I quite like Mae Ploy. BUT I went against my instincts recently when I needed some in an emergency for recipe testing and bought whatever brand it is that Lidl sell. I checked the ingredients - no nasties at all, just thickened with a bit of cornflour which frankly, it didn't need and made it seem quite gloopy when I opened the jar - but once it was in the liquid it was fine and actually tasted pretty good.
Okay, i’ll give it a go, thx! I’ve avoided making anything with Thai paste for years now as I was worried it wouldn’t taste good and i would be so disappointed after all the effort of cooking. I clearly over think…:)
Such a brilliant idea to cook other people's non-pressure cooker recipes in a pressure cooker. And couldn't have chosen a lovelier book. PS: don't work on holiday. XX
Catherine, you have made my week! Thank you SO much. You made me sound like someone I'd like to be, and who has written a book I'd very much like to have, which is very kind of you x
Thanks for the heads up re: Vegetables, it looks like a gorgeous book. So pleased you enjoyed Northumberland, my home county. Though I'm now exiled to the NW, I get up to the places you mentioned, esp those on the coast, at least once a year. So yes please to any help with speeding up pan haggerty etc! Though I think my mam (to whom I gifted MPC) already had her own method for pease pudding. It's a must on Boxing Day with ham and pickled beetroot 🙂
In the past she's done it in the slow cooker, but now she sometimes uses your methods for the pressure cooker. Not much ingredient wise. In the slow cooker she throws in a chopped onion, along with the dried yellow split peas and water to cover. I asked her 'and salt and pepper'? She was very firm that you season after it's cooked. In the pressure cooker, she might saute the onion first (about 1 medium onion to 250g peas). Once it's cooked she adds a couple of good knobs of butter along with the seasoning. Not too much to it. We use it either hot for dinner, or cold in a sandwich (with the ham and beetroot for both). But then adulterating the rest with a tarka and turning into a dahl of sorts. Or thinning it down for soup with shreds of ham. Of course, it can also be cooked along with the ham as long as you know it isn't too salty. I don't think she's tried that yet in the pressure cooker.
Thanks Catherine! This book looks great and so helpful to show how to use the PC with other people’s recipes. I’m slowly getting my head around it.
Re your Thai paste from a jar. Could i pls ask what brands you rate. I’ve tried a few supermarket ones and i’ve been v underwhelmed.
X
I quite like Mae Ploy. BUT I went against my instincts recently when I needed some in an emergency for recipe testing and bought whatever brand it is that Lidl sell. I checked the ingredients - no nasties at all, just thickened with a bit of cornflour which frankly, it didn't need and made it seem quite gloopy when I opened the jar - but once it was in the liquid it was fine and actually tasted pretty good.
Okay, i’ll give it a go, thx! I’ve avoided making anything with Thai paste for years now as I was worried it wouldn’t taste good and i would be so disappointed after all the effort of cooking. I clearly over think…:)
Great timing as I’ve just bought the book! Such a lot of great books out at the moment…
Such a brilliant idea to cook other people's non-pressure cooker recipes in a pressure cooker. And couldn't have chosen a lovelier book. PS: don't work on holiday. XX
Ha! It was the only thing I did, promise. xx
Catherine, you have made my week! Thank you SO much. You made me sound like someone I'd like to be, and who has written a book I'd very much like to have, which is very kind of you x
Easy to say nice things about this book xx
Thanks for the heads up re: Vegetables, it looks like a gorgeous book. So pleased you enjoyed Northumberland, my home county. Though I'm now exiled to the NW, I get up to the places you mentioned, esp those on the coast, at least once a year. So yes please to any help with speeding up pan haggerty etc! Though I think my mam (to whom I gifted MPC) already had her own method for pease pudding. It's a must on Boxing Day with ham and pickled beetroot 🙂
Does your mam cook pease pudding in her pressure cooker? Would love to know how she does it and how close it aligns with what I have worked out....
I am really looking foward to going back to Northumberland, although we were spectacularly lucky with the weather this time.
In the past she's done it in the slow cooker, but now she sometimes uses your methods for the pressure cooker. Not much ingredient wise. In the slow cooker she throws in a chopped onion, along with the dried yellow split peas and water to cover. I asked her 'and salt and pepper'? She was very firm that you season after it's cooked. In the pressure cooker, she might saute the onion first (about 1 medium onion to 250g peas). Once it's cooked she adds a couple of good knobs of butter along with the seasoning. Not too much to it. We use it either hot for dinner, or cold in a sandwich (with the ham and beetroot for both). But then adulterating the rest with a tarka and turning into a dahl of sorts. Or thinning it down for soup with shreds of ham. Of course, it can also be cooked along with the ham as long as you know it isn't too salty. I don't think she's tried that yet in the pressure cooker.
How this helps!!!
Thank you! Interesting about the seasoning, I wonder why?
She said salt can toughen the peas. Whether this is just an old wives tale, I'm not sure!
I'm really enjoying Mark's book, too. Thanks for the pc tips, really useful. So glad you've managed (mostly!) to relax on your holiday.