[kouroux]

It's noon and I'm so hungry

[Average Joe]

I can't see Raoul's pics

Great thread Sol!!! Loving it. Lamb Kofta ala Pexbo on the menu tonight!

[::sonny::]

Ravioli with brased beef + Hare sauce 65% + mushroom sauce 20% + basil sauce 15% + parmesan cheese

[Pexbo]

Sweet Chilli Prawn and Cashew Nut Salad.

Just cooked this for my girlfriends family...

Ingrediants:

For the Prawns:

Large Coldwater Prawns.
I cheated a bit and bought a Sweet Chilli Dipping Sauce.
Cucumber, Skinned and Deseeded, Diced.
Cashew Nuts, Toasted til tanned so they have a nice dry crunch.
Corriander blitzed into Olive Oil.

Salad:
Mixed Baby Leaf Salad.
Red Onion.
Asparagus, boiled in saled water until it's el dente'.
Sun Blushed Tomatoes
Pitted Olives.

Side treat :
Large Crevette's grilled.

Photo's:

The Raw Crevette's:

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The Salad Top's:

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Close Up:

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Finished Salad:

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[solvista]

Looking good pexbo. You inspired me actually. I bought a few prawns yesterday, actually 1kg of langostinos -as the spanish call this particular kind.

So, today. Prawn curry, not very hot mind, because my daughter is out in Spain with me for a few weeks with me and I don't want to put her off eating my food for the duration of her stay.

The ingrediants

1kg large prawns
about 300g mushrooms
two medium onions
2 or 3 medium tomatoes, peeled and chopped
6 garlic cloves
the spices listed below plus a half teaspoon of garam masala That will go in just before the end of cooking, for some reason I'm never sure of.

Lets get started. First I prepared the prawns. I don't like to fanny around peeling them when they are cooked. I also don't particualarly need to be eating what may amount to several tens of grams of prawn shit. So I peel them and gut them, as below.

Off with the head



Then I make a cut with scissors right down the back of the prawn to the tail.



Then take away the exoskeleton and legs etc.



Then I make sure all the digestive parts and the shit are washed out.

Here's a little vid clip that might be better as an example.


1 kilo of prawns gives you abour 600 grams of peeld, cleaned prawns.



In the dish above you'll see I have heaped together some herbs and spices:

1 tablespoon ground corriander
1 teaspoon ground cumin
1/2 teaspoon of fenugreek
1/2 teaspoon of mustard seeds
1 teaspoon turmeric
1 teaspoon of ground ginger
3 cardamon pods (preferably green)
1/2 teaspoon of hot paprika
4 whole black pepper corns
cinnamon stick
1/2 teaspoon of chilli powder
3 whole cloves
....and a bit of food colouring powder, just because it looks nice on the photo.

[solvista]

Chop the onions and the garlic



Add them to a pan with a little ghee (we didn't have any, so we used a bit of olive oil and some butter) and fry till golden. Then we added water for a further 15 mins to steam them into a softer mush, for want of better words.



Then we added chopped tomatoes, the mushrooms (chopped) a little salt and a little ground black pepper, aswell as all the spices from the dish above. Kept it hot for a little over 5 mins.



Then we covered it over with a little more water and simmered - covered- for at least an hour.

[WeasteDevil]

I'm doing trout today, four of them, I bought them from Escaleruela this morning, but I'm not in the mood for taking pictures.

[solvista]

Originally Posted by WeasteDevil

I'm doing trout today, four of them, I bought them from Escaleruela this morning, but I'm not in the mood for taking pictures.

Just post some pics of any old trouts that you already have in stock mate, nobody will notice.

Hope you enjoy them. The trout at my local supermarket looked good today, I might have a bbq later in the month and get a few of them on it.

The bonito is looking good at the moment too, my local mercadona had some lovely stuff in today, but i ended up just buying frozen langostinos.

[cesc's_mullet]

I made Mustard Chicken Penne last friday, and will have another crack at it again this week.

I didn't get the quantities right as I couldn't remember the exact details (got one of the chef's at my work to show me how to make it). The ingredients I used were:

- Dijon Mustard, Wholegrain Mustard and Sambal Oelek
- Chicken Fillet
- Leek (or Spring Onion)
- Onion, Tomato, Sundried-Tomato, Spinach (I used Mushroom's too)
- Thickened Cream
- Salt, pepper
- Parmesan cheese
- Garlic paste/crushed garlic
- Penne, obviously
- Oil
- White wine

The recipe was quite simple...

- marinate the chicken in the mustards and Oelek for half an hour, only use a touch of Oelek (unless you like the color and want it really spicy)
- saute the onions and the garlic paste
- add in the Leek
- add the chicken & tomato (both, and the mushrooms if you wanted any), wait until the chicken's half cooked before you add the
- wine (a spash or two, not too much), some salt and a pinch of pepper
- add the cream, reduce until bubbles appear in the middle of the pan
- then add the pasta (that's been boiling all the while)
- finally add the cheese and spinach

When I made mine I put in too much wine (half a cup!), so I had to reduce the mixture for longer than it should have been. And as a result I had to add more cream to thicken it... Next time around I think I'll nail it!

I also baked a whole field mushroom. I simply put some butter, rosemary, thyme and a splash of white wine on it, shoved it in the oven and took it out after 10 or so minutes. Was delicious.

I have some photo's on my phone, I'll add them when I can.

[ukbob]

Originally Posted by solvista

Just post some pics of any old trouts that you already have in stock mate, nobody will notice.

Hope you enjoy them. The trout at my local supermarket looked good today, I might have a bbq later in the month and get a few of them on it.

The bonito is looking good at the moment too, my local mercadona had some lovely stuff in today, but i ended up just buying frozen langostinos.

Pity you didn't cook up something good when I came to your place instead of that bit of old Chorizo sausage shit you dished up!!

[solvista]

Originally Posted by ukbob

Pity you didn't cook up something good when I came to your place instead of that bit of old Chorizo sausage shit you dished up!!

I try to match the cuisine to the guest. A bit of wrinkly sausage seemd apt at the time.

Anyway, the police gave you a piece of cake and a bottle of water for breakfast, free of charge, what more can you ask for, you ungrateful sod.

The prawn curry this evening was lovely, by the way:



edit:...looking at the picture though, i think i forgot to mention a liberal sprinkling of cilantro at the end of cooking.

[solvista]

Originally Posted by cesc's_mullet

I made Mustard Chicken Penne last friday, and will have another crack at it again this week.

.............

I have some photo's on my phone, I'll add them when I can.

nice one cescy. The photos would be appreciated when you can. Reading the post it sounds like i should give that a go myself. Cheers.

[Raoul]

You should be able to buy your prawns already deveined. Short of that, you can just cut down the back through the shell and scoop it out with the tip of you knife. No need to take the entire shell off just for that.

[MJLD]

Solvista that looks amazing, and thats saying a lot because I don't like prawns!

[solvista]

Originally Posted by Raoul

You should be able to buy your prawns already deveined. Short of that, you can just cut down the back through the shell and scoop it out with the tip of you knife. No need to take the entire shell off just for that.

I don't like having to fanny around with prawn shells and the like while my meal goes cold. I also don't like having prawn antennae/feet/legs/or any shell on my plate. Watch my little vid, it takes seconds to take away all of the shit that you won't eat anyway. That way the food is served totally edible and free from choking bits. That's tha main reason i take 20 mins to clean them all up first.

Originally Posted by MJLD

Solvista that looks amazing, and thats saying a lot because I don't like prawns!

Thanks mate. But you'd like that, I could promise that. Bit too calm for me today, i'd have chillied it up a little if my 11 yr old wasn't staying with me, but twas very nice anyway.

[kouroux]

With ramadan starting today I must avoid this thread

[Red Defence]

We're expecting some pretty good cook/blogs showing how to make all of the delicious Ramadan food that's eaten after sunset. Don't let us down now.

[Pexbo]

Ahhhh Sol that looks incredible. So many flavours going on and I can see how they all work so well together


I'm off work sick today so needed some comfort food.

Fish Pie is on the menu

I'll have it up in a n hour or two pics and all

[Pexbo]

Phase 1:


The ingredients:

Peice of Cod, Cobbler (basic white fish) and Monkfish, King Prawns.


Stock:
Milk, Onion, Carrot, Celery, Garlic Clove, Dill, Parsley.

Photos so far:

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Stay tuned

[Pexbo]

Simmer for around 30-45min, Strain through a sieve, add fish and a tiny amount of mustard to season, a dash of pernod (the aniseed flavour in it balances this dish beautifully and bring out all the other flavours) and a squeeze of lemon. Simmer again until fish is just cooked.

Now remove the fish and place in a bowl, make a roux, then add the strained milk stock to the roux to make a thick white fish sauce. Add some single cream to bring it to the right thickness.

Now add the fish again, stir carefully as to not break up the fish and then pour into a baking dish. Top with mash and grate some cheese on top. I used cheddar, howver if I wasn't so forgetful I would have bought some Gruyere which is fantastically sweet and salty for a fish pie.


Some more Photos:

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http://img340.imageshack.us/img340/3817/photo6zo.jpg

It's just coming ou the oven now so I'll take some snap's before eating it and pop them back in here...

[solvista]

Kinnell pexy, that's going to be phenominal.

Hope you're still watching this thread Kouroux, amamdam's nothing without a bit of temptation suffering.

[M'n'M]

Hurry up and finish the fish pie Pexbo. The fish I'm using is starting to smell a bit waiting for the next step.

[EricaNo7]

do you have any nice recipes for pasta carbonara, sol?

[solvista]

Originally Posted by EricaNo7

do you have any nice recipes for pasta carbonara, sol?

I think the Italian stuff is Raoul's department Erica to be fair. I'm sure he can point you in the right direction if you ask nicely. I'm more of a throw-it-all-together-and-see-what-we-get specialist in honesty.

[datura]

Originally Posted by EricaNo7

do you have any nice recipes for pasta carbonara, sol?

The best I've tried from the River Cafe cookbook:

Serves 6

200g pancetta, cut into matchsticks
1 tablespoon olive oil
Sea salt and freshly ground black pepper
6 egg yolks
120ml double cream
150g parmesan, freshly grated
250g penne rigate

In a large pan fry the pancetta in the olive oil slowly, so that it releases its own fat before coming crisp. Add some black pepper.

Beat the egg yolks with the cream and season with salt and pepper. Add half the parmesan.

Meanwhile, cook the penne in a generous amount of boiling salted water, then drain thoroughly. Combine immediately with the hot pancetta and the oil, then pour in the cream mixture, Stir to coat each pasta piece; the heat from the pasta will cook the egg slightly. Finally add the remaining parmesan and serve.

[EricaNo7]

sounds gorgeous - i'll try it and let u know
x

[Pexbo]

Originally Posted by M'n'M

Hurry up and finish the fish pie Pexbo. The fish I'm using is starting to smell a bit waiting for the next step.

Sorry completely forgot the finished product! I'll dig the photos out in a bit.

[James Parkin]

Got a good one coming for you.

[Dr. Dwayne]

A true carbonara has no cream in it, just cheese and eggs and a bit of stock with the bacon and onion.

Adding cream makes it appear smoother but you can achieve this without it by tossing properly so the egg cooks only a little.

[EricaNo7]

Originally Posted by Dr. Dwayne

A true carbonara has no cream in it, just cheese and eggs and a bit of stock with the bacon and onion.

Adding cream makes it appear smoother but you can achieve this without it by tossing properly so the egg cooks only a little.

do you have a recipe for this?

[James Parkin]

Slow Cooked Mexican Pulled Pork - Part 1

The Ingredients


The pork about to start marinating

Tortilla Flour and Press

Salsa Type Thing

Salsa Cooking Down

Checking The Pork

[James Parkin]

Tortilla Dough

Frying Tortillas

The pork Is pulled

The tortillas

The Dinner Table

The Food

[brewlio]

Looks fantastic JP. Looks a nice cut of pork that. I had one a few weeks ago and it was fatty as fuck all the way through. It's just a shame you fucked the table up with Dr Pepper! Tortillas look very nice indeed. Commendable.

[Neutral]

Though I avoid pork, I'm sure something else can be substituted for it...the rest of it looks fantastic.

[solvista]

Absolutely JP. Fuck me that looks good mate. I don't avoid pork, i love it. and that lookes like a brilliant way to serve it.

[Karel_Poborsky]

That does look good to be fair. Might have a go myself!

[Sw33t]

I thought I'd give this a go and blog my abomination of a meal.

Chicken Hotpot.

Firstly, I acquired the Chicken Hotpot:

Spoiler

Put it on oven tray, making 10-15 knife piercings in it.

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Put it in the oven on the oven tray, close the door, obviously.

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Set my oven to gas mark 6 for 45 minutes. Don't open the door during this time.

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Take out of the oven, remove the top, use metal table spoon to place it on your plate and you get something like this:

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And enjoy! Was lovely, by the way. Tomorrow I'll try something more adventurous.

[esmufc14]

[solvista]

to be fair the thread needed something like that.

[Sw33t]

Glad you liked it. I was proud.