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 Post subject: Recipes
PostPosted: Thu Dec 21, 2006 10:47 am 
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Here list a recipe. If you make it then say how it went.

Ok meyerhold suprise

Ingedients
1 onion chopped
1 pepper chopped into strips
1 packet of smoked bacon cut into pieces all fat removed
1 floret of brocolli top finely chopped disregard the stem.
1 tin of cream
chilli
salt
pepper
mixed herbs
lazy garlic
white wine
olive oil

heat oil
add in lazy garlic (two teaspoons)
add onions + mix
add peppers and brocolli + mix
add in a sprinkle of mixed herbs
add bacon and let bacon cook - the bacon oil adds flavour = mix it in too
add a little bit of chilli - more for more bite as bacon cooks = mix
add in white wine - just to flavour. Not too much unless you want it runny .
Mix in cream and allow the mix to thicken to what you think looks nice.

Serve on basmati rice with the remainder of the wine in a glass beside you.

You can use any green veg you want.


Feeds two.

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PostPosted: Tue Dec 26, 2006 1:32 am 
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Coming soon! Roast Boned Chicken Stuffed With Cured Pork Loin!

With pictures!

:drool:

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PostPosted: Wed Dec 27, 2006 8:51 pm 
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all ready licking my lips.

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PostPosted: Mon Jan 01, 2007 2:45 am 
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OK, coming really soon! Just have to refine the instructions a bit. Pretty much 99% done. Just a few revisions to make to the recipie when I'm not really, really drunk 'cos it's new years eve! :roll: :drink:

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PostPosted: Wed Jan 03, 2007 1:23 am 
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OK, firstly let me apologise for the quality of the first four pictures. At some point our small boy managed to get hold of the camera and touch the lens. As some of you may know, small boy's fingers are covered with...something. Who knows what.

Anyway.

You'll need:
A large chicken.
A medium, uncooked cured pork loin joint (or gammon or bacon).
Chicken stock cubes (Knorr by preference)
Ham stock cubes (see above).
Thyme.
Sage.
A bay leaf.
Garlic granules.
Pepper.
Dry mustard.
Paprika.
Tabasco (optional).
Mushroom ketchup (optional. Can be bought at Tesco).
Flour.
Onions.
Garlic.
A nice big pressure cooker (though you can do it without one).
A very sharp knife, preferably a boning knife.



Ok, first, bone the chicken. That's not a euphemism. What you want to do is remove the ribcage, leaving the breast meat, legs and wings.

Start by cutting from the front to the back of the back of the chicken (opposite the breast). Then, carefully slice between the skin and the ribcage until you reach the leg and wing sockets, staying as close to the bones as possible.

There are many little back-bones that need to be negotiated. Have patience.

Find the leg and wing sockets and, using the knife, pop them open. They'll be connected to the inner bone structure. Then, continue to stay as close to the ribs and top, sticky-up bits of the skeleton of the chicken under the breast meat, both sides, 'till you can remove the meat part of the chicken with the legs and wings. It's not terribly easy but also not as hard as you may think!

Here' a pic of the result:
Image

Next, take your pork loin joint (or other) and trim off all the fat. Then, trim the top to fit under the chicken breast (so, a bit pointy on top).
Image

Now, wrap the chicken around the pork as tightly as possible.
Image

Have several lengths of string ready and tie the whole lot together as tight as possible. Use lots of string. Any kind of string will do, it'll all get cooked and sanitised in the pressure cooker (unless you don't use one in which case don't worry. String is string, really).

Here's what you should have now:
Image

And here it is from the top.
Image

Now, stuff it in the pressure cooker.

Put the thyme, sage (about a heaped teaspoon of each but it depends on your personal taste), garlic granules (schwartz do them. About two heaped teaspoons), bay leaf, pepper, half teaspoon of dry mustard and some paprika in first, then add one knorr chicken stock cube and half a knorr ham stock cube dissolved in a litre of boiling water, plus a couple of tablespoons of mushroom ketchup (you can buy this at Tesco but there's a way of making mushroom concentrate in the Discworld companion if there are no Tescos near you. Look up "Wow wow sauce") and a dash of tabasco if you want. Then put the divider in and stick the chicken on that. Stick the lid on and, once it starts to hiss, cook for 45 minutes. Oh, prick the skin of the chicken before this to minimise splitting, especially around the drumsticks.

Here's a picture.
Image

If you don't have a pressure cooker then you'll have to just roast it in the oven for ages. Say about three and a half hours, depending on the size of the chicken and pork/gammon/ham you've stuffed it with. Read the roasting instructions for each and choose the times and temperatures accordingly. I'd wrap the whole thing in foil until the last hour and then baste every twenty minutes.

Right, now, after 45 minutes, your stuffed chicken should look like this:
Image

Now, put it in a baking tray and stick in the oven at about gas mark six for an hour and a half, basting every 20 minutes.

What you have left in the pressure cooker will make your gravy. My pressure cooker isn't great so I had to add 300 ml of water with a chicken stock cube but if your pressure cooker is working right you should have a good amount of liquid with fat on top (once it's settled).
Image

Use a spoon to skim the fat off the top of the liquid from the pressure cooker. Use the fat to cook your roast potatoes in!


I should mention that the legs are in odd positions in the photos 'cos the pressure cooker was a bit small and I had to stuff it in as best I could. This doesn't effect the taste.

And here's the whole thing after being roasted for an hour and a half:
Image

Image

The legs stay in odd positions 'cos of the pressure cooker stuffing into thingy.

Now, remove all the string, separate the legs and wings from the body and carve the main body of the roast.

And here's the carved result. You'll get slices of ham wrapped in chicken, plus the legs and wings!
Image
Image

Here's what we had on our plates:
Image

For the Gravy, dice an onion and fry in a pan, in olive oil, 'till translucent. Add a few heaped tablespoons of flour and mix well. Then, add about a third of the liquid you drained from the pressure cooker, sans fat (remember, if there's not much liquid, dissolve a knorr chicken stock cube in 300 ml of boiling water and add that too). Mix vigorously, adding the rest of the liquid, making sure there are no lumps. Then add some gravy browning liquid to darken it 'cos we all prefer dark gravy don't we? Simmer for 15 to 20 minutes before serving the meal.



Hopefully that'll be enough information for you to do your own roast chicken stuffed with cured pork loin/ham/gammon! Any questions, feel free to ask.

Also, here's what you do with the leftovers:

Buy some pre-made puff pastry. Remove all the meat you have left from the roast. Trim off all the fat and chicken skin and stuff. leaving only meat.

Roll out the pastry and put in a deep oven dish that you've covered in butter. Stick all the meat in.

Take your left over gravy (there should be plenty), bring to the boil in a pan and add about 190 ml of single cream. Pour it over the meat and cover with more puff pastry, brushing the top with melted butter. Bake in the oven for about 45 mins, gas mark 5 (sorry, I only know gas mark temperatures. Google electric temps or something) or until the pastry is a nice golden brown.

Serve the pie with chips and veg, or whatever you want really.

Pie:
Image
Image

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 Post subject:
PostPosted: Thu Jan 04, 2007 12:59 am 
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Hungry now... :(

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 Post subject:
PostPosted: Thu Jan 04, 2007 4:00 am 
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I was until the pictures downloaded :shock:

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 Post subject:
PostPosted: Sat Jan 06, 2007 11:36 pm 
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khoardiroy wrote:
I was until the pictures downloaded :shock:


Eh? Why?! Bloody nice Christmas dinner that was!

Or are you uncomfortable with the preparation of animal carcasses? As a small child, did you weep in butcher's shops? :wink:

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 Post subject:
PostPosted: Sun Jan 07, 2007 7:46 am 
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Tao wrote:
khoardiroy wrote:
I was until the pictures downloaded :shock:




Or are you uncomfortable with the preparation of animal carcasses? :


which one? :D :lol:

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 Post subject:
PostPosted: Sun Jan 07, 2007 7:48 am 
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I think if your going to eat things - once in your life you should kill it. Then you appreciate it. Sounds sick but it did me the world of good....though I do eat veal and have yet to kill a Bambi!

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PostPosted: Mon Aug 20, 2007 12:53 pm 
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I have a great rec. for Fat Free Banana Chocolate Brownies if anyone wants......

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 Post subject:
PostPosted: Mon Aug 20, 2007 3:33 pm 
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No need to ask, just post! I'm sure someone will be interested and, if not, it's preserved here for posterity. :D

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PostPosted: Wed Aug 22, 2007 5:12 am 
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TY Tao - I will when I get a moment :)

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 Post subject:
PostPosted: Tue Sep 04, 2007 9:53 am 
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Ooh that sounds like summat to copy down!


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 Post subject:
PostPosted: Tue Oct 16, 2007 12:42 pm 
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OK I know its taken me 2 months but here we go

You need a blender ideally or a hand blender.

CHOCOLATE BANANA BROWNIES

4 level tbs cocoa
1 ripe banana
6oz granulated sugar
2 large egg whites
1 tsp vanilla extract OR 1/2 tsp vanilla essence
1/4 tsp salt
6oz self raising flour
water

Put the oven onto 180/350/GM 4

Put the cocoa, banana and 2fl oz water in the blender and zap it until smooth.
Add the sugar, egg whites, vanilla and salt and carry on blending.
Finally add the flour and 4fl oz water and blend until smooth and creamy.

Pour it into a lightly greased 7 inch square tin or whatever you have handy (within reason) and bake for 20-25 mins until it has parted company with the sides.

Cool it in the tin, once cool it will cut into 16 if done in the 7 inch.

Store it in the fridge as the banana will go off otherwise.

Doubtful it will have time to go off as they are very moreish.

Hope you enjoy

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PostPosted: Fri Dec 14, 2007 4:54 pm 
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Anyone want a trifle one for christmas?

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 Post subject: Re: Recipes
PostPosted: Fri Jan 02, 2009 3:35 am 
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It seems no-one did. :lol:

OK...

SCALLOPS, PAN FRIED IN CHILLI, GARLIC AND GINGER, SERVED WITH SMOKED PANCETTA AND BUTTERNUT SQUASH PUREE

What you'll need (to serve two):

Three scallops per person, so six (unless you use king scallops, in which case one each)
Butter
Fresh ginger root (say a cylinder about an inch wide by a half inch long, crushed)
Red chili (one large)
Three medium garlic segments
A small butternut squash
Cream
Thinly sliced pancetta (six slices)
Ground white pepper
Olive oil
A quarter of a Knorr chicken stock cube


Preparation :

Peel the butternut squash, cut into one-inch pieces, discarding the seeds. Coat in olive oil on a baking tray and roast for about half an hour at gas mark 6 until cooked (times vary depending on the oven).

Once cooked, place in a blender. Crumble in the stock cube and add white pepper to taste (you might need to keep tasting until you can definitely taste the pepper after blending, otherwise it's too bland). Add some single cream to the blender until the mixture begins to blend properly. Blend until smooth. Put in a small bowl or ramekin for now.

Now add a good sized chunk of butter to a frying pan, along with a glug of olive oil and melt over a medium to mild heat. Add the crushed ginger and the garlic, chopped. Remove the top from the red chili, and the seeds, and slice thinly lengthwise until you have long thin bits of chili. Cook over a low heat for five minutes to infuse the butter with the flavours, adding the chili after a couple of minutes.

Put the pancetta under a preheated grill.

Turn the heat up under the pan and, when the butter is bubbling, push the ginger/chili/garlic aside and add the scallops to the pan. Cook for about a minute to a minute -and-a-half each side. Keep an eye on the pancetta, as it should be crisping up in this time. Put the butternut squash puree in the microwave for 30 seconds to heat up. Transfer the scallops to a plate, putting the pancetta on top, and a strip of red chili on top of that. Add some butternut squash puree to the plate (see picture below).

That's it. Sounds much more complicated than it is, there's just about five minutes of having three things to think about at once, making sure everything is cooked at the same time.

This makes an excellent starter. We had steak, sauteed potatoes and mushrooms, and vegetables (peas and baby carrots) for our main couse after this.

Enjoy!

Image

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 Post subject: Re: Recipes
PostPosted: Tue Jan 06, 2009 12:15 am 
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I'm currently trying to teach a mate to cook by email, so here's a personal favourite for this time of year that I sent her a week or two ago: leek and potato soup.

Chop four leeks finely, and place them in a large saucepan with some balsamic vinegar, rice vinegar and dark soy sauce. Stir well and leave for a couple of hours.

Add some olive oil, a teaspoon of French walnut oil, salt, black pepper and a large dollop of butter.

Start with a low flame and stir, slowly cooking the leeks. Add a little milk and keep stirring. When the consistency becomes thick, add more milk. Repeat. Add a teaspoon of Dijon mustard, a good-sized splash of Mirin (sweet cooking sake) and two finely chopped (Goodfellas-style) cloves of garlic. Keep stirring. Add more milk. Add three or four teaspoons of honey. Add yet more milk.

In a separate pan, boil and mash some potatoes; Maris Piper are pretty good for this sort of thing. Keep them to one side, you'll be needing them in a bit.

Put the kettle on.

Once you've thrown about two pints of milk at the leeks, and they're tasting cooked but not soft, add the mash. Stir thoroughly to make sure everything's nicely mixed together.

Here comes the heartbreaker. All those wonderfully intense flavours make an amazing sauce, but they're not so great for soup. Make sure you've got boiling water, and add it to the pale green gunge in the pan. I shouldn't need to tell you to stir constantly while you're doing this, but I'll say it anyway so you can't accuse me of not doing it later. Bring the heat up and let the soup start to bubble in a suitably La Brea-like fashion (dinosaurs may be added at this point if you're cooking for small children or palaeontologists), then kill the heat entirely, stir in another large slab of butter, put a lid on the pan and leave it.

The next day, slowly heat it up, stirring all the time, and let it warm through over as long as possible. Serve, and accept adulation as mortals throw themselves to the floor screaming "I am unworthy, oh great one!"

Usual soup rules apply: good bread and fresh butter on the side.


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 Post subject: Re: Recipes
PostPosted: Fri Mar 27, 2009 3:22 pm 
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Any recipes for cake of the birthday variety? happy birthday Tao!!!!

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 Post subject: Re: Recipes
PostPosted: Sat May 12, 2018 11:15 am 
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Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


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