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Vietnamese style is one of my favourites, recipe from Mark Hix here.
Sambal Terong is relatively easy to make.
Malaysian Pajeri Terung is lovely as well. Takes a bit more effort but it's worth it.
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Vietnamese style aubergine is one of my favourites, recipe from Mark Hix here.
Sambal Terong is relatively easy to make.
Malaysian Pajeri Terong is lovely as well. Takes a bit more effort but it's worth it.
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There was a great Aubergine recipe on here about 2 years ago.. I wonder if it was the Mark Hix one...
In other news... I have a 1lb piece of Tri-Tip sitting in my fridge. I don't have a barbecue i can use to cook it on, so have to use the oven or pan fry it. From what i've read, pan frying isn't a great idea as there is minimal fat content in the meat.
Anyone got any tips on cooking? It's about 1.5" at its thickest, to around .5" at its thinest. I was thinking of either pan searing it then sticking it in the oven OR cooking at a very low temperature in cling film in the oven (almost like a bodged sous-vide, kind of like this recipe - http://www.bbc.co.uk/food/recipes/slowcookedbeeffillet_90924) then searing.
Thoughts?
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^Venison burgers are awesome.
I just made a side dish to accompany tonight's pork jungle curry...
Bbq/grill whole aubergines until the skin is blackened and crispy. Charcoal bbqs will give the best flavour but a grill or griddle will do. Put them in a bowl once down and cover with clingfilm.
After half an hour peel off the skin and very roughly chop the flesh (should be cooked through and soft).
Arrange in a shallow serving dish and scatter a small amount of chopped coriander over the top (make sure that it's not too much, otherwise it'll overpower the dish).
Pour 0.5cm of sunflower oil into a pan and chop some shallots into fine rings. Bring up the heat of the oil and fry the shallots whilst constantly turning them so they don't burn. Once golden brown quickly remove with a slotted spoon on to kitchen towel (quickly because otherwise they will continue to cook in the oil and then burn). Scatter the drained and crispy shallots over the aubergines.
Make a sauce of finely chopped garlic, lime juice, fish sauce and brown sugar. This should be equally sweet, sour and salty.
Pour the sauce over the aubergines and then scatter over some very finely chopped (diagonally chopped into rings looks best) red birds-eye chillis to taste. I like it very hot!
Mix it up gently and then munch it!
You can use any aubergines for this, but i think the small asian ones work best as they hole their form better once grilled. You can also just chop the aubergines and then roast them if you want the skin on/can't be bothered to peel.
Need to take a photo... maybe at dinnertime.
Theeeeeeeeeere it is.
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Appreciated :)
I've been on a very light diet tho', on the healthy side of things.
Lost about 5kgs, from this same period last year.
Feelling much better now. trying to stop fags for good.
Keep that pulled pork away from me eyes.Heathly food doesn't have to be un-tasty, but un-healthy food is tastier. :)
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I went to the Oriental Dragon just off Warren st last wednesday - its bloody marvellous.
The braised aubergine in brown sauce, was too fucking good - if you work near there and haven't been....GO
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There was a great Aubergine recipe on here about 2 years ago.. I wonder if it was the Mark Hix one...
In other news... I have a 1lb piece of Tri-Tip sitting in my fridge. I don't have a barbecue i can use to cook it on, so have to use the oven or pan fry it. From what i've read, pan frying isn't a great idea as there is minimal fat content in the meat.
Anyone got any tips on cooking? It's about 1.5" at its thickest, to around .5" at its thinest. I was thinking of either pan searing it then sticking it in the oven OR cooking at a very low temperature in cling film in the oven (almost like a bodged sous-vide, kind of like this recipe - http://www.bbc.co.uk/food/recipes/slowcookedbeeffillet_90924) then searing.
Thoughts?
Where did you get tri-tip or what did you ask the butcher for over here?
I have such fond memories of tri tip sandwiches in California with the sweet BBQ sauce. Mmmmmmmmmm.
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Forty eight quid for five kilos > http://www.yaffa.co.uk/category_s/48.htm
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So it worked out pretty well with the Tri-Tip. I made a rub with a little garlic powder, cumin, paprika, cayenne, salt and pepper - let it sit for 12 hours and then pan seared in some olive oil and butter, with some springs of oregano for about 90 seconds to a minute each side - I then jammed it in the oven at 190c for 10 minutes - by the end it was pretty much a perfect medium rare and pretty decently tender for such a lean cut of meat...
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had a crack at making hasselback potatoes yesterday, was filled with a little garlic butter and bacon
sadly I underestimated the cooking time for the size of the potato so some of the insides was a touch undercooked but i'd already added some grated cheese before i stuck it under the grill to crisp up so i couldn't cook it any longer (hence no after photo as it wasn't quite right).
the edible bits were good so will be giving it another crack soon and cooking it for another 15 minutes or so at least or whacking the heat up a bit more.
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the tips i have are use chopsticks either side of the potato when slicing and it'll stop you cutting all the way through (be careful at the ends where it flares up of course)
and as pictured sticking chopsticks/wooden skewers soaked in water (so they don't burn) underneath helps it fan out and cook evenly (if cooked for the right length of time).
oh and after you slice it rinse the whole thing under the tap to get rid of all the starch otherwise it'll stick itself back together again when you cook it.
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That remind me, I and the girlfriend made some beetroot pesto, to add with sweet potatoes;
Super nice.
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@StandardPractice
mands that look great, bookmarked, thank!