Post by Owen Y on Apr 3, 2020 16:40:40 GMT 12
Whoa, break out the Chianti
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Post by michaelw on Apr 3, 2020 22:28:57 GMT 12
and fava beans ?
 
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Post by colinf on Apr 3, 2020 22:46:50 GMT 12
Tesco here are selling a really nice Marlborough pinot noir from Indevin NZ for 9 quid :-)
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Post by cooksferry on Apr 19, 2020 12:06:40 GMT 12  herb and parmesan focaccia - I do this for our wine and nibbles platter. Used to be Saturday evenings, but moved to Fridays since 'retirement'  Just noticed this Ian. I'll be up for a slice some time. , 
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Post by foveaux on Apr 19, 2020 21:42:32 GMT 12Just noticed this Ian. I'll be up for a slice some time. , 
"I see music as a lifetime affair." [Rory Gallagher]
"Free - I miss that band, but when I look back, we were very young" [Paul Rodgers]
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Post by colinf on Apr 20, 2020 18:59:35 GMT 12
Pic’s peanut butter has been out of stock here for a month now....
 AMR-iFi R&D
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Aficionado
 Post by jon on Apr 24, 2020 10:59:46 GMT 12
Home-made Lemonade
1.3kg lemons about 10 to 14 medium lemons 400g sugar 700ml cold water Roll lemons firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into smallish chunks (2cm). Toss with sugar in a large mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.) Add water and 240ml of reserved lemon juice. Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a container. At this point, the concentrated lemonade can be refrigerated for up to 1 week. When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice, depending on personal preference; bear in mind, though, that the lemonade will be diluted as the ice melts. 
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Post by cartridgeguyonline on Apr 24, 2020 16:37:29 GMT 12
One of the things I did stock up on pre Lockdown was Pics peanut butter.
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Aficionado
The Cooking Thread May 3, 2020 21:20:21 GMT 12
- Edited May 3, 2020 21:22:25 GMT 12 by jon
jerm likes this Post by jon on May 3, 2020 21:20:21 GMT 12
Apple Crumble
Pre-heat oven to 175deg.c fan. 8 Braeburns, peeled and chopped Juice of a Lemon, plus zest. White Sugar Vanilla Essence Tablespoon of water. Place all of that in a largish dish... Crumble topping 200g Plain Flour 100g Butter Grated 100g Brown Sugar Either rub the crumble by hand or use a machine to a fine crumb... I find that I can rub by hand just as quickly as the time taken to get a machine out and set up and whizz. Don;'t add oats or whatever else, a simple crumble like this is fantastic. Pour gently over the apple mix in the dish, avoid pressing down so make sure in pouring the mix over that it is evenly spread. Don't be concerned about an apple poking through at the edge. Bake for an hour, serve with cream/Ice Cream/Custard. Consider dropping cinnamon or cloves or other apple spices into the apple mix - I don't as I adore that apple flavour done very simply.
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Post by jon on May 28, 2020 9:31:51 GMT 12
Bread - It's a thing (aka fashionable). Here's a no-knead, so no work, version. Be aware this dough is wet deliberately so.
300 grams bread flour or all-purpose flour 4.5 grams (about 3/4 teaspoon) salt 3 grams (about .5 teaspoons) yeast 210 grams water 1. Combine flour, salt, and yeast in a large bowl and whisk to combine. Add water and stir with a wooden spoon until no dry flour remains. Cover bowl tightly with plastic wrap and let sit at room temperature for at least 12 and up to 24 hours. 2. Transfer container to refrigerator and let sit for at least 3 and up to 5 days. The longer it's left the better it tastes... on the other hand having huge quantities of dough expanding in your fridge can lead to alarm. It's a balancing act. 3. Remove dough from refrigerator and turn out onto well-floured surface. Turn once or twice and form into loaf shape. Cover with a well-floured kitchen towel and allow to rise at room temperature for at least two hours, and up to 4. 4. Meanwhile, adjust oven rack to lower middle position and preheat oven to 220 deg.c (fan) or 230 deg.c otherwise, with a heavy cast-iron or stainless steel Dutch oven placed inside it. 5. When dough has risen, slash top with a floured knife into two or three slashes, 1/2 inch deep. Remove Dutch oven from oven and working quickly, drop dough inside. Place lid back on Dutch oven and return to oven. Bake for 15 minutes, then remove lid and continue to bake until center of bread registers 100 deg.c on an instant read thermometer, about 30 to 45 minutes longer (time will vary depending on shape of loaf). 6. Remove Dutch oven from oven and remove loaf of bread. Allow to rest on a wire rack for at least 15 minutes before slicing and serving. Unused bread can be stored at room temperature wrapped in foil for up to three days, though it may need to be refreshed in a hot oven or toaster before serving. Enjoy
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Post by Owen Y on Jun 2, 2020 11:01:27 GMT 12
For a 'Dutch Oven', I have used various things - a ceramic Tajine, an iron pot or an Emile Henry loaf-baker (a recent Xmas gift).
  
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Post by jon on Apr 16, 2022 16:35:43 GMT 12
It's been a time, and tomorrow being Easter and a chance to indulge...
Smoked Lamb Ingredients Lamb Herb Rub 1 tablespoon kosher salt 2 teaspoons black pepper 1 teaspoon granulated garlic (not powder) 1 teaspoon thyme 1 teaspoon rosemary 1 teaspoon brown sugar 1/2 teaspoon paprika The Lamb 1 bone in leg of lamb 2 tablespoons yellow mustard Equipment Pitbarrel smoker 2 chunks fruit wood Charcoal Recipe Directions 1. Lamb Herb Rub 2. In a small bowl combine the salt, pepper, garlic, thyme, rosemary, sugar and paprika. Stir until well combined. 3. The Lamb 4. Check the lamb, remove any large pieces of fat or silver-skin to expose the meat to apply the rub to. 5. Rub a thin layer of mustard over the lamb. Sprinkle the lamb herb rub evenly over the whole piece of meat. 6. Place in a smoker set at 250 degrees F (121 degrees C). Use a light fruit wood such as apple or cherry. Smoke for 4 hours or until the internal temperature is 150 degrees F (65 degrees C). Note that my Pitbarrel runs a little hotter than that, so cooking times are shorter. 65C is medium rare to medium and really good. I'll post photos Monday after the smoke.
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Pundit
Post by raveydave on Apr 16, 2022 19:33:05 GMT 12
Jon, this sounds totally delicious. 🤤
Like they used to say on the internet, “pics or it didn’t happen!” I’ve never smoked a lamb leg, but is definitely now on the list. We usually slow-cook a leg with lemon, olives & white wine for Easter… or with sour cherries, pomegranate & pistachios for a winter treat. I blame the Ottolenghi effect! 👨🏻🍳 
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Post by jon on Apr 17, 2022 10:32:54 GMT 12Ok, drill a hole through the shank end. Insert the hook. I wll double hook the meat as well for safety.  Place the mustard and rub on  More anon.
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Post by jon on Apr 17, 2022 10:45:18 GMT 12
I am working off a cardboard surface as I am having a new kitchen installed.
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Post by jon on Apr 17, 2022 13:59:19 GMT 12Ok, into the pitbarrel  And wait...
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Post by Citroen on Apr 17, 2022 17:08:02 GMT 12
You're making me very hungry!
Cliff
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Post by papahemi on Apr 17, 2022 17:26:12 GMT 12
should be just about done
We are what we pretend to be, so we must be careful about what we pretend to be.
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