SNH COOKING THREAD

[jameshk]

All my cook is pretty simple. Determined to try my hand at some more complicated stuff soon.

[dreamizm]

-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.

Def wana get the new River Cottage Veg Cookbook.

[wub]

In a couple of weeks time I'm doing a new roast dinner idea - pork joint opened up and stuffed with fresh pineapple before being closed and slow roasted to let the juices cook it from the inside.

Yay for cooking

[PinUp]

In a couple of weeks time I'm doing a new roast dinner idea - pork joint opened up and stuffed with fresh pineapple before being closed and slow roasted to let the juices cook it from the inside.

Yay for cooking

Sounds good, another really nice way of doing pork is to coat it with a rub of dry fennel seeds, garlic, salt, pepper and thyme and then slow roast it at about 95 degrees for most of the day. This works best with a pork shoulder IMO, serve it with mashed sweet potatoes with plenty of white pepper and and some crisp steamed veg!

[topmo3]

you lot eat some weird shit...

[Naan_Bread]

Cari Ga (Vietnamese Chicken Curry)

Serves 4 or so

You Will Need:
-2 and a 1/2 tbsp vietnamese curry powder (I use this recipe but if you can't find things like annato powder or just can't be arsed then use a madras powder, different but still good)
-4 Chicken Legs (thighs and drumsticks)
-140g shallots: chopped
-1 stick of lemongrass with the knot at the end removed: chopped
-6 gloves garlic: chopped
-4 dried chillies
-4tbsp peanut oil
-1 stick cinnamon
-1 bay leaf
-1 large onion: chopped into eigths
-2 medium tomatoes: chopped
-4 small potatoes: peeled and quartered/halved (can also use taro here if you can get it)
-2 medium carrots chopped into 4cm chunks
-1 tsp fish sauce
-1 tsp sugar
-salt
-350ml coconut milk

method
- Rub 1 and a 1/2 curry powder on the chicken pieces and set aside.

- Put the rest of the powder, shallots, lemongrass, ginger, garlic and chillies in a blender until smooth(with 1 or 2 tbsp water maybe)

-Pour oil into a lidded pan on a medium-high heat (lower if it's cast iron.) Put in the cinnamon and the bay leaf, stir once, and then add the onion. Fry until the edges are brown. Then, add the paste from the blender and fry for 2-3 minutes or until lightly browned. Stir constantly. Add the tomatoes and fry until they form a paste. Add the chicken, stir for a minute or so, then cover and leave to cook for 7-8 minutes, reducing the heat to medium-low.

- Add the potatoes,carrots, fish sauce, sugar and 250ml water. Stir and bring to the boil. Cover, reduce the heat to low and simmer for 25 minutes.

-Taste for salt. Add the coconut milk and cook for a further 3-4 minutes. Serve with rice or a nice baguette (banh mi)


As for Ottolenghi I really enjoy most of his recipes, they've never really disappointed me. Roast chicken with saffron and hazelnut, honey and rosewater glaze is excellent, as is the sweet potato gratin. That butternut with zatar and tahini he posted on the guardian a month or so ago is also great.

EDIT: this is the butternut:
http://www.guardian.co.uk/lifeandstyle/ ... ce-recipes

[dreamizm]

As for Ottolenghi I really enjoy most of his recipes, they've never really disappointed me. Roast chicken with saffron and hazelnut, honey and rosewater glaze is excellent, as is the sweet potato gratin. That butternut with zatar and tahini he posted on the guardian a month or so ago is also great.

I will check these

I feel a lot of stuff in his book is more starter/light food - and hence hard to justify the effort

[noam]

you lot eat some weird shit...

hahaha there's a reason traditional finnish food stays in finland and nowhere else

[T_macabre]

Smoked Haddock Kedgeree tonight... just bunged it in the slow cooker at lunchtime... pow pow!

[esfandyar]

Cari Ga (Vietnamese Chicken Curry)

Serves 4 or so

You Will Need:
-2 and a 1/2 tbsp vietnamese curry powder (I use this recipe but if you can't find things like annato powder or just can't be arsed then use a madras powder, different but still good)
-4 Chicken Legs (thighs and drumsticks)
-140g shallots: chopped
-1 stick of lemongrass with the knot at the end removed: chopped
-6 gloves garlic: chopped
-4 dried chillies
-4tbsp peanut oil
-1 stick cinnamon
-1 bay leaf
-1 large onion: chopped into eigths
-2 medium tomatoes: chopped
-4 small potatoes: peeled and quartered/halved (can also use taro here if you can get it)
-2 medium carrots chopped into 4cm chunks
-1 tsp fish sauce
-1 tsp sugar
-salt
-350ml coconut milk

method
- Rub 1 and a 1/2 curry powder on the chicken pieces and set aside.

- Put the rest of the powder, shallots, lemongrass, ginger, garlic and chillies in a blender until smooth(with 1 or 2 tbsp water maybe)

-Pour oil into a lidded pan on a medium-high heat (lower if it's cast iron.) Put in the cinnamon and the bay leaf, stir once, and then add the onion. Fry until the edges are brown. Then, add the paste from the blender and fry for 2-3 minutes or until lightly browned. Stir constantly. Add the tomatoes and fry until they form a paste. Add the chicken, stir for a minute or so, then cover and leave to cook for 7-8 minutes, reducing the heat to medium-low.

- Add the potatoes,carrots, fish sauce, sugar and 250ml water. Stir and bring to the boil. Cover, reduce the heat to low and simmer for 25 minutes.

-Taste for salt. Add the coconut milk and cook for a further 3-4 minutes. Serve with rice or a nice baguette (banh mi)


As for Ottolenghi I really enjoy most of his recipes, they've never really disappointed me. Roast chicken with saffron and hazelnut, honey and rosewater glaze is excellent, as is the sweet potato gratin. That butternut with zatar and tahini he posted on the guardian a month or so ago is also great.

EDIT: this is the butternut:
http://www.guardian.co.uk/lifeandstyle/ ... ce-recipes

that sounds awesome

[kruptah]

What kind of budget recipes do you all cook when money is tight?

I wouldn't mind learning some new ones that are delicious so I can save a buck or two.

Thanks in advance.

Guess I could add a couple also....


Sweet Potato Chickpea Spinach curry

3 - 4 sweet potatoes chopped then put in a bit of boiling water to steam/cook. (just use an inch or two of water this is going to server is your sauce)
1 can of chickpeas
1 can of diced tomatoes
cumin, coriander ,curry.. whatever u fancy
let it simmer... sim simmer

add some spinach let it welt.. pretty much done at this point, just want to make sure every thing is heated through..
have also added a sauteed sweet onion in the past and that was pretty good also..


another quick and easy one...

cook a bag of macaroni
brown a lb of ground beef
through it all together with a couple cans of condensed tomato soup and mix it up... could also add diced tomatoes and other items


pure budget steez

[PinUp]

What kind of budget recipes do you all cook when money is tight?

I wouldn't mind learning some new ones that are delicious so I can save a buck or two.

Thanks in advance.

try using different meats to save a bit of cash, turkey instead of chicken, mutton instead of lamb, pork mince is a good substitute for beef mince as well.

Does anyone have a recipe for home made wasabi peas? I love those little green fuckers!

[Electric_Head]

tonight I`m making a sweet pepper & bacon frittata
with a green salad

I do love me some frittata

.....

Fry a chopped onion until soft and golden
add a chopped up red or yellow pepper, I use both.
1 spoon of flour
4 large eggs
a bit of cheese

bake at 180°C

[defoxster]

A few links to stuff I've made recently...

http://www.channel4.com/4food/recipes/c ... rry-recipe
Didnt use ketchup used tomato puree instead. Was quality considering the small amount of effort put in.

Did one of these using Lamb shoulder and the Harissa to go with it
http://shawarmarecipe.com/

You can actually add all the scotch bonnets to this one & it wont be to hot
http://www.jamaicatravelandculture.com/ ... hicken.htm

for those of you with a sweet tooth that dont mind a bit of effort
http://www.bbc.co.uk/food/recipes/choco ... with_08504

[Gewze]

mince meat for however many with a bit of oil and start frying
when its pink, tomato puree, veg oxo cube and mix
some finely chopped onions, lil tomato and some peppers
once thats around and shit let it sizzle then;
chilli flakes
piri piri shake
black pepper
once it starts browning and nearly done squeeze in some jerk sauce, and let it cook till it gets watery/oily then drain then drain it and serve with rise and shit

[esfandyar]

What kind of budget recipes do you all cook when money is tight?

i would use eggs a lot if on a budget. good source of protein, and they are cheap as shit. you can make all sorts of things with them. quiches, omelets, french toast, sandwiches, etc.

[test_recordings]

My parents got extremely pissy that I'm 'cooking too much'... this is a serious cause of fritction but I refuse to eat 'traditional' (i.e. shit) British food!

[noam]

they're scared you hate them

[slothrop]

My parents got extremely pissy that I'm 'cooking too much'... this is a serious cause of fritction but I refuse to eat 'traditional' (i.e. shit) British food!

Get a Nigel Slater book or something and learn to do good traditional British food.

[slothrop]

As for Ottolenghi I really enjoy most of his recipes, they've never really disappointed me. Roast chicken with saffron and hazelnut, honey and rosewater glaze is excellent, as is the sweet potato gratin. That butternut with zatar and tahini he posted on the guardian a month or so ago is also great.

I will check these

I feel a lot of stuff in his book is more starter/light food - and hence hard to justify the effort

I'll have a look later tonight and see what I've done and liked. My main thing with his recipes is baulking at the amount of butter, cheese and oil...

I got the Hugh Fearnley-Whatsisface book for christmas too, looks alright. The things I use most, though, are this book:
http://www.amazon.co.uk/Vegetarian-Dish ... 1902304810
which is full of really simple stuff but still interesting and varied, and this blog:
http://smittenkitchen.com/
which, if you can get over the fact that a) she uses US measures and terminology and b) she's got a yummy mummy lifestyle thing going on that makes Nigella Lawson look like Vyvyan from the Young Ones, has some really useful veggie and not-very-meaty stuff. And lots and lots of cakes.

Also, if you like to make stuff up rather than follow recipes, this book:
http://www.amazon.co.uk/Flavour-Thesaur ... 476&sr=1-1
is an amazing source of ideas.