gominokouhai: (Default)
[personal profile] gominokouhai

Adapted from a [twitter.com profile] MxJackMonroe recipe, and twiddled with until it turned out right. I found the original recipe quite vague: for all her many qualities, Jack doesn't seem to grasp the distinction between baking powder and bicarbonate of soda.

This recipe is vegan and gluten-free if you use gluten-free flour; if you absolutely must use gluten-free flour (oh look at me, I'm so special, I'll die if I eat basic staples) then you'll probably want to add a little more liquid at the liquid-adding stage. What liquid-adding stage, you ask? Bear with me. I'm getting there.

(Yes, I know I'm several weeks late for Challenj #10. I've been busy and this recipe took four tries to get right. I'm catching up.)

Recipe! )

20160215234601_IMG_4627 20160215234702_IMG_4630
Note the remains of Unsuccessful Attempt #3 in the background of these pics of Totally Successful Attempt #4.

It's great served in thick slices, still warm, with a generous helping of butter. Once it's cold it's brilliant for pork sausage sandwiches.

BONUS pajh TIP!

Got any of that pink appley-flavoured liquid left? Squeeze another lime or eight into it (remembering, as always, pajh's Rules For Life #2), and add a slosh to a shot of vodka (for a Moscow Mule) or bourbon (for a Kentucky Mule). Optional dash of bitters, fill the glass with cracked ice, and top up with ginger beer. This totally counts as one of your five-a-day.

davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Also known as "Dave makes it up as he goes along". Which has pretty much always been my approach to cookery. Its why I'd like to think I'm not a bad cook, but I was terrible at chemistry practicals.

So I was going to do roast turnips, parsnips and a nice piece of slow roasted pork shoulder. However the oven's broken, and while it lights, it doesn't stay on unless you hold the gas down.

So we shall follow emergency protocol 7. Buy something else and throw everything into a wok and see what happens.

First make a variant on [personal profile] gominokouhai's apple sauce recipe:

Peel and chop two green apples. Fry quickly in some oil with ginger (I used ground ginger, but fresh would probably be better). Cover with water rather than cider, and add Kaffir Lime leaves. (And no sugar as I was using sweet green apples). Taste, and find that the lime leaves have had no effect that I can discern, but the ginger definitely does.

In a wok fry some spring onions, garlic, whatever herbs you feel like, and when they are soft add sliced tenderloin of pork. Fry a bit more and add some of the apple mixture, a large slosh of white wine vinegar, and finish cooking.

Parboil a chopped peeled turnip and parsnip, and then fry them together with some rosemary in a separate pan until caramelised to your liking.

Serve with Kale, and either a dry cider, or in my case a bottle of Bath Ales' Barnsey, a dark bitter.

Looks, frankly awful. Tastes rather good. 'Tis definitely how to make turnips acceptable to most people I think.



credoimprobus: cheery cartoon chef (cooking nerd)
[personal profile] credoimprobus
Two entirely improvised apple dishes (the nigh-only times I cook from pre-existing recipes is when I'm making something I developed myself in the first place):

Fruit curry )

Apple salad )
karohemd: (Chef)
[personal profile] karohemd
A couple of weeks ago I made ice cream for the first time. I used the following to make a custard:
350ml double cream
250ml single cream
2 egg yolks
3 tbsp demerera sugar
the husk of half a vanilla pod I'd kept in my sugar

This I know how to do so it came out really nicely.
For the flavouring I cooked down two smallish chopped apples with 2tsp of ground cinnamon. This I mixed into the custard using a stick blender to ensure even distribution. The final mix tasted great and I was very happy with it. After it had cooled, I filled the custard into a small freezer tub and put it into my freezer compartment, hoping for the best. Every half hour or so I stirred the mix with a fork to break up the ice that had formed and after about four hours or so it had reached a consistency that was very close to ice cream. I even managed to make a reasonably looking quenelle:
Apple and Cinnamon Ice Cream

Now for the disappointment: Unlike the custard, the flavour of the finished product was rather weak. I guess I have to pack in more next time. However, as a first attempt, I really happy with it. Any suggestions more than welcome.

Update - A few tips (own experience and others'):
- the initial custard needs to be very strong in flavour, almost too strong to be comfortable when you taste it
- next time I make the above I will cook a stick of cinnamon with the cream and leave to infuse for some time which should intensify the flavour
- use a round container and one is big enough so it's not filled all the way up to make vigorous stirring easier
gominokouhai: (Default)
[personal profile] gominokouhai

Starting simple this week. I made this up a few months ago, and when I was invited on short notice to [personal profile] stormsearch's parents' for Giftmas, I hadn't shopped and it was the best thing I could take along as a present. Turned out to be the best present I've ever given them. It keeps for ages in the fridge and I still have some left; the parents' jar disappeared in about a week.

Apple sauce

  1. Get some apples. For me this was two huge cooking apples and two Braeburns, because that's what they had left by the time I got to the farmers' market.
  2. Peel the apples first (much easier to hold this way), core them and chop 'em up, as small as you like. Dump them into a saucepan.
  3. Cider. The better quality the cider, the gooder the sauce is, but bear in mind that really good quality cider is for drinking. I usually use Weston's Vintage because it's easy to buy by the bottle in the supermarket, but sometimes I'm fortunate enough to have a box dispenser from Thistly Cross. Slosh enough cider into the pan to cover the apples. Any leftover in the bottle is the perquisite of the chef.
    • Note: if using a box of cider, do not claim the entire remainder of the box as the chef's perk. At least not until you've finished cooking. Safety first!
  4. A piece of fresh ginger the size of your thumb. Peel the papery skin off with a knife, and grate the flesh into the pan using the fine side of your cheesegrater. (I have a nutmeg grater which works even better.) When you grate ginger, it leaves a fibrous mesh behind: don't put this into the sauce, but give it a good squeeze over the pan to get the juices out.
  5. A handful of cloves. You want about six. Count them into the pan, so you know how many you need to fish out later.
  6. Brown sugar to taste: two teaspoons ought to do it, but more if you're using particularly tart apples and less if you're going to feel guilty about it.
  7. Simmer everything on a low heat until the apples are soft and the liquid has evaporated off. Stir occasionally, and mush it up with the back of the spoon when you do.
  8. Once it's done to your liking, turn the heat off and let it cool down. Fish out the cloves and discard.
  9. When it's cold, spoon it into jars (nutella jars are perfect) and keep it in the fridge.

Obviously it goes brilliantly with pork chops, but also with beef and most other red meats. We also made some excellent canapes with grilled wedges of good-quality black pudding (Stornoway, natch), served on blinis with a dollop of apple sauce on top and a dusting of cinnamon.

There's no picture because it's mush. It doesn't look particularly attractive. It tastes fantastic. I have been advised never to return to [personal profile] stormsearch's parents without another jar of the stuff.

missdiane: (Bunny standing)
[personal profile] missdiane
Nothing like some comfort food on a really blustery day. I made a baked apple crisp, similar in style to Jennie's pie and to her measurements of "some." But every time I make this, my friend's nieces and nephew are very happy.

My tummy is full of this apple goodness )Since you can see I have some other apples in the background that need eating, and not even thinking about it, I'd bought a loaf of apple oat bread, I might have to make a sandwich by toasting the bread, adding some of my sharp white cheddar cheese with cracked black pepper and some sliced raw apple for crunch. I'm not sure yet - I'll see what the taste buds say later. Because right now they're thinking about that caramel-y apple gooey goodness we ate.
miss_s_b: (Default)
[personal profile] miss_s_b
This week's challenge is to make something using apples. It could be pork with apple sauce or baked apples or apple chutney or anything you like.

I decided to go trad and make apple pie... ) I haven't sorted out how I'm going to do photo hosting on here yet, but I put a picture up on G+: https://plus.google.com/107327840945769637479/posts/WCibKprTMj6

And now it's your turn :)

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