Brock Manson 0 Posted August 2, 2012 Share Posted August 2, 2012 I've got a whole rack of ribs (i've been on a diet for a week but this is a little treat. The lass is coming to stay for the weekend so i'll be cooking vegetarian...) in the over. Was going to do my awesome sweet potato rosti again but alas I didn't have a sweet potato and all of the potatoes in the fridge are minging so i've had to bin them. So it's BBQ quinoa stepping in to the breach. Added a pinch of cinnamon to my dry BBQ rub to see what that's like. These ribs look amazing... Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted August 2, 2012 Share Posted August 2, 2012 Soup and ducks, again. Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 2, 2012 Share Posted August 2, 2012 Soup and ducks, again. Fill your boots Harpo Link to comment Share on other sites More sharing options...
Meenzer 15539 Posted August 6, 2012 Share Posted August 6, 2012 Tell you what, we've mentioned approaches to rice cooking for Indian food before, but every time I make this dead simple Madhur Jaffrey rice and lentils as a side dish there's tons left over (even using half the quantities) because it's so substantial - the flavours are lovely and subtle, and the meatiness of the lentils (I use green ones) means it's almost a meal in its own right. Or something to be nibbled at every time you pass the fridge. 120ml brown or green lentils 475ml basmati rice 3 tablespoons olive oil 2 x 5cm cinnamon sticks 8 cardamom pods 2 bay leaves ½ medium onion, peeled and cut into fine half-rings Salt (Madhur suggests 1½ teaspoons (!) but a generous grind from the grinder is more than enough) Soak the lentils in warm water for 3-5 hours. Drain. Put the rice in a bowl. Cover with cold water, and stir the rice gently. Pour out the dirty water. Do this 4 or 5 times. Now cover well with fresh water and leave to soak for 30 minutes (longer won't hurt). Drain and leave in a sieve set over a bowl to drain further. Pour the oil into a heavy-based medium pan that has a tight-fitting lid, and set over a medium heat. When hot, put in the cinnamon, cardamom and bay leaves. Stir for 10 seconds. Put in the onion. Stir and fry until it turns reddish-brown. Add the lentils, rice and salt. Reduce the heat to medium and sauté the rice very gently for 1 minute. Add 700ml water and bring to the boil. Cover tightly, reduce the heat to very, very low and cook gently for 25 minutes. Job done. Easy pickings, but the kind of thing that makes me think I could go veggie if I absolutely had to. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted August 6, 2012 Share Posted August 6, 2012 Looks pretty darn good that! I can speak on Gemmill's behalf when I say that too. Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 11, 2012 Share Posted August 11, 2012 Looks nice that. You got mange tout in there too? Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 11, 2012 Share Posted August 11, 2012 Aye, looking again its a bit of green pepper, ( top right, with some spinach on it). Looks good mind Link to comment Share on other sites More sharing options...
catmag 337 Posted August 11, 2012 Share Posted August 11, 2012 Aye, looking again its a bit of green pepper, ( top right, with some spinach on it). Looks good mind Nothing that involves peppers of ANY colour is good. Nothing at all! Link to comment Share on other sites More sharing options...
Meenzer 15539 Posted August 11, 2012 Share Posted August 11, 2012 Nothing that involves peppers of ANY colour is good. Nothing at all! Nonsense, nonsense and thrice nonsense. http://www.jamieoliver.com/recipes/member-recipes/Spicy%20Red%20Pepper%20Soup%20/2799 Omm nom nom nom nom! Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 11, 2012 Share Posted August 11, 2012 You allergic to them Cath? I used to do a dish when cheffing that was so easy but bloody lovely. Roast whole yellow and red peppers, skin them making sure all charred skin is gone. Make two sauces by liquidising the yellow and red peppered separately , add white wine and chicken stock to both, a smidge of chilli to the red and roast garlic to the yellow. Cook both off on a gentle heat. I'd then take pieces of Cod, Monkfish, and Haddock and dust them lightly in seasoned flour and grill, hoying some dill on at the end. You can make it with just one type of white fish , obviously. Put a good spoonful of each sauce on each half of the plate, give it a little shake to spread evenly, then swirl where they meet with a knife tip. Arrange the grilled fish on top in the ponciest way you bring yourself to do, then serve it up with whatever your favourite steamed greens are-I'd usually go for Curly Kale. Much easier than it sounds tbh. Link to comment Share on other sites More sharing options...
catmag 337 Posted August 11, 2012 Share Posted August 11, 2012 Vile things Link to comment Share on other sites More sharing options...
catmag 337 Posted August 11, 2012 Share Posted August 11, 2012 Noooo, not allergic, they just absolutely send me sick. I can't even pick them off pizza because I can still taste where they've been and the taste lingers for days. Ugh man, I can't even explain it properly. I would eat almost anything ahead of peppers. Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 11, 2012 Share Posted August 11, 2012 Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 11, 2012 Share Posted August 11, 2012 Noooo, not allergic, they just absolutely send me sick. I can't even pick them off pizza because I can still taste where they've been and the taste lingers for days. Ugh man, I can't even explain it properly. I would eat almost anything ahead of peppers. Anything? Link to comment Share on other sites More sharing options...
catmag 337 Posted August 11, 2012 Share Posted August 11, 2012 Anything Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 11, 2012 Share Posted August 11, 2012 Just dropped my blender. Link to comment Share on other sites More sharing options...
catmag 337 Posted August 11, 2012 Share Posted August 11, 2012 I'll clean it up for you Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 11, 2012 Share Posted August 11, 2012 Stop it! Link to comment Share on other sites More sharing options...
Tooj 17 Posted August 13, 2012 Share Posted August 13, 2012 I've got some asparagus and pancetta ravioli, can anyone think of a decent home made sauce to compliment it? Link to comment Share on other sites More sharing options...
Monkeys Fist 42459 Posted August 13, 2012 Share Posted August 13, 2012 Black pepper, Parmesan and some oil. Link to comment Share on other sites More sharing options...
Tooj 17 Posted August 13, 2012 Share Posted August 13, 2012 Going to try a butter and sage sauce with some pine nuts thrown in for good measure. Link to comment Share on other sites More sharing options...
wykikitoon 20167 Posted August 13, 2012 Share Posted August 13, 2012 I made a nice Carribean chicken last night. Lush and full of goodness Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted August 13, 2012 Share Posted August 13, 2012 Can I just say several people have now made that bolognese sauce that I posted two weeks ago and every one of them has been blown away by it. Link to comment Share on other sites More sharing options...
Gemmill 44900 Posted August 13, 2012 Author Share Posted August 13, 2012 You forget that these people will be used to Dolmio, as was CT this time last year. Link to comment Share on other sites More sharing options...
Tooj 17 Posted August 13, 2012 Share Posted August 13, 2012 Ant's bolognaise does sound lush like and I'm going to have to give it a try. 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