265 replies to this topic

[Gemster]

Dear moderators,

Can we have a fixed thread where people can share recipe ideas?

Thanks

[gekko]

Yes of course - great idea. I don't think we already have a 'recipe' thread so I nominate this one to the the official thread .

I love to cook so look forward to trading recipes!

[charlie]

I'm sure we have had a recipe thread in the past but just like all the best recipes it's hard to find it when you need it.

[gekko]

Had a look but can't find a general recipes thread, just a couple of very old threads on monkfish and foraging. If someone finds one though, please yell and I'll merge.

[charlie]

Couldn;t find it either.


This is a fantastic recipe from Roger Verge's Cuisine of the Sun.

I call it

Best Ever Garlic Cream

2 cloves of garlic
Half teaspoon of strong dijon mustard
1 teaspoon of white wine vinegar
2 tablespoons of double cream
1 tablespoon of Olive oil
salt and pepper


Whisk together until it starts to thicken - it sould be thicker but light and fluffy.

Perfect accompaniment for either vegetables or meat. Sublime with barbecued steak or Jersey Royals.

[Dazza]

Not a recipe but I have a great tip to make a cheap tough piece of steak into a succulent sirloin steak for the BBQ if we ever get some weather to have one but my South African chum swears by it.

Just soak the cheaper cuts of Steak with the contents of a can of fat coke for half an hour drain then place directly on the BBQ. I must admit I was quite impressed with the results.

I'm sure this would work with other dark meats that may need tenderising !

Dazza

[charlie]

I am getting a feeling of déjà vu.

[RachelF]

Couldn;t find it either.


This is a fantastic recipe from Roger Verge's Cuisine of the Sun.

I call it

Best Ever Garlic Cream

2 cloves of garlic
Half teaspoon of strong dijon mustard
1 teaspoon of white wine vinegar
2 tablespoons of double cream
1 tablespoon of Olive oil
salt and pepper


Whisk together until it starts to thicken - it sould be thicker but light and fluffy.

Perfect accompaniment for either vegetables or meat. Sublime with barbecued steak or Jersey Royals.

Sounds delicious. I was going to post another garlicy one - asadillo, but it seems that the book it's in is one of the few that are still missing in post house moving action. Essentially it's roasted skinned red peppers cooked with skinned tomatoes and lots of garlic and some herbs. It goes very well with Spanish omelette or bread.

But this is another good, but entirely different, one from Vickey Bhogal. I rarely have all the right ingredients - have used smoked hot paprika instead of chill flakes, but the methi/fengreek leaves are worth seeking out. But it works without. You can buy huge bags of very cheap - well everything, but paneer, in Tooting:
My link

If we ever get round to a house warming, I will be making these to go with pre-lunch drinks.

Not a recipe but I have a great tip to make a cheap tough piece of steak into a succulent sirloin steak for the BBQ if we ever get some weather to have one but my South African chum swears by it.

Just soak the cheaper cuts of Steak with the contents of a can of fat coke for half an hour drain then place directly on the BBQ. I must admit I was quite impressed with the results.

I'm sure this would work with other dark meats that may need tenderising !

Dazza

Makes you wonder what it doees to your stomach lining (the coke, I mean)...

[Sylvester]

2 cloves of garlic
Half teaspoon of strong dijon mustard
1 teaspoon of white wine vinegar
2 tablespoons of double cream
1 tablespoon of Olive oil
salt and pepper

Whisk together until it starts to thicken - it sould be thicker but light and fluffy.

Presumably you have to grate or finely chop the garlic! Sounds vg.

[charlie]

Presumably you have to grate or finely chop the garlic! Sounds vg.

Oh yes - just pop them in the garlic press. You can adjust ingredients to taste. We normally double up on the cream and add a bit more garlic.

[Rachel WDC]

Oh yes - just pop them in the garlic press. You can adjust ingredients to taste. We normally double up on the cream and add a bit more garlic.

From Garlic to Chicken in Tarragon and White Wine after the heaviness of winter (mmm feels cold enough to be back again) I really love this very simple recipe - enjoy!

sauce:

4tbsp.white wine (I usually add a bit more at end)
1tbsp. soy sauce
1/4pint low fat creme fraiche
1teaspoon chopped tarragon & 1 of parsley.
1/4 pint chicken stock

Method
pour stock, wine and soy into pan ,bring to boil & simmer 1minute. Stir in crème fraiche & herbs, bring back to boil & simmer for 5 mins.
Meanwhile cook chicken portions in buttered foil parcel with sprig of tarragon & squeezed over juice from lemon. (about 20 mins)
Serve with sauce poured over & garnished with small tomatoes or red grapes & parsley.

Great with new potatoes & tender broccoli.

[Gemster]

Avocado Chocolate Mousse

This may seem mad but it works. Serves 2-4

* 2 ripe avocadoes
* 1tbsp unsweetened cocoa powder
* 1 heaped tbsp honey
* ½ tbsp cold water
* Cinnamon or vanilla beans (optional)

Scoop the avocado flesh into a blender. Add the cocoa and honey and 1tbsp of the water. Blitz until smooth. Taste and add more cocoa, honey and water if needed. Chill and serve with ripe pears or berries.

[James]

Makes you wonder what it doees to your stomach lining (the coke, I mean)...

Nothing, the coke is less acidic...

pH of Gastric acid is between 1 and 2
http://www.google.co...of gastric acid

pH of Coca Cola is 2.5
http://www.google.co...ph of coca cola

[Elmo]

Orange juice marinaded salmon with mushroom sauce... Odd, but it works!!
http://www.foodandwi...-mushroom-sauce

[Anthony]

Just bringing my Elderflower jelly up to the boil, the bushes are full of Elder flowers this year,
can't wait to taste what my first try turns out like. Will be making Elderflower juice next, that
goes with all sorts of drinks very refreshing.
A little tip if anybody is interested when making the juice put a few centimeters of Ginger into
it, gives it a great added taste.