Overclockers UK Forums Click here for more details
Free Shipping for Loyal Forum Members - CLICK HERE

Go Back   Overclockers UK Forums > Life > La Cuisine

Reply
 
Thread Tools
Old 5th Feb 2014, 21:26   #9391
airwave99
Hitman
 
airwave99's Avatar
 
Joined: Oct 2013
Location: Glasgow
Posts: 915
Fish in breadcrumbs, wedges, peas and green beans.
airwave99 is offline   View trust for Reply With Quote
Old 6th Feb 2014, 01:02   #9392
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Homemade tomato and basil roll, just out the oven. Delicious.

Buchanan0204 is offline   View trust for Reply With Quote
Old 6th Feb 2014, 02:42   #9393
cainer
Capodecina
 
cainer's Avatar
 
Joined: Jan 2010
Posts: 10,842
Bigmac, fries and a chicken mayo

regarding signature sizes.. Please read the FAQ
cainer is offline   View trust for Reply With Quote
Old 6th Feb 2014, 08:55   #9394
hawkhench
Hitman
 
Joined: Dec 2008
Posts: 707
Crunchy Nut Corn Flakes, livin' the dream.
hawkhench is offline   View trust for Reply With Quote
Old 6th Feb 2014, 12:59   #9395
randomshenans
Sgarrista
 
randomshenans's Avatar
 
Joined: Sep 2009
Location: France, Alsace
Posts: 7,773
I ate soup. With a boiled egg. Yea, it's exciting stuff.

randomshenans is offline   View trust for Reply With Quote
Old 6th Feb 2014, 14:24   #9396
cainer
Capodecina
 
cainer's Avatar
 
Joined: Jan 2010
Posts: 10,842
Chicken jalfrezi with Pilou rice, onion bajee's and a peshwari naan
Mr.Marvelous would be proud of me




nice cheap dinner, Jalfrezi/rice/bajee's 1.92 (half price) and 35p for the peshwari naan from Tesco

regarding signature sizes.. Please read the FAQ
Last edited by cainer; 6th Feb 2014 at 14:46.
cainer is offline   View trust for Reply With Quote
Old 6th Feb 2014, 18:02   #9397
MrMarvelous
Soldato
 
Joined: Dec 2010
Posts: 5,929
Beast cainer!

MrMarvelous is offline   View trust for Reply With Quote
Old 6th Feb 2014, 18:21   #9398
hawkhench
Hitman
 
Joined: Dec 2008
Posts: 707
Nutty Chicken Curry

Can't decide what was better, how easy it was to make or how good it tasted, nomnom
hawkhench is offline   View trust for Reply With Quote
Old 6th Feb 2014, 19:55   #9399
randomshenans
Sgarrista
 
randomshenans's Avatar
 
Joined: Sep 2009
Location: France, Alsace
Posts: 7,773
I'd murder that curry!!

Just had a schnizel, rosti and beeeeeeans. Then, 3 doughnuts...lol healthy lunch was worthy.

randomshenans is offline   View trust for Reply With Quote
Old 6th Feb 2014, 21:31   #9400
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Quote:
Originally Posted by hawkhench View Post
Nutty Chicken Curry

Can't decide what was better, how easy it was to make or how good it tasted, nomnom
I've made that a few times. It's very nice. You just need to be careful with the yogurt splitting, I take it you never had a problem with that?
Buchanan0204 is offline   View trust for Reply With Quote
Old 6th Feb 2014, 21:40   #9401
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Chilli

I made a paste using

onion, carrot, celery, cumin, coriander, fenugreek, cloves, fennel seeds, kashmiri chilli powder, a whole scotch bonnet, coriander leaves, lime zest, a whole dried kashmiri chilli, a bog standard red chilli, garlic cloves, ginger, red wine vinegar, tomato puree, water, rapeseed oil, salt, pepper, smoked paprika.

Fried it off for 10 minutes, fried the mince in a seperate pan to get some caremlization going, then tipped it in and cooked with a tin of chopped tomatoes, a little water and some beef stock.

Cooked it out for an hour, then finished with fresh lime juice and coriander.

I had it with some coconut rice and some yogurt



It tasted amazing, next time I'll do it with a shin of beef.
Last edited by Buchanan0204; 6th Feb 2014 at 21:43.
Buchanan0204 is offline   View trust for Reply With Quote
Old 6th Feb 2014, 21:41   #9402
hawkhench
Hitman
 
Joined: Dec 2008
Posts: 707
Nah not a problem I've had yet, although this time I did use natural yoghurt rather than Greek yoghurt
hawkhench is offline   View trust for Reply With Quote
Old 6th Feb 2014, 21:50   #9403
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Quote:
Originally Posted by hawkhench View Post
Nah not a problem I've had yet, although this time I did use natural yoghurt rather than Greek yoghurt
Using cream or creme fraiche avoids the issue all together, they don't split. It's when it's too high of a temp, it'll split. Just a heads up if you make it again.

It's nice finished with some toasted peanuts for some crunch/texture. Or use crunchy peanut butter.
Buchanan0204 is offline   View trust for Reply With Quote
Old 6th Feb 2014, 22:12   #9404
Raymond Lin
Capo Crimine
 
Raymond Lin's Avatar
 
Joined: Oct 2002
Location: Wish i was in New York
Posts: 53,266


About to make my own crunchy bar.

Raymond Lin is offline   View trust for Reply With Quote
Old 6th Feb 2014, 22:24   #9405
MrMarvelous
Soldato
 
Joined: Dec 2010
Posts: 5,929

MrMarvelous is offline   View trust for Reply With Quote
Old 6th Feb 2014, 23:24   #9406
Raymond Lin
Capo Crimine
 
Raymond Lin's Avatar
 
Joined: Oct 2002
Location: Wish i was in New York
Posts: 53,266
I am the king of desserts !




Raymond Lin is offline   View trust for Reply With Quote
Old 7th Feb 2014, 00:13   #9407
airwave99
Hitman
 
airwave99's Avatar
 
Joined: Oct 2013
Location: Glasgow
Posts: 915
Last of the Asda cookies. Definitely back to Sainsburys cookies next time.
airwave99 is offline   View trust for Reply With Quote
Old 7th Feb 2014, 01:02   #9408
bsoltan
Mobster
 
Joined: Oct 2005
Location: MK
Posts: 3,376


Sirloin marinated in garlic. Steamed veggies. Not the best cooked steak though.

Still, tasted good.
Last edited by bsoltan; 7th Feb 2014 at 01:07.
bsoltan is offline   View trust for Reply With Quote
Old 7th Feb 2014, 04:44   #9409
cainer
Capodecina
 
cainer's Avatar
 
Joined: Jan 2010
Posts: 10,842

regarding signature sizes.. Please read the FAQ
cainer is offline   View trust for Reply With Quote
Old 7th Feb 2014, 07:51   #9410
Cosimo
Man of Honour
 
Cosimo's Avatar
 
Joined: Jan 2007
Location: Londinium
Posts: 160,756
A bacon roll.

Cosimo is offline   View trust for Reply With Quote
Old 7th Feb 2014, 09:14   #9411
topgun06
Sgarrista
 
topgun06's Avatar
 
Joined: Mar 2006
Location: Leek, Staffordshire
Posts: 8,063
Beans on toast with scrambled egg. Oh yes!


i7 920 @3.8Ghz / Asus P6T / 6GB XMS3 / GTX 970 / 128GB M4 / Watercooled
topgun06 is offline   View trust for Reply With Quote
Old 7th Feb 2014, 11:17   #9412
randomshenans
Sgarrista
 
randomshenans's Avatar
 
Joined: Sep 2009
Location: France, Alsace
Posts: 7,773
Quote:
Originally Posted by Buchanan0204 View Post
Homemade tomato and basil roll, just out the oven. Delicious.

Looks amazing

randomshenans is offline   View trust for Reply With Quote
Old 7th Feb 2014, 12:59   #9413
Spitfir3
Wise Guy
 
Joined: Oct 2004
Location: Paris
Posts: 1,359
Quote:
Originally Posted by Buchanan0204 View Post
Chilli

I made a paste using

onion, carrot, celery, cumin, coriander, fenugreek, cloves, fennel seeds, kashmiri chilli powder, a whole scotch bonnet, coriander leaves, lime zest, a whole dried kashmiri chilli, a bog standard red chilli, garlic cloves, ginger, red wine vinegar, tomato puree, water, rapeseed oil, salt, pepper, smoked paprika.

Fried it off for 10 minutes, fried the mince in a seperate pan to get some caremlization going, then tipped it in and cooked with a tin of chopped tomatoes, a little water and some beef stock.

Cooked it out for an hour, then finished with fresh lime juice and coriander.

I had it with some coconut rice and some yogurt

[IMG]http://imagizer.imageshack.us/v2/1024x768q90/823/59b7.jpg[/IMG

It tasted amazing, next time I'll do it with a shin of beef.
Looks amazing, do you have a link to a recipe or is it of your own design?
Spitfir3 is offline   View trust for Reply With Quote
Old 7th Feb 2014, 13:02   #9414
MikeTheNative
Mobster
 
Joined: Jun 2012
Location: South Wales
Posts: 4,827
[quote=Raymond Lin;25803402]I am the king of desserts !

Those look amazing. Diet is completely gone out the window for this week, just had chip butty and a battered sausage from the chip shop.
MikeTheNative is offline   View trust for Reply With Quote
Old 7th Feb 2014, 13:42   #9415
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Quote:
Originally Posted by Spitfir3 View Post
Looks amazing, do you have a link to a recipe or is it of your own design?
Cheers. I was just experimenting with what I had, I chucked everything in the food processor with the blade attachments and mixed everything to a fine paste. Sweated it off for 10 mins and then tipped in the mince. No recipe needed really.

Throw in what you have into the paste. Onion, celery, garlic, chilli (powder, whole or both), smoked paprika, cumin, coriander and salt and pepper are what I would say is essential.

Sweat it off, tip in the mince (500g pack) (feel free to fry it off in a seperate pan for colour or make a well in the centre and crank the heat up) then in with a 400g tin of chopped tomatoes, and top up with beef stock to just cover. Once it's reduced down and quite thick, check for seasoning, finish with fresh coriander and lime juice.

Job done.
Buchanan0204 is offline   View trust for Reply With Quote
Old 7th Feb 2014, 13:45   #9416
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Quote:
Originally Posted by Raymond Lin View Post
I am the king of desserts !
I'm going to make these... Or I might just buy a crunchy!

Probably both, and I'll compare.
Buchanan0204 is offline   View trust for Reply With Quote
Old 7th Feb 2014, 13:47   #9417
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Quote:
Originally Posted by bsoltan View Post


Sirloin marinated in garlic. Steamed veggies. Not the best cooked steak though.

Still, tasted good.
I'm feeling dizzy and light headed just looking at the lack of carbs! Get some buttery mash on the plate next time and don't worry about your weight! Steak also looks pretty good to me.
Buchanan0204 is offline   View trust for Reply With Quote
Old 7th Feb 2014, 13:47   #9418
Raymond Lin
Capo Crimine
 
Raymond Lin's Avatar
 
Joined: Oct 2002
Location: Wish i was in New York
Posts: 53,266
Quote:
Originally Posted by Buchanan0204 View Post
I'm going to make these... Or I might just buy a crunchy!

Probably both, and I'll compare.
This is what I do

Step 1 cold dry saucepan, put in 100g of caster sugar per 3 tablespoon of golden syrup (the online recipe I found asks for 4 but I found that was too much)

Still cold, mix it up.

Step 2 put on low heat and let it melt in the pan, stir occasionally with a wooden spoon, heat until it is 149c degree (or judging by eye, when it goes brown and bubbles)

step 3 put in 2 teaspoon of bicarbonate of soda (measure this out beforehand and put to the side), then WHISK a few times quickly

Step 4 get ready a baking tray lined with non-stick grease proof paper, and pour in the stuff quickly. Then do not touch, you can put it in the fridge to set but don't knock it. It is HOT and you don't want to knock the air out.

Step 5 20 min later when it is set, melt chocolate over a bowl of water in a pan, break apart the crunchy, dip pieces into the melted chocolate and put on grease proof paper and back into the fridge to set.

The hardest part is getting the sugar and syrup hot enough as it needs to reach a certain temperature for it to break down. It's all about chemistry, if it's too low (under 149c you won't get that crunch, instead you get chewy toffee like thing). Too much syrup will do the same thing, but no syrup it won't work. 100g per 3 table spoon of golden syrup seems to work. If you heat it too much it'll taste burnt too. So this is a fine line. The syrup bit should be easy as you can do it while it is cold so no rush. The heating part take your time, low heat. Just watch it, it goes brown then let it on the heat for 1 more minute or so to make sure, it won't burn immediately.

and take a read here about the science.

http://www.theguardian.com/science/b...-cinder-toffee

Last edited by Raymond Lin; 7th Feb 2014 at 14:17.
Raymond Lin is offline   View trust for Reply With Quote
Old 7th Feb 2014, 14:02   #9419
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
I've got a thermometer, so I'll use that. I should be onto a winner although my dessert skills are absolute crap.
Buchanan0204 is offline   View trust for Reply With Quote
Old 7th Feb 2014, 14:52   #9420
Buchanan0204
Soldato
 
Joined: Jun 2010
Location: Scotland
Posts: 5,171
Roasted red peppers with cheese and chilli pesto quesadillas with hot sauce over the top.

Buchanan0204 is offline   View trust for Reply With Quote
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT. The time now is 01:36.


Powered by vBulletin®
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.
Overclockers UK (Ocuk Ltd)