CC recipe thread.

[Monsieur Remings]

Lamb Tagine

A
1 large onion
3 large tablespoons of grated ginger
6 large garlic cloves
1 teaspoon of dried coriander
1 teaspoon of dried cumin or seeds
1 and a half teaspoon of cinnamon

B
1kg stewing lamb or leg of lamb chopped
2 tablespoons of honey
Tomato puree (1 or 2 tablespoons)
Either tin of chopped tomatoes or carton of passata
and 4 or 5 plum tomatoes skinned.
Some fresh mint or coriander (put stalks to one side)

C
500g Cous cous
Pomegranate
Chicken or veg stock cube
Bay leaf
Seasoning
Left over fresh herb and stalks
Olive oil
1 lime or lemon
Natural Greek yoghurt


Instructions
1.
Preheat oven to around 160 degrees.
2.
Place all of A in casserole and fry in olive oil for 10 minutes until soft.
3.
Then add all of B and stir thoroughly; season appropriately and you may wish to add water if too thick for your liking. Bring to the boil and after 5 or so minutes place the lid on top and put into the oven. Cook for around 1h 40 minutes stirring occasionally.
4. (C)
Around 40 minutes before the tagine complete put cous cous in solid bowl (ceramic is better) and add 2 teaspoons of olive oil and juice of half a lemon or lime. Mix in thoroughly and leave.
5. (C)
Meanwhile boil some water (enough to cover the cous cous by 1 cm) with stock cube, bay leaf, seasoning and coriander/mint stalks to make stock. Do not let it reduce, you need a lid on top! Boil up for 20 odd minutes
(rough guide about 300-400 ml water).
6. (C)
Strain the stock and add to cous cous, leave ten minutes to absorb the water and then add pomegranate seeds and remainder of fresh coriander/mint (not stalks!)

Serve together with yoghurt and other half of lemon/lime's juice.
If you can, make the tagine the day before. It'll be even better.

Good luck!

 

[scots_lass]

Banana Loaf

8 ozs SR flour

4 ozs caster sugar

4 ozs margarine

½ tsp bicarb of soda

1 tsp cinnamon

5 ozs raisins

3-4 ripe bananas mashed

2 eggs



Cream marg. and sugar.

Add beaten eggs.

Fold in sifted flour and the rest of the ingredients.

Pour into a 2lb greased and floured loaf tin.

Bake in oven at 180deg C for an hour.

Enjoy!

 

[threebikesmcginty]

Eggy Bread

1 Egg
Splash of milk
Bread cut 1" (25.4mm) thick

Break egg into shallow dish, splash of milk, mix it up. Soak bread both sides.
Knob of butter in a frying pan, fry both sides. Season to taste.

Swill down proper with loads of tea.

Repeat until bloated.


Thought I'd add to this thread with some serious haute cuisine!

 

[Chilternrides]

Butternut Squash & Sprouts topped with cheese - tasty alternative to mashed spuds.

Ingredients (for two people) -
2 Squash
8 to 10 sprouts
Small knob of butter/ Dessert spoon of olive oil - If butter, I use a piece about the size of my thumb end joint.
Pinch of Bicarb of Soda
1/4 teaspoon each white and black ground pepper.
1 large tomato
Breadcrumbs
Cheddar or Red Leicester Cheese.

Method:
Halve the squash end to end, and scoop the stringy bit with the pips out.
Rub with oil and bake in foil for 35-40 mins at 160 deg.
While the squash is cooking, clean & trim the sprouts, and place in a small pan of cold water, add the pinch of bicarb to keep the sprouts green.
Bring the sprouts to the boil and then immediately turn off the heat; leave the sprouts in the hot water for about five minutes, then drain and halve them.
Slice the tomato as thinly as possible.

When the squash is ready, scoop out all of the flesh into a bowl and add the butter or oil, the pepper and give it a good old mash together.

Place the mashed squash in a small deep oven proof dish and distribute it evenly, then push the halved sprouts into the mash flat side down.

Take the thin sliced tomato and cover the whole dish; top it of with lots of breadcrumbs and as much grated cheese as you like, the put it under the grill until the cheese has begun to bubble and go a little brown on top.

Goes great with a beef stew or liver & bacon.

 

[scots_lass]

Yet another cake!

Apple and cinnamon cake

10 ozs SR flour
2 ozs raisins
8 ozs demerara sugar
4 ozs melted butter
2 large eggs beaten
6 fl ozs milk
1 1/2 tsps cinnamon
1 1/2 grated eating apples

Sift flour and cinnamon into bowl. Add sugar and raisins. Add butter, eggs, apples and milk.
Beat.
Pour into 8 inch greased square tin.
Into oven at 180 deg for 1-1 1/2 hours.

 

[vernon]

Steak and KidneyPlate Pie

Ingredients.




Pie filling

2 x 400-500g packs of diced steak andkidney from the supermarket

or

the equivalent made from

1/2lb of ox kidney diced ¾ “ cubes

1 ½ lb of braising steak diced into 1” cubes

2 x medium onions thinly sliced

2 x sticks of celery finely chopped

4 x large mushrooms open or closed cup coarsely chopped

olive oil

1 x heaped tablespoon of plain flour

¾ pint of water

salt and pepper to taste

Shortcrust pastry

4 oz butter at room temp

4 oz lard at room temp

1 x heaped tablespoon of plain flour for steak and kidney filling

16 oz plain flour for the pie crust

large pinch of salt




Egg and a dash of milk beaten together for a glaze




9-10” pie dish

or

10” dinner plate, preferable deeply 'dished'

Method

Pie filling.

Heat a tablespoonful of oil in a frying pan. Brown the steak in theoil and transfer to a metal casserole then brown the kidney andtransfer to the casserole dish. Add a drizzle of oil then add theonions and fry until they soften. Add the celery and mushrooms andgently fry until the celery and mushrooms soften and the onion hasturned golden. Be careful not to burn the onion. Transfer the vegto the casserole and stir in the tablespoon of flour to absorb thejuices. Add some of the water to the frying pan and bring to asimmer to collect any flavour residues from the frying operations andadd to the casserole along with the remainder of the water. Placethe casserole on a medium flame. Add salt and pepper to taste alongwith a pinch of thyme and bring to a gentle simmer. Transfer to apreheated oven at 140 degrees C or gas mark 1 for a couple of hours. Remove at the end of the two hours and taste before adjustingseasoning. Allow the mix to cool. I accelerate the cooling byputting the casserole in a sink of cold water. This recipe is notfor someone in a hurry to eat pie!




Pastry

Chop the lard and butter into small pieces. Sift the flour and saltinto a bowl and add the pieces of fat to the flour. If the pieces offat stick together, run a knife through the lumps to divide them. Rub the flour into the fat until you get a crumb texture. Add acouple of tablespoons full of water and cut into the mix with a knifeat first then start kneading by hand. More water will be needed asyou knead (sic) just ad a tiny drizzle at a time until a soft pliabledough is obtained. Half the dough and form two dough balls. Rollout the first ball on a floured surface until it is comfortablylarger than the pie dish/plate. Transfer the pastry disc to the plateusing the rolling pin. Spoon on the filling. Roll out the seconddisc of pastry. Use a pastry brush or fingers to apply some of theglaze to the edge of the pastry on the dish/plate and then lower thesecond disc of pastry onto the pie. Crimp the edges by pressing themtogether with your fingers or be decorative and use the handle of apiece of cutlery to make a crimp pattern. Cut a small hole in thecentre of the crust or cut some slots. Brush the crust with the eggglaze and put the pie in a preheated oven gas mark 6, 200 degrees Cfor ten minutes before turning the temperature down to gas mark 4,180 degrees C for forty minutes or until the crust is an appealingshade of brown.




Remove and serve with whatever takes your fancy. Allowing it to coola little is worthwhile.

 

[vernon]

By god, vern, that's got the tastebuds going!

What do you reckon to replacing:



with 3/4 pint of beer? Would it be too rich do you reckon?

Beer would overwhelm the subtleties of the ingredients. The celery and mushrooms add enough body to the mix. Any more would be overkill.

The recipe looks long winded but it's well worth the effort. The filling can be made well in advance to avoid the need to accelerate the chilling.

The pastry can be kept in the fridge but needs to be acclimatised to room temperature for an hour or so before using it.

 

[Cubist]

Tandoori Chicken BBQ

You'll need:

4 Chicken leg quarters
250ml of natural yoghurt
2 tbspoon Tandoori Massala Powder (get it from an Asian grocer or the "World Foods" section of your supermarket)
4 cloves chopped/grated garlic or two teaspoons garlic puree
1 inch grated root ginger (or a teaspoon of ginger puree)
4 tablespoons lemon juice
pinch of salt

Skin the chicken legs and slash them to the bone about six times each with a sharp knife. Mix all the other ingredients together in a bowl and then rub it into the chicken quarters making sure it gets right in between the cuts in the meat. Ensure the chicken is covered in the marinade, cover the bowl and leave it for at least 4 hours, or preferably overnight.

Take the chicken out of the marinade and let most of it run off. Place the chicken legs in a moderate oven (160 degrees) for twenty minutes. Remove from the oven and reserve the liquid that has come from the legs. Transfer the legs to a barbecue, making sure the BBQ is not massively hot-you don't really want the chicken to scorch or blacken, just cook moderately. Use the reserved juices to baste the legs as you first put them on, cook on one side and let the juices kick up a bit of smoke from the charcoal (if you have a kettle BBQ this smoking effect will double with the lid on)

Turn and baste with the remainder of the juices and again cook on the other side until the chicken is cooked to the bone. Don't overcook, you don't want it to dry out. 5 to 10 mins each side should do it, but check to make sure there's no pink left.

Serve with naan (spread the naan with melted garlic butter and cook it on the BBQ, it's to die for) and fresh salad made with iceberg lettuce, finely sliced onion and tomato.

For the perfect yoghurt mint raitha:

250g natural yoghurt
4 tbsp lemon juice
half a green chilli, deseeded and minced
good pinch of salt
2 tsp sugar (or to taste)
3 tspns mint sauce out of a jar
a good tablespoon of finely chopped coriander leaves
splash of water

Mix all of the ingredients except the yoghurt in a small bowl, then leave for half an hour. This allows the salt and sugar to work on the green chilli and lemon juice to remove the fire and bite. Add the yoghurt and stir it well, adding the splash of water to bring the sauce to your desired consistency. Pour over the salad/starters or use as a dip for popadoms etc.

 

[rich p]

Beans on toast

Open tin beans and heat through, either in the microwave or saucepan

Plop the above on a slice of buttered toast

 

[threebikesmcginty]

If you want fancy beans on toast, marmite on the toast and grated cheese on the beans - luxury!

And yes, beans on crumpets is wicked and it's wrong.

 

[longers]

Try putting the cheese under the beans.

And bacon on top.

 

[threebikesmcginty]

For the perfect yoghurt mint raitha:

250g natural yoghurt
4 tbsp lemon juice
half a green chilli, deseeded and minced
good pinch of salt
2 tsp sugar (or to taste)
3 tspns mint sauce out of a jar
a good tablespoon of finely chopped coriander leaves
splash of water

Mix all of the ingredients except the yoghurt in a small bowl, then leave for half an hour. This allows the salt and sugar to work on the green chilli and lemon juice to remove the fire and bite. Add the yoghurt and stir it well, adding the splash of water to bring the sauce to your desired consistency. Pour over the salad/starters or use as a dip for popadoms etc.

I used your recipe for raitha last night Cubist. My wife was delighted to see more chilli than usual going into a meal cooked by me! Despite that, it was really tasty.

 

[Melonfish]

Sunday Leftover Pot Pie. (made on a monday)

Ideal for a monday night dinner this.

you will need:
Leftover chicken (light or dark meat fine)
Leftover Gravy
any leftover veg
some leftover bacon (from sunday mornings bacon butties)
1 onion
1 carrot
1 leek
flour
butter
1 medium egg yolk
deep pyrex or pie dish.
about 30 mins prep


first off the leftovers. most sunday lunches in our house are roast chicken but you can do this equally with beef or lamb. i'd just omit the bacon.
if you have limited leftovers or none this can easily be made from scratch so no worries there you'll just have to add more carrot/onion/leek, some bacon (cooking bacon works well) and some cooked chicken

rub 4oz of butter into 7oz of flour. do this quickly with COLD hands (like when you first get in from your cycle commute) then slowly add water until it all comes together, cut it and mix with a knife.
once together wrap it up in clingfilm and bung in the fridge to rest for at least 20 mins.

now chop up your onion, carrot and leek, throw them in a deep pan and sweat a little in butter. then add the bacon and cook together. when the bacon is just cooked add two teaspoons of flour to help get those juices up. cook for 2 mins to make sure the flour is cooked then add the chicken and left over veg (any veg works so don't worry) then add the gravy. top up with boiling water if you need to but try to keep the sauce thick.
cook for 5-10 mins to heat everything through properly

transfer to your pyrex/pie dish and set aside, then set your oven to Gas mark 5 or 190°C

now flour your worktop and roll out that chilled pastry. it needs to be big enough to cover your dish and overhang a little as pastry shrinks in the heat.
cover your dish and trim, cut some holes in the middle to allow steam to escape or the edges of your pie will bubble in the oven, use a fork to press the edges down against the pyrex/pie tin.
brush the top with the beaten egg yolk and throw it in the oven for 35-40mins.
any left over pastry? good, pop it back in the film and back in the fridge. (we'll come back to that later)

serve this with your choice of spud dish, chips or mash (leftover mash?)

good use of sunday leftovers and saves chucking stuff away.

the left over pastry?
grate some cheese and kneed into the pastry. roll it out on floured board and chop into thin strips. twist and brush with melted butter. and cook in the oven for 15 mins at gas mark 7 220°C
tasty snack
Pete

 

[Cubist]

I used your recipe for raitha last night Cubist. My wife was delighted to see more chilli than usual going into a meal cooked by me! Despite that, it was really tasty.

 

[Flyer5]

Apple tomato and celery soup;

6 large tomatoes
About 5or 6 celery stalks with the bushy bits left on
3 golden delucious apples
1 large onion
1 teaspoon dried ginger
1/2 teaspoon nutmeg
A slog of pale dry sherry ( like a big mouthfull)
Chicken stock
A knob (ish) of butter 2 oz ish
A tin of chopped tomatoes

Melt butter, add onions sweat for a bit add nutmeg ginger and sherry sweat a few minutes more quarter the apples and throw them in chop celery into 2 inch bits and add them , quarter toms and add them , add the tin of tomatoes
Reduce heat and cover mix with wet greaseproof paper to seal it , put the pan lid on and cook really low for an hour or a bit more, check the celery is soft as.. Then get your blender and blend it to a pulp,
Pour it through a sieve and use a ladle in a circular motion to force the juice through, u end up with a ball of concentrate, bin it. Now gradually add chicken stock to get a nice thick soup. Add dalt and pepper to season.

Serve with a dash of single cream on it and a wedge of wholemeal. Lovely.