Dubstepforum.com

Any ninjas cooking?

Thought it would be nice to have a thread to chat shit about recipes, flavour combination etc.

-Made a Vietnamese chicken curry the other night which was pretty tasty using some lemongrass from the garden - sort of a Thai red thing but with potatoes and carrots and less heat (but still enough.)

-pakistani potato dish - it's basically potato slices with cumin seeds with fried onion rings, can't remeber how I cooked the potatoes though or what else was in it - will update on this.


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

just made a Roasted rack of lamb, marinated in crushed garlic, rosemary and red wine

sides of blanched French Beans and honey and mustard roast caramelised Parsnips and Vichy carrots but my sis cooked the carrots in a fucked up pan and they tasted of melted plastic so we didn't eat them

but the rest was amazing, im actually really good at cooking lamb

gona make some amazeballs burgers tomorrow

i burn cornflakes.

the secret to cooking cornflakes is not to napalm them

Red soup.

Butternut Squash
Sweet Potatoes
Red Onion
Red Peppers
Crushed Red Chilli Flakes
Rosemary

Cut them quite chunky into equal sizes, rotate in some
good olive oil and roast them (45 mins or so at 180)

Blitz the lot - add some stock (chicken is what I usually
go for - home made - not oxo cubes - however, if that's
all you got - go for it.)

Caramelise some red onions for garnish.

Home made bread rolls are the best to go with it -
however, those par-baked baguettes are pretty good too.
(they're currently 2 for £1 at Asda atm.)

===============================================
Red Pesto pasta.

Make up some pasta - al dente preferably.

fry up some red onions and red pepper (dry fry)

add 3/4 of a pot of philly (light), some milk
(enough to dilute the philly according to how thick you want)

add red pesto (3/4 of a jar)

sauce + pasta = munch.

Its all about goldie's cliffy chicken

dubctep wrote:Its all about goldie's cliffy chicken

(thats not my chicken by the way, different cliffy!)

the lady is a vegetarian and i kind of get into it now as well. it´s all about the right seasoning. i´m still learning tho
she also puts tomatos in the guacamole. never had that before. sooo good.

bassrael wrote:the lady is a vegetarian and i kind of get into it now as well. it´s all about the right seasoning. i´m still learning tho
she also puts tomatos in the guacamole. never had that before. sooo good.

Home made salsa is the one.

Got Hugh's veggie book for christmas. some fucking delicious recipes in it. fuck the haters, i love a bit of Hugh Fearnley-Whittingstall despite him being an Etonian toff!

i do something like a chicken kiev which is nice

couple chicken breasts, cut in half to make two equal sized pieces, horizontally not lengthways

take the fattest end of the chicken breast and a small pairing knife, carefully cut small pouches into the chicken breast and open up with your finger, careful not to break through the weaker side of the breast

take 50g butter at room temp, if its cold then microwave it on low heat for about 5-10seconds OR leave it to warm through on a warm hob or next to kettle, just so its maleable.

take a large bunch of parsley, take leaves from stems, discard stems, wash leaves, finely chop. Take two garlic cloves and crush them into the butter, add parsley, add some chervil, lemon juice, and if you have it Sorrel... then with a fork mix into a paste

carefully fill the chicken with the mixture and using a skewer or string or whatever try and seal the open end as much as possible

make an egg wash (yoke + dash of milk, mix) and get a load of breadcrumbs on another plate, dip the chicken in egg and then into the breadcrumbs

stick on a tray, bake till golden in preheated oven at 200c for about 20minutes, serve with whatever you like

easy peasy

That cliffy chicken looks really good actually. might try that.

Now for dessert: Chocolate silk pie

Crust:
90g/0.4 cup butter
3 tablespon water
1/2 teaspoon salt
1 teaspoon veg oil
1 tablespoon sugar
275 g/just over a cup of flour

filling:
280g/10 oz of 70% dark chocolate broken up plus extra to shave
30 cl/10 floz of cream (i used creme legere but heavy cream works too)
50 cl/16 floz milk
5 tablespoons sugar
pinch of salt
1 large egg

for crust, preheat oven to 175c/350f. cut the butter into small pieces and place butter, water, salt, oil, and sugar in a bowl or pan together and heat in oven just until butter melts. remove from oven and immediately stir in flour. work with a fork until cool enough to handle, then kneed until consistent. press the dough out in your pie pan and press the edges up along the sides. poke the base with fork holes (about ten pokes) then put back into the oven for 10-15 min until slightly gold. remove.

for the filling. heat milk and cream together over medium flame. do not boil. stir in salt, sugar, and broken up chocolate. stir until smooth. reduce heat. add egg and continue stirring. once smooth and silky, pour the filling into your crust. buttering crust first is optional. bake entire thing in oven another 20-30min. filling will rise when finished cooking. remove from oven and let sit at least 30 min to set. during this time shave extra chocolate on top for extra fanciness.

I cook all the time..

For xmas me and my pop made roasted goat necks, grilled kabobs of course but with grilled lamb balls (my favorite), tuna steaks, a massive basket of herbs and sweet onions is a must, saffron rice with sautéed potatoes on the bottom.. keeping it persian..

Loads of other stuff, I make an amazing tomato soup.

I make a damn good pho

Noam what you know about some khoresht badamjoon?

yeya, good shout on this thread. Happy to share some recipes cba right now, but i will

esfandyar wrote:I cook all the time..

For xmas me and my pop made roasted goat necks, grilled kabobs of course but with grilled lamb balls (my favorite), tuna steaks, a massive basket of herbs and sweet onions is a must, saffron rice with sautéed potatoes on the bottom.. keeping it persian..

Loads of other stuff, I make an amazing tomato soup.

I make a damn good pho

Noam what you know about some khoresht badamjoon?

if you talkin Kashke Badamjoon im all over it

the saffron rice with potato tadic is DA WON DOE!!

i butchered some lobsters with my pops for Xmas dinner... and to really 70's things up we had Steak Tartar too... nothing persian there at all

i almost bought a lamb shank today tho, to make some Abgoosht, but forgot by the time i got in the shop, damn... think thats gona be tomorrows dish!

esfandyar wrote:
I make a damn good pho

Keep meaning to try my hand at this but can never be arsed to put the effort into the stock when the resulting dish is quite small/light. Have some other nice Vietnamese recipes I'll post tomorrow.

Need to investigate these Persian stews as well - got a shit ton of preserved lemons I'm eager to use.

noam wrote: if you talkin Kashke Badamjoon im all over it

i almost bought a lamb shank today tho, to make some Abgoosht, but forgot by the time i got in the shop, damn... think thats gona be tomorrows dish!

oh dude abgoosht is tits. with the dried lemons rehydrating in the broth.. fuck me im hungry.

and kashke badamjoon is also delish.

Naan Bread wrote: Keep meaning to try my hand at this but can never be arsed to put the effort into the stock when the resulting dish is quite small/light. Have some other nice Vietnamese recipes I'll post tomorrow.

Need to investigate these Persian stews as well - got a shit ton of preserved lemons I'm eager to use.

yea those lemons make everything amazing. look up something called ghorme sabzi, and khoresht karaft. both use the dried lemons, as does abgoosht that noam mentioned. persian food is mainly peasant food, but it sure is good. the only thing really expensive when making it, is saffron, which is a commonly used ingredient.

pho is just time consuming, i have a good butcher i buy a variety of bones from, and i roast them for about an hour then add them to the broth, which alone takes about 6 hours from the way I was taught to make it. when making it, use really cheap fatty cuts of meat to stew along with the bones.. with your end product you sift the fat off the top, and there's usually a lot.. besides the broth, its just rice noodles, whatever protein you wanna add, and all the other fixins like sprouts, herbs, whatever else. i would write a recipe but i usually just eyeball everything and taste as i go.

fesenjoon on the other hand is not peasant food... it is the dish of kings and stands mightily over other dishes!

Loobia Polo is another fave

Baghali Polo with smked Mackrel is don too

fesenjoon has always been too sweet for me . loobia and baghali polo is the shiiiiieett!!!

esfandyar wrote: pho is just time consuming

made this a few times cooking the broth overnight, about 20hrs total. tastes amazing but ran up my gas/electric bills like mad.

the french dish that inspired the creation of pho, pot au feu, is really good too. it's quicker to make (only about 3 hours), heartier, but lacking some of those bright vietnamese flavors.