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Thread: The recipe thread

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  1. #1
    Master
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    The recipe thread

    Post your recipes, how to do it, your top tips, pictures are always greatly appreciated.
    After seeing some of the dishes on the website makes me ashamed to say i used to be a chef :shock: :shock:
    None of my stuff is even half as good.
    And the spag bol in the fighting thread looked absoloutley amazing, making that on wednesday next week.
    C'mon guys get the culinary juices flowing,
    Thanks,
    Andrew

  2. #2
    Apprentice
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    Spiced Onions

    first post be gentle

    Spiced onions recipe
    Onions 1 – if 2 double the quantities
    Clove garlic
    Salt
    Mint sauce
    Mango chutney
    Tomato ketchup
    Tabasco sauce
    Cayenne pepper
    Red food die

    Chop onions add salt then add chopped clove of garlic
    Add min sauce quantity varies on onions – 4 tea spoons roughly
    Add mango chutney (4 teaspoons roughly)
    Add tomato sauce (Heinz is best) , this is all where you are trying to get the correct consistency add cayenne pepper and tobacco sauce to taste this is what makes them HOT
    The mixture should look pale orangey if you have it correct then it’s just add the food die to get the correct colour that’s appealing to the eye

  3. #3
    Craftsman
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    Sous Vide in a beer cooler

    I saw your post this morning about cooking steaks using the 'Sous Vide' method. I surfed around a bit and found this, http://www.seriouseats.com/2010/04/c...vide-hack.html
    So I'm trying it tonight. There's fillet steak 'cooking' in a beer cooler in my kitchen right now.
    Pics and verdict to follow.

    Bullet points:
    bought a piece of fillet steak
    sealed it in plastic bag
    poached it in 54 degree water for 3 hours
    cut into portions
    seared in very hot pan for 2 mins
    rest for 2 mins
    serve
    eat

    The water temp was checked every 20 or so minutes and regulated with very hot water. The temp fluctuated from 53 to 55 celsius over the cooking time.

    I wanted to try this method of cooking 'on the cheap' to see if the results were as good as they looked online. Then maybe I'd invest in better kit (PID, Sous Vide machine etc).

    The cooler keeping warm next to the Aga


    The meat floating in it's bath.


    Steak after 3 hours


    Portioned, seared and rested.


    Crap photo of the end result
    Last edited by rowbie; 20th October 2012 at 21:26.

  4. #4
    Administrator swanbourne's Avatar
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    Beef Rendang

    I watched Rick Stein make this on TV this week and he was so enthusiastic about it, I decided to make it this weekend.

    You can download the recipe from Rick's site - http://www.aglugofoil.com/2010/09/beef-rendang.html

    First of all, the ingredients to mix the dry paste (onion not shown)



    and here's the finished paste. I was happy to see it loopks more or less like it does on Rick's website.



    Here are the remaining ingredients, lemon grass almost out of the picture on the left and the liquid in the bowl is tamarind water with a tablespoon of cane sugar.



    The meat should just change colour, not brown



    before adding the paste



    and here it is with the lemon grass added (remove before serving), the tamarind water and the zest and juice of one lime plus 800ml of coconut milk.



    Simmer for 2 1/2 hours without lid to reduce and thicken.

    Total preparation time about 1 1/2 hours.

    2 1/2 hours later and it's reduced nicely. It was delicious!



    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  5. #5
    Craftsman
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    my wife always watches channel 4 & bbc food but she only did a recipe once! that was a failure, I must say... maybe she will take something from here on board

  6. #6
    Master luckywatch's Avatar
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    Pheasant Indiana

    We like our game but my lad likes traditional roast Pheasant and I like it Indiana (a shooters dish)
    Roast a couple of Pheasants as you do.

    350 ml double cream
    breast meat and trimmings of 2 birds
    2 tbsp of Worcester sauce
    2 tbsp sweet mango chutney
    salt and pepper too taste.


    arrange Pheasant cuts in an ovenproof dish, not too shallow or the cream mixture will overflow.
    whip cream until firm and then fold in the Worcester sauce and Mango chutney.
    spoon the mixture over the Pheasant and bake for 20 mins about 190 deg C until brown and bubbling.
    This is one of my favorite meals and should suit any Pheasant pluckers on this forum.





    we serve with rice an cabbage but go with what you fancy. Game chips works really well.



  7. #7
    Journeyman
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    Amazing - will try this at the weekend.

    Quote Originally Posted by rowbie View Post
    I saw your post this morning about cooking steaks using the 'Sous Vide' method. I surfed around a bit and found this,

    So I'm trying it tonight. There's fillet steak 'cooking' in a beer cooler in my kitchen right now.
    Pics and verdict to follow.

    Bullet points:
    bought a piece of fillet steak
    sealed it in plastic bag
    poached it in 54 degree water for 3 hours
    cut into portions
    seared in very hot pan for 2 mins
    rest for 2 mins
    serve
    eat

    The water temp was checked every 20 or so minutes and regulated with very hot water. The temp fluctuated from 53 to 55 celsius over the cooking time.

    I wanted to try this method of cooking 'on the cheap' to see if the results were as good as they looked online. Then maybe I'd invest in better kit (PID, Sous Vide machine etc).

    The cooler keeping warm next to the Aga


    The meat floating in it's bath.


    Steak after 3 hours


    Portioned, seared and rested.


    Crap photo of the end result

  8. #8
    Journeyman
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    Here's something you don't see very often, sea bass baked in coarse salt.


  9. #9
    Quote Originally Posted by Adversary View Post
    Here's something you don't see very often, sea bass baked in coarse salt.
    That's far and away the best way to cook a Sea Bass.
    I visit Majorca a couple of times a year and the restaurants along the quayside at Andratx cook it that way.
    Wonderful.

  10. #10
    Journeyman
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    Halloween theme - Pumpkin soup

    2 tbs olive oil
    1 onion, finely chopped
    1 leek, white part only, finely sliced
    1 garlic clove, crushed
    1/2 tsp ground coriander
    1 tsp ground cumin
    1/2 tsp freshly grated nutmeg
    1kg peeled pumpkin, diced
    1 large potato, peeled, diced
    1L chicken or vegetable stock
    1/2 cup (125ml) thin cream


    Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
    Return soup to pan, stir through cream and reheat gently.

  11. #11
    There's some great manfood going on in this thread. Here's my contribution(piss easy and it feels like you really cooked something)

    Toad in the Hole

    Ingredients

    8 thick sausages (can be frozen, or not)
    85g plain flower
    1 egg
    220ml milk (full fat, semi skimmed, yak or whatever)
    pinch of salt

    Pre heat the oven to 220deg.

    Put the sausages in a large oblong baking tray about 4 inches deep and bung it in the oven for 15 min(time this with your watch. See? That's why you needed to spend £5000 on a dive watch)

    While the sausages are cooking make the batter. Put the flower and pinch of salt in a mixing bowl and add the egg. Start whisking the egg into the flower until it starts to dry, add a bit of milk and whisk again till it starts to dry. Repeat until you have run out of milk, by which time you should have a runny lumpless batter

    Remove the sausages from the oven (and spoon off the fat if you're not into the whole lard thing). Pour the batter mix over the sausages and put back in the oven. Reduce the temp to 200deg and cook for half an hour.

    That's all there is to it. You can use the half hour to cook some spuds and greens. Oh, and don't forget the gravy
    Last edited by snedboy; 19th November 2013 at 11:22.

  12. #12
    Master Martin123's Avatar
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    Coq au vin. A rather good recipe that I have made a few times and doing so today. I have mashed potatoes and Vichy carrots instead of the fried bread.

    http://www.bbc.co.uk/food/recipes/coq_au_vin_15354

    http://www.bbc.co.uk/food/recipes/coq_au_vin_15354

  13. #13
    Master luckywatch's Avatar
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    Betty's Cheese Hot Dogs

    Continuing with my theme of healthy eating! try this for lunch..................... Real tasty at lunchtime or snack time.
    This is how they should look before the oven.


    and below ready to eat.



    Check out the video for the recipe.

    https://youtu.be/c2eQ-Ic5owI

  14. #14
    This peppercorn sauce is mighty fine and simple to make. Good with steak or chicken.



    Watch the flames!
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  15. #15
    Master luckywatch's Avatar
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    Good call Alex. Had this for dinner tonight and it was delicious......................... Anyone that wants the recipe just scroll back to post 454.


  16. #16
    Oris Dizzy Gillespie today

  17. #17
    Administrator swanbourne's Avatar
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    Quote Originally Posted by Fitzer View Post
    Oris Dizzy Gillespie today
    I don['t think I could eat a whole one.

    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  18. #18
    Craftsman
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    Yes,,,, That is just about a portion....

  19. #19
    Grand Master Raffe's Avatar
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  20. #20
    Craftsman
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    Just showed my missus the 'Yorkshire breakfast.' I think I know what we'll be cooking up on Sunday morning!

  21. #21
    Master luckywatch's Avatar
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    Spare ribs with Caribbean rice and peas.

    Got a couple of packs of short pork ribs and rubbed in a generous covering of Levi Roots Reggae Reggae BBQ sauce. Leave in the fridge for 24 hours. Preheat slow cooker on high for half an hour. Put the ribs in and keep on high for half an hour. Then reduce to 6 hours on low.
    Take the ribs out and baste with more sauce then grill for about 10 minutes Serve with Caribbean rice and peas Levi style.
    Add the kidney beans (including the liquid) and the coconut milk to a large saucepan with the onion, garlic, thyme and salt. Add 2 cups of water and bring to the boil stirring as you go.
    Rinse the rice in a sieve until the water runs clear. Once the coconut milk has reached boiling point add the rice, stir, reduce the heat and simmer for 30 minutes or until the rice is cooked.
    Serve with your ribs.

    For the rice:
    410g can red kidney beans
    400ml Levi Roots Coconut Milk
    2 cups of basmati rice
    1 small onion, finely chopped
    1 clove garlic, chopped
    1/4 tsp dried thyme
    1 tsp salt









    The meat just falls of the bone.................

  22. #22
    Journeyman
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  23. #23
    Mmmm...that looks delicious

  24. #24
    Journeyman
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    Slow baked pork belly under thin foil, last 30min set on grill and coated with combination of homemade olive oil, honey, aceto balsamico and bbq souce.



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  25. #25
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Adversary View Post
    Slow baked pork belly under thin foil, last 30min set on grill and coated with combination of homemade olive oil, honey, aceto balsamico and bbq souce.



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    I cook pork belly for 36 hours at 62 degrees in sous vide, then put for a few minutes under maximum heat plus grill for a crunchy crust.
    When the debate is lost, slander becomes the tool of the loser - probably not Socrates

  26. #26
    Journeyman
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    Had some free time so a wild boar stew and home made gnocchi were on the menu.

    Plus medlar brandy in the making.



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  27. #27
    Grand Master Raffe's Avatar
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    Quote Originally Posted by Adversary View Post
    Had some free time so a wild boar stew and home made gnocchi were on the menu.
    I hope you have some left over, I'll be over in 20 minutes.
    When the debate is lost, slander becomes the tool of the loser - probably not Socrates

  28. #28
    Journeyman
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    Better hurry

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  29. #29
    Master Franco's Avatar
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    Sardinian cold pasta salad

    This is a very nice summer pasta. In fact also excellent to bring for lunch at work.

    Fregola is a Sardinian pasta, kind of giant couscous. But differently from couscous the one in M&S takes about 18 min to cook. It is called “Fregola fredda alla Carlofortina”, and given that Carloforte is one of the historical tuna processing places - it contains tuna. Fregola cooked and let go cold, tuna, pesto, cherry tomatoes, basil, pepper, olive oil. Very refreshing.

    Bws Franco

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