froggg Posted July 22, 2020 Author Share Posted July 22, 2020 1 hour ago, froggg said: Proper view ? Seriously spicy nduja on this, mouth literally ablaze ? Eddie 1 Link to comment Share on other sites More sharing options...
Mucker1884 Posted July 22, 2020 Share Posted July 22, 2020 Comedy Casserole, washed down with a nice cold glass of Laughalot lager! ? cstand 1 Link to comment Share on other sites More sharing options...
Ramslad1992 Posted July 22, 2020 Share Posted July 22, 2020 22 minutes ago, Mucker1884 said: Comedy Casserole, washed down with a nice cold glass of Laughalot lager! ? Bottled in nottingham? Link to comment Share on other sites More sharing options...
Mucker1884 Posted July 22, 2020 Share Posted July 22, 2020 5 minutes ago, Ramslad1992 said: Bottled in nottingham? Yeah. To be fair, it tasted like it had just cascaded over the front of the West Bridgeford Upper Tier, but I still enjoyed it! Link to comment Share on other sites More sharing options...
Steve How Hard? Posted July 23, 2020 Share Posted July 23, 2020 Duck breast, fondant potatoes, veg and port reduction(gravy). froggg, cstand and Angry Ram 3 Link to comment Share on other sites More sharing options...
Mucker1884 Posted July 23, 2020 Share Posted July 23, 2020 8 minutes ago, Steve How Hard? said: Duck breast, fondant potatoes, veg and port reduction(gravy). That's right. Put the broccoli in the foreground, but casually forget to mention it! Bloody 5h1tstirrer! ? Steve How Hard? 1 Link to comment Share on other sites More sharing options...
Eddie Posted July 23, 2020 Share Posted July 23, 2020 In honour of Forest's triumph, we're having Moussaka and a Greek Salad. sage, uttoxram75 and froggg 3 Link to comment Share on other sites More sharing options...
froggg Posted July 24, 2020 Author Share Posted July 24, 2020 Dorset ribeye, on a bed of own grown ratatouille, with a Saint Agur, shiitake mushroom and white sherry jus, all washed down with a glass of Grand Reserva Rioja Tinto. sheeponacid, Gap tooth ram, Rev and 3 others 6 Link to comment Share on other sites More sharing options...
Boycie Posted July 24, 2020 Share Posted July 24, 2020 4 minutes ago, froggg said: Dorset ribeye, on a bed of own grown ratatouille, with a Saint Agur, shiitake mushroom and white sherry jus, all washed down with a glass of Grand Reserva Rioja Tinto. Mushrooms sound nice mate. froggg and richinspain 2 Link to comment Share on other sites More sharing options...
froggg Posted July 28, 2020 Author Share Posted July 28, 2020 Roast Dorset rib of beef, cooked medium, served with home grown Mediterranean style vegetables (apart from the red peppers, mine aren’t ripe yet) with horseradish sauce, all washed down with a glass of Malbec. Eddie, Angry Ram, Gap tooth ram and 1 other 4 Link to comment Share on other sites More sharing options...
Eddie Posted July 28, 2020 Share Posted July 28, 2020 Communal effort tonight. Meatballs from Ikea, Sue heated the water for the pasta and grated the Parmesan, and I made a beef chilli sauce to give the meatballs their finishing bake. All washed down with a cup of milky Assam tea. froggg 1 Link to comment Share on other sites More sharing options...
Boycie Posted July 28, 2020 Share Posted July 28, 2020 1 minute ago, Eddie said: Communal effort tonight. Meatballs from Ikea, Sue heated the water for the pasta and grated the Parmesan, and I made a beef chilli sauce to give the meatballs their finishing bake. All washed down with a cup of milky Assam tea. No close ups? froggg and Eddie 2 Link to comment Share on other sites More sharing options...
froggg Posted July 29, 2020 Author Share Posted July 29, 2020 Shell on Tiger Prawns in a tomato garlic and scotch bonnet chilli sauce, served with olive bread and butter, all washed down with a glass of Pignoletto. Steve How Hard? and ThePrisoner 2 Link to comment Share on other sites More sharing options...
Eddie Posted July 30, 2020 Share Posted July 30, 2020 It's that time again - time to make the most wonderful beer-drinking snack - Bitterballen (Dutch meatballs in breadcrumbs). It's a long process, so someone might have to rescue me from the kitchen - preferably around beer o'clock. Link to comment Share on other sites More sharing options...
Eddie Posted July 30, 2020 Share Posted July 30, 2020 (edited) Blending stock and herbs into the roux... Adding some onion and dead cow... Edited July 30, 2020 by Eddie froggg 1 Link to comment Share on other sites More sharing options...
Eddie Posted July 30, 2020 Share Posted July 30, 2020 After moulding the meatballs... Breaded... froggg and Steve How Hard? 2 Link to comment Share on other sites More sharing options...
Eddie Posted July 30, 2020 Share Posted July 30, 2020 After frying... I still haven't worked out how to stop them cracking. froggg 1 Link to comment Share on other sites More sharing options...
Rev Posted July 30, 2020 Share Posted July 30, 2020 (edited) 5 minutes ago, Eddie said: After frying... I still haven't worked out how to stop them cracking. Did you dip them in egg before coating? Regardless they look good, are you sharing the recipe? Edited July 30, 2020 by reverendo de duivel Link to comment Share on other sites More sharing options...
froggg Posted July 30, 2020 Author Share Posted July 30, 2020 33 minutes ago, Eddie said: After frying... I still haven't worked out how to stop them cracking. Mix too wet mate(steam) Eddie 1 Link to comment Share on other sites More sharing options...
Eddie Posted July 31, 2020 Share Posted July 31, 2020 5 hours ago, reverendo de duivel said: Did you dip them in egg before coating? Regardless they look good, are you sharing the recipe? Ingredients for bitterballen · 100 grams butter (75) (125) · 150 grams flour (110) (190) · 700 ml beef stock · 30 grams chopped onion (half an onion?) · 1 tablespoon chopped parsley · 1 tablespoon chopped coriander · 400 grams cooked mince (280) (500) · Salt to taste · Pepper to taste · Nutmeg to taste (good pinch) Breading · 50 - 100 grams flour · 2 eggs, beaten, or 1 egg and about 100 ml of milk (the bread and milk seems to produce an eggy wash that is much easier to use, but a little less sticky) · 50 - 100 grams breadcrumbs Cooking/browning the meat and onion Use frying pan/wok, wooden spoon/spatula 1. Heat pan 2. Add dash of oil to pan 3. Fry chopped onion until brown 4. Add mince 5. Stir continuously until brown (around 5 minutes) 6. Set aside Bitterballen mixture Use big saucepan/wok, wooden spoon,/spatula Melt butter in pan Add flour slowly, stirring continuously until a paste has formed (it will be solid really) Slowly stir in the beef stock, stirring continuously Simmer slowly Add parsley, coriander, mince and onions, then nutmeg, salt and pepper, stirring continuously (could also add paprika, curry, other spices) Simmer and reduce until a very heavy, thick sauce is formed (again, drive as much liquid off as you can – it wants to have the consistency of putty really) Pour into tray Refrigerate (a couple of hours in the fridge, or half an hour in the freezer) until solid. The dryer/more solid you can get it, the easier it will be to roll into balls Bitterballen breading Take tablespoon of mixture (for snack-size, about 20 grams for each bitterball is fine, but I tend to make them larger (35 – 40 grams) to go on salads) Squeeze firmly so the gloop really holds together well, then roll into ball using your hands Roll through flour until they are well covered. Dip/roll in egg and milk mixture (Use a basin or a bowl) Roll in breadcrumbs until they are well covered Refrigerate as required (bitterballen tend to go soft with handling, so firm them up again in the fridge between each stage if you want) Bitterballen frying in an air fryer Cooking temperature 190 degrees Put sufficient in to cover cooking tray/basket Spray or paint bitterballen with coconut oil – this will help to brown the breadcrumbs and really crisp them up Fry for 10 minutes Freeze for another day, or eat immediately Note: may need to adjust temperature and time – different online sources suggest as low as 180 degrees or as high as 200, with cooking times between 8 minutes (for 200 degrees) and 12 minutes (for 180 degrees). Additional – I now repeat the egg and breadcrumb treatment after frying and freezing, then fry them again. This makes the coating thicker, crunchier and allows me to cover up any errors/leaks. Rev and froggg 1 1 Link to comment Share on other sites More sharing options...
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