peterms Posted February 13, 2013 Share Posted February 13, 2013 Yesterday for me was a fennel, red capsicum, carrot, broccoli & garlic stir fry with dijon mustard marinaded pork chops and fennel seeds. It was an experiment that went very well indeed. Sounds good. There's a Moro recipe for pork belly with fennel seeds, involving making a paste with ground fennel seeds and crushed garlic and rubbing into the meat before roasting. I find it works better with added liquid, maybe a bit of white wine, lemon or vinegar, or a splash of water, perhaps some chilli as well. Link to comment Share on other sites More sharing options...
BOF Posted February 13, 2013 Moderator Share Posted February 13, 2013 The mustard was a suggestion from a colleague and I have to say it transformed the dish. I'd never have thunk! Link to comment Share on other sites More sharing options...
islingtonclaret Posted February 13, 2013 Share Posted February 13, 2013 Experimented with some kebabs at the weekend and they turned out absolutely bostin. Marinated big lamb cubes on skewers in basil olive oil, red wine and a load of Bahrat Iranian spice. Whacked them on griddle pan to cook. Served with sundried tomato and mushroom durum wheat. Recommend! Link to comment Share on other sites More sharing options...
peterms Posted February 13, 2013 Share Posted February 13, 2013 Valentine's Day recipe for home-made chocolate truffles, simple as it gets. Muscovado Truffles 100g muscovado sugar Pinch of sea salt 250g double cream 250g 70% dark chocolate 50g cocoa powder 50g muscovado sugar Weigh sugar and cream into a saucepan, add pinch of salt, bring to a simmer. Break the chocolate into small pieces - the smaller the better, as you want it to melt into the cream mixture. I chopped it with a food processor, or you could break into small pieces by hand and chop further with a suitable knife. Put the chocolate in a bowl, add the cream/sugar mixture when at simmering point, then whisk until it's all mixed, the chocolate doesn't have any lumps left, and the ganache mixture looks glossy. Let it cool, then place in the fridge for an hour or two. Mix the cocoa powder and remaining Muscovado together, cut rough shapes out of the ganache with two teaspoons, drop them in the cocoa mixture, and roll until coated. Or you could cut rough shapes first, then roll between your hands to make a rounder and more even shape before dropping into the coating. But irregular shapes just emphasise that they're home-made. You can store them in the fridge in an airtight box, and they will also freeze. Eat as they are, or else drop one into hot milk to make a quick chocolate drink, or skewer with cocktail sticks, put in fridge, then melt more chocolate over a pan of hot water and dip them in the melted chocolate. If they've been in the fridge, let them come to room temperature first. The quality of the chocolate is all-important. I used Green and Blacks (2x100g for £3) and topped up with Sainsbury's 79% for the remaining 50g, and used Green and Black's cocoa. Recipe from Paul Young. Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 13, 2013 Share Posted February 13, 2013 Yesterday for me was a fennel, red capsicum, carrot, broccoli & garlic stir fry with dijon mustard marinaded pork chops and fennel seeds. It was an experiment that went very well indeed.anything. That needs that much seasoning is a waste Link to comment Share on other sites More sharing options...
BOF Posted February 14, 2013 Moderator Share Posted February 14, 2013 Yesterday for me was a fennel, red capsicum, carrot, broccoli & garlic stir fry with dijon mustard marinaded pork chops and fennel seeds. It was an experiment that went very well indeed.anything. That needs that much seasoning is a waste I see what you tried to do there. Didn't work Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 16, 2013 Share Posted February 16, 2013 Link to comment Share on other sites More sharing options...
villaajax Posted February 17, 2013 Share Posted February 17, 2013 Big battered spider? Link to comment Share on other sites More sharing options...
LockStockVilla Posted February 17, 2013 Share Posted February 17, 2013 Oh god no. Softshell crab is a definite no go for me. Link to comment Share on other sites More sharing options...
peterms Posted February 17, 2013 Share Posted February 17, 2013 Oh god no. Softshell crab is a definite no go for me. Softshell crab sushi is wonderful. We usually end up ordering more. Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 17, 2013 Share Posted February 17, 2013 Link to comment Share on other sites More sharing options...
LockStockVilla Posted February 17, 2013 Share Posted February 17, 2013 Oh god no. Softshell crab is a definite no go for me. Softshell crab sushi is wonderful. We usually end up ordering more. Im sure it tastes amazing (I typically love to eat crab), but it just creeps me out when it's the full crab sitting there and you don't have to crack it open or anything. Link to comment Share on other sites More sharing options...
peterms Posted February 17, 2013 Share Posted February 17, 2013 Oh god no. Softshell crab is a definite no go for me. Softshell crab sushi is wonderful. We usually end up ordering more. Im sure it tastes amazing (I typically love to eat crab), but it just creeps me out when it's the full crab sitting there and you don't have to crack it open or anything. There was the most amazing soft shell crab sushi served by a tiny place in Embra, for peanuts. A work of art. Impossible to order one portion and not demand another. Place was too small, closed down because they couldn't make it work. Don't know what became of the chef. Tragic. Link to comment Share on other sites More sharing options...
LockStockVilla Posted February 18, 2013 Share Posted February 18, 2013 I reckon I could handle it in sushi form because it would not be the whole damn crab just sitting there on your plate. I've actually never been to that great of a sushi place in Scotland though, but I'm sure a nice little smaller place would have some decent stuff like the one you went to in Edinburgh. Link to comment Share on other sites More sharing options...
villaajax Posted February 18, 2013 Share Posted February 18, 2013 Next time I make Swedish meatballs I'll have to take a picture. Sadly, I even had time to make a little Swedish flag to stick in them. Link to comment Share on other sites More sharing options...
Shillzz Posted February 18, 2013 Share Posted February 18, 2013 Looks amazing, but not sure about the inclusion of a Gregg's pasty? Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 18, 2013 Share Posted February 18, 2013 cheers just thought I would pop a few pics of the stuff I be doing Link to comment Share on other sites More sharing options...
BOF Posted February 19, 2013 Moderator Share Posted February 19, 2013 Today this bad boy arrived After watching the ease with which he made these dishes on the channel 4 show I can't wait to get stuck in. Unlike other books' recipes, there's no rocket surgery involved in this one. Just good simple grub done well. Link to comment Share on other sites More sharing options...
Meath_Villan Posted February 19, 2013 Share Posted February 19, 2013 Ya Link to comment Share on other sites More sharing options...
peterms Posted February 19, 2013 Share Posted February 19, 2013 Do the recipes indicate the points at which you should hurl abuse at your hapless assistant? Link to comment Share on other sites More sharing options...
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