Cooking tips and wonderful flavour combinations
- Thread starter baboon2004
- Start date
matt b
Indexing all opinion
a door is imperceptably ajar
one away from your 2000th post, Oliver- make it a good one
worlds' simplest delicoius recepies by zhao, part 1:
cut soft tofu into strips or cubes, cook in water until boiling.
mix peanut butter with soy sauce for dipping.
serve with rice.
pasta with pesto sauce. that's it.
(i am so in love with pesto sauce right now. that stuff is amazing!!!)
cut soft tofu into strips or cubes, cook in water until boiling.
mix peanut butter with soy sauce for dipping.
serve with rice.
pasta with pesto sauce. that's it.
(i am so in love with pesto sauce right now. that stuff is amazing!!!)
don_quixote
Trent End
haha!
tofu can be alright.
tofu can be alright.
Slothrop
Tight but Polite
This recipe is zeus as far as tofu goes - fresh, elegant, luxurious and perfectly balanced, like an italian suit. It's also one of the simplest tofu recipes I know (notwithstanding zhao's one upthread) and is one of the few that works with what flavour the tofu naturally has rather than trying to make it taste of something else by deep frying it and bashing it with spices. It's all about the balance and subtlety so the recipe is maybe a bit less flexible than most:
1 fairly mild fresh chilli
1/2 sweet red pepper
1/4 tsp salt
2 tbs vegetable oil
1 tsp cornflour
1/2 lb tofu, as firm and dry as you can get (I use the Cauldron stuff)
1tbs dark soy
2 floz water
4tbs finely chopped fresh coriander
Mix the cornflour, soy and water in a glass
Slice the peppers into short fine shreds
dice the tofu
Heat the oil in a pan. Stir fry the peppers and salt for about 30 seconds, then chuck in the tofu. Turn the heat down and push the tofu around til it's hot. Add the soy / cornflour mix and stir until it thickens. Add the coriander, stir a couple more times and serve with rice / noodles and a big fucking slab of beef.
Nicked from Madhur Jaffrey's Eastern Vegetarian Cooking (all hail) by the way.
1 fairly mild fresh chilli
1/2 sweet red pepper
1/4 tsp salt
2 tbs vegetable oil
1 tsp cornflour
1/2 lb tofu, as firm and dry as you can get (I use the Cauldron stuff)
1tbs dark soy
2 floz water
4tbs finely chopped fresh coriander
Mix the cornflour, soy and water in a glass
Slice the peppers into short fine shreds
dice the tofu
Heat the oil in a pan. Stir fry the peppers and salt for about 30 seconds, then chuck in the tofu. Turn the heat down and push the tofu around til it's hot. Add the soy / cornflour mix and stir until it thickens. Add the coriander, stir a couple more times and serve with rice / noodles and a big fucking slab of beef.
Nicked from Madhur Jaffrey's Eastern Vegetarian Cooking (all hail) by the way.
owengriffiths
Owen
I'll give that tofu recipe a go, cheers slothrop. My attempts to fry it before have been very unsatisfactory, usually of the burnt on the outside raw on the inside variety
Client Eastwood
Well-known member
Make thick gram floor mix with spices. Use one of them cake piping things to make tubes and cut into 3cm ish bits and deep fry until crispy. Cool down, eat with beer/tea as a snack.
Or treat as falafel.
There some thing you can do when you make very small balls of it and fry. Its a lot lighter somehow and you add them to spiced up yogurt. I forgotten what its called tho'. You can buy it Asian super markets.
Mr. Tea
Let's Talk About Ceps
This sounds like home-made Bombay mix, right?
baboon2004
Darned cockwombles.
That sounds interesting. On the apple tip, I've been meaning to try smoked herrings (guess it would work with smoked mackerel too?) with apple, gherkins and possibly soured cream, from a Swedish recipe.
Perfected stuffed red peppers at the weekend, I think: bulghur wheat with sultanas, toasted almonds, good tomato paste, olive oil, bit of pomegranate molasses, lots of thyme, onions fried with sugar til soft, golden and buttery, bit of balsamic or sherry vinegar, and then served with Turkish yoghurt and herb dressing (I used parsley, but coriander and mint would seem to go well).
Now need to try a meat version.
viktorvaughn
Well-known member
http://www.guardian.co.uk/lifeandstyle/2009/apr/18/vegetarian-yotam-ottolenghi
this is the shizzle, soooo nice
this is the shizzle, soooo nice
Client Eastwood
Well-known member
The same tubes as found in Bombay mix but bigger about 1cm thick and as long as you like really, usually a few cms. So its just the tubes without the Bombay mix type.
edit here you Mr Tea - the fat noddle type things shown here.
Last edited:
swears
preppy-kei
Recently discovered Sainsbury's do a 700g jar of quality Passata for 82p. A big jar of sieved tomotoes which you can use for curries, bolognese, chilli, loads of stuff... so handy. Sometimes I just chuck in a diced up onion and chilli powder and have it with some mince and pasta. Good base for soup, too. Better and cheaper than pre-made sauces and nicer in my mind than a tin of chopped tomatoes.
Mr. Tea
Let's Talk About Ceps
The same tubes as found in Bombay mix but bigger about 1cm thick and as long as you like really, usually a few cms. So its just the tubes without the Bombay mix type.
edit here you Mr Tea - the fat noddle type things shown here.
Ah yeah, I've had those. Well lush. Ta for the recipe, I may try that at some point.
Can you deep-free things just using a frying pan with an inch or so of oil in it, or do you need a special deep fryer, btw?
Client Eastwood
Well-known member
I doubt you'll need anything special. Just deep fry in a small wok type thing. I imagine they'll crips up better than shallow frying. Just chuck one in to test the temp of the oil and you're away.