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Decided to pull out my thingy :eyebrows:
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Not used it for years tbh as i usually hand bake but im getting sorer so tried it and first time
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Not bad at all. Will go with the soup.
The thing that puts me off bread machines is the look of the finished product. It always looks the same - unattractive. Appreciate it can taste OK though.
I do use mine for dough making but only about 40℅ of the time. After the dough cycle I let it rise for about 8 hours before baking as I use real baker's yeast and not the fast yeasts baking machines need.
I use a Panasonic too.
Luxury porridge
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1/3 cup of pinhead cooked in 1 cup water. Pinch of salt once boiling starts. 1 min in, add a sprinkle of jumbo oats. Once nearly cooked add a level tsp of brown sugar and some fruit juice. Then a little cream at end(double). Serve with fruit, cream and brown sugar on top. Astonishing
Here's a bomb-proof method to get a juicy, flavoursome chicken every time, it is well worth spending a few quid on a digital meat probe to take the guesswork out of doneness:
1. Prepare your rub, there's loads of recipes online to choose from, but to keep it simple: 3x heaped tablespoons of peppercorns, grind them up in a pestle & mortar, and add in 2x heaped tablespoons of sea salt, grind up into a grey powder. You might need more with a bigger bird e.g. 4x pepper 3x salt, don't wimp out on the amount used.
2. Prepare your bird, quality matters, and I find the £5-ish free range chickens from ALDI are great. Pat it dry with kitchen paper, inside goes a peeled onion, halved or quartered, 3x squashed garlic cloves, and a fistful of 'savouries' such as rosemary and thyme. Get it all in the cavity. Then sprinkle your bird all over with the rub, patting it in and rubbing into the creases around the leg and wing joints. Rub some extra virgin olive oil into your hands and start patting the bird all over until you have a nice thin coating.
3. Prepare your oven. Get a decent roasting tray in making sure that you've got some clearance for the chicken, bring the oven up to gas mark 7.
4. Put your bird in upside down. This is critical because thighs take longer to cook than the breast, hence why people usually end up with dry breast meat when it should be juicy. Leave upside down for half an hour at gas mark 7.
5. Turn your bird over and lower the temp to gas mark 6, when the breast reaches 70 deg c, it's ready to be taken out. Usually you'd check the thigh meat, but it'll be done if you've followed the above steps, so check the breast instead. If you like, do a butter baste in the last half hour, I find that this isn't necessary due to the upside down cooking dropping juices and fats into the breast & skin.
6. Rest your bird for at least 15 minutes, upside down with a loosely wrapped 'tinfoil tent', don't wrap tightly as it'll continue to cook the bird for too long. Upside down resting drops the juices back through the breast again.
7. Use the juices from the tray (deglazed with a splash of white wine) and the juices from your rested bird to add into your gravy. Enjoy.
Cooking times will be shorter than what the packet says (maybe half an hour less), or by the usual methods, due to the upside down blast at gas mark 7, so again, invest in a digital meat probe for fuss-free roasting.
Nice, I like the idea of using different oats, am also a sucker for cream & brown sugar, will give this a go. :)Quote:
Originally Posted by struth
Pineapple is one of the best to serve with, Fresh or tinned. It cuts into the oatyness. Yes it used to be called farmers porridge way back coz they had plenty cream etc. Mix of oats improves texture with the prodominance for pinhead as it doesnt turn to mush.
Yellow Split Pea soup today.. glorious soup...
half bag of yellow split peas soaked for an hr or so.
Plenty ham stock. I use knorr stock cubes(2)
1 onion
1 tin carrots mashed.
Salt n pepper
A little fish sauce
Corriander.
Cook for about an hr stirring regularly and add water as needed. Once peas have mushed, liquidise and serve.
Pics or it didn't happen! ;)
Marco.
Forgot to take pic of that Marco. But just made luxury porridge again..yumQuote:
Originally Posted by Marco
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And scoffed it lol
Make sure you use that 50p Tesco voucher Grant! :eyebrows:
2 ten pound ones too... it all helps :lol:
Closest KFC recipe I have tried. MSG seems to be the only thing missing. http://www.trbimg.com/img-57b892fc/t...ealed-20160818
Measurements are tablespoons. White pepper is the key. Am on my second batch already. To make a KFC style gravy simply use 500ml of chicken stock, make a roux with a couple of tablespoons of the spiced flour and butter. Done.
I like getting three bowls, one with the flour, one with a couple of beaten eggs, and the 3rd with panko breadcrumbs. I use a packet of mini fillets (goujons). Dredge in flour, then egg, then flour again, egg again, and finally the breadcrumbs. Don't use a heavy oil like vegetable, use groundnut or peanut oil. Shallow fry for 2 mins a side. The oil should be around half the depth of the fillets.
What's 'origino', when it's at home? I presume they mean oregano? Honestly, the standard of spelling these days is bloody atrocious! :doh:
I'd try and cut down on the salt and oil content, if I were you, as that's what makes this stuff bad for you...
Marco.
I'm having difficulty sourcing celery salt. Schwartz don't sell it anymore.
Tesco sell it under their own brand, and I think Schwartz still make itQuote:
Originally Posted by Barry
Seek and ye shall find: http://www.tesco.com/groceries/produ.../?id=257504523
;)
Marco.
Thanks Guys,
I've not seen it on the shelves at any of the supermarkets I use. I do have a 'refill pack' which will last some time though.
No worries. Don't forget the origino! :eyebrows:
Some folk mustn't travel further than the back of their garden..... Nae educashun!
Marco.
Quite good with boiled quail's eggs. Which are a very good indeed by my reckoning.Quote:
Originally Posted by Barry
Indeed! :)Quote:
Originally Posted by User211
Had one of these at the Bristol Hi-Fi show and was seriously impressed.
Had a few Pieminister pies and have not been touched. But this one rocks. I've just had another to confirm its excellence.
it should, and I repeat should, be served with gravy granules and mash. I know it is bad gravy, but it really suits it.
Some prepared supermarket mash will do, but I admit I've just used real mash and it is better if you can be arsed, obviously.
Believe the cooking instructions and cook it at 160 degs fan for 25 minutes. If you go higher you will make the pastry too hard, and much will be lost.
Try before you die.
Water, white flour, yeast, salt.
Nothing else.
High hydration dough.
Testing new 1+3T phone camera in low light. Not seen it on the big screen yet...
2 mins 12 of a loaf of bread. Twat of a post really. Are you food nerd enough to watch the lot?
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Lasagne Well a take on it anyway lol
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Recipe to follow if it's ok. Not made one for some time but it used to be a party piece.
Was a quick, and what i had recipe... cooked some minced beef with a chopped onion some fish sauce, oyster sauce, soy and chilli n garlic paste i get. Chinese actually lol. Its great stuff.
Then added a roasted pepper coursely chopped( came out of a big jar but they are very good) and a roughly chopped tin of plum tomatos. Cheese sauce was bisto granules and then grated cheddar on top.. pasta was tesco best lasagne which is very good.
Always an effort, Grant. Well done.
Loaf above is phenomenal. And soooo simple.
The best homebrew I ever made was pale malt, water, Goldings hops, Smiles brewery yeast.
I spent quite a few years being ultra serious about home brew.
Very high quality ingredients in the simplest recipes very often produce absolutely outstanding results. Just so long as you know what you are doing. And that can take a few years of messing around to really get it nailed.
Yum yum, Grant... Looks great! Enjoy :)
Marco.
Simple is best I'm finding. Last night I just knocked up a sauce containing:
Tin of chopped tomatoes + extra half tin of water
Good pinch of oregano
3x squashed garlic cloves
Good grind of pepper and a good pinch of sea salt
A marinated big piece of roasted red pepper out of the jar, finely chopped
Good glug of extra virgin olive oil
Threw it into a pan, covered for 15 minutes on a rolling simmer, then took the lid off, reduced it down and then hit it with a hand blender, and then stirred some pasta into it. Done.
I couldn't be arsed to sweat onions down, so got the extra depth from the roasted pepper. Worked well as a lazy but yummy and healthy dish. If I had any anchovies to hand I would have thrown one of those in too, you can't taste it, but you can taste the depth it adds.
Sounds nice Neil.
I'd bung a pinch of sugar, a small squeeze of fresh lemon and a small knob of butter in that. But that's just me. ;)
Yep see where you're coming from there. Bit of richness and sheen from the butter, bit of cut through from the lemon, and a bit of extra depth from the sugar. :)Quote:
Originally Posted by walpurgis
Fish pie
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Recipe. Go to Sainsbury's. Buy a fish pie. Bung in oven and then scoff
Wagamama Prawn Itame copy by me. Unflattering pic in pan but it is good.
Next time I will actually make some decent green curry paste as it is so much better than supermarket stuff.
Just dump on top of rice noodles. Ace.https://uploads.tapatalk-cdn.com/201...48568e15f7.jpg
Melted Guryere on a hot dog on home made egg mayo on home made toasted bread.
Why did I make it? Just had the ingredients to hand not really preplanned.
Was it good? It was:D
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Try a Charlie Bigham one Grant. Makes the thought of trying to beat it by DIY almost futile.Quote:
Originally Posted by struth
Ive seen them but they are too expensive for my blood. That Sainsbury one was good for money
Override that emotion once:D
Next time im feeling flush. Anyway, first coffee for an age.Quote:
Originally Posted by User211
:eyebrows:
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Recipe... get a ripe coffee frog. Squeeze and whallah lol
Coffee frog? :scratch:
Marco.
sorry it was a reference to Blackadder week and the revolution.:eyebrows: Back off coffee again in a test. things are getting serious if coffee is off the menu :(
Frog a la peche
yeah and the Pêche à la Frog. stunning.Quote:
Originally Posted by Arkless Electronics
anyway, hoping to be up to making Celery soup tomorrow. I do like that green shit :D
Ah, not a major Black Adder fan, so had no idea what you were referring to. Coffee looks good, though (as usual)! Look after yourself :)Quote:
Originally Posted by struth
Marco.
Yuk. Hate strong tasting stuff like celery, cucumber, garlic, onions, coriander and leeks etc. :spew:Quote:
Originally Posted by struth
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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made those in past; your right they ar great and make an interesting pizza base too :DQuote:
Originally Posted by User211
Now Teriyaki pork belly, goats butter, tomato and Dijon.https://uploads.tapatalk-cdn.com/201...4ff416c58d.jpg
Yup recipe is identical really.Quote:
Originally Posted by struth
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.