Who cooks?

[zeebeedee]

Slice a large mild onion and fry in olive oil until its translucent and soft. Put the cooked onion and some of the oil it cooked in into a food processor and whizz it until its an off-white paste. Put on one side.

Slice a medium pork tenderloin into medallions about between 5mm and 1cm thick. Dip them in oil, then in a flour herb mix, coating them thoroughly.

Fry them in a little very hot olive oil for a couple of minutes each side. Hot enough and fast enough that the herby flour absorbs all the oil and goes brown and crispy. The turn the heat down just a little and add a smear more oil and half a jar of colmans apple sauce (or any other smooth apple sauce - avoid the asda one, as it has lumps in) and the onion paste you made earlier. If it feels a little thick, add either some water, or a little white wine to loosen the sauce. Cook until the sauce is heated through, and serve with saute potatoes.

My mouth is watering reading this! It's on next week's list ;-)

 

[zeebeedee]

Nice meat free one I picked up from somewhere.

Jungle Curry

200g rice
2 crushed garlic cloves
2cm fresh ginger chopped finely
1 lemongrass stem chopped finely
½ tsp chilli flakes
1 tsp curry paste
1 large red onion
125g sugar snap peas
2 red peppers deseeded and chopped
100g baby corn, halved
2 courgettes, sliced
125g chestnut mushrooms
125g green beans, trimmed
100ml veg stock
1 tbsn soy sauce
150g fresh spinach, washed
Coriander

Cook the rice
Heat the oil in a large pan, stir fry ginger, garlic and lemongrass for 2-3 mins before stirring in curry paste and chilli flakes.
Add the red onion, sugar snap peas, red peppers and baby corn and cook for 3-4 minutes. Stirring constantly
Add the courgettes, chestnut mushrooms and green beans and then pour in the stock and soy sauce. Bring to the boil and continue to stir fry for a further 4-5 minutes.
Finally add the spinach and coriander and stir fry for another 4-5 minutes until the spinach has wilted and the other vegetables are softening slightly.
Serve with the rice and coriander garnish.

What paste you using? I find it makes or breaks it. I found an amazing thai green paste in the Chinese supermarket ill post the name tomorrow

 

[Billy Bob Bob]

i had a bacon omelette tonight ,that seemed to work for me,wifey made it ,i rarely cook in the week but do on a Sunday

 

[Reg Man]

I take the portable gas cooker down on the beach. Cook fried onions and bacon, it drives the Holiday makers wild and go to my mate Lou who runs a café for bacon sandwiches.

 

[Toxic Ted]

Marmite is the scrapings of the devils arrse.

It looks like i'll be eating sheet in hell as well as this life then bubba

 

[Ermintrude]

Bacon cobbler. And beef stew with dumplings

 

[Toxic Ted]

I bake a lot of fish but do a mean chicken and spinach curry though.......all from base ingredients and not paste......hate coriander!

 

[Ray Stafford]

I bake a lot of fish but do a mean chicken and spinach curry though.......all from base ingredients and not paste......hate coriander!

I used to cook curry from base spices, but gave up when I stopped kidding myself I could do it better than Pataks.

Its the same with pastry. Whatever small talents I may have, making better puff pastry than Jus-roll isn't one of them.

 

[Toxic Ted]

Not keen on Pataks Ray....all the pastes i have tried tasted like a commercial curry like the supermarket pre made ding specials and the flavour is too concentrated. When my foody mate showed me how to do my own , i could taste the ingredients seperately and it was cashmere smooth and not just an intense hit of spice.

 

[wetdrip]

Not keen on Pataks Ray....all the pastes i have tried tasted like a commercial curry like the supermarket pre made ding specials and the flavour is too concentrated. When my foody mate showed me how to do my own , i could taste the ingredients seperately and it was cashmere smooth and not just an intense hit of spice.

Try Pataks Garlic Pickle as a dip.You will love it but everyone will avoid you, for days, thereafter.
Best meal is Mackerel dragged up the beach, knocked on the head, filleted, thrown in the pan. Seasoned well, add toms to plate and enjoy.
We always know which meals we're having throughout the week, so when we shop there's nowt bought we don't need nor bought on a whim...no waste whatsoever.

I like this:
https://www.youtube.com/watch?v=T9eAI6aU1IU

 

[zeebeedee]

Not keen on Pataks Ray....all the pastes i have tried tasted like a commercial curry like the supermarket pre made ding specials and the flavour is too concentrated. When my foody mate showed me how to do my own , i could taste the ingredients seperately and it was cashmere smooth and not just an intense hit of spice.

As I say the paste makes or breaks a curry I've not had one decent one out of a commercial supermarket l. I make my own chilli from scratch no jars at all its boss!

 

[zeebeedee]

This one's ace.

 

[gasmanrob]

I'll post back when you start a BBQ thread or baking I can bake a baileys cheese cake

 

[Reg Man]

Its not cooking if you use paste out of a jar. You can not beat a proper curry made from the raw ingredients. I use Mridula Baljekar's Complete Indian Cookbook to guide me.

 

[wetdrip]

Its not cooking if you use paste out of a jar. You can not beat a proper curry made from the raw ingredients. I use Mridula Baljekar's Complete Indian Cookbook to guide me.

Can you give us a good recipe from that book?

 

[Plumbstar Tom]

love cooking

I make most of my own sauces including:

Plum Sauce
Orange Sauce
Sweet and Sour
BBQ (includes cola and beer!)
Cheese sauce
plus many others

I am a massive fan of meat cooked properly, I wont over cook chicken, pork or steak or anything like that. So if you dont like meat that is sometimes still pink (not chicken) dont eat my cooking.

I am a steak connoisseur in the making. Saying 'I like my steak medium rare' is going to upset me as I will reply which steak?.

Home cooking for me becomes a real passion, I love trialling new things even if it goes wrong

Home made curries are the best, and having a real taste pallette for which spice you need to add a little more of is a real dream but still I try

 

[zeebeedee]

love cooking

I make most of my own sauces including:

Plum Sauce
Orange Sauce
Sweet and Sour
BBQ (includes cola and beer!)
Cheese sauce
plus many others

I am a massive fan of meat cooked properly, I wont over cook chicken, pork or steak or anything like that. So if you dont like meat that is sometimes still pink (not chicken) dont eat my cooking.

I am a steak connoisseur in the making. Saying 'I like my steak medium rare' is going to upset me as I will reply which steak?.

Home cooking for me becomes a real passion, I love trialling new things even if it goes wrong

Home made curries are the best, and having a real taste pallette for which spice you need to add a little more of is a real dream but still I try

Anyone who has steak well done doesn't like steak!

 

[Dotty]

Anyone who has steak well done doesn't like steak!

cut its horns off and wipe its arse, that's about right for me!

 

[julesverne]

never did much cooking till i watched rick steins indian programme and bought the book. curries do taste better when you make yourself or follow them from a good recipe. but you cant a proper indian curry they are heaven.
steak done medium rare on the barbie works for me.

i do a mean pork belly roast

 

[JCplumb]

love cooking

I make most of my own sauces including:

Plum Sauce
Orange Sauce
Sweet and Sour
BBQ (includes cola and beer!)
Cheese sauce
plus many others

I watched that hairy bikers thing when they went round Asia, thoroughly enjoyed it too.
Got me when they got invited to someones house to eat home made sweet and sour. The shorter one of the two looked at the camera and said 'I've always wanted to know how to make authentic sweet and sour sauce'.
He patiently watched the old Chinese lady chopping her pineapples, peppers, onions and prepping the chicken. All the ingredients were cooking away and her 'authentic sauce' was a commercial-sized bottle of Heinz tomato ketchup!

As for my faves to make, they are: chicken chasseur, beef stroganof and sausage casserole. The chicken chasseur I make is from a recipe I learned when I was playing at being a chef in a castle in Wales for a couple of years. The second chef was an old Navy chef called John and he was amazing, his game pie was to die for but he never let on to any of us how he made the gravy for it 🙁 I know there was about 4 pints of Guinness in it.
He had a book from about 1920 on how to cook for royalty, one of the recipes showed how to cook an elephants foot...