jevvy Posted April 16, 2020 Share Posted April 16, 2020 Love the look of this! Link to comment Share on other sites More sharing options...
Mondrian Posted April 16, 2020 Share Posted April 16, 2020 (edited) 48 minutes ago, Wingnonut said: Looks like Fred has serious competition here!😎 37 minutes ago, jevvy said: @Fred @Mondrian No competition, its all inspiration. I have seen a few dishes you've all done that I'd like to try, good tips on books too. @jevvy let me know if you want the recipe on any of these. Edited April 16, 2020 by Mondrian Link to comment Share on other sites More sharing options...
Busybee Posted April 16, 2020 Share Posted April 16, 2020 1 hour ago, Mondrian said: Try Za'atar on fish, it's a game changer as it turns a bland meal into an exotic one and dead easy too. Here it is sprinkled on Salmon and then fried skin side down in a skillet with a dash of oo, finished off in grill or oven for a crispy surface and tender in the middle. Never heard of it so deffo something I'll try. Middle eastern cooking only uses Sumac on bbq lamb dishes as far as I know. Like salt or pepper just as you serve. Mince Lamb kebabs on heavily buttered fluffy basmati rice is heaven. Persian food is delicious too. Full of fruit notes in rice dishes and spices and herbs. Love it. Link to comment Share on other sites More sharing options...
Busybee Posted April 16, 2020 Share Posted April 16, 2020 (edited) 44 minutes ago, jevvy said: Love the look of this! We make a minced lamb and chickpea dish that looks like that but probably tastes completely different. Cooked for hours and served with rice. Chickpeas kinda go into a paste with the tomato sauce and the onions. Totally delish. Called Keema Edited April 16, 2020 by Busybee Link to comment Share on other sites More sharing options...
johndglynn Posted April 16, 2020 Author Share Posted April 16, 2020 If Mondrian and Fred are having a cook-off then I want to be ringside with my napkin tucked around my neck. Jev can photoshop this for anyone needing a visual aid LOL 1 Link to comment Share on other sites More sharing options...
jevvy Posted April 16, 2020 Share Posted April 16, 2020 10 minutes ago, johndglynn said: If Mondrian and Fred are having a cook-off then I want to be ringside with my napkin tucked around my neck. Jev can photoshop this for anyone needing a visual aid LOL I'll do that realtime as I'll be sat right next to you Link to comment Share on other sites More sharing options...
johndglynn Posted April 16, 2020 Author Share Posted April 16, 2020 28 minutes ago, Mondrian said: No competition, its all inspiration. I have seen a few dishes you've all done that I'd like to try, good tips on books too. Books wise for me at the mo it is Mark Diacono's 'Sour' and two of Thomasina Miers' books - mainly 'Cook' but also her simple Mexican book. For ideas they are both pretty mega. Miers' Wahaca fajita kits are excellent when you just want to smash something quick and easy together that the kids adore. I need to make some time to make some mole: hard to find a good one. The Diacono book is a game changer I think - has got me on the 'grow your own' thing. My roofer is doing his own chilis in a polytunnel at home and they are insanely good. Link to comment Share on other sites More sharing options...
Busybee Posted April 16, 2020 Share Posted April 16, 2020 (edited) Summer BBQ sounds like a good way to tie in with this thread. Find somewhere we can all drive to. Few beers, BBQ, stop over and head home the next day. I wanna try @Beaky's bbq food! lol Just a thought btw Edited April 16, 2020 by Busybee Link to comment Share on other sites More sharing options...
Mondrian Posted April 16, 2020 Share Posted April 16, 2020 8 minutes ago, Busybee said: Never heard of it so deffo something I'll try. Middle eastern cooking only uses Sumac on bbq lamb dishes as far as I know. Like salt or pepper just as you serve. Mince Lamb kebabs on heavily buttered fluffy basmati rice is heaven. Persian food is delicious too. Full of fruit notes in rice dishes and spices and herbs. Love it. I like to mix things up and create something a bit different so I guess you could say its fusion food as Salmon is a cold water fish. Same with Za'atar and pasta. Persian rice is an art which I have managed to get to grips with but not mastered, yet. Here is a double dose, center is quince rice surrounded by fresh nuts rice (almonds, pistachios, pine nuts + onions & saffron) and topped with lamb shanks. @jevvy @johndglynn I think we all deserve a fiesta after all this, happy to whip something up with Fred and other volunteer cooks. Rest can bring something to wash it all down with. 1 Link to comment Share on other sites More sharing options...
Fred Posted April 16, 2020 Share Posted April 16, 2020 Looks great Mondrian! Sumac is wonderful, zaatar as well, especially on home made bread. We make all our Thai paste ourselves over here. Nothing better than homemade ones. Very important to roast your shrimp paste first before adding to your mixes! Little mango tart experiment with lime. Tabbouleh salad Compressed cantaloupe and charentais melon with pistachio and Greek yogurt. 1 Link to comment Share on other sites More sharing options...
Fred Posted April 16, 2020 Share Posted April 16, 2020 Tomato and Buffalo mozzarella infused with black truffle salad. Pavlova my way. I am working on an old French patisserie at the moment. Hopefully it should be ready tomorrow. I'll take a few pictures if I am not embarrassed by it. 2 Link to comment Share on other sites More sharing options...
johndglynn Posted April 16, 2020 Author Share Posted April 16, 2020 *insert swearing here* Fred this is awesome. Glad you are finding so much delight in your work Link to comment Share on other sites More sharing options...
Mondrian Posted April 16, 2020 Share Posted April 16, 2020 @FredZa'atar on bread, what a great idea. What type of bread would it work best with? Will have to ask the designated baker in the household, Eli my younger daughter. Here she is with surgical mask in action as some of the Madeleines were being sent to her grandparents who are both over 80. 2 Link to comment Share on other sites More sharing options...
flatsix777 Posted April 16, 2020 Share Posted April 16, 2020 Here is my effort - Dijon salmon with smashed new potatoes. It’s a Gousto recipe which has come into its own in lock-down. Really simple: gently fry the salmon with garlic. Add chopped dill and a Dijon sauce to the pan. The sauce is made from creme fraiche and Dijon mustard. Takes 20 mins and very tasty. David 2 Link to comment Share on other sites More sharing options...
Fred Posted April 16, 2020 Share Posted April 16, 2020 4 hours ago, Mondrian said: @FredZa'atar on bread, what a great idea. What type of bread would it work best with? Will have to ask the designated baker in the household, Eli my younger daughter. Here she is with surgical mask in action as some of the Madeleines were being sent to her grandparents who are both over 80. Manaqish bread (flat) is perfect for za'atar. I use it on foccacia as well or other Italian breads. Madeleines look perfect! Bravo to the baker. Tonight we had Chinese style food. Roasted brocoli salad with peanut dressing and chilies. Egg fried Black rice. Beef stir fry. Link to comment Share on other sites More sharing options...
Wingnonut Posted April 16, 2020 Share Posted April 16, 2020 Kids were missing Nando’s in the lock down so did a “Fake Nando’s” for dinner. chargrilled Piri chicken thighs finished on the bbq. Chips with piri salt. Spicy rice. Coleslaw. Corn on the cob (authentically over cooked!). Garlic bread just like they do with a burger bun. Wife made mango froyo a cockerel on a stick and laminated menus! Too much time on our hands obvs 😊 2 Link to comment Share on other sites More sharing options...
Fred Posted April 16, 2020 Share Posted April 16, 2020 28 minutes ago, Wingnonut said: Kids were missing Nando’s in the lock down so did a “Fake Nando’s” for dinner. chargrilled Piri chicken thighs finished on the bbq. Chips with piri salt. Spicy rice. Coleslaw. Corn on the cob (authentically over cooked!). Garlic bread just like they do with a burger bun. Wife made mango froyo a cockerel on a stick and laminated menus! Too much time on our hands obvs 😊 Nice, I have an amazing peri peri spice mix. I use it with lobsters or chicken, it taste like the real thing. Let me know if you want the recipe. Link to comment Share on other sites More sharing options...
Busybee Posted April 17, 2020 Share Posted April 17, 2020 (edited) 13 hours ago, Fred said: Nice, I have an amazing peri peri spice mix. I use it with lobsters or chicken, it taste like the real thing. Let me know if you want the recipe. Wife loves peri peri Fred. Yes please 👍😋 Edited April 17, 2020 by Busybee Link to comment Share on other sites More sharing options...
Fred Posted April 17, 2020 Share Posted April 17, 2020 6 hours ago, Busybee said: Wife loves peri peri Fred. Yes please 👍😋 I'll post it tonight with my French patisserie pictures. Link to comment Share on other sites More sharing options...
Fred Posted April 17, 2020 Share Posted April 17, 2020 10 hours ago, Busybee said: Wife loves peri peri Fred. Yes please 👍😋 Peri peri: 4 tablespoon olive oil 4-10 bird's eye chili 4 cloves garlic juice of 1 lemon 1 tablespoon paprika 1 bay leaf 1 teaspoon oregano 1 teaspoon sea salt 1/2 teaspoon pepper Blend all of the ingredients in a fast blender. Should give you a thick liquid. Marinate your chicken in it for a night then grill it. Yum yum. Fish and chips tonight. 2 Link to comment Share on other sites More sharing options...
Busybee Posted April 17, 2020 Share Posted April 17, 2020 Thanks Fred. Sounds easy enough even I can’t mess that one up. Fish n chips look good too. Cottage pie here tonight. 😋 Link to comment Share on other sites More sharing options...
Fred Posted April 17, 2020 Share Posted April 17, 2020 This is the one I was working on yesterday and today. Coffee "religieuses" Not an easy one get it right. 1 Link to comment Share on other sites More sharing options...
mean in green Posted April 18, 2020 Share Posted April 18, 2020 You win Fred. 1 Link to comment Share on other sites More sharing options...
jevvy Posted April 20, 2020 Share Posted April 20, 2020 (edited) Couple of creations since last post - nothing fancy just home cooked distraction time! Tandoori chicken and veg with dahl and nan Edited April 20, 2020 by jevvy Link to comment Share on other sites More sharing options...
jevvy Posted April 20, 2020 Share Posted April 20, 2020 (edited) Lamb Biriyani using leftover roast lamb, lots of ingredients but a whack it in the oven kinda dish so not much hassle once one the go: Check out how the rice all stood up in one direction, newly learnt Biriyani tip is to soak the rice in warm water before cooking to get rid of some more of the starch and stop it going stodgy! wee poor presentation, I was hungry (and drunk) Edited April 20, 2020 by jevvy Link to comment Share on other sites More sharing options...
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