Cook Something Different Challenge

sockdrawer

mollythewestie wrote: »

Hmmmm, Rabbit was OK, but I wouldn't use that particular recipe again. Next time I will cook the rabbit seperately and strip the meat to put into a pie (My MIL recommended smearing the rabbit with mustard and roasting first :drool:)

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That sounds good. I have a rabbit in the freezer, and might dig it out and try it that way.
Not sure what to cook from the cookbooks this week. Need to go and have a wee look (what a hardship!) We've been given a smoked trout (the benefits of having a fishing shop) so something with this I think....

Dustykitten

Great thread and well done to all of you who have tried something new.

I've started with babysteps and cooked a piece of haddock with a lemon and herb crust, quick easy and definitely one to repeat.

skaps

My something new was a chocolate pear pudding. Saw this on nigella express ages ago and have meaning to make this. It was really easy and delicious. I used pears and grapefruit as I ran out of pears, also I replaced the butter with oil as again I had run out.

https://www.nigella.com/recipes/view/chocolate-pear-pudding-102

D&DD

I tried a savoury bread and butter pud which turned out really nice but none of the kids would touch it because it was different
Was Sausage and roasted red pepper will stick the recipe on later

hotcookie101

Well, last night we had our third successful (aka very tasty) meal from Jamie's 30 minute meals. We had the pasta puttanesca with garlic bread and it was really good. could have put more garlic in the bread, but otherwise wouldn't change it
We didn't have the fennel salad, or the chocolate ganache, only had a plain dressed salad but very tasty.
Would really recommend the book

jinky67

Ah Ms Nels what a brill idea this thread is

I am very guilty of cooking the same things all the time as well

Maybe this will give me a boot up the bahookie :rotfl:

I too have/had loads of cook books, sadly I dont have them with me anymore:cool:

Nelski

jinky67 wrote: »

Ah Ms Nels what a brill idea this thread is

I am very guilty of cooking the same things all the time as well

Maybe this will give me a boot up the bahookie :rotfl:

I too have/had loads of cook books, sadly I dont have them with me anymore:cool:

yeah kinky is on board :rotfl::rotfl:

choose one quick i need some inspiration

heretolearn_2

Found a great site when I was looking for something to do with some lamb chops. Has 140 lamb chop recipes alone! They are AMerican recipes so had to guess about 'cups'. This was really nice, very tangy and definitely 'different' to the usual 'bung some rosemary/garlic on it' that I normally do with lamb.

http://www.justlambrecipes.com

I tried this out over the weekend with 4 chops so halved the amounts and also fiddled about with the ingredients a bit as shown:

Balsamic Vinegar Marinated Lamb Chops

8 loin chops
3/4 cup Balsamic vinegar - Have no idea how much this is so just gave it a jolly good slosh.
4 Minced Shallots - ok I used normal onion.
1 ts Dry thyme leaves
1 ts Salt
1/2 ts Freshly ground pepper
pimiento butter - haven't a clue what pimientos are (something to do with cocktails? Didn't have so didn't use, but I'll leave it in in case. Personally I just gave them a squeeze of lemon juice at the end.)

Put chops in bag or bowl. Whisk vinegar, onion and seasonings (not the butter) and add to chops and shake around to coat well. Marinate chops in refrigerator for at least 8 hours or overnight, turning several times. Grill, fry or BBQ chops about 5 minutes per side, until medium-rare. Brush at least once with any remaining marinade. serve immediately. Top each chop with a dollop of pimiento butter.

pimiento butter: 1/4 pound unsalted butter, softened; 1/3 cup drained pimiento or roasted red bell pepper; 1 tsp fresh lemon juice. Blend and chill.

Dustykitten

Did Fajitas for the boys for dinner which went down well apart from they said maybe use a little less spice mix next time.

touch*my*food*feel*myfork

Quasar wrote: »

Today I bought a cut of meat that I've never had before. It's bavette, and when I googled "bavette" I found out that it's flank and it's rather tough. I bought in an organic shop as it was on special offer, and it's a very big piece - just over 1kg (about 2.2 lb).

I think the best way to prepare it is in a slow cooked stew, so that will give me the opportunity to use up a few bits of vegs I have in the fridge. The more I think about it, the more i like it.

Bavette is served in Cafe Rouge - my husband usually orders it, its like a french steak, and is recommended to have it rare/medium rare. HTH

Just come across this thread again and really hoping to be able to cook some of these recipes over the coming months, have already printed out the sloppy joes and chicken tartiflette