The cookery thread

[Keith Houchen]

1 hour ago, Thunderplex said:

Tajin is amazing

 

 

1 hour ago, Thunderplex said:

Try it on cream cheese

[I Bent My Wookie]

Still have the camera skills and quality of a potato but recently had my previous pub close but been offered the chance to help develop the new buisness in places food menu. 

So thinking about lunchtime light snack deals and things that would be a little different to the other pubs on our street. 

So spent the day working on a pea and ham hock fritter with a poached egg from a recipe I had saved, but added in some chopped red onion alongside the spring onion for a bit of contrast on the colours. 

Could have photoed better, but excited to keep working and developing the ideas ahead of the new menu. 

[SuperBacon]

7 minutes ago, I Bent My Wookie said:

spring onion

Have become absolutely obsessed with spring onions recently and yes it makes my heart burn/reflux 100x times worse, but I don't give a shit. YOLO.

[I Bent My Wookie]

2 minutes ago, SuperBacon said:

Have become absolutely obsessed with spring onions recently and yes it makes my heart burn/reflux 100x times worse, but I don't give a shit. YOLO.

Stonegates previous menu had them on nearly everything it seemed, never known it to be such a staple ingredient. 

[Carbomb]

1 hour ago, SuperBacon said:

Have become absolutely obsessed with spring onions recently and yes it makes my heart burn/reflux 100x times worse, but I don't give a shit. YOLO.

I've really come to appreciate them fresh on oily or rich dishes - they're virtually essential on Cajun jambalaya or gumbo.

[Cousin Jim Bob]

Spring onions are a great addition to pimp up any cheap noodles or noodle pots. Adds some freshness and bite.

[I Bent My Wookie]

Has anyone had any luck making home made doner kebab that when sliced doesn't look a bit rubbish? 

Flavour and smell was completely there and with Salad and Pitta was just like the real thing but the texture was much more like a crumbling meatloaf and even sliced thin felt quite heavy. 

Any tips on getting it more takeaway like or am I just accepting defeat in the name of saving money? 

[SuperBacon]

I am not looking for a Michelin star but as someone who lives on their own, making a massive effort to make "burritos" for dinner is huge for me.

That is Tzatziki as im obsessed with it at the moment and the mince was fried in onion, garlic and chillies (the lazy chopped jars as I had to use them up) lots of cayenne pepper and chill flakes. Peppers, cucumber, jalapenos and cheese to finish.

Absolutely handsome, but if anyone has any further tips as to what else I can add to spice the mince even further, that'd be great.

Also after tips for pesto as that's another new obsession and I'll eat it until I'm sick of it in a few months.

Stay tuned for September when I attempt something with eggs for the first time ever.

[wordsfromlee]

10 minutes ago, SuperBacon said:

Absolutely handsome, but if anyone has any further tips as to what else I can add to spice the mince even further, that'd be great.

Also after tips for pesto as that's another new obsession and I'll eat it until I'm sick of it in a few months.

My go to for making chilli/burritos at the minute is from Tubby Toms. I use loads of his stuff and it’s all brilliant. 
https://www.tubbytoms.com/products/black-coffee-smokey-chipotle-x-espresso-seasoning

As for pesto, I just keep it simple. Basil, pine nuts, garlic and olive oil. 
Some times I’ll throw in some wild garlic as it grows everywhere by my house but it’s a bit late in the year for it now. 

[SuperBacon]

15 minutes ago, wordsfromlee said:

My go to for making chilli/burritos at the minute is from Tubby Toms. I use loads of his stuff and it’s all brilliant. 
https://www.tubbytoms.com/products/black-coffee-smokey-chipotle-x-espresso-seasoning

That sounds lovely. At what stage do you add that? 

[wordsfromlee]

Whenever really, but usually after i've friend the mince.

[Cousin Jim Bob]

3 hours ago, SuperBacon said:

I am not looking for a Michelin star but as someone who lives on their own, making a massive effort to make "burritos" for dinner is huge for me.

That is Tzatziki as im obsessed with it at the moment and the mince was fried in onion, garlic and chillies (the lazy chopped jars as I had to use them up) lots of cayenne pepper and chill flakes. Peppers, cucumber, jalapenos and cheese to finish.

Absolutely handsome, but if anyone has any further tips as to what else I can add to spice the mince even further, that'd be great.

Also after tips for pesto as that's another new obsession and I'll eat it until I'm sick of it in a few months.

Stay tuned for September when I attempt something with eggs for the first time ever.

 

A few really easy things to add at the end that add a ton of flavour. Pour Mexican hot sauce in at the end. Something like Cholula, which you can get get in pretty much every supermarket now. Not too hot but adds a nice zing. Chopped fresh coriander, this is a game changer. Adds a ton of freshness and flavour. Just get one of the little plants and stick it on your window sill. Plus last but not least a slice of lime to squeeze in just before you wrap it. Adds more freshness and more zing

[Chest Rockwell]

I keep a jar of pre-roasted and ground cumin. I use it for a lot of things but it would go great in that..

Also speaking of lazy jars. I really like lazy garlic both for quickness but also for its flavour. It has the punch of raw garlic but with a bit of the edge taken off and a nice tanginess. I realised it only had two ingredients so I decided to try to make some. Bought some large garlic granules from the Chinese supermarket and soaked them in white wine vinegar. Job done! Tastes amazing, worked perfectly and a cheaper solution. I'm using it in everything at the minute...

Edited August 7, 2024 by Chest Rockwell

[SuperBacon]

1 hour ago, Chest Rockwell said:

. I really like lazy garlic both for quickness but also for its flavour.

The garlic one is great. I do buy actual garlic but to be honest always end up throwing half of it away, so it does the trick and lasts a lot longer. I could* absolutely make my own 

The chilli one is excellent. I still haven't quite worked out good ratios for it yet as I whack it in with a load of other stuff, but I have crap chopping skills so it's for the best that I buy this.

 

*Lets be honest I won't.

 

[cobra_gordo]

Could do with some reasonably healthy breakfast recipe ideas please. I'm up at 5, out of the house early and at the office for 8 and by that point I'm starting to fight off the temptation to get a Greggs sausage and bacon sarnie and a massive coffee. We've no microwave, toaster or oven at work, just a kettle, so could do with something that doesn't need heating up.

I tend to have porridge pots in the cupboard but they're depressing more than twice a week so needing inspiration for something less bleak. I've tried the muffin tin egg bite things and they're nice warm but not a fan when they're cold. I've seen folk batch cooking breakfast burritos/ sandwiches but no idea how nice they'd be after defrosting and eaten cold.