Posts by: brucelee

Lovely food, Lovely looking girl, I agree with baboush, besides great food live (big Jenni fan), UKFOOD has become a tiny bit boring, with more repeats than indian food.
Seen Chings kitchen, great show, Ching is very talented, but agree somewhat with dolforgan, the rice and peas and oyster sauce, was a tad uninspiring - but disagree with his other coments, Ching is fantastic, but my question is, why did you put garlic in your special fried rice, the taste of garlic doesn't go with traditional special fried rice IMHO, with the sweet chinese sausage flavour, and the earthy flavour of the garlic, it combines to taste like wet dog, ewww

I agree cauldron888, he is just rude to people, I cringe when I watch him.
His campness is funny but the way he treats people is disgusting.

I know in these countries, market traders are very "in yer face" and annoying, but it doesn't excuse rudeness.

Hi Relishmama,

I made a cake in my bread machine, but didn't have... erm can't remember if it was baking powder or bicarb, which is apparently a important part of cooking cake in a bread machine, it came out as a brick, tasted good though, tasted like pumpkin pie.

yip, put some oil in there too, to avoid burning also do it on a low heat, it will take longer but cooks without leaving too many kernels

The lazy way of doing a decent pizza, there is a bread called Bobollia or something like that, makes a lovely pizza base, you can get it at the bread area of tescos.

Agreed Blondie02, I know a recipe, but that's why I never replied.

There is 3 ways I do my fish,

In batter and deepfried
Or skin dipped in a flour salt and white pepper mixture and pan fried in a little oil
And my favourite (and healthy), create a tinfoil envelope and add fish, (only use fresh ingredients, never powdered) thinly chop, ginger, garlic, spring onion, soy sauce, tiny bit of suger and a dash of water, seal up the envelope and steam for around 20 minutes, remove fish and cover with the garlic, ginger, soy sauce and spring onion mixture on top, serve with boiled rice and pak choi or broccoli, spinach works too.

I agree peppercorn, it also makes me laugh when celebrity chefs mock fusioin food, then create oriental food with olive oil, bizzare, and gross.

But yes it is my pet hate when they start talking about simple food, like mash and pie.

Imagine serving Pie and Mash at a dinner part, you'd become a laughing stock.

I am all for simple food, but I agree why do they always poo poo complex foods?

But my biggest gripe is when they poo poo fusion food, but then do the the weirdest concocion and call it something like Australian- Asian or something silly like that, but infact it's glorified fusion food.

Hi Sharon, when you make it, the sauce it will be thicker, but like with adding tomatoes there will still be a runny sauce, just add 2 or 3 heap teaspoons of corn flour to a bowl mix with water, and add slowly till thickened.

The recipe I supplied is a traditional tex mex chilli recipe, I just omited the tomatoes for carrot and lemon juice.

I imagine it will be pretty close to the original recipe, good luck!!!

LOL, why do people not eat the skin, that's always puzzled me, de-scale and de bone sure, but de skin?

I have friends who always have a big piece of skin on their plate when they finish a fish dish, the most astounding bit was we were eating out, and my friend ordered a pan fried fish, and the skin looked so nice, it had been rubbed in seasoned flour, and I was a bit jealous that I didn't order the fish, and she left the skin, I was going to ask her if I could have the skin but I didn't know her well enough

I've not looked at all the posts, but what you could do, i'd get some turkey foil create a big water proof envelope, put the fish in there and add soy sauce, a little water, fresh garlic, fresh ginger and spring onions all chopped up quite finely, cover up the lid top and steam BBQ it.

I love Jenny Barnett, she reminds me of my cuddly aunt, she is so funny, I remember she went on holiday/leave for a month or so and there were "celebrity" presenters, good food live became good food checking for a pulse, Jenny Barnett really makes good food live/bites entertaining and a brilliant show.

Think we should have more of Ching He-Huang for eye candy for the male veiwers.

I got the same at problem at tesco, this poor kid working there, never even heard of it, I have to go to Wing Yip to get mine

Hi Kamila, I have found the reason why they are off white, it is because they use brown sugar, instead of white.

chuckley, I've used those frozen samosa pastry from tesco, they are an absolute nightmare to use.

You have to keep them at a certain moistness
if you don't wet them enough, they become dry and unusable, if you wet them too much the amalgimate into the others, and 9 times out of ten they stick even when perfect, and are so flimsy you end up putting your finger through them, or the ingriedients rips them open, you'd be better off making your own, but if you didn't want to make them then yes, I would also recomend spring roll pastry.

spaghetti, I can't help you on, as I don't really cook it, chilli I can help you on though.

I love tomato and couldn't imagine chilli without it.

But grate carrot, which after simmering for a long time would dissapate into the chilli with 1/2 lemon which would sort of emulate the tomato sweet and sour flavour, but I have posted my recipe, with tweaks to suit your allergy.

Pack of fresh mince
large onion (chopped)
2 cloves of garlic (minced down)
grated carrot and half a lemon
250 ml of beef stock
Courgette
Bell Peppers
3 tsp of cumin seeds
3 tsp of white pepper
chili’s (you decide how hot)
salt to taste
corn flour to thicken

Optional ingredients:
Kidney beans
Coriander

Fry the onion in a little oil, once translucent add the meat, bell peppers, courgette and brown.
Then add garlic and cumin seeds (crushed in a pestle and mortar) and white pepper, chilli and lightly fry, add grated carrot (half a lemon) and beef stock (and if desired kidney beans) and simmer for a long time till the carrot has dissapted into the chilli and the bell pepper and courgette is soft, thicken with corn flour
Salt to taste and coriander (optional)

hope that helps.

Hi livewire,

I made another batch tweaking the recipe but still using minimum oil, and this time it tasted like very posh london sandwich shop rolls, but not scotch.

Might be an idea making up some batches and then we could discuss the outcome, I am doing them in 250g of flour, which yields 5 - 6 rolls each time.

Which then I am giving to my sister, and she makes up the kids lunches with them.
I didn't give the fired attempt ones, I'm sure they wouldn't have ate it

One thing's for sure, it seems a tough nut to crack.

Hi Siddy, pseudo name is right, you should try making it yourself, I used the samosas in a pack, what a nightmare, you have to keep it covered in wet tea towe.
The pastry is so flimsy, one wrong move and you have to start again.

I watched Dehli Belly recently, and in India they used quite thick (compared to the pack bought stuff) and it looked almost fun doing them, where as when I made them with the pack bought stuff, it was realy frustrating, maybe I'm just clumsy, but I would also recomend making your own.

Hi Livewire and Gilly, not given up yet, the information I have is that floury potatoes may be used and egg, and added to the dough, but they don't explain how to do it without having mash potato bread, I'm thinking add it when the potato is cool and flour is dry, and work it in before adding the liquids.

Homogenised milk seems to be a factor as well as extra oil, lard or butter, which re-affirms it as (whilst scotch rolls are much nicer) I can see similarities between that and pizza hut base (if so to be eaten occasionally) .

Now mot being Scottish, and only tasting these a few days ago, I’m assuming that this is a traditional recipe and many centuries old.

Which would suggest that lard or butter is used instead of oil, maybe that’s a factor

But all the recipes are so varied; that I think it will be based on trial and error.

I have made foccacia and ciabbata, which uses more oil than other breads, and it does make it softer and chewier than say French bread and also more airier , which also maybe a factor why it doesn’t go like charcoal marmite flavour when it’s fired.

I let them cool down in there own steam, and it was just burnt french bread, pretty gross, tasted like marmite for some reason.

Hi Jeanster, it was a newsagents we got it from, the name I didn't read.

It was like, cornmeal type thing on top chewy crust (even the fired ones) and soft on the inside, really nice.

I found a recipe on rampantscotland, I proved for the designated time, it tried baking it, it was just like french bread.

So I made a second batch with the same recipe.

I read on google that you leave them over night to prove, and it gives it they chewy texture too, and you are meant to keep it well covered (after it cooks) which steams it soft, I fired this batch, and at the minute, I have burnt french bread.

Think this one might be an old secret recipe, I've never seen anything like them before, and I am facinated how they do them.

it's like cumin and corriander seeds, it loses flavour if it's pre-ground, I think personally

I didn't know you could eat pumpkin seeds, I learn something every day.

Excellent, what a great site, I have found a recipe, I will give it a go.
Thanks

forgot to mention crush the cumin seeds in a pestle and mortar before you add it, and it is around 500 to 750 grams of mince beef.