Mustard chicken:
1 corn fed chicken, cut into portions and browned.
Add one large (170g) pot of colmans english mustard.
Add 1 tablespoon of sugar.
Add 1 can of lager.
Chuck in an onion , pepper, leeks whatever if you want.
Cook in the oven for an hour or so.
Eat with french bread.
Top topic! Here’s a couple…
Braised squid with aubergines
1 kg squid
2 onions
2 celery ribs (optional - I often leave them out)
6 cloves garlic
1-2 tsp cumin
1 bottle tomato passata
half a bottle white wine
3 large aubergines
olive oil
Clean and cut the squid into bite-sized pieces and sear in a frying pan with very hot olive oil. Remove. Slice the onions, celery and garlic, and stew, using the same oil, in a heavy casserole. Add the cumin, squid, tomatoes and white wine and bring to a simmer. Season well, cover and place in a low oven (170C/gas mark 3) for half an hour.
Cut the aubergines into chunks 2cm square. In a very hot pan with plenty of oil, brown the pieces on all sides. Add them to the squid after its first half-hour in the oven, add a little water if the stew is getting dry, and return to the oven for another 20 minutes. The aubergine should then have almost disintegrated and the squid be meltingly tender; if this is not the case, let it cook some more.
Serve in bowls with lots of crusty bread to mop it up with.
Liver and mushrooms in a creamy tomato sauce
400g pig’s liver, cut into bite-sized pieces
250g chestnut mushrooms, sliced
One onion, not too large, sliced
Few cloves garlic, crushed
One tin chopped tomatoes
200-250ml double cream (I use extra thick)
About ¼ - ½ nutmeg
½ teaspoon turmeric
Tabasco, salt and pepper to taste
Sunflower or groundnut oil
Fry the onions in a frying pan on a medium heat till softened. Add the mushrooms, stir and fry till softened. Add the garlic and fry for a couple more minutes. Add the tomatoes, then grate the nutmeg over, add the turmeric and Tabasco, season well. Stir well, simmer for about 15 minutes after which the sauce should be reasonably reduced.
Add the liver, stir again and simmer for 5-10 minutes. Add the cream, stir well and simmer for about five minutes. The liver should be cooked but still soft and pink on the inside.
Serve with boiled rice.
Guys, guys, you will be swopping baking recipes too soon. Man up!
Papsweb only has modern men, oldgit.
390g Nature’s Finest Juicy Mandarin in Juice
1 x Rolo dessert pot (70g)
6 x Carrots
570g Heinz Tomato Ketchup
Half Loaf Brown Bread (stale)
500g Clover spread
3 x Tomato
2pts Milk
Various x Beers & Ciders
1 x Dairylea Lunchables Snack Pack (Ham)
That’s what I’ve got in my fridge. What can I make with this pls?
It’s gotta be cheat’s pizza. You got any dried oregano in the cupboard? Do you have a grill?
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
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 don’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 on…it’s not like I asked for fresh herbs - was lowering expectations already! 
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!
Good thread!
A basic pesto. Serves two*
You’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 it’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
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
new page
Cheat’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.
Can’t guarantee nutritional value but at least you’ve got some salad on the side.
I had this amazing dish in Chania, Crete. I will attempt to relive the experience now I’m back in miserable England:
Because you’re an honorary scouser? Although if you actually are in Warrington, obviously then that epithet won’t apply, Decent recipe though.
Edit. P.S… More recipes needed - ta!
Ridiculously Easy DIY Pizza (makes one)
You will need: