buglunch on 8/10/2004 at 15:59
No.
English got Freedom-fried!
Actually we Celts have some moles au Breton et a l'Angleterre propre elle-meme...
:sly:
( La soupe au "thud!" : get a potato, whap it on a saucepan once with it and drop it in. Done. :) )
Marypal on 9/10/2004 at 04:05
Here's my contribution for what it's worth. This has been very popular at potluck lunches at work:
Cheese Enchiladas with Green Sauce
For Sauce:
½ 10-ounce package frozen chopped spinach, or about two cups well-packed fresh spinach
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream (or heavy cream or double cream)
1 cup milk
½ cup chopped fresh cilantro
6 green onions, minced
5 to 8 serrano chiles
2 tbsp ground cumin
2 tbsp ground coriander
½ tsp dried crushed red pepper, or more to taste
For Enchiladas:
1/2 cup vegetable oil
12 6-inch corn tortillas
3 cups grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1/2 cup finely chopped onion
3 tbsp chopped fresh cilantro
1/2 cup sour cream
Preparing sauce:
Cook spinach according to package instructions. Drain well. Set aside. Melt butter in skillet over medium heat. Add flour and stir mixture a few minutes; don’t let it get really brown, but a little golden is fine. Gradually whisk in whipping cream and milk. Simmer until thickened, about 10 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in food processor until smooth. Season with salt and pepper. (Can be prepared ahead. Cover and refrigerate. Bring to room temperature before using. It also freezes very well).
Preparing enchiladas:
Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.
Another nice variation on this is to fill them with chicken or turkey instead of cheese. In that case, use the recipe below:
3 cups coarsely shredded cooked turkey or chicken
2 cups grated Monterey Jack cheese
3/4 cup sour cream
¼ cup chopped onion
3 tbsp. chopped cilantro
Mix all the ingredients in a bowl and season with salt and pepper to taste. That’s all there is to it. For the American crowd, it’s a good way to use up leftover Thanksgiving turkey, but we had the best results using chicken breast cooked in our smoker.
My husband is from Calcutta, India (or Kolkata, as they like to call it these days) so I might dig out a few of our better authentic recipes if anyone is interested. He makes a mean chicken biryani!
Lucky Hand of Glory on 9/10/2004 at 20:35
Yous take six pints of very soft honey and set it in a cauldron on the fire, and boil it and stir it for as long as it goes on rising and as long as you see it throwing up liquid in little bubbles which burst and in bursting give off a little blackish steam; and then moves it, and put in seven sesters of water and boil them until it is reduced to six sesters, always stirring.
And then put it in a tub to cool until it be just warms, and then run it through a sieve, and afterwards put it in a cask and add half a pint of leaven of beer, for it is this which makes it piquant (and if you put in leaven of bread, it is as good for the taste, but the colour will be duller), and cover it warmly and well when you prepare it.
And if you would make it very good, add thereto an ounce of ginger, long pepper, grain of Paradise and cloves, as much of the ones as of the other, saves that there shall be less of the cloves, and put them in a linen bag and cast it therein.
And when it hath been therein for two or three days, and the brochet tastes enough of the spices and is sufficiently piquant, take out the bag and squeeze it and put it in the other barrel that you are making. And thus this powder will serve you well two or three times over.
Good t' drinks whilst on duty if it be cold out that night or if you aint got better boots.
:thumb:
SD on 17/4/2005 at 19:06
StrontiYUM Dog's Big Easy Veggie Chilli
Enough to feed a small army. BTW, I know Schech already provided a mighty fine chilli recipe in this thread, but my version is a bit more straightforward if you're a kitchen dummy :D
You will need:
1 BIG cooking pot with a lid (enough to hold around 5 litres/10 pints of chilli)
350g mushrooms
3 onions
2 tins kidney beans
1 tin baked beans
1 jar tomato puree/small tin concentrated puree
200g dry soya mince
1 red pepper
1 green pepper
2kg (4 x 500g jars) of chilli cooking sauce
some butter or margarine
Instructions:
1) Put the cooking pot on a low heat and add a knob of margarine/butter.
2) Chop the onions and mushrooms and add to the pot.
3) Cook for 10-15 minutes on the low heat, stirring periodically, until the mushrooms and onions are nice and soft.
4) Pop the dry soya mince into a bowl and moisten it with boiling water (not too much). Add the soya mince to the pot.
5) Add the chilli sauce to the pot and stir.
6) Add the kidney beans, tomato puree and baked beans. Stir it up again.
7) Chop the peppers and add them to the pot.
8) Cook for around 10 minutes on the low heat, stirring all the while.
9) Turn the heat off, replace the lid, and leave for at least three hours, to give the ingredients time to marinate and soften. I like to leave it overnight.
10) Consume at your leisure. Can be heated and eaten, or apportioned into small freezer bags for later use (the above will make upwards of 20 portions of chilli).
Feel free to substitute any of the veggies with other types of veggies - jalapeno peppers are good for a hotter chilli, sweetcorn is also good.
Best served with egg noodles, rice, chips (french fries) or nachos.
No animals were harmed in the production of this item.
Vernon on 17/4/2005 at 20:04
I lived in Merseyside for eleven years, and this is one of the recipes I picked up there. Really simple, hearty gear. Got me through university anyway.
Lob Scouse
Five pounds of potatoes
Two pounds of carrots
A large brown onion
A good cut of lamb (leg or backstrap works best imo)
Tbsp barley
Three lamb stock cubes (or proper stock if available)
Flour
Pepper
Salt
Worcestershire sauce
I find a dutch oven is the perfect cooking vessel for lob scouse.
- Chop onion and brown in olive oil.
- Seal lamb in separate pan. Keep juice.
- Fill dutch oven a third of the way with cold water. Bring to boil.
- Add flour and stir in stock cubes. Dissolve.
- Dice carrots and potatoes. Add to pot with Barley.
- Add Lamb.
- Put lid on dutch oven and simmer on very low heat for between forty-five minutes and an hour. After half an hour, add a really big splash of Worcestershire sauce (or HP sauce) and whack in some freshly ground black pepper.
- Serve with warm crusty bread and pickled red cabbage.
Variation: Chuck in a couple of beef tomatoes, skinned but whole.
As I said, it is simple but fucking great. I'll try to remember to post my Oysters Kilpatrick recipe sometime...
Renzatic on 17/4/2005 at 20:20
For the first time ever, Strontium Dog has made a vegetarian dish sound appealing to me.
Mr.Duck on 17/4/2005 at 20:49
ah...more recipes...gut, gut....keep'em coming :D
Scots Taffer on 17/4/2005 at 22:21
Chicken Satay (Malaysian)
Main Ingredients
1 carton Coconut Cream
1 white onions
1 red pepper (+ 1 green pepper - optional)
2 cloves of Garlic
A good lump of fresh Ginger
Two methodologies:
Chicken breasts (if you're a breast man ;))
Chicken legs + wings
Other stuff:
Sugar
Cumin
Coriander
Turmeric
I'll concentrate on the breasts, because it's practically the same methodology except for the cooking of the meat part.
So, get a big bowl and put in your coconut cream - how much you want to use is at your discretion, I tend to use 1 but 2 would give more sauce (also legs need more sauce then breasts). Add 1tsp coriander + cumin, add 2/3 tsp of turmeric for colour, add a tablespoon of sugar. Mix vigourously, then add your smushed garlic cloves and grated fresh ginger into it, mix again.
Then add your chopped chicken breast (or legs/wings) and marinate for a while - for best results, as always, leave for 24 hrs.
For Breasts...
When it comes to cooking, I almost always use olive oil as a force of habit. Put a tiny spot in the frying pan and spoon out the pieces of chicken, draining as much sauce as possible. Cook the chicken until the meat is sealed then add the chopped onion and peppers, dump the remainder of the sauce over and sizzle/reduce it down quite quickly.
For legs/wings...
Take these bad boys and put them on a grill under a good heat, pour sauce over them periodically. Toss the chunkily chopped onions and peppers on as and when you feel like (if you like them crispy, later obviously). Keep repeating the sauce pouring procedure until it's all used up.
Accompany with:
Fried Rice
Take some white long grain, dump in a pot of water, et voila.
Fry some spring onions or finely chopped white onion in some olive oil in a roomy wok.
Add good dollops (1tablespoon) of sesame oil, oyster sauce and more than that of soy sauce to the drained white rice.
In a very small pot, some olive oil and 3 whisked eggs. Stir until you have little nuggets of fluffy egg.
Add egg and rice to the onion in the wok, fry vigorously.
or Fried Noodles
Some dried or fresh noodles
Some sesame oil (+ fish sauce - optional)
Spring onions/Ginger/Garlic
If your noodles are dried, obviously boil and drain them then
Cook your Spring onions/Ginger/Garlic in the sesame oil and fish sauce mix before dumping in the noodles then add some soy sauce for colour.
