sugarsnap
Assistant Cook
Hello - first post!
So last night i made a maggi so juicy, and wondered, how i would achieve he same without having to buy the packet.
So im guessing, a casserole dish? Or just a covered dish.
Chuck in sliced meat / chicken. Chuck in veggies.
What about the saucieness?
I have loads of herbs and spices, so....would lobbing in a load of these make the same thing.. in fact - is there a seasoning forum??
I basically want to be able to just make a load of meat and veggies in a tasty sauce that i can stick on rice, or with wedges etc. Just like the maggi ones, but my own ones.
Or do a casserole dish of chicken and spring onions, honey and soy. Or pork in a cider-ey sauce.
I think what im getting at is - how do i make these sauces, do you use water as a base, then pour in the herbs? It cant be as hard as i think. I think i need a herb lesson in complimenting different meats.
Can anyone help out / point me in the right direction?
Thank you
So last night i made a maggi so juicy, and wondered, how i would achieve he same without having to buy the packet.
So im guessing, a casserole dish? Or just a covered dish.
Chuck in sliced meat / chicken. Chuck in veggies.
What about the saucieness?
I have loads of herbs and spices, so....would lobbing in a load of these make the same thing.. in fact - is there a seasoning forum??
I basically want to be able to just make a load of meat and veggies in a tasty sauce that i can stick on rice, or with wedges etc. Just like the maggi ones, but my own ones.
Or do a casserole dish of chicken and spring onions, honey and soy. Or pork in a cider-ey sauce.
I think what im getting at is - how do i make these sauces, do you use water as a base, then pour in the herbs? It cant be as hard as i think. I think i need a herb lesson in complimenting different meats.
Can anyone help out / point me in the right direction?
Thank you