Tonight I cooked..........

Made a batch of chicken curry using the base mix I knocked up the other day.
Two things stood out from trying some on Wednesday; the recipe doesn't use enough chilli powder, methi or tomato for my tastes & food dye makes a real difference to how the finished curry looks (much more authentic Indian restaurant stylee).


Third thing stands out: The bloody image file is corrupt on the SD card. View attachment 371154
Have you tried making the onion paste, as described in the ‘curry secret’ book? It really does add a certain depth.
 
Don't do any of those. So from tomorrow will try some supermarket soups. See how they go. Else, maybe make some home made chili. Maybe, if I feel like it. Though, sounds tempting on a cold evening.

Right now, it's a a diet of cheap sandwiches, beer and wine.
Two packets of cup-a-soup, spoon of stock powder, can of all day breakfast (beans, bacon and so on) with some boiling water to mix it all up and reconstitute the soup. Hit with a stick blender and slurp out of a mug. Should serve two portions.
 
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Ravers

LE
Kit Reviewer
Book Reviewer
I stole this recipe off my sister a few years back. It’s a piece of piss and an absolute win.

Boil up some long pasta (cook al dente). Linguine, tagliatelle, spaghetti, whatever.

In another pan mix juice of one lemon, lots of black pepper, butter, crushed garlic, a little milk and a tub of mascarpone.

The mascarpone will melt and make a gorgeous gooey sauce.

Once pasta is done chuck it in the sauce (pasta into the sauce not the other way round).

Mix so the all the pasta gets a good coating.

Take off the heat and add smoked salmon trimmings and mix again.

The salmon will cook a little from the residual heat and impart it’s smokiness into the pasta.

Serve with a slice or two of smoked salmon, basil for garnish, wedge of lemon.

B4E6C807-849D-4698-835E-8F9D9D2063CB.jpeg
 
Two packets of cup-a-soup, spoon of stock powder, can of all day breakfast (beans, bacon and so on) with some boiling water to mix it all up and reconstitute the soup. Hit with a stick blender and slurp out of a mug. Should serve two portions.
Any particular flavour cup-a-soup?
 
Whatever makes you happy. It all gets blitzed anyway. Float some chopped bacon and chorizo in it if you like. Slice of sourdough, toasted and topped with cheese floated on the thick soup then shoved under the grill until the cheese bubbles also works.
 
I stole this recipe off my sister a few years back. It’s a piece of piss and an absolute win.

Boil up some long pasta (cook al dente). Linguine, tagliatelle, spaghetti, whatever.

In another pan mix juice of one lemon, lots of black pepper, butter, crushed garlic, a little milk and a tub of mascarpone.

The mascarpone will melt and make a gorgeous gooey sauce.

Once pasta is done chuck it in the sauce (pasta into the sauce not the other way round).

Mix so the all the pasta gets a good coating.

Take off the heat and add smoked salmon trimmings and mix again.

The salmon will cook a little from the residual heat and impart it’s smokiness into the pasta.

Serve with a slice or two of smoked salmon, basil for garnish, wedge of lemon.

View attachment 371451
I shall be stealing your stolen recipe.

Please pass my thanks to the good lady

In hopes that she, in turn, will chastise you for stealing it in the first place
 

Ravers

LE
Kit Reviewer
Book Reviewer
I shall be stealing your stolen recipe.

Please pass my thanks to the good lady

In hopes that she, in turn, will chastise you for stealing it in the first place
She just told me that I’d fucked it up by not adding wilted spinach to the sauce.

So if you want the authentic Raver’s sister’s recipe, you need to add spinach.

Also blanch the garlic in boiling water first otherwise it’ll turn blue.
 
She just told that I’d fucked it up by not adding wilted spinach to the sauce.

So if you want the authentic Raver’s sister’s recipe, you need to add spinach.
I am satisfied that you've had a bollocking

Further advice on the recipe is, frankly, of no interest.

Come to think of it, though: isn't Spinach the 'Go-To' ingredient for every sailorman?
 
Tonight's efforts

Anchovies, shallot and butter
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Goats cheese ravioli, Chicken broth and bacon sauce.
20190112_191152_resized.jpg


Sea bass, potato and apple fritter, celariac puree, basil cream, faux caviar seasoned sauce
20190112_194755_resized.jpg


Fruit stuffed baked apple wrapped in filo pastry, ginger spiced mascarpone cream
20190112_202353_resized.jpg
 
it's not often I admit defeat, but the culinary gods were not with me tonight.

Dinner was supposed to be chicken cacciatore and Spanish omelette. Chicken went broadly to plan, but the spuds went south in a big way. Got to the point where you invert the pan, and half of it dropped off, the other half indelibly attached to the pan. Balls.

OK, fcuk that, let's have egg noodles instead. Which promptly bound together in a mass of starch and fcuk knows what else.

Might be able to rescue the spud pan after 24 hrs of soaking, but I'm not confident.

Balls to it. We're going out for dinner tomorrow :)
 
She just told me that I’d fucked it up by not adding wilted spinach to the sauce.

So if you want the authentic Raver’s sister’s recipe, you need to add spinach.

Also blanch the garlic in boiling water first otherwise it’ll turn blue.
Miniscule amount of Roquefort crumbled into that might give it a bit of background kick.

Otherwise tres lush...
 
it's not often I admit defeat, but the culinary gods were not with me tonight.

Dinner was supposed to be chicken cacciatore and Spanish omelette. Chicken went broadly to plan, but the spuds went south in a big way. Got to the point where you invert the pan, and half of it dropped off, the other half indelibly attached to the pan. Balls.

OK, fcuk that, let's have egg noodles instead. Which promptly bound together in a mass of starch and fcuk knows what else.

Might be able to rescue the spud pan after 24 hrs of soaking, but I'm not confident.

Balls to it. We're going out for dinner tomorrow :)
Line inside of pan loosely with tinfoil- chuck in a dishwasher tablet, Put in hot water and leave for a few hours.
 

Ravers

LE
Kit Reviewer
Book Reviewer
Miniscule amount of Roquefort crumbled into that might give it a bit of background kick.

Otherwise tres lush...
Nah.

Rule of Italian cooking number 346..... never mix strong cheese and fish.

The smokiness from the salmon adds quite a lot of flavour already. I reckon adding some additional strong flavours would mess with it.
 

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