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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

The Recipe Thread (EADD Version)

TheSpade said:
Quorn is not bad like, it's no substitute for meat for me personally but I can eat it and enjoy it.
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Aye I find if you look at it as another food rather than a meat substitute it's good stuff, love their notchicken nuggets and the mozzarella and pesto kiev I had t'other day.
 
'Chicken' burgers were fine, quorn mince was decent enough in a chilli corn carne I tried and other bits n peices have been decent.
 
i use the mince and chicken pieces, the chicken pieces are excellent
i dont bother with any of their burgers or products like that except the mini scotch eggs <3 hah
 
chinese dumplings worked wonderfully, and weren't all that hard to get right, will get the recipe up when i can be fucked
 
Evad said:
chinese dumplings worked wonderfully, and weren't all that hard to get right, will get the recipe up when i can be fucked
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If they're being made for soups, then boiling is the way. If they're being served as a dish on their own or as a starter with dips, then a combination method is preferred.

You can steam-fry them (literally steaming and frying at the same time), but it's quite difficult to achieve because the method is much more sensitive to the dumpling size. People tend to steam them first (to get them cooked), then fry them to make them a little crispier.

Either way, the pastry needs to be reasonably thin or they'll be a bit naff.

...but as you already cooked them, this advice is somewhat late. :D
 
Dumplings ought to be cooked on a tray in the oven - this makes for a crispy outside with a fluffy inner - boiling is an inferior method - steaming may well work, I couldn't say I haven't tried it.


It doesn't matter if he's already ruined them - he can try again!
 
I did them the way of "potstickers"

Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
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Right ages ago I used to hang round with a lad whose Mum would make us this soup with like egg in and these tiny pasta or something stars. It was fucking lovely but I've no idea what it was as she was German but lived in China most of her life. Any ideas?
 
You often get whole boiled eggs in soup in asia, I don't like it. Eggs and soup don't mix IMO.
 
A friend makes a sweetcorn soup which has an egg added and kinda scrambled, looks like sick haha.
 
A lot of the soups in asia also have liver or something similar in it. Yuk!
 
the amazing chickpea and chorizo soup recipe i have (pre vegetarianism me obv) has grated boiled egg in it, never normally used to use it though

jamie "the cunt" oliver said:
• olive oil
• 150g chorizo sausage, finely chopped
• 1 onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 sticks of celery, finely chopped
• 500g fresh spinach, washed and chopped
• 8 fresh tomatoes, deseeded and roughly chopped
• 1 x 410g tin or jar of good-quality cooked chickpeas, drained
• 1.3 litres chicken stock
• sea salt and freshly ground black pepper
• 55g pata negra, Spanish ham or prosciutto, finely chopped
• extra virgin olive oil
• 2 hard-boiled eggs

I first tasted this soup when I was in Barcelona. It may not look like the prettiest dish – it actually looks quite frumpy – but the flavours are amazing. The smoky spicy chorizo and Spanish ham are lovely with the creamy texture of the chickpeas and spinach. Definitely give this a go. You will always get good results with this soup, but you'll come up with something really special if you can get hold of the best quality chickpeas, chorizo and ham. There's a little bit of chopping to do in this recipe, but you can use a food processor if you don't have much time.

Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions. Now take the lid off – the smell and colour will be fantastic. Stir it around and get some colour happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top. The egg was a bit unexpected when I was given this in Barcelona, but it actually adds a lovely richness to it.
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^You can get some excellent veggie chorizo, Dave.

redwood_cheatin_chorizo_chunks_280.jpg


Redwood do some pretty decent stuff imo.
 
haha i've had my eye on that for ages, do any shops sell it? the postage is pretty excessive most online places i've seen
 
Get down to Holland & Barrett, they usually stock a large range of it. I prefer it to Quorn or the Cauldron stuff. T'is all vegan too.
 
i've had some redwood stuff it is indeed better, i think they use seitan rather than quorn protein or textured vegetable stuff
 
aye i made it from scratch not so long ago, it's so easy that i wouldn't bother with a mix, i can't remember some of the amounts but it was just

a can of chickpeas
med onion
couple cloves of garlic
ground cumin
coriander
fresh parsley
flour
olive oil
lemon juice
sea salt

quite roughly blended together with a hand blender.
was worried about shallow frying as most recipes say to deep fry but they were perfect shallow fried in olive oil.
made a dressing out of tahini, garlic, water, lemon juice and olive oil and had it with pitta breads, salad and olives <3
 
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