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Ok, so I'm going to share something I recently discovered that has changed my life:



Japanese curry cubes. Simply mix with boiling water and you have curry! Tastes exactly the same as the curry sauce you get with chicken katsu curry.

Okay, so it looks kinda gross/extremely processed, and I am usually the first to sing the praises of proper, home cooking. But these are amazing, and really useful for a quick meal when you're in a rush.

I usually do this with tofu - buy firm tofu, drain, cover in kitchen towels, then press between 2 chopping boards using heavy books etc for weight for at least 20 minutes. Then cut into pieces and fry/grill until golden brown. (you can also coat in flour/corn flour before frying if you want).

Also great with chicken katsu (coat the chicken with flour, egg and panko breadcrumbs -or normal breadcrumbs if you don't have). Works with prawns, or veg too, anything really!

Then all i do is fry some onion, add boiling water, then the cubes, then simmer gently for a couple of minutes (i usually add peas in at this point too, but any veg would work), before adding the tofu, or if having chicken katsu, I just pour the curry over the top.

Serve that bitch up with rice and you have a winner every time.

^where are you getting these from, supermarket or specialist store?

Lots of Asian supermarkets do them. Luckily, living in London, if I find myself round the West End, I can easily pop into China Town to pick up a pack.

'bout £3.50-£4 for a pack of 8 cubes. One is easily enough for one person, so works out really cheap too.

meanmrcustard wrote:Lots of Asian supermarkets do them. Luckily, living in London, if I find myself round the West End, I can easily pop into China Town to pick up a pack.

'bout £3.50-£4 for a pack of 8 cubes. One is easily enough for one person, so works out really cheap too.

I really wish I lived close to an asian supermarket. They are always awesome and full of things you wanna try

You could get it online? Bit more expensive cause of postage, but I would totes buy it online if I couldn't get it from the shops.

http://www.japanesefoodshop.co.uk/sb--g ... -102-p.asp

I wondered what was in those boxes as well, like OXO but tasty...

dreamizm wrote:
'Carmelised Garlic Tart' is ok..

Right time for a bump.

I made this on Sunday and was pretty impressed with the result:

recipe can be found here

^^ yeh its nice but as my brother's girl pointed out, anything with that much cheese in it would prob taste jus as good

Naan Bread wrote:

dreamizm wrote:
'Carmelised Garlic Tart' is ok..

Right time for a bump.

I made this on Sunday and was pretty impressed with the result:

recipe can be found here

Pizza with borlotti beans, or quiche? Looks interesting anyway...

Naan Bread wrote:

dreamizm wrote:
'Carmelised Garlic Tart' is ok..

Right time for a bump.

I made this on Sunday and was pretty impressed with the result:

recipe can be found here

Looking taste. The only time I really like quiche is when it is fresh out of the oven. With lots of filling preferably.
Reckon I am on a steak and horseradish mash ting tonight, or I might make some rostis with the new rings that I got.

going for home made burgers tonight, some homemade onion rings on the side perhaps???

Naan Bread wrote:

dreamizm wrote:
'Carmelised Garlic Tart' is ok..

Right time for a bump.

I made this on Sunday and was pretty impressed with the result:

recipe can be found here

i can only imagine my breath after eating that. looks great though

Been marinating some chicken in a mix of hot pepper sauce, honey, cumin and peppercorns for about 5hrs, smells AMAZING

lol at the conversation between Totoro and Snorlax.
love this shit, nothing like homemade Katsu

I'm going to try make Norfolk dumplings out of sourdough, or Japanese 'mushipan' ("steamed bread"), since I can't use an oven

Had a great Sunday/Monday in the kitchen. Bought some cheap-ass cuts of chicken (thighs, neck, wings etc) for a few quid, some chorizo and a bit of veg and made a huuuuuge Jambalaya, which I'm still working my way through. Awesome.

Then on Monday I boiled up all the left over chicken/bones for a couple of hours and made a chicken/chorizo/chilli noodle soup. Flat smelt amazing!

Just had this for breakfast.



Chorizo
Egg
Onion
Cilantro

dreamizm wrote:

Naan Bread wrote: -Also done Yotam Ottolenhi's caramelised endives with Gruyère and breadcrumbs which makes for a nice veggie side.

I am undecided on Ottolenghi.. what other dishes of his do you like?

His 'Black Pepper Tofu' is bangin... 'Carmelised Garlic Tart' is ok.. but I have had a lot of disappointments considering the work and specific ingredients he demands.

I cooked this one tonight:
http://www.guardian.co.uk/theguardian/2 ... 7.weekend3
the only change I made was that in the book he clarifies that he means sweet chilli sauce, and I haven't got any in at the moment so I used sichuan chilli bean paste instead - which I'd recommend doing, I think it added something.

"Brussels Sprouts and Tofu" sounds like some bizarre form of punishment that carnivores in re-education camps will be forced to endure after vegan fundamentalists take over the world, but sweet acid fucking jesus this dish is incredible. Like, hard to describe levels of awesome. The sprouts are blackened in the pan to give them a dark sweetness that sets off their bitter sulfur thing, the tofu is marinaded in soy, chilli, maple syrup and sesame oil and then caramelized, fresh shitake give it some sort of funky woody notes and the whole thing is brought together by the dark, sweet, spicy marinade from the tofu and lifted by loads of spring onions and some fresh coriander. Absolutely buff, I'm still slightly hyper about just how nice it was.

Roasted a Pork leg yesterday and got the crackling PERFECT. I could honestly pass the meat and just eat crackling if there was enough of it

DRTY wrote:Roasted a Pork leg yesterday and got the crackling PERFECT. I could honestly pass the meat and just eat crackling if there was enough of it

Crackling is so damn good. I struggle to get it right quite often though. Dunno if it is partly down to how shit my oven is.