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Recipe Thread

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jonesmrjones
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« Reply #100 on: January 03, 2012, 20:06:38 »

Just got a Slow cooker, Chilli is sat in it ready to turn on in the morning!!
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« Reply #101 on: January 03, 2012, 22:01:10 »

Just got a Slow cooker, Chilli is sat in it ready to turn on in the morning!!

Oh, and this is the chilli recipe I've adapted for the slow cooker btw:
http://www.recipesource.com/soups/chili/01/rec0104.html
Adjusted to make four servings. Freezes well.

500g            beef  -- mince or cubed
    1      large         onions -- chopped
    2      cloves        garlic -- minced
    1      can           beer
    1      can           tomatoes
    1      tablespoons   ground cumin
    1      tablespoons   dried oregano
    2      chili peppers chopped
    1      tablespoon    dried chili
    1      teaspoon      cayenne pepper
    1      peppers seeded and chopped
    1      tablespoons   corn oil
    1      tablespoons   olive oil
    1      teaspoon      brown sugar
    1      tablespoon    thyme
            salt and freshly ground pepper -- to  taste
then add half an hour before serving...
    2      tablespoons   corn flour
    1      can           kidney beans
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« Reply #102 on: January 04, 2012, 08:53:42 »

stick some cubed good chorizo in there too, it melts away in the slow cooker but makes it taste even better
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« Reply #103 on: January 04, 2012, 09:58:18 »

Yes Jo! Chorizo in chilli, and also crumble a little dark chocolate in for richness.
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« Reply #104 on: January 04, 2012, 10:34:40 »

Yes Jo! Chorizo in chilli, and also crumble a little dark chocolate in for richness.

Not got any chorizo but i put in a teaspoon of dark coco powder  Two Thumbs
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« Reply #105 on: January 04, 2012, 19:48:03 »

Yes Jo! Chorizo in chilli, and also crumble a little dark chocolate in for richness.

Not got any chorizo but i put in a teaspoon of dark coco powder  Two Thumbs

nom! couple of squares of the real bitter stuff melted in makes it so much richer

here's some cake-porn from the queen of food-porn herself

http://www.nigella.com/recipes/view/lemon-meringue-cake-109

125g very soft unsalted butter
4 eggs, separated
300g plus 1 teaspoon caster sugar
100g plain flour
25g cornflour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Zest of 1 lemon
4 teaspoons lemon juice
2 teaspoons milk
1/2 teaspoon cream of tartar
150ml double or whipping cream
150g good quality lemon curd


Method
Serves: Makes 8 Slices

1.Preheat the oven to gas mark 6/200C. Line and butter two 21cm sandwich tins.
2.Mix the egg yolks, 100g of the sugar, the butter, flour, cornflour, baking powder, bicarb, and lemon zest in a processor. Add the lemon juice and milk and process again.
3.Divide the mixture between the prepared tins. You will think you don't even have enough to cover the bottom of the tins, but don't panic. Spread calmly with a rubber spatula until smooth.
4.Whisk the egg whites and cream of tartar until peaks form and then slowly whisk in 200g of sugar. Divide the whisked whites between the two sponge-filled tins, pouring or, more accurately, spreading the meringue straight on top of the cake batter.
5.Smooth one flat with a metal spatula, and with the back of a spoon, peak the other and sprinkle 1 teaspoon sugar over the peaks. Put the tins into the oven for 20-25 minutes.
6.With a cake-tester, pierce the cake that has the flat meringue topping to check it's cooked all through. (It will have risen now but will fall back flattish later.) No sponge mixture should stick to the tester. Remove both cakes to a wire rack and let cool completely in the tins.
7.Unmould the flat-topped one on to a cake stand or plate, meringue side down.
8.Whisk the double cream until thick but not stiff and set aside. Spread the flat sponge surface of the first, waiting, cake with the lemon curd and than spatula over the cream and top with the remaining cake, bronze-peaked meringue uppermost.


I've made this a few times now. It has always worked fine and made people really happy in the face and stomach
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« Reply #106 on: January 10, 2012, 13:20:16 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?
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« Reply #107 on: January 10, 2012, 13:31:54 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

A mate taught me a really good trick for this once. Get your vacuum cleaner and put it on the setting for low-pile carpets. Using the nozzle, suck all the fat off the top of the stew. Because the fat is lighter than the rest of the mixture (hence it floats), the vacuum will remove it without taking up any of the liquid.
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« Reply #108 on: January 10, 2012, 13:35:44 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

all you can do really is cool it and skim the fat off as it rises.
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« Reply #109 on: January 10, 2012, 13:36:22 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

A mate taught me a really good trick for this once. Get your vacuum cleaner and put it on the setting for low-pile carpets. Using the nozzle, suck all the fat off the top of the stew. Because the fat is lighter than the rest of the mixture (hence it floats), the vacuum will remove it without taking up any of the liquid.

And you get a vacuum cleaner full of grease  Puke
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« Reply #110 on: January 10, 2012, 13:42:32 »

One pan salmon (made this twice now and its boom and a piece of piss) Serves 2

Preheat oven to 220

Halve 400g of new potatoes and place in a large baking tray / oven dish and coat in a tablespoon of oil

Place in over for 20-25mins

Take out and add 8 asparagus spears (halved) give it a little shake and back in the oven for 15 mins

Take out and add two good handfuls of cherry t's and a large tablespoon of balsamic vinegar and give it a shake.

Place two salmon fillets in the tray alongside the rest and then back into the oven for another 10-15mins (I also add fresh basil here but your supposed to add it at the end)




Smoky meatball stew (serves 3)

Get yourself to sausage king on the Glocker (by the arches) and get 6 smoky pork sausages, empty out the meat and form into meatballs (use wet hands its easier)

Brown them off in a pan and remove

Gently half an onion and 2/3 cloves of garlic in the pan for 5mins

Then add two teaspoons of ground cumin, two teaspoons of ground coriander and 140g of long grain rice (dry) cook for a further minute

Then add 400g chopped tomatoes and 850ml of vegetable stock

Simmer for 10-12mins and then add the meatballs back into the mix and a good four handfuls of spinach and continue to cook until the spinach has wilted

Sprinkle with chopped coriander and enjoy

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« Reply #111 on: January 10, 2012, 13:48:18 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

I gently fry it first in a pan and get rid of the juices before I add it to the slow cooker. But I think Em's method is probably best for you now. Of course you could keep the fat and just thicken it up with cornflour later but not sure that's the best idea...
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« Reply #112 on: January 10, 2012, 14:25:22 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

I gently fry it first in a pan and get rid of the juices before I add it to the slow cooker. But I think Em's method is probably best for you now. Of course you could keep the fat and just thicken it up with cornflour later but not sure that's the best idea...

It's quite easy just to spoon it off the top tbh.
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« Reply #113 on: January 10, 2012, 14:40:00 »

for the masterbakers......

Chocolate cherry tarts.  Love

For the sweet crust pastry:

250g plain flour
150g cold unsalted butter, cubed
40g icing sugar
pinch salt
2 egg yolks

- put the flour and icing sugar in a large bowl and rub in the  butter with your fingertips until the mixture resembles breadcrumbs.  
- make a well in the middle and pour in the beaten egg yolks and a little cold water.  bring the mixture together into a ball.
- knead a couple of times to make a smooth dough but don't overwork as you don't want to develop the gluten in the flour.
- wrap in clingfilm and chill in the fridge for 20 minutes. then roll out on a sheet of clingfilm to the thickness of a pound coin. lift using the clingfilm and drape into floured individual tart tins, or one large one. press into the edges and peel off the clingfilm, put back in the fridge for 30 minutes.
- fill with greaseproof and baking beans and blind bake for 15-20mins at 180.  take out the baking beans and return to the oven for another 5, until the base is nearly cooked.

then add the filling...........

300ml double cream
250g chocolate - i used a combination of white and 75% cocoa dark, broken into pieces
2 eggs seperated
i vanilla pod, split.
splash of kirsch (if you can find!) i used spiced rum.

- heat the cream gently in a pan with the vanilla, as soon as it starts to boil remove the vanilla and pour over the chocolate and stir until melted.
- let cool a bit then add the egg yolks and booze.
- in a sperate bowl beat the egg whites until soft peaks, gently fold into the chocolate mixture.
- pour into the pastry cases and bake at 180 for 10-15 minutes. the middle should be slightly springy.

cherry or raspberry coulis........

- handful soft fruit
- some sugar (just guess how much to balance the sweetness)
- splash of booze (vodka/kirsch/framboise etc)

heat until the sugar has dissolved, blend and seive, chill.

remove the tarts form the fridge 30mins before serving - arrange some fruits on the top and drizzle over the coulis.


 Tomato Slayer!
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« Reply #114 on: January 10, 2012, 15:23:24 »

Lidl do a cherry brandy
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« Reply #115 on: January 11, 2012, 20:49:21 »

Lol @ vacuuming fat.

Decided to get a bit creative today:

Creamy seafood gnocchi bake.

Fry off some chopped fish fillets with chopped garlic in some butter and olive oil, then add some sliced chestnut mushrooms and chopped bacon/pancetta.  
 
When this is near done add some fresh mixed seafood and stir in, don't cook for long, you don't want the seafood to get tough.

Then add cream, grated parmesan, chopped basil and parsley, a spoon of pesto, season and heat the sauce through.

Whilst you are doing this cook some mange tout and the gnocchi, when done drain and add to the seafood sauce.  Mix it all around then pour into an oven proof dish. Place done halved cherry tomatoes on top, sprinkle with parmesan then oven cook until bubbling and golden brown.  Garnish with parsley to serve.I
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« Reply #116 on: January 11, 2012, 20:58:42 »

a table spoon of cherry brandy/brandy mixed in, or a very thin layer of raspberry jam or marmalade spread over the bottom of the ramekin works brilliantly with this

chocolate puddle pdding
6 tablespoons cocoa powder
150 g self-raising flour
1 teaspoon baking powder
200 g vanilla sugar (or 200g caster sugar and a few drops vanilla essence)
30 g salted butter
75 g dark chocolate (use something with a high proportion of cocoa solids)
150 ml milk
150 g soft brown sugar
500 ml hot water

1.Preheat the oven to 180° C (350° F).
2.Measure the flour and vanilla sugar into a large mixing bowl with two tablespoons of the cocoa powder and the baking powder. Melt the butter and chocolate together, and when melted, add them to the bowl with the milk.
3.Stir with a wooden spoon until everything is well blended, and spread the mixture (which should be a thick paste) into the bottom of a baking dish. (I used a 20-30 cm dish.) or 4 ramekins
4.Mix the soft brown sugar with the remaining four tablespoons of cocoa, and sprinkle them over the top of the sponge mixture.
5.Pour the hot water around to create a bain marie (this should be hot from the kettle but not boiling) and put in the oven for 45 minutes. The sponge pudding will rise through the puddle of chocolate sauce.
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« Reply #117 on: January 11, 2012, 21:02:24 »

This one's well easy to do, whack it in the oven as you're sitting down for dinner and it's ready by the time you want it (blobs of marmalade also work with this too)

Serves 6

Ingredients:

3-4 stale pains au chocolat
500ml milk
500ml double cream (or you can replace the cream and milk with 1 litre single cream
3 tablespoons caster sugar
1 large egg
4 large egg yolks
Half teaspoon vanilla extract


Method

Preheat the oven to 160C/gas mark 3.

Butter a 1 and half litre ovenproof dish, cut up the pains au chocolat (about 1cm) and arrange them in the dish. Put the cream and milk in a pan and bring to nearly boiling point. Whisk the egg, the yolks and the sugar in a large wide-mouthed measuring jug. When the cream and milk are nearly boiling, pour over the eggs and sugar, whisking continuously. Add the vanilla and then pour over the slices of pain au chocolat and leave to soak for 10 minutes.

Transfer to the pre-heated oven and cook for about 45 minutes, or until the pudding is softly set.
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« Reply #118 on: January 12, 2012, 11:00:22 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

A mate taught me a really good trick for this once. Get your vacuum cleaner and put it on the setting for low-pile carpets. Using the nozzle, suck all the fat off the top of the stew. Because the fat is lighter than the rest of the mixture (hence it floats), the vacuum will remove it without taking up any of the liquid.

Did you try this Tim?
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« Reply #119 on: January 12, 2012, 12:03:17 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

A mate taught me a really good trick for this once. Get your vacuum cleaner and put it on the setting for low-pile carpets. Using the nozzle, suck all the fat off the top of the stew. Because the fat is lighter than the rest of the mixture (hence it floats), the vacuum will remove it without taking up any of the liquid.

Did you try this Tim?

surely waiting for the liquid to cool, then dropping in some ice cubes would be better than sticking a lint covered vacuum near your food?

drop the ice cubes in, and the fat hardens around them so it's easier to pick them out
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« Reply #120 on: January 12, 2012, 12:17:33 »

This one's well easy to do, whack it in the oven as you're sitting down for dinner and it's ready by the time you want it (blobs of marmalade also work with this too)

Serves 6

Ingredients:

3-4 stale pains au chocolat
500ml milk
500ml double cream (or you can replace the cream and milk with 1 litre single cream
3 tablespoons caster sugar
1 large egg
4 large egg yolks
Half teaspoon vanilla extract


Method

Preheat the oven to 160C/gas mark 3.

Butter a 1 and half litre ovenproof dish, cut up the pains au chocolat (about 1cm) and arrange them in the dish. Put the cream and milk in a pan and bring to nearly boiling point. Whisk the egg, the yolks and the sugar in a large wide-mouthed measuring jug. When the cream and milk are nearly boiling, pour over the eggs and sugar, whisking continuously. Add the vanilla and then pour over the slices of pain au chocolat and leave to soak for 10 minutes.

Transfer to the pre-heated oven and cook for about 45 minutes, or until the pudding is softly set.

nom  Love
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« Reply #121 on: January 12, 2012, 12:26:33 »

Ive got a beef stew on, whats the best/easist way to get rid of the fat that rises to the top?

A mate taught me a really good trick for this once. Get your vacuum cleaner and put it on the setting for low-pile carpets. Using the nozzle, suck all the fat off the top of the stew. Because the fat is lighter than the rest of the mixture (hence it floats), the vacuum will remove it without taking up any of the liquid.

Did you try this Tim?

surely waiting for the liquid to cool, then dropping in some ice cubes would be better than sticking a lint covered vacuum near your food?

drop the ice cubes in, and the fat hardens around them so it's easier to pick them out

Well yeah, do you think I put a vacuum cleaner anywhere near my food? Was just hoping Mr Jones might go for it and post pictures of the inevitable carnage.
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« Reply #122 on: January 12, 2012, 12:37:55 »

A lovely winter side of red cabbage braised in cider:

make layers of red cabbage, granny smith apples, soft brown sugar, onion, mixed spice and seasoning until you fill a pan, the  pour in a bottle of dry cider and three or four tbsp of red wine or cider vinegar. Dollop a chunk of butter on top then bring to the boil then simmer on low heat for 1 & 1/2 hours. BO!!
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« Reply #123 on: April 11, 2012, 19:20:15 »

http://perfectingthepairing.blogspot.co.uk/

Some lovely stuff on there
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« Reply #124 on: April 11, 2012, 19:59:21 »

Have just sort of invented something really divine, just made it for the third time this evening...

(It's a veggie one BTW in case you need to skip past)

Deconstructed Indian-style cauliflower cheese (I made up the title too)

You will need:

One large head of cauliflower broken into little florets
About three large red (or mixed) bell peppers cut into pieces
three or four garlic cloves pierced but in their skin

Right stick all those bits in a large roasting pan and make sure the oven is preheating to 180C

In a bowl mix plain olive oil (a good amount, maybe 2 or 3 tablespoons) with sea salt, a tspn of turmeric, a tspn of curry power, a tspn of wholegrain mustard, and sprinkles of cumin, cumin seeds, ground coriander, cayenne pepper and Cinnamon  (this is not exact, use any spices you wish really).

Once well mixed, poor into the roasting tin and rub really well so the veg are as coated as possible then chuck in the oven.

After about 20 mins, take out and shake/stir so that the cauliflower browns evenly, add a drained can of chickpeas to the tin as well.

The tray goes back in for another 15/20mins, in the meantime roughly chop a block of feta cheese and if you have it some fresh parsley and/or coriander.

Once the veg/chickpeas are ready (check cauli for tenderness) take out and transfer contents of roasting tin to a large bowl. Mix in the feta and herbs if using. drizzle over a bit more olive oil (extra virgin this time) and some black pepper.

Serve with rocket and cous cous (though is also nice on it's own).



Once you've roasted cauliflower you will never eat it another way, it goes from being one of the most bland things on the planet to being as moreish as Pringles dipped in crack.

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« Reply #125 on: April 14, 2012, 10:39:32 »

I came across this website the other day - LOADS of nice looking sweet recipes and some good sounding savouries too....

http://punchfork.com/
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« Reply #126 on: April 14, 2012, 10:44:41 »

I came across this website the other day - LOADS of nice looking sweet recipes and some good sounding savouries too....

http://punchfork.com/

Now that is a good find there Punksi, nice one.  Slayer
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« Reply #127 on: April 30, 2012, 11:03:30 »

Here's what I'm cooking up tonight...

Behold...THE MEAT BABY:

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« Reply #128 on: April 30, 2012, 12:18:07 »

I don't suppose I really need to ask but please post and after picture too.  Two Thumbs
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« Reply #129 on: August 06, 2012, 13:27:00 »

Great midweek dinner or lazy brunch: Baked Eggs

works great in a small deep metal handled frying pan that you can shove in the oven, otherwise in a little pyrex dish

chop 1 small onion and fry gently in a tiny amount of oil
when the onion has gone transparent, mix in some chilli powder, paprika, a pinch of cinnamon, and ras el hanout (moroccan garam masala)
then add a tin of chopped tomatoes and cook until thickened
stir in a drained can of chickpeas
season with salt and pepper
cut 1/2 a pack of haloumi into cubes and stir in
add a hadnful of chopped parsely
turn off the hob and make 4 little dents in the top, crack an egg into each dent
sprinkle lightly with grated cheddar and if you've got it grate a little nutmeg on top
bake in a preheated oven (200 C) for 10/15 mins

EDIT: I should add this is for more than one person - two as a dish on it's own or for 4 people as an accompanyment
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« Reply #130 on: August 06, 2012, 13:49:10 »

I've also been trying to perfect this lately - my boyfriend's obsession with the caribbean combo at the king's head just isn't sustainable living in London

http://www.bbc.co.uk/food/recipes/jerk_pork_belly_with_99669

Ingredients
For the jerk pork belly
1.5kg/3lb 5oz pork belly, rind removed

1 tbsp dry jerk seasoning

300ml/10fl oz dry cider

475ml/17fl oz chicken stock

1 onion, sliced into 1cm/in rings

4 garlic cloves, sliced

4 sprigs fresh thyme

sea salt and freshly ground black pepper

hot pepper sauce, to serve

Preparation method
1.Preheat the oven to 180C/350F/Gas 4. Rub the pork belly with the jerk seasoning and place in a heavy-based frying pan, fat-side down. Cook for a few minutes until golden-brown then quickly sear on all sides to seal. Remove the pan from the heat and leave to rest for about five minutes.

2.Pour the cider into a large jug with the chicken stock. Place the onion rings in a roasting tin and scatter over the garlic and thyme. Lay the rested pork belly on top, skin-side up, and pour the cider mixture around the meat. Season to taste with sea salt and freshly ground black pepper. Cover with tin foil and braise in the oven for 2-3 hours, or until the pork is tender and completely soft.

3.Remove the foil and turn the oven up to 230C/450F/Gas 8. Roast the meat for another 20-25 minutes until lightly crisp and golden-brown. Remove from the oven and set aside to rest.



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« Reply #131 on: August 06, 2012, 14:03:58 »

http://www.jamieoliver.com/recipes/pasta-recipes/melanzane-alla-parmigiana-aubergine

cooking this today - if I haven't posted it already. Is Nice.
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« Reply #132 on: August 06, 2012, 14:41:57 »

aubergine, stupid vegetable
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« Reply #133 on: August 06, 2012, 15:38:30 »

http://en.wikipedia.org/wiki/Baba_ghanoush

wondering if you can do that jerk pork in a slow cooker to start then roast at the end to crisp it, could probably have it going all day then finish in the evening.
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« Reply #134 on: August 06, 2012, 15:41:59 »

wondering if you can do that jerk pork in a slow cooker to start then roast at the end to crisp it, could probably have it going all day then finish in the evening.

I'd do steps 1 and 3 as they are there but step 2 in the slow cooker all day should be fine I think.
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« Reply #135 on: August 06, 2012, 15:53:00 »

thats what i was thinking.... is done with pub roasts sometimes, is not going to be exactly the same but would be much cheaper (less electric or gas) and can be done at a very low heat, could be going for 6-8 hours no problem then
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« Reply #136 on: August 06, 2012, 15:56:35 »

As long as it doesn't dry out it should be properly falling apart.  Love
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« Reply #137 on: August 06, 2012, 16:00:45 »

no chance of it drying out
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« Reply #138 on: August 06, 2012, 17:15:28 »

This is my bible - http://homesicktexan.blogspot.co.uk/
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« Reply #139 on: August 06, 2012, 18:02:55 »

Been making dip this for parties recently, it gets eaten. fast.

Sorry for imprecise amounts..

Can of artichokes
Fresh spinach (say 5 handfuls, you don't want to overwhelm the artichokes)
Couple of cloves of garlic (can use more if you like things garlicy)
50g parmesan
Mayonnaise
Sour Cream
Heaped teaspoon of mustard (maybe less if english mustard)
Chili powder to taste

Grate parmesan, food process spinach, garlic and artichokes til finely chopped. Mix with 2 parts mayo to one part sour cream so it's a thick gooey consistency (probably about 4 tbsp mayo, 2 sour cream) add in mustard and chili. Bake for 30 min at 180.
Call it 'artichoke and spinach dip' rather than 'baked mayonnaise with veg in' for healthier effect. Avoid using artichokes in oil as it ends up being exceptionally greasy.
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« Reply #140 on: August 06, 2012, 20:13:54 »

Got pre cooked trout by mistake.
Short of just eating it with a fork are their any interesting ideas for what I could do with it?
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« Reply #141 on: August 06, 2012, 20:26:53 »

Make some kedgeree with it fambles
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« Reply #142 on: August 07, 2012, 06:58:32 »

Make some kedgeree with it fambles

heard the word before but never looked it up. sounded like some sort of village party.

now I've looked it up its bleeding obvious.

ta
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« Reply #143 on: August 07, 2012, 08:30:47 »

Kedgeree Fried Rice
* Wash a portion of rice
* Cook the rice by adsorption with a portion of (frozen) haddock in with it. If using fresh fish add it half way through
* Finley chop an onion
* When the rice is nearly done (but not quite) transfer it along with the fish to a sieve and let it cool a little
* Put the onion in the empty pan and enough butter to fry
* Add a 1 heaped tsp of garam masala and 1/2 tsp of turmeric, fry until the onion is translucent
* Add the rice and the fish and crack an egg into it (usually saving a little fish for the cat)
* Turn gently until the egg covers everything and is cooked
* Add finely chopped coriander and a little extra to serve
* Sit in front of a good documentary and tuck in.

(Hope I haven't posted this here before.)
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« Reply #144 on: August 07, 2012, 09:18:15 »

Got pre cooked trout by mistake.
Short of just eating it with a fork are their any interesting ideas for what I could do with it?

Make some fish cakes with it?

Cooked fish (trout or salmon best) mashed potato, capers, dill, lemon juice and zest. Mix up together and form into patties. Leave to rest in fridge for 30 mins (helps them hold together).
Roll in breadcrumbs and cook in a good amount of oil until crisp.
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« Reply #145 on: August 07, 2012, 09:31:32 »

As long as it doesn't dry out it should be properly falling apart.  Love

When I first tried the recipe it looked like way too much liquid, I halved it - it didn't dry out at all but meant there was no gravy.


The only thing about the slow cooker would be the liquid not reducing.


I aso find in the first part of cooking where it's all covered up, if you weight it down on top then the wibbly layers of fat are much less
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« Reply #146 on: August 07, 2012, 10:01:07 »

might not be one for a workday then this, if you put the liquid on a fast boil is that going to change the flavour? just thinking you could reduce it while the meat finishes, or mix cornflour or whatever to thicken it up
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« Reply #147 on: August 08, 2012, 18:22:04 »

Kedgeree convert

 Two Thumbs
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« Reply #148 on: August 08, 2012, 18:29:15 »

Brap
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« Reply #149 on: September 14, 2012, 13:00:58 »

If you like Pasta try this bake I cobbled together yesterday evening

For the Pasta

Pasta, cook and drain and leave to one side

For the sauce

Fry some panchetta in olive oil until crisp, remove from the pan and set aside.
Gently fry an onion and three cloves of garlic (crushed) for three minutes
Add a teaspoon of dry Oregano and a teaspoon of dried chilli flakes and continue to cook until soft and golden
Put the panceetta back in the pan and add can of tinned cherry tomatoes (must be cherry toms) and crush with a masher
Add a very generous splash of red wine, some tomato puree and a squirt of Heinz chilli ketchup (or any other ketchup, just need a bit of sweetness)
Season well with salt and pepper
Cook uncovered for around 15mins, if it starts to get dry and some water.
Add a good few handfuls of spinach and stir until the spinach is wilted, then add some chopped basil, stir and take off the heat.

Mix your pasta and sauce together and spread about a third of it into the baking dish. Take a good ball of buffallo mozzarella and ripped it into tiny balls. Add around a third of these little balls to the pasta in the baking dish and then a few more spinach leaves. Add more pasta, more mozzarella and more spinach until you have filled the baking dish. Then grate over a load of parmesan, add a few more basil leaves and any leftover mozzarella and bake for 20mins




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