Flynnthistle
Player Valuation: £2.5m
It is indeed mate. It's proper good when made well, as you clearly know. So easy to do in your house, that way you can regulate the fat content and ingredient quality. Give it a try. You'll no be disappointed.
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Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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It is indeed mate. It's proper good when made well, as you clearly know. So easy to do in your house, that way you can regulate the fat content and ingredient quality. Give it a try. You'll no be disappointed.
coollino
Player Valuation: £80m
Cheers, I'll give it a go.
Thinking of making this tomorrow.
Don't have a pressure cooker so will probably slow cook the beef. Also, not sure where I can buy beef short rib near me, so may have to go for a different cut of braising/stewing beef.
Flynnthistle
Player Valuation: £2.5m
You'll be fine without a pressure cooker, better actually. Low and slow. Topside is a good cut to use, failing that braising steak will be decent as well. Make sure there is a fair bit of fat on it though, will render down to add a velvety sauce. Definitely needs some pork in it, mince would suffice, Italian sausage even better, again for the fat content and sauce consistency. Also key is the soffritto again cook it low and slow as it's your stock, decent red wine as well, doesn't have to be expensive, just one you'd drink happily. It'll take a few hours to render down mind you. Maybes a weekend number.
Flynnthistle
Player Valuation: £2.5m
One last thing before I retire to bed, but again not commonly used. Save and utilise the rhind (can be frozen) of the parmesan, grana padano, pecarino etc, any hard rhinded Italian cheese. It can go in any soup you make, or indeed any pasta dish you intend to add cheese to at the end, it also works superbly in traditional stews we make here. @LostLegend, it'll go well mid way through your cooking of the Ragu. The flavour it brings is unreal.
coollino
Player Valuation: £80m
That was amazing! I also put nutmeg in my Mac-n-cheese.
If you like this mate try a Lahmacum, it's one of my favourite Turkish dishes. Having had no real experience cooking Turkish dishes, albeit a lot of the flavours are in southern Italian dishes, I follow Rick stein's recipe, he gets most of the Italian ones he does spot on and after all, all cheffing is about is plagiarism at some stage. Give it a try. You'll not regret it. The lemon hit and the fresh parsley at the very end make the dish. Incredibly easy and unbelievably tasty.
Added the video and written versions. Each have their own preference.
Lahmacun: Spicy Minced Lamb Flatbreads
Lahmacun are spicy lamb flatbreads, originating from Turkey. Rick Stein's recipe bakes minced lamb and herbs within a classic flatbread dough.thehappyfoodie.co.uk
Starving now and it is 8.30 a.m.
"Costco also had a sale on beef tenderloin, which made me very excited. I don’t have an exact recipe for this, but here are some wonderful beef Wellington recipes from people who are a lot more knowledgeable and talented in the kitchen than I am." - Alvin
If you don't have an intake of breath and feeling of joy at 13:30, you probably have no soul. Examine yourself.
Seventy two hours in fifteen minutes.
If you don't have an intake of breath and feeling of joy at 13:30, you probably have no soul. Examine yourself.
Seventy two hours in fifteen minutes.
I just had to delete my first post in this thread saying exactly the same thing, I do this with other cheeses and not just the italian ones, Comte works well
Short Ribs, your local butcher is the best bet, but safer to ring and check .. Alternatives again from the butcher are Skirt Beef, beef shin, Stewing or Braising steak ... if Supermarket is only option braising steak will work well. You will need some pork in there as well, you can use chopped shoulder as your doing a long slow cook but you may have to use a fork to break it down, easier to use a fatty minced pork
summerisle
The rain, it raineth every day
Made some boulangerie potatoes for lunch ; delicious, with just two main ingredients - potatoes and onions. Just need some veg/beef stock, herbs (I used sage) and flecks of butter.
Kitchen Equipment - if you're getting into cooking and plan on doing more there are a few key things to invest in
A Decent Knife, can't stress enough how important it is to make this investment, a good quality sharp knife will make life a lot easier, you'll cut yourself less and even if you do it'll heal quicker. Having said that they're not cheap, you're looking at £80 mark for a Japanese Chefs knife (larger knife) but it will literally last you a life time (for clarity I'm literally using the word literally in it's literal sense) and good brands come with a life time guarantee
A Knife Sharpener or steel - to keep your investment above in top tip condition
A cast iron pot - You don't have to go all out and get the le cruset ones at about £140, sainsburys , M&S and IKEA have very reasonable alternatives for around £40 mark, you can get them in sales for as little as £25. These again will last for years and they can go both on the hob and the oven, uselfull for stews, frying casseroles all kinds of stuff
Wooden Chopping boards - Plastic ones just seem harder to use, if you get the right wood, they have natural antiseptic qualities that help reduce contamination .. just need to oil the wood every now and then
A Balloon whisk - Far better than those crappy old things with a handle on and two small whisks rotate , great for sauces , eggs, cheese sauces etc
A set of Wooden spoons and spatulas - When your making stuff that involves frying meat first you need that wooden implement to scrape off all the tasty caramelised bits from the bottom of the pan
Silicone Spatula - Fantastic for scraping every last bit out of the pan/bowl etc..
Bottles of Tomato Ketchup/Worcestershire Sauce/Mushroom ketchup - There's endless amounts of dishes/sauces can be improved with a splash of one of these, whether its adding sweetness, sour tang or just another depth of flavour these are extremely useful... also marmite works well but use with caution
A Decent Knife, can't stress enough how important it is to make this investment, a good quality sharp knife will make life a lot easier, you'll cut yourself less and even if you do it'll heal quicker. Having said that they're not cheap, you're looking at £80 mark for a Japanese Chefs knife (larger knife) but it will literally last you a life time (for clarity I'm literally using the word literally in it's literal sense) and good brands come with a life time guarantee
A Knife Sharpener or steel - to keep your investment above in top tip condition
A cast iron pot - You don't have to go all out and get the le cruset ones at about £140, sainsburys , M&S and IKEA have very reasonable alternatives for around £40 mark, you can get them in sales for as little as £25. These again will last for years and they can go both on the hob and the oven, uselfull for stews, frying casseroles all kinds of stuff
Wooden Chopping boards - Plastic ones just seem harder to use, if you get the right wood, they have natural antiseptic qualities that help reduce contamination .. just need to oil the wood every now and then
A Balloon whisk - Far better than those crappy old things with a handle on and two small whisks rotate , great for sauces , eggs, cheese sauces etc
A set of Wooden spoons and spatulas - When your making stuff that involves frying meat first you need that wooden implement to scrape off all the tasty caramelised bits from the bottom of the pan
Silicone Spatula - Fantastic for scraping every last bit out of the pan/bowl etc..
Bottles of Tomato Ketchup/Worcestershire Sauce/Mushroom ketchup - There's endless amounts of dishes/sauces can be improved with a splash of one of these, whether its adding sweetness, sour tang or just another depth of flavour these are extremely useful... also marmite works well but use with caution
I love this, not as rich as dauphinoise , adding slivers of Garlic into the onion layers works well too
summerisle
The rain, it raineth every day
You're right, dauphinoise is very rich, but lovely all the same ; the price of cream nowadays is ridiculously high as well. I have a pathological hatred of garlic, so it's a definite no from me. lol
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