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Post by Webs on Jan 1, 2019 16:54:59 GMT -5
I like to experiment and if I see a picture of something that looks yummy and seems easy I'll give it a try. I'm trying this today - www.tablefortwoblog.com/holy-yum-chicken/I'm actually following the directions pretty close (I added a bit more maple syrup and sprinkled rosemary on the chicken at the end). I'll report back and let you know. What new recipes are you trying this year? |
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Post by Liiisa on Jan 1, 2019 17:14:04 GMT -5
I may make THAT! Sounds good. I'll probably forget to buy the vinegar & end up using lemon juice instead, though.
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Post by Webs on Jan 2, 2019 13:15:56 GMT -5
You can use apple cider vinegar. It didn't make much of a taste difference. It's very mustardy.
I don't know if I'll make it again but it was pretty easy.
And now I have enough corn starch to last me the rest of my life (because why should they sell it in small containers)
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Post by Liiisa on Jan 2, 2019 13:20:06 GMT -5
Ok, good to know.
I don’t have any vinegar, but I have a lemon. (And I was going to skip the cornstarch & let it be runny.)
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Post by sprite on Jan 2, 2019 14:12:20 GMT -5
corn starch can be used like baby powder, or to make face paint, or thicken soups/gravy.
i got a book of 'healthy Indian food' and am looking forward to trying some. so of course, today i made a recipe i picked up at the supermarket...
i follow a gujarti chef on Insta, and her food photos are amazing. i always want to cook them, but never have all the stuff.
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Post by riverhorse on Jan 3, 2019 12:56:38 GMT -5
PG has expressed an interest in learning more about cooking Indian at home (we both love eating out at a great local Indian restaurant), so I imagine that's going to be the focus of a lot of recipe experimentation this year
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Post by Webs on Jan 3, 2019 17:41:15 GMT -5
You need Soul's butter chicken recipe. Who has it? I've heard it's magic.
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Post by Liiisa on Jan 3, 2019 18:21:18 GMT -5
I have it! It's a printout, but I can transcribe it. (I've still never made it, though... it has a lot of ingredients)
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Post by kneazle on Jan 3, 2019 21:44:42 GMT -5
I have it in a soft copy somewhere
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Post by kneazle on Jan 3, 2019 21:46:05 GMT -5
Soul's Butter Chicken:
2 to 3 tablespoons of butter
1 - 2 onions
1/4 tsp. of cinnamon
2 tsp. of crushed garlic
2 tsp. crushed ginger
1/2 tsp of ground turmeric
1 to 2 tsp. of ground chilli
1 tablespoon of coriander
14 oz. of skinless boneless chicken thighs or breasts
1/4 to 1/2 cup ground almonds
8 oz. of whole peeled tomatoes with juice
1 tablespoon of tomato paste
1/2 cut of unsweetened yoghurt
Trim and cut the chicken into small cubes, cover and put aside.
Slice the onions into thin wedges
Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy.
Add the onions and cinnamon ot the pan and fry lightly. When the onions are sfot stir in the crushed garlic and ginger.
Then add the tumeric chilli and coriander, saute over med. heat.
The spices are fried first to release their maximum flavour and this really enhances the dish.
Add the cubed chicken and saute stirring constantly until the chicken has turned white.
Pour in the ground almonds, tomatoes and tomato paste.
Mix thoroughly. Cover and simmer for 20 to 30 minutes.
Add the yoghurt and heat through.
Serve on rice with Indian Bread.
(Serves 4)
Soul's tip - the flavour is enhanced if you marinade the chicken with a paste of ginger, garlic and 1/2 tsp. of lemon juice for 30 min. before cooking.
Also you can add some cayanne pepper for a bit of extra heat - enjoy!
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Post by riverhorse on Jan 4, 2019 1:10:57 GMT -5
Thanks so much Kneazle! Unfortunately PG doesn't eat chicken, but I will certainly use the rest of the ingredients to maybe make butter veal or butter fish instead!
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Post by Liiisa on Jan 4, 2019 5:38:34 GMT -5
Or shahi paneer, if you've got an Indian grocery that sells the cheese.
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Post by sprite on Jan 4, 2019 19:10:04 GMT -5
Butter paneer. Eat it and die happy.
Now I want paneer. It's midnight.
Damn you, liiisa. Damn you to trump tower.
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Post by Liiisa on Jan 4, 2019 19:18:20 GMT -5
Sorry!!!!
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Post by snowwhite on Jan 5, 2019 17:23:19 GMT -5
I visited my cousin yesterday for lunch (took off-spring and my mum along too  ). She made this thing with boned chicken thighs, brushed with melted butter then coated with crunched up crisps (potato chips), cheese, pepper and tarragon. Baked for 40mins at 180C. Very yummy. Roughly 4 chicken pieces to 70g (small packet) of crisps - but actually it was scaled up quite a bit, and she put dollops of sour cream on it, and we put the resulting juices over some rice/wild rice mixture, which worked very well too. I may well try that soon. Children happily hoovered it up, which is always a bonus. |
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Post by sprite on Jan 5, 2019 18:52:20 GMT -5
A lot of my childhood food was topped in crushed chips. Was this a thing in the UK too?
Anyone have last minute advice before I make my first roast beef tomorrow?
Using Delia Smith cookbook.
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Post by snowwhite on Jan 6, 2019 8:38:39 GMT -5
Don't overcook the beef!
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Post by riverhorse on Jan 6, 2019 10:03:01 GMT -5
It might be a bit late now, but if you Google BBC good food roast timer you can put in the weight of the beef and how you want it done, and it will calculate the time for you.
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Post by sprite on Jan 6, 2019 11:23:03 GMT -5
I'm going to try the spruce eats closed oven technique, which a friend recommended, and her roast beef is great. (Basically, cook on very high heat for 5 minutes per lb, then turn off oven and do not open for two hrs.)
If all else fails, there is emergency pizza.
Always have emergency pizza in the freezer.
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Post by sophie on Jan 6, 2019 15:56:45 GMT -5
I have had very good luck with recipes from spruce eats.. good luck.
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Post by Liiisa on Jan 6, 2019 16:35:57 GMT -5
I love the word "beef." Dunno why, it's just a great word. Beeeeeeef
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Post by sprite on Jan 7, 2019 4:23:39 GMT -5
Both of those statements are true!
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Post by snowwhite on Jan 9, 2019 9:58:09 GMT -5
So how did it turn out?
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Post by sprite on Jan 9, 2019 16:24:17 GMT -5
Oh, it was amazingly easy and good.
And very electricity efficient.
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Post by Liiisa on Jan 9, 2019 17:55:33 GMT -5
Beeeeeeeeeeeeeeef
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Post by Webs on Jan 13, 2019 16:31:10 GMT -5
I visited my cousin yesterday for lunch (took off-spring and my mum along too ). She made this thing with boned chicken thighs, brushed with melted butter then coated with crunched up crisps (potato chips), cheese, pepper and tarragon. Baked for 40mins at 180C. Very yummy. Roughly 4 chicken pieces to 70g (small packet) of crisps - but actually it was scaled up quite a bit, and she put dollops of sour cream on it, and we put the resulting juices over some rice/wild rice mixture, which worked very well too. I may well try that soon. Children happily hoovered it up, which is always a bonus. My mother made baked chicken coated in cornflake crumbs seasoned with garlic, salt, pepper, and paprika. We loved it. She never made fried chicken so this was her version of it. We ate it with honey. I'm going to have to throw that into the recipe mix. |
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