The General Chat Thread

Had amazing oxtail and mushroom risotto last weekend...has anybody got a risotto for idiots guide?

Faith wrote: »

Fry off onions and garlic, add rice, fry for a couple of minutes. Add a small glass of white wine (for 2 servings). Cook until wine is absorbed, stirring constantly. Add a ladle of hot chicken stock, stir constantly until absorbed. Repeat until rice is tender all the way through. Finish with a knob of butter and a load of parmesan .

That's the basics of it, and it can be adapted to whatever you'd like to include in it.

The trick is slowly adding the stock and stirring constantly.

Yup ,really good carnoli rice , glass of white wine , add good stock, 1 ladle at a time as it's absorbed- and loads of Parmesan -

It's a strange mentality. I saw an article recently about trying to make mac and cheese that's similar to the boxed stuff from scratch. What's the point?

Quick question fellow foodies. Just been out doing a massive shop. Making stuffed chicken tonight and see that I've only got fecking red onions. Do you reckon these would be ok in a sage and onion stuffing or do I need to go out again?!

Merkin wrote: »

Quick question fellow foodies. Just been out doing a massive shop. Making stuffed chicken tonight and see that I've only got fecking red onions. Do you reckon these would be ok in a sage and onion stuffing or do I need to go out again?!

Is it far? I would n't be happy, especially if you are placing stuffing in bird. I might chance cooking it in the oven, in an open dish to crisp a bit. I find red onion goes to gloup and mush.

Thanks for feedback guys. I spent a lot on the chicken and I'd be furious with myself if the stuffing ended up quite sweet which it could potentially with the little red beauties so went out again, not to worry!

I didn't have to go far, there's a really lovely food shop across the road. Bought one gargantuan Spanish onion for €1.56 so if it turns out to be minging when I cut into it my tears won't be just from the onion lol!! :eek:

Cheers!

My local fishmonger had ling on special today so we came home with half a kilo of gorgeous looking fillets. What's the best way to cook them - just pan fry on a fairly high heat? I've never had ling before, let alone cooked it.

homemadecider wrote: »

My local fishmonger had ling on special today so we came home with half a kilo of gorgeous looking fillets. What's the best way to cook them - just pan fry on a fairly high heat? I've never had ling before, let alone cooked it.

Gorgeous. It comes from the cod family. Panfried sounds great, on something like a pea puree, and when it's cooked spread some fresh basil pesto over it.
You could bake it too. In an oven dish, slice the veg your having with it, ie fennel, peppers and onions, whatever, and spray with olive oil & S&P. Oil & season fish place on top and voila, bake till crispy.

homemadecider wrote: »

My local fishmonger had ling on special today so we came home with half a kilo of gorgeous looking fillets. What's the best way to cook them - just pan fry on a fairly high heat? I've never had ling before, let alone cooked it.

Ling is a lovely fish, it's firm so you can pretty much cook it any way you want, I've curried it and stir fried it without it crumbling, baking and frying work very well too of course. Because of the texture, most monkfish or hake recipes will probably work.

Ling feed in rocky areas which the trawlers avoid so if you want to catch them it normally has to be on a line (bycatch excepted), that's why they are so rarely in the fishmongers, and of course line caught fish is always in better condition than trawled ones.