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Thread: The recipe thread

  1. #451
    Made this tonight- http://www.jamieoliver.com/recipes/p...ti-tetrazzini/

    Very tasty and easy recipe to follow with minimal ingredients.

    Try it!!

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  2. #452
    Master luckywatch's Avatar
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    Just sending the link to my assistant now, cheers................................

  3. #453
    Master luckywatch's Avatar
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    How to make a Coney Island Chili Dog

    I love junk food and I always wanted to try a Coney dog. Made this evening and it is one hot dog. Like the old boy says in the video ''this ones a keeper''



    The other half said the sauce was too hot but my son just shook his head and demolished his easy.



    Check out the video for the recipe...........................

    https://youtu.be/NTyhMGmuWik
    Last edited by luckywatch; 20th January 2016 at 18:05.

  4. #454
    ^^^^That looks immense lucky!!

    I made this tonight. The sauce was more of a dip in my opinion and so I batched up the leftovers for next time ;)

    Very tasty and an easy tea to make ;)

    I also brushed some of the peanut sauce on the chicken mid way through cooking ;)



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  5. #455
    Master luckywatch's Avatar
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    That looks good, another one I must try..................

  6. #456
    Quote Originally Posted by luckywatch View Post
    That looks good, another one I must try..................
    The peanut (satay) sauce would be too much in the quantity in the recipe imo so my advice would be to use it as a dipping sauce.

    Reminds me of the sort of thing you would get in a Thai restaurant as a starter :)

    By the way- did you use a knife and fork to eat that bugger????
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  7. #457
    Master luckywatch's Avatar
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    Quote Originally Posted by alexaff View Post
    The peanut (satay) sauce would be too much in the quantity in the recipe imo so my advice would be to use it as a dipping sauce.

    Reminds me of the sort of thing you would get in a Thai restaurant as a starter :)

    By the way- did you use a knife and fork to eat that bugger????
    Just follow the old boys demo of how to eat one in the video.

  8. #458
    Quote Originally Posted by luckywatch View Post
    Just follow the old boys demo of how to eat one in the video.
    Ffs!!

    I'm starving again!!
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  9. #459
    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.


  10. #460
    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

  11. #461
    This peppercorn sauce is mighty fine and simple to make. Good with steak or chicken.



    Watch the flames!
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  12. #462
    Administrator swanbourne's Avatar
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    I bought a sous vide cooker the other week. So far, so good.

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

  13. #463
    Quote Originally Posted by swanbourne View Post
    I bought a sous vide cooker the other week. So far, so good.

    Eddie
    I fancy one of those Eddie. What method of cooking do you use? (Steak for example).

    Long and slow in the sous vide then fried off for colour?
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  14. #464
    Administrator swanbourne's Avatar
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    Quote Originally Posted by alexaff View Post
    I fancy one of those Eddie. What method of cooking do you use? (Steak for example).

    Long and slow in the sous vide then fried off for colour?
    Yes, long and slow and then browned off in the pan. Steak is tender and juicy, same with chicken and pork. I'm going to get some brisket and make some corned beef next but that will be a 10 day brining and 48 hour cook.

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

  15. #465
    Quote Originally Posted by swanbourne View Post
    I bought a sous vide cooker the other week. So far, so good.

    Eddie
    Which one did you get? Sous Vide Supreme?

  16. #466
    Administrator swanbourne's Avatar
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    Quote Originally Posted by Broussard View Post
    Which one did you get? Sous Vide Supreme?
    I got a cheap kit which included the vacuum sealer. Didn't want to spend a lot in case I didn't get on with it. I'll be cooking a nice bit of fillet steak today.

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

  17. #467
    Quote Originally Posted by swanbourne View Post
    I got a cheap kit which included the vacuum sealer. Didn't want to spend a lot in case I didn't get on with it. I'll be cooking a nice bit of fillet steak today.

    Eddie
    Pics Eddie please :)
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  18. #468
    Quote Originally Posted by swanbourne View Post
    I got a cheap kit which included the vacuum sealer. Didn't want to spend a lot in case I didn't get on with it. I'll be cooking a nice bit of fillet steak today.

    Eddie
    I've been cooking ghetto sous vide for years, using a cheap vacuum sealer, electronic thermometer and a variety of pans. Should like to go upmarket, so interested in your thoughts on your new one.

  19. #469
    Administrator swanbourne's Avatar
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    Quote Originally Posted by Broussard View Post
    I've been cooking ghetto sous vide for years, using a cheap vacuum sealer, electronic thermometer and a variety of pans. Should like to go upmarket, so interested in your thoughts on your new one.
    So far it's done what I want (and expected) without fuss or drama. I've used it mainly for steaks and it also cooked pork tenderloin perfectly. I'll have a go with some vegetables this weekend.

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

  20. #470
    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.................

  21. #471
    Master Pitch3110's Avatar
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    I did this....






  22. #472
    ^^ good work! I've always fancied making my own pasta.

    What did you fill them with?
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  23. #473
    Administrator swanbourne's Avatar
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    Some cracking stuff in this thread but sometimes, sausage, egg, chips and beans hits the spot ;-)

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

  24. #474
    Master Pitch3110's Avatar
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    Quote Originally Posted by alexaff View Post
    ^^ good work! I've always fancied making my own pasta.

    What did you fill them with?
    These ones were not passed thin enough so were a bit heavy. Filled with white and brown crab meet seasoned with S & P, lemon juice and sauce was mussels liqueur with D cream

  25. #475
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    Quote Originally Posted by Pitch3110 View Post
    These ones were not passed thin enough so were a bit heavy. Filled with white and brown crab meet seasoned with S & P, lemon juice and sauce was mussels liqueur with D cream
    That sounds superb.

    An excellent fish mongers have opened near us so I've got the wife into seared tuna steaks. Simply pan fried quickly and on a bed of samphire and some roasted peppers.

  26. #476
    For those of you that enjoy a curry, this is my go-to recipe for dhal. I often double up this up or add veg, paneer to it. If cooking larger batches, I’ll cook for a bit longer.

    Ingredients:

    0.5 Tbsp oil


    2 dry chillies or another 1 or 2 if you like it spicier
    1 Indian bay leaf (or European if you don’t have Indian)


    0.5 tsp panch phoron


    1 small onion chopped


    4 cloves garlic sliced


    200 g red lentils washed under water in a sieve for 5 minutes until clean


    0.25 tsp turmeric


    0.5 tsp cumin


    0.5 tsp salt + add more to taste at the end of cooking if needed


    Water


    2-3 Tbsp fresh / frozen coriander
    For 2 people for lunch generously or 4 as a side dish
    Method:
    Heat oil until hot but not smoking 

    Add the chillies and bay leaf 

    After 30 seconds add the panch phoron and fry until you hear the seeds crack and pop 

    Add onion and garlic and fry until the edges catch ( don't be scared of the garlic burning .. it shouldn't) 

    Add the clean drained lentils and fry for around 5 minutes stirring from time to time 

    Add the turmeric, cumin and salt and fry for a further couple of minutes 

    Add water, to a couple of cm above the lentils, and bring to the boil, stirring occasionally 

    Turn down the heat and cook, uncovered, for around 20 minutes, stirring occasionally, adding water, if 
required, until the desired consistency is obtained. The lentils are cooked when you can barely discern 
that they are lentils due to them breaking down 

    Finally, add further salt to taste and 2-3 Tbsp fresh/frozen coriander (or dry coriander leaf), stir and serve 


  27. #477
    Master yumma's Avatar
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    Low carb brekkie suggestion

    I've been off carbs most of 2016 (except for allowing myself fruit sugars) so I've been rustling up Protein pancakes for brekkie and I think they are great; plus they're fast, simple and nice to eat cold as a snack or following day.

    To make one portion:

    Get a Pyrex bowl or similar
    Mash 1 ripe banana (I usually just use my fist! - it gets on your hands but saves washing up)
    Add one egg
    Add one scoop of low carb protein powder (I prefer Chocolate flavour)
    mix together with a fork until you have a batter (takes about 15 seconds)

    Place a non stick pan on a low/medium heat, spray on a small amount of oil. dollop three splodges of mixture into said frying pan and Cook on each side for a few minutes until pancake like.

    As a serving suggestion I usually top with fruit and Greek yogurt. I especially like frozen cherry's which I blast in the microwave for 30 seconds to defrost with a good thick scoop of Greek yogurt on top of Chocolate pancakes or Strawberries & Blue berries with yogurt on Vanilla Pancakes. Yummy, convenient, quick and healthy.

    Enjoy!

  28. #478
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    Nasi Lemak, a malaysian/singapore breakfast favourite. I've made a couple versions of the below recipe. And one with a sous vide (63 C) egg.







    P.s. I skipped the step to make the chilli and bought some premade ones that can be found at big chinese supermarkets in London.

    http://themeatmen.sg/nasi-lemak/

    Ingredients

    Rice
    2 cups rice
    250ml of coconut milk
    450ml water
    5 knots of pandan leaves
    2 tsp salt (adjust to taste)

    Sambal Chili
    1 cup oil
    300g dried chili paste
    20 shallots
    2 onions
    6 clove garlic
    50g chopped palm sugar
    80g white sugar (adjust to taste)
    1 tbsp salt
    100g large ikan bilis
    100g raw peanuts with skin
    1 cucumber sliced into discs
    500 ml oil
    ½ tsp salt
    ½ tsp white pepper powder
    1 tsp turmeric powder
    4 large chicken wings
    ½ tsp fennel seed powder
    ½ tsp cumin powder
    ½ tsp coriander powder
    1 tsp turmeric powder
    ½ tsp white pepper powder
    ¼ tsp chili powder
    ½ tsp salt
    1 tbsp corn flour
    1 tbsp rice flour
    100ml coconut cream (Kara brand)

    Instructions

    Marinate chicken wing
    Add ½ tsp fennel seed powder, ½ tsp cumin powder, ½ tsp coriander powder, 1 tsp turmeric powder, ½ tsp white pepper powder, ¼ tsp chili powder, ½ tsp salt, 1 tbsp corn flour, 1 tbsp rice flour, 100ml coconut cream (Kara brand) to 4 large chicken wings
    Mix well and let it marinate in the fridge for 2 hours or more

    Coconut rice
    Wash 2 cups basmati rice
    Add washed basmati rice to rice cooker
    Then add 250ml of coconut milk, 450ml water, 5 knots of pandan leaves, 2 tsp salt (adjust to taste),
    Cover and cook, once done mix and loosen the rice

    Sambal Chili
    Blend 20 shallots, 2 onions, 6 cloves garlic in a food processor until fine
    Add 1 cup of oil to pan
    Add blended shallot mixture to pan
    Cook on low heat till shallot mixture turns translucent (around 10 mins)
    Add 300g dried chili paste, 50g chopped palm sugar, 80g white sugar (adjust to taste), 1 tbsp salt (adjust to taste)
    Stir and cook for another 20 mins

    Deep Frying
    In a wok heat 500ml oil to 180 degrees C
    Deep fry 100g large ikan bilis in 180 degrees C oil
    Remove when they turn golden and start to float
    Drain them on paper towels
    Next deep fry 100g raw peanuts
    Fry just them for just under a minute
    Remove and drain them on paper towels
    Add marinated chicken wings fry for around 7-10 mins depending the size of the wings or chicken usage. Once they turn golden brown, remove one piece and cut at the thickest end to check if its cooked through. Once done, remove and drain them on paper towels

  29. #479
    That looks delicious!

  30. #480
    Quote Originally Posted by swanbourne View Post
    Yes, long and slow and then browned off in the pan. Steak is tender and juicy, same with chicken and pork. I'm going to get some brisket and make some corned beef next but that will be a 10 day brining and 48 hour cook.

    Eddie
    Got to try this one day, I'm forever over cooking steak, hope this will help...

  31. #481
    Master luckywatch's Avatar
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    Traditional French Pot Roast Chicken

    Leaving it on the wood burner for the rest of the afternoon. I just got to keep an eye on the cats. Smells superb.........................

    https://youtu.be/gtj09D-4wSk




  32. #482
    Grand Master Raffe's Avatar
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    Turkey, anyone?


  33. #483
    Master luckywatch's Avatar
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    Mom's Old-fashioned Pot Roast Recipe from 50's

    You got to try this. I salt and peppered some prime Welsh topside then rolled it in plain flour before browning. The rest is as per the video. It is to die for.

    https://youtu.be/58Kr--3AG70


  34. #484
    Master luckywatch's Avatar
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    Taco's

    Not saying you don't know how to make Taco's, just sharing this spice mix with you. Its got a good hot kick and is a heap better than what you get in the supermarket. I found this on Ebay and the shop name is Taste Of America.




  35. #485
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    My take on Hyderabadi biryani

    [IMG][/IMG]
    This is my take on hyderabadi biryani. Tastes good too!

  36. #486
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  37. #487
    Master Xantiagib's Avatar
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    tried this at the weekend:

    heat up butter in a pan
    fry minced garlic in it
    add a whole bunch of shelled and de-veined raw prawns
    wait until they get the right colour
    splash of thai fish sauce
    whiskey blend (a few tables spoons worth) flambee et voila

    salt and pepper to taste

    surprisingly good for the minimal effort involved

  38. #488
    Journeyman cdmed's Avatar
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    if you can get past the edgy schtick - the Thug Kitchen cookbooks are brilliant. almost everything I eat lately comes out of there

  39. #489
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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.



    Poslano sa mog SM-A510F koristeći Tapatalk

  40. #490
    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.
    #wtorulez

  41. #491
    Anybody got a decent recipe for Simnel cake?

  42. #492
    Craftsman Chukas's Avatar
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    Has anyone got good Thai or Indian starter recipes, simpler the better 😀

  43. #493
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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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  44. #494
    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.
    #wtorulez

  45. #495
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    Better hurry

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