What you munching on .v. Ramping up the protein

[Allein]

Ye Olde Muching Thread

 

[TheSpade]

ahhh, okay, I knew it was cutting out all the processed and synthetic shite, but I thought it was massively ramping up the protein too in proportion to the veggies, yeah, ridiculous might have been an overstatement

I think actually you're supposed to have meat / protein with every meal on the paleo so I guess I'm doing a modified version of it instead because I won't be having meat with every meal. Just not eating anything that isn't meat, fruit, veg or natural.

 

[Mailmonkey]

In this chicken and chorizo dish do you pack it out with loads of paprika and stuff? What's the recipe? I made one the other day with a tomato onion and garlic base, then put normal paprika, hot paprika, and smoked paprika, into it. Then I threw a nice big bunch of corriander over the top. It worked really well.

I think it's one of those things we all do our own way, and , as always with cooking, your own way is the best way, cos it's tailored to your tastes....

I cook mine in a chicken brick. Missis bought one a couple of years ago, fucking shit for roasting a chicken, the top dries out, and the bottom ends up boiled. But found it to be brilliant for casseroles.

Start some onions, garlic, celery to soften in a frying pan...add a chopped fresh chorizo, get all the red fat out of it , add a load of cracked black pepper, and a couple of spoons of smoked sweet paprika....

chuck this on the bottom of the casserole pan, then I put a load of carrot batons in, I had a leek today so put one of them in too, another chopped chorizo gets chucked in, then the chick peas/cannellinis/beans spread over the top, then I put a whole chicken on top, then some little new potatoes all round the edge, a splash of wine.....

In the oven at 100C for about 4 hours, then up to 150 for an hour.....

Lid off, turn oven up to 180 for 15 mins to brown the chicken.

Remove chicken, stir all the veg up, put the chickenbrick/casserole back in oven at 220 for 20 mins or so to reduce the liquer...and crisp up any bits of potatoes and carrot and beans sticking out of the brew.....

Anyway, got to get mine on plates now, never tried tomatoes in my version, but might.

Never tried coriander either[ EDIT>>>(in this recipe)], and won't :D

 

[TheSpade]

Too much fucking about with that recipe MM, cooking this way for that amount of time, then changing the temp, then out there and into something else to cook a different way. Bollocks to that, take ingredients out the fridge, put them in the slow cookers, done.

Also celery is fucking evil.

 

[StoneHappyMonday]

Celery's a bit marmite innit? I like it, missus doesn't.

Nothing wrong with coriander.

Does cooking at 100 actually do anything? Couldn't you just blow on it a bit?

 

[Mailmonkey]

Too much fucking about with that recipe MM, cooking this way for that amount of time, then changing the temp, then out there and into something else to cook a different way. Bollocks to that, take ingredients out the fridge, put them in the slow cookers, done.

Also celery is fucking evil.

for you, bag of chicken nuggets, tin of hotdog sausages, tin of baked beans...

Put in saucepan, heat, stir, serve, eat. It'll taste the same anyway.

Nothing wrong with coriander.

Does cooking at 100 actually do anything? Couldn't you just blow on it a bit?

phuckingfillistine...

 

[Albion]

Salty pork

 

[TheSpade]

Coriander is amazing. Works with so many different types of food and dishes too.

Celery's a bit marmite innit? I like it, missus doesn't.

It overpowers the taste of most dishes, even just a little bit. I can always tell if something has celery in even if it's just a tiny bit and my taste buds are shite.

for you, bag of chicken nuggets, tin of hotdog sausages, tin of baked beans...

Put in saucepan, heat, stir, serve, eat. It'll taste the same anyway.

That's how I make my chicken and chorizo casserole actually, how did you know? Seriously though your recipe has too much fannying around, it can be done simpler than that and will make no noticeable difference to the end taste.

Made a big pot of veggie soup but it's kind of bland, what can I do to give it more flavour?

 

[bogman]

how i make a chicken and chorizo stew.

i use chicken thighs, skin them and remove fat then fry them in a pan for 5 mins.

i use two chorizos, a smoked and a spicey type. Aldi sell both over here, slice them then dry fry in a pan for 5mins.

remove them from pan then fry chopped onion and celery in the chorizo oil, after 5mins add chopped garlic and carrot. fry for another 2 or 3mins.

i then put all in to a cast iron dish that has a heavy lid, then add chicken stock ( you can add white wine if you want )

i will put some salt and black pepper with some sage.then sprinkle smoked paprika over the chicken.

with 10mins left i add a cup of frozen peas.

if you want to make a meal out of this you can add a tin of drained chick peas and/or some potatoes.

i will serve this with rice and some crusty white bread.

 

[Albion]

Is it just me or has chorizo just massively taken off in the UK? A couple of years ago it didn't really feature anywhere, but these days it's like the most popular meaty-sausage-flavouring in Britain.

 

[Mailmonkey]

Coriander is amazing. Works with so many different types of food and dishes too.

Coriander is fuckin lovely, I agree...but not with this.

Celery doesn't overpower stuff, but it adds to the base for soups and casseroles....

My dinner was lovely.

Is it just me or has chorizo just massively taken off in the UK? A couple of years ago it didn't really feature anywhere, but these days it's like the most popular meaty-sausage-flavouring in Britain.

it's just you.

 

[StoneHappyMonday]

Chick peas are mandatory with chorizo.

 

[TheSpade]

how i make a chicken and chorizo stew.

i use chicken thighs, skin them and remove fat then fry them in a pan for 5 mins.

i use two chorizos, a smoked and a spicey type. Aldi sell both over here, slice them then dry fry in a pan for 5mins.

remove them from pan then fry chopped onion and celery in the chorizo oil, after 5mins add chopped garlic and carrot. fry for another 2 or 3mins.

i then put all in to a cast iron dish that has a heavy lid, then add chicken stock ( you can add white wine if you want )

i will put some salt and black pepper with some sage.then sprinkle smoked paprika over the chicken.

with 10mins left i add a cup of frozen peas.

if you want to make a meal out of this you can add a tin of drained chick peas and/or some potatoes.

i will serve this with rice and some crusty white bread.

Again too much fannying about for me, I'd chop up all ingredients, fry in the same pan at the same, add the stock and other ingredients and then slow cook until ready. No cooking this, then cooking that, then adding this and adding that. Bish, bash, bosh!

This beef and onion pie i'm eating is quite good, not sure if it justifies 75% of my daily fat intake though.

 

[spudgun]

Chicken Doner - I'm left glaring at a shimmering layer of oil mounted on styrofoam.

 

[badandwicked]

Seriously though your recipe has too much fannying around, it can be done simpler than that and will make no noticeable difference to the end taste.

Made a big pot of veggie soup but it's kind of bland, what can I do to give it more flavour?

Its things like 'fannying around' & using bases like celery that add flavour. Proper flavour comes at the beginning, and through out by techniques, not at the end by chucking all sorts in at the last minute.But I'm sure you know best.

Just had tea at my mums, roasted stuffed red peppers. No idea what was in it but it was delicious, my body was crying out for a 'square meal'. Now I have a punnet of apricots & cherries as im still craving fresh & healthy food.

 

[TheSpade]

Its things like 'fannying around' & using bases like celery that add flavour. But I'm sure you know best.

Good to see you're finally getting round to my way of thinking. Bout time.

 

[Mailmonkey]

I'm probably, no definitely, going to sound like a patronising twat Spade...bandw is right...one day you'll probably be a pretty good cook, cos you are interested in food and cooking, and then you'll look back at the stuff you cook now and laugh, and wish you'd got round to fannying and faffing round in the kitchen a bit sooner...and you'll taste the difference....

 

[StoneHappyMonday]

taste the difference....

Now you sound like Sainsburys.

 

[Mailmonkey]

Now you sound like Sainsburys.

get stabbed

 

[TheSpade]

I'm probably, no definitely, going to sound like a patronising twat Spade...bandw is right...one day you'll probably be a pretty good cook, cos you are interested in food and cooking, and then you'll look back at the stuff you cook now and laugh, and wish you'd got round to fannying and faffing round in the kitchen a bit sooner...and you'll taste the difference....

I don't need to fanny around and use fancy ingredients. I can knock up good dishes quickly without all the nonsense.