Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
baboon2004
Darned cockwombles.
baboon2004
Darned cockwombles.
ok, that looks completely amazing- am making it this weekend after viisitng the Mexican supermarket in Bethanl Green....
baboon2004
Darned cockwombles.
will try! it's actually a recipe from the shop Persepolis in Peckham.
Mr. Tea
Let's Talk About Ceps
My girlfriend got this totally BOSS Iranian recipe from this half-Iranian friend of hers. You sear some big pieces of duck (skin-on) in oil then put then a big pot with a sauce made from stock, pulverized walnuts and pomegranate molasses. Flavour with lime juice and black pepper. Cook until tender. There might be onions involved somewhere too, can't remember. Fuck, I'm salivating at the very thought of it...
I was so into the idea of steak/ale/mushroom pie last night that I nipped out for ingredients and made one. I was impatient so I think I should have cooked the beef (stewing beef, of course) for a bit longer before putting the pastry on top and baking it, but it was still fucking lush. I flavoured it with garlic, Worcestershire, rosemary, lots of pepper and fresh sage and made a quick gravy from beef stock, fried onions and mushrooms, plus some blackberries and elderberries I still having knocking about in the freezer. The sauce for the beef/mushroom mixture was a half-n-half mix of gravy and Wychwood Hobgoblin - which stood in well for Old Peculier, as the Co-op had none. Pretty good, although next time I do it I'll start cooking a lot earlier so as to have time for the meat to get a bit more tender.
I was so into the idea of steak/ale/mushroom pie last night that I nipped out for ingredients and made one. I was impatient so I think I should have cooked the beef (stewing beef, of course) for a bit longer before putting the pastry on top and baking it, but it was still fucking lush. I flavoured it with garlic, Worcestershire, rosemary, lots of pepper and fresh sage and made a quick gravy from beef stock, fried onions and mushrooms, plus some blackberries and elderberries I still having knocking about in the freezer. The sauce for the beef/mushroom mixture was a half-n-half mix of gravy and Wychwood Hobgoblin - which stood in well for Old Peculier, as the Co-op had none. Pretty good, although next time I do it I'll start cooking a lot earlier so as to have time for the meat to get a bit more tender.
baboon2004
Darned cockwombles.
Sounds like fesenjan, if I'm not mistaken. Iranian ex-housemate made me some once - amazing.
There's an Iranian restaurant between Covent Garden and Leicester Sq that does these type of dishes very well. Highly recommended, and good to work out exactly how they've made it. the lamb and lime stew is delicious. Went for a date there with a canadian-iranian girl, who sadly turned out to be bonkers.
There's an Iranian restaurant between Covent Garden and Leicester Sq that does these type of dishes very well. Highly recommended, and good to work out exactly how they've made it. the lamb and lime stew is delicious. Went for a date there with a canadian-iranian girl, who sadly turned out to be bonkers.
viktorvaughn
Well-known member
viktorvaughn
Well-known member
poimegranite molasses are very nice and can go in cocktails and salads too.
cauliflower and chickpea with preserved lemon and tahini dressing is delish with a dollop...
baboon2004
Darned cockwombles.
also some tomato sauces for pasta benefit from a little - esp when you have aubergines etc in the sauce already.
and salad dressings (goes well in dressing for fattoush) Edit: ah sorry, you said that already
and with lamb.
and as a change from lemonade, pom molasses, sugar, water, with a little salt.
it's my favourite ingredient in the entire world,i think. one supermarket on green lanes has about five different makes. i almost took a picture.
and salad dressings (goes well in dressing for fattoush) Edit: ah sorry, you said that already
and with lamb.
and as a change from lemonade, pom molasses, sugar, water, with a little salt.
it's my favourite ingredient in the entire world,i think. one supermarket on green lanes has about five different makes. i almost took a picture.
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viktorvaughn
Well-known member
interesting. Can imagine it good really cold...
Have you had that weird Turkish salted turnip juice?
nochexxx
harco pronting
this is probably really obvious but i honestly thought i’d made it up. turns out to be a celebrated classic. tomato, chorizo & butterbeans soup is awesome. i was lucky cos i had uber ripe tomatoes lying about. fry the chorizo with onions and garlic, then add a bit of thyme. chuck in the tomatoes, stew for while and blend it all together with loads of parsley. eat with stale bread. yum
S
simon silverdollar
Guest
shout out to Quality Foods vegetable samosas; you can get then in just about every corner shop in London, they're so cheap, and they're bloody delicious. They're a vital and largely unsung part of London's infrastructure.
baboon2004
Darned cockwombles.
yeah, it's fantastic. adding salt and pepper to such drinks is a trick i learned from that book 'taste'.
nope, have seen it but never indulged. i probably should rediscover turnips....
viktorvaughn
Well-known member
Yeah I eat almost anything but that salted turnip juice is kind of odd and not really that nice..
viktorvaughn
Well-known member
Turnips are amazing! I love them. Par boiled then fried in duck fat as fat chips or discs they are delicious. Can have with sausages or something instead/as well as mash.
