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Thread: The recipe thread

  1. #101
    Grand Master Griswold's Avatar
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    Re: The recipe thread

    Quote Originally Posted by Onkel C

    ...
    Tea bags? TEA BAGS? You're slipping mate. :wink: :lol:
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  2. #102

    Re: The recipe thread

    Tea Bags because it's comfortable. Caviar also comes in cans.

  3. #103
    Grand Master Griswold's Avatar
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    Re: The recipe thread

    Quote Originally Posted by Onkel C
    Tea Bags because it's comfortable. Caviar also comes in cans.
    Doesn't taste the same as the 'real thing' though. :wink: :lol:
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  4. #104

    Re: The recipe thread

    Quote Originally Posted by Griswold
    Quote Originally Posted by Onkel C
    Tea Bags because it's comfortable. Caviar also comes in cans.
    Doesn't taste the same as the 'real thing' though. :wink: :lol:
    at 5:30AM, I'm not exactly about subtlety tbh. :(

  5. #105
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    Re: The recipe thread

    Not a recipe but.. Just took roast pork out the oven and sliced a bit off for a sandwich and got into a panick no bloody apple sauce so i used lime marmalade and i'll tell you its not bad at all.

    karl

  6. #106
    Administrator swanbourne's Avatar
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    Re: The recipe thread

    Has anyone used Harissa paste? I quite fancy using some to make chickpea soup but if it's too hot, my wife won't eat it.

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

  7. #107
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    Re: The recipe thread

    not tried that, tried "wassabi" think thats how to spell it! very hot!

  8. #108
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    Re: The recipe thread

    Quote Originally Posted by swanbourne
    Has anyone used Harissa paste? I quite fancy using some to make chickpea soup but if it's too hot, my wife won't eat it.

    Eddie
    Yes, I use it a lot Eddie.

    There are different types depending on what you want to cook.

    If you don't want it to be too hot try the Rose Harissa paste. Has a wondeful aroma, (light rose petals - don't let that put you off, it's supeb), and isn't too hot - unless you use half a jar. :wink:

    I normally use it as an adjunct to fresh chillies.

    Great in Indian, Thai and Morocan meals. :)
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  9. #109

    Re: The recipe thread

    Quote Originally Posted by swanbourne
    Has anyone used Harissa paste? I quite fancy using some to make chickpea soup but if it's too hot, my wife won't eat it.

    Eddie
    I have made it myself before, and just changed the ratio's to lessen the amout of red chilli.

  10. #110
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    Re: The recipe thread

    spoilt for choice!

  11. #111

    Re: The recipe thread

    Another recommendation for the rose harissa paste. Not too spicy (though it is tempting to put more in as it is just so tasty).
    http://www.belazu.com/details/rose-harissa.html

    I once bought normal, cheaper harissa paste and it was very bland in comparison to the rose stuff.

    Really nice mixed through some cous cous next to some pork.

  12. #112
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    Re: The recipe thread

    Just seen that old spice tea recipe :lol: .....I'm going to show it to the wife to see if she make one for me :blackeye:

  13. #113
    Administrator swanbourne's Avatar
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    Re: The recipe thread

    I've got some harissa now and will try it out with this recipe for chickpea soup.

    http://www.timesonline.co.uk/tol/life_a ... 481567.ece

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

  14. #114
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    Re: The recipe thread

    CAIPIVODKA

    Take a tumbler glass, put in 1 lime chopped into ½” pieces, add 1 heaped teaspoon of sugar and muddle (Bash to release juice). Fill glass with ice and top up with vodka, cover with a cocktail shaker/beaker and shake. Add more sugar if required………………………….enjoy.

    Warning may cause memory loss and waking up in the same clothes you were wearing the night before, a least that’s what happened to me on Wednesday :D

  15. #115
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    Re: The recipe thread

    Hot and sticky sausages :shock: :lol:
    take some Prokinsons sausages (or any decent sausage for that matter)
    A ziplock bag, some (about 4) red chillis (or chilli's of your choice) (2-3 teaspoons) sugar, jack daniels, and of course, the almighty jack daniels barbecue or hot chilli sauce wack it all in the bag give a good shake and leave for 24 hours, place the sausages on a baking tray (preferably teflon coated as this will get sticky) and bake for 25 minutes, basting with the sauce twice and turning the sausages twice as well, and voila, you have hot and sticky sausages, perfect with macaroni cheese or even better with hot and spicy potato wedges,
    Thanks,
    Andrew

  16. #116
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    Re: The recipe thread

    Quote Originally Posted by VinceR
    Love to oblige, but I rarely (if ever cook) & the only thing I do cook is chili:

    500g Beef Chunks, Preferable Steak
    18 Bird Eye Chilis, Chopped (do not remove the seeds)
    4 Habaneroes, Chopped (do not remove the seeds)
    4 New Mexican Chilis, Chopped (do not remove the seeds)
    2 Large Tomatoes, Peeled & Chopped
    2 Tablespoons Ground Cumin
    2 Tablespoons Parsley, Chopped
    Tomato Paste
    450g Tomato Sauce
    2 Large Onions
    4 Tablespoons of Blairs Insanity Source
    2 Tablespoons of Blair's Temporary Insanity Source
    150 ml beer






    Great - I'm going to try this tonight
    1 Teaspoon of Ground Black Pepper
    1 Tablespoon Habenero Chili Powder
    4 Tablespoon Chili Powder
    4 Bottles of Beer

    Directions

    Sauté the onion in a small amount of chili oil until translucent, drink one bottle of beer. Bring to a simmer the tomato, tomato sauce, cumin, chili powder, parsley, Blair's sauces and ground black pepper, adding the tomato paste to thicken. Drink the 2nd bottle of beer. Now add the chili powder, habenero powder, habeneros, jalapenos & New Mexican chiles. Whilst this is simmering, drink a 3rd bottle of beer & grill the beef. Drain the meat, and season with pepper. Add the beef to the sauce along with the beer. Cook for 30 minutes & drink the 4th bottle of beer. Serve with either rice, potato wedges or skins.

  17. #117
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    Re: The recipe thread

    1 part Cointreux
    2 parts Tequila
    Freshly squeezed lime juice
    Ice


    Add a bit of warm evening sun, enjoy

  18. #118
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    Re: The recipe thread

    chicken kebabs.
    2 breast's of chicken.
    1clove of garlic.
    1/2 onion.
    1/2 green pepper.
    2-3chilli,s.
    7-8 mushrooms quarterd.
    1/4cup white wine.

    roughly cut your onion ,garlic and chicken.
    bring a pan preferably a wok to a very hot (Smoking) add the onion and garlic until brown,then add the chicken and cook thougherly and remove.
    add your chopped pepper , chillis, and mushrooms you can also add a bit of grated ginger if you wish.
    brown the rest of the ingredients and return the chicken to the wok.
    add the wine and simmer until almost disolved .
    serve with pitta bread and salad.
    fill the bread with the mixture and tahina sauce and chilli.
    tahina sauce can be bought from most asian shops.
    to mix it a mug will do .
    a 1/4 cup of the sauce .
    black pepper ,salt to taste.
    2/3 cloves of garlic crushed and chopped.
    2/3 table spoons of lemon juice
    add 1/4 cup of water stirring vigrously until it is a smooth white sauce.
    pour to taste over the mixture in pitta bread add your chilli sauce and top with salad of your choice.

  19. #119
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    Re: The recipe thread

    Quote Originally Posted by Gabriel
    Quote Originally Posted by VinceR
    Love to oblige, but I rarely (if ever cook) & the only thing I do cook is chili:

    500g Beef Chunks, Preferable Steak
    18 Bird Eye Chilis, Chopped (do not remove the seeds)
    4 Habaneroes, Chopped (do not remove the seeds)
    4 New Mexican Chilis, Chopped (do not remove the seeds)
    2 Large Tomatoes, Peeled & Chopped
    2 Tablespoons Ground Cumin
    2 Tablespoons Parsley, Chopped
    Tomato Paste
    450g Tomato Sauce
    2 Large Onions
    4 Tablespoons of Blairs Insanity Source
    2 Tablespoons of Blair's Temporary Insanity Source
    150 ml beer






    Great - I'm going to try this tonight
    1 Teaspoon of Ground Black Pepper
    1 Tablespoon Habenero Chili Powder
    4 Tablespoon Chili Powder
    4 Bottles of Beer

    Directions

    Sauté the onion in a small amount of chili oil until translucent, drink one bottle of beer. Bring to a simmer the tomato, tomato sauce, cumin, chili powder, parsley, Blair's sauces and ground black pepper, adding the tomato paste to thicken. Drink the 2nd bottle of beer. Now add the chili powder, habenero powder, habeneros, jalapenos & New Mexican chiles. Whilst this is simmering, drink a 3rd bottle of beer & grill the beef. Drain the meat, and season with pepper. Add the beef to the sauce along with the beer. Cook for 30 minutes & drink the 4th bottle of beer. Serve with either rice, potato wedges or skins.
    best to put the bog roll in the freezer overnight first though :lol: :lol:

  20. #120

    Re: The recipe thread

    Made a few BBQ burgers with lambs lettuce yesterday:
    http://i73.photobucket.com/albums/i216/ ... 8Large.jpg

    Happy Easter, everybody!

    http://i73.photobucket.com/albums/i216/ ... 030508.jpg

  21. #121

    Re: The recipe thread

    Something off the BBC site I tried recently, Thai Style Salmon with rice in red curry sauce.

    1x can coconut milk
    500ml chicken stock
    2 lemon grass stalks finely chopped
    1 small onion finely chopped
    2 tablespoons thai red curry paste
    300g basmati rice
    200g pack fine green beans, chopped
    2 - 4 salmon fillets (1 per person)

    I fry the onion in a big, heavy based saucepan with a tight fitting lid, in a small amount of oil and add the curry paste when the onion is soft. Add the coconut milk, stock and lemongrass and bring to the boil. Add the green beans and rice, cover and simmer for 5 minutes, and put the salmon fillets on top, season and continue to cook for 5-8 minutes until the rice is tender but not completely dry and the salmon is just cooked through.

  22. #122
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    Re: The recipe thread

    My fave recipe site: CliCkY

    :bounce:

  23. #123

    Re: The recipe thread

    Quote Originally Posted by digger
    Here's a home cooked curry for you all this is fairly authentic from my mothers fair hands.

    serves 2 - with rice/nan/pitta/roti

    2 large chicken breasts cut into 1 inch chunks
    2 teaspoons turmeric
    2 teaspoons ground cumin
    2 teaspoons ground corriander (or 1 tsps ground and a handful of fresh corriander my favorite)
    2 teaspoons garam masala
    1 large onion
    2 cloves, cardamon (sp?) pods
    1- 3 green chillies coarsely chopped (dependent on taste)
    3-5 cloves garlic coarsely chopped (dependent on taste)
    thumbnail size chunk of fresh ginger coarsely chopped
    4/5 fresh tomatoes

    optional bits
    red/green bell pepper (green for colour)
    aubergine (cut and salted)

    Here goes
    In a med/large pan heat some oil on med heat (2/3 tablesppons approx) - I use olive/sunflower oil occassionally use a small amount of butter instead
    Add the cloves, cardamon pods, chopped garlic, chopped ginger and chopped chillies.
    allow to heat until garlic starts to brown
    Add onions and leave for 2 mins.
    Add turmeric, cumin and ground corriander (don't add the fresh corriander yet) and mix. Add the chopped up chicken pieces and mix.
    Leave lid on the pan and leave for 10 mins strirring once.
    Now add the tomotoes quartered (leave one to add later). Add optional pepper and/or aubergine. leave for another 25/30 mins.
    Add the remaining tomato quartered. Cook for a further 5/10 mins on a lower heat.
    Take off the heat, sprinkle garam masala over the top then mix and add chopped fresh corriander.
    Leave to stand for 10 mins and serve.
    Add lemon for flavour (especially good with fresh corriander)

    Enjoy
    This is very good, the texture and the consistency is excellent and the flavours are very nice. When I started cooking it, I thought I was going to need to add some water, but on a low heat with the lid on, the tomatoes break down to make the sauce in effect. I was a bit conservative with the chillis, but I think I would go for 5 chillis for a medium curry, I'd also use chicken thighs as the length of cooking does make the chicken breast a bit dry and I'd also add some salt.

  24. #124
    Grand Master Griswold's Avatar
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    Posh Fishcakes

    Posh Fishcakes

    Much nicer than anything you can buy frozen. Healthy and full of goodness, (so not for Andrew then :wink: ).

    Ingredients: -

    1 Salmon Filet per person - here I'm cooking for me & Lynn, so 2 good sized portions.
    2 Eggs.
    A bunch of Spring Onions, finely chopped.
    Bread Crumbs - Dried work better than fresh - here I'm using my favourite flavoured ones.
    The Zest from half a lemon.
    Chilies to taste - Ground dried ones work better than fresh with this recipe - not too much though, or you'll overpower the flavour of the Salmon.
    A small piece of fresh root ginger, chopped.
    Seasoning






    Into a bowl put the finely chopped Spring Onions, a good handful of Breadcrumbs, the Lemon Zest, Ginger, Chillies and Seasoning.





    Now rip up the salmon filets by hand. Don't cut into pieces with a knife, you need these to be rough textured and reasonably sized.





    Add the Salmon pieces to the bowl and add 1 of the eggs - I use Burford Browns.





    and work together in the bowl until combined, I use my hands for this - much better than with a spoon or spatula for an even distribution. Now put aside to rest and alow the breadcrumbs to soften and take up some of the egg.





    Beat the other egg in a shallow dish to form an egg wash and put a goodly amount of dried breadcrumbs in another.





    Divide the mix into good sized portions, I work on 2 fishcakes per person. Form into the traditional fishcake shape, (not too thin mind, these are about one inch thick), and pass each through the egg wash then the breadcrumbs ensuring a good even coating.





    Shalow fry in a little oil until golden brown. Don't overcook them, they should be soft and moist inside.





    And serve. They work really well as a starter, (you'll only need 1 per person), sat on a bed of watrcress and with a Crevette on top, served with a slice of lemon; or as a healthy main course as I did yesterday evening served with a simple mixed salad, a wild rice salad, freshly baked crusty French Stick and a nice bottle of crisp white wine.



    Delicious, enjoy. :)
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  25. #125
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    This I invented during my student days in Exeter...

    Tuna Spagetti with Cherry tomatoes in White wine

    Salt
    Pepper
    Olive oil
    Butter
    Flat leaf parsley chopped
    1/2 can of tuna in brine
    8-12 cherry tomatoes halved
    2-3 cloves of garlic sliced
    1 Glass of white wine
    Spagetti

    Fill a saucepan with water and bring to boil
    Add spagetti (boil for 7 to 12 minutes depending on instructions)

    Sauce
    In a separate pan heat up olive oil and butter.
    Add garlic and fry til light golden and fragrant.
    Add tuna (drained) and cook for 3 mins
    Add cherry tomatoes halves with halved sides facing down, cook for 3 mins pressing down on them so that the juices will escape
    Add a splash of white wine (drink the rest)
    Sauce is ready (this should take some 7 minutes)
    Turn heat off or to low...

    Spagetti should be ready now. drain spagetti, toss into sauce, add chopped parsley, and salt and pepper to taste

  26. #126
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    Re: The recipe thread

    I thought I'd try the recipe for 'the best steak in the world' that I saw Heston Blumenthal make on Saturday Kitchen this morning.

    It involves blowtorching the rib-steak (on the bone) til crispy outside (apparantly to kill off the bacteria) then 'cooking' it in the oven @ 50C for 24 HOURS!! Apparantly there's a perfectly scientific reason for this... we'll see, it's in the oven now!

    I'll update this post and let you know how it goes. Great fun with the blowtorch!!

    (also, the joint of beef is massive and it only cost a fiver from the local market - get in!)

  27. #127
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    Re: The recipe thread

    Quote Originally Posted by oddgitt
    I thought I'd try the recipe for 'the best steak in the world' that I saw Heston Blumenthal make on Saturday Kitchen this morning.

    It involves blowtorching the rib-steak (on the bone) til crispy outside (apparantly to kill off the bacteria) then 'cooking' it in the oven @ 50C for 24 HOURS!! Apparantly there's a perfectly scientific reason for this... we'll see, it's in the oven now!

    I'll update this post and let you know how it goes. Great fun with the blowtorch!!

    (also, the joint of beef is massive and it only cost a fiver from the local market - get in!)
    Don't bother...

    The beef was lovely but it's not worth the time and effort. I'm sure you could get a steak that was nice, if not better (cos it was a bit chewy) from any good butcher/meat counter.

    And it probably cost a few quid to keep the oven aaaaaaall day...

  28. #128
    Guest

    Re: The recipe thread

    I have always loved cheddar cheese with fruit cake, sounds strange but goes really well together.

  29. #129

    Re: The recipe thread

    anyone got a good one for fudge, the real sugar one that crumbles in your mouth.

  30. #130
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    Re: The recipe thread

    This one's incredibly simple and really delicious.
    Throw some spaghetti in a pan of boiling water, and while its cooking gently fry a couple of cloves of crushed/finely chopped garlic in some olive oil (make sure you use a fair bit of olive oil as you want it to coat all your spaghetti).
    Once the spaghetti is cooked, drain it well, then add it to the pan with the garlic and oil and a couple of tablespoons of finely chopped fresh parsley.
    Stir it well to coat the spaghetti then serve with plenty of good parmesan shavings.
    A nice added extra is to cook some halved cherry/mini plum tomatoes with the garlic and oil.

  31. #131
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    Re: The recipe thread

    Spaghetti aglio olio are great!
    A nice added extra is to cook some halved cherry/mini plum tomatoes with the garlic and oil.
    I do like mine with some peperoncini, prawns also work really well.
    A little tip for chopping garlic: first chop finely, sprinkle some salt on the garlic and then press down/rub in a circular motion with the flat side of the knife for a couple of seconds. (the salt acts as an abrasive, so you'll end up with a seasoned, coarsely ground, garlic paste)

  32. #132
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    Re: The recipe thread

    Quote Originally Posted by neuman356
    Spaghetti aglio olio are great!
    A nice added extra is to cook some halved cherry/mini plum tomatoes with the garlic and oil.
    I do like mine with some peperoncini, prawns also work really well.
    A little tip for chopping garlic: first chop finely, sprinkle some salt on the garlic and then press down/rub in a circular motion with the flat side of the knife for a couple of seconds. (the salt acts as an abrasive, so you'll end up with a seasoned, coarsely ground, garlic paste)
    I also love frying a few spoons of breadcrumbs with the garlic adds some nice, crunchy texture to the dish.

  33. #133

    Re: Posh Fishcakes

    Quote Originally Posted by Griswold
    Posh Fishcakes

    Much nicer than anything you can buy frozen. Healthy and full of goodness, (so not for Andrew then :wink: ).

    Ingredients: -

    1 Salmon Filet per person - here I'm cooking for me & Lynn, so 2 good sized portions.
    2 Eggs.
    A bunch of Spring Onions, finely chopped.
    Bread Crumbs - Dried work better than fresh - here I'm using my favourite flavoured ones.
    The Zest from half a lemon.
    Chilies to taste - Ground dried ones work better than fresh with this recipe - not too much though, or you'll overpower the flavour of the Salmon.
    A small piece of fresh root ginger, chopped.
    Seasoning











    Into a bowl put the finely chopped Spring Onions, a good handful of Breadcrumbs, the Lemon Zest, Ginger, Chillies and Seasoning.





    Now rip up the salmon filets by hand. Don't cut into pieces with a knife, you need these to be rough textured and reasonably sized.





    Add the Salmon pieces to the bowl and add 1 of the eggs - I use Burford Browns.





    and work together in the bowl until combined, I use my hands for this - much better than with a spoon or spatula for an even distribution. Now put aside to rest and alow the breadcrumbs to soften and take up some of the egg.





    Beat the other egg in a shallow dish to form an egg wash and put a goodly amount of dried breadcrumbs in another.





    Divide the mix into good sized portions, I work on 2 fishcakes per person. Form into the traditional fishcake shape, (not too thin mind, these are about one inch thick), and pass each through the egg wash then the breadcrumbs ensuring a good even coating.





    Shalow fry in a little oil until golden brown. Don't overcook them, they should be soft and moist inside.





    And serve. They work really well as a starter, (you'll only need 1 per person), sat on a bed of watrcress and with a Crevette on top, served with a slice of lemon; or as a healthy main course as I did yesterday evening served with a simple mixed salad, a wild rice salad, freshly baked crusty French Stick and a nice bottle of crisp white wine.



    Delicious, enjoy. :)


    These are making me hungry they look delicious.

  34. #134
    Grand Master Griswold's Avatar
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    Re: Posh Fishcakes

    Quote Originally Posted by Bionic Man
    Quote Originally Posted by Griswold
    Posh Fishcakes

    Much nicer than anything you can buy frozen. Healthy and full of goodness, (so not for Andrew then :wink: ).

    Ingredients: -

    1 Salmon Filet per person - here I'm cooking for me & Lynn, so 2 good sized portions.
    2 Eggs.
    A bunch of Spring Onions, finely chopped.
    Bread Crumbs - Dried work better than fresh - here I'm using my favourite flavoured ones.
    The Zest from half a lemon.
    Chilies to taste - Ground dried ones work better than fresh with this recipe - not too much though, or you'll overpower the flavour of the Salmon.
    A small piece of fresh root ginger, chopped.
    Seasoning











    Into a bowl put the finely chopped Spring Onions, a good handful of Breadcrumbs, the Lemon Zest, Ginger, Chillies and Seasoning.





    Now rip up the salmon filets by hand. Don't cut into pieces with a knife, you need these to be rough textured and reasonably sized.





    Add the Salmon pieces to the bowl and add 1 of the eggs - I use Burford Browns.





    and work together in the bowl until combined, I use my hands for this - much better than with a spoon or spatula for an even distribution. Now put aside to rest and alow the breadcrumbs to soften and take up some of the egg.





    Beat the other egg in a shallow dish to form an egg wash and put a goodly amount of dried breadcrumbs in another.





    Divide the mix into good sized portions, I work on 2 fishcakes per person. Form into the traditional fishcake shape, (not too thin mind, these are about one inch thick), and pass each through the egg wash then the breadcrumbs ensuring a good even coating.





    Shalow fry in a little oil until golden brown. Don't overcook them, they should be soft and moist inside.





    And serve. They work really well as a starter, (you'll only need 1 per person), sat on a bed of watrcress and with a Crevette on top, served with a slice of lemon; or as a healthy main course as I did yesterday evening served with a simple mixed salad, a wild rice salad, freshly baked crusty French Stick and a nice bottle of crisp white wine.



    Delicious, enjoy. :)


    These are making me hungry they look delicious.
    They are, believe me. :)
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  35. #135
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    Re: The recipe thread

    Raspberry and white chocolate muffins!

    Here's a recipe I've used quite a lot and have to be the best ones I've ever tasted!

    For the chocolate I'd recommend Tesco Finest Dominican Republic White Chocolate from the chocolate/sweets aisle

    Ingredients

    300 g plain flour
    2 tsp baking powder
    150 g golden caster sugar
    1 egg
    1 tsp vanilla extract
    225 ml milk
    50 g butter, melted
    100 g fresh raspberries
    75 g chopped white chocolate

    Instructions

    Preheat the oven to 200°C (400°F).
    Cut parchment or greaseproof paper into 8 x 15 cm (6 in) circles and push, creasing the paper to fit, into a muffin tin. Or use proper size ready made muffin cases.
    Sift the flour and baking powder into a large bowl and stir in the sugar.
    Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
    Stir the liquid into the dry ingredients, taking care not to over-mix.
    Gently fold in raspberries and white chocolate.
    Spoon the mixture into the parchment cases and bake for about 15-20 minutes until well risen and just firm.

    Tips and Hints

    It’s really important not to over-mix the basic muffin batter. 10 to 15 strokes should be sufficient to combine the wet and dry ingredients without over-mixing.

    Save a few raspberries and a few pieces of white chocolate to top off the muffins. Once the batter is spooned into the lined muffin tray, gently push in the raspberry and white chocolate pieces.

    Enjoy!!

    Stef

  36. #136
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    Re: Posh Fishcakes

    Quote Originally Posted by Griswold
    Quote Originally Posted by Bionic Man
    These are making me hungry they look delicious.
    They are, believe me. :)
    These fishcakes are awesome!

    I've now made these half a dozen times and this recipe is now in my daughter's top 5 and is being passed around her uni.

    Indescribably delicious (even when I make them!) I do tend to go heavy with the ginger and serve with Thai sweet chilli dipping sauce 8)

  37. #137
    Grand Master Griswold's Avatar
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    Re: Posh Fishcakes

    Quote Originally Posted by engeew
    Quote Originally Posted by Griswold
    Quote Originally Posted by Bionic Man
    These are making me hungry they look delicious.
    They are, believe me. :)
    These fishcakes are awesome!

    I've now made these half a dozen times and this recipe is now in my daughter's top 5 and is being passed around her uni.

    Indescribably delicious (even when I make them!) I do tend to go heavy with the ginger and serve with Thai sweet chilli dipping sauce 8)
    Glad you and your Daughter like tham, they are rather good. :)
    Best Regards - Peter
    Please Note: It is possible that Griswold may know nothing whatsoever about horology. It's even possible that he has never even owned a watch. It is also highly possible the he has a strange imagination. His wife insists he would be far better off paying more attention to taking his medication on time.

  38. #138
    Master Rinaldo1711's Avatar
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    Re: Posh Fishcakes

    Quote Originally Posted by Griswold
    Quote Originally Posted by engeew
    Quote Originally Posted by Griswold
    Quote Originally Posted by Bionic Man
    These are making me hungry they look delicious.
    They are, believe me. :)
    These fishcakes are awesome!

    I've now made these half a dozen times and this recipe is now in my daughter's top 5 and is being passed around her uni.

    Indescribably delicious (even when I make them!) I do tend to go heavy with the ginger and serve with Thai sweet chilli dipping sauce 8)
    Glad you and your Daughter like tham, they are rather good. :)
    I've just shown the boss this recipe and she has advised / ordered me (it's that kind of marriage) that I am making them next weekend: where do I get those breadcrumbs?

  39. #139

    Re: The recipe thread

    Does someone have the definitive recipie for a genuine lo fat weightwatchers deep fried mars bar?

  40. #140
    Master Rinaldo1711's Avatar
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    Re: Posh Fishcakes

    Quote Originally Posted by Rinaldo1711
    Quote Originally Posted by Griswold
    Quote Originally Posted by engeew
    Quote Originally Posted by Griswold
    Quote Originally Posted by Bionic Man
    These are making me hungry they look delicious.
    They are, believe me. :)
    These fishcakes are awesome!

    I've now made these half a dozen times and this recipe is now in my daughter's top 5 and is being passed around her uni.

    Indescribably delicious (even when I make them!) I do tend to go heavy with the ginger and serve with Thai sweet chilli dipping sauce 8)
    Glad you and your Daughter like tham, they are rather good. :)
    I've just shown the boss this recipe and she has advised / ordered me (it's that kind of marriage) that I am making them next weekend: where do I get those breadcrumbs?

    I made them last night - as tasty a dish as you could wish for (I might go a bit easier on the chilies next time). My advice is make more than two - they tuck away pretty fast :)

  41. #141
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    Re: The recipe thread

    I knew it...........a hen pecked fatty :shock: :wink: :lol: :lol: :lol:

    Try Tarka madras...........its like chicken madras only a little otter :D
    I wont be filed, stamped, indexed, briefed, debriefed, I am not a number, I am a free man, my life is my own!!!
    Be seeing you
    Toodle pip
    Griff.

  42. #142
    Grand Master Chris_in_the_UK's Avatar
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    Re: The recipe thread

    Quote Originally Posted by Griff
    I knew it...........a hen pecked fatty :shock: :wink: :lol: :lol: :lol:

    Try Tarka madras...........its like chicken madras only a little otter :D
    Given your village mates seem to survive on mashed potato butties I would avoid foodie discussions - you will see :wink:
    When you look long into an abyss, the abyss looks long into you.........

  43. #143
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    Re: The recipe thread

    :roll: That's not what I eat..........never have except as a young kid
    I don't need you to advise me on food though that's for sure
    I wont be filed, stamped, indexed, briefed, debriefed, I am not a number, I am a free man, my life is my own!!!
    Be seeing you
    Toodle pip
    Griff.

  44. #144
    Grand Master Chris_in_the_UK's Avatar
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    Re: The recipe thread

    Quote Originally Posted by Griff
    :roll: That's not what I eat..........never have except as a young kid
    I don't need you to advise me on food though that's for sure
    Staple diet of Mancunian Luddites - do you see :bigsmurf:
    When you look long into an abyss, the abyss looks long into you.........

  45. #145
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    Re: The recipe thread

    Catmuck.
    The great City of Manchester is a sea port, which people forget, and places like Bury(Bury Market) which are part of Greater Manchester, provide us with all kinds of fish, black puddings, white puddings, tripe, jellied eels, hot pots, massive variety of cheeses, Hollands pies and much much more.
    We don't need to eat like our poor neighbours in Leeds :D
    I wont be filed, stamped, indexed, briefed, debriefed, I am not a number, I am a free man, my life is my own!!!
    Be seeing you
    Toodle pip
    Griff.

  46. #146

    Re: The recipe thread

    Not mine but a great eat

    Serves 6 as a side

    Ingredients

    2 large heads of broccoli 8 rashers of smoked streaky bacon, the best quality you can afford, finely sliced Olive oil 3 firm red tomatoes, halved, deseeded and finely sliced A small bunch of fresh chives (with flowers if you can get them), finely chopped, flowers reserved For the

    Dressing:
    ½ a clove of garlic, peeled and finely grated 2 teaspoons Dijon mustard 6 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar Sea salt and freshly ground black pepper Method: How to make broccoli salad

    Salad recipe


    1. Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You'll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.

    2. Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.

    3. Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl with all the other dressing ingredients and whisk.

    4. Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you've got any chive flowers, sprinkle those over the top and serve straight away

  47. #147
    Grand Master Glamdring's Avatar
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    Re: The recipe thread

    Just an observation really.
    As an experiment I took several large carrots peeled them and boiled them whole for what turned out to be 25 minutes, by which time they were cooked but still had a touch of bite to them.
    They were the sweetest carrots I'd ever tasted, and every time I've tried it since the carrots have been great.

    Then I had a notion to try baby carrots so I shoved a load in a pot and boiled them to the same point of just-bite. Hardly sweet at all. Disappointing.

    I read somewhere that the human gut can't digest raw carrot; it has to be cooked to extract the nutrition from it.

  48. #148
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    Re: The recipe thread

    Chill con carne

    This is my recipie which is a mishmash of tinternet recipies and adjustments here and there etc. I like a bit of heat, to the point you can taste the food. Any hotter then its pointless to me!

    This is hot, not fire in your mouth hot, but hot! :D

    Here you go...

    Chilli Con Carne
    Serves 2-4 depending on hunger levels. Double the quanities and you get 4 to 8

    Ingredients:

    1tbsp olive oil
    1 onion diced
    1 red pepper diced
    1 garlic clove crushed
    500g beef mince
    125ml red wine
    400g can chopped tomatoes
    2 tbsp tomato puree
    2 red chillies chopped including seeds
    1 tsp hot chilli powder
    1 tsp ground cumin
    1 tsp ground coriander
    1 tbsp dark brown sugar (soft)
    1 stick cinnamon
    Good shake of Worcestershire sauce
    1 beef stock cube
    Salt and freshly ground black pepper
    400g can of kidney beans, rinsed and drained

    Method:

    1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion, garlic and pepper until softened.
    2. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon
    3. Pour in the red wine and boil for 2-3 minutes
    4. Stir in the tinned tomatoes, tomato purée, fresh chilli, chilli powder, cumin, coriander, cinnamon, brown sugar and Worcestershire sauce and crumble in the stock cube.
    5. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 1 hour, stirring occasionally until the mixture is rich and thickened.
    6. Add the kidney beans. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
    7. Serve with rice and whatever else you like to accompany chilli

    I have found that its much tastier a day or so after it's cooked. You can leave it to cool, hoy in the fridge and gently reheat on the cooker before serving.

    Guess whats for tea tonight?! :)


  49. #149

    Re: The recipe thread

    after years of mucking about with pastes, grinding this or that and stinking the house out - i watched what a takeaway was doing on youtube and it was simple and genius

    what i wanted was the base sauce that restaurants use - you see them with big vats of it ladling it into other dishes

    with this you can cook/marinade your meat separately. plus with the sauce being made separately you can make it beforehand and reheat - and it only gets better when it has had time to sit

    it's also very healthy because it uses no oil - the sauce is boiled (!) then liquidized

    1 tbsp garam masala
    1 tsp ground cumin
    1 tsp ground coriander
    some turmeric
    some paprika
    2 cardamom pods
    1/2 tsp salt

    all boiled up with some roughly chopped onions, then liquidized

    in a separate mug i've got a lethal "tea" brewing of dried curry leaves, methi (fenugreek) and a bay leaf

    have done this about 7 or 8 times now and i'm well happy with the taste and texture

    when the time comes to make the curry, i add tinned chopped tomato and minced ginger/garlic to the meat, then add the curry sauce

    (obviously if you want you can put in fresh coriander and chillies - but mrs dadaist no likee)

  50. #150
    Grand Master Chris_in_the_UK's Avatar
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    Re: The recipe thread

    Quote Originally Posted by dadaist
    after years of mucking about with pastes, grinding this or that and stinking the house out - i watched what a takeaway was doing on youtube and it was simple and genius

    what i wanted was the base sauce that restaurants use - you see them with big vats of it ladling it into other dishes

    with this you can cook/marinade your meat separately. plus with the sauce being made separately you can make it beforehand and reheat - and it only gets better when it has had time to sit

    it's also very healthy because it uses no oil - the sauce is boiled (!) then liquidized

    1 tbsp garam masala
    1 tsp ground cumin
    1 tsp ground coriander
    some turmeric
    some paprika
    2 cardamom pods
    1/2 tsp salt

    all boiled up with some roughly chopped onions, then liquidized

    in a separate mug i've got a lethal "tea" brewing of dried curry leaves, methi (fenugreek) and a bay leaf

    have done this about 7 or 8 times now and i'm well happy with the taste and texture

    when the time comes to make the curry, i add tinned chopped tomato and minced ginger/garlic to the meat, then add the curry sauce

    (obviously if you want you can put in fresh coriander and chillies - but mrs dadaist no likee)
    Thanks for this one - will give it a whirl. Love a nice curry.
    When you look long into an abyss, the abyss looks long into you.........

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