Spec me some recipies!

sr4470 said:

Got a pressure cooker? Mixed vegetables are easy..

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LeJosh said:

This death sauce has me intrigued. Put a fried egg instead of cheese? Or dare I say... both

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Pestilence said:

Never thought of putting egg in there but......JESUS.

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LeJosh said:

Don't bring jesus into the equation. You know how it ends.

Most heart rendering thing I've had was a spicy bluecheese burger, it tasted mighty fine though.

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Starter : Spinach gnocchi with mushroom and wine sauce
Ingredients
For the gnocchi
600g 5oz floury potatoes (such Russets), unpeeled
600g of Baby spinach
1 large free-range egg
salt and freshly ground black pepper
450g plain flour
For the sauce
300g mushrooms
200g Shitaki mushrooms
1 medium finely chopped
1 garlic clove, finely chopped (or one teaspoon of lazy garlic)
200ml white wine
200ml cream
Finley chopped parsley to serve

Method: Gnocchi *makes about 10-12 starters*
1) Boil the potatoes for about 40 minutes(skins on), until tender. Remove from the heat, drain and leave to cool. Once cooled, skin and mash well in a bowl.
2) Boil a large saucepan of salted water. Wash and pick through the spinach, discarding any withered leaves and removing any large, stringy stems.
3) Blanch the spinach in batches for about 30 seconds, refreshing each batch in ice cold water. Drain and gently squeeze any remaining liquid from the spinach. You need to remove as much water as possible, so make into a thin layer and sandwich between loads of kitchen paper.
4) Finely chop the spinach
5) Mix the spinach into the mashed potato.
6) Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch. This is the hard bit, it really needs to be reasonably dry. As it has spinach in your are unlikely to need a whole egg, so you need to add it as you go, If you don't want to waste eggs, melted butter will also work fine.
7) season with slat and pepper
8) leave in fridge till you ready to use, can be made 24hours in advance if needed, just make sure it's covered so it doesn't dry out.
9) Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 1in diameter lengths, then cut into pieces at 1in intervals.
10) Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon
b]Method:[/b] Sauce
1) Add a tablespoon of olive oil to a pan on a low heat. Add the Onion and cook for 1-2 minutes. Add the garlic when the onions have turned translucent. Cook until the garlic has taken on a little colour.
2) Add the mushrooms and fry for a few minutes, season with salt and freshly ground black pepper and stir again. Raise the heat and pour in the white wine.
3) When the wine has reduced by two-thirds, reduce the heat, add the cream.
4) toss the cooked gnocchi in the sauce and serve with a sprinkle of parsley on top.

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Main : Lasagne with Garlic bread
Ingredients
For the ragu
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
2 sprigs rosemary
1000g of lean beef mince
6 rashers smoked bacon. finely diced
1 bottle red wine
2 tins chopped tomatoes chopped
2 beef stock cubes
salt and freshly ground black pepper
White suace
Pint and a half of Milk
60g plain flour
60g butter
2 bay leafs
salt + butter
Layering
600g baby spinach leaves
Lasagne pasta
Grated cheddar or mozzarella
Grated parmasen

Method: Ragu
1. Heat the olive oil in a frying pan and fry the celery, carrots and onion for approximately 15 minutes. Add the garlic and rosemary.
2. Add the diced bacon and fry for a few minutes then add the beef mince and cook until the liquid from the meat has been absorbed.
3. Pour in approximately 2/3rds of a bottle of red wine and stir well. Cook for approximately 45 minutes (until wine has almost completely gone).
4. Once the wine has evaporated, add the tomatoes, stock cubes and the rest of the wine. Ccook slowly Until it has reduced to a good sauce consistency (think of the same consistency as spag bol)
5. To make the White sauce, place the milk in a large non-stick saucepan, add the flour and butter. Turn heat on to medium and stir continuously untill it starts simmering/
6. Once simmering, turn the heat down (very low) and add the bay leafs, salt and pepper and leave to gently simmer for a further 2 mins, stirring occasionally.
7. Remember to remove the bay leafs before assembling the lasgne.
Assembly
1) Get a large oven proof dish and use half the ragu to cover the bottom of the dish
2) use half the baby spinach on top of the ragu.
3) put one layer of lasagne on top of the spinach
4) place half the white sauce on top of the pasta
5) repeat 1-4 with the rest of the ingrediants.
6) finely Sprinkle the parmasen and cheddar on top, or slices of mozzarella if you prefer that.
&) bake for 20-40mins at 190, untill top is golden brown - dark brown (depending how you like it), this one was for 40mins and is nice and crispy.

Garlic Bread
Ingredients
1 French stick cut in half
6 table spoons of butter
6-8 cloves of garlic mashed up with salt, or 6-8 teaspoons of lazy garlic

Method
1)Get the two halves of garlic breads and slice almost the entire through the bread, at about 1cm spaces.
2) mix the butter and garlic together, if your using lazy garlic add a little salt.
*if your using cloves, finely chop, then add a good couple of pinches or sea slat, with the edge of the knife, grind the slat and garlic together until you get a paste.
3) rap in tinfoil
4) cook at 190 for 40mins

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Aubergine Bake
Pasta
1 can chopped tomatoes
1 Onion
A few basil leaves
1tsp garlic
1tsp Chopped chilli or flakes
1 stock cube
1 aubergine
Cheese

Method
1) put the pasta on to cook.
2) Dice and fry the onion, garlic and chilli in a pan until translucent.
3) pour in the can of chopped tomatoes, the stock cube and some Oregano bring to the boil for 5 minutes and turn off.
4) Meanwhile slice the aubergine thinish(I leave the skin on, it's down to prefrence).
5) Pre heat the frill to a medium heat. Take the aubergine Slices and lightly brush with olive oil (spraying is better if you have a bottle lying around). Grill on both sides till dark brown.
6) Mix the sauce and cooked pasta together, place half this mix in an oven proof dish, Layer half the aubergine slices ontop and grate some cheese, then layer the rest of the pasta and top with aubergine slices and more cheese(mix cheddar and mozerlla).
7) bake in the oven at 160 for around 20-30mins or until cheese is golden brown.
8) Deep fry the basil leaves for a few seconds drain and use to decorate. Greta flavour

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Hungarian paprika chicken
Chicken legs/thighs
flour
Onion
Can of chopped tomatoes
Stock cube
3 tablespoons of paprika (if you like spice get hot, if you don't like spice get the normal)
Tagilteli

method:
1) on a plate mix some plain flour with salt and pepper.
2) lightly dust the chicken in flour and fry in a pan until coloured, remove and place aside.
3) peel and chop the onions, add to the pan and fry until translucent.
4) place the chicken back in with the onions, add the tomatoes, stock cube, paprika. And simmer until chicken is cooked and sauce is reduced.
5) meanwhile cook the tagiltilie in salted water.

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Thai spicy salad
1/2 cucumber sliced into thin battons
1 red onion (white will work as well) thinly sliced
1 steak (or other meat/fish)
3tablespoons lime juice
2tablespoons soy sauce
1tabloespoon fish sauce
3 chillies finely sliced (or to taste)
handful of fresh coriander shredded
handful of roasted peanuts

1) thinly slice the onion and place in a bowl with the lime, soy and fish sauce.
2) while this is marinading put the steak or other meat under the grill
3) cut the cucumber into thin batons and mix in with the cucumber
4) throw the rest of the ingredients in and mix
5) get the steak out of the grill thinly slice into strips and mix in with the salad
6) serve

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Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.

Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 10mins.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (wich needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve

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Asparagus with Black Pudding
Ingredients:
Bunch Asparagus
4 slices Blackpudding
10-16 cubes of Mango
Bag of baby spinach or other leafs
3 tablespoons mayo
2 Tablespoons Lemon juice
Pepper
Sea salt
Garlic Salt
Method:
1) Start by cutting the Asparagus in half or 2-3" length pieces, place in pre boiling water. Blanch for 2-3mins, drain and rinse under cold water. Place to the side
2) take the mango cubes and sprinkle with black pepper and add to a good solid frying pan with a little olive oil, also add the blackpudding. Insure not to over cook the mango, you want it soft but still in one piece and not mush. Best way is to fry on 2 sides only and until just a slight colour.
3) Mean while make the dressing, In a bowl mix: 3 Tablespoons mayo, 2 tablespoons lemon juice, lots of black pepper and some garlic salt to taste.
4) get a large bowl and place the leafs in, add 1-2 tablespoons of dressing and mix until lightly coated. Heap some leafs on to a plate.
5) Once the mango and black pudding is cooked remove and place ontop of the leaves, Break the black pudding up in the process.
6) If you have a griddle pan use that, if not stick with the frying pan and fry the Asparagus for a minute on each side, We still want it to have a crunch. Remove from heat and pile ontop of the other ingredients.
7) drizzle with some extra dressing. Tip: if your serving to people you don't know, then drizzle extra dressing on the plate so they can decide how much they want.
8) enjoy this fantastic starter, or add a piece of bread for main course.

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Aubergine spaghetti
1 x aubergine
1 X Onion
1 x can of tomatoes
1 x stock cube
1 teaspoon oregano
Spaghetti

Method:
1) Peel and dice the onion, add to a saucepan with a little olive oil and fry over a low heat until translucent
2) peel and cube the aubergine, 3/4-1cm cubes and throw in with the onions, increase the heat to medium and fry for a few mins.
3) add the rest of the ingredients and boil for about 20 mins until reduced to spag bol consistency.
4) meanwhile cook the spaghetti in slated water.
5) serve

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chicken and broccoli bake.

2 x chicken breasts
Broccoli
Pasta
Cheese and onion crisps
Cheese
White sauce

White sauce:
25g/1oz butter
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper

1) Place all ingredients in a cold pan, place over medium heat and continuously risk until it starts simmering, at this point reduce heat and stir for a further 3 mins, then remove from heat.. This will insure a lump free sauce. However if your ok with making a rough first then make it that way.
2)meanwhile cook the pasta in salted water
3) cube and fry the chicken in a little olive oil and garlic until fully cooked, low heat is needed.
Boil the broccoli.
4)Once everything is cooked. Throw it altogether, mix and place in a oven proof dish.
5)Next grate the cheese, and smash up the crisps to a small size. Mix together. Sprinkle over the dish and bake at 180 for about 20mins untill top is golden brown.

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Karahi chicken with Mint
450g Chicken breast, sliced into strips.
300ml water
1 tablespoon vegetable oil
2 small bunches spring onions
1tsp grated ginger
1tsp crushed dried chilli
2tbsp lemon juice
2tbsp chopped coriander
2tbsp chopped mint
3 tomatoes
salt

1) put the chicken and water into a large pan, bring to the boil and lower the heat to medium. Cook for about 10mins or untill water has evaporated and the chicken is cooked. Remove the pan from the heat and set aside.
2)Heat the oil in a large pan , add the chopped spring onions and stir fry for about 2mins until soft.
3) Add the chicken strips and stir fry over a medium heat for 3mins or until browned.
4) Add the grated ginger, chilli, lemon juice, chopped coriander, mint, tomatoes and salt. Stir and simmer for a few minutes.

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Spicy sausage pasta.

1 pack of sausage meat, or normal sausages
1 onion
2 carrots
1 can chopped tomatoes
garlic

1 stock cube
parsley
tabasco

1) Dice the onion and fry in a large pan until translucent
2) If you couldn't get sausage meat, skin the sausages and add the meat to the pan and start fry to brown and cooked, trying to get the meat to separate into little clumps, also add the garlic.
3) add a can of tomatoes, a can of water, stock cube, a few drops of tabasco for required level and grate in the carrots. Bring to the simmer and simmer for around 20 mins until you have a thick sauce.
4) meanwhile boil some pasta (I like spirals for this)
5) remove the sauce from the heat and stir in a good bunch of parsley, if your using dried add it to the sauce in step 3.

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Chorizo Bake

Serves 4 (about 750 calories)
300grams pasta (I use penne)
225grams Spanish Chorizo
1 large onion
6 or so mushrooms
heaped tablespoon of whole grain mustard
250gram tub of low fat Mascarpone
50grams cheddar

cook the pasta and set aside.
In a pan fry the cubed chorizo of when the oil starts to come out, throw the onions and mushrooms in. When the onion has softened remove from heat and stir in the Mascarpone and mustard. Mix in the pasta and place in a pyrex dish. Grate the cheddar over and bake in the oven for 15-20mins at around 180 until golden brown.

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Ginger glazed belly pork with satay
Belly Pork 1-2 large/thick slice per person
Couple tablespoons honey
1" cube of fresh ginger (or lazy ginger)
3 tablespoons crunchy peanut butter
1.5 cups water (or water from the pork)
2-3" cube of creamed coconut
2 finely diced fresh chillis (or to taste, can also use lazy chilli)
1 tablespoon of lemon/lime juice (depends what hint of flavour you like)

1) in a roasting tray place the pork belly and cover with water and add a little salt. cover with foil to seal it and place in the oven at 160 for 3 hours (45minutes minimum)

2) remove the pork and trim of the excess fat and skin.

3) mix the honey and finely diced ginger together and marinade the pork Grill or roast the pork till caramelised and crunchy.

4) whilst the pork is grilling. In a saucepan or frying pan add the remaining ingredients. For a sauce consistency you need about 1/3rd cup of water (or the water use to braise the belly pork) to every tablespoon of peanut butter. Once it starts boiling it will thicken up. Add more water or peanut butter to required consistency

5) serve with sticky rice.

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AcidHell2 said:

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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AcidHell2 said:

Chilli
Here's how I make mine

Diced onion
mince
garlic
finely diced mushrooms
can of kidney beans in chilli sauce
can chopped tomatoes, or chopped fresh ones
chilli powder
chilli flakes
finely diced chillies (which ever you want)
A few cubes of dark unsweatend dark chocolate (must for that extra nice chilli)
Coriander
stock cube

chilli is also a dish that matures so if you cook it and then leave it for a good few hours before eating even better.
Grated carrot also makes a nice addition.

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AcidHell2 said:

A lot of us love kebabs but want something healthier. Well make it yourself..

Good thing with kebabs is you can use what ever flavourings or meat you want and in what ever quantity you want. They are so easy. So don't be scared to change the recipe and adapt it.. These are hot

I have two chilli sauces, one I use for cooking. It's runny and harsh. Then I have another for using as a sauce. It's thicker and a better balance of taste.

Ingredients: will make 4 decent sized kebabs
Filling:
6 Lamb steaks (but you can use any meat, fish, prawns ect.
2 white onions
1 tablespoon dried oregano
1 tablespoon Dried Mint
2 tablespoons chilli sauce
6 tablespoons lemon juice
1 tablespoon Chilliflakes or crushed fresh chilli (I use lazy chilli)
1 tablespoon paprika ( I like the depth of flavour and colour it gives)
Salt+pepper

Topping:
White cabbage finely shredded
red onion finely shredded
Ice berg lettuce finely shredded
Mint sauce
Garlic Mayo
Chilli Sauce
Salt + pepper




1) First chops the meat and white onions into 1"-2" cubes(or whatever size you want). Know you can either skewer them onto sticks and grill, or throw in a bowl and fry in a decent non stick frying pan. As I don't have a grill I will be frying.

2) Add all the other ingredients and mix well. Ideally marinade for at least an hour, occasionally stirring or rotating. Marinade for as long as possible however today I didn't leave it to marinade at all and it still works very well.

3) fry or grill to taste.



Meanwhile Make the cabbage and onion salad
1) shred the cabbage and onion into a bowl
2) add the olive oil, lemon juice and salt+pepper
3) this really does need to sit for 30mins up to a few hours is fine. Any longer and you need to refrigerate and use within about 12 hours.




finally assemble. I use pita bread. nut you could use wraps, naan bread or anything else you fancy including sitting it on rice.

With pita bread, rinse under water for about 10seconds until nice and wet. then put in a very hot oven for about 3 minutes. till puffed up.

Put a slit in it and assemble everything.


I put the sauces in first, then meat, then cabbage then lettuce to finish of and a little more meat to eat with some of the salad.



Easy great snack or main course and healthy. There's very little added fat except in the sauces. But that is easy to solve by using extra light mayo or fromage frais, just adding a couple of roasted garlic cloves. Or just don't drown it in sauce. Obviously this one is reasonably fatty because of the lamb. but works just as well with chicken or turkey.

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AcidHell2 said:

I know there's a lot of budding chefs and there a few of us who do a fake Christmas dinner for friends on the run upto Christmas.
Mines in two weeks.

So what's everyone doing for their dinner.
I can't decide what meat to do on the main course. I might look into traditional Victorian or possibly Roman dinners as I want to try something other than the usual turkey or goose.

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Pad Thai

6½ oz (200g) dried rice stick noodles
3 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons lime juice
2 teaspoons brown sugar
3 tablespoons canola or peanut oil
12 uncooked shrimp (prawns)—peeled and deveined (tail left intact)
3 cloves garlic—finely chopped
1 small fresh red chili—deseeded and finely sliced
2 eggs—lightly beaten
2 scallions (spring onions)—finely sliced on the diagonal
3 cups bean sprouts
3 tablespoons crushed roasted peanuts
3 tablespoons fresh cilantro (coriander) leaves
Fresh lime wedges to garnish


SOAK the noodles in boiling water for 10 minutes, rinse under cold water and drain well. MIX together the fish sauce, soy sauce, lime juice and brown sugar in a small bowl until well combined. HEAT a wok over a high temperature until very hot. ADD 1 tablespoon of oil and stir-fry the shrimp for 1½ to 2 minutes until just cooked and pink. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil in the hot wok and stir-fry the garlic and chili for 30 seconds. ADD the drained noodles and stir-fry 30 seconds. PUSH the noodles to the side of the wok, add the eggs and cook until they start to set then stir through the noodles. ADD the sauce mixture and stir-fry 30 seconds. REMOVE from the heat and toss through the scallions, bean sprouts, and 2 tablespoons each of peanuts and cilantro leaves until thoroughly combined (being careful not to break up the noodles). SERVE on plates garnished with the reserved peanuts and cilantro leaves on top and lime wedges on the side for squeezing.

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AcidHell2 said:

Ingredients:
For the Chicken:
3 shallots or small onions
2 cloves garlic, or two teaspoons of lazy garlic
pinch of chilli powder
2 tablespoons dark soy sauce
1kilo of chicken breast (I'm using thighs as it's cheaper)

For the Chilli Sauce:
2 green chillis
2 tablespoons dark soy sauce
1 tablespoon lime juice (or lemon)
1 tablespoon water

For the Peanut Sauce
125g peanuts
dash of groundnut oil (veg oil if you haven't, not olive oil needs to be high temp)
2 shallots
2 cloves garlic or two teaspoons of lazy garlic
1/2 teaspoon of shrimp paste or 1 table spoon of fish sauce
1/2 teaspoon crushed ginger
1/2 teaspoon chilli powder
2 Green chillies (optional)
450ml water
1 teaspoon brown sugar
2 tablespoons lemon juice

Method:
1) in a food processor place the shallots, garlic, ginger. chilli powder, salt, soya sauce and lemon juice. blend untill you get a paste.
2) cut the chicken into two inch sized chunks, place in bowl and poor over the paste. Cover and leave for 1hour(while you make the rest)

3)In a bowl add the crushed garlic, soy sauce, lime juice and water. Finely chop the chillies (I leave seeds in, take seeds out if you don't like it so hot). Place in microwave on full power for 40 seconds or until reasonably warm. Place to the side and leave for 1hr.

4)In a pan add some oil and brown the peanuts for 5minutes until dark brown. If in doubt taste and you can tell if there roasted or not. Should taste like packet roasted peanuts but without the salt.
5) place in a food processor and pulse till coarse, you don't want it to fine.Remove and place to the side.
6) Place the Shallots, garlic, shrimp paste, ginger, coriander, chilli powder, chilli and sugar into *** food processor and blend to a paste.

7) fry the paste in a touch of oil in a pan for 3 minutes then add the water, bring to the boil. Pour in the crushed peanuts and boil for about 10 minutes, or until thick. Set aside.

8) Get your chicken and thread on to a skewer and then grill for about 5minutee a side or untill cooked and brown. Or forget the skewers and just place in a good non stick pan(if you don't have a good non stick pan better to grill) with no oil and flip them once half way through.
9) Now every things ready stir the lime juice into the Satay sauce and serve.

I Served with rice and honey glazed carrots.

If you are allergic to peanuts or don't want a Satay sauce, then just make double the chilli sauce, but add a bit of sugar as it is sour. Also the marinaded chicken on it's own is heavenly.

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Red Chicken Curry
8 Chicken Thighs
500ml water
salt+pepper
2 onions finely diced
3 Tablespoons groundnut oil
5cm ginger grated
6 cloves garlic
2 red chillies finely chopped (or to taste eg morrreeeee)
12 curry leaves
1 tablespoon palm sugar (or if you can't get hold of it brown sugar)

1) Skin the chicken but leave on bone, cover with water add the salt+pepper and simmer for 45mins
2) Remove the chicken and set aside, reduce the liqueur by 2/3rds
3)Fry the onion in the oil for about 10mins until brown. Add the ginger, garlic, chilli and curry leaves cook for a further minute and then add the chicken. Cook for another 5 mins
4) Add the liquer and continue to cook untill it thickens add some more water if needed.
5) add sugar at end

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Chilli-Roast spare ribs
2 racks of ribs with about 12 ribs each
250ml water

Marinade
4 fresh chillis finely diced
2 stalks lemon grass finely sliced (bulb only)
2 garlic cloves
2 tablespoons rice wine or medium sherry
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon five spice

1) Crush the chilli, lemongrass and garlic in a pestle and mortar before adding the rest of the ingredients
2) place ribs in marinade and allow to infuse for at least 4 hours (make the night before and just leave in fridge)
3) Heat an oven to 200 and place *** rack on a rack in a roasting tin. Roast for 45 mins. Keep spreading marinade on throughout cooking until you ruin out
4) remove the ribs. Add the water to *** tin and place on a hob and bring to the boil. If required strain and you have a simple barbecue sauce.

Tips:
Great served with spicy potato wedges and corn on the kob.
If you want the ribs more succulent you can cover with water and place in the oven for several hours (same as the pork belly satay recipe) before removing and marinading. Keep that liqueur for the sauce.

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AcidHell2 said:

Starter
Game terrine with cranberry sauce and fresh bread
Haven't decided on which bread to make yet.
Loosely based on this recipe
About 600g lean meat cut into strips (this could include any of pheasant breasts, guinea fowl breasts, duck breasts, goose breasts, saddle of rabbit, haunch of venison)
olive oil for frying
500g sausage meat, livers (and other game off cuts),finely chopped
100g fresh white breadcrumbs
1 egg
2 tbsp parsley, finely chopped
6 mint leaves, finely chopped
few sprigs of thyme, finely chopped
5 juniper berries and 3 black peppercorns crushed in a pestle and mortar
2 cloves garlic, finely chopped
splash of brandy or Armagnac
2 tbsp red wine
300g streaky bacon

1) In a large bowl, mix together the sausage meat, the chopped game offal, the breadcrumbs and all the herbs and spices
. Mix together with your hands then add the egg and the alcohol. Again, using your fingers mix together well until all the ingredients have combined.
2) De-bone the game if necessary then cut into strips about 5cm long and 2cm thick. Heat some oil in a frying pan and gently fry the meat until browned on all sides. Take from the heat and leave aside to cool
3) Use the streaky bacon to line the base and sides of your terrine dish, leaving enough bacon overhanging to use to cover *** top.
4) You can now add a layer of the sausage meat mix to the bottom of the terrine, followed by a layer of the meat and a layer of sausage meat mix. Keep on alternating layers of sausage meat mix and meat strips until you reach the top (three layers of meat is good). However you create your terrine make sure that you finish it with a layer of fsausage meat mix which should extend a little above the rim of the dish.
5) overlap the bacon to cover the meat inside and cover with foil and try not to let the foil touch the meat. Secure with a couple of elastic bands
6) cook in a bainmarie for about 2hours. verry slow simmer or around 160 in the oven.
7) use a thermometer or a metal skewer to check the middle is pipping hot and cooked.
8) once cooked, remove the foil and allow to cool slightly. Next you need to press *** terrine down. Good way is to have an exact same terrine mould and place that on top with something heavy in it. Place in *** fridge and leave for at least 1 day.


Cranberry Sauce
cranberrys
Port
Water
Juice of an orange
Lemon zest
Honey and sugar
Cinnamon
Nutemeg

First make a syrup by dissolving the honey in the water and port over gentle heat. Once all the honey has dissolved add the cranberries, spices orange and lime. Turn up the heat and cook the mixture until the cranberries pop (about five minutes). Then reduce the heat to a rolling boil and continue to cook the mixture until it has thickened sufficiently.



Cottage loaf
500g Strong white bread flour
2 teaspoons salt
1 teaspoon sugar
2 teaspoons fast acting yeast or 1 ounce fresh yeast
350ml tepid milk and water mix (50:50)
1 egg

1) sift flour and salt into a bowl, stir in the sugar and yeast. Make a well in *** centre, stir in the milk/water mix and make the dough.
2) Kneed the dough on a floured surface for 15mins untill smooth and ellastic
3) put the dough in a large clean, oiled bowl. Cover with a damp tea towel and leave in a warm place till it doubles (about an hour)/ Turn out and kneed the dough for one minute. Dive *** mixture into two thirs and one third. Shape into balls and leave for 5 minutes under a damp cloth.
4) put the smaller ball ontop of the big one, push your finger through the small ball into the big ball to join them. Take a sharp Knife and cut slots all around *** two balls.
5) beat the egg and some salt and brush over the dough
6) cook for 35-45 minutes at 220

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AcidHell2 said:

Main : Lasagne with Garlic bread
Ingredients
For the ragu
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
2 sprigs rosemary
1000g of lean beef mince
6 rashers smoked bacon. finely diced
1 bottle red wine
2 tins chopped tomatoes chopped
2 beef stock cubes
salt and freshly ground black pepper
White suace
Pint and a half of Milk
60g plain flour
60g butter
2 bay leafs
salt + butter
Layering
600g baby spinach leaves
Lasagne pasta
Grated cheddar or mozzarella
Grated parmasen

Method: Ragu
1. Heat the olive oil in a frying pan and fry the celery, carrots and onion for approximately 15 minutes. Add the garlic and rosemary.
2. Add the diced bacon and fry for a few minutes then add the beef mince and cook until the liquid from the meat has been absorbed.
3. Pour in approximately 2/3rds of a bottle of red wine and stir well. Cook for approximately 45 minutes (until wine has almost completely gone).
4. Once the wine has evaporated, add the tomatoes, stock cubes and the rest of the wine. Ccook slowly Until it has reduced to a good sauce consistency (think of the same consistency as spag bol)
5. To make the White sauce, place the milk in a large non-stick saucepan, add the flour and butter. Turn heat on to medium and stir continuously untill it starts simmering/
6. Once simmering, turn the heat down (very low) and add the bay leafs, salt and pepper and leave to gently simmer for a further 2 mins, stirring occasionally.
7. Remember to remove the bay leafs before assembling the lasgne.
Assembly
1) Get a large oven proof dish and use half the ragu to cover the bottom of the dish
2) use half the baby spinach on top of the ragu.
3) put one layer of lasagne on top of the spinach
4) place half the white sauce on top of the pasta
5) repeat 1-4 with the rest of the ingrediants.
6) finely Sprinkle the parmasen and cheddar on top, or slices of mozzarella if you prefer that.
&) bake for 20-40mins at 190, untill top is golden brown - dark brown (depending how you like it), this one was for 40mins and is nice and crispy.

Garlic Bread
Ingredients
1 French stick cut in half
6 table spoons of butter
6-8 cloves of garlic mashed up with salt, or 6-8 teaspoons of lazy garlic

Method
1)Get the two halves of garlic breads and slice almost the entire through the bread, at about 1cm spaces.
2) mix the butter and garlic together, if your using lazy garlic add a little salt.
*if your using cloves, finely chop, then add a good couple of pinches or sea slat, with the edge of the knife, grind the slat and garlic together until you get a paste.
3) rap in tinfoil
4) cook at 190 for 40mins

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AcidHell2 said:

Chicken Biryani

2tbsp oil
6 chicken thighs
1 large onion, finely sliced
2tbsp curry powder
350g long grain rice
1 1/4 stock (or water with a stock cube)
250g frozen peas

1) Fry the thighs in the pan until crispy. add the onions and cook until translucent. Add the curry powder and fry for minute.
2) throw in the rice and stir in well, add the stock and peas.
3) bring to a slow simmer, cover and cook for about 30mins, until the liquid has been absorbed.

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AcidHell2 said:

Cheesy chops and chips (oven proof dish)
1kilo potatoes, thickly sliced
1 onion, thinley sliced
splash of white wine or stock
2tbsp of olive oil
4 pork chops
100g grated cheddar cheese
1 tbsp wholegrain mustard
3 tbsp milk

1) heat oven to 230Degrees.
2) mix the potatoes, stock, oil and onions together and roast for around 30mins until the potatoes start to brown.
3) Place the chops on top season and bake for a further 10mins.
4) mix the chesse mustard and milk together, pour on top of chops and bake for a further 10 mins.

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AcidHell2 said:

3 Mushroom risotto
6 cups chicken stock
2 tablespoons olive oil
1 pound portobello mushrooms, thinly sliced
1/2 pound white mushrooms, thinly sliced
1/2 shitaki Mushrroms, thinley sliced
1 onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

1)Make the stock, boil the kettle pour into a measuring jug and add a stock cube
2)Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the onion and mushrooms, and cook until soft. .
3)Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice, and stir until the stock is absorbed. Continue adding stock 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4)Remove from heat, and stir in butter, chives, and parmesan. Season with salt and pepper to taste.

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AcidHell2 said:

Chicken Paella can put what ever meat, seafood you want in, but keep the chorizo
170g/6oz chorizo, cut into thin slices
2 cloves garlic finely chopped
1 large onion, finely diced
1 red pepper, diced
1 tsp thyme
1/2 tsp dried red chilli flakes
1pint rice
1 tsp paprika
125ml oz dry white wine
2 pints chicken stock
2 chicken bnreasts, thickly diced
18 small clams, cleaned
110g fresh or frozen peas
4 large tomatoes diced

1. Heat some olive oil in a heavy-based saucepan. Add the chorizo and chicken and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the chicken stock.
2. Sprinkle in the peas and chopped tomatoes and continue to cook gently untill the liquid is absorbed and the rice is cooked.

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