Guest Iain C Posted January 13, 2009 Share Posted January 13, 2009 I made a spicy brown rice risotto today but I can't be fucked to type the recipe out at 4AM Link to comment Share on other sites More sharing options...
Guest ward Posted January 13, 2009 Share Posted January 13, 2009 duck breasts potatoes sear the duck breast fat fry fat side only, watch the duck fat oil collect in your frying pan once fat is properly fried take duck off pan thinly slice potatoes use the duck fat to fry the potatoes in your pan cook duck however you please you can of course add anything to this, but the fried potato in the duck fat is so delicious... Link to comment Share on other sites More sharing options...
impakt Posted January 13, 2009 Share Posted January 13, 2009 Get about 1kg or so of lamb meat. Slice it open down the middle, without cutting throught it so that it's like an open book. Rub the meat (lol) with your favourite sea-salt and peppermix and marinade it with whatever you prefer. Fry some challot onion, cherry tomatoes and garlic. Put said mix of fried veggies into the middle of the steak and close it up with some twine to keep the stuffing inside. Add a dash of creamy cheese on top of it. Heat up oven to 125c and put the steak inside. Let it sit until it reaches about 60c inside. Meanwhile fry up some mushrooms and onions in a pot using some oil, then add some cream and let it boil up and then simmer for a while to make it a nice thick stew. Slice up potatoes into 6th's and put them in an oven pan (you can cook them before, but you don't have to), put some nice salt and pepper on them and let them fry in some butter/oil and nice peppermix then bake them in the oven for at least an hour and then some unless you cook them before then you only need about 20-30 minutes of baking. Taste your way ahead and see what consistency you want them to have. Fry up some more challot and some garlic. Add some pepper and rosemary and keep stirring it. Use some oil or vinegar to cook it into a syrupy thing. Pour into some red whine. Add a dash of butter and sugar as well as some salt. Add something meaty like actual meat, broth or worchestershire sauce. Let it cook for a while and you'll have a red wine sauce. Voila, you have some nice stuffed lamb with chateau potatoes, red wine sauce and some tasty mushroom stew on the side. A nice cheesy bacon-weave roll will accompany this meal well. Link to comment Share on other sites More sharing options...
Guest boo Posted January 13, 2009 Share Posted January 13, 2009 I made a spicy brown rice risotto today but I can't be fucked to type the recipe out at 4AM do they sell brown carnaroli/arborio/risotto rice? Link to comment Share on other sites More sharing options...
kaini Posted February 18, 2009 Share Posted February 18, 2009 yo smoked fucking haddock pie with extra calories and bad for you and shit a large glass of white wine good real butter 330ml cream half kilo of (ideally deboned) smoked haddock a generous 300g of bacon lardons enough fresh chopped thyme to fill 2/3 of a small eggcup black pepper a lemon jar baby carrots tin garden peas 2 large onions 3 shallots, finely chopped 3 cloves garlic, finely chopped floury spuds cream real butter finely chopped leeks finely chopped shallots finely grated sharp cheese ie cheddar, oud amsterdamse preparation: peel and wash the spuds, chop them into chunks, and boil a kettle of water chop the haddock into 1" cubes. chop the lardons into small (<1cm) cubes. chop the onion quite roughly boil the spuds (...do all this in a reasonably deep pan): fry the lardons in real butter and put aside. bacon fat and real butter makes * good. fry the cubes of haddock until barely cooked and starting to colour. you can add more butter if needed. add the onion and fry until golden, whilst finely chopping shallot and garlic add the shallot, garlic, and thyme, and fry for a minute and a half, then add the white wine to deglaze the pan and simmer for a minute add the cream, peas and baby carrots, drained obviously, and the lardons back into the mix. the spuds should be done so drain them and mash with the shallot, leek, cream, and butter. add salt too, we're already fucked. just get it floury, not too sludgy. cover with a cloth for 10 mins. meanwhile simmer the haddock on a very low heat, stirring the odd time. the fish should be just starting to flake away. then, into an uncovered casserole dish. i use one just like this, without the creepy print so, haddock bacon white wine cream awesome mix then, chop a lemon in half and squeeze as much juice in there as you can (from both halves, moron) a heft of fresh black pepper on top of that then, the mash on top. no need to stir. try to distress it round the edges; this will make it awesome and crispy. finally, sprinkle grated cheese on top and into the oven on a low heat for 40 mins or so Link to comment Share on other sites More sharing options...
Guest Iain C Posted March 7, 2009 Share Posted March 7, 2009 I made a spicy brown rice risotto today but I can't be fucked to type the recipe out at 4AM do they sell brown carnaroli/arborio/risotto rice? Just to answer this question almost 2 months later, nah I just used some standard brown rice that my housemate bought from a market in a big brown paper bag. But I thought I'd dredge up this thread to share my newfound love of cinnamon toast. Here's how it's done if you've not had it: Toast both sides of some bread under the grill. Then, butter one side, and sprinkle with cinnamon and sugar! Use more cinnamon than you think you'll need: the more cinnamonny, the better it is. Then you just stick it back under the grill for a few minutes until the sugar is nicely darkened and melty and good. Then you eat the toast. It's the best! And it's ultra-fresh if you use brown sugar. Link to comment Share on other sites More sharing options...
pylonbitch Posted March 7, 2009 Share Posted March 7, 2009 logan's chicken noodle soup. you will need...a more-or less stripped cooked chicken carcass. boil, then simmer for about four hours in enough water to cover with a handful of peppercorns, and some salt. strain stock off, separate remaining meat and disacard bones. add the meat to the stock. in a separate pan, tenderise some finely chopped onion in a little oil over a medium heat until just starting to caramelise. add a good tablespoon of grated fresh ginger root, and three or four finely chopped cloves of garlic. fry for a few minutes. add chicken stock and meat. top up with water if required. a couple tablespoons of dark soy sauce, a tablespoon of miso paste, a squeeze of lime juice and some finely chopped red chilli. add a couple of big handfuls of beansprouts, and a couple of portions of ramen. simmer for 3-4 minutes, serve, garnished with a lot of finely chopped fresh coriander leaf. serves 2-ish soup-erb Link to comment Share on other sites More sharing options...
encey Posted March 7, 2009 Share Posted March 7, 2009 Pasta with blue cheese and caramelized onions A nice substitute for mac-n-cheese. You can add balsamic vinegar to the onions as they caramelize to change up the flavor combinations, add broccoli, prosciutto, nuts, lots of stuff! Serves 6 Time: 35 minutes • 1 lb pasta shells or other chunky pasta • 1 tablespoon olive oil • 6 cups chopped onions • 1 teaspoon salt • 1/4 teaspoon black pepper • 1/2 cup dry white wine, vegetable broth, or reserved pasta water • 1 cup crumbled blue cheese Cook pasta in heavily salted water until al dente. Reserve 1 cup of the salted water. Heat oil in a heavy skillet over medium-low heat. Heavily salt the onions and add them to the pan with some pepper. Cook until lightly caramelized (golden brown color). Add wine, broth or water. Cook on medium-low heat, stirring occasionally. Remove from heat after 5 minutes. Place the cooked pasta into the pan and toss with onion mixture. Add blue cheese, until the pasta is coated. Add more cooking water to the pasta if it seems dry. Apple Cake This is a rich and delicious recipe that gets rave reviews even among people who say they don’t like apples. It tastes more like a cookie than a cake. Serves 12 Time: 30 minutes • 1 cup vegetable oil • 2 cups sugar • 2 large eggs, at room temperature • 1 teaspoon pure vanilla extract • 2 cups flour • 1½ teaspoons baking soda • 1 teaspoon kosher salt • 1 teaspoon ground cinnamon • 3 cups (4 to 6 apples) chopped and peeled Granny Smith apples • ½ cup chopped walnuts (optional) Preheat oven to 350 degrees Butter and flour a 9-by-13-inch baking pan. In a large bowl, mix together oil, sugar, eggs and vanilla until combined. Sift together flour, baking soda, salt and cinnamon; add to egg-and-sugar mixture. Blend until combined. Stir in apples and nuts. Let cake sit for 1 hour before baking. I don’t know why you do this and if it’s necessary! Bake for 1 hour or until a tester comes out clean. Let cake cool. To serve, cut cake into squares. Curried Peanut and Tomato Soup This is a quick and easy soup that has a distinctive, rich flavor. Serves 4 Time: 30 minutes • 1 medium onion, chopped (1 cup) • salt and pepper • olive oil • 2 teaspoons curry powder or more if you like curry like we do • 1 (14-oz) can diced tomatoes in juice, chopped if large, reserving juice • 1 3/4 cups reduced-sodium chicken or vegetable broth (14 fl oz) • 1 cup hot water • 1/4 cup peanut butter • 2 tablespoons chopped fresh cilantro (if you don’t have cilantro, fresh squeezed lime is nice) Heavily salt the onions and sauté them in oil in a heavy saucepan over medium-low heat, stirring occasionally, until softened, 4 to 5 minutes. Add black pepper. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro or lime before serving. *Serve with bread. :heart: Link to comment Share on other sites More sharing options...
pylonbitch Posted March 7, 2009 Share Posted March 7, 2009 gonna try all 3 ence. incidentally, if you substitute pears for your apples in your apple pie, but tell the people you're serving to that it's apple pie, they'll go nuts for it. the best apple pie is pear pie. Link to comment Share on other sites More sharing options...
autopilot Posted March 7, 2009 Share Posted March 7, 2009 Autopilot's Stirfry -Grab everything in fridge/freezer -Throw in cast iron pan -Add assloads of garlic, hot sauce, soy sauce, and brown sugar -Fry until almost burnt -Serve with good beer or wine Link to comment Share on other sites More sharing options...
encey Posted March 7, 2009 Share Posted March 7, 2009 gonna try all 3 ence. incidentally, if you substitute pears for your apples in your apple pie, but tell the people you're serving to that it's apple pie, they'll go nuts for it. the best apple pie is pear pie. *jots that shit down yo!* i'm really excited soon to make a pear gorgonzola pizza, the first flatbread here -- lovely picture! Link to comment Share on other sites More sharing options...
Guest boo Posted March 7, 2009 Share Posted March 7, 2009 i'm really excited soon to make a pear gorgonzola pizza, the first flatbread here -- lovely picture! walnuts Link to comment Share on other sites More sharing options...
Guest jim Posted March 8, 2009 Share Posted March 8, 2009 i've produced a definitive colcannon recipe i have made so much lush colcannon over xmas (root veg mash over christmas to watmm plebs) it is easy to make and lush construction kit: * essentials: ___good BIG floury spuds. ___lots of cream ___(ideally salted creamery) butter ___salt ___black pepper ___1-3 small to medium pungent onions depending on quantity, finely chopped ___2-6 finely chopped cloves of garlic depending on quantity basic colcannon * don't overboil the spuds. cook til JUST ABOUT done, then drain the water. * sprinkle with rough salt, toss about in the pot to roughen the exterior of the spuds, then cover and leave for a good 10 minutes. * meanwhile finely chop what needs finely choppin * uncover the spuds. there should be no moisture in the bowl * add onion, garlic, cream, butter, pepper, salt. MASH MASH MAAASH don't let it get too mucky, keep it the right side of floury. getting the texture just right is essential. anyway after yer base is made, what makes colcannon the mothership of mash is what you add besides spuds. popular additions: shallots (nearly essential) a large, mild onion, more roughly chopped and fried with a tad of brown sugar til caramelisedd a tablespoon or two of wholegrain mustard sweet potato* carrot* parsnip* turnip* cabbage** chopped, leftover ham*** variations: __* usually leftovers hence boiled/mashed - for the root veg if not, try roughly chopping that shit, then tossing in olive oil and roasting until starting to brown! it brings out the natural sweetness. amazing. _** for the cabbage, it's delicious roughly chopped and fried using the bacon fat, then drained on kitchen paper and mashed in. even just boiled and chopped, cabbage is wicked in colcannon though, *** for the ham, you can sub some other shit if needs be. it doesn't even really need meat. i suppose if you wanted to be interesting, small cubes of chorizo <yawn> if you have a small quantity of natural yoghurt or home-made mayonaise (no not that type) it is excellent in this as well this sounds good, i'ma try it also lol @ your translation of xmas as well as colcannon Link to comment Share on other sites More sharing options...
Guest Chromatic Posted March 8, 2009 Share Posted March 8, 2009 200g of Skinless boneless mini chicken fillets, lightly fry untill golden. Add 1/2 a 250g (125g) jar of hoi sin sauce, bring to simmer. Add 50g of beansprouts, cook them down. Chop 3 spring onions and add with 4 Pineapple rings pulled apart into small chunks with fingers. Simmer for five minutes and serve either on its own or with rice. That sounds awesome. Link to comment Share on other sites More sharing options...
kaen Posted March 8, 2009 Share Posted March 8, 2009 buy rustlers cheese burger microwave for 1:30 devour Link to comment Share on other sites More sharing options...
kaini Posted May 11, 2009 Share Posted May 11, 2009 kaini's ten-minute smoked salmon and rice in a cream sauce salmon * 1 medium smoked salmon, deboned and made into 1cm cubes * 1 big, mild onion, roughly chopped * 1 big, mild chili, deseeded and finely chopped * 1 big green or yellow pepper, roughly chopped * 2 big cloves of garlic, finely chopped * a hefty handful of fresh sugar snap peas * butter optional * i could see some finely cubed bacon being nice! sauce * 330ml fresh cream * 3 or 4 nice sprigs of finely chopped fresh thyme * 2 or 3 nice sprigs of finely chopped fresh coriander * lots of freshly ground black pepper * 1 glass good dry white wine * 1 big lemon * butter rice * boil-in-the-bag rice method * fry the pepper, onion, garlic and chili in butter (adding in that order) on a high heat (in a NON non-stick pan, a big heavy iron one is best) - until the onion is light gold, about two minutes. * add the salmon and sugar snap peas, then switch to a low heat. * cook for three minutes, stirring continuously. * get your rice on. * raise the heat to gas 6, wait until you hear a sizzle, then add the white wine! * this will deglaze the pan; use a wooden spatula to scrape up all that flavoursome stuff, and stir it about on a high heat for 30 seconds. * lower the heat to gas 1, and add the cream. mix it up good. simmer for about a minute. * add the thyme, coriander, and pepper, and simmer for a further three minutes. * squeeze a half a lemon over the pan - get as much juice as possible out of it * serve with the other half of the lemon squeezed over a bed of rice. Link to comment Share on other sites More sharing options...
Guest abusivegeorge Posted May 11, 2009 Share Posted May 11, 2009 Sounds lush man! Link to comment Share on other sites More sharing options...
kaini Posted May 11, 2009 Share Posted May 11, 2009 i made this today, and it was like i was impudently munching on the thigh of god. Link to comment Share on other sites More sharing options...
Guest abusivegeorge Posted May 11, 2009 Share Posted May 11, 2009 You sure that wasn't a hock of bacon? Link to comment Share on other sites More sharing options...
Guest Saskrotch Posted May 11, 2009 Share Posted May 11, 2009 i made chicken fingers for mothers day nothing really special at all, except for breading i tried two new things (i made two kinds of chicken fingers), peppercorn ranch sunchips and parmesan garlic cheez-its. you can use pretty much anything for breading as long as you have a food processor. in the end the sun chips gave off a really strong ranch smell when cooked but there was no real taste added once they were done. the cheez-its had a nice little twang to them. dip strips of chicken breast strips in egg, then coat in flour, back in the egg, into the breading, into the frying pan its fun to try new things when you're cooking Link to comment Share on other sites More sharing options...
kaen Posted May 11, 2009 Share Posted May 11, 2009 put reggae sauce on a pizza, its nioce Link to comment Share on other sites More sharing options...
lala Posted May 11, 2009 Share Posted May 11, 2009 ma-po tofu mince (quorn or regular) szhechuan sauce eggs rice (japanese/short grain is best) spring onions sugar scramble the eggs, place on the mince cooked in the sauce w/ spring onions and sprinkled with a bit of sugar on a bed of rice. the combination of flavours if lush:] Link to comment Share on other sites More sharing options...
lala Posted May 11, 2009 Share Posted May 11, 2009 pathia curry make a good base curry sauce and then add tamirind paste and sweetener of choice for the best (imho) of the sweet n sour curries:] Link to comment Share on other sites More sharing options...
QBLA Posted May 11, 2009 Share Posted May 11, 2009 drop pants dip nuts in your favorite dip insert in mouth viola! Link to comment Share on other sites More sharing options...
kaini Posted May 17, 2009 Share Posted May 17, 2009 PRIMAL BABY BACK RIBS RRRARRR i leave the quantities as an exercise for the reader - very dependent on how many ribs. make a barbecue dig a 2ft x 2ft x 2ft square hole, line the sides and bottom with flat rocks, and get a good hot fire going in there for a few hours. make delicious marinade A: fry equal quantities of very finely chopped red chili, onion, garlic, and ginger in a pan, and simmer until very tender. we'll call this pan A. B: in a separate pan, add a good bit of brown sugar to a small amount of water and bring to the boil. we'll call this pan B B: add some molasses to the pan with the sugar - if you can't get molasses, use some honey and a few squirts of brown sauce instead. B: add a hefty fuck of soy sauce, a 50% brown vinegar/water mix, and two tablespoons of marmalade (dundee marmalade or another bitter one is better, trust me!), stir and simmer A: then mash the chili/onion/garlic/ginger using a masher. get it finer again using a fork if you have to. it should be mush. A: add the sugar/molasses/vinegar/soy/marmalade mix (scrape the pan) A: simmer on very low heat for an hour, stirring and mashing with a fork occasionally. mushy is good. then, pass through a strainer - use the back end of a spoon to get the good shit through congratulations, you have made delicious marinade marinade ribs get a bunch of airtight (ideally ziploc) plastic bags and put a decent side of ribs in each. pour in enough marinade to cover, then squeeze out as much air as you can, and seal the bag or tie a knot in it. shake and squidge every bag - you need to get the marinade in every nook and cranny. leave the ribs to sulk for about 3 hours, until you have a big hot hole in the ground but no fire. cook the ribs! take out of the bags and coat well in aluminium foil. throw them into the big hot hole in the ground, and leave for two hours. then fish them out using something other than your fingers OW other things you can use your barbecue for * roast a big mild onion the same way! brings out a sweetness. * obviously potatoes are cool with this method too * root veg the same, but they're finicky * doesn't work very well for peppers * split a banana lengthways (skin and flesh) using a sharp knife - fill the cavity with nutella, wrap in foil, and roast. so good :P Link to comment Share on other sites More sharing options...
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