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Post by Firefox on Dec 17, 2014 18:04:06 GMT
Just got a new cookbook... from a charity shop of course! Only paid £1 for it. Charity shops are great for books on cooking and gardening. Anyway it is by Simon Rimmer of TV celebrity fame and also from www.greensdidsbury.co.uk/ the well known vegetarian restaurant in the suburbs of Manchester. I'll be featuring a selection of the best recipes here.
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Post by Firefox on Dec 17, 2014 19:11:11 GMT
Sticky rice and peanut ballsFrom Thailand. Very addictive allegedly - I'll let you know, I'm making some tonight. Ingredients400g/14oz of cooked Thai jasmine rice 4 Tbsp of red Thai Curry Paste Juice of 1 lime 150g/5/12oz roasted peanuts, finely crushed Oil for deep frying Salt Sweet Chilli Sauce for dipping Method1. Blend half the rice in a food processor till not quite a paste. Turn out into another bowl and combine with remaining rice, curry paste, lime juice, and salt to taste. Mix very well. 2. Roll the mixture into balls approx 35mm or 1.5 inches in diameter. Roll the balls in the crushed peanuts. Deep fry in hot oil till golden. Drain on kitchen paper and serve with chilli sauce. How simple is that? - goes great with beer or lager, and I reckon a nice chilled Sake on the rocks too Illustration shows similar recipe with sesame seeds. This is the Chinese version - give it a try as an alternative. You just replace the crushed peanuts with sesame seeds.
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Post by robmac on Dec 17, 2014 19:58:53 GMT
Spect Charlie will want to borrow that book.
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Post by n brown on Dec 17, 2014 20:47:43 GMT
when i saw the thread title i assumed it was about cooking vegetarians,but i was always told they were like mushrooms,no real goodness in them ! not sure if i'm allowed to put a vegetarian in a pie,but i'd give it a go. wonder if they taste funny ?
bet they do
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Post by campervanannie on Dec 18, 2014 13:32:23 GMT
when i saw the thread title i assumed it was about cooking vegetarians,but i was always told they were like mushrooms,no real goodness in them ! not sure if i'm allowed to put a vegetarian in a pie,but i'd give it a go. wonder if they taste funny ? bet they do I heard they taste like chicken but don't tell them cos they don't like meat.
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Post by Firefox on Dec 18, 2014 19:01:57 GMT
They taste horrible... Carnivores have much more flavour! So, the recipe for today, Favetta: Can served as bruschetta with grated pecorino or parmesan like photo here or with flat bread Ingredients400g/14 oz of fresh broad beans Handful of fresh Thyme 1 Garlic Clove Juice of 1 lemon 100ml/3 1/2 Oz of extra virgin olive oil Salt and freshly ground black pepper (Grated hard Italian cheese (optional)) Method1. Blanch the beans in boiling water for 2 minutes max. Plunge ito ice cold water. Peel off hard outer skins. 2. Put the beans, thyme, garlic, and lemon juice in a blender ad pulse till smooth, or less if you like it coarser. 3. With motor running, pour in the oil and blend to houmous like paste, or less if you want it coarser. 4. Put in bowl or serve with/on bread, and season with salt and pepper. Another very easy one! I am doing the easy ones with less ingredients.
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Post by Firefox on Dec 19, 2014 23:46:33 GMT
Mushroom Rarebit on Brioche Toast Ingredients1. 6 Large field mushrooms peeled and trimmed 2. 2 Garlic cloves (cushed) 3. 100ml (3 1/2 fl oz) Olive Oil 4. 6 Slices of brioche 5. Salt and freshly ground black pepper For the Rarebit 225g/8oz Chedder or Gruyère cheese (grated) 1 Tbsp Wholegrain Mustard 1 Garlic clove, crushed 1 Egg, beaten Method1. Preheat oven to 180/gas mark 4, put mushrooms in baking dish and season. Sprinkle with garlic and cover with the oil. Cook for 10-12 minutes until slightly softened. 2. Meanwhile toast the brioche and make the rarebit by combining ingredients in a bowl. When mushrooms come out, spoon over some rarebit and press well in. Place under hot grill till cheese bubbles, melts, and browns slightly. 3. Serve one large mushroom on top of each piece of brioche. My alternative - instead of toasting in the normal way, fry brioche in a pan with olive oil, garlic, and salt/pepper like you were making fried bread. Very calorific but delicious!
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Post by robmac on Dec 20, 2014 7:47:39 GMT
Keep 'em coming Vernon. Julie being a vegetarian is always interested in new recipes, plus, I can also try them with a side dish of dead Cow.
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Post by Firefox on Dec 20, 2014 14:56:17 GMT
No probs - I can't post the whole book as that would be against copyright, but a small amount is allowed for comment, criticism, education, and review under "fair use" so please comment and review if anyone tries them!
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Post by Firefox on Dec 23, 2014 15:58:35 GMT
I have tried the mushroom rarebit on brioche and it is very good. I used Red Leicester cheese for a stronger flavour.
One thing to note is the mustard used. I used Grey Poupon Moutarde A l'ancienne (old style). This has excellent brown and yellow wholegrain seeds, but it has quite a high vinegar content (35%). This tends to come through in the rarebit taste despite the other ingredients. It's OK, but I am not a big vinegar fan so I'll be looking for a wholegrain mustard with a stronger mustard taste and a little less vinegar next time.
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Post by Firefox on Dec 26, 2014 5:01:04 GMT
Tried the rice balls for starter on Xmas day.
Truly wonderful combination of hot, lime, and salt with crunchy outside and fluffy inside. Lucky I made 20 balls - more for tomorrow. I definitely recommend this one!
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Post by X on Dec 26, 2014 18:56:40 GMT
I am having vegetarian food for supper . roast pheasant a bit of very rare beef as a starter and prawns or gammon for desert washed down with a drop of additive !
Sent from my Nexus 4 using proboards
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Post by Firefox on Dec 26, 2014 19:44:51 GMT
I'm cooking roast partridges in bacon, with forestiere mushrooms in garlic and olive oil
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Post by n brown on Dec 26, 2014 20:28:39 GMT
i just had the best bubble and squeak,moistened with a red wine gravy,with home-cooked ham and chili infused pickled onions-washed down with too much Inca lager,brewed near Macchu Piccu- pretty,pretty good !
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Post by X on Dec 26, 2014 20:31:50 GMT
What time is ready ? Pheasant was lovely and the deal with the dogs is I get the breasts they have the rest so they are very happy dogs tonight ! Cheap too at £1.50 a bird .
Sent from my Nexus 4 using proboards
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