The General Chat Thread

Mrs Fox · 08-03-2016 08:53PM

Loire wrote: »

I have a whole chicken in the slow cooker since 12 and my stomach is churning with the hunger! Put 3 scrunched up tinfoil balls on the bottom, added a glass of white and 4 or 5 garlic cloves and plonked the chicken on top - the smell is amazing!

What's the tin foil for? Do you mean underneath the pot?

Whispered · 08-03-2016 09:15PM

Mrs Fox wrote: »

What's the tin foil for? Do you mean underneath the pot?

I reckon for under the chicken so the meat isn't sitting in the juices.

Loire · 09-03-2016 08:46AM

Whispered wrote: »

I reckon for under the chicken so the meat isn't sitting in the juices.

Exactly, and even better, so the chicken doesn't stick to the bottom resulting in the brillo pads coming out!

The Black Oil · 09-03-2016 06:56PM

Had some liver the other day and was thinking that it really doesn't get much of a look in in popular/celebrity recipe books.

Kovu · 09-03-2016 07:16PM

The Black Oil wrote: »

Had some liver the other day and was thinking that it really doesn't get much of a look in in popular/celebrity recipe books.

A lot of people hate it because of the strong taste. Plus the ten seconds or so between cooked & turning into shoe leather

IvyTheTerrible · 09-03-2016 07:18PM

Oh I love liver!

Minder · 09-03-2016 07:29PM

Liver and pineapple pizza.

Kat1170 · 09-03-2016 08:21PM

Made some veg. soup (carrot, broccoli & cauliflower) Turned out a bit thick, more like baby food. Don't want to add any stock as I don't want to make it too salty. Wondering if I add water will it make it too ....... well, watery.
Any suggestions.

TIA

Dizzyblonde · 09-03-2016 09:12PM

Kat1170 wrote: »

Made some veg. soup (carrot, broccoli & cauliflower) Turned out a bit thick, more like baby food. Don't want to add any stock as I don't want to make it too salty. Wondering if I add water will it make it too ....... well, watery.
Any suggestions.

TIA

You could definitely add water, I often do. A little goes a long way though so I'd add small amounts until it's thin enough.

Loire · 10-03-2016 10:47AM

IvyTheTerrible wrote: »

Oh I love liver!

Chicken liver pate- yum& cheap as chips too

IvyTheTerrible · 10-03-2016 02:25PM

Loire wrote: »

Chicken liver pate- yum& cheap as chips too

I like foie de genisse (think it's calf's liver in English) sautéd with garlic and fresh parsley, nothing nicer.

kimokanto · 10-03-2016 04:44PM

I had a shot at making my own wholegrain mustard.

So easy....
30ml whole brown mustard seeds
30ml whole yellow mustard seeds
60ml white wine vinegar

Add the seeds to the vinegar & allow to soak for 24 hours, then blitz for a bit but leave some seeds whole, add 1/4 teaspoon salt & leave in the fridge for a couple of days to mature.

Really tasty, I have 1/3 of it gone already slathered on home cooked ham sambos!!:P
It's important to leave it for the few days after blending as the flavour improved a lot over the few days.

beertons · 10-03-2016 05:13PM

Does anyone remember Floyd going to Italy, maybe Venice?, and the local old dish was of liver and onions. I can't remember the exact recipe, but I wouldn't mind trying it.

Minder · 10-03-2016 07:04PM

There is just one liver recipe in the Floyd on Italy cookbook - calves liver crostini - and it's very simple. Finely dice 8oz of calves liver, one very small onion and a clove of garlic. Heat 3 tbsps of olive oil and quickly fry the liver, garlic and onion. Season with salt and pepper and pile on toasted Italian bread.

10-03-2016 07:36PM

Making a special meal tomorrow night and need an idea. I'm planning surf and turf - striploin steaks and fresh tail on prawns, with baked potato and veg.

I am going for baked potato because I can pop them in the slow cooker in the morning and not worry about them in the evening. The steak, fish and veg can be cooked in 10 minutes.

What I lack is a sauce to pull things together. I'm loathe to make multiple sauces.

Is there any sauce that would be good with steak, seafood and the baked potato?

Maybe if I make caramelised onions to go with the steak, and garlic butter for the prawns and...then a dry spud.

Any ideas? Should I go for dauphinoise or something instead of the baked spud?

Dizzyblonde · 10-03-2016 07:49PM

I'd definitely go with the 'wet' potato option - a baked potato would just be too dry and I'm not sure any one sauce would do. Sounds delicious!

Minder · 10-03-2016 08:11PM

Bearnaise sauce will compliment the steak and prawns. I'd just butter the spuds.

kimokanto · 10-03-2016 08:16PM

Mystery Egg wrote:

What I lack is a sauce to pull things together. I'm loathe to make multiple sauces.

I think I know what you mean, you want to minimise kitchen slavery & maximise time with your guests. If it was me, I would steer away from veg & do a good salad with a tasty dressing & maybe some homemade slaw? Enjoy your night.

10-03-2016 08:44PM

Thanks people, I appreciate the advice.

I'm gonna go with Dizzy's advice and make a dauphinoise tonight. I can pop it in the oven to reheat tomorrow evening.

Bernaise is a delicious option but as I've never made it, I'd be afraid of messing it up with guests waiting. These are friends from far afield that I rarely see so as kimokanto said I want to maximise my time with them.

I love salad and slaw with steak but one member of the group hates coleslaw, and it would work better with the baked spud option...and I'd like to avoid going to the shops again if I can because I am a lazy mare.

Thank you very much for your input! The meal will now be:

Steak with caramelised onions
Prawns with garlic and chilli
Potato dauphinoise
Broccoli and crisp green beans

Faith · 10-03-2016 10:16PM

Chef's Table has been renewed for 3 more seasons! Hurrah! The next season is on in May

Dubl07 · 10-03-2016 10:22PM

Mystery Egg wrote: »

Thanks people, I appreciate the advice. I'm gonna go with Dizzy's advice and make a dauphinoise tonight. I can pop it in the oven to reheat tomorrow evening.

Bernaise is a delicious option but as I've never made it, I'd be afraid of messing it up with guests waiting. These are friends from far afield that I rarely see so as kimokanto said I want to maximise my time with them.

I love salad and slaw with steak but one member of the group hates coleslaw, and it would work better with the baked spud option...and I'd like to avoid going to the shops again if I can because I am a lazy mare.

Thank you very much for your input! The meal will now be:

Steak with caramelised onions
Prawns with garlic and chilli
Potato dauphinoise
Broccoli and crisp green beans

A version of "Golf Sauce" may go well with both the steak and the prawns, depending on the prawns recipe.

Whispered · 10-03-2016 11:28PM

That meal sounds fab!

I need picnic food ideas. It'll be our main meal of the day so should be filling but also its an occasion so should be somewhat special. Mainly vegetarian and just to make it interesting I have to stick to a €30 budget. (Alcohol not included, prosecco already bought). Sandwiches can't be made at home in advance as we are not leaving from home and will be popping into a shop on the way to pick stuff up.

So far I'm thinking, in no particular order

Aldis chocolate marble brioche, strawberries, rosemary crackers, spreadable goats cheese, walnuts, blue cheese, mature cheddar, some sort of relish and/or antipasto........not very filling! Would love some ideas please.
Also anything nice to mix with prosecco, to make cocktails?

Neyite · 10-03-2016 11:51PM

Whispered, the cooking club chicken and chorizo rice bake is lovely cold and very filling. So would a fritatta, which is also quite nice served unheated too. Crusty breads, chutney or chilli jam to complement the cheeses you have already?

Other than that, more cake? :pac:

Whispered · 11-03-2016 12:03AM

Frittata is a great idea. I will have very little time for cooking though, might buy a quiche and bake it then chill it.

11-03-2016 12:06AM

Yup, I was gonna say quiche. Most quiche comes pre cooked and ready to eat.

Another option is cooked chicken portions from the deli with salad, coleslaw and crusty bread - great picnic food. Along with your antipasto you've got a fab lunch there.

StripedBoxers · 11-03-2016 09:54PM

Finally managed to grab two packs of those wholemeal Mediterranean wraps (the Aldi type ones) from Dunnes today. Two packs for €1. They look delicious, dying to try them now.

Was in TK Maxx and they had the Grandma Wilds biscuits back in stock. I grabbed three packs (its all they had). This brand is amazing, they do the nicest biscuits.

I got the butterscotch, chocolate & orange and stem ginger. The choc and orange ones, and butterscotch are unbelievable. They are full of flavour and crumbly. Delicious.

http://grandmawilds.co.uk/Products/butterscotch-window-box/

http://grandmawilds.co.uk/Products/stem-ginger-biscuit-window-box/

http://grandmawilds.co.uk/Products/chocolate-chip-orange-window-box/

Dying to try the these ones. Hopefully they get them in.

http://grandmawilds.co.uk/Products/dark-chocolate-ginger-window-box/

http://grandmawilds.co.uk/Products/milk-chocolate-coated-cranberry-window-box/

http://grandmawilds.co.uk/Products/milk-chocolate-coated-chocolate-chip-orange-window-box/

http://grandmawilds.co.uk/Products/luxury-triple-chocolate-chip-cookies-window-box/

Mrs Fox · 12-03-2016 02:10PM

I got my hands on liquid smoke from Avoca, AT LONG LAST!!! Now if I can remember what I need it for....

StripedBoxers · 12-03-2016 08:25PM

StripedBoxers wrote: »

Finally managed to grab two packs of those wholemeal Mediterranean wraps (the Aldi type ones) from Dunnes today. Two packs for €1. They look delicious, dying to try them now.

Tried these today and they are amazing.

Oh my god they are so flavourful and tasty. Really lovely and fluffy much nicer than the regular white wraps.

New favourite in my house anyway

The Black Oil · 13-03-2016 08:13PM

The headline is like something from Father Ted.

Emergency biscuits flown into UK due to national shortage

Two cargo planes full of biscuits were flown into South Yorkshire in the past two weeks in response to a biscuit shortage in the UK.

The shortage was caused by flooding in Cumbria forcing United Biscuits – who manufacture products under McVitie’s, Jacob’s and Crawford’s – to close its Carlisle factory.

The factory closed on 5 December due to damage to electrical equipment and ovens.

Moody_mona · 13-03-2016 08:46PM

StripedBoxers wrote: »

Tried these today and they are amazing.

Oh my god they are so flavourful and tasty. Really lovely and fluffy much nicer than the regular white wraps.

New favourite in my house anyway

Love them! Great with falafel and salad, yum!

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