Stevo985 Posted April 28, 2013 VT Supporter Share Posted April 28, 2013 Dipping salsa makes a decent substitute for bologneise. Mixed in a bit of peri peri sauce and made a decent meal. Link to comment Share on other sites More sharing options...
BOF Posted April 29, 2013 Moderator Share Posted April 29, 2013 Did a nixer last night in a well ish know joint in dublin ...really wish I didn't.....filthy kip ...anyway the burger thing popped up .....full of dijon mustard dried herbs why lord whyDijon mustard and dried herbs sounds like just cheap short-cut flavours. Poor effort Mr.Restaurant. Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 29, 2013 Share Posted April 29, 2013 I didn't make them but I pressed them ...pure stink fitted in well with the dirt of the place .....won't ever be eating there anyway Link to comment Share on other sites More sharing options...
leemond2008 Posted May 16, 2013 Share Posted May 16, 2013 anyone here ever use a slow cooker? I'm thinking of getting one tomorrow, I really fancy making a mahoosive pot of oxtail stew and using it to make some curries and stuff. Whats everyone's thoughts on them? Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 16, 2013 Share Posted May 16, 2013 Did a bit of stewed pears/apples with custard for the 2 year old ....had a bowl myself ...forgot how nice simple stuff like that is 1 Link to comment Share on other sites More sharing options...
Stevo985 Posted May 16, 2013 VT Supporter Share Posted May 16, 2013 anyone here ever use a slow cooker? I'm thinking of getting one tomorrow, I really fancy making a mahoosive pot of oxtail stew and using it to make some curries and stuff. Whats everyone's thoughts on them? I can't tell you much about them. But I can tell you that my mom got one at xmas and she won't stop going on about how much she loves it! Link to comment Share on other sites More sharing options...
robojoel Posted May 18, 2013 Share Posted May 18, 2013 OK, here is a taste sensation for you inspired by the 'how do you like your steak' thread. I lived in Asia for 6 years and it was my favourite dish in Thailand, took me ages to find a decent recipe as its not something you would get in a Restraunt over here as its a pretty rustic dish in many ways. Nam Tok Nua (waterfall beef) Prepare some ground toasted rice (dry roast some dry rice in a frying pan till it starts browning and smells toasted, then grind in a coffee grinder till really fine) Decent steaks marinated in 2tbsp Soy sauce, 2 Tbsp Oyster Sauce and 1 Tbsp Palm sugar This can be cooked under a grill or ideally on a BBQ to your liking, leave them to rest 5 mins in tin foil then slice into thinnish strips For the topping mix 1 Whole Lime juiced a bit less than the same amount of fish sauce (so if the lime juice is 4 TBsp, use 3-3.5 Tbsp of fish sauce 1Tbsp Palm sugar Mix all this together Finely chop about 3 shallots and 4 spring onions Finely chop equal amounts (a good handful of each) of corriander, Basil (Holy Bail if you can get it) and mint As much flaked chilli as you dare Mix this onion/herb mixture in with the lime/fish sauce Top the steaks with this mixture Sprinkle on a good portion of ground toasted rice Serve ideally with Thai Sticky rice (glutinous rice) or Jasmine if you cant find that. Enjoy! Let me know if you try it Link to comment Share on other sites More sharing options...
Ingram85 Posted May 18, 2013 Share Posted May 18, 2013 Even to a veggie that sounds amazing, would work with fish really well I imagine though. Link to comment Share on other sites More sharing options...
robojoel Posted May 18, 2013 Share Posted May 18, 2013 Even to a veggie that sounds amazing, would work with fish really well I imagine though. Yes it does, also it works really well with deep fried Chicken,skin on, on the bone marinated with garlic as well Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 27, 2013 Share Posted May 27, 2013 (edited) Some Sexy man .....but cant understand what shes saying Edited May 27, 2013 by Meath_Villan Link to comment Share on other sites More sharing options...
CI Posted May 27, 2013 Share Posted May 27, 2013 anyone here ever use a slow cooker? I'm thinking of getting one tomorrow, I really fancy making a mahoosive pot of oxtail stew and using it to make some curries and stuff. Whats everyone's thoughts on them? Great In the winter. Nothing like coming home to the smell of a good stew that's been slow cooking for 9 hours Link to comment Share on other sites More sharing options...
GeorgeVilla82 Posted May 27, 2013 VT Supporter Share Posted May 27, 2013 Made fresh pasta for the first time today, then rolled and formed it into ravioli with a ricotta, spinach and lemon filling. Kicking myself that I've left trying it for so long, as it was really easy (just eggs and 00 flour, mixed together, kneaded and rested). Used a pasta machine to roll out, stuck the two sides together with water around the filling and then cooked in boiling water for 2 minutes. Bit of black pepper, butter and Parmesan - absolutely delicious. Definitely going to try out different varieties now. Any suggestions? Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 27, 2013 Share Posted May 27, 2013 fresh is best .....make tag when mates come round looks cool when u have it up drying Link to comment Share on other sites More sharing options...
Ingram85 Posted May 28, 2013 Share Posted May 28, 2013 (edited) Flying in the face of all you proper cooks; A lazy cheats rubbish curry: - Sesame oil, salt, pepper, chilli flakes and ginger (I used the jar stuff), get it sizzling - Add some quorn chicken pieces or real chicken for you carnivores - Pour in a Cantonese curry sauce (sharwoods ftw) - Throw in some chopped up spring onions - Half boil some green beans, drain off and add - Boil up some rice or like me go for the 2 minute microwave packs, add more chilli flakes and stir into the sauce - Squeeze in some lime juice and simmer for another minute - Serve Proper lazy as most of it was in jars or bottles and the beans and quorn were frozen but it took 15 minutes, was tasty as **** and I really enjoyed it. Master chef here I come! Edited May 28, 2013 by Ingram85 Link to comment Share on other sites More sharing options...
bickster Posted May 28, 2013 Moderator Share Posted May 28, 2013 beef stroganoff Eating right now, slight adaptation of that recipe, in that I'm using sirloin because I had piece going spare and wild mushrooms? like I can be bothered with that so replaced with chestnut ones. The lemon zest certainly adds something to it Link to comment Share on other sites More sharing options...
peterms Posted May 28, 2013 Share Posted May 28, 2013 "Serve with bread and gherkins"? Unusual. Link to comment Share on other sites More sharing options...
bickster Posted May 28, 2013 Moderator Share Posted May 28, 2013 "Serve with bread and gherkins"? Unusual.Didn't bother with that either, though I can see it might work. Just bog standard basmati tonight, though I'd have preferred a bit of wild in there too Link to comment Share on other sites More sharing options...
leemond2008 Posted May 29, 2013 Share Posted May 29, 2013 Just knocked together a quick curry, no **** about no measuring I've just **** a load of ingredients into the bowl and added stuff as I needed, quite nice as well Sometimes on the spontaneous curries are the best, you can measure ingredients perfectly and sometimes it can taste well...a bit...normal, by just chucking a **** load of stuff in the results can be pretty good man Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 29, 2013 Share Posted May 29, 2013 Just knocked together a quick curry, no **** about no measuring I've just **** a load of ingredients into the bowl and added stuff as I needed, quite nice as well Sometimes on the spontaneous curries are the best, you can measure ingredients perfectly and sometimes it can taste well...a bit...normal, by just chucking a **** load of stuff in the results can be pretty good man In cooking you only really need pastry to have precise measurements mains etc its ADD to taste ....if you want it with more garlic ...add more etc Link to comment Share on other sites More sharing options...
leemond2008 Posted May 29, 2013 Share Posted May 29, 2013 Yeah I always stick to them when I am making a curry for the first time and used to when I was learning to make them but for a bog standard curry just chuck the lot in and you take it from there Link to comment Share on other sites More sharing options...
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