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  • EADD Moderators: Pissed_and_messed | Shinji Ikari

The Recipe Thread (EADD Version)

If you havent visited Sydney, you might be inclined to think it's so typically Australia, but it's got a huge Chinese community, and thus, the food is very Asian orientated.
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China Town in Sydney is my favourite place. Especially the Chinese Hotpot Restaurant in the Dixon Street Food Court. The most amazing food, in huge portions served steaming hot for no more than a couple of dollars. :)

I'm going to make cottage pie this evening, I like to add a mixture of spices to the mince to give it a bit of a kick. Yum! :)

I think I shall go to Tesco and buy some fresh herbs for tonights dinner.
 
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I have got some chicken boobs out of the freezer but am very much uninspired today because I'm tired and my legs hurt (digging up the front garden followed by long wander to fireworks, long standing around going ooh at fireworks, long walk home and cycling to and from work = owwies)
 
At some point soon I'm going to attempt to make a spicy curried cottage pie basically.

It'll be minced beef in a tomato curry sauce topped with fresh tapioca (if I can get some cassava) or more likely spicy mash.

This is something which I have invented myself so I've no recipe yet, when I do I'll update this. ;)
 
I don't really follow a recipe for this so approximate measurements ahoy.

Moroccan Stew

1 tbsp ground coriander
1 tsp ground cinnamon
1 tsp ground ginger
chilli powder to taste
1/2 tsp all spice
2 big cloves of garlic finely chopped
1 onion (I used red) finely chopped
400g tin of chopped tomatoes
some chestnut mushrooms (shhs that is a measurement)
2 courgettes chopped into thick rounds
1 aubergine chopped in half and then into pieces
lamb chops (optional)
1 tsp cornflour

1. Season the lamb chops and fry over a very high heat on both sides to colour and set aside. Start with the fatty side of the lamb to get some fat in the pan.

2. In a large pan fry the onions, garlic and spices till translucent.

3. Add the tomatoes and a can of water to the onions.

4. Griddle the aubergines and courgettes over a high heat to sear them.

5.Add everything back into the tomatoes and onions. If you used lamb chops you might need to add some more water to just cover everything.

6. Mix the cornflour with some cold water and add to it.

7. Simmer with a lid on for about 30 minutes- 40 minutes.

Serve it with couscous, and a bit of chopped mint in it might be nice too.
 
I just chucked a Salmon fillet, same carrots, brocollie, cauliflower, garlic, onion, olive oil and herbs in the oven for 30mins wrapped in Tin Foil. Then served with a little jacket spud.

Pretty boring but was easy and this is the kinda stuff ive gotta get used to eating since im on a diet.
 
I've had my slow cooker on today - walked in after work and the waft of savouryness was so comforting, almost huggy :)

Braised beef & root vegetables have taken 8 hours to become melting and intense - popped wee herb dumplings in for the last 30 mins and served with steamed green beans.

Yummy...<3
 
You better be careful Shambles - Wibble might hear you!

Aye, it was delish indeed, but has given me tummy cramps again... I cannot get fucking Indian microbes to leave me!!
 
Morrocan stew sounds nice and something everyone in this house will eat so I'll no doubt make that soon.
 
I'm considering stuffed pepper tonight but never made this before.

Theres some left over mince from yesterdays dinner which I could use and rice in the cupboard. Would I just cook the rice, heat the mince up and then add them to the hollowed out pepper then stick in the oven?
 
TheSpade said:
I'm considering stuffed pepper tonight but never made this before.

Theres some left over mince from yesterdays dinner which I could use and rice in the cupboard. Would I just cook the rice, heat the mince up and then add them to the hollowed out pepper then stick in the oven?
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That doesn't sound very exciting. I think you may need to add some herbs etc.
 
Well there's some garlic, onion, veg, herbs etc already in the mince obviously. :p

I'll no doubt jazz it up with more flavours though.
 
Reheating mince means you loose all the fresh zest you'd have had from your herbs.

At the very least add some tabasco.
 
Yeah but surely if thats the case, this mince will already have some sort of gravy/sauce on it?? That more than likely doesnt go with rice in a stuffed pepper??

Unless your into fusion cooking?? Although i cant se a pepper stuffed with shepherds pie going down too well on Masterchef. I can see John Torodes face now....
 
I'll add fresh herbs, don't worry.

Think I'll chuck a tin of tomatos with the mince when re-heating, some fresh basil after cooked and maybe some chilli peppers as well as a variety of spices. Possibly cayenne and something else.

Yeah but surely if thats the case, this mince will already have some sort of gravy/sauce on it?? That more than likely doesnt go with rice in a stuffed pepper??
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Aye it's got a beef gravy with it. I don't see how it wouldn't work, it's just mince / beef with rice and a pepper. All works.
 
Baron_Greenbck said:
Yeah but surely if thats the case, this mince will already have some sort of gravy/sauce on it?? That more than likely doesnt go with rice in a stuffed pepper??

Unless your into fusion cooking?? Although i cant se a pepper stuffed with shepherds pie going down too well on Masterchef. I can see John Torodes face now....
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Hahahahah, that had me LOL! =D
 
TheSpade said:
How would you do it then?
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Chop the pepper up, fry it for a couple of minutes in some diced onions and garlic, then add it to the mince. Heat slowly, adding some tabasco and some tomato puree. Serve with rice.

(Depends a bit on what sauce the mince is already cooked in).,
 
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