8pints Posted September 7, 2014 Share Posted September 7, 2014 Link to comment Share on other sites More sharing options...
peterms Posted September 8, 2014 Share Posted September 8, 2014 Tips for making Naan please chaps. I can dig out a dough recipe later, but if like me you don't have a professional tandoor oven in your kitchen, there's a workaround to at least getting close to the partly blackened, blistered surface you're looking for. Dry fry it on a heavy griddle for a couple of minutes each side to do the outside, before finishing in a hot oven (220c) for 4 or 5 mins to make sure it's cooked through. If applying toppings, do so after the first stage. For garlic and coriander naan, I find either blitzing garlic and coriander with oil and spreading it on, or else slicing garlic, chopping coriander, soaking both in oil and then topping, works. But the oil is needed, else the toppings will be burnt. Link to comment Share on other sites More sharing options...
hogso Posted September 8, 2014 Share Posted September 8, 2014 Nice one! Natural yogurt in the dough recipe? Link to comment Share on other sites More sharing options...
peterms Posted September 8, 2014 Share Posted September 8, 2014 Nice one! Natural yogurt in the dough recipe? The recipe I use has milk, not yogurt, but I imagine yogurt would work very well. In fact this dough is quite sticky and hard to handle, so yogurt might make it a little firmer. I'll try it. 3 tbs sugar 2 eggs 400ml milk 750g plain flour 1.5 tsp baking powder 1 tbs salt 3 tbs veg oil I make this in a Thermomix in two stages, first just mixing the sugar, eggs and milk, next adding the flour and baking powder and mixing for 2.5 mins, adding oil half way through. But instructions for doing it without a machine are: Mix sugar, eggs, milk until sugar dissolves. Sift flour into bowl, add baking powder, salt, mix. Add milk mixture, stir to combine. Transfer to floured work surface, knead to make dough, not too much kneading. Cover with oiled clingfilm or damp cloth, leave 15-30 mins. Knead oil into dough. Divide into 8-16 pieces, or your favourite number, roll out. Then recipe says onto baking sheets, oven 220 for 4-5 mins, but I say see my earlier post. This makes quite a lot, so I often do half this for a meal for 4. On the other hand, boy no 3 can eat a vast amount of this, so sometimes I make the full amount. 1 Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 8, 2014 Share Posted September 8, 2014 Thermomix.....oh my Link to comment Share on other sites More sharing options...
peterms Posted September 8, 2014 Share Posted September 8, 2014 Thermomix.....oh my Like, don't like? Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 8, 2014 Share Posted September 8, 2014 Not a fan but a good bit of kit ......where u work again Link to comment Share on other sites More sharing options...
peterms Posted September 8, 2014 Share Posted September 8, 2014 Work for myself, consultancy, but not in catering. Link to comment Share on other sites More sharing options...
Meath_Villan Posted September 8, 2014 Share Posted September 8, 2014 Work for myself, consultancy, but not in catering. And u have a Thermomix in the house ? Nice Link to comment Share on other sites More sharing options...
peterms Posted September 8, 2014 Share Posted September 8, 2014 It paid for itself, as I do occasional demos when asked. But there's a new one released today, first in ten years, so I have to decide whether to sell some to buy one, or not. Anecdote: a prizewinning chef in Edinburgh did something to his (Thermomix) blade, god knows what as they are indestructible, ordered a replacement but decided he couldn't manage one service without it, and I was pleaded with to lend him mine for a day. Which I was happy to do. Asked him if he used the machine much, and he reeled off a list of dishes he relies on it for. /marketingspiel. Link to comment Share on other sites More sharing options...
snowychap Posted December 15, 2014 Share Posted December 15, 2014 Thinking of making a fish pie (potato topped, bit of cod/salmon/haddock - whatever is on offer) in the next week. Would be hoping to do the same as cottage/shepherd's pies, i.e. make more than one meal and store.What's the form on refrigerating/freezing and reheating the fish pie? Link to comment Share on other sites More sharing options...
lapal_fan Posted December 15, 2014 Share Posted December 15, 2014 To refrigerate the fish pie, simply put it into a refrigerator. To freeze the fish pie, carefully place the fish pie into a freezer. To reheat the fish pie, try to put the fish pie in a place that is warmer than room temperature, or at least a warmer temperature of a fridge or freezer. This will heat the fish pie up from its current temperature. Link to comment Share on other sites More sharing options...
Meath_Villan Posted December 15, 2014 Share Posted December 15, 2014 don't put any shellfish in to the fish pie if you are going/planning on reheating it, also dont make the fish pie to deep as you will need to be able to bring the temperature down to 5c within 120 mins ( after making sure your food gets to a cooking temperature greater than 74 c)....with fish you should use the freshest possible ....on offer could mean it has a few days on it already and the possibility of bacteria growth has begun and will rapidly increase with the heat of cooking do not use already frozen fish .....other than that ....enjoy D Link to comment Share on other sites More sharing options...
snowychap Posted December 15, 2014 Share Posted December 15, 2014 (edited) don't put any shellfish in to the fish pie if you are going/planning on reheating it, also dont make the fish pie to deep as you will need to be able to bring the temperature down to 5c within 120 mins ( after making sure your food gets to a cooking temperature greater than 74 c)....with fish you should use the freshest possible ....on offer could mean it has a few days on it already and the possibility of bacteria growth has begun and will rapidly increase with the heat of cooking do not use already frozen fish .....other than that ....enjoy D Taking all that in (and it probably means I won't make the pie, tbh - but I may ), is a defrost thoroughly before reheating thing? Edited December 15, 2014 by snowychap Link to comment Share on other sites More sharing options...
peterms Posted December 15, 2014 Share Posted December 15, 2014 Don't be put off. You can cool the leftovers quickly by eg standing the dish in a bowl of iced water, then portion it and freeze it. Never reheating shellfish is sound advice. If you like shellfish with fish pie, make it without and cook a fresh portion separately to accompany the first dish and the leftovers. Yes, defrost properly before reheating, but at the same time don't leave it sitting around at room temperature for any longer than you need. Check by opening it up and checking in the centre to make sure nothing is still frozen. But if you've cooked the dish in the first place, cooled the leftovers promptly, then frozen it, you will be safe. When reheating, do check it's properly hot all the way through, again by testing at the centre. Basically you're trying to keep the food as far as possible outside the temperature range where bacteria thrive, so keeping it cool, or frozen, or at cooking temperature and minimising the time spent in transition between those temperature ranges. I'm reminded of a story from a few years ago, where an Olympic athlete had food poisoning after eating a chicken sandwich he'd had in his car, in summer, for a couple of days. I suspect most cases of food poisoning are either a complete lack of common sense like that, or cross-contamination by letting raw and cooked meats mix, or perhaps poor control procedures in commercial settings. Though of course a large percentage of factory-farmed stuff is inherently dangerous unless thoroughly cooked. Link to comment Share on other sites More sharing options...
Ikantcpell Posted December 16, 2014 Share Posted December 16, 2014 Does anyone has a recipe of a delicious tuna sandwich you wanna share ? I love tuna but has not managed to make a tasty tuna sandwich yet.. Link to comment Share on other sites More sharing options...
omariqy Posted December 16, 2014 Share Posted December 16, 2014 Make a tuna crunch sandwich. Tuna, peppers, onions, paprika. Add some spinach and feta cheese. 1 Link to comment Share on other sites More sharing options...
Ikantcpell Posted December 16, 2014 Share Posted December 16, 2014 Make a tuna crunch sandwich. Tuna, peppers, onions, paprika. Add some spinach and feta cheese. With peppers you mean this ?: Link to comment Share on other sites More sharing options...
omariqy Posted December 16, 2014 Share Posted December 16, 2014 No the ones you get in pack of three. Red, yellow and green. Link to comment Share on other sites More sharing options...
Ikantcpell Posted December 16, 2014 Share Posted December 16, 2014 No the ones you get in pack of three. Red, yellow and green. Ok thanks Link to comment Share on other sites More sharing options...
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