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Re: Lockdown cookery thread.
Posted: Sun May 17, 2020 10:35 am
by DeskJockey
GG. wrote: ↑Sun May 17, 2020 10:27 am
Nefarious wrote: ↑Sat May 16, 2020 5:36 pm
I got some wild garlic
This one is next on my list - probably a bit less easy to find that nettles however...
We get a weekly delivery from Abel & Cole and they've been including foraged stuff for the last month or so. Plenty of wild garlic, sea purslane, and horse parsley. First two are useful and nice, last one not so much.
Re: Lockdown cookery thread.
Posted: Sun May 17, 2020 10:57 am
by Zonda_
GG. wrote: ↑Sun May 17, 2020 10:27 am
Nefarious wrote: ↑Sat May 16, 2020 5:36 pm
I got some wild garlic
This one is next on my list - probably a bit less easy to find that nettles however...
Our local wood is overrun with the stuff!
Re: Lockdown cookery thread.
Posted: Sun May 17, 2020 11:58 am
by Swervin_Mervin
Zonda_ wrote: ↑Sun May 17, 2020 10:57 am
GG. wrote: ↑Sun May 17, 2020 10:27 am
Nefarious wrote: ↑Sat May 16, 2020 5:36 pm
I got some wild garlic
This one is next on my list - probably a bit less easy to find that nettles however...
Our local wood is overrun with the stuff!
We've even a village up here named after them! My mum and dad made the mistake of planting some at their last place as well...
We had a veg box last week from some local foraged produce place we've been buying from for a while. It had wild garlic and some ground elder in. Latter was alright (fried up with butter like some greens and garlic flowers added). The bulk of the garlic went into a soup with leeks and potatoes and it was superb. Hopefully getting some more next week.
Re: Lockdown cookery thread.
Posted: Thu May 21, 2020 12:58 pm
by JonMad
This morning's experiment. Thanks Jimmy for the descriptive comment.
This resulted from looking at the Meat Church site, and seeing this
https://www.meatchurch.com/blogs/recipe ... ried-steak
which I'm also going to try (along with a reverse sear chunky sirloin on the BBQ at the weekend)
which reminded me of the 'biscuits and gravy' thing, which seems a bit weird, looks mildly disturbing, but tastes surprisingly good.
Re: Lockdown cookery thread.
Posted: Thu May 21, 2020 1:09 pm
by Mito Man
That looks horrific.
Re: Lockdown cookery thread.
Posted: Thu May 21, 2020 1:20 pm
by DeskJockey
Sirloin steaks from yesterday before they got cosy on the BBQ.
Most delicious and served with chips, a simple salad and English mustard.
Re: Lockdown cookery thread.
Posted: Sat May 23, 2020 6:41 pm
by mik
Have tried making ravioli before -
massive ball ache that takes
forevah!
Spotted a template thing online for a tenner.... ooh
So mrs mik and I made these today. 250g of mince mixed with shallots, bit of ham, Parmesan and a pinch of nutmeg (plus an egg to bind it) sorted the filling (for two racks - so 98 parcels - pics are of the first tray - second was a bit more consistent).
The Phillips Machine Of Awesome provided the lovely fresh pasta as usual. Lasagna nozzle makes nice thin sheets.
Dust template thingy with flour, pasta sheet, filling, brush on egg - top pasta layer, rolling pin to cut them out.
Mrs mik made a sugo. Still a lot of work compared to other pastas, but I do love a good ravioli and this gadget worked great. All diners cleared their plates.
Re: Lockdown cookery thread.
Posted: Sun May 24, 2020 2:50 am
by unzippy
DeskJockey wrote: ↑Thu May 21, 2020 1:20 pm
Sirloin steaks from yesterday before they got cosy on the BBQ.
Most delicious and served with chips, a simple salad and English mustard.
Pic's broke DJ. Google pics seem pretty hit an miss, same with Nef's.
Re: Lockdown cookery thread.
Posted: Sun May 24, 2020 8:35 am
by dinny_g
That ravioli looks excellent Mik.
Once again, off to Amazon to get one!
Re: Lockdown cookery thread.
Posted: Sun May 24, 2020 9:05 am
by DeskJockey
unzippy wrote: ↑Sun May 24, 2020 2:50 am
DeskJockey wrote: ↑Thu May 21, 2020 1:20 pm
Sirloin steaks from yesterday before they got cosy on the BBQ.
Most delicious and served with chips, a simple salad and English mustard.
Pic's broke DJ. Google pics seem pretty hit an miss, same with Nef's.
Odd. Showing fine for me. Will have a look later
Re: Lockdown cookery thread.
Posted: Tue May 26, 2020 7:36 pm
by McSwede
I ordered some meat this week from
www.turnerandgeorge.co.uk. Some burgers, 1/4lb steak sausages, supper pig sausages, deckle steaks and some minced Mutton. We've BBQ'd the sausages an burgers so far and they've been superb.
Today decided to use the mutton mince to make the Leena peas recipe from The Curry Secret. It was awesome. The best thing I've made from the book so far. The mutton mine tasted fab and had great texture. Will defo do again. Had it with garlic butter rice.
Re: Lockdown cookery thread.
Posted: Fri May 29, 2020 12:12 pm
by Carlos
The local Fishmonger has started doing deliveries and I fancied fish for a change and the lady on the phone caught me for an upsell by asking ' do you like Laverbread and Cockles for breakfast ? ' . Who doesn't I replied, despite never trying it
Strange taste and texture but definitely something I'll try again.
Re: Lockdown cookery thread.
Posted: Fri May 29, 2020 12:28 pm
by JonMad
Re: Lockdown cookery thread.
Posted: Fri May 29, 2020 1:14 pm
by RobYob
On a whim I made up some cheesy/curry pastry and made an egg/bacon/salami/spinich pie on the BBQ. Worked fantastically well. Helped no doubt to BBQ the bacon before crumbling it on top of the half cooked pie.
Rotten family didn't leave any leftovers for me to take care off.
Re: Lockdown cookery thread.
Posted: Fri May 29, 2020 4:17 pm
by GG.
Carlos wrote: ↑Fri May 29, 2020 12:12 pm
do you like Laverbread and Cockles for breakfast ?
I think she's coming on to you, Carlos
If she offered home delivery I'd be worried.#
My local independent wine shop is also doing deliveries to local regulars. Its like have my own middle class (and French) dealer - I even got his number on a handwritten slip of paper
Re: Lockdown cookery thread.
Posted: Fri May 29, 2020 5:02 pm
by Pete_
mik wrote: ↑Sat May 23, 2020 6:41 pm
Have tried making ravioli before -
massive ball ache that takes
forevah!
Spotted a template thing online for a tenner.... ooh
So mrs mik and I made these today. 250g of mince mixed with shallots, bit of ham, Parmesan and a pinch of nutmeg (plus an egg to bind it) sorted the filling (for two racks - so 98 parcels - pics are of the first tray - second was a bit more consistent).
The Phillips Machine Of Awesome provided the lovely fresh pasta as usual. Lasagna nozzle makes nice thin sheets.
Dust template thingy with flour, pasta sheet, filling, brush on egg - top pasta layer, rolling pin to cut them out.
Mrs mik made a sugo. Still a lot of work compared to other pastas, but I do love a good ravioli and this gadget worked great. All diners cleared their plates.
That looks and sounds delicious. I'd love to have a go at making ravioli after my tagliatelle experiment at the beginning of lockdown but can't find any suitable flour.
Re: Lockdown cookery thread.
Posted: Fri May 29, 2020 6:32 pm
by mik
It was
We use about 2/3 plain or 00 flour and about 1/3 semolina flour for the pasta. Both available from local shops - very little in the supermarkets still...
Re: Lockdown cookery thread.
Posted: Mon Jun 08, 2020 8:39 pm
by McSwede
We had Deckle steaks for dinner this evening. Never heard of them until the other day and I shall be buying them again as they were marvellous!!
Apparently it's the cap off the top of the rib eye. It's the nicest bit of steak I've had. Really tender and full of flavour. Went great with Holy Fuck, mushrooms, onions and chips.
Re: Lockdown cookery thread.
Posted: Mon Jun 08, 2020 9:16 pm
by dinny_g
I went full 70’s retro this evening with a Toad in the Hole with Pork and apple sausages, served with Wholegrain Mustard Mash and peas.
Was lush
Tomorrow??? Cottage Pie
Re: Lockdown cookery thread.
Posted: Mon Jun 08, 2020 9:32 pm
by DeskJockey
Used fresh turmeric for the first time today. Finely grated it gave the stir-fry an amazing colour, but my word it stains!
