What do I cook?
23 May 2002, 01:00 PM
#31
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Chicken a l'orange always works for me.
1. Fry 4 chicken breasts (skinned) in a little butter until they are just starting to turn brown. Remove and place in casserole dish.
2. In the same pan, add a little more butter and fry one roughly chopped onion until the onion is soft.
3. Add 4 dessert spoonfulls of plain flour and stir well, soaking up the excess butter.
4. Add to the pan 3/4 pint of pure orange juice a little at a time, making up the sauce.
5. Bring the sauce to the boil for 2 minutes then add a small tub of soured cream and a sprinkling of majoram.
6. Pour the sauce over the chicken breasts and put in the oven at 150 degrees for 3/4 hour.
Best served with baby new potatoes and a sprig of parsley.
Guaranteed to get good results
Another is the classic home made spag bol
Take 1 lb of mince and fry until brown.
Drain off the XS fat and then add one chopped onion, chopped peppers and chopped mushrooms and fry until soft.
Add 2 tins of chopped tomatoes, 1 tablespoon of tomatoe puree, 1 oxo cube and fill with boiling water until all of the mixture is covered.
Leave to simmer for 30 mins then add about 1/8th of a bottle of red wine. Leave to simmer for a further 15 mins or until the sauce has thickened.
Hope these help
Andy
[Edited by EvoRSX - 5/23/2002 1:02:59 PM]
1. Fry 4 chicken breasts (skinned) in a little butter until they are just starting to turn brown. Remove and place in casserole dish.
2. In the same pan, add a little more butter and fry one roughly chopped onion until the onion is soft.
3. Add 4 dessert spoonfulls of plain flour and stir well, soaking up the excess butter.
4. Add to the pan 3/4 pint of pure orange juice a little at a time, making up the sauce.
5. Bring the sauce to the boil for 2 minutes then add a small tub of soured cream and a sprinkling of majoram.
6. Pour the sauce over the chicken breasts and put in the oven at 150 degrees for 3/4 hour.
Best served with baby new potatoes and a sprig of parsley.
Guaranteed to get good results
Another is the classic home made spag bol
Take 1 lb of mince and fry until brown.
Drain off the XS fat and then add one chopped onion, chopped peppers and chopped mushrooms and fry until soft.
Add 2 tins of chopped tomatoes, 1 tablespoon of tomatoe puree, 1 oxo cube and fill with boiling water until all of the mixture is covered.
Leave to simmer for 30 mins then add about 1/8th of a bottle of red wine. Leave to simmer for a further 15 mins or until the sauce has thickened.
Hope these help
Andy
[Edited by EvoRSX - 5/23/2002 1:02:59 PM]
23 May 2002, 01:46 PM
#32
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Simon,
Try chermoula-coated tuna (but not catfood tuna from a tin, clearly). Could use swordfish or marlin equally well.
Use the chermoula as a marinade – leave the fish in it for several hours. After this fry on a flipping high heat (though dependent upon the thickness of the fish) and serve with couscous and a salad.
Works very well on a barbeque as well.
OK, so how to do
1 Chermoula
A Moroccan sort of pesto that you're supposed to make with a mortar and pestle, but sod that, use a food processor, ‘cos it’s much quicker and has exactly the same effect.
1 bunch fresh coriander
4 cloves garlic
1 teaspoon salt (preferably coarse sea salt)
2-3 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne (ground red pepper) but go easy to start
1/2 roasted red pepper
Juice of half a lemon or lime
3 tablespoons olive oil
Trim the stems from the bunch of coriander. Don't worry about the thin stems near the leaves. Just remove the thicker stems on the bottom of the bunch.
Wash and thoroughly dry the coriander and stick in the food processor along with the peeled garlic (no need to chop or crush). High speed until all chopped finely. Chuck in the roasted red pepper and spices. Whizz a bit more. You don't want a totally smooth sauce, so don't overdo - leave it with a bit of a lumpy texture.
Put in the olive oil & lemon juice, whiz round for a few seconds, and you’re done.
Makes about 3/4 cups of chermoula. Smear thickly on the fish, don't remove when frying.
2 Cous cous
Piece of **** – stick some cous cous in a bowl, add a little butter, and keep adding boiling water until all the water is absorbed and the grain isn’t crunchy. Sorry to sound so hopelessly unscientific but it really is a case of suck it and see. If all else fails, chuck it away and do some Jersey Royals.
Bros
Try chermoula-coated tuna (but not catfood tuna from a tin, clearly). Could use swordfish or marlin equally well.
Use the chermoula as a marinade – leave the fish in it for several hours. After this fry on a flipping high heat (though dependent upon the thickness of the fish) and serve with couscous and a salad.
Works very well on a barbeque as well.
OK, so how to do
1 Chermoula
A Moroccan sort of pesto that you're supposed to make with a mortar and pestle, but sod that, use a food processor, ‘cos it’s much quicker and has exactly the same effect.
1 bunch fresh coriander
4 cloves garlic
1 teaspoon salt (preferably coarse sea salt)
2-3 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne (ground red pepper) but go easy to start
1/2 roasted red pepper
Juice of half a lemon or lime
3 tablespoons olive oil
Trim the stems from the bunch of coriander. Don't worry about the thin stems near the leaves. Just remove the thicker stems on the bottom of the bunch.
Wash and thoroughly dry the coriander and stick in the food processor along with the peeled garlic (no need to chop or crush). High speed until all chopped finely. Chuck in the roasted red pepper and spices. Whizz a bit more. You don't want a totally smooth sauce, so don't overdo - leave it with a bit of a lumpy texture.
Put in the olive oil & lemon juice, whiz round for a few seconds, and you’re done.
Makes about 3/4 cups of chermoula. Smear thickly on the fish, don't remove when frying.
2 Cous cous
Piece of **** – stick some cous cous in a bowl, add a little butter, and keep adding boiling water until all the water is absorbed and the grain isn’t crunchy. Sorry to sound so hopelessly unscientific but it really is a case of suck it and see. If all else fails, chuck it away and do some Jersey Royals.
Bros
23 May 2002, 04:03 PM
#33
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Cheers for all you help and advice and I think I am going to go for some steak with potatoes and pees...
Probably with either some potato wedgy things or the tuna as a starter
We normally eat chicken so have decided on something slightly different.
Cheers
JGM
Probably with either some potato wedgy things or the tuna as a starter
We normally eat chicken so have decided on something slightly different.
Cheers
JGM
23 May 2002, 04:11 PM
#34
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Have a look at : http://www.bbc.co.uk/food/recipes
It has all the recipes that appear in BBC programmes and more besides! Clear and easy instructions, and the search engine is good.
Made this (Key Lime Pie) on Tuesday: http://www.bbc.co.uk/food/recipes/db...pie_6320.shtml
Everyone was impressed, and although it looked like a lemon meringue pie, it's not as sharp. Be wared though it's very filling! Hmmm..... stodgy puddings!!!
It has all the recipes that appear in BBC programmes and more besides!
Clear and easy instructions, and the search engine is good.Made this (Key Lime Pie) on Tuesday: http://www.bbc.co.uk/food/recipes/db...pie_6320.shtml
Everyone was impressed, and although it looked like a lemon meringue pie, it's not as sharp. Be wared though it's very filling! Hmmm..... stodgy puddings!!!
23 May 2002, 04:14 PM
#35
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I felt sure you wewre going to say
"have Donuts!" Homer!
Desert..... hummmmmmm... had been thinking about main and start only so far..... I think I might buy something premade for desert else I shall be spending all the day in the kitchen...
JGM
"have Donuts!" Homer!
Desert..... hummmmmmm... had been thinking about main and start only so far..... I think I might buy something premade for desert else I shall be spending all the day in the kitchen...
JGM
23 May 2002, 04:43 PM
#36
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If you cook the fillet for longer, it will be chewy! It is a very 'rare' dish, so not ideal for everyone.
Simple steaks (beef or tuna!) are good, just cook them briefly as otherwise they get tough - they should really still be rare/pink in the middle.
For potatoes, an easy way to do something different is to boil new potatoes until they're done and then roast them for half an hour. They go really nice and crunchy.
Another 'easy' thing is the bags of vegetables the supermarkets do - simply microwave for a few minutes IN THE BAG
Buy a desert. She should be impressed enough with the rest of the meal!
good luck!
Simple steaks (beef or tuna!) are good, just cook them briefly as otherwise they get tough - they should really still be rare/pink in the middle.
For potatoes, an easy way to do something different is to boil new potatoes until they're done and then roast them for half an hour. They go really nice and crunchy.
Another 'easy' thing is the bags of vegetables the supermarkets do - simply microwave for a few minutes IN THE BAG
Buy a desert. She should be impressed enough with the rest of the meal!
good luck!
23 May 2002, 04:50 PM
#37
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Kryten,
I used to have steaks well done, I think it was probably my parents insisting that there was no risk of blood etc and still raw. They are not steak eaters.
So I have been eatting steak well done for years, and the missus the same, neither of us being huge fans. Wasn't until resently that I had steak more medium that I really enjoyed it.. but I think we would like a fillet too rare.
Probably be a tin of new potatoes I suspect.. perhaps it is cheating.... I'll have a look in the super market... and see what I think.. at least I am steering clear of chips.
JGM
I used to have steaks well done, I think it was probably my parents insisting that there was no risk of blood etc and still raw. They are not steak eaters.
So I have been eatting steak well done for years, and the missus the same, neither of us being huge fans. Wasn't until resently that I had steak more medium that I really enjoyed it.. but I think we would like a fillet too rare.
Probably be a tin of new potatoes I suspect.. perhaps it is cheating....
I'll have a look in the super market... and see what I think.. at least I am steering clear of chips.JGM
24 May 2002, 10:07 AM
#39
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Don't get the tin of potatoes. You can buy new potatoes ready to boil and they are much better than the tinned ones. 15-20 minutes and they're done....
As for the 'Good HouseKeeping': how many top chefs can you name? How many are men? (Not that I'm saying women don't make excellent chef's too.....)
I just enjoy cooking So much so, that I spent last weekend in the kitchens at Anthony Worrel Thompson's restaurant in Holland Park (Notting Grill)!!
Top place, excellent food, nice bloke!
As for the 'Good HouseKeeping': how many top chefs can you name? How many are men? (Not that I'm saying women don't make excellent chef's too.....)
I just enjoy cooking
So much so, that I spent last weekend in the kitchens at Anthony Worrel Thompson's restaurant in Holland Park (Notting Grill)!!Top place, excellent food, nice bloke!
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