[Food] How is your cooking this lockdown ?

[Bakero]

Oh, and as far as recipe books go, order yourselves Simple by Yotam Ottolenghi, go straight to the recipe for Chicken Marbella, marinate in the morning, cook in the evening and thank me later.

https://www.mensjournal.com/food-dr...otam-ottolenghis-chicken-marbella-with-dates/

 

[Goldstone1976]

[MENTION=28490]Machiavelli[/MENTION] [MENTION=5306]Questions[/MENTION] (for the lolz)

‘96 las cases with the cassoulet. OMFG.

Parker underrates this wine. Suckling doesn’t. Easy 99.

 

[Machiavelli]

[MENTION=28490]Machiavelli[/MENTION] [MENTION=5306]Questions[/MENTION] (for the lolz)

‘96 las cases with the cassoulet. OMFG.

Parker underrates this wine. Suckling doesn’t. Easy 99.

I might just pop up to Cambridge to say hello.
I haven't quite worked out how to spot the difference between a 98er and a 99er, but that's something to look forward to when we come out the other side. Enjoy. Hope you're all well. Peppermint tea round these parts tonight.

 

[Machiavelli]

I expected nothing less. I'm actually making my second ever batch of pittas at present. The first was a Yotam recipe, which was a bit meh, whereas this one is time-consuming and laborious, so I'm hoping it might be an improvement and, even more so, makes pittas that are easy to open so we can stuff them full of stuff.
I haven't proved too adventurous in terms of new recipes, but it's asparagus season which will keep me going for a while. Tonight's recipe is the satay one:

https://www.theguardian.com/lifeand...ut-salad-gado-gado-anna-jones-the-modern-cook

This new pitta recipe is quite something, and will be on repeat mode for some time to come. The pittas are puffy, so they will get stuffed this lunchtime, but it's the chewiness, odd crisp part and flavour that sets them apart.

 

[Bozza]

I haven't proved too adventurous in terms of new recipes, but it's asparagus season which will keep me going for a while. Tonight's recipe is the satay one:

https://www.theguardian.com/lifeand...ut-salad-gado-gado-anna-jones-the-modern-cook

As a veggie, I'm interested in that recipe - how was it?

(Even though I'm annoyed that the ingredients say: "100g baby carrots (I like the yellow ones), washed and tops removed", yet the picture of the dish shows carrots still with their tops on)

 

[Machiavelli]

As a veggie, I'm interested in that recipe - how was it?

(Even though I'm annoyed that the ingredients say: "100g baby carrots (I like the yellow ones), washed and tops removed", yet the picture of the dish shows carrots still with their tops on)

I've been making it for a good few years now, and it's great. I use a handful of recipes for the asparagus season, which we'll eat three or four times a week for a month or two. What veg you use is obviously adaptable. I have never used baby carrots, nor yellow ones, and I tend to peel those I use and remove the tops. The fennel really works in this, and that, the potato and asparagus are the stalwarts. I've never bothered with the tofu, because it's not my favourite ingredient ...

... That said, this recipe is another amazing regular round our parts. Searing chill heat, salty umami richness from the beans, vegan too (my partner is a pescatarian, so meat is rare here, more often than not for breakfast):

https://www.theguardian.com/food/2019/jan/18/how-do-you-make-tofu-tasty

 

[Bozza]

That said, this recipe is another amazing regular round our parts. Searing chill heat, salty umami richness from the beans, vegan too (my partner is a pescatarian, so meat is rare here, more often than not for breakfast):

https://www.theguardian.com/food/2019/jan/18/how-do-you-make-tofu-tasty

Thanks - looks like my kinda thing. I'm not sure I've ever eaten anything that I'd deem too spicy!

 

[keaton]

I've been making it for a good few years now, and it's great. I use a handful of recipes for the asparagus season, which we'll eat three or four times a week for a month or two. What veg you use is obviously adaptable. I have never used baby carrots, nor yellow ones, and I tend to peel those I use and remove the tops. The fennel really works in this, and that, the potato and asparagus are the stalwarts. I've never bothered with the tofu, because it's not my favourite ingredient ...

... That said, this recipe is another amazing regular round our parts. Searing chill heat, salty umami richness from the beans, vegan too (my partner is a pescatarian, so meat is rare here, more often than not for breakfast):

https://www.theguardian.com/food/2019/jan/18/how-do-you-make-tofu-tasty

I did that Tofu thing the other day, it was the first time my partner enjoyed tofu.

I've been looking for a Cauliflower Manchuruan recipe for ages(the one at Eastern Eye is amazing) I'm going to try and adapt that

 

[Guinness Boy]

Certainly made my most Masterchef dinner ever tonight. It was so wankily cheffy that I fear it will cause [MENTION=534]Chicken Run[/MENTION] to post a picture of a Findus Crispy Pancake. And, with that incentive firmly in mind here it was:

Baked Monkfish fillet (using https://primalmediterraneangourmet.com/baked-monkfish-filet/ but replacing the paprika and oregano with mild curry powder because I had no oregano and the paprika looked like five year old dust).

Asparagus (3 minutes in salty heavily boiling water)

Mini roast potatoes.

Pickled beetroot (slice thinly, heat quarter cup red wine vinegar to boiling while stirring in a teaspoon of sugar, place slice beetroot into the vinegar mixture in a bowl)

Celeriac puree (Raymond Blanc's recipe, I mean, nothing else comes close does it?)

Cauliflower pan roasted in butter

And a lemon butter sauce.

I suspect Gregg might have accused me of throwing too much at the plate and questioned the beetroot but I'll just have to imagine that he loved it.

 

[Bakero]

As a veggie, I'm interested in that recipe - how was it?

(Even though I'm annoyed that the ingredients say: "100g baby carrots (I like the yellow ones), washed and tops removed", yet the picture of the dish shows carrots still with their tops on)

The picture is usually pure decoration- bait rather than a model.

 

[Bakero]

Made a rather lovely rabbit stew last night. Floured and browned off the rabbit, deglazed the pan with a bit of brandy, added some tomato sauce that I'd made the other day along with a bay leaf and a few sprigs of rosemary. While it was cooking, I fried the liver in bit of butter and had that on a bit of toasted baguette

Leftovers will be had today with a bit of homemade pappardelle.

 

[Barham's tash]

On to coq au vin for tonight. Such a simple but delicious dish that always wows visitors who think it’s incredibly complicated.

Accompanied by horseradish creamy mash and garlic fine beans.

 

[jakarta]

Made a rather lovely rabbit stew last night. Floured and browned off the rabbit, deglazed the pan with a bit of brandy, added some tomato sauce that I'd made the other day along with a bay leaf and a few sprigs of rosemary. While it was cooking, I fried the liver in bit of butter and had that on a bit of toasted baguette

Leftovers will be had today with a bit of homemade pappardelle.

Where on earth do you get Rabbit these days? Think it's lovely but no Butcher around here does it...

 

[Herr Tubthumper]

Where on earth do you get Rabbit these days? .

You haven’t met the wife have you?

 

[Herr Tubthumper]

Made a rather lovely rabbit stew last night. Floured and browned off the rabbit, deglazed the pan with a bit of brandy, added some tomato sauce that I'd made the other day along with a bay leaf and a few sprigs of rosemary. While it was cooking, I fried the liver in bit of butter and had that on a bit of toasted baguette

Leftovers will be had today with a bit of homemade pappardelle.

Oh man. That sounds lovely.

 

[Chicken Run]

Certainly made my most Masterchef dinner ever tonight. It was so wankily cheffy that I fear it will cause [MENTION=534]Chicken Run[/MENTION] to post a picture of a Findus Crispy Pancake. And, with that incentive firmly in mind here it was:

Baked Monkfish fillet (using https://primalmediterraneangourmet.com/baked-monkfish-filet/ but replacing the paprika and oregano with mild curry powder because I had no oregano and the paprika looked like five year old dust).

Asparagus (3 minutes in salty heavily boiling water)

Mini roast potatoes.

Pickled beetroot (slice thinly, heat quarter cup red wine vinegar to boiling while stirring in a teaspoon of sugar, place slice beetroot into the vinegar mixture in a bowl)

Celeriac puree (Raymond Blanc's recipe, I mean, nothing else comes close does it?)

Cauliflower pan roasted in butter

And a lemon butter sauce.

I suspect Gregg might have accused me of throwing too much at the plate and questioned the beetroot but I'll just have to imagine that he loved it.

I hope you posted your cnuntfestery on the Buzz or whatever it’s called?

Actually just remembered you don’t post on Facebook anymore.....




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[Guinness Boy]

I hope you posted your cnuntfestery on the Buzz or whatever it’s called?

Actually just remembered you don’t post on Facebook anymore.....




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What's for dinner darling?

 

[CheeseRolls]

Where on earth do you get Rabbit these days? Think it's lovely but no Butcher around here does it...

http://www.chanctonburygame.co.uk/

Not exactly far if you are in Sullington

 

[Chicken Run]

What's for dinner darling?

Not sure yet, tell you what though I’ll copy and paste some pretentious bollox that I found on the internet and try and sound and even bigger cnunt than I already am, how about that?

All washed down with a glass of soy milk...


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[Bakero]

Where on earth do you get Rabbit these days? Think it's lovely but no Butcher around here does it...

Spain. There's no shortage of anything here somehow. The supermarkets are out of flour but the shop on my street has a load of it.