Off Topic The General Food Chat

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Heat two frying pans on medium. Place a dab of salted Frisian butter in each pan.

Next place a couple slices of artisanal bread in one pan and a free range heritage breed organic hen egg in the other.

On top of the artisanal bread empty a can of haricot beans delicately marinated in sweet tomato sauce. Place a lid over the frying pan with the beans. Wait a few minutes.

Transfer the toasted artisanal bread topped with warmed beans in the sweet tomato broth onto your finest piece of bone china.

Next place the fried egg on top of the beans. Serve immediately with your finest Chilean wine.
 
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Blue Potato said:
Heat two frying pans on medium. Place a dab of salted Frisian butter in each pan.

Next place a couple slices of artisanal bread in one pan and a free range heritage breed organic hen egg in the other.

On top of the artisanal bread empty a can of haricot beans delicately marinated in sweet tomato sauce. Place a lid over the frying pan with the beans. Wait a few minutes.

Transfer the toasted artisanal bread topped with warmed beans in the sweet tomato broth onto your finest piece of bone china.

Next place the fried egg on top of the beans. Serve immediately with your finest Chilean wine.
Click to expand...
Egg on toast woulda been a quicker read <laugh>
 
Blue Potato said:
Heat two frying pans on medium. Place a dab of salted Frisian butter in each pan.

Next place a couple slices of artisanal bread in one pan and a free range heritage breed organic hen egg in the other.

On top of the artisanal bread empty a can of haricot beans delicately marinated in sweet tomato sauce. Place a lid over the frying pan with the beans. Wait a few minutes.

Transfer the toasted artisanal bread topped with warmed beans in the sweet tomato broth onto your finest piece of bone china.

Next place the fried egg on top of the beans. Serve immediately with your finest Chilean wine.
Click to expand...
Just made this, was terrible.
 
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THE FOOL said:
I've tried a number.ver of times to make various curries, regardless of what I try it generally tastes like chip shop curry.

I am fairly ****e at cooking with ingredients mind you.
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I got given a curry book one Christmas and the very first thing is says to do is make a base sauce which can freeze and then use for everything which is mainly just load of veg and garlic/ginger etc.

then important thing is to toast some herbs and spices to actually get the different flavours. Think that’s one thing a lot don’t do, need to toast them to unlock some oils and flavours and then just combining with your base sauce and then adding extras if needed.
 
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Yep I have base sauce in freezer along with tandoori chicken,which is also used as a core ingredient for the curries I make.I got quiet a few curry books and even the one by Pat Chapman 'The Curry Bible' but have to say the recipes from Al's Kitchen are the best.
 
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I love eating nigella!

The seed, not the tv cook. Haven't tried the tv cook yet.

That peppery, Herby, oniony seed that makes everything taste just a little bit Mediterranean or Indian. A staple in my curries and I think it makes a world of difference.

Also, the rice, always put a couple curry-tree leaves and a dash of lime juice in the rice cooker. Think it gives the rice dimension.
 
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Blue Potato said:
I love eating nigella!

The seed, not the tv cook. Haven't tried the tv cook yet.

That peppery, Herby, oniony seed that makes everything taste just a little bit Mediterranean or Indian. A staple in my curries and I think it makes a world of difference.

Also, the rice, always put a couple curry-tree leaves and a dash of lime juice in the rice cooker. Think it gives the rice dimension.
Click to expand...

Been tempted to get a rice cooker but just bit bulky to find somewhere to stash it when not in use. For anything other than standard long grain rice generally just buy cheap packet stuff that shove in microwave for a minute. Thinking more Jasmin/sticky rice etc as can never quite get it right when cooking it on stove
 
moreinjuredthanowen said:
right tomorrows dinner then.

Beef casserole, have steaks sitting about and thought this might be a good idea in slow cooker.

I go rustic with veggies so quartered onions, prob 2.
a few carots, probabaly chucky cut rounds.
Mushrooms, just the common sort nothing fancy.
Tomato puree
Beef stock and i always mix in a half vegtable stock.
stock is usually salty enough for me but a bit of pepper
I also add potatoes into the thinkg just cos i can

i don't have any bayleaf
Should i add red wine to it?

anything else?
Click to expand...
HP sauce <ok>
 
moreinjuredthanowen said:
surely he reduction method is very easy guys and no rice cooker needed?
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With regular long grain rice i just:

Put rice in pan, with a bit of salt.
Boil some water in the kettle
Put boiled water in pan and turn on high heat.
When fully bubbling, turn down to mid heat
Leave on hob for 11 minutes
Drain and serve

Its perfect every time.

With fried rice, just need to do that step well in advance, so the rice is dry before you do the frying with whatever ingredients you want to add to it. Obviously need to make sure the rice is re-cooked properly though to avoid food poisoning!
 
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