[Food] How is your cooking this lockdown ?

[vegster]

Been going through the freezer and finding lots of frozen fish so have had some fish pies, Fish Tom Yum, fish curries. Might do a nice Rick Stein dish of Squid, almonds and New Potatoes from his Road to Mexico book which is excellent, the book and the recipe!

Lots of frozen fruit from the plot in the freezer too so been baking various fruit muffins, plenty of fresh Rhubarb up plot so been making Crumble and Rhubarb cake. This has been dependant on the availability of Plain and Self Raising Flour though!

Been following a good food writer called Rachel Roddy who is based in Italy who goes over lots of Italian recipes and explains the tradition of how they were/ are made and today I fancy doing her recipe for Piadina, a soft Italian flat bread served hot with cream cheese, Prosciutto and salad fillings. Sounds marve!

 

[Perfidious Albion]

Same as ever......Thank God for microwave...

 

[Bakero]

Been going through the freezer and finding lots of frozen fish so have had some fish pies, Fish Tom Yum, fish curries. Might do a nice Rick Stein dish of Squid, almonds and New Potatoes from his Road to Mexico book which is excellent, the book and the recipe!

Lots of frozen fruit from the plot in the freezer too so been baking various fruit muffins, plenty of fresh Rhubarb up plot so been making Crumble and Rhubarb cake. This has been dependant on the availability of Plain and Self Raising Flour though!

Been following a good food writer called Rachel Roddy who is based in Italy who goes over lots of Italian recipes and explains the tradition of how they were/ are made and today I fancy doing her recipe for Piadina, a soft Italian flat bread served hot with cream cheese, Prosciutto and salad fillings. Sounds marve!

Rachel Roddy writes beautifully. I dont tend to follow recipes but am a regular reader of her column.

I'm a keen cook anyway but working from home has given me a little extra time each day. A couple of weeks ago I made some biang biang noodles; stretching out the dough by slapping it on the worktop was as satisfying as it was effective. Served with chard, tofu and chilli bean paste, they were wonderful.

Other than that, in recent weeks I've made dal and flat breads, corn tortillas with black beans, fennel-spiked potato röstis, salt cod fish and chips, and much more.

 

[Tim Over Whelmed]

I've made a couple of the Jamie "Keep Calm & Cook" recipes, including a lovely minestrone soup

 

[keaton]

Been going through the freezer and finding lots of frozen fish so have had some fish pies, Fish Tom Yum, fish curries. Might do a nice Rick Stein dish of Squid, almonds and New Potatoes from his Road to Mexico book which is excellent, the book and the recipe!

Lots of frozen fruit from the plot in the freezer too so been baking various fruit muffins, plenty of fresh Rhubarb up plot so been making Crumble and Rhubarb cake. This has been dependant on the availability of Plain and Self Raising Flour though!

Been following a good food writer called Rachel Roddy who is based in Italy who goes over lots of Italian recipes and explains the tradition of how they were/ are made and today I fancy doing her recipe for Piadina, a soft Italian flat bread served hot with cream cheese, Prosciutto and salad fillings. Sounds marve!

Rachel Roddy's an excellent writer. Was flicking through Five Quarters by her yesterday

 

[Chicken Run]

Yesterday I had scampi, chips and peas.

Decant half a pack of McCain Crinkle cut oven chips onto a bake tray and sprinkle with a good amount of salt.

Get the oven fired up to 220c and when ready add the chips to the central shelf.

Decant Young’s Scampi onto a baking sheet and sprinkle with salt.

After the chips have been in the oven for 10 minutes add the scampi to the top shelf and cook both for a further 20 minutes.

Lob some frozen peas into a microwaveable dish/jug and cook for 3 minutes.

Put on plate and in true Jamie style if you haven’t any tartar sauce swap out for mayo or salad cream.

 

[Questions]

Yesterday I had scampi, chips and peas.

Decant half a pack of McCain Crinkle cut oven chips onto a bake tray and sprinkle with a good amount of salt.

Get the oven fired up to 220c and when ready add the chips to the central shelf.

Decant Young’s Scampi onto a baking sheet and sprinkle with salt.

After the chips have been in the oven for 10 minutes add the scampi to the top shelf and cook both for a further 20 minutes.

Lob some frozen peas into a microwaveable dish/jug and cook for 3 minutes.

Put on plate and in true Jamie style if you haven’t any tartar sauce swap out for mayo or salad cream.

Sounds complicated.

 

[Goldstone1976]

Two days ago - a salmon Cambodian-style curry; yesterday - lamb kofta and home made pitta; today - duck cassoulet; tomorrow - blackened cod; Thursday - chilli chicken wings done on the Ofyr (my latest cooking gadget - brilliant, but boy does it eat the wood).

 

[Bozza]

Two days ago - a salmon Cambodian-style curry; yesterday - lamb kofta and home made pitta; today - duck cassoulet; tomorrow - blackened cod; Thursday - chilli chicken wings done on the Ofyr (my latest cooking gadget - brilliant, but boy does it eat the wood).

View attachment 122538

What are you doing dossing down on the ground at the back there?

(Yes, I know it's a picture from ofyr.co.uk, but it does look like you!)

 

[Chicken Run]

Sounds complicated.

After a couple of practice runs it gets easier, the key is to really make the recipe about me and then show off to a bunch of strangers making it really hip & complicated.

My next project is to take before and after shots of my decorating and post them up.

 

[Birdie Boy]

Had homemade chilli last night, recently had homemade burgers, fish pie and my favourite; butterflied lamb, seasoned, rosemary, thyme, olive oil and mint sauce, tied and put on the rottiserie and basted every 15 minutes. Bloody lovely, the leftovers we had as kebabs the next day, seemed to taste even better.

Anyone thinking of buying a new bbq, get one with a rotisserie, they are awesome. Brilliant for lamb, chicken and I'm thinking of trying to get a small suckling pig to try next.

Sent from my WAS-LX1A using Tapatalk

 

[Chicken Run]

Had homemade chilli last night, recently had homemade burgers, fish pie and my favourite; butterflied lamb, seasoned, rosemary, thyme, olive oil and mint sauce, tied and put on the rottiserie and basted every 15 minutes. Bloody lovely, the leftovers we had as kebabs the next day, seemed to taste even better.

Anyone thinking of buying a new bbq, get one with a rotisserie, they are awesome. Brilliant for lamb, chicken and I'm thinking of trying to get a small suckling pig to try next.

Sent from my WAS-LX1A using Tapatalk

A small suckling pig, quite literally pmsl.

 

[Goldstone1976]

What are you doing dossing down on the ground at the back there?

(Yes, I know it's a picture from ofyr.co.uk, but it does look like you!)

Ha! Yes, so it does!

 

[Machiavelli]

Two days ago - a salmon Cambodian-style curry; yesterday - lamb kofta and home made pitta; today - duck cassoulet; tomorrow - blackened cod; Thursday - chilli chicken wings done on the Ofyr (my latest cooking gadget - brilliant, but boy does it eat the wood).

View attachment 122538

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

 

[Birdie Boy]

A small suckling pig, quite literally pmsl.

Who's laughing now? [emoji23]

Sent from my WAS-LX1A using Tapatalk

 

[jakarta]

two days ago - a salmon cambodian-style curry; yesterday - lamb kofta and home made pitta; today - duck cassoulet; tomorrow - blackened cod; thursday - chilli chicken wings done on the ofyr (my latest cooking gadget - brilliant, but boy does it eat the wood).

View attachment 122538

N, N, Y, Y, Y

 

[Bakero]

Two days ago - a salmon Cambodian-style curry; yesterday - lamb kofta and home made pitta; today - duck cassoulet; tomorrow - blackened cod; Thursday - chilli chicken wings done on the Ofyr (my latest cooking gadget - brilliant, but boy does it eat the wood).

View attachment 122538

Not so sure about the Salmon curry but the rest sounds good! I made some fish sauce-caramel chicken wings the other day which were rather nice.

That Ofyr looks awesome. I want one! (and somewhere to put it )

 

[Machiavelli]

Yes, I want to know your blackened cod recipe please.

 

[crodonilson]

I made a strawberry cake last night and it was absolutely tremendous.

I also have a special recipe for pork fajitas I'm going to try tonight, PM me if you want the details.

 

[Yes Chef]

In contrast to most of the population much, much less than normal!