Evo
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I *LOVE* Hairy Bikers!JorisL said:
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DiracPool
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I recently bought a rotisserie oven and just rotisseried a a full Huli Huli chicken. Soy sauce, honey, brown sugar, crushed garlic, ketchup, lime juice, tabasco sauce, and some olive oil I had to substitute for sesame oil. Put it on 325 for an hour and half. Set it and forget it...BAM, that was good. Didn't have much in the cupboard, but I had some macaroni and cheese as a side, that I dressed up with a jalepeno pepper and some extra graded cheddar, and and an iceberg salad with chopped carrots and tomatoes with an olive oil and imported balsamic vinegar dressing. Yummm.
Evo
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That sounds yummy.DiracPool said:
Evo
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Oooh, looks good!
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I can't claim credit for the following recipe (saw it on a facebook link months ago and copied to my phone) but I can absolutely attest to its awesomeness! This weekend was a bank holiday in the UK so finally having the time and excuse I cooked it. For those of you unfamiliar this is a take on the classic full English breakfast in pie form. From the top and with pictures as I went along:
Ingredients:
Pastry:
570g Flour
200g lard (plus a little extra for greasing tin)
2 teaspoons salt
Pinch of pepper
1 beaten egg (for glazing)
Filling:
8 thick medallions of bacon (fat removed)
12 mushrooms (slice and pre-cook these while making the pastry)
4 sausages (get good quality!)
4 hashbrowns (pre-cook these whilst making the pastry)
3 Black puddings
1/2 tin of baked pins (you want as little juice as possible so use a fork to drain)
4 eggs, two whole and two for extra yolks.
Recipe:
Step 1: Sieve the flour into a bowl and mix in the salt
Step 2: Melt the lard and the water together in a pan
Step 3: Mix the water/lard with the flour and once cool knead together into a ball (make sure to flour the surface well). Roll that ball into a rough rectangle (or whatever matches your tin shape)
Step 4: Grease the tin with the rest of the lard and carefully place the pastry in. Make sure to break off a fist size lump for the lid. Trim the edges off and use that to make a second lump just in case you need it, if not it becomes decoration.
Step 5: Lay in the bacon
Step 6: Add the mushrooms, remember these must be roasted before going in.
Ingredients:
Pastry:
570g Flour
200g lard (plus a little extra for greasing tin)
2 teaspoons salt
Pinch of pepper
1 beaten egg (for glazing)
Filling:
8 thick medallions of bacon (fat removed)
12 mushrooms (slice and pre-cook these while making the pastry)
4 sausages (get good quality!)
4 hashbrowns (pre-cook these whilst making the pastry)
3 Black puddings
1/2 tin of baked pins (you want as little juice as possible so use a fork to drain)
4 eggs, two whole and two for extra yolks.
Recipe:
Step 1: Sieve the flour into a bowl and mix in the salt
Step 2: Melt the lard and the water together in a pan
Step 3: Mix the water/lard with the flour and once cool knead together into a ball (make sure to flour the surface well). Roll that ball into a rough rectangle (or whatever matches your tin shape)
Step 4: Grease the tin with the rest of the lard and carefully place the pastry in. Make sure to break off a fist size lump for the lid. Trim the edges off and use that to make a second lump just in case you need it, if not it becomes decoration.
Step 5: Lay in the bacon
Step 6: Add the mushrooms, remember these must be roasted before going in.
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Part 2! Forum doesn't like too many pics
Step 7: Skin the sausages
Step 8: Add the sausage meat, mushed a bit to fit
Step 9: Add your hashbrowns, remember to precook them
Step 10: Add your black puddings
Step 11: Add the beans, remember not too much juice
Step 12: Add the eggs and the two extra yokes
Step 7: Skin the sausages
Step 8: Add the sausage meat, mushed a bit to fit
Step 9: Add your hashbrowns, remember to precook them
Step 10: Add your black puddings
Step 11: Add the beans, remember not too much juice
Step 12: Add the eggs and the two extra yokes
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Final part!
Step 13: Add the lid plus your decoration (F.E.P stands for full English pie, thought my housemate preferred the name F*ing Epic Pie)
Step 14: Cook at 200C for 20 minutes, then turn down to 170C for 90 minutes
Step 15: Let the pie cool then place in the fridge over night. The next day carefully remove from the tin, slice and serve. Can be heated in the microwave if you prefer.
Enjoy!
Step 13: Add the lid plus your decoration (F.E.P stands for full English pie, thought my housemate preferred the name F*ing Epic Pie)
Step 14: Cook at 200C for 20 minutes, then turn down to 170C for 90 minutes
Step 15: Let the pie cool then place in the fridge over night. The next day carefully remove from the tin, slice and serve. Can be heated in the microwave if you prefer.
Enjoy!
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Evo
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Ooooh, if only i could get my hands on black pudding here, I'd have to special order it.
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Evo said:
I could send you some :) I think, I assume they'd survive airmail!
Evo
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I would love to try real British blood pudding, probably not something that can be shipped here though. I should check online, is there a brand that you recommend? There was a deli my mother used to be able to get home made meats from when i was little and one was a lovely blood and tongue sausage, I found a place that is highly recommended in the US, but their "blood sausage" appears pink, not the normal reddish black.Ryan_m_b said:
http://www.edelweissdeli.com/index.php?route=product/product&path=71&product_id=180
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If you've got a Polish deli nearby, then you may try getting a 'kaszanka' from it (sometimes called 'kiszka'). It's pretty much the same stuff as British black pudding, only usually sold is smaller diameter sausage form.Evo said:
By the way, that looks delicious, Ryan!
Evo
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I'll have to check, where I live is just starting to get a few tiny ethnic markets, mainly middle eastern, the little Asian market didn't last long. :(Bandersnatch said:
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I had approximately 6 hours to burn during my last layover at Hong Kong International Airport on my last trip. So I practically walked and saw almost every square inch of Terminal 1. Other than exhausting my credit card at the HK Disneyland store (is this revelation a surprise to you?), I was also scouting various eateries there. I avoided the main food court on the upper level of the terminal. Then I found, tucked away in a side of one part of the terminal, this group of smaller restaurants. One of them specialized in just noodles, and not only that, they were freshly-made noodles, hand-pulled right there!
It was a no-brainer.
I ordered this seafood noodle soup. I was very good, but definitely the main attraction is the fresh noodles. Just as with fresh pasta, you cannot get that kind of texture and chew from dried noodles. And the broth was just light enough that it perfectly compliments the noodles.
I made another trip to this same place later in the day, about an hour before my flight, and got a different noodle dish that was stir-fried. If I had more time, and I wasn't as full, I would have eaten more!
Zz.
It was a no-brainer.
I ordered this seafood noodle soup. I was very good, but definitely the main attraction is the fresh noodles. Just as with fresh pasta, you cannot get that kind of texture and chew from dried noodles. And the broth was just light enough that it perfectly compliments the noodles.
I made another trip to this same place later in the day, about an hour before my flight, and got a different noodle dish that was stir-fried. If I had more time, and I wasn't as full, I would have eaten more!
Zz.
Evo
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Gosh, that looks so delicious, I would love some of that right now.ZapperZ said:I had approximately 6 hours to burn during my last layover at Hong Kong International Airport on my last trip. So I practically walked and saw almost every square inch of Terminal 1. Other than exhausting my credit card at the HK Disneyland store (is this revelation a surprise to you?), I was also scouting various eateries there. I avoided the main food court on the upper level of the terminal. Then I found, tucked away in a side of one part of the terminal, this group of smaller restaurants. One of them specialized in just noodles, and not only that, they were freshly-made noodles, hand-pulled right there!
It was a no-brainer.
I ordered this seafood noodle soup. I was very good, but definitely the main attraction is the fresh noodles. Just as with fresh pasta, you cannot get that kind of texture and chew from dried noodles. And the broth was just light enough that it perfectly compliments the noodles.
I made another trip to this same place later in the day, about an hour before my flight, and got a different noodle dish that was stir-fried. If I had more time, and I wasn't as full, I would have eaten more!
Zz.
Evo
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Oh, thank you, you reminded me that I bought a bag of Stacy's "Simply Naked" pita chips today. Mmmmmmmmmmmm.Borg said:Impromptu and very healthy dinner tonight. Hummus, carrots, pita bread, mozzarella and a glass of wine. Yum.
Evo
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What?? Coupon? This is a once every other month splurge for me. But they are SO worth it. Now I am regretting that I didn't also buy something to dip them in. There is this artichoke parmesan dip that is to die for, it's from Stonemill Kitchens. Buy this, you will thank me.Borg said:
http://www.stonemillkitchens.com/product1.html
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JorisL
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Made Paella today. Bought frozen seafood a while back and haven't been able to get the squid tender.
This recipe worked (yay not a total loss), it's based on Jamie Oliver's recipe minus the chicken and bacon. I replaced carrots for the peas.
Only had risotto rise, but that works too :-)
This recipe worked (yay not a total loss), it's based on Jamie Oliver's recipe minus the chicken and bacon. I replaced carrots for the peas.
Only had risotto rise, but that works too :-)
Evo
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I love paella, had a great recipe once, but I believe that it's in one of hundreds of my old cookbooks that got destroyed in a flood. 
Evo
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I haven't made this yet, but it sounds yummy. It's spicy edamame dip.
Ingredients
4 large cloves garlic, un-peeled
16 ounces shelled edamame beans (about 2 cups)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Pinch salt and pepper
4 tablespoons olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped fresh cilantro
Pita chips, for dipping
Directions
In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/spicy-edamame-dip-recipe.html?oc=linkback
Ingredients
4 large cloves garlic, un-peeled
16 ounces shelled edamame beans (about 2 cups)
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Pinch salt and pepper
4 tablespoons olive oil
1/4 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped fresh cilantro
Pita chips, for dipping
Directions
In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/spicy-edamame-dip-recipe.html?oc=linkback
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Creative/innovative cooking - https://tv.yahoo.com/video/wylie-dufresne-brings-iconic-dishes-142834545-cbs.html
Evo
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You must be one of those unfortunate few that think it tastes like soap, that's too bad, it's really delicious. I can't eat papaya/mangoes, it tastes like cheap perfume to me. horrible.dlgoff said:I've never understood why (developed a taste for) this stuff is used.
Evo
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Ask for it not to be added.dlgoff said:
I went to the Cheesecake Factory with Evo Child and ordered an Iced tea. I took a sip and spewed it out, it had papaya or mango in it. I called the waiter over and politely said i just wanted plain ice tea, he said they didn't have any, their only iced tea had papaya/mango in it because it was 'trendy" and that a lot of customers couldn't drink it and offered me a diet coke.