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08-01-2009, 13:24
| #11 (permalink) |
     |  One of the things I make with great regularity is Carrot and Coriander soup. It bares no resemblance to the crap you get in a can, or the tasteless pap you buy in tubs. It's also quick, easy and cheap. Ingredients: 1kg-1.2kg carrots. A wee pack of fresh coriander Dried Cumin Dried Coriander 1 x Onion Veggie stock cubes Instructions: Roughly chop the onion and place in a large pot with a little olive oil on a low heat. Leave it to brown whilst you deal with the carrots. Peel and very roughly chop the lot (it's all being blitzed with a hand blender at the end anyway). Chuck them in the pan with the onions, crank the temperature up and add roughly 2 big tablespoons of dry coriander and 1 large table spoon of cumin. Stir every 30 seconds or so just until the herbs have started sticking to everything and the carrots have softened slightly (about 5 minutes). Add boiling water, fill it up so that the carrots are just covered. Chuck about 3 veggie stock cubes in there. Don't worry about them breaking down, the vanish into the mix when it's simmering. Put a lid on and leave on a low heat for 40 minutes. Roughly chop about three quarters of your coriander and chuck it in. Attack it with a hand blender, season to taste and kapow! Soup! Use the last of the coriander as garnish. |
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08-01-2009, 13:34
| #12 (permalink) |
| | If you're making anything you would normally put ketchup on, like burgers or hot dogs or whatever, a nice, tastier and ridiculously easy substitute is: soften finely chopped red onion in olive oil add roughly chopped tomatoes (any kind, remove the seeds) add a few generous dashes of balsamic vinegar and a spoonful of brown sugar stir on a highish heat until the tomatoes are mushy.... BAM... home made relish. |
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08-01-2009, 21:25
| #14 (permalink) |
| | Tomato Sauce 1 Tin chopped tomatoes, supermarket own brand, no added stuff 2 Chopped onions, 1 red, 1 white 2 Teaspoons Garlic Powder 2 Stalks of Celery 1 Teaspoon whole cumin 1 Teaspoon mustard powder 10oz water, 5oz soya milk(thickens the mix) Blend all together until near liquified Heat for 20 mins until boiling but do not prolong boiling leave to cool and blend again Pour into a plastic container and store in the fridge This should last about a month for 2 people |
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09-01-2009, 09:16
| #15 (permalink) | |
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Ooh sounds nice, where is that? | |
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09-01-2009, 09:22
| #16 (permalink) | |
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09-01-2009, 09:32
| #17 (permalink) |
 | Bhan Thai's on Rose Street. I had a couple of superb cajun beef skewers from the butchers on chattan place last night. Grilled them, then served with some spicy mash. Awesome. Made some spaghetti and meatballs earlier in the week that would have been awesome if I hadn't left it on too high and burnt it. I blame Fallout 3 for distracting me. Anyway the secret to that dish was the sauce, which is basically the same basic sauce I use for bolognese and chilli dishes but with additions depending on the specific dish. It's pretty simple, easy to customise to your own tastes and much better than the stuff you buy in jars: 1 onion diced 2 or 3 cloves of garlic, smashed/ground so they're a juicy mess heaps of salt, pepper and oregano. Don't skimp on the pepper! Ideally half a jar of Passata, but Asda are shit and only sell their own jars now which are full of garlic and herbs that I don't want. So a tin of chopped tomatoes will do. 1 beef oxo cube pinch or two of sugar tomato paste small glass of red wine, port or some balsamic vinegar (depends what I've got in the flat) In a large pan on a high heat, brown off the meat, chuck in the onion and garlic until soft (don't burn the garlic). Add a decent squeeze of tomato paste and stir it in so it cooks off for a few minutes. Throw in the seasoning and any spices if you're doing a hot dish. Also crumble in the oxo cube at this point (purists may not like this, it's a total cheat but I don't care). Add the sugar then the wine/port/vinegar and give it all a god stir round. Finally add the passata/tomatoes, give it one final stir and then turn the heat right down as low as you can get it and put the lid on the pan. Go and do something else for at least an hour, stirring occasionally is ok but shouldn't be necessary as long as the heat isn't too high. If I'm cooking chilli I'll add some rinsed kidney beans half an hour before serving. Just before it's ready I'll also stir in a good load of basil. Once it's ready the sauce should be nice and rich and meat will be soft and tender. If not just leave it on the heat until it is then serve with your spaghetti, rice or whatever.
__________________ When did mediocrity and banality become a good image for your children? ... Fuck that! I want my rock stars dead! I want them to fucking play with one hand and put a gun in their other fucking hand and go "I hope you enjoy the show!" *Bang!* Yes! Yes! Play from your fucking heart! ~ Bill Hicks |
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09-01-2009, 21:14
| #19 (permalink) | |
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