>>14382

You can grind flax seeds with a bit of water to make a "flax egg" which is the best replacement for a whole egg in baking I had found back when I had to find these sorts of things. That was a long time ago and perhaps they have invented something better, but it does work.

Trying a version of the Bloody Jerky that doesn't use any passata, just whole tomatoes. It is far, far too thin a liquid. It's delicious to just drink but not ideal for dehydrating. Next time I'll deseed the tomatoes and just use the flesh.

I tried to make some sort of Korean beef dish without bothering to look at a recipe. Marinated the thin steak slice strips with gochujang, soy sauce, onion salt, and Maggi liquid seasoning. Thinly sliced radishes, carrot, and spring onion, covered them with plenty of rice wine vinegar and a large amount of shichimi for some spice, and left a few hours to pickle. Steamed white rice, stir fried the beef, served alongside pickled veg. I probably should have used more veg, as I wasn't sure how successful the pickle went, but I can't eat most veg due to pickiness. In a perfect world I would have used a side of kimchi, but gf doesn't like it so had to do without.

>>14385
Sounds like an interesting mess. How was it?
I don't understand why you can't eat kimchi if she isn't. On months I can afford it, I just keep a tupperware box full of it in the fridge and have some with a meal or as a snack whenever.

>>14386
It was alright. I think gochujang is my favourite thing to use in cooking, so anything with shitloads of it in is right up my street. Beef was a bit chewy but I'm not used to cooking beef so may have overdone it. Pickled veg was quite fresh tasting, would have swapped the spring onion out for daikon if the supermarket hadn't run out. On a tangent, all my local supermarkets have stopped selling the thin spring onions, now it's all big bulbous ones which I don't like the texture of. Another change I would make, I think it would have been elevated with a fried egg on top like a shit version of bibimbap. Gf found it too spicy so probably a meal I'll save for eating alone.

>>14387
There's only two ways to cook beef in my experience. Really quickly or really slowly. Your recipe sounds good, I might try it.

Does anyone have a beef ragu recipe they'd recommend?

I made it anyway using a mixture of internet recipes.

So 1kg beef cheeks, 400g sausage meat and 200g of smoked bacon.

Start a bottle of spiced cab sav simmering to reduce it from 75 to 50 CL. At some point, throw a sprig of rosemary in there.

Good squirt of olive oil in the biggest frying pan. Cut the bacon into pancetta pieces, fried it then the sausage meat to a crisp brown. Put them aside, diced then fried a handful each of carrot, celery and onion in the fat.

Put everything cooked so far in the wine, plus some bay leaves roughly torn in half, two spoonfuls of tomato pureé, a tin of peeled plum tomatoes and a literal mug full of beef stock.

Rolled the beef cheeks in flour, then fried them in the remaining grease.

Everything goes in the slow cooker on low for 6-8 hours. The butcher said the cheeks would need about 40 hours but he was wrong.

Add soy sauce, some fish sauce (or an anchovy) to taste, plus a pack of double cream and a few ladles full of starch water from the pasta. Oh and a handful of parmesan. Stir in well.

The cost of the ingredients (especially the meat, from a proper British-sourcing butcher) was steep but 1) The Italian I fed it to was impressed with the taste and 2) It made enough for me to eat it almost every meal this entire week.

Sorry I forgot: I also put three large garlic bulbs in there, roughly crushed.

https://www.youtube.com/watch?v=rSif3ALnQ-Y

>>14526

I hope he tries that again and burns his house down.

He survives, but the rest of his family gets incinerated. He can't cope with the shame of having done something so stupid, so he slowly drinks himself to death, shambling around the streets of Stockton bellowing "fuckin' toaster steak, aye?" at no-one in particular.

https://www.youtube.com/watch?v=8E4cQHejFq0

>>14804
The cheese is not even melted. This is so rubbish.

>>14804

This is a fucking travesty. He's managed to phone that in more than Marco doing the Knorr ads.

>>14804
There's something very unconvincing about that performance.

>>14804
I know he gets told when filming these that he has to do it in a certain way to appease whoever is paying for it, but fuck me. That is the worst grilled cheese sandwich I have ever seen. Too thick, bread burned, fucking kimchi? Mate, that's not a grilled cheese is it's a cheese melt.

Speaking of melts, Gordon has gone of the deep end.

https://www.youtube.com/watch?v=Yd3ffi0vk30

>>14980

What you've actually invented is an undercooked pancake.

>>14980
Take out the sugar and you could use it with some kind of layered pasta dish too.

https://www.youtube.com/watch?v=RJrcr_IY1y8

Bodged Saag Paneer from Sainsburies ingredients:

All quantities just rough estimates:
450g paneer (diced)
3-6 cloves of garlic
a good chunk of ginger
500g spinach
20g "birds eye" chillies (use different or adjust quantity to taste. 20g is quite a lot)
TRS "Asia's finest foods All purpose" seasoning (internationally available).
300ml "double" cream (just thick cream)
Vegetable oil

One big pan, like a wok.

Wash the spinach then put to one side.

Blend the garlic, ginger, chillies & a shot-glass of water to a paste. Put that aside in a cup for easy access.

Fry the diced paneer in a decent quantity of oil, stirring occasionally until golden brown on most sides.

Put the paneer on a plate, liberally season with the TRS stuff, quickly before the oil is absorbed into the cheese. (The seasoning has all the salt in it that you're going to add to flavour everything).

Put the blended stuff into the wok oil (beware hot oil spitting) and stir for a minute.

When that starts to go a deeper green, put in the spinach*, a handful at a time, stirring to mix well with the blend.

Let the spinach cook for 15 minutes, stirring occasionally so it doesn't stick/burn. Add water or put a lid over it if it starts to get too dry**.

Stir in the cream & paneer, cook it on a low heat for another 10 minutes, stirring occasionally. Put a lid on if the liquid gets too low/thick.

That's it.


*If you want the sauce to be completely green, put aside about 1/5 of the spinach and stick it in the blender with the cream before you add that to the pan later. If you want a green/cream/yellow contrast, don't.

**Put the rice on to boil. Rinse white rice at least 3 times before cooking. 1 cup of rice and 3 cups of water is two portions. Bring it to boil, then down to simmer, keep the lid off and when the water stops bubbling through the holes, it's about done.
To make your rice look fancy on a plate, put it into a small bowl then up-end it carefully so it keeps the shape of the bowl. Garnish with something green.

>>15045
If you can't get paneer and live in a good sized city you can often find cans of "Cottage cheese" in foot tall cans. It works just as well.

>>15046
Only those big city boys can get those hard to find ingredients like "cottage cheese".

Got a tin of snails for £1.70. What can I do with them? Was thinking butter and garlic and parsley, but that seems a bit pedestrian.

>>15149
Throw them at your local conservative HQ.

Egg/flour dough. Maybe a some turmeric for colour. Knead, might need a tiny splash of water to come together. Knead some more until you have a non-sticky tennis ball of dough. When your arms are tired, let it sit for a pint or two.

Have some flour handy and start flattening that ball. Use your hands to make a disc, then start rolling it out. Use a bottle if you don't have a bin. Keep rubbing in flour so it doesn't stick. And keep rolling until it's about as thin as a q-tips stick. If in doubt and you run out of space, cut it in half and deal with that part later. Once rolled out, find a beer can, rip off the tab, and use the business end to stencil out dough circles.

Minced meat (not that Christmas shit), actual meat. Pork/beef mix is best, at least 20% fat and ideally more. Add hatever cheap spice you can: salt, MSG, "mixed herbs", whatever. Take a ball of meat, about the size of... you've done arts and crafts and wrapped a present. A 1" ball or so, put that on a dough disk and wrap the dough around it. Work the dough more than the filling. Seal the edges, you can do fancy hand crimping, use a fork, or just accept you're making soup.

Boil them in salty water (how much salt? As much as you can stomach) for about 15-20 minutes.

Goes well with anything.

https://www.youtube.com/watch?v=KBZHXSJ0jn4

My Nigerian neighbours cook this every weekend. It smells lovely out in the garden.

If you put some golden syrup on normal cornflakes, it's an acceptable emergency substitute for crunchy nut corn flakes.

>>9546
I've just found someone contributed a cake in a mug recipe to BBC Good Food at the end of 2013 which is virtually identical to the one I copied into my .gs cookbook. I wonder if they read the site, or if it was just doing the rounds at the time.

https://www.youtube.com/watch?v=1yNrRwODzTI

The inspiration for Cheese and Onion crisps must come from somewhere, so I put together the only major ingredients left in my cupboard - cheese and onions - into a frying pan with a teaspoon of sugar, 2 teaspoons of flour, a little pepper and some vegetable oil.

It was alright. In places the flour didn't distribute well which created a welcome firm, almost crispy, texture.

I'll think I'll go full batter next time, stir it up into chuncks.

>>15625
Have you never seen a cheese and onion pie or pasty?

This is probably the best tasting very cheap recipe I've found. Probably not the most nutritious, but just have a salad for lunch or breakfast, idk.

>>15628
Who has cheese crust lying around?

>>15629

Italians, or anyone else who uses shitloads of parmesan.

>>15630
Cheap in the sense that caviar is cheap because you already ate the whole fish and it's left over.

Christ, I hate you whinging cunts sometimes. Firstly, the cheese crust is not integeral to the dish and is more of a nice bonus, so feel free to skimp, as I did. Secondly, it's cheap because the cost of everything else in the recipe is about five pence a portion.

>>15626
Oh shit, yeah. I forgot about those.

>>15633
They never forgot about you.

>Recipes only, no comments.
Fuck that, this is now food general.

I just made chicken and leak. That's it, just chicken and leak with some salt.

Simply diced the chicken, sliced the leak, put them in a pot with a dash of salt and some boiled water. Oven at 200c for an hour, then boiled off the excess water in a frying pan.
It came out much better than I expected, for such basic preparation and minimal ingredients.

How do you make the creamy sauciness you'd get in a chicken and leak pasty?

>>15674

You use cream

I have a kitchen conundrum of my own.

I use only jars of pre-minced garlic, because fuck it life's too short. When it sautés, however, it splatters and I end up with specks of garlic all over my hob. Any advice to prevent this? I assume it's to do with the water content?

>>15689

Something to do with the oil it's preserved in? Maybe drain it in a sieve or dab it in some kitchen towel before throwing it in the pan.

>>15689

>I assume it's to do with the water content?

Yep. The water boils off instantly in a hot pan, the pressure of steam causes little explosions and it spatters all over the place. If you add the garlic to a cold pan, it shouldn't spatter.

>>15691
> If you add the garlic to a cold pan,
Can't really cook with a cold pan though can you lad.

Got a pot of Sharwoods chicken tikka and rice form the foodbank a few weeks ago.

When I opened it up this morning to have for breakfast inside was some kind of mushroom and pasta meal instead.

I poured the water in and ate it anyway. It was good and nice.

A low point of sorts, basic oven chips. To start with put the oven on 200, doesn't have to be fan you already know how your oven works.

One large potatoe, cut it into little finger sized pieces (skin on) and add about 3 spoons of dry carb of choice. Wheat flour, cocoyam, whatever. Get your hands in there, coat them strips. Add no more than a spoon full of any spice you fancy, it'll burn. Massage that spud again, don't worry about an even coating. Cover in oil of choice, sesame olive sunflower mixed whatever who cares. Cover, don't drown. Get your hands in there again, this time it counts. If there is oil left after you fondle those carbs you overdid the oil.

Some care now, put the spud strips on baking paper or tin foil. No ifs or buts, it's one or the other. Place them individually, no touching! In the oven they go, helps to have a board to slide them in. 15-30 minutes in the oven, you'll have to pay attention and know your tater and spice. Slightly brown? Probably not enough but there's a thin line between burnt spice and well cooked. If you did everything right they'll have some skin but will still fragile.

Now smother in sauce of choice, half mayo and half chili is my usual, but one should not judge. Slice, spice, oil & bake. A finer depression meal you cannot make.

>>15772

You have to par-boil them first you psychopath.

>>15773
Nah, that's what the flour is for. I'd wash and dry them if this wasn't the simple version.

>>15772
I might give them a go - I've been frying sliced potato in oil/butter in a pan, usually comes out okay if a little dark.