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Tried something new

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Re: Tried something new

Postby liketocook » Fri Mar 11, 2022 2:16 pm

WWordsworth wrote:I picked up some Wicked vegan kievs in the RTC section in Tesco.
Chucked them in the oven tonight and served them with a mixed salad.

Cardboard
Not recommended.

At least they were RTC, I tried these https://www.tesco.com/groceries/en-GB/p ... /307145439 a few weeks ago when on offer. Small but tasty.

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Re: Tried something new

Postby smitch » Fri Mar 11, 2022 6:24 pm

I find the Wicked range in Tesco to be pretty hit and miss. Mostly miss to be honest. I prefer their Plant Chef stuff.

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Re: Tried something new

Postby scullion » Sat Mar 12, 2022 1:42 am

and there's sobrasada, in the chorizo range, too.

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Re: Tried something new

Postby Stokey Sue » Sat Mar 12, 2022 1:59 am

Yes, we had sobresada (spreadable chorizo) in Minorca where it’s a local speciality. OK but not really exciting imho

I’ve got some ‘nduja (I know, fashion victim) the Italian soft salami in a jar, will be interested to see how different it is

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Re: Tried something new

Postby Badger's Mate » Sat Mar 12, 2022 11:49 pm

Another way to get something soft, squidgy and not too spicy is to make your own Tupperware chorizo.

https://www.rivercottage.net/recipes/tupperware-chorizo

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Re: Tried something new

Postby Earthmaiden » Sun Mar 13, 2022 1:41 am

That looks rather nice, BM. It seems to slightly defy all the rules of curing - I am curious about the ingredient proportions and that it can be 'dipped into' for up to 2 weeks but HFW is usually quite reliable so I'd try it.

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Re: Tried something new

Postby liketocook » Sun Mar 13, 2022 2:28 pm

Badger's Mate wrote:Another way to get something soft, squidgy and not too spicy is to make your own Tupperware chorizo.

https://www.rivercottage.net/recipes/tupperware-chorizo

I've made this and it works really well though I've never kept it for long. Two weeks sounds long but as you say EM HFW is usually reliable. I'd still be a bit wary though tbh.

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Re: Tried something new

Postby Stokey Sue » Sun Mar 13, 2022 3:23 pm

The amount of preservative does sound minimal, but presumably the wine and salt together are enough

Id say don’t skip the wine

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Re: Tried something new

Postby liketocook » Sun Mar 13, 2022 3:37 pm

Stokey Sue wrote:The amount of preservative does sound minimal, but presumably the wine and salt together are enough

Id say don’t skip the wine

I never do :lol: :wino

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Re: Tried something new

Postby Badger's Mate » Mon Mar 14, 2022 8:01 pm

I haven’t kept it two weeks. If I have thought it wouldn’t be used within the week I have frozen the mixture.

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Re: Tried something new

Postby Earthmaiden » Mon Mar 14, 2022 9:45 pm

That sounds a good idea, BM.

I tried the tinned Banana Blossom tonight. Recipes mainly suggest either battering whole pieces and serving like a piece of fried fish or chopping and adding to curries or salad bowls.
There was mention on one website of preparing fresh ones in a certain way to reduce bitterness.

The 400g tin (220g drained) contained four pieces - like large flower buds. I made a tempura batter and shallow fried.
The blossoms didn't taste of much but they had a bitterness similar to chicory stalks. As for appearance, on the plate, when cut, they resembled pulled meat or fish (tuna) and I could see why they are used as faux fish.

Nutritionally, (according to the African Journal of Biotechnology and the tin!) they contain as below, so not a protein substitute but low calorie and good for potassium etc. The below is per 100g or half a tin.
Energy 51kcal
Protein 1.6g
Fat 0.6g
Carbohydrate 9.9g
Fibre 5.7g
Calcium 56mg
Phosphorous 73.3mg
Iron 56.4mg
Copper 13mg
Potassium 553.3mg
Magnesium 48.7mg
Vitamin E 1.07mg

Will it feature on my menu regularly? Probably not, that's a lot of food miles for a not very interesting food but a useful source of some nutrients. If serving battered, you really need spices in the batter or a flavoursome sauce to help it along.

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Re: Tried something new

Postby liketocook » Tue Mar 15, 2022 12:43 pm

Thanks for the feedback EM, sounds useful if you are looking for a sub for fish.

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Re: Tried something new

Postby smitch » Tue Mar 15, 2022 12:44 pm

I had battered banana blossom and chips last week when we went out for tea. I enjoyed it but I think I prefer tofish, which is battered tofu, usually with added seaweed for the fishy flavour.

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Re: Tried something new

Postby Earthmaiden » Tue Mar 15, 2022 2:42 pm

That sounds good, smitch. I like seaweed as a flavouring and of course, tofu has different nutrients. I think banana blossom probably needs spices due to the background bitterness but it does seem a good source of several nutrients without much carb, fat, calories etc.

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Re: Tried something new

Postby Amyw » Tue Mar 15, 2022 3:31 pm

Image

Tried eggy crumpets the other day . Crumpets dipped in beaten egg with seasoning , pan fried with the rest of the egg poured over , crispy bacon , hot sauce and tomatoes

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Re: Tried something new

Postby scullion » Tue Mar 15, 2022 3:41 pm

i want crumpets now - but definitely not like that - oozing with butter and honey, hmmmmm.

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Re: Tried something new

Postby liketocook » Tue Mar 15, 2022 4:01 pm

That looks rather tasty Amy :yum

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Re: Tried something new

Postby slimpersoninside » Tue Mar 15, 2022 4:07 pm

Now I want crumpets with Scullie's oozing butter and honey with Amy's bacon!!

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Re: Tried something new

Postby KeenCook2 » Thu Mar 17, 2022 7:18 pm

Amyw wrote:Image

Tried eggy crumpets the other day . Crumpets dipped in beaten egg with seasoning , pan fried with the rest of the egg poured over , crispy bacon , hot sauce and tomatoes


And were they successful? They look tasty!

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Re: Tried something new

Postby Amyw » Fri Mar 18, 2022 11:48 am

Ah they were really good , I’d definitely recommend . I think crumpets are great anyway , but they seem quite the Instagram craze at the minute . I’ve seen a version where you add pesto and cheese to the egg then dip and cook the crumpets which sound lovely . Will report any other variations back

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