I am getting a bit obsessive about chilli now - there are four on the go now with different cuts of meat in
Mind you, I just deglazed the pans with beer
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| THE BETEO COOKBOOK https://www.beexcellenttoeachother.com/forum/viewtopic.php?f=3&t=1360 |
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| Author: | WTB [ Fri Feb 15, 2013 23:21 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Yup! The lady always uses one on Cooking With Dog and it has been at the back of mind for ages. Chuffed I finally have one. Our press is rubbish! |
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| Author: | Slightly Green [ Sat Feb 16, 2013 10:04 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Aye, brilliant little things, picked one up at the Garlic Festival last year |
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| Author: | Malc74 [ Sun Feb 17, 2013 17:29 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
In a fit of semi-inspiration last week, I decided to try to make a BLT soup, and it turned out pretty nicely. So here's the recipe for anyone who's interested. Ingredients 6 large plum tomatoes. Large can of chopped tomatoes Half an onion, finely chopped. 2 cloves garlic, minced. 6-8 slices streaky bacon, finely chopped. Couple of slices of stale bread, chopped into rough cubes. Handful of fresh, flat-leaf parsley, roughly chopped. A dash of ketchup. Tablespoon or so of brown sugar. Olive oil, salt and pepper. In a large pot, fry the onion and garlic gently in some olive oil. Bring some water to boil in another pot and quickly blanch the plum tomatoes until the skins slip off. Discard the skins, roughly chop the tomatoes and add them to the onion and garlic. Cook the tomato mixture gently for a bit, then add the can of chopped tomatoes. Fill the empty can with water, then add that to the pot too. Bring the soup to a simmer and let it bubble away gently for a bit, while you heat up a frying pan nice and hot. Using a hand blender, give the soup a few quick blasts until it's about 80% pureed. Leave a few bits and pieces in there for texture, though. Fry the bacon in the hot pan until cooked and just crisp - streaky bacon is best because you'll get a lot of fat rendered off, and you'll need it. Remove the bacon from the pan with a slotted spoon and add to the soup. Add a dash of ketchup and tablespoon of brown sugar to the soup, which brings out the sweetness of the tomatoes nicely. Salt and pepper to taste. Take your bread and fry in the bacon fat until golden brown all over. Remove with a slotted spoon and transfer to some kitchen roll for now. To serve, put a ladleful of soup in a bowl, add a small handful of parsley (you could use cress, or simply shredded lettuce if you like, but I enjoyed the extra flavour that the parsley brought to the dish). Top with a generous handful of croutons and serve immediately. You could also add a small spoonful of creme fraiche or sour cream as a topper too. |
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| Author: | Cras [ Wed Feb 20, 2013 22:26 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Shrimp causitas tonight - mashed potatoes, prawns, red onion, olives, chilli, avocado, eggs, and a chilli and garlic mayonnaise. Shamelessly copied from Gaucho. |
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| Author: | Grim... [ Thu Mar 21, 2013 22:44 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I am getting a bit obsessive about chilli now - there are four on the go now with different cuts of meat in Mind you, I just deglazed the pans with beer
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| Author: | BikNorton [ Fri Mar 22, 2013 17:15 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I made a chilli last night too, not quite as extravagantly as that - flat iron and rump steaks that I ground with the grinder, fresh "red" chilli, rehydrated chipotle and ancho chillis (all seeded), cayenne powder, rehydration liquor and Hobgoblin for liquid, 100% cocoa chocolate, too much honey, smoked paprika. And other more normal stuff (including cassia bark because it said 'lots of foreign' and 'cinnamon bark' on the pack in the Chinese supermarket, but that's *American* English, where they call cassia cinnamon, and it's not the same thing, doh). It was nice. I added two teaspoons of my Gusto sauce to pep it up a bit. Excellently, there's loads left. |
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| Author: | Grim... [ Fri Mar 22, 2013 17:34 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
BikNorton wrote: rump steaks that I ground with the grinder I will report back with my results, but I think I'm going to say "don't use a grinder". Or, at least, "brown the meat before you grind it". You can't really brown ground meat - it sweats too quicky and you just end up broiling it. |
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| Author: | Doctor Glyndwr [ Fri Mar 22, 2013 17:58 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Grim... wrote: BikNorton wrote: rump steaks that I ground with the grinder You can't really brown ground meat - it sweats too quicky and you just end up broiling it.Last chilli I made was according to Heston Blumenthal's recipe. It was excellent. Some interesting variations on the standard way of doing things, like the spiced butter, and the lime zest was a nice touch. This was using steak I ground myself (50/50 rump and sirloin; not fatty enough really, but it was all I had on hand) and the meat fried up fine.  Chilli con carne by PenLlawen, on Flickr |
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| Author: | Grim... [ Fri Mar 22, 2013 18:19 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Doctor Glyndwr wrote: Grim... wrote: BikNorton wrote: rump steaks that I ground with the grinder You can't really brown ground meat - it sweats too quicky and you just end up broiling it.I'm suggesting not grinding the beef in any way until after it's browned. |
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| Author: | BikNorton [ Fri Mar 22, 2013 20:30 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Depends what you mean by 'browning' - indeed it didn't do a nice caramelised crust, but it didn't leak everywhere and did colour. I did the flat iron first which leaked a couple of tablespoons which I boiled the water off (no more than half), took it out, added the rump and it ABSORBED I liquid. I might char it before grinding next tome though. as always the important bit is 'stir only when absolutely necesaary' |
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| Author: | Trooper [ Sat Mar 30, 2013 14:58 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I'm cooking tomorrow for easter sunday, but thought it best to do a trial of the desert, being as I had never made a Chocolate Fondant before.  Slightly underdone, it'll need another minute next time. but very happy with that. I thought they were supposed to be difficult 
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| Author: | Slightly Green [ Sat Mar 30, 2013 15:02 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
looks good mate, what time do you want me to turn up to 'test' it? 
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| Author: | Curiosity [ Thu Apr 04, 2013 12:30 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Free range pork cheeks, in a Porto reduction, with spicy slaw, in a sub roll. Om freaking nom. Sooo gooood! |
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| Author: | Trooper [ Thu Apr 11, 2013 17:38 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
You like mini stuff? You like toffee? You like stollen? Remind me when I get home and I'll post up the recipe for mini toffee stollen breads that has been turned down by all the supermarkets for their xmas range this year,the fools! A beex exclusive! Courtesy of Mrs t. |
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| Author: | sdg [ Thu Apr 11, 2013 20:28 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I had to go on a gluten free diet in December and since then I've not been able to get a chicken curry from the Chinese takeaway, which when you have a hangover as bad as I did yesterday, is sometimes the only thing that will help. So, I've decided to try and recreate it as much as possible at home. Attempt one is cooking away right now and looks to be a very nice curry, but it isn't the same as my local Chinese. Does anyone have any good Chinese curry tips or recipes? I can't use most if not all of the Chinese curry spice mixes/pastes as an ingredient is usually wheat flour or some other form of gluten. Could someone also explain MSG to me and what flavour it is that this gives to these pastes? Finally, when is the best time to add onions and mushrooms to a curry sauce and should they be cooked in anyway before adding, such as frying? |
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| Author: | Doctor Glyndwr [ Thu Apr 11, 2013 22:19 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
MSG is monosodium glutenate. It adds umami, the flavour of savouriness, one of the five basic types of taste your tongue has sensors for (the others being sweet, salty, bitter, and sour). It crops up in a lot of Japanese and Chinese cooking, as part of ingredients like miso paste and mushrooms. Parmesan is very high in umami too (it has small crystals of pure MSG in it), which is why it tastes great grated over a meaty pasta sauce. More: http://en.m.wikipedia.org/wiki/Umami |
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| Author: | sdg [ Thu Apr 11, 2013 23:35 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Doctor Glyndwr wrote: MSG is monosodium glutenate. It adds umami, the flavour of savouriness, one of the five basic types of taste your tongue has sensors for (the others being sweet, salty, bitter, and sour). It crops up in a lot of Japanese and Chinese cooking, as part of ingredients like miso paste and mushrooms. Parmesan is very high in umami too (it has small crystals of pure MSG in it), which is why it tastes great grated over a meaty pasta sauce. More: http://en.m.wikipedia.org/wiki/Umami That's great thanks. I added mushrooms, but not until twenty minutes before the end. I think the flavour was good but it had that sort of a hint of a fruity flavour that some curries get. I couldn't get five spice at the supermarket though so maybe the addition of that would help? I also added the onions too early, I'd have preferred more crunch. Was still a tasty curry though, I'd cook it again and maybe just make a few tweaks. It was certainly a Chinese style curry, just not my locals style curry
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| Author: | BikNorton [ Fri Apr 12, 2013 11:15 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Mushroom ketchup and worcestershire sauce are good for umami too, I used to be a snob about adding them to pasta sauces and chilli but have got over it. It helps that using mushroom ketchup is paradoxically more snobby than not adding either. 
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| Author: | Cras [ Fri Apr 12, 2013 11:17 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
They both go in chilli and casseroles. If I'm doing a pasta sauce I usually go with olives, anchovies, and capers instead. |
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| Author: | BikNorton [ Fri Apr 12, 2013 14:23 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Capers aren't tolerated in our house. Olives are barely tolerated on an occasional basis so long as they go directly from the fridge into my mouth and not via shared food. Though I find olives leave a metallic-flavoured taint in pasta sauces anyway. |
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| Author: | sdg [ Thu May 02, 2013 11:36 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
This got an outing on Facebook but I'm going to show it off here as well. As has been demonstrated by my last posts in this thread I am missing takeaway food. Well I came home from my last 12 hour shift of the weekend last Sunday and the house smelled amazing. My girlfriend had cooked a lamb curry with chicken pakora to start. She hasn't been able to get gram flour so had used a gluten free white flour blend but that took nothing away from the flavour! Served them with cucumber raiti and a generic pakora sauce she made with spices and yoghurt. It was amazing. Attachment: image.jpg On Sunday we are cooking a couple of curries for the family, does anyone have a tasty Indian chicken curry recipe? I usually make curries with lamb or beef so would appreciate someone pointing me in the direction of a tried and tested chicken curry, even a masala or something. |
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| Author: | Grim... [ Thu May 02, 2013 11:37 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
sdg wrote: On Sunday we are cooking a couple of curries for the family, does anyone have a tasty Indian chicken curry recipe? I usually make curries with lamb or beef so would appreciate someone pointing me in the direction of a tried and tested chicken curry, even a masala or something. viewtopic.php?f=3&t=478 |
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| Author: | Trooper [ Thu May 02, 2013 13:40 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I'm going to a BBQ soon and need a sauce recipe, anybody got a good one?
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| Author: | Slightly Green [ Fri May 03, 2013 19:00 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Supper -     nom nom |
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| Author: | Cras [ Sat May 04, 2013 0:40 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Acceptable. |
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| Author: | Trooper [ Sun May 05, 2013 19:58 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Parsnips roasted in maple syrup, asparagus roasted in balsamic. Heartily recommended the both, lovely. |
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| Author: | Curiosity [ Sun May 05, 2013 22:56 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Isn't that the standard way to cook asparagus? |
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| Author: | Trooper [ Mon May 06, 2013 9:07 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
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| Author: | Cras [ Mon May 06, 2013 9:42 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I generally part-steam/boil then grill. |
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| Author: | Trooper [ Mon May 06, 2013 9:44 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Anyway, that was more throwaway, it was the parsnips roasted in maple syrup that were the revelation! |
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| Author: | Grim... [ Mon May 06, 2013 12:48 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I hate to say it, but isn't that pretty much the way to cook parsnip? |
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| Author: | Trooper [ Mon May 06, 2013 14:37 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
In maple syrup? That was new to me, never heard of it before. |
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| Author: | Doctor Glyndwr [ Mon May 06, 2013 15:50 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
It's quite common. I've seen "bake yourself at home" semi-premade ones in supermarkets that come with a sachet of maple glaze. Honey works too, and gives (obviously) a different flavour. |
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| Author: | Curiosity [ Tue May 07, 2013 7:38 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Man, Trooper's chips are covered in piss! |
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| Author: | Grim... [ Tue May 07, 2013 7:41 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Isn't that the way you normally have chips? |
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| Author: | kalmar [ Tue May 07, 2013 9:01 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
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| Author: | Trooper [ Sat May 18, 2013 16:14 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I'm off here tonight for an early birthday treat http://www.parishouse.co.uk/ |
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| Author: | sdg [ Sat May 18, 2013 17:56 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Trooper wrote: Oh that looks great, enjoy! Happy birthday when it comes
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| Author: | Trooper [ Mon May 20, 2013 11:06 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
sdg wrote: Trooper wrote: Oh that looks great, enjoy! Happy birthday when it comes Not for a week or so yet, but couldn't get a booking for this weekend. That was pretty bloody lovely, 9/10 from me, even with a cold room and slow service... The desserts were incredible. Strawberry parfait, wrapped in a milk and basil icecream. Basically a posh Twister lolly Pineapple and coconut, with coriander and a thai green curry sauce. Sounds awful, tasted lovely. Mississipi mud pie with 7 different variants of chocolate in the dish. Really good, maybe one of the best i've ever eaten. Plus the mains weren't too bad, Hogget was lovely, ducks liver was my favourite. The other standout dish was snails on mushroom soil. All in all, two thumbs up. |
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| Author: | sdg [ Mon May 20, 2013 12:09 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Sounds amazing! It's an ambition of mine to eat in a Michelin starred restaurant but my fiancée (that still makes me giggle and get all warm and fuzzy feeling  ) says its too expensive and she thinks it would be too fancy and weird for weirds sake. I keep pointing out that she thinks it looks incredible whenever she sees it on masterchef but she isn't buying it. I might just try and surprise her with a trip to one anyway.Those desserts sound amazing, it's funny that the Thai pineapple one was a dessert! The strawberry parfait and basil ice cream sounds totally delicious! How many courses was it, I can't remember if you've said? |
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| Author: | KovacsC [ Mon May 20, 2013 12:15 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Anyone not had Crasters pulled port yet? |
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| Author: | Trooper [ Mon May 20, 2013 12:27 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
sdg wrote: Sounds amazing! It's an ambition of mine to eat in a Michelin starred restaurant but my fiancée (that still makes me giggle and get all warm and fuzzy feeling ) says its too expensive and she thinks it would be too fancy and weird for weirds sake. I keep pointing out that she thinks it looks incredible whenever she sees it on masterchef but she isn't buying it. I might just try and surprise her with a trip to one anyway.Those desserts sound amazing, it's funny that the Thai pineapple one was a dessert! The strawberry parfait and basil ice cream sounds totally delicious! How many courses was it, I can't remember if you've said? It was a 10 course menu, for £95, which isn't too bad really, certainly if you compare to a michelin starred restaurant in London. All in for both of us, including a few drinks and service charge it was £250. |
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| Author: | nickachu [ Mon May 20, 2013 12:29 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
KovacsC wrote: Anyone not had Crasters pulled port yet? Me. |
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| Author: | Malc [ Sun May 04, 2014 17:01 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I've been messing around with roast veg to go with the Sunday Roast the last few weeks, which is quite hard as I'm not keen on the taste of caramelised veg! However, my family seem to say I've got it sussed, but I just wanted some advice on the timings! If you were doing, carrots, parsnips, peppers, mushrooms, corgettes and corn, what order would you put the veg in, and what timings would you use? Thanks Malc |
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| Author: | Grim... [ Sun Oct 26, 2014 19:30 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Make peace with your God, dinner guests. Attachment: 2014-10-26 18.10.06.jpg Attachment: 2014-10-26 18.11.43.jpg Attachment: 2014-10-26 18.13.31.jpg
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| Author: | Mimi [ Sun Oct 26, 2014 19:40 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Oh man, that is my favourite meal ever. Macaroni cheese with really thick creamy cheese sauce and then more cheese and grilled. |
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| Author: | Doctor Glyndwr [ Sun Oct 26, 2014 19:59 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
What's your ratio? I use 160 g of pasta, 360 ml of milk, 380 g of cheese. A reckon a good cheese sauce should be solid at room temperature Edit -- also, I like breadcrumbs mixed in with the topping cheese. They crisp up nicely, nom nom. |
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| Author: | Grim... [ Sun Oct 26, 2014 20:07 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
I throw stuff in until it feels right. I couldn't get breadcrumbs, so I used bacon. |
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| Author: | Doctor Glyndwr [ Sun Oct 26, 2014 20:11 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Acceptable. Cocktail sausages can be nice mixed in with the cheese too. |
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| Author: | Grim... [ Sun Oct 26, 2014 20:14 ] |
| Post subject: | Re: THE BETEO COOKBOOK |
Oh wait, I start with 1 cup of flour and 6 tablespoons of butter, with some mustard powder, salt, pepper and paprika. |
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