Haunch of venison, potatoes, courgettes and gravy tonight.
That looks very good indeed. On seeing your post I had a look at various recipes, both for chicken and beef. Many of them asked for some fairly esoteric ingredients, such as Chipotle peppers in Adobe sauce, and Mexican chocolate. Are these, or substitutes, easily available ? Please forgive my ignorance, but my knowledge of Mexican cooking starts, and abruptly stops, with Old El Paso tortilla kits.Chicken molè with all the usuals:
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Most are available in good supermarkets.That looks very good indeed. On seeing your post I had a look at various recipes, both for chicken and beef. Many of them asked for some fairly esoteric ingredients, such as Chipotle peppers in Adobe sauce, and Mexican chocolate. Are these, or substitutes, easily available ? Please forgive my ignorance, but my knowledge of Mexican cooking starts, and abruptly stops, with Old El Paso tortilla kits.
Thank you, I'll have a look in Waitrose. Spicy food doesn't play much of a part with us as the children, whilst open to trying new things, don't go a bundle on it.Most are available in good supermarkets.
The ancho chillies and chipotle paste in my recipe are from Sainsburys and I use an Aldi 85% cocoa solid chocolate .That looks very good indeed. On seeing your post I had a look at various recipes, both for chicken and beef. Many of them asked for some fairly esoteric ingredients, such as Chipotle peppers in Adobe sauce, and Mexican chocolate. Are these, or substitutes, easily available ? Please forgive my ignorance, but my knowledge of Mexican cooking starts, and abruptly stops, with Old El Paso tortilla kits.
HT, it’s not spicy, it’s Smokey and rich, the reduction of the sauce is a major point.Thank you, I'll have a look in Waitrose. Spicy food doesn't play much of a part with us as the children, whilst open to trying new things, don't go a bundle on it.
Thankyou very much for that. I will give it a go over the weekend.HT, it’s not spicy, it’s Smokey and rich, the reduction of the sauce is a major point.
I'll leave you with one word...So chaps and chapess's, as we approach the weekend and whatever culinary delights we might rustle up, the one thought i would leave you with in your efforts, "COLOUR". Get plenty of colour in your offerings, as poached fish/chicken and steamed veg etc just doesn't cut it. Its BBQ season, so flame grilled or roasted is so much more appealing to the eye.
To your cooking duties, carry on!
I hope that you enjoy it.Thankyou very much for that. I will give it a go over the weekend.
Roasted meat with brown will suffice. However roasted meat with brown and brown is better,I'll leave you with one word...
Brown.
I'm after some advice. First time making rumtopf. What do people use to wieght the fruit down? All of my plates are too big.Google ‘rumtopf’.
You will need, above all, patience.
Saucer?I'm after some advice. First time making rumtopf. What do people use to wieght the fruit down? All of my plates are too big.
TIA
I don't have any. I was thing of a zip lock bag with water in it but I'm not sure it won't leakSaucer?