B9
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Too much hassle - the above recipe is the last thing i consumed (not counting tea) the only downside was that the steak wasn't 10p but a wallet jarring £3.??
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The Recipe Thread (EADD Version)
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Shambles
Bluelight Crew
Can't remember the last time I had steak. With my newly acquired cooker I could actually cook steak. Is taking me a while to adjust to the new culinary possibilities spread before me. May have to look into steak sometime soon. Probably with pepper sauce cos it's lush.
Peppercorn sauce is easy... ground peppercorns, single cream, garlic, little bit diced onion cooked down. Best made in the pan that cooked the steak to soak up all the beefy juices into it.
I have to have mushrooms in mine too.
The apple tart turned out ok looking... next to taste it.
I have to have mushrooms in mine too.
The apple tart turned out ok looking... next to taste it.
UnfortunateSquid
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Full roast chicken dinner is on the cards in an hour, I can smell it cooking right now 
TheSpade
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I bought a nice chunk of rump steak for £3.20. And a tiger paw baguette, soft yet crusty. Will fry some onions too and I reckon there's enough steak there to have 3 decent sized sandwhiches, one with mustard, one with chilli sauce and one just as it is.
Mmmmmm.
Mmmmmm.
StoneHappyMonday
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Prepare to be disappointed. Christ died so that you may not be allowed to shop on Easter bloody Sunday.
Right, gonna drop some culinary science on you all.
Na Boa's signature Mexican paella:
Ingredients:
olive oil
2 medium onions
1 standard tin chopped tomatoes
cloves of garlic to taste
chillis also to taste
1 big pointy red jalapeno pepper
approx 350g rice (preferrably arborio)
500ml chicken stock
cumin to taste
1 teaspoon turmeric
as much saffron as you can afford
6 chicken thighs
1 chorizo ring
frozen peas
tabasco sauce
dried parsley to taste
Method:
- heat a bit of olive oil in a big saucepan or wok type thing, whatever you've got, preferrably one you can cover though.
- wash your rice thoroughly, rinse and drain it and fry it up for a few minutes on a low heat in the pan with the oil, till it starts to turn slightly golden.
- get your pepper, onions, garlic and chillis chopped up (put the whole chilli in, seeds and all, apart from the end bits obviously) and put them in a blender with the tomatoes until you've got a nice, aerated, quite smooth mixture.
- add the tomato mixture to the pan and mix up with the rice a little. Let this sizzle and cook for a couple of minutes or so then stir in your cumin (I think just a tablespoon or so works well), saffron and a bit of turmeric (this is really just to give the rice a nice yellow colour. err on the side of caution with it as it'll make it taste funny and turn orange if you use too much) You could also use a bit of paprika here if you were so inclined. Mix it all up well then add the chicken stock, cover the pan and leave it to cook on a low - medium heat, checking and stirring regularly.
- in the meantime, add some more olive oil to a seperate frying pan and fry up the chicken thighs till they're fully sealed and cooked through. Best to cook these for a bit longer than you think necessary IMO, just to be on the safe side. Usually about 20 mins on low-medium heat does the job. Once they're cooked, lift them out of the pan with a slotted spoon and add to the rice. Mix them up well, add a bit of water if necessary and recover the pan.
- chop the chorizo ring into little disc shaped chunks. Add them to the pan you used to fry the chicken and fry them up. They don't need long to cook, only about 3 or 4 mins, so don't go overboard. Take them out with a slotted spoon and shake a bit of the oil off them then add the to the chicken and rice (need to be careful with this bit as the chorizo releases a load of its own oil when cooked so it can make the whole dish a bit oily if you're not careful)
- leave the whole mixture to cook together for a while longer until most of the liquid is gone (I prefer the dish quite dry but lots of people eat this with a bit more sauce so use your own judgment) Add a few frozen peas for the last few minutes for a bit more colour and flavour. However, you need the rice to be quite al dente so probably best not to leave it more than 45 mins from adding the chicken stock at the latest. When it's done, remove from the heat and mix in a tablespoon or so of dried parsley and voila!
Serve up with some tabasco sauce, some nice bread and, most important of all, loads of ice cold beer.
Na Boa's signature Mexican paella:
Ingredients:
olive oil
2 medium onions
1 standard tin chopped tomatoes
cloves of garlic to taste
chillis also to taste
1 big pointy red jalapeno pepper
approx 350g rice (preferrably arborio)
500ml chicken stock
cumin to taste
1 teaspoon turmeric
as much saffron as you can afford
6 chicken thighs
1 chorizo ring
frozen peas
tabasco sauce
dried parsley to taste
Method:
- heat a bit of olive oil in a big saucepan or wok type thing, whatever you've got, preferrably one you can cover though.
- wash your rice thoroughly, rinse and drain it and fry it up for a few minutes on a low heat in the pan with the oil, till it starts to turn slightly golden.
- get your pepper, onions, garlic and chillis chopped up (put the whole chilli in, seeds and all, apart from the end bits obviously) and put them in a blender with the tomatoes until you've got a nice, aerated, quite smooth mixture.
- add the tomato mixture to the pan and mix up with the rice a little. Let this sizzle and cook for a couple of minutes or so then stir in your cumin (I think just a tablespoon or so works well), saffron and a bit of turmeric (this is really just to give the rice a nice yellow colour. err on the side of caution with it as it'll make it taste funny and turn orange if you use too much) You could also use a bit of paprika here if you were so inclined. Mix it all up well then add the chicken stock, cover the pan and leave it to cook on a low - medium heat, checking and stirring regularly.
- in the meantime, add some more olive oil to a seperate frying pan and fry up the chicken thighs till they're fully sealed and cooked through. Best to cook these for a bit longer than you think necessary IMO, just to be on the safe side. Usually about 20 mins on low-medium heat does the job. Once they're cooked, lift them out of the pan with a slotted spoon and add to the rice. Mix them up well, add a bit of water if necessary and recover the pan.
- chop the chorizo ring into little disc shaped chunks. Add them to the pan you used to fry the chicken and fry them up. They don't need long to cook, only about 3 or 4 mins, so don't go overboard. Take them out with a slotted spoon and shake a bit of the oil off them then add the to the chicken and rice (need to be careful with this bit as the chorizo releases a load of its own oil when cooked so it can make the whole dish a bit oily if you're not careful)
- leave the whole mixture to cook together for a while longer until most of the liquid is gone (I prefer the dish quite dry but lots of people eat this with a bit more sauce so use your own judgment) Add a few frozen peas for the last few minutes for a bit more colour and flavour. However, you need the rice to be quite al dente so probably best not to leave it more than 45 mins from adding the chicken stock at the latest. When it's done, remove from the heat and mix in a tablespoon or so of dried parsley and voila!
Serve up with some tabasco sauce, some nice bread and, most important of all, loads of ice cold beer.
Shambles
Bluelight Crew
That sounds fuckin' lush, Na Boa :D
Always fancied paella but never had it. Bit extravagent and unwieldy to cook for one so will wait till a wifey comes to visit or summat
Always fancied paella but never had it. Bit extravagent and unwieldy to cook for one so will wait till a wifey comes to visit or summat
Easter Bunny Gets the Pot
Ingredients
* 2 tbsp olive oil
* 1 rabbit, about 1–1.3 kg, cut into 6 pieces
* 3 rindless smoked bacon rashers, chopped
* 200g shallots, peeled
* 1 tbsp plain flour
* 300ml dry white wine
* 100ml vegetable or chicken stock
* 2 carrots, peeled and sliced
* 1 bouquet garni
* 300g chestnut mushrooms, quartered
* salt and freshly ground black pepper
Preparation method
Heat the oil in a large flameproof casserole, add the rabbit pieces and the bacon and cook gently over a medium heat for 4–5 minutes or until browned. Remove from the pan and set aside.
Add the shallots to the casserole dish and cook gently for a few minutes, then sprinkle over the flour and blend in. Pour in the wine, scraping up any crispy bits on the bottom of the casserole, using a spatula, then stir in the stock. Return the rabbit and bacon to the casserole.
Add the carrots, bouquet garni and salt and pepper to season, then cover and cook gently for 30 minutes.
Add the mushrooms, cover and cook for a further 20 minutes or until the rabbit is tender. Remove the bouquet garni before serving and taste to check the seasoning.
Now eat the Easter Bunny
Ingredients
* 2 tbsp olive oil
* 1 rabbit, about 1–1.3 kg, cut into 6 pieces
* 3 rindless smoked bacon rashers, chopped
* 200g shallots, peeled
* 1 tbsp plain flour
* 300ml dry white wine
* 100ml vegetable or chicken stock
* 2 carrots, peeled and sliced
* 1 bouquet garni
* 300g chestnut mushrooms, quartered
* salt and freshly ground black pepper
Preparation method
Heat the oil in a large flameproof casserole, add the rabbit pieces and the bacon and cook gently over a medium heat for 4–5 minutes or until browned. Remove from the pan and set aside.
Add the shallots to the casserole dish and cook gently for a few minutes, then sprinkle over the flour and blend in. Pour in the wine, scraping up any crispy bits on the bottom of the casserole, using a spatula, then stir in the stock. Return the rabbit and bacon to the casserole.
Add the carrots, bouquet garni and salt and pepper to season, then cover and cook gently for 30 minutes.
Add the mushrooms, cover and cook for a further 20 minutes or until the rabbit is tender. Remove the bouquet garni before serving and taste to check the seasoning.
Now eat the Easter Bunny
UnfortunateSquid
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- Jun 21, 2005
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Awwww bunnies 
Can't be eating anything that cute ffs!
Although according to the daily express/fail (whichever one I read this morning, I honestly don't notice the difference) there are "a plague" of 45 million of the hopping mofos in the country, so nature won't be missing a few stewed ones.
Can't be eating anything that cute ffs!
Although according to the daily express/fail (whichever one I read this morning, I honestly don't notice the difference) there are "a plague" of 45 million of the hopping mofos in the country, so nature won't be missing a few stewed ones.
Shambles
Bluelight Crew
I've only eaten rabbit once but it was in a pie with other game so wan't sure which one it was. Was a good pie though so I suspect I'd like rabbit. Also often used in paella instead of chicken, I believe - may have to combine two two things I've not tried but always fancied sometime
Awwww bunnies
Can't be eating anything that cute ffs!
The cuter the tastier Squiddy - like lil lambs n' chickies
I'm not cooking rabbit but post-easter acid bunny head fuck I cathartically had to investigate ways to get my own back
Cook em %)
UnfortunateSquid
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COOK 'EM... and their paws! 
Chocolate banana cake is awesome
pic!
For a mates birthday. Hacked it up a bit to ensure he got the bell end.
pic!
For a mates birthday. Hacked it up a bit to ensure he got the bell end.
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