Recipes, home grown goodness, BBQing and food stuff
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Good news everyone! My wife found that little local supermarket here in QT, and sent me there to get meals for the next fee days. It's a bit light on many things, but when rummaging around the meat section (with my eyes of course), I found this little beauty! Dunno why they stole the bone out of it, but beggars can't be choosers!
I've done it the Greek way with stuff I had, garlic, rosemary and lemons.
Roll on 8.30pm!
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial said in Lockdown Check In:
BTW it isn't me posting pictures of buttery, glazed croissants or slow cooked shoulders.
I have been eating quite healthily (so far). Snacks to a minimum. Basing meals around whatever fresh veg needs eating up so as not to waste anything... got to make up for the extra beer consumption some how.
There was one piggy item produced the other day, more as an experiment on technique but it was bloody nice. Will move over to the food thread with the recipe....
to continue this without thread diverging too much.
Was clearing through some stuff and found a receipt for a meal about a year ago in Cornwall. I'm not often a dessert eater but was talked into having a 'Lemon Posset' which was delicious. Have always meant to check how it is made as it is basically a very silky, set mixture of lemon juice and cream with no stabiliser like flour or gelatine.
I thought it may be quite tricky due to the mixture of cream and acid but was surprisingly easy and looked in no danger of curdling.Now for the heart attack in a small package - this will only make two small desserts
300ml double cream (I used Lewis Road)
90g Caster Sugar
100ml freshly squeezed lemon juice
Zest of one lemonIn one pot bring cream and zest slowly to the boil - careful as it will boil over easily
At the same time heat lemon juice and sugar together to dissolve sugar completely. Just a simple syrup, don't overheat.
Add one to the other and hold just above simmer for a few minutes (probably depends on pot size/surface area) to reduce by about a quarter.
Pour through fine sieve into jug to remove zest then pour into serving containers - they only need to be about 150-175 ml so a small ramekin, glass, jar or teacup will work.
Leave aside to cool before covering and putting in fridge to set.
Berries on top (Blueberries go nice)So kind of like very sweet and lemony reduced cream.
FOUND IT!!!
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Good news everyone! My wife found that little local supermarket here in QT, and sent me there to get meals for the next fee days. It's a bit light on many things, but when rummaging around the meat section (with my eyes of course), I found this little beauty! Dunno why they stole the bone out of it, but beggars can't be choosers!
I've done it the Greek way with stuff I had, garlic, rosemary and lemons.
Roll on 8.30pm!
After shot too please. Looks fantastic already.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo roast potatoes or mash?
I stayed out of that debate earlier, but I'm 100% roast potatoes. I never make mash unless it's for a fish or shepherd's pie, or bizarrely, for a lemon cake that I made with the kids the other day which was really good!
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i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
When in Indonesia on the way back to NZ I went to a cooking class from a guy in his local warung to learn various paste mixes and how to try and get that same taste as the local food.
He had set up to get you hands on grinding the ingredients by hand then cooking something with them.
No doubt @voodoo has seen these, but I'd love to get my hands on one in NZWorks way better than a European style pestle and mortar.
The rougher granite makes quick work and the shaped pestle is comfortable in the hand.The ones he had were bigger as well so you could really get going on them without flicking everything out the side.
That's cool, I haven't come across one in my Indo travels yet. You've also reminded me, I got given a cooking class voucher by my team at work so should dig that out if I ever get back to Bali!
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
A little addition to the roast spuds discussion.
I use @MajorRage method and, yes, canola / rapeseed oil - throw in some raw polenta grains at the shaking stage. Extra crunchy crust. Done this way spuds have become a family favourite and I am told (not asked) to add polenta every time now.
Those of you with the mash versing (@booboo ) roast discussion - I also have to do both these days. Difficult bastards all over the place it seems.
Thats a great tip!! How much polenta out of interest? With say enough roast spuds for a family of 4
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I'm totally onboard with the premise, spuds have always been my "If you could take 1 food to a desert island" choice. One of my favourites is having them for brekkie, cut into little cubes, par boiled, then fried with bacon or pancetta, spring onion, and a few eggs cracked on top of the pile at the end. Heaven!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I ate a meal in Rosses' Point, west of Sligo in Ireland. I wound up with baby potatoes in the stew, scalloped potatoes and fried potatoes. yes, Potatoes three ways.
When I told an Irish friend about this, she said 'what, no mash?"
Conclusion:
- Potatoes are awesome
- Irish are cray cray
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo roast potatoes or mash?
I stayed out of that debate earlier, but I'm 100% roast potatoes. I never make mash unless it's for a fish or shepherd's pie, or bizarrely, for a lemon cake that I made with the kids the other day which was really good!
It's greek style, they looove their roast spuds
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I'm totally onboard with the premise, spuds have always been my "If you could take 1 food to a desert island" choice. One of my favourites is having them for brekkie, cut into little cubes, par boiled, then fried with bacon or pancetta, spring onion, and a few eggs cracked on top of the pile at the end. Heaven!
that's my go to!! best with left-over roast chicken and a dusting of cajun seasoning!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I'm totally onboard with the premise, spuds have always been my "If you could take 1 food to a desert island" choice. One of my favourites is having them for brekkie, cut into little cubes, par boiled, then fried with bacon or pancetta, spring onion, and a few eggs cracked on top of the pile at the end. Heaven!
that's my go to!! best with left-over roast chicken and a dusting of cajun seasoning!
Oooh, I like it, that's brekkie tomorrow sorted!!!
I definitely need to run tomorrow!!!
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I'm totally onboard with the premise, spuds have always been my "If you could take 1 food to a desert island" choice. One of my favourites is having them for brekkie, cut into little cubes, par boiled, then fried with bacon or pancetta, spring onion, and a few eggs cracked on top of the pile at the end. Heaven!
that's my go to!! best with left-over roast chicken and a dusting of cajun seasoning!
leftover roast chicken, roast potatoes all small diced, and some old rice make a great fried rice. Add a few peas and a little onion, cracked an egg or two in at the last minute
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I'm totally onboard with the premise, spuds have always been my "If you could take 1 food to a desert island" choice. One of my favourites is having them for brekkie, cut into little cubes, par boiled, then fried with bacon or pancetta, spring onion, and a few eggs cracked on top of the pile at the end. Heaven!
that's my go to!! best with left-over roast chicken and a dusting of cajun seasoning!
Oooh, I like it, that's brekkie tomorrow sorted!!!
I definitely need to run tomorrow!!!
best if you get time to let the potatoes cool
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I'm totally onboard with the premise, spuds have always been my "If you could take 1 food to a desert island" choice. One of my favourites is having them for brekkie, cut into little cubes, par boiled, then fried with bacon or pancetta, spring onion, and a few eggs cracked on top of the pile at the end. Heaven!
that's my go to!! best with left-over roast chicken and a dusting of cajun seasoning!
leftover roast chicken, roast potatoes all small diced, and some old rice make a great fried rice. Add a few peas and a little onion, cracked an egg or two in at the last minute
Double carbs, always a winner...😁
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
i love all potato equally. Mashed. Fried. Baked. Roasted. Boiled. Potatoes are the king of foods.
I'm totally onboard with the premise, spuds have always been my "If you could take 1 food to a desert island" choice. One of my favourites is having them for brekkie, cut into little cubes, par boiled, then fried with bacon or pancetta, spring onion, and a few eggs cracked on top of the pile at the end. Heaven!
that's my go to!! best with left-over roast chicken and a dusting of cajun seasoning!
Oooh, I like it, that's brekkie tomorrow sorted!!!
I definitely need to run tomorrow!!!
best if you get time to let the potatoes cool
Absolutely. As those legends of TV commercials once said, "Good things take time"