Cooking a Good Everything Else
04-17-2019
, 10:07 PM
04-17-2019
, 11:49 PM
Quote:
Kinda winged it, 2 lbs ground lamb
1 large onion mince
Tsp Ground cumin
Pinch ground cinnamon
Tsp dry oregano
Tsp Aleppo chili flakes
1/4 cup heavy cream
1 cup breadcrumbs
1 egg
1/4 cup total mince fresh mint and chive
Mash together and roll into balls
Fry to brown in oil both sides and set aside, drain fat from pan
1 diced onion
5 garlic
Half tsp Aleppo chili flakes
Sautee then add 28oz crushed tomato
Add meatballs back
Braise (I used pressure cooker for half an hour)
Top with cheese and herbs over pasta, had some leftovers over crushed tortilla chips which was also great
1 large onion mince
Tsp Ground cumin
Pinch ground cinnamon
Tsp dry oregano
Tsp Aleppo chili flakes
1/4 cup heavy cream
1 cup breadcrumbs
1 egg
1/4 cup total mince fresh mint and chive
Mash together and roll into balls
Fry to brown in oil both sides and set aside, drain fat from pan
1 diced onion
5 garlic
Half tsp Aleppo chili flakes
Sautee then add 28oz crushed tomato
Add meatballs back
Braise (I used pressure cooker for half an hour)
Top with cheese and herbs over pasta, had some leftovers over crushed tortilla chips which was also great
04-19-2019
, 12:16 AM
04-19-2019
, 12:17 AM
Salmon with leeks and mushrooms
04-20-2019
, 12:03 PM
04-21-2019
, 10:39 AM
Vietnamese chicken cabbage salad based roughly on the Slanted Door recipe, but with more herbs
04-21-2019
, 12:13 PM
Back at my folks for Easter lunch, which means no sous vide and an unreliable oven. Did leg of lamb stuffed with garlic and rosemary low and slow and then hammered the last 20 mins on full whack. Turned out quite well except the awful carving. Also sunk a fair few Pimms while cooking. 
04-22-2019
, 03:32 AM
04-22-2019
, 11:13 AM
A new deviled egg experiment for an Easter potluck - I combined aspects of Chefsteps and Kenji recipes I'd found.
The night before, I made natural dyes out of beets, turmeric, and red cabbage, and dyed the eggs after they were shelled. The red cabbage dye was neat - those eggs were a bright lavender at first, but faded to the pastel blue overnight. The green is just a mix of the yellow (turmeric) and blue (cabbage) - you can't taste any of the dyes. The filling consists of the yolks with creme fraiche, dijon mustard, fried capers, lemon zest/juice, parsley, salt and pepper. They were a hit! (And very photogenic.)
The night before, I made natural dyes out of beets, turmeric, and red cabbage, and dyed the eggs after they were shelled. The red cabbage dye was neat - those eggs were a bright lavender at first, but faded to the pastel blue overnight. The green is just a mix of the yellow (turmeric) and blue (cabbage) - you can't taste any of the dyes. The filling consists of the yolks with creme fraiche, dijon mustard, fried capers, lemon zest/juice, parsley, salt and pepper. They were a hit! (And very photogenic.)
04-22-2019
, 12:20 PM
