What are you cooking today!!

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dippersgirl
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What are you cooking today!!

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Post by dippersgirl »

I had got really bored with cooking, but since we have had the quarantine and the local markets delivered our shopping, I had to think about what we want or need beforehand and it has inspired me a bit more. I defrosted this huge chicken - 4.5kg, bought from a friend who 'grows' them and I will have to think of several meals. I cut the legs off and we will roast them tomorrow, all the spare bits I am turning into stock/soup
The chicken breasts - well, today and another day or two we are having - 'Indian'

Checking the cupboard, I found we had a jar of Patak 'Rogan Gosh' paste - I know it's cheating a bit, but I think their pastes are really good

So this is the menu:

Rogan Gosh Chicken
Red Lentil Dahl
Saffron Rice
With various chutneys, pickles and yoghurt, unfortunately no popadoms (:"()

What are you having???

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Post by Mollie the cat »

Nothing, will be round to your place, what time is the curry please? :+1:)

Actually we are having pork tenderloin wrapped in bacon, basted with a honey Dijon sauce, with a side of roasted Carrots or creamy leaks, not decided yet, or maybe both! :x)) a 4.5 kg Chicken!! Thats an Ostrich!

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Post by EnjoyingTheSun »

This is a difficult choice on where to go for dinner.
How are you on cooking pork tenderloin as its so easy to overcook.
As my mother was of the generation that annihilated anything they viewed as dangerous I didn't know I liked pork until I was well in my 20s.
On a similar note she used to put the christmas turkey in the over at what seemed like late November. I still get twitchy when christmas eve passes without the turkey going in the oven

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Post by Navek »

Cod & Chips for us tonight 😉

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Post by jimm »

Chicken and Prawn Red Thai curry and rice

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Post by dippersgirl »

I'm jealous of the pork!!! Even though we have a lot of Greek people here, have only once managed to get a bit of pork.
Well...if you ever come this way, remember to bring me a piece or some sausages!!!!

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I'm jealous of the pork!!! Even though we have a lot of Greek people here, have only once managed to get a bit of pork.
Well...if you ever come this way, remember to bring me a piece or some sausages!!!!

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Post by dippersgirl »

Do you buy the cod and chips or make them, Navek??

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Post by Mollie the cat »

dippersgirl wrote:
Tue 21 Apr 2020 5:29 pm
I'm jealous of the pork!!! Even though we have a lot of Greek people here, have only once managed to get a bit of pork.
Well...if you ever come this way, remember to bring me a piece or some sausages!!!!
Am I right in thinking you are rural?

We are very lucky we live in Ozankoy and believe he is, or at least is one of the best butchers on the Island. I believe he was a butcher in the UK so he knows how we like our meat, for example hung well. People come afar for his produce.

As for pork and sausages he makes his own sausages and to die for burgers, he has about 4 different styles including proper Cumberland sausages.

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Post by erol »

Mollie the cat wrote:
Tue 21 Apr 2020 6:04 pm
I believe he was a butcher in the UK so he knows how we like our meat, for example hung well. People come afar for his produce.
Same way you like your men mollie ? Sorry if that offend in any way. It was an attempt at humour and no offence intended.

More seriously I am one of those that has travel from afar to seek out the Ozankoy Best Butcher produce. Top quality stuff.

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Post by Mollie the cat »

Thanks Erol for those kind remarks, my husband is laughing his head off, no offence taken.
I really need to get out more, just found this recipe on the internet where else?

Garlic bread

1 crusty loaf , preferably sourdough or Vienna, a bloomer type unsliced.
1 cup shredded Mozzarella cheese (or other melting cheese)
GARLIC BUTTER
100 g / 1 stick (8 tbsp) unsalted butter , softened
2 large garlic cloves , minced
3/4 tsp salt
1 tbsp fresh parsley , finely chopped
Instructions
Preheat the oven to 180C/350F.
Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread.
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
Brush surface with remaining butter.
Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5 - 10 minutes more to make the bread nice and crusty.
Serve immediately.
Saw the video on line looks amazing if you have people around whenever that might be??? Or eat the whole loaf yourself.You just pull out chunks of the bread looks delicious, yum yum.

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Post by Groucho »

Chicken Korma
Meat
3 or 4 skinless chicken breasts cut into bite size pieces
3 desert spoons tandoori marinade (Pataks is what I generally use)
Mix chicken in the marinade and leave in the fridge for one hour

Sauce
1 onion finely diced
2 tablespoons rapeseed oil (or other vegetable oil)
5 tablespoons desiccated coconut
3 tablespoons ground almond powder
1 teaspoon chilli flakes mixed with the coconut and almond and all ground to a fine powder (an electric coffee grinder is great for this)
1 400ml tin coconut milk
½ teaspoon salt
2 teaspoons sugar (this is optional) I don't often add this.
2 teaspoons mild curry powder
1 teaspoon garam masala

Method
1. Heat some oil in a frying pan and cook the chicken for 5 minutes turning each piece to seal in the flavours and leave to rest while you make the sauce.
2. Heat some oil in a heavy bottomed pan and cook the onion until it is translucent and yellow (not brown).
3. Add curry powder and garam masala and salt being careful not to burn them (2 mins)
4. Add all the other ingredients and heat gently stirring to blend flavours
5. Add the cooked chicken and cook for a further 15 minutes - 20 minutes

If you want to make this a Royal Korma as reserved for the Maharajahs then grind about two tablespoons of cashew nuts with the coconut and almond - this makes it richer and more luxurious

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Post by dippersgirl »

Am I right in thinking you are rural?
Definitely - in Deepest Dipkarpaz!!!


Love having all the recipes and ideas!!!!

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Post by dippersgirl »

20200413_161306kibkom.jpg
Definitely rural, good during Corona
Bought a house in Famagusta, but now the builder cant finish it
Ah... well...yavas yavas

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Post by dippersgirl »

Will try the chicken Korma, actually got a jar of Pataks Tandoori marinade, last one, boohoohoo!!!

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Post by Keithcaley »

dippersgirl wrote:
Wed 22 Apr 2020 1:52 pm
Will try the chicken Korma, actually got a jar of Pataks Tandoori marinade, last one, boohoohoo!!!
Have a look at the ingredients list on the jar, and see if you can 'reverse engineer' it :)

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Post by Mollie the cat »

Trying an Artisan loaf tonight for the first time. No kneading, dont even touch it with your hands. Proving overnight in the fridge, wish me luck. :x))

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Post by Keithcaley »

That sounds interesting!

I'd like to see the recipe and method if you've got time.

You could email a photo of the procedure to [email protected] if that's easier, and I'll post it on here for others to see...

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Post by Mollie the cat »

Good evening Keith,
Here you go, bearing in mind, its only proving at present in the fridge, the recipe says it tastes much better if you use this method, although you can go straight to the oven after rising.

Ingredients
3 cups (450g) flour , bread or plain/all purpose (Note 1)
2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
2 tsp salt , cooking / kosher salt (Note 3)
1.5 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)
DOUGH SHAPING
1.5 tbsp flour , for dusting
Instructions
Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (next step) or refrigerate for up to 3 days. I usually bake immediately, or refrigerate overnight then bake in the morning. Bread in photos & video is 2 hr rise, immediate bake.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 minutes while the oven is preheating.
Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with ½ tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

Note. I dont have a dutch oven (Large Pot) so I will bake it on a baking tray with parchment paper, with a litre of water added to a tray in the bottom of the oven to create steam for a crusty top.

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Post by Mollie the cat »

I found this recipe in www.recipetineats.com some lovely treats in there, if you look there is a really good 2 minute video showing the method.

If you click on the link there is search facility to find the video, or our friend Mr. Google the worlds easiest home made bread you tube.

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Post by Keithcaley »

Very adventurous!

I'm waiting to see the results...

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Post by Mollie the cat »

Well the bread turned out really really well. This is my 4th loaf, the other three were baked traditionally, will never go back to that recipe again, this was soooo easy to make, and its tastes good too.
Attachments
bread easy.jpg

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Post by Groucho »

Leek and Potato Soup

Prep 10 mins
Cook 50 mins

4 big leeks. Sliced and diced
2 large onions. Sliced and diced
2 large potatoes. Sliced and diced
1200 ml Tap Water
500 ml Milk (Semi-skimmed is fine)
2 x Chicken stock cubes
Butter and olive oil for sweating vegetables
Salt and Pepper to season at the end

Sweat all the vegetables in butter and a splash of olive oil until starting to soften.
Add the stock cubes crumbled into the pot and then add milk and water, stir, bring to the boil then cover and simmer for 40 mins.
Allow to cool before using a blender to make a smooth hearty soup…
Taste and season and re-heat before serving - with all that lovely bread you've been baking... (8))

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Post by Mollie the cat »

Thanks Groucho,
That sounds very tasty and looks easy to make, will try that.

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Post by Groucho »

Mollie the cat wrote:
Thu 23 Apr 2020 10:48 am
Thanks Groucho,
That sounds very tasty and looks easy to make, will try that.
It is very simple, few ingredients and it's the cheapest recipe too.

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Post by dippersgirl »

Yes, now to find some leeks!!!!!

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Post by Mollie the cat »

dippersgirl wrote:
Thu 23 Apr 2020 5:33 pm
Yes, now to find some leeks!!!!!
I am going to have to come over with an emergency food parcel! Sausages, Pork, and Leeks. :-D

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Post by dippersgirl »

YEEEESSSSS please!!!! And Butter!!!!!! No butter here or in Yenierenköy!!!!!!

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Post by dippersgirl »

I do have very nice fresh milk and eggs!!! From my friends who do not use any chemicals for their animals

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