šŸ“ Gorgeous recipes

Itā€™s gotta be cheatā€™s pizza. You got any dried oregano in the cupboard? Do you have a grill?

1 Like

Okay I will join in. Take 500 grms of mince, a splash of olive oil and brown in a pan. Take a Discovery Chilli jar and sprinkle the spices over the meat whilst browning. When the meat has browned pour in the source and the required amount of water. Bring to boil. Simmer for 30 mins. Serve with rice and soured cream. See, I can do modern!

Drink all beer and cider, kill off beer munchies with dairylea and ketchup on toast, add pepper to taste

1 Like

Vietnamese pork kebabs:

One for the BBQ:

1 boned shoulder of pork, sliced finely (to put on skewers)

In your blender/multi chef thingy finely chop 5 stalks of lemon grass, 3 cloves of garlic, 4 large shallots.

Add 4 tablespoons of soy sauce, 2 tablespoons fish sauce, 2 tablespoons sugar, + salt pepper and msg if you donā€™t mind it.

Marinade pork in this overnight then thread on pre soaked wooden skewers, mashing into sausage shapes on the skewer.

BBQ over very hot coals.

Take a while to make but you will want to eat them at every bbq.

Originally posted by @Coxford_lou

You got any dried oregano in the cupboard?

yeah i keep that next to the truffles and organic coconut butter

Originally posted by @Bearsy

Originally posted by @Coxford_lou

You got any dried oregano in the cupboard?

yeah i keep that next to the truffles and organic coconut butter

Oh come onā€¦itā€™s not like I asked for fresh herbs - was lowering expectations already! :wink:

Go lower!

I refuse to cook anything that takes longer to prepare than it does to eat. I leave actual chef-ing to the Professionals!

1 Like

Good thread!

A basic pesto. Serves two*

Youā€™ll need a jug type blender. Put in:

All the leaves from two medium sized basil plants

Half a block of grated Parmesan

Half a small packet of pine nuts

Bit of sea salt

Couple of crushed garlic cloves

About 100-150ml of decent olive oil.

Whizz it in the blender, if itā€™s not turning into a smooth paste, stick some more olive oil in

Cook about 400-500g of Spaghetti, drain, mix with the pesto and serve

* Two adult humans with good appetites, not, as in most cookbooks, two anorexic dwarves who are a bit off their food at the moment

1 Like

Sizzling prawns - great tapas dish which takes 5-10 minute

pre heat oven to 180c

put oven proof dish in oven

tblspn of oil in pan

add bag of frozen prawns and cook until just turning pink (trust me on this) the set aside

in another pan heat three tblspn oil and fry 3 cloves of garlic(finely sliced) and two red chillis sliced

when garlic start to brown pour in the prawns and juices.

cook for a couple of minutes

take dish out of oven

pour in the contents of the pan

take sizzling dish to table

serve with crusty bread

1 Like

new page

1 Like

Cheatā€™s pizza

Take 2 slices of brown bread. Spread tomato ketchup over both.

Take the cheese from the Dairylea lunchables snack pack (ham) and place carefully on top of the ketchup.

Turn the grill on.

Place the two slices of bread under the grill for 3 minutes or until the cheese starts to brown.

While you are waiting, thinly slice a fresh tomato. When the pizza has started to brown, cover the top with fresh tomato slices. Leave under the grill for another 2 minutes.

Remove pizza from grill once tomatoes are sizzling and serve with salad made from grazed carrots and remaining tomato. And beer.

1 Like

Canā€™t guarantee nutritional value but at least youā€™ve got some salad on the side.

I had this amazing dish in Chania, Crete. I will attempt to relive the experience now Iā€™m back in miserable England:

Because youā€™re an honorary scouser? Although if you actually are in Warrington, obviously then that epithet wonā€™t apply, Decent recipe though.

Edit. P.Sā€¦ More recipes needed - ta!

Ridiculously Easy DIY Pizza (makes one)

You will need:

  • 150g self-raising flour
  • 125ml plain yoghurt (Greek or natural)
  • 1 tsp dried oregano
  • Sun-dried tomato paste / passata
  • Pizza toppings
  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Put the flour, yoghurt and oregano in a bowl and mix to combine. The dough should be soft enough to knead by hand - add more flour if itā€™s too wet.
  3. Knead for around five minutes on an oiled surface, then stretch out into a pizza shape. Place on a lightly oiled baking tray.
  4. Add a tablespoon of sun-dried tomato paste and spread evenly across the pizza base. Sprinkle over your toppings, then bake for 15 minutes. If the base isnā€™t quite crisp when you take it off the tray, return it directly to the oven shelf for another 3-4 minutes.

Seriously, the best provencal fish soup. I used to buy it from Culinaria in Bristol. It closed a year ago sadly, but you can make it yourself.

http://www.campaignforrealfarming.org/2012/07/stephen-markwickā€™s-provencal-fish-soup/

I was reading somewhere the other day that Garum was possibly making a comeback. Maybe Iā€™ll find my old latin books and see if I can find a recipe :slight_smile:

Now that sounds gorgeous. It also shows the commonality between Greek and Turkish cuisine. As youā€™re a London dweller, head over to Dalston/Stoke Newington, find a good Turkish restaurant (youā€™ll be spoiled for choice, though the Mangal Ocakbasi 2 is one I always like - you get to see Gilbert and George in there as well) and order an Iskender. Itā€™ll be much the same as what you had in Crete, I reckon.

2 Likes

Angela Hartnettā€™s Tomato sauce. Really simple but if you like Italan food this is amazing, and cheap. Forget those jars of Dolmio etc.

The perfect tomato sauce

800g good, tinned plum tomatoes or ripe fresh fruit
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tsp sugar
Dash of red-wine vinegar
3 stems of fresh basil
Extra-virgin oil, to serve (optional)

If using fresh tomatoes, drop them into a pan of boiling water and leave for about a minute, until the skins split. Lift out and peel, then roughly chop.

Heat the oil in a medium saucepan on a medium-low heat and add the chopped onion. Soften for about five to seven minutes, until translucent but not coloured. Stir in the garlic and cook for another two minutes.

Tip in the tomatoes, and break up with a wooden spoon if necessary, then add the sugar, vinegar and the stems of the basil, reserving the leaves. Season lightly.

Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.

Test the seasoning, add the basil leaves, roughly torn, and drizzle in a little extra-virgin olive oil if you like before serving.

I know it well! Thatā€™s my favourite restaurant in all of London! Ahhh, simple pleasures. My brother insists Mangal 1 is the superior version, but itā€™s Mangal 2 all the way for me. Iā€™ve never tried that particular dish, but I will do next time Iā€™m there. Thanks!