Consigliere
- Joined
- 12 Jun 2004
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- 151,034
- Location
- SW17
Odd request but looking for recpies for things i can just chuck in a frying pan. Any ideas? 
Frying pan recipes?
- Thread starter SideWinder
- Start date
- Joined
- 12 Jun 2004
- Posts
- 151,034
- Location
- SW17
Big frying pan.
Hmm, yeah i guess that's what i mean - everything cooked in one pan.
Hmm, yeah i guess that's what i mean - everything cooked in one pan.
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.
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.
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.
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.
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.
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.
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.
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.
Last edited:
Man of Honour
- Joined
- 15 Mar 2004
- Posts
- 28,140
- Location
- Liverpool
I find that if most things can be heated in a pan, they tend to go well togther.
E.g. chopped tomatoes garlic onion sausage chilli. Serve with rice. Mmm..
E.g. chopped tomatoes garlic onion sausage chilli. Serve with rice. Mmm..
Chicken Fajitas (sp?)
Needed
1 Pepper
1/2 Onion
2 chicken breast
Cajun Spice
Fajita Wraps
Slice Onion, pepper and Chicken
Chuck Onion in,
when soft add the pepper,
when soft add chicken,
When browned add the cajun spice and a little water.
Let water steam off and chuck in a wrap
simple as and truly tasty
Needed
1 Pepper
1/2 Onion
2 chicken breast
Cajun Spice
Fajita Wraps
Slice Onion, pepper and Chicken
Chuck Onion in,
when soft add the pepper,
when soft add chicken,
When browned add the cajun spice and a little water.
Let water steam off and chuck in a wrap
simple as and truly tasty
Egg Fried Rice with the meat of your choice. Fore ease, I like it with those ready cooked king prawns from Sainsburys. You don't need to cook them first, just throw them in and allow to heat through. Although a nice bit of sliced Rump Steak is my preferred choice.
- Joined
- 12 Jun 2004
- Posts
- 151,034
- Location
- SW17
Thankyou!
