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hindle xiii

Food and drink thread

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Roasted cod with salami. Would never have put the two together, but it was lovely.

A sort of Spanish surf'n'turf, eh?

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Inspired by Rick Stein's most recent BBC2 episode, I made Shanghai-style red braised pork belly. A lot easier than I expected - really easy, in fact - and it tasted fantastic!

 

I served it with cauliflower rice instead of real rice, which turned out to be pretty bland (won't be buying that again), but the rich and sticky pork didn't need much accompaniment, to be honest.

 

p_red-braised-pork_1641433c.jpg

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I did Stein's poached mutton with caper sauce last weekend. Bloody wonderful it was

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Inspired by Rick Stein's most recent BBC2 episode, I made Shanghai-style red braised pork belly. A lot easier than I expected - really easy, in fact - and it tasted fantastic!

 

I served it with cauliflower rice instead of real rice, which turned out to be pretty bland (won't be buying that again), but the rich and sticky pork didn't need much accompaniment, to be honest.

 

p_red-braised-pork_1641433c.jpg

 

I do something similar with a slow cooked chicken in red sauce. I freeze and re-use the sauce and it is considered mature after several uses.

 

The sauce is originally made with light/dark soy, rice wine, sugar, ginger root, star anise, cinnamon sticks. 

 

Very easy to cook and the kids love it.

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I do something similar with a slow cooked chicken in red sauce. I freeze and re-use the sauce and it is considered mature after several uses.

 

The sauce is originally made with light/dark soy, rice wine, sugar, ginger root, star anise, cinnamon sticks. 

 

Very easy to cook and the kids love it.

That sounds pretty much the same sauce. Great stuff!

 

But when I cook it with the pork, the sauce is all used up in the cooking process, as reduction makes it into a sticky-sweet glaze, so there's none left unless I've done it wrong. I think it's the addition of sugar, which makes the caramelised coating.

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That sounds pretty much the same sauce. Great stuff!

 

But when I cook it with the pork, the sauce is all used up in the cooking process, as reduction makes it into a sticky-sweet glaze, so there's none left unless I've done it wrong. I think it's the addition of sugar, which makes the caramelised coating.

 

Looking online there is more sugar in the version where you reduce the sauce down to make a glaze. The poached chicken I do doesn't have a glaze as such but more of a subtle flavour.

 

I might give the sticky pork a go as that sounds really good.

 

I also do a slightly different dish which is beef in a sticky soy glaze with sesame seeds. That is delicious and really easy to do. Sliced beef stir fried very briefly, add dark soy, small amount of beef stock, brown sugar, corn flour and finally some sesame seeds. Very quick and easy to do. 

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I did Stein's poached mutton with caper sauce last weekend. Bloody wonderful it was

 

I ate at Steins in Padstow in 2002, had Shark Vindaloo. Blinking terrific it was, couldn't get Shark where I was living, but Swordfish was just as good.

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I have a e-voucher for Marks & Spencer, but I'm also tight, what do M&S do well on the food front that will either i) freeze ii) be long lasting iii) is booze?

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I have a e-voucher for Marks & Spencer, but I'm also tight, what do M&S do well on the food front that will either i) freeze ii) be long lasting iii) is booze?

Depends on the size of the shop. The larger ones have a very good and varied wine section. Not sure about the beer, and the spirits are a mixture of own-brand and major brands. 

 

The food (both fresh produce and ready-meals) tends to be of good quality and the packaging will say if its freezable or not. 

Edited by Futtocks

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I've just roasted (well, dry-fried) coffee beans for the first time. The beans are currently cooling, but I think I had the hob heat too high, as the results are visually a little uneven.

 

The tasting's the thing, though. 

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I've just roasted (well, dry-fried) coffee beans for the first time. The beans are currently cooling, but I think I had the hob heat too high, as the results are visually a little uneven.
 
The tasting's the thing, though. 

 

Oh my, that's one hell of a brew! A little over-roasted for my taste, but incredibly aromatic.

 

More practice will make for better and more even roasts in future.

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Second attempt at coffee roasting/frying. I started on medium heat, then raised the temperature in two steps 'til the husks started cracking.

 

I also used a very thick-bottomed saucepan, to even out the heat distribution and stirred the beans more than I did last time. A much more consistent-looking result.

 

This batch will get its first grind for tomorrow morning's cuppa - I will report back.

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Depends on the size of the shop. The larger ones have a very good and varied wine section. Not sure about the beer, and the spirits are a mixture of own-brand and major brands. 

 

The food (both fresh produce and ready-meals) tends to be of good quality and the packaging will say if its freezable or not. 

M&S Simply Food stores do some really good quality beers. Cheap they ain't though.

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Ox cheek, cooked in a roasting bag in the slow cooker with the standard mirepoix mix (plus smoked garlic and three crushed juniper berries). Very easy, very tasty, extremely cheap.

 

I served it with chunky sweet potato chips/fries and horseradish mayonnaise. I was going to steam some green beans, but forgot 'til it was too late. Mea culpa, mea culpa, mea maxima culpa. I will eat something healthy tomorrow*, okay?

 

I brought a knife to the table, but the meat was so tender it wasn't used. 

 

*yeah, right; I just bought a haggis! 

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Been meaning to post this for a while. If you have a Lidl nearby and you're a wine drinker, I would urge you to check out their Spring Wine Collection. There are some exceptional wines. A white from Tokaji Furmint that isn't a desert wine (traditionally associated with the region) is particularly good. Two Australian Cabernet Sauvignons (Coonawarra & Margaret River) which at only £6.49 are frankly better than any reds I have had for under £50. An Australian Clare Valley Riesling is also exceptional. A New Zealand Syrah at a slightly more expensive £8.99 is also outstanding.

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For tea, I had sandwiches that were left over from a meeting at work.

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Been meaning to post this for a while. If you have a Lidl nearby and you're a wine drinker, I would urge you to check out their Spring Wine Collection. There are some exceptional wines. A white from Tokaji Furmint that isn't a desert wine (traditionally associated with the region) is particularly good. Two Australian Cabernet Sauvignons (Coonawarra & Margaret River) which at only £6.49 are frankly better than any reds I have had for under £50. An Australian Clare Valley Riesling is also exceptional. A New Zealand Syrah at a slightly more expensive £8.99 is also outstanding.

Lidl is a bit of a frustrating shop for me. As the crow flies, my nearest branch is actually quite close, but a park, a reservoir and some convoluted streets in between make a trip there a longer journey than I fancy most of the time.

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I'm currently a bit broke so am working my way through my collection of emergency tins.

 

Boeuf Bourgignon budget style...

 

Two tins of stewed steak

 

One tin of new potatoes

 

One tin of petit pois and mini carrots

 

Smoked lardons

 

Thyme

 

Salt and pepper

 

Crushed garlic

 

Big splash of red

 

Slap it all in a pan and heat.

 

Served with home made bread.

 

Will last me three / four days by the look of it.  Tastes just the right side of ordinary.

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I'm currently a bit broke so am working my way through my collection of emergency tins.

Boeuf Bourgignon budget style...

Two tins of stewed steak

One tin of new potatoes

One tin of petit pois and mini carrots

Smoked lardons

Thyme

Salt and pepper

Crushed garlic

Big splash of red

Slap it all in a pan and heat.

Served with home made bread.

Will last me three / four days by the look of it. Tastes just the right side of ordinary.

And I always imagine you hunting wild boar in the garrigue Tim.

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And I always imagine you hunting wild boar in the garrigue Tim.

I was surprised when the Bears visited Toulouse last month.

There we were in the home of Haute Cuisine and all the food outlets specialised in English food....

Kebabs,Pizza,Indian, Chinese....

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I was surprised when the Bears visited Toulouse last month.

There we were in the home of Haute Cuisine and all the food outlets specialised in English food....

Kebabs,Pizza,Indian, Chinese....

 

 

Tragic. There was a period about 20 years ago when buying M&S ready meals was de rigour amongst 30 something metropolitan French yuppies.  About the same time, French farmers were driving tractors through the windows of MacDonalds'. I know whose side I was on!

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Lidl is a bit of a frustrating shop for me. As the crow flies, my nearest branch is actually quite close, but a park, a reservoir and some convoluted streets in between make a trip there a longer journey than I fancy most of the time.

 

Lidl's is my nearest supermarket, but due to budget restraints, I do a shopping list & stick to it. Lidl's does not always have all the herbs I want & have to trundle up to Asda, or Sainsbury's. Their Aussie Chardonnay is £3.49, 12.5%, and is good enough for cooking. Their meat is the best of the supermarkets in Hastings/St. Leonards-on-Sea area, apart from the butchers in Queens Arcade, & Kings Rd. I don't rate the butchers on Norman Rd at all.

 

Queens arcade also have game, and Kangeroo, & Venison, plus some great "home-made" sausages.

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Lidl's is my nearest supermarket, but due to budget restraints, I do a shopping list & stick to it. Lidl's does not always have all the herbs I want & have to trundle up to Asda, or Sainsbury's. Their Aussie Chardonnay is £3.49, 12.5%, and is good enough for cooking. Their meat is the best of the supermarkets in Hastings/St. Leonards-on-Sea area, apart from the butchers in Queens Arcade, & Kings Rd. I don't rate the butchers on Norman Rd at all.

Queens arcade also have game, and Kangeroo, & Venison, plus some great "home-made" sausages.

Lidl have very recently widened their range of fresh herbs. On the subject of fresh herbs, why is it so difficult to get chervil?

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