Real men can cook (recipes) (Page 44) Corwin: Recipe for Vodka shooter Get a 1 1/2 ounce shot glass from the cupboard Fill shot glass to the brim with your Vodka of choice Raise glass to lips and tip glass Swallow Vodka Repeat   Big Bopper: I love my curries. Especially when served with naan and rice. Lamb Curry - I don't have a recipe, I just estimated the amounts of spices I used. I suggest you use a little on the 'less' side until you know you need more. About 1 kg bone in lamb 2 medium onions, sliced 2 tsp garlic-ginger paste (equal parts in a food processor, sealed and stored in fridge) 1/2 tsp coriander 1/2 tsp cumin 2 tbsp Madras masala 2 cans coconut milk 1 large potato, in 1.5 cm cube 1/2 cup chopped squash also cubed I made a mild lamb curry last week using stewing lamb meat. First, I browned the cut up, bone-in lamb, then removed the bone and set it aside. I made stock with the bones in a separate pan. Use beef or chicken stock. Draining most of the lamb fat off, I slowly browned the onion in clarified butter, ghee. I added the meat, stock, garlic-ginger paste and spices, adding water until the meat was submerged, and simmered it until the lamb was tender, over an hour. The fluid was reduced by this time and I added the coconut milk and potato. After 10 minutes I added the squash. I simmered it all while I made rice and naan. I use Basmati rice. Tawa Naan I love naan cooked in a gas-fired tandoor, but not having one, I did without for years. Just recently I found a good alternate technique. It is done using a cheap and thin shallow metal pan. Here is the You Tube clip: Here is the recipe for the dough: https://www.onceuponachef.com/recipes/homemade-naan.html I will be working with this recipe to try and make the perfect naan. I used fennel seed, not having anise, but it was tasty, if a little woody! The tawa technique requires you to hold the pan during the whole cooking process so you can experiment to get the textures you want. I was able to get some a little bit chewy, some a bit crunchy and some beautiful bubbling of the surface. I rolled mine thinner than Manjula recommends. About 3 mm gave me about what I'm looking for. Cut the dough into 6 or 8 balls and store them in the fridge. I wrapped the dough balls in plastic wrap and put them in a plastic storage container. After 5-6 days they shrink a lot, but can still be rolled nice an flat. The latest attempt used durum atta flour and a spoonful of Zaatar spice. I like it. TAWA NAAN CHANGED MY LIFE! (Edited by Big Bopper) Corwin: Nana nana nana nana nana nana nana nana BATMAN! Anybody interested in my recipe for homemade Napalm?  Big Bopper: As a follow up to that naan bread recipe...I've virtually stopped eating bread until I get my body mass and girth under control! I won't be making any kind of bread at least until the winter. 'But, but...' 'OK, maybe I'll still make naan...', said the fat baker. (Edited by Big Bopper) Big Bopper: I made a red lentil soup today. Volumes are approximate: 500 ml split red lentils, rinsed well a few slices of red onion 2 ribs celery 1 medium potato med dice 2 large carrot, sliced 5 cloves garlic 2 liters vegetable stock 1 can coconut milk chopped Swiss chard thumb of grated ginger coriander cumin red chilli flakes 200 ml fresh tomato sauce I simmered the lentils in the stock for about 30 minutes, added everything else, and it thickened up nicely. This soup is fantastic vegetarian food that even an omnivore will enjoy. Big Bopper: I solved The Gardener's Dilemma ( too many/much zucchini and cucumber) Ingredients Peeled, chopped and de-seeded zucchini Peeled and de-seeded cucumber other vegetables like carrot, potato, cabbage etc chicken bouillion, vegetable if desired onion and garlic sauteed a little or until soft handful basil other herbs as desired Directions In a large covered pot, cook veggies until soft Add onion, garlic and herbs Puree with submersible blender Cook for a few minutes to meld flavours Enjoy with croutons or garlic bread, or nothing depending on dietary concerns This soup is amazing. It ticks all the boxes: low fat, low carb, inexpensive, flexible ingredient list, tasty and satisfying. It might give you gas...it sure blows my horn! Let me know if you have an interesting variation. (Edited by Big Bopper)  Jerr_: Bacon wrapped shrimp basted in garlic butter with tiny minced onions and Italian seasonings , stuff inside white trout . Wrap trout with bacon , baste with same garlic butter and stuff inside flounder , then bake in covered dish for about 25 minutes at 350. Big Bopper: Curried baby potatoes with chicken I haven't got exact amounts for the recipe, but I can try. Got a bag of 1 inch potatoes of mixed variety. I simmered them very slowly for about an hour in water (to cover the spuds) seasoned with 1 1/2 tablespoons of garlic ginger paste, 2 tsp ground cumin and 2 tsp ground coriander and a tsp salt. In another pan I cooked a sliced, salted onion until it started to brown then added some chicken. Once the chicken was browned I put it all together with a can of coconut milk and simmered it for another hour. About halfway, I added some red lentils to tighten it up, stirring periodically. Served with basmati rice and naan, this dish highlights the incredible taste and textures of potatoes cooked this way. I bought the baby potatoes prepackaged and it is a mix of varieties. Most were like a russet and stayed somewhat firm but the yellow ones were very soft when done. Cook these potatoes unpeeled, which contributes to them staying together and developing the flavours. (Edited by Big Bopper) Big Bopper: A good way to store chives for use over the winter: You will need a mason jar, about a cup of oil and some salt. Heat the oil to almost smoking. Chop the chives as fine as you can. Lot's of it, like all of one patch, it will shrivel to a fraction of it's fresh size. Fill the jar with chives, packing it in. Put a tablespoon of salt in the jar. Carefully trickle the hot oil in. Stir it together. Let cool. Cover and store in the refrigerator. If you have a lot, it freezes well. Now, whenever you need chive flavour, you have it. Simply scoop some out and toss it into your dish. Eggs, rice, stir-fry, vegetable dishes. Mmmmmm! (Edited by Big Bopper) Big Bopper: I found a good way to use garlic scapes. Scapes are the stalk that will end in a blossom of a garlic plant. Cutting scapes before they form blossoms is a good way to send the energy to the bulb and not have it wasted going to the blossom. I made a pesto-like product with my scapes. Using a variety of nuts (pine, walnuts, cashews, sunflower seed, almond) I processed it with salt and olive oil. I froze each batch in a flat layer in a medium zip loc bag, storing it in the freezer. When I need garlic, I simply break a chunk off and toss it into the dish as I cook it. It's more convenient than peeling and chopping/pressing cloves. So when my stored garlic is too far gone in mid winter, I still have garlic Big Bopper: Some good news and some bad news. The bad news is that my oven failed. Even worse news was Amazon shipping useless parts. They still owe me about $50. I gave up on the old oven. The good news is that I have a nice new gas appliance and that I baked my first loaf in it yesterday! I guess this could be more bad news. My breadmaker is shot and won't even knead for me. I did figure out a non (less) stick surface to knead on. I used the same recipe as always with, as always, whatever else. Ended up with a perfectly shaped 16" sandwich loaf. 60% whole wheat, with flax meal and flax seed that is tender and tasty and needing more salt. Forgot the salt. I'll be doing another soon. Big Bopper: https://cooking.nytimes.com/recipes/4134-chinese-style-barbecued-duck I cut up the duck for convenience and marinated it for 24 hours. Baked to medium rare, 135°F. Man! The flavour is as good as I've had. Served it with bok choy, sweet onion, garlic, palm heart and sesame oil. You deserve this. (Edited by Big Bopper) | Off Topic Chat Room Similar Conversations |
