PistonHeads Cooking Competition #30. ONE POT MEALS!
Discussion
In the spirit of knowing what I am eating and not accidentally getting horse meat I went to my local farm shop for some mince. Here is a clue to my dish - some 'Chilly Buffalo'.
Ingredients for the dish:
Including home grown chilies and some Mexican Tabasco sauce.
All in the pot to brown off then about 3 hours in the oven.
Finished dish of Chilli con Búfalo
Lovely stuff. Not exactly gamey but more 'meaty' than cow.
Ingredients for the dish:
Including home grown chilies and some Mexican Tabasco sauce.
All in the pot to brown off then about 3 hours in the oven.
Finished dish of Chilli con Búfalo
Lovely stuff. Not exactly gamey but more 'meaty' than cow.
Please don’t consider this an entry to the contest, but my girlfriend made a brilliant one pot meal at the weekend, so I thought I’d share.
Put diced lamb in the pot (no need to even brown it off). Cover with chopped tomatoes (if you’re using tinned, one tin is just the right amount). Season very lightly. Cover the top completely with crumbled feta cheese. Sprinkle a bit of rosemary and oregano over it and then pop it in the oven on a low-ish heat for three hours or so.
It’s low-maintenance and bloomin’ delicious. The tomatoes reduce down into a sauce and the feta half-melts and acts as seasoning. Genius.
Put diced lamb in the pot (no need to even brown it off). Cover with chopped tomatoes (if you’re using tinned, one tin is just the right amount). Season very lightly. Cover the top completely with crumbled feta cheese. Sprinkle a bit of rosemary and oregano over it and then pop it in the oven on a low-ish heat for three hours or so.
It’s low-maintenance and bloomin’ delicious. The tomatoes reduce down into a sauce and the feta half-melts and acts as seasoning. Genius.
Mr Roper said:
madbadger said:
Lovely stuff. Not exactly gamey but more 'meaty' than cow.
Great entry madbadger.
It wasn't too bad actually. Could have been messier.
Just vaguely remember something about a poncy and pretentious 'pile' of rice mentioned in 'zeps requirements.
Chinese braised Oxtail with exotic mushrooms, egg and coriander
Tasted unreal such a rich depth of flavour. After 2 hours the meat was quite tender, however, if I was to do it again, I think I would do it in the slow cooker for 6-7 hours to render the fat down some more.
Tasted unreal such a rich depth of flavour. After 2 hours the meat was quite tender, however, if I was to do it again, I think I would do it in the slow cooker for 6-7 hours to render the fat down some more.
Edited by Pixel-Snapper on Friday 22 February 14:45
Gruffy said:
First time entering the competition for me. Do the polls generally favour more comfort food or fine dining?
Braised Oxtail with Cinnamon & Star Anise
Apologies for the phone pics; this was tonight's dinner rather than a special effort so I didn't really have time for a proper photo.
You have my vote. Braised Oxtail with Cinnamon & Star Anise
Apologies for the phone pics; this was tonight's dinner rather than a special effort so I didn't really have time for a proper photo.
Looks divine.
madbadger said:
In the spirit of knowing what I am eating and not accidentally getting horse meat I went to my local farm shop for some mince. Here is a clue to my dish - some 'Chilly Buffalo'.
Ingredients for the dish:
Including home grown chilies and some Mexican Tabasco sauce.
All in the pot to brown off then about 3 hours in the oven.
Finished dish of Chilli con Búfalo
Lovely stuff. Not exactly gamey but more 'meaty' than cow.
And low in fat whilst being high in protein. Buffalo is nice, Peak Buffalo do sausages and burgers at the Peak District farmers market in Buxton once a month, they also have a website now i believe. Ingredients for the dish:
Including home grown chilies and some Mexican Tabasco sauce.
All in the pot to brown off then about 3 hours in the oven.
Finished dish of Chilli con Búfalo
Lovely stuff. Not exactly gamey but more 'meaty' than cow.
Not sure if she has a website, but Theresa Lambarelli does a home made Buffalo Bolognese pasta sauce, again available at buxton farmers market, very very nice sauce, i may have to take a trip up there soon to stock up on some bits and pieces
captainzep said:
Gruffy said:
First time entering the competition for me. Do the polls generally favour more comfort food or fine dining?
Braised Oxtail with Cinnamon & Star Anise
Looks amazing. Great first entry.Braised Oxtail with Cinnamon & Star Anise
In answer to your question the polls tend to favour the dish that the majority would pick from the menu. That can mean simple comfort food or something more involved. Decent photos and clean presentation like yours certainly helps to feed the eyes.
Edited by captainzep on Tuesday 5th February 07:38
And, like after you've ordered, you look again & think "maybe I should have picked something else?"
Disappointed.
Not with the food which was bloody gorgeous but with my inability to make it look nice.
Lamb & apricot tangine - slow cooked for 8 hours or so and served with hassleback tatties which I've never cooked before but were lovely and looked good to.
Take this lot......
Bung it in the slow cooker - no picture as it was just the stuff in a slow cooker.
Serve with afore mentioned spuds.
Not with the food which was bloody gorgeous but with my inability to make it look nice.
Lamb & apricot tangine - slow cooked for 8 hours or so and served with hassleback tatties which I've never cooked before but were lovely and looked good to.
Take this lot......
Bung it in the slow cooker - no picture as it was just the stuff in a slow cooker.
Serve with afore mentioned spuds.
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