Food/Cooking/Kitchen ideas ?
03 January 2014, 09:07 PM
#1
Food/Cooking/Kitchen ideas ?
I've finally got bored of eating the same stuff, even with a twist. So what do you guys eat or who would you recommend as a guide?
I've just watched Gordon Ramsey's programme about home cooking, and it all looked quite simple, yet quite exciting, however I did notice that pretty much everything he cooked was either very rich in dairy or very sweet in sugar, which is sonething I want to keep away from (my new year res)
I have a few cookery books, such as old Delia and a Jamie Oliver, but to be honest we've kind of done all that now and fancy a change.
What do you guys use as a guide, I'd what culinary delights do you knock up?
Rob
I've just watched Gordon Ramsey's programme about home cooking, and it all looked quite simple, yet quite exciting, however I did notice that pretty much everything he cooked was either very rich in dairy or very sweet in sugar, which is sonething I want to keep away from (my new year res)
I have a few cookery books, such as old Delia and a Jamie Oliver, but to be honest we've kind of done all that now and fancy a change.
What do you guys use as a guide, I'd what culinary delights do you knock up?
Rob
.
03 January 2014, 10:26 PM
#6
Scooby Regular
We are currently doing a lot from yotam ottolenghi
Especially his wonderful book
Jerusalem: A Cookbook
Especially his wonderful book
Jerusalem: A Cookbook
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03 January 2014, 11:34 PM
#9
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The best reference book is Larousse Gastronomique.
Next week, I'll be cooking
Seasonal soup of the day (v)
Potted chicken and walnuts, spiced apple salsa, toasted ciabatta
Moules marinière
Pan-fried chicken supreme, potato rosti, green peppercorn sauce
Smoked haddock and leek fishcake, poached egg, buttered spinach, sauce vierge
Open ravioli of butternut squash, spinach, goat’s cheese, pine nut dressing (v)
Pear and frangipane tart, clotted cream, praline
Chocolate mousse, cornflake Florentines, caramelised banana sorbet
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
Plus a selection of pasties, pizzas, calzones, doughballs and simple salads.
I'm thinking about butchering a pig, though I've not decided what to do with it all just yet.
Possibly pulled pork from the shoulder, cure the cheeks for an Italian style Guanciale (bacon), a stuffed and rolled loin, bacon from the sides, sweet and sour tenderloin, pork burgers from the scraps, southern style ribs, use the legs for a ham, maybe confit the belly.
Next week, I'll be cooking
Seasonal soup of the day (v)
Potted chicken and walnuts, spiced apple salsa, toasted ciabatta
Moules marinière
Pan-fried chicken supreme, potato rosti, green peppercorn sauce
Smoked haddock and leek fishcake, poached egg, buttered spinach, sauce vierge
Open ravioli of butternut squash, spinach, goat’s cheese, pine nut dressing (v)
Pear and frangipane tart, clotted cream, praline
Chocolate mousse, cornflake Florentines, caramelised banana sorbet
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
Plus a selection of pasties, pizzas, calzones, doughballs and simple salads.
I'm thinking about butchering a pig, though I've not decided what to do with it all just yet.
Possibly pulled pork from the shoulder, cure the cheeks for an Italian style Guanciale (bacon), a stuffed and rolled loin, bacon from the sides, sweet and sour tenderloin, pork burgers from the scraps, southern style ribs, use the legs for a ham, maybe confit the belly.
Last edited by ScoobyWon't; 03 January 2014 at 11:36 PM.
04 January 2014, 08:00 AM
#10
Not had a bad meal from this book yet!
04 January 2014, 12:22 PM
#11
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The best reference book is Larousse Gastronomique.
Larousse Gastronomique: Amazon.co.uk: Hamlyn: Books
Next week, I'll be cooking
Seasonal soup of the day (v)
Potted chicken and walnuts, spiced apple salsa, toasted ciabatta
Moules marinière
Pan-fried chicken supreme, potato rosti, green peppercorn sauce
Smoked haddock and leek fishcake, poached egg, buttered spinach, sauce vierge
Open ravioli of butternut squash, spinach, goat’s cheese, pine nut dressing (v)
Pear and frangipane tart, clotted cream, praline
Chocolate mousse, cornflake Florentines, caramelised banana sorbet
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
Plus a selection of pasties, pizzas, calzones, doughballs and simple salads.
I'm thinking about butchering a pig, though I've not decided what to do with it all just yet.
Possibly pulled pork from the shoulder, cure the cheeks for an Italian style Guanciale (bacon), a stuffed and rolled loin, bacon from the sides, sweet and sour tenderloin, pork burgers from the scraps, southern style ribs, use the legs for a ham, maybe confit the belly.
Larousse Gastronomique: Amazon.co.uk: Hamlyn: Books
Next week, I'll be cooking
Seasonal soup of the day (v)
Potted chicken and walnuts, spiced apple salsa, toasted ciabatta
Moules marinière
Pan-fried chicken supreme, potato rosti, green peppercorn sauce
Smoked haddock and leek fishcake, poached egg, buttered spinach, sauce vierge
Open ravioli of butternut squash, spinach, goat’s cheese, pine nut dressing (v)
Pear and frangipane tart, clotted cream, praline
Chocolate mousse, cornflake Florentines, caramelised banana sorbet
Sticky toffee pudding, butterscotch sauce, vanilla ice cream
Plus a selection of pasties, pizzas, calzones, doughballs and simple salads.
I'm thinking about butchering a pig, though I've not decided what to do with it all just yet.
Possibly pulled pork from the shoulder, cure the cheeks for an Italian style Guanciale (bacon), a stuffed and rolled loin, bacon from the sides, sweet and sour tenderloin, pork burgers from the scraps, southern style ribs, use the legs for a ham, maybe confit the belly.
04 January 2014, 12:58 PM
#12
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do you like curries? if so then check out the hairy bikers curry book
The Hairy Bikers' Great Curries: Amazon.co.uk: Hairy Bikers, Dave Myers, Si King: Books
The Hairy Bikers' Great Curries: Amazon.co.uk: Hairy Bikers, Dave Myers, Si King: Books
+1
Brilliant book. I've just prepped the Tikka Masala for tonight. I'm a recent convert to the furry bikers. They also do a diet recipe book.
04 January 2014, 01:36 PM
#14
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I'm thinking of using a dry cure. I don't want to inject crap and water in to the meat. I only buy rare-breed, free range organically fed pigs, so I don't want to ruin it by injecting it with water. Plus I hate it when I cook bacon and all the water runs out.
04 January 2014, 02:23 PM
#16
I have this on order:
https://cuisinetechnology.com/the-smoking-gun.php
Should make cooking a little more interesting!
https://cuisinetechnology.com/the-smoking-gun.php
Should make cooking a little more interesting!
04 January 2014, 03:07 PM
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I have this on order:
https://cuisinetechnology.com/the-smoking-gun.php
Should make cooking a little more interesting!
https://cuisinetechnology.com/the-smoking-gun.php
Should make cooking a little more interesting!
04 January 2014, 04:01 PM
#19
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+1. Leiths runs it a pretty close second though.
Silver Spoon cookbook is also another good one and deals with Italian stuff.
Cinnamon Club is an amazing book for curries.
As a Chef, I've often found a lot of the cook books don't go far enough explaining to make things correctly or even season things sufficiently. I'm quite lucky that I pick that up in my job but quite how non-professionals are expected to pick things up properly from some of them is beyond me.
Anyone cooking from scratch at home has my respect though, it's all too easy to pop down the chippy or buy packet meals. Once you've made a good quality tomato sauce from scratch you'll never buy a Dolmio again. Processed stuff has very distinct tastes to an experienced palate.
Silver Spoon cookbook is also another good one and deals with Italian stuff.
Cinnamon Club is an amazing book for curries.
As a Chef, I've often found a lot of the cook books don't go far enough explaining to make things correctly or even season things sufficiently. I'm quite lucky that I pick that up in my job but quite how non-professionals are expected to pick things up properly from some of them is beyond me.
Anyone cooking from scratch at home has my respect though, it's all too easy to pop down the chippy or buy packet meals. Once you've made a good quality tomato sauce from scratch you'll never buy a Dolmio again. Processed stuff has very distinct tastes to an experienced palate.
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