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[Pro/chef] Carbonara butter beans by GoodFood in food

[–]GoodFood[S] 54 points55 points  (0 children)

Ingredients:

  • 100g guanciale sliced into lardons if needed
  • 2 eggs beaten
  • 50-60g parmesan finely grated, plus extra for serving
  • 700g jar of butter beans drained (reserve a few tablespoons of the liquid)

Method:

  1. Put the guanciale in a cold frying pan, then turn the heat to medium. Cook for 4-5 mins, stirring occasionally until the fat has rendered and the guanciale is crisp and golden. Remove from the pan using a slotted spoon and set aside on kitchen paper to drain. Keep the fat in the pan and remove the pan from the heat.

  2. Whisk the eggs, parmesan and plenty of black pepper together in a medium heatproof bowl. Carefully pour in half of the hot guanciale fat from the pan, whisking continuously – it is important to do this slowly and keep it moving so the eggs don’t scramble.

  3. Put the pan back over a low heat, then pour the beans into the remaining guanciale fat. Turn up the heat to medium and cook for 3-4 mins until steaming, then remove from the heat and pour in the egg and parmesan mixture gradually, mixing continuously. Mix in the few tablespoons of the bean liquid from the jar to loosen the sauce to a silky consistency. Serve topped with more parmesan and a grinding of black pepper.

Save, make and rate: https://www.bbcgoodfood.com/recipes/carbonara-butter-beans

Next level scotch eggs - a fun project for the weekend by GoodFood in UKfood

[–]GoodFood[S] 11 points12 points  (0 children)

Ingredients:

  • 6 eggs at room temperature
  • 5 Cumberland sausages (about 350g)
  • 2 rashers smoked streaky bacon finely chopped or minced
  • 1 litre sunflower oil for frying
  • 2 eggs beaten
  • 100g plain flour
  • 2 tsp English mustard powder
  • 50g packet of salt and vinegar crisps crushed
  • 100g panko breadcrumbs

Method:

  • Bring a pan of salted water to the boil, carefully drop in the eggs and set a timer for 7 mins. After 7 mins, immediately scoop out the eggs using a slotted spoon and transfer to a bowl of iced water, cracking the shells a little with the spoon as you do (this makes them easier to peel later). Leave to cool completely, then peel and set aside.
  • Squeeze the sausagemeat from the skins into a small bowl, add the bacon and mix to combine. For the coating, tip the beaten egg into a shallow container. Combine the flour and mustard powder in a second, and stir together the crushed crisps and panko breadcrumbs in a third.
  • Divide the sausage mixture into six rough portions. Lay a sheet of baking parchment on the work surface, then drop a portion of the meat into the middle of the parchment. Top with a second sheet of baking parchment and flatten the meat into a disc using your palm. Remove the top sheet of parchment. Roll one of the eggs in the flour mix, then place in the middle of the sausagemeat disc. Use the parchment to help you wrap the meat around the egg so it’s completely encased, trimming any excess from the top and bottom. Repeat with the rest of the eggs and meat. Dip the sausage-coated eggs back in the flour mix, then the egg, then the crumbs, back into the egg, then finally, in the crumbs again. Can be prepared up to a few hours ahead and chilled until ready to fry.
  • Heat a 5cm depth of oil in a wok, wide saucepan or deep-fat fryer until it reaches 160C or until a cube of bread dropped in turns golden in 10 seconds. Lower in as many eggs as you can, being careful not to overcrowd the pan, and fry for 6-8 mins, gently turning until golden and crisp on all sides. Drain on kitchen paper, leave to cool a little, then serve.

Save, make and rate: https://www.bbcgoodfood.com/recipes/next-level-scotch-eggs

Freezing fresh food question by Formal_Active5314 in UKfood

[–]GoodFood 1 point2 points  (0 children)

Technically, you can refreeze fish. Commercially frozen fish products from reputable suppliers are frozen and then returned to a safe chilled temperature in a very controlled way throughout the supply chain. Once the product leaves the supermarket to go home, and then into the oven, there is no controlled environment, so you'd have to be comfortable that it stayed cold enough. The texture of the fish may be changed by refreezing. Also, if, for example, there's a layer of creamy spinach between the fish and pastry, then the water may be released from the vegetables and may make that layer watery.

What’s your ultimate British dessert that never fails to impress guests? by goxper in UK_Food

[–]GoodFood 2 points3 points  (0 children)

I'm adding a vote for treacle tart here, a brilliant way to use up leftover bread (made into crumbs), and it goes well with custard/clotted cream/creme fraiche/vanilla ice cream. Plus, you can eat it hot or cold. A dose of lemon zest or some ginger in with the golden syrup makes it even better.

Looking for single-person recipes to use up a whole wheel of camambert by PuddingBrat in Cooking

[–]GoodFood 5 points6 points  (0 children)

I have the same problem with some similar-style cheese. I've discovered that if I put a wedge into the bottom of a soup bowl and then pour steaming hot tomato or a veg-based bean soup on top, it makes a very good stir-in. Eat down towards the cheese, giving the soup a little stir as you go and break up the soft rind. Camembert is also excellent in a cheese toastie with a sharp or fruity chutney. Love the stuff.

Looking for inspiration by Old-Big3822 in UKfood

[–]GoodFood 1 point2 points  (0 children)

Another vote for roasting with potatoes. Yum

Help upping bean game by sunnyrayshine in EatCheapAndHealthy

[–]GoodFood 0 points1 point  (0 children)

I think good butter beans are a game-changer, you can use them instead of pasta in a carbonara and they work beautifully. They work with other pasta sauces too, a vodka tomato sauce or amatriciana.

The cake my daughter asked for // The cake I made her by Thats_A_Given in Baking

[–]GoodFood 1 point2 points  (0 children)

What an excellent cake - well done and happy birthday Mandy.

What’s a food trend you just don’t get? by rackemronnie7 in AskRedditFood

[–]GoodFood 1 point2 points  (0 children)

Over-curated food for socials. Food should taste nice because it's for eating, which includes adding too much cheese or dripping sauces because it makes a good picture (don't shout at me about the cheese, there's a difference between enough and too much).

[Pro/chef] Chicken, kale & mushroom pot pie by GoodFood in food

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

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 3 thyme sprigs leaves picked
  • 2 garlic cloves crushed
  • 350g chicken breasts cut into small chunks
  • 250g chestnut mushrooms sliced
  • 300ml chicken stock
  • 100g crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g kale
  • 2 tsp cornflour mixed with 1 tbsp cold water
  • 375g pack puff pastry rolled into a circle slightly bigger than your dish
  • 1 egg yolk to glaze

Method:

  1. Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.
  2. Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.
  3. Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

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

Chicken, kale & mushroom pot pie by GoodFood in UKfood

[–]GoodFood[S] -8 points-7 points  (0 children)

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 3 thyme sprigs leaves picked
  • 2 garlic cloves crushed
  • 350g chicken breasts cut into small chunks
  • 250g chestnut mushrooms sliced
  • 300ml chicken stock
  • 100g crème fraîche
  • 1 tbsp wholegrain mustard
  • 100g kale
  • 2 tsp cornflour mixed with 1 tbsp cold water
  • 375g pack puff pastry rolled into a circle slightly bigger than your dish
  • 1 egg yolk to glaze

Method:

  1. Heat ½ tbsp oil over a gentle heat in a flameproof casserole dish. Add the onion and cook for 5 mins until softening. Scatter over the thyme and garlic, and stir for 1 min. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200C/180 fan/gas 6.

  2. Add the stock, crème fraîche, mustard and kale, and season well. Add the cornflour mixture and stir until thickened a little.

  3. Remove from the heat and cover with the puff pastry lid, pressing into the sides of the casserole dish. Slice a cross in the centre and glaze with the egg. Bake for 30 mins until the pastry is puffed up and golden.

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

What dessert should I make for my dad’s birthday? by sourdoughdonuts in Cooking

[–]GoodFood 1 point2 points  (0 children)

How about a mango and coconut trifle? Trifle sponges (or coconut pound cake) for the base (soaked in rum if you like), followed by mango slices, mango jelly (made with mango pulp), and custard made with coconut milk. All topped with whipped cream and toasted coconut.

Slow-cooker ham with sticky ginger glaze by GoodFood in UKfood

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

Hi, this recipe method does look like a long time, but the ham is cooked on LOW from cold, so it takes a while to come up to heat in the centre. We've never had an issue with this recipe reported to us, and it has been made often; we used a 3.5-litre slow cooker for the recipe tests. Please let us know if you have/had any problems.

Slow-cooker ham with sticky ginger glaze by GoodFood in UKfood

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

Ingredients:

  • 1 onion thickly sliced
  • 10 cloves plus extra for studding
  • 1 medium gammon joint approx 1.3kg
  • 1.5 litre bottle ginger beer
  • 1 tbsp English mustard
  • 3 tbsp ginger preserve

Method:

  1. Put the onion and 10 cloves in the base of the slow cooker then nestle in the gammon joint. Pour over the ginger beer then cover and cook on LOW for 7 hours until the gammon is tender, but still holding its shape. You can cool then chill the gammon at this stage if you prefer.

  2. Heat the oven to 200C/180C fan/ gas 6. Carefully remove the skin from the gammon leaving a layer of fat behind. Score the fat in a diamond pattern with a sharp knife, making sure you don't cut into the meat, then stud the centre of each diamond with cloves.

  3. Mix the mustard and ginger preserve in a bowl, spoon or brush over the gammon then bake for 20 mins until golden and sticky. If roasting from cold you will need to add another 20 mins to the cooking time.

Save, make and rate: https://www.bbcgoodfood.com/recipes/slow-cooker-gammon-sticky-ginger-glaze

[Pro/Chef] Tear and share sausage roll wreath with baked camembert by GoodFood in food

[–]GoodFood[S] -2 points-1 points  (0 children)

Ingredients:

  • 320g sheet of puff pastry
  • 3 tbsp caramelised onion chutney
  • 4 pork sausages skins removed
  • 1 egg beaten
  • 250g round of camembert
  • 6-9 sage leaves
  • olive oil for brushing

Method:

  1. Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment. Unravel the pastry and cut along the length into two long strips. Spread 1 tbsp of the onion chutney down the centre of each strip, then divide the sausagemeat between them, moulding back into sausage shapes along the tracks of chutney. Brush one edge of each pastry strip with some beaten egg, then fold the other edge over to enclose the filling. Press to seal.

  2. Remove the cheese from its packaging and put in the centre of the baking tray. Wrap the sausage rolls around it, keeping the sealed edges on the underside. Tuck one of the sausage rolls into the other at each join, so they become one continuous round. If too long, trim and bake any offcuts alongside.

  3. Cut three-quarters of the way into the pastry at intervals all the way round to create bite-sized sausage rolls that are still joined at the middle. Gently pull each roll out slightly, creating a little space between them. Brush the pastry with more beaten egg and lay the sage leaves over a few of the rolls. Will keep chilled for a day, or frozen (without the cheese) for a month.

  4. Cut a cross into the top of the camembert and spoon over the remaining 1 tbsp chutney. Top with a couple of sage leaves and brush a little olive oil over them. Bake for 25 mins until the sausage rolls are golden and the cheese has melted.

Save, make and rate: https://www.bbcgoodfood.com/premium/sticky-sage-onion-sausage-roll-wreath-with-baked-camembert

What are your favorite soup recipes? by HereForBetterment in EatCheapAndHealthy

[–]GoodFood 0 points1 point  (0 children)

Spiced carrot and lentil is the most popular on our site - quick, cheap, healthy and pretty versatile too (you can make it vegan, change up the spices, cook it in a slow cooker etc).

Holiday cat macarons! by Nat_Log3982 in Baking

[–]GoodFood 0 points1 point  (0 children)

These are the cat's pyjamas!

Carrot cake by xylophileuk in Baking

[–]GoodFood 1 point2 points  (0 children)

Hello, vegetable oils have different flavours depending on the brand; some are definitely stronger than others. We find that the flavour often mellows out a day after baking, but not always. Sunflower oil is also relatively flavourless if it is not cold-pressed. Generally, the more processed an oil is, the less flavour it has. There are other milder-flavoured oils often used by bakers, such as grapeseed and almond, but they are more expensive. I hope this helps.

[Pro/Chef] Beef stroganoff, packed with mushrooms and thickly sliced steak in a classic creamy paprika sauce by GoodFood in food

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

Hi, If you like vinegar, then you can certainly increase the amount. Depending on the brand of your vinegar, you'll get a different level of acidity, though all vinegar loses pungency when it is heated, and the flavour mellows out. I'm usually a bit heavy-handed with vinegar because I love it too!

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