Marillionboy Posted August 1, 2006 Report Share Posted August 1, 2006 Ah. Lazy Garlic. Hmmm! Garlic Puree is cool too and needed here...I have a neat spin on bolognese which I got from a cookbook when I was a student. Here goes...Chop up onions, carrots, mushroooms, garlic and peppers, chuck em in the frying pan and then add the lean minced beef.After browning it, add whatever tomoat element you are going to add, passata, chopped plum toms or tomato ketchup....ketchup will give it a VERY rich flavour!Cook it for twenty five minutes but half way through add one chicken stock cube whisked up in boiling water...really nice!Five minutes before serving add lots of garlic puree, some tabasco and a splash of milk, then stir well, the milk will thicken it and hold it all together. There';s a great deli on Rosemount Place or used to be anyway, that sells chilli and garlic flavour sphagetti! Quote Link to comment Share on other sites More sharing options...
JaseyBoi Posted August 1, 2006 Report Share Posted August 1, 2006 3 large potatoes1 Block of cheesegrate the cheese put it in a juggrate the tatties place in same tubMix so the cheese and tattie are all mushyHeat up a frying pan with a little butter take out some of the mixture with your hands.Fill the bottom of the frying pan and cook untill golden brown.Turn and cook the other side...I mean how cheap and delicius do you need a snack to be?(Of course you can add butter milk or any herb you wish into the raw tattie and grated cheese mix) Quote Link to comment Share on other sites More sharing options...
Guest Gasss Posted August 1, 2006 Report Share Posted August 1, 2006 My green spinach curry recipieSeal 500g chopped chicken breasts in a really hot pan then take out and leave to one sideSlowly sweat 2 finely chopped onions with loads of butter on a low heatadd about 1/2 a bag of frozen, chopped spinachAdd crushed garlic (I use about 4 cloves)cook it for about 40 minutes on a really low heat until really softadd a bit of chicken stock + curry powder to taste (I like a lot)Add 1 tin of chopped tomatoesadd the chicken back in for about 10 minutes at the end and simmer (make sure the chicken's cooked through)serve with rice I guess you could use green chillies as well but I haven't tried it yet. You could also marinade the chicken in some lemon juice for a couple of hours beforehand. Quote Link to comment Share on other sites More sharing options...
stuartmaxwell Posted August 1, 2006 Report Share Posted August 1, 2006 3 large potatoes1 Block of cheesegrate the cheese put it in a juggrate the tatties place in same tubMix so the cheese and tattie are all mushyHeat up a frying pan with a little butter take out some of the mixture with your hands.Fill the bottom of the frying pan and cook untill golden brown.Turn and cook the other side...I mean how cheap and delicius do you need a snack to be?(Of course you can add butter milk or any herb you wish into the raw tattie and grated cheese mix)tattie rostis then?ive got loads of great recipies that i woo people with on a daily basis. i cant be arsed just nowoh and with chilli, ALWAYS put some sugar in there Quote Link to comment Share on other sites More sharing options...
Guest bluesxman Posted August 1, 2006 Report Share Posted August 1, 2006 oh and with chilli' date=' ALWAYS put some sugar in there[/quote']How much? what does it do? Quote Link to comment Share on other sites More sharing options...
Guest MDP Posted August 1, 2006 Report Share Posted August 1, 2006 3 large potatoes1 Block of cheesegrate the cheese put it in a juggrate the tatties place in same tubMix so the cheese and tattie are all mushyHeat up a frying pan with a little butter take out some of the mixture with your hands.Fill the bottom of the frying pan and cook untill golden brown.Turn and cook the other side...I mean how cheap and delicius do you need a snack to be?(Of course you can add butter milk or any herb you wish into the raw tattie and grated cheese mix)if you add in a tiny bit of chopped onion, some chopped mushrooms, and some chopped peppers, then add 1 whisked egg it makes a very tasty treat... the egg just really binds it and gives it an extra level of flavor Quote Link to comment Share on other sites More sharing options...
stuartmaxwell Posted August 1, 2006 Report Share Posted August 1, 2006 How much? what does it do?add as apptfor me, it enhances the beef flavour, also find that the spice is a smoother *hit* and has more flavourall round it makes it more palatabletry italso the cocoa thing is good, but it needs to be good quality cocoa Quote Link to comment Share on other sites More sharing options...
Sam_b Posted August 1, 2006 Report Share Posted August 1, 2006 garlic (aye, the proper stuff, not "lazy" (vinegary pish))Agreed. The real stuff for a fresh and fuller flavour Quote Link to comment Share on other sites More sharing options...
Hardcore Mel Posted August 1, 2006 Report Share Posted August 1, 2006 i love cooking and soups are my main area of prowess! my favourite at the moment' date=' which is excellent since we're in the summer months and it's nice and light, is the following (stolen and adapted from altnation!):red pepper with lime soup (this is it made in mass quantities are i like to do!!)15 red peppers, de-seeded and roughly chopped4 small-med onions, roughly chopped2 cloves of garlic, crushed3 limes (grate the rinds finely and squeeze in the juice)3 tbsp tomato puree3 red chili peppers2l stock (veg or chicken is best)put the onions and garlic in a large pan with about 3 tbsp of oil and cook on a medium heat until they start to go clear. you might need to add a little more oil to stop them sticking but don't go mental because this is a really healthy recipe so the less oil the better.add all the chopped red pepers and cover. leave for about ten mins or until the peppers go orange and realease a lot of water. add the rest of the ingredients and boil for about half an hour. leave to cool and blend down as finely as you want it. i do it quite fine but leave enough texture to give it a little bite.spoons /x[/quote']The above recipe is delicious. I can vouch having tasted it when I last visited the spoonmeister. Unfortunately I got pissed and didn't get to have a whole bowl when we got home.Mr Lucifer made a delicious beef stew last night and tasty chicken soup last week. It's certainly a huge improvement on the time he made pancakes without eggs, thus creating a sort of fried wallpaper paste effect. Quote Link to comment Share on other sites More sharing options...
Afro Droid Posted August 1, 2006 Author Report Share Posted August 1, 2006 cause it tastes better the next dayDamn right - my stew will be double good today. Quote Link to comment Share on other sites More sharing options...
Spoonie Posted August 1, 2006 Report Share Posted August 1, 2006 It's certainly a huge improvement on the time he made pancakes without eggs' date=' thus creating a sort of fried wallpaper paste effect.[/quote']fried rock'n'roll wallpaper tho! /x Quote Link to comment Share on other sites More sharing options...
Afro Droid Posted August 1, 2006 Author Report Share Posted August 1, 2006 Hey, we all fuckin' ate it! Quote Link to comment Share on other sites More sharing options...
Hardcore Mel Posted August 1, 2006 Report Share Posted August 1, 2006 Hey' date=' we all fuckin' ate it![/quote']out of politeness. Quote Link to comment Share on other sites More sharing options...
Afro Droid Posted August 1, 2006 Author Report Share Posted August 1, 2006 ...and munchiedness.... Quote Link to comment Share on other sites More sharing options...
Metarie Posted August 1, 2006 Report Share Posted August 1, 2006 munchiedness?try making your own pesto too, you need heaps of basil, pine nuts, garlic, parmasan cheese and olive oil. Add sun dried tomatoes or black olives if you fancy. Homemade pesto and fresh pasta is probably the most delicous thing in the world and dead simple. Quote Link to comment Share on other sites More sharing options...
Guest bluesxman Posted August 2, 2006 Report Share Posted August 2, 2006 add as apptfor me' date=' it enhances the beef flavour, also find that the spice is a smoother *hit* and has more flavourall round it makes it more palatabletry italso the cocoa thing is good, but it needs to be good quality cocoa[/quote']Cool, shall try it next time, cheers ma man. Quote Link to comment Share on other sites More sharing options...
Guest Jake Wifebeater Posted August 3, 2006 Report Share Posted August 3, 2006 that's more like it spoonie' date=' no pre-prepared bollox (jake?! "cooking" isn't opening a jar of sauce and heating it up!)[/quote']Read it again. You have to boil the pasta and grill the chicken. What more do you fucking want?! Plus, I live within pissing distance of:Canton HouseSunwayBlue SpiceYee YeeLucky StarOriental PalaceThai Fish BarSo I don't need to cook anyway. Rock. Quote Link to comment Share on other sites More sharing options...
Inkster Posted August 3, 2006 Report Share Posted August 3, 2006 As an alternative (back onto the chilli topic I know) to the kidney beans,add a tin of baked beans.It's a treat! Quote Link to comment Share on other sites More sharing options...
Hog Posted August 3, 2006 Report Share Posted August 3, 2006 Hogs Spag Bol.Lean Mince, heat it up for about 20 mins,Throw in some chopped mushrooms, red peppers and some chopped garlicHeat for a few minsPut some Tomato puree and chopped tomatoesAdd some Bolognase spiceServe with Parmesan cheese on top.I also do a nice chinese meal with chicken and lychees that I get from a Chinese store on King Street. Quote Link to comment Share on other sites More sharing options...
Adam Easy Wishes Posted August 3, 2006 Report Share Posted August 3, 2006 add as apptfor me' date=' it enhances the beef flavour, also find that the spice is a smoother *hit* and has more flavourall round it makes it more palatabletry italso the cocoa thing is good, but it needs to be good quality cocoa[/quote']What kind of sugar do you use? I highly recommend muscovado. Quote Link to comment Share on other sites More sharing options...
Hog Posted August 3, 2006 Report Share Posted August 3, 2006 I dont use sugar or salt in my recipes. It all goes out the window when I get cunted on redwine though. Quote Link to comment Share on other sites More sharing options...
stroppycow Posted August 4, 2006 Report Share Posted August 4, 2006 ROASTED PARSNIP AND PARMESAN SOUPServes 6450 g parsnips cut into lengths 50g freshly grated parmesan cheesetbsp olive oil15 g buttermedium onion finely chopped1 tbsp plain flour1.5 litres vegetable stocksalt and freshly ground black pepper4 tablespoons double creamPre- heat the oven to 200CSimmer the parsnips in salted water for 3 minutes. Drain well and toss in half the parmesan cheese. Put the olive oil in a roasting pan and heat in the oven for 3-4 minutes. Arrange the parsnips in the roasting pan add the butter and bake for 45 minutes basting frequently. Drain the excess oil into a large saucepan and cook the onion gently without colouring until soft. Stir in the flour and cook for 1 minute. Add the stock, stirring constantly and bring to the boil. Add the parsnips and simmer covered for 10 minutes.Liquidise the soup with the remaining parmesan cheese until smooth. Stir in the cream, taste for seasoning and reheat. Quote Link to comment Share on other sites More sharing options...
Bobby Posted August 5, 2006 Report Share Posted August 5, 2006 += Quote Link to comment Share on other sites More sharing options...
Mr.Mike Posted August 5, 2006 Report Share Posted August 5, 2006 you may giggle but i used to work with a guy who ate pie sandwiches every day. except instead of softies he used 2 rowies... Quote Link to comment Share on other sites More sharing options...
Guest Gasss Posted August 5, 2006 Report Share Posted August 5, 2006 I once made a pie containing minature pies. Quote Link to comment Share on other sites More sharing options...
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