Good stuff Henrik. I think you have to be very careful with hygiene when cooking sous vide. I believe 60 degrees is the recommended minimum temperature for killing bacteria, and 52 degrees is in the...
Type: Posts; User: hogthrob
Good stuff Henrik. I think you have to be very careful with hygiene when cooking sous vide. I believe 60 degrees is the recommended minimum temperature for killing bacteria, and 52 degrees is in the...
This appears to be a direct copy/paste from the BBC Food website described as "By Rick Stein From Rick Stein's Spain".
http://www.bbc.co.uk/food/recipes/rice_ ... fish_03804
Have you tried roasting the peppers whole, then removing the seeds and skin, before using them as an ingedient? That should make them a lot sweeter, and remove the 'raw' pepper taste.
I've got a big granite mortar and pestle (as championed by Jamie Oliver in his younger days), similar to this: http://www.decuisine.co.uk/cookshop/kit ... estle.html
It works very well, either...
My local shop didn't have any ghee, so I used half sunflower oil / half unsalted butter instead.
I made this today. Very, very nice indeed. Thanks for the recipe.
Very simple, perfect for a warm summer's evening (if we ever get one), and my wife loves it.
The ingredients. I allow two tomatoes per person:
...
Vince, that recipe is insane!