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Getbig Main Boards => Gossip & Opinions => Topic started by: ProudVirgin69 on February 28, 2014, 11:43:07 AM
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Anyone ever have these? Kinda like herring jerky
They're herring filets that have been smoked and salted to fuck....I soaked them overnight to get some of the salt out and they were pretty tasty on their own. Thinking about making some kinda spread with them and sour cream/cream cheese.
Any Brits or Scandinavians have any ideas?
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Anyone ever have these? Kinda like herring jerky
They're herring filets that have been smoked and salted to fuck....I soaked them overnight to get some of the salt out and they were pretty tasty on their own. Thinking about making some kinda spread with them and sour cream/cream cheese.
Any Brits or Scandinavians have any ideas?
Try sour cream, maybe a bit mayo, with curry and put it on rye bread (as dark as possible) with onion rings and hardboiled egg.
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Check please.
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Try sour cream, maybe a bit mayo, with curry and put it on rye bread (as dark as possible) with onion rings and hardboiled egg.
Cool, thanks mate....I was gonna chop em up, mix with sour cream, hardboiled egg, shallots, and eat with rye chips.
You think curry would go well with the smokey flavor?
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Cool, thanks mate....I was gonna chop em up, mix with sour cream, hardboiled egg, shallots, and eat with rye chips. I'd use cream cheese as the base and cut it with the sour cream or Greek yogurt along with your other ing. Rye ??? not a fan. Maybe toasted pita...
You think curry would go well with the smokey flavor? :-\ Don't think so :-X
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I can always count on the Princess for cooking advice. This stuff is cheap, $6-7/lb and tastes like smoked salmon.
Gonna make my schmear and report back tomorrow 8)
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I can always count on the Princess for cooking advice. This stuff is cheap, $6-7/lb and tastes like smoked salmon.
Gonna make my schmear and report back tomorrow 8)
A splash of fresh lemon and a sprinkle of dill might be a nice addition too.
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A splash of fresh lemon and a sprinkle of dill might be a nice addition too.
They smell up my house.
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You think curry would go well with the smokey flavor?
Yes, it does. I often make salad with smoked chicken and curry-yoghurt sauce. Or barbecue grilled chicken skewers with a lovely curry and apricot sauce.
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I can always count on the Princess for cooking advice. This stuff is cheap, $6-7/lb and tastes like smoked salmon.
Gonna make my schmear and report back tomorrow 8)
You know, I bet this would be good with your little thingys added (diced up).
Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt (don't add)
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream (sub w/Greek Yogurt)
1/2 cup mayonnaise
Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
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Cool, thanks mate....I was gonna chop em up, mix with sour cream, hardboiled egg, shallots, and eat with rye chips.
You think curry would go well with the smokey flavor?
indeed it does
(http://i57.tinypic.com/6opxle.jpg)
Kedgeree
Spicy rice, smoked haddock and boiled eggs
Ingredients
2 large free-range eggs
680 g undyed smoked haddock fillets, from sustainable sources, ask your fishmonger, pin-boned
2 fresh bay leaves
170 g long grain or basmati rice
sea salt
1 knob pure butterghee
1 thumb-sized piece fresh ginger, peeled and grated
1 medium onion, or 1 bunch of spring onions, finely chopped
1 clove garlic, peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes, deseeded and chopped
juice of 2 lemons
2 good handfuls fresh coriander, leaves picked and chopped
1 fresh red chilli, finely chopped
1 small pot fat-free natural yoghurt
Method
This is a traditional British breakfast from colonial India and it's a lovely little dish, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – so get stuck in!
Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.
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I was raised on that shit:
(http://upload.wikimedia.org/wikipedia/commons/9/94/Bacalhau.JPG)
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You know, I bet this would be good with your little thingys added (diced up).
Ingredients
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt (don't add)
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream (sub w/Greek Yogurt)
1/2 cup mayonnaise
Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. and immediately throw it in the waste bin
fixed. :-X