posted
I like to cook shit. Not like cleg nut pie with a whiff of bum guff - by 'shit' I mean, you know, food. So, chuck some recipes at me, master chefs, and I will cook them in my food making engine, known to some as a cooker.
Poached Fish
Risotto is a pain in the Ardal O'Hanlon to make in my experience, so I'm toadally down with this particular recipe for baked risotto. Woah there, kerazzy talk, baked? Are you mad?
No. And guess what else, not only is it baked but it's inspired by paella and, like Meryl Streep in Pedro: Purloined Love, it almost sounds Spanish.
Ingredients 250g/9oz cherry tomatoes 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp olive oil 300g/10oz risotto rice 4 chicken thigh fillets, halved 200g/7oz chorizo, thickly sliced 2 tsp chopped fresh rosemary 1 litre/1¾ pints hot chicken stock pinch of saffron strands 8 large, raw prawns salt and freshly ground black pepper
Method 1. Preheat the oven to 220C/425F/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened. 2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes. 3. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
That's it. Fucking great it is. Good chicken stock is the key.
ingrediants. Bunch o' corriander some onions x2 big or 3 small some carrots x as many as you want some cauliflower or chick peas your choice a cauliflower, or a couple of tins of chick peas potatos - white, about four or five medium ones some peas and a couple of tomatoes some tumeric, cumin and cayene pepper about a tea spoon of each some garlic and ginger and chillies cardomon seeds and cinomon sticks and 3 bay leaves x about 4 seeds and 2 sticks water and salt and oil
directions. Blend the corriander, an onion, ginger, garlic, tumeric, cumin, cayene pepper, 2 tomatoes, a couple of chillies and about 4 or 5 tablespoons of water until a good green paste. heat some oil (about four or five tablespoons) in a big pan, when hot, add the cardomon and cinamon sticks and bayleaves, then after about ten or so seconds, add the other onions, finely chopped, and about three or four garlic cloves, cut or not, your choice. Brown this all up for a few minutes. Add the potatos, cubed into one inch cubes roughly, and stir, letting these soak up some of the oil - then add the carrots and stir for a minute or so. Add the blended mix, stirring in, and then add the chickpeas or cauliflower - stir until the mix is all covered, and cook gently for about two minutes. Finally add in about 8 oz water and the peas, stir, cover and simmer through for about twenty or so minutes, stirring occasionally.
Serve with rice, yoghurt and some corriander and lime
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posted
at work recently there was a beef curry on the menu - seemed odd.
Probably wouldn't work with this one, unless you browned it in that mixed spice thing, whatever it's called, and removed everything but the potatos and carrots. Or just got rid of everything and made a beef stew?
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Get 6 large peppers, 3 yellow 3 green Remove top and take out seeds cut into thirds put in bowl, pour in generous amounts of olive oil, four seasons pepper, crushed garlic and ginger. mix togther coating the pepper sections.
Empty into raosting tin.
Sprinkle with chillisalt of cayanne pepper.
Roast on a low heat for 15-20 minutes.
Place in tupperware and chill.
Eat on nice brown bread with hummus.
-------------------- my own brother a god dam shit sucking vampire!!! you wait till mum finds out buddy!
posted
Why don't you try my marinaded sausages? This recipe is great for cheap sausages if you need to mask their repulsive, anus-foreskin-eyelid flavour.
Ingredients:
However many sausages will satisfy the people you're feeding. A big splat of tomato puree. At least 2 cloves of garlic. Worcestershire sauce. Mustard. A slug of olive oil.
What to do:
Prick the sausages so that they're full of holes and the marinade can seep in. In a bowl, mix up the tomato puree, finely grated garlic, Worcestershire sauce, mustard and oil and then throw the sausages in and rub them all over with the red sauce.
Take your tongue out of your cheek.
If you want, you can marinade them all day, but it's not really necessary. Fry them until cooked, then put them on a plate to cool slightly, so that you can cut them into bite size pieces and throw them back into the bowl, which should still have some red sauce in. Put the plate on top of the bowl, hold them together and give them a vigorous shake so that the unflavoured ends of sausage get covered.
Then throw them back into the frying pan and cook for another 5 minutes.
Serve with mash/vegetables/whatever you're in the mood for!
Delicious!
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No, well yes, but you have black pepper, red pepper and white pepper all together which makes a less violent flavour than simply black pepper alone.
-------------------- my own brother a god dam shit sucking vampire!!! you wait till mum finds out buddy!
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