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Everything posted by oofencocotte

  1. 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!
  2. 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?
  3. oofencocotte

    How to cook aubergine / eggplant?

    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/
  4. oofencocotte

    Omnivores, what are your favorite vegan dishes?

    I made this dish called Chickpea Egusi that was vegan and very good. Uses a lot of sunflower seeds as a thickener for the sauce. https://www.theguardian.com/lifeandstyle/2017/nov/04/chickpea-chard-sunflower-seed-stew-egusi-ghanaian-vegan-recipe-meera-sodha
  5. oofencocotte

    Help with tagine liquid

    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
  6. oofencocotte

    Help with tagine liquid

    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. oofencocotte

    Help with tagine liquid

    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, 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
  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. oofencocotte

    Spelt and Quinoa flour loaf

    Hi there, I've got some spelt flour and some quinoa flour and some chia seeds, and a good sourdough starter. And a 1lb bread tin. I know there's a great loaf of bread in there somewhere but I can't find the right recipe online. I tried to wing it last week and it was really doughy. Can anyone help? Many thanks
  15. Hi there, I bought a bottomless tart ring a few weeks back and made a chocolate ganache with a biscuit base. Nothing complicated and it tasted good. This week I decided to try a cheesecake. The recipe was for a plain cheesecake and then it was decorated with strawberries afterwards. Instead I decided to add some frozen berry mix into the cheese cake mixture before I poured it onto the biscuit. I put it in the fridge for 24 hours and when I came to check on it, the base had leaked out a large amount of yellow liquid. My theory is that the acid in the fruit reacted with the mixture and it was whey that leaked out. Once I got all the liquid off, the cake is tasty, and the biscuit base is a little crumbly but still set. Is my theory correct? Or did I do something else wrong. Can anyone help?
  16. oofencocotte

    How to order chinese food

    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?
  17. oofencocotte

    Spelt and Quinoa flour loaf

    thanks very much I'm going to look for an oat and wheat recipe and try that. And also perhaps some banana bread. It's expensive stuff but I'm enjoying trying out all these different flour. Not sure I can stretch to a copy of modernist bread!
  18. oofencocotte

    Newbie no-bake cheesecake question

    This is the recipe I followed https://www.bbcgoodfood.com/recipes/4653/strawberry-cheesecake-in-4-easy-steps- The difference being that I didn't have vanilla pods, and also I used a bottomless tart ring placed on a chopping board covered in parchment paper.
  19. oofencocotte

    Newbie no-bake cheesecake question

    I didn't bake it at all. Just a biscuit base which set for one hour in the fridge. Then pour the mixture over it (2 teaspoon vanilla flavoring, 600g soft cheese, 100g icing sugar, 300ml double cream) and then left that to set overnight.
  20. oofencocotte


    I just cooked up a batch of chickpea and spinach egusi using this recipe (swapped out the chard for spinach which is apparently more traditional- no chard where I was). Couldn't find polenta today so just had rice. https://www.theguardian.com/lifeandstyle/2017/nov/04/chickpea-chard-sunflower-seed-stew-egusi-ghanaian-vegan-recipe-meera-sodha
  21. oofencocotte

    Substitute for artichoke hearts

    Hi there, I'm making a chickpea tagine with this recipe https://www.washingtonpost.com/recipes/chickpea-and-artichoke-tagine/15890/?utm_term=.3b0cc4e9ef14 but I can't find artichoke hearts. Does anyone know what else I could use? Google has come up with sundried tomatoes or asparagus but not sure about either of those Any help much appreciated.
  22. oofencocotte

    Substitute for artichoke hearts

    Couldn't show you photos without some medical scan of my stomach I'm afraid It was excellent. The crispiness of the roasted eggplant was important to the texture. Very deep flavours of Morocco. The lemon in there I think created something very new that I wasn't used to. To be honest I don't think I've ever had artichoke hearts and don't even know what they look like, so I don't know how they would compare. But eggplant worked! I fried some raw rice with garlic and ginger paste and then boiled it in vegetable stock for 15 minutes and that was a great accompaniment.
  23. oofencocotte

    Substitute for artichoke hearts

    I couldn't find any palm hearts or bamboo shoots either. .Not much selection here. In the end i went with roast eggplant!
  24. oofencocotte

    Substitute for artichoke hearts

    I live in a small town in a country where spring onions are only available in spring! Somehow I like that all the veg are seasonal. I'm pretty sure I've seen artichokes in the supermarket but there aren't any at the moment. Not canned or frozen either- I guess they don't really eat them here. I could head into the city and try but even then it might not happen.
  25. oofencocotte

    Spelt bread with yeast?

    Hi all, I'm making spelt bread. I've found many different recipes online, and they all seem much the same, except that generally they seem to follow two pattens: 5g yeast + 2 hours proofing, then 20minutes at 450F and 20minutes at 360F OR 12g yeast + no proofing, then 60 minutes at 400F. The first one it seems to puff up quite a lot during proofing but after a while in the oven it goes back down quite a lot. The second option doesn't rise that much at all. I'm not particularly impressed with either result, but I've generally been going for the non-proofing out of sheer laziness. (Laziness is relative of course- I AM baking my own bread after all) I've tried to do some research into the science of it but not had much luck. I've used both whole and white spelt but that doesn't seem to make a difference. Does anyone have any advice? Or a better recipe?