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evil c

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 Thought a thread on enticing food/ photos/recipes was called for so here's a teaser to start!

 

 

Homemade Pizza night at The evil Lair after a hard days slog washed down with el cheapo but good Water Wheel Shiraz Cabernet!  :)

 

 

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Looks like one tasty pizza.

But what's the point of showing us when you've already eaten it and its too late to come and crash the party.

Edited by buddyev

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I'm trying to motivate you all to share your recipes and photo's - and possibly to draw inspiration and make your own pizza or whatever takes your fancy, not cater for freeloaders! ;)

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Sorry no photo of this, we've already eaten it.

I made a thick bean and chorizo soup this morning and we ate it tonight after the movies.

I boiled up the carcass of a roast chicken for an hour for stock.

Onions, capsicums, carrot, tomatoes - and whatever other veggies you have rotting away in the bottom of your fridge - sweated down with piles of garlic, chili and a few anchovies.

Add chopped chorizo

Add chicken stock, kidney beans, cannellini beans, big pile of fresh parsley, and various other mixed herbs,

Cook in slow cooker for 6 hours - the longer the better.

Add a few spoons of Greek yoghurt

Serve with crusty fresh bread.

Magnifico.

Edited by buddyev

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Yum yum, if I wasn't so stuffed full I'm sure this would be a very attractive meal!

Rustic recipes with seasonal variations etc have their own distinct charm.

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Ok - made a batch of these babies and they are rated 10/10 by everyone so don't expect them to last long - try stopping at 1 - or 2 yourself !  ;)

 

Lemon Syrup Coconut Muffins

Ingredients
2 cups self-raising flour
90 grams butter, at room temperature
¾ cup caster sugar
1 cup desiccated coconut                                  
1 tablespoon grated lemon
1 egg, lightly beaten
1 cup coconut cream or milk
2 tablespoons shredded coconut

Lemon syrup
½ cup caster sugar
¼ cup water
2 tablespoons grated lemon rind
¼ cup lemon juice

Method

1. Preheat an oven to 190 degrees and grease a 12 cup muffin tin.

2. Sift flour into a large mixing bowl, rub in butter with your fingers. Stir in sugar, coconut, rind, egg and coconut cream.

3. Spoon mixture into the prepared tin, sprinkle with the shredded coconut and bake for about 20 minutes or until a skewer comes out clean and muffins are golden.

4. To prepare lemon syrup: Combine all ingredients in pan, stir over heat, without boiling until the sugar is dissolved. Simmer for two minutes without stirring.

5. Pour hot lemon syrup over hot muffins and then turn onto a wire rack to cool. Makes 12

Healthy? 270 calories a muffin.

Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container

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Should have took a picture rolled pork neck I cooked on my charcoal spit for fathers day

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Should have took a picture rolled pork neck I cooked on my charcoal spit for fathers day

 

Yeah you shoulda - love Pork neck!

Actually I know a really good recipe using it, stay tuned!  - - - - - - - 

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By way of serendipitous menu planning I sometimes just see what the butcher has marked down with short used by. Yesterday it was osso buco, about 30% off with a day to go. So tonight we sat down to a hearty stew, with risotto, gremolata, steamed veg and bread.

 

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I removed the left over meat and bones and put the sauce and marrow through a mouli. Some meat went with the left over risotto into a a couple of lunch packs, the rest I roughly chopped and returned to the sauce which will make a mid-week appearance with pasta.

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Yeah you shoulda - love Pork neck!

Actually I know a really good recipe using it, stay tuned! - - - - - - -

Will do

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Something to drool over while you wait - - -  @@caddisgeek

Had a couple of these courtesy of Mrs evil this glaringly bright bleary eyed Sunday late morning after another successful evil dinner party last night.

Quite a good load up to get one through the majority of the day!  ;)

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Edited by evil angelist

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Home made pizza - buffalo mozarella, prosciutto and basil

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Edited by tanehy

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Sounds like my kind of pizza!  @tanehy 

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In 5hrs I'll be up again starting off the cooking of this recipe, the porks in the fridge marinating .......Webber will be working today

Pulled pork with cinnamon and cloves

The Goan version of pulled pork is a meal for times of celebration. Serve it in lettuce cups with spicy coleslaw.

Ingredients

2kg/4lb 8oz rolled pork loin or shoulder or collar

50ml/2fl oz vegetable or rapeseed oil

Little Gem lettuce leaves, cleaned and well drained, to serve

spicy coleslaw, to serve

3 tbsp fresh coriander, to garnish (optional)

For the masala marinade

1 tbsp broken pieces cinnamon or cassia bark

15 cloves

2 large dried red chillies

5cm/2in piece fresh root ginger, roughly chopped

4 garlic cloves

2 small red onions, coarsely chopped

1 long green chilli

½ tsp ground turmeric

2½ tbsp tamarind paste

100ml/3½fl oz palm vinegar or cider vinegar

1½ tsp brown sugar

25ml/1fl oz sunflower or rapeseed oil

1½ tsp salt

Preparation method

First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool.

Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like.

Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours.

Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes.

Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as five hours. If you have the time, the meat will pull apart beautifully after 10 hours of cooking on a low temperature. If using smaller pieces or individual chops, adjust your cooking time accordingly.

Remove the pork from the oven and shred using two forks.

To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander.

By Cyrus Todiwala Cyrus Todiwala

From The Incredible Spice Men

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Sounds so good , enjoy .

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Just discovered this thread today. Cool idea.

Have a couple of friends around for brunch today. This is a fav recipe. Turkish Baked Eggs from Yotam Ottolenghi.

If you happen to be in London and looking from a great brunch stop, then thoroughly recommend his restaurant.

300g rocket

2 tbsp olive oil

4 free-range eggs

150g Greek yogurt

1 garlic clove, peeled and crushed

50g unsalted butter

1/2 tsp (more or less, depending on variety) kirmizi biber (I use a mix of chilli flakes and paprika)

6 sage leaves, shredded

Maldon sea salt

Preheat the oven to 150C/300F/gas mark 2. Wash the rocket and place with the oil in a large pan, add some salt and sauté over medium heat for about five minutes, or until the rocket has wilted and most of the liquid has evaporated.

Transfer the contents of the frying pan to a small, ovenproof dish and make four deep indentations in the rocket mix. Carefully break an egg into each crater, taking care not to break the yolk. Place in the oven for 10-15 minutes, or until the egg whites set.

While the eggs are in the oven, mix together the yogurt and garlic along with a pinch of salt. Stir well, taste, adjust the seasoning if necessary and set aside - do not chill, however.

Melt the butter in a small saucepan, add the kirmizi biber and a pinch of salt, and fry for a minute or two or until the butter starts to foam and turns a nice golden-red. Add the sage, cook for a few seconds longer, then remove from the heat.

Once the eggs are done, take the dish out of the oven. Spoon the yogurt mix over the centre, and pour the hot chilli butter over the yogurt and eggs. Serve piping hot.

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I also did my annual preserved lemons batch yesterday. The following recipe is Stephanie Alexander's though I add some extra spices in Star Anise and Cardamon pods. One of my favourite ingredients in grain salads and with seafood. Can't wait until this batch is ready to use in a month. I made 3 jars this time. Still looks a little cloudy but will clear up in a day or so.

250 g coarse salt, kitchen

10 lemons, scrubbed and quartered

1 bay leaf

2 -3 whole cloves

1 cinnamon stick

extra lemon juice

Scatter a spoonful of salt into a 1 litre sterilised jar.

Tip lemons into a wide tub with the rest of the salt and and mix and massage vigorously.

Pack the lemons into the jar, cut side to the middle, inserting pieces of bay leaf, cloves and bits of the cinnamon every so often.

Tip all the salt left in tub over lemons and press down as hard as you can to squeeze the juice out of the quarters.

Cover with extra juice if you need to ( any exposed lemon may develop a harmless white mould. It's safe but just doesn't look pretty.).

Wipe the neck of the jar with a clean cloth dipped in boiling water and cap tightly. You're done!post-120735-0-86680900-1413062277_thumb.

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We have Yotam Ottolenghi cookbook and have been enjoying his TV series. Used a number of his recipes to good effect. My wife also just completed some preserved lemons and several jars of marmalade.

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@@Viognier

 

What type of lemons are you using?

 

........

 

Cooked a fav here. Rustic Greek Pies;

 

Halloumi/spinach/fetta/garlic/egg,cream mix/fresh oregano/shortcut pastry.

 

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Nice hot or cold.

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Good stuff guys - new recipes to try!

 

Spaghetti Marinara

 

2 Tablespoons Olive Oil

1 Onion diced

1 Carrot diced

1/2 Tpsn Salt

4 Cloves Garlic crushed

750gm Seafood Marinara mix (fish, Calamari, prawns, Mussels, Salmon etc)

20 - Black Mussels (optional)

1 can 425g Crushed tomatoes or diced fresh

150ml White Wine

1 heaped teaspoon Sugar

250ml Fish Stock

 

1Pk no.5 or 7 Spaghetti

1 tspn Salt

100g Course dried breadcrumbs

20g Butter

Chilli infused Extra Virgin Olive Oil

Parsley chopped

 

Heat Olive Oil in large pan, add Carrots , Garlic , and Onion and cook on medium heat for 5 - 8 min till soft.

Add Tomato, stock, wine and Sugar and bring to boil then simmer for 30 min stirring occasionally (add water if drying out)

Cook Spaghetti in boiling salted water till al dente' and drain

Meanwhile fry breadcrumbs in Butter in a large pan till golden and set aside

Now fry Marinara seafood mix in pan in 2 batches for a few min till cooked then add to the sauce and stir through to heat.

Add Spaghetti to pan with fried breadcrumbs and mix through.

Serve in bowls and drizzle with Chilli oil or Extra Virgin

Enjoy with left over White wine - this is really nice!

 

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Edited by evil c

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Gunna do a smoked thai chook on the weber for tea tonight with a vietnamese goi salad (of sorts)

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Sounds good Caddis - just got back from a Buddhist temple in Forest Hill and sat through the service then we all pigged out on a communal smorgasbord of dishes laden on tables outside (3 plate fulls - groan!)

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@@Viognier

 

What type of lemons are you using?

 

........

 A bit of a mix from friends back yard trees though looks like some Lisbon amongst them. Some really thick skinned ones. I sort based on quality of the skin, keep the good ones for preserving and use the juice from the rest.

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