I made a cake today.
Any good cooks/bakers/chefs out there?
Yes
Well what's the quickest and cheapest way of making a dinner that means I'll have an all day pass on Sunday? Thinking of £20 on ingredients and about 30 mins-1 hr cooking time.
Quote from: ONeill on July 14, 2010, 02:37:27 PM
Well what's the quickest and cheapest way of making a dinner that means I'll have an all day pass on Sunday? Thinking of £20 on ingredients and about 30 mins-1 hr cooking time.
Marks and Sparks
3 course and a bottle of wine
Powdered water is very quick and easy. Just add water.
O'Neill
What sort of meal were you thinking of ? I have a load of easy recipes that look good when made and can e-mail them.
Roast chicken takes 75 minutes and it's lovely with cumin and preserved lemons stuffed inside the skin.
Start with beetroot and goats cheese - also impressive but no cooking required and very cheap - just "fresh" beetroot, a wad of goats cheese and a bag of rocket salad.
Def a roast chicken fan. Drop into an Asda store and hit the McGee's butchers in them - beautiful fresh meats. Well presented too.
I like a nice bit of fresh mcGEE meat myself
Rois, I'd never get out again if i put Goat's Cheese and Beetroot in front of her. She's from West Belfast.
Seafoid - thinking of something to do with prawns or pie-ish.
I used to cook when I was a teenage. Made pizzas (from scratch, not heading up) bread, buns, cakes and all sorts of tasty treats. Haven't done anything in years.
Quote from: ONeill on July 14, 2010, 03:50:06 PM
Rois, I'd never get out again if i put Goat's Cheese and Beetroot in front of her. She's from West Belfast.
Seafoid - thinking of something to do with prawns or pie-ish.
Sausage roll bap with red sauce it is then !
O'Neill-how about this?
Seared Spice Crusted Salmon with Red Lentil and Chili Risotto
This is a great recipe- very easy and very tasty.
Serves 6
6 pieces of unskinned fresh salmon, 5-6 oz (140-170g) in weight
2 teaspoon each of freshly roasted and ground cumin, coriander and fennel seeds
Alternatively use Schwartz Cajun mixture if you can't be arsed finding and roasting the spices.
1 teaspoon of sea salt
Extra virgin olive oil
Red Lentil & Chili Risotto
½-1 tablespoon sunflower or peanut oil
2 teaspoon cumin
1 clove garlic crushed
1 teaspoon grated ginger
½ chili sliced
6oz (170g) red lentils
12 fl oz (1½ cups) chicken stock
1 tablespoon freshly chopped mint
1 tablespoon freshly chopped coriander
salt and freshly ground pepper
Garnish
Rocket leaves
First make red lentil risotto
Heat the oil in a frying pan over a medium heat, add the cumin, crushed garlic, grated ginger. Add the sliced chili, cook for 3-4 minutes, add the lentils and cook for 1-2 minutes, add a ladle full of hot stock. When it has been almost absorbed, add some more and continue until all the stock has been absorbed – about 20 minutes. Season with salt & pepper. Stir in the freshly chopped mint and coriander. Taste and correct the seasoning, add a little lime juice if necessary.
Salmon crust
Mix the ground spices and sea salt in a bowl.
Dip the salmon in olive oil and then into the spice mixture. Heat a frying pan, when hot, add a tiny drop of olive oil. Cook the salmon skin side down for 4-5 minutes on a medium heat, reduce the heat, flip over for a few minutes of the flesh side. Serve immediately on a bed of Red Lentil and Chili Risotto.
Garnish with rocket leaves and serve.
This is very tasty. Serve with couscous and takes about 20 minutes
Thai beef salad
1-lb decent quality steak- sirloin or other
3 medium sized hot chillies sliced crosswise very thinly (you may also substitute jalapenos or serrano chillies,minced)
2 large cloves garlic, minced
1 Tbsp. sugar
5 Tbsp. fish sauce
5 Tbsp. fresh squeezed lime juice(1 medium size lime)
1 head lettuce
12 sprigs fresh mint(optional), remove the leaves and discard the stems
1 small cucumber , peeled and sliced thinly
2 to 3 shallots, sliced crosswise very thinly or 1 small red onion, sliced
3 or 4 sprigs coriander, stems removed
Grill the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.
Mix garlic, chillies, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with coriander Serves 2 to 3 as an appetiser or as part of a meal.
OK - sausages then. Jenny Bristow has a great recipe
http://www.jennybristow.com/recipes/recipe.asp?Id=20
and serve with some mash with a tablespoon of wholegrain mustard stirred through.
Or a good spag bol goes down well.
I'm killling myself here, starting the teeth bleaching tonight and keep thinking about red foods like beetroot, spag bol and red onion gravy. It'll be a while before I see those again :-[
Prawns - simple starter.
Prep:
Shell your prawns. Some like to leave the tails on, but I hate having to waste eating time de-tailing them. Better still, buy them de-shelled. 6 to ten big ones per person or twice that amount if they're the little half-inch size ones. Better still, don't buy the little ones.
Tear up a handful of basil leaves.
Cut a big lemon in half.
Crush a clove of garlic.
Cooking:
Melt a good knob of butter and the same amount of olive oil - stops the butter burning. Use a small saucepan - i.e. not a flat frying pan - there'll be plenty of liquid that you want to keep.
Cook the garlic on medium heat in the butter for a minute or so. Don't let it burn.
Add the prawns. Cook for 2 minutes or so, less if they're the little ones - until they're white. Don't overcook or they'll be rubbery.
Throw in the basil and squeeze the half-lemon into the saucepan. Both halves if you like it plenty lemony, as I do. Bring it up to boil again, if necessary and serve.
Serve them in a small dish, not a plate, as you want to use all the liquid as a sauce.
Plenty of good bread for dipping in the sauce.
I can give you a nice fish pie if you want it, too.
Thanks for the ideas there - plenty to go with.
Quote from: ziggysego on July 14, 2010, 03:53:30 PM
I used to cook when I was a teenage. Made pizzas (from scratch, not heading up) bread, buns, cakes and all sorts of tasty treats. Haven't done anything in years.
You should have spent more time on your spelling.
Quote from: Tony Baloney on July 14, 2010, 04:29:06 PM
Quote from: ziggysego on July 14, 2010, 03:53:30 PM
I used to cook when I was a teenage. Made pizzas (from scratch, not heading up) bread, buns, cakes and all sorts of tasty treats. Haven't done anything in years.
You should have spent more time on your spelling.
A real cook would know that making buns and cakes is baking, not cooking.
I have a Thai haddock in green curry that takes about 10 minutes to cook. It's top drawer if you like Thai and fish . Piece of piss to do. Pm if you want it
No need for these great recipes to be confined to PM's lads, stick them up in this thread and let all of us wannabe chefs have a bash at them.
Can i suggest we make this the official cooking/baking thread?
Quote from: gerrykeegan on July 14, 2010, 10:03:19 PM
I have a Thai haddock in green curry that takes about 10 minutes to cook. It's top drawer if you like Thai and fish . Piece of piss to do. Pm if you want it
thai haddock in GREEN curry?
jesus.
Quote from: gerrykeegan on July 14, 2010, 10:03:19 PM
I have a Thai haddock in green curry that takes about 10 minutes to cook. It's top drawer if you like Thai and fish . Piece of piss to do. Pm if you want it
Do you make the curry from scratch Gerry? pm me the recipe please
Cooked a very nice joint of roast pork on Sunday - meat came up brilliantly but had a bit of a disaster with the crackling - had to cut it from the joint and chuck it in the bin, anyone any tips on how to get the meat cooked without overcooking the crackling?
Couldn't bake a spud about 5 years ago but quite enjoy cooking now. Enjoy cooking a good beef stir fry on a weeknight, and can't bate sticking a stew into the slow cooker early on a Saturday and letting sit there for about 7-8 hours.
Thinking I'll need to expand my menu a bit so keep the recipies coming
Quote from: pintsofguinness on July 14, 2010, 10:18:37 PM
Quote from: gerrykeegan on July 14, 2010, 10:03:19 PM
I have a Thai haddock in green curry that takes about 10 minutes to cook. It's top drawer if you like Thai and fish . Piece of piss to do. Pm if you want it
thai haddock in GREEN curry?
jesus.
Here it is Pints and another for you also.
Haddock Green Curry
Serves 2
500g of Haddock or Cod fillets skinned and pin boned
1 Tin Coconut Milk
3 Green Chillies Sliced finely (I take the seeds out)
8/10 mushrooms sliced
24 Baby corn halved lengthways
1 Red Pepper Sliced lengthways
4 Spring onions sliced finely
3 tablespoons of Green Curry Paste
Thai Fish sauce to taste
Lemon grass to taste
Small amount of root Ginger sliced
Add Coconut Milk and green curry paste, and fish sauce to paste until mixed.
Add everything else into pan except Haddock and spring onion.
Place haddock on top of mixture and cover it with a large plate to poach it for about 3-4 minutes.
Remove the haddock allow to cool before flaking it.
Lower the heat and add the Spring onion and cook for another 3/4 minutes
Add the fish back in and cook for another3/4 minutes.
Serve with rice( ordinary or jasmine)
Masman curry
Serves Four
In a little oil, fry garlic.(1/2 cloves) Chillies (1/2) and ginger (half inch) All Chopped finely.
Add Masman curry paste (1 or 2 Tablespoons)
Add Tin of Pineapple chunks and juices, Add about 3 quarters of a pint of water, a teaspoon of cane sugar and the juice of a lime and a kafir leaf.
Peel and slice one large sweet potato. Add to the Wok
Bring to boil reduce heat and cook for about 10 minutes, add some mushrooms and a pepper, and cook for a further 10 minutes.
Add two tins of Coconut milk and some peeled raw prawns bring to the boil takes about 4/5 minutes and thicken with some corn flour. Add a large amount of finely chopped coriander and serve with rice.
Had bacon and broad bean risotto the other night. Grew a load of broad beans in the garden this year and of course had no clue what to do with them. So google came to the rescue. Quick easy and really nice to eat
http://www.bbcgoodfood.com/recipes/6326/broad-bean-and-bacon-risotto (http://www.bbcgoodfood.com/recipes/6326/broad-bean-and-bacon-risotto)
Came accross some wild mushrooms in the fields the last week. Haven't seen the likes since I was a kid. Putting it down to the high soil temperatures followed by recent rain. The flavour is unbelievable. I fry them up. They are lovely on their own but for a more substantial meal I added in a few things. I sliced up some courgette from the polytunnel as well as some left-over bacon and a little chorizo and after a bit of frying put the pan in a hot oven for 8 - 10 mins. Rough and ready but really tasty. Commercial mushrooms just not in the same league.
Oh, and I got a recipe for rhubarb crumble from the mother-in-law that is very good. And before anybody asks, her daughter isn't fond of the kitchen.
Risotto is great, quick and easy to make and very wholesome - i usually make it with a spicy chorizo in winter, with peppers, onions and peas.
Starving now
Quote from: ONeill on July 14, 2010, 02:37:27 PM
Well what's the quickest and cheapest way of making a dinner that means I'll have an all day pass on Sunday? Thinking of £20 on ingredients and about 30 mins-1 hr cooking time.
How did it go? Out for the day or home by four?
http://uktv.co.uk/food/recipe/aid/515599 (http://uktv.co.uk/food/recipe/aid/515599)
Did this yesterday, highly recommend it.
can you cook carrots in the same saucepan as spuds?
course you can.they mighten take just as long tho,depending on what size each are cut. you never made stew?
Fu*k am i disappointed, i thought this was going to be a thread discussing nigella lawson or something like that :D
Quote from: Overthebar! on August 19, 2010, 07:44:59 PM
course you can.they mighten take just as long tho,depending on what size each are cut. you never made stew?
No - this is the first time I cooked carrots.
I fucked them in to the saucepan with the spuds anyway but now I think they're going to be done before the spuds.
Quote from: stephenite on July 15, 2010, 03:49:34 AM
can't bate sticking stew into the slow cooker early on a Saturday and letting sit there for about 7-8 hours.
Cool..............and what do you do with Tyrone's Own?
Muppet don't cook much...............but
Quick Bruschetta:
Toast a few half bagette or similar
Chop (half or quarter) 8-12 cherry tomatoes
Chop some (2 or 3) garlic (cloves?)
Add some mozzarella
pour lots of good quality olive oil over it
add plenty of oregano
only takes a few minutes
(I have a bad habit of using garlic naans instead of the normal bagette bread, it looks wrong but tastes delicious)
What is that ribeye steak like, I normally buy sirloin, is ribeye nicer or what?
One of the best pints.
It's more marbled with fat - and is probably the most tasty steak for that reason.
Quote from: Puckoon on August 31, 2010, 07:43:25 PM
One of the best pints.
It's more marbled with fat - and is probably the most tasty steak for that reason.
Is it easy to cook and eat - I don't want something that takes a week to cook and a hour of chewing...I especially don't want to be chewing on a lump to hit a bit lump of fat.
Quote from: pintsofguinness on August 31, 2010, 07:36:49 PM
What is that ribeye steak like, I normally buy sirloin, is ribeye nicer or what?
Don't like it..
Whats wrong with it
Quote from: pintsofguinness on August 31, 2010, 07:49:46 PM
Quote from: Puckoon on August 31, 2010, 07:43:25 PM
One of the best pints.
It's more marbled with fat - and is probably the most tasty steak for that reason.
Is it easy to cook and eat - I don't want something that takes a week to cook and a hour of chewing...I especially don't want to be chewing on a lump to hit a bit lump of fat.
Ten minutes would do it well done.
Quote from: pintsofguinness on August 31, 2010, 08:22:09 PM
Whats wrong with it
Don't like the fat through it,much prefer striplion
Quote from: The Real Laoislad on August 31, 2010, 08:24:45 PM
Quote from: pintsofguinness on August 31, 2010, 08:22:09 PM
Whats wrong with it
Don't like the fat through it,much prefer striplion
urgh I wont like it if there's fat through it.
Minder I like the steak cooked, I don't want to see blood on my plate!
Quote from: pintsofguinness on August 31, 2010, 08:40:40 PM
Quote from: The Real Laoislad on August 31, 2010, 08:24:45 PM
Quote from: pintsofguinness on August 31, 2010, 08:22:09 PM
Whats wrong with it
Don't like the fat through it,much prefer striplion
urgh I wont like it if there's fat through it.
Minder I like the steak cooked, I don't want to see blood on my plate!
As do i and 10-12 minutes would do it well done.
Pints if you like your steak burned - there's no real point in you paying for a rib eye.
The fat isn't through it - noticeably.
Quote from: Minder on August 31, 2010, 08:41:31 PM
Quote from: pintsofguinness on August 31, 2010, 08:40:40 PM
Quote from: The Real Laoislad on August 31, 2010, 08:24:45 PM
Quote from: pintsofguinness on August 31, 2010, 08:22:09 PM
Whats wrong with it
Don't like the fat through it,much prefer striplion
urgh I wont like it if there's fat through it.
Minder I like the steak cooked, I don't want to see blood on my plate!
As do i and 10-12 minutes would do it well done.
No way would I eat steak after 10-12 minutes, do it for at least half hour - I brown it under the grill and finish it off in the oven. Crispy on the outside and lovely and tender on the inside. Throw in some spuds and fried mushrooms with a load of gravy and you got yourself a dinner!
Speaking of mushrooms, how the f**k do you keep them fresh. I like them when they're nice and white, before cooking obviously, but to have that you need to buy them on the day. If you leave them a day they go all black.
Quote from: Minder on August 31, 2010, 08:41:31 PM
Quote from: pintsofguinness on August 31, 2010, 08:40:40 PM
Quote from: The Real Laoislad on August 31, 2010, 08:24:45 PM
Quote from: pintsofguinness on August 31, 2010, 08:22:09 PM
Whats wrong with it
Don't like the fat through it,much prefer striplion
urgh I wont like it if there's fat through it.
Minder I like the steak cooked, I don't want to see blood on my plate!
As do i and 10-12 minutes would do it well done.
Each side or in total?
I grill mine for 6mins each side for medium steak..
I love the meat red with a hint of blood
The fat through the steak should dissolve when it's cooked.
30secs each side on a steaming hot griddle pan for rare,another 30secs for medium rare,2.5 mins each side for well done.so jamie oliver reckons anyway
Take the mushrooms out of the plastic packaging. I normally just take the cling film off and let them breathe. They last longer that way.
30mins for steak - such a waste, but each to their own. 3mins each side in the frying pan is just about right. Mind you it has to be good quality meat.
The funniest thing about Pint's cooking instructions for his steak isnt the 30 minutes - its the bit after that where he suggests:
"Crispy on the outside and lovely and tender on the inside"
You have one half of that sentence correct Pints! :D
Quote from: pintsofguinness on August 31, 2010, 08:45:04 PM
Quote from: Minder on August 31, 2010, 08:41:31 PM
Quote from: pintsofguinness on August 31, 2010, 08:40:40 PM
Quote from: The Real Laoislad on August 31, 2010, 08:24:45 PM
Quote from: pintsofguinness on August 31, 2010, 08:22:09 PM
Whats wrong with it
Don't like the fat through it,much prefer striplion
urgh I wont like it if there's fat through it.
Minder I like the steak cooked, I don't want to see blood on my plate!
As do i and 10-12 minutes would do it well done.
No way would I eat steak after 10-12 minutes, do it for at least half hour - I brown it under the grill and finish it off in the oven. Crispy on the outside and lovely and tender on the inside. Throw in some spuds and fried mushrooms with a load of gravy and you got yourself a dinner!
Speaking of mushrooms, how the f**k do you keep them fresh. I like them when they're nice and white, before cooking obviously, but to have that you need to buy them on the day. If you leave them a day they go all black.
WTF! You can cook a steak well done in 4 mins each side. I cook ribeye 3 mins each side on a smoking hot pan. It melts the marbling through the ribeye and makes it nice and juicy.
As for mushrooms, take them out of the plastic as it sweats them and they go off really fast. I stick my thumb through the plastic as soon as I buy them and then transfer to a brown paper bag at home.
Tried a new meal out there at the weekend. Got the recipes from a friend and to be honest it sounds like a bit of a mess but you make it up similar to a lasagna and is great meal for feeding four - six.
Ingredients
Cooked Chicken
Mushrooms
Onion
Sweetcorn
peppers
Potatoes
Cheese
Condensed Soup (one Mushroom one Chicken)
Curry Power
garlic
Lemon.
Put the potatoes in to boil (peeled). Shred the chicken into the bottom of the lasagna dish. Then get the m/r, peppers, onion, garlic, sweetcorn into a wok. Give them 3-4 minutes. Then stir in the two soups along with half a lemon. keep it heated then stir in the curry power. Then pour veg and soup/curry mix over the chicken and spread out. Then mash the spuds and spread these over the top of the mix. Top with a cheese coating and stick in the oven for 30 mins.
Sounds weird having the potatoes and curry together but makes a great bit of eating for something different. Lovely with some Garlic bread and salad.
This is a steak:
(http://i840.photobucket.com/albums/zz327/Pints_bucket/STA61042.jpg)
Looks over cooked...
Nice plate btw :)
Quote from: The Real Laoislad on September 01, 2010, 07:51:15 PM
Looks over cooked...
Nice plate btw :)
Nah it was just right, with nice fresh mushrooms too (good tip lads).
My mother got me the plate, what's wrong with it?!
That steak is destroyed Pints. Dried out. You can only put a steak in to an oven - must be very hot - briefly , having sealed both sides in a searing hot pan. Otherwise the juices just run out and your left with the above. Putting under a grill does not do that job. If it is not done in a pan or on a searing hot barbie pit its not a proper steak - it s just cooked meat. You might like it the way you do it but it doesn't make it right.
Quote from: moysider on September 01, 2010, 09:46:02 PM
That steak is destroyed Pints. Dried out. You can only put a steak in to an oven - must be very hot - briefly , having sealed both sides in a searing hot pan. Otherwise the juices just run out and your left with the above. Putting under a grill does not do that job. If it is not done in a pan or on a searing hot barbie pit its not a proper steak - it s just cooked meat. You might like it the way you do it but it doesn't make it right.
Now come on. Any man buying a steak is entitled to have it how they like it, whether at home or in a restaurant. It is entirely possible to have a steak well done and to still be juicy, provided it is good beef. I prefer my steak medium but cooked a good ribeye well done the other week as I mistimed it and it was like cutting butter with a warm knife, with plenty of juice.
Quote from: moysider on September 01, 2010, 09:46:02 PM
That steak is destroyed Pints. Dried out. You can only put a steak in to an oven - must be very hot - briefly , having sealed both sides in a searing hot pan. Otherwise the juices just run out and your left with the above. Putting under a grill does not do that job. If it is not done in a pan or on a searing hot barbie pit its not a proper steak - it s just cooked meat. You might like it the way you do it but it doesn't make it right.
Right back at you!
My steak has plenty of juice.
Tenderised and marinated some pork chops in pepsi, honey and apple juice over night there a few nights ago - grilled them and served it up with some champ with a dash of colmans mustard in there and some caramelized onion gravy.
Right and tasty. The pepsi and the pork go well together. We basted the christmas ham in 2 liters of coke this year, twas twerrific.
Quote from: Puckoon on September 10, 2010, 05:12:50 PM
Tenderised and marinated some pork chops in pepsi, honey and apple juice over night there a few nights ago - grilled them and served it up with some champ with a dash of colmans mustard in there and some caramelized onion gravy.
Right and tasty. The pepsi and the pork go well together. We basted the christmas ham in 2 liters of coke this year, twas twerrific.
My hubby does the same when he cooks ham - pours coke over it and uses it to make the 'gravy'. He gets compliments all the time :-)
Americans ::)
Try it hardy - might take that sour auld head of you. :)
I meant everybody knows you don't marinate pork in Pepsi.
Coke.
Wouldnt have coke about the place.
Nigella uses coke with the christmas ham. The mother in law is a bulmers woman.
Quote from: bcarrier on September 10, 2010, 09:53:43 PM
Nigella uses coke with the christmas ham. The mother in law is a bulmers woman.
http://answers.yahoo.com/question/index?qid=20081228151735AAmi45z (http://answers.yahoo.com/question/index?qid=20081228151735AAmi45z)
Step by step guide to the tastiest (and most fattening pizza)
1. Cover a pizza base with tomato puree (9 inch soda farl will do it your are a nordie).
2. Spread a portion of McDonalds chips over it (2 portions for Tony Fearon).
3. Cover with grated cheese.
4. Place 4 quarter pounders on top spread evenly.
5. Cover burgers with tomato puree and then place 8 rashers on top.
6. Cover with more grated cheese.
7. Add a layers of McDonalds chips.
8. Cook in a deep fat fryer for 5 minutes.
9. Eat with Diet Coke.
10. Call ambulance.
http://www.funnypictures.net.au/pizza/ (http://www.funnypictures.net.au/pizza/)
Quote from: muppet on September 11, 2010, 09:07:40 PM
Step by step guide to the tastiest (and most fattening pizza)
1. Cover a pizza base with tomato puree (9 inch soda farl will do it your are a nordie).
2. Spread a portion of McDonalds chips over it (2 portions for Tony Fearon).
3. Cover with grated cheese.
4. Place 4 quarter pounders on top spread evenly.
5. Cover burgers with tomato puree and then place 8 rashers on top.
6. Cover with more grated cheese.
7. Add a layers of McDonalds chips.
8. Cook in a deep fat fryer for 5 minutes.
9. Eat with Diet Coke.
10. Call ambulance.
http://www.funnypictures.net.au/pizza/ (http://www.funnypictures.net.au/pizza/)
I'm not a fan of pizza, or McDonalds - but I'd make short work of that now...
Just took my nose outta the computer there for a minute to ask herself why are we having roast chicken again today when we had it on thursday and she flicked over to teletext on RTE and it says " US man kills five over breakfast" A man in the US enraged at how his wife cooked his eggs shot her, his stepdaughter and three neighbours with a shotgun.
Over easy?
Quote from: muppet on September 11, 2010, 09:07:40 PM
Step by step guide to the tastiest (and most fattening pizza)
1. Cover a pizza base with tomato puree (9 inch soda farl will do it your are a nordie).
2. Spread a portion of McDonalds chips over it (2 portions for Tony Fearon).
3. Cover with grated cheese.
4. Place 4 quarter pounders on top spread evenly.
5. Cover burgers with tomato puree and then place 8 rashers on top.
6. Cover with more grated cheese.
7. Add a layers of McDonalds chips.
8. Cook in a deep fat fryer for 5 minutes.
9. Eat with Diet Coke.
10. Call ambulance.
http://www.funnypictures.net.au/pizza/ (http://www.funnypictures.net.au/pizza/)
It's no Jock Monsieur aka the munchy box aka Govan tapas...(http://pugwash.cat5.org/articles/munchy/images/munchy-640-2.jpg) (http://pugwash.cat5.org/articles/munchy/images/munchy-640-3.jpg)
Puck's meatloaf.
2lbs mince meat (or 1lb mince meat, 1lb mince pork/turkey/sausage - whatever you prefer)
2 eggs
3 cups stuffing mixure (cornbread stuffing is cracking)
Couple good pinches of rock salt
3 tablespoons ketchup
2 table spoons of HP sauce
1 table spoon of Woochester, Worchesterershire Lea and Perrins
Chopped parsley
One long polish sausage
Combine all of the above in a bowl (except the sausage) - until mixed well. Place in a loaf tin, or a glass dish in a loaf shape and bury the sausage down the length of the meat loaf until it is covered - and re-seal at the top and cook in a pre-heated oven @ 375 degrees for 70-90 minutes. About 15 minutes before it is done - take it out and cover the top with the following glaze:
2 cups ketchup
1 cup BBQ sauce
5 or 6 dashes of tobasco
Serve it with champ and gravy and wash that bad boy down with a pint of Milk. Send her indoors to the store for an apple pie and some whipped cream about an hour afterwards and sleep the sleep of the contented.
Quote from: Puckoon on September 20, 2010, 09:29:42 PM
Puck's meatloaf.
2lbs mince meat (or 1lb mince meat, 1lb mince pork/turkey/sausage - whatever you prefer)
2 eggs
3 cups stuffing mixure (cornbread stuffing is cracking)
Couple good pinches of rock salt
3 tablespoons ketchup
2 table spoons of HP sauce
1 table spoon of [s]Woochester, Worchesterershire [/s] Lea and Perrins
Chopped parsley
One long polish sausage
Combine all of the above in a bowl (except the sausage) - until mixed well. Place in a loaf tin, or a glass dish in a loaf shape and bury the sausage down the length of the meat loaf until it is covered - and re-seal at the top and cook in a pre-heated oven @ 375 degrees for 70-90 minutes. About 15 minutes before it is done - take it out and cover the top with the following glaze:
2 cups ketchup
1 cup BBQ sauce
5 or 6 dashes of tobasco
Serve it with champ and gravy and wash that bad boy down with a pint of Milk. Send her indoors to the store for an apple pie and some whipped cream about an hour afterwards and sleep the sleep of the contented.
Very saucy Puck.
Haha,
It seems that way - but there is 2 lbs of meat and breadcrumbs/stuffing mix in there needing to soak it all up.
Put it in the oven - and left the house for 30 minutes - jeez the smell was fantastic when I came back in.
Any good stew recipe's out there??
Seems the weather for it
I like this recipe
Thai beef salad
1-lb decent quality steak- sirloin or other
3 medium sized hot chillies sliced crosswise very thinly (you may also substitute jalapenos or serrano chillies,minced)
2 large cloves garlic, minced
1 Tbsp. sugar
5 Tbsp. fish sauce
5 Tbsp. fresh squeezed lime juice(1 medium size lime)
1 head lettuce
12 sprigs fresh mint(optional), remove the leaves and discard the stems
1 small cucumber , peeled and sliced thinly
2 to 3 shallots, sliced crosswise very thinly or 1 small red onion, sliced
3 or 4 sprigs coriander, stems removed
Grill the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.
Mix garlic, chillies, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.
Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with coriander Serves 2 to 3 as an appetiser or as part of a meal.
Note Tbsp = tablespoon
Quote from: FermGael on November 12, 2010, 03:05:17 PM
Any good stew recipe's out there??
Seems the weather for it
Puck's Steak and Guinness stew
1lb stewing quality beef
bag of baby carrots (or the big ones if you want to peel them - I dont because I like the baby ones)
1 yellow onion
15-20 bite sized red skinned potatoes, or a couple big red skinned spuds cut up
1 beef stock cube
1 serrano chilli (chopped)
pinch of rosemary, pinch of thyme
Tablespoon of rock salt
tea spoon of paprika
Flour
Bottle of guinness
1. Coat the beef in flour
2. Brown the beef along with the coarsley chopped onion
3. Transfer everything (drippings and all) to a stewing pan
4. Add everything else except the guinness
5. Boil for 20-30 minutes
6. Simmer for 2 hrs
7. 20 minutes before serving add half the bottle of guinness and simmer some more, while marinating yourself in the other half a bottle
8. Thicken with a tea spoon of flour if you wish, or leave the broth thin and serve with warm buttered crusty bread.
There is a fantastic taste of the guinness and a lovely slow heat from the chilli that makes this stew feckin splendid.
EDIT: Obviously you dont just add the beef stock cube -make it up in boiling water and then cover everything with water and stock for the boiling.
This is a nice winter recipe
Orange mustard marinated pork with orange and rocket salad
4 pork cutlets, about 200g each
For the marinade:
Zest of 2 oranges, segmented
150ml orange juice
1 tbsp mustard
3 tsp soy sauce
1 tbsp white wine vinegar
1 tbsp brown sugar
For the salad:
2 oranges, segmented
1 avocado, peeled, stoned and sliced
200g rocket salad leaves, washed and dried
200g green beans, blanched in boiling water for few minutes
1 tbsp white wine vinegar
400g boiled baby potatoes
For the marinade, combine all the ingredients in a bowl and whisk well. Place the pork cutlets in a glass or ceramic dish and pour half of the marinade over it. Cover and refrigerate for at least six hours or preferably overnight.
For the salad, combine all the ingredients, except the vinegar, in a bowl. Whisk the vinegar into the remaining half of the marinade and season to taste. Pour the mixture over the salad and toss it.
Bring the pork back to room temperature, then drain the marinade and cook the cutlets on a hot plate or grill until tender. Serve pork cutlets with salad and baby potatoes tossed in butter
How can you stop roasted potatoes (roosters) turning green ?
Quote from: The Boy Wonder on February 06, 2011, 06:42:24 PM
How can you stop roasted potatoes (roosters) turning green ?
Why on earth would your roasties be green?!
Quote from: Tony Baloney on February 06, 2011, 08:21:04 PM
Quote from: The Boy Wonder on February 06, 2011, 06:42:24 PM
How can you stop roasted potatoes (roosters) turning green ?
Why on earth would your roasties be green?!
Jaysus TB, are you thick as champ? BW obviously buys his spuds in HULK
Quote from: ardal on February 06, 2011, 08:51:42 PM
Quote from: Tony Baloney on February 06, 2011, 08:21:04 PM
Quote from: The Boy Wonder on February 06, 2011, 06:42:24 PM
How can you stop roasted potatoes (roosters) turning green ?
Why on earth would your roasties be green?!
Jaysus TB, are you thick as champ? BW obviously buys his spuds in HULK
;D grab your coat on the way out
Quote from: Puckoon on September 20, 2010, 09:29:42 PM
Puck's meatloaf.
2lbs mince meat (or 1lb mince meat, 1lb mince pork/turkey/sausage - whatever you prefer)
2 eggs
3 cups stuffing mixure (cornbread stuffing is cracking)
Couple good pinches of rock salt
3 tablespoons ketchup
2 table spoons of HP sauce
1 table spoon of Woochester, Worchesterershire Lea and Perrins
Chopped parsley
One long polish sausage
Combine all of the above in a bowl (except the sausage) - until mixed well. Place in a loaf tin, or a glass dish in a loaf shape and bury the sausage down the length of the meat loaf until it is covered - and re-seal at the top and cook in a pre-heated oven @ 375 degrees for 70-90 minutes. About 15 minutes before it is done - take it out and cover the top with the following glaze:
2 cups ketchup
1 cup BBQ sauce
5 or 6 dashes of tobasco
Serve it with champ and gravy and wash that bad boy down with a pint of Milk. Send her indoors to the store for an apple pie and some whipped cream about an hour afterwards and sleep the sleep of the contented.
Oe'er Missus
Seeing as the season is soon upon us - tried out this little recipe at the weekend and twas fantastic! A nice novel appetizer/finger food for the parties
Sausage Stars
1lb sausage meat (maple flavoured preferrably)
1 onion
2 tablespoons cream cheese
1 tablespoon ranch dressing
1 packet wonton wrappers
1. Caramelize the onions
2. Pan fry the sausage and combine with the caramelized onions and the cream cheese and ranch (season to taste)
3. Put the wonton wrappers in any kind of a muffin tin - pop in a spoonful of the sausage mixture
4. Bake for 10 minutes (around 350F)
5. Eat yourself silly.
Some of the Epic Meal Time videos on youtube are amazing.
Slaughterhouse (http://www.youtube.com/watch?v=0rUEpmbdZLw)
Massive burger (http://www.youtube.com/watch?v=FCxFn3sAw68&feature=related)
Meat Salad (http://www.youtube.com/watch?v=wFB_vHVFM_8&feature=relmfu)
Fast Food Lasagna (http://www.youtube.com/watch?v=m9FRSghXhDM&feature=related)
A bird in a bird in a bird in a bird in a bird in a pig (http://www.youtube.com/watch?v=7Xc5wIpUenQ&feature=relmfu)
This sauce is superb.
Reducing the sauce three times leaves caramelised wine or stock on the edge of the pan and when you add more liquid it dissolves into the sauce, bringing out the flavour. Great recipe to impress a woman with.
Triple reduction wine sauce for beef . Fantastic with steak.
2 tablespooons butter
1 tablespoon olive oil
¼ teaspoon sugar
4 oz mushrooms sliced
1 medium shallot sliced
3 sprigs thyme
1 teaspoon peppercorns cracked
1 tablespoon flour
a 750ml bottle full bodied red wine such as Shiraz, Chateauneuf du Pape, Barolo, Zinfandel
2 cups beef stock
Melt 1 tablespoon of the butter and oil in a pan over medium heat. Add the mushrooms, shallot, sugar, and quarter teaspoon salt. Cook for about 6 minutes until brown. Add the thyme, peppercorns and half the wine. Simmer at a high temperature until the wine reduces and just covers the solids - 10 to 15 minutes. Add the rest of the wine and reduce again until the wine just covers the solids -10 to 12 minutes. Add the stock and simmer until reduced by half- around 15 minutes. Strain through a fine sieve.
Melt the rest of the butter in a saucepan over a low heat. Whisk in the flour and cook, whisking often until smooth and light beige, around 1 minute. Slowly add the wine reduction, stirring constantly. Whisk for around 3 minutes. Season to taste with salt and pepper.
You would throw a full bottle of Barolo or Chateauneuf du Pape into the pan to make a sauce!
How much are the steaks?
Quote from: muppet on November 24, 2011, 02:43:10 PM
You would throw a full bottle of Barolo or Chateauneuf du Pape into the pan to make a sauce!
How much are the steaks?
€25 per kilo.
Any red wine will do . I tried it with a half bottle of Sangiovese .
I would make that sauce for a very
special occasion like Mayo winning the All-Ireland ::)