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cooking ideas/recipes etc

#41 User is offline   Morgoth 

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Posted 22 January 2016 - 11:48 AM

I have a dinner date tonight, and have actually planned a salmon dinner. It's more of a summer dish, but it's - 15 degrees here today, so we need all the summer feeling we can get.

It's a ridiculously simple dish, but everyone I've served it to love it. Again, one use a high quality salmon loin. Get a ripe mango, rinse and chop. Mix it with a cup of creme fraiche, salt & pepper. Cover the salmon and place it in the oven for 10-20 minutes depending on the size of the fish. I normally set the oven to 200 degrees. You want the salmon to be a darker red at its core. If it's gone pink all the way through you run the risk of it going dry/chewy (it's hard to explain the exact texture, but you don't want it in your fish).

I'm serving with a cauliflower puree and a ruccola salad with mozarella and walnuts.

Champagne to drink. There's also ice cream and a delicious, tawny port. Hopefully it'll be sufficiently convincing.
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#42 User is offline   Maark Abbott 

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Posted 22 January 2016 - 12:44 PM

One of my friends at work introduced me to a goodun.

Turkey and broccoli meatballs with lemon.

400g turkey mince
1 head of broccoli
1 lemon
2:1 parsley and rosemary

Steam the broccoli until it's good and soft. Throw it into a blender with the juice from the lemon., get it nice and bitty. Mix in with the mince and herbs. Form into balls - use the albumen of the unborn if it needs to help bind it.

Cook until ready for thy consumption.
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#43 User is offline   Macros 

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Posted 01 February 2016 - 01:09 PM

Have changed my mind yet again about the menu.
Think Im going to go with -

To start, croquette potatoes with cheese and bacon inside them, with a mini chicken fillet, unsure what to marinate the chicken in though, this is where malazan helps, what would accompany the cheesy bacon potato well?


Main - big old roast ham, with potatoes au gratin, champ and a mix of roasted veg. Probably carrots, parsnips and roasted sprouts.


Desert - pavlova and crunchie Malteaser ice cream.


Im liking this option because most of the prep work is done before and its just comes down to timing my veg into the oven really. Deserts will be made before
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#44 User is offline   Maark Abbott 

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Posted 01 February 2016 - 01:17 PM

If you're doing cheesy bacon potato croquettes, I'd probably say a chicken stock marinade would go well. Something simple and relatively subtle that won't overpower.
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#45 User is offline   Macros 

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Posted 01 February 2016 - 02:54 PM

You mean like an oxo cube??
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#46 User is offline   Maark Abbott 

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Posted 01 February 2016 - 08:29 PM

Yep.
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#47 User is offline   Macros 

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Posted 01 February 2016 - 09:24 PM

Interesting
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#48 User is offline   Mezla PigDog 

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Posted 03 February 2016 - 01:09 PM

View PostMacros, on 01 February 2016 - 01:09 PM, said:

Have changed my mind yet again about the menu.
Think Im going to go with -

To start, croquette potatoes with cheese and bacon inside them, with a mini chicken fillet, unsure what to marinate the chicken in though, this is where malazan helps, what would accompany the cheesy bacon potato well?


Main - big old roast ham, with potatoes au gratin, champ and a mix of roasted veg. Probably carrots, parsnips and roasted sprouts.


Desert - pavlova and crunchie Malteaser ice cream.


Im liking this option because most of the prep work is done before and its just comes down to timing my veg into the oven really. Deserts will be made before


Sorry but the chicken stock cube idea is terrible. I freely admit to being a food snob if that helps to gauge my position here.

For your chicken marinade - why don't you look up a nice home made jerk rub or a peri peri type marinade? I know a bunch of good recipes for chicken marinades that probably won't marry well with the croquettes - satay/tikka/terriyaki etc, all prep in advance then stick under the grill (also very good recipes to learn for scaling up and onto skewers on the BBQ for summer, if I do say so myself) and all good with a bit of salad... This would push you out of the Oirish comfort zone of potatoes with everything though so I understand if you are sticking with the croquettes.

Also, fall back chicken marinade of olive oil, garlic, parsley, lemon zest, lemon juice, salt & pepper. Marinade overnight, cook under the grill.
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#49 User is offline   Macros 

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Posted 03 February 2016 - 01:17 PM

Yeah, I am a fan of the spicy and different, most of the people Im feeding are mummy's boys and girls who view a meal as not being a meal unless there is a clearly defined.and simple offering of meat and potatoes.

Am going to go with you garlic lemon marinade and grill. Then slice and serve with the cheesy bacon croquettes.
Possibly make some garlic mayo as a small side dollop to dip into
Just something small.

I find too often starters are too large a serving for my liking, and the dinner is hammered out on the table immediately after, I'd far rather a small bite then sit and relax for ten/ fifteen minutes with a glass of wine before the main is thrown at me.
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#50 User is offline   Mezla PigDog 

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Posted 03 February 2016 - 01:28 PM

OK, so leave it overnight in the fridge in the marinade and the lemon juice will make it really juicy when it is cooked. And sub in parsley for basil or tarragon or thyme or something if you prefer or depending what's in the shop/garden. Sprinkle a bit of the fresh herb on top when it is cooked.

I'm on the fence with how long you should wait between starter and main. On the one hand a short break of 10 mins is good for conversation and wine etc. On the other hand, if you are really hoping to pig out then the wait can be a disaster in terms of how much food you can squeeze in :p Depends on the type of meal I think. And when it is you cooking even if the main is something that is virtually finished cooking by the time you sit down for the starter, getting the food actually on to the table will take 10 mins anyway.
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#51 User is offline   Macros 

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Posted 03 February 2016 - 03:53 PM

This is true. Just the run of weddings (think I'll hit the big 30 by my sisters this summer, since oct 2012) I've been to over the last few years, some have been dumping our mains out as they lifted our starters, some had abysmally long waits between courses. I find my self happiest with the 10/15 minute mark. Was at one on Saturday there way down south, was quite a small wedding (smallest I've ever attended) and they got everything spot on, in quality, quantity and timing.
The waitress looking after our table (mainly topping up my wine glass) was a Library historian and was doing a masters related to historical writing or someonething. We had a delightful conversation.

I understand its difficult to dish out food quickly to numbers, but that's just my personal preference.
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#52 User is offline   Macros 

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Posted 03 February 2016 - 10:21 PM

had some left over potato mash this evening, tried to make a test croquette potato.

unmitigated disaster.

decided (in my worldly wisdom) that flour was not required as the mash looked pretty solid, the egg yolk turned it into a sticky mess,

made them too big

pan too shallow

oil to shallow

cheese strip far to thick

not enough breadcrumbs

it was not a pretty conclusion to the experiment.

but I fully expect there to be potato served for dinner tomorrow night so should have some to try again, with lessons learned.
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#53 User is offline   Macros 

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Posted 30 January 2019 - 01:21 PM

necro time!
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#54 User is offline   Macros 

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Posted 30 January 2019 - 01:25 PM

so,

I am cooking on Saturday night, making Teriyaki chicken and fried rice
no starter
probably just ice cream for desert.

My questions are as follows -
cooking without sugar (one of people is diabetic), in the Teriyaki I'm no overly concerned as the small amount of sugar in my recipe is for a slight sweet kick and not really for any texture benefits, so will swap out for a small drop of splenda.
However my ice cream recipe involves like 6 spoonfuls of caster sugar. Swapping this out for the correct amount of splenda I don't think will work as folding the sugar into the whipped egg whites really helps with the mixes consistency. Anyone have any tricks or good recipes for sugar free ice cream?
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#55 User is offline   Macros 

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Posted 30 January 2019 - 01:38 PM

or am I over thinking this, the amount of sugar in the teriyaki is negligible really, is it only the ice cream I should be thinking about the sugar content on
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#56 User is offline   Morgoth 

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Posted 30 January 2019 - 01:41 PM

I don't know anything about making ice cream. Have you considered making a different kind of desert?
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#57 User is offline   Gorefest 

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Posted 30 January 2019 - 01:54 PM

View PostMacros, on 30 January 2019 - 01:25 PM, said:

However my ice cream recipe involves like 6 spoonfuls of caster sugar. Swapping this out for the correct amount of splenda I don't think will work as folding the sugar into the whipped egg whites really helps with the mixes consistency. Anyone have any tricks or good recipes for sugar free ice cream?



Hrm. Are you using milk to make the ice cream? Because lactose is sugar as well, so you aren't just dealing with caster sugar here. Bear in mind though that someone who is diabetic doesn't need to avoid sugar altogether, they just need to make sure that the total amount of carbs stays within a certain target area. Problem is, if you don't know that target area it is difficult to prep for this. You'll need to actually carb count, not just take out anything with the word 'sugar' in it.

I guess you don't want to spoil the meal surprise, but otherwise, can't you just ask them what they would like you to keep in mind or what they would or would not be able to deal with?
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#58 User is offline   Macros 

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Posted 30 January 2019 - 02:17 PM

ice cream is usually eggs, sugar, cream then flavouring and/or chocolate chips or a bashed up candy bar
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#59 User is offline   Macros 

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Posted 30 January 2019 - 02:19 PM

I could ask her but I also like the idea of producing the a desert for her and its safe to eat. I don't know much or anything really about diabetes, just that she drinks the sugar free option on soft drinks
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#60 User is offline   Cause 

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Posted 30 January 2019 - 02:23 PM

Id say abandon the ice cream if sugar is so integral.

I believe diabetics can get away with a decently reciped cheesecake or cake of any sort really.
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