Please share recipe ideas

[mr_norris]

This is more something I did to save time. Brace yourself for three days of boring meals (if you're single) or a meal for 3ish.

I bought one of those bolognaise sauces I found in the pasta isles. Got all the recommended ingredients from the back (most of them ask for mince, etc).

I then get frozen mixed veggies and some form of pasta.

- Fry the mince
- Dump in sauce (and whatever else is required)
- Simmer as required
- Boil up pasta
- Strain once pasta is ready but keep the pasta in the same pot
- Dump mince and sauce into pot with pasta
- Cook mixed veggies as desired
- Add to pot

I try have more mixed veggies than I do pasta.

It's pretty much good to go after that. Pop some in a bowel, sprinkle on some parmesan, and enjoy.

 

[cerebus]

This is more something I did to save time. Brace yourself for three days of boring meals (if you're single) or a meal for 3ish.

I bought one of those bolognaise sauces I found in the pasta isles. Got all the recommended ingredients from the back (most of them ask for mince, etc).

I then get frozen mixed veggies and some form of pasta.

- Fry the mince
- Dump in sauce (and whatever else is required)
- Simmer as required
- Boil up pasta
- Strain once pasta is ready but keep the pasta in the same pot
- Dump mince and sauce into pot with pasta
- Cook mixed veggies as desired
- Add to pot

I try have more mixed veggies than I do pasta.

It's pretty much good to go after that. Pop some in a bowel, sprinkle on some parmesan, and enjoy.

Apologies, but bleurgh. Stop trying to save time on cooking. Cooking is one of life's pleasures.

 

[cerebus]

Okay here's one of my all-time killer recipes. It's basically taken from Delia, so I'll copy/paste hers but the results of the sauce are insanely good.

Oven-baked Lamb Chops with Onion and Rosemary Sauce
Ingredients
8 lamb loin chops
1 small onion, peeled and chopped
salt and freshly milled black pepper
For the sauce:
1 large onion, peeled and chopped small
1 rounded tablespoon rosemary leaves
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons cream, whipping or double
salt and freshly milled black pepper
To garnish:
sprigs of watercress
Pre-heat the oven to gas mark 6, 400°F (200°C).

Directions:
First of all, place the lamb chops in a shallow roasting tin with the onion tucked around them. Season with salt and pepper then place them on the highest shelf of the oven to bake. How long you cook them for is up to you – I personally don't mind the centres being cooked since I like the skins crisp, but if you like your lamb pink give them 30 minutes, if not, 45 minutes.

Meanwhile, in a small saucepan, melt the butter and sweat the onions over a very gentle heat for 5 minutes. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook gently, uncovered, for a further 15 minutes without letting the onions colour too much.

Next, using a wooden spoon, stir in the flour till smooth, then gradually add the milk followed by the stock, bit by bit, stirring vigorously and finishing off with a balloon whisk.

Season with salt and pepper and let the sauce barely simmer for 2 minutes, then remove it from the heat, liquidise half of it and then combine that with the rest, along with the cream. Taste to check the seasoning, then pour it into a warmed serving bowl or jug and cover the surface with clingfilm until the chops are ready.

Serve the chops with a garnish of watercress and the sauce poured over.

 

[akescpt]

I hate recipes that dirties my whle kitchen. when I watch Jamie I sometimes think 'dude I have to clean up myself'

 

[FuLL_MeT4L]

I hate recipes that dirties my whle kitchen. when I watch Jamie I sometimes think 'dude I have to clean up myself'

Dishwashers are the best.

 

[akescpt]

Dishwashers are the best.

 

[cerebus]

I hate recipes that dirties my whle kitchen. when I watch Jamie I sometimes think 'dude I have to clean up myself'

Cleaning needs to be part of your cooking routine. If you're doing it properly you'll end up with little more than the serving and eating implements to clean when you're done.

 

[Basil959]

One of my favorites, healthy and very tasty... can be done in potjie or stove...! really worth a try...



Chicken, olive and tomato potjie

Step 1 You’ll need: a potjie, wood/charcoal, 8-10 chicken thighs, salt, pepper, flour, olive oil, 1 onion, 2-3 crushed cloves garlic, 4 tomatoes, 65g tomato paste, 15ml vinegar, 125ml dry white wine, 125ml chicken stock, 15ml chopped fresh herbs, 2ml sugar, 1 red/ green pepper, 16 black olives, fresh parsley.

Step 2 Make a fire. The choice of wood will not affect the taste of the meat, so use any kind (even charcoal). Once the pot is hot, a slow fire must be maintained by throwing on the odd log or charcoal (provided by a fire kept on the side), to allow for simmering of food.

Step 3 Heat a little olive oil in the potjie. De-skin chicken, flavour with salt and pepper, then sprinkle with flour. Brown pieces in potjie to seal in flavour and set aside.

Tip: your best bet is a three-legged pot with a handle.

Step 4 Fry onions and garlic in remaining oil, stir in other ingredients except peppers and olives. Place chicken into the sauce, cover and simmer until cooked (about 45 minutes). After 35 minutes, toss in sliced peppers and olives. Now sit back and have a beer or two while the food simmers.

Step 5 If the sauce is not thick enough, just add 5-10ml flour. (Don’t forget to take the chicken and vegetables out first). Mix flour with some sauce until it is a smooth paste, then add to remaining sauce and allow to boil for a few minutes. Don’t forget to keep on stirring.

Step 6 Add sauce to chicken, garnish with parsley and serve with rice or pasta. Enjoy and accept compliments gracefully.

Tip: If potjie is made a day or two ahead, flavour will improve.

 

[cerebus]

One of my favorites, healthy and very tasty... can be done in potjie or stove...! really worth a try...



Chicken, olive and tomato potjie

Step 1 You’ll need: a potjie, wood/charcoal, 8-10 chicken thighs, salt, pepper, flour, olive oil, 1 onion, 2-3 crushed cloves garlic, 4 tomatoes, 65g tomato paste, 15ml vinegar, 125ml dry white wine, 125ml chicken stock, 15ml chopped fresh herbs, 2ml sugar, 1 red/ green pepper, 16 black olives, fresh parsley.

Step 2 Make a fire. The choice of wood will not affect the taste of the meat, so use any kind (even charcoal). Once the pot is hot, a slow fire must be maintained by throwing on the odd log or charcoal (provided by a fire kept on the side), to allow for simmering of food.

Step 3 Heat a little olive oil in the potjie. De-skin chicken, flavour with salt and pepper, then sprinkle with flour. Brown pieces in potjie to seal in flavour and set aside.

Tip: your best bet is a three-legged pot with a handle.

Step 4 Fry onions and garlic in remaining oil, stir in other ingredients except peppers and olives. Place chicken into the sauce, cover and simmer until cooked (about 45 minutes). After 35 minutes, toss in sliced peppers and olives. Now sit back and have a beer or two while the food simmers.

Step 5 If the sauce is not thick enough, just add 5-10ml flour. (Don’t forget to take the chicken and vegetables out first). Mix flour with some sauce until it is a smooth paste, then add to remaining sauce and allow to boil for a few minutes. Don’t forget to keep on stirring.

Step 6 Add sauce to chicken, garnish with parsley and serve with rice or pasta. Enjoy and accept compliments gracefully.

Tip: If potjie is made a day or two ahead, flavour will improve.

Looks great thanks.

 

[cerebus]

Steak and kidney pie

500g portion of steak and kidney beef
sea salt and freshly ground pepper
2 heaped teaspoons of plain flour
olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
4 sticks of celery, diced
1 small handful of fresh herbs (rosemary, thyme, bay leaf)
1 (500ml) bottle of Guinness
2 (400g) tins of chopped tomatoes
1 (500g) packet of puff pastry
1 egg, beaten

Directions:
Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until coated.
Fry meat in pot until well browned (I find the cast iron types work very well)
Add the onion and fry for one more minute, then add celery, carrots and herbs. Cook for a further 5 minutes then pour in your Guinness
Add the tinned tomatoes; bring to the boil. Stir well, then simmer for 2 hours or until the meat is tender (or as long as you can spare).
The sauce should be nice and thick with an intensely tasty flavour. Season with salt and pepper.
To make the pies, preheat the oven to 190 degrees
Put the meat filling into a large baking dish
Roll out pastry and place over your baking dish
Brush the rims of your dish/dishes with beaten egg, then place the pastry on top of the dish, squashing the extra pastry on the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross fashion and brush with more egg.
Place on a baking tray (to catch the drips) and bake in the middle of the preheated oven for 45 minutes until golden and bubbling.
Let it cool down for 10 minutes before you dig in.

 

[cerebus]

Going to make Chinese chicken egg soup tonight. Tummy still not happy at all and it's going on 2 weeks now.

 

[FuLL_MeT4L]

Okay here's one of my all-time killer recipes. It's basically taken from Delia, so I'll copy/paste hers but the results of the sauce are insanely good.

Oven-baked Lamb Chops with Onion and Rosemary Sauce
Ingredients
8 lamb loin chops
1 small onion, peeled and chopped
...
...

This looks delicious. Going to give it a go tonight!

 

[MrMag]

Scottish or Irish dish lovely

Sausage Stovies

Yield: 4 servings
2 Kg Potatoes
½ Kg Onions
½ Kg Sausages
1 Tsp. Sage
1 Tsp Thyme
2 Beef Stock Cubes
Salt and Pepper
Peel and slice the potatoes and peel and chop the onions. Dice the sausages.
In a baking dish put a layer of potatoes, a layer of onions and a layer of sausage.
Season to taste and sprinkle over half the herbs.
Continue the layers until you have used up all the ingredients, ending with a layer of potatoes.
Sprinkle on the rest of the herbs.
Dissolve the stock cubes in 600 Ml’s of hot water and pour into the baking dish.
Bake in a medium oven, 350F, for 40 minutes.
Serve with crisp green cabbage.

 

[cerebus]

Here is the soup, will put recipe in a bit

 

[oldhat]

Veal in red wine

Ingredients:

• 1kg deboned veal, cubed
• A bottle of dry red wine
• A little flour
• vegetable oil
• salt & pepper

Optional:

• Cooked rice
• Pineapple, thinly sliced.

Method:

Coat the veal cubes in flour. Brown each side in a little vegetable oil, over medium heat in a large pot. Cover with red wine(about half a 750ml bottle). Turn up the heat and bring to a boil, stiring continuously. Boil for a minute or two until alcohol from the wine evaporates(you will smell the difference). Season to taste with salt and pepper. Turn down heat and simmer until meat is tender and wine reduces and thickens(stir often).

Best served with rice, sliced pineapple and rest of the wine, also makes a nice filling for pies.

 

[cerebus]

Chicken sweetcorn egg soup:

Ingredients:
1 tbsp vegetable oil
100g boneless, skinless Chicken breast
1 clove Garlic, finely chopped
1 cm piece Ginger, finely chopped
1 tbsp cornflour
600ml hot chicken stock
100g Sweetcorn
1 Egg
1 tbsp fresh lemon juice
shredded Spring onions, shredded, to garnish
dark Soy sauce
toasted Sesame seeds, to garnish

Directions:
Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands.

 

[cerebus]

Going to make some Cornish Pasties on Sunday when we have guests! Can't wait:

http://www.jamieoliver.com/recipes/beef-recipes/early-autumn-cornish-pasties

 

[cerebus]

Couscous butternut chickpea stew:

Ingredients:

1 whole butternut squash peeled and diced
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, smashed
6 canned plum tomatoes, crushed
1 cinnamon stick
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch pieces
1 can chickpeas, drained and rinsed
3 cups chicken stock
1 -inch strip lemon zest
1/2 cup golden raisins
4 cups chopped spinach (about 5 ounces)
Juice of 1/2 lemon
handful of almonds

Directions:
In a small frying pan toast the almonds over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or, toast them in a 350°F oven for 5 to 10 minutes.
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, cayenne, nutmeg and cinnamon and cook, stirring, until fragrant, 1 minute longer. Stir in the tomatoes, squash, raisins, broth and 1 teaspoon of the salt and bring to a simmer. Stir in the chickpeas and cook, covered, for 10 minutes. Uncover and simmer until the squash is tender, about 10 minutes more. Stir in the parsley.
Meanwhile, in a medium saucepan, bring the water and the remaining 1/4 teaspoon salt to a boil. Stir in the couscous. Cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork. Serve the stew over the couscous and top with the toasted almonds.

 

[Basil959]

Plan to give this I try will report back..


WORLD'S BEST LOW FAT CHICKEN

- 6 X skinless chicken breasts (+/-700gr's)
- 1/2 c. Dijon mustard
- 1/4 c. Maple syrup (I would use sugar free and sweeten it with Stevia)
- 1 Tbsp. rice wine vinegar
- Fresh rosemary
- Salt and pepper

DIRECTIONS:

Preheat your oven to 230°C.
Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.
Put 6 chicken breasts into a foil-lined, oven-proof baking dish, which should made enough to serve 3 people. Then, salt and pepper the breasts .
Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated.
Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 75°C.
Baste the tops of the chicken with more sauce half way through.
Let the chicken rest for 5 minutes before serving.
Plate the chicken, making sure to spoon some extra sauce over the top.
Sprinkle over some fresh rosemary.

 

[masterm]

ooooooh

Sorry, can't share anything - the missus does all the cooking. My recipe ideas usually include eggs, oil, salt, bread, butter and a toaster :erm: I sometimes add cheese if I'm feeling adventurous.

You should go home and tell your wife how lucky you are to have her. Finding a woman that cooks now days is very hard to find. Most times the men cook cause the woman dont come near a stove or cant cook. I have many friends where the husbands cook