OT What's Cookin'?

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I'v been really into sauces lately...my latest is a miso, chili, vinegar, tumeric, white pepper and vinegar concoction with olive oil and a bit of brown mustard with diced scallions ....sometimes I'll mix in some avocado but I love it just with steamed white rice and prawns.
 
I'v been really into sauces lately...my latest is a miso, chili, vinegar, tumeric, white pepper and vinegar concoction with olive oil and a bit of brown mustard with diced scallions ....sometimes I'll mix in some avocado but I love it just with steamed white rice and prawns.
That sounds good.

Been working on restocking freezer. Got a big package of chicken thighs on sale last week. One batch braised in white wine and chicken stock with small red potatoes, carrots and red bell pepper. Another batch a Chinese recipe, poached, sliced thin, tossed with hot spice oil. Also roasted chicken sausage and put in pan with chopped broccolini, topped with tomato sauce and cheese and baked. Serve on polenta. This week making stir fried shrimp and ground beef tacos. Next week going to make orzo with turkey meatballs, lamb tagine with harissa and preserved lemon, and nut crusted cod fillets. The fish is individually quick frozen in single portions. As fish doesn't reheat well, I will freeze the coating in batches and make one portion at a time.
Still two thighs in freezer until I decide what to do with them.
 
I'v been really into sauces lately...my latest is a miso, chili, vinegar, tumeric, white pepper and vinegar concoction with olive oil and a bit of brown mustard with diced scallions ....sometimes I'll mix in some avocado but I love it just with steamed white rice and prawns.
That sounds really similar to the glaze on salmon.add in a little sesame oil
 

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