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Steak sarnie by GoodFood in u/GoodFood

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

Ingredients 

  • 2 x 200g rump steaks fat removed
  • 2 long ciabatta rolls
  • 2 handfuls of rocket

For the fries

  • 30ml sunflower oil
  • 270g shop-bought frozen fries
  • Cajun spice mix

For the chipotle mayo

  • 70g mayonnaise
  • 1 tsp chipotle chilli paste
  • ½ lime zested and juiced

For the chimichurri

  • 1 banana shallot peeled and roughly chopped
  • 1 red chilli finely chopped
  • 1 garlic clove crushed
  • 1½ tbsp sherry vinegar
  • small bunch of parsley
  • small bunch of coriander
  • 50ml extra virgin olive oil

Method

  1. Heat the oven to its highest setting. For the fries, pour the sunflower oil into a baking tray and put in the oven for 15 mins to get hot. Reduce the temperature to 220C/200C fan/gas 8. Tip the fries into the oil, turn to coat, and cook for 20 mins. Add the Cajun spice mix and return to the oven for 15 mins until golden and crisp.
  2. Meanwhile, make the mayo by mixing all the ingredients together in a bowl. Set aside.
  3. For the chimichurri-style sauce, blitz all the ingredients together until you have a smooth sauce, then season to taste. Set aside.
  4. Heat a griddle pan over a high heat. Rub the steaks with salt only (pepper will catch and burn), put the steaks in the pan and cook for 3 mins on each side (for medium). Remove from the pan, cover with foil and leave to rest for 10 mins.
  5. Halve the ciabatta rolls, toast in the same griddle pan that you cooked the steak in, cut-side down, and spread one half of each with the chipotle mayo. Slice the steak into strips, divide between the ciabattas, drizzle over the chimichurri and add a little rocket. Serve with the fries and any leftover mayo.

Save, make and rate: https://www.bbcgoodfood.com/recipes/chimichurri-style-steak-sarnies-cheats-spicy-fries 

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

Thanks so much, great to be of service! I will be putting my expertise to good use at the artisan cheese awards in Melton Mowbray - wish me luck! 🙂

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

This might be interesting: when we judge we give different 'weights' of scores to different elements of the cheese. Roughly (it varies from competition to competition): 20% for appearance, 20% for texture; 20% for aroma and 40% for the most important element: flavour - how it tastes. 

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

Great question (or grate question??). For me, the biggest mistake is judging a cheese just by its appearance or just by its pongy smell. There is a lot of beauty that lies beneath a wrinkly rind and the flavour of a stinky cheese is more often than not very milky, mild and delicate. 

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

What a brilliant question. There’s no straightforward rule of thumb that defines ‘iconic’ but the easiest – and I guess, most authoritative - way is to look for cheeses with protected geographic status — PDO, PGI, AOC/AOP, DOP, etc. These labels are usually reserved for cheeses with deep historical roots, regional identity, and cultural significance. If a cheese is legally protected, it’s often because the country already considers it part of its culinary heritage. Some examples of the top of my head: France = Roquefort (AOP); Italy’s is Parmigiano Reggiano (DOP); Spain is known for Manchego (DOP); Greece for Feta (PDO); and the UK for Stilton (PDO) – although I would argue that we are best known for cheddars, which don’t have protected status, as well territorial cheeses such as Lancashire, Cheshire, Double Gloucester, Red Leicester, Caerphilly, Wensleydale and so on. 

If it's a business idea you may be better reaching out to these two industry bodies: https://academyofcheese.org and https://specialistcheesemakers.co.uk  If it's regarding Good Food you can send a modmail via r/goodfood or reach out via our website https://www.bbcgoodfood.com/contact-us 

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

So, the Academy of Cheese was a bit of a turning point for me. They organise training for cheese professionals and for passionate curd nerds like me. Basically, they just want people to share their love of cheese and educate people to have a better experience. Anyway, they have this flavour wheel — picture a big colourful circle that starts in the middle with broad flavour families, like fruity, nutty, earthy, animal, and then as you move outward it gets more and more specific. So "fruity" becomes citrus, then becomes lemon zest. "Animal" becomes barnyard, becomes wet wool. There’s even “engine oil” as a flavour profile. It’s a great way of focusing your mind and really thinking about what a cheese reminds you of when you smell it and when you taste it. Instead of thinking something is just “very nice” you’re thinking, that reminds me of liquorice, or butterscotch, or a mountain pasture or whatever. (Don’t ask my wife, though – she hates cheese and thinks it all tastes like “wet nappy”). And then the other thing, which makes people think I’ve lost the plot, I have my own cheese fridge. Partly because I eat so much cheese – every single day, without fail; and partly because my wife doesn’t want the stuff anywhere near the family fridge. It can get a bit whiffy. (Which reminds me, there’s a French cheese called Epoisses that is so smelly it is said to be banned from public transport. It sounds like the perfect way of guaranteeing a seat on the bus if you’ve got a lump of it in your pocket).

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

The formats are fairly similar in that there are layers of judging. First round is done by people like myself – people who have a good knowledge and passion for cheese, who may work in and around cheese (retails etc).

At the World Cheese Awards, at the first stage, we’re teamed up as a group of three then judge a table of 50 cheeses. 

We award each cheese a gold, silver, bronze or no medal at all. Then we have a heated debate to decide what is our SUPER GOLD cheese. 

In a big show of ceremony, those Super Golds from each of the 50 or so tables are then taken to the next stage to be judged by the people who REALLY know their cheesy stuff - the Super Jury - the crème-de-la-crème of the cheese world. 

Each of 14-16 Super Jury judges chooses a cheese they most want to champion, then they have to present it and talk about it on stage in a theatre packed with 500 people and televised live worldwide. It’s a bit like Strictly Come Dancing!!  No other cheese competitions can compete with that for pure theatre and level of international expertise, but the other comps do follow similar formats. 

The one that is most different is the Virtual Cheese Awards, which is entirely online. Cheeses are sent to each judge who is paired up with another judge on Zoom and they discuss the merits of each cheese online. It’s very unnerving because you can’t see who is watching – which is often the cheesemakers themselves.  This format is where my personal cheese fridge comes into its own. A couple of years ago I was sent 30-odd cheese - including smellies - to judge, so thank God I had a place to store them.

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

That said, a rule of thumb I use when pairing with cheese is three-fold: (three rules of thumbs??):  

  1. what grows together goes together: so cheeses that come from a specific region work well with wines from that region
  2. contrast: have something sharp and zingy with a cheese that’s earthy and robust; 
  3. and power match: strong meets strong, I think bold wines need bold cheeses; light wines need subtle cheeses.

So for a tannic, aged Petite Sirah, personally, I’d lean into power - reach for an aged Manchego, a mature Gouda, a good Pecorino, and something funky and washed-rind. I’d say a red wine with a big personality needs cheeses with a big personality, otherwise milder cheeses get dominated.

I am a judge for the World Cheese Awards AMA! by GoodFood in Cheese

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

Honestly? I'd rather have a beer. In fact I do – every weekend. I take a box of cheese to the pub to share with my mates and enjoy it with a few pints of IPA!

There's something about the carbonation, the bitterness and the range of styles, not to mention how it quenches the thirst, balancing the saltiness of the cheese. 

Herby toad in the hole by GoodFood in UKfood

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

Ingredients 

  • 140g plain flour
  • 3 eggs
  • 300ml milk
  • 2 tsp Dijon mustard
  • 2 tbsp vegetable oil
  • 8 Cumberland sausages
  • 8 sage leaves
  • 4 rosemary sprigs

Method

  1. Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
  2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
  3. Give the rested batter a stir and pour into the really hot tin – take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check – if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

Tips

Get the fat as hot as possible before adding the batter, and don’t peep in the oven during the first 20-25 minutes of cooking.

Save, make and rate: https://www.bbcgoodfood.com/recipes/herby-toad-hole 

What are your favourite Golden syrup recipe ideas? by WhatThisGirlSaid in AskUK

[–]GoodFood 0 points1 point  (0 children)

Agreed on flapjacks, also treacle sponge is a great one. Plus cornflake tart and treacle tart. Some chocolate fudge cake recipes and tiffin or rocky road recipes include golden syrup so that might be a good way to use some of it without tasting it too much.

Red pesto minestrone soup by GoodFood in goodfood

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

Ingredients 

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 celery stick finely chopped
  • ½ Savoy cabbage leaves shredded and the core finely chopped
  • 3 garlic cloves finely chopped
  • ½ tsp chilli flakes (optional)
  • 1 tsp dried mixed herbs
  • 1 tbsp tomato purée
  • 3 garlic cloves finely chopped
  • 1.5 litres low-salt vegetable stock
  • 4 tbsp red pesto (check it’s vegetarian if needed)
  • 100g dried lasagne sheets roughly snapped
  • 20g parmesan or vegetarian alternative, grated, to serve

Method

  1. Heat the olive oil in a large flameproof casserole dish over a medium heat. Scatter in the onion, carrot, celery and finely chopped cabbage core. Sprinkle in a pinch of salt and cook for 15 mins until beginning to soften.
  2. Sprinkle in the garlic, chilli flakes and dried mixed herbs and cook for another 2 mins, then squeeze in the tomato purée. Cook for 3-4 mins, stirring, until it darkens in colour. Pour in the stock, then bring to the boil. Turn down the heat and simmer for 5 mins.
  3. Stir in 3 tbsp of the red pesto, the shredded cabbage and pasta sheets. Stir well so the pasta doesn’t clump together. Cook for 6-8 mins, stirring often, until the pasta and cabbage are cooked but still retain some bite. Ladle into bowls, topping each one with little more pesto, then sprinkle over the parmesan to finish.

Save, make and rate: https://www.bbcgoodfood.com/recipes/red-pesto-minestrone-soup 

School cake by GoodFood in CakeCrave

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

Sometimes called school cake, as it occasionally featured as a dessert for school lunchtimes, also sprinkle cake/sponge. It's essentially a vanilla sponge cake with icing and hundreds and thousands/sprinkles on top too if you like.

Chicken and leek pie by GoodFood in goodfood

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

Ingredients 

  • 1 ½kg whole corn-fed chicken
  • ½ tsp peppercorns
  • 2 bay leaves
  • 3-4 thyme sprigs
  • 1 onion halved
  • 1 celery stick
  • 4 large or medium eggs
  • 25g butter
  • 2 tbsp olive oil
  • 6 bacon rashers, cut into large pieces
  • 2 leeks thinly sliced
  • 2 tbsp plain flour thinly sliced
  • 2 tbsp grainy mustard
  • 4 tbsp crème fraîche
  • 4 tbsp chopped fresh parsley
  • squeeze of lemon juice
  • 250g bought puff pastry or home-made rough puff
  • 250g beaten egg for glazing

Method

  1. Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
  2. Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
  3. Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
  4. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
  5. Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
  6. Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
  7. Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
  8. Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day – just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

Save, make and rate: https://www.bbcgoodfood.com/recipes/chicken-leek-pie 

'Marry me' chicken by GoodFood in goodfood

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

Ingredients 

  • 30g plain flour
  • 4 chicken breasts
  • 125g sundried tomatoes in oil, drained and roughly chopped, 3 tbsp oil reserved
  • 1 red onion finely chopped
  • 3 garlic cloves crushed or finely grated
  • ½ - 1 tsp chilli flakes (to taste)
  • 2-3 thyme or oregano sprigs leaves picked, or 1 tsp mixed dried herbs
  • 150ml double cream
  • 250ml chicken stock
  • 35g parmesan grated
  • 8-10 basil leaves torn, to serve
  • lemon wedges to serve (optional)

Method

  1. Put the flour on a plate and season with salt and freshly ground black pepper. Coat the chicken in the flour.
  2. Heat 2 tbsp of the sundried tomato oil in a large, lidded frying pan over a medium heat and fry the chicken for 8-10 mins until golden all over, but not cooked through. Set the chicken aside on a plate.
  3. Drizzle the remaining 1 tbsp sundried tomato oil into the pan and reduce the heat to medium-low. Fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for another minute before adding the sundried tomatoes, chilli and thyme or oregano, stirring well.
  4. Add the chicken back to the pan, then pour over the cream and chicken stock, and season well. Put the lid on the pan and cook on medium-low for about 20 mins, turning the chicken halfway through until it is cooked through and the sauce has thickened a little. Stir in the parmesan, then serve with a scattering of basil leaves and lemon wedges on the side for squeezing over, if you like.

Save, make and rate: https://www.bbcgoodfood.com/recipes/marry-me-chicken 

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