Blue

Take A Pic Of Your Dinner!

3,221 posts in this topic

I'm doing a lasagne for the flat tomorrow. Stage 1: bechamel sauce and ragu preparation.

2012-07-17233611.jpg

0

Share this post


Link to post
Share on other sites

CameraZOOM-20120718200833381.jpg

Sorry for the poor photo. Turned out to be one of the best lasagna I've ever had. I'll post the recipe later.

0

Share this post


Link to post
Share on other sites

Pulled pork seems to be a big favourite.

I usually follow the recipe/method of searing a shoulder of pork with the fat trimmed off - this is after 24 hours in the fridge with lovely marinades and then slow cooking for about 8 hours. I tried something different. No seasoning at all, cooked in the slow cooker on low for 14 hours just in half a pint of water. Then covered in a little barbecue sauce (ketchup,water, smoked paprika, lemon and a small amount of chilli powder) and cooked in the oven just to crisp up the edges for twenty minutes. It's pretty nice.

Just out of the slow cooker and covered in the sauce

2ia94c8.jpg

Out of the oven

2m6aohv.jpg

Served (I like people to have fun and pull their own)

6gj1ps.jpg

As I've not used the marinade in the stock in the slow cooker, I am left with some amazing pork stock. I'm making that into onion gravy right now and we'll be having bangers, mash, mushy peas and yorkshire puddings tomorrow.

We're off to Peppa Pig land on Wednesday with the kids... this is my build up to that :)

2

Share this post


Link to post
Share on other sites

I tried to make a McDonalds type burger on Saturday for lunch. It tasted like a BigMac, but I think I used a bit too much meat, it just didn't have that cardboard flavour.

jimmac.jpg

It was a nice experiment, and the sauce worked well, which in future will be used on real burgers. I couldn't remember if Big Mac's had one or two slices of cheese.

jimmac2.jpg

1

Share this post


Link to post
Share on other sites

The official recipe is mayo, sweet pickle relish, and American yellow mustard in equal (ish) amounts. Plus onion powder, garlic powder, paprika and a lug of white wine vinegar.

I couldn't find sweet pickle relish so I just used a smooth piccalilli, which worked fine. I did however use a little less as it's quite a strong flavour. It was then just a matter of balancing the flavours.

All the other ingredients were easy. The burger was minced beef with a bit of S&P. Then just gherkins, onions, the shittest plastic cheese you can find, an iceberg lettuce and some naff seeded buns.

0

Share this post


Link to post
Share on other sites

Take a gander at this, the Executive Chef from McDonalds showing you how to make the sauce:

0

Share this post


Link to post
Share on other sites

This is the 'Mcdonalds' burger sauce recipe we use, instead of dill pickle relish I use sainsburies dill & mustard sauce (in a jar from pickles section) and instead of sweet pickle relish I use finely chopped gherkin and a bit of sugar, dried minced onion - onion powder, miracle whip - mayo mixed with salad cream:

  • 1/4 cup salad dressing (like Miracle Whip®)
  • 1/4 cup mayonnaise
  • 3 tbsp French salad dressing
  • 1/2 tbsp sweet pickle relish
  • 1 1/2 tbsp dill pickle relish
  • 1 tsp sugar
  • 1 tsp dried, minced onion
  • 1 tsp white vinegar
  • 1 tsp ketchup
  • 1/8 tsp salt

Preparation:

  • Mix all ingredients, and stir well in a small container.
  • Microwave on high for 25 seconds, and stir well again.
  • Cover, and refrigerate at least 1 hour before serving.

0

Share this post


Link to post
Share on other sites

Pulled pork seems to be a big favourite.

I usually follow the recipe/method of searing a shoulder of pork with the fat trimmed off - this is after 24 hours in the fridge with lovely marinades and then slow cooking for about 8 hours. I tried something different. No seasoning at all, cooked in the slow cooker on low for 14 hours just in half a pint of water. Then covered in a little barbecue sauce (ketchup,water, smoked paprika, lemon and a small amount of chilli powder) and cooked in the oven just to crisp up the edges for twenty minutes. It's pretty nice.

Just out of the slow cooker and covered in the sauce

2ia94c8.jpg

Out of the oven

2m6aohv.jpg

Served (I like people to have fun and pull their own)

6gj1ps.jpg

As I've not used the marinade in the stock in the slow cooker, I am left with some amazing pork stock. I'm making that into onion gravy right now and we'll be having bangers, mash, mushy peas and yorkshire puddings tomorrow.

We're off to Peppa Pig land on Wednesday with the kids... this is my build up to that :)

That looks more like roast pork than pulled pork bro.

0

Share this post


Link to post
Share on other sites

Good lord good, or good lord bad? I can tell you they were thoroughly tasty, and made up for the amount of prep work to make them.

0

Share this post


Link to post
Share on other sites

My good lord would be good lord, take the picture before you smear your dinner all over the fucking plate. :D

0

Share this post


Link to post
Share on other sites

Good lord good, or good lord bad? I can tell you they were thoroughly tasty, and made up for the amount of prep work to make them.

Good! They look fantastic!

0

Share this post


Link to post
Share on other sites

My good lord would be good lord, take the picture before you smear your dinner all over the fucking plate. :D

I was so taken I'd already burnt my tongue twice before I thought to take a picture!

0

Share this post


Link to post
Share on other sites

I use a modified version of that recipe if I'm going all out on lasagne. It's very nice indeed.

The main things I change are really just taking a leaf out of Heston's book: brown the mince properly in batches first (the recipe adds it all in one go and calls for cooking "until the liquid from the meat has been absorbed". This pretty much won't work though because there's far too much fat swimming around). I also add a few umami things to it; Worcestershire, soy, etc, and star anise in with the onions.

edit: Found my tweaked one!

• 700g ground beef

• 300g pork mince

• 4 sticks celery, finely chopped

• 2 carrots, finely chopped

• 1 large onion, finely chopped

• 5 cloves garlic, finely chopped

• 1 sprig rosemary

• 1 star anise

• 1 bottle red wine

• 2 x 400g cans chopped tomatoes

• 200ml beef stock

• 2 pints whole milk

• 2 bay leaves

• 1 tbsp. tomato purée

• 2 tsp. Worcestershire sauce

• 2 tsp. mushroom ketchup

• ½ onion

• Nutmeg

• 60g butter

• 60g flour

• 3 balls mozzarella, cubed

• 60g parmesan, grated

• Lasagne sheets

1. Heat some olive oil in a large pan and fry the soffrito veg with the star anise over a low heat for about 15 minutes until softened and golden. Meanwhile in another frying pan over a high heat, start browning the meat. Do this in small batches, ensuring there is enough space in the pan so that the meat browns well and does not steam and stew.

2. When the soffrito vegetables are done, add the garlic and rosemary and cook for a further 2 minutes. Add the tomato purée, cook for a couple more minutes until everything has gone a nice brick red colour, then remove the star anise. Add the browned meat to the main pot and deglaze that pan with 50ml red wine, scraping any bits off the bottom. Add this to the big pot along with a further 350ml of wine. Cook for around 45 minutes until the wine has virtually gone.

3. Meanwhile heat the milk, onion, bay leaves and nutmeg to the point of boiling, then leave to infuse.

4. Add the tomatoes and stock. Also add the soy, Worcestershire, and mushroom ketchup. Leave to simmer uncovered for 2 hours, topping up with hot stock if necessary. Season with salt and pepper.

5. In a separate pan melt the butter and whisk in the flour. Cook for 2 minutes before adding the milk gradually through a sieve. Simmer for 5 minutes once all the milk is added, then leave to cool.

6. Pre-heat the oven to 160oC. Blanch the lasagne sheets if necessary. Assemble the lasagne, layering béchamel, pasta, mozzarella and parmesan, and ragu, finishing with béchamel on top. Scatter with any remaining cheese and bake for 30 minutes or until golden brown.

0

Share this post


Link to post
Share on other sites

I did manage to cook all the meat juice off without binning anything, took a while though. It's an incredibly decadent lasagne but totally worth it if you're cooking for a crowd.

0

Share this post


Link to post
Share on other sites

I like that above recipe, but I'd tweak the wine:stock ration a bit in favour of more stock, less wine, and I'd add chicken livers. Ragu always needs diced chicken livers.

Actually, the description calls for 400ml of red wine, but the ingredients lists a bottle?

0

Share this post


Link to post
Share on other sites

Ragu always needs diced chicken livers.

Yes, without a doubt. I always have a couple in my freezer ready to throw into a ragu. The guys at Ginger Pig always look at me funny when I ask for one chicken liver mind you!

0

Share this post


Link to post
Share on other sites

I like that above recipe, but I'd tweak the wine:stock ration a bit in favour of more stock, less wine, and I'd add chicken livers. Ragu always needs diced chicken livers.

Actually, the description calls for 400ml of red wine, but the ingredients lists a bottle?

They don't sell wine by 400ml, and you've got to drink something while cooking...

I'll also add that I think their proportion of roux to milk in the bechamel is well off. You need about twice as much roux I think.

0

Share this post


Link to post
Share on other sites

Something I did with my last lasagne was add emmental cheese to the bechemel, decadent is certainly the word.

0

Share this post


Link to post
Share on other sites

@ Craster - good shout on the chicken livers. I always put them in bolognese so I dunno why I've not added them to lasagne ragu.

Will try your suggestion of tweaking the wine/stock ratios next time. Made some beef stock last night out of some oxtails that Morrison's had for 25p a pack but I couldn't be arsed to stew!

0

Share this post


Link to post
Share on other sites

Something I did with my last lasagne was add emmental cheese to the bechemel, decadent is certainly the word.

Winning. Though I gotta say there's so much cheese in it already it might cause the thing to gravitationally collapse.

0

Share this post


Link to post
Share on other sites

They don't sell wine by 400ml, and you've got to drink something while cooking...

I'll also add that I think their proportion of roux to milk in the bechamel is well off. You need about twice as much roux I think.

I keep those little bottles of wine around, the ones that are 18.75 cl. Usually one is enough for a dish, and the rest is chef's treat. :D

0

Share this post


Link to post
Share on other sites

Made some chicken stock last night from the How To Cook Like Heston recipe. Bloody hell it's good. Really really concentrated chicken-y flavour.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now

  • Recently Browsing   0 members

    No registered users viewing this page.