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

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

Postby DasNutNock on Fri Feb 09, 2018 6:43 pm

Monkeybubbles wrote:Rum


I’ve just had a large one of these with coke and lime, to celebrate tolerating 3 hours in the ****ing datacenter. I’ve had a can of MURPHY’s too, and am well on my way.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby FreeWheeling on Fri Feb 09, 2018 7:35 pm

Best of using google to find the recipe that suits you most (100's of versions) but a spaghetti al frutti di mare has to be up there in the eating top 10
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby DasNutNock on Sun Feb 11, 2018 9:46 am

I don't claim this to be an original or authentic recipe, but since I stopped using minced beef to make lasagne, I've been a lot happier with the results.

1. Make a ragu. In a very heavy cast iron casserole (with lid), sear off some feather steak (waitrose do it) or similar decent braising steak, then add finely sliced shallots, lots of garlic, grated carrot, chopped celery, dried oregano, dried basil, chopped fresh basil stalks for a few minutes. Season, then add a glass of red and evaporate off the alcohol. Add a can of chopped toms and another can of water. Get everything hot, then put the lid on and transfer to the oven at 150C for around 2.5 hours. Add more water during the cook if needed. Once it's out of the oven, you should be able to separate the chunks of steak by gently pressing them with the back of a wooden spoon. You want it to separate into fibres to make the meat sauce, but leave some chunks intact for texture.

2. White sauce. Melt a big chunk of butter in a saucepan and add a couple big tablespoons of plain flour. Whisk up and allow to cook over a low temperature for a few minutes. Very slowly pour in a pint or so of milk, whisking all the time. Keep stirring and cook down for another 10 minutes or so until it goes glossy, smooth and coats a spoon. Grate in a whole nutmeg and season. I like lots of freshly cracked black pepper in mine.

3. Assemble as per normal with dried lasagne or home made lasagne (don't bother with those fresh supermarket lasagne sheets). Give it a good 20 minutes at 200C then another 40 minutes at 170C, maybe longer. Serve with a big pile of freshly torn basil leaves plonked on top, a big glug of olive oil and some shavings of parmesan. And a rocket salad on the side.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby prophet:marginal on Sun Feb 11, 2018 10:18 am

Tips:

1. Knives. Get a properly sharp one. It's only with a sharp knife that you can chop things finely properly

2. Chicken. This is best roasted at 175 degrees, with nothing inside the bird's cavity. That allows the air to more freely move around it, when cooking. Secondly, given the lack of anything inside it, you are better served, introducing flavour, to very finely chop or puree something and combine it with butter (I used 4 or 5 stems of curly parsley last night). With your thumbs, peel back the top layer of skin on the breast and you can separate it from the rest of the bird. Put butter/herbs under the skin and work the butter down the breast on both sides. This melts and then spreads throughout the bird, which, cooked for 90 minutes, at the bottom of the oven, remains succulent. When you first put it in the oven, pour 1cm of water under the bird, so that its on a rack suspended above the water. Top that up occasionally for the herby juices to be the base of your gravy.

All of this gives you the perfect crackly top skin, too.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby jevs on Sun Feb 11, 2018 1:18 pm

Best roast potatoes....

Put about 5ml oil or fat of your choice in a roasting tray and then into a pre-heated hot oven...220c

Cut potatoes (Maris Piper or King Edwards but others will do...i've even used jacket spuds)into inch and a half chunks....leave the skin on.

Par boil/steam for 11 minutes. Drain, then smash them about a bit until fluffy.

Put into the hot oil....it'll spit so be careful.

Add either a sprinkling of garlic salt or some finely chopped fresh garlic.

Also add a sprinkling of dried or fresh Rosemary or Thyme

Also add a sprinkling of Orange zest

Roast at around 200c until nice n crispy, turning once.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Tenbury on Sun Feb 11, 2018 2:50 pm

Dan ,the lasagne sounds good, but no sugar?
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby DasNutNock on Sun Feb 11, 2018 4:58 pm

Tenbury wrote:Dan ,the lasagne sounds good, but no sugar?


No, but the sweated veg do provide some sweetness. I do put brown sugar in chilli, though.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Tenbury on Sun Feb 11, 2018 9:27 pm

It's probably as useful as chucking salt over your shoulder, but I was always told 2tsp of sugar to a tin of toms, or 250ml of passatta, just a silly habit now.

You'll have done this: 2or3 pieces of 80% chocolate in the chilli. Personally can't wait to be living alone again, my kids will eat chilli within hours, I want it kept for days.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby DasNutNock on Sun Feb 11, 2018 9:32 pm

Aye, dark choc in a chilli is nice. Also beer, and I’ve used espresso before.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Algarve Hammer on Sun Feb 11, 2018 10:12 pm

DasNutNock wrote:Aye, dark choc in a chilli is nice. Also beer, and I’ve used espresso before.



Dan, are you turning Scottish? Maybe you are mixing with too many Jocks.
This is a problem I have, I'm surrounded by northern monkeys and I find myself saying nowt and owt, and worse still, now then lad, still, as long as I don't start putting gravy on my chips. :wink:
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby hammerdivone on Sun Feb 11, 2018 10:13 pm

DasNutNock wrote:Aye, dark choc in a chilli is nice. Also beer, and I’ve used espresso before.


Tend to use cocoa powder as we don't often have chocolate in the house, works just as well
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby DasNutNock on Sun Feb 11, 2018 10:17 pm

Algarve Hammer wrote:Dan, are you turning Scottish? Maybe you are mixing with too many Jocks.
This is a problem I have, I'm surrounded by northern monkeys and I find myself saying nowt and owt, and worse still, now then lad, still, as long as I don't start putting gravy on my chips. :wink:


I’m half scotch, with some Swiss and possibly some Jewish ancestry, which might explain my attitude to finances.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Algarve Hammer on Sun Feb 11, 2018 10:29 pm

DasNutNock wrote:
I’m half scotch, with some Swiss and possibly some Jewish ancestry, which might explain my attitude to finances.



That explains a lot. :D
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Re: Share your recipes (words good, pics better!)

Postby The Old Man of Storr on Thu Feb 15, 2018 1:49 am

rare as rockinghorse shat wrote:quote="The Old Man of Storr"] 1/4 teaspoon of cardamom.[/quote

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

Sounds like 1 pod? Or is it ground?

Green or black?


Cardamom seeds . :)

As many as will fit into 1/4 of a teaspoon - can't quite remember , maybe 4-5 .
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby rare as rockinghorse shat on Thu Feb 15, 2018 2:42 pm

:thup:

Pedantry in this sort of thing, I think, can be excused. Especially with something as potent as cardamom seeds!
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby FreeWheeling on Sat Feb 17, 2018 1:11 pm

quick curry base gravy
makes around 8-10 portions, freezes well
use this as the base of most BIR curry
so simple just 3 steps
chuck the following into a very large pan, roughly chopped
1.8kg Onions
1 red pepper
2 chopped green finger chillies
1 sliced carrot
100g peeled garlic
100g fresh ginger
2 tbsp tomato puree
8 tbsp vegetable oil
2 tsp salt
2oz (60g) fresh coriander
2 tins of tomatoes
2 tsp coriander powder
2 tsp cumin powder
2 tsp turmeric
2 tsp paprika
slow boil this lot for around an hour to hour and a quarter until its all very soft
then blitz the lot in a food processor

may as well chuck in a curry too

Jalfrezi
Precook your meat, either griddle or use the BIR boiled version
I prefer to use a tandoori pre grilled chicken
Seafood can be added raw during the cooking process

Precook on a griddle some onion and sweet pepper

Heat 50ml of oil
Add 1 tablespoon of a garlic and ginger puree
Allow to cook for 1 min
Add 1.5 tablespoons of tomato puree that has been mixed with 3 tablespoons of water
Cook for 1 min
Now to finish off what is called the masala
Add the following spices
1.5 tsp mild curry powder
.5 tsp chilli powder (I prefer though to use fresh finger chillies )
.25 tsp fenugreek powder
.25 tsp salt
.25 tsp garam masala powder
.5 tsp tandoori masala powder
Allow this to cook 2 mins (if a little dry add small amount of base gravy)
Add your meat and a chefs spoon of base gravy
Add a couple of mild green chillies sliced
add your pre grilled peppers and onions
Cook for 2 mins allowing the base gravy to caramelise on the outer edge of the pan
Do this for another 3 – 4 chefs spoons of the gravy
Then use as much gravy as you want to make the finished amount and caramelise for another 30 seconds

Beauty with these is adjust to your own taste, I always prefer to use fresh chilly rather than chilly powder,
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby Bend it like Repka on Sun Feb 18, 2018 1:27 pm

Some right ****ing show offs on here.

1) Pull back ring pull and remove lid
2) Pour beans into pan
3) Heat on medium setting
4) Pour onto plate
5) Serve with toast.
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Re: Share your recipes (words good, your OWN pics, even better!)

Postby southbrishammer on Sun Feb 18, 2018 3:41 pm

Bend it like Repka wrote:Some right ****ing show offs on here.

1) Pull back ring pull and remove lid
2) Pour beans into pan
3) Heat on medium setting
4) Pour onto plate
5) Serve with toast.

Ooh, get you and your posh toast! What's wrong with just beans?
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Re: Share your recipes (words good, your own pics, even better!)

Postby WHU Independent on Sun Feb 18, 2018 3:50 pm

Uncooked beans right out of the tin FTW!
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Re: Share your recipes (words good, your own pics, even better!)

Postby DasNutNock on Sun Feb 18, 2018 5:20 pm

WHU Independent wrote:Uncooked beans right out of the tin FTW!


My favourite "dinner" when I come crashing in after a day on the pop. Probably not my family's favourite, though.
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