I may be being unbelievably stupid, but that doesn’t make sense in my mind… kinda like a deconstructed fried chicken? I just cannot wrap my head around how that would work
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The Recipe Thread (EADD Version)
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I may be being unbelievably stupid, but that doesn’t make sense in my mind… kinda like a deconstructed fried chicken? I just cannot wrap my head around how that would work
Robi
Bluelighter
Omg I know,but I saw this video,not some lying BS,a totally cool couple of cooks and she's did this, was mind blown.So I tried it,whoàaaaaaaaa the possibilities. mine was good,but fuck no ooo don't mess with my eggs flour and love seasoned fried chook,yours looked perfect.Search a video ,even you my friend,if I may cause I love you and Sadie cracks me up,spent too many summers in Texas,any the fuck hoo,tosses some kinda thin cutlets, and viola!I may be being unbelievably stupid, but that doesn’t make sense in my mind… kinda like a deconstructed fried chicken? I just cannot wrap my head around how that would work
Robi
Bluelighter
I may be being unbelievably stupid, but that doesn’t make sense in my mind… kinda like a deconstructed fried chicken? I just cannot wrap my head around how that would work
Tonight I made spicy meatball subs. It looked like below when served with dirty fries:
I made it with the below ingredients (plus a couple extra I forgot to photograph):
I made it by first browning the meatballs then putting them aside whilst I made the sauce. Sauce began with finely dicing all the veg and aromatics and frying them all together till softened.
Next up I added a pinch of dried thyme, about a tablespoon of dried oregano and a teaspoon of smoked paprika. Stir through and sizzle for a minute or so then realised I had a couple fresh tomatoes so diced them and added to the pot along with a tin of chopped tomatoes. I chose to slightly blend the sauce using a stick blender, but that’s optional.
Add the meatballs back to the sauce and simmer till suitably thickened. Serve with pasta or in a bread roll. Delish!
The more astute amongst you may have wondered why I made such a volume of sauce for such a paucity of meatballs.
Wonder no longer, compadres…
Slice some chorizo. I used half of the standard UK chorizo but Americans have different chorizo so just use however much you want. Fry in a little oil or butter till slightly crispy. I added another couple diced chillies for extra kick.
In a separate pan I heated up the leftover sauce and added the fried chorizo and chillies. Whilst that was heating I fried some gnocchi in the chorizo fat till lightly browned.
Then I combined the gnocchi with the sauce and poured into a casserole dish. Sprinkle the top with cheese - I used a combination of cheddar and mozzarella - and topped with a layer of panko breadcrumbs for crunch.
Bake at 200C for 25mins (or until browned to your satisfaction) and serve forth with garlic bread. Yum!
DISCLAIMER: This is NOT a traditional take by any means. I tend to just use whatever I have to hand and my recipes vary from one instance to another. Having said that, this was farkin lush!!!
Tonight we feasted ‘pon quesadillas. And sundries. I’ll begin with sundries…
For the pico de gallo:
Finely chop/dice around 1/3 of a large onion, 1-2 tomatoes, fresh chilli to taste, 1-2 cloves of garlic, small handful of coriander. Then run your knife through the pile of already chopped veggies until very fine. Place it all into a bowl and add salt to taste and the juice and zest of a lime. I also added around 1/4 teaspoon of MSG but that’s optional. Put aside for later.
Next up, guacamole:
Scoop out the avocado flesh and mash it in a bowl. Finely dice around 1/3 of a large onion, 1/2 tomato and 1-2 cloves of garlic. Add to the mashed avocado along with the juice and zest of a lime. I used some guacamole seasoning I had to hand but if you don’t you can use taco or fajita seasoning or half a teaspoon each of paprika and cumin powder. Stir it all well and put aside.
The meat:
This is undoubtedly the most controversial and non-traditional aspect. Was bloody good though!
Finely dice the veggies and aromatics and fry over medium heat til softened. Dice the chicken (I happened to have pre-cooked breast that needed using, but fresh thigh works best imo) and add to the veggies. Add in some taco/fajita seasoning or use a teaspoon each of paprika and cumin powder. Forgot to picture it but I also added a squeeze of tomato purée. Stir til coated then add a little water (maybe halfway up the combined mixture) and simmer til almost dry.
Finally it’s time to assemble your quesadillas. For this, heat a small amount of oil in a frying pan over a medium heat and (gently) slap down a tortilla. I used corn tortillas but whatever type you prefer is dandy. Working quickly, sprinkle grated cheese over the tortilla then add a layer of your meat mixture. I kinda went rogue and also added a spoonful each of the guacamole and pico, but this is undoubtedly weird and not necessary.
Lay another tortilla on top and gently press down.You kinda have to guess at this bit but once the cheese is melted (and the bottom tortilla is hopefully browned) flip the whole thing and brown on t’other side. Alternatively use bigger tortillas and only cover half with toppings and fold before flipping. The latter technique is probably a little easier but you do you, as ever.
Finished product (served with Mexican-style rice and refried beans but normally you’d also have the pico de gallo and guacamole on the side):
Bit of a faff but well worth it imo. Delish!
Tonight we feasted ‘pon quesadillas. And sundries. I’ll begin with sundries…
For the pico de gallo:
Finely chop/dice around 1/3 of a large onion, 1-2 tomatoes, fresh chilli to taste, 1-2 cloves of garlic, small handful of coriander. Then run your knife through the pile of already chopped veggies until very fine. Place it all into a bowl and add salt to taste and the juice and zest of a lime. I also added around 1/4 teaspoon of MSG but that’s optional. Put aside for later.
Next up, guacamole:
Scoop out the avocado flesh and mash it in a bowl. Finely dice around 1/3 of a large onion, 1/2 tomato and 1-2 cloves of garlic. Add to the mashed avocado along with the juice and zest of a lime. I used some guacamole seasoning I had to hand but if you don’t you can use taco or fajita seasoning or half a teaspoon each of paprika and cumin powder. Stir it all well and put aside.
The meat:
This is undoubtedly the most controversial and non-traditional aspect. Was bloody good though!
Finely dice the veggies and aromatics and fry over medium heat til softened. Dice the chicken (I happened to have pre-cooked breast that needed using, but fresh thigh works best imo) and add to the veggies. Add in some taco/fajita seasoning or use a teaspoon each of paprika and cumin powder. Forgot to picture it but I also added a squeeze of tomato purée. Stir til coated then add a little water (maybe halfway up the combined mixture) and simmer til almost dry.
Finally it’s time to assemble your quesadillas. For this, heat a small amount of oil in a frying pan over a medium heat and (gently) slap down a tortilla. I used corn tortillas but whatever type you prefer is dandy. Working quickly, sprinkle grated cheese over the tortilla then add a layer of your meat mixture. I kinda went rogue and also added a spoonful each of the guacamole and pico, but this is undoubtedly weird and not necessary.
Lay another tortilla on top and gently press down.You kinda have to guess at this bit but once the cheese is melted (and the bottom tortilla is hopefully browned) flip the whole thing and brown on t’other side. Alternatively use bigger tortillas and only cover half with toppings and fold before flipping. The latter technique is probably a little easier but you do you, as ever.
Finished product (served with Mexican-style rice and refried beans but normally you’d also have the pico de gallo and guacamole on the side):
Bit of a faff but well worth it imo. Delish!
LoginNotSecure
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You were, but now you’ve raised your bonce and admin again, I can no longer, sadly, ignore you.For those unaware, I’m pretty sure Log has me on mute so is unaware this thread was already bumped.
Ignore him, he is a silly billy
Also, my god man. Get some bleach and some cloths and give that health hazard you call a kitchen a clean. That is vile
That works both ways I can assure you
Meh. I’ve barely sickened - let alone killed - anybody yet. What doesn’t kill you makes you stronger and all that. Definitely how that works as I’m sure you would agree
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I'm a cunt through and through, but that comment was purely off hygiene. You'd be a 0 star if you cooked food for others. You do you though.That works both ways I can assure you
Meh. I’ve barely sickened - let alone killed - anybody yet. What doesn’t kill you makes you stronger and all that. Definitely how that works as I’m sure you would agree
Yesterday’s dinner I was too knackered to write up consisted of lamb meatballs and chickpeas stewed in harissa sauce. It goes like this…
Fry up your balls til browned. I used lamb, beef would be fine - actual chunks of lamb would be even better.
Chop all this stuff (along with the onion I forgot to picture) nice and fine then add to the browned balls.
Once veggies are softened add a heaped teaspoon of harissa paste (I used rose harissa but standard is fine as is harissa powder - same amount) along with a rounded teaspoon of sumac. If you lack sumac the zest and juice of a lemon will do nicely.
Stir through and add a tin of chopped tomatoes, a decent squirt of tomato purée and a tin of chick peas (pictured here with the onion I forgot to picture earlier). Simmer for 15-20 mins to let the flavours mingle and serve forth with cous-cous, rice, or whatever you fancy.
Delish!
Fry up your balls til browned. I used lamb, beef would be fine - actual chunks of lamb would be even better.
Chop all this stuff (along with the onion I forgot to picture) nice and fine then add to the browned balls.
Once veggies are softened add a heaped teaspoon of harissa paste (I used rose harissa but standard is fine as is harissa powder - same amount) along with a rounded teaspoon of sumac. If you lack sumac the zest and juice of a lemon will do nicely.
Stir through and add a tin of chopped tomatoes, a decent squirt of tomato purée and a tin of chick peas (pictured here with the onion I forgot to picture earlier). Simmer for 15-20 mins to let the flavours mingle and serve forth with cous-cous, rice, or whatever you fancy.
Delish!
Recently made stew: beef n ale. Everyone should know how to make stew. This is an especially easy take…
Firstly - and I forgot to picture it - lightly toast a dozen or so black peppercorns in a dry pan then toss em into your stewpot/slow cooker.
Next up, finely dice the above veggies and aromatics and fry till softened. Add the softened veg to your slow cooker or stewpot.
Coat your beef in plain flour then brown in small batches. If you overload the pan they’ll boil not fry. Once browned put the beef in the slow cooker/stewpot.
Add a pack of stew veg. Alternatively, chop a shedload of veg of your choice and, again, add to your pot of choice.
Add a full bottle of your beer of choice. I opted for a Ruby ale, but Guinness is a classic or pretty much any stout or ale you like. Avoid lager or anything too bitter.
Add a hefty squirt of tomato purée and, optionally, a few bay leaves.
Slap a lid on it and sliw cook on low for 3-4 hours or until everything is tender. If using a stewpot on the stove, simmer on low heat for a similar length of time or, again, until tender.
Finished product served with mustard mash and warm, buttered, crusty bread
PS; Add a square of puff pastry and/or dumplings for added win!
Firstly - and I forgot to picture it - lightly toast a dozen or so black peppercorns in a dry pan then toss em into your stewpot/slow cooker.
Next up, finely dice the above veggies and aromatics and fry till softened. Add the softened veg to your slow cooker or stewpot.
Coat your beef in plain flour then brown in small batches. If you overload the pan they’ll boil not fry. Once browned put the beef in the slow cooker/stewpot.
Add a pack of stew veg. Alternatively, chop a shedload of veg of your choice and, again, add to your pot of choice.
Add a full bottle of your beer of choice. I opted for a Ruby ale, but Guinness is a classic or pretty much any stout or ale you like. Avoid lager or anything too bitter.
Add a hefty squirt of tomato purée and, optionally, a few bay leaves.
Slap a lid on it and sliw cook on low for 3-4 hours or until everything is tender. If using a stewpot on the stove, simmer on low heat for a similar length of time or, again, until tender.
Finished product served with mustard mash and warm, buttered, crusty bread
PS; Add a square of puff pastry and/or dumplings for added win!
react to 
.
Recently made some “Generically East Asian” Potstickers. They were farkin gorgeous if I do say so myself. I made them in the following fashion…
Grate your garlic and ginger into a bowl then finely dice/chop/mince the rest of the above. The finer the better. Tbh you could probably use a food processor but I’ve never tried it myself.
I used a Scotch Bonnet cos it’s what I had to hand, but Bird’s Eye’s would be great too. You can even skip the chilli altogether if you’re a fanny
Add in 500g of minced meat - I used pork but a combination of pork and chicken is also great… you could probably use pretty much any ground meat tbh.
Then add a teaspoon of Chinese Five Spice, half a teaspoon of white pepper, a tablespoon of soy sauce, teaspoon of sesame oil and a teaspoon of MSG if using.
Mush it all together with your hands until emulsified. Should feel a little sticky and look a little like…
Take one of your dumpling skins and add a heaped teaspoonful of your mixture. Moisten around the edge of the dough, fold and pinch tight the seam. Kinda like a tiny Cornish Pasty. Or feel free to make fancier shapes that I don’t know how to
Place your completed dumplings in a large, oiled frying pan. Repeat till complete. This quantity of stuffing should exactly fill one package of dumpling skins.
When complete you should have something like…
Cook your potstickers on a medium heat for a few minutes until they start to sizzle, then add enough water to go about halfway up the dumplings. Cover with a lid and allow the water to evaporate over a medium heat.
Once all the water has gone they should be steamed and ready. The dumpling skins will have become somewhat translucent like…
I served mine with some egg fried rice and it ended up being shockingly delicious and looking like…
Grate your garlic and ginger into a bowl then finely dice/chop/mince the rest of the above. The finer the better. Tbh you could probably use a food processor but I’ve never tried it myself.
I used a Scotch Bonnet cos it’s what I had to hand, but Bird’s Eye’s would be great too. You can even skip the chilli altogether if you’re a fanny
Add in 500g of minced meat - I used pork but a combination of pork and chicken is also great… you could probably use pretty much any ground meat tbh.
Then add a teaspoon of Chinese Five Spice, half a teaspoon of white pepper, a tablespoon of soy sauce, teaspoon of sesame oil and a teaspoon of MSG if using.
Mush it all together with your hands until emulsified. Should feel a little sticky and look a little like…
Take one of your dumpling skins and add a heaped teaspoonful of your mixture. Moisten around the edge of the dough, fold and pinch tight the seam. Kinda like a tiny Cornish Pasty. Or feel free to make fancier shapes that I don’t know how to
Place your completed dumplings in a large, oiled frying pan. Repeat till complete. This quantity of stuffing should exactly fill one package of dumpling skins.
When complete you should have something like…
Cook your potstickers on a medium heat for a few minutes until they start to sizzle, then add enough water to go about halfway up the dumplings. Cover with a lid and allow the water to evaporate over a medium heat.
Once all the water has gone they should be steamed and ready. The dumpling skins will have become somewhat translucent like…
I served mine with some egg fried rice and it ended up being shockingly delicious and looking like…
Bit late on the recipe, but had a crack at a chicken n leek pie t’other day. It went as follows…
Chop some chicken (ideally dark meat but up to you) and bacon then brown over a medium heat. I happened to have some precooked thighs so just used those but fresh would work too. Once browned remove and set aside.
Chop the above and soften over medium heat in the same fat you browned your meat in.
Add your meat back to the veggies along with a good slosh of white wine (I used half a bottle but more or less would be fine - or omit if you prefer) and a goodly glug of milk. I also added a squeeze of chicken stock paste (Oxo, Knorr etc would be dandy - or actual chicken stock, of course).
Simmer till reduced to the amount of gravy you want then add a tablespoon of cornflour made into a slurry with a little cold water. Stir constantly until thickened.
I added the above herbs, finely chopped. The dried one in the jar is thyme of which I just added a pinch. Fresh thyme I’d go with a couple sprigs chopped fine. Tbh, most herbs would be great so use whatever you fancy.
Pour your filling into some kinda pie dish then cover with a sheet of pastry - I just used store bought puff but shortcrust would be great too.
Brush with egg and/or milk if you want it glossy then bake at 200C until golden - around 20-25 mins probably.
I accidentally deleted the pic of the finished product but y’all know what a pie looks like so imagine a fairly ugly one that tastes great and you’ll be fine!
Chop some chicken (ideally dark meat but up to you) and bacon then brown over a medium heat. I happened to have some precooked thighs so just used those but fresh would work too. Once browned remove and set aside.
Chop the above and soften over medium heat in the same fat you browned your meat in.
Add your meat back to the veggies along with a good slosh of white wine (I used half a bottle but more or less would be fine - or omit if you prefer) and a goodly glug of milk. I also added a squeeze of chicken stock paste (Oxo, Knorr etc would be dandy - or actual chicken stock, of course).
Simmer till reduced to the amount of gravy you want then add a tablespoon of cornflour made into a slurry with a little cold water. Stir constantly until thickened.
I added the above herbs, finely chopped. The dried one in the jar is thyme of which I just added a pinch. Fresh thyme I’d go with a couple sprigs chopped fine. Tbh, most herbs would be great so use whatever you fancy.
Pour your filling into some kinda pie dish then cover with a sheet of pastry - I just used store bought puff but shortcrust would be great too.
Brush with egg and/or milk if you want it glossy then bake at 200C until golden - around 20-25 mins probably.
I accidentally deleted the pic of the finished product but y’all know what a pie looks like so imagine a fairly ugly one that tastes great and you’ll be fine!
The daughter is feeling down so I decided to create a curry in her honour… it’s still simmering so may turn out to be shite, making this a very high risk post :D
K’s Kurry
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 tsp coriander seeds
2 tsp cumin seeds
10 green cardamom pods
2 black cardamom pods
15 black peppercorns
Dry-fried over a low-medium heat then ground using a mortar & pestle or food processor.
Then add…
1 heaps tsp paprika
1/2 tsp cinnamon (or 1-2 inches cinnamon bark)
1 heaped tsp turmeric
… and fry gently over a low-medium heat.
Take…
1-2 inches fresh ginger
6-8 garlic cloves
2 scotch bonnet chillies
Slosh of vinegar
… and blitz them in a food processor. Add to the spice mix and continue to gently fry.
Then take…
2 chopped medium onions
3 chopped small carrots
1 medium chopped courgette
… and add to the pan, or alternatively blitz these too before adding for a thicker gravy.
Blitz…
1 roasted bell pepper
6 roasted tomatoes
… and add to the pot.
Add…
1 tsp black salt (or any other salt)
… then add…
1-2 tbsp fenugreek leaves
1 goodly pinch curry leaves
1 inch block tamarind paste
… and an optional…
1 tsp MSG
Then add…
1 bag/100g baby spinach
1 tin chickpeas
6-8 chicken thighs (I airfried mine) and any juices
… and…
Palm sugar to taste (if required)
Simmer for around an hour and cross your fingers like I am
K’s Kurry
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 tsp coriander seeds
2 tsp cumin seeds
10 green cardamom pods
2 black cardamom pods
15 black peppercorns
Dry-fried over a low-medium heat then ground using a mortar & pestle or food processor.
Then add…
1 heaps tsp paprika
1/2 tsp cinnamon (or 1-2 inches cinnamon bark)
1 heaped tsp turmeric
… and fry gently over a low-medium heat.
Take…
1-2 inches fresh ginger
6-8 garlic cloves
2 scotch bonnet chillies
Slosh of vinegar
… and blitz them in a food processor. Add to the spice mix and continue to gently fry.
Then take…
2 chopped medium onions
3 chopped small carrots
1 medium chopped courgette
… and add to the pan, or alternatively blitz these too before adding for a thicker gravy.
Blitz…
1 roasted bell pepper
6 roasted tomatoes
… and add to the pot.
Add…
1 tsp black salt (or any other salt)
… then add…
1-2 tbsp fenugreek leaves
1 goodly pinch curry leaves
1 inch block tamarind paste
… and an optional…
1 tsp MSG
Then add…
1 bag/100g baby spinach
1 tin chickpeas
6-8 chicken thighs (I airfried mine) and any juices
… and…
Palm sugar to taste (if required)
Simmer for around an hour and cross your fingers like I am
Perkins : Reborn
Bluelighter
When do I put the needle in?
Obviously you need a micron filter - there’s a whole lotta fibre in there to be sure. Once the purified liquid is extracted you should be good to go. Be sure to report back - maybe even a wee trip report cos I think many would be interested to read of your venture
The daughter is feeling down so I decided to create a curry in her honour… it’s still simmering so may turn out to be shite, making this a very high risk post :D
K’s Kurry
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 tsp coriander seeds
2 tsp cumin seeds
10 green cardamom pods
2 black cardamom pods
15 black peppercorns
Dry-fried over a low-medium heat then ground using a mortar & pestle or food processor.
Then add…
1 heaps tsp paprika
1/2 tsp cinnamon (or 1-2 inches cinnamon bark)
1 heaped tsp turmeric
… and fry gently over a low-medium heat.
Take…
1-2 inches fresh ginger
6-8 garlic cloves
2 scotch bonnet chillies
Slosh of vinegar
… and blitz them in a food processor. Add to the spice mix and continue to gently fry.
Then take…
2 chopped medium onions
3 chopped small carrots
1 medium chopped courgette
… and add to the pan, or alternatively blitz these too before adding for a thicker gravy.
Blitz…
1 roasted bell pepper
6 roasted tomatoes
… and add to the pot.
Add…
1 tsp black salt (or any other salt)
… then add…
1-2 tbsp fenugreek leaves
1 goodly pinch curry leaves
1 inch block tamarind paste
… and an optional…
1 tsp MSG
Then add…
1 bag/100g baby spinach
1 tin chickpeas
6-8 chicken thighs (I airfried mine) and any juices
… and…
Palm sugar to taste (if required)
Simmer for around an hour and cross your fingers like I am
Added 250ml of plain yoghurt, and a goodly dash of lemon juice. Simmered for two hours in the end. Served forth with chicken tikka samosas, onion bhajis, buttered naan and lime pickle.
See:
Turns out it was delish!
TheLightBringer
Bluelighter
- Joined
- May 25, 2022
- Messages
- 675
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 hereAdded 250ml of plain yoghurt, and a goodly dash of lemon juice. Simmered for two hours in the end. Served forth with chicken tikka samosas, onion bhajis, buttered naan and lime pickle.
See:
Turns out it was delish!
