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Source: (consider it)
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Thread: HEAVEN: Burnt Offerings: the recipe thread
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Chocoholic
Shipmate
# 4655
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Posted
I've recently given up meat (but not fish) but am rapidly running out of things to make. I'm also trying to reduce my carb intake so am not having much rice/potato/pasta.
To make matters a but more difficult I don't like salad stuff.
So, other than various veg in various sauces, quorn and fish in breadcrumbs, any yummy suggestions?
Choccie x
(Not given up choc obviously!)
Posts: 773 | From: London | Registered: Jun 2003
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Garasu
Shipmate
# 17152
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Posted
quote:
Originally posted by Chocoholic:
I've recently given up meat (but not fish) but am rapidly running out of things to make. I'm also trying to reduce my carb intake so am not having much rice/potato/pasta.
To make matters a but more difficult I don't like salad stuff.
So, other than various veg in various sauces, quorn and fish in breadcrumbs, any yummy suggestions?
Choccie x
(Not given up choc obviously!)
Grilled tuna steak with new potatoes and mange tout... scallops with pasta... cod in parsley sauce with quinoa/buckwheat, carrots, broccoli, kale... salmon steak with grilled asparagus, new potatoes and peas... warm aubergine salad with sole/cod fillet... crab and avocado burritto... teriyaki salmon in noodles with bok choy... sole fillet with sweet potatoes and peas... salmon fish cakes with asparagus and salsa... fish and mushroom kebabs with couscous and spinach... warm aubergine salad with salmon steaks... trout fillet with mashed yams/sweet potatoes, brussels sprouts and peas...
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"Could I believe in the doctrine without believing in the deity?". - Modesitt, L. E., Jr., 1943- Imager.
Posts: 889 | From: Surrey Heath (England) | Registered: Jun 2012
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Pomona
Shipmate
# 17175
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Posted
You could make a version of kedgeree with quinoa - it has a high protein content. Different fish are also tasty instead of the traditional smoked haddock - smoked mackeral, especially the peppered sort, is very nice.
It's worth trying alternatives to cod - ask your local fish counter if there are any offers. Haddock is much nicer and sweeter than cod imo, and plaice is lovely and mild-tasting - not very 'fishy' tasting so good for those not used to eating lots of fish.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Firenze
Ordinary decent pagan
# 619
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Posted
Fish or prawn curries. They are legion, but Keralan or Thai ones, with lime and coconut milk are particularly delicious.
Do you have a Chinese grocer or supermarket near you? If so, have a look in their freezer cabinets: there are a lot of fish, tofu, fishy/tofu products which can be added to soup, stir fries or - my particular favourite - roasted.
Or can I recommend what I've just had for dinner - fried sea bream fillets with lime and chilli butter.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Chocoholic
Shipmate
# 4655
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Posted
Ooh I've not tried quinoa but have heard of it. I shall look into that.
We do have a big Chinese supermarket, I'll give that a go. I'm tending to avoid tofu, partly I've just never fancied it but I've also come across storied about it being linked to deforestation.
Those curries sound fab too though.
Thank you, some amazing ideas!
I'm not very imaginative so they are very gratefully received. ![[Smile]](smile.gif)
[ 25. May 2014, 20:15: Message edited by: Chocoholic ]
Posts: 773 | From: London | Registered: Jun 2003
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Uncle Pete
Loyaute me lie
# 10422
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Posted
Tofu, in itself, is tasteless. However, it absorbs the flavours and taste of whatever it is cooked with. It can be quite yummy, in that case. Don't turn your nose up at it, until you have experimented with recipes.
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Jade Constable:
Turkey should be fine, as should prawns/shrinps. Pork is also usually good with lemon - maybe a lighter meat-based sauce using pork mince or sausagemeat? Onion, celery, carrot, garlic, herbs, white wine and tomato puree but no chopped tomatoes. Chicken stock if it gets a bit dry.
Thank you for that - I have pork mince in the freezer. And shallots and celery from the garden.
Posts: 5833 | Registered: May 2009
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Pomona
Shipmate
# 17175
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Posted
Yes, seconding tofu - and the sort from Chinese supermarkets is by far the best, it's often homemade and comes in resealable plastic tubs. The supermarket kind is OK but not as nice and usually more expensive.
Also they're not at their best right now but still available - mussels. Fresh mussels are cheap and delicious, cheaper than prawns and can be used in the same sort of thing. Great in Keralan/Malaysian/Thai curries. The cooked sort that comes either just as mussel meat or in a sauce is fine too - Aldi/Lidl does the kind in sauce very cheaply. Aldi/Lidl is also great for cheap hot-smoked trout fillets that are lovely with salad and new potatoes for an easy summer meal, or as sandwich filling or in a quiche.
By the way I have added a pack of mussels in garlic butter sauce to a curry and it turned out fine! Fresh mussels are best around January/February though.
Fresh cockles are a great alternative to clams by the way and much cheaper - spaghetti alla vongole or chowder is yummy. Chowder is great on rainy summer days that we have so often in Britain!
[ 25. May 2014, 21:31: Message edited by: Jade Constable ]
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Lothlorien
Ship's Grandma
# 4927
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Posted
Firm tofu cut into squares and marinaded is good. I haven't done it for a while but a marinade of grated ginger, a bit of honey, tamari ans sesame oil is lovely. Bake in oven for a few minutes. Good for snacks and lunches.
Fish with ginger and shallots or similar, wrapped in paper parcels and steamed is lovely. Don 't over cook.
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Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
Fish skewers. Chowder. Cullen skink. Bouillabaisse. Fish cakes (veg component doesn't have to be potato). Fish tacos. Fish florentine. Gravadlax. Salmon teryaki. Trout with almonds. Ceviche.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Ariel:
Is that baguettes, or those little crunchy breadsticks?
Baguettes - you form the dough into an oblong about 6" x 12", then roll it up along the long edges a bit like you would a Swiss roll, pinching in the ends as you go. Then stretch it out to about 14", cut 4 shallow slashes in it to make the indentations and bake it for 20 minutes. I'm posting from w*rk at the moment - I'll post the full recipe when I get home.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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balaam
Making an ass of myself
# 4543
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Posted
quote:
Originally posted by Jade Constable:
You could make a version of kedgeree with quinoa - it has a high protein content. Different fish are also tasty instead of the traditional smoked haddock - smoked mackerel, especially the peppered sort, is very nice.
Or stick a grilled bream on a bed of quinoa, with some vegetables round the side. Easy to make and good. Bream should be in British waters now, avoid in winter as it's a warm water fish and will have come from further away, so it is not as fresh.
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Posts: 9049 | From: Hen Ogledd | Registered: May 2003
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Piglet
Islander
# 11803
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Posted
Here's the French stick recipe. The book gives 1½-lb and 3-lb quantities, so I've given both - if you make one loaf you'll wish you'd made more. ![[Big Grin]](biggrin.gif)
I've reduced the yeast quantity, as we've found that using less yeast than they recommend works better.
For a 1½-lb. loaf:
1 cup water, hand heat (I microwave it for about 1-2 minutes)
1 tsp. salt
2¾ cups flour (bread flour or all-purpose white flour)
1 tsp. bread-machine yeast
Put the ingredients into the bread-machine in the order they're listed above, and select the Dough cycle (on my machine this takes about an hour and a half).
Remove the dough to a floured surface, cover with a bowl and leave 10-15 minutes. Roll out to 10" x 6". Working from the long edge, roll up like a Swiss roll, pinching the ends.
Stretch it out to about 14" and place on a baking sheet lined with parchment that's been sprinkled with a little cornmeal or wholemeal flour. Cover with a cloth and leave in a warm, draught-free place to rise for 30-40 minutes. Preheat the oven to 425°F/220°C and bake for 15-20 minutes or until it sounds hollow when tapped on the underside.
For 3 loaves:
2 cups water
1¼ tsp. salt
5⅓ cups flour
1½ tsp yeast
Proceed exactly as above, but before rolling out the dough, divide it into three equal parts, and bake them as far apart as they'll go on the baking sheet.
I use North American "all-purpose" flour, which is a kind of cross between plain and self-raising. A cup measure is 250ml.
[Fixed that strange measurement for you! ![[Biased]](wink.gif) ]
[ 27. May 2014, 12:47: Message edited by: jedijudy ]
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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not entirely me
Shipmate
# 17637
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Posted
My pescatarian friend uses cauldron sausages to make a delicious sausage bake in a roasting tray with roasted veg and frozen cranberries - I think it's a Tom Kerridge recipe.
Quorn pieces in a stirfry are also yum.
Prawn curry is a winner.
Posts: 68 | From: England | Registered: Apr 2013
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Pomona
Shipmate
# 17175
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Posted
Asda's own-brand faux meat (sausages, meatballs etc) are very tasty and nicer than Quorn or Cauldron imo.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Piglet
Islander
# 11803
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Posted
We've been experimenting with substituting whole-wheat flour for some of the white* in the French stick recipe, and replacing the ⅓ cup with whole-wheat gives a lovely, slightly-heavier but still soft texture.
* Necessity is the mother of invention - D. was making a batch of loaves and ran out of white flour, having forgotten to get any in Costco that morning ...
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Penny S
Shipmate
# 14768
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Posted
I am in urgent need of a recipe for celery pickle of the relish type which will keep. I have a giant plant which is edible, but much too big to eat at once, and no freezer room. A first look at the internet has things which will keep for a) a few days, b) a few weeks in the fridge. No good. I need to keep it for about a year. I have jars. I cannot bear the idea of composting it.
Can't find anything in my cookery books, either.
[ 10. June 2014, 16:49: Message edited by: Penny S ]
Posts: 5833 | Registered: May 2009
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Sioni Sais
Shipmate
# 5713
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Posted
You could make chili con carne. For a battalion, that is. We always put celery in ours but you may need a lot of beans, meat and the rest to absorb that amount of celery.
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Posts: 24276 | From: Newport, Wales | Registered: Apr 2004
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Penny S
Shipmate
# 14768
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Posted
Believe me, there is a lot of this stuff - I would need to freeze it if I did that. It needs to be preserved, outside the freezer.
Posts: 5833 | Registered: May 2009
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Kittyville
Shipmate
# 16106
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Posted
Sorry, not good at links, but there's a celery chutney recipe on lidiasitaly.com that "keeps for months" in the fridge. Perhaps if you offloaded some on friends, that would do?
Posts: 291 | From: Sydney | Registered: Dec 2010
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Penny S
Shipmate
# 14768
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Posted
Thank you, but there isn't room in the fridge, either. I think I'm going to use the cloned Branston style recipe with just celery and leek instead of onion, and the needs to be used up dried apple etc from the larder. And I don't think I should unload it on anyone else until it has been tested!
I had to buy a new pan - the vinegar bottle insisted on not using aluminium. Currently cutting the celery up prior to weighing. I've got a spreadsheet for calculating quantities via a binary system of doubling and halving the basic quantities.
[ 13. June 2014, 12:28: Message edited by: Penny S ]
Posts: 5833 | Registered: May 2009
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Penny S
Shipmate
# 14768
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Posted
It's on - and I didn't need the large pan at all when it all got chopped up.
Posts: 5833 | Registered: May 2009
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Penny S
Shipmate
# 14768
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Posted
It's edible, but as my friend said, strong. Too much of something, but I'm not sure what. I can't see how it can be too much vinegar, especially as some of it evaporated all over the house. Maybe it'll calm down a bit in time.
Posts: 5833 | Registered: May 2009
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Roseofsharon
Shipmate
# 9657
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Posted
quote:
Originally posted by Penny S:
It's edible, but as my friend said, strong. Too much of something, but I'm not sure what. I can't see how it can be too much vinegar, especially as some of it evaporated all over the house. Maybe it'll calm down a bit in time.
Vinegar preserved chutneys do need time to mature - generally at least 6 weeks - although 3 months is quoted in most recipes.
Mine usually stay at the back of the cupboard until the previous year's jars have all been used up(generally 10 - 12 months later).
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Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Sparrow
Shipmate
# 2458
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Posted
Can anyone help me with a gluten-free recipe for salmon steaks? I have a friend coming to stay soon who is gluten intolerant, but we both like salmon and it should be simple if I can find a gluten free sauce.
Additionally, can anyone suggest an addition to Eton Mess to make it a little less sweet? Friend is very fond of meringue but we are both watching our cholesterol so I want to cut down on the cream and maybe add something a little tarter along with the strawberries.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
I'd grill salmon steaks (bare ones, no dressing) and serve with new potatoes and salad or asparagus and lemon juice and herbs. As she's not dairy intolerant you could add herby butter. Personally I think non-dairy butter is not worth eating, so go without.
Or I'd steam salmon steaks in greaseproof paper parcels with shredded leeks, herbs and lemon slices and maybe some shredded ginger and serve with new potatoes or rice. Either over the cooking potatoes in a steamer or baking in the oven. If you're using the oven you need to damp the paper first.
Or I'd fry them with ginger, garlic, lemon and oil and serve with stir fry vegetables and rice or rice noodles.
You need to watch soy sauce as most of them contain gluten too. (I do a lot of dairy and gluten free cooking, salmon is on the menu, cream is not.) Do people normally flour salmon steaks before grilling or frying them?
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Piglet
Islander
# 11803
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Posted
I'd go with herbaceous butter for the salmon steaks, possibly with a wee squirt of white wine.
Yesterday I did a fridge-clearing exercise, which turned out rather well:
I had carrots, celery, an orange bell pepper, mushrooms and left-over cooked chicken, so I heated oil in a wok with a whole, peeled clove of garlic and a shake or three of powdered ginger and added the veggies in order of hardness, followed by the chicken. After discarding the garlic clove I mixed a couple of tablespoons each of soy sauce and some deeply iffy rosé wine that had been lurking in the fridge (too sweet to drink but OK as substitute cooking sherry), and stirred that in until it bubbled and the carrots were done but still crunchy.
It tasted much better than it deserved.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Pomona
Shipmate
# 17175
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Posted
For a less sweet Eton Mess - replace some of the whipped cream with Greek yogurt, the proper thick stuff not 'Greek style'. That should make it sharp enough but if you want more acidity add some redcurrants - fresh or frozen if you can get whole berries, or some redcurrant jelly.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Penny S
Shipmate
# 14768
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Posted
As a tangent from the combinations thread references to savoury bread and butter pudding, I offer something called, when I first met it, Persian chicken. On an OU course, we went to a pub near Milton Keynes where they served this dish. On the top was a layer of chicken and almonds in a white sauce, but beneath, a savoury custard with bread slices. I filed it under "I could make this" but did not ask for the recipe. I had a few goes which did not work. Waitrose food magazine used to do an item where people asked for the magazine to find recipes they had met when eating out, so I wrote to them, only to find they were finishing the series.
Then I was sorting out the books I had written recipes in before taking the source books (from which I only never make a couple of things) and found that years before I had written down something called "Chicken Strata", and lo, it was the recipe - minus the almonds!
You need stock in both the custard and the sauce. What I would like to know is which spices would be appropriate to Iranian chicken and dairy dishes - it wasn't hot, so not chilli.
Posts: 5833 | Registered: May 2009
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Penny S:
You need stock in both the custard and the sauce. What I would like to know is which spices would be appropriate to Iranian chicken and dairy dishes - it wasn't hot, so not chilli.
Cinnamon, cloves, cardamom, turmeric, saffron; garlic, onions; lime or pomegranate juice. The Persian culinary tradition goes in for flavour rather than heat, and cooking meat with fruit and/or fresh herbs, and maybe nuts, are common keynotes. Popular herbs would be dill, mint and flat-leaf parsley. You will find chilli used, but it's not a staple the way it is in India.
Posts: 25445 | Registered: May 2001
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Penny S
Shipmate
# 14768
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Posted
quote:
Originally posted by Ariel:
quote:
Originally posted by Penny S:
You need stock in both the custard and the sauce. What I would like to know is which spices would be appropriate to Iranian chicken and dairy dishes - it wasn't hot, so not chilli.
Cinnamon, cloves, cardamom, turmeric, saffron; garlic, onions; lime or pomegranate juice. The Persian culinary tradition goes in for flavour rather than heat, and cooking meat with fruit and/or fresh herbs, and maybe nuts, are common keynotes. Popular herbs would be dill, mint and flat-leaf parsley. You will find chilli used, but it's not a staple the way it is in India.
Thank you. I'm pretty sure that I would have spotted cinnamon and cloves, being familiar in British cooking. I'm also confident there wasn't turmeric because of the colour - I might use saffron myself, though. There may have been apricot. I was definitely wondering about cardamom.
I cannot remember what it was served with.
Posts: 5833 | Registered: May 2009
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Penny S:
As a tangent from the combinations thread references to savoury bread and butter pudding, I offer something called, when I first met it, Persian chicken. On an OU course, we went to a pub near Milton Keynes where they served this dish. On the top was a layer of chicken and almonds in a white sauce, but beneath, a savoury custard with bread slices. I filed it under "I could make this" but did not ask for the recipe. I had a few goes which did not work. Waitrose food magazine used to do an item where people asked for the magazine to find recipes they had met when eating out, so I wrote to them, only to find they were finishing the series.
Then I was sorting out the books I had written recipes in before taking the source books (from which I only never make a couple of things) and found that years before I had written down something called "Chicken Strata", and lo, it was the recipe - minus the almonds!
You need stock in both the custard and the sauce. What I would like to know is which spices would be appropriate to Iranian chicken and dairy dishes - it wasn't hot, so not chilli.
Sounds like the ancient form of blancmange - originally made with white meat and almonds.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Penny S
Shipmate
# 14768
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Posted
I've discovered from a quick search that a) blancmange in that medieval form came from the Levant and b) it had sugar and rosewater in it! Despite the shredded chicken, it was sweet.
What I had had texture to it. The meat was in meaty bits, not shreds.
Posts: 5833 | Registered: May 2009
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Ariel
Shipmate
# 58
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Posted
Yes, you do find recipes like that. I have a lovely one for spiced chicken with almonds, rosewater and honey, which also involves onions, saffron, cinnamon and ginger. One bite and you're hooked, at least I was: once you take the lid off the dish, it's wonderfully aromatic.
Posts: 25445 | Registered: May 2001
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Surfing Madness
Shipmate
# 11087
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Posted
Has nobody been baking recently?
Just looking for cakes/ biscuits etc that are egg free (if they are dairy free and gluten free that would be great, but I can supplement these things more easily.)
Thanks
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Posts: 1542 | From: searching for the jam | Registered: Feb 2006
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L'organist
Shipmate
# 17338
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Posted
I seem to spend half my time slicing runner beans for the freezer and the rest of it bottling plums.
Meanwhile, next door are letting their Bramleys rot because "I can't cook and my husband doesn't like apple anyway"! I mentioned the food bank but she wasn't keen.
Never mind, I've just been told they're away for the weekend so I offered to clear up the apples for them.
Anyone for crumble?
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Posts: 4950 | From: somewhere in England... | Registered: Sep 2012
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I found a really simple recipe for onion marmalade last night so we're hoping to give it a go to accompany cheese and/or fish - I'd earlier given up when recipes seems to include a bottle of red wine and 200 ml of Port!
I think it was on myrecipes.com but can't promise.
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Kelly Alves
Bunny with an axe
# 2522
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Posted
I've had onion marmalade on a hamburger with Gorgonzola cheese-- it was wonderful. I am ordinarily not a huge onion fan.
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Posts: 35076 | From: Pura Californiana | Registered: Mar 2002
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EloiseA
Shipmate
# 18029
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Posted
My stand-by non-alcoholic recipe for red onion relish or marmalade uses a little balsamic vinegar. The trick though for sweetening the relish is long slow melting-down cooking, so the softened onions just ooze sweetness. Don't let them catch.
2 large sweet or mild red onions (about 550g) thinly sliced
2 teaspoons olive oil
100g brown sugar
100 ml red wine vinegar
30ml (about 2 tbsp) balsamic vinegar
salt and freshly ground pepper
The other important point is to use a heavy thick-bottomed enamel saucepan on just a trickle of heat.
[ 30. August 2014, 10:13: Message edited by: EloiseA ]
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Posts: 55 | Registered: Mar 2014
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Heavenly Anarchist
Shipmate
# 13313
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Posted
I must try that out, I love onion marmalade (and use bought varieties as a base in casseroles).
Yesterday I made individual chocolate and cinnamon meringues (using the hot sugar method) to take to a dinner party later today at a friends' house. I also made the Indian cream 'nimish' (From Rick Stein's India) to go with them. I love that book, very tasty recipes.
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Posts: 2831 | From: Trumpington | Registered: Jan 2008
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Firenze
Ordinary decent pagan
# 619
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Posted
Anyone have any good uses for chilli oil? I tend to buy from my local Chinese grocers in an investigative spirit. I was dribbling a little of the oil into a bowl of Korean seaweed soup, and my impression was that it was fairly paint-blistering.
Another thing I buy from there is the flavoured tofu - which I find responds very well to being given a brief but intense roast in the oven - whereupon it turns puffy and golden. Today's lunch will be the other sachet of Korean seaweed with the roasted tofu and a few odds of fresh peas and spring onion.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Sparrow
Shipmate
# 2458
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Posted
Gluten-free friend will be coming to stay again ... I was wondering how cornflour works as a thickening agent for sauces and in casseroles etc?
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Cottontail
Shipmate
# 12234
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Posted
quote:
Originally posted by Sparrow:
Gluten-free friend will be coming to stay again ... I was wondering how cornflour works as a thickening agent for sauces and in casseroles etc?
It works well - my mother uses it all the time for casseroles and gravy. Cook the casserole without the cornflour. Then mix about a heaped teaspoon of cornflour in a cup with some cold water, then stir it straight into the hot casserole. Return to the oven for a last half hour.
If making gravy, mix the cornflour in a jug with a little cold water in the same way (along with Bisto or any gravy browning), then pour the hot gravy into the jug. Mix, and pour back into the saucepan for a final heat-through.
You can use cornflour for a roux as well - mix with butter or marg just as you would wheat flour.
The results can be a bit gloopy, especially if you overdo the cornflour, but it's not bad all things considered.
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
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Pomona
Shipmate
# 17175
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Posted
quote:
Originally posted by Sparrow:
Gluten-free friend will be coming to stay again ... I was wondering how cornflour works as a thickening agent for sauces and in casseroles etc?
Very well, but be sure to mix it with a little cold water in a cup first, before adding to the casserole. It will go lumpy if you add it straight to hot liquid.
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Firenze
Ordinary decent pagan
# 619
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Posted
Another way to give 'body' to a casserole or soup without using any kind if flour, is liquidise some of the vegetables with a little of the stock.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Surfing Madness
Shipmate
# 11087
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Posted
Be careful with stock cubes, most have gluten. You should be able to get ones without in the free from section. It's amazing where they sneak in gluten. (some oven chips have it on!)
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I now blog about all my crafting! http://inspiredbybroadway.blogspot.co.uk
Posts: 1542 | From: searching for the jam | Registered: Feb 2006
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Pomona
Shipmate
# 17175
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Posted
Marigold Swiss Vegetable Bullion is gluten-free and great stuff - and I find a tub of powder lasts much longer than stock cubes. I've seen at least the regular kind in all supermarkets, and the vegan and reduced-salt versions in bigger supermarkets/Holland&Barrett/other health food shops. Kallo stock cubes (regular and low-salt) are also suitable for coeliacs. Their flavoured ones (mushroom, french onion, garlic and herb, tomato and herb) are very useful!
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Consider the work of God: Who is able to straighten what he has bent? [Ecclesiastes 7:13]
Posts: 5319 | From: UK | Registered: Jun 2012
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Firenze
Ordinary decent pagan
# 619
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Posted
Plus one should never overlook the fun that can be imparted to stocks/gravy without stock cubes. My one culinary highlight this week was a sausage casserole which I turned into a sort of cottage pie by topping with sliced potato. But underneath were tomato and basil saussies, onions and carrot in red wine with pinches of sugar and chilli powder. It was these last that moved the gravy up a notch.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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