Reply to: Another recipe

[darmstadt]

About once a week we have this as a meal:

Spaghetti Aglio e Olio ala Darmstadt (for 3)

- spaghetti
- water
- 2 large hot chillis
- 1 peperoni salami (or other hot spicy salami)
- garlic (I use around 3 cloves or half a fresh one)
- olive oil (a good splodge)
- optional: basil and/or spring onions

- very finely chop the chillis and garlic
- slice the salami into slices about 6-7mm thick and then each slice in half and then half again (quartered)
- boil the water
- when the water has boiled then heat the olive oil and put the chillis, garlic and salami in and allow to simmer gently. Sometimes I add a few splashes of Tabasco or other chilli sauces
- once the spaghetti has cooked, then drain
- take the chillis, garlic and salami off the heat and pour the spaghetti in
- mix it all up and serve
- garnish with basil and sliced onion rings if desired

For a posh evening replace the salami with prawns and garnish with Parmesan

[norrahe]

I'll get your coat

I was bored, didn't get through as I used to be a chef

[EternalOptimist]

800g Sirloin Joint
1 Tin Tomatoes
2 scotch bonnets
1 bottle of dark beer
3 cloves garlic
1 tbsp oregano
1 large white onion
Tomato paste
beef stock
S+P

Chop beef into inch size cubes and brown in a heavy pan then remove
soften onions adding garlic half way through
re-add beef inc juices and chopped chillies (seeds optional)
add the tomatoes (and good squirt of paste), oregano, half the beer and tomato tin's worth of beef stock
add S&P
once it starts to simmer, lower the heat and leave it for hour and a half.
after the 90mins check liquid is reduced and thickening and start your rice cooking.
By the time the rice is done the meat should be covered in a thick sauce and falling apart nicely.

Enjoy with the glass of beer left over

Serves two with an extra even better portion for you the next day

Tonight, I cook a la Pondlife

for dark beer , I bought a bottle of Old Peculiar from Tescos

[alreadypacked]

Thai Duck Salad my masterchef audition

I'll get your coat

[Mich the Tester]

Am making roast hare with grapes this evening; shall report on success or failure.

[norrahe]

this is what i used for my masterchef audition years ago

Thai Duck Salad
(Serves 2)

Ingredients

Marinade Dressing Salad
½ tblsp coriander seeds 1 tblsp fish sauce 1 large duck breast
¼ tsp black peppercorns juice 1 lime ¼ unripe mango
1 cardamom pods ½ tblsp palm sugar 2 tblsp coriander leaves
10g coriander root 2 tblsp soy sauce 100g rice noodles
½ shallot 1 tsp creamed coconut ¼ red chilli
1 cloves garlic
1 ½ stalks lemongrass
5 dried lime leaves
½ tblsp shrimp paste
1 ½ red chillies
¼ tblsp sea salt


Method

For the marinade, roast the coriander seeds, peppercorns and cardamom pods in a frying pan or oven at 200c till aromatic, allow to cool slightly and crush to a fine powder in a mortar and pestle.
Chop the coriander root, garlic, shallot, lemongrass and chillies finely, either place in a mortar and pestle and pound to a paste or blend in a food processor.
Mix the dried roasted spices, salt and wet ingredients to a paste, add the shrimp paste and mix well.

Trim the skin on the duck breast and slice diagonally, taking care not to slice too far into the meat, turn the breast over and score lightly underneath.
Apply the marinade to the duck breast and coat thoroughly. Place in an airtight container and marinade overnight in the fridge or for 24 hours.

Sear the skin side of the duck over a low heat till the fat has been partially rendered for roughly 5-7 mins. Place skin side down on a wire tray over a baking sheet and place in a pre-heated oven at 200c/400f/gm6 for 12 minutes until lightly pink. Remove the duck and allow to rest.

To make the salad, pour boiling water over the noodles, leave for 5 minutes and then rinse in cold water, once cold, place in a sieve or colander and allow to drain.
Peel the mango and slice into thin strips 1 inch in length.
Chop the coriander leaves roughly, slice the ¼ chilli very thinly and slice the duck breast thinly.

In a bowl, make the dressing by whisking the soy sauce, fish sauce, palm sugar and creamed coconut together. Allow to stand for 10 mins. Strain through a fine sieve into another bowl to remove any lumps.

To assemble the salad; place the noodles in a bowl and pour half the dressing over, Mix the noodles, coriander and mango together and place in the centre of the plate. Place half the duck slices on top of the noodles and garnish with the sliced chilli

[Paddy]

Redneck Meatloaf.
The cheapest meat dish you can make. Ideal for roasts and sandwiches.

You will need:
Minced beef. (or road kill)
Oats
One egg.
Salt

Optional: onion, garlic herbs whatever etc

Finely chop your options.
Kneed minced meat and add options.
Kneed and add oats a little at a time until all binds nicely.
The oats will help bind, they will also soak up the tasty fat and once cooked will look and taste the same as the meat, it will bulk it out to an extra 30% rather than shrinking it 50%. Add the egg just before the end.

Place in a bread shaped tin and shove in an oven.

Test to see if cooked. (an easy way with meat is to put a life in for a few seconds and check the temperature of the knife with test to see if cooked. (an easy way with meat is to put a life in for a few seconds and check the temperature of the knife with our fingers. Serve hot as a roast or cold sliced in sandwiches.

[DaveB]

Crispy Shredded Beef with Chilli.

Prep time : 10 Mins.
Cooking time : 10 mins.

Gluten Free if you use decent soy sauce.

Meat :

1 Pack frying steak - Do NOT bother using good rump or sirloin for this, it's a waste.
Cornflour
Salt / Pepper

Sauce :

Equal parts Soy Sauce, Rice Vinigar, Rice wine, Peanut or sesame oil, Honey

Chilli Paste or finely chopped / ground fresh chillies. Paste works better though.

Inch of fresh ginger, grated.

Vegetables :

1 large onion, sliced
1 Red Pepper, sliced to match the onion.
1 clove garlic, finely chopped.

Oil to deep fry

To cook :

Sauce :

Mix the wet ingredients plus ginger and chilli paste in a bowl according to taste. Leave to one side.

Meat.

Thinly slice the steak, 2-3 mm thick strips.
Season the corn flour with salt and pepper.
Toss meat in cornflour until well coated.
Deep fry until brown and crispy. ( this is why it's not worth using decent steak.) You get better results frying in 2 or three small batches rather than one big one.
Drain well and place to one side

Vegetables :

Stir fry the onions, peppers and garlic in a hot wok for 1 minute
Add the sauce and stir until it starts to thicken slightly, no more than 1 min.
Add the fried beef and stir to heat through and coat everything in sauce.

Serve with rice. You did remember to put the rice on first, didn't you?

[EC4N]

South African/Indian Hot n Spicy Chicken

Ok, this takes some time but well worth the effort.

HOT N SPICY CHICKEN WINGS

1 kg chicken wings(chicken portions may b used instead)
1 tsp salt
1 tsp coriander powder
1 tsp chillie garlic paste
4 Tbsp lemon juice

SAUCE MIXTURE

1 small onion
1/2 cup lemon juice
3 Tbsp butter
1 tsp crushed garlic
2 tsp red chillies
1/2 tsp peri peri spice
1 cup tomatoe sauce (ketchup)
1/2 cup peri peri sauce(or any tomatoe chutney)

COATING

1 cup cornflour
1/4 tsp salt
1/4 tsp pepper
1 tsp paprika
oil 4 frying

METHOD

1.combine the salt,coriander,chillie garlic paste,lemon juice and marinate the wings for 3-4 hours.
2.liquidise the onion and lemon juice
3.heat the butter,fry the garlic for a few mins then add the onion mixture.
4.cook 4 a few mins,add spices n remove from heat.
5.combine cooked mixture and remaining sauces.
6.mix cornflour and spices and coat the wings in the seasoned flour.
7.deep fry wings in hot oil until golden & drain.
8.dip each fried wing in the sauce mix and place in an oven tray.
9.dot with butter and pour remaining sauce over wings.
10.cover with foil and bake at 180 degrees celcuis for 30 mins.


peri peri spice - (substitute with chillie powder)

chillie garlic paste - (half teaspoon crushed green chillies n bout 1 tsp crushed garlic)

peri peri sauce - (use nandos peri peri sauce)

1 cup corn flower - 1 cup = 250 ml

[Pondlife]

Pondlife's 'firestarter' chilli

800g Sirloin Joint
1 Tin Tomatoes
2 scotch bonnets
1 bottle of dark beer
3 cloves garlic
1 tbsp oregano
1 large white onion
Tomato paste
beef stock
S+P

Chop beef into inch size cubes and brown in a heavy pan then remove
soften onions adding garlic half way through
re-add beef inc juices and chopped chillies (seeds optional)
add the tomatoes (and good squirt of paste), oregano, half the beer and tomato tin's worth of beef stock
add S&P
once it starts to simmer, lower the heat and leave it for hour and a half.
after the 90mins check liquid is reduced and thickening and start your rice cooking.
By the time the rice is done the meat should be covered in a thick sauce and falling apart nicely.

Enjoy with the glass of beer left over

Serves two with an extra even better portion for you the next day

[singhr]

My favourite recipe begins: First, extract the juice from a bottle of Scotch....

[NetwkSupport]

NetwrkSupport's Vermicelli Rice Noodles

Soak enough thin rice noodles in boiling water for 2 people.

whilst thats soaking

Chop and mix together:

1cm ginger
3 garlic cloves
2 hot chillis

Place into a HOT wok and start to cook adding fresh prawns.

Once the prawns are cooked add 3 handfuls of fresh beansprouts.

Add to the mix:

2 Tbl Spoon Oyster sauce
1 Tbl Spoon Rice Wine vinegar
2 Tbl Spoon ShaoHsing rice wine
1 Tbl Spoon Soy Sauce

Mix together over a hot heat for 1 minute then add the (drained) rice noodles.

Crack and whisk 1 egg and add to the wok, stirring into the whole mixture as it cooks, until solid.

sprinkle tumeric over the lot to give a nice colour and after taste.


Enjoy..

[Svalbaard]

Svalbaards tomato soup...

1. Get can of tomato soup.
2. Boil in pan.
3. Eat.

Yummy.

[DaveB]

5 Minute salsa

Two ripe tomatoes
2 Shallots
1 clove garlic
1 Green chilli ( more or less according to taste )
1 Red bell pepper.
1 small bunch coriander leaves with stalks.
1 Tbsp Olive oil
1 Tbsp Lemon juice
Salt to season.

Finely chop all the veg and place in a bowl season with salt, add oil and lemon juice, stir and serve as a dip or an accompaniment to steak, chicken or fish.

[Naaarwich]

Chicken Piri Piri

Here's a recipe I've tried with chicken and even better with squid rings.

Ingredients
1 whole chicken (about 1kg/2lb 3oz), spatchcocked
salt and freshly ground black pepper
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
100ml/3½fl oz olive oil
50ml/1¾fl oz red wine vinegar
To serve
chips
salad

Method
1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour.
5. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
8. Serve with chips and salad.