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sartoric

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Everything posted by sartoric

  1. sartoric

    Dinner 2019

    @mm84321 what made it the greatest meal ever ? This is in Tokyo right ? Was it expensive ?
  2. Ah, @rarerollingobject, I stumbled on this delicious story three years ago and thought “one of these days...”. Now that day is only three weeks away ! Thanks for the photos, a reread has given me some great ideas
  3. sartoric

    Dinner 2019

    Cherry tomato, avocado and ricotta pasta bake. Served with torn sourdough and a fruity extra virgin olive oil.
  4. Pasta bake with small shells, a little sautéed onion and garlic, half a can of cherry tomatoes and a dozen or so halved fresh cherry tomatoes. This was all mixed together, dumped in the dish, enhanced with chunks of avocado, blobs of ricotta and torn basil, then finished with grated cheddar and parmesan.
  5. sartoric

    Breakfast 2019

    I’ve never had beef drippings on toast, but I like Marmite and Promite too. As an Australian, I can be lynched for saying this, don’t tell anyone
  6. sartoric

    Breakfast 2019

    . Vegemite on toast in the sunshine.
  7. sartoric

    Dinner 2019

    Next time try getting a can of halved apricots in syrup, drain the syrup and roughly mash or purée the fruit. An Australian who grew up when this was the height of exotic cuisine. You’re welcome.
  8. sartoric

    Dinner 2019

    No @KennethT I buy them frozen and reheat in a tawa.
  9. sartoric

    Dinner 2019

    My favourite stir fried okra with dal, mango pickle, rice and paratha.
  10. sartoric

    Dinner 2019

    A big bowl of what’s in the fridge minestrone with ricotta, spinach and cheddar toasties.
  11. sartoric

    Dinner 2019

    I tried an experiment last night, using leftover roast chicken from the previous night to boost a mushroom curry. It worked really well flavour wise, and upped the protein count too. On the plate with kale subzi (sautéed kale with chickpea flour crumbs) five lentil dal, a little yoghurt flavoured with roast cumin and dill, plus rice.
  12. Ha ha, I got a bit sick of DH making jokes about finding feathers in the jam. @Smithy try searching under rozelle plants. They are a type of hibiscus, native to Africa but grow well here in frost free climates. We stopped last Saturday in a small town called Rathdowney, there’s a bakery which makes excellent pies and also a lone junk shop where I found a tripod for taking astral photos. Outside the shop a few people were clustered around a table with four pots of jam for sale....adding a pot of jam to my tripod purchase saved them from having to find change. The lady explained she had made the jam yesterday, went into great detail about peeling the rosellas (DH chuckling at the imagery) and said it was a good batch. She was right. Rosella is also a popular brand of tomato sauce here, the bottle features the distinctive red and blue parrot. Again though, no actual avian rosellas are contained within.
  13. A thick slice of whole wheat bread with lots of butter and rosella jam.
  14. sartoric

    Dinner 2019

    A tray bake with chicken thighs which had mingled for a while with chopped preserved lemon and oil from the jar. Potato, sweet potato and carrots to accompany plus garlic buttered spinach and a sauce made from pan drippings and the spinach water. This was very yummy and so easy.
  15. sartoric

    Dinner 2019

    Scrambled paneer, mushroom curry, dal, lime pickle and rice.
  16. sartoric

    Dinner 2019

    My favourite pasta, broccoli anchovy with lots of garlic, a pinch of chilli, a splash of white wine and parmigiana regiano. Served with a mixed leave salad, simply dressed the Italian MIL way...salt, pepper, oil, red wine vinegar in that order, tossed.
  17. I think it refers to the cast iron pot called a balti in which it used to be cooked, but also the flavours. Balti is frequently used in English recipe books/restaurants.
  18. sartoric

    Dinner 2019

    Indian again ! Yesterday I made a mushroom curry (details on the curry cook off thread) and served it with leftover dal, leftover potato masala, a fresh raita with cucumber, dill and roasted cumin powder, plus ghee cashew rice and paratha.
  19. Seeing you were so nice about it @Smithy, here’s another one. Balti mushroom curry. These spices are ground together in the spice grinder, coriander seeds, peppercorns, cinnamon bark, chilli flakes, cardamom pods, cloves, dried fenugreek leaves. You get a curry curry powder like this. The other ingredients are garlic, green chilli, ginger, tomato and mushrooms, so simple. I fry fry off the garlic for a minute, then add a tbs of the powder and stir for a couple minutes. The tomatoes go in next and cook for five minutes or so until quite mushy. Add the quartered mushrooms, salt to taste and cook covered until they reach your desired tenderness. Garnish with chopped coriander. I often add a few handfuls of baby spinach too. The plated meal is over on the dinner thread.
  20. sartoric

    Dinner 2019

    Drumstick sambhar (in deference to he who doesn’t like to “deal” with food on his plate, all the drumsticks have been scraped of flesh and skins discarded) with carrots, beans and potato. Served with masala dosa, fresh tomato chutney and coconut sambol.
  21. sartoric

    Dinner 2019

    Eggplant lasagna with a greek salad. At last we’re getting some autumn weather, it’s cool enough to turn the oven on, yay.
  22. sartoric

    Dinner 2019

    Dinner last night was tuna patties, oh how I love thee with fresh tomato chutney. Still damn hot here, so served with salad things, pickled mushrooms, pickled chilli, beetroot, balsamic tomatoes and a few green leaves.
  23. sartoric

    Dinner 2019

    Dinner last night was a new to me dal (details on the curry cook off thread) leftover drumstick and potato curry, leftover okra and fresh rice with pickle. I spoke to my Indian grocer friend during the week about drumstick vegetable. You never get the skin tender, it’s meant to have the flesh scraped off after cooking. Now that I know, I’ll definitely use it again. A fantastic flavour hard to describe. Funny how they look like okra on steroids.
  24. I found a new (to me) dal this week. It’s called val dal and is a kidney shaped white bean (split and skinned). My Indian grocer said it’s popular in Maharashtra and Gujarat. Some dals are so specific to their area, she never tried some until she married and moved. I gave the val my favourite dal treatment. Rinsed and boiled softly with a pinch of turmeric. Mise for the flavouring. Chopped red onions, chopped tomato, garam masala, chilli powder, turmeric. Please don’t laugh, I love my $4 kiwi brand cleaver, frills and all. In ghee I fry off the onions, add spices, tomatoes and salt and cook until melded well. I add this to the cooked dal, then prepare a tadka. A dried chilli, half a tap of cumin seeds, a few cloves, a pinch of asafoetida, then crushed garlic, in that order in smoking hot ghee in a small pan. The coriander is for later. The idea is to tip the smoking contents of the pan onto the dal, cover and let the aromas absorb into the dal. Garnish with coriander. Ta da. Full meal is served over on the dinner thread.
  25. sartoric

    Lunch 2019

    Pies from the bakery in Canungra on our way home from NSW....eaten on the tailgate. One chicken and vegetables. One seafood mornay, we shared. I have berated my hand model for holding it upside down.
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