Cookin Corner

[Dannie Boy]

There was discussion on a separate thread about naan bread and today I was cooking an Indian curry and serving it with pilau rice, garlic naan bread and onion bahjis - the latter two bought from Makro and the rice and curry homemade. I would normally use basmati rice for the pilau, but had forgotten that I used the remaining last time I cooked it, so had to settle for Jasmine rice - fine in Thai recipes but not with Indian food!! (Actually it tasted fine, was just a little sticky)

[Dannie Boy]

I don’t need much of an excuse, so seeing the thread about sausage rolls, I made a batch a short while ago. I make the sausage meat myself and use Makro frozen puff pastry - today I gave them a sprinkling of sesame seeds.

[Big Boy]

I'm not criticising in any way, in fact I'm thinking of getting my son to make some. If stacked end to end i.e. a single JUMBO sausage roll, how long would that sausage roll be? How much pastry went into that JUMBO sausage roll, and how much sausage meat?

I'm basically trying to work out what I'd need for a dozen 7" sausage rolls.

[Dannie Boy]

I'm not criticising in any way, in fact I'm thinking of getting my son to make some. If stacked end to end i.e. a single JUMBO sausage roll, how long would that sausage roll be? How much pastry went into that JUMBO sausage roll, and how much sausage meat?

I'm basically trying to work out what I'd need for a dozen 7" sausage rolls.

I’d guess that end to end they would have been about 3’ long - I’d eaten 3 before I took the photo. The frozen puff pastry in Makro comes in a pack of 3 individual sheets which should be enough for 12x7” rolls. (From memory it costs about B200).

Meat wise, for mine I think the pork was about 760gms to which I added about 80 gms of breadcrumbs, 30 gms of sausage seasoning, black pepper, a small amount of nutmeg (typically used in Cumberland sausages) and about 80 gms of cold water (because of the added breadcrumbs). I’d estimate you would need at least 1kg of pork, maybe a little bit more?

I find the pork mince in Makro a bit too coarse, so put all the ingredients into a food processor and give it a few pulses which is normally sufficient.

I actually made the sausage meat yesterday and left it in the fridge overnight and then made them this afternoon having taken the pastry out last night and kept in the fridge, then egg washed and sprinkled the sesame seeds on cook at about 180-190°C for 25-30 minutes - I take mine out after about 20 minutes and give them a 2nd egg wash.

[Big Boy]

Thank you. We've got a batch on order, but I'll definitely get him to give it a go the next time. After all, as you know, he's served his apprenticeship

[Dannie Boy]

I’ve been serving my apprenticeship for the past 50+ years. My mum died young when I was 20 and there was only my dad and myself left at home - it didn’t take long to decide he’d do the washing and ironing and I’d do the cooking!!

[pharvey]

OK, so tried this during our 3 or 4 days of sun in the UK recently... I might be wrongly assuming Avocadoes are easily available in HH/Thailand, but this is a cracking, easy recipe and a very good side for a BBQ!
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Avocado-Orange.jpg (37.07 KiB) Viewed 1371 times

[migrant]

Avocados seem seasonal here. Right now Macro has a large display of them. Not sure if they're available year round ( I think yes ) but when I've wanted them I've always found them.

[Dannie Boy]

This is really for Big Boys benefit, knowing how much he likes proper chips. I’ve lived here almost 14 years and today I cooked chips for maybe the 2nd or 3rd time in all those years - I’m sure I won’t leave it so long for the next batch!!

[Big Boy]

Yep, proper chips. I like mine a little fatter, but you can't beat the real thing.

[pharvey]

^ It's truly the one thing I missed whilst living and working in Asia (and Africa) - you didn't get the right "Tatties".... Starmer and Labour will probably f*ck us up on that as well!!

Seriously though, if you like your Chips "Crispy/Crunchy" or less so, the LHG does them seriously well.... Involves blanching, floury stuff and frying more than once I think

[Dannie Boy]

^ It's truly the one thing I missed whilst living and working in Asia (and Africa) - you didn't get the right "Tatties".... Starmer and Labour will probably f*ck us up on that as well!!

Seriously though, if you like your Chips "Crispy/Crunchy" or less so, the LHG does them seriously well.... Involves blanching, floury stuff and frying more than once I think

I blanched mine and even if they didn’t look particularly crunchy they were, and far exceeded my expectations.

[buksida]

Were your last two culinary creations Aussie recipes DB?

[Dannie Boy]

Well the post yesterday was chicken and chips (with half a sliced onion thrown in for good measure. The one previous was I presume the king size sausage rolls - I’d have thought both were typically British food?

[buksida]

Upside-down photos.