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The Recipe Thread (EADD Version)
- Thread starter tribal girl
- Start date
eclipsedesign
Bluelighter
I made a vow with my mother never to buy premix stuff and have stuck to it almost 100% except for buying premade tomato pasta sauce once but that was only because it worked out cheaper than a can of plum tomatoes... aldi ftw.
been head
Bluelighter
dried onion tastes nothing like fresh imo
Red Arrow
Bluelight Crew
- Joined
- Aug 26, 2001
- Messages
- 13,862
i cooked this the other day and it was lovely';
Ingredients
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
250ml/9fl oz red wine
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2 x 400g can red kidney beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve
Method
1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
2. Pour in the red wine and boil for 2-3 minutes.
3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.
Tips:
The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.
Ingredients
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
250ml/9fl oz red wine
2 x 400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2 x 400g can red kidney beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve
Method
1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
2. Pour in the red wine and boil for 2-3 minutes.
3. Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.
Tips:
The chilli is much tastier a day or two after it's cooked because the flavours develop and the texture becomes richer. Simply leave to cool, stick in the fridge and gently heat before serving. If you're eating the chilli on the day you prepared it, any leftovers can be frozen in individual portions in well-sealed sandwich bags, then reheated by boiling from frozen in a saucepan of water for about 15-20 minutes until steaming hot.
Red Arrow
Bluelight Crew
- Joined
- Aug 26, 2001
- Messages
- 13,862
i still have loads left over but its probably gone off (i cooked it three days ago and its just been in the fridge since) but my brother and mam had it the day after and then the next day and they loved it.. i used chili beans instead of kidney beans though, next time i cook it using that recipe im going to pimp it up a bit and add some new secret ingredients (i cant post them here yet as i wouldnt want to advise of doing something until it has been tried and tested by my family of guinea pigs)
stay tuned
stay tuned
been head
Bluelighter
^ same here ive normally got bolognese in the freezer as well, i also just nuke the shit as well.
tribal girl
Bluelight Crew
- Joined
- Jan 29, 2006
- Messages
- 13,269
^What happened to your cake in a mug recipe?. :D
tribal girl
Bluelight Crew
- Joined
- Jan 29, 2006
- Messages
- 13,269
Too late to redeem yourself now, biatch. 
been head
Bluelighter
i used to make sponge in a cup when i was 15/16 with bad weed munchies, i used to put golden syrup in the bottom of the cup as well, it even seemed rank with the munchies but i used to cain them any way. havnt had one for years and probally will never have one again
Chorizo, new potato & haddock one-pot
Ingredients
1 tbsp extra-virgin olive oil
50g chorizo , peeled and thinly sliced
450g salad or new potatoes , sliced
4 tbsp dry sherry (or white wine, other booze)
2 skinless thick fillets haddock
good handful cherry tomatoes , halved
bunch parsley , chopped
Method
1. Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
2. Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil.
source: BBC
Ingredients
1 tbsp extra-virgin olive oil
50g chorizo , peeled and thinly sliced
450g salad or new potatoes , sliced
4 tbsp dry sherry (or white wine, other booze)
2 skinless thick fillets haddock
good handful cherry tomatoes , halved
bunch parsley , chopped
Method
1. Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp Sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.
2. Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp Sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil.
source: BBC