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  1. i'm clearing out the cupboards and I found one 10g sachet of gelatin powder. Does anyone have a good use for this? I can't remember why I bought it!
  2. Can it be grilled like halloumi?
  3. I just put this recipe together for a turkey hamburger, and it worked out well. I want to try meatballs next. Here is the recipe: 250g turkey minced 1 small onion finely diced ½ cup of panko breadcrumbs 1 tsp garlic paste 1 tbsp lemon juice 2 heaped tsps of dried tarragon 1 tsp of coriander powder ¾ tsp of cayenne pepper 1 egg salt and pepper It was a little wet and loose for a patty mix but it held together. It was really delicious. Does anyone have any advice for: 1. making this recipe even better 2. expanding this with a sauce to make a full meal... perhaps a pasta dish? Any help much appreciated!
  4. I've never made it but I used to love to eat this at the Japanese restaurant: Nasu Dengaku https://www.pickledplum.com/recipe/nasu-dengaku-recipe/
  5. Hi all, I've never cooked shellfish at all before. I am trying to get five Italian dishes to perfection and I want to do Spaghetti Vongole. I did Amatriciana and the last seven days have been nothing but Carbonara (eating guanciale and eggs for every meal for a week was a mistake. I feel terrible. But my carbonara, should I ever decide to eat it again, is perfect.) So I've bought these clams and once my cholesterol has returned to normal I'm going to try this recipe : But as you can see from the picture my clams are frozen and I am not sure how to prepare them. I don't speak the language too well where I am at the moment, but I think the woman in the shop said that I should scrub them, boil them for a couple of minutes and then add them to the dish. But when I watch this video the chef is talking about making sure they're alive. So I'm not sure what to do. What's the best procedure and what do I need to be careful of?
  6. Yes it's unglazed, I got it in Marrakech. It's very small though. The chicken is cooked through but I'll try longer. Congealed wasn't the best word I meant reduced and thickened. I see in the video that there's liquid still there, but she does say to keep reducing until all the liquid is gone. But it doesn't seem to be reducing at all for me.
  7. There was literally no liquid in it apart from the olive oil. and half a teaspoon of saffron water- a little bit of lemon juice too. All the liquid is either from the chicken or the onions I'm guessing. The onions are just one layer and they basically completely break down by the end of cooking.
  8. Hi all, I have a mini tagine pot for one person that I'm really enjoying using. But I'm finding that the liquid and the spices don't seem to congeal into a sauce while cooking. At the end I'm left with a very watery liquid in the tagine which has a gritty taste, as if the spices haven't dissolved properly. This is the recipe i used today (reduced to just one chicken leg) that I got from youtube (https://www.youtube.com/watch?v=TpsUQ7SbTXs): 1.5 kg chicken (cut into pieces or just thighs) Ingredients for Chicken Marinade: Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge. We will use 1 teaspoon of saffron water. The pulp of 1 large preserved lemon (or 2 small ones) A handful of fresh cilantro and parsley 2 large garlic cloves 2 teaspoons ground paprika 1 teaspoon ground ginger 1/2 teaspoon ground cumin 1/4 teaspoon of pepper 2 tablespoons of olive oil Ingredients for the tagine: 2 onions (grated) 2 tablespoon olive oil Pinch of salt and ground turmeric 1 tablespoon fresh lemon juice Handful of green olives The skin of 1 preserve lemon (cut into quarters) I marinated the chicken over night. Then I added a bed of onions with olive oil and turmeric into the tagine pot, then the chicken and all the marinade. I cooked it for over one hour. At the end the recipe said to cook it with the lid off for twenty minutes until the sauce thickens, but after thirty minutes it was still watery. Does anyone have any advice? Many thanks
  9. New idea now though: Can I take out the crockpot of my slow cooker, and then use the tagine inside it instead? 8 hours clay baked must taste better right?
  10. Actually the tawa caused the bottom of the tagine to turn black. On second tasting I felt the direct heat was tastier too. I didn't follow much of a recipe because I was going for technique. Plenty of oil, then a bed of onions. A few zucchini, carrot and turnip pieces. A small piece of ginger and some mushed garlic. Then well-seasoned chicken thigh on top of that. Then a cone of more veg covering the chicken. A few green olives. Lemon juice (my preserved lemons won't be ready for another three weeks), parsley and a slice of tomato to garnish. Then a few strands of saffron, pinch of coriander powder, and some cinnamon mixed in with some room temperature chicken stock and poured over. I think that's it. Can't believe how easy it was. And the pot is also the plate! Hardest thing is the fear that the pot will crack at any moment.
  11. So I did an experiment in the end. One tagine with direct heat from the stove on low. And one with the wok support and then the tawa on top, and finally the tagine. Slightly higher heat. I can confirm that the diffused heat method....... (drum roll) took longer to do the exact same thing. Taste wise they were both incredible!
  12. I'm using gas. The wok support is too big for the tagine pot to just sit directly on it.
  13. I don't have anything cast iron. But it's a mini tagine pot for one person (I got two of them for free in a cooking class). It's about 10 inches across and the tawa is 12 inches. So no problem there. I'm using gas so it's a direct flame. I don't have a wok ring but I do have one of these wok supports that I can rest the tawa on (it's too big for the tagine pot itself). Would this be better? It's just further away from the heat: On a side note, if autocorrect changes 'tagine' to 'tagging' one more time I'm going to start throwing clay pots at the computer
  14. Hi all, So I have a tagine pot now, which looks like this: And I'm told I need a diffuser when cooking on a stove top to make sure the clay doesn't explode. My question is whether I could use a tawa that I have: Or if I need some special equipment. I googled diffusers and they have holes generally, but not all of them. I'm not sure what makes a good diffuser. Thanks very much
  15. I used to work with some chinese people and we went out for a meal in Chinatown London one day. They ordered the food and it was an amazing combination of dishes that all seemed to work together. whenever I go with friends now and we try to order I'm always aware that the combinations and balance is off compared to that first experience. Too heavy, or too many of one thing and not enough of another, and we end up having lot of leftover or forcing us to eat more than we really want. So I wondered if there are any tricks to ordering food in a chinese restaurant that help you to know how to order?
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