Kettle Cooking and Food On the Move.

[XTreme]

5 hours ago, Slowlycatchymonkey said:

So strange. I always thought you two had so much in common. 

[boboneleg]

Today’s roadside nosh consists of baguette, chilli con carne, crisps and orange juice 

[Slowlycatchymonkey]

Todays experimental kitchens Kettle cook is the ‘Seafood Boil’ thing they love in Southern America. 

This is a pic of what its supposed to look like - 

Mine obviously didn’t look the same because I wanted minimal ingredients so assembly is fast n easy, plus the pieces need to be small to ensure even cooking in a kettle.

To start things off I’ve avoided anything in it’s shell as cooking seafood in a kettle is new to me, I wanted to be certain it was cooked through, so I went with raw king prawns because it’s easy to tell when they’re cooked.

Every Spanish supermarket seems to have jars of cooked potatoes and corn on the cob and that’s perfect - speedy, no precooking potatoes or sweetcorn as in the American ‘recipes’

I looked at this sad chopping boards worth of ingredients and nearly stopped.

I used only half of everything except the prawns and put a couple of very large dollops of butter in with Cajun spices before mixing it in the bag n squeezing the air out.

First go 80 degrees for 20 mins to try and avoid overcooking the prawns, it wasn’t long enough. Back on at 90 for another 15mins. 

Now extremely hot. Up to the boil held at 90 degrees is definitely the temp needed. 

This is worth eating whether on the move or not, so tasty, I will have to apologise to my Texan friend.

I’d have a squeeze of lemon with it next time.

Doing it again I would just have more prawns and forget about the frankfurter because quality varies wildly and moving about you wouldn’t know if they were any good. Overall well worth the small effort it took. 

Needed a nice glass of cold crisp white to go with it though but heyho, who would have thought that would have been worthy of a glass of wine

[Six30]

On 12/07/2023 at 00:42, Slowlycatchymonkey said:

So strange. I always thought you two had so much in common. 

[Pedro]

1 hour ago, Six30 said:

No chance, she’s gone too far and hurt my feelings!

[Slowlycatchymonkey]

Quick call a ‘Whaa’mbulance

[Slowlycatchymonkey]

Kettle cooked meatballs in a red wine and onion soup n mash. My first bit of raw meaty stuff kettle cooked. Tasted good but terrible photo soz. Doing it again I’d bolster the flavour with chilli or spring onion or even just a stock cube, it wasn’t quite robust enough but it’s easily rectified next time. I halved and flattened the meatballs to make sure they would cook through effectively.

The mash was quite a surprise I remember instant mash having a funny taste so I haven’t eaten it since I was at primary school but this although not like real mash was god in a different way. 

[Slowlycatchymonkey]

And kettle ‘cooked’ cheesecake. I say kettle cooked but it’s a cheats cheesecake using crushed digestive and the cheesecake topping is the uncooked type. The kettle was used to melt the butter for the base and the raspberry jam for the rapsberry topping. This one was really liked.

 

Kettle cooked Raspberry and Lime Cheesecake  

                           

 

                        

 

     

 

 

     

 

 

I doubled the thickness of the biscuit base as I always find I wish it was thicker and I reduced the topping and added raspberries so it wasn’t cloying like some cheescakes are.

Would I actually make this riding riding and stopping in hotels? Yes if arriving somewhere with time to spare, it was easy peasy and doesn't require carrying any special equipment. 

[Slowlycatchymonkey]

So far the breakfast of sausage n beans with mushroom omelette, the seafood boil and the cheesecake have been good, worth looking forward to eating. The meatballs in gravy, no, not awful but not something I’d look forward to so that’s out. 

This one ‘Bodged Fajita’s’ is a definite yes.

Again small amount of ingredients so it’s easy to carry and make and there‘s less waste.

Missing from the pic ‘el paso’ fajita seasoning and sour cream, sour cream is not widely available in Spain, however they do have creme fraiche and there will without a doubt be beautiful lemons to sour it.

I did two versions one with already cooked Swedish meatballs because I was concerned about the chicken version solidifying into one lump. I needn’t of worried they both had to be broken up minimally after cooking in the kettle for 40 mins at 95 degrees.

Missing from pic the ‘El Paso fajita’ mix

Forgot to mention a hefty chunk of butter went in  

 

The meatball version, the meatballs were quartered before cooking.

 

The chicken version, released a lot more liquid but was somehow still just as good flavour wise.

 

Happy with that because spring onion, peppers and chicken are available everywhere and it was extremely easy to put together as well as being food to look forward to.

The tasting panel wolfed 12 tortillas worth in a very short time leaving the bowls empty and gave both the meatball version and the chicken version a big thumbs up.

[Buckster]

On 24/07/2023 at 18:52, Slowlycatchymonkey said:

Kettle cooked meatballs in a red wine and onion soup n mash. My first bit of raw meaty stuff kettle cooked. Tasted good but terrible photo soz. Doing it again I’d bolster the flavour with chilli or spring onion or even just a stock cube, it wasn’t quite robust enough but it’s easily rectified next time. I halved and flattened the meatballs to make sure they would cook through effectively.

The mash was quite a surprise I remember instant mash having a funny taste so I haven’t eaten it since I was at primary school but this although not like real mash was god in a different way. 

I’ve had shits that have looked more appetising than that.

[Slowlycatchymonkey]

27 minutes ago, Buckster said:

I’ve had shits that have looked more appetising than that.

Yer it taste better than it looked (not hard) but I wouldn’t bother with that one again.