All good Colmack
Side Dishes
-
-
I feel for you guys that can’t do the coriander.
I’ve got a recipe or two where I use parsley instead, just to mix it up but it, along with chilli, garlic, lime & corn is in everything from breakfast to supper.
-
I personally Love Coriander. Hate Mac & Cheese.
-
-
-
Wow, so many good ideas!
-
For a trial asado this weekend, I'm doing the following sides. I'll update with pics for the LOLs later on. Don't worry about the goofy numbers, I've scaled up
Butternut pumpkin & smoked ricotta with pepitas
Pumpkin seed oil 150 ml $20.25 2. Rolled oats 225 g 3. pepitas 225 g 4. Smoked Ricotta 1875 g 5. Vinegar - sherry 150 ml 6. Radicchio 3.75 ea 7. Salt - sea 22.5 g 8. Oil - Olive 937.5 ml 9. Pumpkin - butternut 15 ea
Note/Description:
Medium embers
Bury pumpkins in ashes - cook 50-60 min until skewer passes through - remove & wipe clean
slice in half and remove seeds - slice into quarters
oil hot chapa generously and place cut side of pumpkin - cook 10 min until caramelised
Dress torn radicchio leaves
Plate with dobs of ricotta, radicchio, scattered pepitas, drill w pumpkin oil
serveLeeks and shallots calcotada style
1. Romesco Sauce 1875 ml 2. Shallots - scallions 30 ea 3. Leeks - medium 45 ea
Note/Description:
med/hot embersPrep leeks by splitting & washing - leave to soak for 20 mins
Place leeks and shallots on embers, turning until charred all over
wrap tightly in newspaper in lots of 8 leek halves 4 shallots to serve 4 people
leave to steam 20 minsRescaldo Vegetables
1. Olives - black pitted, chopped 225 g 2. Pepper - black ground 0 3. Salt - sea 0 4. Thyme - fresh, leaves picked 6 tbsp 5. port salut, 10mm slices 540 g 6. Rocket 600 g 7. Capsicum - yellow, 1 450 g 8. Capsicum - red, 2 900 g 9. Onions - red, 4 small unpeeled 1200 g 10. Eggplant, 3 1200 g 11. Lime - zest, 2 t 6 tsp 12. Oregano - fresh, 2 T 15 g 13. Oil - Olive 375 ml
Note/Description:
Mix half oil w thyme, oregano & zest - stand for one hourmedium embers - bury eggplant, capsicum & onions - completely covered - roast 10 minutes - uncover & use tongs to turn - replace embers - cook another 10 minutes - carefully remove - clean off ashes with a cloth - peel onions, peel capsicum & core & tear into 50mm strips - halve onions - quarter eggplant - season
Heat chapa over hot embers
brush cut sides of onion & eggplant with non-fragrant oil & place on chapa - put eggplant on chapa - cook 2-3 minutes without turning until well browned
Wipe off & brush chapa with oil - put on cheese slices - cook one side only 1-2 min
Place rocket on platter, top w veg, browned side as presentation - place cheese to sides - drizzle with oil & sprinkle w olives
serve - guests should unwrap the paper & peel charred exteriors- dip in romesco sauce & top w roasted hazelnut crumbs -
More of a leftovers idea.
Thinly slice up leftover brisket (a rare comodity, I know) and place on top of rosemary wheat biscuits with a dash of Baxters fig, date and balsamic chutney. Superb.
Some old Amsterdam aged goats cheese doesn't go amiss either.
-
Salsa Criollo - Sensational salsa with salmon and lamb. The onion gives some crunch as well as flavour. This is an absolute winner.
Ingredients:
1. Pepper - black ground 2 g
2. Salt - sea 2 g
3. Vinegar - rice 60 ml
4. Oil - Olive 125 ml
5. Onions - red 1 cup
6. Capsicum - red 1 cupNote/Description:Makes 2 cupsvery fine dice capsicum & onionstir in vinegar & seasonwhisk in olive oil to cover onion & capstand 30 mins minkeep for 3 days
-
Just remembered something simple I use to do.
Wrap frozen peas in a foil parsel with salt, pepper, garlic, butter and a tiny splash of oil to stop the butter burning. You can add mint, basil bacon bits, whatever you like.
Toss it to the side of the bbq. Low moderate heat and get on with the rest of your cook.Sent from my electric phone using my finger.
-
-
So is corn pudding cooked and eating down there much?
-
I’ve never heard of it. Sounds interesting, please tell me more.
-
Google here I come as I haven’t heard of it a second well.
-
Not heard of it
-
What's that!?
-
Bring back memories not of corn pudding, but of baked rice custard pudding me mum would make.
Like the others not heard of the corn one here. -
Not sure how I would describe it. A lightly sweet corn custard side dish that is more savory then sweet to me (but when I am making it just for me I add roasted green Hatch chilis)...I just have no idea how else to describe it.
Here ya go if anyone is interested, I found this one to be my favorite. It is the creamed corn that makes the difference. Obviously if anyone makes it I would be curious on your thoughts!
Recipe By: Lisa Cohen
Ingredients
- 5 eggs
- 1/3 cup butter, melted
- 1/4 cup white sugar
- 1/2 cup milk
- 4 tablespoons cornstarch
- 1 15.25 ounce (433g) can whole kernel corn
- 2 14.75 ounce (418g) cans cream-style corn
Directions
Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.Bake for 1 hour. -
This is one I really like. I’ll even eat it on its own as a main meal.
Brisket beans Recipe......INGREDIENTS
- Brisket, burnt ends, left overs, whatever
- That BBQ Sauce
- Bacon, streaky is best
- Lanes BBQ Q-Nami
- Onion
- Garlic
- Thyme
- Bay leaf
- Potato
- Borlotti beans or similar
- Salt n pepperMETHOD
I don't use exact measurements when I cook but rather go by flavour, you can't stuff this one up.Heat the pan, I prefer cast iron skillet over coals but any pan and heat is fine.
Rough chop then Add onion, garlic, thyme and bay leaf to the hot pan and brown off.
Cut the potato into small cubes, about 5mm, this helps thicken it up and bulks the meal, add to pan.
ADD Lanes BBQ Q-Nami, salt and pepper, stir thru for a couple of minutes.
ADD bacon, render fat until golden.
Tip in beans and That BBQ Sauce then stir thru, let it simmer for a couple of minutes.
Then add Brisket, mix thru.
Add some water for moisture and let it cook down slowly. You can put the pan to the side of the fire on a low heat or put it into the smoker until the potato has softened. If there is too much moisture cook it down more. -
Participate now!
Don’t have an account yet? Register yourself now and be a part of our community!