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Post by kerouac2 on Apr 24, 2021 17:12:02 GMT
I had a roquette salad with red onions and salmon tartare. This will probably be the last time for awhile because I found an excellent source of salmon tartare, but I think that I have eaten enough of it until further notice.
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Post by cheerypeabrain on Apr 25, 2021 9:07:26 GMT
Thanks for the advice about fish cooking. I shall try wrapping in baking paper then foil to bake in the oven. Fingers crossed.
Yesterday I was asked for home made bread and cake (we've been eating low fat, low carb for a couple of weeks and the chaps were desperate) ...made some delicious bread rolls which we had with sausages and loads of onions...Dorset apple cake for afters.
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Post by tod2 on Apr 25, 2021 10:46:35 GMT
Cheery you dont need the baking paper - just straight into the foil with whatever takes your fancy. Butter, squeeze or two of lemon juice, some fresh herbs ?' Do let us know. The fish I bought yesterday will be lathered in butter and flavoured herb salt and a light dusting of flour then laid in the pre-heated airfryer. I've never done this before so its all new to me. I was going to panfry or grill but I like to experiment and honestly cant see this failing.
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Post by bjd on Apr 25, 2021 11:05:58 GMT
Cheery,like Tod says -- you don't need baking paper, just make sure you close the foil properly.
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Post by lugg on Apr 25, 2021 19:14:35 GMT
I am just about to have roasted salmon fillet stuffed with mint with new potatoes, leeks and fennel. The leeks are a new addition to a well tested recipe.
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Post by tod2 on Apr 26, 2021 12:07:24 GMT
Cheery - I found this recipe this morning and am going to give it a go with the next lot of fish I have waiting in my freezer. I think it will work beautifully with a soft white flaky fish - Maybe Cod or Bream, Whiting or in my case, Hake. My fish I did in the air fryer was good but a bit fiddly getting it and out when it was soft and flaky.
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Post by kerouac2 on Apr 26, 2021 15:15:27 GMT
I have little desire to cook tonight (after eating microwaved leftovers for lunch) and I've been eating salads for dinner the last two or three nights, so a bit tired of that. I think tonight's dinner will come out of a tin, probably cassoulet. People always like to qualify their acceptance of the peasant dish of cassoulet by saying "I like duck cassoulet." Well, I absolutely do not like duck cassoulet. I like the basic pork cassoulet (only 0.85€ at E. Leclerc). On top of that, I have read more than once that the basic pork cassoulet is by far the healthier option when eating cassoulet.
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Post by tod2 on Apr 26, 2021 16:48:19 GMT
I could eat cassoulet in any form. I've seen (on TV) chefs bottling Cassoulet in jars. - I had the last duck confit leg tonight and it did the trick. Mr.Tod had leftover beef stew and we supplemented the dinner with freshly cooked green beans in garlic.
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Post by bjd on Apr 26, 2021 18:12:26 GMT
I confess that I buy duck cassoulet, but never the supermarket brand. It has to be La Belle Chaurienne.
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Post by lagatta on Apr 27, 2021 0:51:44 GMT
I much prefer duck to pork, but I'm really not a food snob.
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Post by bixaorellana on Apr 27, 2021 2:19:40 GMT
I would eat duck all the time if I could get it.
Yesterday I confronted the fact that, not counting some a few staples, there was essentially no food in my house. I went to the market and did fairly extensive responsible shopping and have some quite nice choices now. Be that as it may, the only thing appealing to me right now is a peanut butter & honey sandwich. To my credit, it's 100% pure peanut butter I make myself, wild honey from up in the sierra, and gorgeous whole wheat bread from a local bakery.
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Post by kerouac2 on Apr 27, 2021 5:01:06 GMT
I prefer to eat duck like steak. It does not appeal to me in sauce.
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Post by kerouac2 on Apr 28, 2021 15:53:18 GMT
And so tonight I am having a (beef) steak with a cucumber and red onion salad.
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Post by tod2 on Apr 28, 2021 16:54:37 GMT
More delicious fish for us. I pan fried two soles plus some calamari (pre battered frozen rings) and I did them in the air fryer. I also served up a vegetable/mushroom style rice.
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Post by tod2 on Apr 29, 2021 11:50:40 GMT
I'm not a big fan of lefovers as trying to make them appear new and interesting can be difficult. Tonight is such an ordeal as I have leftover chicken breast and a leg from roast chicken the other night. I ended up dicing the breast & leg, adding two chopped up big brown mushrooms. Then using a bottled porcini mushroom pasta sauce with half a packet of Chicken a la King sauce I mixed that in. I have defrosted a puff pastry and sprinkled grated pecorino all over before doubling it over and rolling to the desired size for my chicken dish. Bake tonight and serve with courgettes, carrots and asparagus spears.
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Post by bixaorellana on Apr 29, 2021 15:28:36 GMT
You don't spare yourself from work, Tod!
Last night I had vegetables with peanut sauce. I don't know what triggered this desire, but I looked up various Asian peanut sauce recipes and was on my way. I stir-fried zucchini and carrots and a little paneer with basil and lemon grass and steamed some basmati rice. Served the vegetables and the rice side by side with the peanut sauce drizzled over the vegetables. It's a felicitous combination, although the brown sauce on the vegetables is not very pretty.
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Post by tod2 on Apr 29, 2021 15:53:34 GMT
Report back: The chicken pie was amazingly good. The puff pastry however had taken a dive between the "black birds" but so much was on the outer rim it all turned out delicious. Veg in the airfryer was perfect. Blackbirds to non British cooks: They are little ceramic shaped chimneys that stand in the pie dish lifting and supporting the pastry. I think I bought them at a visit to the tourist shop at Hampton Court.
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Post by kerouac2 on Apr 29, 2021 17:19:46 GMT
I made a semi-annual pizza tonight. Anchovies, onion, garlic, basil, topped with grated cheddar. I will pay for the salt in the anchovies tonight, but I have a bottle of water next to my bed.
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Post by kerouac2 on Apr 29, 2021 17:22:59 GMT
I don't know what triggered this desire, but I looked up various Asian peanut sauce recipes and was on my way. I went through a peanut sauce phase, both Asian and African. I found it totally satisfactory, particularly Senegalese chicken in peanut sauce. But once I had had enough, the desire for more went away.
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Post by fumobici on Apr 29, 2021 17:39:28 GMT
Not a big peanut lover here but it definitely has its uses. I want peanut sauce with my chicken Satay and one of my favorite dishes was once a plate they served at a now long-defunct Hunan restaurant walking distance from my house they called "Wonderful Tasting Noodles". It was simply noodles in a spicy peanut sauce, just perfect.
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Post by fumobici on Apr 29, 2021 17:42:06 GMT
Anchovies are saltier than pure salt by volume and probably even by weight. That shouldn't be possible in my mind, but it clearly is. Five to seven small anchovy fillets is dead standard for a Napoli pie.
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Post by bixaorellana on Apr 29, 2021 17:54:53 GMT
simply noodles in a spicy peanut sauce, just perfect. It does sound perfect! It also sounds much nicer to look at than my vegetables in the peanut sauce.
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Post by lugg on Apr 29, 2021 20:11:31 GMT
Be that as it may, the only thing appealing to me right now is a peanut butter & honey sandwich That sounds so good - I would mess with it and add banana - would love to see your workings Bixa re your own peanut butter - some thing I love but have never made myself. but so much was on the outer rim it all turned out delicious. Veg in the airfryer was perfect. Blackbirds to non British cooks: They are little ceramic shaped chimneys that stand in the pie dish lifting and supporting the pastry Remindsme of a nursery rhyme re blackbirds and a pie
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Post by bixaorellana on Apr 29, 2021 21:18:37 GMT
would love to see your workings Bixa re your own peanut butter - some thing I love but have never made myself. Lugg, I learned how to make it from the internet -- those mommy blogs all have it. I've made quite a few batches, including one that perfectly mimicked the standard bought kind. But my favorite is the most simple and most reliable ~ ground up peanuts. Remember that I live in a peanut producing country and can go to the market and buy raw, roasted, or fried peanuts in bulk, so this works out nicely for me. I get the plain roasted kind -- no flavor, no oil added, and with the added plus that they've been winnowed, so very few papery husks. I would say put no more than a pound of peanuts in your food processor at one time, of course adjusting that amount to the size of the processor. Mine is an ancient (30 years old) 11-cup KitchenAid, & it's obvious that it does not wish to handle more than 1/2 kilo at a time. The instructions are: Put peanuts in processor. Turn on processor & let it run. At first it will look as though it is not going to get past the stage of crumbled up peanuts, but eventually it will turn into a sticky mass. At this point it may bog down the machine, so turn it off and use a stiff rubber spatula to break up the mass. You may have to do this more than once. The main thing is to be sure the processor does not overheat. If you feel it's heating up, turn it off & let it cool down. Anyway, continue letting the machine run & quite soon you'll see peanut butter swirling around in there. Test some. It might look smooth, but often is still grainy. Give it a just a little longer & voilà ~ peanut butter. If I were to want chunky peanut butter, I think I'd put some peanuts in the processor and quickly crush them to the consistency desired. Then take those out and put them aside. Proceed to make the peanut butter as described above. When it's to your liking, dump in the reserved peanut bits & pulse a few times to blend them in.
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Post by Kimby on Apr 29, 2021 21:36:44 GMT
Mrs M gets annoyed with me because if I adapt a recipe I don't note it down. It means it is difficult to reproduce the good ones and I usually can't remember what I did. If Mr. Kimby EVER cooked a meal I would be all over him with praise. How can Mrs. Mark take you to task? Isn’t she afraid you’ll go on strike?
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Post by onlyMark on Apr 30, 2021 6:50:53 GMT
I tried it once and the whip and chains came out. That wasn't too bad for a change.
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Post by lugg on Apr 30, 2021 8:57:47 GMT
Thanks Bixa - will give it a whirl.
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Post by Kimby on Apr 30, 2021 9:36:15 GMT
Last night we had grouper, a local Gulf of Mexico fish that is quite popular, and expensive, about $25 a pound.
I dipped the filet in milk and then in panko bread crumbs seasoned with onion and garlic powder, paprika and dill, then pan fried in an olive oil butter mixture in my cast iron skillet. Served with corn on the cob and risotto, and the usual green salad. Not bad.
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Post by tod2 on Apr 30, 2021 10:43:23 GMT
I was interested to see what a Grouper fish looked like and whether we get them here in our Indian Ocean. Looks like we do but by another name. We get the Honeycomb Rockcod and is a fairly common saltwater fish species in the warmer waters around the World and is part of the Grouper family. I had a rockcod fillet the other day and love the snow white firm but succulent flesh.
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Post by bixaorellana on Apr 30, 2021 14:27:41 GMT
So to speak.
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