OFFICIAL Warm Winter Food Thread

smokey said:
Bollocks. Half water, half brandy - touch of sugar to taste. Serve hot and to gorwn ups, they'll think you gave them tea. With a kick. HIIIIIIIYA!
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OH :oI was at this:

Ingredients
2 bottles red wine
1 cup sugar
3 cups water
1 lemon, sliced
20 whole cloves
6 to 8 cinnamon sticks
1 orange, sliced for garnish

Now if i replaced the wine with brandy i would gett shloshed:D
 
Mila said:
OH :oI was at this:

Ingredients
2 bottles red wine
1 cup sugar
3 cups water
1 lemon, sliced
20 whole cloves
6 to 8 cinnamon sticks
1 orange, sliced for garnish

Now if i replaced the wine with brandy i would gett shloshed:D
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Bloody hippy recipes :mad::p (sounds nice though - leave the lemon & cinnamon out)

My recipe (or at least my grandads recipe)...

Slivovica (a plum brandy he makes himself) half
Water - half

Bring the brandy and water mix to near boil, add sugar, simmer for 5 minutes. amounts depend on the severity of winter and how many people are drinking it. Ratio of brandy:water depends on whether there are women/children who need a pick-me-up. Amount of sugar, usually one teaspoon for every mug you plan to fill.

Keeps you very warm and you would only get sloshed after around the 3/4th mug of "tea". if it's made properly, mind...
 
blunomore said:
As we speak (or type, rather!), I am cooking a vegetable curry. Very easy, cos there are not too many spices involved which makes it quite simple.

The recipe -

Sauce
2 tbsp olive oil or butter
1 diced onion
1 can chopped tomatoes
1 tablespoon garam masala
1/2 teaspoon cumin
1 + 1/2 teaspoon turmeric
250ml vegetable stock

Vegetables
400g diced potatoes
250g cauliflower or broccoli
250g carrots

Over medium heat, sweat the onion in the oil or butter along with the spices until transparent. Do not let the spices burn. Best done over low heat for a longer time. The idea is to get it so that the onions will break up in the sauce and act as a thickener.
Add the tomatoes and vegetable stock and let is simmer for a while.

In a seperate pot, boil enough water to cover the veggies. Add in the potatoes and carrots first, wait about ten minutes, then add the cauliflower or broccoli. Boil until everything is soft. After the vegetables are done, drain the water and stir in the sauce. Serve with rice or roti. Serves 4 people.
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Your recipe was a winner blunomore! Fake curry it may be but it was easy to make and mrs cerebus loved it.
 
DJK said:
Here's my own (should be secret) curry recipe.


Fenugreek, cumin, coriander, mustard seeds, chilli flakes (dried), star anise, turmeric, cloves, black peppercorns, nutmeg, mace, cinnamon and cardamon. That is your garam masala mix (buy them fresh, toast the spices first briefly, then into a pestle and mortar or spice blender). In a blender, mix a whole head of garlic, half a root of peeled ginger, some of the masala mix, some lemon juice and yoghurt - that's your marinade. Score your meat, rub in some garam masala mixture, then rub in the marinade - cover overnight in a fridge.

For the sauce, roast plenty of tomatoes whole (preferably on the vine - that's where the aroma of tomatoes comes from). Strain through a sieve completely and transfer the liquid to a pot. Now add a tin of good quality tomatoes. Add a bouquet garni of kaff1r lime leaves (or bruised lemon leaves), whole coriander, cumin, fenugreek, bay leaf and star anise. Cook that mixture for a while to allow the flavours to infuse. Add plenty salt at this point (almost over-salted - it can handle plenty and if you don't, it will come out under-seasoned and the flavours won't develop properly). Add some garam masala mixture and a cinnamon bark, continue cooking. In a really hot pan, cook some grated ginger and chopped chilli, add your meat and fry until browned - almost burnt unless it's chicken (not cooked through though and it might require cooking in batches of you're cooking for a few people so it browns and doesn't boil). Add some tomato puree just before it's cooked as well (you have to cook tomato puree to get rid of the harshness - use some water to deglaze the pan if necessary) Transfer the cooked meat into the tomato mixture, add the remaining marinade mixture as well and season with garam masala and salt if necessary (to taste). Cook on a low heat for a few hours (the flavours will develop exponentially like this). In the interim, cook garlic in plenty of butter/ghee until it loses its harshness, then transfer to a bowl and place in the fridge to set. About half an hour before serving, add coconut milk and the garlic butter and simmer until ready to serve. Remember to remove the cinnamon and bouqet garni before serving.

You can't go wrong and it is absolutely delicious. My favourite being the lamb version of this dish...
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Sounds good.
Is there a packet version of this?
 
blunomore said:
Why would you call it a fake? If you used the spices, it is a curry, finish and klaar :D
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Read it and it seems more like a chunky soup thingy to me. Actually if you blend it it may just make a nice soup. :cool:

And DJK i can make an oven breyani thats simpler then your curry :D
 
Ingredients for Steak and Ale Pie

1 kg braising steak
500 ml Dark Ale
500 ml water (approximately)
3 beef stock cubes
2 1/2 heaped tbsp plain flour
2 large onions
Cooking oil or beef dripping
2 heaped tsp hot english mustard
Ready made puff pastry (ready rolled preferably, for less work)

How to make Steak and Ale Pie

Peel and chop the onions. Cut up the braising steak into small cubes.
Heat some oil in a large and deep saucepan. Add the onions and sauté gently for about five minutes until soft.
Add the meat and cook to seal.
Add the flour and stir in to meat juices.
Continue to cook to cook out the flour, adding the beer gradually to prevent sticking to the pan until all the beer has been added.
Add beef stock cubes and stir until dissolved.
Add water to thin down the gravy. The amount will vary according to how much juice has come out of the meat so add gradually until the right consistency is achieved.
Add Dijon mustard (English mustard can be used if preferred).
Once boiling reduce the heat, cover and simmer very gently for at least two hours.
Once cooked, cut your pre-prepared pastry into rounds or squares (the shape and decoration is down to your imagination) and bake for approximately 10 minutes on a tray.
To serve your Steak and Ale Pie ladle the meat and gravy on to each plate and top with pastry.


Note:
You can prepare and part cook your Steak and Ale Pie on the one day and then complete the cooking on the following day which will allow the flavours to come out even more.

Serves 4
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Yum Yum Yum! :D
 
ShaunSA said:
And DJK i can make an oven breyani thats simpler then your curry :D
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Oh it's not that complicated at all. It sounds like a lot of steps but it's really pretty simple. It's making a marinade, making a spice mix, cooking some meat and making a roasted tomato sauce. It cooks pretty much all day long - it's just every now and then you go and add something to it (ok, maybe that's over-simplifying it a bit :D )

But I can assure you that it really is very well worth it...
 
Mila said:
OH :oI was at this:

Ingredients
2 bottles red wine
1 cup sugar
3 cups water
1 lemon, sliced
20 whole cloves
6 to 8 cinnamon sticks
1 orange, sliced for garnish

Now if i replaced the wine with brandy i would gett shloshed:D
Click to expand...


Mila, yours the one to go for. "Ou toppie" can't stand brandy. :D
 
butter chicken curry. tried this last night for the first time, not a bad first attempt.
 
If it's a curry make sure to give me the recipe. I had one happy wife after that last one I did :D
 
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