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Dev2

Dev2

Dev2

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5 Jul 2006
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Location
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Dev's Sausage and Pepper Meal

Serves 2-3 Depending on hungryness.

1 Pack of quality jumbo sausages (10-12)
1 Red,Green, and Yellow Pepper
1 Big Onion
3 Tomatoes
Block of Chedder Cheese (100g) Give/Take
Olive Oil
1/2 sausage of chorizo meat
2 handfuls of tortellini

Don't take these ingredients as gospel add or take to the forumula as you see fit while making.

Directions

Cook pasta in saucepan
Chop peppers vertically into large but edible sized wedges
Chop onion in to small bits
Slice chorizo and tomatoes
Place genourus amount of olive oil in two frying pans
Throw sasages and all the chopped peppers into seperate frying pans
When sausages are half cooked cut them vertically to make two long half sausages and put back in frying pan.
When peppers are half cooked (cooked being cruchy but no real loss of colour) add chorizo, onion and tomatoes.
When everything is cooked place all into a deep oven tray and mix
Grate cheese over it till it's genorously covered.
Place tray in oven for 10 min on low heat to melt cheese
Fork it out messily with spatuala and place on a plate



Honey-Apple Pancakes

Ingredients
1 1/4 cup All-purpose flour
2 tsp Baking powder
1/4 tsp Salt
1/4 tsp Apple pie spice
1/8 tsp Baking soda 1 Egg
3/4 cup Apple juice
2 tbsp Honey
1 tbsp Cooking oil

Directions
In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes.

-Dev

Bon appetite etc.
 
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6 Sausages
2 Garlic Cloves
1 Onion
1 Tin Tomatoes
1 Dry Chilli chopped and seeds kept
1 Tin Black Eyed Beans
2 Large Potatos
1 Table spoon mixed herbs
1 Cup water

Stick 6 sausages into the oven with the intention of cooking them all the way, and boil the potatoes too.

When they're nearly done chop up 2 garlic coves and 1 onion and simmer over gentle heat till soft. Add chopped tomatoes, herbs, water and potatoes. Chop the sausages into thirds, and add them.

Cover & simmer over gentle heat for 20 minutes stirring often.

Serve hot, either by itself or with rice.

I made this the other day when my sausages were about to run out of date and it was mint :D
 
PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour, all purposeflour other
dry ingredients. Process until a soft ball forms. Remove from machine and allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other dry ingredients and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, covered with a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar, salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour,
other dry ingredients and knead to form a soft, but not-too sticky dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about 45 minutes.

(*) For a breadier pizza dough - depending on taste and recipe requirements, you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled plastic bag for up to two days.
 
Cheesey Beans On Toast!

Large Amount Of Cheese (Chedder Works Well)
Tin Of Beans (I Like Heinz)
Salt
Pepper
Bread
Butter

Heat Beans In Saucepan Untill Piping Hot.

While Heating Beans, Drop In A Fair Amount Of Grated Cheese And A Knob Of Butter, Stir In And Let Melt.

Toast 2 Slices Of Bread, Butter Them, And Lay Thinly Sliced Chuncks Of Cheese On Untill Covered

Poor Piping Hot (And Now Cheesy) Beans Over Toast.

Sprinkles A Vast Amount Of Grated Cheese Over The Top, And Allow To Melt For About 5 Seconds

Sprinkle A Tiny Amount Of Salt Over Top, Then Cover With A Nice Amount Of Pepper

Eat..... *Drools*
 
THE BEST ROAST PORK EVER!

This is a crackling recipe :)

Preheat overn to full power
Get a joint of pork Belly, usually a fatty cut of meat, but perfect for this recipe.. Take the net off and lay flat, and with a stanley knife or a sharpe knife, score lines in the skin and rub salt onto the skin.
Largely chop up a white onion and place in the bottom of the roasting tin with a half a bulb of garlic, with the skins still on and place the pork on top of it.

Place in oven for about 10 minutes, this starts the crackling off nicely, then drop tempurature to about 170'c and leave for an hour.
After the hour, drain excess fat off and add a wine water mix to the tray, so that the bottom of the meat is in the liquid, how much wine you put in is up to you. leave for two hours. (yes 3hrs 15min in total!)
During the last two hours, check on the meat and top up wine if needed.

Let stand for 10 minutes, use juices in the tray for a brilliant gravy, and serve with traditional veg. The crackling is to die for and the meat falls apart and is delicious..
 
From a friend in New Orleans. :) [font=Times New Roman, serif]
[/font]

[font=Times New Roman, serif]SIMPLE CHICKEN AND SAUSAGE GUMBO

Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (spring onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
[/font]


 Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.

 In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

YIELD: About 12 entrée sized servings.

This is a good basic recipe. You can add any seafood you want with it, or leave it like it is. (no clams) I have more detailed recipes for seafood gumbo, but more than likely good and plentiful seafood is harder for you to come by. I also have a great recipe for an etouffee( shrimp or crawfish) that will knock your socks off. And VERY easy to make. Let me know and I can post that one.

Seafood you could add is: Oysters, shrimp, blue crabs, crawfish. All would be good. Like a true cajun.




[font=Times New Roman, serif]As for the creole seasoning,

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons sweet paprika

And then there is Emeril's creole seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme [/font]
 
Here's my healthy, quick, cheap, tasty, hot dish (seems sort of korean?):

- Green pepper
- Beef (frying steak will do)
- Onion
- Small red chillis
- Soy sauce (lots)
- Standard white long grain rice

Rice is easy, just boil it as per the packet

At the same time, as rice is cooking:

1. Chop green pepper into chunks (about 50 pence size)
2. Chop onion into similar size chunks (same size as pepper)
3. Chop a few chillis into tiny bits
4. Put beef on a chopping board, cover in cling film and beat it HARD until its flat as possible - this is noisy + a good way of de-stressing :)
Heat a large wok / pan
5. Put soy sauce in bottom of pan, then chuck in ALL ingredients in (all of em) and chuck loads of soy sauce on top, til it's all a big black, red and green bubbling inferno
6. Cook it at high temperature, keep moving all the ingredients around in the pan, make sure beef looks brown, green peppers should be soft, serve up with the rice, voila.

You can substitute the rice with brown rice to make it more healthy, but it'll probably taste carp :D
 
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Ultimate Welsh Rare-bit

You will need:

2 x Slices of Fresh White Bread.
20g Welsh Salted Butter.
1 x Jar of Marmite.
2 x eggs.
Grated Cheddar, Preferably Snowdonia 'Black Bomber'.

*Pop the bread into the toaster - Warm a frying pan and add a little oil for the eggs.
*Preheat your grill.
*When the toast pops - Crack the eggs into the pan.
*Butter the toast and spread on the Marmite.
*Put the cooked eggs onto the toast (one egg for each slice).
*Add the grated cheese onto the eggs and grill until melted.

Enjoy
 
Tru said:
Pizza Dough
Click to expand...
Try this... >* pizza dough

Shamelessly lifted from Jamie Oliver, but it's great- I prefer using honey to suger though, so substituted below.

800g strong white bread flour
200g fine ground semolina flour or strong white bread flour
1 level tablespoon fine sea salt
2x7 sachets of dried yeast
1 tbsp clear honey
around 650ml lukewarm water


Pile the flours and salt on to a clean surface and make a 18cm wel in the centre. Add your yeast, sugar and tepid water, mix up with a fork and leave for a few minutes, then pour into a well. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like stodgy porridge - continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hand
and begin to pat it into a ball. Knead the dough by rolling it backwards and forwards, using your left hand to stretch the dough towards you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes until you have a smooth springy dough.

Flour the top of your dough, cover it with clingfilm and let it rest for at least 15 minutes at room temperature. This will make it easier to roll it thinly. Now divide the dough into 6 balls.

Timing-wise it's nice to roll the pizzas out 15 to 30 minutes before you start to cook them. If you want to work more in advance, its' better to keep the dough in clingfilm in the fridge rather than having rolled-out pizzas hanging around for a few hours. Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it into a rough circle about 0,5cm thick. Tear off an appropriately sized piece of tinfoil, rub it with olive oil, dust it well with flour and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with clingfilm and put them in the fridge.

When you're ready to cook them, preheat your oven to 250 C. At this stage you can apply the toppings. Remember: less is more. If you can cook the pizzas on a piece of granite in your conventional oven - if not, do them one by one on the bars of the oven shelf towards the bottom of the oven. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
 
I just cobbled together this chili con carne dish. First time making this 'from scratch', and i didnt have all the proper ingredients. It was pretty good actually!

(serves one)
- beef mince
- 1 clove garlic, chopped (could have done with more, actually)
- 1/2 onion, chopped
- 1 tomato, diced (more would be better, or tinned)
- 1/4 red bell pepper, diced (not necessary but i was bulking it up)
- 1/2 tin kidney beans, drained
- 1/2 tescos el'cheapo red chilli pepper, sliced with seeds
- tomato ketchup (should be tomato purée)
- 2 tspn cayenne pepper
- 1 chicken stock cube (beef stock would be better i presume)
- 1/2 cup of white rice (cook this as normal)

Fry up the garlic and onions on a medium heat. Add the mince, sprinkle the cayenne on top and fry until brown. Add the pepper, chilli pepper, tomato(es) and and mix. Squirt over the ketchup/purée (dont overdo it) and mix gently for a couple of minutes. Add the kidney beans and mix them in.

Make your stock and add about 1/2 pint. I added more like a pint and it was far too much, unless you want to leave it simmering for an hour or so (i didnt)! Salt and pepper to taste. Now's a good time to put on the rice. Let the stock simmer and reduce for at least the time it takes to cook the rice.. i guess the longer the better. Make sure it's on a low-ish heat, but no too low otherwise the stock wont reduce.

Dish up the rice and pour your chilli con carne over the top. Sour cream on the side is excellent, and you cant go wrong with some grated cheese on top. Enjoy!

Note: I did pretty much just make this recipe up, so any pointers or improvements would be appreciated! It did however test very good, and had a decent kick to boot. :)
 
Stir fry lime and coconut chicken
2 chicken Breasts diced
1 lime, zest and juice
1 tbsp olive oil
150ml/5½fl oz low fat coconut milk
1 tbsp Thai fish sauce (nam pla)
4 tbsp fresh coriander
4 spring onions, finely sliced
300g/10½oz brown rice (I prefer egg noodles)

Method
1. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly.
2. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over.
3. Add coconut milk, fish sauce, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through.
4. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain.
5. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve.
 
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Best thing evAr:

You'll need:

Slice of bread
Toaster
Chocolate bar of your choice (preferably just chocolate and biscuit)
Butter
Spread of your choice (I use Marmalade or Honey)

Toast the bread as normal
Put the butter and spread on
unwrap the chocolate bar and place it on one half of the toast
wrap the other half of over the chocolate bar
place it all on the top of the toaster and make sure the toaster is on.
leave it for 1 min then turn it over and leave it for another minute.

Then enjoy. mmmm mmmm :D

EDIT/ Breakaways are the nicest :)
 
Something I just made for dinner...


Stuffed chicken in a creamy sauce


4 Large chicken breasts
100g semi dried tomatoes (or some puree or fresh tomatoes depending on what you like best)
some cheese
Small asparagus spears
3/4 pint chicken stock
250ml of single cream
Quarter of a leek or some spring onions

Take the Chicken breasts and bash them flat with a rolling pin (so they can be used to surround things).
Place cheese, tomatoes (or puree) and some asparagus onto chicken breasts and roll breast around them, making a parcel. Use a cocktail stick to hold together.

Stick stuffed breasts into a pan with some butter or oil and brown on all sides. Then stick the stock into the pan, cover and let simmer for 10 mins or until chicken is cooked.

Take chicken out of pan (leaving stock in) and add the cream and leek, stir in and leave to simmer for 4-5 mins or until desired thickness is reached.

Reccomended serving suggestions: With rice and the rest of the asparagus

Place rice on a plate and put chicken on top, pour cream sauce over chicken and add asparagus to side of plate.
 
I bow towards the rather delicious looking serious recipes in this thread, however....

Cut two rather thick slices of bread from the middle of a large bloomer loaf. Toast under a hot grill till light golden brown. Bread will be too big for a toaster.

While toast still hot apply huge amounts of good quality butter at room temperature (not straight out of the fridge or toast will break) (under no circumstances use margarine or artificial spreads) to one surface of each bit of toast.

While toast is still hot add a nice thick layer of crunchy peanut butter over the buttered surface. Be careful not to break the toast.

While toast still hot add a thin layer of strawberry jam (I prefer the jam without lumps of strawberry in).

Serve and eat while still hot.

Ideally wash down with freshly brewed mug of strong tea.

Yummy!
 
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