Originally posted by dobby
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Keeping things healthy and delicious with this Sheet Pan Chicken Shawarma with Sesame Sweet Potatoes and Hummus. This quick cooking, easy sheet pan dinner comes together in just about an hour. It's colorful, healthy, and beyond good. Perfect for a weeknight dinner, meal prep lunches, or your next dinner party!
This is an absolute winner for a Friday evening all dig in sort of feed. Obviously using thighs instead of breasts though for more taste.airport, lol
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Originally posted by FeetMagic View PostLeft mince chilli out covered in pot overnight, is it safe to eat again if I boil it for 10-15 mins? Google suggests not but there’s a good 6-8 meals in there so I’m looking for any reason not to listen to google...
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Originally posted by FeetMagic View PostLeft mince chilli out covered in pot overnight, is it safe to eat again if I boil it for 10-15 mins? Google suggests not but there’s a good 6-8 meals in there so I’m looking for any reason not to listen to google...Last edited by eamonhonda; 01-05-20, 16:41.airport, lol
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Originally posted by Lazare View PostOn chilli, funny, I'm actually making one right now, a game changer for me about a year ago was switching from red kidney beans to black beans. Much more of a bite to them. Looks a whole lot better too.
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Originally posted by Lazare View PostOn chilli, funny, I'm actually making one right now, a game changer for me about a year ago was switching from red kidney beans to black beans. Much more of a bite to them. Looks a whole lot better too.
Also on the above my kitchen is basically a fridge during prime chilli season.
On another note, if you like chilli, try ropa vieja, now there's an amazing chilli like dish. Shredded beef, olives, capers, white wine and loads more. Flavours are insaneairport, lol
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Originally posted by dobby View PostDo you not find the chocolate takes away from the spice or how do you manage it? I have to make it with chocolate cos the missus doesnt like spicy food and it is nice and goes well together but I always have to lash a load of chilli powder onto my portion.
Nah if you get balance right it doesn't. Couldn't tell ya what measurements I use, have to feel a good chilli out and taste as ya go!airport, lol
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Originally posted by FeetMagic View PostLeft mince chilli out covered in pot overnight, is it safe to eat again if I boil it for 10-15 mins? Google suggests not but there’s a good 6-8 meals in there so I’m looking for any reason not to listen to google...
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Originally posted by Mellor View PostThis is a pretty good chilli recipe from the other place
https://www.boards.ie/vbulletin/show...p?t=2055938138
Want to give it a lash soon. May have to wait until the fancy shops are back open though, some exotic ingredients in it.I hold silver in tit for tat, and I love you for that
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Originally posted by eamonhonda View PostThe weeks menu looks good this week after the big shop, so used to shopping for food day to day but it's good planning week out to limit visits.
Tonight is Greek lamb koftas tacos with taziki and Israeli salad. And loads of wineI hold silver in tit for tat, and I love you for that
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Originally posted by Lazare View PostWhat's the Israeli salad? Give us the lowdown on the koftas too. Recipe i follow is hit or miss.Take your taco game to the next (global) level with these Greek Lamb Tacos, featuring lamb kefta, homemade tzatziki, and Israeli Salad all wrapped up on mini naan!
Very simple. Small bit of prep. Flavor from the koftas is too good.airport, lol
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Originally posted by eamonhonda View Posthttps://sharedappetite.com/recipes/greek-lamb-tacos/
Very simple. Small bit of prep. Flavor from the koftas is too good.I hold silver in tit for tat, and I love you for that
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Originally posted by Lazare View PostAh brilliant, cheers Mellor, I was gonna come in here and ask if anyone knew how to dig that recipe up. I thought I had it bookmarked but couldn't find it.
Want to give it a lash soon. May have to wait until the fancy shops are back open though, some exotic ingredients in it.
Some of the ingredients are a but fancy, but tbh I don't think I ever made it with all of them. Always swapping something for something I had. And was fine. The meat/sauce/beans/chilli are the key parts.
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https://www.eatenalive.co.uk/hot-sauce
These guys do some fab hot sauces, and Kimchi etc.
Was missing the Hophouse and got the makings of Bulgogi from these guys
https://www.souschef.co.uk/
they do the beans/coffee from Sant Eustachio in Rome
https://www.souschef.co.uk/products/...-ground-coffee
Loads of #notions type ingredients on this site, truffle oil in the sous vide bag embiggens the flavour of steak no end.Low fee Euro/UK money transfer, 1st transfer free through my referral
https://transferwise.com/u/bfa0e
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Originally posted by eamonhonda View PostTonight is Greek lamb koftas tacos with taziki and Israeli salad. And loads of wine
Mrs Lao Lao has pretty much perfected a home made job of it and when it's sunny like now, it's the perfect time for it as it brings back memories of Greece, not that I wouldn't eat any day of the week, rain, hail or shine!
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Also tried my hand at the Brazilian fish stew. It was pretty good but felt like something was missing to bind the tastes together, couldn’t figure it out though. Have some in the fridge so we’ll see if it’s better with time; if I was doing it again I’d marinate the fish overnight & probably add more salt.
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Originally posted by Mellor View PostLink to Brazillian fish Stew please
also add chorizoPeople say I should be more humble I hope they understand, they don't listen when you mumble
Get a shiny metal Revolut card! And a free tenner!
https://revolut.com/referral/jamesb8!G10D21
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Just put this together and have it in the fridge for dinner tomorrow. Not great to look at but smells bloody gorgeous. Found it while looking for a "summer dish" and Cuban food was popping up. Really cant wait to taste it. Have high hopes for such a simple dish.
This Cuban Mojo Chicken is a zesty, garlicky Cuban chicken that is marinated in a wicked Cuban Mojo marinade & roasted to perfection.
Having the aul reliable homemade spag bol tonight. Bolognese sauce has to be up there with my favourite things to make. Dont think I've ever used the exact same ingredients twice
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Originally posted by eamonhonda View Posthttps://sharedappetite.com/recipes/greek-lamb-tacos/
Very simple. Small bit of prep. Flavor from the koftas is too good.I hold silver in tit for tat, and I love you for that
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Originally posted by Lazare View PostMaking this tonight. Cheers Eamo.
[IMG][/IMG]
Loved his technique for straining the cucumber for the tzatziki, usual recipe I follow has you straining it over a bowl for a couple of hours. Thought his proportions were off though, for my taste, needed more cucumber so I added it in. If it wasn't for that straining method I wouldn't have been able to.
Great dish, will make again, lots.I hold silver in tit for tat, and I love you for that
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Originally posted by dobby View PostWhat did the Tzatziki taste like? Wouldnt be a big fan of sour cream or the likes but would give these a shot if it was mild enoughI hold silver in tit for tat, and I love you for that
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Originally posted by Keane View PostTzatziki is class. Would be interested in Mrs Lao's recipe if it's going?
I made that Brazilian fish stew with prawns and hake this evening and it is beautiful, thanks for the tip Eamo.
Ingredients
150g Greek Yoghurt
half a cucumber
2-4 cloves of garlic, depending on how big they are and how garlicy you want it - generally go with more is better
1 tbsp olive oil
1 tsp lemon juice
fresh mint, finely chopped
salt & pepper to taste
Peel the cucumber, cut in half lengthways, scoop all the seeds out and grate it fairly coarsely. Squeeze all the water out of it, do it a few times to make sure you get it all out.
Combine everything together and season with the salt & pepper. Leave it sit for a bit if you can before you eat it to let everything mingle together.
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Originally posted by Lazare View PostThis was to die for btw. My new kofta recipe, the lemon zest was a great addition.
[IMG][/IMG]
Loved his technique for straining the cucumber for the tzatziki, usual recipe I follow has you straining it over a bowl for a couple of hours. Thought his proportions were off though, for my taste, needed more cucumber so I added it in. If it wasn't for that straining method I wouldn't have been able to.
Great dish, will make again, lots.
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I get a lot of kudos over my stew sauce. It's pretty basic I think but for anybody who might want to try it...
1 x Knor Thick Chicken soup packet
1 x Knor Oxtail soup packet
1 x tube of Roma tomato puree
1 x beef stock
Sprinkle of ground black pepper
750ml water mixed into each soup. 600ml water to mix puree. 500ml hot water to break up beef stock. I mix them separately and make sure everything is liquid before it goes in the pot.'Mental Toughness is doing the right thing for the team when it's not the best thing for you' - Bill Belichick
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Originally posted by eamonhonda View Posthttps://sharedappetite.com/recipes/greek-lamb-tacos/
Very simple. Small bit of prep. Flavor from the koftas is too good.
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Originally posted by Lazare View PostHow did it work out for you?
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Originally posted by Lazare View PostCan anyone recommend a good Thai cook book?
I have a Thai cooking book. It’s good for ideas. But most of the time I end up googling something I’ve had or seen on a menu. And tweaking to suit.
If there’s a particular dish you are after I could probably point you in the right direction. Recommend starting with red, green, or massaman curry
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Originally posted by Mellor View PostI love Thai food. Large thai population here, so some unreal restaurants to choose from. I like trying new dishes, but can’t beat the classics either.
I have a Thai cooking book. It’s good for ideas. But most of the time I end up googling something I’ve had or seen on a menu. And tweaking to suit.
If there’s a particular dish you are after I could probably point you in the right direction. Recommend starting with red, green, or massaman curryairport, lol
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I usually just but panang paste. It's a red pasts with peanut, but not sure in what sort and ratio.
Sometimes add crush nuts to the top when serving.
I mean, you can add as much peanut as you feel like, but at some point it's gonna be a satay.
This is from a thai curry thread I posted in the other place;
Red Curry Paste: Dried red chillies and the usual Thai curries staples
Green Curry Paste: Fresh Green chillis and the rest
Yellow curry paste: Tumeric, curry powder, dried chillis, sometimes other spices and the staples. Made with more coconut cream.
Panang Curry paste: Milder red curry paste, with peanut incorporated
Massaman Curry: Cardamom, cinnamon, mace, star anise, etc. Dried chillis and the rest.
Jungle Curry: Red or green curry made without coconut milk/cream
Sour Curry: Dried and fresh chillis, lots of lime and tamarind.
Massaman Beef. Red Duck are the favourites
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Originally posted by Mellor View PostI usually just but panang paste. It's a red pasts with peanut, but not sure in what sort and ratio.
Sometimes add crush nuts to the top when serving.
I mean, you can add as much peanut as you feel like, but at some point it's gonna be a satay.
This is from a thai curry thread I posted in the other place;
I've gave them all a go, except the sour curry.
Massaman Beef. Red Duck are the favouritesairport, lol
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Was just chatting to a mate on facebook there. He was in Nepal in early in the year. While he was there, they cancelled permits, closed the borders, and he's been stuck there on his own since. Hasn't seen his wife in months. Kinda puts in in perspective for the people complaining about being stuck at home with their families.
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Originally posted by Mellor View PostWas just chatting to a mate on facebook there. He was in Nepal in early in the year. While he was there, they cancelled permits, closed the borders, and he's been stuck there on his own since. Hasn't seen his wife in months. Kinda puts in in perspective for the people complaining about being stuck at home with their families.
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Made Ramen today with a recipe a chef friend gave to me. I think it's the best thing I've ever made. He also sent a Pho recipe that I'll make next week some time. Ramen will be great for the winter evenings after training. Really enjoying adding so much cooking skills to what was a fairly limited repertoire and trying new things.
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