• 🇬🇧󠁿 🇸🇪 🇿🇦 🇮🇪 🇬🇭 🇩🇪 🇪🇺
    European & African
    Drug Discussion

    Welcome Guest!
    Posting Rules Bluelight Rules
  • EADD Moderators: Shambles

The Recipe Thread (EADD Version)

TheLightBringer said:
Oh man this is making me crave indian food big time. I wonder how I havent found this thread before, ive been lazy in the ”what have you eaten” thread but maybe Ill try to post something here 🤔
Click to expand...

Please do!

I realise most recent posts have been mine, but ardently want this to be a much wider thread featuring recipes from as far across the world as possible!
 
Shambles said:
Recently made stew: beef n ale. Everyone should know how to make stew. This is an especially easy take…
Click to expand...
I've been known to make a decent chicken stew. My main variation from your recipe, excluding substituting beef for chicken, is to add quartered new potatoes to simmer in the pot for 60 to 90 minutes or so.

My God they are nice cooked in a stew, they absorb all of the flavours of the chicken and vedges as they simmer..

With the chicken I think boned cuts are so much better than slabs of breast for stews. I fry drumsticks, thighs, or wings in a pan, just to brown them up, and then add them to the stew.

I simmer everything for at least an hour. The chicken starts becoming so tender that it comes away from the bone, in the stew pot. And I'm sure the simmering bones add extra depth to the flavour.

I usually add some cornflour to give the liquid some thickness, but it's already a good stock, just from having been simmering the chicken, onions, leeks, carrots, potatoes etc.

I tend to add some bright green kale or cabbage too near the end. The kale leaves only need a few minutes, but obviously cabbage needs longer.

I think the appearance of the recipe benefits from a dash of colourful greens, as well as being healthy.

Mashed buttered swede with cracked black pepper could go well with it as side serving imo.
 
Fully agree on bone-in chicken being essential for any stewed chicken, @Bleaney

I usually use bone-in thighs but drummies work just as well.

Only reason I didn’t add tatties was cos we’re serving it with mash. Having said that, we have been known to double tot on occasion! =D
 
Follow up to my post about the ice cream I was working on, unfortunately I wont be posting pictures as they didnt turn out aesthetic and dont do it justice as I didnt have a proper ice cream scooper. But the consistency was that of real ice cream. I freestyled the recipe so feel free to change some things up if youre more knowledgeable about ice cream, Ill be making this again in the future and probably changing it up trying different things


I used the following:
About 80 - 90ml (I used just under a dl so forgive this one for being inaccurate) of 17% abv Baileys Irish Cream
30 fresh dates (peeled and removed the pits)
200ml of heavy/whipping cream 40% fat
100ml of coconut milk 17% fat
1 teaspoon (5ml) of vanilla extract
5 egg yolks


1: I peeled and de-pitted the dates (make sure theyre fresh, otherwise theyll be a mess to peel), then I chopped them upp into a ”paste” which I added to a bowl and mixed in the cream bit by bit, smushing it all together with a fork trying to blend and break up any small date chunks until it was a uniform creamy light-brown/tan paste. (I let it rest overnight but you can use it right away if you wish)


2: I started off by putting ~80 - 90ml Baileys and a teaspoon of vanilla extract in a pot and heated it until it started boiling and then reduced it immediately to a simmer. While the Baileys was simmering I separated 5 egg yolks and whipped them until they became brighter and slightly frothy.


3: I added all of the date/cream paste as well as 100ml coconut cream to the warm Baileys and made sure to mix well until it all had a uniform thick ”sauce”-like consistency, heated this for about another 5 minutes or so while mixing before I took it off the stove


4: After letting the ”Sauce” cool a bit I added it bit by bit to the egg yolk mix as to prevent the egg yolks from cooking from the heat. Slowly incorporating all of it until a uniform mixture again


5: I added the mixture of everything into a silicone mold, (In this case I used a soap mold but you can use whatever ice cube silicone tray/mold shape as long as youre able to pop it out afterwards. A normal hard plastic tray and you wont be able to get it out . Optionally if you dont have a silicone mold you might be able to line some sort of kitchenware with plastic or baking sheet as to not make it get stuck.)
After this I placed it in the freezer overnight


6: I popped out the now ”frozen” mixture (the high fat content made it still kind of soft, which is perfect for the next step)
Then I added it to a food processor and blended it all until it had an ice cream consistency and was ready to serve


7: Enjoy!
It should taste caramelly/velvety/boozy with a hint of dates and that sweet mild whiskey flavor that Baileys has, the egg yolks add a ”custard”-like flavor in the background as well.


(Optional) I decorated it with some black sesame paste dripped on top which gave it beautiful swirls when mixed.
The black sesame paste almost made it taste like a boozy-snickers caramel/custard type flavor. You could probably add any type of nut/butter or seeds on top in small amounts after your preference


Comments: I boiled the Baileys for a decent amount of time to reduce the alcohol content due to being sober, if you want it more boozy then you could just heat it and add the other ingredients right away, or feel free to use more baileys but be aware that it will take over the flavor quite a bit the more you use.

Please give me feedback if you try this, Ill try to come out with a more refined recipe in a week or two if I make this again
 
Soda Bread.

Quick and easy to make bread from store cupboard ingredients, no kneading no yeast, sourdough starter or proving or loads of time required, 3 minutes from start to oven.

Salt.
Flour ( wholemeal gives by far the best results)
Buttermilk ( keeps forever in the fridge so it is store cupboardy)
Bicarb of soda which many on here will have already.
A container like a cup, small yogurt pot or small glass to measure.

Method.
Preheat your oven to 240.
Put exactly two measures of flour in a bowl.
Half fill your measuring container with buttermilk put a level teaspoon of salt and then bicarb in with the milk and stir vigorously until the bicarb is dissolved, this is important because the acid in the milk reacts with the bicarb and this causes the bread to rise and it is important to work quickly from now on, fill your container to the top with more of the milk.

Add half the milk to the bowl and stir until it is evenly mixed, add the rest of the milk mixture and stir until the mixture starts to form up and stiffen, at this point you should be able roll the mixture around the bowl until it assumes a rugby ball shape which you will be able to pick up in your hand. If your dough is too soggy or has dry bits add a little buttermilk or flour as required.

Take a baking tray, I usually have mine in preheating and cover the bottom with some of the flour or some oil to stop the bread sticking, place the mixture on the tray and take a knife and cut an X into the mixture to separate it slightly, sprinkle with a little flour and bake for about 30 minutes, reducing the heat to 180 after 5 minutes and taking the bread off the tray for the last 5 minutes. Check bread for doneness for knocking on it's bottom and listening for a hollow sound.

Let it cool on a grill or something similar which let's the air get at the bottom.

Serve with thick slices of Kerrygold. It is also. great toasted with marmalade the next day. The bicarb makes the bread slightly bitter so it is best to pair it with something that contrasts, cheese, honey, relish, jam or even a fruity EVO.
 
You must log in or register to reply here.
Top