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very nice, I R HUNGRY
Cooking: A week with AH2
- Thread starter Glaucus
- Start date
yep stick it pan, stick lid on and simmer for at least 30 mins. Or untill they are cooked.
Obviusly vegeteraian mince. Although i would be tempted to use mushrroms instead. Probably about a kilo of mixed mushrooms diced would work well.
Ps what's up with the forum.Won't load in FF and only half loads in Ie missing most of the avatars and other buttons.
Soldato
Interesting thread, might have to try a few of these out. I would however have thought red wine would make a lot more sense in a beef stew? I'd only ever use white wine in a chicken or fish dish normally.
It's more of a veg stew with a little meat. If you want a proper meat stew you would need to at least double the meat and red would work brilliantly with it.
Soldato
Absolutley love Mousakkas. But without the aubergine. Our local takeaway does then and they are gorgeous.
Anyone know knows Middlesbrough will have heard of Europa Restaurant
Anyone know knows Middlesbrough will have heard of Europa Restaurant
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love these threads!
how much would you say this would all cost for the week?
looks awesome
using cheap meat, roughly £7 a meal.
well tonight didn't turn out quite as well as I hoped. The pork was great, the hotpot a little less well.
So I'm going to post how I would make it next time. so the pics will look slightly different to the recipe.
Braised pork and apple
Ingredients
4 pork chops
1 cox apple
1 pint of stock
2 bay leafs
1 tablespoon grain mustard
1 tablespoon flour
1 table spoon olive oil
1 large onion
Vegetable hot pot
3 leeks
1/2 a savoy cabbage
3 medium potatoes
100grams Goat cheese
100ml milk
tablespoon of thyme
Suggested Servings: 4
Method:
1) Dust the pork chops in seasoned flour and fry in a little olive oil till brown, remove and place in a oven prove dish. Add the onions to the pan and fry till lightly coloured and ass to the pork chops. Add the stock and enough water to just cover. Add in the bay leafs and mustard.
2) place in the oven at 160 for 2 hours. Mean while core the apples and fry in a touch of butter till caramelised, add to eh pork and cook for a further 30mins with the lid off.
vegetable hot pot
1) finely slice the leeks, savoy cabbage and goats cheese and place in an oven proof dish. Pour over 150ml of milk and season.
2) finely slice 3 potatoes and layer over the leek and cabbage mix. Sprinkle some thyme on top.
3) place in the oven at 160 for about 45mins.
So I'm going to post how I would make it next time. so the pics will look slightly different to the recipe.
Braised pork and apple
Ingredients
4 pork chops
1 cox apple
1 pint of stock
2 bay leafs
1 tablespoon grain mustard
1 tablespoon flour
1 table spoon olive oil
1 large onion
Vegetable hot pot
3 leeks
1/2 a savoy cabbage
3 medium potatoes
100grams Goat cheese
100ml milk
tablespoon of thyme
Suggested Servings: 4
Method:
1) Dust the pork chops in seasoned flour and fry in a little olive oil till brown, remove and place in a oven prove dish. Add the onions to the pan and fry till lightly coloured and ass to the pork chops. Add the stock and enough water to just cover. Add in the bay leafs and mustard.
2) place in the oven at 160 for 2 hours. Mean while core the apples and fry in a touch of butter till caramelised, add to eh pork and cook for a further 30mins with the lid off.
vegetable hot pot
1) finely slice the leeks, savoy cabbage and goats cheese and place in an oven proof dish. Pour over 150ml of milk and season.
2) finely slice 3 potatoes and layer over the leek and cabbage mix. Sprinkle some thyme on top.
3) place in the oven at 160 for about 45mins.
Last edited:
I'll be walking to work tonight then. But still better than 3000Kcals or what ever dominoes pizza is.
Makes 35cm pizza.
Dough:
160grams plain flour
2 tablespoons olive oil
100ml warm water
1 packet of fast acting yeast
Topping
1/2 mix of bbq sauce, from earlier in the week.
1 mozeralla bull (125g)
1 red pepper
1 red onion
125g chorizo
1) place your pizza stone in the oven at full whack for 1hr
2)Mix the dough together, need for 15mins until elastic. Allow to double in size for 1hr-1 1/2hr under a damp tea towel in a warm place.
3)Roll out to the right size and leave to rest for about 15mins
4) remove pizza stone and place. Add the toppings and place back in the oven for about 7mins
The base was nice but not amazing, shall have to try some other base recipes, or maybe it's just the flour.
Makes 35cm pizza.
Dough:
160grams plain flour
2 tablespoons olive oil
100ml warm water
1 packet of fast acting yeast
Topping
1/2 mix of bbq sauce, from earlier in the week.
1 mozeralla bull (125g)
1 red pepper
1 red onion
125g chorizo
1) place your pizza stone in the oven at full whack for 1hr
2)Mix the dough together, need for 15mins until elastic. Allow to double in size for 1hr-1 1/2hr under a damp tea towel in a warm place.
3)Roll out to the right size and leave to rest for about 15mins
4) remove pizza stone and place. Add the toppings and place back in the oven for about 7mins
The base was nice but not amazing, shall have to try some other base recipes, or maybe it's just the flour.
Permabanned
pizza looks horrible tbqh
Soldato
You need a strong or '00' type flour for a pizza base really 
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need pizza
Caporegime
