When dealing with tuna steaks you don't want to be thinking cook, you want to be thinking sear.

Whatever.
Not doing either really. a little salt. a little dry air. It's still tasty.

So I've been cooking a lot lately trying out all sorts of new recipes and some old tried and tested things. I love reading this thread so thought I might share some


Tandoori Lamb Pizza.


Couple of mini-pizzas.


Capsicum, onion, olive + oregano puff pastry pizza w/ homemade tomato sauce base.


Vegetable pasta served with freshly grated Parmesan + basil.


Spicy prawn salad w/ cilantro + lime dressing (god this was good).




Chili Eggplant Pasta.


Grilled Mushrooms brushed with thyme + lemon and topped with chili, lemon zest, parsley & balsamic vinegar.


Prawn & Avocado Salad.


Roasted Plums w/ Icecream.

nice man keep em coming.

I want to eat that mini-pizza with onions right now.

Good lord, all that looks fantastic!

red onions are technically the devil.... but ima let this one go.

What's wrong with spanish onions?

My third cookie inspired pizza:



Just spicy italian sausage and sweet basil. Lots of both.

Don't really want to cross-post such a long post but for anyone who's interested in cooking Indian curries check out my post in the OOT thread.

That pizza looks great - seems to have just the right proportion of everything.

I don't know if this thread has gotten a lot better lately...

...but it sure has made me a lot hungrier.

Damn, there's some talent in here. Gonna make me step up my game.

Cooking Sunday Lunch tomorrow for my family using this recipe; http://www.bbcgoodfood.com/recipes/4...ed-leg-of-lamb but with a few alterations (no cinnamon, no dill, instead thyme and rosemary)

Slow roast lamb with lemon and thyme roast new potatoes, roast balsamic red onions and braised tomato butter beans....full TR coming tomorrow, currently marinading in the fridge:

If you like Indian cooking I would recommend Julie Sahni's "Classical Indian Cooking."
Years ago I had a chicken dish in some upscale curry joint near London's Russell Square that I couldn't get out of my mind and I actually found it in this book!

Leg of lamb! You will be one step closer to heaven tomorrow!

Roy,
For I guy who loves vanilla ice cream and strawberries for breakfast, your roasted plums and ice cream is pure eye candy.

It's the easiest thing in the world to make.

Slice up some plums and put them in a baking dish.

Mix together some cinnamon, ground nutmeg, sugar and (optional, i didn't use this) a tiny amount of finely chopped ginger. Sprinkle this over the plums and turn them over so they're nicely coated then add a small amount of orange juice to the dish. Cover with foil and pop in the oven for 20 mins and voila. I'm not a huge fan of desserts (this dish was a request by my GF) but I thought it was very nice and light and refreshing and delicious and.. i wish i had more now

Steve

I just went back and read your BBC recipe. I am assuming by "baking paper," she means parchment. I am sure that will make the dish juicier, but I wonder what kind of crust, if any, develops on the meat. The photo looked interesting and left some unanswered questions in my mind so I will be looking forward to your report after Sunday dinner.
My palate approves of your spice alterations, even though I like cinnamon and small measures of cumin that are common to the Moroccan lamb dishes I am addicted to. The oregano, lemon juice and olive oil suggests the original recipe is a Greek inspiration and those Greeks know what to do with lamb!

Time for me to bring this thread back down to earth before it gets moved to EDF



I've got a new way to use the the slow cooker and red meat roasts (new for me anyway). Just kosher salt, ground black pepper and bay leaves on the bottom, roast in the middle, salt etc back on top. Cook on low for 5 hours or whatever is enough to melt the fat and collagen while still keeping the meat a little undercooked. Then heat the meat up in a cast iron skillet either with the rendered fat or some bacon grease. Add some veggies and fruit to the pan and it's a nice quick meal. I used frozen peaches and added Amaretto while heating them in the pan. They tasted really good that way.

I did not take any pictures yet, as it is barely threadworthy, but I am marinating some pork shoulder (I never have understood why it is called 'butt') for braising tomorrow night.

1/4 cup thai fish sauce
1/4 cup dark soy
1/2 cup veggie stock
2 tablespoons minced ginger
2 tablespoons minced garlic
1 dried hot pepper (most of the seeds out) minced
1/4 cup sugar
1 thinly sliced onion

I can post pics of the finished dish if anyone is interested, or post-marinade, but now it basically looks like a block of pork in a ziplock bag with onion and soysauce all over it.

I am hoping it will be delicious.

I think you're missing



I find it is perfect with duck and pork.

Braised pork? Delicious? Unless you cook it in the bathtub with luke warm water and baste it with ketchup, I bet it will, in fact, be "delicious."

And yes, pictures are appreciated.

I'll bet my aunt has a recipe for this dish, the way she cooks. Midwestern Gothic.

It was delicious!



Served with
-Braised butter beans in tomato, oregano, basil, onions, garlic
-Lemon and Thyme roast new potatoes
-Homemade red wine mint jelly (this was fantastic)
-Baked balsamic red onions.

So it is out of the fridge and warming up a bit before I cook it, the recipe does not call for the meat to be browned prior to cooking, which seems odd. I thought maybe I should brown it anyway, but in the similar recipes around this one in the book, the author is clear that he browns the meat for those dishes.

Is it possible he forgot that step, or is this just a pork dish that doesn't get seared first?

(the rest of the recipe is basically put this in pot, heat til boiling, reduce to simmer, leave it til it is done. Take out meat, reduce the liquid to become a sauce, season to taste, then eat).

This was excellent.

I personally would double the chili and reduce the sugar a bit (my wife says not to change either one), and I might add a bit more lime juice, though adding a tiny bit after plating was also good. Nice balance of flavors, I will be making this again!

Pics:

Braising






Reduced sauce for spooning over pork and rice


Plated with Jasmine rice and broccoli