Recipes, kitchen tips and tricks

[Sassy Colombian]

@summerisle for a particular reason this article reminded me of you ?

Our 19 Best Brussels Sprouts Recipes for Thanksgiving

Thanksgiving wouldn't feel complete without at least one brussels sprouts dish at the table. In our recipe collection, dress up your brussels sprouts any way you like with these sides. Our favorite brussels sprouts recipes range from roasted with pancetta to cheesy bread pudding, hand pies, and...

www.foodandwine.com

 

[summerisle]

Once you get the process, the culinary crisp world will open up before you like a great big opening thing ?

I've had another go at the crisp making thing. Only about a third were thin enough, I need to get a mandolin. However, the ones that came out as crisps were very nice sprinkled with the grated beef and chicken stock cubes. They really did taste like beef/chicken crisps. In fact, a combination of both proved a surprisingly delicious combination.

When I eventually get a mandolin I might try some of these :

From roast aubergine to cheesy gratin: Yotam Ottolenghi’s recipes for crisps

Make these moreish potato and artichoke crisps, flavour them how you see fit and devour at will, and use them to top creamy roast aubergines or crown a cheesy potato gratin

www.theguardian.com

 

[magicjuan]

I've had another go at the crisp making thing. Only about a third were thin enough, I need to get a mandolin. However, the ones that came out as crisps were very nice sprinkled with the grated beef and chicken stock cubes. They really did taste like beef/chicken crisps. In fact, a combination of both proved a surprisingly delicious combination.

When I eventually get a mandolin I might try some of these :

From roast aubergine to cheesy gratin: Yotam Ottolenghi’s recipes for crisps

Make these moreish potato and artichoke crisps, flavour them how you see fit and devour at will, and use them to top creamy roast aubergines or crown a cheesy potato gratin

www.theguardian.com

Try parsnips, beetroot, even carrots.

Have you tried using a speed peeler before you buy a mandolin? Just keep peeling your potato, hold the potato or whatever flat and drag the peeler over it, it's ever so slightly thicker than peeling and is thin enough for crisps.
Do tend to get a few sticking together though but still worth it.
Parsnip crisps dusted with smoked paprika mixed with a small amount of icing sugar are good.
Carrots dusted with stock and cumin.
Beetroot with smoked sea salt.
?‍?

 

[summerisle]

Try parsnips, beetroot, even carrots.

Have you tried using a speed peeler before you buy a mandolin? Just keep peeling your potato, hold the potato or whatever flat and drag the peeler over it, it's ever so slightly thicker than peeling and is thin enough for crisps.
Do tend to get a few sticking together though but still worth it.
Parsnip crisps dusted with smoked paprika mixed with a small amount of icing sugar are good.
Carrots dusted with stock and cumin.
Beetroot with smoked sea salt.
?‍?

I did, I've got a pretty decent one, but it didn't seem to work. The slices were small, maybe I need bigger spuds.
I would imagine peeling beetroot (cooked or uncooked ?) would be extremely messy.

 

[magicjuan]

I did, I've got a pretty decent one, but it didn't seem to work. The slices were small, maybe I need bigger spuds.
I would imagine peeling beetroot (cooked or uncooked ?) would be extremely messy.

Uncooked. Get some gloves you wuss

 

[summerisle]

Uncooked. Get some gloves you wuss

Blimey. lol

 

[summerisle]

Great idea !

 

[Barnfred 55]

By popular demand, well from Sassy anyway, here's my chilli recipe. I use 500g low fat steak mince, but it would work equally well with diced braising/stewing steak which you probably use over in the US. This will serve 4, or 3 large portions in my case.

I use a large saucepan. Adding about 2 tablespoons of vegetable oil on medium heat fry a chopped small onion until soft. Add a handful of dried red chillies and fry for another couple of minutes, then add 3 or 4 chopped medium fresh chillies, removing the seeds if you don't want it hobs of hell. Fry for another couple of minutes, stirring all the time, then turn temp down to low and add 3/4 cloves of garlic crushed. Stir fry until garlic is lightly browned and then add the spices. 1 tsp of ground cumin, 1 tsp of ground coriander and 3/4 tsp of ground chilli. (1 tsp if you like it really hot). Mix the ground spices well with the other ingredients and fry for 3 or 4 minutes over low heat.

Turn the heat up to medium again and add the steak mince making sure it is well mixed with the other ingredients, and stirred regularly so that all the meat browns. At this stage add a mugful of hot beef stock, a large tin of chopped tomatoes, a tablespoon of tomato puree, 2 or 3 tsp of sugar, handful of dried Italian herbs, a dash of cider vinegar and a few slugs of good quality red wine. Season with salt and pepper, taste and adjust seasoning if required.

Cover and simmer on medium heat for 5 minutes or so. Add half a chopped pepper (red or green) and 250g of diced brown button mushrooms, Then add a tablespoon of paprika (NOT the smoked variety as this dramatically alters the taste as I discovered once) and cover and simmer for another 10 minutes. Check the density of the gravy. It will possibly be too thin as sometimes the mushrooms have a lot of water content. If so, remove the saucepan lid and continue to cook uncovered. After about 30/40 minutes of simmering in total, add a small tin of red kidney beans rinsed and stir in. Simmer for another 10 minutes or so then it should be ready to eat.

I like mine with lots of grated fresh parmesan over and served with boiled brown rice, but you can add sour cream if that's your bag. I like hot spicy food and this is made to my taste.

Right, I'm just off to cook it now. Just need to open a large bottle of San Miguel and put an 80s playlist on my CD

 

[Sassy Colombian]

By popular demand, well from Sassy anyway, here's my chilli recipe. I use 500g low fat steak mince, but it would work equally well with diced braising/stewing steak which you probably use over in the US. This will serve 4, or 3 large portions in my case.

I use a large saucepan. Adding about 2 tablespoons of vegetable oil on medium heat fry a chopped small onion until soft. Add a handful of dried red chillies and fry for another couple of minutes, then add 3 or 4 chopped medium fresh chillies, removing the seeds if you don't want it hobs of hell. Fry for another couple of minutes, stirring all the time, then turn temp down to low and add 3/4 cloves of garlic crushed. Stir fry until garlic is lightly browned and then add the spices. 1 tsp of ground cumin, 1 tsp of ground coriander and 3/4 tsp of ground chilli. (1 tsp if you like it really hot). Mix the ground spices well with the other ingredients and fry for 3 or 4 minutes over low heat.

Turn the heat up to medium again and add the steak mince making sure it is well mixed with the other ingredients, and stirred regularly so that all the meat browns. At this stage add a mugful of hot beef stock, a large tin of chopped tomatoes, a tablespoon of tomato puree, 2 or 3 tsp of sugar, handful of dried Italian herbs, a dash of cider vinegar and a few slugs of good quality red wine. Season with salt and pepper, taste and adjust seasoning if required.

Cover and simmer on medium heat for 5 minutes or so. Add half a chopped pepper (red or green) and 250g of diced brown button mushrooms, Then add a tablespoon of paprika (NOT the smoked variety as this dramatically alters the taste as I discovered once) and cover and simmer for another 10 minutes. Check the density of the gravy. It will possibly be too thin as sometimes the mushrooms have a lot of water content. If so, remove the saucepan lid and continue to cook uncovered. After about 30/40 minutes of simmering in total, add a small tin of red kidney beans rinsed and stir in. Simmer for another 10 minutes or so then it should be ready to eat.

I like mine with lots of grated fresh parmesan over and served with boiled brown rice, but you can add sour cream if that's your bag. I like hot spicy food and this is made to my taste.

Right, I'm just off to cook it now. Just need to open a large bottle of San Miguel and put an 80s playlist on my CD

You are the best! Xx

I have to run to a meeting but I want to read in great detail this recipe and will get back to you

 

[fandjango]

Already with you on the SanMiguel

 

[Barnfred 55]

You are the best! Xx

I have to run to a meeting but I want to read in great detail this recipe and will get back to you

Are you going to give me marks out of ten ?

 

[Sassy Colombian]

Are you going to give me marks out of ten ?

Hahaha I wasn’t thinking about marks but you have been so good at sharing your recipes that I may finally show you my salsa dancing skills lol

 

[Sassy Colombian]

Already with you on the SanMiguel

Recipe or you are lying lol xx

 

[fandjango]

Recipe or you are lying lol xx

Just drinking San Miguel
The recipe looks interesting but after 3 x San Miguel it’s cheese and oil

 

[fandjango]

Hahaha I wasn’t thinking about marks but you have been so good at sharing your recipes that I may finally show you my salsa dancing skills lol

Perks up