Paid Members mim731 Posted January 8, 2018 Paid Members Posted January 8, 2018 No worries, just piqued my curiosity given the number of fine establishments in that area, many of which I have frequented on occasion. Quote
Paid Members Kaz Hayashi Posted January 8, 2018 Paid Members Posted January 8, 2018 Another favourite dish of mine if I’m not eating meat is moussaka, again using Aubergine rather than it being potato focused and also knocking up some tzatziki as a dip. I’m feeling lazy so will hook you up with the link to the recipe I use. Moussaka: https://www.google.co.uk/amp/www.geniuskitchen.com/amp/recipe/kittencals-greek-moussaka-88804 Tzatziki: https://www.themediterraneandish.com/tzatziki-sauce-recipe/ I’ve only tried that Tzatziki recipe once, and although good, I’m going to try a different method next time. Quote
Paid Members mim731 Posted January 8, 2018 Paid Members Posted January 8, 2018 Cheers Kaz, that Moussaka looks excellent, definitely giving that a go. Quote
Keith Houchen Posted January 28, 2018 Posted January 28, 2018 I won a code for this site https://pastaevangelists.com which allows new members to get 15 quid off when they spend 20. I was all set to place my order until I saw Giles Coren was part of them and I'm not giving that arsehole any of my money. Anyone want it? Quote
Paid Members Sergio Mendacious Posted January 28, 2018 Paid Members Posted January 28, 2018 Got an Instant Pot in November, and didn’t do too much with it pre-Christmas, but now I’m using it at least twice a week. Made a blinding vegetable soup today because the mrs is very limited in what she can eat right now - like a veggie minestrone, top notch with cristy bread and Parmesan. http://www.happybellyfoodie.com/homemade-vegetable-soup-pressure-cooker-fast/ Quote
Paid Members Carbomb Posted January 28, 2018 Paid Members Posted January 28, 2018 I've been making soups a fair bit recently. Did a Five-Bean one a couple of weeks ago. Borlotti beans, red kidney beans, white beans, chickpeas, and butterbeans, all cooked in a veg stock with garlic & ginger paste, fried carrots, onions, and celery as the base, and herbes de Provence to give it some aroma. Went down very well - tasty, and very filling. Quote
Paid Members Thunderplex Posted January 28, 2018 Paid Members Posted January 28, 2018 16 hours ago, Sergio Mendacious said: Got an Instant Pot in November, and didn’t do too much with it pre-Christmas, but now I’m using it at least twice a week. Made a blinding vegetable soup today because the mrs is very limited in what she can eat right now - like a veggie minestrone, top notch with cristy bread and Parmesan. http://www.happybellyfoodie.com/homemade-vegetable-soup-pressure-cooker-fast/ Love the Instant Pot. Veg cooked in it is perfect, even shite like broccoli. Makes amazing ribs. Quote
Awards Moderator Onyx2 Posted February 7, 2018 Awards Moderator Posted February 7, 2018 10 minutes ago, Ralphy said: any tips for boiling rice please? always seems to go stodgy when i do it, i have either jasmine or brown rice, usually, thank you! Wash it first. Put it in a sieve and rinse and rinse until the water runs clear. The excess starch on the surface is forming a paste that sticks it together. Simmer the rice in twice the volume of water to rice (I use a mug, so if 1 x mugful of rice, 2 x mugfuls of water). Simmer until the water is not visible any more and then turn off the heat. Leave with the lid on for 3 - 4 more minutes to steam in the pan. Season to taste. Also play with putting stuff in the water like a stock cube, half a teaspoon of cumin, coriander, chilli powder etc. Quote
Paid Members stumobir Posted February 7, 2018 Paid Members Posted February 7, 2018 Another couple common mistakes I've seen people makeare, stirring while the rice is cooking and having the water at an intense boil. Both more likely to give you stodgier rice. Have the water boiling when you add the rice, one gentle stir then simmer with the lid on until cooked. I swear by the 2:1 water to rice ratio Onyx says. If I'm having it with anything Asian I normally throw in a couple of cloves while cooking, plus a few cardamon pods if Indian. Gives off a nice fragrance. Quote
Moderators Chest Rockwell Posted February 7, 2018 Moderators Posted February 7, 2018 Once it comes to the boil, turn the heat down to finish steaming it. That should stop the water evaporating too early. Quote
Paid Members stumobir Posted February 7, 2018 Paid Members Posted February 7, 2018 Definitely sounds like you have the heat up too high then. Quote
Awards Moderator Onyx2 Posted February 7, 2018 Awards Moderator Posted February 7, 2018 You can boil it like pasta but it is hard to be consistent. The absorption / steaming method is the way to go. And yeah knowing what a 'simmer' really is helps. It's a kind-of blip-blip-blip rather than BlipBlipBlip. There's gentle activity going on, it's not like a kettle boiling. Quote
Paid Members Carbomb Posted February 7, 2018 Paid Members Posted February 7, 2018 Depending on the type of rice, you can boil it in stock to give it a nice flavour (basically any rice that isn't basmati, as it doesn't hold on to flavour by itself - something like Arborio, or American long grain). And I concur with the others: don't have it on an intense boil, have it on a low to medium simmer, and keep the lid on, if you want the grains separate. I personally love sticky rice, but my mum and sister give me grief for it when I cook it that way. One point where I differ from Onyx is I use a ratio of one and a half cups of water to one cup of rice, if it's basmati - if it's on a low simmer throughout, you shouldn't need loads. Quote
Paid Members Nick Soapdish Posted February 7, 2018 Paid Members Posted February 7, 2018 It's one of the things that turns out great in an Instant pot (or i suppose an electric rice cooker). I do a 1:1 or 1:1.5 for any rice other then Brown which is a 1:2 ratio for me Quote
Paid Members Gus Mears Posted February 8, 2018 Paid Members Posted February 8, 2018 (edited) Good to see @Onyx2 is now commissioning YouGov polling (no idea why, but I don't seem to be able to imbed this) https://imgur.com/a/GazcV Edited February 8, 2018 by Gus Mears Quote
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