Food thread

[HBS Guy]

Hmmmmmmm!!!!!

Nice (tho greenhouse) maters cut into thin segments, sprinkled with salt, pepper, teens sugar. Left to macerate.

Chopped chives and basil leaves, unfortunately, both were tasteless. Sliced a shallot as well.

Nevermind, maters and capsicum, nice. Poured over EVOO and sherry vinegar. Needed more salt, I think.

Nice enough.

Tomorrow I will add some nice hot chilies to the chopped maters. Also vinegar etc. Nice salsa, eat with corn chips.

[HBS Guy]

Stewed some rhubarb. Exciting I know. Whipped some lovely Jersey pure cream to have with it. Must look up creme anglais some time soon!

[HBS Guy]

At the Market I suddenly decided to make canneloni for dinner tomorrow! So to the chicken stall, bought two chicken leg fillets. Paid, bought bread at the next stall, smacked forehead, back to chicken stall, bought bag chicken bones. Nice lot stock at bare shiver on the stove. Tomorrow, strain that, cook chicken leg fillets in it. Chicken and spinach, chicken and mushroom. Bought soup veg for the stock and 6 duck eggs, use one egg and one duck egg yolk to make some rich pasta!

Be good! And can likely freeze for another 1-2 meals when I can’t be fucked cooking!

[johnsmith]

At the Market I suddenly decided to make canneloni for dinner tomorrow! So to the chicken stall, bought two chicken leg fillets. Paid, bought bread at the next stall, smacked forehead, back to chicken stall, bought bag chicken bones. Nice lot stock at bare shiver on the stove. Tomorrow, strain that, cook chicken leg fillets in it. Chicken and spinach, chicken and mushroom. Bought soup veg for the stock and 6 duck eggs, use one egg and one duck egg yolk to make some rich pasta!

Be good! And can likely freeze for another 1-2 meals when I can’t be fucked cooking!

bastard. You can't tell me that without offering me some.

[HBS Guy]

Sure, make it down here by dinner time tomorrow—wife and kiddies included—and sit down to some nice tucker!

If the pasta runs out I will have the remains of a Berkshire pork roast to supplement.

[pinkeye]

huh

I'm just about to finish up cooking Ox-tail soup.

Need to cool it then skim off the fat.

OOh OOh Oooh so delicious.

[HBS Guy]

EVERY joint hurts!

I forgot just how much work cannelloni are!

Made the stock yesterday, strained it and concentrated it a bit this morning. 950ml taken, the chicken cooked in the stock, strain and reserve stock, cut up chicken. Cook the mushrooms in the stock, strain, reserving the stock. Cut the ’shrooms fine. Make the sauce, melt butter, add flour, stir, add the stock whisk whisk whisk until the bloody stock bloody boils! Pour sauce into a jug, cover, cool.

Make the pasta. plain flour, durrum flour, durrum semolina (durrum = high protein) 3 eggs + 1 egg yolk. I use two chook eggs, 1 duck egg, yolk of one duck. Dough needed (not kneaded!) just 1tbsp water. Beautiful color. Knead (not need tho you do) the dough 5 minutes, cover with damp towel, go to lounge and collapse for 30 minutes.

Urgh! Back to kitchen, divide dough into quarters, stretch first quarter, run through pasta machine set on 0, then on 1, then on 2. Fold the dough in half, pressing fingers into the dough to stick the two layers together, run through machine set back to 0, then 1, then 2, then if OK can skip to setting 4 then 6.

The folding and re-rolling the pasta is the trick to get good even stretches of dough. Towards the end of each bit of pasta I might fold the ends in to have nice clean rectangle dough run through at penultimate setting then at the final setting. The pasta for cannelloni is cooked twice so we leave it a bit thick, setting 6 where for other pasta we might go on to 7. For ravioli you might run it out as far as setting 8 (because you have 2 thicknesses of dough in each ravioli. Cut the dough into 30–35cm lengths, flour well then put the next bit of dough on top. If you don’t flour the top of the dough you will end up with ONE thick piece of dough—and you can only run it through the machine so many times before the gluten turns it into bread dough!

Add some cream to the chicken+spinach and chicken+mushroom mix. Cut the first layer of dough up, boil the sheets 2-3 minutes, fish them out, into a colander and run cold water across then put the sheets on a tea towel and rush to put filling on each sheet and roll it up before it becomes a rigid square, bung into a wide shallow casserole, bake.

I bought the pasta machine and plonked away not knowing what the fuck I was doing. Then I bought “Making Artisan Pasta” by Aliza Green. Now I have some idea of what I am doing. It REALLY is worth making your own pasta. I stick as many eggs/egg yolks as I think I can get away with, beautiful egg pasta is the result. The book goes beyond just Italian pasta, items from Turkey etc make it into the book. Recommend it!

[johnsmith]

I forgot just how much work cannelloni are!

thats why I never make them. Lasagna is just as good and far simpler

[HBS Guy]

Nothing beats canneloni tho, especially if someone else made them!

[HBS Guy]

Make some ravioli next week I reckon.

[HBS Guy]

For Aussie, durum flour and durum semolina:

[HBS Guy]

I try to make the egg content pretty high. Used a duck egg yolk, seen here with a chook egg, and a whole duck egg:

[HBS Guy]

Mushrooms seething in some of the chookstock:

[HBS Guy]

Things might get a bit windy in Adelaide.

I have probably over a kilo of sweet flat onions. Thinking French onion soup, use up some of the chicken stock I made for the cannelloni, tonight and pissaladiere tomorrow.

Must remember to buy thyme and butter and gruyere cheese. And pitted black olives. And a biggish jar of anchovies.

Might try two recipes from the net:

https://www.gourmettraveller.com.au/recipes/browse-all/french-onion-soup-8664

https://www.delscookingtwist.com/2015/08/05/pissaladiere/