taxman Posted August 29, 2015 Author Share Posted August 29, 2015 Cooking woodpigeon for the first time tonight. Link to comment Share on other sites More sharing options...
TJC1 Posted August 29, 2015 Share Posted August 29, 2015 Cooking woodpigeon for the first time tonight. Cooked a north african dish this week. Sammek harrah. So good I made it twice. whole trout stuffed with lemon, covered with a tahini sauce, 17 cloves of garlic, chilli and toasted ground pine nuts. you put more whole toasted pine nuts and parsley on top. Serve with chips. Second time i had bulgher wheat and used salmon instead of trout. Delicious! Link to comment Share on other sites More sharing options...
taxman Posted August 29, 2015 Author Share Posted August 29, 2015 Cooked a north african dish this week. Sammek harrah. So good I made it twice. whole trout stuffed with lemon, covered with a tahini sauce, 17 cloves of garlic, chilli and toasted ground pine nuts. you put more whole toasted pine nuts and parsley on top. Serve with chips. Second time i had bulgher wheat and used salmon instead of trout. Delicious! Sounds gorgeous. I'd have to have it on my own though because my OH is one of those people who won't eat fish with their heads on Link to comment Share on other sites More sharing options...
TJC1 Posted August 29, 2015 Share Posted August 29, 2015 Sounds gorgeous. I'd have to have it on my own though because my OH is one of those people who won't eat fish with their heads on Was nice with grilled salmon steak, a bit of lemon zest on top Link to comment Share on other sites More sharing options...
EmmaBarson Posted September 3, 2015 Share Posted September 3, 2015 Slow cooked hoisin pork shoulder, steamed vegetables and stick rice tonight! Link to comment Share on other sites More sharing options...
FIRETHORN1 Posted September 7, 2015 Share Posted September 7, 2015 I tried a raw oyster for the first time recently - slurped down straight from it's shell! I was visiting Whitstable for the first time in my life and as this lovely little Kentish seaside town is world-famous for it's oysters, I felt duty bound to try one! I am not a fan of any kind of raw flesh - be it meat or fish or shellfish - so I sort of guessed that I wouldn't like oysters much before I even tried one....and I didn't like it at all! There was nothing particularly disgusting about the taste - it was mildly fishy, quite salty and quite piquant from the vinegar, tabasco and white pepper I'd sprinkled on it. What really put me off though, was the texture and the "mouthfeel" of it - it was all cold and snotty and slippery as it slithered down my throat. Yuk!! I don't think I'll be eating an oyster again in the future - but at least I can now say that I've tried one! Link to comment Share on other sites More sharing options...
FIRETHORN1 Posted October 4, 2015 Share Posted October 4, 2015 (edited) I cooked my first ever phall curry this weekend and it went down very well. I'm a confident and (I believe) very competent curry cook and make them regularly when friends come over to eat, but I tend to make them either mild or medium-hot, because that's what I prefer myself, but the mates I had over this weekend like 'em hot and challenged me to make my hottest ever curry for them. I'm always one for a challenge and thought "I'll show em"! - so I found a phall recipe and made it even hotter - with extra chillis, chilli powder, ginger and ground white pepper They wolfed it down and absolutely loved it - although God only knows how they are not in Intensive Care right now. It was ridiculously hot - just tasting tiny little teaspoonsful of it as I was cooking it had me doubled up in agony and on my knees on the kitchen floor!! Not something I'd ever cook for myself or my more sensible friends, but for these show-off fools who like their curries so hot that you can't even taste the ingredients, I must say it was a great success. Edited October 4, 2015 by FIRETHORN1 Link to comment Share on other sites More sharing options...
taxman Posted December 7, 2015 Author Share Posted December 7, 2015 Lamb breast tonight. Roasted on a hot heat for 20 mins then a low heat for two hours. The bones just lifted off. Quite fatty but full of flavour. Served with couscous, pickled lemons, flatbread and houmous. Link to comment Share on other sites More sharing options...
taxman Posted August 7, 2016 Author Share Posted August 7, 2016 OK, not strictly something new but a new way of cooking. I've wrapped two chicken breasts, sandwiching some garlic mushrooms and spinach, in foil and I'm going to try steaming them. Hopefully it will result in moist but thoroughly cooked chicken and I won't lose any of the juices. Link to comment Share on other sites More sharing options...
hauxwell Posted August 12, 2016 Share Posted August 12, 2016 OK, not strictly something new but a new way of cooking. I've wrapped two chicken breasts, sandwiching some garlic mushrooms and spinach, in foil and I'm going to try steaming them. Hopefully it will result in moist but thoroughly cooked chicken and I won't lose any of the juices. Were you pleased with the results. How long did you steam them for? 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