Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 Sounds nice what you've got lined up there mind. Its all the range with the slimming world ladies! I'll look out for that other stuff though when next in an Asian market. Cheers Link to comment Share on other sites More sharing options...
LoveTheBobby 1 Posted July 26, 2012 Share Posted July 26, 2012 I've got a few to try. A byrianni and a couple of pickle mixes. Got an Indian mate who's mam makes me the odd batch of carrot pickle that is just amazing. The best Indian pickles Ive ever come accross are Waitroses'ones btw. They do a carrot one and an aubergine one that set any curry off just nice . Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 When a recipe adds for red wine, what do you buy? Shiraz, Merlot etc etc. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 Found this recipe for Bolognese sauce which Im trying today. Ingredients 1 kg chopped tomatoes (1100 grams) 350 grams beef mince 2 onions onion (medium size, 160g each) (350 grams) 60 grams tomato concentrate 2 1/2 teaspoons honey (12 grams) 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams) 3/4 teaspoons salt (4 grams) 3/4 teaspoons hot chili paste (4 grams) 3/4 teaspoons paprika (2.5 grams) 2 teaspoons dried oregano (2 grams) 3/4 teaspoons ground black pepper (1.5 grams) 80 mls olive oil 80 mls red wine 2 splashes worcester sauce (4 grams) Link to comment Share on other sites More sharing options...
Meenzer 15539 Posted July 26, 2012 Share Posted July 26, 2012 Slice the donor kebab as thinly as possible and serve with pitta, salad and sauces!!! This is not why I carry my card. Link to comment Share on other sites More sharing options...
Gemmill 44900 Posted July 26, 2012 Author Share Posted July 26, 2012 No celery and carrots in that bolognese? Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 (edited) No celery and carrots in that bolognese? Nope. I thought it might be a bit flat. Bought some mushrooms to chuck in. Basically its on a website where they reckon over 5000 people have rated it 5 out of 5. Luckily they will be full up on the starter of potato wedges and fresh soured cream. If all else fails our lass has been paid today so the quayside Tapas place could be getting a visit. http://step-by-step-cook.co.uk/mains/bolognese/ Edit: Just noticed this.... The all-time favourite dish and the most searched for recipe on this site. This is not a true bolognese sauce, but a variation that is used anywhere north of Italy. I tend to prepare huge amounts and freeze what I don't eat. I've carefully measured the ingredients and played around with different amounts and found the recipe below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, add more of the chili paste. Also, some people like more garlic in their sauce, so feel free to add more. Edited July 26, 2012 by Christmas Tree Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted July 26, 2012 Share Posted July 26, 2012 I never use measurements for a sauce like bolognese. Just hoy what you want in as you go and let it bubble away. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 bugger Link to comment Share on other sites More sharing options...
LoveTheBobby 1 Posted July 26, 2012 Share Posted July 26, 2012 Half beef, half pork mince for me . I think some recipies for it become a bit too elaborate and when 'diluted' with the pasta all the add-ons become lost ? Not sure what goes into a traditional rustic just'a'like'a'the'mamma'used'to'make bolognaise but a lot of modern variants seem Americanised and burgeoning . Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 Not sure what goes into a traditional rustic just'a'like'a'the'mamma'used'to'make bolognaise http://culinariaitalia.wordpress.com/2008/06/29/ragu-alla-bolognese-authentic-recipe/ On October 17, 1982, the Bolognese chapter of the Accademia Italiana della Cucina, “after having carried out long and laborious investigations and conducted studies and research”, announced the following recipe to be the official one. 400 grams fresh tagliatelle or fettucine 300 grams minced beef – The recommended cut is thin flank aka skirt (finta cartella in Italian) but any good quality mince will do. 150 grams unsmoked pancetta — minced very finely 50 grams carrot — finely chopped or minced 50 grams celery — finely chopped or minced 50 grams onion — finely chopped or minced 30 grams triple concentrated tomato puree(if using double concentrated, increase the quantity by about a third) 1/2 glass red or white wine 180 ml fresh milk olive oil salt and pepper Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted July 26, 2012 Share Posted July 26, 2012 Milk? Interesting, never seen that in bolognaise recipes. Might give that a go. Link to comment Share on other sites More sharing options...
Idioteque 0 Posted July 26, 2012 Share Posted July 26, 2012 Found this recipe for Bolognese sauce which Im trying today. Ingredients 1 kg chopped tomatoes (1100 grams) 350 grams beef mince 2 onions onion (medium size, 160g each) (350 grams) 60 grams tomato concentrate 2 1/2 teaspoons honey (12 grams) 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams) 3/4 teaspoons salt (4 grams) 3/4 teaspoons hot chili paste (4 grams) 3/4 teaspoons paprika (2.5 grams) 2 teaspoons dried oregano (2 grams) 3/4 teaspoons ground black pepper (1.5 grams) 80 mls olive oil 80 mls red wine 2 splashes worcester sauce (4 grams) QUICK! tomatoes are on special offer at asda, get down there Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 Milk? Interesting, never seen that in bolognaise recipes. Might give that a go. Yup, its on my to do list. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 QUICK! tomatoes are on special offer at asda, get down there I did, but came back with tinned plum tomatoes instead of chopped Easily rectified however with a knife and fork. Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted July 26, 2012 Share Posted July 26, 2012 Yup, its on my to do list. Will you be using Cows milk or the fruit of your Moobs? Link to comment Share on other sites More sharing options...
LoveTheBobby 1 Posted July 26, 2012 Share Posted July 26, 2012 Aye the milk's something I've never heard of like. Red OR white too eh . Well, if it's good enough for The Don . . Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 26, 2012 Share Posted July 26, 2012 (edited) Found this recipe for Bolognese sauce which Im trying today. Ingredients 1 kg chopped tomatoes (1100 grams) 350 grams beef mince 2 onions onion (medium size, 160g each) (350 grams) 60 grams tomato concentrate 2 1/2 teaspoons honey (12 grams) 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams) 3/4 teaspoons salt (4 grams) 3/4 teaspoons hot chili paste (4 grams) 3/4 teaspoons paprika (2.5 grams) 2 teaspoons dried oregano (2 grams) 3/4 teaspoons ground black pepper (1.5 grams) 80 mls olive oil 80 mls red wine 2 splashes worcester sauce (4 grams) Okay, first of all I forgot to add that the author recommends topping the dish with grated Parmigiano Reggiano (Asda) and the wine I ended up with was a small 25 cl carton from Asda called Comida red wine. We also chuckled in a tub of mushrooms. Just finished and have to say this is without doubt the best Bolognese sauce I have ever tasted. Miles better than anything I have tasted in a restaurant. Has a lovely little kick to it as well. It is no wonder over 5000 people gave this a score of 5 out of 5. Highly recommended. Edited July 26, 2012 by Christmas Tree Link to comment Share on other sites More sharing options...
Meenzer 15539 Posted July 27, 2012 Share Posted July 27, 2012 bit like adding butter to a sauce. Some people will cook the meat in milk before adding the tomatos/wine etc so it gets a bit of protection from all the acidic's Yeah, I was just going to say, if there's milk involved then I assume it's at the stage where you're browning the meat. Hard to say when there's just ingredients and no method though. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted July 27, 2012 Share Posted July 27, 2012 Yeah, I was just going to say, if there's milk involved then I assume it's at the stage where you're browning the meat. Hard to say when there's just ingredients and no method though. You could always click on the link Link to comment Share on other sites More sharing options...
Meenzer 15539 Posted July 27, 2012 Share Posted July 27, 2012 You could always click on the link Work? Me?! Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted August 1, 2012 Share Posted August 1, 2012 Did an amazing corn beef hash last night. 2 potatoes 3 slices of corned beef 1 onion Good handful of kurly kale Onion salt (a recent discovery) Smoked paprika 1 tsp hot sauce Standard affair - boil potatoes for 8 mins, chop them up into small pieces then fry with the onion, salt, paprika, hot sauce and corned beef. Served on top of a bed of steamed kale then all finished with a fried egg on top. Plenty of ketchup on the side too. Link to comment Share on other sites More sharing options...
Happy Face 29 Posted August 2, 2012 Share Posted August 2, 2012 Even Buckingham Palce eats corned beef. Hey why don't you try corned beef hash? Link to comment Share on other sites More sharing options...
wykikitoon 20167 Posted August 2, 2012 Share Posted August 2, 2012 Had Thai style salmon and rice last night after training, fecking LUSH Link to comment Share on other sites More sharing options...
Tooj 17 Posted August 2, 2012 Share Posted August 2, 2012 Even Buckingham Palce eats corned beef. Hey why don't you try corned beef hash? Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now