Food & Drink Recipe Thread

[Bonz]

Bloody hell bonza, that risotto sounds fricken amazing!!!

Thanks

I love cooking

Bit of a shame I hated the hours of hosp and cracked under pressure

It is a very nice Risotto But it can taste a little too salty for some peoples tastes... But I wouldn't have it any other way.

Its probably my favourite dish to cook

I can get a couple of other recipes if you guys want

 

[ssfc0203]

tonight bez i'll add a couple, Tarka Dhal and a Mango chicken Curry

Want to trade secrets on Indian food?

My mum makes absolute kickass Indian food (better than almost every resturant they have tasted, peeps say) and I am learning from her. She makes everything taste better. Really is an amazing cook.

Aside from that, I do sweet chilli & soy chicken - very simple & better than the kebabs in the market, lemon chilli noodles, baked cheese, spinach & oregano twists which are lovely for tea, grilled haloumi w/ sun dried tomato & spinach salad, roast lamb/chicken with my ultra special, super awesome mint & coriander paste.

Bonza - baklava is absolutely heavenly. We get it at school when its Eid time.

 

[CAS79]

Want to trade secrets on Indian food?

.

Yes, Yes I do.

I love Indian food and not just the the typical hot curries (Although I love them).

Sounds like you mums a good cook and your lucky she goes to the effort to make a good Indian meal .

 

[ssfc0203]

Its all about the onions. They make or break the whole dish. Get them right, and you'll get everything tasting fantastic. Even pieces cut with a sharp knife (blunt knives bruise it and make it taste odd) & pan fried till they're translucent for the dhal's and golden brown for the heartier, heavier dishes.


Butter chicken - the most abused dish ever. The real stuff comes from 2 hours of hard work, but you can buy Maggi mixes. I find them to be pretty good when mixed with yoghurt into a paste.

 

[BIGBEZ]

Thanks

I love cooking

Bit of a shame I hated the hours of hosp and cracked under pressure

It is a very nice Risotto But it can taste a little too salty for some peoples tastes... But I wouldn't have it any other way.

Its probably my favourite dish to cook

I can get a couple of other recipes if you guys want

yes please, agree on the risotto sounds grouse, as a side though, I love my meats, mabee I can tweak it a bit mmm, Im getting hungry...

 

[BIGBEZ]

Its all about the onions. They make or break the whole dish. Get them right, and you'll get everything tasting fantastic. Even pieces cut with a sharp knife (blunt knives bruise it and make it taste odd) & pan fried till they're translucent for the dhal's and golden brown for the heartier, heavier dishes.


Butter chicken - the most abused dish ever. The real stuff comes from 2 hours of hard work, but you can buy Maggi mixes. I find them to be pretty good when mixed with yoghurt into a paste.

any chance of some recipe's? I love indian food, you dont have to go to all the trouble with exact measurments like Bonz(although very handy) but a bit more info would be much apreciated, and the sharp/blunt knife tip, interesting? mabee cos fat edges soak up stuff more and changes flavour?? Ill look into it...

 

[Bonz]

yes please, agree on the risotto sounds grouse, as a side though, I love my meats, mabee I can tweak it a bit mmm, Im getting hungry...

You could add some chicken to it.... Just make sure its cut very finely and is extremely tender.... I prefer it with out though....

 

[BIGBEZ]

You could add some chicken to it.... Just make sure its cut very finely and is extremely tender.... I prefer it with out though....

I was thinking a little chirozo but chicken sounds cool, great stuff mate...

 

[Bonz]

Sorry about just copying and Pasting this from my project..... Its just easier than retyping it again.

Kalamata Pork Tenderloin with Rosemary

INGREDIENTS
1 pound pork tenderloin medallions
1/4 cup plain flour
1/2 teaspoon salt
1/4 teaspoon pepper
Olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1/2 cup red wine
1/2 cup chicken stock
1/8 cup sliced kalamata olives (I add these to everything )
1 tablespoon minced lemon zest

Directions
1.Pound the meat to 1/4 inch thickness. Combine the flour, salt, and pepper.
2. Dredge pork in flour to coat.
3. Heat olive oil over medium-high heat.
4. Cook pork in olive oil until browned, turning once.
5. Transfer meat to a warmed plate.
6. Reduce the heat to low, and add rosemary and garlic to the pan.
7. Pour in wine, and bring to a boil. Boil until the liquid is thick.
8. Pour in chicken stock, and boil until amount is reduced by half.
9. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

This one tastes quite nice some people find the addition of red wine a bit to rich / overpowering but I believe this just enhances the flavour... I got this from one of dads recipe books somewhere... (Made a couple of changes though )

 

[MF]

Do you have any more risotto recipes Bonza? I love risotto but I've never attempted to make it at home.

 

[Bonz]

The one I posted before is quite easy to cook.

I have a couple of others in my old hosp books.... Will have to try and dig them out....

Its the only Risotto I cook really but I have a few more... Will try and post them up tonight

 

[ssfc0203]

any chance of some recipe's? I love indian food, you dont have to go to all the trouble with exact measurments like Bonz(although very handy) but a bit more info would be much apreciated, and the sharp/blunt knife tip, interesting? mabee cos fat edges soak up stuff more and changes flavour?? Ill look into it...

I'll type some up tonight. Mushroom & Pea curry (one of my favourites) ?

 

[Dangas]

mmm...

 

[ssfc0203]

LOL, sorry Bez, I forgot!

Okay, all the measurements will be by the ladle I use - its about 1/3-1/4 cup capacity. its only approximate, but you needn't worry. You can add/take away anything at any time & not ruin the taste. Very simple

-Cut up 2 medium Spanish onions across the "equator" and sit in a bowl of cold water (to take the bitter taste out).
-In a pressure cooker or heavy based pot add a couple of splashes of oil of your choice and heat.
-When heated, add in about 6-8 mushrooms, halved (more or less to your taste, but 6 minimum - I prefer more so I add 8+) and fry for about 2 minutes until they're firmer than they were raw, or until they soak up most of the oil. Take out and leave to rest on absorbent paper.
-Add just a tad more oil to the pan and heat
-Cut up the onions finely using a sharp knife and quickly add them to the pan
-Fry until they turn a golden-brown colour (this should take around 5 minutes depending on the heat)
-Add ~a ladle full of tomato puree and fold the onions into it
-Tablespoon of tomato paste and mix vigorously
-Add half a teaspoon of turmeric and 2 teaspoons of salt (I found that if I put in 1 it turned out bland, but its to your own taste. If unsure, add just 1 as you can add more later, but its harder to take it out)
-Mix vigorously, add some frozen peas and a small green chilli or 1/2 tsp of red chilli powder (again, depending on taste) and leave to simmer for ~2 minutes
-Add previously fried 'shrooms to the mix and be careful not to break them!
-Add water into the mixture (DO NOT MIX YET!) so it is about 1 1/2 centimetres off the top of the mixture
-Mix carefully so as not to break anything
-If in a pressure cooker, put on lid and turn heat to high until first long steam, then turn off and let to rest until all steam is ejected from the cooker
-If in a deep saucepan, put on lid and turn heat to high, cooking for 5 minutes, then tasting the peas to see if they're cooked all the way through & sweet
-Leave to rest about 5 minutes

Some tips;
Its best served with savoury rice - in that, there is a puddle of oil the size of a 20 cent piece with a teaspoon of Cardom seeds (or Ajwain) and a teaspoon of salt before it is cooked. All rice should be soaked 15-30 minutes before cooking and washed until the water they're washed in runs clear - be careful not to break them though.

Oh, & the first couple of times I cooked it, I noticed I put wayyyy too much oil in. There should be a kind of film of oil on top when its settled, and I like to take that away, but my mum says it makes the curry have a silky taste. I can't tell the difference. To your own taste!

 

[MF]

Ahhh...the recipe thread, the one place on the swans board where female opinions do actually matter

*ducks for cover*

 

[BIGBEZ]

Ahhh...the recipe thread, the one place on the swans board where female opinions do actually matter

*ducks for cover*

haha, your a brave man!

Thanks ssfc, sounds delicious and some great tips/ideas there, Ive never cooked a curry from scratch without curry powder ill give that a crack soon, I wouldnt mind having a go at your super doopa paste you were talking about, sounds interesting!
Tonight Im gonna try Bonza's pork dish with a few beers and watch the state of origin!
Simple stuff is often the best...

 

[Bonz]

The dish is apparently better with wine..... (according to my dad)

But then again I don;t like wine..... I just use in in sauces....

 

[ssfc0203]

Ahhh...the recipe thread, the one place on the swans board where female opinions do actually matter

*ducks for cover*

Roundhouse kick to your head?

 

[BIGBEZ]

Sorry about just copying and Pasting this from my project..... Its just easier than retyping it again.

Kalamata Pork Tenderloin with Rosemary

INGREDIENTS
1 pound pork tenderloin medallions
1/4 cup plain flour
1/2 teaspoon salt
1/4 teaspoon pepper
Olive oil
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
1/2 cup red wine
1/2 cup chicken stock
1/8 cup sliced kalamata olives (I add these to everything )
1 tablespoon minced lemon zest

Directions
1.Pound the meat to 1/4 inch thickness. Combine the flour, salt, and pepper.
2. Dredge pork in flour to coat.
3. Heat olive oil over medium-high heat.
4. Cook pork in olive oil until browned, turning once.
5. Transfer meat to a warmed plate.
6. Reduce the heat to low, and add rosemary and garlic to the pan.
7. Pour in wine, and bring to a boil. Boil until the liquid is thick.
8. Pour in chicken stock, and boil until amount is reduced by half.
9. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

This one tastes quite nice some people find the addition of red wine a bit to rich / overpowering but I believe this just enhances the flavour... I got this from one of dads recipe books somewhere... (Made a couple of changes though )

turned out grouse, I used pork fillets coz thats all butcher had, and a little tomato juice instead if red wine in the sauce just the right acidicity(gotta try), olives were a nice touch, I cut into cubes after cooking then poured sauce over them, served on a bed of singapore noodles, all under 30mins, froze leftovers in serve sized portions, great stuff thanks mate...

 

[vonn]

I cant cook malfan.

Anyone wanna put up a cous cous recipe.

 

[BIGBEZ]

Want to trade secrets on Indian food?

My mum makes absolute kickass Indian food (better than almost every resturant they have tasted, peeps say) and I am learning from her. She makes everything taste better. Really is an amazing cook.

Aside from that, I do sweet chilli & soy chicken - very simple & better than the kebabs in the market, lemon chilli noodles, baked cheese, spinach & oregano twists which are lovely for tea, grilled haloumi w/ sun dried tomato & spinach salad, roast lamb/chicken with my ultra special, super awesome mint & coriander paste.

Bonza - baklava is absolutely heavenly. We get it at school when its Eid time.

still waiting for this paste, I think it sounds grouse and would be awsome with Prawns(mabee a touch of chilli?)

 

[ssfc0203]

Ahhs, right.

Quarter 2 tomatoes, take the mint leaves off 2 bunches of mint and wash thoroughly, cut up an onion into eights, add about 1 bunch of coriander with the roots off washed with extreme diligence.

chuck into a blender until its in a paste. should be smelling fantastic. Add a teaspoon of red chilli powder, 2 of salt, 2 of dried mango powder (if not, then add 1 of pepper) and a tablespoon of sugar.

taste, and then suit to needs.

easy as

 

[BIGBEZ]

Ahhs, right.

Quarter 2 tomatoes, take the mint leaves off 2 bunches of mint and wash thoroughly, cut up an onion into eights, add about 1 bunch of coriander with the roots off washed with extreme diligence.

chuck into a blender until its in a paste. should be smelling fantastic. Add a teaspoon of red chilli powder, 2 of salt, 2 of dried mango powder (if not, then add 1 of pepper) and a tablespoon of sugar.

taste, and then suit to needs.

easy as

mango powder? mmm interesting, i knew it had to have chilli haha, thanks mate...

 

[ssfc0203]

Yup, mango powder gives it tang that i really couldnt get with anything else. You can use raw (green) mango too. If you find something that makes it tangy, let me know

 

[BIGBEZ]

Yup, mango powder gives it tang that i really couldnt get with anything else. You can use raw (green) mango too. If you find something that makes it tangy, let me know

i tried your paste with prawn brushed over prawn skewers on the bbq,mmm great stuff but I used lemon juice instead of mango powder, couldnt find it anywhere? next Im gonna try it as a roast chicken rub...