CC recipe thread.
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Lardyboy
New Member
- Location
- Still Somewhere In Wales.
Lamb Shanks
Here's one I posted earlier!
Place the shanks in a casserole pot and add a peeled and halved carrot, a peeled and halved onion a few whole peppercorns, a bunch fresh thyme
a small bunch fresh rosemary and two to three lightly smashed whole cloves of garlic.
Pour over enough red wine to cover the meat of the shanks - this is about a whole bottle and then leave overnight. This process will tenderise the meat.
The next day, place the pot, covered with a lid in a preheated hot oven at 160C/325F/Gas 3 and cook for about two hours or more. If the simmering becomes too lively during cooking, reduce the temperature slightly. The idea is to cook long and slow.
Slightly uncover the pot for the last hour so that the liquid will start to reduce.
Remove the pot from the oven but keep the oven hot. Remove the shanks from the cooking liquid and place in a roasting dish and spoon over a couple of ladles of the liquid to keep moist. Roast the shanks in the oven for 45 minutes to an hour or until falling off the bone.
Some of the cooking liquid will have reduced and it is perfect for gravy to serve with the shanks. Remove the vegetables with a slotted spoon or strain the liquid through a sieve.
Heat the cooking liquid until boiling, let it reduce to about half its volume and then add a whole small jar of redcurrant jelly to it and let it melt down. The gravy will thicken nicely. Serve with the lamb shanks, creamy mashed potatoes and seasonal vegetables.
Here's one I posted earlier!
Place the shanks in a casserole pot and add a peeled and halved carrot, a peeled and halved onion a few whole peppercorns, a bunch fresh thyme
a small bunch fresh rosemary and two to three lightly smashed whole cloves of garlic.
Pour over enough red wine to cover the meat of the shanks - this is about a whole bottle and then leave overnight. This process will tenderise the meat.
The next day, place the pot, covered with a lid in a preheated hot oven at 160C/325F/Gas 3 and cook for about two hours or more. If the simmering becomes too lively during cooking, reduce the temperature slightly. The idea is to cook long and slow.
Slightly uncover the pot for the last hour so that the liquid will start to reduce.
Remove the pot from the oven but keep the oven hot. Remove the shanks from the cooking liquid and place in a roasting dish and spoon over a couple of ladles of the liquid to keep moist. Roast the shanks in the oven for 45 minutes to an hour or until falling off the bone.
Some of the cooking liquid will have reduced and it is perfect for gravy to serve with the shanks. Remove the vegetables with a slotted spoon or strain the liquid through a sieve.
Heat the cooking liquid until boiling, let it reduce to about half its volume and then add a whole small jar of redcurrant jelly to it and let it melt down. The gravy will thicken nicely. Serve with the lamb shanks, creamy mashed potatoes and seasonal vegetables.
accountantpete
OAP
Slight change of direction;
Elderflower Cordial
This is a fantastic thirst quencher for those hot summer rides
40 heads of wild Elder flower (ask any old timer -they flower in May)
4lbs of sugar
3 pints of water
50g of Citric Acid ( Ask Chemist for monohydrate citric acid & say what its for)
1 sliced lemon.
Heat water in large saucepan,add sugar and bring to boil.
Shake wildlife off the flower heads and put into boiling water together with citric acid and the sliced lemon and turn off the heat after 2 mins.
Cover & leave for 3-5 days - pop in sterilised bottles.
Elderflower Cordial
This is a fantastic thirst quencher for those hot summer rides
40 heads of wild Elder flower (ask any old timer -they flower in May)
4lbs of sugar
3 pints of water
50g of Citric Acid ( Ask Chemist for monohydrate citric acid & say what its for)
1 sliced lemon.
Heat water in large saucepan,add sugar and bring to boil.
Shake wildlife off the flower heads and put into boiling water together with citric acid and the sliced lemon and turn off the heat after 2 mins.
Cover & leave for 3-5 days - pop in sterilised bottles.
Spiced Onions
Make sure your onions are finely diced - this recipe works best with very small pieces of onion.
What you need
One large Spanish onion or two medium onions
1 tsp chilli powder
5 tbsp tomato ketchup
1 tbsp ready made mint sauce
2 tbsp ready made mango chutney
1/2 tsp salt
How you do it
Chop the onions finely and add the chilli and salt - mix. Add the tomato ketchup and mint sauce and mix again. Finally add the mango chutney and mix. Refrigerate for 30 mins to let all the flavours infuse and mature. Makes enough for four.
Make sure your onions are finely diced - this recipe works best with very small pieces of onion.
What you need
One large Spanish onion or two medium onions
1 tsp chilli powder
5 tbsp tomato ketchup
1 tbsp ready made mint sauce
2 tbsp ready made mango chutney
1/2 tsp salt
How you do it
Chop the onions finely and add the chilli and salt - mix. Add the tomato ketchup and mint sauce and mix again. Finally add the mango chutney and mix. Refrigerate for 30 mins to let all the flavours infuse and mature. Makes enough for four.
vernon
Harder than Ronnie Pickering
- Location
- Meanwood, Leeds
Quick kedgeree
Ingredients:
2 hard boiled eggs cut into chunks
2-3 tblsp of curry sauce from previous night's curry (sweet sauces don't work too well here!)
enough boiled rice for two people - usually left over from previous night's curry
pack of smoked mackerel
small knob of butter.
Method:
Melt the butter in a suitable saucepan.
Throw in the eggs, rice and fish.
Stir until piping hot.
Add sauce and stir for further minute.
Serve.
Easy peasy or what?
Ingredients:
2 hard boiled eggs cut into chunks
2-3 tblsp of curry sauce from previous night's curry (sweet sauces don't work too well here!)
enough boiled rice for two people - usually left over from previous night's curry
pack of smoked mackerel
small knob of butter.
Method:
Melt the butter in a suitable saucepan.
Throw in the eggs, rice and fish.
Stir until piping hot.
Add sauce and stir for further minute.
Serve.
Easy peasy or what?
thomas
the tank engine
- Location
- Woking/Norwich
Rigatoni Alla
This little dish doesn't sound all that, but with all the fresh basil mixed in it's really yummy! Very simple flavours, but with a glass of wine it goes down a treat. If you live alone, try eating it while watching The Sopranos : )
Rigatoni pasta (or penne - boring...much nicer with rigatoni!)
Onion
Garlic
2 sausages per person
half tin tomatoes per person
tomato pureé
FRESH Basil
Optional:
dried mixed herbs
chilli flakes
1 Dice onion really fine. Fry onion and garlic until soft.
2 Fry sausage until golden brown outside, doesn't need to be cooked through. Take saus and cut it up into really small pieces...you may want to take the skins off.
3 Put tomatoes in pan with onions, garlic and sausage pieces. Bit of salt and pepper. Put in lots of ripped and chopped up basil. Let the sauce reduce. Put rigatoni on.
4 Mix pasta and sauce all together in pan then serve, with a bit of basil on top and CHEEEEESSEEEE....and a glass of wine (which can extent to a bottle).
This little dish doesn't sound all that, but with all the fresh basil mixed in it's really yummy! Very simple flavours, but with a glass of wine it goes down a treat. If you live alone, try eating it while watching The Sopranos : )
Rigatoni pasta (or penne - boring...much nicer with rigatoni!)
Onion
Garlic
2 sausages per person
half tin tomatoes per person
tomato pureé
FRESH Basil
Optional:
dried mixed herbs
chilli flakes
1 Dice onion really fine. Fry onion and garlic until soft.
2 Fry sausage until golden brown outside, doesn't need to be cooked through. Take saus and cut it up into really small pieces...you may want to take the skins off.
3 Put tomatoes in pan with onions, garlic and sausage pieces. Bit of salt and pepper. Put in lots of ripped and chopped up basil. Let the sauce reduce. Put rigatoni on.
4 Mix pasta and sauce all together in pan then serve, with a bit of basil on top and CHEEEEESSEEEE....and a glass of wine (which can extent to a bottle).
Excellent idea, this thread: could we have it made 'sticky' (the thread, I mean, not the food in it 
)?
Do you remember the 'rosti' thread from a few weeks back? Well I've been perusing the recipes posted up there, and surfing the web, since then, but only yesterday did I summon up the courage to try one. This is a sort of pseudo-rösti, one which would make a purist sneer, OK so it's not really a 'proper' rösti, but it's tasty and it was easy: indeed I think it cannot fail. We lifted it mostly from the Riverford website, but slightly modified. So:
Root Vegetable Rösti (sort of)
serves 3-4 as a stand-alone dish.
1 large onion, chopped.
piece of fresh ginger, chopped.
Olive oil
Butter
2 large potatoes, peeled and grated.
1 carrot, grated.
1 parsnip, grated.
about 125 gm swede, grated.
1 egg, beaten.
1 tbsp plain flour.
Salt and pepper.
1 tsp. mustard powder (optional).
1/2 tsp. dried mixed herbs.
Grated cheese for topping (optional).
Heat oven to about 180°C (gas 5). Fry the onion and ginger in the oil and a knob of butter until soft. Press out as much liquid as possible from the grated root vegetables (potatoes especially) using several layers of kitchen towel. Mix together all ingredients except the cheese, press into a round flat cake and place on a greased baking sheet. Bake for about 30-40 minutes, put the cheese topping on for the last ten minutes. Serve hot.
It worked - for us!
)?Do you remember the 'rosti' thread from a few weeks back? Well I've been perusing the recipes posted up there, and surfing the web, since then, but only yesterday did I summon up the courage to try one. This is a sort of pseudo-rösti, one which would make a purist sneer, OK so it's not really a 'proper' rösti, but it's tasty and it was easy: indeed I think it cannot fail. We lifted it mostly from the Riverford website, but slightly modified. So:
Root Vegetable Rösti (sort of)
serves 3-4 as a stand-alone dish.
1 large onion, chopped.
piece of fresh ginger, chopped.
Olive oil
Butter
2 large potatoes, peeled and grated.
1 carrot, grated.
1 parsnip, grated.
about 125 gm swede, grated.
1 egg, beaten.
1 tbsp plain flour.
Salt and pepper.
1 tsp. mustard powder (optional).
1/2 tsp. dried mixed herbs.
Grated cheese for topping (optional).
Heat oven to about 180°C (gas 5). Fry the onion and ginger in the oil and a knob of butter until soft. Press out as much liquid as possible from the grated root vegetables (potatoes especially) using several layers of kitchen towel. Mix together all ingredients except the cheese, press into a round flat cake and place on a greased baking sheet. Bake for about 30-40 minutes, put the cheese topping on for the last ten minutes. Serve hot.
It worked - for us!
Baggy
Cake connoisseur
- Location
- Where the chevrons are
Parkin Cookies Perfect for winter
125g unsalted butter
2 tbsp black treacle
100g stem ginger, diced small
125g light soft brown sugar
75g rolled oats
100g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
Preheat the oven to 160C (fan-assisted 140C)/325F/gas mark 3.
Melt the butter in a pan, remove from the heat and stir in the treacle, stem ginger, sugar and oats. Mix and sift the flour, soda, ground ginger and mixed spice, stir this through.
Roll into balls the size of an unshelled walnut and press these down a little on to a baking tray lined with nonstick baking paper, spaced 3-4cm apart.
Bake for about 20 minutes, until barely firm. Remove, leave for five minutes - they're quite fragile - then slide the paper with the biscuits on to a rack to firm up.
125g unsalted butter
2 tbsp black treacle
100g stem ginger, diced small
125g light soft brown sugar
75g rolled oats
100g plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
Preheat the oven to 160C (fan-assisted 140C)/325F/gas mark 3.
Melt the butter in a pan, remove from the heat and stir in the treacle, stem ginger, sugar and oats. Mix and sift the flour, soda, ground ginger and mixed spice, stir this through.
Roll into balls the size of an unshelled walnut and press these down a little on to a baking tray lined with nonstick baking paper, spaced 3-4cm apart.
Bake for about 20 minutes, until barely firm. Remove, leave for five minutes - they're quite fragile - then slide the paper with the biscuits on to a rack to firm up.
D
Deleted member 1258
Guest
A couple of pasta recipes
Spaghetti Chicken & Mushrooms In Garlic & Herb Sauce
Use:
2 oz Spaghetti, 1 small skinned chicken breast, 1 oz of Mushrooms (optional) olive oil & garlic sauce.
Method:
Roast the chicken breast in the oven. When done cut into bite size pieces. Cut the mushrooms into small pieces & Cook in a small amount of the olive oil. When almost cooked add the sauce & the chicken breast pieces & simmer gently for 5 minutes. Cook the spaghetti in boiling water for 10 minutes. Serve with the spaghetti arranged around the outside of the plate and the chicken & mushrooms in the centre.
Spaghetti With Bacon & Onion
Use:
2 oz Spaghetti, 1 Rasher of Bacon 1 Small Onion, 1 Cup of White Wine, 1 tbsp Thyme Leaves, 30 ml/ 2 tbsp Olive Oil.
Method:
Cut Bacon into small matchsticks, Finely chop the onion. Heat the oil then add the Bacon & Onion cook for about 10 minutes on a low heat until the bacon has rendered its fat & the onion is golden. Add the Wine & cook rapidly until the liquid has boiled off. Boil a pan of water & cook the Spaghetti for 10 minutes. Drain the water off & add the Bacon Wine & onion mixture to the Spaghetti, toss together gently then serve.
Spaghetti Chicken & Mushrooms In Garlic & Herb Sauce
Use:
2 oz Spaghetti, 1 small skinned chicken breast, 1 oz of Mushrooms (optional) olive oil & garlic sauce.
Method:
Roast the chicken breast in the oven. When done cut into bite size pieces. Cut the mushrooms into small pieces & Cook in a small amount of the olive oil. When almost cooked add the sauce & the chicken breast pieces & simmer gently for 5 minutes. Cook the spaghetti in boiling water for 10 minutes. Serve with the spaghetti arranged around the outside of the plate and the chicken & mushrooms in the centre.
Spaghetti With Bacon & Onion
Use:
2 oz Spaghetti, 1 Rasher of Bacon 1 Small Onion, 1 Cup of White Wine, 1 tbsp Thyme Leaves, 30 ml/ 2 tbsp Olive Oil.
Method:
Cut Bacon into small matchsticks, Finely chop the onion. Heat the oil then add the Bacon & Onion cook for about 10 minutes on a low heat until the bacon has rendered its fat & the onion is golden. Add the Wine & cook rapidly until the liquid has boiled off. Boil a pan of water & cook the Spaghetti for 10 minutes. Drain the water off & add the Bacon Wine & onion mixture to the Spaghetti, toss together gently then serve.
Headgardener
Armchair Cyclist
Just made TheVelvetCurtain's potato and cheese soup, both my dad and I thought it was brilliant
.
.
Tollers
Guru
- Location
- San Francisco, California
thomas said:
alla......?
Gasman
Old enough to know better, too old to care!
- Location
- Third Rock From The Sun
Bread & Butter Pudding with Whisk(e)y Sauce
Pudding
100g/3½oz bread, broken into pieces. Use what you like but it's lovely made with brioche.
300ml/½pt milk or ½milk/½ double cream
125g/4oz sugar
45g/1½oz butter, melted
1 egg and 1 egg white (see below) lightly beaten
60g/2oz raisins
30g/1oz desiccated coconut
45g/1½oz chopped pecans
¼tsp ground cinnamon
large pinch grated nutmeg
Sauce
60g/2oz butter
90g/3oz icing sugar
1 egg yolk (add the white to the pudding unless you want to make meringues)
50ml/2fl oz spirituous liquor of your choosing. Original recipe had Bourbon, I've always used Whisky but I'm sure brandy etc could also be used.
Mix all the pudding ingredients in a large mixing bowl. The mixture should be very moist but not soupy. Pour the mixture into an oven dish and bake at 180°C/350°F/Gas 4 for 45 minutes or until the pudding is set and the top is a dark golden colour.
For the sauce cream the butter with the icing sugar in a small saucepan over a gentle heat until all the butter has been absorbed. Remove from the heat and blend in the egg yolk and the liquor. Serve warm.
Pudding
100g/3½oz bread, broken into pieces. Use what you like but it's lovely made with brioche.
300ml/½pt milk or ½milk/½ double cream
125g/4oz sugar
45g/1½oz butter, melted
1 egg and 1 egg white (see below) lightly beaten
60g/2oz raisins
30g/1oz desiccated coconut
45g/1½oz chopped pecans
¼tsp ground cinnamon
large pinch grated nutmeg
Sauce
60g/2oz butter
90g/3oz icing sugar
1 egg yolk (add the white to the pudding unless you want to make meringues)
50ml/2fl oz spirituous liquor of your choosing. Original recipe had Bourbon, I've always used Whisky but I'm sure brandy etc could also be used.
Mix all the pudding ingredients in a large mixing bowl. The mixture should be very moist but not soupy. Pour the mixture into an oven dish and bake at 180°C/350°F/Gas 4 for 45 minutes or until the pudding is set and the top is a dark golden colour.
For the sauce cream the butter with the icing sugar in a small saucepan over a gentle heat until all the butter has been absorbed. Remove from the heat and blend in the egg yolk and the liquor. Serve warm.
Aperitif
Meme bar
- Location
- ...I don't have much idea - really.
Tollers said:
alla Mentarycanalli...
lukesdad
Guest
I d love to help but like most chefs I don t have many recipes. Most dishes are cooked frm memory but I ll try and jot some down. Got a nice twice baked cheese soufle with red onion marmalade somewhere I think . Handy as after its baked once you can keep it in the fridge till you need it Handy for a starter for a dinner party.
I have got some on an internet site with some pics. I was compiling last year but havnt got round to finishing yet >thats if Ican work out how to get them on here Im not going to type them all out again.
I have got some on an internet site with some pics. I was compiling last year but havnt got round to finishing yet >thats if Ican work out how to get them on here Im not going to type them all out again.
Rhythm Thief
Veteran
Savoury bread and butter pudding - ideal for using up stale bread.
Four slices of bread, spread thickly with butter and Marmite
Lots of cheese
An onion, chopped
About half a pint of milk
Two eggs
A pinch of mustard powder, or half a teaspoon of grainy mustard
Salt and pepper
Cut the bread into cubes. Spread half of them in the bottom of an ovenproof dish. Grate half an inch or so of cheese over the bread, and spread the chopped onion on top of this. Then add the rest of the bread cubes, and another load of grated cheese on the top. Then beat the eggs, add the milk and seasoning, and pour it over everything. Bake in a medium oven for 40 minutes or so. Delicious.
Four slices of bread, spread thickly with butter and Marmite
Lots of cheese
An onion, chopped
About half a pint of milk
Two eggs
A pinch of mustard powder, or half a teaspoon of grainy mustard
Salt and pepper
Cut the bread into cubes. Spread half of them in the bottom of an ovenproof dish. Grate half an inch or so of cheese over the bread, and spread the chopped onion on top of this. Then add the rest of the bread cubes, and another load of grated cheese on the top. Then beat the eggs, add the milk and seasoning, and pour it over everything. Bake in a medium oven for 40 minutes or so. Delicious.
