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Here's What I Had For Dinner - Part III - Don't quote pics!
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Mystery Egg wrote: »the beer revolu wrote: »
Tar is being given free takeaway food for his vegan Instagram page, for Veganuary
Jealous or what! That’s obviously the reason why all the pics are outside. All his flat mates would be raging about him getting free food so he’s eating them before he gets home. Am I right Tar?
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Haha why, do I keep posting in the same jumper or something?Dave_The_Sheep wrote: »Question, Tar, how many jumpers do you have and is one specifically reserved for cooking?the beer revolu wrote: »
I think Tar is mostly posting takeaway pics!
Tar, the food you post always looks great but also looks expensive. You must spend a fortune on food!
Do you also cook? I don't recall you posting home cooked food.
Hey! Like the others said I'm lucky enough to have all those meals paid for because of my vegan page, I had a week of takeaway for every meal and some other promotions as well, hence all the pics. I don't mention them as I don't want to be shilling and certainly don't recommend eating out as much as that.
I usually cook quite a lot as I love doing so with my girlfriend, and quite plain healthy food for the most part, potatoes, legumes, soups etc. I think I did post some, but I'll stick up some recent ones!
Really easy one pot meal. Fry onions in water, add boiling water with potatoes, carrots, left over broccoli stalks (no waste), whole garlic (don't chop, this will still impart garlic flavour as well as making delicious soft cooked garlic to the end product) and a stock cube, later add red lentils (wash thoroughly), finally add cauliflower, parsley, tarragon and turmeric.
lentils, veg & black garlic soup
Rice, beans, jalapeños, soy mince, avocado and enough coriander to scar a few people here.
Vegan tiramisu
Ingredients:
- 1 tub of vegan mascarpone, alternatively 1 block silken tofu
- 1 lemon
- 1 tub of elmea double plant cream, alternatively coconut cream
- Icing sugar, according to taste
- Cinnamon
- Rum or rum aroma
- Coffee
- Biscuits (used rich tea but vegan lady fingers are ideal if you can find them, maybe online?)
1) Whip the cream. This can take ages with a handheld whisk. Life hack - put it in a jar with some air and shake it for a few minutes instead.
2) Mix mascarpone with the lemon juice, cinnamon and icing sugar.
3) Fold them into each other.
Mix the rum with coffee, dip biscuits in it one by one as you use them. This needs a lot of coffee/rum as it will weaken in the final product.
Layer a row of biscuits then cream, etc as tall as you want. Finish with a layer of cream (and pour remaining coffee/rum on it) and pour cocoa over the top. Put in the fridge overnight. Et voilà.
A hungarian dish, Lecsó (Lecho) which is reminiscent of shakshuka, but very much has an Eastern European stamp on it.
It's extremely simple to make and had a new ingredient to me, white peppers. These are milder and, to me, much nicer than traditional bell peppers that I am used to, was happily eating them raw while cooking and I hate most veg raw.
To make this:
1) Chop one onion and add to a pot, you know how to fry an onion.
2) Add blanched tomatoes (I also added a tin of cirio tomatos) and reduce for 10 minutes with the lid on.
3) Add 6 chopped white peppers (bought from Mroz). Cook until soft while stirring now and again, roughly 15 to 20 mins.
4) When it is done add loads of paprika, smoked paprika, garlic powder and a little salt. That's it!
Butter sourdough (Naturli butter) and go to town on it.
Marinated seitan steak with braised cabbage, leak, harissa, tahini, tomato and some almonds. Comes from the new cornucopia book.
No oil buddha bowl. Charred airfried broccoli, basmati rice / corn, spinach, parsley, airfried crunchy tofu in an amazing peanut based sauce:
Just mix peanut butter, soy sauce, dijon mustard, garlic, liquid smoke, nutritional yeast, lime, hot water.
Homemade seitan w/ brown rice, roast cashews, black sesame seeds, mangetout, scallions & nutritional yeast.
This is the one! https://yupitsvegan.com/mongolian-seitan-vegan-beef/ The key is to fry it in the sauce, soooo good! I also make this one which is simpler and still tasty! http://yeahthatvegan****.blogspot.com/2007/04/infamous-seitan-recipe-o-greatness.html
Haha exactly, and my terrible natural lighting at home, so wanted to make them clearerGloomtastic! wrote: »
Jealous or what! That’s obviously the reason why all the pics are outside. All his flat mates would be raging about him getting free food so he’s eating them before he gets home. Am I right Tar?
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I made a curry! Its lentil and squash.
Its the First proper from scratch curry I think I've made.
Put too much cumin in or burnt the spices as it is a tad bitter.
I didnt want to go adding more salt or sugar to balance out the bitter so i shall eat it as is. Its not inedible 0 -
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Put too much cumin in or burnt the spices as it is a tad bitter.
I've sometimes heard of adding the spices as a bolus: add all the spices to some water in a mug and then temper them. However, that always seems like a lot of messing about, so I shove stuff to one side of the pan, pour in some boiling water, then measure the spices into the water. By the time I've added all the spices, the water's boiled off and I can temper the spices normally - maybe add some oil if I think it's needed. Works for me - usually 0 -
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Mystery Egg wrote: »We had plans for ravioli but I'm so lazy even boiling the fresh pasta for three minutes was beyond me today, so it was a chicken kebab from the chipper and nugs for the small man.
What's the chicken kebab like from your local chipper?
Our local one does it completely wrong.
They basically take a southern fried chicken breast and chop it up and then lob the kebab sauce and salad on top. 0 -
What's the chicken kebab like from your local chipper?
Our local one does it completely wrong. They basically take a southern fried chicken breast and chop it up and then lob the kebab sauce and salad on top.
There are two chippers in my town and one does what you describe.
The other one, that we ordered from, has proper lamb and chicken kebab meat on those giant skewers. Slices are carved off and served in a pita with lettuce, red onion and red cabbage, and a spicy pink sauce. I'd say the sauce is chilli sauce, tomato sauce and garlic mayo mixed.
Nowhere near authentic, nowhere near as good as say, Zaytoon, but very nice. Messy and tasty.0 -
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The lamb doner is pretty poor in a lot of places I'd agree, but a chicken or lamb shish Kebab from Zaytoon which is whole meat pieces grilled is amazing. I've never actually had their doner meat but I'd imagine it's much better than your average chipper donor. I miss that place was great for soak-age after a night out. I was ravenous one night going in and got the meal deal for two. Two kebabs with a side of chips and hummus, finished it all
!
Miss it since I moved down the country, local kebab shop is actually decent enough they do make their own bread and they do a tandoori chicken kebab. They gave me a chicken doner by mistake recently though and I couldn't finish it half the chicken was inedible with how gristly it was.0 -
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I've never had a nicer kebab than the one in the Cooking Club
https://www.boards.ie/vbulletin/showthread.php?t=20573959040 -
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I made a curry! Its lentil and squash.
Its the First proper from scratch curry I think I've made.
Put too much cumin in or burnt the spices as it is a tad bitter.
I didnt want to go adding more salt or sugar to balance out the bitter so i shall eat it as is. Its not inedible
Cumin can catch and burn pretty easily and, yes, does get bitter. You only want to fry is for a minute or less at not too high a heat before adding liquid or something wet like tomato.
Coriander can take more frying without burning.0 -
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