Food/cooking bar

[plastic penguin]

What's your favourite food, what have you cooked?

Earlier I cooked a veggie curry. It contained mushrooms, yellow bell peppers, aubergines and fresh coriander. I made my own curry paste from dried spices.

 

[WayneKerr]

Anything you can microwave. I consider longer than 5 mins in a kitchen to be valuable minutes lost forever

 

[Gray]

What's your favourite food, what have you cooked?

Earlier I cooked a veggie curry. It contained mushrooms, yellow bell peppers, aubergines and fresh coriander. I made my own curry paste from dried spices.

I'd like to have your interest in the subject, but it will never be.
My lack of variety would shock you to the core.

 

[12th Monkey]

My lack of variety is right up there too, but I do love a good curry.

 

[Samd]

I do all the cooking at home including batch jobs such as curries, chilli con c, etc and have just tried 2 weeks with Hello Fresh and said Goodbye Fresh before the freebies ran out! Fav meal of the week is thrice-cooked crispy chips (skin on) peas and cod loin in home made batter - simple but simply gorgeous!

 

[plastic penguin]

I do all the cooking at home including batch jobs such as curries, chilli con c, etc and have just tried 2 weeks with Hello Fresh and said Goodbye Fresh before the freebies ran out! Fav meal of the week is thrice-cooked crispy chips (skin on) peas and cod loin in home made batter - simple but simply gorgeous!

I like triple cooked chips. Gawd bless Heston Blumenheck.

 

[DCarmi]

I invested in an air fryer a couple of months ago. I was surprised how well and quickly it did oven chips, especially the chunky kind. Favourite snack of the moment is air fried crispy and spicy pork belly bites.

Favourite meal would be chicken dhansak, made from scratch.

 

[robdmarsh]

I do all the cooking at home including batch jobs such as curries, chilli con c, etc and have just tried 2 weeks with Hello Fresh and said Goodbye Fresh before the freebies ran out! Fav meal of the week is thrice-cooked crispy chips (skin on) peas and cod loin in home made batter - simple but simply gorgeous!
[/QUOT

I do all the cooking at home including batch jobs such as curries, chilli con c, etc and have just tried 2 weeks with Hello Fresh and said Goodbye Fresh before the freebies ran out! Fav meal of the week is thrice-cooked crispy chips (skin on) peas and cod loin in home made batter - simple but simply gorgeous!

Can you share your home-made batter recipe for cod loin? I know Gary Rhodes and others used soda water to make the batter light. Do you have to have a deep fat fryer for this and does it make the whole house smell?

 

[plastic penguin]

I don't bother with fizzy water. Normal tap water chilled to almost frozen. Then season and add a tiny pinch of turmeric for colour only.
Quickly whisk but leave some lumps. They come out so crispy.

That batter below is made from gluten free flour

 

[plastic penguin]

Tonight I cooked what I call a Farmyard Pie. Instead of using minced lamb or beef I substituted it with chicken thighs

 

[plastic penguin]

Cooked a healthy fry-up, grilled sausages, roasted mushrooms, poached eggs, baked beans with little roasties. Very tasty.

 

[bigboss]

I enjoy cooking. Some of my recent dishes.


Chicken Changezi. It's a 900-year old recipe, before the influence of Mughlai cuisine in India.


Egg masala curry


Afghani lamb pulao


Grilled tandoori chicken


Grilled prawns with chilli, coriander and garlic dressing


Monkfish tikka


Pindi chana (chickpeas) - recipe from Rawalpindi, hence the name.

 

[Al ears]

I enjoy cooking. Some of my recent dishes.

View attachment 3534
Chicken Changezi. It's a 900-year old recipe, before the influence of Mughlai cuisine in India.

View attachment 3535
Egg masala curry

View attachment 3536
Afghani lamb pulao

View attachment 3537
Grilled tandoori chicken

View attachment 3538
Grilled prawns with chilli, coriander and garlic dressing

View attachment 3539
Monkfish tikka

View attachment 3540
Pindi chana (chickpeas) - recipe from Rawalpindi, hence the name.

I'll be around to your place shortly....

 

[Gray]

....I knew somebody watched all those endless cooking programmes on telly.

(I eat soup out of the saucepan - stays hotter, saves washing up).

 

[plastic penguin]

I enjoy cooking. Some of my recent dishes.

View attachment 3534
Chicken Changezi. It's a 900-year old recipe, before the influence of Mughlai cuisine in India.

View attachment 3535
Egg masala curry

View attachment 3536
Afghani lamb pulao

View attachment 3537
Grilled tandoori chicken

View attachment 3538
Grilled prawns with chilli, coriander and garlic dressing

View attachment 3539
Monkfish tikka

View attachment 3540
Pindi chana (chickpeas) - recipe from Rawalpindi, hence the name.

Looks good BB. Crikey, you like food from the Asian sub-continent. I have to be in the mood for that cuisine. I prefer Greek, Moroccan or Italian grub.

 

[bigboss]

Looks good BB. Crikey, you like food from the Asian sub-continent. I have to be in the mood for that cuisine. I prefer Greek, Moroccan or Italian grub.

Absolutely. I like to explore the authentic cuisines from the Indian subcontinent. Tonight I'm planning to cook a combination of black gram lentils, chana dal and red kidney beans. The dish is called maa ki dal or maa choliyan di dal or langar wali dal. Langar is a community kitchen and, as part of it, free vegetarian food is served in the kitchens of a Gurdwara (a Sikh temple) every day. This dal is extremely popular and staple food in Punjab area of India and Pakistan. Takes at least a couple of hours of slow cooking after soaking the lentils and beans overnight in water.

Traditionally, in olden days, many North Indian kitchens had a tandoor (charcoal clay oven) where they cooked dinner. They used to put a pan up with the lentils and water overnight on this oven after all cooking is complete for the day as the charcoal gradually cooled. Slow cooking at its best.

 

[plastic penguin]

Absolutely. I like to explore the authentic cuisines from the Indian subcontinent. Tonight I'm planning to cook a combination of black gram lentils, chana dal and red kidney beans. The dish is called maa ki dal or maa choliyan di dal or langar wali dal. Langar is a community kitchen and, as part of it, free vegetarian food is served in the kitchens of a Gurdwara (a Sikh temple) every day. This dal is extremely popular and staple food in Punjab area of India and Pakistan. Takes at least a couple of hours of slow cooking after soaking the lentils and beans overnight in water.

Traditionally, in olden days, many North Indian kitchens had a tandoor (charcoal clay oven) where they cooked dinner. They used to put a pan up with the lentils and water overnight on this oven after all cooking is complete for the day as the charcoal gradually cooled. Slow cooking at its best.

Yup, I love exploring authentic dishes. Like Ragu, the ingredients will vary from village to village, especially in southern Italy. Tonight I'm cooking a authentic Ragu with Pesto: instead of spaghetti they tend to use Tagliatelle and use white wine and fresh tomatoes rather than tinned.

When it comes to Pesto as well as garlic & olive oil, I'll add a handful of fresh Parsley and two handfuls of Basil.

As with dishes from the Sub-continent, Mediterranean food originated as peasant food, whatever they could forage from the surrounding land.

Ground pork, celery, carrots, onions, tomato puree, fresh vine tomatoes, milk, white wine, garlic, Bayleaf, good stock (cubes are fine), hard Italian cheese grated just before dishing up.

I'll do side dishes of mushrooms with onion and blackened bell peppers

 

[DCarmi]

Foraged some wild garlic and made a pesto. Tasty with a Barnsley chop and some new potatoes.

 

[bigboss]

I love pesto and garlic, and basil!

 

[12th Monkey]

I love beans on toast, but would imagine a picture is probably beneath the level of culinary expertise on show here!

 

[plastic penguin]

I love beans on toast, but would imagine a picture is probably beneath the level of culinary expertise on show here!

I'm hardly a Michelin star chef. Just a person who likes cooking, including beans on toast.

Show us your 57 varieties. 🙂

 

[plastic penguin]

I love beans on toast, but would imagine a picture is probably beneath the level of culinary expertise on show here!

You can pimp up baked beans. Treat them as with any other pulse (chick peas, kidney beans etc etc), softening a finely chopped onion, add peppers and mushrooms until soft, then add a tin of beans at the end. Makes a healthy and interesting breakfast. Add some toast and you're away.

 

[plastic penguin]

Last night cooked a nice chilli con carne. With a salad from a bag, in a sweet potato wrap with sour cream.

That's it blipping away in the pan.

 

[12th Monkey]

You can pimp up baked beans. Treat them as with any other pulse (chick peas, kidney beans etc etc), softening a finely chopped onion, add peppers and mushrooms until soft, then add a tin of beans at the end. Makes a healthy and interesting breakfast. Add some toast and you're away.

I do! A little curry powder, a dash of mint sauce and some textured veg protein, and more than a dash of brown sauce. I think my tastebuds must be like Dave Lister's from Red Dwarf...

 

[plastic penguin]

I do! A little curry powder, a dash of mint sauce and some textured veg protein, and more than a dash of brown sauce. I think my tastebuds must be like Dave Lister's from Red Dwarf...

Brown sauce? What are you doing?

Onions, garlic or peppers then add the baked beans. Brown sauce is great with a bacon or sausage sarnie but...but...but...