All new food thread - recipes, pics and more!

[oblivion_6]

oblivion: Do you prick the skins, then crack some salt over them, and smother them in olive oil to give the skin a nice crispy texture. Or just whack em in the oven? Details man!

Ive got a technique that seems to work for me.

I prick the skins, wash them up and scrub them slightly. Then stick them in the Microwave for 15 minutes, I find that this loosens the skin a bit and helps the baking

Once thats done I put a bit of salt rubbed in and then straight in the oven for 45 mins. I find that the salt brings out enough moisture that theres no need for oil.

Sadly todays dinner is a cook-in sauce curry as I appear to have some sort of man-flu which is affecting the menu lol

[k0pp0]

Triumphant return to form last night with a tomato, leek, spinach and chick pea soup. 4 bowls of that bad boy!. Unfortunately it was a bit trump tastic today.
Tomorrow, the toad in the hole. Oh yes. Buttery baked beans with cracked pepper for the win.

[Kieran76]

I had toad in the hole for tea tonight and it was majestic.

[SegaMark]

I made a lovely Tikka Masala for tea with a huge naan bread washed down with a few beers. Quality stuff.

Sweet & Sour chicken with noodles tomorrow night!

[PeteJ]

Doing a chilli tonight - any tips? I can get the spices about right, but the meat always comes out slightly chewey...is that me overcooking it or using too low quality meat?
I've head oxo cubes also work well?

[IainMcC]

For a chilli you really need to use top quality, low fat mince. Start off by frying some onions, garlic and (if you're feeling really extravagant) ginger in a little oil. Once the onions start to brown, add the mince and one Oxo cube per person.

You're going to need to add a little liquid at this point, otherwise the Oxo cubes will start to stick to the pan and burn. Red wine or balsamic vinegar will do nicely. Use balsamic if you want a slightly sweet edge to make the chilli a little milder, or red wine if you want a more lustrous sheen to the meat.

Once the meat is cooked, you can add the rest of the ingredients (I typically use mushrooms, red peppers, courgette, leek and tinned plum tomatoes) plus the spices (chilli flakes, basil and coriander, plus a little salt and plenty of black pepper) and leave it to cook over a medium heat for about 20 minutes (stirring every few minutes).

Thicken the sauce at the end with a little tomato purée to a restore a little of the sweetness of the tomatoes and colour of the sauce. Serve with basmati rice infused with a little saffron, and wash down with a nice, cold beer. Delicious!

[ChrisF]

Reminds me... did anyone see Heston Blumenthal last night making safron rice? Guy is a perfectionist of the highest order!

[VR46]

Missed old Heston, anyway wife is out tonight so it's either Pizza Hut or Domino's for me and the siblings.

[IainMcC]

Heston Blumenthal kind of annoys me. I don't doubt that his food is amazing, but the stuff he does is staggeringly pretentious. Those little rice biscuits sprinkled with toasted basmati rice, for example - yeah, I'm really going to spend an hour making those. NOT.

[PeteJ]

Wow, thanks. Will let you know how it turned out!

For a chilli you really need to use top quality, low fat mince. Start off by frying some onions, garlic and (if you're feeling really extravagant) ginger in a little oil. Once the onions start to brown, add the mince and one Oxo cube per person.

You're going to need to add a little liquid at this point, otherwise the Oxo cubes will start to stick to the pan and burn. Red wine or balsamic vinegar will do nicely. Use balsamic if you want a slightly sweet edge to make the chilli a little milder, or red wine if you want a more lustrous sheen to the meat.

Once the meat is cooked, you can add the rest of the ingredients (I typically use mushrooms, red peppers, courgette, leek and tinned plum tomatoes) plus the spices (chilli flakes, basil and coriander, plus a little salt and plenty of black pepper) and leave it to cook over a medium heat for about 20 minutes (stirring every few minutes).

Thicken the sauce at the end with a little tomato pur?e to a restore a little of the sweetness of the tomatoes and colour of the sauce. Serve with basmati rice infused with a little saffron, and wash down with a nice, cold beer. Delicious!

[ChrisF]

Heston Blumenthal kind of annoys me. I don't doubt that his food is amazing, but the stuff he does is staggeringly pretentious. Those little rice biscuits sprinkled with toasted basmati rice, for example - yeah, I'm really going to spend an hour making those. NOT.

I said the same thing to my wife when he was making those "snacks" (was it it the deep fried rice?) that only take 2hrs to cook!

[k0pp0]

When I was in Rome I had some deep fried rice ball things.. Ball of mozarella covered in tomato-ey rice and then breadcrumbs.

"'twas the shizzle" as Shakespeare would have said.

[Kieran76]

heston's show is a bit of joke at the moment, you don't even see him do half the cooking. He clearly just fancies a few foreign outings on the licencse payers exspence.
For chilli the longer you cook it the better, I tend to cook mine in the oven with a lid on is you tend not to have to worry about stirring.
As for my own tea I am shattered so think it will be a take away. Quite fancy squid.

[kernow]

wierd, my bird said exactly the same thing about cooking chilli, the longer the better. god I love chilli

take away squid? ^_^, you eat strange, and well my friend

[Kieran76]

From the chinese - Chilli salt squid. It's quality.