Lonz Posted July 16, 2010 Report Share Posted July 16, 2010 Just started learning to cook and so far so good. So far I've made:Chilli (what a piece of piss that was, although it went a bit tits up when I realised I'd forgot the kidney beans!)LasangeChicken CurryPretty basic stuff I know but it's a start, I'm not the most confident in the kitchen.Any suggestions on fairly simple recipes to keep me going? Quote Link to comment Share on other sites More sharing options...
DJ Jo-D Posted July 16, 2010 Author Report Share Posted July 16, 2010 Moroccan Meatballsserve 4 ready in 40 mins1 onion chopped1 clove garlic crushed4 tbsp sunflower oil1 tsp each ground cumin, ground coriander, paprika (cud use chilli) 450g minced lamb 400g can chopped tomatoes 300ml veg stock grated rind 1 lemon handful fresh corianderfry onion + garlic in 2 tbsp oil for 4 mins, sitr in the spices and cook for 1 min. cool. mix half the mixture with the lamb n shape into 24 meatballs. fry the meatballs in remaining oil until brown. set aside. add the remaining onion mix to the pan with the tomatoes and stock, return meatballs and simmer for 30 mins, stir in lemon rind and coriander. serve with cous cous yummy!!! Quote Link to comment Share on other sites More sharing options...
DJ Jo-D Posted July 16, 2010 Author Report Share Posted July 16, 2010 Lime Chilli Prawns50ml Lime Juice1/2 Tbsp Hot chilli sauce1 tbsp freshly grated ginger2 garlic cloves, crushed2 tbsp chopped fresh coriander1 tbsp soy sauce1 tbsp runny honey24 raw unpeeled tiger prawns4 limes cut into wedgesYou will also need 12 pre soaked wooden skewersCombine the lime juice, chilli sauce, ginger, garlic, coriander, soy sauce and honey with prawns, cover with clingfilm and put in fridge for 30 mins.Thread 2 prawns onto each skewer intersected by lime segments. grill for 3 mins per side.Perfect for bbq or just under the grillGreat with chicken instead of prawns too ? Quote Link to comment Share on other sites More sharing options...
Lemonade Posted July 16, 2010 Report Share Posted July 16, 2010 Just started learning to cook and so far so good. So far I've made:Chilli (what a piece of piss that was, although it went a bit tits up when I realised I'd forgot the kidney beans!)LasangeChicken CurryPretty basic stuff I know but it's a start, I'm not the most confident in the kitchen.Any suggestions on fairly simple recipes to keep me going?What you've actually done there is improve the chilli by about 1000000%.Kidney beans Quote Link to comment Share on other sites More sharing options...
Chris Posted July 16, 2010 Report Share Posted July 16, 2010 Any suggestions on fairly simple recipes to keep me going?Burgers, there's a few recipes in this thread if you skim through it (or use the search thread function). Very easy. Also stews and casseroles give you great results for little effort. Good for building confidence when you're starting to cook.Actually just go back to the start of this thread and flick through it until you see something you like, there's a lot of recipes been posted in it. I'd suggest if you're starting out go and have a browse in the recipe books in Waterstones and pick up one you like the look of and just try working through some of the recipes you fancy. BBC Good Food is also an awesome gold mine for ideas:Recipes - 5000 tried and tested recipes... - BBC Good Food Quote Link to comment Share on other sites More sharing options...
britheguy Posted July 16, 2010 Report Share Posted July 16, 2010 Just started learning to cook and so far so good. So far I've made:Chilli (what a piece of piss that was, although it went a bit tits up when I realised I'd forgot the kidney beans!)LasangeChicken CurryPretty basic stuff I know but it's a start, I'm not the most confident in the kitchen.Any suggestions on fairly simple recipes to keep me going?That one I just posted about the salmon take about 10min from start to finish..easy! No fancy cooking times or anything. Quote Link to comment Share on other sites More sharing options...
britheguy Posted July 16, 2010 Report Share Posted July 16, 2010 Stovies!Ok, I'd be interested to know if anyone makes that lovely local dish....Stovies. If you do, what is your secret recipe that makes it better than School dinners. Quote Link to comment Share on other sites More sharing options...
Lonz Posted July 16, 2010 Report Share Posted July 16, 2010 Burgers, there's a few recipes in this thread if you skim through it (or use the search thread function). Very easy. Also stews and casseroles give you great results for little effort. Good for building confidence when you're starting to cook.Actually just go back to the start of this thread and flick through it until you see something you like, there's a lot of recipes been posted in it. I'd suggest if you're starting out go and have a browse in the recipe books in Waterstones and pick up one you like the look of and just try working through some of the recipes you fancy. BBC Good Food is also an awesome gold mine for ideas:Recipes - 5000 tried and tested recipes... - BBC Good FoodCheers, I'll have a look back through in more detail. Didn't know about the BBC site so i'll check that out too.That one I just posted about the salmon take about 10min from start to finish..easy! No fancy cooking times or anything.Not a huge lover of fish dishes but I'll take a note of it.Moroccan Meatballsserve 4 ready in 40 mins1 onion chopped1 clove garlic crushed4 tbsp sunflower oil1 tsp each ground cumin, ground coriander, paprika (cud use chilli) 450g minced lamb 400g can chopped tomatoes 300ml veg stock grated rind 1 lemon handful fresh corianderfry onion + garlic in 2 tbsp oil for 4 mins, sitr in the spices and cook for 1 min. cool. mix half the mixture with the lamb n shape into 24 meatballs. fry the meatballs in remaining oil until brown. set aside. add the remaining onion mix to the pan with the tomatoes and stock, return meatballs and simmer for 30 mins, stir in lemon rind and coriander. serve with cous cous yummy!!!This sounds within my limits and I think I have everything except the lamb so might give it a go on Sunday.What you've actually done there is improve the chilli by about 1000000%.Kidney beans I improvised with baked beans, wasn't the same! Quote Link to comment Share on other sites More sharing options...
Chris Posted July 16, 2010 Report Share Posted July 16, 2010 Ok, I'd be interested to know if anyone makes that lovely local dish....Stovies. If you do, what is your secret recipe that makes it better than School dinners.1 onion4 to 6 small to medium size tatties (maris pipers or similar)500ml Beef stockleft over roast or boiled beef (a packet of cold beef from the supermarket is acceptable, corned beef is not)Slice the onion and gently fry in the bottom of a large pot with lots of oil until soft. Roughly slice the tatties so you've got lots of different size chunks and then add them to the pot so it covers the onions. Rip up chunks of beef and throw it in, season (plenty of pepper) then give everything a stir and add the stock. Cover and simmer for about an hour, stirring occasionally. After a while it'll all thicken up nicely to a stovies consistency. I chuck in some chopped parsely at this point then serve it up with good, thick oatcakes.Think last time I made it I threw a bay leaf in as well just for some more flavour.This isn't the stovies I grew up with, we were a white stovies (pretty much mash made with lots of milk and beef) household so my Mum and Dad sneer at this recipe but I really prefer it. Quote Link to comment Share on other sites More sharing options...
jf9tp2wd40 Posted July 16, 2010 Report Share Posted July 16, 2010 chris's recipe sounds very similar to what i do, except i fry the onions and potatoes in beef dripping and butter, because im a fatty. Quote Link to comment Share on other sites More sharing options...
DJ Jo-D Posted July 16, 2010 Author Report Share Posted July 16, 2010 1 onion4 to 6 small to medium size tatties (maris pipers or similar)500ml Beef stockleft over roast or boiled beef (a packet of cold beef from the supermarket is acceptable, corned beef is not)Slice the onion and gently fry in the bottom of a large pot with lots of oil until soft. Roughly slice the tatties so you've got lots of different size chunks and then add them to the pot so it covers the onions. Rip up chunks of beef and throw it in, season (plenty of pepper) then give everything a stir and add the stock. Cover and simmer for about an hour, stirring occasionally. After a while it'll all thicken up nicely to a stovies consistency. I chuck in some chopped parsely at this point then serve it up with good, thick oatcakes.Think last time I made it I threw a bay leaf in as well just for some more flavour.This isn't the stovies I grew up with, we were a white stovies (pretty much mash made with lots of milk and beef) household so my Mum and Dad sneer at this recipe but I really prefer it.Don't forget plenty of beetroot NOM! Quote Link to comment Share on other sites More sharing options...
framheim Posted July 16, 2010 Report Share Posted July 16, 2010 i use chris' recipe but i parboil my tatties first cause i find they soak up the stock a bit better that way and consequently break up a bit more. you can use any meat or extra you like as stovies get their name from the way you're cooking the tatties, on the stove in stock. beef is best though, and only weirdos use corned beef.the key is frying the onions first. i'm gonna make some stovies and add markies caramelised red onion relish soon i think, we decided it makes any dish 67% better. i heard that musa did duck stovies with brewdogs hardcoreipa in the stock, that sounds worth trying too. anyone else had the stovies at maryculter house? they weirdly lack in flavour or seasoning, and taste a little of ketchup. i spoke to a lady who does stovies at catering events and she said she'd had words with the staff there and her mum had actually stormed into the kitchen to tell them how to make proper stovies! we take it seriously round these parts! Quote Link to comment Share on other sites More sharing options...
Guest droid Posted July 17, 2010 Report Share Posted July 17, 2010 Maryculter's stovies are pretty bad,The Marcliffe's stovies on the other hand....nomnom! Quote Link to comment Share on other sites More sharing options...
Guest Bob Knob Posted July 17, 2010 Report Share Posted July 17, 2010 i use chris' recipe but i parboil my tatties first cause i find they soak up the stock a bit better that way and consequently break up a bit more. you can use any meat or extra you like as stovies get their name from the way you're cooking the tatties, on the stove in stock. beef is best though, and only weirdos use corned beef.the key is frying the onions first. i'm gonna make some stovies and add markies caramelised red onion relish soon i think, we decided it makes any dish 67% better. i heard that musa did duck stovies with brewdogs hardcoreipa in the stock, that sounds worth trying too. anyone else had the stovies at maryculter house? they weirdly lack in flavour or seasoning, and taste a little of ketchup. i spoke to a lady who does stovies at catering events and she said she'd had words with the staff there and her mum had actually stormed into the kitchen to tell them how to make proper stovies! we take it seriously round these parts! Quote Link to comment Share on other sites More sharing options...
Guitaricky Posted July 26, 2010 Report Share Posted July 26, 2010 That new place on George Street, Mother Tuckerz - If you want a sandwich with fresh, good quality ingredients, bread that isn't as chewy as bubblegum and dry like sand, and made so the filling doesn't fall out of the bread, and all over your lap - Go somewhere else.The tomato tastes days old. I'm a right tomato snob and I get a bit arsey about freshness, but this must have been cut many days ago. Innards had dried, and the flesh had gone soggy. The ham is squares of ham like you get in Dairylea lunchables. They don't have Mayo or any kind of dressing, other than ketchup or salsa. No butter either. Margerine. Who the fuck uses margerine? She microwaved the baguette for 30 seconds before preparing it too, so it was stiff and chewy. You only do that if bread is starting to go a bit stale...That was the worst lunch I've had since that day when I had nothing for lunch.Mother Tucker is a "popular lady" careful she doesn't put a contract out on you, check out The Blog of Andy G: A comment from a Mother Tuckerz customer. Quote Link to comment Share on other sites More sharing options...
Chris Posted August 13, 2010 Report Share Posted August 13, 2010 Fed up with the ever increases prices of the international market I swore to try making my own paella sometime. So tonight I gave it a go: Quote Link to comment Share on other sites More sharing options...
Graeme Posted August 13, 2010 Report Share Posted August 13, 2010 Fed up with the ever increases prices of the international market I swore to try making my own paella sometime. So tonight I gave it a go:Mmmm... can i have a recipe for that please? Quote Link to comment Share on other sites More sharing options...
Chris Posted August 13, 2010 Report Share Posted August 13, 2010 Mmmm... can i have a recipe for that please?No problem!Serves 21 onion, sliced1 red pepper150g chorizo200g long grain rice500ml chicken stock140g cooked king prawnsFrozen peasPinch of saffronPaprika1 lemonChopped parsleyTabascoCut the pepper into big pieces (about 2-3 cm in size) and gently fry it in olive oil along with the onion in a large pan until theyre soft.Meanwhile add the saffron into the chicken stock and let it infuse.Add the chorizo and cook for a few more minutes until the theres a good layer of chorizo oil in the pan thats colouring the onion and pepper.Put the rice into the pan then stir it around to absorb the oil.Quickly pour in the stock and the paprika, stir, cover and simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid.Throw in the prawns and peas and stir them through until hot.Finish it off with a good squeeze of lemon juice, a handful of chopped parsley and a dash of tabasco.I started a new blog this week so I can make a note of these recipes and keep them in one place. It should also force me to take some pictures of them which this thread sorely lacks!Mince and Skirlie Quote Link to comment Share on other sites More sharing options...
Fast Caz Posted August 13, 2010 Report Share Posted August 13, 2010 Chicken a la garlic destruction. Homemade garlic butter cooked over two chicken breasts swarmed with four cut cloves of garlic and chunks of pepper, dozens of cut mushrooms and whole diced red onion. Served with curly fries. Smells fucking great so far. Quote Link to comment Share on other sites More sharing options...
Chris Posted August 13, 2010 Report Share Posted August 13, 2010 Chicken a la garlic destruction. Homemade garlic butter cooked over two chicken breasts swarmed with four cut cloves of garlic and chunks of pepper, dozens of cut mushrooms and whole diced red onion. Served with curly fries. Smells fucking great so far.8oThat's a lot of garlic!Sounds great Quote Link to comment Share on other sites More sharing options...
Fast Caz Posted August 13, 2010 Report Share Posted August 13, 2010 Haha yeah I think i may have went a tad ott with the garlic but I couldn't resist it. Sometimes the chicken can be quite dry so the garlic butter and all the juices should sort that out. Quote Link to comment Share on other sites More sharing options...
Chris Posted August 13, 2010 Report Share Posted August 13, 2010 How are you cooking it? Fried, grilled or in the oven? Maybe throwing in some chicken stock or white wine would stop it drying out. Quote Link to comment Share on other sites More sharing options...
Fast Caz Posted August 13, 2010 Report Share Posted August 13, 2010 Just cooked it in the oven. It came out great actually. I'm thinking of trying to make my own peppercorn sauce to go with a nice steak I bought earlier. Fresh home cooking is the way forword. Mmmmm some potato dumplings might go nicely. Quote Link to comment Share on other sites More sharing options...
Chris Posted August 18, 2010 Report Share Posted August 18, 2010 Last night's tea was pork loin chops with bacon, spinach, courgette and tomatoes. Inspired by a recipe in the excellent Ripailles by Stephane Reynaud.Ripailles Pork Butchers Wife || Mince and Skirlie Quote Link to comment Share on other sites More sharing options...
Monster Zero Posted August 18, 2010 Report Share Posted August 18, 2010 I cooked tea the other night steak coated with Dijon mustard and cracked black pepper served with spring onion mash, fried mushrooms and a whisky cream sauce. Very good it was too even if I do say so myself. Quote Link to comment Share on other sites More sharing options...
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