The cookery thread - Your recipes & home-cooking

[Catabatic]

I don't like butter.

I love it...

.... brilliant ....

 

[Scoot Doggy Dogg]

whereas Nigella prefers a large one.

 

[Trumpet]

What is a knob of butter.........




Admin edit: Threads merged.

A post p*ss up condition I believe.

 

[That-Crazy-Rat-Lady]

I have got myself a Quorn Family Roast (Large chunk of fungus and additives) for christmas dinner, I'm very much looking forward to eating it, has anyone already had one or any suggestions of what to add to it (garlic/ rosemary) to make it taste even more delicious?
And no meat is not an option

 

[Alesto]

When we were kids (late seventies) we always had this time of year something called 'turkey supreme' basically chopped turkey in a white sauce. I've tried to make a basic white sauce (marg, flour & milk) and add turkey but somehow it doesn't taste the same. Anybody any tips on what to add to the white sauce to make it somehow a bit tastier? Cheers

 

[wizzard]

Possibly add a bit of wine to sauce?

 

[Graham]

When we were kids (late seventies) we always had this time of year something called 'turkey supreme' basically chopped turkey in a white sauce. I've tried to make a basic white sauce (marg, flour & milk) and add turkey but somehow it doesn't taste the same. Anybody any tips on what to add to the white sauce to make it somehow a bit tastier? Cheers

Black pepper/curry powder/ olive oil and Parmesan/Smoked paprika/shallots and white wine. Not altogether though

 

[darben]

When we were kids (late seventies) we always had this time of year something called 'turkey supreme' basically chopped turkey in a white sauce. I've tried to make a basic white sauce (marg, flour & milk) and add turkey but somehow it doesn't taste the same. Anybody any tips on what to add to the white sauce to make it somehow a bit tastier? Cheers

Black pepper/curry powder/ olive oil and Parmesan/Smoked paprika/shallots and white wine. Not altogether though

You could Try a recipe for bread sauce, wine, garlic, breadcrumbs instead of flour, shallots, parsley, nutmeg, butter, some stock, salt & pepper etc

 

[Ecker]

Suggest you saute the turkey with some finely chopped anchovy fillets (in olive oil) don't get carried away though. There's precious little that anchovy wont liven up, it's a natural flavour enhancer if used in moderate quantities.

 

[tek-monkey]

Not worth a thread each, but I have the odd question about what I can stuff inside a chicken thigh and wrap in bacon. This, therefore, is a thread for such topics.

Today I start with not one for stuffing, but for slow cooking. I have obtained a large chunk of braising steak, that still has the tough outer layer attached. I assume this is sub-cutaneous skin(err, wot? He means wots below the levva), but have never had meat with this on before. I intend to slice the meat into 1/2" pieces and slow cook for several hours, but want to know if I should remove this layer first? The meat is the preliminary stages of a chilli, so chewy bits are a no-no.


Admin Edit: Threads merged.

 

[Andreas Rex]

I'd get rid of all sinewy bits but leave any fat on where poss. If you're intending to brown the meat first (which I reckon you should) then stringy bits will contract and there will be more chance of it having chewy bits, though as you're slow-cooking it this may not be a problem. I'd still trim it off though.

I'd then bring it to my house so I can test it....just to be on the safe side!

 

[Withnail]

I've only ever used this cut cooked in some sort of cooking liquid, rather than see how it fares on its own in the oven. I have only done this as it seems to be the done thing, but one can only assume it is the done thing for a reason...

 

[tek-monkey]

I planned on chopping it up fairly small and making the base of a chilli, popping it in the slow cooker while at work for the day on low then make the rest of the chilli that night (got 3Kg of steak mince sat in my fridge too, gotta love Lidls weekend deals!). So it will indeed be in a liquid, from past experience I've seen this stuff take a LONG time to become soft but well worth it in the end.

As it was I'd had a bad day at work, so I chucked it all in the freezer and got drunk instead

 

[Gadget]

Yes you need to trim of that skin stuff, it never softens, just gets chewier and chewier. Brown it off then chuck it in the slow cooker and all should be well.
G x

 

[tek-monkey]

Cheers, will do!

Tonight I was mostly dining on moose steak, alongside a chicken thigh (stuffed with pepperdew peppers, stuffed with cream cheese, wrapped in smoked streaky bacon) served with cheddar and red onion potato wedges, oven baked portabello mushrooms with an ale and wholegrain mustard cheese crust and fried portabello mushrooms with spring onions in a diane sauce.

I washed this down with a bottle of Old Rascal, words cannot express the NOMness.

EDIT: I just did the sums, and this is by far the most expensive meal I have ever cooked. The moose steaks alone cost a tenner for 350g! Worked out £8.25 per plate, but that was a damn fine plate

 

[John Marwood]

Tarka Dahli

250g yellow dries split peas
1 litre water
1 tbsp. sunflower oil
1 tbsp. cumin seeds
1 small onion
3 whole green chilli - slit
2cms root ginger peeled and julienned
3 garlic cloves peeled left whole
3 medium tomatoes
half a tspn ground turmeric
1 tspn garam masala
salt n pepper
handful of chopped parsley

Place water split peas in pan, bring to boil - cover and reduce heat
Simmer for 35 mins
Heat some oil in a pan and add cumin seeds and fry for 30 secs, add the onion,chilli and ginger and fry til golden brown
mash toms and garlic in food processor, add puree to pan and stir well
Add spice and another 100ml water, stir
Simmer for 15 mins
Skim any oil from surface
stir cooked split peas into sauce add water if needed
Heat through and serve with chopped parsley

Less calories than the two lagers you will have with the meal