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Originally posted by Keane View PostThe smarter you play the luckier you'll be
MTT Calender 2015
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So the missus is pregnant and 5 mins after what seemed a baffling argument I realised I hadnt fed her yet today.
a quick rummage in a kitchen threw up naught but the bare essentials but I made do
I present
apple, ham, and gouda grilled cheese sandwich
ingredients
*4 slices of bread. I imagine a decent sourdough but be great but i had 4 slices (and a heel) of aldi toastie bread.
* 4 slices of ham. Brannan's. Not familiar with the make, suspect aldi again
* 4 lumps of smoked gouda, had a lump in the back of the fridge, unsure of origin.
* butter. Kerrygold, none of your kissy lips fancy trousers stuff. Softened or in normalspeak out of the fridge. Who stores their butter in a fridge, animals.
* apple. It was red. and crunchy. I suspect apple is enough here
Arrange on unbuttered bread as follows
1 slice cheese
half sliced apple
2 slices cooked ham
1 slice cheese
once its made ( I know making this sans butter seems wrong, butter goes one the inside it's how we were reared, but bear with me) butter the outside of one the slices
place it butter side down on a heated non stick pan. butter other side while waiting.
after 4 mins (or when 1st side is golden brown) flip over and grill for 2 mins.
Place saucepan on top to compress toastie goodness while cooking
remove saucepan after 1 min
butter outside of sandwich again
Place on plate and retreat safe distance whilst wife gorges.
Make one for yourself and make note to take picture of creation for future reference or for evidence of culinary genius.
Forget and eat as soon as sandwich is made.
Fin.People say I should be more humble I hope they understand, they don't listen when you mumble
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Originally posted by DeadParrot View PostSo the missus is pregnant and 5 mins after what seemed a baffling argument I realised I hadnt fed her yet today.The smarter you play the luckier you'll be
MTT Calender 2015
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Originally posted by Denny Crane View PostFinally got a slow cooker. Any favourites?airport, lol
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made corned beef in the slow cooker on sunday. Tasted great but texture was v chewy. Think maybe I had it on high for too longLow fee Euro/UK money transfer, 1st transfer free through my referral
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What are people having for paleo-esque breakfasts these days?
I was making the muffins that Emmet (I think) posted before, but grew tired of them. At the mo I just skip breakfast or eat a protein bar but my nurse friend doesn't approve and suggests eating some real food. Ideally looking for something that's short on prep.
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Originally posted by Denny Crane View PostWhat are people having for paleo-esque breakfasts these days?
I was making the muffins that Emmet (I think) posted before, but grew tired of them. At the mo I just skip breakfast or eat a protein bar but my nurse friend doesn't approve and suggests eating some real food. Ideally looking for something that's short on prep.
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Originally posted by Denny Crane View PostWhat are people having for paleo-esque breakfasts these days?
I was making the muffins that Emmet (I think) posted before, but grew tired of them. At the mo I just skip breakfast or eat a protein bar but my nurse friend doesn't approve and suggests eating some real food. Ideally looking for something that's short on prep.
Whole foods, veg based is in!
Not Vegan like Tar though, them fuckers live on sugar, tofu and smugness
If you cant eat, pint of water and a banana/apple!
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Last edited by Lazare; 20-04-17, 21:58.I hold silver in tit for tat, and I love you for that
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Originally posted by Secondhand View PostRecommendations for wine pairings for prawn dish. Thanks in advance.
Originally posted by GimmeabreakSancerre.
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I am making a Unicorn frappiccino...tomorrow
You can't get them In Ireland ...they are just so ME and I NEED one..so I am going to try making my own ..
Coffee chain Starbucks is known for its Frappuccinos and blended drinks - but now they also have ...
That is just me in a cup!
I am gonna try this version I actually think hers might taste better than the starbucks one
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.
Last edited by Guest; 23-04-17, 02:02.
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Originally posted by Keane View PostI have a joint of back bacon I need to cook - should I boil it or roast it or some combination?
Have spuds, cabbage and turnip to do as well which would all benefit from salty bacon water so I'm leaning towards boiling...
Would have to be roast spuds surely? Parboil them also, put some oil in a baking tray and heat it up in the oven before popping the spuds in. When you turn them during cooking you end up with a slightly crunchy outside and a floury inside cos of the heated oil.
Lump the cabbage and turnip in the salt water.
Hungry now. Enjoy.
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Originally posted by dobby View PostI usually Parboil it (missus says 20mins per pound plus 20 mins on top) because like you say, the cabbage is better cooked in the bacon water. Smother it in some combination of honey, brown sugar, dijon mustard. I normally use honey and dijon mustard, missus is a fan of the brown sugar. Both are good. (Don't use English mustard, too strong) and bake it for for 30 mins at 180c or until it's cooked to your liking.
Would have to be roast spuds surely? Parboil them also, put some oil in a baking tray and heat it up in the oven before popping the spuds in. When you turn them during cooking you end up with a slightly crunchy outside and a floury inside cos of the heated oil.
Lump the cabbage and turnip in the salt water.
Hungry now. Enjoy.
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Anyone suggest something easy and worthwhile to do with a celeriac?
I'm going to try and commit to fish for dinner once a week. I've never really cooked it much at home so it will be a new departure. Have a couple of cod fillets for this evening. I was planning to just pan fry but I see baked/roasted recipes on Good Food as well. Anyone any tips or suggestions?
I'm thinking I could possibly make a remoulade with the celeriac and some beetroot to go with the cod...
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Originally posted by Keane View PostAnyone suggest something easy and worthwhile to do with a celeriac?
I'm going to try and commit to fish for dinner once a week. I've never really cooked it much at home so it will be a new departure. Have a couple of cod fillets for this evening. I was planning to just pan fry but I see baked/roasted recipes on Good Food as well. Anyone any tips or suggestions?
I'm thinking I could possibly make a remoulade with the celeriac and some beetroot to go with the cod...
re Cod, pan fry, bake, papillote, done properly, they're all delicious!
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Celeriac Mash is proper yum, lovely onion-y hint goes great with beefLow fee Euro/UK money transfer, 1st transfer free through my referral
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Spaghetti aglio e olio
Inspired by this...
I set off to seduce the wife and father in law with some quick and easy sexy cooking.
Ingredients:
Spaghetti
Bulb of garlic
decent olive oil
pancetta (the little packets from lidl are fine)
Fresh chilli
Fresh parsley(I've a few of the potted plants on the windowsill)
Step one : Prep
Bring a pot of HEAVILY salted water to the boil
Finely slice 5 or 6 cloves of garlic
slice chilli in two lengthwise, deseed, then julienne into batons
then dice the batons
add a generous glug of olive oil to a pan and heat
Step 2: The cook
Put the spaghetti in the water for 3-5 mins
add the garlic and pancetta to the pan until pancetta darkens and edges of garlic brown
while waiting dice up parsley leaves
add in chilli
drain pasta and add pasta
season well with salt and black pepper
mix well, really well
add a decent ladle of pasta water to pan to thicken
mix again
add parsely
one last sexy mix
serve and bask in the gloryPeople say I should be more humble I hope they understand, they don't listen when you mumble
Get a shiny metal Revolut card! And a free tenner!
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Originally posted by Lazare View Post3 - 5 mins??
I'm normally cooking spaghetti for 13 mins.
When you add that pasta water are you cooking a little longer or just a quick mix?
Haven't watched the vid yet
As for cooking time 3-5 mins at a rolling boil is plenty and it'll cook a little further in the oil.People say I should be more humble I hope they understand, they don't listen when you mumble
Get a shiny metal Revolut card! And a free tenner!
https://revolut.com/referral/jamesb8!G10D21
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Originally posted by Lazare View PostLooking forward to trying it. Love simple pasta dishes. Chopped flat leaf parsley is manna from heaven on those dishes.
Yeah, I often use the water to loosen up a sauce. A cool trick.People say I should be more humble I hope they understand, they don't listen when you mumble
Get a shiny metal Revolut card! And a free tenner!
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Complete waste of good pancetta cooking it with the garlic like that IMO.
slow cook the pancetta until it is well rendered and crispy, reserve and cook the garlic in the fat, at the end when everything else is mixed together sprinkle the crispy pancetta on top.
Also missing large amounts of Parmesan thereTurning millions into thousands
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I also completly forgot the squeeze of lemon
*facepalmPeople say I should be more humble I hope they understand, they don't listen when you mumble
Get a shiny metal Revolut card! And a free tenner!
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Originally posted by Lazare View PostLove simple pasta dishes. Chopped flat leaf parsley is manna from heaven on those dishes.
A Creamy Garlic Prawn Pasta with a garlic infused silky creamy sauce and plump prawns. It's luscious and indulgent but not ridiculously rich. Super quick!
I have made this plenty of times, sauce goes really well with mushrooms + shallots, either on their own or as well as the prawns.
I tend to cook the prawns separate in a hot pan after marinading for 20 mins in some olive oil, garlic and add a splash of white wine about 3/4 the way through cookingThe smarter you play the luckier you'll be
MTT Calender 2015
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Originally posted by Keane View PostI've made a few of these in the last few days and believe it or not they actually come out really well.
The smarter you play the luckier you'll be
MTT Calender 2015
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Originally posted by Nuttkickker View PostThis pasta dish is quite simple and easily adaptable, sauce is really good. Tend to use cooking cream, tried it with creme fraiche and just wasn't the same. I use fresh tagliatelle from any supermarket and also reheats very well. Keep meaning to try it with chicken and mushroom but always tend to go with the prawns
A Creamy Garlic Prawn Pasta with a garlic infused silky creamy sauce and plump prawns. It's luscious and indulgent but not ridiculously rich. Super quick!
I have made this plenty of times, sauce goes really well with mushrooms + shallots, either on their own or as well as the prawns.
I tend to cook the prawns separate in a hot pan after marinading for 20 mins in some olive oil, garlic and add a splash of white wine about 3/4 the way through cooking
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Spicy chicken pesto pasta
This is a dish we cook regularly but it took numerous variations to get it right. It’s a nice dish for those who like a bit of kick.
Ingredients (serves 2 hungry people)
All available in Tesco
1 packet of fresh fusili pasta
500g of chicken breast, diced
1 packet of fresh basil pesto (the small flat one not the jar)
1 packet of spinach
Piri piri seasoning
1 orange pepper
1 packet of scallions
1 packet of piccolo tomatoes
1 pack of half fat creme fraiche
1/2 chicken stock cube
1 packet of Parmesan
Instructions
SPOILERFirst cook off the chicken at a high temperature until it’s crispy and light brown, careful not to dump all the chicken in at once as it stews in the water otherwise
Then add in the peppers, scallions and half of the tomatoes and let them sizzle until they’re a bit softer.
Add in the stock (to prep; add about 25-50ml of water to dissolve half a stock cube in a cup until lumps are gone)
Then stir in the pesto and half of the crepe fraiche and keep stirring. Turn the heat down to about 3/4.
At this stage put the pasta into boiling water, it should only take 2-3mins if you buy the fresh stuff.
Turn down the heat on the chicken pan and pour all the spinach in (just 1kin before serving, no more) and toss the spinach around: the heat of the sauce will wilt the spinach naturally.
Serve over the pasta finishing with generous Parmesan
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Originally posted by TM2204 View PostHome made Guacamole.
2 ripe avocados mashed to a pure
3 large cloves garlic chopped fine
1 lemon (juice of)
Mix in a bowl & serve..... simples & fab with tortillas or as a side.Last edited by Goodluck2me; 13-02-19, 17:11.
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I guess everyone a different version of Guacamole but you can't really go wrong. Mine is:
2x well ripened avocados.
1x small red onion, finely chopped.
1x ripe tomato, finely chopped.
1x small red chilli, finely chopped (remove seeds if you like it less spicy).
Handful of fresh coriander roughly chopped.
Juice of one lime.
A generous amount of salt, adjust per your own taste.
With some plain or lightly salted tortilla chips and its my go to when I have mates over for a few beers. Sub the avocado with a mango and you're onto a winning salsa too! You may want to tune down the chili/salt a little though.
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One of my regular mid week dinners, it's fast to make (25 minutes from start to shoving it into your gob) and is rather tasty.
Put brown basmati rice into a pot, cover with boiling water and a good dash of soy sauce - takes 25 minutes to cook.
After 10 minutes, put salmon darnes (1 per person) into an over proof dish, drizzle soy sauce over them and season with salt and pepper. Into the over at 180 degrees (fan assisted) - takes 15 minutes.
Now prepare the stir fry. Staples are finely chopped garlic, ginger, red chilli and white onion. Veg is normally 3/4 from red pepper, asparagus, tender stem broccoli, baby sweet corn, mange tout and carrots. All veg cut into similar sized batons.
Heat some rapeseed oil in a wok or frying pan and sweat off the onion, garlic, ginger and chilli for a few minutes, season with salt and pepper and a good dash of soy sauce.
Add in the veg and again, season plus soy sauce, plus a good lug of fish sauce and rice wine vinegar
Stir fry the veg until cooked which should come together at the same time as the rice and salmon.
Flake the salmon into the veg, drain the rice, mix it into the veg and give it all another good lug of soy sauce, give it all a good mix together.
Serve up and drizzle some sesame oil over it before getting stuck in.
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Pasta Aglio e Olio
Ingredients:
Spaghetti
Bulb of garlic
decent olive oil
pancetta (the little packets from lidl are fine)
Fresh chilli
Fresh parsley (about 2 quid a packet)
Fresh lemon
Step one : Prep
Bring a pot of HEAVILY salted water to the boil
Finely slice 5 or 6 cloves of garlic
slice chilli in two lengthwise, deseed, then julienne into batons
then dice the batons
add a generous glug of olive oil to a pan and heat
Step 2: The cook
Put the spaghetti in the water for 3-5 mins
add the garlic and pancetta to the pan until pancetta darkens and edges of garlic brown
while waiting dice up parsley leaves. Fold leaves together to make it easier.
add in chilli
drain pasta and add pasta (keep pasta water in glass/jar)
season well with salt and black pepper
mix well, really well (use tongs or something)
add a decent ladle of pasta water to pan to thicken sauce
mix again
add parsley
Squeeze half a lemon over the lot.
one last sexy mix
serve and bask in the glory
People say I should be more humble I hope they understand, they don't listen when you mumble
Get a shiny metal Revolut card! And a free tenner!
https://revolut.com/referral/jamesb8!G10D21
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A dish I make often, peanut butter stew!
Fry some onions and garlic in a pot, add a tin of tomatoes, a bag of spinach, a few big spoons of peanut butter - more the better! Peel and cube potatoes quite small and add them*, tin of chickpeas (plus a second can if you want - depending on how much you are making, in this case I used different beans for the second can to mix it up but I usually just use chickpeas), fill the pot up with water and let it sit on a really low heat until it looks done/potatoes are soft (like 30-60 mins depending). If you like truffle oil add some to taste or simply stir it in. I usually don't, this was the first time.
*you can parboil the potatoes or stick them in a microwave to make this meal way faster, the slowest thing by far is waiting form the potatoes to cook.
The amounts really don't matter in this and I use whatever veg I want, you just need to have peanut butter and water and to reduce it and it will taste delicious. I didn't wait for the food to cool down but when you do the sauce becomes way thicker and like a curry, even nicer.
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Originally posted by DeadParrot View PostPasta Aglio e Olio
Ingredients:
Spaghetti
Bulb of garlic
decent olive oil
pancetta (the little packets from lidl are fine)
Fresh chilli
Fresh parsley (about 2 quid a packet)
Fresh lemon
Step one : Prep
Bring a pot of HEAVILY salted water to the boil
Finely slice 5 or 6 cloves of garlic
slice chilli in two lengthwise, deseed, then julienne into batons
then dice the batons
add a generous glug of olive oil to a pan and heat
Step 2: The cook
Put the spaghetti in the water for 3-5 mins
add the garlic and pancetta to the pan until pancetta darkens and edges of garlic brown
while waiting dice up parsley leaves. Fold leaves together to make it easier.
add in chilli
drain pasta and add pasta (keep pasta water in glass/jar)
season well with salt and black pepper
mix well, really well (use tongs or something)
add a decent ladle of pasta water to pan to thicken sauce
mix again
add parsley
Squeeze half a lemon over the lot.
one last sexy mix
serve and bask in the glory
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Hats off (seriously) to you lads and your cooking prowess. I am about six levels below "basic" in my cooking skills, luckily my wife is a super cook so no need for me to get better - until she fucks me out of course, in which case I will revert to this thread!!!
Anyway, the only point I wanted to make, and I'm sure this is a default for all in here: get the best make of chefs' knives, and the sharpest and best quality you can afford, plus a really good knife sharpener! This will change your life! You are all possibly going "tell us something we don't know"! at this stage - but it's something we never paid much attention to until my brother, who lives largely alone in deepest Surrey, came for a visit a few years ago. He was genuinely and majorly horrified at the (in hindsight) shite cutlery we were using when cooking, especially kitchen knives. He promptly went out and bought us some good knives, and a good knife sharpener; our lives have been transformed! Well, kinda, but you know what I mean! Best "cooking" tip we ever got. Bon appetite!
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