Ideas for a meal
- Thread starter Nitefly
- Start date
Starter: wild rocket rolled up into parma ham with goats cheese and white wine vinegar dressing. Chuck some toasted pine nuts on there too, and maybe warmed ciabatta. Lovely
Main: simple main in the bottom of a roasting dish place cherry tomatoes (2 boxes) chopped in half, couple of chillies, basil chopped up, new potatoes cut in half, put some chicken thighs and and legs on to. Mix it all up with your hands, salt, pepper and olive oil on top.
Roast at 180 for 45 mins, stir it, roast again another 30 -45 until chicken fully cooked. Makes a lovely tomatoey sauce. Serve with some couscous Yum!
Main: simple main in the bottom of a roasting dish place cherry tomatoes (2 boxes) chopped in half, couple of chillies, basil chopped up, new potatoes cut in half, put some chicken thighs and and legs on to. Mix it all up with your hands, salt, pepper and olive oil on top.
Roast at 180 for 45 mins, stir it, roast again another 30 -45 until chicken fully cooked. Makes a lovely tomatoey sauce. Serve with some couscous Yum!
Associate
- Joined
- 19 Oct 2002
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- 1,622
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- oxfordshire
For dessert try, roast peachs.
Cut a peach in half, remove the stone. cover the tops with honey and cinnamon, place under a grill till its starts to catch.
Serve with a little greek yogurt, and some passion fruit pulp on the yogart
Cut a peach in half, remove the stone. cover the tops with honey and cinnamon, place under a grill till its starts to catch.
Serve with a little greek yogurt, and some passion fruit pulp on the yogart
Soldato
- Joined
- 30 Dec 2004
- Posts
- 4,681
- Location
- Bromley, Kent
Paella? Nice and different and cooked all in one!
- Pea0n
- Pea0n
Soldato
- Joined
- 14 Jan 2009
- Posts
- 4,325
Erection in mouth = when something tastes so good you're salivating uncontrollably.
Slightly like when you see and insanely hot girl, like unimaginably hot and start salivating without noticing.
Got nothing to do with sucking penis.
Ok, here are some of my most successful student kitchen friendly recipies:
1. Thai Red Curry: sounds impressive, and is terribly easy to make.
I usually use leftovers. But seeing as you'll be going from scratch, I'd suggest buying some duck legs, some cans of coconut milk and some Mae Ploy Red Curry Paste. Add sweet potato to thicken the sauce while cooking.
This is so easy to make, but the only thing you should bare in mind is skinning (and maybe taking the bones out of) the legs. Shouldn't take more than an hour start to finish, tastes great and is a real winter warmer.
2. Duck Pasta:
Use some fresh, long pasta such as tagliatelle. Purchase some duck legs, pancetta (lardons don't work as well in this) and tomato passata and puree.
This is the bare minimum required in terms of ingredients that you may not have lying around the kitchen (onions and garlic turn up in the strangest of places).
First, finely chop a medium onion, one or two shallots, several cloves of garlic.
Put them in a pan of sorts (I use our wok due to equipment shortages) with some oil. Now, add herbs to these (all or as many of): bay leaf, basil, oregano, thyme, dried chilli flakes (a pinch at most as it's just a hint of warmth you're adding) black pepper.
When you've added the herbs to this, put the heat on high. Stir about for a few mins.
Now chuck in some pancetta cubes and stir about for a few minutes.
Heat now to low/medium.
Add red wine (you'll have some somewhere I imagine); maybe half a glass at this stage. Also squeeze a load of tomato puree in.
Stir it all in.
Add a chopped tomato should you have one that needs using up.
Now add some duck leg meat, cut however you can be bothered to, varying sizes are always quite interesting.
Add the other half of that glass, or, pour yourself another glass and add half of that in.
Stir.
Add passata.
Stir.
Heat to very low.
Leave simmering, stirring as often as you want (once every ten min is about the least you can do without making it stick/ burn to the pan).
Anywhere from 25-40 mins later come back to it. Taste it. Should taste good Also check the duck meat to ensure its not raw.
Now the secret.
Heat off.
Leave for a while (doesn't really matter how long tbh)
Reheat when you put the pasta on. Very low heat.
Grana Padano doesn't taste as good as parmesan on this dish (i've taste tested both)
Impressive sounding dish, as easy or as complicated as you wish, tastes marvellous too.
Also, for some reason duck legs were on offer 1/2 price in Sainsbury's where we go, hence the duck recommendations.
Also, you don't need to be exact with any measurements with these dishes just don't burn them or cut your fingers off when skinning the duck legs (which is the most time consuming part).
Coq au Bam:
Chicken breasts, skin off.
Garlic, shallot, finely chopped.
Rosemary, thyme, oregano
Parsnips/potatoes/ root vegetables, peeled.
Red wine
Butter
Honey
These are the basic things you need, if you have more things lying about then it will help (eg, more veg and herbs)
Slice open breasts (but not separating them), get butter (left out of fridge helps). With the butter you can press the garlic into it as well as herbs. Place butter in breast.
Sprinkle generously with: pepper, salt, rosemary, thyme, oregano. (all over the breast, you don't need to coat it, but don't be stingy!)
Roast the parsnips or chosen veg with seasoning, rosemary and oregano. Salt is ok in this case, but I generally try to avoid using it. Shallot in quarters and some garlic here and there too. Drizzle stingily with oil.
Preferably grill pan, but Frying pan and indeed wok will be fine. Small, small amount of oil. Hot heat.
Breasts in, butter slit facing you.
Turn them every few mins.
Heat to medium/ low after both sides of the breasts are sealed.
With the parsnip/root veg, remove from oven after like 45mins or when done.
You can have them as is, but the best is to put them into a food processor with some honey no more than a tsp, and all the roasting juices. Add some butter, as much or as little as you wish (depending on how anti-butter you are if health conscious). Blitz it up into what looks like a thick mash/ puree.
The Bam:
Frying pan on high heat.
Garlic, Shallot, Thyme, Rosemary and juices (the butter melts from the chicken and you want to keep the pan somewhat dry) from the chicken and a bay leaf.
Red wine.
A squeeze of tomato puree
Stir regularly.
You're making a red wine reduction here. Be patient, but it won't take more than say 20mins (if that)
The more wine the better, 1/3 bottle perhaps. Add it bit by bit.
Taste it lots and add butter/salt to taste.
It will be done and dusted within 20 mins and should be quite thick at the end.
Serve as thick / thin as desired.
Plate up as you require. Should be a winner.
Best of luck, and I hope I can be of help to you for once OP
1. Thai Red Curry: sounds impressive, and is terribly easy to make.
I usually use leftovers. But seeing as you'll be going from scratch, I'd suggest buying some duck legs, some cans of coconut milk and some Mae Ploy Red Curry Paste. Add sweet potato to thicken the sauce while cooking.
This is so easy to make, but the only thing you should bare in mind is skinning (and maybe taking the bones out of) the legs. Shouldn't take more than an hour start to finish, tastes great and is a real winter warmer.
2. Duck Pasta:
Use some fresh, long pasta such as tagliatelle. Purchase some duck legs, pancetta (lardons don't work as well in this) and tomato passata and puree.
This is the bare minimum required in terms of ingredients that you may not have lying around the kitchen (onions and garlic turn up in the strangest of places).
First, finely chop a medium onion, one or two shallots, several cloves of garlic.
Put them in a pan of sorts (I use our wok due to equipment shortages) with some oil. Now, add herbs to these (all or as many of): bay leaf, basil, oregano, thyme, dried chilli flakes (a pinch at most as it's just a hint of warmth you're adding) black pepper.
When you've added the herbs to this, put the heat on high. Stir about for a few mins.
Now chuck in some pancetta cubes and stir about for a few minutes.
Heat now to low/medium.
Add red wine (you'll have some somewhere I imagine); maybe half a glass at this stage. Also squeeze a load of tomato puree in.
Stir it all in.
Add a chopped tomato should you have one that needs using up.
Now add some duck leg meat, cut however you can be bothered to, varying sizes are always quite interesting.
Add the other half of that glass, or, pour yourself another glass and add half of that in.
Stir.
Add passata.
Stir.
Heat to very low.
Leave simmering, stirring as often as you want (once every ten min is about the least you can do without making it stick/ burn to the pan).
Anywhere from 25-40 mins later come back to it. Taste it. Should taste good
Also check the duck meat to ensure its not raw.Now the secret.
Heat off.
Leave for a while (doesn't really matter how long tbh)
Reheat when you put the pasta on. Very low heat.
Grana Padano doesn't taste as good as parmesan on this dish (i've taste tested both)
Impressive sounding dish, as easy or as complicated as you wish, tastes marvellous too.
Also, for some reason duck legs were on offer 1/2 price in Sainsbury's where we go, hence the duck recommendations.
Also, you don't need to be exact with any measurements with these dishes just don't burn them or cut your fingers off when skinning the duck legs (which is the most time consuming part).
Coq au Bam:
Chicken breasts, skin off.
Garlic, shallot, finely chopped.
Rosemary, thyme, oregano
Parsnips/potatoes/ root vegetables, peeled.
Red wine
Butter
Honey
These are the basic things you need, if you have more things lying about then it will help (eg, more veg and herbs)
Slice open breasts (but not separating them), get butter (left out of fridge helps). With the butter you can press the garlic into it as well as herbs. Place butter in breast.
Sprinkle generously with: pepper, salt, rosemary, thyme, oregano. (all over the breast, you don't need to coat it, but don't be stingy!)
Roast the parsnips or chosen veg with seasoning, rosemary and oregano. Salt is ok in this case, but I generally try to avoid using it. Shallot in quarters and some garlic here and there too. Drizzle stingily with oil.
Preferably grill pan, but Frying pan and indeed wok will be fine. Small, small amount of oil. Hot heat.
Breasts in, butter slit facing you.
Turn them every few mins.
Heat to medium/ low after both sides of the breasts are sealed.
With the parsnip/root veg, remove from oven after like 45mins or when done.
You can have them as is, but the best is to put them into a food processor with some honey no more than a tsp, and all the roasting juices. Add some butter, as much or as little as you wish (depending on how anti-butter you are if health conscious). Blitz it up into what looks like a thick mash/ puree.
The Bam:
Frying pan on high heat.
Garlic, Shallot, Thyme, Rosemary and juices (the butter melts from the chicken and you want to keep the pan somewhat dry) from the chicken and a bay leaf.
Red wine.
A squeeze of tomato puree
Stir regularly.
You're making a red wine reduction here. Be patient, but it won't take more than say 20mins (if that)
The more wine the better, 1/3 bottle perhaps. Add it bit by bit.
Taste it lots and add butter/salt to taste.
It will be done and dusted within 20 mins and should be quite thick at the end.
Serve as thick / thin as desired.
Plate up as you require. Should be a winner.
Best of luck, and I hope I can be of help to you for once OP
Just a quick update to say I went with this recipe in the end and is was fantastic - looked and tasted great. The only downside was how expensive sea bass is, good grief!
Many thanks to all that offered suggestions and thanks to Rotty for providing the winning recipe