The 'IT ARE TIME' thread - Page 946





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  1. #18901
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    Default Re: The 'IT ARE TIME' thread

    Hope you've also got some cous cous on the side and some sweet mint tea
    Quote Originally Posted by Estee View Post
    Drizzle some honey over the dis tings and add dried apricots, depitted prunes, sultanas and almond slivers after about an hour and a half



    Attachment 578582

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  3. #18902
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    Default Re: The 'IT ARE TIME' thread

    Couscous yes. We have mint tea but hadnt thought of that
    Estee = S T = Sean Towlson

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  4. #18903
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Nabs View Post
    Daars hy manne. Lekker lamb shank breyani layered and ready for its 3 hour low and slow relax in the oven.Attachment 578546
    Nabs. Can you give us the method you use for this please
    Estee = S T = Sean Towlson

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  5. #18904
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    Default Re: The 'IT ARE TIME' thread

    A late start, but Time it are!!
    Hermie

    Turning Vegan would be a big missed steak!!


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  7. #18905
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Nabs. Can you give us the method you use for this please
    Here you go. The theory seems longer than what it actually is. I don't use actual measurements but go with your gut feeling. Next time I'll do a step by step picture diary.


    Mix in bowl:
    Salt
    Chilli powder
    Cumin powder (jeera)
    Tumeric
    Leaf masala
    Dania powder (koljana)
    Breyani /akhni spice mix or garam masala
    Mix these together and remove about 2 tablespoons worth and put to the side (we'll get to that bit later)
    Now add about a cup of plain yoghurt or buttermilk to the remaining spice mix along with crushed garlic and grated ginger and mix well to form a paste.

    Add this mix to your meat and leave to marinade for at least an hour.

    Slice 2 onions in thickish rings and fry until dark brown but not burnt.
    Chop a few potaotes and fry as well in the same oil the onions came out of.
    Pre cook some brown lentils for about 10 minutes and put to the side.
    Add a bit of saffron into half cup of milk with a knob of melted butter and leave that to infuse. (Yes, proper saffron is very expensive so leave it out if you don't have any but do try and get some).

    Then,
    Get some water on the boil in a pot. Add a few pieces stick cinnamon and the 2 spoons of spice mix from the previous step. Add rinsed basmati rice and salt to the boiling water and cook for about 5 minutes (rice only needs pre cook a bit). Strain the rice in a colander.

    Now all your parts are done. Time to layer.

    Get a pot or something that works in the oven. Add a bit of oil just to cover the bottom.
    Here's the order:
    1.Thick slice another onion and use that as a base layer (sometimes things stick and burn a but so the onion is your safety).
    2. Sprinkle about a third of the lentils and the second layer.
    3. Add half the strained rice
    4. Marinaded meat
    5. Half the fried onion and potato
    6. Some more lentils
    7. Rest of the rice
    8. Remaining fried onion, potato and lentils.
    9. A few knobs of butter here and there
    10. Use about half cup of water (maybe more, depends how much rice but that can be fixed in the saffron milk stage) in the now empty meat bowl to get the rest of the marinade mix out and pour over layers.

    Cover tightly with foil and lid. Put into very lowest heat oven. After about an hour open up and pour milk saffron mix over rice.
    This is where you'll have to judge by your gut if some more water is needed. You don't want completely loose rice but also want a bit of stickiness if that makes sense. Cover again and put back into oven for another hour or 2. You'll know it's ready when the smell takes over your kitchen.

    Don't take my word for this. It's my method and everyone has their own take on it.
    Also made some yoghurt, mint and dill sauce to scoop over rice on your plate.
    Last edited by Nabs; 2020/07/06 at 06:21 PM.

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  9. #18906
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Estee View Post
    Drizzle some honey over the dis tings and add dried apricots, depitted prunes, sultanas and almond slivers after about an hour and a half



    Attachment 578582
    That looks epic!
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  11. #18907
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    Default Re: The 'IT ARE TIME' thread

    Sekunjalo


    Morrocan Lamb Tagine. Decided on Captain imstead of mint tea Nabs



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    Estee = S T = Sean Towlson

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  13. #18908
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    Default Re: The 'IT ARE TIME' thread

    Tonight is a clone night again, this time a take on Uncle Dudley’s tiger chicken
    Butterfly chicken breast, spice and place jalapeño and stick of mozzarella inside.

    Place the bacon ready for the chicken
    Place on indirect heat
    Hermie

    Turning Vegan would be a big missed steak!!


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  15. #18909
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    Default Re: The 'IT ARE TIME' thread

    I use on of these 'hart' pots. Pick n pay and checkers also sells them now. This big size was about R400 bucks and works perfectly for breyani or the braaiClick image for larger version. 

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    And btw, this size comfortably takes 4,5 cups of rice for breyani. 2 of 3 dae se kos uitgesort.
    Last edited by Nabs; 2020/07/06 at 06:30 PM.

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  17. #18910
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    Default Re: The 'IT ARE TIME' thread

    At last, some rum. A Captain and his moonshine cuzzie, both for me as I are thirsty.

    The chows are top class again here tonight.
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  19. #18911
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Nabs View Post
    Here you go. The theory seems longer than what it actually is. I don't use actual measurements but go with your gut feeling. Next time I'll do a step by step picture diary.


    Mix in bowl:
    Salt
    Chilli powder
    Cumin powder (jeera)
    Tumeric
    Leaf masala
    Dania powder (koljana)
    Breyani /akhni spice mix or garam masala
    Mix these together and remove about 2 tablespoons worth and put to the side (we'll get to that bit later)
    Now add about a cup of plain yoghurt or buttermilk to the remaining spice mix along with crushed garlic and grated ginger and mix well to form a paste.

    Add this mix to your meat and leave to marinade for at least an hour.

    Slice 2 onions in thickish rings and fry until dark brown but not burnt.
    Chop a few potaotes and fry as well in the same oil the onions came out of.
    Pre cook some brown lentils for about 10 minutes and put to the side.
    Add a bit of saffron into half cup of milk with a knob of melted butter and leave that to infuse. (Yes, proper saffron is very expensive so leave it out if you don't have any but do try and get some).

    Then,
    Get some water on the boil in a pot. Add a few pieces stick cinnamon and the 2 spoons of spice mix from the previous step. Add rinsed basmati rice and salt to the boiling water and cook for about 5 minutes (rice only needs pre cook a bit). Strain the rice in a colander.

    Now all your parts are done. Time to layer.

    Get a pot or something that works in the oven. Add a bit of oil just to cover the bottom.
    Here's the order:
    1.Thick slice another onion and use that as a base layer (sometimes things stick and burn a but so the onion is your safety).
    2. Sprinkle about a third of the lentils and the second layer.
    3. Add half the strained rice
    4. Marinaded meat
    5. Half the fried onion and potato
    6. Some more lentils
    7. Rest of the rice
    8. Remaining fried onion, potato and lentils.
    9. A few knobs of butter here and there
    10. Use about half cup of water (maybe more, depends how much rice but that can be fixed in the saffron milk stage) in the now empty meat bowl to get the rest of the marinade mix out and pour over layers.

    Cover tightly with foil and lid. Put into very lowest heat oven. After about an hour open up and pour milk saffron mix over rice.
    This is where you'll have to judge by your gut if some more water is needed. You don't want completely loose rice but also want a bit of stickiness if that makes sense. Cover again and put back into oven for another hour or 2. You'll know it's ready when the smell takes over your kitchen.

    Don't take my word for this. It's my method and everyone has their own take on it.
    Also made some yoghurt, mint and dill sauce to scoop over rice on your plate.
    Awesome. Thanks Nabs
    Estee = S T = Sean Towlson

    ''Nothing makes the Earth seem so spacious as to have friends at a distance; they make the latitudes and longitudes''. H.D. Thoreau.

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    W.A.P Objectivist

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  21. #18912
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by Nabs View Post
    .. Lekker lamb shank breyani layered and ready for its 3 hour low and slow relax in the oven
    Great dish, thanks for sharing your method. Mine is more or less the same.

    Breyani is not difficult, but it takes a bit of time. However it is time well spend, I don't rush through it but take joy from each step.

    It is a nice dish to get the kids involved with as well. Like gnochi, we make it a family effort and each has his little job.
    Christa
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  23. #18913
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by lekhubu943 View Post
    Great dish, thanks for sharing your method. Mine is more or less the same.

    Breyani is not difficult, but it takes a bit of time. However it is time well spend, I don't rush through it but take joy from each step.

    It is a nice dish to get the kids involved with as well. Like gnochi, we make it a family effort and each has his little job.
    Please share your gnocchi recipe?
    Hermie

    Turning Vegan would be a big missed steak!!


    Jurgens XT 140

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  25. #18914
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    Default Re: The 'IT ARE TIME' thread

    Time to mop the chicken with homemade BBQ sauce containing cognac!
    Hermie

    Turning Vegan would be a big missed steak!!


    Jurgens XT 140

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  27. #18915
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    Default Re: The 'IT ARE TIME' thread

    So I am trying to make some Korean street food tonight. Not sure what the recipe entails as the YT clip was in a forrin language, but as my dad used to say- conclusions and deductions helps and I concluded and deduced that it probably is about what I am trying to do.

    Chop cabbage, carrots, chives add garlic and maningi eggs to make a mix that can be ladled. It looked runny so I added some flour to help bind.
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  29. #18916
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    Default Re: The 'IT ARE TIME' thread

    Toast some buns in oil first.
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  31. #18917
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    Default Re: The 'IT ARE TIME' thread

    Then ladle four seperate scoops into the pan.
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  33. #18918
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    Default Re: The 'IT ARE TIME' thread

    Very true. I've got my 10 year old daughter making pasta and stir frys now as well.
    Quote Originally Posted by lekhubu943 View Post
    Great dish, thanks for sharing your method. Mine is more or less the same.

    Breyani is not difficult, but it takes a bit of time. However it is time well spend, I don't rush through it but take joy from each step.

    It is a nice dish to get the kids involved with as well. Like gnochi, we make it a family effort and each has his little job.

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  35. #18919
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    Default Re: The 'IT ARE TIME' thread

    Some Hout Kwizine going down again this evening Boyz.

    Gordon Blau goeders
    Estee = S T = Sean Towlson

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  37. #18920
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    Default Re: The 'IT ARE TIME' thread

    Quote Originally Posted by JeepNewbe View Post
    Please share your gnocchi recipe?
    Actually, I mostly forget how much of what I used the last time and just google a recipe.

    Thing is we don't get all the varieties of potatoes that one can find overseas. They have potatoes specifically for gnochi. You don't want a watery, hard potato type which turns into glue when worked. Bags of potatoes that says mash and bake are normally fine.

    So it is potatoes, flour and egg. With experience you get to recognize when the dough is ready. Generally, while it is sticky and not holding together, it needs flour. I have added as much as 2 cups of flour for 5 medium size potatoes. All comes down to the type of potato.

    I do the initial mixing in my Kenwood chef, but the final working needs to be done by hand. Like bread dough, your hands will tell you when it is ready.

    Then make into balls, little smaller than tennis balls. Roll into worms about 2 cm diameter on a floured surface. Cut into more or less 4cm pieces and give each a soft press with a fork. Drop in boiling water, they cook very fast and when gnochi rise to the surface they are cooked.
    Scoop out immediately with a slotted spoon and place in an oven dish. This is where the family fun comes in: I roll, cut and place on a baking sheet, junior gives the fork press and take it to his dad who drops and scoops

    I make a creamy sauce with smoked chicken breast, bacon, garlic and mushrooms to go over the gnochi. Top with parmesan and just heat through in the oven.

    Done. It is rustic dish, it does not need to be perfect. Don't be scared to work the dough.

    Christa
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