The lockdown cooking thread

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Sards
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The lockdown cooking thread

Post by Sards »

Curries are an investment in time...busy nursing a beef curry for the next few days...
frillage
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Re: The lockdown cooking thread

Post by frillage »

This week I will be mostly cooking with wild garlic, my river bank is full of the stuff.
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Sards
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Re: The lockdown cooking thread

Post by Sards »

frillage wrote:This week I will be mostly cooking with wild garlic, my river bank is full of the stuff.
Never tried that...foraging for my meal... :thumbup:
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Toulon's Not Toulouse
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Re: The lockdown cooking thread

Post by Toulon's Not Toulouse »

Sards wrote:
frillage wrote:This week I will be mostly cooking with wild garlic, my river bank is full of the stuff.
Never tried that...foraging for my meal... :thumbup:
With the current state of my garden, I'm looking at nettle soup all summer, with blackberries for dessert later in the season.
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earl the beaver
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Re: The lockdown cooking thread

Post by earl the beaver »

I'm quite enjoying the whole "what can I cook based on what was in Sainsburys at the weekend" vibe, although I'm also trying to support our local shops in North Leeds and trying to do one big shop at Sainsburys on the weekend and one small one for fresh meat/veg/fish on weds/thurs.

Not had to go particularly out there yet as the cupboards and freezer had quite a bit in them, so far this week I've had:

Sausage and Lentil stew
Turkey meatballs in a bbq tomato sauce with steamed brocolli
Baked haddock fillet with a herb crust on a bean and veg stew
Mediterranean Pork chops with roasted veg
Beef chili with baked sweet potato
Tonight is a chicken and ham pie with carrot and parsnip mash
Tomorrow Thai green curry chicken with stirfried noodles

Aiming to buy some paneer at the weekend if there is any and make a veggie curry with chickpeas I have.

If the shops don't have much in on Saturday I will mainly be eating beans and lentils next week
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Sards
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Re: The lockdown cooking thread

Post by Sards »

earl the beaver wrote:I'm quite enjoying the whole "what can I cook based on what was in Sainsburys at the weekend" vibe, although I'm also trying to support our local shops in North Leeds and trying to do one big shop at Sainsburys on the weekend and one small one for fresh meat/veg/fish on weds/thurs.

Not had to go particularly out there yet as the cupboards and freezer had quite a bit in them, so far this week I've had:

Sausage and Lentil stew
Turkey meatballs in a bbq tomato sauce with steamed brocolli
Baked haddock fillet with a herb crust on a bean and veg stew
Mediterranean Pork chops with roasted veg
Beef chili with baked sweet potato
Tonight is a chicken and ham pie with carrot and parsnip mash
Tomorrow Thai green curry chicken with stirfried noodles

Aiming to buy some paneer at the weekend if there is any and make a veggie curry with chickpeas I have.

If the shops don't have much in on Saturday I will mainly be eating beans and lentils next week
Quite the cook.. :thumbup:
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Boobs not Moobs
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Re: The lockdown cooking thread

Post by Boobs not Moobs »

I made my version of Biram which I already have recipe written out as it's so popular.

The key to the dish is cooking down the tomatoes and oil so the oil turns red and separates (like you get with currys), and the tomatoes end up looking like paste and not like ratatouille. Don't be tempted to increase oven temp, it will just burn the food.

180deg in oven for about 1.5hrs, if the tomatoes haven’t darkened and concentrated and still look like the tinned toms and the oil not separated and turned red it’s not done.

2 tins of chopped toms – in a sieve/colander to drain them so you're mainly left with chunks. Too much liquid will stop the dish from properly cooking.
1kg potatoes baby is my preferred potato.
1 big or 2 normal courgettes to taste
2 aubergines
red onions depending on taste - I use 4-5
130ml light olive oil (50ml garlic oil, large dash of chilli oil and the rest plain light olive oil)
Tomato paste (approx. 50ml)
(I added a squirt of epicure sweet garlic paste this time and it works if you have some - from Waitrose & Ocado)

Chop everything, onions into quarters, aubergines into circles then quarter the circles, courgettes into circles
Chuck in a large deep baking tray or dish.
Add 2 tins of drained toms
50ml tomato paste
plenty of salt and pepper
oil (add the oil last or the aubergine will start absorbing all of it)
Dried Herbs (oregano, basil etc to taste)

Large tin, wall height around 5cm needed. I use a 38cm x 24cm tin.

Stir after 1 hour, then stir again after another 15mins, it’s usually done after another 15mins, tomatoes are right, veggies are slightly blackened at most.
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Leinsterman
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Re: The lockdown cooking thread

Post by Leinsterman »

earl the beaver wrote:I'm quite enjoying the whole "what can I cook based on what was in Sainsburys at the weekend" vibe, although I'm also trying to support our local shops in North Leeds and trying to do one big shop at Sainsburys on the weekend and one small one for fresh meat/veg/fish on weds/thurs.

Not had to go particularly out there yet as the cupboards and freezer had quite a bit in them, so far this week I've had:

Sausage and Lentil stew
Turkey meatballs in a bbq tomato sauce with steamed brocolli
Baked haddock fillet with a herb crust on a bean and veg stew
Mediterranean Pork chops with roasted veg
Beef chili with baked sweet potato
Tonight is a chicken and ham pie with carrot and parsnip mash
Tomorrow Thai green curry chicken with stirfried noodles

Aiming to buy some paneer at the weekend if there is any and make a veggie curry with chickpeas I have.

If the shops don't have much in on Saturday I will mainly be eating beans and lentils next week
Was the carrot and parsnip mash added as a layer on top of the pie or did you use potato mash or pastry?
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Jensrsa
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Re: The lockdown cooking thread

Post by Jensrsa »

Doing stuffed green peppers for supper tonight. First time trying it

Will be doing it with a herbal mince and mashed baked beans stuffing
dinsdale
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Re: The lockdown cooking thread

Post by dinsdale »

I made Bolognese last night and Pesto this morning. It took me a week to collect the ingredients.

Fortunately they both came out well so that's meals for the next week covered.
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message #2527204
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Re: The lockdown cooking thread

Post by message #2527204 »

I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
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earl the beaver
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Re: The lockdown cooking thread

Post by earl the beaver »

Leinsterman wrote:
earl the beaver wrote:I'm quite enjoying the whole "what can I cook based on what was in Sainsburys at the weekend" vibe, although I'm also trying to support our local shops in North Leeds and trying to do one big shop at Sainsburys on the weekend and one small one for fresh meat/veg/fish on weds/thurs.

Not had to go particularly out there yet as the cupboards and freezer had quite a bit in them, so far this week I've had:

Sausage and Lentil stew
Turkey meatballs in a bbq tomato sauce with steamed brocolli
Baked haddock fillet with a herb crust on a bean and veg stew
Mediterranean Pork chops with roasted veg
Beef chili with baked sweet potato
Tonight is a chicken and ham pie with carrot and parsnip mash
Tomorrow Thai green curry chicken with stirfried noodles

Aiming to buy some paneer at the weekend if there is any and make a veggie curry with chickpeas I have.

If the shops don't have much in on Saturday I will mainly be eating beans and lentils next week
Was the carrot and parsnip mash added as a layer on top of the pie or did you use potato mash or pastry?
Carrot and Parsnip mash is a side with the pie meant to be topped by crunched up balls of filo pastry, however, we could only get shortcrust pastry at the weekend so it's going to be a short crust pastry lid. Will probably also do some brocolli with it.

Not doing much walking about compared to my average day even though I'm running and doing exercise every night, so cutting down on carbs to a degree, no rice or pasta yet.
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earl the beaver
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Re: The lockdown cooking thread

Post by earl the beaver »

message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Do you have any thai green curry paste? Whole chicken thighs work really well.

Other option is to just roast them with veg, herbs and garlic - easy one dish meal.
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Jensrsa
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Re: The lockdown cooking thread

Post by Jensrsa »

message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Can coconut milk be a sub for plain yoghurt?
Stir fry shredded chicken, herbs, plain yoghurt (coconut milk?), onions, garlic and veg and serve with noodles/spaghetti (Almost a Greek style chicken pasta)
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message #2527204
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Re: The lockdown cooking thread

Post by message #2527204 »

earl the beaver wrote:
message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Do you have any thai green curry paste? Whole chicken thighs work really well.

Other option is to just roast them with veg, herbs and garlic - easy one dish meal.
Green curry is too spicy for two of the kids. The one dish signs a lot like a cacciatore.
Cheers.
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message #2527204
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Re: The lockdown cooking thread

Post by message #2527204 »

Jensrsa wrote:
message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Can coconut milk be a sub for plain yoghurt?
Stir fry shredded chicken, herbs, plain yoghurt (coconut milk?), onions, garlic and veg and serve with noodles/spaghetti (Almost a Greek style chicken pasta)
Thanks. Could be interesting with coconut milk. Still think it might need some nuttiness. Maybe a few chick peas?
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Jensrsa
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Re: The lockdown cooking thread

Post by Jensrsa »

message #2527204 wrote:
Jensrsa wrote:
message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Can coconut milk be a sub for plain yoghurt?
Stir fry shredded chicken, herbs, plain yoghurt (coconut milk?), onions, garlic and veg and serve with noodles/spaghetti (Almost a Greek style chicken pasta)
Thanks. Could be interesting with coconut milk. Still think it might need some nuttiness. Maybe a grew chick peas?
Put the milk at the end, just before you serve. Veggies can be anything, stir-fry cut. I love herbs so use a lot of fresh herbs - chopped origanum, garlic chives, spring onion leaves, celery leaves, etc
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Sards
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Re: The lockdown cooking thread

Post by Sards »

Coconut milk in a prawn curry...yum
TB63
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Re: The lockdown cooking thread

Post by TB63 »

Duck breast with honey, soy and orange glaze..
Roast garlic mash..
Roasted carrots and green beans tonight..
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SaintK
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Re: The lockdown cooking thread

Post by SaintK »

So far this week
Celeriac mash in freezer
Remoulade (should keep for 5 days in fridge)
Carrot and parsnip mash (in freezer)
Bolognese sauce (mince) in freezer
Chinese meatballs (mince) for tonight and rest in freezer
2L of vegetable stock for soups
2L of chicken carcass stock for soups, sauces, gravy or pie fillings
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lilyw
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Re: The lockdown cooking thread

Post by lilyw »

A recent convert to Celeriac. Definitely adds something to stews & veg curries.

Also finally overcame my irrational reluctance to use fresh mango in sweet & sour - really good.

(Those of you in Ireland might spot the Aldi & Lidl super 6 vegetable offerings!)
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Wilson's Toffee
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Re: The lockdown cooking thread

Post by Wilson's Toffee »

Bought Twp freshly slaughtered hares from a local breeder. New enterprise.

Never cooked it before, will have a look
bimboman
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Re: The lockdown cooking thread

Post by bimboman »

Venison ragu tonight. Made it yesterday afternoon.
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earl the beaver
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Re: The lockdown cooking thread

Post by earl the beaver »

message #2527204 wrote:
earl the beaver wrote:
message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Do you have any thai green curry paste? Whole chicken thighs work really well.

Other option is to just roast them with veg, herbs and garlic - easy one dish meal.
Green curry is too spicy for two of the kids. The one dish signs a lot like a cacciatore.
Cheers.
You can make it pretty mild to be honest. My girlfriend hates spice so the one I'm going to make tomorrow night will be very mild.
iarmhiman
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Re: The lockdown cooking thread

Post by iarmhiman »

bimboman wrote:Venison ragu tonight. Made it yesterday afternoon.
You and Cammy are more alike than you think
bimboman
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Re: The lockdown cooking thread

Post by bimboman »

iarmhiman wrote:
bimboman wrote:Venison ragu tonight. Made it yesterday afternoon.
You and Cammy are more alike than you think

Mine won’t be bitter.
iarmhiman
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Re: The lockdown cooking thread

Post by iarmhiman »

bimboman wrote:
iarmhiman wrote:
bimboman wrote:Venison ragu tonight. Made it yesterday afternoon.
You and Cammy are more alike than you think

Mine won’t be bitter.
:lol: :thumbup:
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Jensrsa
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Re: The lockdown cooking thread

Post by Jensrsa »

message #2527204 wrote:
earl the beaver wrote:
message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Do you have any thai green curry paste? Whole chicken thighs work really well.

Other option is to just roast them with veg, herbs and garlic - easy one dish meal.
Green curry is too spicy for two of the kids. The one dish signs a lot like a cacciatore.
Cheers.
Coq au vin could be a good idea too (you can adjust ingredients to what you have)
Ingredients
2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced


Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
https://www.foodnetwork.com/recipes/ina ... e4-2011654
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Re: The lockdown cooking thread

Post by Azlan Roar »

earl the beaver wrote:Aiming to buy some paneer at the weekend if there is any and make a veggie curry with chickpeas I have.
Making your own paneer is very straightforward and rewarding.

Full fat milk and a lemon and heat.

We add chilli flakes and/or finely chopped coriander stalks to ours.

https://www.youtube.com/watch?v=A9bwHBikW8o
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message #2527204
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Re: The lockdown cooking thread

Post by message #2527204 »

Wilson's Toffee wrote:Bought Twp freshly slaughtered hares from a local breeder. New enterprise.

Never cooked it before, will have a look
I hear pangolin goes well with hare.
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Sefton
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Re: The lockdown cooking thread

Post by Sefton »

I knocked two pheasants down this morning.
Monk Zombie
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Re: The lockdown cooking thread

Post by Monk Zombie »

have become evangelical about brining

recommend pork chops and chicken as a start - brined, then crumbed. chops oven baked; chicken slowly pan fried

brilliant link here - https://www.greatbritishchefs.com/how-t ... ke-a-brine
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message #2527204
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Re: The lockdown cooking thread

Post by message #2527204 »

Jensrsa wrote:
message #2527204 wrote:
earl the beaver wrote:
message #2527204 wrote:I have kids around, so nothing too fancy.
Bought some boned chicken thighs, but I'm not really sure what to do with them.
Spicy food is off limits :frown: , so I'm thinking korma - I have coconut milk, but not sure about powdered almonds.

Or maybe cacciatore .. But I only have dried herbs..
Do you have any thai green curry paste? Whole chicken thighs work really well.

Other option is to just roast them with veg, herbs and garlic - easy one dish meal.
Green curry is too spicy for two of the kids. The one dish signs a lot like a cacciatore.
Cheers.
Coq au vin could be a good idea too (you can adjust ingredients to what you have)
Spoiler: show
[quote]Ingredients
2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced


Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

https://www.foodnetwork.com/recipes/ina ... e4-2011654[/quote]
:thumbup:
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Nieghorn
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Re: The lockdown cooking thread

Post by Nieghorn »

I made a joke about having deer roaming around when people asked what I was doing for food, living way out in the country.

I can't tell how long it's been there, but that week I noticed a deer's skull / spin / hips - only, picked clean - in the back yard! Damn coyotes beat me to it! :)


I made a big batch of chili yesterday. Used ground pork for the meat. Half a can of coconut milk gives a great flavour that complements the spices.
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Sefton
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Re: The lockdown cooking thread

Post by Sefton »

Do a paella with chicken thighs.
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Jensrsa
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Re: The lockdown cooking thread

Post by Jensrsa »

Pan-fried flatbread (I love it)
Ingredients
3 cups (361g) All-Purpose (Cake) Flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3 tablespoons (35g) olive oil or vegetable oil
1 cup (227g) ice water
2 to 3 tablespoons (25g to 35g) vegetable oil, additional for frying

Instructions
Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.

Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.

Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.

Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.
I mix fresh herbs (chopped markorum, basil, spring onion leaves, garlic chive leaves, tec.) and/or ground black pepper in the dough mix

Fry at medium heat for about 5 minutes a side
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Jensrsa
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Re: The lockdown cooking thread

Post by Jensrsa »

message #2527204 wrote:
Jensrsa wrote: Coq au vin could be a good idea too (you can adjust ingredients to what you have)
Spoiler: show
[quote]Ingredients
2 tablespoons good olive oil

4 ounces good bacon or pancetta, diced

1 (3 to 4-pound) chicken, cut in 8ths

Kosher salt and freshly ground black pepper

1/2 pound carrots, cut diagonally in 1-inch pieces

1 yellow onion, sliced

1 teaspoon chopped garlic

1/4 cup Cognac or good brandy

1/2 bottle (375 ml) good dry red wine such as Burgundy

1 cup good chicken stock, preferably homemade

10 fresh thyme sprigs

2 tablespoons unsalted butter, at room temperature, divided

1 1/2 tablespoons all-purpose flour

1/2 pound frozen small whole onions

1/2 pound cremini mushrooms, stems removed and thickly sliced


Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

https://www.foodnetwork.com/recipes/ina ... e4-2011654
:thumbup:[/quote]
I love trying classic recipes. Boeuf bourguignon done the classic way is one of my favourites

Classic recipes are classic for a reason. They stood the test of time
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Gavin Duffy
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Re: The lockdown cooking thread

Post by Gavin Duffy »

earl the beaver wrote:I'm quite enjoying the whole "what can I cook based on what was in Sainsburys at the weekend" vibe, although I'm also trying to support our local shops in North Leeds and trying to do one big shop at Sainsburys on the weekend and one small one for fresh meat/veg/fish on weds/thurs.

Not had to go particularly out there yet as the cupboards and freezer had quite a bit in them, so far this week I've had:

Sausage and Lentil stew
Turkey meatballs in a bbq tomato sauce with steamed brocolli
Baked haddock fillet with a herb crust on a bean and veg stew
Mediterranean Pork chops with roasted veg
Beef chili with baked sweet potato
Tonight is a chicken and ham pie with carrot and parsnip mash
Tomorrow Thai green curry chicken with stirfried noodles

Aiming to buy some paneer at the weekend if there is any and make a veggie curry with chickpeas I have.

If the shops don't have much in on Saturday I will mainly be eating beans and lentils next week
You could make your own paneer.
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fatcat
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Re: The lockdown cooking thread

Post by fatcat »

I've made huevos rancheros twice this week. (fried eggs, home-made salsa and home-made refried beans on tortillas)
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Azlan Roar
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Location: Adopted Lion - Jon Davies

Re: The lockdown cooking thread

Post by Azlan Roar »

Sefton wrote:I knocked two peasants down this morning.
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