after room temp salting for 30min (not before or the salty liquid evaporates before moving back into the meat due to Osmosis) and leave it for however long you want, within reason. Never cook between the 20min and 45min mark as you will end up with dry meat. You need the salty brine moisture to work its way back into the meat by the osmotic reaction.
If you dry-age a single steak, you'll develop some enzyme reactions and it will age marginally, but barely noticeable. However if you do this with whole cuts the flavour change is sublime as the reaction compounds throughout the meat and has sufficient space to react and aggregate nucleation sites for the enzyme responses and sugars to do their thing. A good sirloin lends itself nicely to this. You end up with massive flavour, huge Maillard reaction on the surface so very quick and deep browning (pat the surface dry before cooking), very well seasoned meat with sufficient depth to not notice any flavour change when you eat, and if your pan is absolutely smoking hot (oil goes in seconds before the meat) you can turn every 20 seconds or so to ensure minimal cooking through into the meat and ensuring a minimal cooking gradient as you can see in the pics below.
I butcher each steak into a nice block shape to make it easy to cook every surface in the pan to maximise flavour, and give it a touch longer on the fat to crisp up a bit which sirloin fat can do. End result is a wonderful crust, crispy skin, perfectly cooked, and huge flavour...
Last edited:
Hamish McPanji
Honorary Master
Sorry....never seen you here before. You need to start an intro thread before posting elsewhere. Forum rules
Look, against my better judgement, I'll forgive you, but tread lightly...
- Status