As submitted by MooCow_Byter
This is a bastardised version of the traditional Scottish meal, and is lovely and filling with a smooth, rich gravy. Good for cold nights or comfort food.
Don't worry too much about the exact quantities of ingredients. The ones given will serve several people, depending on how greedy they are, but you can easily scale up or down.
You will need:
4-6 Potatoes. The big, floury, baking kind.
Minced Beef. 800g is good.
An onion, or two if you want.
Oil, butter or fat.
A can of beer. Lager gives best results.
2 stock cubes. I prefer chicken, but beef or vegetable are fine, too.
Seasoning - pepper, chopped parsley, herbs, whatever you have.
A big pan with a lid.
Optional: button mushrooms. I like them, but they aren't essential.
How to do it:
Heat the oil in the pan and add the chopped onion. Cook it until it's soft, but not brown. In the meantime peel the potatoes and slice them thinly. You might want to chop them in half first if they're especially big. Put them in with the onions and stir so that everything is covered in oil. If you're using mushrooms, chop them up and add them now, too.
Put the lid on the pan and leave it on a low heat for ten minutes or so. Then add the beer, and crumble in the stock cubes. Now cover the pan and cook on the lowest heat you can.
Once the potatoes are cooked (probably about half an hour, check back and stir from time to time), add the mince and mix it all up. Season to taste, and turn up the heat a bit so that you have a slow simmer. Leave the whole thing for at least 45 minutes, although anything up to a couple of hours is fine.
You can serve with bread or oatcakes if you like, but it's fine by itself, too.
Showing posts with label Stodgy Goodness. Show all posts
Showing posts with label Stodgy Goodness. Show all posts
Sunday, 16 December 2007
Mashed Up Chicken Pie
As submitted by Hooker1UK
Mashed Up Chicken Pie
(bit like shepards pie but i like it)
What you need: -
Chop the potatoes, and boil them until ready to mash. Whilst they're cooking chop the chicken into chunks and fry it off until cooked through and nicely browned.
Once potatoes are ready, mash them carefully to ensure there are no lumps (this is important) adding, milk, butter and tiny amonuts of salt/pepper
Make posh gravy up, make sure it's not too watery it needs to be a bit stodgy
Place cooked chicken and stodgy gravy into casserole dish.
Place mash on top of gravy and chicken
Slap in the oven for about 20 mins until mash has crisped up on top
(Don't forget to make some veg up to go with it or it looks pure boring)
Mashed Up Chicken Pie
(bit like shepards pie but i like it)
What you need: -
4 chicken breasts
Posh chicken gravy,
Potatoes
Butter
Milk
Salt and pepper
Large casserole dish
Posh chicken gravy,
Potatoes
Butter
Milk
Salt and pepper
Large casserole dish
Chop the potatoes, and boil them until ready to mash. Whilst they're cooking chop the chicken into chunks and fry it off until cooked through and nicely browned.
Once potatoes are ready, mash them carefully to ensure there are no lumps (this is important) adding, milk, butter and tiny amonuts of salt/pepper
Make posh gravy up, make sure it's not too watery it needs to be a bit stodgy
Place cooked chicken and stodgy gravy into casserole dish.
Place mash on top of gravy and chicken
Slap in the oven for about 20 mins until mash has crisped up on top
(Don't forget to make some veg up to go with it or it looks pure boring)
Cabbage Rolls
As submitted by Mongychops
1 medium cabbage
1/4C rice
1C water
1C milk
1/4 - 1/2lb minced steak (lean beef mince)
1/4lb minced pork
1/3C milk or cream
1&1/2t salt
1/4t white pepper
1 egg (optional)
2T butter for frying
1T brown sugar
2C beef stock
pan juice for gravy
1&1/2T plain flour
1/2C cream
salt, pepper, seasonings
Use a large boiler/saucepan fill with water and bring to the boil.
Cut a 'V' out of the base of the leaves, where the stem is at its thickest, in order to cut the stem out.
Boil and blanch a couple of cabbage leaves at a time (until they go bright green). Remove and place on a clean tea towel, or paper towel.
Rinse rice in water, then cook in boiling water (1C of water), until the water disappears.
Add the milk (1C), cook slowly until the rice is tender, then cool.
Add to mince, egg, seasonings.
Get a cabbage leaf and place approx 2t of meat mixture (depending on leaf size), and place near the base of the leaf. Fold 1 side of the leaf in, over the meat, then roll up roll from the bottom once. Next fold over the other side of the leaf, and finish rolling up the cabbage roll. Fasten the roll with 1 or more toothpicks. Repeat as many times as required.
Heat butter in fry pan (preferably an electric fry pan).
Brown rolls on all sides.
Sprinkle with brown sugar.
Pour stock over rolls.
Cook slowly until tender, basting occasionally (for about an hour).
Combine the cream and flour, and add to the pan juice.
Stir until boiling, then reduce temperature and then simmer for approx 5 mins.
Serve on a bed of rice with the gravy poured over the top and a dollop of sour cream on the side, or in the center.
Finally make sure you cook it with love.
(Editors Note - My favourite Londoner visited Sir Pigeon Nipples in Australia a few month ago. He came back full of Guinness and a love of all things Oz-like, but most of all, he was impressed by Sir Pigeon Nipples' wife's cooking. He sent me this recipe for the blog. It's origins are Polish, but it reminds me a little bit of Greek Dolmades.)
Cabbage Rolls
INGREDIENTS (t=teaspoon, T=Tablespoon, C=Cup)1 medium cabbage
1/4C rice
1C water
1C milk
1/4 - 1/2lb minced steak (lean beef mince)
1/4lb minced pork
1/3C milk or cream
1&1/2t salt
1/4t white pepper
1 egg (optional)
2T butter for frying
1T brown sugar
2C beef stock
pan juice for gravy
1&1/2T plain flour
1/2C cream
salt, pepper, seasonings
Use a large boiler/saucepan fill with water and bring to the boil.
Cut a 'V' out of the base of the leaves, where the stem is at its thickest, in order to cut the stem out.
Boil and blanch a couple of cabbage leaves at a time (until they go bright green). Remove and place on a clean tea towel, or paper towel.
Rinse rice in water, then cook in boiling water (1C of water), until the water disappears.
Add the milk (1C), cook slowly until the rice is tender, then cool.
Add to mince, egg, seasonings.
Get a cabbage leaf and place approx 2t of meat mixture (depending on leaf size), and place near the base of the leaf. Fold 1 side of the leaf in, over the meat, then roll up roll from the bottom once. Next fold over the other side of the leaf, and finish rolling up the cabbage roll. Fasten the roll with 1 or more toothpicks. Repeat as many times as required.
Heat butter in fry pan (preferably an electric fry pan).
Brown rolls on all sides.
Sprinkle with brown sugar.
Pour stock over rolls.
Cook slowly until tender, basting occasionally (for about an hour).
Combine the cream and flour, and add to the pan juice.
Stir until boiling, then reduce temperature and then simmer for approx 5 mins.
Serve on a bed of rice with the gravy poured over the top and a dollop of sour cream on the side, or in the center.
Finally make sure you cook it with love.
Sunday, 25 March 2007
Spangolin's Famous And Lovely Cottage Pie.
Spangolin's Famous And Lovely Cottage Pie.
This is my favourite. Will serve 3 easily.
Ingredients:
4 large potatoes
butter
A bit of milk
Maybe some cheese for sprinkling
500g minced beef
A carrot
Some frozen peas (about a handful)
Red oxo cube
Lea & Perrins sauce
Brown rice miso, if you have some (not completely necessary, but nice)
Method:
First, peel all your potatoes, cut into quarters, and place in half-full saucepan of water. Bring to the boil, put on a relatively high heat, cover and vent, and leave for about 20 mins or until the potatoes are soft enough to slide off a fork if poked.
Drain, put lid back on and set aside.
Chop up carrots, put in saucepan with mince. Brown all the mince, mix it up and stuff. Try not to let it stick to the bottom of the pan. When it's all brown, add your crumbled oxo cube. If you have miso, add a spoon of it to about a pint of boiling water, then pour most of it in. If not, just add about half a pint of water to the mice now.
Splash some lea and perrins in. Don't drown the mince, just enough liquid to nearly cover. Add your peas now. Turn heat down, cover and leave to simmer for 5 mins.
Now turn oven on to about 200 degrees or whatever that is for gas. While it warms, mash up potatoes with lots of butter and maybe a tiny bit of milk.
When mince is done, put mince in the bottom of a pyrex casserole dish or something similar. Use a fork to spread the mashed potato over the top, filling in all holes. Eat some mashed potato now - cook's privilege. Sprinkle lots of cheese on top if you like.
Put in oven for half an hour to brown the top. Make sure dish is sitting on a tray or something - it will bubble over.
Manwhile, make some beans, or veg if you are feeling healthy. Ta-da!
This is my favourite. Will serve 3 easily.
Ingredients:
4 large potatoes
butter
A bit of milk
Maybe some cheese for sprinkling
500g minced beef
A carrot
Some frozen peas (about a handful)
Red oxo cube
Lea & Perrins sauce
Brown rice miso, if you have some (not completely necessary, but nice)
Method:
First, peel all your potatoes, cut into quarters, and place in half-full saucepan of water. Bring to the boil, put on a relatively high heat, cover and vent, and leave for about 20 mins or until the potatoes are soft enough to slide off a fork if poked.
Drain, put lid back on and set aside.
Chop up carrots, put in saucepan with mince. Brown all the mince, mix it up and stuff. Try not to let it stick to the bottom of the pan. When it's all brown, add your crumbled oxo cube. If you have miso, add a spoon of it to about a pint of boiling water, then pour most of it in. If not, just add about half a pint of water to the mice now.
Splash some lea and perrins in. Don't drown the mince, just enough liquid to nearly cover. Add your peas now. Turn heat down, cover and leave to simmer for 5 mins.
Now turn oven on to about 200 degrees or whatever that is for gas. While it warms, mash up potatoes with lots of butter and maybe a tiny bit of milk.
When mince is done, put mince in the bottom of a pyrex casserole dish or something similar. Use a fork to spread the mashed potato over the top, filling in all holes. Eat some mashed potato now - cook's privilege. Sprinkle lots of cheese on top if you like.
Put in oven for half an hour to brown the top. Make sure dish is sitting on a tray or something - it will bubble over.
Manwhile, make some beans, or veg if you are feeling healthy. Ta-da!
Spangolin's Nyommy Toad In The Hole.
Spangolin's Nyommy Toad In The Hole.
This is my easy-peasy and very nyommy toad in the hole recipe. It takes about 40 mins to do, leaving you free most of the time to lounge about or attempt to woo the person you are cooking it for. The whole thing also only costs about a fiver.
Preheat oven to about 200 degrees or whatever that is for gas.
Put some oil (not too much, just a drizzle) in a casserole dish and put your sausages in (a whole
packet, don't be stingy now). Put in oven for about 10 mins, or until the tops of the snorkers go a bit brown. The point is not to cook them all the way through, just a bit.
Meanwhile, mix up:
100g plain flour
200g milk
1 egg
Whisky whisky until it's nice and smooth with no lumps. When your sausages are done (oil should be smoking, ideally, very hot), pour this all over it. Put back in oven, for 30 mins.
If after 30 mins there is still some sloppy bits in the middle, leave in for another 10-15 mins. Serve with bean, gravy, potatoes,whatever you like.
This is my easy-peasy and very nyommy toad in the hole recipe. It takes about 40 mins to do, leaving you free most of the time to lounge about or attempt to woo the person you are cooking it for. The whole thing also only costs about a fiver.Preheat oven to about 200 degrees or whatever that is for gas.
Put some oil (not too much, just a drizzle) in a casserole dish and put your sausages in (a whole
packet, don't be stingy now). Put in oven for about 10 mins, or until the tops of the snorkers go a bit brown. The point is not to cook them all the way through, just a bit.
Meanwhile, mix up:
100g plain flour
200g milk
1 egg
Whisky whisky until it's nice and smooth with no lumps. When your sausages are done (oil should be smoking, ideally, very hot), pour this all over it. Put back in oven, for 30 mins.
If after 30 mins there is still some sloppy bits in the middle, leave in for another 10-15 mins. Serve with bean, gravy, potatoes,whatever you like.
Thursday, 22 March 2007
Captn Hood-Butter's Sweary Chicken & Leek Pie.
Captn Hood-Butter's Sweary Chicken & Leek Pie.
Either make or buy some puff and some short crust pastry.
Take a bastard pie dish and line with the short crust pastry and bake blind(with nothing in, so you just get a baked pie base). It may be a good idea to put some cleaned pebbles (editors note: dried beans work also) in the base to keep it from bubbling.
Fry off some 1” cubes of chicken breast and a medium onion chopped very fine.
Mmmmmmmmmm breast.
Cut leeks into 1” bits and boil until almost cooked.
Into a large bowl add 1pt of double shitting cream, a 3” squirt or a dessert spoonful of tomato puree, a teaspoon full of brown sugar, a little salt and pepper and a teaspoon of dried sage. Add the chicken and leek and stir. Sprinkle a pinch or two of chilli flakes just to give it a sparkle. Wash your hands after using chill before you embark on your next wank.
Add the contents to the pastry base and don’t forget to remove the fucking pebbles if you used them. Roll out the puff pastry (pfft I said ‘puff’) and top the pie.
Pop it in an oven at 180° until it is a nice golden brown.
Either make or buy some puff and some short crust pastry.
Take a bastard pie dish and line with the short crust pastry and bake blind(with nothing in, so you just get a baked pie base). It may be a good idea to put some cleaned pebbles (editors note: dried beans work also) in the base to keep it from bubbling.
Fry off some 1” cubes of chicken breast and a medium onion chopped very fine.
Mmmmmmmmmm breast.
Cut leeks into 1” bits and boil until almost cooked.
Into a large bowl add 1pt of double shitting cream, a 3” squirt or a dessert spoonful of tomato puree, a teaspoon full of brown sugar, a little salt and pepper and a teaspoon of dried sage. Add the chicken and leek and stir. Sprinkle a pinch or two of chilli flakes just to give it a sparkle. Wash your hands after using chill before you embark on your next wank.
Add the contents to the pastry base and don’t forget to remove the fucking pebbles if you used them. Roll out the puff pastry (pfft I said ‘puff’) and top the pie.
Pop it in an oven at 180° until it is a nice golden brown.
Wednesday, 21 March 2007
Cauliflower Cheese With Chorizo - Sent In By Hidden Mouse Sleeping Kitten
Hidden Mouse Sleeping Kitten's Vague Measurement Cauliflower Cheese (with Chorizo).
Serves two (probably).
Good stodge-athon after a lovely walk outside/Comfort food
Saucepan Intensive!
Ingredients:
One large cauliflower head (nice looking, clean, respectable)
Grated cheese – as much as you want (cheddar or other favourite cheese)
One large onion
Chorizo – as much as you want
Milk (about a pint but have excess available)
2 tablespoons of flour (any kind will do)
2 tablespoons of butter
Nutmeg (whole or grated – whole preferably)
Pepper (fresh ground if available)
Fresh or dried chillis (optional)
Grated Parmesan cheese (optional)
Method:
Heat oven to 180oC ish.
Grate cheese.
Chop onion.
Slice chorizo thinly (for the dentally challenged, you may wish to remove the skin – but I never bother).
Chop chilli.
Wash the cauliflower, remove all green bits (chuck in the compost) & neatly chop the white stuff into bite-sized chunks.
Boil a saucepan of water & then add in the chopped cauliflower. Boil for five minutes & then drain. Place cauliflower in an ovenproof casserole dish and set aside.
In another saucepan (or the original pan, dried), melt the butter & then stir in the flour. On a low heat, add more butter or flour until you get a thick smooth gloopy paste. This is the basis of your cheese sauce. Keep stirring, don’t let it burn or lumpify (this is why you chop everything first).
On an even heat, pour in a bit of milk & keep stirring until it thickens up. Pour in a bit more & repeat. Keep stirring. Repeat this until you have lots of sauce (or run out of milk). Keep stirring. Grate in some fresh nutmeg, or add a couple of pinches of ready ground nutmeg. Keep stirring. Grind in as much pepper as you want. Now add the grated cheese & stir it all in until it melts. Turn off the heat, or you will have to keep stirring!
Meanwhile, with your other set of hands, fry the onion, chorizo & chopped chillis together with a smidgin of olive oil (the sausage is quite oily anyway). After five minutes (or when the onion looks nice & soft, mix the whole lot into the cheese sauce & turn the heat on for a bit to let the flavours permeate.
Dump the sauce/chorizo/onion mix over the top of the cauliflower in your casserole dish. Add more pepper & the Parmesan cheese if desired.
Pop it all in the centre of your pre-heated oven for about 45 mins, or until the cheese on top is all golden & bubbly.
Eat it you fool!
Serves two (probably).
Good stodge-athon after a lovely walk outside/Comfort food
Saucepan Intensive!
Ingredients:
One large cauliflower head (nice looking, clean, respectable)
Grated cheese – as much as you want (cheddar or other favourite cheese)
One large onion
Chorizo – as much as you want
Milk (about a pint but have excess available)
2 tablespoons of flour (any kind will do)
2 tablespoons of butter
Nutmeg (whole or grated – whole preferably)
Pepper (fresh ground if available)
Fresh or dried chillis (optional)
Grated Parmesan cheese (optional)
Method:
Heat oven to 180oC ish.
Grate cheese.
Chop onion.
Slice chorizo thinly (for the dentally challenged, you may wish to remove the skin – but I never bother).
Chop chilli.
Wash the cauliflower, remove all green bits (chuck in the compost) & neatly chop the white stuff into bite-sized chunks.
Boil a saucepan of water & then add in the chopped cauliflower. Boil for five minutes & then drain. Place cauliflower in an ovenproof casserole dish and set aside.
In another saucepan (or the original pan, dried), melt the butter & then stir in the flour. On a low heat, add more butter or flour until you get a thick smooth gloopy paste. This is the basis of your cheese sauce. Keep stirring, don’t let it burn or lumpify (this is why you chop everything first).
On an even heat, pour in a bit of milk & keep stirring until it thickens up. Pour in a bit more & repeat. Keep stirring. Repeat this until you have lots of sauce (or run out of milk). Keep stirring. Grate in some fresh nutmeg, or add a couple of pinches of ready ground nutmeg. Keep stirring. Grind in as much pepper as you want. Now add the grated cheese & stir it all in until it melts. Turn off the heat, or you will have to keep stirring!
Meanwhile, with your other set of hands, fry the onion, chorizo & chopped chillis together with a smidgin of olive oil (the sausage is quite oily anyway). After five minutes (or when the onion looks nice & soft, mix the whole lot into the cheese sauce & turn the heat on for a bit to let the flavours permeate.
Dump the sauce/chorizo/onion mix over the top of the cauliflower in your casserole dish. Add more pepper & the Parmesan cheese if desired.
Pop it all in the centre of your pre-heated oven for about 45 mins, or until the cheese on top is all golden & bubbly.
Eat it you fool!
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