Lemonade Posted August 19, 2010 Report Share Posted August 19, 2010 I found a recipe last night for really easy yet really tasty chimichangas, for those who like the Mexican food.Of course I had to make a few changes to the original recipe, but all changes for the better I feel!Feeds 3, 4 at a push. It's medium spicy.Ingredients:Olive oil1 onion, finely chopped1 red pepper, seeds removed and diced3 chicken breasts, sliced2 green chillies, seeds removed and sliced2 cloves garlic, sliced2 tomatoes, chopped100g sweetcorn3 dessert spoons Tabasco (or more if you like it really spicy)4 spring onions sliced4 large flour tortillasgrated cheddar cheeseOn the side:1 can refried beans (unless you know how to make your own re-fried beans, I have no idea).Enough rice for 3 or 4 people.Shredded lettuce.Sour cream, salsa and ready-made guacamole.Fry the chicken in a large deep frying pan, with the olive oil. Once the chicken is browned, add the onions and peppers and fry until soft (5 minutes or so). Then add the chillies, garlic, tomatoes, tabasco, spring onions and sweetcorn and cook for another 4-5 minutes.Get a second frying pan, and warm the tortillas in it WITHOUT oil. Just warm them until they are soft and flexible. Then spoon some of the mixture into the centre of it, wrap it into a parcel, pin it with a cocktail stick, and repeat until you have 3 or 4 (depending on how many you're feeding). Put the chimichangas back into the dry frying pan and cook them until the tortilla starts to go crispy. Transfer to a plate, sprinkle some cheese on top and serve with the warm refried beans, rice, and lettuce (I also covered the lettuce in balsamic vinegar dressing and fresh parmesan. Delicious!)(Also don't pick your nose after you've chopped the chillies. Ouch). Quote Link to comment Share on other sites More sharing options...
berti Posted August 19, 2010 Report Share Posted August 19, 2010 i have just started to attempt a plunge into the world of baking, made cookies the other night, they were bitchin, and have just pre made a redcurrant and raspberry cobbler ready to bake later tonight. the mixture for the crunchy topping tasted like pure sex when munching the remainder in the bowl.cant fucking wait to try it tonight! Quote Link to comment Share on other sites More sharing options...
Fast Caz Posted August 20, 2010 Report Share Posted August 20, 2010 Anyone have a good and easy recipe for lamb chops. I have two in the fridge for tea tonight but at a loose end. I could obviously cook them up and along side some mash which is great but I fancy something a little different. Quote Link to comment Share on other sites More sharing options...
Gypsum_Fantastic Posted August 20, 2010 Report Share Posted August 20, 2010 i have just started to attempt a plunge into the world of baking, made cookies the other night, they were bitchin, and have just pre made a redcurrant and raspberry cobbler ready to bake later tonight. the mixture for the crunchy topping tasted like pure sex when munching the remainder in the bowl.cant fucking wait to try it tonight!fucking awesome, nigel slater recipe, uses a whole block of butter so you know its good! youll never look backMy very good chocolate brownie recipeNo nuts, no flavourings, just a 24-carat brownie as dense and fudgy as Glastonbury mud. Whatever else you add is up to you. Serves 12 (or two with the munchies). 300g golden caster sugar250g butter250g chocolate (70 per cent cocoa solids)3 large eggs plus 1 extra egg yolk60g flour60g finest quality cocoa powder tsp baking powderYou will need a baking tin, about 23cm x 23cm, preferably non-stick, or a small roasting tin. Set the oven at 180C/Gas 4. Line the bottom of the baking tin with baking parchment. Put the sugar and butter into the bowl of a food mixer and beat for several minutes till white and fluffy. You can do it by hand if you wish, but you need to keep going until the mixture is really soft and creamy. Meanwhile, break the chocolate into pieces, set 50g of it aside and melt the rest in a bowl suspended over, but not touching, a pan of simmering water. As soon as the chocolate has melted remove it from the heat. Chop the remaining 50g into gravel-sized pieces. Break the eggs into a small bowl and beat them lightly with a fork. Sift together the flour, cocoa and baking powder and mix in a pinch of salt. With the food mixer running slowly, introduce the beaten egg a little at a time, speeding up in between additions. Remove the bowl from the mixer to the work surface, then mix in the melted and the chopped chocolate with a large metal spoon. Lastly, fold in the flour and cocoa, gently and firmly, without knocking any of the air out. Scrape the mixture into the prepared cake tin, smooth the top and bake for 30 minutes. The top will have risen slightly and the cake will appear slightly softer in the middle than around the edges.Pierce the centre of the cake with a fork - it should come out sticky, but not with raw mixture attached to it. If it does, then return the brownie to the oven for three more minutes. It is worth remembering that it will solidify a little on cooling, so if it appears a bit wet, don't worry. Quote Link to comment Share on other sites More sharing options...
berti Posted August 20, 2010 Report Share Posted August 20, 2010 an update on the cobbler, it was shit hot. even the missus had to concede it was pretty good and normally she prides herself in being better at cooking/baking than me.incidentally that recipe sounds like it should be called chocolate fudge 'will have her frothing at the gash' brownies, sounds epic and guaranteed bj material Quote Link to comment Share on other sites More sharing options...
Chris Posted August 20, 2010 Report Share Posted August 20, 2010 Anyone have a good and easy recipe for lamb chops. I have two in the fridge for tea tonight but at a loose end. I could obviously cook them up and along side some mash which is great but I fancy something a little different.Try having a look through BBC Good Food - Recipes and cooking tipsMost of the time I would just fry the chops and then make a sauce to go with it, but you could try marinating them for an hour or so first. Rosemary is amazing with lamb so you could try throwing some of that into the frying pan at the same timeTry garlic mash instead of normal mash? You obviously like garlic from your previous post. Peel a clove and chuck it in the pot the tatties are boiling in and then squish it up with the spuds when you make the mash. Quote Link to comment Share on other sites More sharing options...
ca_gere Posted August 20, 2010 Report Share Posted August 20, 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 SkirlieThat book is indeed brilliant. Some hardcore tripe-centric recipes though but rustic is good. Quote Link to comment Share on other sites More sharing options...
Fast Caz Posted August 20, 2010 Report Share Posted August 20, 2010 Try having a look through BBC Good Food - Recipes and cooking tipsMost of the time I would just fry the chops and then make a sauce to go with it, but you could try marinating them for an hour or so first. Rosemary is amazing with lamb so you could try throwing some of that into the frying pan at the same timeTry garlic mash instead of normal mash? You obviously like garlic from your previous post. Peel a clove and chuck it in the pot the tatties are boiling in and then squish it up with the spuds when you make the mash.It's a good move on the garlic front. I normally have mash with garlic and spring onion. I never think to check the BBC site even though it's put up here quite often. Cheers! Quote Link to comment Share on other sites More sharing options...
Chris Posted August 20, 2010 Report Share Posted August 20, 2010 That book is indeed brilliant. Some hardcore tripe-centric recipes though but rustic is good.Yeah I haven't had the courage to go near the andouillette recipes yet, but everything else I've tried so far has been golden. Quote Link to comment Share on other sites More sharing options...
Guest Bob Knob Posted August 23, 2010 Report Share Posted August 23, 2010 Tonight I've made a beef casserole. Nothing fancy but I forgot how cheap it was to actually make! Quote Link to comment Share on other sites More sharing options...
ca_gere Posted August 26, 2010 Report Share Posted August 26, 2010 Om nom related in that it is kitchen porn. I really want one! Quote Link to comment Share on other sites More sharing options...
Gypsum_Fantastic Posted August 30, 2010 Report Share Posted August 30, 2010 Up to 90% discount on restaurants, spas, wellness, fitness - groupon.co.ukTodays deal: 18 for a 48 Chinese meal for two including starters and mains with a glass of house wine each at Mister Li - Save 63%sign up is quick, seriously considering this, anyone eaten there before? Quote Link to comment Share on other sites More sharing options...
Lemonade Posted August 30, 2010 Report Share Posted August 30, 2010 Up to 90% discount on restaurants, spas, wellness, fitness - groupon.co.ukTodays deal: 18 for a 48 Chinese meal for two including starters and mains with a glass of house wine each at Mister Li - Save 63%sign up is quick, seriously considering this, anyone eaten there before?I have. It's not bad. Pretty standard Chinese fare, nothing special but pretty tasty. Don't get the salt baked chicken. It's fucking SAAAAAAALLLLLTTTTTYYYYYY! Quote Link to comment Share on other sites More sharing options...
framheim Posted August 30, 2010 Report Share Posted August 30, 2010 i've just made an awesome toastie with leerdammer, chorizo, tomato and branstons hot chilli and jalepeno relish. om nom nom nom. Quote Link to comment Share on other sites More sharing options...
Monster Zero Posted August 30, 2010 Report Share Posted August 30, 2010 Don't get the salt baked chicken. It's fucking SAAAAAAALLLLLTTTTTYYYYYY!Bit of a clue there Ryan.... Quote Link to comment Share on other sites More sharing options...
Lemonade Posted August 30, 2010 Report Share Posted August 30, 2010 Bit of a clue there Ryan....Yeah I did think that when I ordered it, but then I also thought that surely they wouldn't make something so unbelievably salty that it sucks all the moisture out of your body as soon as you put it in your mouth.I was mistaken. Quote Link to comment Share on other sites More sharing options...
Monster Zero Posted August 30, 2010 Report Share Posted August 30, 2010 Yeah I did think that when I ordered it, but then I also thought that surely they wouldn't make something so unbelievably salty that it sucks all the moisture out of your body as soon as you put it in your mouth.I was mistaken.I remember when I worked offshore we had a stand in chef for a trip who made soup so salty it was if he had used water obtained by dipping a bucket into the sea. After a huge number of bowls were returned to the wash up hatch uneaten he asked someone what was wrong with it. When he was told he said he had tasted it and it seemed fine! Turns out he had no sense of taste, which is handy for a chef I feel. Thankfully he never returned. Quote Link to comment Share on other sites More sharing options...
Lemonade Posted August 30, 2010 Report Share Posted August 30, 2010 Yes, possibly a bad choice of career for someone with no taste... that's like a blind man who's never actually seen colours becoming an interior dsigner. Quote Link to comment Share on other sites More sharing options...
berti Posted August 30, 2010 Report Share Posted August 30, 2010 I remember when I worked offshore we had a stand in chef for a trip who made soup so salty it was if he had used water obtained by dipping a bucket into the sea. After a huge number of bowls were returned to the wash up hatch uneaten he asked someone what was wrong with it. When he was told he said he had tasted it and it seemed fine! Turns out he had no sense of taste, which is handy for a chef I feel. Thankfully he never returned.what rig was that? i have eaten my fair share of boafing food offshore, had reindeer stew the other night! Quote Link to comment Share on other sites More sharing options...
Chris Posted September 16, 2010 Report Share Posted September 16, 2010 Pork ribs basted with homemade jack daniels BBQ sauce. This was awesomely sticky and delicious.Mince and Skirlie Quote Link to comment Share on other sites More sharing options...
Craig C Posted September 16, 2010 Report Share Posted September 16, 2010 I had a sirloin steak with cooked vegetables for dinner. Barely an hour has passed and already the vegetables are testing the boundaries of my ringer. Quote Link to comment Share on other sites More sharing options...
Chris Posted September 17, 2010 Report Share Posted September 17, 2010 I had a sirloin steak with cooked vegetables for dinner. Barely an hour has passed and already the vegetables are testing the boundaries of my ringer.I've been similarly plagued all week after a particularly leek heavy potato and leek soup on Monday night. Quote Link to comment Share on other sites More sharing options...
Gypsum_Fantastic Posted September 17, 2010 Report Share Posted September 17, 2010 Pork ribs basted with homemade jack daniels BBQ sauce. This was awesomely sticky and delicious.Mince and Skirliecani have the recipe for homemade JD BBQ sauce please,m also check out sailorjerry.com there is some awesome recipes on there, post your results Quote Link to comment Share on other sites More sharing options...
Chris Posted September 17, 2010 Report Share Posted September 17, 2010 cani have the recipe for homemade JD BBQ sauce please,m also check out sailorjerry.com there is some awesome recipes on there, post your resultsIt was on the link I posted to my blog, but I'll post it here as well (it's from a BBC good food recipe):Serves 41 small onion, finely chopped200ml Jack Daniels or similar100ml tomato ketchup100g brown sugar2 tblsp worcestershire sauce2 tsp dijon mustardGently fry the onion in a pot until theyre soft. While theyre frying mix together the rest of the ingredients (except the ribs obviously) in a bowl.Add the sauce mix into the onion pot, turn up the heat and simmer for 5 minutes until reduced by half.Gently pour the hot sauce into a blender and whizz it up until smooth.Taste the sauce at this point if you like but it can be addictive, so leave some for the ribs!Season the ribs and put them under a hot grill for 10 mins each side.Now start basting the ribs. Brush the sauce over one side, grill for 5 minutes then turn over and do the other side. Repeat until both sides have been done 3 times and the ribs are cooked.If youve got any sauce left pour it over the ribs or use it as a BBQ dip. Quote Link to comment Share on other sites More sharing options...
Gypsum_Fantastic Posted October 12, 2010 Report Share Posted October 12, 2010 Lester Burnham any chance of posting this low cal high farting pulsy soup fo rme? cheers Quote Link to comment Share on other sites More sharing options...
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