What's everyone cooking this week? 2
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- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: What's everyone cooking this week? 2
They are - or it is - cooking now. I added smoked garlic paste and chipotle flakes. I served it with a little crumbled feta.
I had a really nice salad for lunch: warm salad of purple French beans (well, green when they are cooked ), barrel-aged feta, pine nuts, cherry tomatoes, (warm from sunshine ) green olives, a little olive oil and balsamic vinegar.
I had a really nice salad for lunch: warm salad of purple French beans (well, green when they are cooked ), barrel-aged feta, pine nuts, cherry tomatoes, (warm from sunshine ) green olives, a little olive oil and balsamic vinegar.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Hope they turned out well herbi, that sounds like a lovely lunch.
Chinese takeaway style chicken and veg curry with boiled rice for us this evening.
Chinese takeaway style chicken and veg curry with boiled rice for us this evening.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: What's everyone cooking this week? 2
The aubergine was very nice. Will do again. Husband didn't want any so I ate it all! (It was just one aubergine and nothing else, apart from the feta )
The marinade, which was probably thinner han it should have been, initially, reduced down to something the consistency and colour of slightly runny satay sauce... which made me wonder if a satayish miso sauce would be good. It might be too rich, I suppose.
I have another 4 aubergines to do something with now asap.
Taking of satay, M&S sell this delicious (rather sweet, I suppose) Bang Bang Satay dip which I'd like to try to replicate.
The marinade, which was probably thinner han it should have been, initially, reduced down to something the consistency and colour of slightly runny satay sauce... which made me wonder if a satayish miso sauce would be good. It might be too rich, I suppose.
I have another 4 aubergines to do something with now asap.
Taking of satay, M&S sell this delicious (rather sweet, I suppose) Bang Bang Satay dip which I'd like to try to replicate.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Sounds good herbi, what about a parmigiana or similar with the remaining aubergines so excess could be frozen for future enjoyment?
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: What's everyone cooking this week? 2
This is the Bang bang sauce I use - pretty easy to put together & very good over allsorts - salad/noodles/pasta etc. don't see why you couldn't use it as a dip.
5g/2½oz crunchy peanut butter
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp runny honey
1 tsp rice wine vinegar
½ tsp finely grated garlic
½ tsp finely grated fresh ginger
Think I'd do a parmigiana with those aubergines too.
Lovely mussels waiting to be scrubbed here later by The Lushly, then I'll turn them into moules mariniere
5g/2½oz crunchy peanut butter
1 tsp toasted sesame oil
1 tbsp soy sauce
1 tsp runny honey
1 tsp rice wine vinegar
½ tsp finely grated garlic
½ tsp finely grated fresh ginger
Think I'd do a parmigiana with those aubergines too.
Lovely mussels waiting to be scrubbed here later by The Lushly, then I'll turn them into moules mariniere
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: What's everyone cooking this week? 2
Parmigiana is my favourite... but not husband's. I wonder if he actually isn't terribly keen on aubergines. (He does like babaganoush, though... which I am not at all keen on. But babaganoush is not even really recognizable as aubergine.)
I might do it anyway. I think it can wait until tomorrow though. I am shattered, and can't see that improving.
I have some really pretty round prosperosa aubergines still on their plant when the four scorpio ones in the fridge have been eaten.
Thanks for the bang bang recipe. I could use that as a base. The dip has all sorts of other things in it - lime juice, lemongrass, chilli and a few other things.
Reminds me, I need to water the chillis on the balcony!
I might do it anyway. I think it can wait until tomorrow though. I am shattered, and can't see that improving.
I have some really pretty round prosperosa aubergines still on their plant when the four scorpio ones in the fridge have been eaten.
Thanks for the bang bang recipe. I could use that as a base. The dip has all sorts of other things in it - lime juice, lemongrass, chilli and a few other things.
Reminds me, I need to water the chillis on the balcony!
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: What's everyone cooking this week? 2
It is a good base Herbi - I use tons more garlic/ginger, add in chilli in one guise or another - even some red curry paste or sriracha, lemon rind/juice, touch of fish sauce or shrimp paste & you can slacken it off with mayo - it depends on the mood
- mistakened
- Posts: 2381
- Joined: Wed Apr 18, 2018 10:14 am
- Location: cyprus
Re: What's everyone cooking this week? 2
We are having Parmigiana for supper, does anyone actually fry the aubergines these days, I do mine in grill pan. Roast Chicken and Roasted Vegetables tomorrow, a double quantity of vegetables will be roasted to make a Roasted Vegetable Tart on Saturday.
Moira
Moira
Re: What's everyone cooking this week? 2
Planning a watercress and goat's cheese quiche for tonight as I have half a packet of ready-rolled short pastry to use up. https://www.bbcgoodfood.com/recipes/goa ... ess-quiche
As my watercress packet is a bit small, i'm going to pad it out with some rocket. I would have used spinach but haven't got any either fresh or frozen.
As my watercress packet is a bit small, i'm going to pad it out with some rocket. I would have used spinach but haven't got any either fresh or frozen.
Re: What's everyone cooking this week? 2
I never used to be very fond of aubergine but I am now so loving these ideas. We got derailed on Tuesday as we were both home late so we got a takeaway from the Lebanese place around the corner. It was fabulous. We had moutabel, fattoush salad, kibbeh, falafel and salad. Really good. there was enough for lunch yesterday too.
Yesterday OK was out and I had a very tired cauliflower to use up so I roasted that and ate the lot!
We are going to try to have the fish tonight - if it is still ok. I had a work lunch and had warm courgette salad with 'curds'. Very nice.
Yesterday OK was out and I had a very tired cauliflower to use up so I roasted that and ate the lot!
We are going to try to have the fish tonight - if it is still ok. I had a work lunch and had warm courgette salad with 'curds'. Very nice.
Re: What's everyone cooking this week? 2
The bang bang sauce recipe looks lovely, Lush - definitely going on my list of things to do!
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: What's everyone cooking this week? 2
Pampy Hi...... !
It's a very adaptable base - goes well with leftover shredded chicken or poached in the usual spices - ginger/star anise/ soy /stock etc. - I often do a few ckn breasts in this to stash in the fridge for salads.
Prawns work well too - cooked first & mixed with the sauce ( which keeps for ages in the fridge) handy to have at hand.......
It's a very adaptable base - goes well with leftover shredded chicken or poached in the usual spices - ginger/star anise/ soy /stock etc. - I often do a few ckn breasts in this to stash in the fridge for salads.
Prawns work well too - cooked first & mixed with the sauce ( which keeps for ages in the fridge) handy to have at hand.......
Re: What's everyone cooking this week? 2
It looks really good! What would you recommend in place of rice wine vinegar?
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: What's everyone cooking this week? 2
If you have apple cider vinegar KC2 that would be the best sub - or failing that just white wine vinegar - it won't have the same fruity edge but will be fine - I'm amazed just how much rice vinegar I use these days - really versatile.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: What's everyone cooking this week? 2
I suspect a lot of people (but almost certianly no one on here) think they dislike aubergines because they have only eaten undercooked versions - and undercooked aubergine is pretty revolting imo. Cheap 'gastro' pubs do this, I always assume because they think they can undercook aubergine in the same way they can undercook, sorry, lightly cook, carrots, peas etc. (I not really that keen on 'lightly cooked' carrots either tbh.)
All things tomato and auberginey are usually very good in Turkish/Lebanese restaurants, while houmous etc can be more or less good, or at least not quite what you were expecting.
Moira, I tend to roast/bake aubergine, rather than fry, first but I sometimes struggle to get it quite right.
I might dig out my old recipe for parmigiana and do it 'properly', making a more authentic tomato sauce than I usually do, this time.
All things tomato and auberginey are usually very good in Turkish/Lebanese restaurants, while houmous etc can be more or less good, or at least not quite what you were expecting.
Moira, I tend to roast/bake aubergine, rather than fry, first but I sometimes struggle to get it quite right.
I might dig out my old recipe for parmigiana and do it 'properly', making a more authentic tomato sauce than I usually do, this time.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
No excuse not to make an authentic tomato sauce herbi with all your lovely ripe crop.
I usually griddle or bake my aubergines. I hate an undercooked one horrible mouthfeel!
"Bang bang " sauce recipe sounds "banging" , thanks for sharing Lush.
I usually griddle or bake my aubergines. I hate an undercooked one horrible mouthfeel!
"Bang bang " sauce recipe sounds "banging" , thanks for sharing Lush.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: What's everyone cooking this week? 2
We have buckets of tomatoes to use so I adapted an old tomatoes on toast recipe for lunch.
Slice the tomatoes and season them.
Then put a glug of olive oil in a pan and warm it with fennel seeds, chilli flakes and garlic then stir through some red wine vinegar.
I didn't have any so I used elderberry vinegar, made by my canine friend's mum.
Pile the tomatoes on toast and drizzle the dressing over.
Loved it.
Slice the tomatoes and season them.
Then put a glug of olive oil in a pan and warm it with fennel seeds, chilli flakes and garlic then stir through some red wine vinegar.
I didn't have any so I used elderberry vinegar, made by my canine friend's mum.
Pile the tomatoes on toast and drizzle the dressing over.
Loved it.
Re: What's everyone cooking this week? 2
.
Sounds v good WW as does Lush's bang bang sauce - I use a lot of vinegar in cooking, too - buy the big bulk size white vinegar. Recently tried making Diana Kennedy's Mexican pineapple vinegar but it was a failure and went mouldy on top. Might post on test kitchen or vinegar & oil thread as I recall others make vinegar.
Fajitas a couple of nights ago - always a hit - I like to briefly marinate the strips in an improvised achiote/adovado paste - I mix a bit of zhug paste I keep in the freezer (coriander leaf, fresh green chili, pinch cloves, cardomom, cumin, dried red chili) with achiote powder, vinegar, bit of salt and evoo and sizzle in a hot pan.
Sounds v good WW as does Lush's bang bang sauce - I use a lot of vinegar in cooking, too - buy the big bulk size white vinegar. Recently tried making Diana Kennedy's Mexican pineapple vinegar but it was a failure and went mouldy on top. Might post on test kitchen or vinegar & oil thread as I recall others make vinegar.
Fajitas a couple of nights ago - always a hit - I like to briefly marinate the strips in an improvised achiote/adovado paste - I mix a bit of zhug paste I keep in the freezer (coriander leaf, fresh green chili, pinch cloves, cardomom, cumin, dried red chili) with achiote powder, vinegar, bit of salt and evoo and sizzle in a hot pan.
Last edited by ZeroCook on Fri Sep 10, 2021 4:59 pm, edited 1 time in total.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: What's everyone cooking this week? 2
5g/2½oz crunchy peanut butter
Just checking, should that be 50g?
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
That sounds delicious WW
I do enjoy fajitas ZC
I had a rather tasty lunch today - avocado mashed with feta, tabasco and lemon juice. Piled on a ciabatta roll and topped with Black Krim tomatoes.
Breaded cod from the freezer tonight with potatoes of some description, peas and broad beans.
I do enjoy fajitas ZC
I had a rather tasty lunch today - avocado mashed with feta, tabasco and lemon juice. Piled on a ciabatta roll and topped with Black Krim tomatoes.
Breaded cod from the freezer tonight with potatoes of some description, peas and broad beans.
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