Share your recipes (words good, your own pics, even better!)

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Share your recipes (words good, your own pics, even better!)

Postby rare as rockinghorse shat on Thu Feb 08, 2018 4:02 pm

Let's bring this bitch back.....
Last edited by rare as rockinghorse shat on Sun Feb 18, 2018 1:31 pm, edited 2 times in total.
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Re: Share your recipes (words good, pics better!)

Postby DrVenk on Thu Feb 08, 2018 4:47 pm

Sri Lankan Prawn Curry
Image

My go to dish for impressing. The standard recipe is here: https://nadialim.com/recipe/sri-lankan- ... nut-curry/" onclick="window.open(this.href);return false;" onclick="window.open(this.href);return false; and is always a fantastic dish anytime of the year.

However, I lived with a superb cook who edits cook books for the BBC, and she does a 'fragrant' twist to this.

2 tsp of ground coriander
2 tsp of curry powder
1 tsp of ground fennel seeds
1 tsp of star anise

Fry above gently with onions, red peppers, ginger, garlic until onions translucent.

Add half a tsp of lime pickle at this point - it just peps it up. Fry for one more minute.

Add 1 tin coconut milk + 1sp of brown sugar. Simmer for 10mins.

Add raw King Prawns until pink.

Serve with basmati and/or Roti bread.

:thup:

Edit: oh, yeah, and garnish the f*cker with coriander.
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Re: Share your recipes (words good, pics better!)

Postby ironstu on Thu Feb 08, 2018 5:06 pm

Great call RARS. Dan, I think you owe us all a recipe...
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Re: Share your recipes (words good, pics better!)

Postby Danny's Dyer Acting on Thu Feb 08, 2018 5:30 pm

Don't really have much detail but...

Blender.
Few garlic cloves.
As many birdseye chillis as you think you can handle.
Couple of shallots or a small onion.
Coriander.
Splash of fish sauce and splash of light soy.
Some oil to help things along.

Chop up some chicken thighs and get them start in a pan.
Throw in some chopped peppers and onion.
Throw in some garam masala and curry powder.

Remove that and then add the paste to the pan.
Put everything back in and add a can of coconut milk.
Bring to the boil and then cook down to desired consistency.

Will end up with a really tasty vibrant looking curry. That paste tastes even better if you leave it in the fridge for a day or so before using.
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Re: Share your recipes (words good, pics better!)

Postby The Old Man of Storr on Fri Feb 09, 2018 12:56 am

Raspberry , Blueberry and Apple Crumble & Hot Custard - will serve 4 .

First make your crumble mix -

300g plain flour - 175g sugar [ I used fine demerara but any type will do , caster , granulated etc ] - 200g butter cubed .
Method - you can either mix the flour and butter by rubbing the butter in with your fingers until a consistency of breadcrumbs is achieved then add the sugar or put the flour and butter into a food mixer until you achieve the same result - then add the sugar and give it a further whizz . I've used both methods , the mixer is a lot quicker - don't overdo it though .

1 Bramley or a couple of eating apples if you haven't got a bramley apple .

Frozen raspberries , defrosted - half of the frozen raspberry container should do , more if you like .

Frozen blueberries , defrosted - half the container or more .

Peel and core apple and cut into little pieces then fry gently with a knob of butter in a saucepan on a medium to low heat , stirring continously so as not to burn the apple and butter .
When the apple is soft-ish add the blueberries along with a bit of their juice and 3-4 teaspoons of sugar [ more if you like your crumble very sweet ] , simmer for 3-4 minutes then add your defrosted raspberries but cease cooking at this point or your raspberries will turn to mush - transfer the fruit into an oven proof dish then place the crumble mix evenly on top of the fruit - I dotted the crumble mix with a few slivers of butter but you shouldn't need to do this .

Cook in a pre-heated oven set to around 180 c though I find around 160 c is plenty with a fan assisted oven - cook for 20 - 30 mins checking at 20 mins - if browned remove from oven .

Custard - made from custard powder [ not the posh way with cream and eggs ]

I discovered I could make custard in a microwave - saves a lot of washing up and burnt pans .
This is how I do it .

To make a pint of custard put a pint of milk [ I prefer wholemilk for custard - long life will do fine if fresh is unavailable ] in a plastic microwaveable container and cook on high for 5 minutes .
In the meantime put a little milk in a cup , about an inch's worth - for a thin-ish custard spoon in a couple of heaped dessert spoons of custard powder [ I like Asda Custard Powder ] and stir until the milk absorbs the powder , add some sugar - I added 2 dessert spoons of Half Spoon Sugar , you may need more if using ordinary granulated sugar - when the 5 minutes is up remove the container of milk out of the microwave with oven gloves [ it'll be a bit hot ] and stir in the milk/custard powder - it may or may not thicken up at this time , it depends on the how hot the milk is - place the hot milk/custard powder mix back in the microwave heating up for a minute - take it out and stir - if thick enough for your taste it's ready [ if it's not sweet enough , add a little more sugar ] , if not put it back in the microwave for another minute - if not thick enough by then , add a little more powder to some more cold milk in a cup and add to the mix heating again for another minute .

Place a portion of crumble in a dish and pour custard on top .

Better than any old plain apple crumble .
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Re: Share your recipes (words good, pics better!)

Postby The Old Man of Storr on Fri Feb 09, 2018 1:37 am

The Best Lentil Dahl I Have Ever Eaten -

Vegetable Oil for frying .
1 onion finely chopped .
2 cloves of garlic finely chopped .
Fresh ginger [ an inch ] finely chopped
A cup of red lentils .
1 teaspoon of coriander , cumin and turmeric .
1/4 teaspoon of cardamom
1/4 teaspoon of cinnamon
1/4 teaspoon of cayenne pepper
2 teaspoons tomato paste
4 cups of chicken or vegetable stock .
salt to taste

Put enough oil for frying and add onion , ginger and garlic cooking for about 6 minutes .
Add lentils , stock and spices and salt [ if needed - I don't use salt as there's plenty in the stock cubes ] - bring to the boil then simmer for 20 mins or until lentils are tender - if more water is needed here then add a bit at a time - when lentils are cooked and smooth , add tomato paste .

Serve with rice , naan , spicy potatoes or all three along with some yoghurt .

I serve this dish along with a chicken curry and rice , some mango chutney or aubergine pickle with some yoghurt but it's great in its own right .
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Re: Share your recipes (words good, pics better!)

Postby Tenbury on Fri Feb 09, 2018 7:49 am

Excellent pesto.You won't buy it again...
Buy a pestle and mortar this WILL work with a processor but it's completely substandard and less fun to make.[ P&M fantastic present for old git instead of socks/toffees/pornography etc.]

About 4 cloves of garlic.

Teaspoon of sea salt ( the red Himalayan is nice).

Bash them about for about 4 or 5 mins.

Add a load of fresh basil ( supermarket growing pot if it's winter, in summer grown your own) I use loads,maybe 5ozs,anyhow at least one large pot of basil Tesco about £1.40 or two 65p pots from Lidl/Aldi

Keep pounding (!)

Add about 3tablespoons of TOASTED pine nuts, don't fry these,brown them in a hot oven,you don't want them sealed,they should exude .

Keep pounding.

Add 2 oz's of finely grated parmigiano Stop pounding start stirring.Drizzle in quality Extra Virgin,until you make a sort of thick soup.
I was taught this yonks ago by my kids' legendary Great Auntie Marcella.
Great on toasted cheese, or just neat on foccacia, or decent pasta.Keep under oil in fridge.
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Re: Share your recipes (words good, pics better!)

Postby somerset-hammer on Fri Feb 09, 2018 8:13 am

2 parts vodka.
4 parts tomato juice.
1/2 part fresh lemon juice (to taste)
4 dashes of Worcestershire sauce.
4 dashes of Tabasco (or hot pepper sauce)
Pinch of salt
Pinch of black pepper.
Some cubed ice.
To garnish: Celery, ground black pepper
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Re: Share your recipes (words good, pics better!)

Postby hammerdivone on Fri Feb 09, 2018 9:53 am

Cherry Almond, Lemon and Marscapone Tart

Image

This is very simple but unbelievably good. It can be made with Lactose free butter and marscapone from Tesco

375g block dessert pastry (I used the ready rolled Jus-Rol shortcrust pasty)
about 700g/1lb 9oz cherries, stoned - (Fresh are better than tinned)

For the frangipane filling
100 g/ 4 oz unsalted butter at room temperature
100 g/ 4 oz golden caster sugar
100 g/ 4 oz ground almond
1 egg
Large splash of Disaronno or Marsala, if you have it

For the mascarpone mix
2 x 250g tubs mascarpone
zest and juice 1 lemon
140 g/ 5 oz icing sugar, plus extra for dusting

Roll out the pastry on a lightly floured surface to just thinner than a £1 coin (if making yourself or buying the block). Use to line a 22cm loose-bottomed tart tin, leaving an overhang on the sides. Leave to chill in the fridge on a baking sheet. To make the frangipane, whizz everything together in a food processor until combined.

Heat oven to 200C/180C fan/gas 6 and line the tart case with baking parchment and beans. Bake for 20 mins, then remove parchment and beans, lightly prick the base with a fork and continue to bake for 10 mins until pale biscuity. Spread the frangipane over the base and return to the oven for 15 mins until cooked. Remove from the oven, trim the sides of the pastry and leave to cool completely.

Beat the mascarpone with the lemon zest and juice and the icing sugar. Spread over the frangipane. Arrange the cherries on top, dust heavily with icing sugar, remove from the tin and serve.
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Re: Share your recipes (words good, pics better!)

Postby rare as rockinghorse shat on Fri Feb 09, 2018 12:03 pm

The Old Man of Storr wrote: 1/4 teaspoon of cardamom.


What exactly is "1/4 teaspoon" of cardamom?

Sounds like 1 pod? Or is it ground?

Green or black?
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Re: Share your recipes (words good, pics better!)

Postby Hammers Dad on Fri Feb 09, 2018 12:13 pm

I reckon the photos should be what YOUR attempt turned out like rather than the "official" photo.
I cook stuff that never looks like it's supposed to but tastes good just the same.
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Re: Share your recipes (words good, pics better!)

Postby rare as rockinghorse shat on Fri Feb 09, 2018 12:15 pm

Hammers Dad wrote:I reckon the photos should be what YOUR attempt turned out like rather than the "official" photo.
I cook stuff that never looks like it's supposed to but tastes good just the same.


Absolutely agree.

That's what I thought the photos were going to be.

Edited title.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby WHU Independent on Fri Feb 09, 2018 12:47 pm

Vegge/vegan "spicy chicken" wings.

1 Cauliflower
1 tablespoon crush chilli
1 tablespoon garlic powder
1 tablespoon smoked paprika
4 tablespoons of virgin olive oil
1 cup of your favourite hot sauce
Salt and pepper to taste
1 plastic bag
1 oiled baking tray

Cut up cauliflower into smallish chunks and place in bag.
Place rest of the ingredients into the plastic bag.
Seal bag and shake vigorously.
Let contents marinate for 1 hour or as long as you want.
Oil a baking tray.
Empty contents of bag on baking tray
Place in a pre-heated oven on max temp.
Cook for 40 mins to ensure Cauliflower is crisp. I like mine almost burnt, 30 mins for less well done food.
Serve on a plate with your favourite dipping sauce.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby aboycalleddave on Fri Feb 09, 2018 1:07 pm

Irish Seafood Chowder

Chopped oinon, celery, carrot/parsnip into melted butter to soften
Cube and add 2 potatoes.
chop 4 cooked rashers of smoked bacon and add. Keep another to one side.
500 ml chicken stock
350 ml milk
pinch of Chili flakes
seasoning
leave to simmer

then add cubes of white and smoked fish
small tray of cooked prawns
500 ml fresh single cream

( you can add cornflower to thicken to your preference)

garnish with chives/parsley and chopped bits of the spare rasher of bacon.

ps. Shellfish can also be included in the mix but I don't, they gives me the shits.
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Re: Share your recipes (words good, pics better!)

Postby hammerdivone on Fri Feb 09, 2018 1:33 pm

Hammers Dad wrote:I reckon the photos should be what YOUR attempt turned out like rather than the "official" photo.
I cook stuff that never looks like it's supposed to but tastes good just the same.


rare as rockinghorse shat wrote:Absolutely agree.

That's what I thought the photos were going to be.

Edited title.


Given I'm not one of those saddos that photographs their food and posts it on social media, you get what your given :)
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby rare as rockinghorse shat on Fri Feb 09, 2018 2:00 pm

Good for you!!

Anyone else. If you have photos of you dishes you've tried from these recipes, feel free to pop them on! :thup:
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Tenbury on Fri Feb 09, 2018 2:07 pm

I'm OK at cooking...f*****g lousy at photography...sorry.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Nesticles on Fri Feb 09, 2018 2:51 pm

What is the easiest way to share a photo on here?

I don't have online photo storage or anything like that
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby rare as rockinghorse shat on Fri Feb 09, 2018 4:36 pm

To go down the HD1 route and not bother Image


You can use something like imgur and resize it to message board size. Then, just copy the link, though make sure it ends in .jpg / .png etc as it might be the link to the preview, not the image itself.
Usually stated as being the direct link.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Monkeybubbles on Fri Feb 09, 2018 5:26 pm

Rum
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