Suggest something to cook - Friends coming over
Discussion
Friends coming over on Friday night and i've ran out of ideas on what to cook.
I need some inspiration.
I'm confident in the kitchen but don't want anything toooo fancy.
Done all the usual contenders - curries, chicken in sauce, lasagne, chilli - all the regular every day stuff.
Just needing some inspiration....
Currently thinking of either
Lamb Shanks - but not sure i'll have time - home from work approx 15:30 - due to eat approx 19:30
Beef Wellington?
Really nice steak & ale pie - although again time constraint may be a problem?
Over to you......
Thank you all muchly.
I just had the bobotie from here: http://www.guardian.co.uk/lifeandstyle/2011/dec/09...
Really, really good, piece of piss to make, and something a bit different. Served it with rice, some mango chutney and some chopped red onion. Will put a pic up in a bit.
Really, really good, piece of piss to make, and something a bit different. Served it with rice, some mango chutney and some chopped red onion. Will put a pic up in a bit.
t in that pic, but that's cos it's reheated and also because it is a post-gym fat pig plateful. But I'm sure you can somehow make it look nice.MPH's reasonable quick cottage pie
2medium onions medium - fine dice per pound of mince , sweat the onions down in oil or a butter /oil mix with a little bit of garlic, then brown the mince , chuck in some gravy granules and hearty dollop / squeeze of brown sauce and tomato ketchup, let it (meat, onions, and aforementioned ) simmer for a bit before transferring into the oven dish and topping with mash potato , coarse ground pepper and if you are feeling extravangent some grated red leicester + cheddar then onto the oven to get a nice crust on top and make sure it;s cooked through ...
here's one i made earlier (no cheese on top of this one)
2medium onions medium - fine dice per pound of mince , sweat the onions down in oil or a butter /oil mix with a little bit of garlic, then brown the mince , chuck in some gravy granules and hearty dollop / squeeze of brown sauce and tomato ketchup, let it (meat, onions, and aforementioned ) simmer for a bit before transferring into the oven dish and topping with mash potato , coarse ground pepper and if you are feeling extravangent some grated red leicester + cheddar then onto the oven to get a nice crust on top and make sure it;s cooked through ...
here's one i made earlier (no cheese on top of this one)
Dan_1981 said:
Done all the usual contenders - curries,
If they like curry/spices then im going to quote SVX's excellent Jambalayahttp://www.pistonheads.com/gassing/topic.asp?h=0&a...
Yes I know I have suggested this many times before but it really is worth a try
Have a look at this:
::Artichoke and Truffle-crusted lamb::
Straightforward to make, but looks impressive and tastes bloody lovely.
::Artichoke and Truffle-crusted lamb::
Straightforward to make, but looks impressive and tastes bloody lovely.
Give this a bash
One of Valentine Warner's recipes
brown-bag fried chicken
Ingredients
2 chicken breasts (wing bone attached), skin on, cut in two diagonally
2 chicken legs, skin on
2 chicken thighs, skin on
1 litre/1¾ pints sunflower oil, for deep frying
For the coating
7 tbsp plain white flour
1 tbsp dried oregano, crumbled
1 tbsp dried thyme leaves
1 tbsp dried rosemary leaves, crumbled
2 tsp cayenne pepper
2 tsp ground white pepper
1 tbsp sea salt flakes
100ml/3½fl oz evaporated milk
2 free-range eggs, beaten
To serve
French fries
ready-made tomato ketchup, mayonnaise or barbecue sauce (optional
Preparation method
Rinse the chicken pieces in cold water, then pat dry with kitchen paper.
For the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined.
In a bowl, beat together the evaporated milk and eggs until well combined. Set aside.
Half-fill a large, heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature).
Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces.
Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 18-20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper.
To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using.
One of Valentine Warner's recipes
brown-bag fried chicken
Ingredients
2 chicken breasts (wing bone attached), skin on, cut in two diagonally
2 chicken legs, skin on
2 chicken thighs, skin on
1 litre/1¾ pints sunflower oil, for deep frying
For the coating
7 tbsp plain white flour
1 tbsp dried oregano, crumbled
1 tbsp dried thyme leaves
1 tbsp dried rosemary leaves, crumbled
2 tsp cayenne pepper
2 tsp ground white pepper
1 tbsp sea salt flakes
100ml/3½fl oz evaporated milk
2 free-range eggs, beaten
To serve
French fries
ready-made tomato ketchup, mayonnaise or barbecue sauce (optional
Preparation method
Rinse the chicken pieces in cold water, then pat dry with kitchen paper.
For the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined.
In a bowl, beat together the evaporated milk and eggs until well combined. Set aside.
Half-fill a large, heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature).
Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces.
Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 18-20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper.
To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using.
Or this.......
Roast partridge with Jerusalem artichoke game chips and white wine sauce
For the partridge
1 oven-ready partridge
1 tbsp olive oil
For the game chips
5 Jerusalem artichokes, cut into thin slices
200ml/7fl oz vegetable oil
For the sauce
55ml/3½fl oz white wine
bones of the partridge, chopped
25g/1oz butter
40ml/1½fl oz vegetable stock
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in an ovenproof frying pan. Add the partridge and quickly fry until golden-brown all over on the outside. Arrange so that the partridge is resting on one of its breasts then transfer to the oven to roast for six minutes. Remove the partridge and turn onto its other breast then return to the oven for another six minutes. Remove again and arrange the partridge so that it is sitting upright and return to roast for another six minutes.
Remove the partridge and leave to rest for 4-5 minutes. Take all of the meat off the partridge and set aside. Chop the bones using a cleaver and reserve for the sauce.
For the game chips, heat the vegetable oil in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Carefully add the artichoke slices to the hot oil and cook for 4-5 minutes, until crisp and cooked through, then remove with a slotted spoon and drain on kitchen paper.
For the sauce, heat the white wine in a clean saucepan. Add the reserved bones and the stock and bring to the boil. Cook to reduce, until thickened and glossy, then strain through a sieve to remove the bones.
Return the liquid to the saucepan and add the butter. Stir well to dissolve.
To serve, place the game chips onto a plate, top with the partridge meat and spoon the sauce around.
Roast partridge with Jerusalem artichoke game chips and white wine sauce
For the partridge
1 oven-ready partridge
1 tbsp olive oil
For the game chips
5 Jerusalem artichokes, cut into thin slices
200ml/7fl oz vegetable oil
For the sauce
55ml/3½fl oz white wine
bones of the partridge, chopped
25g/1oz butter
40ml/1½fl oz vegetable stock
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in an ovenproof frying pan. Add the partridge and quickly fry until golden-brown all over on the outside. Arrange so that the partridge is resting on one of its breasts then transfer to the oven to roast for six minutes. Remove the partridge and turn onto its other breast then return to the oven for another six minutes. Remove again and arrange the partridge so that it is sitting upright and return to roast for another six minutes.
Remove the partridge and leave to rest for 4-5 minutes. Take all of the meat off the partridge and set aside. Chop the bones using a cleaver and reserve for the sauce.
For the game chips, heat the vegetable oil in a deep heavy-bottomed saucepan, until a breadcrumb sizzles and turns brown when dropped in it. (CAUTION: hot oil can be dangerous - do not leave unattended.)
Carefully add the artichoke slices to the hot oil and cook for 4-5 minutes, until crisp and cooked through, then remove with a slotted spoon and drain on kitchen paper.
For the sauce, heat the white wine in a clean saucepan. Add the reserved bones and the stock and bring to the boil. Cook to reduce, until thickened and glossy, then strain through a sieve to remove the bones.
Return the liquid to the saucepan and add the butter. Stir well to dissolve.
To serve, place the game chips onto a plate, top with the partridge meat and spoon the sauce around.
Cotty said:
Dan_1981 said:
Done all the usual contenders - curries,
If they like curry/spices then im going to quote SVX's excellent Jambalayahttp://www.pistonheads.com/gassing/topic.asp?h=0&a...
Yes I know I have suggested this many times before but it really is worth a try
I can prep it all in the time I have after work, add some corn on the cob as a side dish and go for a deep south type of affair.
Thought about doing chicken wings for starters but woudl that be chicken overkill?
Dan_1981 said:
Cotty said:
Dan_1981 said:
Done all the usual contenders - curries,
If they like curry/spices then im going to quote SVX's excellent Jambalayahttp://www.pistonheads.com/gassing/topic.asp?h=0&a...
Yes I know I have suggested this many times before but it really is worth a try
I can prep it all in the time I have after work, add some corn on the cob as a side dish and go for a deep south type of affair.
Thought about doing chicken wings for starters but woudl that be chicken overkill?
I'm sure chicken wings will be fine as a starter. My local eatery does them in a Southern Comfort glaze.
Following a bad experience aged 15, I detest Southern Comfort as a drink, but it's just the thing on wings with a blue cheese sauce for dipping.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff