GF away for a few days - suggestions for naughty dinners?
Discussion
Guys, guys... You're getting the wrong impression about her.
She's (probably quite rightly) concerned about my health and slightly expanding waistline, that's all.
If I were to cook every night, our joint cholesterol value would start to look like the national debt figure within a few weeks.
I don't think I'm the only one to feel a sense of freedom when the OH is away for a few days. Once she's gone I then feel the need to do things like:
Cook food she wouldn't like
Leave the washing-up in a big pile in the sink
Have music on very loud at 2am
Other things involving DVDs and the big TV I won't go into here...
I can also practise dishes I know she'll enjoy but I don't usually get a chance to make - home-made fish and chips, for instance. It wouldn't be worth the hassle I'd get if she were here and I was spending 3 evenings on the trot practising chip-frying and making the place smell like a caff.
Anyway, back to the subject at hand. Last night, I tried the Heston method for chips and I'm not confident of a good result. I've got some fish ready for a proper fish and chip supper tonight but I'm concerned the chips won't live up to expectations.
Anyone here use the triple-cook method and can give some advice?
She's (probably quite rightly) concerned about my health and slightly expanding waistline, that's all.
If I were to cook every night, our joint cholesterol value would start to look like the national debt figure within a few weeks.
I don't think I'm the only one to feel a sense of freedom when the OH is away for a few days. Once she's gone I then feel the need to do things like:
Cook food she wouldn't like
Leave the washing-up in a big pile in the sink
Have music on very loud at 2am
Other things involving DVDs and the big TV I won't go into here...
I can also practise dishes I know she'll enjoy but I don't usually get a chance to make - home-made fish and chips, for instance. It wouldn't be worth the hassle I'd get if she were here and I was spending 3 evenings on the trot practising chip-frying and making the place smell like a caff.
Anyway, back to the subject at hand. Last night, I tried the Heston method for chips and I'm not confident of a good result. I've got some fish ready for a proper fish and chip supper tonight but I'm concerned the chips won't live up to expectations.
Anyone here use the triple-cook method and can give some advice?
FasterFreddy said:
Anyway, back to the subject at hand. Last night, I tried the Heston method for chips and I'm not confident of a good result. I've got some fish ready for a proper fish and chip supper tonight but I'm concerned the chips won't live up to expectations.
Anyone here use the triple-cook method and can give some advice?
Have a look at the Hairy Bikers Chips & Fish Very simple have a read. I used to go in for the par boiling of the chips first then drying them, but this method has provided me with much easier good results, I do always leave my chips to soak for a wee while after cutting to let the starch out then dry in a tea towel.(Best done cut a little chunky)Anyone here use the triple-cook method and can give some advice?
AndyAudi said:
(Best done cut a little chunky)
I think this is the mistake I made yesterday. Thin chips. I was also looking at version of Heston's recipe which recommended the final fry should be at 190 deg C. Too hot I reckon. Other versions of the same recipe are at 180.So tonight I cut some new chips much chunkier. I still par boiled them, put them in the freezer for 30 mins, then fried at 130 deg for 5 mins, then in the fridge for about 1 hour before the final fry at 220 deg until they were the right colour.
They were much, still not perfect, but very good chips. Next time I think I'd cut them a bit bigger still (around 2cm thick) and get them even colder before the final fry.
Tonight, the chips were accompanied by a couple of jumbo "fish fingers" I cut from a nice fillet of Hake, fried in Heston's batter recipe which uses Vodka instead of water. That worked really well.
All in all, a successful fish and chip supper, even if I do have a lot of clearing up to do in the kitchen later.
As for tomorrow, we have curry quite often so I'm not going to bother with that this week. Instead, I'm going to try the Ducasse steak as detailed here: http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Might even have some more chips with it
heston chips shouls be thick - 1.5cm should do it. par boil[with salt] until the knife goes in easily, freeze, 130c [in groundnut oil] until they start to colour [5mins roughly], freeze, 3mins at 180.
i use the recipe as posted at waitrose.com, perfick chips every time.
i'm making my version of saag gosht tonight. here's how:
traditional recipe in normal script, my additions in bold.
ingredients:
750g lamb, trimmed & cubed marinated over night in 2tbsp tandoori masala, 2 crushed garlic cloves, 2tsp crushed ginger, zest & juice of 1 lemon
1 large onion, sliced i like onion, so use at least 2 ultra thinly sliced large red onions
1 thinly sliced red pepper
ghee
4tsp crushed ginger 2 if using marinade
7 crushed cloves of garlic 5 if using marinade
1/2 tsp turmeric
2 tbsp ground coriander
1.5tsp cayenne pepper
1tsp salt
4 tbsp yoghurt
500g spinach chopped into thin ribbons
bunch of chopped fresh coriander
2 bruised cardomom pods
1 tsp garam masala
1 tsp chilli powder
a dozen cherry tomatoes
method:
mix lamb with all the spices and set to one side
put approx. 4tbsp ghee into a pan and heat the onions over a low heat for 20mins or so like you;d do if caramelising them. a white onion will turn golden and crisp. remove, leaving the ghee in the pan.
over a medium heat, add the meat and pepper/toms and salt. cover and cook for 10 mins, stirring occasionally.
remove lid and add the yoghurt 1 tbsp at a time, stirring it in so that it is absorbed and doesn't split.
add spinach and stir. add onions.
cover the pan and cook over a very low heat until the meat is falling apart [approx. 45 mins]. stir occasionally. it's supposed to be a dryish curry but if the liquid dries completely then the meat will dry and ruin your efforts. avoid this by adding a few tbsp of water.
add chopped coriander & serve with a paratha, yoghurt and a beer or four.
the manly part of this dish is because it's so damn tasty i guarantee you will find yourself a cotty plate and eat it all in one sitting
i use the recipe as posted at waitrose.com, perfick chips every time.
i'm making my version of saag gosht tonight. here's how:
traditional recipe in normal script, my additions in bold.
ingredients:
750g lamb, trimmed & cubed marinated over night in 2tbsp tandoori masala, 2 crushed garlic cloves, 2tsp crushed ginger, zest & juice of 1 lemon
1 large onion, sliced i like onion, so use at least 2 ultra thinly sliced large red onions
1 thinly sliced red pepper
ghee
4tsp crushed ginger 2 if using marinade
7 crushed cloves of garlic 5 if using marinade
1/2 tsp turmeric
2 tbsp ground coriander
1.5tsp cayenne pepper
1tsp salt
4 tbsp yoghurt
500g spinach chopped into thin ribbons
bunch of chopped fresh coriander
2 bruised cardomom pods
1 tsp garam masala
1 tsp chilli powder
a dozen cherry tomatoes
method:
mix lamb with all the spices and set to one side
put approx. 4tbsp ghee into a pan and heat the onions over a low heat for 20mins or so like you;d do if caramelising them. a white onion will turn golden and crisp. remove, leaving the ghee in the pan.
over a medium heat, add the meat and pepper/toms and salt. cover and cook for 10 mins, stirring occasionally.
remove lid and add the yoghurt 1 tbsp at a time, stirring it in so that it is absorbed and doesn't split.
add spinach and stir. add onions.
cover the pan and cook over a very low heat until the meat is falling apart [approx. 45 mins]. stir occasionally. it's supposed to be a dryish curry but if the liquid dries completely then the meat will dry and ruin your efforts. avoid this by adding a few tbsp of water.
add chopped coriander & serve with a paratha, yoghurt and a beer or four.
the manly part of this dish is because it's so damn tasty i guarantee you will find yourself a cotty plate and eat it all in one sitting
Edited by shirt on Wednesday 2nd June 20:42
pics as promised.
as it looks with all the spinach added. you need to fold it in bit by bit and use a bloody big pan.
after heating on the lowest setting [covered] for half an hour it will look like this as all the water leaves the spinach.
monitor more closely from here on. if you part cover the pan then the water will evaporate. you want to end up with something with the consistency of corn beef hash. it looks stodgy as the spinach clings to the meat.
et voila
easily the best curry imho. very rich foretaste with the tomato and ghee. develops over your entire tongue and leaves with a spicy kick from the cayenne.
as it looks with all the spinach added. you need to fold it in bit by bit and use a bloody big pan.
after heating on the lowest setting [covered] for half an hour it will look like this as all the water leaves the spinach.
monitor more closely from here on. if you part cover the pan then the water will evaporate. you want to end up with something with the consistency of corn beef hash. it looks stodgy as the spinach clings to the meat.
et voila
easily the best curry imho. very rich foretaste with the tomato and ghee. develops over your entire tongue and leaves with a spicy kick from the cayenne.
Edited by shirt on Thursday 3rd June 20:48
Yes, looks very authentic. Will try that recipe another day.
Tonight, I tried the Ducasse 'butter steak' method with a nice piece of Hereford Beef Fillet. I did overcook it a bit, which was a shame, but the flavour was great. Had it with mashed potatoes and green beans.
Tomorrow, as the weather looks nice and the GF doesn't go for oily fish, I'm going to grill a couple of Mackerel on the Barbecue.
Then it's healthy eating for a couple of weeks before we're off to France for a short break and more nice food.
Tonight, I tried the Ducasse 'butter steak' method with a nice piece of Hereford Beef Fillet. I did overcook it a bit, which was a shame, but the flavour was great. Had it with mashed potatoes and green beans.
Tomorrow, as the weather looks nice and the GF doesn't go for oily fish, I'm going to grill a couple of Mackerel on the Barbecue.
Then it's healthy eating for a couple of weeks before we're off to France for a short break and more nice food.
Henry Hawthorne said:
That is going to be the thing that kills me.... and i'll be happy its the last thing I eat before I died
I'm literally salivating everywhere....
shirt said:
pics as promised.
as it looks with all the spinach added. you need to fold it in bit by bit and use a bloody big pan.
after heating on the lowest setting [covered] for half an hour it will look like this as all the water leaves the spinach.
monitor more closely from here on. if you part cover the pan then the water will evaporate. you want to end up with something with the consistency of corn beef hash. it looks stodgy as the spinach clings to the meat.
et voila
easily the best curry imho. very rich foretaste with the tomato and ghee. develops over your entire tongue and leaves with a spicy kick from the cayenne.
Reducing to that extent takes confidence and is clearly well worth the wait. It looks stunning!as it looks with all the spinach added. you need to fold it in bit by bit and use a bloody big pan.
after heating on the lowest setting [covered] for half an hour it will look like this as all the water leaves the spinach.
monitor more closely from here on. if you part cover the pan then the water will evaporate. you want to end up with something with the consistency of corn beef hash. it looks stodgy as the spinach clings to the meat.
et voila
easily the best curry imho. very rich foretaste with the tomato and ghee. develops over your entire tongue and leaves with a spicy kick from the cayenne.
cheers. it is a big reduction but using leg and the marinade keeps the moisture in the lamb. as with most curries, the flavours develop beautifully if left overnight but then you lose the texture in the meat.
I can't bring myself to eat chicken curry as it has about 1% of the flavour of lamb.
I can't bring myself to eat chicken curry as it has about 1% of the flavour of lamb.
horton said:
or grow a pair and eat what you want every day of the week.
Either I cook (my choice)
She cooks (my choice)
We eat out (my choice)
or
I ask her to cook and allow her to choose.
I'm sure she is lovely, but I would go insane if I had someone dictating what I could and could not eat.
Wow aren't you the role model, does she ask how you want your socks ironed as well?Either I cook (my choice)
She cooks (my choice)
We eat out (my choice)
or
I ask her to cook and allow her to choose.
I'm sure she is lovely, but I would go insane if I had someone dictating what I could and could not eat.
Silent1 said:
horton said:
or grow a pair and eat what you want every day of the week.
Either I cook (my choice)
She cooks (my choice)
We eat out (my choice)
or
I ask her to cook and allow her to choose.
I'm sure she is lovely, but I would go insane if I had someone dictating what I could and could not eat.
Wow aren't you the role model, does she ask how you want your socks ironed as well?Either I cook (my choice)
She cooks (my choice)
We eat out (my choice)
or
I ask her to cook and allow her to choose.
I'm sure she is lovely, but I would go insane if I had someone dictating what I could and could not eat.
He's completely under the thumb, if truth be told. But when he's logged on to PH, he becomes "Horton from Stepford".
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