So there seems to be many fine recipe suggestions all over PH. I have tried here to bring a few of them together in some sort of order. Recipe division is by main ingredient rather than alphabetically. If the recipe is a copy from somewhere I have included a source at the bottom of the Method. I have also put a quick formatting guide below too.
Over to you
Ace-T
200g dried chick-peas
4 large garlic cloves, peeled
7 tbsp extra-virgin olive oil
3 tbsp tahini
1 tbsp lemon juice
1. Place the chick-peas in a large bowl. Cover with water and leave to stand for at least 12 hours until they double in size.
2. Put the drained chick-peas in a saucepan and add twice the volume of water. Bring to the boil for 10 minutes.
3. Lower the heat and simmer for 1 hour, until the chick-peas are tender.
4. Drain the chick-peas. Put the olive oil, garlic, tahini and lemon juice in a food processor and blend until smooth. Add the chick-peas and blend until they are finely ground. If the mixture is too thick, add a little more olive oil.
5. Transfer to a bowl, cover and chill until ready to serve. To serve, drizzle with some olive oil, sprinkle a little paprika over and garnish with fresh coriander.
Spicy Jalapeno Salsa
6 jalapenos, stems/ seeds removed, chopped
6 tomatoes, skins and seeds removed , chopped
1 tsp Salt
1/2 White onion, chopped
1/2 Cup Cilantro, chopped
2 Cloves garlic, chopped
1 red pepper, roasted, skin and seeds removed and chopped fine
1 green pepper, roasted, skin and seeds removed and chopped fine
1 cucumber skinned and seeds removed then chopped fine
Mix 10z of each tequila, white wive vinegar with 2 tsp of white sugar until dissolved and toss thru the vegetable garnish. Mix well and then place in an airtight container over night before using.
1 large onion, sliced
2 tsp teaspoons ginger-garlic paste
600 g lean lamb, cubed
4 tbsp sunflower oil
1 tsp turmeric powder
1 tsp chilli powder
Salt
150 ml natural yoghurt
6 fresh figs, 5 cut in half and one sliced for garnish
Whizz the onion and the ginger-garlic together in a blender until fine. In a large bowl, mix this paste and the lamb together. Marinate for 15 minutes.
Heat the oil in a heavy bottomed saucepan and fry the meat, stirring it around to prevent it from sticking.
When it is well sealed on all sides, sprinkle in the powdered spices and salt. Mix well and pour in about 150 ml hot water. Bring the curry to a sizzle and reduce heat. Add more water as necessary to keep the curry moist and to cook the meat.
When the meat is nearly cooked add the yoghurt and the figs. Cover and cook until the meat is done and the figs are pulpy.
Serve hot, with slices of fig on top to garnish.
Monisha Bharadwaj, www.tesco.com
4 chicken thighs, skinned (or any meat)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, halved and finely sliced
Half a thumb-sized piece of ginger, finely chopped
2 whole green chillies, or more to taste, finely sliced (Indian ‘finger’ chillies are best, but Thai will do)
4 cloves of garlic, finely chopped
1 400g tin of chopped tomatoes
salt
¼ teaspoon ground cumin
¼ teaspoon ground fenugreek
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
small pinch garam masala
Take a heavy based saucepan with a tight-fitting lid. A Le Creuset casserole dish is perfect.
Fry the onion in the oil and butter until translucent, stirring frequently.
Add the ginger, chillies and garlic, and cook for a minute or two longer, still stirring.
Add the tomatoes and stir.
Liquidise the mixture to a fine puree (a hand blender is perfect for this).
Add the cumin, fenugreek, turmeric, cayenne pepper and salt (but not the garam masala).
Add the meat and bring to a gentle simmer.
Simmer with the lid on, on a low heat for 45 minutes to an hour (or in the oven at 150C). Check it occasionally and stir.
The dish is cooked when the oil rises to the top of the sauce.
Add the pinch of garam masala right at the end of cooking.
NB:
Don’t be tempted to add any extra water - it doesn’t need it.
Don’t be tempted to fry the spices in with the onions, garlic and ginger – they’ll go bitter.
Add the garam masala at the end, just a tiny pinch and then taste it. You can always add more.
De-seeding chillies is for wimps.
Tina K's work colleague
(serves 2)
2 chicken breasts, diced
1 bunch spring onions split down the middle and chopped
1 red bell pepper, julienned
1 good handful fresh coriander, chopped
400ml coconut milk
1 dsp Thai fish sauce
1 green chilli, seeded and finely chopped
Juice of 2 limes
1 mug basmati rice
Prep time: 10 minutes.
Cook time: 15 minutes. Ish. Good for doing at the end of a long day. Simple, smells great in the cooking, and it's brilliant comfort food. I love the smell of cooking basmati rice, too.
Start the rice: 3 parts water to 1 part rice by volume. Put a lid on the pan. Use well-salted water. When the water is hot, but not yet boiling, get started on the stir frying. As if by magic, your rice will be ready just as your chicken is.
In a hot wok, stir fry the chicken until it's getting some colour on all sides. This will take five or so minutes, but use your judgement. Toss in the bell pepper, spring onion and green chilli. I recommend using the bigger chillis because they're not as fierce and add some nice colour.
Stir fry for about 3 minutes. Add the coconut milk, fish sauce and half the lime juice. Save the rest.
Stir your rice.
It'll go a lovely colour now, and the smell of the coconut and lime will be entrancing.
Allow to simmer for a minute or two and potentially thicken a bit - especially if you made your coconut milk from a block of creamed coconut and overestimated the water.
If you taste now, it'll be a bit sharp but fear not.
Have a look at your rice. It should be just about cooked and looking fluffy.
Add the coriander and simmer for a minute or two. The fragrance of the coriander will balance the sharpness of the lime, whilst the coconut and chilli will achieve their own equilibrium.
Drain the rice and serve up.
Drizzle a bit of the lime juice over the rice and chicken. Don't go overboard - fresh lime juice is really, really sharp. Less is more.
Eat
CommanderJameson
1 x 3 lb (1.35 kg) chicken (remove string)
1 large red onion, peeled and cut into 6 wedges through the root
1 tablespoon fresh thyme leaves and a few small sprigs (dried is ok if you dont have fresh)
6 cloves garlic (no need to peel them)
1 large lemon (or 2 smaller) , quartered
Olive oil
salt and freshly ground black pepper
Preheat oven. to 200C. Pour some olive oil in the roasting tin and toss the onion, lemon and garlic in it. Then push everything to the sides of the tin and place the chicken in the middle. Rub the olive oil all over the skin of the bird. Then arrange the onion wedges, lemon and garlic cloves around the chicken, placing a clove of garlic, wedge of lemon and wedge of onion inside the cavity
Season well with salt and black pepper and then scatter the thyme leaves and the small sprigs of thyme over everything in the tin. Now roast the chicken for an hour. Give everyone a piece of onion and lemon and some garlic with the chicken. You can squeeze the garlic out of the cloves as you eat it; it will have turned to a deliciously creamy pulp.
Cotty (modified Delia)
Pics http://www.pistonheads.com/gassing/topic.asp?h=0&a...
A couple of rashers of bacon
Button mushrooms
A handful of ripped up basil leaves
A load of halved cherry tomatoes
Gnocchi
A load of black pepper
Fresh mozzarella
Dry fry a couple of rashers of bacon
When cooked half some button mushrooms and cook until nearly done (minutes)
Chuck in a handful of ripped up basil leaves, a load of halved cherry tomatoes
Turn down heat and let the tomatoes soften
Start to cook gnocchi, it only takes a minute or so until it floats
Grind a load of black pepper in bacon mixture
When the tomatoes start to release the liquid mix with drained cooked gnocchi
Chop some fresh mozzarella into cubes and mix with gnocchi and bacon
Ace-T
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine.
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
http://bbcb.co.uk/modules/smartsection/item.php?it...
bacon
garlic
onion
mushrooms
pot of creme fresh
small bowl of parmisan cheese
egg
pasta
Fry the bacon, garlic, onion and mushrooms ( if you want ) add pot of creme fresh and grate up a small bowl of pamisan cheese, cook til cheese melts, take off the heat crack an egg and stir in don't stop it moving. Pour over pasta, tne minutes and yummy
Tampon
Pasta (best Penne)
Cherry Tomatoes
Riccotta Cheese
Bread
Garlic
Cook the pasta till ready
At the same time chop up the garlic and spread on some bread then stick in the toaster till brown
Chop up the cherry tomotoes in half
Then make the bread into breadcrumbs (chop or rip) and combine with the pasta, tomotoes, riccotta.. voila really quick
RacingPete
Courgettes
Peppers
Red onion.
Oil
Garlic
Pasta twists
A couple of tablespoons of creme fraiche
Heaped teaspoon of wholegrain mustard
Sliced ham.
Slice up courgettes, peppers and red onion.
Stick in hot oven with a bit of oil and garlic until getting brown
Cook pasta twists to how you like - I prefer 'al dente' wink
Chuck in the pasta a couple of tablespoons of creme fraiche, heaped teaspoon of wholegrain mustard, the roasted veg and some strips of sliced ham. Ground black pepper to taste
Ace-T adaptation of BBC Good Food Guide - 100 Cheap Eats
1 tbsp Olive oil
1 onion, finely sliced
1 clove garlic, finely chopped
1 stick Celery, finely chopped
1 tsp caraway seeds
300g raw beetroot, peeled and coarsely grated
1 medium potato, peeled and diced
1 medium carrot, coarsely grated
150g cabbage, finely sliced
1.2 litres vegetable stock
2 tsp red wine vinegar
1 tsp Sugar
soured cream
salt and fresh ground black pepper
Heat the oil in a large pan and sweat the onion, garlic, celery and caraway seeds for about 2–3 minutes until softened but not coloured, then add the beetroot, potato, carrot and cabbage.
Pour the stock into the pan, season and bring to the boil, then reduce the heat and simmer, stirring occasionally, for about 45 minutes or until the vegetables are completely tender and the soup has thickened slightly.
Season the soup to taste, and then stir in the vinegar and sugar. Ladle the soup into serving bowls and garnish with a dollop of soured cream (this is very important). Serve immediately.
Serves 4
Recipe created by Uberscruff
½ Pint of goods quality shell on prawns – cooked (the pre-packed ready peeled ones are OK but lack flavour)
3 large beefy tomatoes
2 cloves of garlic
2 tablespoons Pastis (or more if you like)
Handful of young leaf spinach.
A small block of crumbly goats cheese
1 baguette
Dried Oregano and Basil
Salt
Pepper
Good Olive Oil
Remove heads, tails and shells of prawns and de-vein. Set aside
Slice the tomatoes in half and scoop out all the seeds and pulp.
Dice the tomato flesh, don’t worry about skinning them, it makes no difference when they are chopped up small
Chop the garlic into thin slices or fully dice, its up to you.
Slice the baguette on a wide angle so that you end up with 2 pieces about 8 inches long
Drizzle the bread well on both sides with olive oil and season with the salt and pepper.
Heat a little oil in a frying pan and dry heat a griddle pan.
When the oil is hot, put the prawns in and leave for about 10 seconds. Then add the pastis. Once the steam has cleared and the liquid reduced, add the tomato flesh and garlic and leave to cook for about 2-3 minutes, shaking the pan every now and then to move it around.
At the same time, put the bread into the griddle pan and cook until turning brown, then turn and repeat on the other side.
Season the prawns to taste with the salt, pepper and herbs.
Add the spinach for the last 20 seconds or so of cooking so that it just starts to wilt.
To serve, put a slice of the bread onto a plate, cover in the prawn mixture and tomatoes and crumble over some of the goats cheese and a little olive oil.
Adapted by dougc from Rick Stein
Packet of good quality smoked salmon
One trout, oven cooked in foil and left in the fridge until cool
Soft cheese - something like Philadelphia will do but the better the cheese, the better the end result
Single Cream
Mayonnaise
Chives
Lemon
Olive oil
Remove all the flesh from the trout and make sure you get all the bones out.
Place the flesh in a mixing bowl with a tablespoon of the soft cheese, a teaspoon of mayo, some chopped chives and a squeeze of lemon.
Mix this together adding a dash of cream should it need loosening a bit.
Rub the inside of two ramekins with a drop of olive oil, just to stop the salmon from sticking.
Line the ramekins with the smoked salmon, making sure there are no gaps and that the fish overhangs the edges of the dish
Fill the lined ramekin with the trout mixture.
Put a piece of salmon on the top and then 'fold in' the overhanging sides to seal the parcel.
Refridgerate for at least an hour.
When you are ready to serve, simply run a knife around the edges of the ramekin and turn out onto a plate. The 'open' end should be face down on the plate.
Garnish as you like.
dougc
2 Decent sized Tuna steaks
4 fresh red chillies, 2 finely chopped, 2 left whole
Handfull of fresh Oregano
Handfull of Cumin seeds, bashed up
2 Potatoes, peeled and quartered
2 Cloves of Garlic crushed
Olive Oil
Juice of 1 Lemon
Knob of Butter
Dash of Whole Milk
Fill a pan with water and bring to the boil then add the potatoes.
Take the chillies, oregano and cumin seeds and mix them together, then rub them into the Tuna on
both sides.
After about 5 minutes heat up a frying pan on a the hob (fairly high heat), rub some olive oil onto the pan with some kitchen roll, be sure not to let the oil 'sit' in the pan, very little is needed.
Drop the Tuna Steaks into the pan, and leave for about 3 minutes, then turn over, should be starting to brown, do the other side for about the same.
Drain the potatoes, add the butter and milk and mash, adding the crushed garlic and mixing it in well.
Take the Tuna out, lay on a plate, squeeze the lemon over , then place a small pile of the potato on top, and place one of the whole red chillies on top of that to decorate.
I usually serve with chopped pan roasted carrots and runner beans.
Clint
Time: 20 minutes from start to eating
Difficulty: Low, but less is more with the spices and especially with the nam pla
Good handful fresh raw king prawns
Spring onions
Garlic
Mushrooms
Peppers
Noodles (i cheated and got cooked ones)
Beansprouts
Spices:
* Five spice
* Nam Pla
* Coriander leaf (dried or fresh)
* Ginger (fresh, grated)
* Lemongrass and coconut (I had some of this lying around, so bunged it in)
* Salt and black pepper
Chop veggies into pieces that are of a size with the prawns, which you should wash and dry on kitchen paper. Season the prawns. They look like big pieces of snot when raw. Fear not.
Heat a pan until smoking hot, add oil, heat until smoking, add prawns. Behold magical change as they turn from big bogies to the pink things you're familiar with.
When they're pink on both sides, add the onions, peppers and a tablespoon or so of the Nam Pla.
Fry for a bit.
Add the spices and mushrooms and fry for a little while then add the sprouts and noodles. You don't need to do anything else other than get the noodles and sprouts hot.
Serve immediately. A good splash of soy sauce is nice.
CommanderJameson
=[b]Group - use when you have a new group[/b]=
==[b]Recipe Name[/b]==
===[i]Ingredients[/i]===
List ingredients here
===[i]Method[/i]===
List method here
===[i]Source[/i]===
List source here
Over to you
Ace-T
Beef
Dips
Humous200g dried chick-peas
4 large garlic cloves, peeled
7 tbsp extra-virgin olive oil
3 tbsp tahini
1 tbsp lemon juice
1. Place the chick-peas in a large bowl. Cover with water and leave to stand for at least 12 hours until they double in size.
2. Put the drained chick-peas in a saucepan and add twice the volume of water. Bring to the boil for 10 minutes.
3. Lower the heat and simmer for 1 hour, until the chick-peas are tender.
4. Drain the chick-peas. Put the olive oil, garlic, tahini and lemon juice in a food processor and blend until smooth. Add the chick-peas and blend until they are finely ground. If the mixture is too thick, add a little more olive oil.
5. Transfer to a bowl, cover and chill until ready to serve. To serve, drizzle with some olive oil, sprinkle a little paprika over and garnish with fresh coriander.
Spicy Jalapeno Salsa
6 jalapenos, stems/ seeds removed, chopped
6 tomatoes, skins and seeds removed , chopped
1 tsp Salt
1/2 White onion, chopped
1/2 Cup Cilantro, chopped
2 Cloves garlic, chopped
1 red pepper, roasted, skin and seeds removed and chopped fine
1 green pepper, roasted, skin and seeds removed and chopped fine
1 cucumber skinned and seeds removed then chopped fine
Mix 10z of each tequila, white wive vinegar with 2 tsp of white sugar until dissolved and toss thru the vegetable garnish. Mix well and then place in an airtight container over night before using.
Lamb
Lamb with Fresh Figs (Maans Anjeer)
Ingredients
1 large onion, sliced
2 tsp teaspoons ginger-garlic paste
600 g lean lamb, cubed
4 tbsp sunflower oil
1 tsp turmeric powder
1 tsp chilli powder
Salt
150 ml natural yoghurt
6 fresh figs, 5 cut in half and one sliced for garnish
Method
Whizz the onion and the ginger-garlic together in a blender until fine. In a large bowl, mix this paste and the lamb together. Marinate for 15 minutes.
Heat the oil in a heavy bottomed saucepan and fry the meat, stirring it around to prevent it from sticking.
When it is well sealed on all sides, sprinkle in the powdered spices and salt. Mix well and pour in about 150 ml hot water. Bring the curry to a sizzle and reduce heat. Add more water as necessary to keep the curry moist and to cook the meat.
When the meat is nearly cooked add the yoghurt and the figs. Cover and cook until the meat is done and the figs are pulpy.
Serve hot, with slices of fig on top to garnish.
Source
Monisha Bharadwaj, www.tesco.com
Chicken
Best Ever Authentic Curry Recipe
Ingredients for two
4 chicken thighs, skinned (or any meat)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, halved and finely sliced
Half a thumb-sized piece of ginger, finely chopped
2 whole green chillies, or more to taste, finely sliced (Indian ‘finger’ chillies are best, but Thai will do)
4 cloves of garlic, finely chopped
1 400g tin of chopped tomatoes
salt
¼ teaspoon ground cumin
¼ teaspoon ground fenugreek
½ teaspoon ground turmeric
½ teaspoon cayenne pepper
small pinch garam masala
Method
Take a heavy based saucepan with a tight-fitting lid. A Le Creuset casserole dish is perfect.
Fry the onion in the oil and butter until translucent, stirring frequently.
Add the ginger, chillies and garlic, and cook for a minute or two longer, still stirring.
Add the tomatoes and stir.
Liquidise the mixture to a fine puree (a hand blender is perfect for this).
Add the cumin, fenugreek, turmeric, cayenne pepper and salt (but not the garam masala).
Add the meat and bring to a gentle simmer.
Simmer with the lid on, on a low heat for 45 minutes to an hour (or in the oven at 150C). Check it occasionally and stir.
The dish is cooked when the oil rises to the top of the sauce.
Add the pinch of garam masala right at the end of cooking.
NB:
Don’t be tempted to add any extra water - it doesn’t need it.
Don’t be tempted to fry the spices in with the onions, garlic and ginger – they’ll go bitter.
Add the garam masala at the end, just a tiny pinch and then taste it. You can always add more.
De-seeding chillies is for wimps.
Source
Tina K's work colleague
Quick and Easy Thai Chicken with Coriander and Lime
Ingredients
(serves 2)
2 chicken breasts, diced
1 bunch spring onions split down the middle and chopped
1 red bell pepper, julienned
1 good handful fresh coriander, chopped
400ml coconut milk
1 dsp Thai fish sauce
1 green chilli, seeded and finely chopped
Juice of 2 limes
1 mug basmati rice
Method
Prep time: 10 minutes.
Cook time: 15 minutes. Ish. Good for doing at the end of a long day. Simple, smells great in the cooking, and it's brilliant comfort food. I love the smell of cooking basmati rice, too.
Start the rice: 3 parts water to 1 part rice by volume. Put a lid on the pan. Use well-salted water. When the water is hot, but not yet boiling, get started on the stir frying. As if by magic, your rice will be ready just as your chicken is.
In a hot wok, stir fry the chicken until it's getting some colour on all sides. This will take five or so minutes, but use your judgement. Toss in the bell pepper, spring onion and green chilli. I recommend using the bigger chillis because they're not as fierce and add some nice colour.
Stir fry for about 3 minutes. Add the coconut milk, fish sauce and half the lime juice. Save the rest.
Stir your rice.
It'll go a lovely colour now, and the smell of the coconut and lime will be entrancing.
Allow to simmer for a minute or two and potentially thicken a bit - especially if you made your coconut milk from a block of creamed coconut and overestimated the water.
If you taste now, it'll be a bit sharp but fear not.
Have a look at your rice. It should be just about cooked and looking fluffy.
Add the coriander and simmer for a minute or two. The fragrance of the coriander will balance the sharpness of the lime, whilst the coconut and chilli will achieve their own equilibrium.
Drain the rice and serve up.
Drizzle a bit of the lime juice over the rice and chicken. Don't go overboard - fresh lime juice is really, really sharp. Less is more.
Eat
Source
CommanderJameson
Roast Chicken with Red Onion, Thyme and Garlic
Ingredients
1 x 3 lb (1.35 kg) chicken (remove string)
1 large red onion, peeled and cut into 6 wedges through the root
1 tablespoon fresh thyme leaves and a few small sprigs (dried is ok if you dont have fresh)
6 cloves garlic (no need to peel them)
1 large lemon (or 2 smaller) , quartered
Olive oil
salt and freshly ground black pepper
Method
Preheat oven. to 200C. Pour some olive oil in the roasting tin and toss the onion, lemon and garlic in it. Then push everything to the sides of the tin and place the chicken in the middle. Rub the olive oil all over the skin of the bird. Then arrange the onion wedges, lemon and garlic cloves around the chicken, placing a clove of garlic, wedge of lemon and wedge of onion inside the cavity
Season well with salt and black pepper and then scatter the thyme leaves and the small sprigs of thyme over everything in the tin. Now roast the chicken for an hour. Give everyone a piece of onion and lemon and some garlic with the chicken. You can squeeze the garlic out of the cloves as you eat it; it will have turned to a deliciously creamy pulp.
Source
Cotty (modified Delia)
Pics http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Gnocchi
Gnocchi with bacon and mushrooms
Ingredients
A couple of rashers of bacon
Button mushrooms
A handful of ripped up basil leaves
A load of halved cherry tomatoes
Gnocchi
A load of black pepper
Fresh mozzarella
Method
Dry fry a couple of rashers of bacon
When cooked half some button mushrooms and cook until nearly done (minutes)
Chuck in a handful of ripped up basil leaves, a load of halved cherry tomatoes
Turn down heat and let the tomatoes soften
Start to cook gnocchi, it only takes a minute or so until it floats
Grind a load of black pepper in bacon mixture
When the tomatoes start to release the liquid mix with drained cooked gnocchi
Chop some fresh mozzarella into cubes and mix with gnocchi and bacon
Source
Ace-T
Pork
Potatoes
Bombay Potatoes
Ingredients
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine.
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve.
Source
http://bbcb.co.uk/modules/smartsection/item.php?it...
Pasta
Quick Carbonara
Ingredients
bacon
garlic
onion
mushrooms
pot of creme fresh
small bowl of parmisan cheese
egg
pasta
Method
Fry the bacon, garlic, onion and mushrooms ( if you want ) add pot of creme fresh and grate up a small bowl of pamisan cheese, cook til cheese melts, take off the heat crack an egg and stir in don't stop it moving. Pour over pasta, tne minutes and yummy
Source
Tampon
Quick pasta dish
Ingredients
Pasta (best Penne)
Cherry Tomatoes
Riccotta Cheese
Bread
Garlic
Method
Cook the pasta till ready
At the same time chop up the garlic and spread on some bread then stick in the toaster till brown
Chop up the cherry tomotoes in half
Then make the bread into breadcrumbs (chop or rip) and combine with the pasta, tomotoes, riccotta.. voila really quick
Source
RacingPete
Roasted veg Pasta
Ingredients
Courgettes
Peppers
Red onion.
Oil
Garlic
Pasta twists
A couple of tablespoons of creme fraiche
Heaped teaspoon of wholegrain mustard
Sliced ham.
Method
Slice up courgettes, peppers and red onion.
Stick in hot oven with a bit of oil and garlic until getting brown
Cook pasta twists to how you like - I prefer 'al dente' wink
Chuck in the pasta a couple of tablespoons of creme fraiche, heaped teaspoon of wholegrain mustard, the roasted veg and some strips of sliced ham. Ground black pepper to taste
Source
Ace-T adaptation of BBC Good Food Guide - 100 Cheap Eats
Rice
Soup
Russian Borscht
Ingredients
1 tbsp Olive oil
1 onion, finely sliced
1 clove garlic, finely chopped
1 stick Celery, finely chopped
1 tsp caraway seeds
300g raw beetroot, peeled and coarsely grated
1 medium potato, peeled and diced
1 medium carrot, coarsely grated
150g cabbage, finely sliced
1.2 litres vegetable stock
2 tsp red wine vinegar
1 tsp Sugar
soured cream
salt and fresh ground black pepper
Method
Heat the oil in a large pan and sweat the onion, garlic, celery and caraway seeds for about 2–3 minutes until softened but not coloured, then add the beetroot, potato, carrot and cabbage.
Pour the stock into the pan, season and bring to the boil, then reduce the heat and simmer, stirring occasionally, for about 45 minutes or until the vegetables are completely tender and the soup has thickened slightly.
Season the soup to taste, and then stir in the vinegar and sugar. Ladle the soup into serving bowls and garnish with a dollop of soured cream (this is very important). Serve immediately.
Serves 4
Source
Recipe created by Uberscruff
Fish
Prawns with Tomatoes, Pastis and Goats Cheese
Ingredients for two
½ Pint of goods quality shell on prawns – cooked (the pre-packed ready peeled ones are OK but lack flavour)
3 large beefy tomatoes
2 cloves of garlic
2 tablespoons Pastis (or more if you like)
Handful of young leaf spinach.
A small block of crumbly goats cheese
1 baguette
Dried Oregano and Basil
Salt
Pepper
Good Olive Oil
Method
Remove heads, tails and shells of prawns and de-vein. Set aside
Slice the tomatoes in half and scoop out all the seeds and pulp.
Dice the tomato flesh, don’t worry about skinning them, it makes no difference when they are chopped up small
Chop the garlic into thin slices or fully dice, its up to you.
Slice the baguette on a wide angle so that you end up with 2 pieces about 8 inches long
Drizzle the bread well on both sides with olive oil and season with the salt and pepper.
Heat a little oil in a frying pan and dry heat a griddle pan.
When the oil is hot, put the prawns in and leave for about 10 seconds. Then add the pastis. Once the steam has cleared and the liquid reduced, add the tomato flesh and garlic and leave to cook for about 2-3 minutes, shaking the pan every now and then to move it around.
At the same time, put the bread into the griddle pan and cook until turning brown, then turn and repeat on the other side.
Season the prawns to taste with the salt, pepper and herbs.
Add the spinach for the last 20 seconds or so of cooking so that it just starts to wilt.
To serve, put a slice of the bread onto a plate, cover in the prawn mixture and tomatoes and crumble over some of the goats cheese and a little olive oil.
Source
Adapted by dougc from Rick Stein
Smoked Salmon and Trout Parcels
Ingredients for starter for two
Packet of good quality smoked salmon
One trout, oven cooked in foil and left in the fridge until cool
Soft cheese - something like Philadelphia will do but the better the cheese, the better the end result
Single Cream
Mayonnaise
Chives
Lemon
Olive oil
Method
Remove all the flesh from the trout and make sure you get all the bones out.
Place the flesh in a mixing bowl with a tablespoon of the soft cheese, a teaspoon of mayo, some chopped chives and a squeeze of lemon.
Mix this together adding a dash of cream should it need loosening a bit.
Rub the inside of two ramekins with a drop of olive oil, just to stop the salmon from sticking.
Line the ramekins with the smoked salmon, making sure there are no gaps and that the fish overhangs the edges of the dish
Fill the lined ramekin with the trout mixture.
Put a piece of salmon on the top and then 'fold in' the overhanging sides to seal the parcel.
Refridgerate for at least an hour.
When you are ready to serve, simply run a knife around the edges of the ramekin and turn out onto a plate. The 'open' end should be face down on the plate.
Garnish as you like.
Source
dougc
Spicy Seared Tuna
Ingredients
2 Decent sized Tuna steaks
4 fresh red chillies, 2 finely chopped, 2 left whole
Handfull of fresh Oregano
Handfull of Cumin seeds, bashed up
2 Potatoes, peeled and quartered
2 Cloves of Garlic crushed
Olive Oil
Juice of 1 Lemon
Knob of Butter
Dash of Whole Milk
Method
Fill a pan with water and bring to the boil then add the potatoes.
Take the chillies, oregano and cumin seeds and mix them together, then rub them into the Tuna on
both sides.
After about 5 minutes heat up a frying pan on a the hob (fairly high heat), rub some olive oil onto the pan with some kitchen roll, be sure not to let the oil 'sit' in the pan, very little is needed.
Drop the Tuna Steaks into the pan, and leave for about 3 minutes, then turn over, should be starting to brown, do the other side for about the same.
Drain the potatoes, add the butter and milk and mash, adding the crushed garlic and mixing it in well.
Take the Tuna out, lay on a plate, squeeze the lemon over , then place a small pile of the potato on top, and place one of the whole red chillies on top of that to decorate.
I usually serve with chopped pan roasted carrots and runner beans.
Source
Clint
Stir Fried King Prawns, Oriental style
Time: 20 minutes from start to eating
Difficulty: Low, but less is more with the spices and especially with the nam pla
Ingredients
Good handful fresh raw king prawns
Spring onions
Garlic
Mushrooms
Peppers
Noodles (i cheated and got cooked ones)
Beansprouts
Spices:
* Five spice
* Nam Pla
* Coriander leaf (dried or fresh)
* Ginger (fresh, grated)
* Lemongrass and coconut (I had some of this lying around, so bunged it in)
* Salt and black pepper
Method
Chop veggies into pieces that are of a size with the prawns, which you should wash and dry on kitchen paper. Season the prawns. They look like big pieces of snot when raw. Fear not.
Heat a pan until smoking hot, add oil, heat until smoking, add prawns. Behold magical change as they turn from big bogies to the pink things you're familiar with.
When they're pink on both sides, add the onions, peppers and a tablespoon or so of the Nam Pla.
Fry for a bit.
Add the spices and mushrooms and fry for a little while then add the sprouts and noodles. You don't need to do anything else other than get the noodles and sprouts hot.
Serve immediately. A good splash of soy sauce is nice.
Source
CommanderJameson