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?

Ooh I made a new recipe last night! We'd had a big Sunday roast with topside of beef so wanted something light and vegetarian for dinner, had a block of feta getting on a bit so found this online which was lovely: smittenkitchen.com/2012/08/mediterranean-baked-feta-with-tomatoes/

It's a very forgiving recipe - I had no fresh herbs so used dried, no red onion so used brown and only normal tomatoes so cut into wedges. I also threw in a pepper cut into chunks. Pulled out a garlic baguette from the freezer and it all baked together in about the same time.

Now in the market for favourite recipes for slightly too rare leftover roast beef!

Anna Jones had a similar tomato/feta which is a regular and favourite in our house!
I may well be misremembering but I think Leon Salads has a Japanese beef salad recipe

@toastofthetown my favourite EVER polenta recipe is this: foodnetwork.co.uk/recipes/rosemary-polenta/

It's not diet food but it's absolutely wonderful - savoury from the cheese and cornmeal, fragrant from the rosemary and a little kick of chili flakes. The outside of the triangles goes crispy, the inside is creamy, just glorious.

This recipe is delicious and would work with leftover roast beef rather than steak!

Sorry, forgot to post the link!

www.delish.com/uk/cooking/recipes/a31012341/thai-beef-salad/

Here is the Leon salad I was thinking of amp.theguardian.com/lifeandstyle/2016/jun/10/recipes-from-leon-wasabi-steak-salad

Thank you ! Those are perfect - DH will be over the moon that they are both low carb and spicy!!

I’ve done this with beef leftover before and really enjoyed it. I just adjust when I throw the beef in

Instant Pot Spicy Short Rib Noodle Soup

pinchofyum.com/instant-pot-spicy-short-rib-noodle-soup?fbclid=IwAR1NjtMK7GCpCK3ZyEkPHCrwoxmXX6sQHGHGeehMjEMpneGhxjdCg8cV4pU

I have all the ingredients for that in the house right now, including the gochujang. Perfect. (Don't have an instant pot, but doesn't sound like that will be a dealbreaker).

I have over 1kg of leftover beef...so I might make all these recipes over the next little while!

@Xiaoxiong i don’t either. I’ve done it on the hob and in the ninja and both times it was fine. Not particularly authentic but warming and tasty

I'm very interested in this beef short rib soup @ThatPirateLady . Would you say normal beef stock cubes or knoor stock pots are good enough, or does this require fancy beef stock either proper homemade or this sort of thing?

I mostly consider it a midweek quick type meal and use a stock pot (an a tiny bit of marmite). It would probably be better with the real deal but if I’m making that effort I’d do something different.

The baked feta with tomatoes recipe looks fab, I've got all these ingredients in and definitely will try it.

I made the air fried chips last night as detailed below. Delicious, but I'm likely too lazy to par boil again mid week, fried are pretty good cooked in the air fryer anyway. They were good though!

Trying this tonight, I'll report back. I'm terrible for adding additional items to add flavour and will try to remover what I've done if I do so!

littlesunnykitchen.com/aubergine-and-chickpea-curry/

Thank you 🙏 @SarahJessicaParkin , great thread! Absolutely love it and all things food!

I have many cookery/recipes books. This time off year I get my Christmas ones out and put some of my others away (to make room 😬) I love looking at cookery books and choosing something different to make/eat when food planning.

Two recent purchases have been Nigella Cook, Eat, Repeat; and Nigella Christmas. My first Nigella books, late to the party I know. Chosen a few recipes out of them to try over the coming weeks.

Not so recent purchases have included a couple of Nisha Kotona books. The Spice Tree & Mowgli Street Food … both excellent.

Oups wrong thread 🥴

I did grilled Peri Peri chicken last night, which amazingly was a big success with the kids as well as the adults, as it was flavoured enough to keep adults happy but not so much the kids didn't like it.

Recipe was from the Slimming Foodie book and included milk in the marinade mix (presumably to tenderise the chicken) but I think think the spice mix is otherwise the same as here www.theslimmingfoodie.com/cheeky-nandos-style-peri-peri-chicken/ . I used milk chilli not chilli flakes because of DC.

Pleased report the curry was really good, but I used more Thai style spices than the recipe, more chilli and tomato purée. Didn't wash the aubergine but I always roast prior to putting in a curry anyway.

Tonight I'm trying a lazy risotto (ie in the oven) with leeks and lemon zest, then adding salmon fillets on the top for the final 15 minutes.

2 large leeks, finely sliced
40g butter
200g arborio rice
1 lemon
150ml white wine
600ml fish stock (from cubes)
2 salmon fillets
2 tbs cream cheese
fresh parsley
black pepper

Gently cooked the leeks in the butter until soft, added the rice and stiurred 2 minutes. Added the wine and let it cook off. Then zest of the lemon and fish stock. Coverered and put in the oven at 180/160fan for 16 minutes.
Stirred, then placed the salmon fillets on top, seasoned with slat and pepper and a squeeze of he lemon juice; covered and returned to the oven for 15 minutes (ish) until the fish was done.
Set the fish aside, stirred through a bit of cream cheese in lieu of parmesan.

Creamy Chicken and Fig Curry, Meera Sodha, Made in India
This is a lovely dish. However, I probably won’t make again, only because I have other curry recipes that suit my personal preferences more (her Pistachio and Yogurt Chicken Curry is my favourite for a rich chicken curry). But it could be a great option for someone such as the the previous poster who has children who don’t like anything too spicy - this is flavourful but mild.

Kung Pao Chicken Noodles, Marions Kitchen
A second version of Kung Pao chicken this year having attempted Joshua Weissmans in February, I felt pretty neutral about that one so wasn’t sure what to expect here. I added pak choi to feel a bit more virtuous as this was a weekday meal and I adored it, perfectly balanced with a good kick of heat, I can see this becoming a part my regular rotation. Word of warning frying the dried chillis and Sichuan peppercorns made me sneeze alot!

Bombay Rolls, Meera Sodha, East
Very tasty, very easy, and I was assured by a friend they cook well from frozen so I have some waiting in the freezer for effortless snacking.

Pistachio Cake with Chocolate Ganache, Benjamina Ebuehi
The sponge is a lovely texture and the pistachio flavour really comes through, the ganache was easy to make, wonderfully silky, and complimented the sponge beautifully. I also felt it looked quite impressive for amount of effort which is a winner for me.

We've been eating a lot more veggie lately. Tonight was https://www.bbc.co.uk/food/recipes/mushroombourguignonn_36900/amp with added porcini and mushroom ketchup. Delicious and rich, a little too salty but that's my fault. Lovely rich sauce that could be mopped up with bread

We do mushroom Bourguignon quite a lot, we love it, but we adore mushrooms!

Aubergine and prawn curry.
Gnocchi and roast veg
Spiced mushroom pilaff
Veggie sausage and mash
Coconut and turmeric omelette
Halloumi and veggie wraps
Herby potato and butter bean stew
Tandoori chickpeas and chunky bread.

Ah sorry, posted this on the wrong thread but some of these are new recipes so will post link and verdict when I've made them.

Ooops 🙃

That mushroom bourguignon looks delicious Wolfcub!

Tagliatelle with charred red pepper sauce and salsa verde - Ixta Belfrage
Similar idea to one from Mezcla (down to the 50 twists of black pepper), but with a sauce composed of vegan umami ingredients rather than vegetarian ones and added a delicious salsa verde. I couldn’t find the onion granules, but still keeping my eye out in case I see them. The salsa verde was delicious and cut through the richness. Overall I preferred the Mezcla recipe, mostly as I’m not sure coconut milk was the right ingredient for the sauce, but still a great recipe. I’d pinch the salsa verde to go with the Mezcla recipe.

Overnight soy eggs - Meera Sodha, East
Made these to go with the caramelised onion and chilli ramen, which was one of my recipes from January and they were a hit! So much tastier for very little extra effort (just the pre-planning). Added then to the broth for a minute just to warm them through and they were still lovely and jammy. Definitely would make again.

Chicken Cilantro Avocado Pasta Salad
I almost feel bad saying I made this recipe, as I didn’t use any of the title ingredients other than pasta, but the video frames it as a template than a strict recipe! It was nice, I needed much less sauce than I the recipe suggests, but I anticipated that and reduced the amount of sauce in advance. It wasn’t my favourite thing I’ve eaten, but I’d make it again with variations. I think chipotle paste or harissa would be welcome.

Beef Stroganoff, Felicity Cloake
I am a long time lover of Felicitys ‘how to cook the perfect…’ series, and had left over sour cream. Loved it, only slight change I made was she uses two pans - one to soften onions and one for everything else - I just used one to keep all the flavour in the end dish and to save on washing up. I felt I was heavy-handed with the nutmeg but could have been even more so which I will amp up next time.

Goan Butternut Squash Cafreal, Meera Sodha, Fresh India
Really enjoyed this meal - coriander, coconut, squash, spice, and crispy onion over rice was always going to go down a treat for me. The sauce had a sour tang which paired beautifully with the sweet squash, interestingly I didn’t feel like the flavour of the coconut came through at all. This could be adapted to use up different vegetables, I think hard types like parsnip, cauliflower, broccoli would be best. Upon writing this I realised the meal was vegan and gluten-free, but so uncompromising on flavour or texture neither me or DH noticed, why I love Meera so much.

Methi Murgh, Monica Haldar, ShikShak
I switched this to cauliflower which I roasted to mimic the grilling of chicken and to help it soften (I never feel like it does nicely just submerged in sauce), and I think this was the right vegetable for the dish, the outcome was lovely. I like fenugreek curries but have never cooked with it before, I was able to find it in the asian section of the freezer aisle, I will really enjoy using the rest of the pack up as this tasted great.