Sport Food - sponsored by PG

[Crimson Azure]

Boiled and fluffed up potatoes before I roasted them to go along with a slow cooked lamb shank for dinner.

 

[Crimson Azure]

Made cannelloni for Mrs Crim today. Not a big pasta fan but enjoyed it for dinner.

Mainly because I got too lazy to cook my steak.

 

[Proper Gander]

I just made this Korma Masala spice mix.

Quite complex - you have to toast the spices (dry fry is easies because you can smell the toasting and tip the whole spices into the grinder before they burn). I toast each separately because cumin seeds take less time to toast than Coriander seeds etc.

This is what it has in it:

Green cardamom
Brown cardamom
Cinnamon
Nutmeg
Mace bark
Cumin
Coriander
Star anise
Poppy seeds
Black pepper corns
Kassouri Methi
Cloves
Dried bay leaf (Indian)
Dried Kashmiri chillies
Turmeric powder

 

[Proper Gander]

The reason I made this is because I’m trying this intriguing paella fusion dish called “Paella style rice - return to India” today. Fusion isn’t my favourite really, but Australia and California are champs with the style. Also it’s from my paella recipe book which is brilliant.

Mine should be better than the one in the recipe because it just asks for Korma Masala spice, but I made mine from scratch from whole spices. Also that way for Garam Masala is sooooo much better than buying a packet of pre-ground

 

[Proper Gander]

I also made this nice chicken stock.

The reason it is an unusual colour is because I roasted the bones and feet first. Also used carrot and tomatoes along with the usual aromatics.

For a lighter stock say for a French sauce or similar, I would go with just the raw frames, onion, leek, celery, garlic, bay leaves and a few peppercorns

 

[Crimson Azure]

I also made this nice chicken stock.

The reason it is an unusual colour is because I roasted the bones and feet first. Also used carrot and tomatoes along with the usual aromatics.

For a lighter stock say for a French sauce or similar, I would go with just the raw frames, onion, leek, celery, garlic, bay leaves and a few peppercorns

View attachment 2551934

I look forward to seeing the results. Looks like a very good stock too. And perfect level with the 800ml line.

 

[Crimson Azure]

Made pasulj last nigh. Usually more of a winter dish but weather has been cooler and Mrs Crim is sick so perfect time for it.

The csabai I brought to put in is the hottest I've ever eaten.

 

[Crimson Azure]

 

[Crimson Azure]

Proper Gander got a bunch of crab meat and looking for suggestions as to what to make with it.

It’s blue swimmer crab meat, 600g.

 

[Proper Gander]

Proper Gander got a bunch of crab meat and looking for suggestions as to what to make with it.

It’s blue swimmer crab meat, 600g.

Crab is lovely - it’s a mild flavour though and you don’t really want to swamp it with strong flavours.

Blue swimmer crab I’ve most often had at restaurants as a pasta dish, oil based, no cream, but sometimes with chilli. Even garlic if it’s your thing.

This is a common preparation and I use a Rick stein recipe when I have crab meat, and it’s super easy. Happy to put it here.

600g of crab meat is quite a lot - so either you’re going to want guests in or I don’t know what…

It’s weird. You can serve massive steaks per person, but if it’s a piece of fish 100-150 grams is usually the idea.

If it’s seafood meat like prawn, crab, lobster it’s usually 100g or less (and often less for crab meat)

 

[Proper Gander]

Actually I will go find that Rick Stein recipe - it’s not his recipe at all (and he admits it big time) it’s just a way that Mediterranean families use crab meat, and it is so easy and has 5 or so ingredients

 

[Crimson Azure]

Actually I will go find that Rick Stein recipe - it’s not his recipe at all (and he admits it big time) it’s just a way that Mediterranean families use crab meat, and it is so easy and has 5 or so ingredients

Thanks, with crab I usually just eat it as is but that’s from the shell.

Was thinking a light flavoured omelette with some of ot.

 

[Proper Gander]

Thanks, with crab I usually just eat it as is but that’s from the shell.

Was thinking a light flavoured omelette with some of ot.

Omlette would be great! I’m dead sure various Asian countries do that, and even as a breakfast dish! Luxury!

 

[Crimson Azure]

Omlette would be great! I’m dead sure various Asian countries do that, and even as a breakfast dish! Luxury!

Was pretty sure I’d seen some Asian inspired crab omelettes. Looks like I’ve got breakfast sorted.

 

[Proper Gander]

And yeah, if it’s from the shell, I reckon just eat it. It’s like oysters that way.

 

[Dory_77]

Was pretty sure I’d seen some Asian inspired crab omelettes. Looks like I’ve got breakfast sorted.

Yeah plenty of Asian places I've seen do crab omelette.

 

[Crimson Azure]

Wosh

What is your chilli of choice? I grow a few different types and have just recently started growing a new variety I never even knew existed.

 

[Wosh]

Wosh

What is your chilli of choice? I grow a few different types and have just recently started growing a new variety I never even knew existed.

I’ll get back to you! But one I grow with success every year is ‘Fire’ from Bunnings Nice and hot and the plant lasts for ages and is really prolific and easy care.

 

[Crimson Azure]

Watching Top Chef which is generally a good cooking based competition show. They decided to handover the judging for the most part to small children who completely disrespected a bunch of professional chefs.

Seriously, show these people who have dedicated their life to a profession a little bit of courtesy and respect.

 

[Proper Gander]

Watching Top Chef which is generally a good cooking based competition show. They decided to handover the judging for the most part to small children who completely disrespected a bunch of professional chefs.

Seriously, show these people who have dedicated their life to a profession a little bit of courtesy and respect.

Strong words.

I can’t help but suspect a backstory

 

[Crimson Azure]

Strong words.

I can’t help but suspect a backstory

Indeed. I was watching the episode and got mad.

True story.

 

[Proper Gander]

Also Crimson Azure , you might like this. Okay so the photo looks unappetising and kind of Parmesan cheese drenched, but this may be my all-time favourite pasta dish. In cold weather that is. It’s tagliatelle with a chicken liver and porcini mushroom sauce, common around the Emilia-Romagna region.

Probably my favourite hot weather pasta is spaghetti Vongole. I like that the Vongole are self-saucing like an 80s Sarah Lee pudding.

Basically all it involves (other than making fresh egg pasta - dried doesn’t work so well here) is sweating diced eshallots in lots of butter, adding chicken liver and chopped porcini mushroom (dried then soaked), deglazing with vermouth or white wine would do, and adding as much of the soaking water as needed to emulsify. I’ve seen recipes that add coddled egg at the end like a carbonara but I haven’t tried that. I do add truffle oil at the end. Like carbonara it does benefit from large amounts of Parmesan cheese.

I think it works by combining ingredients so high in umami flavour - though like most umami flavoured food it does tend to make you want to overeat.

 

[Proper Gander]

I’m going to make vindaloo today. Traditional Goan pork vindaloo, not the Bangladeshi-UK style which is a macho see-how-much-chilli-and-larger you can get inside you type deal.

Traditional Goan vindaloo might be my favourite Indian dish along with Goan fish curry. I love sour flavours and could almost drink wine vinegar straight from the bottle.

 

[Crimson Azure]

Also Crimson Azure , you might like this. Okay so the photo looks unappetising and kind of Parmesan cheese drenched, but this may be my all-time favourite pasta dish. In cold weather that is. It’s tagliatelle with a chicken liver and porcini mushroom sauce, common around the Emilia-Romagna region.

Probably my favourite hot weather pasta is spaghetti Vongole. I like that the Vongole are self-saucing like an 80s Sarah Lee pudding.

Basically all it involves (other than making fresh egg pasta - dried doesn’t work so well here) is sweating diced eshallots in lots of butter, adding chicken liver and chopped porcini mushroom (dried then soaked), deglazing with vermouth or white wine would do, and adding as much of the soaking water as needed to emulsify. I’ve seen recipes that add coddled egg at the end like a carbonara but I haven’t tried that. I do add truffle oil at the end. Like carbonara it does benefit from large amounts of Parmesan cheese.

I think it works by combining ingredients so high in umami flavour - though like most umami flavoured food it does tend to make you want to overeat.

View attachment 2579980

Sounds great.

Ah, now I can see the picture. And there is never too much Parmesan for me, no matter how it looks.

 

[Crimson Azure]

I’m going to make vindaloo today. Traditional Goan pork vindaloo, not the Bangladeshi-UK style which is a macho see-how-much-chilli-and-larger you can get inside you type deal.

Traditional Goan vindaloo might be my favourite Indian dish along with Goan fish curry. I love sour flavours and could almost drink wine vinegar straight from the bottle.

I wish I had the time and inclination for dishes that require lots of steps. I've become lazy and also the time to do these things is spent walking the dog or here I guess.

That sounds great, post a pic if you can be bothered.