The Cooking thread..

[Saddlerrad]

So, do we have any foodies on board? I have to admit, I spend quite a lot of time watching cooking programmes. Anything with Gordon Ramsay, Jamie Oliver in and both the Great british bake off and Masterchef Australia are on in my house. I can't do much cooking myself though. Lasagne is about as far as I can stretch.

Does anybody else cook a lot?
Any foodies?

 

[smat]

Well, this is a ripoff.

 

[Saintfernio94]

mary berry is quality

 

[slaphead]

Thai Green Curry tonight. Recipe below.

Ingredients
One large white onion
4 cloves garlic
1 red chilli
4 Kaffir Lime leaves
2 stalks lemon Grass
Large thumb sized piece fresh ginger.
2 tablespoons Groundnut oil
2 Tablespoons Thai fish sauce
1 jar green curry paste (sometimes make my own, but jar is easier and tastes the same)
Fuckton of Diced Chicken
1 Lime
2 sachets creamed coconut
1 tin coconut nilk
water
Mixed oriental veg
Thai sticky rice.


Method
Heat the oil in a large pan. Add the onion, chilli and garlic and soften, not fry.
Add the lime leaves, bruise the lemongrass and add with the ginger. Chuck in the chicken.
Zest the lime over the chicken, then add the juice.
Add fish sauce and curry paste, stir a cook slowly for a couple of minutes.
Stir in the creamed coconut.
Add the coconut milk and a drop of water and simmer SLOWLY so not to split the coconut milk.

I use Sainsbury Sticky rice, 500g of rice will feed 6. Bring 900mg water to the boil, add the rice and take off the heat. Stir frequently to stop rice sticking to pan and to help rice absorb the water.

Five minutes from the end add the veg. to the curry to steam. I use a Sainsbury aromatic veg stir fry as it has Pak Choi, broccoli butternut squash, more ginger and chillis, and a few other bits and pieces.

This whole thing will easily feed 6 for about £2.50 a portion.

 

[Saddlerrad]

Sounds amazon slaphead! Just had a basic balti the other evening, it was beautiful - Naan dipped in.

 

[Pangle]

Special spaghetti bolognese for us tonight, Friday night treat.

Minced beef lightly fried
One chopped onion
Chopped button mushrooms
Tin of chopped tomatoes
Small squirt of tomato puree (not too much)
Fusili pasta (tastes the same as spaghetti but less messy)
Tried some basil in it last time but I found it too overpowering.

Served with extra mature Cathedral City grated over the top, a ready made garlic baguette on the side, and a large glass of Ernest and Julio Gallo for quaffing.

Delish.

 

[This Charming Mike]

Going for a basic tonight.

3 Chicken Breasts coated in BBQ Fajita powder.
2 large onions, 2 sweet red peppers, 1 tin of sweetcorn - all coated in bbq fajita powder! and fried with chopped garlic

Fry them both.

Serving plates with oil in the oven to serve them up on. Serve with warmed tortillas, onion and garlic sauce, soured cream, lettuce, salsa and grated cheddar.

Sounds amazing! I'll bring the drinks.

 

[slaphead]

Beef Goulash tonight, piece of piss to make.

4 very large onion
4 cloves Garlic
3 tablespoons oil
flour
salt and pepper
750g Stewing beef
50g Paprika
25g Smoked Paprika
1 litre beef stock
3 Large Green peppers
1kilo spuds

Heat oil in the bootom of a large casserole dish, dust the beef with the flour salt and pepper. When oil is smoking throw in the beef and stir about until well browned.
Transfer to another bowl, chuck in the onion and garlic and cook slowly until softened. Add the beef, Paprika and beef stock and slow cook in a low oven (140 degrees C) for about 4 hours.
Remove from oven and add smoked Paparika and pepper, return to oven for a further hour.
Cube spuds and par boil to remove some of the starch, add to goulash and cook for one more hour.

Serve with a big dollop of creme fraish on top.

Yum.

 

[silkyman]

Made some great minted lamb koftas the other day.

Really not certain it was worth the effort to be honest..

 

[slaphead]

Made some great minted lamb koftas the other day.

Really not certain it was worth the effort to be honest..

Mint Koftas are food of the Gods, always worth the effort.

 

[Stevencc]

Tonight I made "Steven's spicy kind of vaguely ethnic lamb with similarly spicy rice and ackee and that".

Diced lamb + Dunn's River lamb seasoning + Uncle Ben's spicy Mexican rice + ackee.

It's lovely.

 

[Sparrow]

Just put a Tesco Spaghetti Carbonara in the microwave. 3 and a half minutes on max power. Don't forget to remove the packaging sleeve and pierce the cover.

 

[Abertawe]

Seen some abominations on fb tonight. "Cooking something special for the other half", yo, you've posted pics of fucking sauce jars you c***. That ain't cooking.

 

[slaphead]

Tonight I made "Steven's spicy kind of vaguely ethnic lamb with similarly spicy rice and ackee and that".

Diced lamb + Dunn's River lamb seasoning + Uncle Ben's spicy Mexican rice + ackee.

It's lovely.

That's not cooking, it's heating up packet shit. And yes, I am a kitchen snob.

Now for rice pudding with a dollop of marmite in it.

Going to try that, sounds intriguing.

 

[The Paranoid Pineapple]

Just put a casserole on... at nearly 1am!!! I am the most rebellious of all the rebels

 

[Stevencc]

That's not cooking, it's heating up packet shit. And yes, I am a kitchen snob.



Going to try that, sounds intriguing.

Yeah I was joking, look at the name of the dish!

 

[Martino Knockavelli]

Yeah I was joking, look at the name of the dish!

No you fucking idiot. Don't you understand? This is fucking cooking ok. An arena for a man to prove his prowess. Like a poker scene in a western but with discernment, yeah. Alpha male with an alpha palate. So don't you fucking come in here with your fucking microwave and your fucking jar of ready made roux cos I will fucking shank you. You shit Dolmio c***.

 

[smat]

well someone can't cook

 

[Martino Knockavelli]

Alty teach you that one, did he.

 

[Anaconda]

I just got a slow cooker recently and I decided to cook some beef cheeks on low in a home made marinara sauce for eight hours, and I had it with some pasta and a ciabatta roll, and to say the cheeks fell a part was an understatement, because it was the tenderest beef I have ever had.

 

[AlexPVFC]

Slow cookers are great. Stick almost anything in there, leave it cooking on low all day. Then you get in from work and the house smells lovely and its ready to eat.
Meat is always really tender as well.

 

[Stevencc]

It cooks houses as well!?

 

[slaphead]

Last night for tea I made some nice crusty bread and while still warm ate it with butter and a nice salty Roquefort, washed down with a couple of glasses of cold Sancerre. Yum.

 

[Stagat]

Gonna try doing some stuffed marrows tonight. Rough ideas for fillings: one spicy one with turkey mince in Thai curry paste and chillies etc and another, non-spicy one with bacon, garlic, pepper, cous cous or summat.

No really sure how they'll turn out.

Anyone done marrows before? Any tips? smat ?

 

[Stevencc]

The ole Marrow Boat.

Classic.

 

[smat]

I have done this. Can't remember what I stuffed 'em with. It may have been mozzarella and chorizo or sutin. It was nice but I think it needed baking for ages cos the marrow flesh takes a while to cook, and also the skin wasn't nice to eat (tho maybe that was because the marrows were grown in my colleague's garden).

 

[Toffee_Joe]

Gonna try doing some stuffed marrows tonight. Rough ideas for fillings: one spicy one with turkey mince in Thai curry paste and chillies etc and another, non-spicy one with bacon, garlic, pepper, cous cous or summat.

No really sure how they'll turn out.

Anyone done marrows before? Any tips? smat ?

Did stuffed marrows once. Sausage meat, onions, the marrow etc. mixed up and shoved inside. Tasted a lot better than I expected, really lovely. Only problem was that a load of fat dripped out of one half and where I hadn't put it in the right dish, fell down onto the base of the oven. Thus clogging up the gas flame bit which cost about £80 to have repaired. My tip is don't do that.

 

[Stagat]

I have done this. Can't remember what I stuffed 'em with. It may have been mozzarella and chorizo or sutin. It was nice but I think it needed baking for ages cos the marrow flesh takes a while to cook, and also the skin wasn't nice to eat (tho maybe that was because the marrows were grown in my colleague's garden).

Yup, seen it said 90 minutes or a couple of hours to bake when I checked a recipe.

clogging up the gas flame bit which cost about £80 to have repaired. My tip is don't do that.

That is a good tip. Cheers mate.

Got some packs of laab powder to use so it's gonna be a laab turkey marrow boat tonight. (maybe a world first)

 

[Abertawe]

Looks a bit shit. Lose the eggs,milk and all the other American spoiling shite & make your own sauce instead of a jar and it'll have potentia. I'd sear the balls before mixing with the sauce too.

Doesn't need eggs, milk, parmesan, parsley breadcrumbs.

 

[Christian Slater]

My lass makes some of the best meatballs. The sauce is the best, she uses passata, purée, chopped tomatoes and all sorts spices that I don't pay attention to. I recommend inserting small cuts of jalapeños into the balls.