theboyangel Posted March 27, 2021 Share Posted March 27, 2021 Have just made fresh parathas to go with a chicken dhansak. fiddly buggers to prep in order to get the flaky layers but very tasty indeed! 4 Link to comment Share on other sites More sharing options...
bickster Posted March 27, 2021 Moderator Share Posted March 27, 2021 On 25/03/2021 at 18:30, tonyh29 said: I've not tried the zinger flavour but the KFC flavour were just roast chicken with an extra herb on them, and I was somewhat underwhelmed If the Zinger ones are less spicy that the Spicy Chicken WIng flavour, then they are pointless Link to comment Share on other sites More sharing options...
mottaloo Posted March 27, 2021 Share Posted March 27, 2021 Had a delivery from Mad O'Rourkes pie factory in Tipton. 6 decent sized pies for £24, delivered by dpd. Took about 4 days to arrive. Very nice and meaty - 2 minted lamb, 2 steak and stilton and 2 chicken curry. The pastry was good quality too. At £4 a pie it aint cheap but as an occasional treat it was worth it. You can place orders via their Facebook messenger page 2 Link to comment Share on other sites More sharing options...
villa4europe Posted March 28, 2021 Share Posted March 28, 2021 Got a char siu pulled pork on the go pork, chilli salt, pepper, then in a big pot with chicken stock, star anise cinnamon stick 5 spice rice wine soy sauce garlic ginger some hoi sin and some honey, 5 hours at 120 unfortunately got no bao so I’ll eat it with curly fries 2 Link to comment Share on other sites More sharing options...
chrisp65 Posted April 3, 2021 Author Share Posted April 3, 2021 I think I’ve finally nailed it with the home made naan bread. self raising flour yogurt oil salt n pepper garlic ground coriander dried herbs fresh coriander The trick has been, once you’ve worked out your own personal ratio of ingredients, is to give it a final dust of flour just before it goes in the pan. Not a scientific measurement, but roughly 200 times better than anything you’ll buy in a supermarket. 1 Link to comment Share on other sites More sharing options...
fightoffyour Posted April 3, 2021 VT Supporter Share Posted April 3, 2021 13 minutes ago, chrisp65 said: I think I’ve finally nailed it with the home made naan bread. self raising flour yogurt oil salt n pepper garlic ground coriander dried herbs fresh coriander The trick has been, once you’ve worked out your own personal ratio of ingredients, is to give it a final dust of flour just before it goes in the pan. Not a scientific measurement, but roughly 200 times better than anything you’ll buy in a supermarket. There was a great recipe that someone posted on Jamie Oliver’s forums that Im pretty sure I know about because of someone else posting on here, but I think it’s long lost now. The above sounds about right from memory though. Link to comment Share on other sites More sharing options...
Ingram85 Posted April 3, 2021 Share Posted April 3, 2021 Mini Eggs Link to comment Share on other sites More sharing options...
fightoffyour Posted April 3, 2021 VT Supporter Share Posted April 3, 2021 Whatever the **** any of this is Smaczne Link to comment Share on other sites More sharing options...
Popular Post theboyangel Posted April 4, 2021 Popular Post Share Posted April 4, 2021 Yesterday was an experimental pulled pork. Instead of a traditional bbq rub and sauce, I used Chinese five spice, star anise, spring onion and ginger for the rub and stock and then made a tangy Chinese style sauce (sugar, five spice, soy sauce, brown sauce and ketchup) to smother the pork once it was shredded. it was awesome, served with shredded spring onion and slices of fresh red chilli. plenty left over so may try and make some steamed bao buns and use the pulled pork as the filling. Today it’s leg of lamb with an anchovy, garlic and thyme rub and all the trimmings! 5 Link to comment Share on other sites More sharing options...
bickster Posted April 4, 2021 Moderator Share Posted April 4, 2021 11 hours ago, chrisp65 said: but roughly 200 times better than anything you’ll buy in a supermarket I've given up on supermarket naan bread, they are all shit. The only time I have naan now is from a decent take-away or in a restaurant, neither of which happens very often or at all right now I may have to attempt making them myself. In a related note, my daughter has got very good at making pita breads 2 Link to comment Share on other sites More sharing options...
theboyangel Posted April 4, 2021 Share Posted April 4, 2021 4 minutes ago, bickster said: I've given up on supermarket naan bread, they are all shit. The only time I have naan now is from a decent take-away or in a restaurant, neither of which happens very often or at all right now I may have to attempt making them myself. In a related note, my daughter has got very good at making pita breads We don’t mind the Tesco fresh naan breads which are found in the fridge section along with their take away curry dishes. they’re the closest we’ve found to the real deal and cost £1 for 2. 1 Link to comment Share on other sites More sharing options...
bickster Posted April 4, 2021 Moderator Share Posted April 4, 2021 Just now, theboyangel said: Tesco Never shop there or I'd try them 1 Link to comment Share on other sites More sharing options...
villa4europe Posted April 4, 2021 Share Posted April 4, 2021 4 hours ago, theboyangel said: Yesterday was an experimental pulled pork. Instead of a traditional bbq rub and sauce, I used Chinese five spice, star anise, spring onion and ginger for the rub and stock and then made a tangy Chinese style sauce (sugar, five spice, soy sauce, brown sauce and ketchup) to smother the pork once it was shredded. it was awesome, served with shredded spring onion and slices of fresh red chilli. plenty left over so may try and make some steamed bao buns and use the pulled pork as the filling. Today it’s leg of lamb with an anchovy, garlic and thyme rub and all the trimmings! Yeah it's awesome But seriously get some char siu or even better some hoi sin sauce for the tangy Chinese sauce! Hoi sin is incredible stuff And they seeming swear by shaoxing rice wine but mirin or even sherry is the same thing, replaces the sugar 2 Link to comment Share on other sites More sharing options...
Phil Silvers Posted April 4, 2021 Share Posted April 4, 2021 41 minutes ago, villa4europe said: Yeah it's awesome But seriously get some char siu or even better some hoi sin sauce for the tangy Chinese sauce! Hoi sin is incredible stuff And they seeming swear by shaoxing rice wine but mirin or even sherry is the same thing, replaces the sugar Sauce lover here and that is my favourite, simple old crispy duck, cucumber, spring onion, pancakes and too much hoi sin, would happiliy live on that. 2 Link to comment Share on other sites More sharing options...
villa4europe Posted April 4, 2021 Share Posted April 4, 2021 12 minutes ago, Phil Silvers said: Sauce lover here and that is my favourite, simple old crispy duck, cucumber, spring onion, pancakes and too much hoi sin, would happiliy live on that. Used some hoi sin paste in the week to make dirty rice Mince meat and broccoli fried in some garlic, then the paste then chuck the rice in Quick and easy 2 Link to comment Share on other sites More sharing options...
Xela Posted April 4, 2021 Share Posted April 4, 2021 Turkey roast dinner at my folks today. Roasties, carrots, swede mash, lots of roasted parsnips, cauliflower cheese and stuffing. Had to go to a looser notch on my belt afterwards. 2 Link to comment Share on other sites More sharing options...
mottaloo Posted April 4, 2021 Share Posted April 4, 2021 2 hours ago, Xela said: Turkey roast dinner at my folks today. Roasties, carrots, swede mash, lots of roasted parsnips, cauliflower cheese and stuffing. Had to go to a looser notch on my belt afterwards. Too easy : 1 Link to comment Share on other sites More sharing options...
Xela Posted April 5, 2021 Share Posted April 5, 2021 Breakfast today Link to comment Share on other sites More sharing options...
GarethRDR Posted April 7, 2021 Share Posted April 7, 2021 My greatest lockdown discovery/achievement has been the art of cooking pizzas in the frying pan/under the grill. Theory behind it is you're essentially recreating the environment of a pizza oven, so you stretch out the dough, slap it on a frying pan on medium heat, top it whilst it's in the pan then after you've started to get that brown hue/dark flecks on the underside, stick the frying pan under your pre-heated grill on it's fiercest setting for about 2 minutes, then take it out and gently rotate the pizza 180 degrees and stick it back under for another 30 seconds. The cheese winds up poaching in the pizza sauce which seems to be how you get that pizzeria look/taste, I swear the end result is as good as anything I could get from any of my local pizzerias. I haven't bought a frozen pizza or ordered one from a takeout in months. Following the success of this endeavour, I tried my hand at a calzone yesterday using the same pan/grill technique and the result was pretty much the same: Haven't gone as far as making my own dough yet, have just been using the Northern Dough co. frozen two-packs from the supermarket for ease of use (and to be honest they're nice enough that I'm not sure I'll bother looking into making dough). Did try my hand at making pizza sauce with fresh san marzanos and the results were alright, but the best sauce I've found again is a pre-made one, the Mutti brand tins (strictly the "classic" one, not the "aromatica" one with the added herbs, they taint the flavour too much out of the can). Tried various Galbani mozzarellas with decent results each time for both the moist balls (ooh-err etc.) and the drier blocks, as an extra flourish I've been grating some scamorza (smoked mozzarella) to finish and that's been really nice too. So yeah, highly recommended if you fancy giving it a go. Relatively quick and easy to throw together too, once you've got the hang of stretching and slapping the dough out. Can't wait to get one of those outdoor pizza ovens and go full-pizza-rocket polisher. 3 Link to comment Share on other sites More sharing options...
maqroll Posted April 14, 2021 Share Posted April 14, 2021 I had some leftover pasta but no cheese. So I made a little cold sauce of peanut butter, soy sauce, rice vinegar, sesame oil and chili flakes. Tossed with the pasta and toasted sesame seeds. Oh yeah. Link to comment Share on other sites More sharing options...
Recommended Posts