The What's cooking thread

[Iftikhar]

Weekend feast

[Flobs]

Looks like a picnic with all that tupperware.

[Iftikhar]

The leftovers will go into the fridge.

[peterroberts]

What is everything ?

[sandsoftime]

Looks like someone had one too many sherries before making their meatloaf :0)

[peterroberts]

NYE : Thai coconut curry with squash , prawns , pineapple and bamboo shoots.

NYD : Braised pork joint with sauteed spring cabbage , mashed potato and gravy.

[Semmy]

Made Reuben sandwiches for my family birthday dinner this year. 10lb brisket fed 18 of us with leftovers. Took 6 days start-to-finish. Cooked over charcoal on a Weber kettle

[aussielad]

Looks like BigFoot celebrating Xmas

[peterroberts]

@Semmy

Took 6 days start-to-finish

Did the guests become a tad impatient ?

[Semmy]

A bit grouchy

[Bekloppt]

Genuine question.

Would you put leek and onion in the same dish?

[tesh]

I used to in pies and soups but some dishes it’s an either or - bizarrely kasespatzle being a case and point of either or from recent practice…

[sandsoftime]

IMO Chef Jean Pierre is the best guy out there to learn from. Here are some snippets…

Yes, onions and leeks can absolutely be used together in the same recipe. In fact, they are considered a classic combination in French cuisine, frequently paired to create a deeper, more balanced, and complex flavor profile.

Based on Chef Jean-Pierre’s techniques and similar culinary applications:

• Complementary Flavors: Leeks provide a milder, sweeter flavor, while onions add a stronger, more punchy, or savory base. Together, they balance each other out.
• Ideal for Soups & Sauces: They work exceptionally well together in potato leek soup (Vichyssoise), onion soup, risottos, and casseroles.
• Caramelization: They can be caramelized together for a rich, sweet topping for dishes like crostini or pasta.
• Chef Jean-Pierre’s Application: In his French onion pasta or traditional soup, leeks can be added alongside onions to enhance the flavor profile.

Tips for Cooking Them Together:

• Sautéing: Start by sweating the onions first as they take longer to soften, then add the leeks, as they are more delicate.
• Cleaning: Leeks often contain dirt, so be sure to wash them thoroughly after slicing.
• Parts to Use: Use the white and light green parts of the leeks for the best texture and flavor.

[Flobs]

I definitely would. I used to do it regularly however these days it’s generally one or the other. If I used potatoes more I’d probably do it more often. Now I just buy which is cheaper.

[Bekloppt]

Hmm, interesting answers. I used to not worry about it, but these days I feel that there’s too much overlap.
Obviously either can be paired with garlic.

[Flobs]

Garlic is best eaten raw. It has ‘blood cleaning’ properties if taken raw. The chemicals responsible are destroyed (oxidized) when cooked.
As flavour it’s great cooked in many different ways. Also cooked it doesn’t cause such smelly breath, not that whoever eats it cooked or raw notices the smell however those nearby don’t seem to refrain from commenting.

[Sithbare]

@Bekloppt

Would you put leek and onion in the same dish?

There are only some dishes where Onions can’t be used.

[RedOverTheWater]

Had a delicious home made leek and potato soup the past few days - perfect for the cold weather we’ve had here. I’d like to say I cooked it, but alas. I have very much enjoyed eating it though!

[Maria]

@Rambler

Potato and Spinach curry. My version

Ingredients

• 2-3 tsp of dried Fenugreek leaves
  1× medium size onion, chopped
  -2-3 medium size potatoes, chopped into small cubes
  -A big packet of fresh Baby spinach (or frozen spinach), chopped before adding to the saucepan
  -1/2 tsp tumeric powder
  -1/2 ground coriander
  -1/4 tsp kashmiri chilli powder
  -1/2 cumin powder
  -1 tsp whole cumin seeds
  -1-2 cloves garlic ( or1 TBLS paste)
  1 piece crushed ginger (1 TBLS paste)
  -half a tin of Italian peeled potatoes or 2 fresh tomatoes, chopped
• 1 tsp of himalayan salt or normal table salt
• Fresh coriander leaves (optional)
• • 1 x green chillie (optional)
• Sunflower oil

Method

• add some oil to a Wok or saucepan to cover the surface and heat up until hot.
• add 1x tsp of whole cumin seeds to the hot oil, fry for 1 minutes
• add chopped onions and fry
• -after 5 minutes add garlic and ginger
• fry until almost golden brown
• add cubed potatoes
• cook for 5 minutes with lid on the pan
• add chopped tomotaoes and stir.
• add 1x tsp salt
• cook for 10 minutes
• Add the chopped baby spinach and cook for 6-8 minutes. Keep mixing occasionally
  -Add 2-3 tsp of fenugreek leaves and stir the mixture for 5 minutes.
  You can fresh coriander for garnish (optional).

Serve with: rice or pitta/naan bread
mixed salad, mint/cucumber yoghurt.

I kind of follow this recipe below but i reduce my spices. I don’t use dried red chillie and reduce the spices to half tsp but up to you how hot or spicy you like.
There are several variations onnyoutube though.

https://youtube.com/shorts/U1wcl8i-syw?si=fDWHTdo2X6puDr4M[center]Text[/center]

[Maria]

This a highly recomended recipe for red lentil curry. It is so quick and easy. I often use this recipe when i haven’t cooked anything and i need something to eat quickly.