little bit off topic … hijacking this thread and soliciting advise …
Have craving for battered fish with sauce … more of a white/lemony sauce …
Specially to those cooks showing off photos, but to all members, what batter would be best? A bit crunchy on the outside when pan fried or baked. Can I mixx this batter on my own, or should I buy it from coop/migros?
what about the sauce. Prefer to make my own instead of tasting the preservatives in fertig-sauce.
i’ll post photos, if the end result is presentable …
OK, a little info…do you want to shallow-fry the fish, or deep-fat fry? I wouldn’t normally serve a sauce with crispy battered fish, but if you want to, then it should probably be on the side. Here’s a pretty good step-by-step for shallow-frying the fish and a good batter recipe (the fizz is the trick!). Let me look for my lemon sauce recipe…
My batter is: One part selfraising flour, or Backmischung, the bread ready flour, half a part cornstarch, either beer (try Guinness, once you gone black, you never go back) or carbonated water, the more fizz the better crunch.
Salt, pepper and herbs if you are so inclined.
Turn your fish in cornstarch and fry.
Little tip for really crispy bacon, even from those sad, Ersatz bacon-ish strips of misery you get at these latitudes: vive rhem a dusting of cornstarch.
6 euro Irish beef steak from Aldi-sued.de at 200C for 3 minutes, I was afraid it would be full of gristle but was fine, excellent in fact
Everything cooked together, the wedges took 13 minutes
It’s been humid and cool (5-10day/0night) so it’s not looking good for Christmas skiing. Need some nutritious warm food…enter black bean soup, which I took in a Spanish direction. Sauté diced aromatics for 5 minutes in Spanish EVOO to soften: one red capsicum, one shallot, two garlic cloves and one carrot. Tip in 1 tsp each cumin and pimentón and sauté until fragrant, about 3 minutes. Add 2 tablespoons tomato paste and either half a diced spicy chorizo, fried and drained, or 1/2 tablespoon tinned chipotle and some adobo. Then add your liquid of choice–I used 1 cup tomato juice, 1 cup chicken stock, and 1 cup broth left over from an earlier- braised schweinshaxe. I also added 2 tablespoons of fino Sherry. My tin of black beans, once rinsed and drained, came to 3 cups. Tip those in and simmer 30 minutes. Pureé as much as you like–I left mine chunky. Top with a dab of sour cream or yoghurt, a squeeze of lime juice (or Jerez vinegar if you have it), and plenty of cilantro (coriander). A sprinkling of shredded cheddar and some avocado chunks are good, too. Arrange the toppings in bowls and let everyone choose. Delicious.
@bossybaby Where did you get the black beans already precooked/frozen?.. my alubias negras (frijoles/feijoada) take at least 3 hours to cook… after a previous night of them resting in water.
I don’t use enough beans to justify buying dry. This soup is spicy enough that using precooked beans isn’t a sin. Lidl sells big tins of them during their Spain Week. I wish I’d bought two; they were dead cheap and quite tasty.
ah! i had never seen them sold cooked here in Switzerland. Good to know, thanks!!!.
For a ’ winter dish’, try Feijoada next time, worth the extra work! (well, also there are a couple of extra ingredients not so easy to find). How Brazilians can eat that at 35C, still baffles me…
Mexico night tonight.
She who has not run away wanted Chili con Carne.
And as German typical she has not a clue what a CcC is.
CcC German version:
Mince pork
A can of mexico vegetables
Knorr CcC mix and tomato sauce.
My version: Beef cubes, different pointy peppers, red, green, yellow, onion, black bean, red bean, white bean, dreied tomatoes, okra, grated nagas, nopales from the mexico shop in munich.
Hubble, bubble toil and trouble in the rice cooker.
Then:
Thick tortilias, nixtamalised flour with water, baked in the sandwich maker then deep fried.
Sourcream salad mexican style to cpmplement the hot naga’s.
Just missing the Negra Modelo, orherwise a perfect faximilie of authentic mexican CcC.
Tex-Mex, but I did get CcC from street vendors in Chapultepec.
And I have lifelong free food from a vendor who I gave the shells of five obsolete robitic systems and who converted them to food stalls and put them up in various locations of Mecico city.
I have also seen cans of cooked beans in various Coop locations - I think the brand is Portuguese (so in the international foods area). I cook dry beans in a pressure cooker/instant pot. Extras can be frozen to use later.
