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The Cooking Thread


AHPP

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2 hours ago, harvey b davison said:
4 hours ago, Ian Leach said:
My attempt at campfire stew with gammon in a slow cooker.
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My wife likes making campfire stew in the slow cooker, but unfortunately I just cant get on with it, it has a peculiar taste, so I tend to stick to either beef or lamb stew in slow cooker.

I found that when I first made some, then I removed kidney beans added potato. I do like a chicken or beef stew with dumplings

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Inspired by something I saw Gordon Ramsay cook on his youtube channel. It's not the silly bollocks shouting at people etc, just him in his kitchen knocking out excellent food in about four minutes. Recommended. He cooks quite similarly to me. Probably better even.

He did it by browning meatballs around the edge, piling spices and chilli, garlic and ginger in the middle and then quenching with stock and coconut milk. I did similar but used the perennial cooking bacon and a bag of Mediterranean vegetables in a full coverage and comparatively wet/oily fry (so less browning) and then pushed that to the edges to do the spice, heat and quench. Large diameter, flat bottomed pan for a nice waterline and simmer. My spices were turmeric, garam masala, cinnamon, black pepper and probably some cumin. Turmeric and cinnamon probably the most important to make it a bit oriental. I'd have put lemongrass in if I had any. 

I want to try it with scraps of lamb, rolled like fruit winders, seared on end then left pink as fvck in the middle and the broth will wick up them. No reason you couldn't do the same with beef. Or anything really.

Edited by AHPP
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