Food and Cooking Thread

[Lotus]

Will check out Jamie's 15 minute meals Poser, and like you say, even if I don't do the full recipes I might get some ideas and/or techniques. Thanks for the suggestion.

Not convinced by the idea of mackerel in an omelette Rex , but certainly frittatas and omelettes are a good idea. I think I went through a phase of doing omelettes a while back, good for filling you up.

Nice ideas Sandy, some of those sound lovely. Chilli is a favourite of mine that I haven't done for a while, so could definitely pick that up again. Flatbread pizzas sound good too, and I can see them being a piece of piss to make. I love pasta, so I might check out that suggestion and maybe look into some other variations.

I think part of the problem is just boredom and getting into the routine of eating the same meals each week. Haven't done risotto for a while either, and that's really easy/quite quick.

[bear]

On a very different note I made this yesterday:

http://goodfood.uktv.co.uk/recipe/croissant-bread-and-butter-pudding/

Absolutely gorgeous but I think they are being conservative with 8 portions. You can easily get 10-12 out of it especially if you serve it with ice cream.



Hadn't realised the recipe was up on YouTube.

[BTB]

How free are your weekends Lotus? I often do a big meal that takes a while, e.g. curry, bolognese, chili, that can be frozen and pot up portions. So then in the week i can get a portion out and defrost/cook it whilst the rice/pasta is cooking.

Or a big roast, then use the leftovers for quicker mid week dinners.

[SandyCoin]

Nice ideas Sandy, some of those sound lovely. Chilli is a favourite of mine that I haven't done for a while, so could definitely pick that up again. Flatbread pizzas sound good too, and I can see them being a piece of piss to make. I love pasta, so I might check out that suggestion and maybe look into some other variations.

I think part of the problem is just boredom and getting into the routine of eating the same meals each week. Haven't done risotto for a while either, and that's really easy/quite quick.

They are. I literally just finished eating one. Flour, a bit of butter, salt and water. Then spinkled on some zatar. Had it with some quick fried peppers and onions with shredded chicken from the piri piri roast I made last night. Rocket and mayo/garlic dip on the side. Delish.

[Poser]

I've nominated myself to do Christmas dinner this year. Won't be a huge crowd - definitely five, possibly nine people.

Last time I did one I spent ages planning it to make it a bit special. Also, I only had a single oven so I had to design the meal around that a little bit. This year we have a double oven, so I'll have a bit more creative freedom. [/bellend]

But the planning starts here. I don't want any element of the meal to be ordinary.

Also, I've always wanted to do a bird other than turkey, but there might be grandparents in the room so don't know how it'd go down. I might page Ad7 to the thread: he eats this every weekend so might be the best person to ask.

[bear]

Goose would be the obvious alternative but they are a bit small compared to a Turkey so 9 might be a struggle. Aldi always have them in the run up to Christmas if you want to save a few quid. We always get one for new years.

On stuffing we've done the stuffing bowl out of this recipe before and its lasted for about 4 1/2 seconds once it's out of the oven.

http://www.bbc.co.uk/food/recipes/toms_ ... with_44115

[degoose]

I've nominated myself to do Christmas dinner this year. Won't be a huge crowd - definitely five, possibly nine people.

Last time I did one I spent ages planning it to make it a bit special. Also, I only had a single oven so I had to design the meal around that a little bit. This year we have a double oven, so I'll have a bit more creative freedom. [/bellend]

But the planning starts here. I don't want any element of the meal to be ordinary.

Also, I've always wanted to do a bird other than turkey, but there might be grandparents in the room so don't know how it'd go down. I might page Ad7 to the thread: he eats this every weekend so might be the best person to ask.

One of my fav things that i am good at is roast potatoes but to add that extra thing to it so it wasn't just normal last year i cooked the roast potatoes in goose fat which i had never tried before. It was amazing and i highly recommend it.It's a simple change rather than just regular oil but adds a lot of flavour.

[Poser]

One of my fav things that i am good at is roast potatoes but to add that extra thing to it so it wasn't just normal last year i cooked the roast potatoes in goose fat which i had never tried before. It was amazing and i highly recommend it.It's a simple change rather than just regular oil but adds a lot of flavour.

Yeah, cheers, will deffo do that. We have tonnes of rosemary and thyme in the garden, too, so they'll be cooked with that. Also with some unpeeled garlic cloves. Makes god-tier potatoes.

I also like to do my pigs in blankets in honey, covered with sesame seeds.

Oh, and I tend to finely slice the sprouts, blanch them and stir-fry them with pancetta. Something like this:

[degoose]

One of my fav things that i am good at is roast potatoes but to add that extra thing to it so it wasn't just normal last year i cooked the roast potatoes in goose fat which i had never tried before. It was amazing and i highly recommend it.It's a simple change rather than just regular oil but adds a lot of flavour.

Yeah, cheers, will deffo do that. We have tonnes of rosemary and thyme in the garden, too, so they'll be cooked with that. Also with some unpeeled garlic cloves. Makes god-tier potatoes.

I also like to do my pigs in blankets in honey, covered with sesame seeds.

Oh, and I tend to finely slice the sprouts, blanch them and stir-fry them with pancetta. Something like this:

yes on the sprouts and pancetta , i did that last year as well. It tasted amazing and everyone enjoyed it except my mum as she is one of those old traditionalists who seems to hate actually trying something new.i'm pretty damn sure she got that from my grandad who even thought a chicken kiev was an overly fancy foreign food.

[Poser]

Old people are brilliant with food.

My ex gf's gran wouldn't eat tomatoes as she thought they were foreign.

[Bunni]

Roast potatoes should be fluffed then coated in semolina for that extra crunchy outside. Or wait to nearly do e and gently push down to crack them and give you more room for crispies.

[Poser]

Never heard of the semolina thing. I have a tub of the stuff so might give that a go on a dry run before Xmas at some point.

[degoose]

Roast potatoes should be fluffed then coated in semolina for that extra crunchy outside. Or wait to nearly do e and gently push down to crack them and give you more room for crispies.

The easiest way i do it is boil the potatoes for 5-10 mins. Drain them then put them back in the pot, put the lid on and just shake them around which smashes the outer part of them up a bit then just cook like normal it makes them fluffy in the middle and the outside has lots of crunchiness.

Semolina thing sounds interesting though, never did that before.

[Errkal]

I do then this way
http://food.errkal.co.uk/rosemary-roast-potatoes/

Was a Jaime Olivier recipe, no semolina and get awesome potato's.

[degoose]

I do then this way
http://food.errkal.co.uk/rosemary-roast-potatoes/

Was a Jaime Olivier recipe, no semolina and get awesome potato's.

Cheers Errkal , they sound good as well and now added to my cooking favourites folder.

[Errkal]

Hahaha hope you like them

[KK]

Clearly the best roast potatos ever are made in vast quantities by workaholic Aunt Bessie.

[Errkal]

Hahaha yeah nothing like a rubbery rostie

[Saint of Killers]

► Link

:drool:

[Errkal]

ooo that looks nice!