Tried something new
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Tried something new
How did you have the reesit mutton BM? My Aunt & Uncle lived on Shetland until a couple of years ago and made gorgeous soup with it but a little goes a very, very long way. I can't imagine just eating it like jerky as the taste/smell is so strong!
Re: Tried something new
KeenCook2 wrote:smitch wrote:Tonight, I made the fennel & courgette lasagna from this link https://www.theguardian.com/food/2021/sep/25/vegetable-lasagne-butter-ramen-noodles-spicy-mince-stuffed-conchiglie-yotam-ottolenghi-pasta-recipes
Really good, will definitely make it again!
That looks like a great recipe, smitch, but did it really only take 25 mins hands on to prepare? (Not counting the roasting time, of course.)
OH isn't specially keen on fennel, so I wonder what might be a good sub. He doesn't like aubergines either, so that's two things I really like that we never have!
Possibly a little bit longer but it wasn’t that involved. The ricotta cream was super easy as was the pesto. I made both whilst the veg was roasting. I didn’t cook the veg as long as the recipe said though.
I think spinach would work well or you could use peppers.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Tried something new
That does look nice. I adore fennel as long as its not overcooked. I was thinking that for a low carb option, slices of aubergine might work in place of lasagne too (sorry, KC2!). Another one to bookmark.
Re: Tried something new
Ha, EM! Like the idea of peppers instead, smitch
I've just read the recipe more closely and see the dill is also for a pesto - I think that if I do peppers instead of fennel I'll do a rocket pesto; dill and fennel complement (sp?) each other, perhaps less good a match with peppers.
I've just added the fresh lasagne and the ricotta and mozarella to my Asda order for Wednesday
I've just read the recipe more closely and see the dill is also for a pesto - I think that if I do peppers instead of fennel I'll do a rocket pesto; dill and fennel complement (sp?) each other, perhaps less good a match with peppers.
I've just added the fresh lasagne and the ricotta and mozarella to my Asda order for Wednesday
- Badger's Mate
- Posts: 1489
- Joined: Thu Jan 14, 2016 6:07 pm
Re: Tried something new
How did you have the reesit mutton BM?
I made a broth/stew with it. I did use it as a feature though. Not sure what Mum did, something similar I think, it was 30 years ago and she's no longer around to ask. It certainly didn't go far enough as far as she was concerned...
- halfateabag
- Posts: 967
- Joined: Wed Apr 08, 2020 7:28 pm
Re: Tried something new
Not actually tried this yet but thought it looked a bit different...https://parade.com/1185010/theresagreco ... no-recipe/
Anyone else come across it before ??
Anyone else come across it before ??
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Tried something new
No I haven't. Quite a party piece. I've never thought of baking pasta dough like a pastry before.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Tried something new
Badger's Mate wrote:How did you have the reesit mutton BM?
I made a broth/stew with it. I did use it as a feature though. Not sure what Mum did, something similar I think, it was 30 years ago and she's no longer around to ask. It certainly didn't go far enough as far as she was concerned...
it's an acquired taste BM
Interesting recipe Zosh, I suspect the risk of it collapsing in a heap might be quite high!
I've been intrigued for a while about using mayonnaise as a marinade after seeing various recipes online. Yesterday I skinned and boned chicken thighs and marinated them in a mix of mayo, garlic, chilli powder, sage, rosemary, lemon juice, black pepper and a tiny splash of oil for a couple of hours. I then breaded the coated chicken with a mix of blitzed stale bread and packet sage & onion stuffing mix. I baked the chicken for about 25 mins at 170C. It's a keeper, the chicken was beautifully moist & tender and the crumbs crisped beautifully. Picture over on the "What's Everyone Cooking" thread.
Re: Tried something new
I suppose mayo. has a similar effect to buttermilk, which is what "traditional" Southern-fried chicken is soaked in before cooking.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Tried something new
Pampy wrote:I suppose mayo. has a similar effect to buttermilk, which is what "traditional" Southern-fried chicken is soaked in before cooking.
Yes it seems to have, though being thicker the marinade stuck to the chicken so cut out a step or two in the breading and there was no need for any more oil to bake it and get a fried effect. It was definitely worth it.
- herbidacious
- Posts: 4598
- Joined: Sat Mar 28, 2020 4:02 pm
Re: Tried something new
I have polenta and gram flour chips, flavoured with chaat masala and turmeric, in the oven right now. Will serve with fresh coriander and smoked garlic mayo.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Tried something new
herbidacious wrote:I have polenta and gram flour chips, flavoured with chaat masala and turmeric, in the oven right now. Will serve with fresh coriander and smoked garlic mayo.
Oh I like the sound of those , I've used the blocks of polenta cut into chips and coated in Cajun spice before and they were tasty.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Tried something new
Not one I’ve made but one I’ve bought Biona Organic Horseradish Relish, 55% grated horseradish, great flavour, I reckon it’s hotter than most ready made wasabi. Quite thick and dry, needs to be mixed with mayo or cream if you want a sauce : so economical
https://www.farmdrop.com/products/Biona ... T8QAvD_BwE
https://www.farmdrop.com/products/Biona ... T8QAvD_BwE
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Tried something new
Sounds good Sue, I struggle to find fresh horseradish here but sounds like it could work as sub if needed. My sister brought me back a jar of grated horseradish from Poland which sounds very much like this is. It was fab though it didn't keep as long as I would have liked before going mouldy, with hindsight I should've frozen blobs of it.
Re: Tried something new
Having slaved for an awfully long time, Ottolenghi's lasagne Smitch mentioned on one of these threads is in the oven ... I looked at it and thought it was relatively straightforward for him .... but I guess I'm extremely out of practice making anything that is remotely complicated! And I even made the pesto yesterday ...
https://www.theguardian.com/food/2021/s ... ta-recipes
Then to cap it all, I inadvertently sprinkled the vinegar of the Ikea Oil & Vinegar dispensers on the top ... I of course then used the proper oil, but I really wonder what it will taste like ...
I can see we're probably not going to eat until 9 or later at this rate!
https://www.theguardian.com/food/2021/s ... ta-recipes
Then to cap it all, I inadvertently sprinkled the vinegar of the Ikea Oil & Vinegar dispensers on the top ... I of course then used the proper oil, but I really wonder what it will taste like ...
I can see we're probably not going to eat until 9 or later at this rate!
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: Tried something new
KC2 sounds good though a lot of work.
- Earthmaiden
- Posts: 5297
- Joined: Fri Mar 27, 2020 11:58 am
- Location: Wiltshire
Re: Tried something new
Something new but I haven't tried it yet. A can of Banana Blossom.
Any vegans out there with ideas?
Any vegans out there with ideas?
Re: Tried something new
Well, it was worth it Really delicious
For various reasons I didn't use fennel, dill or capers; instead, red peppers, rocket pesto and basil.
It would also be good with b nut squash and other veg, we thought.
One of my best friends recommended this Thomasina Miers recipe she made last night, btw, am looking forward to trying that too.
https://www.theguardian.com/food/2021/o ... dApp_Other
For various reasons I didn't use fennel, dill or capers; instead, red peppers, rocket pesto and basil.
It would also be good with b nut squash and other veg, we thought.
One of my best friends recommended this Thomasina Miers recipe she made last night, btw, am looking forward to trying that too.
https://www.theguardian.com/food/2021/o ... dApp_Other
- Attachments
-
- Courgette and pepper lasagne.jpg (55.33 KiB) Viewed 2849 times
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: Bing [Bot] and 22 guests