The KB food thread

**peasea** · 27th May 2009, 21:29

Originally Posted by cc rider

enough to coat them...

Won't that make things sticky though?

**Squiggles** · 27th May 2009, 22:24

Originally Posted by Trudes

Cook a packet of Rice Risotto (I do mine in the microwave, 15 mins, piece of piss)
Line an oven proof dish with the rice risotto. Mix a tin of salmon or tuna or smoked fish (salmon works best) into a white sauce (made from scratch is best). Pour white sauce and fish mix over rice risotto and sprinkle with grated cheese. Cook in 180 degree oven for about 15-20 mins or until cheese has gone slightly brown. Leave for about 15 minutes to settle then eat.... nom nom nom.

For those of us who have not a clue (Me), how do you make white sauce???

**CookMySock** · 27th May 2009, 22:38

Originally Posted by Squiggles

For those of us who have not a clue (Me), how do you make white sauce???

The quick and nasty way, is to thicken some milk with a cornflour wash (cornflour and water in a shaker) and flavour it with salt and white pepper.

Heat two cups of milk slowly. It won't boil - but it will stick on the bottom on the pot real bad so watch out. Add salt and white pepper to taste - a couple of shakes ish.

Mix in a shaker or cup, a heaped teaspoon of cornflour with just enough water or milk to make a thin slurry. The cornflour will not suspend in the liquid - it will settle out very quickly - shake or stir to recombine.

When the milk is getting quite hot, tip some of the cornflour mixture in and see if it starts to thicken, if not then wait until its a bit hotter, or if it does, then stir continously and add more cornflour wash until you get the desired thickness.

You can vary it a hundred different ways, and then of course there is the proper way to do it.

Like, once it has cooled a bit you can add grated cheese, and or any diced leftover veges, and eat the lot on toast. Yum.

http://www.google.co.nz/search?hl=en&q=french+sauces

Steve

**cc rider** · 27th May 2009, 23:16

Originally Posted by peasea

Won't that make things sticky though?

depends on how much meat you put in...

**Trudes** · 28th May 2009, 04:43

Originally Posted by Squiggles

For those of us who have not a clue (Me), how do you make white sauce???

hahaha, boys, all you could ever need to know.....

**naphazoline** · 28th May 2009, 05:01

Probably a little TOO much info with a caption like that.

**Trudes** · 28th May 2009, 05:09

"Sure to rise"?? Lol, good work!

**Naki Rat** · 28th May 2009, 11:28

Originally Posted by cc rider

enough to coat them...

Or maybe just drizzled with cream

**Marknz** · 28th May 2009, 11:40

Originally Posted by peasea

Toasted?

I like things toasted, especially me.

No, wouldn't ruin it by toasting it...

**spacemonkey** · 28th May 2009, 11:51

As they are in season right now...... Here's an excellent winter dish rich creamy and filling.
Served it with fresh steamed beans and mashed potatoes, I lightened up to stodgyness of the spuds by grating some lemon zest in as I was mashing them, it worked a treat.... just a lil zest mind.

PORK WITH FEIJOAS AND GINGER

INGREDIENTS
20g butter
2 pork fillets
100ml ginger wine
6-8 feijoas (about 200g flesh)
100ml cream
salt freshly ground black pepper

METHOD
Preheat the oven to 200C.

Melt the butter in a frying pan. Season the pork and brown on all sides. Remove it to a dish and place in oven to finish cooking - it will take about 10 minutes, depending on the thickness of the fillets. When the pork is cooked, remove it from the oven to a warm place to rest for a few minutes.

Meanwhile, pour off any excess fat from the pan. Pour, in the wine and bring it to the boil, scraping off any browned bits from the bottom of the pan,

Peel and chop the Feijoas, and add to the pan. Simmer till the liquid has thickened. Stir in the cream and simmer till slightly thickened. Adjust the seasoning to suit.

Slice the pork fillets on the diagonal and arrange on a plate with the sauce poured over them.

oh yeah BTW I recommend gloves of some sort when peeling the Feijoas unless you like having hands stained black for the next 2 days.....

**Beemer** · 28th May 2009, 12:23

I make white sauce this way:

Melt a couple of tablespoons of butter in a saucepan until the butter starts to bubble. Quickly stir in a couple of tablespoons of plain flour and stir until the mixture dries and sort of 'foams' - you'll see what I mean when you try it! Slowly add milk, a little at a time (probably about a cup or more), stirring with a whisk to ensure there are no lumps. Keep on a moderate heat and stir until it thickens. Then you can add whatever flavourings you like - cheese, etc. You can use it to pour over vegetables, or add some mixed veges and a tin of fish (smoked fish or salmon is fine) and cover with mashed potatoes before baking for about 20 minutes in the oven.