The bottoms were super crispy. The tops were just acquainted with the heat to finish off. They were fit.
Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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Look lovely .. fair play ?
Sassy Colombian
Member: Team PoP
Those look great, now we just need the recipe ?
Mix together a sachet of instant yeast, 100ml water, 200ml of milk, 150g strong white bread flour, 100g plain flour and a good pinch of salt until you get a thick, smooth batter. Either cover and set aside for 1.5-2hrs in a warm place until super bubbly or do what I did - do this part the night before and stick it in the fridge.
If sticking in the fridge take the batter out to get to room temp and develop those bubbles. Mix together 0.5tsp of bicarbonate of soda and 50ml of warm water and stir through the batter. Cover and leave for half and hour.
Cook in greased crumpet rings over a medium low heat in some butter for about 10 mins until the top is pretty much dry, take the rings off and flip for a last minute or so.
Cover with a tonne of butter and devour.
Those look class mate
Sassy Colombian
Member: Team PoP
Thanks @Brett Angell Delight i would love to give them a try once Im back home.
I'm going to do your beef stew, Barnfred, but I won't be deseeding the tomatoes. I don't get it and never do it.
I like the butter and flour roux, though. I sometimes get in trouble with thickeners and I've never done that one.
I like the butter and flour roux, though. I sometimes get in trouble with thickeners and I've never done that one.
Sassy Colombian
Member: Team PoP
Hahaha, when I was making the recipe and deseeding the tomatoes I was wondering the reasoning behind this practice because I doubt it is for flavor. @Barnfred 55 was behind your reasoning of reseeding a tomato, if I may ask?
I would definitely recommend making the roux. It took the stew to another level of flavor.
Barnfred 55
Player Valuation: £80m
No idea re the tomatoes. I guess in my own head the seeds water down the stew and the flavour. Whether it does or not in reality I have no idea. lol
The roux, in addition to being a thickening agent, also gives the stew a richness and somehow makes it shiny, if that makes sense.
Sassy Colombian
Member: Team PoP
I thought you were going to enlighten me about it, Fred
In Colombia for some recipes we also deseed the tomato and I have no idea why. Maybe I am going have to ask Google about it lolThinking about you, I hope your heart is feeling a bit better this weekend. X
Alanbileysfeathercut
Player Valuation: £80m
Here we go.
A recipe literally passed down.
A recipe literally passed down.
I'm going to make this tomorrow.Just for @Sassy Colombian and @anjelicaferrett, here's my beef stew, or the posh title, beef in red wine recipe.
I use 500g of braising or stewing steak which should serve 4 portions. Cal used to use a pressure cooker, but i don't trust myself with those things so am just using a big saucepan and cooking it for longer, but you could also transfer it to a casserole dish and slow cook in the oven I would guess.
Roughly chop a medium sized brown onion and fry over medium heat until soft. Add the beef, diced into 1 inch chunks, and fry until browned. Add a pint of beef stock, then add a medium sized turnip/swede cut into one inch chunks and the same amount of diced carrots, 3 celery sticks diced, and 1 leek sliced and two medium or one large tomato, deseeded and roughly chopped. Add a large tsp of Bovril, a bouquet garni (I just use the teabag variety), 3/4 bay leaves and season with salt a pepper to taste. Then add a glass of good quality red wine. The better the red wine the better it tastes, honestly. Bring to the boil, then cover and simmer over low/medium heat for around 30 minutes. Add 200g of white button mushrooms and cover and simmer for another hour or until the beef is cooked to your liking. I like it melt in the mouth.
Make a roux of butter and flour. This not only thickens the stew but gives the gravy a real sheen. Add this to the stew together with 4 medium sized potatoes cut into one and a half inch chunks and cook uncovered for another 30 minutes or until the potatoes are soft. If you think the stew is getting too thick then just cover the pan to retain the moisture.
I serve in a bowl with a few dashes of dark soy sauce over and some buttered french stick.
joe1878
Player Valuation: £1m
Sorry if you have covered it since. My mate reckons that to cook fried rice you have to boil it first, then let it cool. Then fry it, he said "the cooler the better" is that not the same as reheating cooked rice? I have never been able to make rice (except uncle benns microwave one)lol
magicjuan
Player Valuation: £60m
Depends on the speed of cooling after cooking and the temperature achieved by frying it. You can cook (boil/steam) rice and cool it quickly under cold running water, strain, lay out on a tea towel to remove moisture and then fry to plus 75 degrees in about 20 minutes, not allowing enough time for spores to multiply.
summerisle
The rain, it raineth every day
Put the marzipan on my Christmas cake today, then dropped it and split it in two. Looked liked the San Andreas fault. lol With judicious plastic surgery to the marzipan you can hardly see the join- ish. Hopefully the icing will cover all sins.
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