What's for supper - Second Course

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JJCT said:
Agreed, red onion caramelized low and slow will add great sweetness and flavor. Then if you want BBQ sauce add Tomato Sauce, Oyster Sauce and Soy Sauce to make a basic sauce. Then you can add things like garlic, herbs or smoked paprika for that smokey note.
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Now we're talking :D

I don't think there's any thing necessarily wrong with using sugar or honey in a BBQ sauce though, but you have to dial back the amounts. Sugar can also burn easily on a hot fire.
 
Sharon39 said:
2kgs of chick fillet in big chunks
1 cup tomato sauce
1/2 cup dark soya sauce
1/2 cup sugar
1/2 cup rice vinegar (not normal cheap white or brown or the fancy wine vinegars just plain naturally fermented rice vinegar)
2 tins Pineapple pieces (reserve juice)
1 bunch Carrots diced
2 Peppers sliced
2 onions slices

4tsp cornstarch
A little water to make a slurry.

Fry onion, carrots and chicken till chicken is cooked. Add peppers just to cook a little and the pineapple pieces.

On another plate add all the other ingredients for the sauce (except slurry) and stir to heat up and melt sugar. Taste at this point to check your balance is correct for your taste and adjust. Once you are happy add 1/2 the slurry and stir. It goes a yucky colour for awhile until the cornstarch mixes and then it will go glossy and bright. If it's the right consistency add it to your chicken and veg and serve on Rice. If it's to thin add the rest of the slurry. I prefer a thinner sauce and i have made the mistake before of adding all the slurry at once and it ruined the sauce. You can always go thicker but if it's to thick it's vile and you can throw it away. Same as risotto patience is key here.

Once you add the slurry stir with a whisk, not a spoon and if you see any lumps beat them out.

This sauce is really nice on a steak too and if you add a bottle of Hoisin sauce instead of tomato it's a totally different sauce. Try add fresh orange juice and a few fresh slices instead of tomato sauce and it makes a good orange sauce. It's the base for a wide range of sauces.
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Thanks. Will try it out this weekend.
 
Made a Big Lasagna for tonight and tomorrow night with sweet and sour carrots with leftover sweet and sour sauce from the chicken the other night.

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akescpt said:
You are such a tease.
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Ok ok this is hardly a recipe and it takes as long to make as it does your oven to heat up. After this you will never buy garlic bread again.

1.You can pretty much use any roll but I prefer something crusty, I always make too many and it's a great way to use up leftover rolls or ones from the freezer. Cut the roll on the diagonal in one direction then in the opposite direction like your scoring a ham but do not cut completely through something like hassleback potatoes.

2. Grate some Mozzarella and Cheddar into a bowl and add some olive oil, salt, garlic, parsley and optional chilli. Then mix it together really well and kind of smoosh it together to a dough or paste like consistency.

3.Then stuff the mix into all the grooves of the roll and bake in a hot oven until golden melty crispy.

They will end up looking like this
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SauRoNZA said:
Exactly.

But considering the salty ones cost more and I buy the cheap stuff it's probably already low sodium.
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Other way round unfortunately. Around 10% price diff for same brand, same volume, same dark/light type...but one with reduced salt.
 
HavocXphere said:
Other way round unfortunately. Around 10% price diff for same brand, same volume, same dark/light type...but one with reduced salt.
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I go to a Chinese supermarket (near N1 City) to buy my soy sauce, oyster sauce, rice, dried mushrooms, etc. Prices are much lower than the big shops - a kg of good quality glutinous rice costs like r50 - and you can find unique ingredients and get cooking tips from the ladies who work there.
 
Don't worry see you already did and I am trying it tonight. That looks incredible.
 
Sharon39 said:
Don't worry see you already did and I am trying it tonight. That looks incredible.
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It can be a bit tricky at first to stuff it but use your fingers to stretch out the grooves a little and when it's done squash it together by the sides, enjoy.
 
Bought a lekker cheese bread to make it tonight and was reminded when I got home that we have a big social tomorrow with lots of greeting and hugs and there is no way we can breath garlic all over them. So sadly going to leave it for another night. but defiantly doing it.
 
Sharon39 said:
Bought a lekker cheese bread to make it tonight and was reminded when I got home that we have a big social tomorrow with lots of greeting and hugs and there is no way we can breath garlic all over them. So sadly going to leave it for another night. but defiantly doing it.
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This cold front made me luss for a warming meal. Made a big pot of Ostrich and Veg curry. Should last a few meals. Was really good too.
 
I was also luss for a stew, so we were in the process of making a split pea soup. Cut open the eisbein and it was completely vrot! Sies blech. Made a spagbol instead due to time.

Yesterday made a lunch for 40 people. Pork and beef kotleti, baked mash, French onion gravy, and sago pudding for dessert.

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