What's Cookin' ?

[Ray Finkle]

That's a shame. I love scallops. Had some many years back at a now long closed down restaurant in Lichfield. They were serve on black pudding and were delicious. I also love prawns (especially king prawns - I used to get Szechuan king prawns at a restaurant in Kings Heath. I'd have either that or the sweet and sour fish I mentioned above).

A few years ago I had some amazing Tandoori King Prawns at the Jilabi on the A45, I can't wait to be able to go back as take away just isn't the same.

I've tried lobster a couple of times and found it delicious. Once on holiday as a kid in St Ives, my Mom had it as a treat. I got to try some and it was so tasty. Another time, I was visiting my Sister in Australia. My Brother-in-law came home with a ready boiled lobster. It was cut in half and placed on the barbecue (how else do you cook in Australia?). Served with butter, it was unbelievably good.

We used to take the kids camping to Woolacombe in Devon and there is a lovely fish restaurant in a little village called Morthoe. They do take away sea food wrapped in foil ready to put straight on the BBQ, we've had everything from a whole sea bass, lobster tails, garlic mussels to something that they described as a 'tenticles medley' (octopus, squid and cuttlefish) and plenty more. Delicious and amazingly fresh.

I had the best mussels I've ever tasted in Australia. Maybe it was sat harbourside in Freemantle with the lovely Aussie wine free flowing that set the scene but they were amazing.

I'm hungry again now and I've only just polished off a roast dinner

 

[JENNYJET]

Easter Monday and it bone chilling cold. So to treat myself, a Coffee and Walnut cake with a big glass of Sam Smith's of Tadcaster pale ale. Then destroy a large Easter Egg!

 

[rollo]

Easter Monday and it bone chilling cold. So to treat myself, a Coffee and Walnut cake with a big glass of Sam Smith's of Tadcaster pale ale. Then destroy a large Easter Egg!

Not much cooking in that lot then our kid lol.

 

[JENNYJET]

But someone DID cook the cake and lovely it was. More tomorrow!

 

[Kevin Farnell]

What are you planning for Christmas lunch/dinner?

Just wondering what everyone is looking forward to tucking into.
My Christmas will be a quiet one this year, but I still intend to have Christmas lunch (or very late lunch). I'll probably have a small honey roast ham (I much prefer it to turkey and any leftovers can be sliced or cut up for sandwiches or a chicken and ham pie). Pigs in blankets are a must for me, as is sage and onion stuffing. Roast potatoes and roast carrots and possibly some cabbage all coated in a nice rich chicken gravy. There will be no sprouts!
I don't like Christmas pudding (although I love Christmas cake - minus the marzipan), but I'll probably go straight to a cheese selection all accompanied by a glass or three of red wine and possibly some port.

I hope you all enjoy your Christmas meal. It takes hours to prepare and then it's devoured in an hour or so.

Kevin

 

[Scottie Dog]

Thank you Kevin. A very happy Christmas to you and enjoy the festive season.

 

[Aviador]

I'm the cook in our house and I prefer to do a the full Turkey with all the trimmings.

I usually prepare the Turkey the night before along with Chestnut stuffing, and the veg so there's very little to do on Christmas day itself other than get the timings right.

I usually do a prawn cocktail to start. My kids pass on the idea of eating prawns so it's usually just for the grown ups.

For the main course I usually place the Turkey on the table as it makes a nice decoration centrepiece with the streaky bacon across the top, pigs in blankets around the sides.

I usually do a wide variety of veg. New potatoes, roast potatoes seasoned with Thyme. Honey with mustard seed roast parsnips. Sprouts served with Chestnuts and chopped bacon rashes.
Carrots, Broccoli and Cabbage and leaky medley.

We usually have a traditional Christmas pudding served with brandy sauce. Sometimes I will make my own sauce depending on if I can be bothered. Sometimes the Birds comes out by that point.

@Kevin Farnell I've never been a huge fan of ham but we watch a programme with Marry Berry the other day and she was cooking ham.

She cooked it slowly in natural orange juice for a couple of hours then she prepared sliced clementines and slowly cooking them in some marmalade before placing them onto the ham.

The top of the ham was lattice cut into the fats. Then she poured the marmalade onto the ham. It was then finished off in the oven to brown with the sides protected to keep the meat tender. It looked amazing.
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[Kevin Farnell]

I love cooking too, as I find it very therapeutic. In many ways, it is similar to my profession as an Organic Chemist, as it involves weighing, measuring heating and cooling, timing, filtering etc. Although, I'd never put anything I'd made in the Lab in my mouth.
Many years ago, when I was working at Nottingham University I arrived at my parents house at lunchtime on Christmas Eve. The honey roast ham had just come out of the oven, and my Mom made me a sandwich from it on lovely crusty bread. I got the end piece of the ham with all the coating on it. It was the best sandwich I've ever had.
A few years late, my parents went to New Zealand to stay with my sister for Christmas. I stayed at home an had Christmas with my then girlfriend. I'd got the recipe for the honey roast ham from my Mom and since then, it became my duty to prepare it for Christmas.
Having soaked the gammon (my local butcher told me it's a gammon when raw and a ham when cooked) in water overnight to reduce it's saltiness, I part boil it in a mix of cider and water. To this is added half an orange stuck with cloves, a quartered onion, black pepper corns and a couple of bay leaves. Once the gammon is part boiled, I remove it from the pan to cool (do not throw away the boiling liquid. It is excellent stock and makes a wonderful gravy).
Once cooled, I remove the skin and score the fat into diamond shapes. It's then coated in a mix of English mustard and brown sugar (although we've always called it 'honey roast ham', we never used honey, although I think it would be equally delicious). The fat is stuck with cloves at each point of the diamond shaped cuts. Roast for the required time, with occasional basting. Simply delicious.

Kevin

 

[Ray Finkle]

Sounds like our Christmas lunch will be very similar to those mentioned above.

When in Cornwall we usually head to Healy's Cyder Farm and buy a jar of Cranberry and Port Sauce which goes into our Christmas gravy. Sadly this year they had a very limited range with no sauce available so it looks like I'll have to get creative tomorrow.

I'll probably go straight to a cheese selection all accompanied by a glass or three of red wine and possibly some port.

That's my plan for tonight, a Christmas Eve buffet and a few games with the kids. Looking forward to some M&S Port and a selection of cheeses.

She cooked it slowly in natural orange juice for a couple of hours then she prepared sliced clementines and slowly cooking them in some marmalade before placing them onto the ham.

The top of the ham was lattice cut into the fats. Then she poured the marmalade onto the ham. It was then finished off in the oven to brown with the sides protected to keep the meat tender. It looked amazing.

A few years ago I did something similar but with pineapple and pineapple juice. It really was delicious

 

[Aviador]

Have a great one whatever you end up eating @Ray Finkle @Kevin Farnell @TheLocalYokel

 

[Kevin Farnell]

I'd just like to take this opportunity to wish our members from north of the border (and anyone else who is celebrating), a happy Burn's Night. I love haggis (and a 'wee dram' never goes amiss), but sadly haven't had any in quite a while. Our local CO-OP is stocked to the gunnels with salamis and things like parma ham (which I also like), but try and get anything British such as haggis or black pudding (another of my favourites) and you've got no chance.

Kevin

 

[Scottie Dog]

Many thanks Kevin, I had a very enjoyable Burns Night dinner courtesy of my son-in-law - five courses with 5 whiskies!! That might explain why I'm up so early.

 

[Scottie Dog]

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[Kevin Farnell]

Oh man. I'm drooling!

Kevin

 

[Aviador]

Whisky gravy, why have I never thought of that...?

 

[Kevin Farnell]

Anyone for a Balti?

On the 'And the alcohol for tonight is....' thread, Thunderchild mentioned that he was washing down his Balti with a nice glass of Malbec or two. This got me thinking back to an evening course that I attended a few years ago, learning Indian cookery. It was great fun and run by an (English) professional Chef - who admitted that he got his recipes from his neighbour who is an Indian lady.
There are two parts to the recipe. The first, being the 'curry base sauce' (which you can make in bulk and freezes very well) and the other being the Balti itself.

How To Make The Curry Base Sauce​

For approximately eight main course dishes.

2 lb (900g) cooking onions
2oz (50g) ginger
2oz (50g) garlic
2 and 3/4 pints (1.5 litres) water approx.
pinch salt
1 tin tomatoes
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika
2 teaspoons Garam Masala

Peel the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
Take a large saucepan and put into it the onions, garlic and ginger, and the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for about 20 minutes. Then allow to cool slightly.
Add the tinned tomatoes and blend to a smooth puree.
Put the puree mixture into a saucepan or wok and heat add, tomato puree, turmeric, garam masala and paprika bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
You may notice at this stage that froth rises to the surface of the sauce. This needs to be skimmed off.
Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
Use immediately or cool and refrigerate for up to four days or freeze.

Balti Chicken​

Serves 2-3.

Preparation and cooking time: 20-25 minutes.
3 chicken breast fillets
4 tablespoons vegetable oil
3/4 pint (400ml) curry base sauce
1 teaspoon salt
½ teaspoon chilli powder or chopped green chillis (to taste)
1 medium sized onion roughly chopped
1 green pepper roughly chopped
2½ teaspoon garam masala
2 teaspoon ground cumin
2 teaspoon ground coriander
1 good tablespoon finely chopped green coriander

Cut each chicken fillet into four strips,
Heat the oil in a large deep pan and put the chicken pieces into it along with the onion and green pepper, Saute for 4-5 minutes on medium heat.
Pour the curry sauce into the pan with the chicken and bring to the boil on a high heat. Turn down the heat to medium.
Now add the salt, the ground cumin , ground coriander and chilli powder. Stir and leave to simmer for 12-15 minutes, stirring now and again. Continue cooking on a medium heat until the sauce becomes quite thick, about five minutes or so.
Stir in the garam masala and turn the heat to very low. The oil will start to rise to the surface and can be skimmed off if desired.
Serve in bowls or Balti dishes and sprinkle with the chopped green coriander and your favourite naan bread or paratha.


It's well worth giving it a go and once you've made a bulk batch of the curry sauce, you can make the balti quite quickly. You can of course change the green pepper for an alternative such as mushrooms and swap the chicken for lamb. Personally, I cut the chicken into smaller pieces.

Kevin

 

[thunderchild]

I should really give this a try, I’ve attempted to a make a Balti in the past and it’s never turned out right so I’ve always thought probably just easier to order one in!

 

[Kevin Farnell]

I should really give this a try, I’ve attempted to a make a Balti in the past and it’s never turned out right so I’ve always thought probably just easier to order one in!

Go on, Thunderchild. Give it a go! Yes, it's easy to order food in and it can be very good, but there is no comparison between the sense of achievement of making your own compared to opening the door. Once you've made (and frozen) a bulk batch of the curry base sauce, you can make the balti in less time than waiting for a delivery (and you know exactly what's gone into it).
The first time I made it (at the cooking class), I wasn't initially impressed. So, the food was put in an air-tight container and I drove home (including a stop for petrol). In that time, the balti had cooled slightly, 'though still warm and the flavours seemed to have improved (in the same way that a good stew always tastes better a day later, when the flavours have developed). It was delicious with a garlic naan. My freezer is now rarely without a few bags of the curry base sauce.
If anyone gives it a go, please let me know what you think.
Another favourite from the course was the Vegetable Samosas. I made a large batch and took them in to work. They were devoured in minutes by my colleagues. If anyone is interested, I can share the recipe (again, the filling freezes very well).

Happy cooking/eating

Kevin

 

[Ray Finkle]

I've made this recipe from BBC Food a few times and always had decent results.

I find that each time I have a go I do something a little different and tailor it slightly to match our tastes.

It may be useful to some

Chicken balti recipe

This fresh-tasting easy chicken balti curry is a delicious recipe to have up your sleeve when you’re cooking for two.

www.bbc.co.uk

Ingredients​

For the marinade​

• 2½ cm/1in piece fresh ginger, peeled
• 2 garlic cloves, peeled
• ¼ tsp salt
• 1 lime, juice only
• ½ tsp ground coriander
• ½ tsp chilli powder
• ½ tsp ground turmeric
• ½ tsp ground cumin
• 2 chicken breasts, cut into bite-sized pieces
• 75ml/2½fl oz plain yoghurt

For the curry​

• 1 tbsp sunflower oil
• 1 red onion, peeled and finely sliced
• 2 tomatoes, chopped
• 1 tbsp tomato purée
• 75ml/2½fl oz double cream
• 150g/5oz baby spinach leaves

To serve​

• small handful fresh coriander leaves, chopped
• 100g/3½oz basmati rice, rinsed and drained, then cooked according to packet

Method​

1. For the marinade, finely chop or grate the ginger and garlic. Sprinkle over the salt and chop a little more, then place into a bowl.
2. Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.
3. Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10–15 minutes (or for an hour if possible, covered in the fridge).
4. For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1–2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.
5. Add the chicken to the pan along with the marinade and a splash of water.
6. Pour in the cream, turn up the heat and simmer for 10–15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.
7. Add the spinach to the pan and stir until just wilted. Sprinkle over the coriander.
8. To serve, drain the rice and divide between two plates. Top with the curry.

 

[Kevin Farnell]

To serve, drain the rice and divide between two plates. Top with the curry.

Don't forget a cold beer, or a glass (or two) of your favourite wine . Something I should have also added to my recipe.

Kevin