Cook Something Different Challenge

hotcookie101

shelley_crow wrote: »

does anyone have an idiot proof fish pie recipe? i've got a load of fish that needs using, the result of a closing-time visit to the fishmonger

Sloppy joes look lovely, will try them in the week.

I use a variation of this recipe which I got from a book called the accidental foodie, and its by Jamie Oliver (not the whole book-it has recipes attributed to about 20 chefs I think) It is slightly different to that recipe in that it also contains eggs (boiled with the spuds for 8 minutes-so they are still slightly gooey in the middle) and you use an onion and a carrot very finely chopped to fry in the sauce instead of shallots. I also don't use prawns (allergic to shellfish) but tend to use half smoked haddock half salmon
It is really easy as you don't have to precook the fish, or make a white sauce/roux. I get a lot of compliments on it

Nelski

hotcookie101 wrote: »

I use a variation of this recipe which I got from a book called the accidental foodie, and its by Jamie Oliver (not the whole book-it has recipes attributed to about 20 chefs I think) It is slightly different to that recipe in that it also contains eggs (boiled with the spuds for 8 minutes-so they are still slightly gooey in the middle) and you use an onion and a carrot very finely chopped to fry in the sauce instead of shallots. I also don't use prawns (allergic to shellfish) but tend to use half smoked haddock half salmon
It is really easy as you don't have to precook the fish, or make a white sauce/roux. I get a lot of compliments on it

that looks lovely

Did the Takeaway Secrets doner kebabs last night and just had a sneaky one for lunch too Gorgeous well recommended and somat new for me so I feel better now :rotfl:

sockdrawer

Hi There,
I'd really like to join in with this thread. I discovered it last night, but thought I'd wait till today to post as I hadn't read it through yet. Thank you for starting it. What a great idea.
I've got huge numbers of cookery books, but rarely cook out of them, I tend to read them!
Soooo, with this thread in mind, I decided to cook something from the book I was reading "The legendary cuisine of Persia" by Margaret Shaida, and, given that I'd picked up a load of Seville oranges for marmalade, chose the recipe "Orange Stew" on P. 116.
It's bubbling away now, and I can't wait to try it!
Thank you again for the thread.

Nelski

sockdrawer wrote: »

Hi There,
I'd really like to join in with this thread. I discovered it last night, but thought I'd wait till today to post as I hadn't read it through yet. Thank you for starting it. What a great idea.
I've got huge numbers of cookery books, but rarely cook out of them, I tend to read them!
Soooo, with this thread in mind, I decided to cook something from the book I was reading "The legendary cuisine of Persia" by Margaret Shaida, and, given that I'd picked up a load of Seville oranges for marmalade, chose the recipe "Orange Stew" on P. 116.
It's bubbling away now, and I can't wait to try it!
Thank you again for the thread.

Wow that sounds an impressive book - Im fairly boring still sticking to my Jamie and my James Martin I do have some different stuff as well though so maybe phase 2 will be to venture into these a little bit

sockdrawer

Nelski wrote: »

Wow that sounds an impressive book - Im fairly boring still sticking to my Jamie and my James Martin I do have some different stuff as well though so maybe phase 2 will be to venture into these a little bit

I'm a bit of a sucker for books that tell you a lot about the culture in which the cookery grew:o Got heaps of esoteric cook books from all sorts of places. It's a running joke in our family (Good job they're used to me!)

Nelski

sockdrawer wrote: »

I'm a bit of a sucker for books that tell you a lot about the culture in which the cookery grew:o Got heaps of esoteric cook books from all sorts of places. It's a running joke in our family (Good job they're used to me!)

We could be begging recipes off you soon I feel

I have the Marks and Spencer book of Italian Cooking does that count :rotfl:

sockdrawer

Ok, as I said, the recipe is from Margaret Shadia's book "The legendary cuisine of Persia"
Orange Stew - Khoresht-e Naranj
1 large Chicken
2 medium onions
1 teaspoon cinnamon
3 Seville oranges
3 large carrots
1/2 tsp liquid saffron- Optional (take about 30 stamens of saffron grind it down -I put it in a bowl and used the heel of a wooden spoon) and let it soak in 4-5 tsps. tepid water. Makes more than you need, but it keeps in the fridge)
2 tablespoons sugar or, if you're using sweet oranges, the juice of 1 lemon)
Salt and pepper
She also suggests serving it with slivered pistachios and almonds as a garnish, but I used mine up at Christmas time.

Cut the chicken into joints (wings, legs into two, breasts into four) wash and pat dry (I don't tend to wash meat so didn't) Fry in a little oil until browned.
Put to one side
Slice the onions finely and fry until soft and golden brown. Stir in the cinnamon, add the chicken and enough water to cover. Put a lid on, and simmer gently for 30 mins.
In the meantime, peel the oranges thinly (with a peeler) and cut into julienne strips. Put in a small pan, cover with cold water, bring to the boil and drain. Repeat twice more, and leave to drain.
Cut carrots into julienne strips, fry in oil for 20 mins and add to stew with the orange zest. Simmer for a further 25 mins.
Remover the pith from the oranges, and the skin from the segments.
A few minutes before serving, stir in the liquid saffron (if using) and add the orange segments.
Simmer for a minute or two and dish up. Garnish with almonds and pistachio slivers and serve with plain white rice.

It tastes lovely. The chicken is infused with a delicate flavour of orange and the sauce is rich tasting. Separating the orange segments from the skin etc was a bit fiddly, as the segments kept separating. The aroma as it cooked was wonderful.

I usually make something to the book and modify it to our tastes later (or I cook without a book at all because I love doing that)

Tomorrow I'm tempted to try the Chicken Pakora from "The Curry Secret" by Kris Dhillon as it's cold, damp and "soor" weather outside, but we'll see.

Soupdragon How was your butternut and sweet potato casserole? I have both in and could make it if you found it successful.

fletch3163

Since seeing this thread back alive it seems to have inspired me.

Saturday we had Sloppy Joes a la Pioneerwoman, Sunday we had Pulled Pork, recipe from here, don't remember who, sorry. It was really nice. I was worried I'd hate it and have wasted a leg of pork. The only thing was I took fright at the amount of Paprika I was to put in (said 2 tablespoons) and I put in less. Still pretty fab. Had on brown soft baps, coleslaw and salad.

Today I have a steak & kidney pie on the go. Got the steak & kidney redued at Tesco yesterday so quite pleased with that. Having with reduced puff pastry from Christmas.

I love it when I make the effort to get out of the cooking rut.

Diflower

The Orange Stew sounds lovely. I have Claudia Roden's 'Arabesque' and have made quite a lot from that.

Last night I did Jamie's Piri-piri chicken (30 minute meals), with the potato/sweet potato/coriander mash. Didn't add feta, thought it might be a bit sickly, added a dollop of Greek yoghurt instead.
I liked it, OH didn't, unusual as he likes most things. It wasn't the heat as he loves chillies.

He said it was very 'citric'. Now the recipes for this meal do have quite a lot of lemon in, but knowing he doesn't like things tasting strongly of lemon I scaled it down a lot. But the sauce also has quite a lot of vinegar, so my theory is that that would add to the acidic flavour and he'd be more aware of it...anyway. I also liked the mash, but again he wasn't sure:(

Nothing new tonight, staying on very safe ground for Valentines and having steak:)

sockdrawer

Hi All,
Well, I've decided to do Chicken Pakora from "The Takeaway Secret" by Kenny McGovern- rather than the ones from "The Curry Secret" as I had all the ingredients in for the Takeaway Secret's ones. I've made it all up and the chicken is now sitting in the chickpea batter. We don't tend to eat until about 7.30, but will let you know how it goes.

ETA ~ It got a resounding thumbs up from the family. Personally I thought they were a bit fatty, but that's probably because I got the oil temperature wrong. The batter didn't stick to the chicken particularly well either, however, It's been demanded that I make them again sometime, so will do.
Also made the pakora dipping sauce to have with it which got mixed reviews. I liked it, so did hubby but eldest son thought it was horrible- but he doesn't tend to like yogurty stuff.

Now thinking about tomorrow's tea....... hmmmmmm Maybe something from Simone and Ines Ortega's 1080 recipes or Marcella Hazan's classic Italian cookbook.