Shayde on 22/2/2007 at 05:33
Quote Posted by Scots_Taffer
I don't know how the hell you say that...
buh-boor-tee :)
Scots Taffer on 22/2/2007 at 05:34
Quote Posted by jimjack
I've taken a hand in making some dinners and this one guarantees you no trips to the bogs after.:thumb:
Why would one want to clog one's own innards?
Anyway, here are a few quickies I tried recently:
Pork/onion/apple roulades in a white wine sauce
6 thin pork leg steaks
Sage
1 onion
1 green apple
Cream
Wine
Skewers
Finely slice the onion and apple into slivers, place atop a flat pork steak and then create a roulade, skewering it in place. Do this 6 times! Once they are rolled, insert a couple of whole sage leaves into each roulade that can be easily removed after the initial roasting. Pop 'em on foil with a drizzle of oil/rubbed butter, cover it up and stick 'em in the oven for fifteen minutes. Oh, say around 180.
The sauce is simple, mince some garlic, use the leftover onion and apple, fry together for a time then add wine and cream. Simmer.
Once you're roulades are cooked, remove skewers and sage leaves, pop them in the sauce and cover over for another couple of minutes.
Serve with whatever. I think we had ours with some nice veggies.
Sesame and Orange Chicken
WHAT WAS I THINKING?
2 Chicken breasts
An extremely large orange
Sesame Oil
Sesame Seeds
Chinese 5 Spice
Onion/Orange Capsicum
+ Accompaniments (spring-onion/ginger/garlic noodles/ egg/onion fried rice etc)
Easy one this, chop up the chicken, plop it into a bowl with the freshly squeezed orange juice, a tablespoon or so of sesame oil, some roughly peeled orange rind (remove after marinading), a sprinkle of 5 spice. Leave it marinade for a while (1 hr), then dump a load of sesame seeds in, stir, fry the lot (juices too) with onion/capsicum and serve with accompanying foodstuffs.
Super Easy Mango Chicken Curry
This is so easy I shouldn't really list it, but so what. Chicken with onion and red/green pepper, fried with some garlic and ginger, add a dollop of Patak's Tikka Masala paste, let that cook away. Slice up a mango (and perhaps, prepare some drained pineapple chunks too, if you're feeling fruity), once you're ready to add a small tin of coconut cream to the curry, drop the heat and add the mango (and/or pineapple).
Delicious.
There are others, I forget though. OH! (
http://www.ttlg.com/forums/showthread.php?p=1494186#post1494186) Here are some (5) from elsewhere.
NeoSilverThorn on 22/2/2007 at 08:01
Simple treat....well, sorta simple, but it can be consumed en masse whilst playing your preferred Looking Glass/Irrational game.
Sausage/Chesses Crescents
Half-Package Sausage (roughly 6 oz.)
One cube cream cheese
One tube instant Crescent Rolls
Preheat the oven before you start. It'll save you time later.
Fry up the sausage. Dump it in a bowl. Add the cream cheese and stir until well mixed. (If a spoon doesn't work, use your hands.)
Open and lay out the crescent rolls. Put a spoonful or so of the sausage/cheese mix on them, then roll, pop in the oven, and bake as per the instructions on the Crescent Roll tube.
Remove from oven, put on plate, and wait a few moments (Usually not more than two minutes). Enjoy.
jay pettitt on 22/2/2007 at 18:06
Not really a treat, but I discovered today that brie and prawn & cocktail crisps are a flavour combo you really should try to avoid. Also, don't press the red button.
Haegan on 22/2/2007 at 19:20
NOTE: This recipe doesn't use any oven whatsoever.
Ok, Mars Bar cake. Very unhealthy, very tasty. Make this within the week.
Obtain the following:
1) 5 Mars Bars.
2) 5 oz Margerine. (Doesn't work with butter. Don't ask why.)
3) 5 small mugfulls of rice crispies/cornflakes.
4) 200g bar of MILK chocolate. (yes, i said milk chocolate, I know what I'm doing.)
5) large boiling pan (such as one might cook curry in)
6) Massive pyrex/glass bowl (and I mean MASSIVE, that is unless you want rice crispies to become a permanent addition to your kitchen.)
7) Wooden Spoon
8) Knife or suchlike to remove the margerine from the.... you get the idea.
9) Kettle
10) Nads of STEEL. (ok, I might have exagerated that a bit.)
11) oh, and a non-stick baking tray.
Method:
1) fill pan with boiling water. (from kettle.... duh)
2) chop up all the 5 mars bars into sectons of 1/4 each
3) place in pyrex/glass bowl
4) put pyrex/glass bowl resting on top of pan.
5) take your wooden spoon and start to crush those mars bars with a VENGENCE. imagine the faces of people you hate. It works.
6) they'll start to melt, but won't properly manage it untill:
7) you gradually add the 5oz of margerine.
6) once it's melted, add one cup of rice crispies/corn flakes, stir it it. repeat this with the other 4 cups. It will look suicidal, and like there is WAAAY too much, but have faith. this is where the nads of steel come in. also the fact that you should have chosen a LARGE BOWL.
7) deposit this lovely mixture into the non-stick pan.
----end of stage one----
----stage two---- (happens straight after stage one is complete, feels good to break this up though.)
1) turn your attention again to your 200g bar of milk chocolate, and your pyrex/glass bowl. (and pan, obviously.)
2) empty the pan, refill and reboil the kettle. break up the 200g bar of choco into single cubes.
3) place the cubes in the pyrex/glass bowl. pour hot water into pan.
4) stir, but you obviously need no butter this time, so just keep going untill it's lovely as melted chocolate should be.
5) pour the melted chocolate on top of the cake. spread it evenly with a knife.
6) score into squares.
7) wait
8) keep waiting
9) run into kitchen
10) get out dvd
11) scoff at will.
Gillie on 22/2/2007 at 19:29
MmmmMMM @ Haegan. That sound gorgeous!.
I must try that. :)
Haegan on 22/2/2007 at 20:05
oh, another point, once it's cool, put in the fridge to set.
Scots Taffer on 26/2/2007 at 03:47
Another recipe, spicy bell pepper and tomato almond pasta!
Ingredients:
Large red bell pepper (capsicum)
4 vine ripened tomatoes
Garlic clove
Birds-eye chili
Almond meal
Fresh pasta
Store-bought garlic bread (or make your own!)
Grill the almond meal for around three minutes until it starts to go golden around the edges.
Slice up and roast a red bell pepper and some vine-ripened tomatoes for about five-ten minutes. Remove any blackened skin afterwards.
Mince the garlic and finely chop the birds-eye chili, add these and the roasted vegetables into a blender, process while adding extra virgin olive oil until you have a smooth liquidy texture.
Remove the red liquidy-paste from the blender and add to the toasted almond meal in a bowl, mix, add to some freshly cooked and drained egg penne. Serve with garlic bread.
Delightfully simple, criminally tasty.
And why not another: Italian cod (or similar).
Wholemeal bread
Shelled Walnuts
Birds-eye chili
2 Lemons
Parsley
2 cod fillets or similar meaty but plain fish
Make some breadcrumbs, break up your shelled walnuts, get some lemon rind and finely chop up your chili. Make a mixture, shallow fry with a healthy spot of butter and let the mixture really clump together.
Finely chop your parsley and juice your lemons, add some garlic if you like but not a lot. Mix this in a bowl.
Put your breadcrumby mixture on top of the fish fillets and roast for approx 15 mins on, say, 180-200. Check to ensure they're cooked and then spoon over the parsley-lemon-garlic stuff, serve with whatever. I served this on Friday with a potato salad (cocktail potatoes with mayonaise and fresh chives) and some fresh garden salad.
dj_ivocha on 30/4/2007 at 16:56
Bulgarian Meatballs
1kg minced meat (60% pork, 40% veal)
1/2 tablespoon salt
1 onion, finely chopped (should be about medium size - 100-120 grams)
2 eggs
3-4 slices of bread (about 100 grams)
1 tablespoon savory (fresh or dried), finely chopped/ground
1 teaspoon (or a bit more, depending on taste) black pepper, ground
1/2 to 1 tablespoon parsley (fresh or dried), finely chopped/ground
Remove the crust of the bread and leave the crumb to dry for a few hours, then soak it thoroughly in water, then squeeze it well to remove most of the water. Mix all ingredients to a homogeneous mixture, then put it in the refrigerator for 3-5 hours to absorb the spices' flavor.
After 3-5 hours, make about 20-22 balls from the mixture, flatten them so they are about 1cm thick, then fry in vegetable oil for a few minutes on each side. Depending on preference, you can dip them in wheat flour before frying.
The trick is to use the right meat for them - shouldn't be too fatty or too dry, best is around 20-25% fat. Also fry them just long enough to not have any raw meat in the middle. Basically, it's a process of trial and error for the first few meatballs, until you find the right cooking time for the inner part to be soft and juicy, almost to the point of being undercooked.
Depending on preference, you can also use 100% pork with the same amount of fat instead of pork/veal mixture.
SD on 4/5/2008 at 20:45
EASY ROAST VEG - Serves 2
1 courgette/zucchini
1 red onion
1 red bell pepper
100g/4oz mushrooms
100g/4 oz cherry tomatoes
2 tbsp. olive oil
pinch of dried basil and dried thyme (fresh can also be used)
1. Slice the courgette, red pepper and mushrooms into sizeable chunks. Slice the red onion into eighths. Bung all the veg on the plate with the cherry tomatoes.
2. Mix the olive oil, basil and thyme in a small bowl to make a marinade. Drizzle over the plate of veg and mix the veg thoroughly to make sure everything is well oiled.
3. Put it all on a baking tray and place in the middle of an oven at 200C/Gas Mark 6 for 30 minutes.
Ideal as an accompaniment to baked potatoes etc. Scale up as required if you have extra people to cook for.
