Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Malc. on April 27, 2013, 11:31 PM
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Well i'm not ashamed but this went down a treat!
(http://i173.photobucket.com/albums/w56/_Axe_/pork_chops_zps7dfa21bc.jpg)
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Ee, lad, tha's gone reet back t'basics ! All looks very edible indeed, but sorry to see that you use pre-made English mustard : it really doesn't cut the mustard, so to speak, particularly when compared to freshly made from Coleman's mustard powder (I usually add a little Knorr catering chicken stock powder to mine for generic use, or grated horseradish if it is to accompany beef).
** Phil.
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Looks lovely
Have you got the recipe Axe ;D
I especially like the way you place the pea on the middle of the chop it really sets it off ;)
Cheers Michael
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You're making me hungry - and it's not even lunch-time! :)
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All looks very edible indeed, but sorry to see that you use pre-made English mustard...
Funny you mention that as I have both in the cupboard. I mostly use the powdered version as an ingredient in cooking. When i've made it up as mustard, i've thought it quite lacking and certainly not as hot.
Looks lovely, Have you got the recipe Axe ;D I especially like the way you place the pea on the middle of the chop it really sets it off ;)
I hadn't noticed the poor fella sitting by himself on the chop, he must have been pee'd off with the others! ;D
For the recipe Micheal and to achieve that missing 5% you need a wife, a swimming pool with sauna and 2 hours spare time. This is the important part, instruct the wife that your going for a swim and a sauna. When she asks "what time will you be back?", reply "about 6". Then explain that all she need do is add the chops, mushrooms each with a knob of butter and apples, into a roasting tin and cook on 170c Fan for about 45mins. Mention also that if your not back in time just pop it in the top oven with a plate over it to keep warm.
Now this is where the magic happens: pop out ot the leisure centre and relax in the pool and sauna for several hours, stopping at the local brewery shop to pick a few pints of real ale and arrive home 15mins late. Take plate out of oven to find dinner lovingly cooked and swimming in gravy. Transfer to table, take picccy, then devour.
All quite simple really, but it does take some practice. ;D
You're making me hungry - and it's not even lunch-time! :)
Thanks Naga, it was lovely. :)
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Looks lovely, Have you got the recipe Axe ;D I especially like the way you place the pea on the middle of the chop it really sets it off ;)
I hadn't noticed the poor fella sitting by himself on the chop, he must have been pee'd off with the others! ;D
Perhaps he's been given the chop! ;D
I looked at that photo and thought "sod the mushroom pasta" I'm having that. So I defrosted a lamb chop and had it with peas, potatoes and onion gravy. I was disappointed; as ever I think the act of cooking killed my appetite. :(
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Perhaps he's been given the chop! ;D
I looked at that photo and thought "sod the mushroom pasta" I'm having that. So I defrosted a lamb chop and had it with peas, potatoes and onion gravy. I was disappointed; as ever I think the act of cooking killed my appetite. :(
Given the chop. ;D
Sometimes you just can't beat simple dinners but your right, there is something extra special about it being cooked for you. I wonder when that penny will drop for those still seeking the missing piece to the jigsaw. ;)
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Thanks for the recipe Axe ;D ;D ;D
Its defiantly a must try
Just to clarify for the peas was they heaped or level tablespoons
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Thanks for the recipe Axe ;D ;D ;D
Its defiantly a must try
Just to clarify for the peas was they heaped or level tablespoons
Oh sorry Michael it was a heaped chef spoon ;)
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and apples, into a roasting tin
I'm glad you said apples. :)
I couldn't tell for sure and hoped they weren't roasted onions. Cant stand the taste of a roasted onion. :-X
All looks delicious by the way. ;D
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I'm glad you said apples. :)
I couldn't tell for sure and hoped they weren't roasted onions. Cant stand the taste of a roasted onion. :-X
All looks delicious by the way. ;D
We often roast pears instead but had quite a few Cox apples left over and wanted to use them up. Tried Granny Smith once, never again, they don't roast well at all, trust me.
I know what you mean about roasted onions, I have rarely had good results. Stuffed or otherwise, I can't seem to get rid of that boiled/steamed taste. Onions are best cooked in oil, or left raw.
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I mostly use the powdered version as an ingredient in cooking. When i've made it up as mustard, i've thought it quite lacking and certainly not as hot.
How strange, I find the opposite.
The freshly made up mustard from powder/flour is an altogether different beast entirely from the yucky processed turmeric coloured rubbish they put in the jars. I also find the freshly made to be infinitely hotter than the stuff from the jar.
It's important to let the freshly made stand for 10-15 minutes before eating by the way.
I always make mustard up fresh from powder, I never use the stuff in the jars unless I'm out and don't have any other choice but I much prefer the freshly made.
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It's important to let the freshly made stand for 10-15 minutes before eating by the way.
Could this be the reason I wonder, I tasted immediately upon making. I have to admit that I have only ever made it up once as a mustard and that was for use as an ingredient. I am puzzled as to why my experience was so different.
I shall make some up tonight when I get home and let it sit before trying it. I will report back. :)
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Could this be the reason I wonder, I tasted immediately upon making. I have to admit that I have only ever made it up once as a mustard and that was for use as an ingredient. I am puzzled as to why my experience was so different.
It may well be, which is why I mentioned you needed to let it rest first. This is when the flavour and pungency develops.
Just wait till you get that sinus blast from freshly made up English Mustard! I'm almost prepared to guarantee you'll find it much hotter.
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Just wait till you get that sinus blast from freshly made up English Mustard! I'm almost prepared to guarantee you'll find it much hotter.
Well what do you know, that made for a much hotter mix! I can't believe I hadn't noticed the instructions on the side and i'm the one that ridicules the wife for such errors!
It's a much paler mixture but the heat and pungency is definitely there. I'm leaving it in the fridge overnight to see if that slightly granular texture disappears.
:)
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It's a much paler mixture but the heat and pungency is definitely there. I'm leaving it in the fridge overnight to see if that slightly granular texture disappears.
It's much paler, probably because it's not full of yellowing turmeric! It shouldn't really have a granular texture it should be quite smooth. Best to start out with a couple of drops of water, mix, few more drops mix etc until you end up with a nice smooth mixture.
Freshly made mustard also goes off quite quickly and loses its pungency after a couple of days. You can tell when this happens as it starts to darken.
I'm pleased you've seen the light and now know that freshly made mustard packs a much bigger wallop than the icky jar stuff!
As I said previously, in my opinion, jar mustard and freshly made from powder are two altogether quite different things.
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They are different animals entirely!
You'll be pleased to hear that initial granular texture when first made had completely disappeared overnight, leaving a texture not to dissimilar to the jar version. The mustard still very much packing a punch.
I shall try the mustard again when I get home later to see if there has been any noticeable change. It has been refrigerated since being made, in a sealed container.
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The mustard still very much packing a punch.
Good stuff, can't beat a smear of that on a nice ham sandwich or pork pie!
It's a shame all the old ways of doing things are dying out and giving way to processed convenience. I was told and taught from a young age to make mustard fresh from powder and to make mint sauce fresh from finely chopped mint leaves from the garden, touch of sugar and salt, some vinegar and left to infuse for 20 minutes or so. Lovely with roast lamb!
I'd probably make fresh horseradish if I could find an easy supply of horseradishes. Now that stuff freshly made really does pack a punch!
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I'd probably make fresh horseradish if I could find an easy supply of horseradishes. Now that stuff freshly made really does pack a punch!
You can say that again! ;D
I've made it many times and a few of those times, i've told a friend to put their nose in and have a smell. :P :P ;D Evil, but funny. (never stand over the blender when making it ;) )
Take a trip down to ANY allotment Spicey and you'll always find some horseradish. ;)
Make sure you take a Good fork with you too!! It goes very deep and is a bugger to get out.
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I checked the mustard last night and it does appear to be getting darker in colour though I could be that I was looking for that. I did notice a little separation of what looks like water, at one side of the pot, but not alot. Taste tested again and the mustard is still delivering.
I think my next step will be making up my own blend of mustard and condiments using the mustard powder. :)
I love horseradish too, it is my preferred condiment with roast beef. I have never made it fresh but have certainly enjoyed it in restaurants. It's easy to grow I am told so I might have a go, I am fed up with the lack lustre commercial products available. I just can't seem to find a really good hot horseradish sauce anywhere.
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I just can't seem to find a really good hot horseradish sauce anywhere.
I don't think you should be looking for ready-made horseradish sauce, Malc. I buy my horseradish in small jars as "grated horseradish", and add that to the mustard powder when making fresh mustard for beef. No need to source fresh horseradish as far as I am concerned : the pre-grated (but not pre-mixed with mayonnaise or whatever) stuff in jars seems to be perfect.
** Phil.
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I'll have to look out for that Phil. Got a brilliant foodie event taking place in Hove this bank holiday weekend. Gennaro Contaldo and other pro chefs are providing demo's, taste testing and much more along with local farm shops and farmers markets. Should be good for sourcing such things. :)
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I'll have to look out for that Phil. Got a brilliant foodie event taking place in Hove this bank holiday weekend. Gennaro Contaldo and other pro chefs are providing demo's, taste testing and much more along with local farm shops and farmers markets. Should be good for sourcing such things. :)
Sounds excellent, and you will probably be able to find whole horseradish root there without needing to search out the grated stuff, but if that fails then two that I can recommend are
1) http://www.farmhouseproducts.co.uk/product.php?productid=16217 (http://www.farmhouseproducts.co.uk/product.php?productid=16217)
2) http://www.englishprovender.com/product/17/grated-hot-horseradish (http://www.englishprovender.com/product/17/grated-hot-horseradish)
As far as I know, the first is 100% pure while the second has preservatives and spirit vinegar, but even the latter is so much better than the pre-made bottled horseradish sauces that it is well worth considering.
** Phil.
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Thanks Phil, i'll take a look. The English Provender products I have tried before and they aren't too bad at all.