What did you cook or eat today (March 2021)

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Last nights dinner, Thai style yellow curried pork meat balls with Croatian somun (Hungry Man ) and tomato and onion salad. Pud was blood oranges
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vernplum said:
Laksa. Haven’t had one in a while. $3 for all that spicy goodness:
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I've eaten laksa in Singapore but I can't remember eating it on any of my frequent visits to Indonesia.

[Edit: In early 2000 I worked for Kellogs Brown and Root on Anson Road. Frequently at lunchtimes we would walk westward on Anson Road to an excellent foodcourt some 1.5 - 2 km away. I cannot remember the name now but the food was varied and excellent].
 
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TheChefGoingHomeToday said:
Timenspace

Yes of course, here it is:

Ingredients (Serves 2)
  • 1 Leek, trimmed and finely sliced.​
  • 1 Shallot, finely diced.​
  • 1 Garlic glove, finely grated or crushed (Optional).​
  • 150g Risotto rice (I prefer Carnaroli) - (75g per person).​
  • 100ml Dry white wine (optional).​
  • 600ml Chicken stock (I use a ratio of 4:1 with the rice, so 300ml per 75g serving of rice)​
  • 220g Smoked haddock (110g per person).​
  • 300ml Fish stock (for the smoked haddock).​
  • 25g Parmesan, freshly grated.​
  • Juice of 1/2 lemon (optional).​

Method
  • Cook the shallot in 1tbsp of oil (I use rapeseed) until soft then add the garlic, if using, cook for 1 min.
  • Add the leek and cook until soft (8 to 10 min). Stir regularly.
  • Add the rice and cook the risotto as normal... (white wine optional).
  • 10 minutes before the rice is ready, in a separate pan add the smoked haddock (skin on) to the fish stock and gently bring to the boil.
  • Turn off the heat and cover for 6 to 8 minutes, or until the haddock is cooked. Remove from the stock.
  • Finish the risotto with the Parmesan and lemon juice (if using).
  • Remove the skin from the smoked haddock (should separate easily if the fish is cooked) and cut into large chunks.
  • Add the smoked haddock to the risotto and combine gently so the fish doesn't break up.
An alternative method to cook the smoked haddock is to use milk instead of stock, bring to the boil and leave to simmer gently. I use this method for a smoked haddock and leek quiche, adding the poaching milk to the quiche mixture.
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Many thanks! Sounds absolutely delicious. I have leek in my fridge currently, would love to give it a go. I need to work on my risotti.
 
Timenspace said:
Stunning! Black paella is what I had once, and a black risotto along the coast, never cooked one! That will be a big challenge for me!
Thank you!
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Thank you.Rissots are easy really, the only complex thing with crni rižoto is if you use fresh cuttlefish for the meat and ink. The key to a great rizoto is the stock. I make a rizot out of turkey necks from the amazing turkeys reared in your region. The pics are turkey neck, wild mushroom and shrimps
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Burt Blank said:
Thank you.Rissots are easy really, the only complex thing with crni rižoto is if you use fresh cuttlefish for the meat and ink. The key to a great rizoto is the stock. I make a rizot out of turkey necks from the amazing turkeys reared in your region. The pics are turkey neck, wild mushroom and shrimpsView attachment 59417

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Brilliant! Thank you! Such variety! I have read about the stock,yes, you are right. Will do surely. Once you get the how to right, it might be easy indeed.
 
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