YOUR favourite meal (with instructions)

[Cheetah Designs]

Sausages cooked on a bed of tomatoes with honey mustard sauce.

Fry some cumberland sausages on medium-high heat for a couple of minutes to brown and slightly crisp the outer skin. Cut some cherry tomatoes in half and chop some onion and put then in the base of your oven tray. Put the sausages ontop and add some honey mustard sauce. Mix it around a bit and put it in the oven for 30 mins at 180*C. Mix again with 10 minutes to go.

Serve with salad and coleslaw.

Remember to drizzle some of the juices that are in the bottom over your sausages.

 

[Glaucus]

At this precise moment I would have to say bbq ribs (Memphis rub, with bbq sauce) cornbread and bbq beans.

Ask me tomorrow it would probably be different.

Rub
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoons salt
2 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons brown sugar
3 to 4 tablespoons paprika
2 teaspoons cayenne pepper

Bbq sauce

BBQ sauce.
1 did 7 lots of this
1 can chopped tomatoes
1 onion diced
4 tbsp dark brown sugar
4tbsp vinegar (I used red wine, but cider and others would work)
4tbsp soy sauce
4tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp mushroom sauce (optional)

Sweat the onions down

Throw everything else in

Reduce down and taste, you may need to adjust sugar/vinegar

usually I would leave it like that, but this time I'm going to blend it for a smoother texture

Then bottle, didn't have any pans beg enough to boil sterilise, so these have been washed then placed in a warm oven before filling

Again back in the oven for about 30mins with lids only lose, as soon as they come out tight lids fully.

I love this bbq sauce, but I do want to make a honey and hickory flavoured one, but need to experiment with that, before doing anything this size.

Cornbread

B]Cornbread[/B]
http://allrecipes.com/recipe/savory-corn-muffins/
Ingredients

1 (14.75 ounce) can creamed corn
2 cups yellow cornmeal, divided
1 cup buttermilk
2 large eggs
8 tablespoons melted butter
1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
Directions

Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.

Beans
http://www.primalgrill.org/recipe_details.asp?RecipeID=18&EpisodeID=4

 

[JRS]

Beef skirt done right.

Uneducated blockheads say you should stew skirt. I think these people need locking up for their own safety, no-one that dumb should be allowed free license to roam the streets.

Take a slab of beef skirt, and put it in the freezer until it gets a bit tense. Slice it up thin, and dress with the following:

• a bit of Worcestershire sauce
• a bit of dark soy sauce
• a bit of hot pepper sauce
• sesame oil

The quantities are always subject to change. You don't need much of anything if you can slice the beef thin enough (hence the time in the freezer, makes it much easier to work with).

Make some miso soup to your preference. I tend to go with a reasonably complicated mix - red miso paste, pork stock, spring onions, mushrooms, ginger, dried chillis, rice wine, chinkiang vinegar, and maybe the odd bit more if I see it in the cupboard and think it'll work. In a wok, stir fry a mix of water chestnuts, ginger, onion, garlic, green pepper, bamboo shoots, beansprouts. Add oyster sauce (Thai brands seem to be better), a bit of soy, a bit of rice wine to the veg to finish it.

Serve the marinaded beef slices raw on a plate, and the miso soup hot enough to dip the beef slices in to cook them. Briefly. If you like beef well done, then a) why are you even eating it and b) sod off back to inferior cuts if you really must massacre it. Serve the stir fried veg in a side bowl. Prepare some wheat noodles to go with it if you have an appetite - cook, drain, dress with a little sesame oil.

 

[Chicken #16]

My favourite meal I cook for myself is sainsbury's breaded lemon sole fillet cooked with cubed potatoes and roasted tomatoes.

Buy: 1 bag of sainsbury's new potatoes £1, £1 bag of baby tomatoes and £4 2x breaded lemon sole fillets pack. Also add garlic cloves for potatoes if you want

Step one: turn the oven to 230, place kitchen foil on baking tray in centre.
Step two: wash potatoes and tomatoes, cut potatoes into small cubes either 1/8ths or 1/16ths. Cut tomatoes into halves. Crush a garlic clove or two if you want. Add the potatoes and garlic into a mixing bowl, add some olive oil, salt and pepper and stir.
Step three: Place the potatoes on the baking tray and start a timer at 30mins
Step 4: Now stir the tomatoes in the same bowl you used for the potatoes. Then, 20 mins in, place the tomatoes and fish in and reduce temp to 190. I put the fish on top of the potatoes so I don't need to wash the shelf.
Step 5: after 30 mins, take out and eat.

Done

you might want to add a chunk of lemon
you might want to alter times etc but roughly that should work.

 

[Mrs Seabiscuit]

As a treat my favorite meal is beer and burger for a fiver.
Step 1. Grab keys, phone,purse.
Step 2. Walk or bus to weatherpersons.
Step 3. Go to bar and select favorite cask ale and select burger of choice.
Step 4. Pay the nice barman/lady.
Step 5. Take beer to table and commence leisurely chat with Seabiscuit whilst discussing beer/games phones etc.
Step 6. When food arrives tuck in and savor the taste.
Step 7. Once finished go home.
Hows that?

 

[covenantuk]

Caribbean Chicken and Pineapple Curry

Ingredients

½ tsp ground turmeric
1 tsp ground coriander
3 garlic cloves, roughly chopped
1 med-large scotch bonnet chilli minus the stalk (remove seeds if you prefer the curry less spicy)
½ tsp sea salt flakes
Salt and Black Pepper to taste
Sunflower oil
Two large chicken breast fillet cut unto 4cm/1½in pieces
1 large onion, roughly diced
1 small butternut squash, peeled, seeds removed, cut into 4cm/1½in pieces
250g mushrooms, cleaned and cut into quarters
1 large sweet potato, peeled and cut into 4cm/1½in pieces
1 large can coconut milk
1 large tsp tamarind paste
Packet fresh thyme
1 large ripe pineapple chopped into 4cm/1½in pieces
Juice of 1 lime
1½ tbsp rum (optional)
A little chopped coriander to garnish (optional)



Method

• Grind/blend the turmeric, coriander, salt, garlic and chilli along with the stripped leaves only of 1 sprig of thyme and 3-4 good glugs of oil into a paste and put to one side
• Brown the chicken quickly in a very hot pan or wok using a little oil. Do not cook for too long. Remove and set aside
• Add a little more oil to the pan if required, lower the heat add the onion to the pan and fry gently until golden and soft.
• Add the spice mix and cook for further 2 minutes making sure the spices don’t burn
• Add the vegetables and stir briefly.
• Return the chicken to the pan, add the coconut milk, pineapple, lime juice and rum. Add half a coconut can of water. Add a whole sprig of thyme to the pan. Add tamarind paste.
• If the pineapple tastes a little sharp or is underripe add 1-2 tsp sugar as required. A “Del Monte Gold” pineapple is usually sweet enough without it once ripe.
• Simmer on a low heat, stirring occasionally, for 40-45 minutes or until butternut squash is soft and the chicken is tender. This should mean that the sweet potato is fallng apart thickening the curry. Add water sparingly if curry seems too thick.
• Taste and season as required, remove thyme sprig before serving