What are you having for dinner? (wanna share your recipe?)

[Friday]

NAN-E BARBARI
My go-to flatbread recipe (also my pizza dough recipe, just a little bit of difference in execution) takes 2-3 days to make. Which my bread cravings were kicking my ass about (go back in time, start the dough 3 days ago... yeah, not happening, self... breeeeeeeead! Bread NOW!)

(Hint : You know how all the at home pizza dough recipes online don’t taste like restaurant pizza? This is mostly why. Restaurant dough takes 2-3 days to make. The second piece are the 600-800F // 315-425C ovens. But 90% of “what’s wrong” with at home pizza are doughs that cant get almost beer flavored, with inimitable texture, because they don’t “ball knead” & proof for a million years... or err um, 2-3 days. Same damn thing according to my cravings.)

So I got brave (Breeeeeead! BREAD NOW) or desperate <cough> and tried an online flatbread that did NOT purport itself as pizza dough ... and only takes about 2 hours.

Yep. 2 hours.

It’s good. More like focaccia than anything else I’ve had ...including quite a few focaccia recipes!

Next time I’ll poppyseed one loaf & garlic herb the second. Good stuff.

Link Removed

 

[littleoc]

That is one promising recipe!

 

[VioletButterfly]

Last evening, I fixed fried rice using a flavor packet, rice, Sesame/Canola oil, and steamed peas/carrots. Warmed a couple of egg rolls in the m-wave and served with Duck sauce. And, added a little bit of Kung Pao broccoli - used a flavor packet again and added steamed broccoli. It was pretty good; maybe a little rich. Would have liked some hot-and-sour soup instead of the Kung Pao broccoli.

 

[bellbird]

Lamb ribs. (NZ lamb, obviously ;) )

My starting cut of meat was a lamb flap.
Separate the ribs, and slice the belly part into large pieces.

Marinated in just lemon juice and paprika for ~6 hours.
Seared in a hot pan to create a crust.
Season with salt and pepper (I find seasoning at the marinating stage draws too much moisture out of the meat).
Bake on an oven tray on low (my first time using our gas oven so I had to wing the temperature, and adjust it throughout) for 90 mins.

(There are vegetables too but they aren't worthy of being on the same plate).

 

[blackemerald1]

I'm going to try that bread - thanks Friday.

And I like the lamb @bellbird - is lamb as expensive there as it is in Aus? :(

 

[Friday]

I'm going to try that bread - thanks Friday

I made another batch.... had a suspicion & threw half in a 9” cake pan with a lot of oil to half crispy fry the bottom... and yep! Perfect deep dish pizza crust. The other half I cut in 1/3s and made mini focaccias (olive oil, crushed garlic, herb). Those are ziplock bagged and in the freezer. Might should have made 3 or 4 mini-deep dish pizzas, instead. But the 9” one was an experiment. I think giant muffin tins should work for the little guys.

I’m using a pizza stone in the bottom of the oven for all of it.

Super fast (zoom zoom) versatile stuff, this dough.

 

[Friday]

is lamb as expensive there as it is in Aus? :(

I wanna know, too! @bellbird

Here (Pacific NW US, prices are different all over the country)
Ground = $9 per pound
Shoulder = $15
Chops = $21

 

[blackemerald1]

I just got some Lamb Mince out of my freezer $7.00 @ 500 gram. Aus. Spring Lamb. I think it will get a lot more expensive as we run into Summer here - the drought and hay costs are sky-rocketing. :(

Thanks Friday - I thought it might make a fairly decent dough for pizza too. :) You saved me the experiment.

 

[bellbird]

is lamb as expensive there as it is in Aus?

It really depends where you buy from.

Supermarket lamb: yes.
Really the only "cut" I can afford is mince.
At my supermarket I believe the usual price is 25NZD/kg for mince. However it's often on special at 15/kg.
For comparison, beef mince at that supermarket is usually 15/kg.
All other cuts I never bother looking at because I know I can't afford them anyway :D

I think it's because a lot of our lamb is exported.
The supermarket does sell "fancy" lamb, which again will be way more expensive, and I think is marketed as being export quality to justify the higher price given that other hype words like "pasture fed" or "organic" are probably a given for lamb raised in NZ.

The lamb flap that I had for dinner came from an independent wholefoods type store, where the owners run the farm that the lamb is from.
And they have very reasonable prices, for very good quality.
Not sure of the weight of the flap, but it'll do me three decent sized meals and cost $5.50 (obviously it's a cut that requires more effort, but it's still very reasonable).
And they sell their own Angus beef mince for ~$12/kg, so I'm assuming other non-mince cuts, including lamb, are much cheaper there than from the supermarket.
Only problem being that that store is a one of its kind in my city, and just so happens to be one of my absolute no-no's of places to go as it's riiiiight around the corner from my ex's (he goes there a lot; we used to go there a lot, were on first name basis with the owners etc).
The lamb flap has been sitting in my freezer for over a year and I uncovered it when having to switch fridge last week. I thought about tossing it, because memories. But then I thought no f*ck him, he's already screwed up enough things in my life, at least I can eat some delicious lamb, even if it's the last of it's kind that I have :D

 

[blackemerald1]

even if it's the last of it's kind that I have

^^Can you buy in bulk and get a delivery?

 

[bellbird]

^^Can you buy in bulk and get a delivery?

They don't have a website, or a delivery system from in store.
But I do have friends who I know occasionally shop there so I could ask them to pick something up for me. True :)

 

[Friday]

Ginger Garlic Chicken

This is halfway between Tandoori Chicken & Teriyaki Chicken, and it’s both killer & super easy. Have it on Kebabs, with rice, on sandwiches, whatever.

• Boneless skinless chicken thighs cut into 1/3s

(small flap cut off, large flap cut in half)

• Ginger Garlic Paste

(I use twice as much grated fresh ginger as crushed garlic, but if you can buy it already mixed? Awesome. They just don’t sell that here, and the individual tubes have dairy mixed in. Yuck.)

• Mustard Oil if you have it, neutral oil -like safflower- if you don’t.
• Chunky Chat Masala
• Salt

Put a great big giant scoop of ginger garlic paste & a dollop of oil into a ziplock bag with your chicken, stir/shake/squish it around. Let marinate a couple of hours to overnight.

- Heat up a skillet to blazing smoking hot
- Salt yo’ chicken
- Sear / sauté chicken until colored and cooked most of the way through.
- Throw a lid on the sucker, shut off the burner, and let it finish cooking while resting (about 10 minutes). And you organize whatever you’re having with it
- Generously season with Chunky Chat right before serving. Zippy.