The lockdown cooking thread

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TB63
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Re: The lockdown cooking thread

Post by TB63 »

Ta..

Tbf, my dad always cooked the evening meal for them both, so now I cook, and try to cook something different everyday, so far so good, I enjoy cooking and as they are both pre WW2 children, they eat everything!
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jambanja
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Re: The lockdown cooking thread

Post by jambanja »

handyman wrote:
Azlan Roar wrote:
handyman wrote:Want to make Chilli Con Carne over the weekend.
make it today or tomorrow and it'll taste a whole lot better when the weekend comes around.
:thumbup:
This is one of the nicest Chilli Con Carnes I've ever had

https://www.youtube.com/watch?v=Gu76DhNeRHY
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jambanja
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Re: The lockdown cooking thread

Post by jambanja »

The wife made a absolutely brilliant chicken curry the other night, so I decided to make the naan bread, something I've not done before.

It's the most simple of recipes and worked out really well

4 cups self-raising flour
3 cups plain yogurt

Mix together until you have a nice round dough, quarter the dough, roll out the dough into naan bread shape and then dry fry until ready, baste with melted garlic butter and sprinkle with coriander and bingo :thumbup:

https://www.youtube.com/watch?v=SMcXtQEwjCw
Last edited by jambanja on Wed Apr 15, 2020 1:03 am, edited 1 time in total.
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YOYO
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Re: The lockdown cooking thread

Post by YOYO »

Wallah wrote:
YOYO wrote:Any of you use an Air Fyer?

I bought a Delonghi one recently. I find it great especially during lockdown. It’s great for cooking roast potatoes amongst many other things. Cover the naked diced spuds in some oil, garlic powder or other assorted spices. 15 minutes later, yum yum.
Yep, we use our air fryer a fair bit. It's hands down the healthiest way of "frying".

We use it to cook things like chicken, salmon, sausage rolls, fries, bacon, even some desserts.
Same as that, except deserts. Mine didn’t come with a rack which I’m surprised by. Bought one online and it pops nicely into the mental basket. Perfect for meats that emit grease or juices. I sometimes put tinfoil on the base of the metal basket to capture the emissions. Easy cleaning.
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Pat the Ex Mat
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Re: The lockdown cooking thread

Post by Pat the Ex Mat »

Over the weekend I've made:

Ribeye with mash and caramelised carrots
Pea and Pancetta Risotto
Potato cakes and bacon (leftover mash)
Roast Pork with Crackling

tonight

Pork Ragu using up the joint

:P
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Dark
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Re: The lockdown cooking thread

Post by Dark »

Duck wraps Friday (Kind of Peking style)
Mushroom Risotto Saturday
Roast Chicken Sunday
Steaks Monday
Fajitas Yesterday
Frittata tonight with left over vege and meat before it goes off
Slow cooked Thai green curry tomorrow
Friday thinking of trying to make beef Wellington as never done before, but will probably just end up pulling some mince out of the freezer and making lasagne
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Pat the Ex Mat
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Re: The lockdown cooking thread

Post by Pat the Ex Mat »

Dark wrote:thinking of trying to make beef Wellington as never done before
I'm thinking the same at some point.

Want to make my own sourdough starter as well
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Dark
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Re: The lockdown cooking thread

Post by Dark »

Pat the Ex Mat wrote:
Dark wrote:thinking of trying to make beef Wellington as never done before
I'm thinking the same at some point.

Want to make my own sourdough starter as well

From what I have seen (Just going by cooking comp' type shows with amateurs) it can either be amazing or go very tits up and there seems to be no kind of middle ground, if you know what I mean.
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Pat the Ex Mat
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Re: The lockdown cooking thread

Post by Pat the Ex Mat »

Indeed! You go first and I'll give it a go afterwards
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Dark
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Re: The lockdown cooking thread

Post by Dark »

Pat the Ex Mat wrote:Indeed! You go first and I'll give it a go afterwards
:lol:
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Bokkom
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Re: The lockdown cooking thread

Post by Bokkom »

TB63 wrote:Corned beef rissoles, triple cooked chips and baked beans... Food of my yoof, mum gave me best complement ever.. they're better than mine, how do you make them.. yessss, result...

Tbh, I'm now acting as a carer for my 90+ year old parents, both active but wouldn't be able to cope with the queueing involved in supermarkets, so, down to me to shop and cook, so far..

Pork loin Wellington.
King Prawn Thai curry.
Beef n Ale pie (tomorrow ).
Chicken Tandoori ( hung in oven to air cook)
Home made sausages
Spatchcock chicken with garlic

And a lot more, just try to be inventive day to day..
Impressive menu, I am jealous. :thumbup:
How difficult are those sausages to make?
frillage
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Re: The lockdown cooking thread

Post by frillage »

Dark wrote:
Pat the Ex Mat wrote:
Dark wrote:thinking of trying to make beef Wellington as never done before
I'm thinking the same at some point.

Want to make my own sourdough starter as well

From what I have seen (Just going by cooking comp' type shows with amateurs) it can either be amazing or go very tits up and there seems to be no kind of middle ground, if you know what I mean.
Ingredients are fairly easy to put together (if buy pastry). Getting the pancake correct can go wrong easily.
If have a oven safe meat thermometer it’s actuall6 pretty easy to cook correctly.
iarmhiman
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Re: The lockdown cooking thread

Post by iarmhiman »

Just made a simple pasta with sauce dish for lunch

ingredients:

3 cloves garlic crushed
6 mushrooms sliced
3 streaky rashers cut into little pieces
1 tablespoon of extra virgin olive oil
some passata
penne pasta
fresh basil leaves

1) fry the rashers in the olive oil for 5 minutes on medium heat
2) add mushrooms and increase heat a little for 2-3 minutes
3) Add garlic and stir for a few minutes
4) Add passata and simmer for a few minutes
5) Add some salt and pepper as well as torn basil leaves
6) simmer for 20 mins
7) Add tiny amount of sugar to balance acidity

Mix sauce with freshly made Penne pasta and serve.
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Mog The Almighty
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Re: The lockdown cooking thread

Post by Mog The Almighty »

I love cooking. :)

I'm making Australian style meat pies right now. Making the filling in the slow cooker with chunks of beef, mince meat, Worcestershire sauce, Vegemite, crushed tomatoes, onions, garlic, olive oil and cracked pepper. Going to let that blend in the slow cooker for many hours and add some flour to thicken it up tomorrow and make some pies for dinner tomoz. :)
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Mog The Almighty
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Re: The lockdown cooking thread

Post by Mog The Almighty »

God damn, I'm eating the pie mixture out of the slow cooker. It's delicious. These pies are going to be the most awesome ever.
iarmhiman
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Re: The lockdown cooking thread

Post by iarmhiman »

I know very little about pies and they're not really eaten in Ireland like the UK or Oz but what kind of pastry is best? Puff or shortcrust?
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nuffsaid
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Re: The lockdown cooking thread

Post by nuffsaid »

Had 3 bell peppers and some feta cheese that needed to be used up so stuffed the peppers after roasting them for a while (15 mins) and halving. Couscous steeped in stock, roasted cherry tomatoes, the feta crumbled, toasted pinenuts, some chopped black olives and a few wilty basil leaves. Mission accomplished and pretty good with a balsamic dressed rocket salad plus my hardcore wholemeal bread.
iarmhiman
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Re: The lockdown cooking thread

Post by iarmhiman »

nuffsaid wrote:Had 3 bell peppers and some feta cheese that needed to be used up so stuffed the peppers after roasting them for a while (15 mins) and halving. Couscous steeped in stock, roasted cherry tomatoes, the feta crumbled, toasted pinenuts, some chopped black olives and a few wilty basil leaves. Mission accomplished and pretty good with a balsamic dressed rocket salad plus my hardcore wholemeal bread.
Thats a healthy feed
TB63
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Re: The lockdown cooking thread

Post by TB63 »

iarmhiman wrote:I know very little about pies and they're not really eaten in Ireland like the UK or Oz but what kind of pastry is best? Puff or shortcrust?
Steak and ale pie tonight..
Cooked chunks of beef coated in flour till brown, added a bottle of porter, whole shallots, button mushrooms, mustard and cooked on stove till reduced and sauce nicely gloopy, into Pyrex dish, 2 hours at 140.. cooled and into fridge overnight.
Today, rolled out and lined dish with puff pastry, added cold stew, topped with more pastry and into 170 oven for 40 mins.

Served with buttered Jersey Royals and sliced runner beans.. bloody delicious. .
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YOYO
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Re: The lockdown cooking thread

Post by YOYO »

20 minute honey garlic chicken and garlic roast potato slices

INGREDIENTS
2 teaspoons olive oil
skinless boneless chicken diced pieces
Salt and black pepper
3 tablespoons honey
3 tablespoons soy sauce
3 cloves garlic
1/4 teaspoon red pepper flakes or chili flakes for heat (yum yum)
1 red pepper
1 large onion

INSTRUCTIONS
Heat olive oil in a large pan / wok (I use high heat)
Lightly season chicken with salt and pepper. (Go easy because the soy sauce has plenty of salt)
Add the chicken to the wok and brown. 5/6 minutes
Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper or chili flakes in a small bowl.
Add the chopped red pepper and onion to the wok
Add the sauce to the wok and toss to coat the chicken pieces. I cook for 5-8 minutes on high heat and simmer for 5 minutes to reduce the sauce down
Serve with the roast garlic potato slices
Mix the potatoes in the slightly sticky sweat sauce

I heated 2 nan breads and broke into pieces on the plate

Yum yum
iarmhiman
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Re: The lockdown cooking thread

Post by iarmhiman »

TB63 wrote:
iarmhiman wrote:I know very little about pies and they're not really eaten in Ireland like the UK or Oz but what kind of pastry is best? Puff or shortcrust?
Steak and ale pie tonight..
Cooked chunks of beef coated in flour till brown, added a bottle of porter, whole shallots, button mushrooms, mustard and cooked on stove till reduced and sauce nicely gloopy, into Pyrex dish, 2 hours at 140.. cooled and into fridge overnight.
Today, rolled out and lined dish with puff pastry, added cold stew, topped with more pastry and into 170 oven for 40 mins.

Served with buttered Jersey Royals and sliced runner beans.. bloody delicious. .
Think Im going to make that this weekend. Sounds delicious
johnuknow
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Re: The lockdown cooking thread

Post by johnuknow »

frillage wrote:
Dark wrote:
Pat the Ex Mat wrote:
Dark wrote:thinking of trying to make beef Wellington as never done before
I'm thinking the same at some point.

Want to make my own sourdough starter as well

From what I have seen (Just going by cooking comp' type shows with amateurs) it can either be amazing or go very tits up and there seems to be no kind of middle ground, if you know what I mean.
Ingredients are fairly easy to put together (if buy pastry). Getting the pancake correct can go wrong easily.
If have a oven safe meat thermometer it’s actuall6 pretty easy to cook correctly.
I used Ramsays Xmas recipe. It was amazing first time and it's on youtube.

Second time, not as good. The issue was the meat wasn't as tasty... That's the problem with high grade steak meat. It can be tasteless and there is not much you can do.

30 mins in the oven. If you want it more well done, just open some corn beef and stop kidding yourself.

.
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Dark
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Re: The lockdown cooking thread

Post by Dark »

johnuknow wrote:
frillage wrote:
Dark wrote:
Pat the Ex Mat wrote:
Dark wrote:thinking of trying to make beef Wellington as never done before
I'm thinking the same at some point.

Want to make my own sourdough starter as well

From what I have seen (Just going by cooking comp' type shows with amateurs) it can either be amazing or go very tits up and there seems to be no kind of middle ground, if you know what I mean.
Ingredients are fairly easy to put together (if buy pastry). Getting the pancake correct can go wrong easily.
If have a oven safe meat thermometer it’s actuall6 pretty easy to cook correctly.
I used Ramsays Xmas recipe. It was amazing first time and it's on youtube.

Second time, not as good. The issue was the meat wasn't as tasty... That's the problem with high grade steak meat. It can be tasteless and there is not much you can do.

30 mins in the oven. If you want it more well done, just open some corn beef and stop kidding yourself.

.
Corned beef is one of those odd differences in countries.

In NZ and assume Aus it is a succulent piece of meat thing of joy you slow cook and then chuck lovely mustard sauce on.

In the UK it is some disgusting thing that comes in a can people had to eat during the War.

Like spam and shitty dry bread
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alliswell
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Re: The lockdown cooking thread

Post by alliswell »

Anyone any ideas what to do with green peppers that would make them edible? Have 4 of them to use up, preferably something to go with lamb
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YOYO
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Re: The lockdown cooking thread

Post by YOYO »

alliswell wrote:Anyone any ideas what to do with green peppers that would make them edible? Have 4 of them to use up, preferably something to go with lamb
I’m going to try this. Have to use up some peppers too.

https://www.tasty.co/amp/recipe/bell-pepper-rings
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Lobby
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Re: The lockdown cooking thread

Post by Lobby »

alliswell wrote:Anyone any ideas what to do with green peppers that would make them edible? Have 4 of them to use up, preferably something to go with lamb
Roast them, with some red onions, tomatoes, aubergine and courgettes and Serve them as a warm salad dressed with olive oil and balsamic vinegar. Should go nicely with Lamb.
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Re: The lockdown cooking thread

Post by sonic_attack »

My lemon loaf and banana bread has been on point and about as perfect as you'd find in a decent cafe. Real disappointed in yesterdays pikelets though, edible but either a bit underdone or overdone. Nothing in that sweet middle ground of golden perfection from edge to edge.
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Mog The Almighty
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Re: The lockdown cooking thread

Post by Mog The Almighty »

Link to my first meat pie in the pie thread. Boom!

viewtopic.php?f=3&t=93658&p=6546063#p6546063
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nuffsaid
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Re: The lockdown cooking thread

Post by nuffsaid »

Right, I have a wild duck (mallard I think) which I’m planning to roast rare to medium-rare. Given average store cupboard ingredients what would you do to accompany it / sauce it or what would you do with it instead of roasting?
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naki
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Re: The lockdown cooking thread

Post by naki »

Been making beef burgers with chicken liver mixed in, on a lettuce 'bun' with beetroot and a blue cheese sauce.

My entire family hates them
TB63
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Re: The lockdown cooking thread

Post by TB63 »

nuffsaid wrote:Right, I have a wild duck (mallard I think) which I’m planning to roast rare to medium-rare. Given average store cupboard ingredients what would you do to accompany it / sauce it or what would you do with it instead of roasting?
Spatchcock it, hoisin and plum sauce marinade on the bbq..
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Pat the Ex Mat
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Re: The lockdown cooking thread

Post by Pat the Ex Mat »

The leftover Pork Ragu was amazing.

The tip from the recipe was to use addtional/leftover fat to help the dryer pork reconstitute.

I used a big wedge of Speck slowly fried down.

Went well with a lovely Tertini Nebbiolo

Leftovers for lunch! :nod:
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jambanja
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Re: The lockdown cooking thread

Post by jambanja »

Just made a curried butternut soup, delicious, only fault was the recipe called for maple syrup, I hummed and harred about that and put it in, won't be next time, just a little too sweet.
Caley_Red
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Re: The lockdown cooking thread

Post by Caley_Red »

Dark wrote:
Pat the Ex Mat wrote:
Dark wrote:thinking of trying to make beef Wellington as never done before
I'm thinking the same at some point.

Want to make my own sourdough starter as well

From what I have seen (Just going by cooking comp' type shows with amateurs) it can either be amazing or go very tits up and there seems to be no kind of middle ground, if you know what I mean.
Make the mushroom duxelle- it's about 15 mins and helps keep the meat moist! It's also fantastic on toast as a breakfast, quite often make it just for that.

Usual pitfalls are sodden pastry on the lower level and overcooked meat- the latter requires just the usual precisions with weight, oven temp etc. but the former can be a bit of a pain! The below recipe is the only one I have used and the results and tips are excellent (I'm sure there's a video on youtube somewhere too):

https://www.gordonramsay.com/gr/recipes ... ellington/
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nuffsaid
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Re: The lockdown cooking thread

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TB63 wrote:
nuffsaid wrote:Right, I have a wild duck (mallard I think) which I’m planning to roast rare to medium-rare. Given average store cupboard ingredients what would you do to accompany it / sauce it or what would you do with it instead of roasting?
Spatchcock it, hoisin and plum sauce marinade on the bbq..
Thanks for that. I like the flavour profile but wild duck has very little fat. Might be a bit dry?
TB63
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Re: The lockdown cooking thread

Post by TB63 »

nuffsaid wrote:
TB63 wrote:
nuffsaid wrote:Right, I have a wild duck (mallard I think) which I’m planning to roast rare to medium-rare. Given average store cupboard ingredients what would you do to accompany it / sauce it or what would you do with it instead of roasting?
Spatchcock it, hoisin and plum sauce marinade on the bbq..
Thanks for that. I like the flavour profile but wild duck has very little fat. Might be a bit dry?
Low heat, baste and turn frequently, add some oil into the marinade if you want..
TB63
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Re: The lockdown cooking thread

Post by TB63 »

King prawn satay skewers tonight.. Home made satay sauce knocks the crap you get from a takeaway into a cocked hat...
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happyhooker
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Re: The lockdown cooking thread

Post by happyhooker »

A Kashmiri style curry this evening with homemade paratha
TB63
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Re: The lockdown cooking thread

Post by TB63 »

happyhooker wrote:A Kashmiri style curry this evening with homemade paratha
Just looked up recipe for that.. bookmarked...
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