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Old 22.03.2020, 21:44
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Recipes Worth a try

And so as I find myself (like I hope many of you) stuck in self isolation, I have decided to start experimenting with recipes. Note, that my OH would open a restaurant in his next life if he had the chance; he loves to cook and experiment! I would describe myself as a reluctant cook in that I am proficient at following recipes, but I do not have the same zeal to create or recreate meals I eat in restaurants (My husband loves to do this!)

Just found a very simple and yummy roast chicken recipe courtesy of Jamie Oliver. We used a head of garlic sliced horizontally along with red onion, zucchini, yellow and red pepper under the chicken. Next time I would use aubergine as well. Here is the recipe for those interested:

https://www.jamieoliver.com/recipes/...roast-chicken/

I served it with rice pilaf (for two people: 1/2 onion chopped finely, 1/2 cup rice, 3 tbsp butter and 1 cup of chicken broth. Sauté the onion in the butter for 5-7 minutes until soft; add the rice and cook for 2 minutes and then add the broth. Cover and cook on medium heat for roughly 18 minutes). Yummy
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Old 23.03.2020, 00:06
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Re: Recipes Worth a try

Sounds yummy. Thanks for the recipe / idea! I love trying new recipes.
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Old 23.03.2020, 00:29
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Re: Recipes Worth a try

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Sounds yummy. Thanks for the recipe / idea! I love trying new recipes.
As a reluctant cook, I have to say this recipe turned out really amazing. And for the record, I typically think whatever I cook was not worth my effort (I am tough on myself). That said, given my hopeless siblings, you would think I was Julia Child in the kitchen - that is how bad/sad they are in the kitchen!

To be honest, I am the youngest of nine, and my Mom was all about expedience and getting "something" onto to the table which was somewhat edible. And yes, we ate a lot of "Hamburger Helper" and "Tuna Noodle Casserole" back in the day! Ughhh!

Thanks to my husband, we make a fresh, non-preservative filled dinner each night. . I am amazed how easy it is to cook from scratch versus buying prepared sauces at the store. And this, from a reluctant cook ...who may be changing her ways thanks to this quarantine/self isolation ...

Maybe just maybe... good can come out from this pandemic? My OH is hoping so...lol!
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Old 23.03.2020, 09:22
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Re: Recipes Worth a try

Just a suggestion for your recipe, roast the chicken in a roasting bag. You don’t get a crisp skin, but the bird comes out very moist.

Also you should splay the bird’s legs open so the inside of the legs cooks evenly. I’ve developed a technique retying the existing elastic string to hold the legs open. I can’t really describe it, but is easily done.
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Old 23.03.2020, 09:45
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Re: Recipes Worth a try

I know some people who would be sweating at the thought.


There is of course the good ´ol post war kitchen.
Strammer Max or Toast Hawaii, Nettle salat or cooked nettles, Dandelion soup or salad. Boiled Suede or other roots. Gruel and Grütze.
Falscher Hase on special days.

Armer Ritter. Panzerplatten or hard tack.
Or grandma´s speciality, newspaper cooked in flour pampe with a lump of Speck.

Sadly her mind was somehow lost in 1946 and she never found it again, so I experienced post war cooking first hand.



She also sent us kids out to forage, berries, mushrooms, I got quite good at finding champignons and forest mushrooms but that was always a bit dodgy, luckly we had a Pilzexpert in the village, the guy probably saved us from a lot of collywobbles.
She also wanted us to look out for roadkill but dad put his foot down on roadkill so we never got to try flat rabbit.
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Old 23.03.2020, 11:47
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Re: Recipes Worth a try

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Just a suggestion for your recipe, roast the chicken in a roasting bag. You don’t get a crisp skin, but the bird comes out very moist.

Also you should splay the bird’s legs open so the inside of the legs cooks evenly. I’ve developed a technique retying the existing elastic string to hold the legs open. I can’t really describe it, but is easily done.
You do get a crust actually. Might depend on the roasting bag. Did one last week, got one in the fridge to be done today.

I'm into doing whole chickens these days, it's little effort and I can create all kinds of stuff with the left-over.
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Old 23.03.2020, 12:15
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Re: Recipes Worth a try

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I know some people who would be sweating at the thought.


There is of course the good ´ol post war kitchen.
Strammer Max or Toast Hawaii, Nettle salat or cooked nettles, Dandelion soup or salad. Boiled Suede or other roots. Gruel and Grütze.
Falscher Hase on special days.

Armer Ritter. Panzerplatten or hard tack.
Or grandma´s speciality, newspaper cooked in flour pampe with a lump of Speck.

Sadly her mind was somehow lost in 1946 and she never found it again, so I experienced post war cooking first hand.



She also sent us kids out to forage, berries, mushrooms, I got quite good at finding champignons and forest mushrooms but that was always a bit dodgy, luckly we had a Pilzexpert in the village, the guy probably saved us from a lot of collywobbles.
She also wanted us to look out for roadkill but dad put his foot down on roadkill so we never got to try flat rabbit.


I am still cooking and doing most of the things you list, minus foraging 'shroomies, but everything else! Happy that the wild garlic season has started and soon many other herbs and things will be ready to forage for
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Old 19.10.2020, 21:59
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Re: Recipes Worth a try

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Just a suggestion for your recipe, roast the chicken in a roasting bag. You don’t get a crisp skin, but the bird comes out very moist.

Also you should splay the bird’s legs open so the inside of the legs cooks evenly. I’ve developed a technique retying the existing elastic string to hold the legs open. I can’t really describe it, but is easily done.
Heston Blumenthal has done a few episodes on this topic and its exactly the issue you say, chicken goes dry in the oven on normal temps. He found the ideal method to only cook the chicken for 110-130deg c for a longer duration (depending on the size you adjust the time). Results are amazing, the episodes are prob on youtube by now, enjoyable!
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Old 20.10.2020, 19:17
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Re: Recipes Worth a try

Another method for keeping roast chicken moist is to squeeze the juice of half a lemon over it after you've seasoned it. Cut the other half of the lemon into 4 wedges and put 1 between the main body and each leg, then between the main body and each wing. Loosely wrap the chicken in foil with some bay leaves. Use a roasting tin that's about 2 inches deep and put a rack in with the chicken on it. Pour boiling water into the tin as this creates steam (check it from time to time, you can top it up if necessary). About 30 mins from the end of cooking open the foil to brown the skin off nicely. Once it's done I save the juices, lemon and bay leaves to add to soup or risotto.

I used this method every time for donkeys years until I moved to my current apartment, I now have an oven with a steam setting. I still cook it like this when I go back to my house in Scotland. It's also good for doing turkey at Christmas as it's a bird that tends to be dry.
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Old 23.03.2020, 19:30
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Re: Recipes Worth a try

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To be honest, I am the youngest of nine, and my Mom was all about expedience and getting "something" onto to the table which was somewhat edible. And yes, we ate a lot of "Hamburger Helper" and "Tuna Noodle Casserole" back in the day! Ughhh!

Thanks to my husband, we make a fresh, non-preservative filled dinner each night. . I am amazed how easy it is to cook from scratch versus buying prepared sauces at the store. And this, from a reluctant cook ...who may be changing her ways thanks to this quarantine/self isolation ...
It's funny you wrote that, because my mother also use to make a lot of Hamburger Helper and tuna noodle casserole. I remember once I left the house, I had no idea how to cook for myself. Then after moving here, and being forced to not rely on processed and pre-made foods as much as I was in the US, I began to learn new recipes (found online) and like you, I realized how nice it is to use more fresh ingredients. I love cooking now.
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Old 23.03.2020, 19:47
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Re: Recipes Worth a try

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It's funny you wrote that, because my mother also use to make a lot of Hamburger Helper and tuna noodle casserole. I remember once I left the house, I had no idea how to cook for myself. Then after moving here, and being forced to not rely on processed and pre-made foods as much as I was in the US, I began to learn new recipes (found online) and like you, I realized how nice it is to use more fresh ingredients. I love cooking now.

I think it was that generation (and our large family did my Mom no favors in terms of meal preparation!). But everyone in the US was "sold" on ready made meals (filled with preservatives and garbage in the 70s and 80s).

This is gross and I shouldn't admit this but after my OH and I were first married, I was so hopeless in the kitchen that I used to serve Hormel chili from a can over tortilla chips topped with cheddar cheese heated in a microwave. I cringe as I type this... I have come a long way but look at where I started. Ughh!
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Old 23.03.2020, 20:17
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Re: Recipes Worth a try

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I think it was that generation (and our large family did my Mom no favors in terms of meal preparation!). But everyone in the US was "sold" on ready made meals (filled with preservatives and garbage in the 70s and 80s).

This is gross and I shouldn't admit this but after my OH and I were first married, I was so hopeless in the kitchen that I used to serve Hormel chili from a can over tortilla chips topped with cheddar cheese heated in a microwave. I cringe as I type this... I have come a long way but look at where I started. Ughh!
Ha haa! That sounds like something I would have eaten while in college. I made chili last night, actually... with a homemade chili seasoning mix that is really good.
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Old 24.03.2020, 00:54
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Re: Recipes Worth a try

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I think it was that generation (and our large family did my Mom no favors in terms of meal preparation!). But everyone in the US was "sold" on ready made meals (filled with preservatives and garbage in the 70s and 80s).

This is gross and I shouldn't admit this but after my OH and I were first married, I was so hopeless in the kitchen that I used to serve Hormel chili from a can over tortilla chips topped with cheddar cheese heated in a microwave. I cringe as I type this... I have come a long way but look at where I started. Ughh!

is it wrong that that sounds good to me?
i known many texans here in SG and they taught me king ranch casserole years back. I know the ingredients are canned stuff but it tastes sooo good! my husband loves it

(also how lucky is it that you can find rotel peppers here in cold storage? lol)



https://www.allrecipes.com/recipe/23...ken-casserole/
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Old 23.03.2020, 19:52
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Re: Recipes Worth a try

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My goodness. Are the yanks ever going to discover the metric system. Sounds good, but ...
I gave up on that hope. Now I'm proud owner of the US "cups" and "spoons". Amazon is your friend.
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Old 01.04.2020, 14:57
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Re: Recipes Worth a try

The baking smells coming out of the area when I sat on my balcony just now were totally new, motivating and delicious .
Think that I may learn how to bake.
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