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Question of the Day: What is your non-negotiable item, device, or app for international travel?
What's for supper?
- Thread starter doggy_g_d
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Mila
Honorary Master
Wok veg and snoek.
SinghDude
Chief Sports Analyst
You should buy extra and throw it in the freezer for later...
Just microwave when needed. Goes well with most curries.
Kornhub
Blackburn Fan
Cauliflower and chicken +hummus.
P
Picard
Guest
Came home from school 30min ago after school concert practice.
Whole packet of Diced bacon + instant noodles + grated cheese on top.
Whole packet of Diced bacon + instant noodles + grated cheese on top.
Azbubu
Honorary Master
Making tuna pasta with sweetcorn.
MickeyD
RIP
Fish with a curried noodle salad.
Fresh strawberries and ice-cream for dessert.
Fresh strawberries and ice-cream for dessert.
ToxicBunny
Oi! Leave me out of this...
Steak, egg, and skyfies...
With ice-cream for dessert.
With ice-cream for dessert.
dualmeister
Honorary Master
Pork roast with baby potatoes, carrots and broc.
Zewp
Banned
Made myself some mexican wraps, but they were definitely missing something as they were a bit bland. Need something to spice it up.
I put in shredded lettuce, cubed tomato, pineapple pieces, avocado pieces, cottage cheese, sweet chilli sauce and for the meat I used chicken breast fillets cut into strips and fried in some olive oil.
Not sure what I should add, but it definitely needs something to give it a more zesty taste.
I put in shredded lettuce, cubed tomato, pineapple pieces, avocado pieces, cottage cheese, sweet chilli sauce and for the meat I used chicken breast fillets cut into strips and fried in some olive oil.
Not sure what I should add, but it definitely needs something to give it a more zesty taste.
Azbubu
Honorary Master
Jalapeños! It's not Mexican without them.
Make a salsa or picco de gallo. Finely chop tomato, jalapeño chillis, onions, peppers, season with salt, cumin, fresh coriander leaves, add some fresh lemon/lime juice, minced garlic and some olive oil and let it sit for at least an hour before using it. A few hours is best. Cumin is your friend when it comes to Mexican food, so season your meat with salt and cumin and some chilli powder if you like some extra heat and fry the strips at a high temp very quickly. The cottage cheese has very little flavour so scrap it and use sour cream if you have to have a dairy, but it isn't necessary. The sweet chilli sauce isn't necessary either if you season your food well and use the picco de gallo. You can cook the picco de gallo once it has sat, blitz it up and you have a delicious salsa.
Quantities are roughly as follows for the picco de gallo:
4 tomatoes
1/2 onion
2 peppers
3 jalapeños
3 garlic cloves
2 limes or one lemon
half a handful of coriander leaves
1/2 teaspoon of cumin
salt to season
Once you've made this you'll be hooked on fresh Mexican food. Cook it up and blitz it and you'll never buy store-bought salsa again!
Skandalis
Senior Member
Post the recipe or it didn't happen :twisted:
Last edited:
I made three dishes from the new Ottolenghi book (Jerusalem). I have all three of their books and can highly recommend them.
The sides were sweet potatoes cut into long wedges and roasted with the fan on till slightly golden but still firm (leave the oven on about 230 because you will be using it again).
Place the potatoes on a nice platter (white looks best) while you prep the dressing and other bits.
Slice up some spring onions (I used those awesome purple salad spring onions from Woollies) fairly thickish (maybe 2cm) and fry them in some olive oil with some sliced red chilli (rub off the seeds and wash them after you've sliced them if you don't want it too hot) till the onions are slightly soft and the chilli is still bright red.
Add a large pinch of Maldon sea salt and pour the liquid over the potatoes.
While the potatoes are soaking up the flavours in the oil make a balsamic reduction.
Heat about 100ml of balsamic vinegar in a pan and add castor sugar. I also added some crystallized honey I got from a family friend who has hives.
Cook it on a low heat till reduces to a point where it forms a syrupy consistency.
Then take some goats cheese and crumble and break it up over the potatoes and drizzle the balsamic reduction over the cheese and potatoes (its better if it's still hot)
Very tasty!
The other side dish was saffron rice, with roasted pistachios, cranberries and a bunch of fresh herbs.
Before you cook the rice there a few things you need to do.
Put the pistachios (maybe 2 handfulls) in a small oven dish and place in the oven (don't forget about them).
Roast them for about 10 to 15 minutes (mix them around halfway). Then take them out and chop up on a board using a biggish knife.
Each one should at least have been chopped in half with some of them chopped into even smaller bits.
Leave a few of these aside for garnish.
Pour 100ml of boiling water into a dish and add a teaspoon of saffron threads. Keep them in the water till you use them (the water will turn orange/yellow) .
Then chop up a handful of the following: dill, fresh tarragon and Italian parsley.
Leave a bit of un-chopped dill aside for garnish.
Chop up the cranberries into smallish bits (they taste sweeter when cut up)
To make the rice, heat some butter (about 60g I think) in a pot and when it has melted, add the basmati rice.
Coat the rice in the melted butter and then add boiling water.
Cook on a low heat for about 15 mins (don't life the lid) and then take off the heat.
All the water should have been absorbed.
Quickly lift the lid and pour the saffron liquid over a third of the surface area of the rice.
Place a clean kitchen towel over the pot and then wedge the lid back on so it's tight.
Leave it to rest for 10 minutes.
After 10 minutes, take a spoon and scoop out the 2/3's of the rice that didn't have saffron poured over it into a big mixing bowl.
To the bowl of rice add the pistachios, chopped herbs and chopped cranberries and mix well (mixing with hands is easiest).
Then take a fork and fluff up the remaining saffron rice left in the pot.
Make sure all of the rice is coated in it and that there is no residue saffron liquid that could taint the perfectly white herby rice mixture.
When satisfied that the saffron rice is well mixed, fold in the herby, fruity, nutty rice along with 2 tsp of salt (don't mix too much, you want the white rice to stay white which adds to the contrast of colours in the dish)
Pour into a nice serving bowl (stick with white if you can as it brings out all the colours)
Garnish with the pistachios and dill that was put aside.
A really cool colourful dish (white, red, yellow, green) with lots of flavour.
The main dish was chicken pieces, roasted with round slices of clementines, fennel and a marinade made with olive oil, orange juice, Pernod, wholegrain mustard and fennel seeds.
I was a bit concerned that it would be a bit too aniseed-y (a word?) due to the Pernod (quite a lot, about 100ml), fennel seeds and fresh fennel but the flavour is perfect as long as you cook it for long enough.
Whisk together 100ml or so of Pernod (I think), 2 tablespoons of wholegrain mustard, 4 table spoons of olive oil, 4 table spoons of freshly squeezed orange juice, 3 table spoons of lemon juice, 1 teaspoon of crushed garlic and a few other things I think (will edit when I look at the book again).
Add the chicken pieces to a roasting dish, along with 4 clementines (sliced into half-centimeter thick rings), 2 medium fennel bulbs (cut it in half long ways and then each half cut into 4 wedges) and the marinade (you can marinade it over the previous night if you want).
Make sure the chicken is well coated and that the chicken skin is facing up.
Cook it at 230ish for about 40 minutes until the skin has crisped up and is brown, the fennel is soft and delicate with patches of brown and crisp where it wasn't submerged in the liquid (the chicken produces liquid when it's cooked so there is quite a bit of liquid in the roasting dish when done).
Lift the chicken pieces and the caramelised clementines and fennel out of the dish and place on a platter.
Pour the cooking juices from the dish into a saucepan and bring to the boil.
Reduce until it thickens (the high sugar content helps it to thicken into a sticky marinade consistency)
Pour over the chicken, clementines and fennel and garnish with some Italian parsley if you have some left.
All 3 dishes went well together and can highly recommend the book!
The sides were sweet potatoes cut into long wedges and roasted with the fan on till slightly golden but still firm (leave the oven on about 230 because you will be using it again).
Place the potatoes on a nice platter (white looks best) while you prep the dressing and other bits.
Slice up some spring onions (I used those awesome purple salad spring onions from Woollies) fairly thickish (maybe 2cm) and fry them in some olive oil with some sliced red chilli (rub off the seeds and wash them after you've sliced them if you don't want it too hot) till the onions are slightly soft and the chilli is still bright red.
Add a large pinch of Maldon sea salt and pour the liquid over the potatoes.
While the potatoes are soaking up the flavours in the oil make a balsamic reduction.
Heat about 100ml of balsamic vinegar in a pan and add castor sugar. I also added some crystallized honey I got from a family friend who has hives.
Cook it on a low heat till reduces to a point where it forms a syrupy consistency.
Then take some goats cheese and crumble and break it up over the potatoes and drizzle the balsamic reduction over the cheese and potatoes (its better if it's still hot)
Very tasty!
The other side dish was saffron rice, with roasted pistachios, cranberries and a bunch of fresh herbs.
Before you cook the rice there a few things you need to do.
Put the pistachios (maybe 2 handfulls) in a small oven dish and place in the oven (don't forget about them).
Roast them for about 10 to 15 minutes (mix them around halfway). Then take them out and chop up on a board using a biggish knife.
Each one should at least have been chopped in half with some of them chopped into even smaller bits.
Leave a few of these aside for garnish.
Pour 100ml of boiling water into a dish and add a teaspoon of saffron threads. Keep them in the water till you use them (the water will turn orange/yellow) .
Then chop up a handful of the following: dill, fresh tarragon and Italian parsley.
Leave a bit of un-chopped dill aside for garnish.
Chop up the cranberries into smallish bits (they taste sweeter when cut up)
To make the rice, heat some butter (about 60g I think) in a pot and when it has melted, add the basmati rice.
Coat the rice in the melted butter and then add boiling water.
Cook on a low heat for about 15 mins (don't life the lid) and then take off the heat.
All the water should have been absorbed.
Quickly lift the lid and pour the saffron liquid over a third of the surface area of the rice.
Place a clean kitchen towel over the pot and then wedge the lid back on so it's tight.
Leave it to rest for 10 minutes.
After 10 minutes, take a spoon and scoop out the 2/3's of the rice that didn't have saffron poured over it into a big mixing bowl.
To the bowl of rice add the pistachios, chopped herbs and chopped cranberries and mix well (mixing with hands is easiest).
Then take a fork and fluff up the remaining saffron rice left in the pot.
Make sure all of the rice is coated in it and that there is no residue saffron liquid that could taint the perfectly white herby rice mixture.
When satisfied that the saffron rice is well mixed, fold in the herby, fruity, nutty rice along with 2 tsp of salt (don't mix too much, you want the white rice to stay white which adds to the contrast of colours in the dish)
Pour into a nice serving bowl (stick with white if you can as it brings out all the colours)
Garnish with the pistachios and dill that was put aside.
A really cool colourful dish (white, red, yellow, green) with lots of flavour.
The main dish was chicken pieces, roasted with round slices of clementines, fennel and a marinade made with olive oil, orange juice, Pernod, wholegrain mustard and fennel seeds.
I was a bit concerned that it would be a bit too aniseed-y (a word?) due to the Pernod (quite a lot, about 100ml), fennel seeds and fresh fennel but the flavour is perfect as long as you cook it for long enough.
Whisk together 100ml or so of Pernod (I think), 2 tablespoons of wholegrain mustard, 4 table spoons of olive oil, 4 table spoons of freshly squeezed orange juice, 3 table spoons of lemon juice, 1 teaspoon of crushed garlic and a few other things I think (will edit when I look at the book again).
Add the chicken pieces to a roasting dish, along with 4 clementines (sliced into half-centimeter thick rings), 2 medium fennel bulbs (cut it in half long ways and then each half cut into 4 wedges) and the marinade (you can marinade it over the previous night if you want).
Make sure the chicken is well coated and that the chicken skin is facing up.
Cook it at 230ish for about 40 minutes until the skin has crisped up and is brown, the fennel is soft and delicate with patches of brown and crisp where it wasn't submerged in the liquid (the chicken produces liquid when it's cooked so there is quite a bit of liquid in the roasting dish when done).
Lift the chicken pieces and the caramelised clementines and fennel out of the dish and place on a platter.
Pour the cooking juices from the dish into a saucepan and bring to the boil.
Reduce until it thickens (the high sugar content helps it to thicken into a sticky marinade consistency)
Pour over the chicken, clementines and fennel and garnish with some Italian parsley if you have some left.
All 3 dishes went well together and can highly recommend the book!
P
Picard
Guest
^^ TL;DR
Made cheese on toast based on the inspiration of the above post.
Made cheese on toast based on the inspiration of the above post.
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