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#256 gekko

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Posted 18 June 2012 - 09:07 AM

Olives in burgers work really well IMO. I quite often chop up a few and add them for a bit of extra flavour.
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#257 RachelF

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Posted 25 June 2012 - 07:12 PM

Penge Food Centre chilled yoghurt soup
(stuff in my fridge that I'd bought from there which needed eating up...)

ok not very original, but it hit the post this evening

3 mini cucumbers, diced
a bunch of dill, thick stalks removed
2-3 sprigs of mint, stalks as above
2 cloves of garlic
1000g of greek yoghurt
about 2 tablespoons of white wine vinegar- to taste
salt to taste
lots of black pepper

Liquidize or food process the whole lot and chill.
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#258 charlie

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Posted 25 June 2012 - 09:59 PM

I think we have a theme going - Greek olives, Gekko? ;)

Mmmm - Chilled yogurt soup looks good - perhaps when it gets a bit warmer RachelF. Like the football reference - very cheeky.

I'm going to share my "best ever" garlic cream recipe again:

2 cloves of garlic;
Half a teaspoon strong dijon mustard;
1 teaspoon white wine vinegar;
2 tablespoons double cream;
1 tablespoon olive oil;
Salt and pepper
~~~~~~~~~~~~~
Whisk together to consistency of choice

Serve with all number of dishes but good with Jersey Royals.

Thanks to Roger Vergé's Cuisine of the Sun - Nice blog here for all you foodies. :)

#259 Hermit

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Posted 25 June 2012 - 10:52 PM

Penge Food Centre chilled yoghurt soup
(stuff in my fridge that I'd bought from there which needed eating up...)

ok not very original, but it hit the post this evening

3 mini cucumbers, diced



Was that a deliberate spelling mistake Rachel are are you still on charades mode?

Love the mini cucumbers from Penge food. Funnily enough my parents just bought me back some from Turkey at the weekend. I used to grow them on my allotment with seeds given to me by some Greek bloke called Greek Chris. Used to eat them whole, including the end bits.

#260 RachelF

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Posted 26 June 2012 - 07:07 AM

!! I think I was still suffering from post traumatic stress after a tussle with my food processor when I posted (spotted?) that.


Charlie, I might try your garlic cream tonight! One can never have too much garlicky stuff...
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#261 charlie

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Posted 27 August 2012 - 12:24 PM

Charlie, I might try your garlic cream tonight! One can never have too much garlicky stuff...


Have you tried it yet - the key ingredient is the dijon mustard which makes it great with roast veggies.

I'm prepping to make my first batch of harvest pickle this week - Hot Apple chutney which is a recipe from the Perfect Pickle Book written by David Mabey and David Collinson from the BBC series some years ago.

2lb ( 1kg) cooking apples -peeled cored and sliced ( I use any apples that I can get hold off for free and cut into a mix of slices - thick and thin)
2 tablespoons of salt
5 floz ( 150ml) vegetable oil
1 x 1 inch piece fresh root ginger, peeled and grated
1 whole head of garlic, peeled and finely chopped
2 tablespoons ( 2 x 15ml spoons) of white mustard seeds
1 tablespoon of fenugreek seeds, soaked in water and drained ( use ground fenugreek if you can't get seeds)
15 black peppercorns
2 teaspoons ( 2 x 5ml spoons) ground cumin (I grind my own seeds)
1 teaspoon chilli powder (hot!)
1 teaspoon turmeric ( great colour)
3 - 4 fresh green chillis, de-seeded and chopped
5 floz cider vinegar
4 oz sugar ( I use anything to hand usually FT soft brown sugar) but not dark brown)

Sprinkle the apples with salt and set aside

Meanwhile, heat the oil in a large pan, add the ginger and garlic and fry gently until just brown.

Add the mustard and fenugreek seeds, peppercorns, cumin, chilli powder, tumeric and chillis and fry for a few minutes, stirring well.

Add the apples, vinegar and sugar and continue to simmer over a low heat for about 30 minutes, until the chutney has thickened and the apples are soft and pulpy. ( usually takes a bit longer)

Leave to cool, then pack into warm sterilised jars. The chutney improves greatly with age.

Some tips - this is a fantastic chutney - everyone loves it including my mum. I usually double or treble the recipe and decant into a variety of jar sizes. It is a good sweet alternative to mango chutney.

I also double or even trebble the amount of garlic and chilli putting in whole cloves of garlic and large pieces of red and green chillis. The mustard seed gives it a fantstic texture and I double the amount too.

It really is a recipe that you can experiment with according to your taste.

I never open the chutney until Christmas as it definitely improves with age. The longest I have managed to keep a jar for is one year and that has taken considerable restraint.

#262 Elmo

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Posted 17 September 2012 - 07:14 PM

This is a great chilli con carne recipe:
http://www.bbc.co.uk...iconcarne_67875

But the real revelation is that I'd made a batch with Turkey leg mince... could hardly tell the difference! Great if you want to lower your red meat intake.

And the secret ingredient is a slug of fruity Caribbean hot pepper sauce :)

Edited by Elmo, 17 September 2012 - 07:15 PM.

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#263 Hermit

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Posted 17 September 2012 - 09:14 PM

And the secret ingredient is a slug of fruity Caribbean hot pepper sauce :)


Any tips for the best caribbean hot pepper sauces, Elmo. The sainsburys ones seem a bit vinegery but some of the ones from the shop next to poundstrecher have seemed a lot better. Also, jerk chicken marinade, the levi roots stuff is glorified bbq sauce but I love the ones in the pyramid shaped jars that are made in jamica, proper hot but not sure which is the best brand.

#264 Senor Buckethead

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Posted 17 September 2012 - 10:16 PM

You want hot? Go Ghana, not Guyana

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#265 RachelF

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Posted 10 December 2012 - 12:32 PM

Depressing nacho recipe video. It made me laugh. A bit.
http://blogs.village.../forkintheroad/
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#266 Caradeuc

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Posted 10 December 2012 - 01:06 PM

any advice the best way to pipe stuff like meringue or choux pastry?