Yuk. Hate strong tasting stuff like celery, cucumber, garlic, onions, coriander and leeks etc. :spew:
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Home made pita. Baked rather than pan fried. The later is better IMHO but only fractionally.
Easy to make just Google. Do it. Be surprised. Then think about the supermarket stuff and realise just how poor it is. By comparison, it is terrible. Really.
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Now Teriyaki pork belly, goats butter, tomato and Dijon.https://uploads.tapatalk-cdn.com/201...4ff416c58d.jpg
Homemade chicken stock. I take the breasts off and hack the rest with a cleaver. Into a stock pot goes 5x peppercorns, 3x bay leaves, stick of celery, an onion and a red pepper, or use a carrot instead of the red pepper. Pour water until covered, not too much better to have a bit sticking out. Bring to a boil, cover and simmer for at least 3hrs. Strain into a jug, leave to cool and put in the fridge - the fat will solidify at the top making it easy to skim off when needed, and create a seal until then. I used some for a risotto last week, and roast chicken breasts, chips and peas after...
Been itching to try this for a while.
Ingredients 1.5L chicken stock, 4 medium King Edward's potatoes, two whole bulbs of 30 minutes roasted garlic at 200 Deg C, squeezed. Home made bread and the cheese you see.
Pretty good but you had better like garlic a lot. Any soup maker could make it given the above brief info. Boil the cubed potato for 15 mins then simmer for 15 minutes after you add the garlic and stock cubes.https://uploads.tapatalk-cdn.com/201...682b1f339a.jpghttps://uploads.tapatalk-cdn.com/201...1e518bde78.jpg
Looks good, mate. Next time maybe try making some traditional French onion soup with those lovely looking cheesy 'croutons'... Think that would be a big hit! ;)
Marco.
I do that too much. That was a change. French onion is better TBH. Makes you fart like crazy though.
Lol - aye, it's a veritable 'pumpathon'.... :D
Del makes it really rich (sweats the onions right down until they almost disintegrate, and uses really good red wine, beef stock and butter), so the soup comes nice and dark and unctious... Great during the winter, accompanied with a nice bottle of Amarone!
Marco.