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Heaven: The 2020 Banqueting Table! Recipes to share.
Here's where we share our favorite recipes, old and new! Welcome to the 2020 recipe thread!
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Heat 1 Tbs roasted sesame oil in a pot. Toss in 5 slices ginger root & 2 garlic cloves sliced thin. When garlic getting golden add 6 c broth (chicken, beef, whatever) + 2 Tbs soy sauce and bring to boil. Add 12 oz of chopped bok choy, or spinach or whatever greens you’ve got. Bring back to the boil then return to simmer. Crack 4 eggs, one by one, into a saucer and slide into the simmering broth, until they poach. Add anything ele that makes sense to you (leftover rice, or fish..... whatever.) Serves 2 or 4 depending on what you add or how hungry you are!
The essential ingredient is commercially available Tom Yum stock cubes or paste. Make up a broth at whichever level of spiciness you favour and chuck in all or any of leftover chicken, seafood, julienned carrot, green beans, spring onion, frozen peas. Add small tin of coconut milk. Simmer for about 10 minutes, add the juice of a fresh lime, pinch of palm (or ordinary) sugar to taste.
It should be hot and sour and light.
Have done this several times recently, once with a celeriac which worked.
Thank you. Lamb Chopped.
Thanks Moo but I am sugared out.
https://www.taste.com.au/recipes/indian-lime-pickle/34a44dcd-0475-48a9-82b4-fbc3aaa992d4
Alternatively, all sorts of roasts/tray bakes benefit from lemon: chicken thighs, lemon, olives and new potatoes (or old ones, in chunks): mixed veg, as mentioned above: lamb steaks braised with lemon and garlic: pork chops ditto: fish baked in foil with lemon and such other herbs and aromatics as you fancy.
I have just lunched on a veg and coconut milk curry - into which I put some slices of lemon in lieu of lemon grass.
If I had the freezer space, I’d slice the lemons and freeze them, then hey presto, nice cold and lemony G&T.
Some recipes can bear having their fat content reduced quite drastically, but I don't think that would benefit this dish.
Today's ageing veg are chicory and fennel, which I will try roasting with garlic and Parmesan.
The other culinary gamble of the day is in the bread maker - it's been a while since I last used it, and you Never Know with yeast.
I just need the incubating loaf to turn out to be dwarf bread and my weekend will be complete.
1. Nigel Slater’s chicken with lemon and olives. Marinate the chicken with lemon slices, turmeric, garlic and paprika, add green olives when cooking. I would have to look up the exact proportions but this should be possible to find online.
2. My friend Paula’s courgette and lemon salad. Slice 2 garlic cloves thinly and place in a bowl with olive oil (not sure how much, maybe about 3tbsps?). Slice 2 courgettes thinly, fry in a tiny bit of oil very briefly on a high heat, then add to the bowl while they are still warm and stir. Leave to cool completely, then add the juice of a lemon and a pinch of salt if you want (I don’t bother as my salt tolerance is fairly low). Pick the garlic out before serving, and don’t add the lemon till the courgettes are cold. This goes well with salmon and new potatoes.
The way the French cook roast beef is quite different to what the Brits do so I felt the guests needed to be introduced to the joys of rosbif à la rosbif, i.e. English style.
My grandmother’s Yorkshire Pudding recipe: put two tablespoons of plain flour in a measuring jug. (Very important – no self-raising flour or it turns out like sponge. The egg raises it.) Add a pinch of salt and make a well in the middle. Crack an egg into the well and then incorporate it into the flour using a fork. TBH I think my grandmother used a fork because she didn’t own a whisk, but she made the most amazing Yorkshires I have ever encountered anywhere so I stay faithful to her method . Once the egg is all mixed in, add a quarter of pint of milk, little by little. Leave the batter to rest for an hour or so. Next add the fat to the tin. You can use either lard or sunflower oil depending on your taste and how much you respect your arteries. Stick the tin in the oven at 200° or so to heat until the fat is smoking hot. This is the most important bit – most Yorkshire Pudding fails are due to not having the fat hot enough. Remove your tin from the oven very carefully and pour the batter straight in. Return to the oven and cook for fifteen minutes or so.
The French people were duly impressed.
I have a lot of experience baking with yeast, and I have discovered two factors that make yeast deteriorate. One is heat, and the other is exposure to air.
Sometimes when you buy yeast it has already been exposed to heat in shipping or on the store shelves.
Exposure to air happens when you buy a jar of yeast and don't use it all very quickly. When a jar is half full of yeast, it's also half full of air.
I'm serious about baking. I buy pound bags of yeast from restaurant supply places. I repackage it in jars and store it in the freezer. I use two-ounce jars for current use. The advantage of buying from restaurant supply places is that they are very careful to make sure the yeast never gets hot. If a baker buys yeast and mixes it with a hundred pounds of flour, he will come back to the supplier for recompense if the bread doesn't rise. The supplier must pay not only for the yeast but also for the hundred pounds of flour.
I realize that most people don't want to go to these extremes. I recommend that you buy yeast in cool weather in individual packets and store it in the freezer. Check the date before you buy it. It will keep in the freezer for years.
Loaf turned out fine.
I spent some of today going through back numbers of a food/recipe supplement that comes with Saturday's Guardian. It's headlined by Yottam Ottilenghi and leans rather to vegetarian/vegan/Asian food. The last few issues have been rather drearily focussed on kale'n'quinoa healthy eating, but I weeded out a folder's worth of things I might actually make - beginning tonight with their take on bobotie.
I hope the batch of dough for rolls currently on its first rise doesn't decide to prove me wrong ...
It was Haggis, Neeps and Gnocchi. The cubed neeps (turnip) were brought to the boil with butter, demerara sugar, whisky and enough water to barely cover, then simmered uncovered to reduce. The cooked gnocchi was stirred in, a good splash of cream added, then the cooked haggis was stirred in.
The photo looked attractive, with orange neeps, white gnocchi and brown haggis, but mine came out a uniform sludgy colour, and given the amount of cream, the photo seems implausible - everything would be covered with the sauce. Possibly I had too much liquid, and didn't reduce the neep mixture enough?
Possibly serving it with something bright - broccoli? kale? might lift it. Or reserving some of the cubed neep and scattering it over the top to look more like the photo? Or perhaps I should rename it Burns Night Stovies, so that no-one would expect it to look good. Although then I'd have to serve it with beetroot and oatcakes.
The taste, however, was glorious!!! It was one of the best meals I've tasted in a long time.
The neeps a were probably not cooked, so that they still had their bright colour for the photograph, and the haggis barely dipped into the cream, not stirred around at all.
I try and gussie them up a bit, but so far that's just been turning them in the pan with fried onions and lots of black pepper.
The neep bit is -
500g neeps, cubed, 50g butter, 50g demerara, 50ml whisky. Put in a pan, then barely cover with water. Bring to boil, then simmer uncovered until the water has evaporated and the neeps are tender and glazed. My cubes were roughly 1.5 - 2cm.
The recipe came from the Foodie Quine blog. My end result was a lot more sludgy looking than the photo in the blog. Next time I think I'll try to reduce it a bit more; perhaps I had too much liquid.
Neep and Nip soup is a family favourite - neep and parsnip soup, with a good pinch of mace stirred in, maybe a slug of cream if there's some in the fridge, generous amount of black pepper. I don't have a recipe as such, it's the usual onion fried off, add veg, add stock basic recipe.
I think the answer is more whisky-based cooking so that you can argue for a dedicated bottle.