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Post by thequietman on Feb 27, 2020 22:46:02 GMT
Mrs Q and I came up with idea (after a gin or 5) of putting all the countries of the world into a pot. Once a month we'll draw one out + cook a dish from that country.
192 countries (taking out the UK)will just take Mrs Q to retirement then she wants to write a book of recipes + our experiences. We're not massively adventurous gastronomically, and some dishes will no doubt require substitute ingredients, so it'll be interesting.
I'll be appealing for inspiration / recipes as we go but first one out is Ukraine which i hope delights Den (?) in Kyiv.
Mrs Q doesn't want to go too wild to start with so she's decided I'll (!!!) be cooking chicken kyiv with deruny on Saturday.
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Post by Little Gary Patel on Feb 27, 2020 23:08:26 GMT
Good luck finding any sort of multiculturalism from the most active posters on this board.
They like 'em white round these here parts (but dress it up as 100 other reasons)
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Post by samba :) on Feb 27, 2020 23:35:54 GMT
Whats the plan for mongolia?
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Post by harryburrows on Feb 28, 2020 6:52:02 GMT
Whats the plan for mongolia? Mongolian beef is a nice dish |
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Post by bathstoke on Feb 28, 2020 7:23:59 GMT
Whats the plan for mongolia? Something with fermented yaks milk I should imagine. Don’t yuck my yak yum💋 |
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Post by felonious on Feb 28, 2020 7:25:07 GMT
Good luck finding any sort of multiculturalism from the most active posters on this board. They like 'em white round these here parts (but dress it up as 100 other reasons) It's a reasonable thread little minded Gary, why do you feel the need to troll it?  |
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Post by rogerjonesisgod on Feb 28, 2020 8:24:38 GMT
Kibbeh. If you like them, they're very moreish.
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Post by chuffedstokie on Feb 28, 2020 8:52:02 GMT
Can't go wrong with Australia Q, everyone likes a bit of roast lamb. Don't know what you'll be doing when you get to America.
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Post by elystokie on Feb 28, 2020 9:02:37 GMT
Good luck finding any sort of multiculturalism from the most active posters on this board. They like 'em white round these here parts (but dress it up as 100 other reasons) It's a reasonable thread little minded Gary, why do you feel the need to troll it? Seems it's like Tourrettes with some on here lately, it's almost involuntary |
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Post by Frogger Theft Auto on Feb 28, 2020 9:05:30 GMT
Mrs Q and I came up with idea (after a gin or 5) of putting all the countries of the world into a pot. Once a month we'll draw one out + cook a dish from that country. 192 countries (taking out the UK)will just take Mrs Q to retirement then she wants to write a book of recipes + our experiences. We're not massively adventurous gastronomically, and some dishes will no doubt require substitute ingredients, so it'll be interesting. I'll be appealing for inspiration / recipes as we go but first one out is Ukraine which i hope delights Den (?) in Kyiv. Mrs Q doesn't want to go too wild to start with so she's decided I'll (!!!) be cooking chicken kyiv with deruny on Saturday. I don't want to piss on your chips, mate, but Google reckons that the Chicken Kiev was made by a French chef in St. Petersburg, Russia and was first called Chicken Kiev in a restaurant in America trying to make it sound Russiany. You're going to have to have pickled goat bollocks for Ukraine. |
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Post by cerebralstokie on Feb 28, 2020 9:19:50 GMT
An interesting idea. For over 20 years, now, I have organised a meal for members of the Manchester Branch of the Geographical Association where, over time, we are "eating our way round the world." Each year I choose a different restaurant representing cuisine from different regions of the world. It has been a successful evening where members can meet informally and socialize. Recent events have included Vietnamese, Korean and Ethiopian all of which have been both different and enjoyable.
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Post by Pretty Little Boother on Feb 28, 2020 10:51:47 GMT
Good luck finding any sort of multiculturalism from the most active posters on this board. They like 'em white round these here parts (but dress it up as 100 other reasons) None of this foreign muck for me. I like my scran traditionally British, like pizza and Chinese. |
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Post by wagsastokie on Feb 28, 2020 11:12:58 GMT
Good luck finding any sort of multiculturalism from the most active posters on this board. They like 'em white round these here parts (but dress it up as 100 other reasons) So who's alter ego are you |
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Post by thequietman on Feb 28, 2020 12:13:34 GMT
Mrs Q and I came up with idea (after a gin or 5) of putting all the countries of the world into a pot. Once a month we'll draw one out + cook a dish from that country. 192 countries (taking out the UK)will just take Mrs Q to retirement then she wants to write a book of recipes + our experiences. We're not massively adventurous gastronomically, and some dishes will no doubt require substitute ingredients, so it'll be interesting. I'll be appealing for inspiration / recipes as we go but first one out is Ukraine which i hope delights Den (?) in Kyiv. Mrs Q doesn't want to go too wild to start with so she's decided I'll (!!!) be cooking chicken kyiv with deruny on Saturday. I don't want to piss on your chips, mate, but Google reckons that the Chicken Kiev was made by a French chef in St. Petersburg, Russia and was first called Chicken Kiev in a restaurant in America trying to make it sound Russiany. You're going to have to have pickled goat bollocks for Ukraine. You may wel be right, Frogger, I honestly hadn't researched it other than to find out it was prevelant all over the Ukraine but especially Kiev.
"We're not massively adventurous gastronically". Pickled goat bollocks, eh? hmmmm. Tell you what, I'll compromise. I'll do the kiev for me, blindfold Mrs Q & serve her up the goat testes as a blind taster. I'll let you know her reaction when my broken arms have healed and I can type again.
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Post by thequietman on Feb 28, 2020 12:20:52 GMT
Whats the plan for mongolia? I've got a thing about beef - just the taste I can't stand, although I can take beef mince if it's flavoured well enough. So most beef dishes will be out. We're both fine with most other meats. I'm a fussy bu99er about vegetables but I'm willing to experiment.
Buuz sounds good. A bit like the Polish Pierogi which we both love.
The preheated stones cooking method sounds like fun. But does anyone know where I can hold of a marmot?
"The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (khorkhog), or within the abdominal cavity of a deboned goat or marmot (boodog)."
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Post by rogerjonesisgod on Feb 28, 2020 12:46:41 GMT
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Post by samba :) on Feb 28, 2020 16:38:05 GMT
Whats the plan for mongolia? I've got a thing about beef - just the taste I can't stand, although I can take beef mince if it's flavoured well enough. So most beef dishes will be out. We're both fine with most other meats. I'm a fussy bu99er about vegetables but I'm willing to experiment.
Buuz sounds good. A bit like the Polish Pierogi which we both love.
The preheated stones cooking method sounds like fun. But does anyone know where I can hold of a marmot?
"The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (khorkhog), or within the abdominal cavity of a deboned goat or marmot (boodog)."
sounds good, can i come for tea  |
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Post by chuffedstokie on Feb 28, 2020 16:44:09 GMT
Coop were all out of de boned goat when I asked this morning.
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Post by Pretty Little Boother on Feb 28, 2020 18:50:49 GMT
Coop were all out of de boned goat when I asked this morning. Co-op Wales are offering a special on boned lamb, if that's an acceptable alternative? |
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Post by drjeffsdiscobarge on Feb 28, 2020 18:53:46 GMT
Mrs Q and I came up with idea (after a gin or 5) of putting all the countries of the world into a pot. Once a month we'll draw one out + cook a dish from that country. 192 countries (taking out the UK)will just take Mrs Q to retirement then she wants to write a book of recipes + our experiences. We're not massively adventurous gastronomically, and some dishes will no doubt require substitute ingredients, so it'll be interesting. I'll be appealing for inspiration / recipes as we go but first one out is Ukraine which i hope delights Den (?) in Kyiv. Mrs Q doesn't want to go too wild to start with so she's decided I'll (!!!) be cooking chicken kyiv with deruny on Saturday. Cracking idea mate. Can you give us updates?! |
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Post by Deleted on Feb 28, 2020 20:50:06 GMT
Mrs Q and I came up with idea (after a gin or 5) of putting all the countries of the world into a pot. Once a month we'll draw one out + cook a dish from that country. 192 countries (taking out the UK)will just take Mrs Q to retirement then she wants to write a book of recipes + our experiences. We're not massively adventurous gastronomically, and some dishes will no doubt require substitute ingredients, so it'll be interesting. I'll be appealing for inspiration / recipes as we go but first one out is Ukraine which i hope delights Den (?) in Kyiv. Mrs Q doesn't want to go too wild to start with so she's decided I'll (!!!) be cooking chicken kyiv with deruny on Saturday. Great idea. My other half is a chef who specialises in foreign dishes although she's not too up on Ukrainian food have to say Deruny pancakes look really interesting, don't do Chicken Kyiv as not a garlic fan although seems to be optional in Deruny. |
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Post by thequietman on Feb 29, 2020 11:04:24 GMT
I've got a thing about beef - just the taste I can't stand, although I can take beef mince if it's flavoured well enough. So most beef dishes will be out. We're both fine with most other meats. I'm a fussy bu99er about vegetables but I'm willing to experiment.
Buuz sounds good. A bit like the Polish Pierogi which we both love.
The preheated stones cooking method sounds like fun. But does anyone know where I can hold of a marmot?
"The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (khorkhog), or within the abdominal cavity of a deboned goat or marmot (boodog)."
sounds good, can i come for tea Any time mate. I'll supply the booze and hot stones. You bring the Margot (edit - marmot ! #%&$** predictive texting .... although if you know a Margot, she's welcome too) |
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Post by thequietman on Feb 29, 2020 11:06:37 GMT
Mrs Q and I came up with idea (after a gin or 5) of putting all the countries of the world into a pot. Once a month we'll draw one out + cook a dish from that country. 192 countries (taking out the UK)will just take Mrs Q to retirement then she wants to write a book of recipes + our experiences. We're not massively adventurous gastronomically, and some dishes will no doubt require substitute ingredients, so it'll be interesting. I'll be appealing for inspiration / recipes as we go but first one out is Ukraine which i hope delights Den (?) in Kyiv. Mrs Q doesn't want to go too wild to start with so she's decided I'll (!!!) be cooking chicken kyiv with deruny on Saturday. Cracking idea mate. Can you give us updates?! Certainly will. With recipes so the Oatcake faithful don't have to lash out on buying our book in 2037 :-) |
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Post by FbrgVaStkFan on Feb 29, 2020 12:58:16 GMT
When you get to Portugal or more specifically, the Azores (I spent some fun times there as a military brat back in the mid-70's on Lajes AFB), look into a pot roast called Alcatra. I remember having it a few times and really enjoying it. Of course it's the only Portuguese dish I can even remember eating back then, but anyway... A clay pot would be the authentic method and using port wine as I recall. Alcatra |
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Post by thequietman on Feb 29, 2020 19:28:29 GMT
Owrayt then. Report on our first meal and recipes Ukraine - chicken kiev with deruny, steamed broccoli, carrots + green beans.
The kiev was nice, far better than shop-bought ones. I would have liked more sauce so I've tweaked the recipe to add more butter. Note Quietman will not be held responsible for high cholesterol or heart attacks.
The deruny were superb. We'll definitely be having those again. A Ukraine alternative is to have them on their own with sour cream for breakfast or supper. That sounds utterly fantastic.
Recipes, first the kievs. Tbh we used a ceramic dish to cook them in without preheating it. That was a mistake. We had to put the kievs back in for 10 minutes as they weren't cooked through. So use either a preheated ceramic dish or a metal, lipped baking tray.
If you're not a fan of garlic,you could try a filling of creme fraiche, sundried tomato paste + a bit of pesto instead.
Ingredients (for 2 people):
2 boneless, skinless chicken breasts
3 tbsp parsley, chopped
75g unsalted butter (at room temperature)
3 garlic cloves, crushed
Salt + pepper
50g white breadcrumbs
25g cornflakes (optional, gives extra crunch to the coating)
2 tbsp parmesan cheese, grated
1 tbsp plain flour, seasoned with salt + pepper
1 egg beaten
1. Mix together butter, parsley, garlic. Add small amount of salt + pepper. Can then b put in a freezer for 15 minutes to firm up if needed (we didn't have to).
2. Preheat oven to 200C (180C fan). Put dish in to preheat if using ceramic dish rather than metal baking tray.
3. With a sharp knife, cut a pocket along length of chicken breasts (the thick side). Spoon garlic butte mix into the pockets, fold chicken flap back over to cover.
4. Mix breadcrumbs, cornflakes + parmesan. Dust chicken with flour, dip in egg then roll in breadcrumb mix.
5. Cook for 20 - 30 minutes depending on size of breast (20 minutes for small breast, 30 minutes for large breast.
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Post by thequietman on Feb 29, 2020 19:55:38 GMT
Deruny recipe. Tip - we used a large frying pan. A medium one would be better - we made the first deruny far too big in the big pan + it broke up when we tried to flip it over.
Ingredients (to make 4 deruny)
2 large potatoes, peeled
Half an egg, beaten
1 small onion (or half a medium onion)
2 tbsp plain flour
Salt + pepper
Oil for frying (vegetable or sunflower are fine, we used olive oil which added a hint of olive taste)
1. Either grate the potatoes finely (the small, star grating holes - mind your fingers!) Or cut them into thin wedges + put through a hand grinder (which we did, much safer, less effort + worked fine). Do the same with the onion, mix with the potato + add salt + pepper to taste.
2. Add half a beaten egg, add the flour. Mix. Team mix should be fairly loose + damp but not runny. Think thick porridge. The liquidity will vary with different potatoes. Add more flour if the mix is too liquid, more egg if it's too solid.
3. Put just enough oil in frying pan to cover base, preheat on a medium heat.
4. Put a small ladle of mix into the pan, pat down lightly with he ladle. We found a "pancake" about 20cm diameter + 5-8mm thick just right. Not the 30cm monster that was our first effort!
5. Fry for around 4 minutes until base is brown. Flip over with a couple of spatulas and fry for 4 minutes again.
6. Lift onto a paper towel to soak off excess oil. You can put into an oven on low heat to keep warm whilst you cook the rest of the mix but not strictly necessary - they retain heat fairly well and are delicious cold anyway.
Repeat the frying steps with the rest of the mix.
Enjoy either as a side dish with a main meal or fried breakfast, or on their own with sour cream.
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Post by thequietman on Feb 29, 2020 19:58:14 GMT
And finally Mrs Q is on an early shift next Saturday so I'll be cooking country #2 for her then. Out of the hat is ..... Montenegro. Your recipes + tips will be very welcome!!
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Post by cerebralstokie on Feb 29, 2020 21:10:37 GMT
Owrayt then. Report on our first meal and recipes Ukraine - chicken kiev with deruny, steamed broccoli, carrots + green beans. The kiev was nice, far better than shop-bought ones. I would have liked more sauce so I've tweaked the recipe to add more butter. Note Quietman will not be held responsible for high cholesterol or heart attacks. The deruny were superb. We'll definitely be having those again. A Ukraine alternative is to have them on their own with sour cream for breakfast or supper. That sounds utterly fantastic. Recipes, first the kievs. Tbh we used a ceramic dish to cook them in without preheating it. That was a mistake. We had to put the kievs back in for 10 minutes as they weren't cooked through. So use either a preheated ceramic dish or a metal, lipped baking tray. If you're not a fan of garlic,you could try a filling of creme fraiche, sundried tomato paste + a bit of pesto instead. Ingredients (for 2 people): 2 boneless, skinless chicken breasts 3 tbsp parsley, chopped 75g unsalted butter (at room temperature) 3 garlic cloves, crushed Salt + pepper 50g white breadcrumbs 25g cornflakes (optional, gives extra crunch to the coating) 2 tbsp parmesan cheese, grated 1 tbsp plain flour, seasoned with salt + pepper 1 egg beaten 1. Mix together butter, parsley, garlic. Add small amount of salt + pepper. Can then b put in a freezer for 15 minutes to firm up if needed (we didn't have to). 2. Preheat oven to 200C (180C fan). Put dish in to preheat if using ceramic dish rather than metal baking tray. 3. With a sharp knife, cut a pocket along length of chicken breasts (the thick side). Spoon garlic butte mix into the pockets, fold chicken flap back over to cover. 4. Mix breadcrumbs, cornflakes + parmesan. Dust chicken with flour, dip in egg then roll in breadcrumb mix. 5. Cook for 20 - 30 minutes depending on size of breast (20 minutes for small breast, 30 minutes for l Can you please apply to replace Yotam Ottolenghi in the Feast section of the GUARDIAN on Saturday? Some of his ingredients cannot be sourced north of Watford! |
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Post by thequietman on Feb 29, 2020 21:21:26 GMT
Owrayt then. Report on our first meal and recipes Ukraine - chicken kiev with deruny, steamed broccoli, carrots + green beans. The kiev was nice, far better than shop-bought ones. I would have liked more sauce so I've tweaked the recipe to add more butter. Note Quietman will not be held responsible for high cholesterol or heart attacks. The deruny were superb. We'll definitely be having those again. A Ukraine alternative is to have them on their own with sour cream for breakfast or supper. That sounds utterly fantastic. Recipes, first the kievs. Tbh we used a ceramic dish to cook them in without preheating it. That was a mistake. We had to put the kievs back in for 10 minutes as they weren't cooked through. So use either a preheated ceramic dish or a metal, lipped baking tray. If you're not a fan of garlic,you could try a filling of creme fraiche, sundried tomato paste + a bit of pesto instead. Ingredients (for 2 people): 2 boneless, skinless chicken breasts 3 tbsp parsley, chopped 75g unsalted butter (at room temperature) 3 garlic cloves, crushed Salt + pepper 50g white breadcrumbs 25g cornflakes (optional, gives extra crunch to the coating) 2 tbsp parmesan cheese, grated 1 tbsp plain flour, seasoned with salt + pepper 1 egg beaten 1. Mix together butter, parsley, garlic. Add small amount of salt + pepper. Can then b put in a freezer for 15 minutes to firm up if needed (we didn't have to). 2. Preheat oven to 200C (180C fan). Put dish in to preheat if using ceramic dish rather than metal baking tray. 3. With a sharp knife, cut a pocket along length of chicken breasts (the thick side). Spoon garlic butte mix into the pockets, fold chicken flap back over to cover. 4. Mix breadcrumbs, cornflakes + parmesan. Dust chicken with flour, dip in egg then roll in breadcrumb mix. 5. Cook for 20 - 30 minutes depending on size of breast (20 minutes for small breast, 30 minutes for l Can you please apply to replace Yotam Ottolenghi in the Feast section of the GUARDIAN on Saturday? Some of his ingredients cannot be sourced north of Watford! Seeing as I'll be doing 99% of the shopping at Aldi, Lidl, Morrison's + Tesco you should be sound |
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Post by zerps on Feb 29, 2020 21:31:05 GMT
It's a reasonable thread little minded Gary, why do you feel the need to troll it? Seems it's like Tourrettes with some on here lately, it's almost involuntary It’s because Corbyn |
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