The recipe thread - Part 2

[MAC-W]

found an old thread about this https://www.pricescope.com/community/threads/the-recipe-thread.65912/ but its closed, so here is part 2

Post your favourite recipes for all to share.....

here's mine


Thai Chicken Balls


500g chicken mince
¼ cup (60ml) oyster sauce
2 cloves garlic, crushed
1 tablespoon self-raising flour
1 tablespoon fish sauce
½ cup finely chopped fresh coriander leaves
2/3 cup (160ml) coconut milk
soy sauce and sliced chilli or sweet chilli sauce, for serving


1. Preheat the oven to moderately hot (200°C/180°C fan-forced).
2. Grease two 12-hole mini muffin pans (1 tablespoon/20ml capacity).
3. Combine chicken mince, oyster sauce, garlic, flour, fish sauce, coriander and coconut milk in a large bowl.
4. Place rounded tablespoons of mixture into prepared pans.
5. Bake in a moderately hot oven for about 15 minutes or until cooked through.


Turn out and serve hot with combined soy sauce and chilli or sweet chilli sauce.


Suitable to freeze.

Not suitable to microwave.

This recipe is my absolute sure fire recipe - absolutely everybody and I really mean everybody who has tried these love them.

 

[MAC-W]

Cheese & Chive Scones

Makes 10
Preparation: 15 mins
Cooking: 12-15 mins
225g Plain Flour
2.5ml Salt
12.5ml Baking Powder
50g Butter
2.5ml dry mustard powder
125g grated cheddar
2 spring onions, very finely chopped
½ bunch chives, chopped
150ml milk
1. Preheat the oven to 220deg C
2. Sieve flour, salt and baking powder into bowl
3. Rub butter in until it resembles fine breadcrumbs
4. Stir in Mustard, Cheese, Onions and Chives
5. Gradually blend in milk with a rounded blade knife, until slightly sticky and soft
6. Turn dough onto a lightly floured surface and knead lightly
7. Roll out to about 2 cm thick
8. Cut out scones using a round cutter and place on a greased baking tray.
9. Bake for 12-15 mins
10. Allow to cool on a wire rack.

 

[MAC-W]

Chicken & Mushroom Risotto

Serves 4
Preparation: 15 mins
Cooking: 45 mins

350g chicken breast
1 tbs vegetable oil
50g butter
1 onion, chopped
4 cloves garlic, crushed
20 button mushrooms, quartered
300g Arborio rice
Salt & pepper to taste
1.5 litres chicken stock
100g peas, cooked
1 bunch spring onions, chopped

1. Cut the chicken into bite size pieces
2. Melt the butter and oil in a large wok, add the onion & garlic and fry gently for 2 minutes
3. Add the chunks of chicken and quartered mushrooms and fry together for about 5 minutes
4. Add the Arborio rice and season well (I add lots of cracked black pepper – about 40 turns of the mill)
5. Add 200 ml of chicken stock and stir well.
6. When the liquid has completely absorbed, add more stock, stirring continuously
7. Add all the stock this way, letting it absorb fully before adding more (after about 25 minutes the rice should be soft and swollen.
8. Remove mixture from the heat and stir in the peas and spring onions.
9. Return to heat for 2 mins


Not suitable for freezing - it goes really mushy if you try

ETA: If you are vegetarian, leave out the chicken and exchange the chicken stock for mushroom stock (knorr do really good mushroom stock cubes) or you could use vegetable stock.

 

[MAC-W]

This is a Danish recipe I learned when I in lived in Flensburg which is on the Germany/Denmark border



Frikadellar

Preparation: 10mins+ standing
Cooking: 15 minutes
450g Minced pork
2 tbsp plain flour
1 small onion, finely grated
½ tsp grated nutmeg
150 ml Milk
25g Butter
4 tbsp vegetable oil

Salt and freshly ground black pepper to taste

1. Place the pork mince in a bowl and stir in the flour, onion, nutmeg, alt and plenty of pepper
2. Gradually add the milk, stirring well to mix
3. Cover the bowl & leave in a cool place for at least 1 hour
4. Heat the butter and oil in a large, heavy based frying pan
5. Using a greased teaspoon, take 8 heaped spoonfuls of mince mixture, shape into rounded ovals and add to the pan
6. Fry over a low heat for about 15 minutes, turning once, until golden and crisp on the outside
7. Remove with a slotted spoon & arrange with salad on a serving dish
8. Garnish with Parsley

 

[MAC-W]

Red Onion Tart

This is a good recipe for anybody thats on a diet as its less than 400 cals per serve and v.v.tasty

Serves 6

Preparation: 15 minutes
Cooking: 45 minutes

175g plain flour
2.5 ml salt
75g hard margarine
30 - 45ml water
50g butter
450g red onions, chopped
2 rashers bacon, chopped
40g flour
200ml milk
2 eggs
Salt & freshly ground black pepper to taste

1. Preheat the oven to 190 deg C
2. Sieve the flour and salt into a small bowl
3. Cut margarine into small pieces and rub into flour until it resembles fine breadcrumbs
4. Add enough cold water to mix to a firm dough
5. Roll out on floured board and line a 21 cm (8inch) flan tin
6. Melt butter in pan, add onions, bacon and cook for 15 mins, stirring frequently
7. Remove from heat, stir in flour and mix well
8. Beat milk with eggs and pour over onions, mixing well
9. Season to taste and pour into flan case
10. Bake for 25-30 mins
11. Serve with green salad

 

[NeverEndingUpgrade]

WOW, can I order my lunch from you?!?

 

[MAC-W]

And this is a recipe that I got about 20 something years ago from an old boyfriend. Its the opposite of 'diet' but soooo yummy



Persian Rice

700ml basmati rice
120ml melted butter
Salt to taste
2litres Water
200ml Extra water

1. Start the 2 litres water and salt boiling in large pan.
2. Rinse rice until water runs clear (or as close to clear as you can get it).
3. Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
4. Drain rice in colander, reserve.
5. Pour half the melted butter into pan, tilt to cover 2 inches up sides.
6. Pour the half-cooked rice into the pan, try to make a nice mound in the middle, and avoid the sides as much as possible.
7. With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
8. Pour the remaining melted butter onto the rice, and drizzle 1/4 of the extra water into the holes you made. Cover pan with kitchen towel to absorb the steam, place pan lid on towel.
9. Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
10. Cook rice until it's done, about 30 minutes.
11. Try not to check it too often, as it needs to steam.

The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch everyone fight for the tadiq!

Don't try to avoid fat and calories by using margarine, it isn't the same at all.

 

[MAC-W]

Date: 2/13/2010 9:32:17 AM
Author: NeverEndingUpgrade
WOW, can I order my lunch from you?!?

LOL, absolutely, but the price is 1 recipe!

 

[MAC-W]

Another recipe from the same ex boyfriend


Mishmishiya (Persian Lamb & Apricot Stew) - have you guessed yet that the ex boyfriend was Iranian?

Serves 4

Preparation: 30 mins + 2 hours soaking
Cooking: 1 ½ hours

225g Dried Apricot
2.3kg Leg of Lamb, boned and trimmed of fat
15 ml Vegetable Oil
1 large onion, skinned and chopped
5ml ground coriander
5ml ground cumin
2.5ml ground cinnamon
25g ground almonds

Salt and freshly ground black pepper

1. Put the apricots in a bowl, cover with 300ml boiling water & leave to soak for 2 hours
2. Cut the meat into 2.5cm cubes
3. Drain the apricots, reserving the liquid
4. Heat the oil in a large saucepan, add the lamb & onion and cook for 10mins, stirring until lightly browned
5. Add the spices, almonds & seasoning to taste, then add the reserved apricot liquid
6. Cut the apricots in half and stir them into the lamb
7. Cover and simmer gently for 1 ½ hours, or until the lamb is tender, stirring occasionally

Serve with the Persian Rice

 

[MAC-W]

And here's a recipe that hubby picked up when he was living in Hong Kong


Char Siu (Chinese barbeque pork)

3/4 Cup Hoisin Sauce
1/2 Cup Soy Sauce
1/2 Cup Dry Sherry
1/3 Cup Honey
1 Tbs Sugar
1 Tbs
Minced Ginger

1kg Boneless Pork Shoulder (moderately fatty)

Basic Steps: Mix -> Marinate -> Roast
1. Mix first set of ingredients together.
2. Slice pork into strips about 2 inches wide and 5 inches long. Add pork to marinade and let stand from 2 hours to overnight. 3. Preheat oven to 220degC. Add a rack to a roasting pan, and fill the pan with water to just below the rack.
4. Wipe excess marinade from the pork and line up in the roasting pan. Roast 10 minutes.
5. Turn heat down to 170degC, and continue roasting another 30-40 minutes. Turn and baste frequently with marinade, peanut oil or sesame oil. If you like, baste with honey during last 10 minutes to glaze.
6. Cut into bite-size pieces and serve.

 

[MAC-W]

If you want to make the hoisin sauce from scratch then its soy sauce, black bean paste and honey (about ratio 4:2:1) with a little bit of white vinegar, some garlic, a couple of teaspoons of sesame oil and a couple of turns of cracked black pepper.

Simply mix all ingredients together by hand. At first it does not appear like it will mix, but keep at it just a bit longer and you will have Hoisin Sauce. Use immediately as letting it rest doesn''t change / improve the flavour

 

[MAC-W]

And finally.....

Pork Tenderloin with Gruyere & Watercress Sauce

This is a bit of pain to make and takes about 4 hours in total, but if you are having a dinner party and need to impress the boss, its so worth the effort.


2 pork tenderloins (approx 1 ½ lb weight)
4 cloves garlic, crushed
2 tbsp vegetable oil
1 oz butter
1 small onion, finely chopped
1 bay leaf
½ bunch watercress (alternatively use Rocket leaves)
1 oz plain flour
2 fl oz dry white wine
½ pint milk
½ pint single cream
1 tsp Dijon mustard
6 oz gruyere cheese
Salt & pepper to taste
12 oz Mozzarella cheese
12 slices Prosciutto Crudo (approx 5 oz)
2 tbsp diced white breadcrumbs
2 tsp freshly grated parmesan
1. Trim the tenderloins of excess fat
2. Cut each into 6 pieces about 2 inches long
3. Stand each on one end and bat down with rolling pin to form small steaks
4. Rub with crushed garlic
5. Cover tightly & leave for 1 hour (or overnight)
6. Heat oil in large sauté pan
7. Brown the steaks well on both sides
8. Remove and pat dry on absorbent paper, then cool
9. Melt the butter and sauté the onion with the bay leaf for 2-3 mins until golden
10. Stir in finely chopped watercress & flour
11. Cook, stirring for 2-3 mins
12. Remove from heat
13. Gradually stir in wine & milk
14. Return to heat and bring to boil, stirring well
15. Simmer for 2-3 mins
16. Remove from heat, add cream, mustard & 3 oz of gruyere cheese
17. Remove bay leaf and season to taste
18. Slice mozzarella into 12 pieces
19. Place one piece on top of each pork steak and season to taste
20. Wrap a slice of proscuitto round each steak
21. Place pork parcels in a single layer in a shallow oven proof dish
22. Spoon over the Gruyere & watercress sauce
23. Sprinkle with the remaining gruyere cheese, breadcrumbs & parmesan
24. Bake at 180 deg C for 45 mins until tender
25. Brown under a hot grill, if necessary

 

[MAC-W]

So now that I've shared mine... what are your favourite recipes?


and no negative comments from the guys please, after all you do like to eat

 

[MAC-W]

oooooooohhh, just remembered a fun recipe....



Sozzle cake

110g Butter
175g caster Sugar
2 large eggs
225g self raising flour
1 tsp salt
30ml milk
175g dried fruit
175g assorted nuts
2 tsp lemon juice
250g brown sugar
1-2 bottles scotch whisky

Optional equipment: 1 screwdriver



before you start, sample the whisky. To be sure the whisky is of the highest quality, pour one level cup into the glass and drink it as fast as you can, then repeat. Good isnt it?. Now go ahead and start baking the cake, but before you do sample the whisky....

With an electric mixer beat one cup of butter in a large fluffy bowl. Add one teaspoon of the sugar and beat again. Meanwhile make sure the whisky is of the highest quality. Try another top up. (Open another bottle if necessary)

Add 2 large eggs, fried druit and beat til high.

If druit gets stuct in beaters, just pry it loose with the drewscriver.

Sample the whisky again, checking for tonscisticity.

Next sift 3 cups of salt or anything, whatever.

Sampkle the whisky.

Sift half a pint of lemon juice and fold in chopped butter and strained nuts

Add one babblespoon of brown sugar or whatever colour you can find and wix mell.

Sample the whisky again. After all you wouldnt want it to go off.

Now grease the oven and turn cake tin to 360 deg C.

Pour the whole mess into the oven and bake.

On second thoughts.... dont bother. Just check the whisky again and then go to bed.

 

[MAC-W]

Date: 2/13/2010 10:57:06 AM
Author: MAC-W
ooh, just remembered a fun recipe....



Sozzle cake

110g Butter
175g caster Sugar
2 large eggs
225g self raising flour
1 tsp salt
30ml milk
175g dried fruit
175g assorted nuts
2 tsp lemon juice
250g brown sugar
1-2 bottles scotch whisky

Optional equipment: 1 screwdriver



before you start, sample the whisky. To be sure the whisky is of the highest quality, pour one level cup into the glass and drink it as fast as you can, then repeat. Good isnt it?. Now go ahead and start baking the cake, but before you do sample the whisky....

With an electric mixer beat one cup of butter in a large fluffy bowl. Add one teaspoon of the sugar and beat again. Meanwhile make sure the whisky is of the highest quality. Try another top up. (Open another bottle if necessary)

Add 2 large eggs, fried druit and beat til high.

If druit gets stuct in beaters, just pry it loose with the drewsciver.

Sample the whisky again, checking for tonscisticity.

Next sift 3 cups of salt or anything, whatever.

Sampkle the whisky.

Sift half a pint of lemon juice and fold in chopped butter and strained nuts

Add one babblespoon of brown sugar or whatever colour you can find and wix mell.

Sample the whisky again. After all you wouldnt want it to go off.

Now grease the oven and turn cake tin to 360 deg C.

Pour the whole mess into the oven and bake.

On second thoughts.... dont bother. Just check the whisky again and then go to bed.

Translation


DO NOT UNDER ANY CIRCUMSTANCES SAMPLE THE WHISKY!

beat together the butter and castor sugar until smooth. Add the eggs and brown sugar and beat well until light and fluffy.

Sift the flour with the salt, then fold into the mixture with 2 tbsp milk.

Stir in the dried fruit and nuts and the lemon juice, then add 8 tbsp of whisky and mix again.

Pour the mixture into a greased cake tin and bake in a preheated oven to 180 deg C for approx 35 mins or until a knife inserted near the centre comes out clean. Turn out onto a cooling rack and then serve. (with maybe just a little drizzle of whisky over the top

)

 

[Rachel9]

Thanks for posting your wonderful recipes MAC, I''m going to try the BBQ pork, DH loves it!

 

[Hudson_Hawk]

I need a conversion chart, this is all metric!

 

[Lulie]

No biggie, I just made this recipe and it was GOOD! Thanks mw.

Date: 2/13/2010 9:37:22 AM
Author: MAC-W

And this is a recipe that I got about 20 something years ago from an old boyfriend. Its the opposite of ''diet'' but soooo yummy



Persian Rice


700ml basmati rice 3 cups
120ml melted butter 1 stick
Salt to taste 3 Tb
2litres Water half a gallon
200ml Extra water almost 1 C


1. Start the 2 litres water and salt boiling in large pan.
2. Rinse rice until water runs clear (or as close to clear as you can get it).
3. Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
4. Drain rice in colander, reserve.
5. Pour half the melted butter into pan, tilt to cover 2 inches up sides.
6. Pour the half-cooked rice into the pan, try to make a nice mound in the middle, and avoid the sides as much as possible.
7. With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around.
8. Pour the remaining melted butter onto the rice, and drizzle 1/4 of the extra water into the holes you made. Cover pan with kitchen towel to absorb the steam, place pan lid on towel.
9. Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time.
10. Cook rice until it''s done, about 30 minutes.
11. Try not to check it too often, as it needs to steam.

The best part is the browned, crunchy tadiq, the bottom crust of the rice. For a great presentation, turn it out on a platter, and watch everyone fight for the tadiq!

Don''t try to avoid fat and calories by using margarine, it isn''t the same at all.

 

[Lulie]

Made these notes to try later:

Date: 2/13/2010 9:41:22 AM
Author: MAC-W
Mishmishiya (Persian Lamb & Apricot Stew) - have you guessed yet that the ex boyfriend was Iranian?

Serves 4


Preparation: 30 mins + 2 hours soaking
Cooking: 1 ½ hours
225g Dried Apricot near 8oz
2.3kg Leg of Lamb, boned and trimmed of fat
15 ml Vegetable Oil 1Tb
1 large onion, skinned and chopped
5ml ground coriander 1ts
5ml ground cumin 1ts
2.5ml ground cinnamon 2 1/2 ts
25g ground almonds near 2 Tb or 5 ts

Salt and freshly ground black pepper

1. Put the apricots in a bowl, cover with 300ml boiling water & leave to soak for 2 hours
2. Cut the meat into 2.5cm cubes
3. Drain the apricots, reserving the liquid
4. Heat the oil in a large saucepan, add the lamb & onion and cook for 10mins, stirring until lightly browned
5. Add the spices, almonds & seasoning to taste, then add the reserved apricot liquid
6. Cut the apricots in half and stir them into the lamb
7. Cover and simmer gently for 1 ½ hours, or until the lamb is tender, stirring occasionally

 

[Lulie]

I''d say about 5 lbs of lamb for the above, too late to edit.

 

[Hudson_Hawk]

You''re a doll Lulie!