Food and Recipes

[Caomhaoin]

Similar to the foodies thread on the old forum, we can throw out a few munches of our own design, after-pub treats or whatever.

I'm doing homemade Gazpacho like every summer, very simple as long as you have a decent blender. Loads of tomatys, a bit of garlic, cucumber and oil, sorted. Healthy and a good antidote for the hot weather.

The bird cooks very well and enjoys it, but I try to pull my weight. I enjoy Gordon Ramsey's reality shows (some of them anyway) but some of his recipes are very accessible so for lunch today I'm doing homemade hash browns, baked eggs and smokey bacon. There is a great sense of achievement for a sangwidge merchant like me putting something decent together.

I do a handy auld fry, as Pedrito can attest too, provided I have the clonakiltys smuggled back from Ireland and the motivation (All Ireland Final or some such).

[Emphyrio]

Good idea for a thread. I've always enjoyed cooking but apart from my 3am endeavours, I don't usually go too experimental. I'm handy enough at Italian type stuff (i.e. I don't need to use a jar) but I'd be hesitant about making my own pizza dough in case it ends up too doughy/deep crust. I prefer to taste the toppings than bleedin' bread. So, if anyone has a tried and trusted thin base suggestion, holla.

I do a pretty good iteration of a spice bag too, although more often than not I'd order it cos I'm a lazy fucker.

I'd love to be able to make Chinese stuff from scratch.

[ochoill]

I do a fairly decent tikka masala from complete scratch when I get going.  Fairly broad and easy to substitute parts up to make it your curry of choice.  Once you have the paste made, you can freeze it for a few months - using a jamie oliver recipie for the paste, it is unreal.  If you've none made and want it quicker, you can fire a jar of that patak's paste (not the sauce, the fuckin paste) in instead and it's close enough.

Outside of the paste, it's white onions, chillis, coriander stalks, garlic, and ginger, all fried in a large pot with veg oil and a little butter.  I often substitute the onions for leeks with no major difference.  Once they're golden up a bit, stick a tiny bit of water and salt in, lid it, steam them a bit to soften them up and get the fond off the pot.  In goes a tin chopped tomatoes, tin coconut milk, and about 1/4 lb paste.  Boil it back up, taste it to make sure you're in the right place - if not get some more paste in it.  Blend the whole thing with a stick blender until you're at your preferred consistency, I like mine fairly smooth.

I'd often make it with chicken, chickpeas, potato, peppers, and spinach but you can use whatever you like, all veg, or beef, or lamb.  Start firing them all in now (maybe wait a minute on the spinach), boil it back up, turn the heat down under half, lid it, fuck away from it for over a half hour bar making sure it's not sticking to the bottom and stirring it here and there.  You can either finish it with the lid off for ten minutes, or turn the heat right right down and leave it for another hour if you're in no rush.  Salt and pepper it.  You get about 7 decent servings off a normal batch of it.

If you made the choice to blend the sauce right up, you can also strain some of it out and freeze it for another day, lasts a few months, it comes right in a saucepan in a few minutes and can makes a lovely sauce on the side of a few chips with a bit of crispy fish.

Paste recipie:

[Kurt Cocaine]

Good idea for a thread. I've always enjoyed cooking but apart from my 3am endeavours, I don't usually go too experimental. I'm handy enough at Italian type stuff (i.e. I don't need to use a jar) but I'd be hesitant about making my own pizza dough in case it ends up too doughy/deep crust. I prefer to taste the toppings than bleedin' bread. So, if anyone has a tried and trusted thin base suggestion, holla.

I do a pretty good iteration of a spice bag too, although more often than not I'd order it cos I'm a lazy fucker.

I'd love to be able to make Chinese stuff from scratch.

Jamie Oliver's. Very handy.....

https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/

[ochoill]

Jamie Oliver's. Very handy.....

https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/
[/quote]
Seconding this, it's great and easy.  Actually have a load of it frozen from the last batch, will be worth seeing how it does thawed out.

Also have a frozen curry... suddenly tempted to make a chicken tikka pizza.

[Caomhaoin]

I might do that this evening.

I did the bacon for the hash brown omelette (baked eggs on top) fried up with oil, butter, brown sugar and salt. Came out savage. Not for those on a diet.

[Slaughterday]

Started making pizzas out of boredom a few weeks ago and I'm hooked now. Really easy once you get going with it.

Bought some Quebracho coal for the BBQ recently too (Greenfuels in Galway) and the stuff is unreal. Insane heat off it. Have been doing anything and everything on the BBQ (also out of boredom). I'm sure there's an ailment waiting for me down the line related to excessive carbon intake.

The missus has gone nuts making bread too so I've had to up up my training literally just to maintain my current weight.

[Kurt Cocaine]

Jamie Oliver's. Very handy.....

https://www.jamieoliver.com/recipes/bread-recipes/pizza-dough/

Seconding this, it's great and easy.  Actually have a load of it frozen from the last batch, will be worth seeing how it does thawed out.

Also have a frozen curry... suddenly tempted to make a chicken tikka pizza.
[/quote]
I froze some a couple of batches ago and I have to say it was great when I used it.
I use semolina flour when I'm rolling out the dough. Makes it nice and crispy on the bottom of the base.

[ochoill]

I might do that this evening.

I did the bacon for the hash brown omelette (baked eggs on top) fried up with oil, butter, brown sugar and salt. Came out savage. Not for those on a diet.

How are you doing the hash browns?  I seen a few recipes for them lately but managed to replicate reasonably close to deli counter ones with only grated potato, washed and dried, and a little bit of flour.  They're decent, you can cut them into proper triangles and they hold their form and all.

[Caomhaoin]

I grated three spuds and an onion, squeezed the liquid out of them, salt, pepper oil, straight on to a very hot pan, few nodges of butter along the sides of the pan to caramelise the onions a bit. No flour.

I undercooked it slightly, but crispness was there. Gordon Ramsey's take on it was three baked eggs which I put on top and into the oven for 7 minutes.

[Ducky]

I do a fajita-less chicken-less fajita (fajita-less because I try to limit carbs due to diabetes and chicken-less because I was veggie for so many years I'm just used to cooking without meat, plus the Quorn gear is really good these days).

Fry Quorn in a pan, fire in a hape of paprika, smoked paprika and some cumin, tossed in a load of chopped peppers and onions, then fire on some grated mozzarella.

Done in ten minutes and full for the day, class.

[astfgyl]

Any of ye remember the thread on the old forum where the lad wanted to eat the same thing every day which didn't have to be prepared but would fulfil all his nutritional needs because eating and having to think about what to eat was such a chore?

[Caomhaoin]

If I was working and the bird was away, I'd half agree with the cunt.

[ochoill]

Any of ye remember the thread on the old forum where the lad wanted to eat the same thing every day which didn't have to be prepared but would fulfil all his nutritional needs because eating and having to think about what to eat was such a chore?

Lol I fuckin do that whole thread was gas

[Black Shepherd Carnage]

https://youtu.be/jS-yK_fvSrE