r/RecipeTinEats

I am an Aussie living in Canada and love Nagi!

I got a Pichana from my local butcher and finally got the change to chuck it on my Weber yesterday. The recipe I used was one of Nagis from Recipetineats website but I used BBQ first then finished in the oven. I also made her mushroom sauce to go on top.

https://www.recipetineats.com/rump-cap-roast-picanha-recipe/

Dry brine overnight in the fridge, then I put it on indirect heat for around 90 minutes on the barbie until it reached 48°C. I took it off an let it rest while I cooked some corn and Jalapeno poppers (also an eggplant not pictured) for almost an hour.

Preheated the oven as hot as it would go then put it in to crisp up the fat cap for 5 minutes.

I also made the creamy mushroom sauce ( https://www.recipetineats.com/mushroom-sauce/ ) to go with it. Very rich and tasty. I think next time ill try the chimmichurri.

Hey its Legal Jellyfish the competition winner here, I chose the Tonight cookbook which just arrived with a cute note! Thanks so much HouseHippoFluff!!! I will be searching for recipes I can make and share with everyone 🥰

Made a batch of Moist Chocolate Chip Muffins this morning and am very pleased with how they have turned out. Will be making these again!

Beef biryani. Rice cooked with cloves, star anise and cardamom, saffron for a splash of color and extra taste, spiced beef mince through it, crispy fried shallots and coriander on top, minted yoghurt on the side.

This was by far the simplest Indian dish I have made (mind you I haven't made tons either).
As always with Nagi's recipes the rice comes out perfect, this was the star of the dish: SO flavorful!

Beef was spicy but balanced beautifully, kids didn't even need the mint yoghurt as a fire extinguisher :D

Difficulty: cant be more than a 3.5 / 10
Family rating: they gave this one a solid 9. Every plate was clean. Kids loaded their lunchboxes with the leftovers, always a sign of a big W.

Beef Biryani (p44), from Dinner by Nagi — the whole book's worth cooking, go buy it.
Dishes: 25 of 175.
Likes from Nagi: 0 (still).

Beef ragu and pappardelle is our house weekly staple (undoubtedly it is loved by so many). But tonight I am feeling lazy so I cut the beef steak to bite size without shredding and did a quick mashed cannellini beans. The result exceeded my expectations. The beef was still so tender and meaty. Bean mash was so creamy and smooth. My partner who is Irish loving mashed potato has asked me to do this combo again next week.

https://www.recipetineats.com/slow-cooked-shredded-beef-ragu-pasta/

https://www.recipetineats.com/garlic-white-bean-mash-flash/#recipe

My daughter picked this one out. Fairly long to make (~4 hours) but most of that is waiting for the ragu to bubble away. This was my first attempt at a lasagne and I think I did OK.

Difficulty: I'll give this a 4-5 / 10 as there are a bunch of components and there is a bechamel to do and if you haven't done one before I guess it can be a bit daunting?

Some personal notes: that ragu was sent straight from the heavens. I wanted to ditch the recipe mid way and just eat that with a spoon for dinner.

Secondly: I made the salad mainly to tick off another salad dressing from the book. Being French I grew up with and made countless basic vinaigrettes (vinegar, oil, mustard, salt, pepper). That was the vinaigrette. The only vinaigrette. How could another dressing possibly exist? Well these Nagi dressings have opened my eyes to a whole new world of making salad taste awesome. Who knew you could put parmesan in a dressing???

Dishes 23 and 24 of 175. Likes from Nagi: 0 (still).

Sorry couldn't help myself with the title!

Made the Country Pork Meatballs with Onion Gravy for dinner tonight!

Picked up some banh mi styled rolls from the local bakery and added some fresh salad toppings to create our own subs at home considering the kids wanted subway.

Holy freaking shirt balls man, these meatballs are amazing! If you haven't got onto making these yet, I highly recommend you do so on your next convenient winter's night! Super soft and flavoursome for how simple these are to make! That gravy is delicious as well, comes out super thick quite quickly! What an absolute winner this one was

Edit: Wow just realised I forgot to drop the link.. sorry!

https://www.recipetineats.com/country-pork-meatballs-with-onion-gravy/

I made the ham and cheese Crustless Quiche

Modified with 200g of sautée mushrooms, and 2 generous handfuls of baby spinach which I wilted after taking the mushrooms off the heat.

Probably the best Quiche I've ever eaten.

Not from the book, this one was from the RTE website:
https://www.recipetineats.com/raspberry-tartlets-recipe/

I made it as the dessert to go with the lasagne I posted a bit earlier. Sweet pastry, blind baked, almond filling, raspberries pressed in.

Difficulty: well it's baking so that's always a minimum 5 / 10 in my book as there are a number of processes all of which can and do go wrong in new and impressive ways. You also need the mini tartlet tins which is not super common.

I ended up also making a big one (same method) with all the dough cut-offs I had from the small ones.

It's a fairly simple tart, not a decadent mega elaborate in-your-face dessert. And that's a good thing. These were absolutely lovely and I'll make them again many times (works with just about any seasonal fruit too I think). Thanks JB for the recipe!

https://www.recipetineats.com/epic-chunky-beef-and-mushroom-pie/#jump-dozer

I know the photo isn’t much but this recipe is absolutely fantastic. Chucked in slow cooker from step 7, substituted beef bacon and grated the carrots because I don’t like chunky carrots. So many compliments from in laws and best is we had leftovers

Beautiful! They only really work in the fridge for me to hold together - I’ll keep practicing!

https://www.recipetineats.com/maple-pecan-pie-bars/

Tonight cookbook.

I made pork chasu instead of pork mince.

Absolutely brilliant!

It’s a Sunday meal for us. Start early, no pressure, let it tick away all day.

What a return on investment! ❤️

https://www.recipetineats.com/slow-cooked-shredded-beef-ragu-pasta/

Made the sanbeiji, came out delicious. To be fair, second time Ive made it.

Sanbeiji - Thai 3 cup chicken

I used breast meat, so after a quick sear and toss in the ginger (grated, not sliced), chili flakes, garlic and sauce, I pulled the chicken out onto a plate and reduced the sauce to just on honey like consistency. re-added the chicken and juices, plus the sesame oil to thin in out and finish cooking the chicken before 2.5 cups of basil goes in (didnt have Thai basil handy).

Before doing the ginger and chilli sautée, I toasted some sesame seeds in a dry hot pan to garnish the finished dish.

I usually do 2 tbsp dark soy, 4 light, 4 wine, 4tsp sugar so I have extra sauce for use next time, or to thin it out a bit if my rice cooker does a number on my jasmine and get some sauce through the rice.

After the technical stuffed pumpkin comes a classic: gyros! I don't even need to ask the kids if they think they'll like this one, they'll love it (they don't really get a say on menus anyway). I was stoked to see that I could make my own flatbreads too instead of going store-bought, thinking I'd tick off that as another recipe only to find out I'd done the flatbreads late July. Doesn't matter I did them again.

Highlights from the recipe:

• Chicken needs to be marinated at least 2 hours (I did overnight). I'm highlighting this as this is often THE step that trips me: "Hey let's cook this tonight! Looks easy and tasty! 15-min prep and 15-min cook: yup sounds great. Oh marinate 72 hours..."
• Salad: simple, no sauce but surprising hit with the kids.
• Tzatziki: This was THE highlight for me. Like in the movie ratatouille it just brought me straight back to my youth in Paris eating gyros. Honestly I described it to my wife as "it nearly tastes industrial"... like this is THE taste of Greece. Dead easy will do again
• Flatbreads: more like BALLOON BREADS! Those things puffed up I thought they were going to fly away, looked awesome. So much better than store-bought, made a difference. Oh and a 1/10 in terms of difficulty

Overall banging success. I was bowled over with pride when after dinner the kids rushed to cram the leftovers in their lunchboxes: always a sign of a successful cook.

Stay tuned for the next one!

Greek Chicken Gyros (p24), with Easy Flatbread (p342) — from Dinner by Magi. Every recipe's in the book, go get it.

In all honesty, I wish I gave this a crack earlier in Winter because it wasn’t as tricky as I thought it was and it was about twice as tasty as it was reported to be!

Recipe from the website : linked here