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Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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Sassy Colombian
Member: Team PoP
Thanks for the recommendation, Tommy. Robin Hood's Bay looks gorgeous too. So many pretty places to visit while in England and an obscure spot is our type of place to visit.
No need to apologise. Ha, I am ready to try the black pudding and compare it to Colombian's. Ours is pretty delicious, I actually cooked some for breakfast a couple of weeks ago. Do you only eat your black pudding for breakfast?
Sassy Colombian
Member: Team PoP
Made these tacos last night, they are so easy to make although they are not the ordinary tacos as I use lettuce instead of tortillas and they were served with a light peanut sauce instead of salsa or guacamole. They are low in calories and super tasty, even my daughter likes them and that says a lot lol
THAI PORK PEANUT LETTUCE TACOS
Under 30 Minutes meal
INGREDIENTS
For the Peanut Sauce:
1/2 cup of water (sometimes I add more if the sauce is too thick)
3 tbsp peanut butter
1/2 tablespoon Sriracha chili sauce
1 tbsp honey
1 tbsp soy sauce, use Tamari for gluten free
1/2 tbsp freshly grated ginger
1 clove garlic, crushed
For the pork.
cooking spray
16 oz ground pork
1 tbsp Sriracha chili sauce, more or less to taste
4 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce, use Tamari for gluten free
3/4 cups shredded carrots
2/3 cup scallions, chopped
3/4 cup shredded red cabbage (optional)
2 tbsp chopped peanuts
cilantro leaves, for garnish
4 lime wedges
8 iceberg lettuces outer leaves
INSTRUCTIONS
Make the peanut sauce; in a small saucepan
combine water, peanut butter 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
Meanwhile, heat a large non-stick skillet or wok over high medium until hot.
When hot, spray with oil and sauté the pork until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute.
Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.
Divide the pork equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.
THAI PORK PEANUT LETTUCE TACOS
Under 30 Minutes meal
INGREDIENTS
For the Peanut Sauce:
1/2 cup of water (sometimes I add more if the sauce is too thick)
3 tbsp peanut butter
1/2 tablespoon Sriracha chili sauce
1 tbsp honey
1 tbsp soy sauce, use Tamari for gluten free
1/2 tbsp freshly grated ginger
1 clove garlic, crushed
For the pork.
cooking spray
16 oz ground pork
1 tbsp Sriracha chili sauce, more or less to taste
4 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp soy sauce, use Tamari for gluten free
3/4 cups shredded carrots
2/3 cup scallions, chopped
3/4 cup shredded red cabbage (optional)
2 tbsp chopped peanuts
cilantro leaves, for garnish
4 lime wedges
8 iceberg lettuces outer leaves
INSTRUCTIONS
Make the peanut sauce; in a small saucepan
combine water, peanut butter 1/2 tablespoon sriracha, honey, 1 tablespoon soy sauce, 1/2 tablespoon fresh ginger, and 1 clove crushed garlic and simmer over medium-low heat stirring occasionally until sauce becomes smooth and thickens, about 6 to 8 minutes.
Meanwhile, heat a large non-stick skillet or wok over high medium until hot.
When hot, spray with oil and sauté the pork until cooked through and browned, breaking it up as it cooks; add the sriracha, remaining garlic and ginger and saute 1 minute. Add the tablespoon of soy sauce, cook 1 minute.
Add the shredded carrots, and 1/2 cup of the scallions and sauté until tender crisp, about 1-2 minutes. Set aside.
Divide the pork equally between 8 lettuce leaves, top each with shredded cabbage, remaining scallions, drizzle with peanut sauce, chopped peanuts and cilantro, for garnish and serve with lime wedges.
Tommy.
Player Valuation: £25m
Looks great! I'll eat black pudding any time of day, I even fry a few slices and throw it in a butty on occasion lol
Sassy Colombian
Member: Team PoP
At the city where I live is hard to find so I don't get to eat it as often so I cherish it when I do. Btw, I have heard by an English Blue that lives in Colombia that ours is much better than yours
Tommy.
Player Valuation: £25m
At the city where I live is hard to find so I don't get to eat it as often so I cherish it when I do. Btw, I have heard by an English Blue that lives in Colombia that ours is much better than yours
Well he can just shut his cake hole lol
DownOnTheUpside
Player Valuation: £30m
Banged out these enchiladas for me and the missus the other day if anyone wants the recipe?
Sassy Colombian
Member: Team PoP
Enchiladas are so delicious, one of my hubby's favorite Mexican dishes.
I do
I would love to check out your recipe.
Enchiladas are God-tier stuff. Utterly fabulous. Mrs. Tree is allergic to cheese so I very rarely make them... yours look excellent though, I'd be keen to hear your recipe.
Tonight I am doing a tomahawk steak for Mrs. Tree - anyone got any tips on how to cook something this thick? She eats normal ribeye blue, if that is any guide.
Sassy Colombian
Member: Team PoP
I wish I could help but I have never cook it. Are you grilling it?
According to hot Australian chef, Jess Pryles, below is the way how to cook a perfect Tomahawk steak. Let us know what you decide to do and how it comes out.
Best of luck with that thick steak for Mrs. Tree.
How to cook the perfect Tomahawk steak. – Jess Pryles
Nail the perfect medium rare on a monster bone-in steak with these easy to follow step by step instructions. Here's how to cook a Tomahawk steak.
jesspryles.com
Thank you @Sassy Colombian - I will let you know how it goes!I wish I could help but I have never cook it. Are you grilling it?
According to hot Australian chef, Jess Pryles, below is the way how to cook a perfect Tomahawk steak. Let us know what you decide to do and how it comes out.
Best of luck with that thick steak for Mrs. Tree.
View attachment 121729
How to cook the perfect Tomahawk steak. – Jess Pryles
Nail the perfect medium rare on a monster bone-in steak with these easy to follow step by step instructions. Here's how to cook a Tomahawk steak.
Tommy.
Player Valuation: £25m
I've only ever barbecued ribeye, 2 things I know you have to do though is let it reach room temp and slather it in salt, beyond that is personal taste. Brilliant bit of beef.
R.Reddington
Player Valuation: £35m
This is a good exploration of Madagascar street food (the narrator is a bit annoying and keeps making currency exchanges, talking about how cheap it is...) but good footage:
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