Merging Cultures Posted 28 March 2015 Posted 28 March 2015 Sounds very delicious mate. I'm gonna either cook something class or order a takeaway tonight as I'm not doing anything. Dunno what to do. Pan fry some fish, giving it a crispy skin, boil ginger and chili. Then cook some oyster mushrooms in the ginger and chili broth with spring onions. Serve in a bowl with the fish. Yum.
marko Posted 28 March 2015 Posted 28 March 2015 Doing a BBQ tomorrow. Going to do rack of lamb with a yogurt and mint sauce. BBQ ribs. Honey and mustard chicken. A few variations on fillet mignon, coffee rub, dukkah and a garlic and butter. Plus a cabbage and apple Asian salad, vegetable kebabs (with mushrooms!!!), and pasta with a coriander pesto. I'm BBQing on Monday. Got some beef short ribs that will go on lo' & slo' for 6 hours and chicken wings which I'll brine beforehand. Will make some of my own burgers with 70/30 chuck to short rib ratio, homemade brioche buns and I made some bourbon and maple pickles the other week that should be ready now. I'm looking forward to it already!
Merging Cultures Posted 28 March 2015 Posted 28 March 2015 I'm BBQing on Monday. Got some beef short ribs that will go on lo' & slo' for 6 hours and chicken wings which I'll brine beforehand. Will make some of my own burgers with 70/30 chuck to short rib ratio, homemade brioche buns and I made some bourbon and maple pickles the other week that should be ready now. I'm looking forward to it already! That sounds amazing
Webbo Posted 6 April 2015 Posted 6 April 2015 Just had a kebab made out the leftovers of yesterday's lamb. A triumph.
Brenfox Posted 11 April 2015 Posted 11 April 2015 Not much of a chef but I foolishly offered to cook a romantic meal tonight. I'm going to attempt stuffed mushrooms as a starter & beef burgundy as the main.
Unabomber Posted 11 April 2015 Posted 11 April 2015 Not much of a chef but I foolishly offered to cook a romantic meal tonight. I'm going to attempt stuffed mushrooms as a starter & beef burgundy as the main. Good luck fella. I made some tandoori chicken the other night was one of the best things I have had everyone should try it. 2 chicken breasts cut up 200g natural yogurt/greek style 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp garam massala 1/tsp chilli powder squeeze of lemon salt and pepper put abit of the marinade in a separate bowl to have as sauce once done. combine all of the above and marinate chicken in it for at least 2 hours. Preheat oven to 200 Cook on a baking tray for 20 mins serve with wraps/pitta and salad and jalapeños. Making 6 hour braised beef chilli tonight.
Itsthejoeker Posted 11 April 2015 Posted 11 April 2015 Try get some Kasmiri Chilli powder, it's the tits. And get the oven a little higher and cook on a grill pan with tin foil to reflect the heat, gets the outside nice and charred.
GingerrrFox Posted 11 April 2015 Posted 11 April 2015 Good luck fella. I made some tandoori chicken the other night was one of the best things I have had everyone should try it. 2 chicken breasts cut up 200g natural yogurt/greek style 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp garam massala 1/tsp chilli powder squeeze of lemon salt and pepper put abit of the marinade in a separate bowl to have as sauce once done. combine all of the above and marinate chicken in it for at least 2 hours. Preheat oven to 200 Cook on a baking tray for 20 mins serve with wraps/pitta and salad and jalapeños. Making 6 hour braised beef chilli tonight. Sounds very good Una! What spice mix are you going with for the chilli? My go to for a chilli is use a nice piece of brisket and then in a pestle and mortar bash up 2tbsp coriander seeds, 2tbsp fennel seeds, 3tbsp smoked paprika and salt and pepper. Then just chop up some fresh chillies and pop them into the sauce.
Unabomber Posted 11 April 2015 Posted 11 April 2015 Sounds very good Una! What spice mix are you going with for the chilli? My go to for a chilli is use a nice piece of brisket and then in a pestle and mortar bash up 2tbsp coriander seeds, 2tbsp fennel seeds, 3tbsp smoked paprika and salt and pepper. Then just chop up some fresh chillies and pop them into the sauce. Dry spices I use 1tbsp cumin, 1tbsp coriander, 1tbsp oregano 1tbsp chilli and 1/2tbsp smoked paprika, salt & pepper. For the sauce I use passata and beef stock, 1tbsp red wine vinegar, 1tbsp muscavado sugar and fresh thyme. I'm using brisket today. Try get some Kasmiri Chilli powder, it's the tits. And get the oven a little higher and cook on a grill pan with tin foil to reflect the heat, gets the outside nice and charred. Yeah sounds like a good addition, going to barbecue next time if it is nice.
Guest Sharpe's Fox Posted 11 April 2015 Posted 11 April 2015 In spicy food I always put in a tablespoon of dark brown sugar. Palm sugar would be better if you can get it.
Brenfox Posted 11 April 2015 Posted 11 April 2015 Not much of a chef but I foolishly offered to cook a romantic meal tonight. I'm going to attempt stuffed mushrooms as a starter & beef burgundy as the main. Disaster!!!!! Takeaway tonight
Unabomber Posted 11 April 2015 Posted 11 April 2015 Disaster!!!!! Takeaway tonight No offense but how did you **** this up?
Brenfox Posted 11 April 2015 Posted 11 April 2015 No offense but how did you **** this up? Didn't have any sprigs of thyme just the dried stuff in a jar so I guessed....& guessed wrong. Also I didn't realise the sauce is composed almost solely on red wine & I bought a cheap disgusting one
Turtles Head Posted 12 April 2015 Posted 12 April 2015 Didn't have any sprigs of thyme just the dried stuff in a jar so I guessed....& guessed wrong. Also I didn't realise the sauce is composed almost solely on red wine & I bought a cheap disgusting one We use cooking wine at work to make beef Bourguignon, it's still the nuts. If you pm me your email address I'll send you a recipe. We use beef cheeks instead of stewing steak too if you wanna show off a bit.
Unabomber Posted 12 April 2015 Posted 12 April 2015 Currently doing the tandoori chicken I posted but with a whole chicken, then serving it will new potatoes and salad.
lavrentis Posted 12 April 2015 Posted 12 April 2015 BBC Good Food is class. http://www.bbcgoodfood.com/recipes/4787/chicken-stuffed-with-herby-mascarpone
marko Posted 17 April 2015 Posted 17 April 2015 I was in London yesterday and got these beauties for the weekend. 1kg Galician Blond on the left and 2x 600g Black Angus on the right - they smell amazing and good enough to eat like that. Going to reverse sear them on my Kamado Joe. Mouth is watering already!
Merging Cultures Posted 17 April 2015 Posted 17 April 2015 I was in London yesterday and got these beauties for the weekend. 1kg Galician Blond on the left and 2x 600g Black Angus on the right - they smell amazing and good enough to eat like that. Going to reverse sear them on my Kamado Joe. Mouth is watering already! Reverse sear?
hairy Posted 17 April 2015 Posted 17 April 2015 Reverse sear? Directions With a steak at room temp, generally cover with salt and pepper. Place the steak on a cooling rack on top of the foil-lined baking sheet. Place steak in oven at 275 degree until internal temp is 125 degrees (use a thermometer so you get the exact temp). Remove from oven and let rest for 15 minutes.
Babylon Posted 17 April 2015 Posted 17 April 2015 Directions With a steak at room temp, generally cover with salt and pepper. Place the steak on a cooling rack on top of the foil-lined baking sheet. Place steak in oven at 275 degree until internal temp is 125 degrees (use a thermometer so you get the exact temp). Remove from oven and let rest for 15 minutes. So you just put it in the oven then?
marko Posted 17 April 2015 Posted 17 April 2015 Reverse sear? Cook it on an indirect heat at 150c until it's 50c internal temp then sear it over hot coals (about 300c) for 1 minute each side. Comes out a uniform medium rare all the way through.
marko Posted 17 April 2015 Posted 17 April 2015 So you just put it in the oven then? He forgot to put the last part about finishing over a high heat of some description (cast iron pan/hot coals)
Merging Cultures Posted 17 April 2015 Posted 17 April 2015 Makes sense, I'd usually sear then finish in the oven. Will reverse in the future.
Smudge Posted 17 April 2015 Posted 17 April 2015 Directions With a steak at room temp, generally cover with salt and pepper. Place the steak on a cooling rack on top of the foil-lined baking sheet. Place steak in oven at 275 degree until internal temp is 125 degrees (use a thermometer so you get the exact temp). Remove from oven and let rest for 15 minutes. My son bought me a Thermapen for my birthday, absolutely brilliant. How I ever cooked meat without it is a miracle. You can buy much cheaper ones but this one is accurate to less than half a degree 'C' and reads the temp in 3 seconds. Hand made in England
marko Posted 17 April 2015 Posted 17 April 2015 Makes sense, I'd usually sear then finish in the oven. Will reverse in the future. If you can ignore the somewhat annoying presentation, this video gives a good explanation. I've just had one of the steaks and it was amazing! Felt like I'd been personally hand-fed by god himself! My son bought me a Thermapen for my birthday, absolutely brilliant. How I ever cooked meat without it is a miracle. You can buy much cheaper ones but this one is accurate to less than half a degree 'C' and reads the temp in 3 seconds. Hand made in England Absolutely love mine - they're fantastic bits of kit. I use it all the time and you just can't go wrong. ETI do a lot of good products.
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