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  • Tonight is pigs cheeks

    Aw yiss.

    I got amazing results without even slow cooking, just 2.5 hrs at 150c in red wine w/ garlic, thyme, carrot, celery onion and and they were falling apart.

  • You know it.

    1.20 for four from Waitrose, shit is so good.

    The long cooking is an experiment to create basically to see if I can dissolve 20 shallots so I can reserve the liquor, process then add to soups as a bit of umami bite.

  • 4-pack of Sainsbos white choc and orange cookies, HHHHNNNGGGGG

  • 1.20 for four from Waitrose, shit is so good.

    That's tomorrow night's dinner sorted... #nom

  • Grab me a set if you're going to Waitrose. They'll be good to have in the freezer.

  • Will do, Masherz...

  • Set?!? OK...

  • Who's got the best throw together Asian salad dressing recipe? I'm assuming soy, honey, nam plah, lime/lemon juice, ginger are involved. Anything else?

  • I don't know about other asian, but the quick and easy Japanese one is: rice vinegar, mirin, soy sauce, sesame oil, and grated ginger. Ground roasted sesame seeds and/or japanese mayo is optional. Sometimes grated daikon is added too.

  • You can't get decent sausages for £4.49/kg so those cheeks are crazy value

  • Gazpacho time.

  • Set?!? OK...

    You know, pack of four.

  • Piri-piri going in the oven... I know I should do them on the BBQ, but... Next time...

  • Gazpacho time.

    That's just a load of chopped veg m8

  • You won't be troubled by vampires any time soon lol

  • I'm assuming there'll be some epic pounding in a giant wooden mortar and pestle... No bread? Please don't put spaghetti in it... ;)

  • Aw yiss.

    I got amazing results without even slow cooking, just 2.5 hrs at 150c in red wine w/ garlic, thyme, carrot, celery onion and and they were falling apart.

    yes yes. amazing cheap meal such an easy cook with superb results.king of the cheap cuts

  • Piri-piri going in the oven... I know I should do them on the BBQ, but... Next time...

    For good chicken dont try to see oven as a downgrade, but rather see BBQ as an upgrade. Now from the looks of it this seems like good chicken to me!

    I just did some fast n easy salmon. Two fileted pieces of salmon steak. Sor some reason I always like my salmon to look like it's been fried natural without spices or marinades and preferable served with a clean looking non-skin-side up (I skin my salmon or buy skinned pieces, but the skin-side always has this brownish meat which looks less clean.

    Rubbed the skin-side with some mortar&pestled garlic and spanish red pepper, then tossed some fresh ground black pepper and coarse sea salt over it. Fried it in some oil on medium-high heat, non-skin-side first! When that side had gone nice golden brown I flipped it and fried the treated skin-side. Meanwhile I juiced half an orange, chopped some cilantro, threw it in a bowl with a splash of dark soy sauce. Then added this mix to the pan to deglaze the salmon. I didnt pour it over the fish, but rather next to it so that the non-skin-side wouldn't get 'dirty'. I gently tossed the fish around in the sauce so that the bottom had taken up a nice flavour and dark colour, the side of the fish was slightly coloured untill halfway up and the upside was still looking clean golden brown. This was an experiment and the taste was good.

  • Haha yes there were some more ingredients going in that gazpacho including a very nice olive oil (Italian though) which a professor had brought me from the olive grove of a friend of his somewhere in southern Italy. But no spaghetti!

  • That was delicious... burp

  • Who's got the best throw together Asian salad dressing recipe? I'm assuming soy, honey, nam plah, lime/lemon juice, ginger are involved. Anything else?

    A few options, really.

    Really easy- soy sauce plus sweet chilli. Sear off some beef (onglet for me, but take your pick), cook it rare, and dump in the dressing. Juices will mingle and come out lovely as a asian beef salad dressing. And it means you haz beef that just has to be eaten...

    Soy and ginger- a bit longer- 150g stem ginger, 80g of the syrup, 130 dark soy, 5 limes (zest and juice), 200ml olive oil, 50g sp.onion, coriander; blend it all until emulsified.

    Or- nam jing- five chillies, two red onions, clove garlic, 20g ginger, mint, coriander- chop/bash/blend to be as fine as is humanly possible, without actually turning into a liquid. Mix 2 parts fish sauce, 2 parts palm sugar and three parts lime juice. Check seasoning- it should taste good on it's own- and pour over the veg mix.

    Or- chilli dressing- 2 tbsp palm sugar, 4 tbsp white wine vinegar, 4 tbsp water, 1tbsp fish sauce,1tbsp sweet chilli. Mix all, then chop and add: Bunch coriander roots, Clove garlic, Juice and zest lime, Sesame oil, 2 red chilli, 2 spring onion, 1 garlic clove.

  • Veggie replacement for fish sauce?

  • Great thanks.

  • Recent posts on the Vegan Thread:

    I've made this vegan fish sauce before and it's good: http://veganmiam.com/recipes/vegan-fish-­sauce

    Have also bought vegan Worcester sauce but was less excited by it.

    On fish sauce, there's a strange kind of 'vegan fish sauce' that you can buy in some Asian shops. (I've got it from one of the Vietnamese shops in Mare Street.) I have yet to work out how to use it. It's a bit like a thin sweet chili sauce. So far, I haven't been able to detect any properties that would move it close to fishy fish sauce.

    I hadn't seen the page Steve's linked to yet. Looks like good info.

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Food

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