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What's for Dinner #328 - The It's Fall Edition!

The bloke is at a work function tonight so it's fish for me. I'm trying yet again to make samkhe harra - spicy fish.

I've been trying to recreate this dish to match a memory of a delicious version of it I once ate for a long time. There's fish (a fillet at tarakihi instead of a whole snapper because it's just for me). Tahina, walnuts, chilli, lemon and garlic form the sauce.There should be also fresh coriander but there's none to be had at the holiday spot. The fish is baked with the sauce. Fried pine nuts are garnish.

For a side I'll probably just grate a carrot and some red cabbage and dress them. Fruit for afters then a long, dull evening of work at the computer.

What's for Dinner #328 - The It's Fall Edition!

Lazy eats are in order today due to a head cold siphoning all my energy. The three year old and I went to a vineyard and shared one of their excellent tasting platters for lunch. At $20NZ the platter is a bargain as well as delicious. Pinot Gris for me and sparking water for the child. The child couldn't wait for the photo to be taken so excuse the hand in shot.

Dinner will be a very average pizza from the only place that makes them here (we're still at the holiday spot). Hopefully tomorrow I'll feel up to cooking again.

What's for Dinner #328 - The It's Fall Edition!

It sounds like you are having an amazing experience. Love the photos too so looking forward to seeing more when you have time to upload.

2 days ago
Frizzle in Home Cooking

What's for Dinner #328 - The It's Fall Edition!

Sorry to hear about your father boyzoma.

2 days ago
Frizzle in Home Cooking
1

What's for Dinner #328 - The It's Fall Edition!

Ahh, that's the article I remember you giving to me before. Thank you.

My paratha were a bit better than my mother's but still had plenty of room for improvement. I made a cold water dough so I'l try hot water next time. I also laminated slightly differently.

2 days ago
Frizzle in Home Cooking

What's for Dinner #328 - The It's Fall Edition!

I'm trying my hand at paratha tonight. It was our staple picnic fare as a child. I've looked at some YouTube videos for technique but few have been in English so I may be missing some nuances. I'm hoping I get just a little bit of flakiness going on.

To eat with them is a use up vegetable slaw of cabbage, carrot and an apple. The dressing is yoghurt, ginger, garlic, cumin and some curry powder. We're currently avoiding the bathroom renovation and staying at the holiday pad so pantry spices are limited. I would have like to add some turmeric and chilli but there is none to be had.

Sep 29, 2014
Frizzle in Home Cooking
1

What's for Dinner #328 - The It's Fall Edition!

Tonight is a childhood dish my mother used to whip out when we had company. Poulet a la Marengo. Chicken, mushrooms, olives & wine. Hard to go wrong with that combination if flavours. As a child I remember thinking it was terribly exciting to eat something cooked with wine and my brother and I used to dance around the kitchen singing 'Poulet a la Marengo! La la la!'

We've been given a gorgeous loaf of crusty bread so I'll grill some to serve with it.

What's for Dinner #328 - The It's Fall Edition!

Odds from the garden tonight. The last of the brussel sprouts were pulled and given a quick fry before a splash of chicken stock and some capers joined them.

Silverbeet (chard) is still plentiful so I cooked that slowly with onions.

Finally (not from the garden) lentils were roasted as per the mother-in-law's recipe.

A pleasant meat free meal to balance out the meat fest we consumed on Friday night.

What's for Dinner #328 - The It's Fall Edition!

No sorry, we were served the baba ganough - and some plates of venison salami. It sounds like an easy thing to riff on though.

Sep 27, 2014
Frizzle in Home Cooking

What's for Dinner #328 - The It's Fall Edition!

We ended up getting a set five course menu. The livers were divine but I couldn't see any lungs among them. The terrine was ok but not as outstanding as everything else. Mains were the venison (rare and like butter) and a melt in your mouth chargrilled quail that's not on the usual menu.

The star of the night for me was the yoghurt panacotta with honey and thyme. I'm not a dessert person but that combination was an incredible end to the night.

Sep 26, 2014
Frizzle in Home Cooking
1

What's for Dinner #328 - The It's Fall Edition!

It's dinner out tonight at a game restaurant which has been around for as long as I can remember. It's been taken over by the children of the original owners and has had a bit of a revamp.

There's a group of ten going so I'm not sure how we're going to order but I do have my eye on the terrine for an entree.
https://huntgatherfeed.files.wordpres...

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

With all the rich food I've been cooking recently the skinny jeans and I are developing a decidedly frosty relationship. Extra chicken skin might prove to be the final straw.

Sep 24, 2014
Frizzle in Home Cooking

what do you do with persimmons?

They work well in ice cream too.

Sep 24, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Can you share how you make these please? It sounds like a good use of leftovers for me.

Sep 24, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

The bloke's issue with the tongue was with the fat content. He's not a fan of fat and dislikes the sensation of it coating his mouth when he eats it. He even discards cooked, crispy chicken skin which I find bizarre.

Sep 24, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

I love the sound of that meal. Filing it away in my memory for a future dinner.

Sep 24, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

The flavour was good but I'm not sure I would ever be able to identify all of the different veggies in the poaching liquid.

Like you I've mainly eaten it cold on sandwiches. I'm looking forward to one for lunch tomorrow. The bloke tried a small mouthful and pulled a very unhappy face so there's a mountain of it for me to enjoy. I think I'll be freezing some.

Sep 24, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

I don't see why you can't lead. We live in modern times and if it's going to save someone's toes it's a good thing surely.

Enjoy your evening. It sounds like fun, especially with the cocktails after.

Sep 23, 2014
Frizzle in Home Cooking
1

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

It's one of the mother-in-laws recipes again tonight. Boiled ox tongue. She says among the mix of vegetables in the boiling broth you should include parsnip as it imparts a good flavour. She's suggested a caper sauce to serve with the hot tongue, as well as some 'roast' lentils.

The remainder of the tongue will be weighted down in the cooking liquid and chilled overnight so we can get some of that delicious jelly,

The bloke who has issues with offal is not at all excited at the idea of eating tongue. I hope to win him over with my home pickled attempt. It's a huge amount of meat for one person and aside from the mother-in-law I have no takers for gifts of leftovers.

Sep 23, 2014
Frizzle in Home Cooking
2

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Tonight I'm excited to be cooking the first harvest from my broad (fava) beans .

It's a small harvest so I'll stretch it by making a broad bean risotto. Depending on how meagre the amount I might add asparagus and peas to the risotto. If it looks like a respectable amount of beans I'll use the asparagus as a starter.

A glass or two of Sauvignon Blanc will accompany the meal as I will have used a little in the risotto so we may as well finish it. It's a meal that screams spring - and it's been a crazy spring day of sun, torrential rain, crazy winds and then more sun.

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Nice - I love what I learn on this forum.

Sep 21, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

What else would you call tomatoes in a tin other than tinned tomatoes?

Sep 21, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

I want your dinner. My fish was not very pleasant. A result of vague instructions from the recipe giver and my tendency to be heavy handed with spice. I used way too much curry powder which gave it a metallic tang. Not liking that flavour I then decided to make it 'palatable' with a chilli sauce. I used far too much of that too. I felt like the old lady who swallowed a fly. The beans were good thank goodness so it wasn't a complete loss.

Sep 21, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

It's a random meal tonight. The bloke requested dan dan noodles so that's what he's having.

I'm cooking and photographing a couple more meals of the mother-in-laws for the family recipe book. Cinnamon green beans (normally with lamb but I'm doing her vegetarian variation). These smell amazing but I'm a sucker for cinnamon.

Also being cooked is a strange sounding dish that the mother-in-law assures me is delicious - grilled curry fish. Fish fillets are dusted with curry powder and a tiny sprinkle of garlic salt. Slices of tomato are placed on top, a drizzle of oil finishes them and then the fish is them cooked under the grill (broiled I think is the American term).

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

I love nonya food. Unfortunately the bloke balks at the shrimp paste that's often in it so I don't get to make it often. I'm jealous of your dinner!

Sep 20, 2014
Frizzle in Home Cooking
1

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Happy anniversary! I love the sound of your meal.

Sep 20, 2014
Frizzle in Home Cooking

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

This is the recipe my mother-in-law gave me. It differs from most I've seen online as you cook the crab in the ramekin as well as cooking the crab initially.

1 crab
170 gram softened butter
lemon juice
parsley, finely chopped
anchovy paste
cayenne pepper
melted butter

Notes / Directions
Choose a heavy crab of medium size (light ones tend to be watery) and male crabs have larger claws and taste better.

Simmer the crab for 12 minutes per kg and leave to cool in the water. Pick the meat from the body.

Pound the crab meat in a mortar with the softened butter, flavouring with lemon juice, anchovy paste and cayenne pepper. The mixture should be quite smooth.

Push through a sieve and pack the mixture into little pots. Pour melted butter over the top of each pot and bake in a moderate oven 100c for 20 minutes. Cover again with melted butter. Serve in the pot, garnished with the chopped parsley.

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

We're trying to do as little as possible tonight. It's just going to be a reheat of last night's leftovers, jugged hare, mashed potatoes and I'll roast a couple of parsnips if I get really enthusiastic. Lots of pinot noir jelly and ice cream will finish the meal as we watch our NZ election results roll in.

The hare was wonderful last night and I managed to find some friends who were happy to join us. A great night was had but there are sore heads today. Photos are from last night. Menu was, potted crab, potage saint germain, jugged hare, pinot noir jelly.

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

I forgot to add - potted crab for pre dinner nibbles and leftover potage saint Germain (pea and lettuce soup) to start. I just need to find some dinner guests now. Oddly people aren't keen about eating hare.

Sep 18, 2014
Frizzle in Home Cooking
1

What's for Dinner #327-The Scotland Votes Edition! [through September 25, 2014]

Do Scottish folk partake in hare?

The hare has been wallowing in a marinade of red wine onion, garlic, carrot, celery, thyme and bay leaves since yesterday morning. It will be pulled out this evening, dried, dusted with flour and fried. The vegetables from the marinade will be fried with some bacon and marinade will be poured over all in a pot and simmered (no jug or water bath in sight despite the recipe being labelled jugged hare). It will be served with 'snippets' of fried bread and get a scattering of parsley.

I'm thinking a side of mashed potatoes and some brussel sprouts or carrots or a side of brown lentils and some roasted golden beetroot. I've never eaten hare so I'm not sure what sides will work best.

For dessert I'm planning on a jelly. I've got some bottled cherries and I wonder if they'll be nice in a red wine jelly - a grenache. The mother-in-law makes a stunning Pinot noir jelly so I think I'll call her for some thoughts.