Photo of your dinner (vol 2)
Discussion
shakotan said:
I do the same cooking method, although I oil the steak and use a cast iron griddle. Never had a bad steak yet - and yes, steak should never be sauced.
Same here. And as calibrax says, touch test works best I find. Only "sauce" for the steak should be the resting juices although I do tend to have a pot of a sauce on the side if we have chips/wedges.don4l said:
Yes. They were very nice, but I wouldn't have them with steak again.
I'm currently reading this book
It is all about flavour pairings and it has made me think about taste a lot more objectively than I used to.
The steak went very well with the slightly caramalised onions. It also went brilliantly with the fried tomato. It also went with the stilton/mushroom. The giant prawn looked great, but it added nothing to the dish. It would have been fine as a starter.
I think that chips, or more tomato would have worked better.
It will be interesting to see if you get a similar result tonight.
Interesting I'm currently reading this book
It is all about flavour pairings and it has made me think about taste a lot more objectively than I used to.
The steak went very well with the slightly caramalised onions. It also went brilliantly with the fried tomato. It also went with the stilton/mushroom. The giant prawn looked great, but it added nothing to the dish. It would have been fine as a starter.
I think that chips, or more tomato would have worked better.
It will be interesting to see if you get a similar result tonight.
As I do all of the cooking at home every evening and think up the meals during a spare five minutes in the afternoon I think I'll give the book a miss, that would just give me a headache.
don4l said:
Yes. They were very nice, but I wouldn't have them with steak again.
I'm currently reading this book
It is all about flavour pairings and it has made me think about taste a lot more objectively than I used to.
The steak went very well with the slightly caramalised onions. It also went brilliantly with the fried tomato. It also went with the stilton/mushroom. The giant prawn looked great, but it added nothing to the dish. It would have been fine as a starter.
I think that chips, or more tomato would have worked better.
It will be interesting to see if you get a similar result tonight.
Great book I have the very same. I'm currently reading this book
It is all about flavour pairings and it has made me think about taste a lot more objectively than I used to.
The steak went very well with the slightly caramalised onions. It also went brilliantly with the fried tomato. It also went with the stilton/mushroom. The giant prawn looked great, but it added nothing to the dish. It would have been fine as a starter.
I think that chips, or more tomato would have worked better.
It will be interesting to see if you get a similar result tonight.
I use it as my go to book when I have a food item I cannot think to do with.
Sure is some strange pairings in there though.
Here is the recipe.
Enjoy guys, it's a great one and easy to make.
The secret is to let the sauce simmer and thicken for a good few minutes before adding the chicken, fish, prawns or veg. Otherwise you'll end up with a watery sauce.
INGREDIENTS
5 tbsps vegetable oil
2 tsps mustard seeds
1 tsp fenugreek seeds
3 green chillies, seeds removed, thinly sliced
A handful of curry leaves, ripped into small pieces
2 thumbsized pieces of ginger
3 onions, chopped
6 tomatoes, chopped
1 tsp turmeric
1 tsp chilli powder
1 or 2 wineglass water (about 10 oz)
14 fluid oz (400ml) can coconut milk
Salt
FISH VERSION:
4 (225 g) haddock fillets, skinned and pin-boned
1 knob (1 tbsp) tamarind paste or 1 tsp tamarind syrup
A very large handful baby spinach (optional)
CHICKEN VERSION:
4 chicken breasts, sliced into 1/2 inch (1 cm) strips
2 tsp corriander seeds, crushed
VEGETARIAN VERSION:
800 g mixed vege, chopped (potatoes, zucchini, onions, sweet potatoes, spinach, chard, cauliflower, lentil beas)
DIRECTIONS
1. Heat the oil. When hot add mustard seeds & wait for it to pop. Then add fenugreek, green chillies, curry leaves and ginger. Stir fry for a few mins.
2. Using food processor, chop the onion and add to the pan.
3. When brown & soft, add the chilli powder and turmeric.
4. Using same food processor, pulse the tomatoes & add to the pan. Cook a couple of mins.
5. Add 1 or 2 wineglasses of water & the coconut milk. Simmer about 5 mins until it has the consistency of thick heavy cream.
6. Season carefully with salt & take this sauce as the base.
7. To make fish curry:
1. Add the fish & tamarind to the sauce and simmer 6 mins.
2. Add baby spinach at the end of cooking time.
8. To make chicken version:
1. Stir fry chicken strips & corriander seeds until light colored.
2. Add to sauce & simmer for 10 mins.
9. Vegetable version:
1. Simply add all vegetables to the sauce at the beginning when you add the onions.
2. Continue to cook as normal and simmer until tender.
Enjoy guys, it's a great one and easy to make.
The secret is to let the sauce simmer and thicken for a good few minutes before adding the chicken, fish, prawns or veg. Otherwise you'll end up with a watery sauce.
INGREDIENTS
5 tbsps vegetable oil
2 tsps mustard seeds
1 tsp fenugreek seeds
3 green chillies, seeds removed, thinly sliced
A handful of curry leaves, ripped into small pieces
2 thumbsized pieces of ginger
3 onions, chopped
6 tomatoes, chopped
1 tsp turmeric
1 tsp chilli powder
1 or 2 wineglass water (about 10 oz)
14 fluid oz (400ml) can coconut milk
Salt
FISH VERSION:
4 (225 g) haddock fillets, skinned and pin-boned
1 knob (1 tbsp) tamarind paste or 1 tsp tamarind syrup
A very large handful baby spinach (optional)
CHICKEN VERSION:
4 chicken breasts, sliced into 1/2 inch (1 cm) strips
2 tsp corriander seeds, crushed
VEGETARIAN VERSION:
800 g mixed vege, chopped (potatoes, zucchini, onions, sweet potatoes, spinach, chard, cauliflower, lentil beas)
DIRECTIONS
1. Heat the oil. When hot add mustard seeds & wait for it to pop. Then add fenugreek, green chillies, curry leaves and ginger. Stir fry for a few mins.
2. Using food processor, chop the onion and add to the pan.
3. When brown & soft, add the chilli powder and turmeric.
4. Using same food processor, pulse the tomatoes & add to the pan. Cook a couple of mins.
5. Add 1 or 2 wineglasses of water & the coconut milk. Simmer about 5 mins until it has the consistency of thick heavy cream.
6. Season carefully with salt & take this sauce as the base.
7. To make fish curry:
1. Add the fish & tamarind to the sauce and simmer 6 mins.
2. Add baby spinach at the end of cooking time.
8. To make chicken version:
1. Stir fry chicken strips & corriander seeds until light colored.
2. Add to sauce & simmer for 10 mins.
9. Vegetable version:
1. Simply add all vegetables to the sauce at the beginning when you add the onions.
2. Continue to cook as normal and simmer until tender.
k me you've outdone yourself there. That all looks lush.
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