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The Recipe Thread!

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potato soup isn't hard. here is my recipe:

10oz russet potato, skinned and diced
4oz butter
2oz onion, diced small
2oz celery, diced small
3 strips of bacon
1 can chicken stock
3oz heavy cream
grated or shredded cheese of your choice
salt and pepper to taste

1. cook bacon in a skillet until crispy, not burnt. set aside.
2. melt 2oz of butter in a pot.
3. add onion and celery to butter, season with salt and pepper.
4. saute until onions become translucent.
5. add diced potatoes and can of stock. gently boil until potatoes become tender.
6. take pot off the heat.
7. remove 70% of your soup from the pot and puree.
8. return the pureed mixture back to the pot, and return the pot to the heat,. turn heat setting to low.
9. add heavy cream.
10. crumble crispy bacon into bits, and add to soup.
11. stir well, let simmer for five minutes on low heat.
12. serve topped with grated/shredded cheese.c
 
nowonmai said:
Another great trick to know is deglazing a pan after frying something in it. Use something acidic like wine, balsamic vinegar, rice vinegar, brandy, whatever depending on what it is you've just cooked. After you remove whatever it is you've just cooked, pour a few splashes of your deglazing agent into the pan... leave on the heat while scraping the residue to remove from the surface of the pan (you are using a spun steel pan, aren't you? :D)... the acidic component should boil off vigourously leaving a mucky looking liquid consisting of the residue from cooking and your deglazing agent. Add some heavy cream... more than enough to make a good amount of sauce.. also add a small amount of salt and pepper. Allow to bubble away for a bit, but keep stirring so it doesn't burn or form a skin. When it's thickened a bit (from reducing, or boiling off the water in it) you can pour it over your meat/fish/whatever.
If you're making a sauce for steak this way, throw in a handful of green peppercorns towards the end of frying the steak... use rehydrated or pickled ones rather than the hard little fuckers :)
Click to expand...

for a steak, i wouldn't use cream to add to the deglazed fond. might i suggest using demi glace, instead? deglaze the pan with some cognac.. add the demi glace, then maybe a teaspoon of dijon mustard. toss in some chopped tarragon and those crushed peppercorns.. sooooo good.

not doggin on your suggestion, just wanted to add my own! :)
 
improvisational chicken salad

1 top half of chicken (wings unnecessary)
salt and pepper as needed
olive oil as needed

1 package farfalle pasta (bow tie pasta)
2 1/2 cups of mayonnaise
1/4 cup of white wine vinegar
2 tablespoons of dijon mustard
1/4 cup of apple juice
4 stalks of celery, diced small
1/2 onion, diced small
1 granny smith apple, diced small
1 tablespoon of fresh tarragon, minced finely
1/4 cup chopped almonds (or nut of choice)
1 tablespoon salt
1 tablespoon pepper

chicken:
1. season chicken breasts with salt, pepper, and olive oil.
2. bake at 400 degrees until internal temp of chicken is at 165 degrees.
3. remove and cool off in fridge.
4. remove skin, debone the breasts and tenderloins. dice the meat.

salad:
1. boil pasta until al dente. drain and shock with cold water.
2. combine all remaining ingredients in a bowl & mix thoroughly.
3. toss with pasta and chicken.
4. serve chilled.

i haven't really tried this recipe before, so i am not sure how it'll turn out, but it sounded good while i was typing it up. you don't really have to cook the chicken, you can easily buy canned precooked breast meat and use that as well.
 
You guys are freaks.........thanks so much........already i can see why your soups are gunna taste so much better than mine............I will do one of each and let you know what i think over the next few months.
 
for chicken salad i just use bits of baked chicken mixed with mayo (or salad creme if u like that shit :D) some small pieces of celery, salt and pepper and voila! yea, i like to keep it simple :D
 
SHAL/MAZ Cheapneasy.

The SHAL/MAZ Cheapneasy.


Ok Shal, I decided to name this one after you and me cos you inspired me to have a quick muck arround.

I dont think it gets much cheaper or quicker than this.

You will need..........

2-3 sausages.........but seriously any bit of beef or lamb or even mince would do.

1 x 2 minute noodles.

frozen peas.........or whatever veges u want.........if u dont like em then dont worry about em.

Gravox or similar gravy powder. (I use the dick smith one)


Mate these were the ingredients i had and I reckon all up the value of what was used would be less than $2.00


Put a pot of water on the stove to boil.

Put frying pan on the stove and start cooking your sausages (or whatever meat u have)

Make some gravy by adding about two tablespoons powder to about 250ml (1 cup) of water and whisk it a bit to ensure no lumps.

When sausages are cooked about 3/4 through, chop em into small bite size peices.

your water should be boiling by now so add your peas and other frozen veges..........the ones I had said 3mins to boil them so not long.

Now add the gravy to the sausages and stir it while watching the peas boil.

After the peas have had one minute of boiling...........add the noodles...........easy........2 mins for the noodles plus one u already gave the peas equals 3 all up.

Chuck the noodles on the plate and pour the meat and gravy onto the noodles.

Enjoy.




I just had that exact meal and mate it was excellent tasting...........cheap as dog shit and took about ten minutes all up.

What more can u ask for.


Now if you want to play with that as a basic idea then you should go for it...............maybe add some tomatose to the gravy or try using chicken and chicken gravy instead..............use pasta instaed of noodles...........dont be scared to try things or swap em arround or whatever.

Hope you liked mate.
 
I just thought of another :)
Chorizo and sweet potato stew
for 2 people you will need
3 cooking chorizo, preferably undried. The chorizo I normally get are each about 6" long
1 red onion
2 large sweet potatoes
2 medium potatoes of the more waxy variety... I like to use small new potatoes for this, if you're using new potatoes, a handful for each person is plenty (4-6 each depending on size)
a tin of plum tomatoes
mixed beans (tinned or dried. if tinned, wash, if dried, soak according to instructions)
salt, pepper, parsley, garlic, olive oil, balsamic vinegar, red wine

- Thinly slice some garlic
- Slice each chorizo diagonally into about 10 slices.
- Heat a pan with a little olive oil... just enough to stop the chorizo from sticking because it has plenty oil of its own.
- Coarsely chop the onion.
- Add all the above to the pan and saute for about 10 minutes making sure both sides of each piece of chorizo gets cooked.
- Throw in a splash of balsamic vinegar and a good dash of red wine, let simmer on a lower heat for a few minutes while you peel and chop all the potatoes into thumb sized chunks (unless they're babies, in which case, just give them a rinse and half them)
- Put the potatoes in a pot, add enough lightly salted water to just cover them and put on high heat.
- Add tomatoes to the pan with chorzio, keep on low heat.
- Once the potatoes start to boil, reduce the heat, add the beans and the contents of chorizo pan and let simmer while partly covered for about 45 mins - 1 hour.
- Towards the end, add another thinly sliced clove of garlic, a very small handful (or very large pinch :D) of chopped parsley, salt and pepper.
- Serve in deep stew bowls with loads of crusty bread.
 
Only Beef, Salad and Pasta to go and we have an entry from you for every category, nowonmai ;) Keep up the good work!
 
Lemon & Pork herb patties

serves 4

fresh, white breadcrumbs - 70g
pork mince - 500g
a lemon
parsley leaves - large handful
thyme - about six bushy sprigs
grated Parmesan - 2 heaped tbs
anchovy fillets - 10

to cook:
40g butter
2 tbs olive oil
200ml chicken stock

Put the breadcrumbs and pork into a mixing bowl. Grate the lemon zest in with the pork then halve and squeeze the lemon. Add the lemon juice to the pork with the roughly chopped parsley leaves and the thyme leaves stripped from their stems. Tip in the grated Parmesan then the chopped anchovy fillets. Season the mixture with a little salt, then more generously with black pepper. Mix thoroughly.

Make about 18 small balls of the mixture, using a heaped tablespoon of pork for each one. I find it easiest to shape them into a rough ball then flatten them slightly. Put each one onto a floured baking sheet.

Warm the olive oil and butter in a heavy based pan that doesn't stick. Roll the patties lightly in the flour then fry them in the oil, about eight at a time, for 4-5 minutes until they are crisply golden on each side. Lower the heat and leave to cook through to the middle - a matter of 6-8 minutes more. (I tend to turn them no more than once or twice during cooking so they develop a crisp, slightly sticky exterior.) Now tip the fat, or at least most of it, from the pan, then pour in the chicken stock. Leave to bubble for a good two or three minutes, scraping up and stirring in any pan stickings. Let the stock bubble down a bit then divide the patties between four plates and spoon over the juices from the pan.

------------

That's ripped off a website but I've made them before and they're great.
 
This is a great and simple supper. It's also nice when you come in drunk and want something filling and hot to munch on.

Pasta con olio e peperoncino

Serves: 2

Pasta - 200g
Garlic - 1 or 2 cloves
Dried chillis - depends on how hot you like it, I like around three small ones
Parmesan - Loads, to serve
Good olive oil
Some olives (if you like them)

- Cook pasta according to recipe, drain
- Chop up the garlic and chillis and mix together
- Heat about three tablespoons of olive oil in a pan
- Dump the garlic and chillis in and cook over a medium heat for no more then 20-40 seconds. If the garlic browns you've overcooked and do it again because it'll taste manky
- tip the pan and all its contents into the pasta, mix around
- add the olives (if using) and serve with loads of parmesan
- Yumtastic!
 
just a quick one, i find that rissoles can get boring so i wrapped a full rash of bacon around them and turned them into rissole mignon's.

they were tasty and i ate them!
 
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Very nice thread. I'm taking some of these into suggestions.

shals :D
 
Aren't you going to commend my mad indexing/hyperlinking skills? geeze, there's no love around this place I tell you! :P
 
Well Im gunna kel cos I am definitely gunna be using this thread. Thanks heaps.

Quick question...........whats a chorizo????
 
yum yum

CREAMY SEAFOOD RISOTTO

Serves 4

Ingredients: 1 x 500ml vegetable stock
1.1/4 cups of water
1 cup of white wine
1 x 425g can of crushed tomatoes
1 x sprig of Basil
2 x tblespns olive oil
1 x onion (chopped coarsely)
2 x cups Arborio rice
1/2 cup parmesan cheese
1 x zucchinni (sliced thinly)
1 x tblespn butter
600g seafood i normall get 200g tiger prawns
150g baby octopus
150g mussells
100g scallops


Method: Combine first 4 ingredients in a medium sized saucepan and bring to the boil. In a larger saucepan heat olive oil and saut'e onion and rice for about 5 minutes stirring frequently. Pour on the hot stock reduce the heat and and simmer for about 20 minutes stirring occasionaly. With about ten minutes to go panfry your seafood mix, chopped basil and zucchinni in butter until prawns have gone red and baby octupus has gone firm and curled up.
Prior to serving add your parmesan cheese to the risotto and spoon over your seafood and zucchinni mix. You can grate some more cheese over as you wish and top with cracked pepper.
 
Originally posted by MazDan
Well Im gunna kel cos I am definitely gunna be using this thread. Thanks heaps.

Quick question...........whats a chorizo????


You're welcome, pumpkin....

I believe chorizo is a pork sausage of some form, spanish perhaps... feel free to correct me if I am wrong though!
 
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