Recipe Thread - Eating is good

CM_
CM_
SomethingPosts: 13,770 edited February 22 in General Discussion
Limbo's Fookme! Diablo Chilli ©

--
2 medium sized white onions - chopped fine
800g of marbled beef mince (or pork)
2 cans of chopped tommies
2 cans of kidney beans (in brine)
3/4 cloves of garlic - mashed
2 Habenero peppers - diced

Decent splash of Worcester Sauce
1 cube Beef Stock - (in 200ml water)
1/2 tube Tomato Puree
2 teasp Barts Chilli paste
2 tea sp Cumin
1 tbl sp Marmite
Salt / Pepper / Oil
--
Thick bottomed pan is best.

1. Fry the onions on a low heat with salt and olive oil for 45 minutes - until softened - (V.important—for sweetness)
2. Add diced habeneros / Garlic- fry for a few minutes on medium heat
3. Add beef, chilli paste, cumin and pepper - Stir until beef has browned
4. Add tomato puree and stir through
5. Add worcester sauce
6. Add kidney beans (drained) and canned tomatoes and simmer till hot
7. Stir through marmite
8. Add beef stock
9. Simmer for 2 hours on quote low heat - stir often to keep from burning to base—or until reduced to fairly thick consistency.
10. —(Add more chilli paste if need be and simmer for another 10 minutes)
11. —(if it needs more sweetness a little tomato ketchup works a treat)

Serve next day on warm tortilla with cheese, salsa, sour cream, jalapenos, and beer.
«1

Comments

  • CM_
    CM_
    Something Posts: 13,770
    Love this recipe by Marco Pierre White.

    Pork with Crackling. Cannae be beaten

    [yt]nMAExXO3Fko[/yt]
  • CM_
    CM_
    Something Posts: 13,770
    Breakfast

    Done this one loadsa times - dead easy

    [yt]dU_B3QNu_Ks[/yt]
  • KingCraig
    KingCraig
    ~ ChesterPosts: 7,226
    Good work Charmer.

    Perco Pibil from Once upon a time in Mexico.

    [yt]gO8EiScBEjA[/yt]
  • TeZ
    TeZ
    _RFB Posts: 5,872
    [yt]AmbPE-Iiy_I[/yt]
  • bazzle
    bazzle
    fuck it Posts: 2,132
    Sausage sandwich with coleslaw for breakfast, and noodles with pickle for lunch. For dinner I'll have pasta with white sauce and a fried egg on top.

    Can't beat it.
  • teapoted
    teapoted
    ~ Posts: 7,089
    I'm going to bake some bread tomorrow, might try and make some design with the crust, I'll keep you informed =P
  • OD
    OD
    mODerator Posts: 8,308
    For breakfast...

    "Eggy in a Basket"

    1. Butter bread slices on both sides.

    2. Cut an approximately 2 inch circle in the middle of each slice, using a cookie cutter or small glass.

    3. Place buttered bread slices on a nonstick griddle pan, preheated over medium heat.

    4. Add a bit of butter to the center of the bread, and gently crack your eggs into the hole.

    5. Sprinkle eggs with salt and freshly ground pepper to taste.

    6. When the eggs begin to set around the edge of the hole, flip.

    7. Finish cooking eggs as you prefer (over easy or over medium).

    8. The buttered bread "centers" can be grilled or toasted as well to sop up the extra yolk!


    As seen in "V for Vendetta" – absolutely lush!
  • CM_
    CM_
    Something Posts: 13,770
    Highly reccomend this book.

    Dead easy every day recipes but done to perfection. Really nicely designed as well.

    Marcus+Wareing2.jpg
    Despite his background, this isn't a book full of tricksy recipes that look gorgeous but are far too daunting to attempt yourself. Mum's Pork Chops, or a simple, but heavenly-looking Tomato Salad hark back to Marcus' Northern childhood. Not only are they completely family- but also user-friendly.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Pico de Gallo (salsa)

    1/2 small onion (white) fine chopped
    3 spring onions fine chopped
    Tea spoon minced chilli paste
    8-10 medium tomatoes (best you can find) diced
    1/4 Lemon juice, pepper (lemon pepper if you have it)
    Salt to taste
    Squadge of chopped coriander
    1 clove garlic crushed
    1/2 tea spoon sugar - for sweetness

    Chop tomatoes first and add lemon and salt—softens skins. Then mix in rest as you go and chill for an hour or so before serving.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Great steak.

    [yt]akO6rqhVTG4[/yt]
  • Coops
    Coops
    Professor Yaffle Posts: 5,976
    I tried a slightly modified version of your salsa on Friday, Limbo. Used ketchup instead of sugar which helps to bring it all together nicely. I used fresh chillies instead of paste and also chopped jalapenos (yes Limbo, I know they are chillies).
  • TeZ
    TeZ
    _RFB Posts: 5,872
    I bet Tom has some great food in cuba.
  • freewheelin franklin
    freewheelin franklin
    aka Stuntman Posts: 4,093
    chocolate moose

    [yt]CRIwuxqKyyk[/yt]
  • CM_
    CM_
    Something Posts: 13,770
    hahaha ^^^
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    [yt]stzXH4HwgtM[/yt]

    Mixing beats
  • teapoted
    teapoted
    ~ Posts: 7,089
    3787892753_f367e57ac5.jpg

    Was awesome.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    How'd you make it?
  • teapoted
    teapoted
    ~ Posts: 7,089
    Nothing out of the ordinary. Flour, butter, milk, yeast.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Recipe thread - Eating is good

    ...
  • Coops
    Coops
    Professor Yaffle Posts: 5,976
    Limbo wrote:
    [yt]stzXH4HwgtM[/yt]

    Mixing beats

    Amazing.
  • Mik
    Mik
    Award Winning™ Posts: 14,633
    made TOM YAM GOONG yesterday.

    just eating now - socks blown off!
  • Coops
    Coops
    Professor Yaffle Posts: 5,976
    Anybody got any good curry recipes to share?
  • CM_
    CM_
    Something Posts: 13,770
    Brown Some Mince
    Add Chopped Peppers
    Add Chopped Onion
    Add Chopped Spring Onion
    Add Roughly half a can of chopped tomatoes
    One table spoon of Curry Paste (madras0
    Put on a Low heat
    Wilt some spinach and add
    Thats it
  • Coops
    Coops
    Professor Yaffle Posts: 5,976
    Mince curry? Cheers CM but I was thinking more of a good chicken curry.
  • CM_
    CM_
    Something Posts: 13,770
    yeah pssibly a bit off the beaten track but it always seem to go down well with other folk.

    to be fair u could just substitute the mince for chikan
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Sounds all back-to-front that one.
  • CM_
    CM_
    Something Posts: 13,770
    Limbo wrote:
    Sounds all back-to-front that one.


    sounds....doesnae taste that way my friend
  • Coops
    Coops
    Professor Yaffle Posts: 5,976
    Knew Limbo would be all over this. Come on then Limbo, let's have yours.
  • TeZ
    TeZ
    _RFB Posts: 5,872
    Chicken madras - always goes down smooth.
    And comes out in a similar manner.

    Chicken Madras Recipe
  • CM_
    CM_
    Something Posts: 13,770
    Just wanted to to bring something up quickly

    Why is it that most recipes always start by adding onions then adding the meat.

    Meat takes a lot longer to cook than onions so it stands to reason that your onions will be burnt.

    Whats that all bout, i have taken to doing it the other way
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Most of the recipes I use ask to slow cook onions for 25 minutes or so.

    Takes a long time to cook onions. Much longer than chicken and beef.
  • CM_
    CM_
    Something Posts: 13,770
    but once you have got the onoins on the go, you need to ramp up the heat to brown the meat off ususally meaning that the flame is too severe for the onoins
  • TeZ
    TeZ
    _RFB Posts: 5,872
    Use 2 pans.
  • CM_
    CM_
    Something Posts: 13,770
    yep agreed... never says to do that in the recipe books mind
  • TeZ
    TeZ
    _RFB Posts: 5,872
    No - common sense. Seal in one pan then toss in softened onions after.

    The reason you take a long time to sweat onions is for sweetness surely? a short fry only just softens them slightly and colours them
  • CM_
    CM_
    Something Posts: 13,770
    yeah the ideal scenario is where you sweat the onions in butter in a separate pan on a very minimal heat that transfer to the dish where your cooking the meat.

    fuck that if i was cooking for myself mind, couldnt be doing with the ordeal of washing it all up.

    One pot wonder
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Aye. Pizza for one :D
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    To get the taste of a wood fired pizza without using a wood fire, Jamie shares this handy cheat.

    He uses a block of granite, an inch thick, and heats it in the oven.

    haha
  • CM_
    CM_
    Something Posts: 13,770
    I've done that before and it works a treat, they sell disks of granite in waitrose, nice crispy base
  • TeZ
    TeZ
    _RFB Posts: 5,872
    I just use a old solid steel baking tray :(
  • TeZ
    TeZ
    _RFB Posts: 5,872
    Alreet peeps, want to cook something a bit different, not bothered what, maybe pasta or a prawn dish for me and the lady on Saturday before we go out,

    Any ideas for something?


    oh but it has to be healthy.. :)

    I found this : Linguine with prawns, spring greens & chilli recipe - Recipes - BBC Good Food

    Looks nice n simple too, just cant get spring greens this time of year (obviously) :(
  • Klang
    Klang
    Ray fucking Purchase Posts: 17,252
    TeZ wrote:
    Alreet peeps, want to cook something a bit different for me and the lady on Saturday before we go out,

    Any ideas for something? oh but it has to be healthy.. :)
    What is different?
  • TeZ
    TeZ
    _RFB Posts: 5,872
    edited a bit.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Do tapas - quick and easy.

    Patatas bravas:
    Parboil some potatoes, then chop into small chunks, fry in pan with olive oil, cherry tommato's, tomato puree, garlic, salt, pepper and paprika for about 15 minutes until the potatoes brown a bit and the cherry tomatoes start breaking down - add a nob of butter to finish (optional for healthy types)

    Gambas:
    Marinade Large Shrimp (in shells) in chopped coriander, garlic, lemon juice and chili paste for an hour - pan fry in olive oil on a high heat for about 3/4 minutes

    Chorizo:
    Add sliced chorizo to a hot pan for about a minute, or until the fats start to break down - add a glass of red wine, Simmer for 3/4 minutes, sorted.

    + Salad (optional for healthy types)
  • TeZ
    TeZ
    _RFB Posts: 5,872
    Bang tidy - can I just use de shelled king prawns ?
  • Klang
    Klang
    Ray fucking Purchase Posts: 17,252
    You can buy Spring Greens in a bag from Sainsbury's.

    I make something similar to that, but I use a tomato sauce made from; one carton of Tomato juice, one pack of sun brushed toms in olive oil, one heaped teaspoon of paprika, salt, pepper, basil and two cloves of garlic.

    Fry the prawns in a separate pan with some olive oil and another clove of garlic
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    TeZ wrote:
    Bang tidy - can I just use de shelled king prawns ?

    Nah, much better in shells - get your hands in there. Don't look or taste as good. All the supermarkets sell large prawns like this.
  • TeZ
    TeZ
    _RFB Posts: 5,872
    I reckon the bird will cry if she see's that. Fuck it, do it anyway.
  • Tekka
    Tekka
    Slam in the Lamb Posts: 559
    Coops wrote:
    Mince curry? Cheers CM but I was thinking more of a good chicken curry.
    Similar to CharmingMan;
    (for 2)

    Cut 2 chicken breasts into chunks & seal off in a bit of oil
    Add a tablespoon of curry paste (I use Balti)
    Add chunky chopped onion & pepper
    Stir well and cook for 5 mins so they get coated in the curry paste
    Add a tin of chopped tomatoes
    Reduce heat and simmer for half hour or so

    Delish :mrgreen:
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Pikey. That's no way to make a curry. For starters you need to simmer the onions for about 30 minutes to get the flavour.
  • TeZ
    TeZ
    _RFB Posts: 5,872
    aye - lazy slut.
  • steveb
    steveb
    BitterHusk Original™ Järvenpää FinlandPosts: 24,094
    Not many recipes on here. Not that I'd eat anything with rocket salad and sun-dried tomatoes in it anyway, even if I knew what they were.
  • Klang
    Klang
    Ray fucking Purchase Posts: 17,252
    Another healthy one, I had this last night.

    Chicken breast stuffed with Mozzarella, parsley, Mushroom and garlic, wrapped in parma ham, brushed with olive oil a chucked in the over for half an hour, served with lightly boiled asparagus, baby carrots and new boiled new potatoes, spoon out the juice/oil for the oven pan and drizzle that over the veg. Bloody nice it is.
  • steveb
    steveb
    BitterHusk Original™ Järvenpää FinlandPosts: 24,094
    You should be on telly.
  • Klang
    Klang
    Ray fucking Purchase Posts: 17,252
    steveb wrote:
    You should be on telly.
    I am.
  • Tekka
    Tekka
    Slam in the Lamb Posts: 559
    Limbo wrote:
    Pikey. That's no way to make a curry. For starters you need to simmer the onions for about 30 minutes to get the flavour.
    I said simmer for half hour

    I am a lazy slut tho - would like to learn how to make a proper curry from scratch but living in Leicester its just easier to dine out
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Tekka wrote:
    I said simmer for half hour

    Just the onions - before you add the other ingredients.
    Tekka wrote:
    would like to learn how to make a proper curry from scratch but living in Leicester its just easier to dine out

    Start by cooking the onions correctly :D
  • .sleep
    .sleep
    Senior Member Posts: 650
    [yt]u4zw99VsoMA[/yt]

    Simply Sara -- Wanda's Macaroni Salad
    ________
    CHEAP GLASS BUBBLERS
  • azurah22
    azurah22
    Registered User Posts: 17
    That's a nice recipe for scrambled eggs.
  • Anxious
    Anxious
    ' Posts: 7,228
    Careful, azurah22 - we don't want to think that you're spamming the forum just to post a link...


    When it comes to recipes, you can't go wrong with the old faithful, Jamie Oliver.

    This stew is brilliant and, if you've got a slow cooker, doesn't even encroach on your time: Beef & ale stew recipe | Beef recipes & main courses | Jamie Oliver recipe

    I also made this the other day and it was well tasty: delicious roasted white fish wrapped in smoked bacon with lemon mayonnaise and asparagus | Jamie Oliver recipes
  • TeZ
    TeZ
    _RFB Posts: 5,872
    I just had toasted hot cross buns with marmalade on, fucking nice.
  • Bishop
    Bishop
    Eating out. Posts: 6,897
    I love hot X buns, never thought of putting marmalade on em. going to try now :)
  • Anxious
    Anxious
    ' Posts: 7,228
    Is it pancake day today?
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    .sleep wrote:
    [yt]u4zw99VsoMA[/yt]

    Simply Sara -- Wanda's Macaroni Salad

    There are no chronically obese old people. Fact.
  • Timus
    Timus
    Heaven Born & Ever Bright Posts: 6,433
    One of my clients is rated as the best writers of Turkish, north African and middle eastern cookery books there is and she often comes around with home made food and bags of spices from Istanbul and Marrakesh. Got to love clients like that.

    workshop-7.jpg
  • pat
    pat
    dilaudid Posts: 9,337
    I'd love a client like that!

    I've been eating a lot of Balkan, Mediterranean and Israeli inspired stuff recently.

    Can heartily recommend boiling small cubed potatoes in enough olive oil to cover, with loads and loads of oregano - but cooked increeeeedibly slowly. Melt in your mouth.

    Also, Shakshukra which i think is a Hebrew word that means 'mix up' - onions, loads of garlic (as much as you can stomach) then a tin of chopped tomatoes or a load of skinned tomatoes mashed up, cook that up with paprika, salt and pepper, then 5 mins before you're ready, break an egg in (one egg per person) and scramble it in the tomato. Buuuuudyful.
  • oli
    oli
    Posts: 14,145
    pat wrote:
    Shakshukra

    Sounds ace.
  • pat
    pat
    dilaudid Posts: 9,337
    it is mate, takes on a sort of meaty taste when the egg's in. Great with a little chickpea dish, hummus, pittas and a load of salad and olives.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    pat wrote:
    Also, Shakshukra which i think is a Hebrew word that means 'mix up' - onions, loads of garlic (as much as you can stomach) then a tin of chopped tomatoes or a load of skinned tomatoes mashed up, cook that up with paprika, salt and pepper, then 5 mins before you're ready, break an egg in (one egg per person) and scramble it in the tomato. Buuuuudyful.

    Reminds me of the Mess. Part of the legendary Equaliser™ breakfast I have when visiting my cousin in Long Beach. The bar is called Schooner or Later - on the quay by all the boats, palm trees and yachty totty.

    theEQUALISER™ (hangover cure of champions)

    While you wait...
    Drink one screwdriver - 150cl fresh OJ, 50cl Vodka (not the cheap shit) + cubed ice.

    The Mess:
    Start off an onion (finely chopped) in some oil, add 1/2 a chopped red pepper.
    Add some grated (par-boiled) potatoes and chipped bacon or ham and cook till meat starts to crisp up.
    Add some butter and a couple of freshly chopped tomatoes .
    Throw in a 3 eggs, stir until it starts to scramble with a little coriander and loads of pepper.
    Hand over a healthy handful of mild cheddar and stick under the grill until melted.
    Add more pepper and a dollop of sour cream.

    Served with:
    2 pint 'Schooner' of local beer.

    attachment.php?attachmentid=8814&stc=1&d=1266324344

    Then spend day on beach drinking beer from ice box. Sorted.
  • Timus
    Timus
    Heaven Born & Ever Bright Posts: 6,433
    pat wrote:
    Also, Shakshukra which i think is a Hebrew word that means 'mix up' - onions, loads of garlic (as much as you can stomach) then a tin of chopped tomatoes or a load of skinned tomatoes mashed up, cook that up with paprika, salt and pepper, then 5 mins before you're ready, break an egg in (one egg per person) and scramble it in the tomato. Buuuuudyful.

    I think that is what is in the big pan in the pic above, or at least a regional variation. Either way it is very very good. I think she puts peppers in there as well though.
  • pat
    pat
    dilaudid Posts: 9,337
    oh yeah it definitely is - there's a north african variation but i can't rmember the name. You can poach the egg in the tomato which she's done in that photo or scramble it, which requires less technical skill.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    IT'S SHROVE TUESDAY.

    Woot.
  • Timus
    Timus
    Heaven Born & Ever Bright Posts: 6,433
    pat wrote:
    oh yeah it definitely is - there's a north african variation but i can't rmember the name. You can poach the egg in the tomato which she's done in that photo or scramble it, which requires less technical skill.

    I just email her - its called 'Menemen'. Here's wheat you do (a DT exclusive)

    " The dish is Menemen - should be versions of it in all Turkish and Middle Eastern books. Just saute onions and peppers with garlic and special red chillies, stir in tin of tomatoes with a little sugar and cook until quite pulpy, season with salt and pepper, then crack eggs into middle, cover with lid and cook. Serve with thick yogurt spiked with crushed garlic and chunks of bread."
  • pat
    pat
    dilaudid Posts: 9,337
    Mmm sounds amazing. Cheers for that Timus, little improvement on what I was doing


    im gunna make banana split pancakes
  • CM_
    CM_
    Something Posts: 13,770
    Limbo wrote:
    attachment.php?attachmentid=8814&stc=1&d=1266324344

    that looks fuckin amazin
  • OD
    OD
    mODerator Posts: 8,308
    This thread has made me really hungry now...
  • Timus
    Timus
    Heaven Born & Ever Bright Posts: 6,433
    Limbo wrote:
    attachment.php?attachmentid=8814&stc=1&d=1266324344

    What is it with American cooking and cheese? Even the fucking coffee has cheese in it!

    (I'm sure there will be one along to answer in a minute - they will be crawling out of bed about now)
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    That REALLY works. Hangovers need cheese.
  • OD
    OD
    mODerator Posts: 8,308
    Limbo wrote:
    That REALLY works. Hangovers need cheese.
    I'm getting that on a teeshirt.
  • Timus
    Timus
    Heaven Born & Ever Bright Posts: 6,433
    cheesesymbol.jpg
  • KingCraig
    KingCraig
    ~ ChesterPosts: 7,226
    Just a quick one, CMs link to the chips article reminded me.
    Not sure where this is from (probably Jamie Oliver), but it's how my girlfriend makes them, and they always come out perfect.

    Roast Potatoes 2 servings
    Put the oven on first, about 200c, then stick a large baking try with a genourous helping of olive oil.
    Peel and cut 2 large potatoes (I'll have to find out what kind) into 3 cm square(ish) pieces.
    Place in cold water and boil for 8 minutes. Drain in a collander.
    Take your baking tray out of the oven, place it on a large hob at a medium heat.
    In the collander, cover the potatoes with plain flour. Shake like mad. The potatoes will go all lumpy and bashed on the outside.
    Cover with salt and black pepper (I like to chuck a bit of dried sage on too, especially if I'm having them with pork) then bash about a bit more.
    The oil will be frying in the baking tray now, put the potatoes in the tray, making sure each one touches the bottom. After a few seconds turn them onto another side. Keep turning. A bit of a laborious task, but it means the sides go crispy.
    Cook in the oven for 35 mins.

    Robs your dads sisters husband.
  • Anxious
    Anxious
    ' Posts: 7,228
    That sounds brilliant. I'm going to give them a try this weekend. I make something similar without the flour and add in fresh lemon juice. Makes wedges taste amazing.
  • Coops
    Coops
    Professor Yaffle Posts: 5,976
    KingCraig wrote:
    Peel and cut 2 large potatoes (I'll have to find out what kind).

    Maris Pipers I reckon.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Yeah - one of the floury varieties -

    No need for flour in that recipe really. To piss on your bonfire a little I'd say the best roasties are cooked in the fat of the meat you're cooking – can't very well have roasties without roast meat. If that's the case tho, then dripping wins over olive oil every day.
  • LittleMick
    LittleMick
    also known as little dick. The Occupied SixPosts: 8,998
    Goose fat is top notch for some roasties.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Yeah. Nice.
  • LittleMick
    LittleMick
    also known as little dick. The Occupied SixPosts: 8,998
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Nice. I do a good one - loads of fresh basil / oregano + chilli flakes.

    Tend to use Buccatini instead of Spaghetti - lovely shit that - like spaghetti for fat gits.
  • KingCraig
    KingCraig
    ~ ChesterPosts: 7,226
    Limbo wrote:
    Yeah - one of the floury varieties -

    No need for flour in that recipe really.

    Maybe she's been using the wrong potatoes, so that's why she puts flour on.
    I'll give her what for tonight.

    Meat fat.... great idea.
  • KingCraig
    KingCraig
    ~ ChesterPosts: 7,226
    LittleMick wrote:

    Tried to make chilli con carne meatballs once. Beef, chili and kidney beans.
    Tasted nice but they had to be quite big to get a good deal of kidney beans in.

    Italians would hate me. I just use penne or macaroni all the time. I make more mess than a quadrapalegic 2 year old when I'm eating spagetti.
  • slate
    slate
    Senior Member Posts: 6,137
    Some of my favorites:

    Curry Turkey Burgers
    One Perfect Bite: Green Curry Turkey Burgers with Asian-Style Cucumber Relish - Outdoor Wednesday

    Balsamic Chicken
    Chicken Breasts with Balsamic Vinegar and Garlic - All Recipes

    My Guacamole recipe:

    Combine everything together (I prefer by hand but an use a food processor)

    3 Ripe Avacodo's (make sure they aren't hard like rocks)
    1 Jalapeno chopped small(I keep the seeds in for extra heat)
    3 Roma Tomato's chopped small
    1 tsp Cumin
    3 Squeezed fresh limes
    Salt and pepper to taste
    3 Chopped fine green onion
  • the4thversion
    the4thversion
    bit of a tard Posts: 147
    Has there been a lemon cake yet...

    For the Cake
    • 175g Self Raise Flour
    • 175g Caster Sugar
    • 100g Butter
    • 6 tbsp Milk
    • 1 tbsp Baking Powder
    • 2 Large Eggs
    • Grated Peel of Large Lemon


    For the Topping
    • Juice of a Large Lemon
    • 125g Sugar

    1. Stick cake ingredients in a bowl and mix for 5 mins. Pop in greased & lined cake tin and cook for around 30 mins gas 6 (until Golden).
    2. Mix lemon juice and sugar and slap on the cake when it's still hot.
    3. Eat before mould sets in.
  • fbomb
    fbomb
    Senior Member Posts: 372
    great recipe for chili.
    Turkey Chili
    i use all of the ingredients listed.

    Chicken Makhani
    om nom nom
  • pgesystems
    pgesystems
    Linux and Windows Hosting Posts: 11
    Veal Involtini

    Ingrediants
    * 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
    * 2 lb veal cutlets (no more than 1/4 inch thick)
    * 1/2 cup chopped fresh flat-leaf parsley
    * 5 garlic cloves, minced
    * 4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups)
    * 1 1/4 cups olive oil
    * 1 teaspoon black pepper
    * 1 large white onion, cut into 8 wedges and layers separated

    * Special equipment: 7 (10- to 12-inch) metal skewers

    Preparation
    Put oven rack in middle position and preheat oven to 350°F.

    Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.

    Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.

    Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.

    Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.

    Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.

    Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.

    Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).

    Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

    Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.

    Remove veal and onion from skewers and serve immediately.

    Cooks' notes: •Veal and onion can be threaded onto skewers 1 day ahead and chilled, loosely covered.
    •If you're unable to grill outdoors, you can broil veal and onion skewers. Preheat broiler and lightly oil rack of a broiler pan. Broil skewers in 2 batches 4 to 6 inches from heat, turning over once, until golden, about 6 minutes per batch.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Was looking through some old recipes and found this:

    --

    Moules Marinière (with Chili)

    1 Kilo Mussels (beards removed)
    2 Cloves Garlic (crushed)
    2/3 Shallots (or 1 Small white onion)
    100ml. Dry white wine
    75ml. Double Cream
    Pinch Chopped Parsley
    30g Butter
    1 Bay leaf
    Small pinch of dried chili flakes
    Salt + Pepper
    Ex Virgin Olive Oil

    — Fry the shallots in the olive oil and butter till they start to colour
    — Add bay leaf, seasoning, chili and garlic and simmer for a minute or so
    — Add the wine and the prepared mussels
    — Cover for about 6 minutes or until the mussels have opened
    — Remove mussels from juice and set aside in covered pot to retain heat
    — Add the cream and parsley
    — Bring sauce to a light simmer
    — Stir the mussels through and serve with crusty bread for dipping.

    --

    We're having it tonight. Already salivating.
  • roto
    roto
    |-/ Posts: 12,958
    Jeez, some good old threads being revived today. That looks/sounds excellent.

    Suggested wine pairing?
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    Something wet and white.
  • Limbo
    Limbo
    Established Norm Posts: 27,381
    roto wrote:
    Jeez, some good old threads being revived today.

    http://www.designerstalk.com/forums/general-discussion/25803-recipes.html

    This made me laugh. Proper old DT there.
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