What about a thread for slightly outré recipes?
I have a few favourites, being a gourmand!
Here's the Tuna one mentioned in another thread.
Marmitako.
A Basque dish from “Cooking in Spain” by Janet Mendel.
Serves 4.
1 kg tuna
50ml olive oil
1 onion – chopped
4 cloves of garlic – chopped
2 sweet peppers red and/or green – cut into strips & seeds removed
½ a kilo of tomatoes
2 teaspoons paprika
Salt and pepper
1 small chili pepper
1 kg potatoes
200 ml white wine
100 ml water
Fry the onion, garlic and peppers lightly, when soft add the tomatoes chopped, (deseeded and skinned if you want to be fussy!), the paprika, salt and pepper and the chili.
When the tomatoes are somewhat reduced add the cubed potatoes, stir and add the wine and water. Cover and cook for 20 minutes or until the potatoes are tender. (I find adding raw potatoes to a sauce like this makes them take AGES to cook, so I usually par-boil them first)
Add the tuna, cut into chunks and cook, covered, for another 5 minutes or so until the fish flakes easily. Let it stand for 5 – 10 minutes before serving.
You can add more liquid and serve it over slices of bread.
Enjoy!!
Last edited by: Roger on Tue 26 Jul 11 at 21:51
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AT least she's not boiling it like BobbyG does!
I cooked this tonight,
www.bbc.co.uk/food/recipes/smoked_haddock_pilaf_84768
Superb!
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Had Pilaf once at a friends. He worked for Swissair and travelled a lot...always had proper Vodka in the freezer.
The pilaf contained whole cooked cloves of garlic and was eaten with the fingers. A toast was made with the Vodka every few minutes. That made you thirsty so beer had to be used to slake the thirst before more Vodka could be imbibed.
It was a 300 yd walk home. I thought I was going to die that night and for about 48hrs afterwards !
We had salad tonight, same yesterday and I had a bowl of salad with my lunch at the Manchester Art Gallery.
I've had wind ever since !...I'm trying to cure it now with a Laphroaig and San Pellegrino.
Ted
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*sigh* Can we talk about something else please?
Gets more like a WI meeting everyday on here:)
Pat
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But I bet you don't cook it, you have a cooking fairy to do that.
Pat
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Are you calling us cooks fairies?
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"Gets more like a WI meeting everyday on here:)"
Made 30 pound of jam last week
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That does it, I'm off to talk to some proper men now:)
Pat
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The ones who drive lorries with blue lights while wearing stockings and suspenders?
you got more chance with a lumberjack.
Last edited by: Zero on Wed 27 Jul 11 at 10:24
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I can't find my late Mother's recipe for sweet and sour liver but, from what I recall of the result, nobody would want to try it
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>> you got more chance with a lumberjack.
They're proper fellers from what I hear.
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Tree of them, from Ireland?
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I'd like to be a lumberjack. I really would. Company chainsaw and everything.
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>> I'd like to be a lumberjack. I really would. Company chainsaw and everything.
>>
Humph cut's down trees,He wears high heels
Suspenders and a bra
He wishes he had been a girlie,
Just like his dear papa....
;-o
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I suppose that was more or less inevitable :-)
No but really, have you seen those machines they have now? Fanflippingtastic things !
Proper job that.
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Big chopper too apparently.
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Aw shucks Dave...you'll make me blush...
:-)
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I know someone who was a driver in the RAF that was also a fully trained lumberjack. Trained up so if a fighter jet came down in trees they could go and retrieve it.
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We got home late last night, so I just looked for something I could make in less than 30 minutes. I ended up cooking some pasta (penne rigati) which I dressed with chopped parsley, olive oil and a bit of salt, steamed two zucchinis (or courgettes if you prefer to call them that) dressed with olive oil and coarsely ground pepper, and a tomato salad using heirloom tomatoes (two green zebras and a yellow one I don't know the name of) dressed with a sprinkle of olive oil and salt.
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Ugh - pasta - boiled flour!
I would really rather have mashed potatoes a la Bolognese than spaghetti Bolognese!
As for my famous chilli - for me - rather than rice - a HUGE baked potato.
Funny, I like Basmati rice with curry, but abhor paella or risotto!
Last edited by: Roger on Fri 29 Jul 11 at 07:44
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And bread is baked flour.
Mind you, I never used to eat much pasta, had seen pizzas but never tasted one, and didn't even know what risotto was. Then I married an Italian....
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Proper chicken (from a butcher not the water enhanced version from a supermarket) - stuffed with a little Phili cheese, coated with honey, sprinkled with ginger and finally wrapped in a bacon rasher or two, roasted in the oven.........yummy.
Last edited by: R.P. on Fri 29 Jul 11 at 08:11
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...Ugh - pasta - boiled flour!...
I'm surprised anyone could get worked up about pasta one way or the other.
Innocuous flavour, it's main purpose is as a vehicle to carry the sauce.
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I don't think there is a cuisine from anywhere in the world that I haven't thoroughly enjoyed.
But pasta...
zzzzzzzz
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Have to disagere on pasta. Now, ordinary pasts is, well, ordinary.
But try pasta all'arancia (made with Oranges), served with duck breast. Goes well with pork chop too.
Or squid ink pasta, with clams and chilli.
Lots of variations there (but I don't get paying £15 per kilo for pasta).
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This recipe is just superb if you like potatoes. It is, however, not so good if you are on a diet!
I urge spud lovers to try it!
(From Cooking in Spain, by Janet Mendel. Her book is still in print and is an excellent guide to "ordinary" cooking in Spain).
PATATAS A LO POBRE.
(Poor Man’s Potatoes)
Ingredients.
2Kg Potatoes. 2 Bay (laurel) leaves
2 Onions. ½/1 Teaspoonful of paprika.
2/4 Small green Italian peppers 100 ml. White wine.
150 ml. Good olive oil. 100 ml Water.
3 Cloves of garlic, finely chopped. Salt and Pepper.
3 Tablespoonsful of chopped parsley.
Method.
Peel the potatoes and slice them fairly thinly (about ¼ inch or 5mm.)
Peel and slice the onions. Cut the peppers in strips lengthways. Pour a little of the oil in the bottom of a flame proof casserole and arrange the potatoes, peppers and onions in layers in it. Sprinkle with the garlic, chopped parsley and the bay leaf broken into pieces, and sprinkle with the paprika. Pour over the rest of the oil. Place on a medium flame until the potatoes start to sizzle. Add the wine and water. Season with salt and pepper.When the liquid comes to the boil, cover the casserole with foil, (or lid if it has one!) and put into a medium oven until the potatoes are tender, about 30 minute. There should not be too much liquid left and the potatoes will have absorbed the oil. Let the casserole rest for a few minutes before serving.
N.B. The recipe is supposed to serve six to eight people, but four is more realistic!
Goes well with pork, or is fine on it’s own as apart of a vegetarian meal.
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Slice Courgettes thinly, drizzle with olive oil, pop under hot grill till edges just start to crisp, onto plate, black pepper, pop on poached egg and grate over some "bitey" cheddar, Yum -Yum! - and I don`t like Courgettes!!!!
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Cooked slow roasted lamb on the weekend.
Get a leg of lamb.
Stab it with a knife a few times.
Rub salt, pepper & chopped garlic (or rosemary or what you prefer) into the skin.
Stick it in a roasting tin with some chopped spuds.
Add 300ml or so of stock.
Put a foil tent over it.
Into a pre-heated oven at 160C
Cook for 4 hours (baste once an hour)
Grab it out & rest for half an hour.
Fish out the spuds & make gravy from what's left.
Eat.
The spuds half boil in the juices and half roast. The meat should fall off the bone.
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Was it lemon chicken or Lemon Woodpecker and Mushroom ?
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>> Was it lemon chicken or Lemon Woodpecker and Mushroom ?
Truffle.
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I've committed to buying a rabbit at the farmer's market this weekend
Any recommendations for a casserole/chasseur type meal
And as it will be a whole rabbit, any advice about jointing ?
(Cant be that difficult, he says)
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>> I've committed to buying a rabbit at the farmer's market this weekend
Dont do it
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We had a lovely stew this week. HUGE it was. The breasts of seven Hen Pheasants went in. Two Woodcock and a Woodpigeon. It just cannot be beaten. Healthy or what.
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A single rabbit will just about feed two. I buy two bunnys if I'm feeding the family.
As to jointing, first of all make sure all the innards are gone. Usual process is to remove the digestive tract immediately after slaughter but not necessarily organs including heart/lungs kidneys and liver.
Preheat oven to 150C or equivalent gas mark.
Using a cleaver or large scissors separate the hind limbs from the spine and them from each other. Repeat for forelimbs. Separate saddle/flanks from spine. Coat resulting 6 meat sections with flour.
Heat a little oil in casserole dish and soften a chopped onion and clove of garlic in it. Add other veg such as peppers, celery or winter roots (carrots, parsnip swede) to choice and soften by frying. Add meat and fry until browned. Top off with red wine and/or diluted chicken stock until meat/veg are just covered.
Raise to boiling point on hob then put casserole dish in oven for 90mins.
Serve over mashed potato.
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>> MMMMmmmmmmm.
>>
A similar recipe for cheap offal. Lamb hearts are three for a few quid in Tesco - well under a fiver a kilo. Four hearts will feed a family, six and you've a bit left over to freeze.
Pre heat oven to 150 or equivalent gas.
Split the hearts vertically and trim out the veins/arteries along with any excess fat and cartilage. No need to be too selective, slow cooking breaks down ligaments etc. Slice the remaining muscle etc into chunks and coat with flour
Heat oil in a casserole and soften a chopped onion. Add chopped root veg (carrrots, parsnips, swede) and celery and or a chopped leek. Add flour coated heart chunks and fry until browned. Dissolve a Lamb stock cube in boiling water and add stock/water/red wine plus a generous shake of Worcester Sauce to just cover veg.
Bring to boil on hob then place in oven for 90mins
Serve with mash or baked tatties.
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Bromp's C4P Cook book. I can see it now. I will of course require a signed copy BEFORE any of the other P(h)easants get one. :-)
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You'll just have to Liver with it then.
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And I have the Gall to go on.
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Sounds very like a recipe my mum used to cook back in the late sixties. My brothers and I used to call it a "Washkansky Special".
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>I've committed to buying a rabbit at the farmer's market this weekend...
>And as it will be a whole rabbit, any advice about jointing ?
www.sportinggun.co.uk/homefeature/529221/How_to_cut_up_a_rabbit_for_cooking.html
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Pat not responding? ;>)
The worst rabbit I ever had was on Minorca. Barely no meat on the thing. They cut off its legs, so I couldn't count its toes!
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Here we go again:(:(
Thank goodness today and tomorrow consists of mixing with some proper men!
Some good honest lorry driver humour, discussions about beating the speed limiter and how to outwit VOSA!
Pat
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>> Here we go again:(:(
>>
>> Thank goodness today and tomorrow consists of mixing with some proper men!
>>
>> Some good honest lorry driver humour, discussions about beating the speed limiter and how to
>> outwit VOSA!
... and how many blue lights to put on the front of the cab, should one shaves ones legs before putting on the stockings, and which toilets have the best action.....
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>>and which toilets have the best action.....<<
Nah, the best graffiti!
The discussion for today is 'A lorry Driver's Role'
Cryptic discussions welcome while I work away and I will read them tomorrow morning at 3am before I start again.
Pat
* I will stamp out this girlie talk if it kills me*
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>> The discussion for today is 'A lorry Driver's Role'
Bacon & egg at a guess.
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Interesting because quick is Norfolk Dressing - I call it that as the only person I have known serve it was my Norfolk mother. Sprinkle some sugar on lettuce, then vinegar. Call it Sweet and Sour Dressing if you want to impress
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My Yorkshire mother ALWAYS had sugar & vinegar on lettuce!
She also served good cheese with Christmas cake and I enjoy, to this day, marmalade on fried bread!
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Odd, my Yorkshire grandmother never did.
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>> Odd, my Yorkshire grandmother never did.
Lettuce and sugar or cheese/xmas cake?
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Either, but come to think of it, maybe my Yorkshire father imported the recipe into Norfolk.
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One recipe you must try at least once in your life is this.........
s479.photobucket.com/user/1400ted/media/Cake/Poocake.jpg.html
Dog Poo cake.....a must for a 9 year old lad's birthday (yesterday).
HO
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Put 125g chick peas to soak overnight.
Wash foot, and with an onion, garlic, carrot and stick of celery, together with a bay leaf, a tablespoon of paprika, teaspoon of turmeric, teaspoon of cumin, and a pinch of saffron, boil for a couple of hours.
Soak a handful of raisins in cold water. Soak 150g of wheat kernels in water. After foot has cooked for a couple of hours as above, place in a cheese cloth. Frankly, I've no idea what these are, so I used some pearl barley instead - and didn't use a cheese cloth/old tea towel either.
Add what kernels and chickpeas and 100ml of olive oil to pot, and boil for three more hours until the foot is meltingly tender.
Reduce the liquid and add the raisins.
Pile onto serving dish, chickpeas, then wheat then meat. Then marvel at the melting tenderness of a long-boiled tendon. Trust me, this is delicious.
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There was a lovely thing one used to be given sometimes when I was small, calf's foot jelly... I think it was supposed to be good for one, but it was delicious as well. Like Radio Malt and similar gooey syrups.
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Creamy Leek Croustade
This recipe is from Cranks Vegetarian Cookbook, published in 1985.
BASE
Fresh wholemeal breadcrumbs 175gm.
Butter or margarine 50gm.
Cheddar cheese, grated 100
Mixed nuts, chopped 100gm.
You may use 75gm. chopped nuts if you wish.
Mixed herbs, ½ teaspoon 2.5ml.
Garlic clove, crushed 1.
SAUCE
Medium sized leeks 3.
Tomatoes 4.
Butter or margarine 50gm.
Wholemeal flour 25gm.
Milk ½ pint 284ml.
Salt & Pepper, to taste.
Fresh whole breadcrumbs, 4 tbsp. 60ml.
METHOD
(Base)
Put the breadcrumbs for the base in a basin, rub in the butter or margarine, then add the remaining ingredients.
Press the mixture into an 18cm tin. Bake in the oven at 220C for 15 to 20 minutes, until golden brown.
(Sauce)
Meanwhile, slice the leeks and chop the tomatoes. Melt the butter or margarine in a saucepan. Sauté the leeks for 5 minutes and then stir in the flour. Add the milk, stirring constantly, then bring to the boil, reduce heat and simmer. Add the remaining ingredients, except the breadcrumbs, and simmer for a few minutes to soften the tomatoes. Check the seasoning.
Spoon the vegetable mixture over the base, sprinkle with the breadcrumbs and heat through in the oven at 180C, for 20 minutes. Serve at once.
N.B. You may substitute grated cheese for the breadcrumbs in the final stage! Hazlenuts work well in the base.
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Interesting recipes. - R.P.
