Photo of your dinner (vol 2)
Discussion
Davos123 said:
I'm vegan so it's a definite no to the cheese and bacon!
I don't think parmesan is what it needs anyway, if it was a scallop dish bacon or chorizo would be the natural pairing. I can make vegan chorizo with seitan but I think it'll be a little too much and overpowering.
In that case I think even Trump couldn't help you on this oneI don't think parmesan is what it needs anyway, if it was a scallop dish bacon or chorizo would be the natural pairing. I can make vegan chorizo with seitan but I think it'll be a little too much and overpowering.
matrignano said:
Davos123 said:
Didn't get a photo of the main but made oyster mushrooms with a pea puree as a starter last night. Need to find something salty and crispy for next time to finish it off.
Bacon/Pancetta/Guanciale. The answer to most culinary questions
Or am i missing something?Davos123 said:
I can make vegan chorizo with seitan but I think it'll be a little too much and overpowering.
I made a batch of seitan pepperoni and blind tested it on pizzas. Absolutely no-one (8 people) even commented. Looks and tastes just like meat pepperoni.I think it only really works with strong flavours like pepperoni, chorizo and I'm going to try merguez next. Did you try to replicate the fat in chorizo? or was it just taste?
And, did you use a sausage casing? For the pepperoni I rolled and cling filmed before poaching. I'm toying with the idea of a cheap sausage stuffer and making small batches but I'm not sure how the seitan would take to going through a machine or being minced before stuffing and cooking. I suspect it would fall apart.
21TonyK said:
I made a batch of seitan pepperoni and blind tested it on pizzas. Absolutely no-one (8 people) even commented. Looks and tastes just like meat pepperoni.
I think it only really works with strong flavours like pepperoni, chorizo and I'm going to try merguez next. Did you try to replicate the fat in chorizo? or was it just taste?
And, did you use a sausage casing? For the pepperoni I rolled and cling filmed before poaching. I'm toying with the idea of a cheap sausage stuffer and making small batches but I'm not sure how the seitan would take to going through a machine or being minced before stuffing and cooking. I suspect it would fall apart.
I've only ever done crumbles like this: http://www.geniuskitchen.com/recipe/seitan-chorizo...I think it only really works with strong flavours like pepperoni, chorizo and I'm going to try merguez next. Did you try to replicate the fat in chorizo? or was it just taste?
And, did you use a sausage casing? For the pepperoni I rolled and cling filmed before poaching. I'm toying with the idea of a cheap sausage stuffer and making small batches but I'm not sure how the seitan would take to going through a machine or being minced before stuffing and cooking. I suspect it would fall apart.
My seitan making skills are very much in their infancy unfortunately. My old lodger was excellent at it so I just relied on her for it all the time and now having to learn!
Edit: agree on the strong flavours part, at least when it comes for a very close replica to the 'real' thing. I do enjoy a seitan burger or steak but I don't view them as a beef replacement/imitation because the flavour and texture isn't that close.
Davos123 said:
I've only ever done crumbles like this: http://www.geniuskitchen.com/recipe/seitan-chorizo...
I've only played around with it at work, a couple of the guys there are vegan and one gave me a load of wheat gluten and asked if I could make pepperoni from it. I'm not vegan or veggie but its interesting to experiment.
I like chorizo/bacon/mushrooms/scallops but I always think that the strong flavour of bacon or even worse chorizo drowns out the scallop would assume the same with those mushrooms.
What about potato matchsticks, fried and salted, you get the crunch and the salt needed. or a very thin rosti?
What about potato matchsticks, fried and salted, you get the crunch and the salt needed. or a very thin rosti?
Ascayman said:
BBQ time. Indian spiced rack of lamb,
Looks magic. Tandoori lamb chops is my go to starter at my local Indian but never tried to recreate it. What was your marinade please?Had the BBQ lit myself this weekend - spatchcocked chicken rubbed with lemon and herbs, on the smoker, served up with (bolted) cauli, courgettes, tomatoes and new potatoes all from the garden.
Lamb balti tonight, with spiced cauliflower rice, jeera rice (one of the six people I cooked for is possibly rice intolerant, but everyone had a choice and most of us had a bit of both), cauliflower 90 (a bit like cauli in tempura batter), mint and coriander raita, onion and tomato salad and poppadoms.
It looks, somehow, way less appertizing in this photo than it was, I was actually quite proud of this one!
Then raspberry posset with home made almond shortbread.
It looks, somehow, way less appertizing in this photo than it was, I was actually quite proud of this one!
Then raspberry posset with home made almond shortbread.
Davos123 said:
Also, when cooked like this they taste much more like a scallop than an average mushroom.
Personally I'd never burn a scallop to the degree you have done the mushrooms there, they are far too delicate to take that amount of cooking.For a crunchy/salty thing how about sitting each mushroom on a chunky cruton? Posh mushrooms on toast!
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