Members SuperBacon Posted January 22, 2021 Members Posted January 22, 2021 3 hours ago, Keith Houchen said: Deep fried / Salt and pepper tofu is pretty easy to do and is delicious. Got a recipe? Quote
King of Hamptons Posted January 23, 2021 Posted January 23, 2021 19 hours ago, SuperBacon said: Got a recipe? 500g firm or extra firm tofu (pressed for at least 30 minutes) 3 to 4 tablespoons cornstarch 1 litre of oil (or amount needed for frying) Garnish: Moldon Sea salt and dried chilli flakes Press it between 2 oven trays with something heavy on top, I used massive baked bean tins at work. Then coat in corn starch and fry in batches with the oil at about 180c Drain well on kitchen paper. Salt it while still hot too. Quote
Moderators neil Posted January 23, 2021 Moderators Posted January 23, 2021 On 1/22/2021 at 8:27 AM, SuperBacon said: *Bernie Sanders voice* I am once again asking for your tofu suggestions. Apart from scrambling it or baking it (both I do quite regularly with wildly varying success), is there anything interesting I can do with tofu? Doesn't need to necessarily be a vegan/veggie recipe. I've made this several times - https://www.bonappetit.com/recipe/spicy-braised-tofu Very easy, and makes for a tasty quick dinner. Quote
Paid Members Nexus Posted January 23, 2021 Paid Members Posted January 23, 2021 I bought my fiancee the Mowgli cook book for her birthday, and we spent this evening making a few recipes out of it. We made chaat bombs - https://app.ckbk.com/recipe/mowg93266c01s001r007/yogurt-chat-bombs Then gunpowder chicken, a black daal, cardomom rice and tea-steeped chickpeas. It was very nice. Quote
Moderators Chest Rockwell Posted January 24, 2021 Moderators Posted January 24, 2021 Crispy fried chicken burger with sriracha mayonnaise. This is something the airfryer does very well.. Quote
Paid Members mim731 Posted January 24, 2021 Paid Members Posted January 24, 2021 2 hours ago, Chest Rockwell said: Crispy fried chicken burger with sriracha mayonnaise. This is something the airfryer does very well.. This looks amazing Chest! Have you got a recipe? Quote
Moderators Chest Rockwell Posted January 24, 2021 Moderators Posted January 24, 2021 Sure. Boneless and skinless chicken thighs, flour and panko breadcrumbs, egg . Seasoning in flour - paprika, garlic powder, onion powder, celery salt, salt. Coat the thigh in flour mix, dip in beaten egg, coat in panko crumbs. Airfryer on 180C, spray chicken with oil spray, cook 8min, flip, spray, cook another 8 min. The mayo is - mayonnaise, sriracha, honey, soy sauce. Quote
Paid Members mim731 Posted January 24, 2021 Paid Members Posted January 24, 2021 1 hour ago, Chest Rockwell said: Sure. Boneless and skinless chicken thighs, flour and panko breadcrumbs, egg . Seasoning in flour - paprika, garlic powder, onion powder, celery salt, salt. Coat the thigh in flour mix, dip in beaten egg, coat in panko crumbs. Airfryer on 180C, spray chicken with oil spray, cook 8min, flip, spray, cook another 8 min. The mayo is - mayonnaise, sriracha, honey, soy sauce. Sounds (and looks) delicious, will definitely be giving that a go on the air fryer. Thank you! Quote
Paid Members Thunderplex Posted January 24, 2021 Paid Members Posted January 24, 2021 @Chest Rockwell have you tried using crisps or Doritos instead of Panko? Some cracking combos. Quote
Moderators Chest Rockwell Posted January 24, 2021 Moderators Posted January 24, 2021 (edited) So dinner has combined the previously discussed fresh pasta with some more breadcrumbed airfryer fare.. Aubergine milanese. Thought I'd give this veggie alternative a go. It came out really well and I did enjoy it but also I don't think it's one I'm desperate to have again soon. I would say if you're interested in trying this make sure the aubergine slices as thick enough to be nice and juicy when crisp as I could easily see this dish getting a bit dry. My main take away from dinner though is that I think I've now nailed getting the pasta just the texture I like. I've got to say, using 00 flour really makes a difference for me in the texture. I think it's well worth it. I bought a giant 20kg bag of the stuff months ago because I couldn't find a smaller one at the time but I've been making lots of pasta and pizza so I'm getting through it at a decent rate... Edit to respond to @Thunderplex - I can't say I've ever considered that. I can imagine that could be quite nice, particularly with some of the weird and wonderful crisp flavours about these days. Edited January 24, 2021 by Chest Rockwell Quote
Paid Members Tommy! Posted January 27, 2021 Paid Members Posted January 27, 2021 I've got hold of some fresh sardines, for people who can cook around here would you advise gutting them and cooking whole or filleting and rolling? Quote
Paid Members tiger_rick Posted January 27, 2021 Paid Members Posted January 27, 2021 Made Pastitsio again at the weekend. Fantastic dish. Bottom layer is Rigatoni and Feta, second a ragu and top bechemel with cheddar cheese. Ten million calories but worth it. One of those things you have to try once. Brilliant the next day and freezes well. Quote
Paid Members I Bent My Wookie Posted January 28, 2021 Paid Members Posted January 28, 2021 Pasta roller turned up today ready to make completely home made lasagne on Saturday. Excited to be that guy. Quote
Paid Members Carbomb Posted January 28, 2021 Paid Members Posted January 28, 2021 18 hours ago, Tommy! said: I've got hold of some fresh sardines, for people who can cook around here would you advise gutting them and cooking whole or filleting and rolling? You can do either, really - it depends on how you'd like to have them. I found this really good recipe from Marco-Pierre White - he's at his full height as a fucking Knorr shill, but I have tried it, and it is delicious. Just replace the Knorr products with something else. Quote
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