Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Lardman on April 06, 2015, 13:22
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Is it actually possible to make this taste ?
In a moment of madness, I bought a waitrose Moroccan couscous tub (In my defence it was hugely discounted ) and it was passable as food. The stuff I produce is most definitely not, I know I can pour a curry or something over it and that certainly helps but there must be something I can do with on it's own. :unsure:
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I prefer bulgur wheat Lardy, but like couscous and in fact rice etc, they don't taste of much on their own, so I add chilli, or worcestershire sauce, or something in the cooking water, plus I cook it in stock.
Bulgur wheat cooked in flavoured stock with frozen mixed veg and onions is my favourite fast day dinner twice a week!
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Similar here, I add salt, chilli powder, cumin powder, garlic (powdered or grated fresh) and sometimes stock. Then very finely chopped onion and herbs and good flavoured oil. After all that it might need re-heating but I tend to have it with fruit and nuts, with hummus on the side, as a salad (hummus helps it stick to the fork!)
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I find Ainsley Harriot 'Spice Sensation' one of the better ready to eat packets. Around 50p each.
Will give the bulgur wheat a try soon ! :)
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I cook my couscous in water with some lemon juice and a teaspoon of chicken Bovril.
When cooked I sling in chopped spring onions, lots of chopped parsley and mint, chopped tomatoes and sometimes some spices.
Or on other occasions I sling in a load of oven roasted garlic vegetables and slow roasted tomatoes. ;)
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Can't say I've tried bulgur wheat - don't they make pillows from it ? :unsure:
I'll keep at it then. I'm looking for an alternative to just nuking a spud really, something quick, filling and using stuff I have on hand (fresh herbs being a problem at the moment).
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The ainsley harriott packets are actually good for keeping on standby for emergencies - hub and uses them quite a lot after shift work as a easy/filling/ relatively nutritious part of a meal
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Could I do a one pot meal with bulgar when i'm hosteling
I've made tomato sauce into fruit leather and have dried spinach, onion, mushrooms,carrots and lentils can i just rehydrate and cook with the bulgar?
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MC, I would have thought so,try before you go, you could maybe even make it all up into a pack in portion sizes.
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Could I do a one pot meal with bulgar when i'm hosteling
I've made tomato sauce into fruit leather and have dried spinach, onion, mushrooms,carrots and lentils can i just rehydrate and cook with the bulgar?
I have used both bulgar and couscous and I would say that you could you would be better using the coucous for hostelling MC.
I wouldn't go for bulgar as the bulgar takes a lot more cooking.
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I like cous cous served cold mixed with different salad dressings and bits of salady and nutty stuff and maybe a few raisins.
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Could I do a one pot meal with bulgar when i'm hosteling
I've made tomato sauce into fruit leather and have dried spinach, onion, mushrooms,carrots and lentils can i just rehydrate and cook with the bulgar?
I have used both bulgar and couscous and I would say that you could you would be better using the coucous for hostelling MC.
I wouldn't go for bulgar as the bulgar takes a lot more cooking.
You can do bulgar wheat in cold water for 30 mins, for Granville, but when I chuck it all in a saucepan with the veg, onion and flavourings, it only takes 15 minutes.
No Lardy, that's buckwheat! X
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thanks I'm thinking same ingredients with rice, cous cous, pasta and bulgar with different spices each day.
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Couscous is a CBA standby for us. Sweat an onion, sprinkle in desired spices (lots or a little, as you like), add a chopped courgette and fry till nearly done. Then add some tinned toms and maybe some beans from a jar. Pour on top of cooked couscous. A variation is to leave out the spices and beans, add herbs and a small can of tuna (drain oil) and use as a spaghetti sauce.
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took me a few seconds to work out CBA
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I use stock when I make mine up, :) and then mix in various bits and pieces.
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No Lardy, that's buckwheat! X
Oh ::) Still Im more to be pitied than blamed ;)
... sprinkle in desired spices (lots or a little, as you like)
What spices would I be desiring ? The times I've tried to spice it up a bit things just end up like curry without any body. :blush:
took me a few seconds to work out CBA
Come play in "What's for Tea" - the CBA fairy regularly visits us in there :lol:
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What spices would I be desiring ? The times I've tried to spice it up a bit things just end up like curry without any body. :blush:
Well, if you want a North African flavour quickly (not terribly hot but nicely perfumed), you could go for ras el hanout. It's a blend of the usual suspects with a few additions like rose petals in the fancy (expensive) versions. Watch out if you don't like or try to avoid MSG: I've spotted it in quite a few cheap versions over here. Otherwise, I'd put in turmeric, cumin, paprika, black pepper and a bit of cayenne pepper. Put the spice into the sweated onion and then stir it in and cook for a few seconds before adding anything else.
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... you could go for ras el hanout. It's a blend of the usual suspects with a few additions like rose petals in the fancy (expensive) versions.
I've been meaning to pick some of that up as it was used for a lamb dish I saw the other week. I ordered it from the usually oh so reliable grey supermarket and ....
Missing items
We're really sorry but you're missing:
- 1 x Bart Ras el Hanout
Been one of those weeks
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A spoonful of Harissa paste stirred through also adds extra flavour. You can use a spoon of a size that reflects your own taste buds!
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Lardman - your local healthfood shop should sell Kallo stock cubes - they are often different flavours to normal stock cubes - I have tomato & herb, mushroom and french onion stock and these add adelicious flavour to cous cous, Giant cous cous or bulgar wheat ;)
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... your local healthfood shop ...
A what shop now ? ::) :nowink:
I have been using the star brand for a bit their mushy cubes are pretty good, you have to watch the MSG though.
Big thumbs up to the ras al hanout blend, I finally found some, not cheap and it was only barts but even on it's own made things much better. I'll be trying a few more things now I know it doesn't have to taste like laundry water. ;)
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... your local healthfood shop ...
A what shop now ? ::) :nowink:
Shush .... you could shock us with a pic of your local h***** food shop - just to prove you can find it. You don't have to go in ... :nowink:
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... your local healthfood shop ...
A what shop now ? ::) :nowink:
Shush .... you could shock us with a pic of your local h***** food shop - just to prove you can find it. You don't have to go in ... :nowink:
:lol: :lol: :lol: :lol:
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took me a few seconds to work out CBA
Me too! :D :D
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Big thumbs up to the ras al hanout blend, I finally found some, not cheap and it was only barts but even on it's own made things much better. I'll be trying a few more things now I know it doesn't have to taste like laundry water. ;)
You can add it to almost anything for a bit flavour. If you're doing slices of meat (here they sell pork loin in very thin slices, but filleted chicken breast works well too), dust the meat with spice (I sometimes use madras powder if we're having curried veg) as if flouring, leave for five minutes or so and then fry. If you want a crispier coating: spice, leave for five mins, dip in milk or beaten egg and then toss in flour or better still bread crumbs. If you fancy a very crispy coating (plus it makes the meat go further), leave for five mins or so once you've done the first coat of crumbs, then repeat the egg and crumb coating. A second coat doesn't work so well with milk, so egg is better. Dead easy and keeps the CBA fairy at bay, especially if you use foil instead of plates or bowls for the spice and flour/crumbs to save on the washing-up.