Paid Members Gus Mears Posted January 5, 2017 Paid Members Share Posted January 5, 2017 (edited) In relation to Soap Dish: You keep the sauce at the side to dunk your chips in. The only acceptable thing to put on a good steak is a bit of garlic butter. I also tend to marinade it in Worcestershire Sauce. Edited January 5, 2017 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Nick Soapdish Posted January 5, 2017 Paid Members Share Posted January 5, 2017 (edited) You got me on Pork chop. Just those words get me drooling.  Did Carnitas tonight. Cut a lean shoulder of pork into large chunks and cooked in the pressure cooker with orange and lime juice and the squeezed fruit, cumin, onion, organs and garlic for 40 minute till soft and tender. Broke up a bit and crisped slightly under the grill. Served in soft tortilla bowls wth Salad, avocado, salsa, sour cream, diced spring onion and a sprinkle of Lancashire cheese (I've been told by a real Mexican from Mexico it's as close to thier cheese as you can get over here). Awesome. Have to admit, Pulled Pork was the reason I bought my first electric Pressure Cooker. I used to get up at 4am to get mine in the slow cooker, but as you say, 40 minutes cooking in that (or about 1 hour 20 in total) is amazing  Edited January 5, 2017 by Nick Soapdish Quote Link to comment Share on other sites More sharing options...
Paid Members Nick Soapdish Posted January 5, 2017 Paid Members Share Posted January 5, 2017 In relation to Soap Dish: You keep the sauce at the side to dunk your chips in. The only acceptable thing to put on a good steak is a bit of garlic butter. I also tend to marinade it in Worcestershire Sauce. I am with you there. I like the red wine based sauce you get at a Miller and Carter but agree it is for the sides and not the main event Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 5, 2017 Awards Moderator Share Posted January 5, 2017  In relation to Soap Dish: You keep the sauce at the side to dunk your chips in. The only acceptable thing to put on a good steak is a bit of garlic butter. I also tend to marinade it in Worcestershire Sauce. I am with you there. I like the red wine based sauce you get at a Miller and Carter but agree it is for the sides and not the main event  Miller and Carter serve a bordelaise sauce. This is a great approximation:  http://www.bbcgoodfood.com/recipes/2514/shallot-and-red-wine-sauce  Chest, that sounds like a great gyoza!  Gus, I don't understand the logic of "steak shouldn't have sauce" but then you marinate in Worcestershire sauce. It must be like eating a raw Twiglet. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted January 5, 2017 Paid Members Share Posted January 5, 2017 (edited) It  honestly doesn't taste like that all Onyx. Just adds to the savoury flavour, Twiglet's are Marmite, not Worcestershire, aren't they? Most of it get's burned off in the pan, but adds a slight tang to the charred bits on the meat which is delicious. Also loosens up steak of less high quality. Like an oily meat massage. Edited January 5, 2017 by Gus Mears Quote Link to comment Share on other sites More sharing options...
cobra_gordo Posted January 5, 2017 Share Posted January 5, 2017 Anybody on here got a sausage maker? I've fancied buying one for years but never took the plunge. Are they worth it? Are they a faff to use? Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted January 5, 2017 Moderators Share Posted January 5, 2017 (edited) The meat mincer I bought had a sausage attachment, but I've not tried it yet. I love the idea of it though, and the mincer was pretty cheap. I say go for it! Â Dead easy to use, and comes apart easily for cleaning after. Edited January 5, 2017 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted January 5, 2017 Paid Members Share Posted January 5, 2017 What can I do with beef mince that isn't the usual bolognese/chili/mince and gravy kinda stuff? Want something fairly new, but not sure how versatile mince is. Quote Link to comment Share on other sites More sharing options...
Paid Members stumobir Posted January 5, 2017 Paid Members Share Posted January 5, 2017 Could try making a Keema, which is a fairly mild curry with peas. Very tasty and takes about 10 mins prep and half an hour to cook. Â Or Koftas, which are like long spiced meatballs that are delicious in a pitta bread with some salad and mint yoghurt. Â Traditionally both are made with lamb mince but I substitute with beef mince quite often and it's just as tasty. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 5, 2017 Awards Moderator Share Posted January 5, 2017 Mince! There's a fantastic book by a Dimbleby called Marvellous Mince which is a bible: Â https://www.amazon.co.uk/Marvellous-Meals-Mince-Josceline-Dimbleby/dp/184949150X Â You can shape it - think burgers or kofte. Or fry it like a chilli. Or stuff it in things like peppers. What really changes it is the spices used. Wander down the packets aisle of a supermarket and look at the Colmans sachets for ideas. Â With chilli you can change it massively by what you serve it with. Rice? Flatbreads? Tortilla chips? Flour tortillas? Corn tortillas? Tacos? Jacket potatoes? Roast veg? Â My favourite kofte recipe is with dried chillies, formed into sausages, grilled really fast then rolled in honey and pistachios. Phwoar! Quote Link to comment Share on other sites More sharing options...
Barearse Posted January 5, 2017 Share Posted January 5, 2017 Hi guys. I've started cooking an awful lot the last 6 months so thought I'd would have a little lurk in here  As for the mince question, I would agree with those who have mentioned Kofte recipes if you're wanting to stay away from chilli altogether. So many options as to what other food to put in with the kofte. I think there's always something satisfying about grilling something on skewers...no idea why!  I've been cooking a lot of Joe Wicks recipes lately but a browse through the last couple of pages of this thread and I want to get the slow cooker back out and do ribs, thighs and all sorts of chilli goodness! Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted January 5, 2017 Paid Members Share Posted January 5, 2017 Cheers lads. The other half went out and bought items to make a lasagne despite me saying I'd cook tea tonight, but next time ey. Quote Link to comment Share on other sites More sharing options...
Paid Members SiMania Posted January 5, 2017 Paid Members Share Posted January 5, 2017 Meatloaf goes with anything and is easy to make. Quote Link to comment Share on other sites More sharing options...
Paid Members I Bent My Wookie Posted January 5, 2017 Paid Members Share Posted January 5, 2017 Had the same query with mince this evening, had some flour to use up as well, so ended up making some pastry, bunging the mince in a pot with some celery, chilli, onion and yellow pepper and then bunging all that into some miniature mince beef pies. All in all pretty banging meal to relax before I go back to finishing this essay. Quote Link to comment Share on other sites More sharing options...
MungoChutney Posted January 11, 2017 Share Posted January 11, 2017 (edited) Someone mentioned Keema a few pages ago but I'd only ever had it in the middle of a naan when my missus worked with a guy whose mum made her own. They were sensational though. Â We're doing Slimming World at the moment so made Keema with rice using lean beef mince and it turned out great. Will try and post a picture tomorrow when I'm at a pc. Edited January 11, 2017 by MungoChutney Quote Link to comment Share on other sites More sharing options...
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