Tonight:

freitasm:

 

Not exactly recipe but... Last night:

 

Looks like a raid on an Italian/Spanish delicatessen. But applying the aioli so boldly to the aosta/parma ham can be done, but it shouldn't ;-)

@Tinkerisk:

 

freitasm:

 

Not exactly recipe but... Last night:

 

 

Looks like a raid on an Italian/Spanish delicatessen. But applying the aioli so boldly to the aosta/parma ham can be done, but it shouldn't ;-)

 

Not exactly a raid - but I do have an inclination for Italian foodstuffs. And that's not aioli - it's burrata, a ball of mozzarella with cream inside - photos here.

freitasm:

 

Not exactly a raid - but I do have an inclination for Italian foodstuffs. And that's not aioli - it's burrata, a ball of mozzarella with cream inside - photos here.

 

My mistake, I mistook it for aioli due to its very liquid/creamy-looking form in the photo, which would have been quite a greasy thing (as cheese, it's a bit less so).

And as far as Italian food is concerned, we also seem to have something in common ... ;-)

But I admit that it's not magic, we have a supermarket here that sells ONLY original Italian products - that would definitely be something for you too:

Noodles/Pasta (this is only the shelf of one of two important traditional manufacturers).

Ham

Sweeties, fine wines and generic things including espresso machines as well.

I am fully aware that this was not a nice thing to say, but I must have something to say about your fantastic landscapes :-).

There has been a cookbook here for years with the best dishes from each region that is unparalleled, has won awards and would be my choice if I could only own one Italian cookbook. However, it's in German and I haven't found an English-language edition. For a lasagne with 3 kinds of meat and homemade pasta plates, we spent too three-quarters of a day in the kitchen. 

I forgot to name the two dishes above - sorry for that.

1 - Salad with grilled mini calamari and basil dressing.
2 - Polpettone with parmesan on a bed of rocket and balsamic sauce.

freitasm:

 

For pizza dough I go with 350 g high grade flour, 220 ml warm water, 8 g dry yeast, salt. Nothing else.

 

Finally got around to trying this, or something similar :)

I only used 320g of flour (working from memory) and I didn't stretch it out, just let it rise in the pan. Made a really nice base. Seemed to keep both the pan and thin base lovers happy.

After the recent self-experiment with vegan bratwurst, I think it's time to share my wild boar bratwurst recipe with you. And here it is:

Ingredients: (for 2 persons)

- 0.5 kg wild boar meat
- 100 g pork belly, very fat
- 1 clove of garlic
- 1/2 tsp fresh marjoram leaves
- 1 tsp grated lemon peel
- 1 tbsp whole milk
- 7 g salt

- freshly grated nutmeg
- black pepper from the mill
- approx. 2.5 metres pork casing, calibre 26/28

Soak the pig's casing for at least half an hour and then rinse it out.

Cut the wild boar meat and fat into coarse cubes and put through a meat grinder. It is best if the meat is slightly frozen so that it does not heat up too quickly when it is put through the mincer.

Peel the garlic and cut into fine cubes. Add the spices and lemon zest to the minced meat with the milk and mix well with the garlic. A roast test helps to determine the right seasoning. Simply fry a small amount of the sausage meat in a pan and taste it. If necessary, season the sausage meat with salt and pepper.

In the meantime, chill the mince again in the freezer so that the mince does not exceed the temperature of +4-5 degrees Celsius.

Making the sausage:
Pull the casing completely onto the stuffing tube of the sausage stuffer. Keep moistening the casing so that it can be pulled up better. Position an air bubble directly in front of the sausage stuffer and then pull the casing on. Then press the sausage meat up to the mouth. Close the casing at the front with a knot and do not fill it too tightly with the mixture. Finally, tie the other end of the casing in a knot as well.

Twist off 15 cm long sausages:
Pinch off a length of sausage from the end with the thumb and forefinger of one hand and from here pinch off another length with the other hand. Turn the sausage measured in this way to the front. Then pinch off the ends of the next sausage and turn it in the opposite direction.

Leave the sausages in the refrigerator at max. 5 degrees Celsius for a few hours until they are ready to bbq, fry or freeze.

Have fun!

I haven't had wild boar in ages... Yummy.

Bought a chicken, penne, sun-dried tomato and pesto salad from the Countdown deli/ready meals section then tossed some jelly bean tomatoes - a quick easy dinner. Came out pretty good.

Best butter chicken recipe.

• Chicken breast
• Baking soda
• Ashoka Butter Chicken Paste
• Tomato paste
• cream
• Onions

 

1. Cube 500-700gm of chicken breast, place in a bowl and stir in a couple of teaspoons of baking soda.  Leave for 15-20 minutes.
2. Wash off the baking soda really well and pat dry.
3. Mixing in a couple of table spoons of Ashoka Butter Chicken Paste (must be this one). leave to marinate for a while.
4. Brown some onions and garlic
5. Mix in chicken and as much of the paste as you can brown chicken.
6. add a couple of table spoons / 1/4 cup / couple of splodges of tomato paste
7. add 100ml or so of water and simmer at a low heat for 15 minutes or so (use this time to cook the naans from this recipe)
8. Turn off the heat and add 1/4-1/2 a cup of cream.
9. Serve with rice, naans, and coriander 

Honestly this is better than takeway butter chicken.  The chicken is so tender and the Ashoka paste is very flavourful (although if you don't like salt use a little less).

Eva888: Curious, what’s the baking soda on chicken do. Sounds Yum will try it.

The baking soda is what changes the chicken breast from dry stringy bits of chicken to tender juicy bits of takeaway goodness.  You do need to make sure it is all washed off otherwise it would leave a very unpleasant taste.

Its called velveting chicken and can be used any time you are using chopped chicken breast (chicken strips/sweet and sour etc). 

Today we have pollo fino with rosemary baked potatoes. :-)

A few months ago we got a Ninja Double drawer Air Fryer. Have had some good stuff cooked in there as well. Will try share some recipes for that too

psychrn:

 

A few months ago we got a Ninja Double drawer Air Fryer. Have had some good stuff cooked in there as well. Will try share some recipes for that too