TMBF cook-off

[Glorian]

Some nice ideas on here I might have a go at myself. On a high protein muscle build diet just now which is a bit of a pain but there is a couple of bits and pieces I can try.

 

Gym-a-holic guy at my place has sweet potato chips most days, I've gone onto that and find when i go down gym i have more energy after eating them with some chicken and veg.

[Arwen]

Might try those sweet potato things. Thanks Glorian! Would they go with a salmon fillet? I still have a load of salmon in the freezer...

I swapped crisps for pop corn a few years ago as I enjoy it more, and it is healthier. Absolutely love the various flavours you can now get for pop corn

[Glorian]

They go with anything a chip would Give em a try, Key to cooking them is not to cram to many on a tray.

[CrookzV4]

Just made sea bass and turmeric potatoes in rasam broth, very good. *Might have stolen this from Ottolenghi*

30g ghee

6 sea bass fillets (840g), skin lightly scored

1 tbsp lemon juice

10g coriander leaves (optional)

coarse sea salt and black pepper

Potatoes

620g Desiree potatoes (or a firm, waxy variety), peeled and cut into 21/2 cm cubes

15g ghee

8 stems fresh curry leaves (20g)

11/2 tbsp yellow mustard seeds

1 medium onion, finely diced (100g)

4 garlic cloves, finely diced

1 tsp ground turmeric

2 medium tomatoes (170g), halved, seeds removed and roughly chopped (100g)

10g unsalted butter

Rasam

100g tamarind pulp

1 tbsp sunflower oil

2 medium onions, thinly sliced (200g)

8 garlic cloves, crushed

11/2 tbsp garam masala

12 stems fresh curry leaves (25g)

2 large dried red chillies

3 large tomatoes (300g), each cut into 6 wedges, 2cm wide

1 Place the potatoes in a medium saucepan and cover with salted water. Bring to the boil, then reduce the heat to medium and simmer for 10 minutes, until just cooked. Drain and set aside.

2 Wipe the pan dry and return it to a medium heat with the 15g of ghee. When melted, add the 8 stems of curry leaves and mustard seeds and fry for 2 minutes, until fragrant. Add the onion and garlic and fry for another 3 or 4 minutes, until starting to soften. Add the turmeric, tomatoes and cooked potatoes, stir to coat the potatoes with the spices, then cook for a minute or so before adding the butter, 1 teaspoon of salt and a good grind of black pepper. Cook for a final minute, then set aside and just warm up when you need it.

3 To make the rasam, pour 900ml of boiling water over the tamarind and set aside for 30 minutes, for the pulp to soften and disintegrate in the water. Use your hands to break up and dissolve the pulp, then strain through a fine mesh sieve and discard the seeds. Put the sunflower oil into a large pot and place on a medium heat. Add the onions and garlic and fry for 4–5 minutes, stirring from time to time, until starting to soften. Add the garam masala, 12 stems of curry leaves and chillies and fry for another minute before adding the tomatoes. Pour over the tamarind water, reduce the heat to medium-low and simmer very gently for 15 minutes; take care that it does not come to the boil, as this will cause the tamarind pulp to split. Add 2 teaspoons of salt, stir through and set aside. You can leave this to infuse for a few hours and then, when ready to serve, there are two options. For a more formal look, strain the rasam for a clear broth; for a more rustic and informal look, you can skip the straining and keep the onion, garlic, curry leaves and chillies in the pot. Either way, you’ll need to return it to the stove and warm it through before serving.

4 To cook the fish, place a large frying pan on a medium heat and add the ghee. Use 11/2 teaspoons of salt to sprinkle over the skin side of all 6 fish, along with a grind of black pepper. When the ghee has melted, add the fish to the pan, skin-side down: you might need to do this in two batches so as not to overcrowd the pan. Fry for 3–4 minutes, until crisp and golden-brown. Use another 11/2 teaspoons of salt to sprinkle on the flesh side of the fish, along with some more black pepper, then flip the fish over and cook for a final minute. Remove from the heat and drizzle with the lemon juice.

5 To serve, spoon the warm potatoes into a bowl. Place a fish on top or alongside, skin-side up, and ladle over the rasam. Finish with a sprinkle of coriander, if using, and serve.

[CrookzV4]

My version of refried beans, probably frowned upon by Mexicans but it tastes nice.

1. Microwave a couple of tins of pinto or red kidney beans for 5 minutes or so in their water

2. Fry an onion and couple of cloves of garlic in a tablespoon of vegetable oil for a few minutes

3. Add 1 tbsp of ground coriander, 2 tsp ground cumin, 1-2 tsp chilli powder, season and fry for a minute

4. Add the beans and water, cook for approx. 15 minutes. Add more water if needed

5. Squeeze of lime and fresh coriander, then half-mash it all

Serve with a soft fried egg, tortilla, guac and anything else mexican. Tequila if you are that way inclined

[Gin]

Arwen, the chips should go with Salmon I'm a massive salmon fan and really love sweet potato too..

[Glorian]

Going to try make some falafel wraps tonight with a sweet salad. Wondering what sort of sauce to put on them so its not to dry, saw tahini and hummus but not a massive fan of either..

[Hoggs]

Wondering what sort of sauce to put on them so its not to dry,

Spicy salsa? or a full on sweet chilli sauce?

[Glorian]

Hmm, some good ideas there! Salsa might be the ticket.

A few sweet potato chips on the side be a bang up meal!

[Gin]

I was thinking sweet chilli too, though sweet potato chips with sour cream is lovely!

[Six30]

Butter scotch Angel Delight.... Nuff said

[Adam]

Sweet potato chips are just awesome could eat just them on a plate.

A quick and easy way to get crispy chunky chips with a fluffy inside:

Boil a large pan of water

Cut a baking potato into 15x70mm strips

Add the potato into the boiling water for 5-10 minutes, they need to be parboiled so firm but soft enough to get a sharp knife through.

Drain potato and place on a plate with kitchen roll to absorb moisture.

Take large frying pan and pour enough oil to cover half the chips, allow to get hot.

Carefully add the potato to the oil, you're looking for a sizzling sound that means the oil is hot enough.

Fry the chips until crispy on all sides.

Place back onto a plate with kitchen roll to absorb any excess oil.

Season to taste and enjoy

[MrBrightside]

I'm gonna try and make a Mexican chicken stew with rice for dinner today. Try being the key word.

best check her life insurance policy first...

[bex]

am I the only one who read that as forum cock off

[Fozzie]

You cockisidal maniac!

[MrBrightside]

am I the only one who read that as forum cock off

 

I think we know where your head is at