Recipe of the Day
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- Nairn1
Ikea releases a recipe for it's [in]famous meatballs and gravy....
https://www.ikea.com/ms/en_SG/pd…
(I've always been curious about their gravy, which seeing it written out is incredibly obvious...)
- Oh, shit - I forgot I was gong to post my chili recipe after hans', above. I've got it typed out at home somewhere.Nairn
- Oooooh. Downloaded.Continuity
- Hang on ... rusk flour AND potatoes in the mixture? Christ, now wonder one feels like one's eaten a seasoned brick in sauce after having them.Continuity
- OBBTKN0
Get out two wild rabbits I've got in the freezer and I'm going to cook a coniglio alla cacciatora this sunday, to pay tribute to my fellow italians, will share the process...
- what a waste! make a pasta sauce with one (for parpadelle), and do this with the other: https://www.bbc.co.u…hans_glib
- Thanks for the advice, but I've got only one and half rabbitOBBTKN
- I don't know if that day the hunter was using cal .50 ammo or...OBBTKN
- Coniglio is word of the dayMrT
- hans_glib2
fuck yo chilli, if you want meat and beans have a fabada.
take some
ham hock (or gammon)
pork belly (or shoulder)
pancetta
chorizo
morcillas
tocino
sliced onion
garlic
dried chilli
thyme
bayno need to chop the meat, just chuck it all in a large pan, add water to cover bring to the boil, and then stew slowly for at least 2 hours, preferably more.
take out all the lumps of meat and break them up/slice the chorizo and morcillas, and put the mess back in the pan.
check seasoning, you might want to skim off the fat if you're squeamish, but don't as it has the flavour. dissolve some flour in some of the cooking liquid (you'll need to cool it down first) and add that to the pan instead.
add some white beans of some sort (soaked first if they are dried) and a decent glug of sherry (for your umami kick) and carry on stewing for another hour or so.
chop a load of parsley and chuck it in with the juice of a lemon. stir it all up and serve.
it'll look like a dog has vomited on your plate, but worry not, it tastes amazing. especially with some fresh cooked beetroot on the side
way better than any sodding tex-mex horror.
- Fuck you with your tex-mex dig - chili needs cumin and coriander, you dog! But this sounds lovely all the same, just different to what I'd do.Nairn
- i_monk0
Making this right now:
- detritus1
- Ok, sonofabitch, so we can't hotlink images from the Grauniad? Bollockry.detritus
- It was the first one - easy pizza bianca - and uses the same quick cheat some Italian friends use when making homemade 'pizza' - Eastern flatbreadsdetritus
- I'm making this. I have almost all the ingredients on hand already. Simple too!monospaced
- detritus2
I'm still not sure whether it's a good idea, but I've recently been experimenting with soaking cut potatoes in cider vinegar - sometimes diluted - before drying and frying. Then, sometimes, ovening.
Potato wedge-cum chip types things.
The thinking being that it makes them taste a little like old-fashioned British chipShop chips.
Certainly smells like it, and I think I'm 75% of the way there – get it wrong though, and everything's fucked.
I think at least – a capful or two of aromatic vinegar, in your potato-soaking water, is worthy of consideration.
.
My blood is Scottish – I'm, like, 38% potato. This shit's important.
- detritus1
I don't know why I do this to myself - I've always done it: Wake up on a Saturday morning and in the hours before rousing, sit and drink cups of tea and coffee whilst watching recipe videos on YouTube 'til I'm a shaking, hungry mass of craven stupidity.
Today, a Turkish tip - so Lebanese Harry from Australia. Harry is delightfully Australian, fumbling over his words and swapping THs for Fs, but he's fucking grade-A where food, especially middle eastern, is concerned...
I only watched all of this because I wanted a reminder of how to do Turkish style sis kebab..
- Fuck, HENRY.
Not Harry.detritus - Tonight, doing: versions of his Chili Paste and Garlic Sauce to have with my market-bought turkish minced chicken kebab things. Fuck yeah.detritus
- Garlic was a bit of a flop - couldn't get it to emulsify, so went with premade mayo and mixed it up instead.. god, but no different to what I usually make.detritus
- The Chilli paste otoh, was fucking amazing. I did go a bit too smokey (smoked salt and paprika was a bit much) but by fuck, I'll be making this more often.detritus
- Only real regret was that I only bought 8 pre-made chicken Kofta. Should've bought 16 and totally pigged out.detritus
- Subscribed! I've got some of his pastirma drying in the fridge. I'm sure the dog is trying to work out how to open the door tho'MrT
- Fuck, HENRY.
- ETM1
A fan fav of my kids. Nice and crispy without unhealthy frying.
Crispy Baked Chicken Fingers
- BuddhaHat0
I've done all of these, they're all awesome:
Thai Basil Chicken
Crispy Ginger Beef
Vietnamese Pork Belly Braised in Coconut (you don't have to add the eggs)
http://www.sbs.com.au/food/recip…Spicy and Sour Shredded Potato
http://www.chinasichuanfood.com/…Garlic Cucumber
Bolognese sauce from Ferran Adria's cookbook
- i hate when recipes use weight instead of volume (bolognese). good one thoughGnash
- It makes more sense and is more accurate to measure non-liquids by weight. Stop being so fucking precious, and go buy kitchen scales. They're cheap.Continuity
- yes, chef! :)Gnash
- North American vs European sensibilities. Though I'll admit by weight is the key to repeatability.ETM
- ETM0
How many here do cook fairly regularly and are online a lot looking for new recipes or inspiration? What are good sources?
- I cook every day and constantly hit the web. BBC good food, Jamie Oliver and taste.com.au are regulars, as is the my bookshelf : )MrT
- ... and I'm putting together a recipe blog/website of all the favourites. Will post when ready!MrT
- Are you tackling food photography as part of the blog?ETM
- It hasn't been updated in years, but this is my go-to website for recipes: http://fxcuisine.com… His ragù Bolognese is second to none.Continuity
- I have no great photo plans as I want to knock them out, but I also want to keep it simple. So down the whirly pit I go...MrT
- sarahfailin1
- < make crack like thissarahfailin
- ma-ma-ma-ma-make em clap make em clap
http://www.youtube.c…Weyland - ^oops ... this one https://www.youtube.…Weyland
- fooler0
- stupid fucking meatheadscruffics
- Peanut noodles are the shit, which is the basic idea here. Not so sure about that ramen packet in place of more typical ingredients, but... ¯\_(ツ)_/¯duckseason
- Nairn0
Hrnngh, I'm planning on making some sort of curry tonight, so was happy to see a list of 20 'best' curries on The Grauniad just now - however, only one of these* really piques my interest. Still a good list though, and perhaps of better use to one of you froods.
- that vindaloo looks interesting, tho the last time i made one the house stank of vinegar for about two weeks.hans_glib
- Get Madhur Jaffrey's Ultimate Curry Bible. There isn't a duff recipe in there and all the greats. Parp.MrT
- https://www.penguin.…MrT