Cooking tips and wonderful flavour combinations

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baboon2004

Darned cockwombles.
you should get your hands on some halloumi and tabbouleh wraps from Meze Meze in Farringdon then. Pretty damn good.
 
Slothrop

Slothrop

Tight but Polite
benjybars said:
anything with fried halloumi is going to be amazing.

halloumi is hands-down the greatest food in the world
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Alison found a recipe the other day that recommended poaching it to make it less salty and softer. Which seems like point-missing of epic proportions.
 
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routes

we can delay.ay.ay...
had some leftover chorizo... so, diced it and fried it with some onion and garlic in olive oil, added some lentils and the dregs of a bottle of white wine then boiled the liquid off. then added chicken stock and left to simmer for 15 minutes. added some chopped parsley just before serving. it's like a thin stew. or a bitty soup. either way it tastes like a warm bed feels.
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
routes said:
had some leftover chorizo... so, diced it and fried it with some onion and garlic in olive oil, added some lentils and the dregs of a bottle of white wine then boiled the liquid off. then added chicken stock and left to simmer for 15 minutes. added some chopped parsley just before serving. it's like a thin stew. or a bitty soup. either way it tastes like a warm bed feels.
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I tried this tonight, with a few extras (mushrooms, paprika because I had salami and not chorizo, mustard powder, cumin, coriander seed) - oh yeah, it was gooood. Finished it off with corainder leaf, lemon juice and some cream. The lentils could have been softer but that's my own stupid fault for not soaking them first. I'll be cooking this again, thanks!
 
R

routes

we can delay.ay.ay...
Mr. Tea said:
I tried this tonight, with a few extras (mushrooms, paprika because I had salami and not chorizo, mustard powder, cumin, coriander seed) - oh yeah, it was gooood. Finished it off with corainder leaf, lemon juice and some cream. The lentils could have been softer but that's my own stupid fault for not soaking them first. I'll be cooking this again, thanks!
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def gonna try that with the cumin, coriander, cream, mushrooms and lemon. hmm might thicken it a bit, add some chilli and have it with a bit of rice, like a dahly vegy curry type thing. oh man i need to get some lunch.

btw my vege mate did the best thing the other night - little heads of cauliflower boiled in milk and garlic cloves, served with roasted beetroot and wilted lemony spinach with a mustardy balsamic vinagrette. was baanging.
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
Cauliflower heads boiled in milk? Wow, that's not really something I'd have thought of doing myself, happy to give it a whirl though.

Forgot to say, I put a good squidge of tomato puree in your dhal-type recipe which helped thicken it. I'm having some mates over for dinner on Sunday - planning a lasagne but I think I'll do the dhal curry with halloumi instead of chorizo for my vegetarian mate.
 
nochexxx

nochexxx

harco pronting
i've been slowly poaching whole chickens with stock vegetables (carrots, celery, onions etc).

after around an hour i season the bird with salt, pepper, lemon and oil, or whatever marnades i have a hankering for and then roast at the highest setting for 10 minutes, or until the bird goes brown and crispy. during this roasting time i use the leftover stock and make a broth by adding more delicate/fast cooking veg, sometimes adding parsley or using the broth for noodles and rice is great.

i like dishes which you can swtich up according to your mood. best way to roast chicken imo.


please use good quality chicken, cheapr ones fall apart and are minging.
 
luka

luka

Well-known member
surely you cant go around boiling milk. milk burns at quite a fairly low temperature and after that smells and tastes awful.
 
M

muser

Well-known member
recently discovered how important curry leaves are in indian cooking, and that you can freeze them aswell! tumeric, curry leaves, cumin seeds, grated coconut (the blocks of it), chilli, + fresh corriander with red lentils and mixed beans, could eat it all day. edit - forgot garlic aswell obv
 
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grizzleb

grizzleb

Well-known member
You talking about coconut cream? That stuff is amazing. Fire it in any curry sauce and it thickens it instantly and tastes amazing. You can get the wee boxes for like 30p too. Curry leaves are pretty great too.
 
B

baboon2004

Darned cockwombles.
muser said:
recently discovered how important curry leaves are in indian cooking, and that you can freeze them aswell! tumeric, curry leaves, cumin seeds, grated coconut (the blocks of it), chilli, + fresh corriander with red lentils and mixed beans, could eat it all day. edit - forgot garlic aswell obv
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So can you put curry leaves in most dishes, or is it mostly the South Indian ones with coconut? I always forget to use them....

Asafoetida/hing is really good too, adds a certain something if you put a pinch in.

Tried fried aubergines with yoghurt/parsley/lemon rind/tamarind the other night, and it was GOOD. Also fried aubergines with grated nutmeg, which was interesting but not quite the flavour explosion I was anticipating.
 
M

muser

Well-known member
yea I think curry leaves are mostly a South Indian thing but they dont need to be with coconut, they add a bit of sweetness aswell. But yea hadn't realised what a big difference they can make till I used them myself though.
 
S

simon silverdollar

Guest
really into Thai Massaman curries at the moment. Such an interesting combination of flavours - cinnamon, curin and black cardamon to give a kind of depth, and then fish sauce and shrimp paste and basil to liven things up. lovely. the Rick Stein recipe is great.

also, on a related note - am fascinated by food that smells awful, but tastes lovely - fish sauce, shrimp paste, asafoteida...any others?
 
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