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It looks like an imitation bulgogi?

It has some ingredients in common with a bulgogi, but the cooking method and the result is very different.

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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A good (easy) bulgogi recipe would be very nice indeed.

I got this from a friend, who says it's pretty good easy version.

 

Beef Bulgogi

SERVES 4-6

 

Ingredients

2 lbs sirloin

 

Marinade

60 ml soy sauce

3 tablespoons sugar

1 tablespoon vegetable oil

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

3 medium garlic cloves (crushed)

3 spring onions (chopped, including green part)

 

Sauce for serving

6 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon fresh ginger (grated)

2 teaspoons crushed toasted sesame seeds

1/4 teaspoon cayenne pepper

1/4 teaspoon sweet paprika

1 pinch sugar

 

Directions

1. Mix ingredients (except meat) and set aside.

2. Slice sirloin paper thin against the grain of the meat (if you freeze it and let it only partially thaw before slicing, you can get the meat thinner).

3. Marinade sirloin for 30 minutes.

4. Mix ingredients for dipping sauce and refrigerate until ready for use.

5. Grill or pan fry the beef.

6. Serve over rice with dipping sauce.

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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  • 2 weeks later...
  • 5 weeks later...

It was too hot/humid to cook today, so I made Bhel Puri instead.

 

Well, almost. I forgot the potatoes until it was a bit too late, so omitted them. The spiced puffed rice, sev (dry noodles), groundnuts, raw onions, tamarind sauce and coriander/chilli paste were all present. Delicious! Just enough chilli heat to balance the sweetness.

 

I also included some creamed coconut in the coriander sauce, just to see if it worked. It did, and will be used next time I make this dish.

 

The rice/sev/nuts mix can be found at many supermarkets, and is nice enough as a dry snack. After looking around unsuccessfully for a bit, I found the tamarind sauce at Waitrose, as part of Anjum Anand's Spice Tailor range. The green sauce was made by putting coriander (leaves and stalks), a green chilli, a bit of creamed coconut and a squeeze of lemon juice into a blender and whizzing it for a few seconds.

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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  • 2 weeks later...

It was too hot/humid to cook today, so I made Bhel Puri instead.

 

Well, almost. I forgot the potatoes until it was a bit too late, so omitted them. The spiced puffed rice, sev (dry noodles), groundnuts, raw onions, tamarind sauce and coriander/chilli paste were all present. Delicious! Just enough chilli heat to balance the sweetness.

 

I also included some creamed coconut in the coriander sauce, just to see if it worked. It did, and will be used next time I make this dish.

 

The rice/sev/nuts mix can be found at many supermarkets, and is nice enough as a dry snack. After looking around unsuccessfully for a bit, I found the tamarind sauce at Waitrose, as part of Anjum Anand's Spice Tailor range. The green sauce was made by putting coriander (leaves and stalks), a green chilli, a bit of creamed coconut and a squeeze of lemon juice into a blender and whizzing it for a few seconds.

Bhel Puri again tonight, only this time I remembered to get the potatoes done (new potatoes, boiled/steamed and chopped into half-inch cubes, or near enough). So damn good, and once you've done the spuds, there's no other cooking needed.

 

141.jpg

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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  • 3 weeks later...

Just bought a copy of this for 1p (plus P&P), to replace the one I lost to water damage a few years ago. Chapters go by regions and list traditional British recipes, from the simple to the unusual. It also contains more general information about food/drink producers and traditions.

 

If you have pride in or curiosity about our food heritage, this is quite a collection of knowledge. Everything from Oxford John to Cullen Skink to Rum Nicky.

 

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Edited by Futtocks

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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Cheeses of Nazareth!

 

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Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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  • 2 weeks later...

Just polished off some sous-vide lamb neck (cooked with rosemary, honey and garlic), with mashed potatoes and marrowfat peas. Fantastic. :) 

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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Just polished off some sous-vide lamb neck (cooked with rosemary, honey and garlic), with mashed potatoes and marrowfat peas. Fantastic. :)

 

Sounds fantastic, I do love slow cooked lamb. Do you have your own sous-vide machine or do you improvise? 

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Sounds fantastic, I do love slow cooked lamb. Do you have your own sous-vide machine or do you improvise? 

Sous-vide machines (the good ones, at least) are expensive and take up kitchen space. What I do is ersatz sous-vide, but the results are still good.

 

So what you need is:

1. A digital thermometer with the probe on the end of a wire, so you can monitor temperature without opening the oven repeatedly. This is the one I have. It comes with a clip, so you can mount it on the side of the cooking pot, with its tip in the water. This is a very useful piece of kit for other types of cooking too. You can set it to sound an alarm when the temperature reaches a certain level, and you can use it to check the accuracy of your oven's temperature dial (most domestic cookers are fairly inaccurate).

 

2. A big cooking pot. The more water it will hold, the slower it will vary in temperature. This also applies to beer cooler sous-vide.

 

3. Zip-lock freezer bags. Due to the low temperatures involved, there's no danger of them melting.

 

4. A straw. Once the meat's in the bag with the herbs etc., close the ziplock 'til there's only a small opening. Stick the straw in and suck out the air 'til the bag snugs up tight around the meat. Then quickly remove the straw and seal the bag. Not a perfect vacuum, but close enough for the purpose. 

 

5. Hot water. My kitchen hot tap gives me water at 55 degrees C, which is close to the kind of temperatures you normally use for sous-vide. Using hot tap water means you don't have to waste oven time and power by bringing cold water up to temperature.

 

After the meat's been cooking for a few hours, you can then sear it in a hot pan with an oil/butter mix, so add colour and flavour to the outside.

Edited by Futtocks

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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BTW, I have used the beer cooler method with salmon steaks, and the results were excellent.

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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Useful thing to have - Shawarma spice. Good with chicken, as well as lamb koftas. Buy an airtight container, premix and store.

 

INGREDIENTS

1 tbsp. cumin
1 tbsp. ground coriander
1 tbsp. garlic powder
1/2 tbsp. paprika
1 tsp. turmeric
1/2 tsp. ground cloves
1/2 tsp. ground cayenne pepper
1 tsp. ground black pepper
1/2 tsp. ground cinnamon

 

 

You can mix it with plain yoghurt as a marinade for chicken, or fry it for a few seconds in oil before adding to a lamb kebab mix.

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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Pork Ribs (my recipe is a work in progress).
1. Jab vigorously all over with a skewer, then put in the fridge overnight under a shawarma mix dry rub.
2. Cook for three or more hours in the slow cooker/crockpot until tender.
3. Spread with glaze and finish in a regular hot oven 'til sticky.

 

Of course, not as good as proper barbecued ribs over smoke, but if you don't have a BBQ (or a garden) it'll make very tender, sticky, tasty ribs. You will also need soap and water to get the mess off your face.

 

Shawarma mix ingredients (multiply as appropriate) - see previous post.

 

Glaze ingredients. Again, scale up as necessary. Re-glaze halfway through cooking.
2 tbsp Tomato Ketchup
1 tbsp Worcester Sauce
2 tbsp Maple syrup (for a change, try black treacle or go 50/50)
1 tsp chipotle Tabasco

Edited by Futtocks

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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  • 3 weeks later...

I was in Kelso yesterday, and I found a new specialist bottled beer shop, selling an interesting variety of stock, including several local breweries' beers. The chap running it is pleasant and ready to chat and recommend.

Belhaven Oatmeal Stout: very nice indeed.
Tempest 'Unforgiven': a red rye ale, with a very smoky aftertaste. Delicious and different!
Mills & Hills Imperial Stout: not tried yet.

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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  • 1 month later...

I ate here tonight, just 5 minutes' walk North of King's Cross station. Really nice place, friendly staff and the food was excellent. Good beer, too.

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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Apologies for the smug self-indulgence, but my spicy lamb wraps are the best thing I have created for some time and should be shared.

 

I smear baharat spice (from waitrose spice shelf) all over a couple of boneless lamb necks, then sprinkle with chilli flakes. Leave in the oven on a low heat for 3-4 hours or so.

 

Near the end, toast some pine nuts in a dry frying pan, chop up a salad of your choice (I use cucumber, red onion, tomato and red pepper) then add chopped cabbage soaked in lemon juice and chopped pickled chillis. 

 

Chuck the lot on warm wraps with a spread of tahini and I absolutely guarantee you will make it again and again.  It's utterly, dribblingly mouthwatering with the tenderness of the lamb and the crunch of the salad.

 

The trick is remembering that you need 3 hours for the lamb, so it's not a quick midweek meal.

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Apologies for the smug self-indulgence, but my spicy lamb wraps are the best thing I have created for some time and should be shared.

 

I smear baharat spice (from waitrose spice shelf) all over a couple of boneless lamb necks, then sprinkle with chilli flakes. Leave in the oven on a low heat for 3-4 hours or so.

 

Near the end, toast some pine nuts in a dry frying pan, chop up a salad of your choice (I use cucumber, red onion, tomato and red pepper) then add chopped cabbage soaked in lemon juice and chopped pickled chillis. 

 

Chuck the lot on warm wraps with a spread of tahini and I absolutely guarantee you will make it again and again.  It's utterly, dribblingly mouthwatering with the tenderness of the lamb and the crunch of the salad.

 

The trick is remembering that you need 3 hours for the lamb, so it's not a quick midweek meal.

Lamb benefits from a slow cook (Kleftico, for instance) and that recipe sounds good.

 

Do you sear the meat before putting in the oven?

Edited by Futtocks

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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And now, a recipe for the Laydeez...

 

 

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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No I don't, although I'm not aware if I should!  The lamb necks are usualy a bit fatty so the flavours should infuse anyway, I think.... :)

The caramelisation from a quick really hot sear could add to the flavour of the finished dish. It is sometimes called 'sealing' the meat, but it doesn't really.

 

You can seal meat properly by velveting it, but it's a faff and only suitable for certain dishes, mainly Chinese.

Edited by Futtocks

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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Apologies for the smug self-indulgence, but my spicy lamb wraps are the best thing I have created for some time and should be shared.

 

I smear baharat spice (from waitrose spice shelf) all over a couple of boneless lamb necks, then sprinkle with chilli flakes. Leave in the oven on a low heat for 3-4 hours or so.

 

Near the end, toast some pine nuts in a dry frying pan, chop up a salad of your choice (I use cucumber, red onion, tomato and red pepper) then add chopped cabbage soaked in lemon juice and chopped pickled chillis. 

 

Chuck the lot on warm wraps with a spread of tahini and I absolutely guarantee you will make it again and again.  It's utterly, dribblingly mouthwatering with the tenderness of the lamb and the crunch of the salad.

 

The trick is remembering that you need 3 hours for the lamb, so it's not a quick midweek meal.

Okay, I've decided to do something similar. No Baharat mix in the shop, but I can assemble that from ingredients I have at home (quantities below are a bit big, but can be divided down):

4 tablespoons ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cinnamon
2 tablespoons ground cloves
3 tablespoons ground cumin
1 teaspoon ground cardamom
4 teaspoons ground nutmeg
4 tablespoons paprika
 
And instead of tahini, I'll try smoked hummus instead and see how it goes.
Edited by Futtocks

Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.
Ralph Waldo Emerson

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