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11-27-2020, 12:43 AM | #46 |
Smoky Fish & Sweet Potato Curry Recipe | Gousto The above has been a hit with both me, my fiancé and my family and was found by accident (was scouring the web for what to do with some sweet potato and smoked basa). For those UK-based, Smoked Basa can be had from Lidl, pre-packed, or I've seen it at the Tesco fishmongers more often than not! Once you grasp the recipe, it's really quite simple and doesn't take long. I prefer it with extra fish, hot chillies and coriander atop it, and with peshwari naan in lieu of rice. | |
11-28-2020, 03:46 PM - 1 Like | #47 |
Digitiser of Film Original Poster | I'll have to try it sometime soon for white sauces. Recently did a lovely fish pie where flour has been a resounding success: Smoked Haddock Salmon Prawns (raw or cooked) (+/- your choice of smoked or unsmoked fish - bass worked well previously). 1x med white onion Frozen Peas (to preference) Butter (circa 50g) Flour (2tsp) Wholegrain mustard (1tsp) Salt + Pepper (pinch, to preference) Milk (probably use between 400-600mL - eyeball for level, depends on how much you're making) Maris piper or similar potatoes (to top fish pie) Mature cheddar (to preference) 1. Lightly brown the onion then set to one side. 2. Peel (if you like) and start boiling your potatoes. 3. Make a roux - use the butter and add flour slowly while mixing under a low heat. Add the milk with constant stirring under a low-med heat initially before turning up, and continue to mix open-topped until thick. I've used soy milk for this and it's worked perfectly. Add peas at this stage and accommodate for added water with a little heat. 4. Add your de-skinned, chunkily-chopped fish and mix in. Add the browned onions and mix in. Add in wholegrain mustard and any seasoning you like. Keep heat on low to keep warm. 5. Keep eye on potatoes - you want them mashable but not too runny. Mash until reasonably fine (add butter if you like) and set aside. 6. Place fish & sauce mixture into an ovenable dish, spread mashed potato on top (be sure to press it to the edges of your dish) and add cheese if your heart so desires. 7. Oven-bake at around 200°C (I've done this with a fan oven but regular convection oven would likely cope fine) for around 30-35 minutes, until golden on top. 8. Eat, eat and eat some more. I've found roasted carrots to be a good accompaniment to this. It's cosy, hearty and wholesome, suitable for pescatarians and a firm favourite. Incidentally, if you have an Aldi nearby, I recommend trying their fresh smoked basa fillets as a cheaper and equally-tasty alternative to smoked haddock. They're beautifully prepared, and properly smoked over hickory (no "smoked flavour" added). If I have one criticism, it's that they've added the very common but completely unnecessary yellow food colouring. Other than that, it's fantastic. I made a very easy and tasty chowder the other day with smoked basa, potato, onion, red bell pepper, sweetcorn, vegetable stock and the milk from poaching the fish (with a little mixed cornflour and cold water added for thickening)... EDIT: I replied before reading your last post bove, where you mention smoked basa Oh well, great minds think alike |
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12-07-2020, 07:39 AM - 1 Like | #48 |
Digitiser of Film Original Poster |
Here's a nice, simple and very satisfying curry... gradually improved from previous efforts through trial and error, and now pretty much spot-on (at least for my personal taste). It's got a mild-to-medium kick, but it's certainly not a hot dish. Previously, I've used diced chicken, but after the repeat success of my faux pork chow mein dish with my parents, I've started making this with pork fillet, which is cheaper and even tastier. We all think this is a cracking curry! Pork, Mushroom & Coconut Curry Last edited by BigMackCam; 12-07-2020 at 08:04 AM. |
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12-07-2020, 08:00 AM - 2 Likes | #49 |
Chicken Scarpariello with Sausage
Just made this the other night. This was my third time. My wife and I love this dish. Chicken Scarpariello with Sausage Ingredients
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12-24-2020, 12:16 PM - 2 Likes | #50 |
Loyal Site Supporter |
I’ve given this recipe to many, not one has ever said they weren’t impressed with the taste and texture. I make a double batch, cook them and freeze the leftovers in packs of three. Reheat in a toaster oven, toaster or even microwave (a bit limp, but if its all you have.
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12-24-2020, 02:07 PM | #51 |
Digitiser of Film Original Poster | I’ve given this recipe to many, not one has ever said they weren’t impressed with the taste and texture. I make a double batch, cook them and freeze the leftovers in packs of three. Reheat in a toaster oven, toaster or even microwave (a bit limp, but if its all you have. I'd never heard of "double acting baking powder", and had to look it up to see if it's available in the UK. It is, via US import, on Amazon UK, but I'll have to see if there's an alternative... Thanks for posting the recipe. Looks like a keeper Merry Christmas!! |
12-24-2020, 03:08 PM - 1 Like | #52 |
Here's my own take on a "chow mein"... similar to what I'd buy from my nearest good Chinese take-away, but heavier on the meat and veg... and, if it's not immodest to say, even tastier. If you like Chinese-style food, give this a try... It's easy, reliable and awesome Favourite Pork Chow Mein | |
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12-24-2020, 03:31 PM | #53 |
Digitiser of Film Original Poster | Ah, that's great to hear, Simon. I'm so glad you enjoyed it You may have noticed that my most recent "Pork, Mushroom & Coconut Curry" recipe uses a suspiciously similar mix of spices and seasoning to one of yours. That's no accident... I tweaked my original recipe to benefit from yours, and it worked a treat, so thanks right back at you |
01-13-2021, 12:51 AM - 1 Like | #54 |
Another one to add to the 'regulars' list. Paneer butter masala. Okay, disclaimer, you can heat some of the butter with cardamom pods (a couple), curry leaves (a couple), cloves (around 4) and cinnamon (1 stick) prior to continuing to spice the initial cooking medium but it's not absolutely required. You can also add chillis - the below is milder than my tastes so suits SWMBO but I typically add some fresh red chilli after the fact. I use salted butter as that's usually in the house, but you can always go unsalted and season as you see fit. Ingredients - serves 2 1 white onion. 6-7 tomatoes. 2 green chillis (the original recipe says to also add 6-7 dried red chillis but I've not tried that yet) 20g cashews. 1/2 tsp garlic paste 1/2 tsp ginger paste 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp turmeric powder 1/2 tsp garam masala powder (optional) 1 tsp kashmiri red chilli powder (optional, fine without it but it adds a typical 'red' colour to curries) 200g paneer 1tsp dried fenugreek leaves butter - quantities as below. Coriander and cream to garnish. Mint has been mentioned as an optional garnish, which I'm yet to try but sounds great. 1. Melt butter (I go generous, circa 40-50g), soften onion, finely chopped. Then soften cashews, tomato (roughly chopped) and chillis (roughly chopped) (5-10 minutes usually). When reasonably tender set aside to cool then blend 'til smooth. Will refer to this as the 'paste' going forwards. 2. In clean pan, melt butter (again, a generous knob), cook garlic and ginger pastes for a few minutes on low-medium heat. 3. Soften paneer (cut into chunks) in bowl of warm water for 20 minutes. 4. Add paste, coriander powder, cumin powder, turmeric powder and chilli powder and garam masala powder if opting for them. Cook on high heat for 20 minutes (spits/bubbles a reasonable amount so a lid is useful here, as pictured). If making larger quantities, it's easier to add the powders to a portion of the paste, mix, then add the rest of the paste before mixing again. 5. Add paneer and cook for a further 5 minutes. If sauce is looking too thick/pasty, add water*. 6. Add fenugreek leaves, mix thoroughly and cook for a further couple of minutes until aromatic. 7. Serve with garnish as you see fit - I go for finely chopped, fresh red chillis, fresh coriander and a light dribble of cream on mine. I typically serve with a naan as opposed to rice, but you can go for the whole hog if you want. *the beauty of this bit is there's a lot of latitude in how much water you can add. If you add too much, simmer it lightly until you've reached your desired consistency. Overcooking the paneer might make it a bit more 'rubbery' but doesn't detriment the rest of the meal. | |
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01-17-2021, 08:59 AM - 2 Likes | #55 |
Digitiser of Film Original Poster | (Mostly) Traditional Greek Pastitsio
This is an absolutely fantastic dish - really, really delicious, and proper comfort food. I only made it for the first time today, and - amazingly - it came out perfectly... I wouldn't change a thing. It's based on a recipe I found online, but personalised (as all good recipes are, of course) based on my own tastes and availability of ingredients. This is incredibly similar to the authentic Greek version I enjoyed while on vacation in the Ionian islands many years ago, though IMHO even nicer Pastitsio is a layered pasta and meat sauce dish - rather like lasagne. There are three main components - the paster layers, meat layer, and cheesy bechamel topping. For the pasta: 250g small shape pasta (I used orzo, but macaroni is, I think, more traditional) 1 x large egg, beaten 4 tbsp grated parmesan cheese Cook the pasta as per instructions on pack. Drain well, then return to the pan and fill with cold water. When the pasta has cooled, drain again and transfer to a bowl, pour over the beaten egg and sprinkle the parmesan on top. Now, with clean hands, gently but thoroughly mix so that all of the pasta is coated with the egg and parmesan. Place a lid or wrap over the bowl and set in the fridge. For the meat sauce: 400 - 500g ground beef (or half-and-half beef and lamb) 1 x large onion, finely chopped 1 x red bell pepper, chopped small 2 x good-sized cloves of garlic, minced or finely chopped 1 x 400g tin good chopped tomatoes 2 tbsp tomato or red pepper paste (I use Öncü Mild Red Pepper Paste) 1 x vegetable stock cube (I use OXO) 250ml hot water 1 tbsp red wine vinegar 1 1/2 tsp chilli powder 1 tsp allspice powder 1/2 tsp cinammon powder 1 tsp salt 2 tbsp Olive oil In a large pan, add the olive oil, onion and bell pepper. Stir to coat, then bring to a medium heat and cook until the vegetables are translucent. Add the garlic and cook for a further minute (you should be able to smell the garlic strongly, but don't want it to burn). Turn off the heat, transfer the vegetables to a bowl and set aside. Dissolve vegetable stock cube in the hot water and add to the pan. Add the ground beef and use a wooden spoon to break it up and stir into the liquid. It should end up looking like a rather unpleasant pink "mush"! Turn the heat back on, set it to high, and cook the beef until it's no longer pink and most of the liquid has evaporated. The meat should have a fine, grainy texture with no big clumps. Reduce the heat to medium and add the cooked onion and bell pepper, chopped tomatoes (including the juices), tomato or red pepper paste, red wine vinegar, chilli, allspice and cinammon powders, and salt. Mix thoroughly and bring to a simmer for at least 20 minutes, stirring occasionally. The resulting sauce should be reaosnably thick (if it's watery, turn up the heat and evaporate some of the moisture). Check seasoning and add a little more salt if needed. Turn off the heat and allow the meat sauce to cool so that it's just warm. Assembling the dish: Take a baking dish (the kind you'd use for a lasagne) and spread half of the pasta mix so that it forms a layer at the bottom. Now spoon the meat sauce on top and spread it out into another thick layer, making sure it goes right to the edges. Spread the remaining pasta over the meat sauce. You should have enough to cover it, but don't worry if you don't - just try to spread what you have evenly. For the white sauce topping: 3 tbsp butter 3 tbsp plain white flour 350ml whole milk 1 x large egg, beaten 5 tbsp grated parmesan cheese 1/4 tsp black pepper Pinch of cinammon powder In a pan, melt the butter and bring it to a gentle bubble over a medium heat. Add the flour and whisk briskly and continuously until a smooth paste is formed. If it's too runny, add a little more flour. Cook for a minute longer then gradually add the milk a little at a time while whisking. At this point the sauce may seem thin, but continue to cook and whisk and it will start to thicken. It should reach the point of being quite thick but still pourable (add a little extra milk if required to reach this consistency). Now remove from heat, and whisk in the parmesan cheese and black pepper. Allow to cool for a minute, then slowly pour in the beaten egg while whisking. Allow to stand for a further minute. Pour the white sauce into the baking dish, using the back of a spoon to spread it evenly over the pasta, and right up to the edges. Sprinkle a little dusting of cinammon powder over it for visual appeal. Place dish in the middle of the oven, pre-heated to 180 deg C, for 35 minutes. When finished, allow to stand for 10 minutes, then use a spatula to divide into six equal-sized portions. Each portion is plenty for one person, especially if served with a side of salad, vegetables and/or crusty bread. I served ours with par-boiled green beans... Last edited by BigMackCam; 01-17-2021 at 09:10 AM. |
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