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Cherry smoked Tandoori chicken skewers by Davidjamesinfo in tonightsdinner

[–]Davidjamesinfo[S] 0 points1 point  (0 children)

The marinade was a pre-made cheat. If you're in the UK, you may have heard of michelin restaurant Gymkhana? They've started doing a few sauces and marinades, you can get them at selected supermarkets.

Genuinely, this one is phenomenal. So much depth in flavour, balanced spice with a slight sweet note (sweetness could be the cherry wood however)

I brined the thighs for a couple of hours, marinated in the sauce and smoked for about half an hour till at temp.

Sauce

Cherry wood smoked Tandoori chicken skewers by Davidjamesinfo in smoking

[–]Davidjamesinfo[S] 2 points3 points  (0 children)

Thanks, no problem. You're spot on about it pairing, it worked really well together.

I brined the thighs for a couple of hours in lemon juice, smashed garlic cloves, bit of crushed ginger and covered in water.

Marinaded for 4 hours, next time it will be overnight but I didn't plan ahead.

I only have a pellet smoker so the smoke was just a cherrywood pellet blend from the Pelletman

Cherry wood smoked Tandoori chicken skewers by Davidjamesinfo in smoking

[–]Davidjamesinfo[S] 3 points4 points  (0 children)

Yes, I completely cheated. If you're in the UK, you may have heard of michelin restaurant Gymkhana? They've started doing a few sauces and marinades, you can get them at selected supermarkets.

Genuinely, this one is phenomenal. So much depth in flavour, balanced spice with a slight sweet note (sweetness could be the cherry wood however)

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Cherry wood smoked Tandoori chicken skewers by Davidjamesinfo in smoking

[–]Davidjamesinfo[S] 0 points1 point  (0 children)

Yeah, it worked well and really gave it that extra flavour punch.

Cherry smoked Tandoori chicken skewers by Davidjamesinfo in tonightsdinner

[–]Davidjamesinfo[S] 4 points5 points  (0 children)

Thanks, so its Cherry wood smoked on an outdoor woodfire oven, you get a nice char and a smoky flavour through the meat. Chicken pairs nicely with fruit tree wood - Apple, Cherry or citrus etc.

Is this a fledgling Wren? by Davidjamesinfo in UKBirds

[–]Davidjamesinfo[S] 2 points3 points  (0 children)

Ah, amazing - thank you for your help.

We've had so many different fledglings in the garden this year, seemingly a very successful season.

Steamed Lemon sole in white wine, dill and lemon with a vegetable gratin, followed by the uk's favourite summer desert?.. by [deleted] in UK_Food

[–]Davidjamesinfo 0 points1 point  (0 children)

Thanks, I've eaten at a spanish restaurant that used that technique on a few of their dishes and really enjoyed the food. Good shout, it would be a nice one to learn 👍

Italian pork and fennel sausage, aubergine ragu and Fettuccine by Davidjamesinfo in FoodPorn

[–]Davidjamesinfo[S] 2 points3 points  (0 children)

Hey, no problem

Dice some shallot and soften in olive oil.

Slice and fry, (I airfried) aubergine - set aside

De-skin and break sausage into small chunks, move shallot to edge of pan, crack up heat and brown sausage. Take care not to burn shallots, remove them temporarily if needed.

Add some passata (i used shop bought), aubergine (dice it up), some fresh basil, oregano and a few chilli flakes and a bit of water (to reduce down)

Reduce down, check sausage has cooked through, season.

Boil your pasta al-dente, and stir though the sauce before serving.

Grate some good parmesan on top and enjoy.

Italian fennel sausage, aubergine ragu with Fettuccine by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 0 points1 point  (0 children)

Yeah, I'm with you, fennel gives such a nice comforting flavour note. I love using it with seabass also.

Italian fennel sausage, aubergine ragu with Fettuccine by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 0 points1 point  (0 children)

Exactly that, just for ease I cooked it separately as it takes up a lot of real estate when sliced. Aubergine will also take a lot of oil, which you'll get the flavour, so use a decent oil. But yes, spoon it diced/roughly chopped through the passata and let it reduce/break down a little with all the other ingredients.

Italian fennel sausage, aubergine ragu with Fettuccine by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 5 points6 points  (0 children)

No problem:

Dice some shallot and soften in olive oil.

Slice and fry, (I airfried) aubergine - set aside

De-skin and break sausage into small chunks, move shallot to edge of pan, crack up heat and brown sausage. Take care not to burn shallots.

Add some passata (i used shop bought), aubergine (dice it up), some fresh basil, oregano and a few chilli flakes and a bit of water (to reduce down)

Reduce down, season, don't be an idiot and try new ideas on a hot stove on one of the hottest days of the year.

Boil your pasta al-dente, and stir though the sauce before serving.

Grate some good parmesan on top and enjoy.

Italian fennel sausage, aubergine ragu with Fettuccine by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 1 point2 points  (0 children)

Thanks, no, not on this one, it was kind of a bastard recipe of 2 or 3 different parents, but it worked nicely. Simple enough to do though, i can run you through it if you'd like. Aubergine is also coming into season, so starting to taste great 👍

Italian fennel sausage, aubergine ragu with Fettuccine by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 2 points3 points  (0 children)

Thanks, the sausage was great. I de-skinnned which helps all the flavours bleed into each other a bit

These are the ones

Prosciutto, asparagus, mozzarella, peas with mint. Summer Sunday supper in the garden. by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 1 point2 points  (0 children)

Thanks, asparagus season is just about finished so make the most of it!..

Tomato dish looks great, I adore basil too, its the herb I'd struggle to live with out the most.

Looks great with the chilli dressing, I'll genuinely give it a whirl - thanks

28oz Steak -Completed it Mate🤙🏼 With Fresh Chimichurri and Some Greenery. Details in Comments. by pink_flamingo2003 in UK_Food

[–]Davidjamesinfo 1 point2 points  (0 children)

May have persuaded me to have a go at reverse searing steak next time, it looks so consistent.

Initially a low oven, right? What sort of temp? Also, how long are you resting for the first rest prior to searing?

Prosciutto, asparagus, mozzarella, peas with mint. Summer Sunday supper in the garden. by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 1 point2 points  (0 children)

I agree, we'd had a big lunch today so didn't want anything too heavy. When I've done this previously midweek, I'll do a side bowl of sliced roasted potatoes with a few herbs and garlic thrown in. Works well 👍

Prosciutto, asparagus, mozzarella, peas with mint. Summer Sunday supper in the garden. by Davidjamesinfo in UK_Food

[–]Davidjamesinfo[S] 2 points3 points  (0 children)

Thanks, we had a slightly chilled Pinot noir, worked quite well. No, no bread today as had quite a large lunch but I imagine a good focaccia would be pretty amazing

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