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networkn

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  #2479997 10-May-2020 00:14
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blackjack17:

 


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

https://rasamalaysia.com/naan/

 

 

 

 

@blackjack17

 

These were amazing, the highlight of the meal with butter and fresh garlic on them!

 

 


networkn

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  #2481372 11-May-2020 17:04
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So, my weekends cooking was not a great success. 

 

I did Short Rib on the Pellet Grill. It was tender but dry. I am not sure if cooking it a bit hotter (250F vs 225F I usually cook at) was the factor, or if the meat itself didn't have as much fat as I am usually expecting. It tasted fine, was just a bit dry. When I watch videos on Short Rib, they are usually US videos where I think the beef must be the size of 3 of our cows here, since the size of the ribs and the meat "height" seems massive in comparison? Same thing with Pork Belly here, it's always pretty thin and doesn't have as much meat as videos I watch online from overseas?

 

The butter chicken wasn't what I expected, though it tasted OK. I am not sure if was the recipe or my prep, though again, wasn't terrible. 

 

I did a Chocolate Fondant. I've always wanted to do that. It was easier than I expected, and in the end turned out pretty well, though, the 8-10 minutes touted by the recipe ended up not being enough to get the middle hot enough, so had to go in a bit longer and the top was slightly blackened. I cut the top off and the rest was pretty good. I know ovens vary in temperature, distribution etc, probably next time I'd just cook for 12 minutes and hope that did it enough. I froze a couple prior to cooking, so I guess I can have another go. I wonder if you cook them from frozen or defrost? i'd imagine the ramekin wouldn't appreciate ice-cold vs 200C though... 

 

Oh and I clipped a bit of the tip of a finger with my knife. It's stupid how much something that small can be painful. It's also surprising, how much you use your middle finger every day.


 
 
 
 


Kiwifruta
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  #2481379 11-May-2020 17:09
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networkn:


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..


 



The butter chicken is the only recipe I’ve tried on that website and my family and I love it. Shame the Tikka recipe wasn’t good.

networkn

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  #2481398 11-May-2020 17:25
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Kiwifruta:

The butter chicken is the only recipe I’ve tried on that website and my family and I love it. Shame the Tikka recipe wasn’t good.

 

So, when you cooked it, did it taste like Butter Chicken you'd get at an NZ Indian Restaurant, or something different?

 

@kiwifruta

 

I don't mind if it's not SUPPOSED to taste like that, and it's a more traditional take on it, but I am worried it was supposed to taste like the butter chicken I am used to, and didn't.

 

I am worried that somehow, I did it wrong.


Kiwifruta
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  #2481410 11-May-2020 17:41
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I don’t recall ever eating butter chicken at a restaurant, I normally go for hotter dishes or saag wala, so cannot compare sorry. I do the butter chicken because I know the kids will eat it and the wife and I love the recipe too.

Did you like it?


networkn

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  #2481414 11-May-2020 17:44
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Kiwifruta: I don’t recall ever eating butter chicken at a restaurant, I normally go for hotter dishes or saag wala, so cannot compare sorry. I do the butter chicken because I know the kids will eat it and the wife and I love the recipe too.

Did you like it?

 

It was ok. Moderately spicy. 

 

I also like Sagawala, I may give that a go as well. 

 

 


networkn

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  #2481434 11-May-2020 18:03
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I must say that Pams premium range of stuff is very very good. In some instances better than "real" premium brands, and usually quite a bit cheaper. 

 

 


 
 
 
 


Kiwifruta
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  #2481889 12-May-2020 13:23
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networkn:

Kiwifruta: I don’t recall ever eating butter chicken at a restaurant, I normally go for hotter dishes or saag wala, so cannot compare sorry. I do the butter chicken because I know the kids will eat it and the wife and I love the recipe too.

Did you like it?


It was ok. Moderately spicy. 


I also like Sagawala, I may give that a go as well. 


 



Let me know if you find a great saag recipe.
I’ve found okay ones but nothing outstanding like the one I had a restaurant in Christchurch in 2008.

networkn

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  #2483150 13-May-2020 21:00
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I am keen to tackle a dish I have only eaten once but that has stayed with me a long time. It was a dish called the Killer Prawn from the restaurant (now closed) in Whangaerei called the Killer Prawn. 

 

It was a massive bowl of rich tomato-based moderately thick broth, you were given a bib at the start of the meal and it was served with a massive pile of crusty but soft bread. Prawns were all the way through it, with the tails left on. 

 

Since they have closed, I don't think I can get the recipe, but does anyone have something they could recommend as a starting point?

 

 


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  #2483241 13-May-2020 22:36
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networkn:

 

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

 

 

I just walked in on the 5 year old eating salted butter popcorn with whipped cream.

 

I have no words...


networkn

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  #2483243 13-May-2020 22:38
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Omg dude that sounds awesome :) In fact, give her a scoop of chocolate icecream and watch the top of her head pop right off :) It's amazing :)


Handle9
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  #2483246 13-May-2020 22:50
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I still have no words. I just had to walk out of the room shaking my head.


networkn

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  #2486720 19-May-2020 22:50
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I had a couple of decent "cooking" wins the past few days. I did a pork belly in the Traeger. If you are on the fence about this, just buy one, they are honestly, so convenient and make BBQ pretty simply. You can do it without the Pellet Grill, I am sure any BBQ that can keep temps at 250F (120C) will do just fine. There is quite a bit of debate about "wrapping" but I always do, and I prefer it.

 

The Pork Belly itself was sublime, 3.5 hours and done. About the eaiest and most decicious thing! We had about 400 grams left over so tonight I diced it up, threw it in a wok with some of it's fat and juices from cooking it, to heat it, render the fat and get some flavour, then tossed it in Spaghetti with a Cabonara sauce made of egg yolks, and parmesan and pecirno cheese with lots of parsley. I have only ever done cabonara with Cream (I know it's not traditional), but after this, this is how I will do it.

 

All in all, it was freaking amazing. Tossed in some nice baby minted peas. I'd have paid good money at restaurant for it! Best of all, some left over for lunch.

 

One thing I recently learned about Spaghetti, is you can get a couple of types. The stuff normally found in the supermarket is run through smooth extruders, but Italian Spaghetti (I get mine at Sabato) is pressed through copper extruders, and it means the surface of the spaghetti is uneven and slightly pitted, which makes the sauce "stick" to the pasta more. I have had it a couple of times now, and whilst if I needed Spag in a hurry, I wouldn't hestitate to get some from a supermarket, I definitely prefer the result of the pitted ones.


networkn

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  #2489851 22-May-2020 21:38
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My first attempt at Sashimi, one of my favourite things in the world to eat. I am pretty pleased with it. Ultra sharp knives with thin blades make it a bit easier.  Sushi was delicious as well. I like adding toasted Sesame Seeds.

 

 

 

Boo to Miss Moonshines who took a hard line by refusing vouchers which expired just before lockdown. Wouldn't even let us claim them at the face value, a pretty standard practice across all coupon deals I have seen for quite a long time. Just as well there are *plenty* of good and less overpriced restaurants to eat great BBQ in. I won't be back.

 

 


networkn

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  #2490990 25-May-2020 12:21
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Cooked Veal Boneless Roast yesterday for the first time after seeing it in a butcher shop a while ago going cheap. 

 

Everyone seemed to quite enjoy it, 1.3KG took <2 hours to cook. I feel like it would need to be more heavily seasoned as it was a bit bland. I rarely add salt AFTER cooking something, but in this instance I felt it pretty necessary. 

 

I recommend it regardless. 

 

 


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