Weekly new recipe thread

[SarahJessicaParkin]

I've decided to try out a brand new recipe every week this year. I seem to make the same things on rotation all the time, so hope this will drag me out of my recipe rut and improve my not great cooking skills!

Would anyone like to join me?

Made this tonight but swapped spring onions for sprouting broccoli as I'm mown out with the stuff. I love chilli, really love chilli, this recipe does not need two of them!

www.bbcgoodfood.com/recipes/grilled-miso-salmon-rice-noodles/amp

Slattern’s Spaghetti - Nigella
I saw this on a Mumsnet thread a few weeks ago. Very quick and tasty (even without the anchovies) and from store cupboard ingredients. I chopped the olives down so they were similar in size to the capers as I’m not the biggest olive fan and that worked well for me. Will make it again. Though I’m sorry to report that I didn’t, as Nigella suggested, enjoy it with an untipped cigarette clamped between crimson-painted lips

Smoked mackerel & beetroot salad with tahini sauce - this was in the latest M&S food magazine but can't find it online. Recipe is for peppered mackerel but I used piri piri flavoured as that's what I had in & beluga lentils instead of green. It was really tasty, the tahini sauce worked really well & I will probably use this dressing with other grainy salads.

I also made a batch of tuna salad for work - basically this kalynskitchen.com/summer-tomato-salad-recipe-with-avocado/ which I think I saw on here the other week, with added cannellini beans & red onion instead of green onion. Enjoyed this too & was very filling.

Hello!
New to this thread but loving the posts I've read. Was a poster on the monthly book/chef/theme threads from about 2018 if anyone else is still around!

I decided I wanted to cook all the savoury recipes from Ottolenghi's Flavour - tonight I roasted a chicken and served with the tomato salad with Lime and cardamom and the spicy roast poo with tahini and soy (disclosure, we didn't have any tahini so subbed a mix of almond and peanut butter)

both were really good- the salad was fresh, I tried to buy the nicest tomatoes but living in the NE they never have the Med feel - but would definitely recommend the salad nonetheless.

the potatoes were really good- not as spicy as I expected by think my non tahini dressing was stronger than original.

Definitley recommend both dishes!

Tried the fajita traybake someone mentioned up thread. That's definitely going on the regular list. Swapped black beans for corn taken off the cob to make sure we're using the veg box

In case of concern I roasted potatoes not poo...

www.allrecipes.com/recipe/230575/old-bay-chicken/

Made this for dinner using mini chicken fillets. Served in a hot baguette with salad, sliced avocado and mayonnaise. Definitely doing again.

Forgot to update last week with new recipes I tried.

Chicken and Coriander Samosas, Meera Sodha, Made in India
Super tasty. I froze these so I have easy snacks to hand over the coming month. I used a traditional punjabi samosa dough and wrapping method as a change from filo, which was surprisingly easy once I got intot the swing of it.

Saucy Gochujang Noodles
I made a couple of changes to this:

• added chicken mince which I browned in the pan before adding other ingredients


• added grated courgette after the chicken and fried to cook off the water (instead of spiralling and squeezing)


• omitted the cornflour and water mixture entirely


• used sweet potato noodles, I hadn’t had these before and didn’t really enjoy the texture at all.

Overall this was a lovely dish and I really enjoyed it, I will make again, just with noodles I like more. However, still not as tasty as my current instant noodle obsession (Buldak Spicy Chicken).

Drunken Noodles (Pad Kee Mao), Joshua Weissman
My favourite Thai noodle dish, I have been meaning to make it myself for years. I substituted the chicken for mushrooms, used rice vermicelli instead of broad rice noodles, and Italian basil rather than Thai (couldn’t find it, but also don’t love the slight aniseed flavour). This was really delicious, however, I feel it was a little weak in flavour, chilli, garlic, and stir fry sauce could all be pumped up - having gone back and re-read the recipe I think the noodle weight given is for rehydrated rather than dry, so that might be why.

Chickpea & Halloumi salad from
the M&S food mag - this was really good. Will make sure I pick up next months as we've enjoyed everything we've tried from this.

Tuk tuk salad from one of the Leon cookbooks. Made with microwave rice & grain mix & frozen edamame, broad bean & pea mix. Served with chicken thighs marinated in lemon, garlic, oregano & olive oil. Again really enjoyed this - the dressing was tasty & will use again. Will be good to keep in the fridge for workdays.

Last nights dinner: Easy Stir-fried Cashew Chicken Recipe With Broccoli

Weekend (vegan) lunch: Miso and peanut butter chickpea salad

Both super healthy and tasty!

Broccoli in Garlic Sauce - Adam Ragusea
I made this recipe mostly because I have a nearly full bottle of mushroom stir fry sauce (alternative to oyster) which arrived way too late to use for the recipe I'd planned to use it. It was fine, I thought that that the sauce was quite tasty before the broccoli was added, but the broccoli muted the taste somewhat. I'm not the biggest fan of Chinese takeaway style food and this was definitely that so while I won't repeat, that might just be my taste rather than the recipe itself.

Hello all!

Are you still doing this thread?

Trying to drag myself out of my spaghetti bologna, sausage and mash etc meal rut!

Going to try a new recipe every week. Not sure what I'll do this week...it may honestly be a cake or something as I've got a right sweet tooth just now!

DH and I had banh mi (Vietnamese sandwiches) last night. The carrot pickle was made m in advance because we always have some in the fridge. It works great on top of stir fries too.

Carrot pickle recipe from here: thekitchengirl.com/quick-pickled-carrots-and-daikon/ I add one star anise to the liquid for extra flavour.

Tofu filling (for me) from here: amp.theguardian.com/food/2019/jun/01/meera-sodha-vegan-recipe-tofu-banh-mi-sandwich I used togarashi instead of Chinese 5 spice but it works well with either

Chicken filling (for DH) from here: thewoksoflife.com/chicken-banh-mi/ He replaces oyster sauce with mushroom stir fry sauce and replaces fish sauce with soy sauce just because we always have them to hand

We both had baguettes with laughing cow cheese, mint and parsley (I don't like coriander). DH did a few shakes of Worcester sauce and I went for maggi liquid seasoning. It's really really delicious.

Summer pilau with tomato, coconut and cashews - East (Meera Sodha)
This was very good and easy to make. I had some reservations as hot tomatoes in a dish often doesn’t work for me, but the tomatoes were delicious; I’d actually increase the amount of tomatoes next time, along with the chilli. It’s very coconut forward, so serving with a simple green salad as suggested works well to cut through it.

Butter and Purple Sprouting Broccoli Pad Thai Peanut Butter and Purple Sprouting Broccoli Pad Thai - East (Meera Sodha)
Another solid recipe, though I preferred it the second time I made it when I halved the peanut butter. I still didn’t find the tofu at home as good as tofu when I’m out but I did enjoy this.

Miso and peanut butter chickpea salad - Yotam Ottolenghi
I saw this linked upthread and thought it sounded delicious and it was. Fresh tasting, crunchy, the chickpeas were delicious. Will definitely be making this again, thanks @AnnieKenney

Lacto Femented Carrots and Onions - Joshua Weissman / Noma Guide to Fermentation
I’ve always been a bit hesitant with fermented food, as I can struggle with the acidity, but decided to give this a go as it looked fairly simple and not too wasteful if I hate it. I watched a lot of YouTube videos, but really liked this one, based on the Noma Guide to Fermentation. They’re not ready yet, but it was a five minute job to set up and fingers crossed.

Recipes for this week: Sea Bream Fillet with Lemon Parsley Crumb served with tomato fennel gratin

And: (much less time consuming) Chicken and chorizo traybake. I served it with a small helping of bulgar wheat.

Thanks for the video link @toastofthetown

I've always been a bit nervous of fermented foods. Chutneys and pickles are easy but I always worry about fermented things going mouldy before they're ready.

Sticky Tamarind Roasted Aubergine With Coconut Veg, Gousto
Just amazing, not surprised as when I read the recipe it sounded right up my street. Next time I would simplify slightly by making coconut rice and folding through peas and/or spinach, rather than making the rice and coconut veg separately.

Bang Bang Chicken With Crunchy Rice Salad, Gousto
I hate peanuts so substituted almond butter, but other than that I stuck to the recipe. It was really easy, and really delicious, I will definitely be making again. The only change would be to switch to a hot chilli oil or chilli crisp as part of the dressing rather than slices of fresh for an even distribution of heat across the dish. A last point is, that while I loved this meal, I did not think it takes much like bang bang chicken/cauliflower I have had from restaurants or takeaways at all.

Chipotle Shrimp Prawns, Ethan Chlebowski, Link
Less of a recipe, more of a 40 second Instagram video showing a dish he has been enjoying recently. As such instructions were limited, and measurements none existent. I estimated and followed what he did other than using minced fresh garlic rather than garlic granules which I hate. My big mistake, however, was using still frozen prawns, he doesn’t say but I am convinced his were than defrosted, as when mine hit the pan they flooded it with water so initially poached and didn’t achieve as much colour and browning as I would have liked. Regardless, they still tasted great, and the effort and time involved is minimal (if I hadn’t used fresh garlic I wouldn’t have even used a chopping board and knife) and I will definitely do this again.

Pistachio and yogurt curry - Made in India (Meera Sodha)
Replaced the chicken with paneer, but this curry was still lovely. Very cardamom forward, maybe that’s as it wasn’t preground or the cardamom I have at the moment is super fragrant, but I love cardamom so not a problem for me. Rich and delicious.

Chargrilled summer vegetables with a dhana-jeera dressing - East (Meera Sodha)
Very simple but good, fresh, and light. I served with some halloumi to make it more filling. I’ll make it again, especially as it would be simple tasty way to use different vegetables.

Squashed tomato uttapam - Fresh India (Meera Sodha)
The caramelised onion and tomato filling was delicious and it make it again, but with a thinner crepe style pancake, as I wasn’t wild about the one in the recipe, and serve with my usual coriander chutney.

Fresh coconut chutney - Fresh India (Meera Sodha)
I wasn’t a fan of this. The only thing that really came through was the ginger, and it was a bit bland, and not worth getting the hammer out for!

Leek and potato soup - Delia
Not much from me this week, as I’m a bit under the weather and my husband is only eating liquid food after a tooth extraction. This soup is wonderful, my all time favourite, yet I can’t remember ever making it myself before, but I definitely will do again.

Hoi An chicken and rice

www.marionskitchen.com/hoi-an-style-chicken-rice/

This was amazing: Harissa-marinated chicken with cauliflower I skipped the pine nuts (because who can afford them therse days?!)

Marinade needs to be done ahead of time but otherwise quick to make and low on washing up.

Summer Pilau with Tomato, Coconut and Cashews, Meera Sodha, East
This dish was a huge hit, as toast suggested I used a few extra tomatoes, it was vibrant and comforting at the same time, I will be making again. I served with a generous handful of rocket which worked well and with the tomatoes made it feel slightly Italian.

Honey Chipotle Glazed Chicken Yakitori, Ethan Chlebowski
This was really good, unsurprising as it sounded right up my street and I get on well with Ethans recipes, particularly for weekdays - his ethos seems to be maximise outcome, minimise work, and keep dishes healthy and balanced. I can see this being part of my regular rotation. I think this tare would work on a variety of meats and vegetables, I want to try it with cauliflower as it could be a tasty vegetarian alternative to carnitas when I am serving a taco meal to my wider family which includes veggies.

Pasta with Broad Beans and Rocket, Meera Sodha
I had this in the weekly food plan and as the day approached I wasn’t really looking forward to it, I was worried it might be bland, I don’t love broad beans… but I was wrong and this was really excellent. It was ridiculously quick and easy, and uses the hob for a very short amount of time which is great for a heat wave.

I made a few changes to this recipe:
-Flaked almonds > pine nuts (personal preference and what I had in)
-Nutritional yeast > parmigiano reggiano (I don’t keep nutritional yeast in, I understand it has an cheesy/umami flavour hence the substitution)
-Lemon juice > lime juice (what I had in)
-Added some basil leaves as I love the flavour
-Used fresh homemade pasta rather than dried

Chargrilled Summer Vegetables in a Dhana-Jeera Dressing, Meera Sodha, East
Another recipe copied from toast. I also really liked this, it was fresh, tasty, and summery. While it was fairly low effort it took a while for me to char all my vegetables on my George Foreman which isn’t that large.

Does anyone have a nice slow cooked lamb curry recipe?

I've not really made anything that's a postable recipe this week but I've done a home made pizza with thinly sliced courgette and chilli, and a gnocchi dish with garlic, courgette, Parmesan and creme fraiche which was nice and I'd probably do again