****OCUK Recipe Official Thread***
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Soldato
I reckon a quick summary of the ingredients and preparation summary is all that needed, plus if any of you are really keen then photos of your prepared dishes would be pretty cool.
I reckon if we get a load of recipes and discussions about them going, then perhaps after a while the thread could be 'cleaned up' so it just consists of the recipes themselves, or someone could collate them all on a website or something like that!
Quick one to start - Paxo Chicken!
Ingredients:
Chicken breast
Paxo
Olive oil
Dip - Mayonnaise, lemon, cajun spices.
Cut up the chicken breast into strips. Baste the strips in olive oil and then roll around in the paxo stuffing mix until it's covered. Then bung in a frying pan with some olive oil and fry away until the chicken is cooked.
For the dip, put mayonnaise in a pot and then add a squeeze of lemon juice, then basically add cajun spice or tabasco to taste really! Serve with a bit of fresh rocket salad for a tasty quick meal
Vitello al Marsala;
Ingredients;
Veal escalopes
Marsala wine
Double cream
Mushrooms
Brandy
Paprika
Salt and White Pepper
Thinly slice mushrooms and set to one side.
Take the veal, season *very* lightly with the salt and pepper, and pan fry it in a hot pan with some olive oil in. Once cooked set on a plate to one side.
Do not clean the pan, leave all the juice and bits of stuck meat in it.
Add the mushrooms to the pan and saute for about a minute.
Add the cream, marsala and brandy to the pan, can't remember the quantities as I just know it now, but obviously cream is the dominant ingredient.
Once the sauce is thickened and well mixed (mushrooms still in it) pour over the veal and sprinkle with paprika.
Well served with a side of boiled rice to mop up the rest of the sauce. Getting the quantities for the sauce just right takes a little practice.
Ingredients;
Veal escalopes
Marsala wine
Double cream
Mushrooms
Brandy
Paprika
Salt and White Pepper
Thinly slice mushrooms and set to one side.
Take the veal, season *very* lightly with the salt and pepper, and pan fry it in a hot pan with some olive oil in. Once cooked set on a plate to one side.
Do not clean the pan, leave all the juice and bits of stuck meat in it.
Add the mushrooms to the pan and saute for about a minute.
Add the cream, marsala and brandy to the pan, can't remember the quantities as I just know it now, but obviously cream is the dominant ingredient.
Once the sauce is thickened and well mixed (mushrooms still in it) pour over the veal and sprinkle with paprika.
Well served with a side of boiled rice to mop up the rest of the sauce. Getting the quantities for the sauce just right takes a little practice.
Associate
Stilton and Bacon Stuffed Mushrooms.
A great starter for four that is quick and easy.
Ingredients
8 Open Hat mushrooms (this big ones).
Small Block of Stilton (Preferabley Blue Stilton)
4 Slices of Bacon (Smoked or Not - Up To You)
Breadcrumbs
Three Eggs
Flour
Cut up the bacon into little squares and fry in a little bit of olive oil. Once cooked dry off oil with a paper towel. Crumble up the stilton into a bowl and then mix in the bacon.
Stuff the mushrooms.
Put the breadcrums into one bowl, the flour in another, and beat the eggs in a third.
Now one at a time dunk the mushrooms in the egg, then in the flour, then in the egg and then in the breadcrumbs.
Cook in a deep fat frier until the coating is golden brown.
Goes nice with sweet chillie sauce.
A great starter for four that is quick and easy.
Ingredients
8 Open Hat mushrooms (this big ones).
Small Block of Stilton (Preferabley Blue Stilton)
4 Slices of Bacon (Smoked or Not - Up To You)
Breadcrumbs
Three Eggs
Flour
Cut up the bacon into little squares and fry in a little bit of olive oil. Once cooked dry off oil with a paper towel. Crumble up the stilton into a bowl and then mix in the bacon.
Stuff the mushrooms.
Put the breadcrums into one bowl, the flour in another, and beat the eggs in a third.
Now one at a time dunk the mushrooms in the egg, then in the flour, then in the egg and then in the breadcrumbs.
Cook in a deep fat frier until the coating is golden brown.
Goes nice with sweet chillie sauce.
Soldato
Smoked Mackerel Pate:
Ingredients -
3-4 fillets of smoked mackerel
Small tub of cottage cheese (about 250floz)
Small tub of creme fraiche (about 250floz)
Juice of half lemon
1 large garlic clove crushed
Hot chilli powder
1. Deskin the mackerel
2. Break up the mackerel and put into the bottom of a mixing bowl
3. Spoon the cottage cheese and creme fraiche into the mixing bowl
4. Add the lemon juice and garlic into the mixture
5. Blend the mixture together until it's nice and thick (no visible bits of mackerel left)
6. Sprinkle a nice portion of chilli powder on top, cover with clingfilm and let settle in the fridge for 30 mins.
Et voila, GORGEOUS!!!!!!!
Very nice dish to dunk your kettle chips into
Ingredients -
3-4 fillets of smoked mackerel
Small tub of cottage cheese (about 250floz)
Small tub of creme fraiche (about 250floz)
Juice of half lemon
1 large garlic clove crushed
Hot chilli powder
1. Deskin the mackerel
2. Break up the mackerel and put into the bottom of a mixing bowl
3. Spoon the cottage cheese and creme fraiche into the mixing bowl
4. Add the lemon juice and garlic into the mixture
5. Blend the mixture together until it's nice and thick (no visible bits of mackerel left)
6. Sprinkle a nice portion of chilli powder on top, cover with clingfilm and let settle in the fridge for 30 mins.
Et voila, GORGEOUS!!!!!!!
Very nice dish to dunk your kettle chips into
Soldato
Spicy Lamb in an Orange sauce.
Ingredients:
500g boneless lamb chops (cut into thin 2" slices)
The juice of 2 large squeezed oranges
2x tablespoons of orange zest
1x tablespoon dark Soy sauce
2 garlic cloves thinly sliced
1/2 cup of white wine
2 teaspoons of finely sliced ginger
1 tablespoon of a seeded and chopped chilli (more if you like heat)
salt and pepper to taste
1x teaspoon of sugar
2 x tablespoons of chopped coriander leaf
Marinade
3 tablespoons of white wine
2 tablespoons of light soy
Instructions:
Leave the meat to marinade preferably overnight or for at least 2 hours.
In a Wok or heavy pan heat about a tablespoon of oil (not olive) until it is very hot. Add the lamb minus the marinade an cook for about 5 minutes. Remove the lamb and drain off all the excessive fat except about a tablespoon full.
Leave the lamb to one side and reheat your wok or pan. Stir fry the garlic, zest and ginger for about 2 minutes. Reduce the heat and add the rest of the ingredients except the coriander. Bring to simmer and add the lamb. Simmer until the sauce thickens then add the coriander.
Serve with rice
Ingredients:
500g boneless lamb chops (cut into thin 2" slices)
The juice of 2 large squeezed oranges
2x tablespoons of orange zest
1x tablespoon dark Soy sauce
2 garlic cloves thinly sliced
1/2 cup of white wine
2 teaspoons of finely sliced ginger
1 tablespoon of a seeded and chopped chilli (more if you like heat)
salt and pepper to taste
1x teaspoon of sugar
2 x tablespoons of chopped coriander leaf
Marinade
3 tablespoons of white wine
2 tablespoons of light soy
Instructions:
Leave the meat to marinade preferably overnight or for at least 2 hours.
In a Wok or heavy pan heat about a tablespoon of oil (not olive) until it is very hot. Add the lamb minus the marinade an cook for about 5 minutes. Remove the lamb and drain off all the excessive fat except about a tablespoon full.
Leave the lamb to one side and reheat your wok or pan. Stir fry the garlic, zest and ginger for about 2 minutes. Reduce the heat and add the rest of the ingredients except the coriander. Bring to simmer and add the lamb. Simmer until the sauce thickens then add the coriander.
Serve with rice
I've posted this before 
Starters:
Courgette Carpaccio
350g of Green and yellow courgettes (baby or very small if possible)
75g rocket
1 tbsp olive oil
Juice of half a small lemon
Salt & Pepper
60g Parmesan shavings
Slice courgette into very thin rounds, add rocket. Mix olive oil, lemon juice, salt and pepper and dress the courgette with it. Leave to marinate of 5-10 minutes, then season with a little more salt and pepper. Divide between two plates and top with the parmesan.
Prosciutto with Radicchio
4 slices Prosciutto
1 head of Radicchio
100g Parmesan shavings
50ml extra virgin olive oil
40ml Balsamic Vinegar
1 tsp Dijon mustard
Good pinch of Salt and plenty of freshly ground black pepper
Cut the Radiccio very finely. Mix oil, vinegar, mustard and seasoning and use to dress the Radicchio. Arrange the Prosciutto on two plates, spoon over the Radicchio and sprinkle with Parmesan. Drizzle over a little more oil and serve.
Main:
Spaghetti Carbonara maybe an oldie but it’s a goodie
250g spaghetti
4 rashers streaky bacon
1 tbsp olive oil
1 very large egg beaten
2 tbsp single cream
25g Parmesan grated
Salt and ground black pepper
Cook the pasta as per instructions (fresh pasta is best). Chop up the bacon rashers into small pieces and fry off in olive oil until golden. Add the drained spaghetti to the pan. Stir in the eggs, cream, salt and pepper. Do this over a very low heat until the egg starts to set. Toss the mixture with most of the parmesan and transfer to plates. Sprinkle over the rest of the parmesan.
Veal Milanese
2 veal escalopes (each about 125g)
1 egg beaten
Dried breadcrumbs
40g butter
Salt and freshly ground black pepper
1 pack of fresh green beans
The zest of half a lemon cut into fine strips
Beat the veal to flatten. Start to cook the green beans as per packet (varies on type of beans, usually 5 minutes or so in salted boiling water). Dip the veal into the egg and then coat with breadcrumbs. Melt butter in pan and fry for 2 minutes each side until golden. Divide drained beans between two warmed serving plates, lay the veal on top and sprinkle with salt, pepper and lemon zest.
Sweet:
Zabaglione
2 eggs separated
3 tbsp caster sugar
4 tbsp to Marsala or sweet white wine
Put the egg yolks into a bowl over a pan of simmering water (make sure the water isn’t touching the bowl). Add the sugar and wine and mix together thoroughly. Beat with a whisk until the mixture is thick light and hot (this can take 10 minutes). Either transfer to tall glasses and serve with amaretti style biscuits or take off the heat once cooked and beat until cooled. When cooled mix in some fresh raspberries and/or peaches (maybe serving cooled is a better bet as it can be done beforehand).
Starters:
Courgette Carpaccio
350g of Green and yellow courgettes (baby or very small if possible)
75g rocket
1 tbsp olive oil
Juice of half a small lemon
Salt & Pepper
60g Parmesan shavings
Slice courgette into very thin rounds, add rocket. Mix olive oil, lemon juice, salt and pepper and dress the courgette with it. Leave to marinate of 5-10 minutes, then season with a little more salt and pepper. Divide between two plates and top with the parmesan.
Prosciutto with Radicchio
4 slices Prosciutto
1 head of Radicchio
100g Parmesan shavings
50ml extra virgin olive oil
40ml Balsamic Vinegar
1 tsp Dijon mustard
Good pinch of Salt and plenty of freshly ground black pepper
Cut the Radiccio very finely. Mix oil, vinegar, mustard and seasoning and use to dress the Radicchio. Arrange the Prosciutto on two plates, spoon over the Radicchio and sprinkle with Parmesan. Drizzle over a little more oil and serve.
Main:
Spaghetti Carbonara maybe an oldie but it’s a goodie
250g spaghetti
4 rashers streaky bacon
1 tbsp olive oil
1 very large egg beaten
2 tbsp single cream
25g Parmesan grated
Salt and ground black pepper
Cook the pasta as per instructions (fresh pasta is best). Chop up the bacon rashers into small pieces and fry off in olive oil until golden. Add the drained spaghetti to the pan. Stir in the eggs, cream, salt and pepper. Do this over a very low heat until the egg starts to set. Toss the mixture with most of the parmesan and transfer to plates. Sprinkle over the rest of the parmesan.
Veal Milanese
2 veal escalopes (each about 125g)
1 egg beaten
Dried breadcrumbs
40g butter
Salt and freshly ground black pepper
1 pack of fresh green beans
The zest of half a lemon cut into fine strips
Beat the veal to flatten. Start to cook the green beans as per packet (varies on type of beans, usually 5 minutes or so in salted boiling water). Dip the veal into the egg and then coat with breadcrumbs. Melt butter in pan and fry for 2 minutes each side until golden. Divide drained beans between two warmed serving plates, lay the veal on top and sprinkle with salt, pepper and lemon zest.
Sweet:
Zabaglione
2 eggs separated
3 tbsp caster sugar
4 tbsp to Marsala or sweet white wine
Put the egg yolks into a bowl over a pan of simmering water (make sure the water isn’t touching the bowl). Add the sugar and wine and mix together thoroughly. Beat with a whisk until the mixture is thick light and hot (this can take 10 minutes). Either transfer to tall glasses and serve with amaretti style biscuits or take off the heat once cooked and beat until cooled. When cooled mix in some fresh raspberries and/or peaches (maybe serving cooled is a better bet as it can be done beforehand).
Soldato
might seriously use some of these so keep it bumped
unfortunately all i can offer is
cheese and bacon toastie
as i cant cook
unfortunately all i can offer is
cheese and bacon toastie
as i cant cook
Soldato
- Joined
- 13 May 2003
- Posts
- 8,851
PlacidCasual's Sausage and Pasta Combo
1 pack of stiry fry mix (ideally thin slices of green veg type)
a few decent sausages
creme fraiche or fromage frais
a stock cube or powder (vegetable is best, I recommend Vegetable Boullion)
stringy pasta (spaghetti, fettucine or linguine- my fave)
Fry the sausage over a low heat and meanwhile boil your pasta until cooked and drain.
Slice the sausages into thin rounds and fry on new faces.
Whack the heat up and throw in the stir fry mix and cook quickly keeping the veg moving.
Once the veg is cooked throw in a small amount of liquid (white wine or water for preference) and as it deglazes the pan add a small amount of stock powder.
Once the liquid has largely boiled away add the creme fraiche, stir it into the veg and sausages and once it begins to bubble chuck in the cooked pasta.
Stir the mixture thoroughly through the pasta and serve.
Start to finish this will probably take 15mins to cook.
1 pack of stiry fry mix (ideally thin slices of green veg type)
a few decent sausages
creme fraiche or fromage frais
a stock cube or powder (vegetable is best, I recommend Vegetable Boullion)
stringy pasta (spaghetti, fettucine or linguine- my fave)
Fry the sausage over a low heat and meanwhile boil your pasta until cooked and drain.
Slice the sausages into thin rounds and fry on new faces.
Whack the heat up and throw in the stir fry mix and cook quickly keeping the veg moving.
Once the veg is cooked throw in a small amount of liquid (white wine or water for preference) and as it deglazes the pan add a small amount of stock powder.
Once the liquid has largely boiled away add the creme fraiche, stir it into the veg and sausages and once it begins to bubble chuck in the cooked pasta.
Stir the mixture thoroughly through the pasta and serve.
Start to finish this will probably take 15mins to cook.
Posted it before but it's worth repeating:
Belmit's creamy bacon farfalle pasta, or something.
Serves 2 with generous portions. For veggie version, omit bacon.
Ingredients:
2 mugs dried farfalle (bow-tie) pasta
1 medium onion
1 red pepper
1 courgette
Generous handful of closed cup mushrooms
Diced bacon pieces
1 tub creme fraiche
Ground peppercorns.
Splash of olive oil.
1. Chop all veg into strips, mushrooms in halves.
2. Put pasta in a pan of salted water and bring to the boil. Turn down to a simmer.
3. Put oil in a wok/pan and fry the bacon and veggies.
4. When both pans are ready, add the peppercorns and the pasta to the bacon/veg pan.
5. Stir in the creme fraiche until pan is hot again.
6. Chow down.
Belmit's creamy bacon farfalle pasta, or something.
Serves 2 with generous portions. For veggie version, omit bacon.
Ingredients:
2 mugs dried farfalle (bow-tie) pasta
1 medium onion
1 red pepper
1 courgette
Generous handful of closed cup mushrooms
Diced bacon pieces
1 tub creme fraiche
Ground peppercorns.
Splash of olive oil.
1. Chop all veg into strips, mushrooms in halves.
2. Put pasta in a pan of salted water and bring to the boil. Turn down to a simmer.
3. Put oil in a wok/pan and fry the bacon and veggies.
4. When both pans are ready, add the peppercorns and the pasta to the bacon/veg pan.
5. Stir in the creme fraiche until pan is hot again.
6. Chow down.
TGI Fridays jack daniels sauce! This is amazing, have made it a few times now, I find if you also add some caramalized onions to it its good. All you need is to get yourself a decent steak to go with it, and cook it (I advise get a rib eye and go for it medium rare-rare, though i personally like them blue!)
Ingredients:
* 1 teaspoon Onion Powder
* 1/2 - 1 tablespoon Tabasco Sauce (depends on your taste)
* 2 tablespoons Red Wine Vinegar
* 1/4 cup Jack Daniel's
* 1/2 cup brown sugar
* 1/4 cup water
* 4 beef bouillon cubes
* 2 tablespoons Worcestershire sauce
Directions:
Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on any grilled meat or fish -- especially salmon!
This recipe for T.G.I. Friday's Jack Daniels Sauce serves/makes 1 cup.
Ingredients:
* 1 teaspoon Onion Powder
* 1/2 - 1 tablespoon Tabasco Sauce (depends on your taste)
* 2 tablespoons Red Wine Vinegar
* 1/4 cup Jack Daniel's
* 1/2 cup brown sugar
* 1/4 cup water
* 4 beef bouillon cubes
* 2 tablespoons Worcestershire sauce
Directions:
Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on any grilled meat or fish -- especially salmon!
This recipe for T.G.I. Friday's Jack Daniels Sauce serves/makes 1 cup.
tis, 05:52, in 6 hours im getting up and i will have the following...
Smoked salmon strips,
lettuce,
Mozzerella Cheese,
bacon bits (well done for crispyness)
touch of onion,
maybe some tomatoes if i have any cheery toms on the vine left.
all on Panini Bread and toasted in the Forman grill
Smoked salmon strips,
lettuce,
Mozzerella Cheese,
bacon bits (well done for crispyness)
touch of onion,
maybe some tomatoes if i have any cheery toms on the vine left.
all on Panini Bread and toasted in the Forman grill
This is great!
Could I make a suggestion? If you are including any ingredients that are not commonly used/readily available could you include where you get them from?
Duck in Grappa Sauce with Sweet Mash Potato:
2 Duck Legs
Olive oil
50g plain/strong flour
1 Small sachet of Saffron or a few strands
Handful of white grapes (seedless)
1 Shot of Grappa (Or white wine, use a little more though)
2 Large Sweet Potatoes
1/2 Glass full fat milk
75g Talleggio cheese (you can get from most supermarket Delis)
Salt & Pepper!
Pre heat oven 180c/350f/GM4
Put a heavy baking tray on the hob(s) and add some olive oil, get it nice and hot
Mix the flour and Saffron together and season
Coat the Duck in the flour and put the legs in the tray and sear until golden - careful not to burn the outside!
Cover the tray in foil and roast in the oven for 30 minutes, removing the foil after 15, then remove from the oven and place on the hob, add the grapes and the grappe and simmer for about 30 seconds (more if its white wine)
MEANWHILE
Boil the potatoes until al dente, don't let them break up! Mash em up good.
Place in a pan under low heat, season and add the milk, then gradually mix in the cheese to end with a smooth creamy texture.
Serve the duck on top of the mash and reap the benefits!
Could I make a suggestion? If you are including any ingredients that are not commonly used/readily available could you include where you get them from?
Duck in Grappa Sauce with Sweet Mash Potato:
2 Duck Legs
Olive oil
50g plain/strong flour
1 Small sachet of Saffron or a few strands
Handful of white grapes (seedless)
1 Shot of Grappa (Or white wine, use a little more though)
2 Large Sweet Potatoes
1/2 Glass full fat milk
75g Talleggio cheese (you can get from most supermarket Delis)
Salt & Pepper!
Pre heat oven 180c/350f/GM4
Put a heavy baking tray on the hob(s) and add some olive oil, get it nice and hot
Mix the flour and Saffron together and season
Coat the Duck in the flour and put the legs in the tray and sear until golden - careful not to burn the outside!
Cover the tray in foil and roast in the oven for 30 minutes, removing the foil after 15, then remove from the oven and place on the hob, add the grapes and the grappe and simmer for about 30 seconds (more if its white wine)
MEANWHILE
Boil the potatoes until al dente, don't let them break up! Mash em up good.
Place in a pan under low heat, season and add the milk, then gradually mix in the cheese to end with a smooth creamy texture.
Serve the duck on top of the mash and reap the benefits!
Associate
This is another Indian restaurant classic. A perfect accompaniment for any meat dish or serve as part of a vegetarian thali.
Ingredients
For boiling the potatoes
2 large baking potatoes – cut into 2 cm cubes
1 tsp turmeric
1 tsp salt
For wilting the spinach prior to adding to sauce
1 large pack of spinach
4 tbsp water
For the sauce
3 tbsp ghee
1 heaped tsp cumin seeds
1 large onion chopped
2 tbsp ginger garlic paste (paste made of equal quantities of mashed garlic and ginger)
1/2 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
200 g chopped ripe tomatoes or 1/2 a 400 g tin
fresh coriander chopped
Method
Put the potatoes in a sauce pan with plenty of water and add 1 tsp salt and 1 tsp of turmeric. Bring to boil then simmer until the potatoes are just under done. Set aside.
Put the spinach in another saucepan with a little water then put lid on and cook until the spinach is wilted. Drain and press out as much water as you can then chop. Set aside.
In a large frying pan heat the ghee and add the cumin seeds. Fry until they start to colour then add the onions. Fry for around 5 mins until colouring.
Add the ginger-garlic paste and cook for a further couple of mins.
Add the turmeric, cumin powder and salt and fry for around a minute.
Add the tomatoes and cook for around 3 mins.
Add the potatoes and the spinach and mix well. Simmer gently for a few minutes.
Sprinkle over the coriander, mix slightly then serve.
more recipes in my sig
Stuffed Aubergine:
This is a bit vague, you can fill it with what you like really!
Aubergine
Onion
Peppers
Mushroom
Chopped tomatoes/tomoato puree
Cous Cous (or rice)
Italian seasoning (just get a jar from the herb stand at you supermarket)
Olive oil
Any other vegetables you like to fry!
Cut the top off an Aubergine, if you cut in and down it will sit nicely on top again. then carefully scoop out the inside of the aubergine and chop up what you have removed.
Then salt the aubergine and the shell (inside!), this will remove any bitter juices so be sure to angle the aubergine so they run off. Leave for an hour and rinse.
Then fry the aubergine pieces in olive oil for a few minutes with your choice of chopped vegetables, and any seasoning you decide to add. The tomato puree can be added to make it slightly richer.
Mix the vegetables with the cous-cous and fill the shell with your mixture, put the lid on and bake for about half an hour (GM5ish), do so in a deep ove dish, filling it with water about halfway up the shell.
Yummy and healthy! You can serve it with what you like, once its cooked you can even slice the aubergine with a sharpe kinfe!
Email in trust for any questions.
This is a bit vague, you can fill it with what you like really!
Aubergine
Onion
Peppers
Mushroom
Chopped tomatoes/tomoato puree
Cous Cous (or rice)
Italian seasoning (just get a jar from the herb stand at you supermarket)
Olive oil
Any other vegetables you like to fry!
Cut the top off an Aubergine, if you cut in and down it will sit nicely on top again. then carefully scoop out the inside of the aubergine and chop up what you have removed.
Then salt the aubergine and the shell (inside!), this will remove any bitter juices so be sure to angle the aubergine so they run off. Leave for an hour and rinse.
Then fry the aubergine pieces in olive oil for a few minutes with your choice of chopped vegetables, and any seasoning you decide to add. The tomato puree can be added to make it slightly richer.
Mix the vegetables with the cous-cous and fill the shell with your mixture, put the lid on and bake for about half an hour (GM5ish), do so in a deep ove dish, filling it with water about halfway up the shell.
Yummy and healthy! You can serve it with what you like, once its cooked you can even slice the aubergine with a sharpe kinfe!
Email in trust for any questions.
Soldato
Can we get this thread stuck, or archived, once it's run its course?
Soldato
I've just got some chicken breast's, peppers, tomatoes, a loaf of bread and some lettuce. I'll post what I come up with!
VeNTs' "get out of the dog house free" stakes
for use when GF/Wife/BF/Dog is ready to kill you
you'll need
Mushrooms (a few)
Double Cream (about a pint)
Stakes (two, whatever you like tbh, my ex liked size so she always wanted a rump, but you have what you want)
Oven Chips
get the chips on first, so thats done atleast
fry the stakes till done how you like them (but cooked though)
put them under the grill to keep warm
fry up the mushrooms in the same pan, don't clean it between
once they are done nicly, turn the heat RIGHT DOWN, minimum you can pos get it on, and pour if the cream ontop (if you want all of it, use all of it), keep moving it all around with the mushrooms making sure it doesn't stick to the pan (this requires work, must be moved CONSTANTLY or you'll get a skin and thats evil), once its thick enough to cover the back of a wooden spoon (like custard almost) then its ready, dump the chips on a plate with the stakes and pour the cream/mushrooms over the stake.
sit back and await much love.
(if anyone makes this and gets food poisoning its not my fault ok!)
for use when GF/Wife/BF/Dog is ready to kill you
you'll need
Mushrooms (a few)
Double Cream (about a pint)
Stakes (two, whatever you like tbh, my ex liked size so she always wanted a rump, but you have what you want)
Oven Chips
get the chips on first, so thats done atleast
fry the stakes till done how you like them (but cooked though)
put them under the grill to keep warm
fry up the mushrooms in the same pan, don't clean it between
once they are done nicly, turn the heat RIGHT DOWN, minimum you can pos get it on, and pour if the cream ontop (if you want all of it, use all of it), keep moving it all around with the mushrooms making sure it doesn't stick to the pan (this requires work, must be moved CONSTANTLY or you'll get a skin and thats evil), once its thick enough to cover the back of a wooden spoon (like custard almost) then its ready, dump the chips on a plate with the stakes and pour the cream/mushrooms over the stake.
sit back and await much love.
(if anyone makes this and gets food poisoning its not my fault ok!)
Last edited:
Oh and never use dump when describing food it just doesn't add to an appetising recipe