Share a recipe or food thought - General Discussion.

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#2477222 5-May-2020 19:09

+1 for Helen Rennie

also watch Herve Cousine as well, since I like french cooking - especially patisserie. Great fan of deconstructed cooking as it helps learn how to put things together.

Probably the thing I make the most is an omelette - i usually do them french farm style, but if I have time, I also like classic style.

not a fan of using more than two or three ingredients usually.

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networkn

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#2478455 7-May-2020 09:47

So I had a first yesterday at the request of my young daughter. Savaloys and Chocolate Sauce.

I would rarely eat those savaloys in the first place, but kids love them so rarely, we will allow them to have some, and there are some less disgustingly created ones around.

I certainly don't consider that combination the worst thing I've ever eaten, but I shan't be rushing to do so again.

On another note, if you have a FireTV, or other Amazon device, you can take advantage of a promotion right now to get FoodNetwork Premium free for a year by redemption.

I'll be making butter chicken entirely from scratch on Friday night. No kit. One thing I want to get is the Chicken Tikka, nicely cooked but as I don't have a tandori oven I guess I'll try with the weber and some skewers? I want to try and get that nice crispy caramalized sugars. Any one have any better ideas?

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#2478458 7-May-2020 09:51

networkn:

So I had a first yesterday at the request of my young daughter. Savaloys and Chocolate Sauce.

She may be on to something there. I highly recommend BBQ pork and deep fried ice-cream, even if my co-workers thought it was an odd combination.

Kiwifruta

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#2478461 7-May-2020 09:58

networkn:

So I had a first yesterday at the request of my young daughter. Savaloys and Chocolate Sauce.

I would rarely eat those savaloys in the first place, but kids love them so rarely, we will allow them to have some, and there are some less disgustingly created ones around.

I certainly don't consider that combination the worst thing I've ever eaten, but I shan't be rushing to do so again.

On another note, if you have a FireTV, or other Amazon device, you can take advantage of a promotion right now to get FoodNetwork Premium free for a year by redemption.

I'll be making butter chicken entirely from scratch on Friday night. No kit. One thing I want to get is the Chicken Tikka, nicely cooked but as I don't have a tandori oven I guess I'll try with the weber and some skewers? I want to try and get that nice crispy caramalized sugars. Any one have any better ideas?

This is the butter chicken recipe I use. I have to make about 4 times the amount in the recipe to feed the family (2 adults, 4 young kids).

What's your recipe?

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#2478478 7-May-2020 11:03

Kiwifruta:

This is the butter chicken recipe I use. I have to make about 4 times the amount in the recipe to feed the family (2 adults, 4 young kids).

What's your recipe?

Hi.

That recipe looks almost identical to the one I was thinking of using.

Do you actually use double cream or just regular cream? Double cream isn't impossible to get any more, but it's a pita to source. Last time I used normal cream and it was fine.

blackjack17

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#2478517 7-May-2020 11:13

networkn:

Kiwifruta:

This is the butter chicken recipe I use. I have to make about 4 times the amount in the recipe to feed the family (2 adults, 4 young kids).

What's your recipe?

Hi.

That recipe looks almost identical to the one I was thinking of using.

Do you actually use double cream or just regular cream? Double cream isn't impossible to get any more, but it's a pita to source. Last time I used normal cream and it was fine.

I have used this recipe to make naan before. Turns out as good as brought.

https://rasamalaysia.com/naan/

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#2478802 7-May-2020 16:41

Fried Chicken is something I want to give a go of, but I always struggle with pouring litres of oil into a pot which essentially we struggle to use. We don't deep fry much at all. Disposing of it in an ecological way also seems troublesome.

If you don't have a decent amount, then at most you can do 2-3 pieces which with a 15 minute cook time, would a) take a long freaking time and b) mean keeping it warm without drying out.

We have an Air Fryer, but most reviews I've seen seem to indicate it's good, but not great fried chicken.

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#2479493 8-May-2020 20:36

Been baking chips for years and have never been happy with them.

Tried blanching them in boiling water for 3 minutes before cooking and wow what a difference.

Can now make fish and chips better than a fish and chip shop.

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#2479589 9-May-2020 06:15

networkn:
Kiwifruta:

This is the butter chicken recipe I use. I have to make about 4 times the amount in the recipe to feed the family (2 adults, 4 young kids).

What's your recipe?

Hi.

That recipe looks almost identical to the one I was thinking of using.

Do you actually use double cream or just regular cream? Double cream isn't impossible to get any more, but it's a pita to source. Last time I used normal cream and it was fine.

Sorry, it’s been about a year since I last made this and I don’t remember for certain which cream I used.

It wouldn’t have been double cream though, either regular (single) or thickened cream. I had a quick look online and crème fraiche probably could work too.

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#2479654 9-May-2020 10:47

blackjack17: Been baking chips for years and have never been happy with them.

Tried blanching them in boiling water for 3 minutes before cooking and wow what a difference.

Can now make fish and chips better than a fish and chip shop.

When you say chips are you meaning cut into fish and chip shop shaped chips?

Even when just baking potatoes for roast etc, I will boil them for 5ish minutes so the outside gets a bit soft. Then drain the water leaving them in the pot. Put the lid on again, hold it tightly and shake the whole pot around to roughen up the outside of the potato.

Then put them in the oven to roast, drizzle generously with oil and they will absorb the oil into the outside nicely and be delicious.

robjg63

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#2479704 9-May-2020 12:28

Delphinus:

blackjack17: Been baking chips for years and have never been happy with them.

Tried blanching them in boiling water for 3 minutes before cooking and wow what a difference.

Can now make fish and chips better than a fish and chip shop.

When you say chips are you meaning cut into fish and chip shop shaped chips?

Even when just baking potatoes for roast etc, I will boil them for 5ish minutes so the outside gets a bit soft. Then drain the water leaving them in the pot. Put the lid on again, hold it tightly and shake the whole pot around to roughen up the outside of the potato.

Then put them in the oven to roast, drizzle generously with oil and they will absorb the oil into the outside nicely and be delicious.

Yep - Make chip sized pieces - Boil them til they just start to soften up a little and the outside roughs up a bit. Then drain the water from the pot. Pour a little oil over them and carefully jiggle it around a little to ensure a good coating and also rough up the surface a little. Pop then straight into a fan bake oven at around 200 degrees. They take a little while to cook, and you need to stir them around occasionally - but they come out great. Agria spuds work best.

I also discovered a great Gluten Free fish batter recipe for home made fish and chips a while back. I have Coeliac Disease (no gluten) so can't have normal Fish and Chips - I fact the whole fast food reopening is a big nothing to me. This batter comes out awesome (even non gluten free people have said its great) and works in the frying pan - so no deep fryer required. If you have the fish at home you can make your fried fish faster than going to your local chippie.

Gluten Free Batter Recipe

3/4 Cup Chickpea Flour (Chana) - Pretty much every supermarket has this - It's Cheap

3/4 Cup White Rice Flour

A Pinch of salt

Some plain soda water

Method

Pop the flours and salt in a bowl and whisk together to mix well. Quickly add some soda water and mix to make a batter. You dont want it too thick - maybe so it looks like thick cream.

Dont overmix or you will knock out the bubbles.

Dunk the raw fish pieces into the batter and pop straight into a hot frying pan containing a bit of oil. You want the oil to very generously cover the bottom of the pan - say several millimeters.

I find around 2.5 minutes on each side seems to cook them well.

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blackjack17

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#2479756 9-May-2020 13:43

Delphinus:
blackjack17: Been baking chips for years and have never been happy with them.

Tried blanching them in boiling water for 3 minutes before cooking and wow what a difference.

Can now make fish and chips better than a fish and chip shop.

When you say chips are you meaning cut into fish and chip shop shaped chips?

Even when just baking potatoes for roast etc, I will boil them for 5ish minutes so the outside gets a bit soft. Then drain the water leaving them in the pot. Put the lid on again, hold it tightly and shake the whole pot around to roughen up the outside of the potato.

Then put them in the oven to roast, drizzle generously with oil and they will absorb the oil into the outside nicely and be delicious.

Yes hot chips. Have tried every combination of slices and wedges but couldn't get them so I was happy with it. Read a recipe that said blanching for 3 minutes greatly improves baked chips. Also greatly reduced the chips sticking.

Have done it with roast potatoes but never thought about trying with chips.

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#2479783 9-May-2020 14:44

+1 to heating the potatoes in water first. The recipe I use says to put the cut chips in cold water and turn the pot on high, once the water has boiled/simmered for 3 minutes then remove the potatoes from the water. Drain etc before roasting in the oven. Comes out a treat every time. Only problem is the chips can only be one layer deep in the roasting dish and take 1/2 hour per batch. So takes 1.5 hours to feed my family. Good for small batches, I expect a deep fryer will be better for bigger quantities.

Oh yeah and agree with the above comment, agrias are the best. Is there anything they aren’t the best for?

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#2479786 9-May-2020 14:50

I also like this for roast potatoes

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#2479996 10-May-2020 00:13

This is the butter chicken recipe I use. I have to make about 4 times the amount in the recipe to feed the family (2 adults, 4 young kids).

What's your recipe?

So, I cooked this recipe today. It did not turn out anything like Butter Chicken I've eaten before.. :)

I also used the Tikka Chicken from the same site, also, not what I was expecting. The Chicken crisped up sort of OK, but it had a weird slimy texture from what I can assume was the yoghurt. For some reason I expected it to be tandori chicken coloured but it was a unpleasant brown colour. It tasted OK I guess (again not what I was expecting) and was very tender which was good. I skewered them in the Air Fryer at 250c.

I did a double recipe of the gravy and it was pretty spicy (Despite using 3 not 4 Chillis). Colour was also fairly off what I was expecting. I am reasonably confident I got the measurements right..

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