mole trapper 1,693 Posted October 20 Report Share Posted October 20 Reminds me I need to get some eggs done before the birds stop laying. 1 Quote Link to post Share on other sites
mushroom 12,921 Posted October 20 Report Share Posted October 20 38 minutes ago, Borr said: So from another topic had my first go pickling , some shallots for starters .one with Birdseye chillies in .Over did the vinegar required so will do some eggs next weekend.... What vinegar did you use and what did you add besides chilies mate? 1 Quote Link to post Share on other sites
mushroom 12,921 Posted October 20 Report Share Posted October 20 Almost forgot to post the sardine follow up….. Cured for a bit over a week re-salted twice, now been sat in olive oil, dried chilies, garlic and a dessert spoon of finely ground Szechuan pepper, fuucking lush….. 6 Quote Link to post Share on other sites
Greyman 28,439 Posted October 20 Report Share Posted October 20 1 hour ago, Borr said: So from another topic had my first go pickling , some shallots for starters .one with Birdseye chillies in .Over did the vinegar required so will do some eggs next weekend.... Bloke up the road I get my pickled shallots from and they are the bollox told me a spoon full of honey is his little edge 5 Quote Link to post Share on other sites
Borr 5,995 Posted October 20 Report Share Posted October 20 28 minutes ago, mushroom said: What vinegar did you use and what did you add besides chilies mate? I used malt vinegar, it was jars of pre spiced sarsons , which I didn't notice when I picked it up . I used mustard seeds , coriander seeds, bay leaves , lots of sugar as my lot like them sweet. I've got a lot of white vinegar and malt left , so may do eggs in white. And might see what veg is about the weekend.... 1 1 Quote Link to post Share on other sites
mushroom 12,921 Posted October 20 Report Share Posted October 20 After talking about tagine a earlier… I decided to tweak tonight’s meal. It was supposed to be a kung po chicken, rice and my homemade Chinese pickle… took my normal Kung Po recipie added more red bean paste, chili and fish sauce than usual because it went in the tagine Marinaded the chicken thighs and drummers in the sauce. Gave it about two hours, bedded the tagine with carrot, onion and daikon raddish, sat he chicken on top poured over the rest of the marinade and slowed cooked it in the tagine until 10mins ago.. Rice was cooked with fennel anise seeds, Star of anise, two teaspoons of five spice and MSG, one teaspoon of salt and all thrown in the rice cooker. The pickle is simple.. slice gerkins paper thin, capers, I like to also add roasted peppers in there for a bit of sweetness, very finely sliced bok choi (the leaf, not the white stem. Fresh chopped chilies to taste, fennel and anise seeds, Two teaspoons of five spice, one teaspoon of MSG, about a desert spoon of soya sauce , two desert spoons of fish sauce (Squid brand of course lol) Chinese white vinegar to cover, garlic and ginger powder to taste.. leave it in the fridge for 2hours mixing it about every 20mins, you’ll be amazed It’s in the background to the top left of the chicken and the rice pic. 11 Quote Link to post Share on other sites
shaaark 10,751 Posted October 20 Report Share Posted October 20 54 minutes ago, mushroom said: After talking about tagine a earlier… I decided to tweak tonight’s meal. It was supposed to be a kung po chicken, rice and my homemade Chinese pickle… took my normal Kung Po recipie added more red bean paste, chili and fish sauce than usual because it went in the tagine Marinaded the chicken thighs and drummers in the sauce. Gave it about two hours, bedded the tagine with carrot, onion and daikon raddish, sat he chicken on top poured over the rest of the marinade and slowed cooked it in the tagine until 10mins ago.. Rice was cooked with fennel anise seeds, Star of anise, two teaspoons of five spice and MSG, one teaspoon of salt and all thrown in the rice cooker. The pickle is simple.. slice gerkins paper thin, capers, I like to also add roasted peppers in there for a bit of sweetness, very finely sliced bok choi (the leaf, not the white stem. Fresh chopped chilies to taste, fennel and anise seeds, Two teaspoons of five spice, one teaspoon of MSG, about a desert spoon of soya sauce , two desert spoons of fish sauce (Squid brand of course lol) Chinese white vinegar to cover, garlic and ginger powder to taste.. leave it in the fridge for 2hours mixing it about every 20mins, you’ll be amazed It’s in the background to the top left of the chicken and the rice pic. That chicken looks superb. 1 Quote Link to post Share on other sites
mushroom 12,921 Posted October 20 Report Share Posted October 20 12 minutes ago, shaaark said: That chicken looks superb. It was mate thank you The skin was crispy and that marinade soaked right in and set right. The meat underneath was like butter falling off the bone. 1 Quote Link to post Share on other sites
Stavross 15,570 Posted October 21 Report Share Posted October 21 Roast beef yesterday and a couple of pork chops tonight 7 Quote Link to post Share on other sites
Arry 21,817 Posted October 21 Report Share Posted October 21 Bit of a lazy knock up tonight. Cheers Arry 11 Quote Link to post Share on other sites
Bakerboy 4,735 Posted October 21 Report Share Posted October 21 Healthy breakfast ( poached eggs no bread ) 12 Quote Link to post Share on other sites
vfr400boy 3,383 Posted October 22 Report Share Posted October 22 On 20/10/2024 at 17:51, vfr400boy said: Lamb stew for my food flask at work this week lamb neck and mince in it loads of veg etc Better than sandwiches Going down lovely 3 Quote Link to post Share on other sites
Arry 21,817 Posted October 22 Report Share Posted October 22 Pub lunch with Wifey. Fish and Chips and a pint of Dartmoor Brewery Dragons Breath. Cheers Arry 8 Quote Link to post Share on other sites
ditchman 2,843 Posted October 22 Report Share Posted October 22 Anglo/Spanish chicken.... no herbs or spices ..just nice chicken stock and a few twists of black pepper...dates/sultanas/spring onions/white onion/mushrooms really easy on yer tum...very tasty...the couscous sucked up all the stock after cooking and removing the chicken 8 Quote Link to post Share on other sites
Arry 21,817 Posted October 22 Report Share Posted October 22 As wifey I were out to lunch today thought I would knock up a Dorset/Devon Dough cake for tea this evening. Cheers Arry 5 1 Quote Link to post Share on other sites
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