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Hello thread, I've missed you! Been in the middle of a move, so I haven't had as much time in the kitchen as I'd like (mostly due to most of my cooking equipment being in transit or boxes), and camera stuff has been in transit as well, but I've been able to get a nice meal together for myself, the better half and the inlaws last night. Starter of cod fillet, scallop, black pudding, samphire, and guinness batter bits;  Main of fillet steak, picked slow-braised oxtail, textures of allium (shallot puree, charred leek, blanched spring onion, braised shallot), hasselback potato, grilled mushroom, and oxtail braising liquid turned into a sauce;  Cherry coke cake, rum infused cream, mixed fruits, coke and fruit coulis;  The cake was interesting - didn't really get the flavour through I hoped, but did end up with a nice light crumb. I'm tempted to try this with something like lemonade, then go heavy on actual lemon. Been nice to get into the swing of things again. Did forget to do a couple of things that I had planned - the beef dish was going to have crispy roasted chive to garnish, and the cake was going to have popping candy. I've also decided I'm going to make a massive gently caress-off oxtail chilli soon. Olpainless fucked around with this message at 09:10 on Apr 24, 2017 |
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Apr 24, 2017 08:56
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Cavenagh posted:Two way with a duck. Slow roast leg, pan roast breast, garden rhubarb sauce, black rice, beetroot and cress. That skin. Shining, and glistening, and crispy... that's the good stuff.
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May 12, 2017 11:13
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 I tandoori'd a chicken. Now me and the wife have our own house again (moved in to in laws for a year to save a deposit) I can get to cooking properly again and it was nice just to start with something simple but delicious.
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Jun 24, 2018 18:07
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VelociBacon posted:You have a Tandoor in a house or did you do this in an oven or? Looks good. In the oven, but I have plans on getting a proper tandoor.
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Jun 26, 2018 07:54
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It was cold yesterday and felt kinda autumn-y, so... Butternut squash and chorizo pearl barley risotto, finished with chives and smoked chipotle chilli flakes. Nice and warming and comforting.
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Aug 28, 2018 10:07
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Raikiri posted:
Get that loving in me. ... What's your naan recipe? Those look beautifully light.
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Aug 28, 2018 17:26
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Entropic posted:I cook a lot of Indian food and I always think I should post it but I can never make it look that photogenic. My rogan josh is delicious but it looks like the red sarcophagus liquid. That sounds exactly how a rogan josh should look to me. (Something like a small casserole dish would be a really good presentation for that, I think, or take the 'plated' photo with dish and sundries in separate kadai's rather than on a plate.)
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Sep 7, 2018 13:26
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Burg thread crosspost: I quickly burged yesterday.   Burg, burgsauce, mustard, mushrooms, onions. Greasy burger van style.
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Oct 15, 2018 10:23
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 Fenugreek, black sesame and mustard curry chicken, garnished with spring onions, birds eye chilli, paprika and black sesame seed, served with fried onion and garlic rice. Really happy with this, the sauce was an experiment in combining more unusual flavours, and came out faultless - rich with the cream, nutty, and with subtle but tasty spicing, brought to life with the raw spring onions and chilli. Also the sesame gave it an amazing colour which makes me happy. The photo doesn't quite do justice to just how vibrantly green it was. (phone camera so no actually good colour correction... Le sigh) kittenmittons posted:
Yuuuup, I want this in me. Sexually. Casu Marzu posted:
Also this. Stuff me with your delicious meat. Olpainless fucked around with this message at 09:56 on Nov 27, 2018 |
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Nov 27, 2018 08:11
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Ranter posted:sunday roast Wow... That crackling is art. You done good.
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Nov 27, 2018 19:11
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emotive posted:Stuff in bowls from the weekend. Both of these look beautiful, and seeing as it's not been asked about yet, what's the rough recipe for the curry?
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Dec 4, 2018 17:25
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 Tea tonight! Pan fried crispy skin salmon, baby courgette and mushrooms, drizzled with a cumin, dill, coriander and chive herb sauce, and finished with chilli fried panko breadcrumb. One-pan meal as well to make life easy. Really, really nice simple meal,with a tingle from the crumb and an intense herby hit from the sauce. (as an aside, I'm tempted to try the sauce with fried chicken or seafood... Think it'll work well. Edit:and onion bhaji). Washed down with Opengate pilsner. snyprmag posted:Made a turchetta over the weekend for the first time. Had to sear on the baking steel cause it was too big for my cast iron skillet. Serious eats recipe? And that looks incredible. I'm really tempted to try and make one for Christmas dinner this year. Olpainless fucked around with this message at 22:48 on Dec 10, 2018 |
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Dec 10, 2018 21:15
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Winter squash risotto sounds like a great thing to pair with leftover turkey, so yeah, i guess i gotta go make a gallon of stock now
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Dec 11, 2018 17:47
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Oh, and I did say I thought that sauce from yesterday's salmon dish could go well with a bhaji, so... Tea tonight and some kitchen experimenting going on, with a onion and halloumi bhaji! Finely sliced onion, shredded halloumi and finely diced chilli in a spiced gram flour batter, deep fried. Served with the cumin and herb sauce and some simple leafy salad to garnish.   They taste absolutely amazing, are really quick to prepare and cook, and are definitely going to be a standard feature in my indian inspired food nights from now on.
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Dec 12, 2018 07:45
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Upload that bad boy to pornhub.
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Dec 20, 2018 09:36
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That hairdryer trick, would it work for a full fat-on joint to ensure the cracklingest of crackling, do you think? I'm tempted to try that.
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Dec 21, 2018 10:28
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Doom Rooster posted:Crossposting from the general questions thread. Making your own cheese is a masterpiece and that looks so good it's unreal. ... Nothing nearly as good as that, but here's a few recent foods, more towards the comfort food end of things than anything fine dining:  Thick omelette with chives (nice and gooey in the middle, browned on the outside) on a bed of lightly wilted rocketed, with grana padano, cress and english mustard mayonnaise, in a scotch roll. A nice late brunch meal.  Butternut squash and sage risotto (with a hint of smoked paprika and chipotle for extra depth), topped with roasted squash seeds and grana padano.  Barbecue marinated breaded chicken breast burger, hash brown (just potato and shallot, seasoned - hard to beat a classic sometimes), shredded iceberg lettuce, onion, aged gouda, and mayonnaise in a scotch roll. I may have had some scotch rolls to use up.
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Jan 8, 2019 10:18
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It's one of my favourite go-to recipes as well. I pretty much always end up tossing extra crispy chilli oil in though because I'm a heat fiend. The peanut addition certainly seems good though.
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Jan 16, 2019 11:15
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overdesigned posted:Used the last of a roasted duck and some foie gras to do tortellini en brodo. The broth got gelatin-consomme'd and was also duck, because why not? Literal pornography. drat.
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Jan 16, 2019 21:10
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 Green beans and mixed mushrooms (field, oyster and shiitake) stir fried in a szechuan pepper and shaoxing wine sauce and tossed with black sesame. Simple but delicious.
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Jan 17, 2019 21:34
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 Tea tonight - sourdough toast, rocket, pink, yellow and regular oyster mushrooms cooked in garlic, sour cream and mustard, topped off with a poached egg. Fancied some comfort food. Maybe about 15 seconds too long on the egg, could have been runnier, but still really drat good.
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Jan 19, 2019 21:35
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Framboise posted:So I'm on a diet. Simple calorie in, calorie out business. I have a spreadsheet that a friend of mine has put together that helps me keep track of everything. drat, this looks fantastic. Tea tonight - paneer satay skewers with satay sauce and rice! Lovely stuff, and quite happy with it - a few bits to tinker with but it's a solid start. 
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Jan 20, 2019 20:04
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Entropic posted:omg that sounds delicious. How did you cook the paneer, is it basically just grilled? Yeah, just a simple marinate with soy, lemon, salt and pepper, sugar, garlic, ginger and chilli, then hit the paneer on the grill. Top with sauce, peanuts, spring onions, chilli, and keep plenty of the sauce to dip. I think next time I might make the marinade punchier, and possibly run towards quick-frying the topping and going for hotter chillis (birds eye or scotch bonnet seem ideal) to get a bit of fire into the mix. Maybe a little something pickled as a palate cleanser. On the whole though, it works really well and it's something that could as easily be a starter or main course. Edit : onto tea tonight.  Tea tonight is a oyster, shiitake, and morel mushroom risotto with parsley and tarragon. Rich, tasty, and savoury with a big aniseed flavour as well. Really, really happy with this. I do need to get my good ceramic wear out of storage for presentation though soon. Olpainless fucked around with this message at 23:16 on Jan 22, 2019 |
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Jan 22, 2019 10:10
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His Divine Shadow posted:Fiancé posted this on FB so I guess I'll be eating that, whatever it is (a dumpling I guess), when I get home today. It might look like someone put a cob and a scotch egg in a transporter together, but it also looks really quite nice and I think you're going to enjoy this a lot.
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Jan 24, 2019 14:57
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We're all waiting to hear about the Goldblum egg here. ... while we're waiting, this was my tea last night.  Panko breaded king oyster mushroom burger, seasoned with dill and tarragon; with cauliflower hash brown, rocket, shallot and mayo. King oyster mushrooms are pretty much one of my favourite ingredients of all time, so always a treat to have some. Unfortunately, they're difficult as all hell to get hold of again, and it seems impossible to get them whole without buying trade-amount of, which is annoying. Was pretty nice, though I think it would have really benefitted from a proper pepper jack cheese for a bit of extra bite, and a bit of dill and dijon mustard in the mayonnaise (unfortunately, it's not really the season for fresh dill so it wouldn't have been great using dried). Was still pretty tasty though, and helped use up some ingredients as well, so can't complaim.
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Jan 25, 2019 11:25
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franco posted:Cheers for the inspiration - looked it up and it sounded right up my street. So... Never apologise for a delicious and wonderful looking plate of food.
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Feb 1, 2019 15:13
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Casu Marzu posted:
That looks pretty drat good.  Tea last night, and something comforting after a long day... Curry potato, finished with charred onion, peas, punchpooran and plenty of mustard seeds, topped off with some lovely soft boiled eggs. I always seem to go for the spice cabinet and the flavours of India when comfort is involved... I guess it's just one of those things that make me happy. And something like this - rich, and warm, and mild - just does the job nicely on a cold winter's day. Oh, and I had a productive weekend sorting out (most) of my collection of herbs, spices, and other ingredients:  Still room for another set of 12 hexagonal and 4 square jars, that should just about cover things nicely. The hex jars fairly comfortably fit the size of most small trade supply bags, so it's worked out pretty much ideal. Not pictured because it's in another cupboard - even more jars like this full of botanicals for infusing spirits. (Which are also useful ingredients). Olpainless fucked around with this message at 13:20 on Feb 5, 2019 |
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Feb 5, 2019 08:35
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It's been a long while since I've had anything genuinely meaty - and although I still plan to eat a lot more vegetarian meals and make my diet a lot more sustainable, sometimes it's nice to make something different. And wouldn't want my kitchen skills to get rusty... So today for tea, I've cooked up some slow roasted pork belly slices marinated in mustard, honey, garlic, herbs and oil... Served on braised leek and cavalo nero with a stock and mustard cooking liquid. Really simple, really tasty.  Was a bit late home, so didn't have time to make the intended side for this (I feel it would have gone wonderfully with some creamy mashed potatoes loaded with chives and grana padano.) Still delicious though.
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Feb 8, 2019 10:23
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 I'm on a quesadilla kick right now. Mushroom, cheese, spring onion, and birds eye chilli for this one, with just a bit of side salad garnish and hot sauce. Last friday:  Rainbow trout, new potatoes and green beans in a shallot, orange and saffron cream sauce.
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Feb 27, 2019 11:59
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Liquid Communism posted:
This sounds so wrong and so right all at once. Want to try this.
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Feb 27, 2019 20:10
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   Lunch today - a sweet potato mash, and turkey keema dupiaza cottage pie - British and Indian inspired fusion! Served with lemon and garlic butter tossed green beans, and crispy fried shallot. Really, really happy with this - loads of rich, warm flavour coming through in the pie, but with some nice freshness in the beans to balance it all out. Would also be very easy to adapt this to a vegan or vegetarian meal.
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Mar 3, 2019 14:44
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Casu Marzu posted:^^^ Looks good This is porn.
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Mar 3, 2019 19:28
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 I roasted some pork.
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Mar 25, 2019 12:06
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Doom Rooster posted:Edit: ^^^ That is some drool-worthy crunchy skin there. Would demolish. Oh god that looks incredible.
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Mar 25, 2019 16:28
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charliebravo77 posted:I may have officially lost my mind. My wife and I made a sushi donut. Not a ring of rice with sushi toppings, a literal sushi donut: I don't know what's happening here, but I want to try this. It looks insane. ... Oh yeah, on Sunday I roasted a chicken:  Marinated with 5-spice, soy, mirin, shaoxing, black pepper, smoked salt and garlic, and pan-roasted with onions and shimeji mushrooms. Cooked up some simple golden rice to go with, and added the onions and mushrooms to that when all was done.
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Apr 8, 2019 11:27
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Oof, sudden glass shattering is always terrifying. Had a drinking glass shatter in my hand while doing pots before, and still got a couple of scars that are obvious from that one. My wife's been on training away for a couple of weeks, so made sure she had something lovely to come home to on Friday.  Oven-braised pork belly with onions and shiitake in the pan, on a bed of rich leek and cabbage cooked with stock and butter, served with parmesan and mascarpone mashed potato, and crackling brushed with chive oil and finished with a good pinch of sea salt, and a pork veloute made from the pork braising liquor. Good, solid food done right.
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Apr 13, 2019 16:23
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I've slacked off posting in here for a while. I really need to rectify that. (Also, oh god so much porn in the last couple of pages. Unreal.) Smoked bacon seasoned crispy snack chickpeas.  Chicken wings, marinated in mustard, ransom, salt and mixed peppers (black, white, pink), seasoned spice flour dredge, and then a sweet sticky honey mustard sauce to finish.  Hot peri-peri marinated roast chicken (it was destined to fill lunchboxes, hence just the bird on it's own.)  Shiitake and chestnut mushroom risotto, with a hint of tarragon; Grilled king oyster mushroom and asparagus; smoked salt, smoked paprika, parmigiano and chives to garnish.  Arancini made with the previous risotto leftovers, with pancetta, roasted red pepper, and (terrible pre-packed, because apparently everything good was out of stock) mozzarella.
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Aug 9, 2019 09:19
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Grand Fromage posted:How did you do these? When I tried making crispy snack chickpeas before I either got chickpeas that weren't crispy, or turned into gravel when they cooled down. I always did it from dry soaked and boiled chickpeas, not canned ones. Pretty much canned seems to be the key for these. I normally end up trying them as they fry as well to see how close they are to done and not overcook. They are always going to be better fresh of course, but they shouldn't be gritty and unpleasant at that point. Grand Fromage posted:The fish market did not have what I wanted so I decided to break out the grill and do some mackerel shioyaki. Hnnnnnggghhhh
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Aug 10, 2019 12:51
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toplitzin posted:Schwarma bowls again. That just looks delightful! The Midniter posted:
drat, that looks good. I also love that plate. And now, an adventure in curry and pain. I picked up some of these newly(ish) advertised Armageddon chillis - apparently ~1.3m scoville units. So I fancied making a hot, vindaloo style curry.  Blitz the peppers and garlic with some oil and water to make a liquid;  Mix with spices (cloves, black cardamom, cumin, coriander, mustard seed, paprika, black pepper, nutmeg, onion and garlic powder), vinegar, lemon juice, water and oil to form an incredibly pungent and rich smelling paste. The flavours of this are inspired by traditional vindaloo, but changed to fit this dish to get those layers of aromatic spice and heat (that garlic and vinegar kick of a vindaloo is one of my favourites and does really bring the other flavours out).  Fry up diced red onion with a little asafoetida, and some nice chunks of pork belly; add the paste and fry gently to release all those flavours; then keep simmering, adding water, and sliced garlic, until everything breaks down with the onions, the pork is tender;  Once the sauce is reduced, dark, thick and clingy, then serve with saffron and spiced rice, and spring onion to garnish.  Incredible rich, heavy spice flavours, that open the senses just in time for a huge kick of heat that'll leave you sweating and knock you off your feet. It's definitely something for those with a love of seriously hot, but there's so much flavour there as well it's an enjoyable experience. There's no compromise here. Huge flavours, huge heat. I'm proud of this. Wouldn't mind serving it with some flatbread as well sometime. Even my wife, who generally isn't a fan of hot stuff, said it smelt absolutely delicious when she eventually got back from work (but wasn't quite daring enough to try some...) Olpainless fucked around with this message at 09:32 on Aug 15, 2019 |
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Aug 15, 2019 09:29
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Liquid Communism posted:My goto for random cauliflower is to shake it with a good shot of curry powder and some oil, then oven roast it until it starts to get crispy around the edges. A good, pungent garam masala with a drizzle of lemon juice or lemon infused oil brings this to new heights. I could just eat the drat stuff off the tray like a monster. A Sometimes Food posted:Oh yeah cauliflower curries are good too. Yeah. Cauliflower (and all brassica, really) is Up There in vegetables. Also, I literally cannot help but make chicken wings forever:  Clockwise from top left- Chinese pepper and salt; Lemon and herb; Smokey chipotle pepper barbeque; and plain. And also apparently I also can't help but make arancini (forgive the kind of terrible photo, none of them came out great unfortunately and I didn't have everything in to do a proper plating  Sundried tomato, pepper, and chilli arancini.
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Sep 20, 2019 08:45
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