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 Supper. Show all posts
Showing posts with label Supper. Show all posts
Sunday, 16 December 2007
Chipotle Pumpkin and Black bean soup with Apple salsa and Cranberry cream
As submitted by the (ever lovely) MilkNoSugar
Ingredients:
2 tbsp extra virgin olive oil
1 large chopped onion
2 large cloves of finely chopped garlic
1 Chipotle Chilli (finely chopped) or 1 tbsp Chipotle seasoning mix
1 bottle of beer
1 tin of pumpkin puree or 1lb of pumpkin cooked and blended
1 1/2 tsp ground cumin
2 pinches of ground cinnamon
salt and pepper
750ml of chicken stock
1 tin of black beans
1 Granny Smith apple (finely chopped)
1/2 small red oniion (finely chopped)
1 jalapeno chilli (seeded and chopped)
handful of coriander (finely chopped)
bit of lime juice
100ml sour cream
50ml cranberry sauce
1. Heat the oil and cook the onion, garlic and chipotle chilli for 5 mins
2. Add the beer and cook until reduced by half
3. Stir in the pumpkin, spices and seasoning
4. stir in the chicken stock and beans and simmer for 10 minutes
5. combine the apple, red onion, jalapeno, coriander and lime juice in a seperate bowl
6. combine the sour cream and cranberry sauce in a seperate bowl
7. serve the soup in bowls and top with the apple salsa and cranberry cream
Ta daaaa!
Ingredients:
2 tbsp extra virgin olive oil
1 large chopped onion
2 large cloves of finely chopped garlic
1 Chipotle Chilli (finely chopped) or 1 tbsp Chipotle seasoning mix
1 bottle of beer
1 tin of pumpkin puree or 1lb of pumpkin cooked and blended
1 1/2 tsp ground cumin
2 pinches of ground cinnamon
salt and pepper
750ml of chicken stock
1 tin of black beans
1 Granny Smith apple (finely chopped)
1/2 small red oniion (finely chopped)
1 jalapeno chilli (seeded and chopped)
handful of coriander (finely chopped)
bit of lime juice
100ml sour cream
50ml cranberry sauce
1. Heat the oil and cook the onion, garlic and chipotle chilli for 5 mins
2. Add the beer and cook until reduced by half
3. Stir in the pumpkin, spices and seasoning
4. stir in the chicken stock and beans and simmer for 10 minutes
5. combine the apple, red onion, jalapeno, coriander and lime juice in a seperate bowl
6. combine the sour cream and cranberry sauce in a seperate bowl
7. serve the soup in bowls and top with the apple salsa and cranberry cream
Ta daaaa!
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.
Monday, 16 April 2007
Mistress Spam's Soy Chicken and Veg Fried Rice.
Mistress Spam's Soy Chicken and Veg Fried Rice.
Ingredients:
- Diced Chicken breast
- Kikkoman or Sharwoods Soy Sauce (it's very important you use either of these brands as the rest are too sugary)
- Chilli Powder
- Petit Pois
- Julienne Carrots
- Chopped Bacon
- Long Grain Rice
- Black Pepper
- 2 Eggs
And anything else you think might taste nice fried in with the rice.
Method:
Cook the rice first, drain and leave to sit in a bowl covered.
Fry the chicken in a tiny bit of oil until nearly cooked and then add a generous splash of Soy Sauce so that all the chicken is browned in it, and sprinkle with Chilli Powder. Once fully cooked place to one side and wash the pan/wok as the bacon needs to be cooked in a very clean pan.
Steam the Peas and Carrots for 2-3 mins until al dente, line the pan by wiping it with kitchen roll that has salt and oil on it. fry the bacon then whisk 2 eggs and add to the bacon whisking as cooking. Next, add the veg to pan and stir fry for 1 minute, then finally add the rice and fry with Soy Sauce until the rice has a brown coating, grind black pepper over the top, add the chicken and serve.
Ingredients:
- Diced Chicken breast
- Kikkoman or Sharwoods Soy Sauce (it's very important you use either of these brands as the rest are too sugary)
- Chilli Powder
- Petit Pois
- Julienne Carrots
- Chopped Bacon
- Long Grain Rice
- Black Pepper
- 2 Eggs
And anything else you think might taste nice fried in with the rice.
Method:
Cook the rice first, drain and leave to sit in a bowl covered.
Fry the chicken in a tiny bit of oil until nearly cooked and then add a generous splash of Soy Sauce so that all the chicken is browned in it, and sprinkle with Chilli Powder. Once fully cooked place to one side and wash the pan/wok as the bacon needs to be cooked in a very clean pan.
Steam the Peas and Carrots for 2-3 mins until al dente, line the pan by wiping it with kitchen roll that has salt and oil on it. fry the bacon then whisk 2 eggs and add to the bacon whisking as cooking. Next, add the veg to pan and stir fry for 1 minute, then finally add the rice and fry with Soy Sauce until the rice has a brown coating, grind black pepper over the top, add the chicken and serve.
Sunday, 25 March 2007
Morrybyte's "Fuck Me I Was Pissed Last Night" Hangover Omelette...
Morrybyte's "Fuck Me I Was Pissed Last Night" Hangover Omelette...
Guaranteed to make you feel fantastic. It doesn't require effort and is easier than anything else that requires cooking. May cause slightly sticky pan, use a teflon one if possible. Ace because all the weights and stuff are just made up - throw in what you feel like throwing in, the important part is how to do the eggs.
What you need:
- 3 eggs (4 if you're a fat bastard, 2 if you're on a diet or something)
- 200-400g of cheeses (doesn't matter which as long as they're hard.pfft, i wrote hard. In fact, just take any cheese you have that's about the size of your mobile phone - unless you've got one of those nifty slim ones).
- Ham, mushrooms, peppers, anything else you can think of. No potatos, they require too much effort.
Method:
Now, take your eggs and break them into a bowl (no eggshells, not cool. Pick them out with the finger you just scratched your arse with, mix with fork until the yellow stuff has mixed with the white stuff perfectly. May require a bit of speed, but we've got time. It is, after all, sunday morning. You can also use one of those mixer things, but they make a loud noise and I can't stand that with an already pounding brain.
Ok now leave that on the side, heat up the pan on the lowest setting whilst you reach for the cheese. It might be tempting to just use the brick of cheese you have now, but that would take too long to melt. The idea's a good one though, I respect your clarity of mind. Sorry, but you're gonna have to get the cheesegrater out. I tend to have done this step the night before, for some reason I find grating cheese hilarious when drunk. Go figure... Anyway work away, taking care not to open your arm up on the evil machine. You can use a knife instead and slice it into little squares, it's also fine.
Slice ham into about the width of sellotape and the length of your thumb. I said about, dont spend ages figuring it out. Peppers, well i get mine pre-sliced (Editor's Note - LAZY MORRYBYTE), but if you don't then cut one in half, take all the crap off and out and cut it into thing longish pieces. Next come the mushrooms, again, pre-sliced (What is the world coming to? - Ed) is ideal but if they're fresh just cut them into thin slices from the top down.
Throw all the stuff in with the eggs, mix until it's a thick, guey mess. Smells awesome, looks a bit rank.
The pan should be warm by now, turn setting to about middle, melt a slice of butter and spread around pan, pour in sludge. You should have the required equipment here, so get that pancake flippy thing that you never use anyway. Wait for the stuff to go a bit harder, you'll notice the bastard top isn't cooking. Using said pancake flippy thingy, lift the omelette a little and look underneath. Has it hardened yet? Is there any liquid flowing down? If not and it hasn't burned yet, turn it around. May look a bit worse the wear for it, dont worry it doesn't affect the taste.
When done, take off cooker, throw the omelette onto a plate or two. You're ready to tuck in, but not before the you put the pan into the sink, and turn the tap on for pleasing gush of steam.
Add salt/pepper. Looks absolutely disgusting, but is amazing.
Yumyum pig's bum!
Guaranteed to make you feel fantastic. It doesn't require effort and is easier than anything else that requires cooking. May cause slightly sticky pan, use a teflon one if possible. Ace because all the weights and stuff are just made up - throw in what you feel like throwing in, the important part is how to do the eggs.
What you need:
- 3 eggs (4 if you're a fat bastard, 2 if you're on a diet or something)
- 200-400g of cheeses (doesn't matter which as long as they're hard.pfft, i wrote hard. In fact, just take any cheese you have that's about the size of your mobile phone - unless you've got one of those nifty slim ones).
- Ham, mushrooms, peppers, anything else you can think of. No potatos, they require too much effort.
Method:
Now, take your eggs and break them into a bowl (no eggshells, not cool. Pick them out with the finger you just scratched your arse with, mix with fork until the yellow stuff has mixed with the white stuff perfectly. May require a bit of speed, but we've got time. It is, after all, sunday morning. You can also use one of those mixer things, but they make a loud noise and I can't stand that with an already pounding brain.
Ok now leave that on the side, heat up the pan on the lowest setting whilst you reach for the cheese. It might be tempting to just use the brick of cheese you have now, but that would take too long to melt. The idea's a good one though, I respect your clarity of mind. Sorry, but you're gonna have to get the cheesegrater out. I tend to have done this step the night before, for some reason I find grating cheese hilarious when drunk. Go figure... Anyway work away, taking care not to open your arm up on the evil machine. You can use a knife instead and slice it into little squares, it's also fine.
Slice ham into about the width of sellotape and the length of your thumb. I said about, dont spend ages figuring it out. Peppers, well i get mine pre-sliced (Editor's Note - LAZY MORRYBYTE), but if you don't then cut one in half, take all the crap off and out and cut it into thing longish pieces. Next come the mushrooms, again, pre-sliced (What is the world coming to? - Ed) is ideal but if they're fresh just cut them into thin slices from the top down.
Throw all the stuff in with the eggs, mix until it's a thick, guey mess. Smells awesome, looks a bit rank.
The pan should be warm by now, turn setting to about middle, melt a slice of butter and spread around pan, pour in sludge. You should have the required equipment here, so get that pancake flippy thing that you never use anyway. Wait for the stuff to go a bit harder, you'll notice the bastard top isn't cooking. Using said pancake flippy thingy, lift the omelette a little and look underneath. Has it hardened yet? Is there any liquid flowing down? If not and it hasn't burned yet, turn it around. May look a bit worse the wear for it, dont worry it doesn't affect the taste.
When done, take off cooker, throw the omelette onto a plate or two. You're ready to tuck in, but not before the you put the pan into the sink, and turn the tap on for pleasing gush of steam.
Add salt/pepper. Looks absolutely disgusting, but is amazing.
Yumyum pig's bum!
Friday, 23 March 2007
Captn Hood-Butter’s Sweary Potatoes.
Potato Potato, Fucking Potato.
Get some nice big potatoes and bake in their jackets. A good way to do this is wrap them in a bit of kitchen roll and microwave them for 10 mins. Then put them in a preheated 180°-190° oven. When done cut the fuckers in half and scoop out all the flesh and put into a bowl with butter and cream. Mash together and put back into the potato skins. Pop them back into the oven for a few minutes until browned a bit. If you like, you can put a bit of cheese on them first.
Now as an alternative, why not just serve up the potato as mash. Then you can use the skins to make...
Cocking Nyommy Potato Skins.
Make up this into a paste:
In a food processor put some cubes of cheese, some red onion, a squirt of tomato puree, an egg yolk, some chilli flakes, a pinch or two of sugar and if you have it a little left over gravy. Yes, fucking gravy. Whizz into a paste and spread over the, now quartered, potato skins. Stick them in a hot oven (180°) until they are browned off. These are cocking ace.
Get some nice big potatoes and bake in their jackets. A good way to do this is wrap them in a bit of kitchen roll and microwave them for 10 mins. Then put them in a preheated 180°-190° oven. When done cut the fuckers in half and scoop out all the flesh and put into a bowl with butter and cream. Mash together and put back into the potato skins. Pop them back into the oven for a few minutes until browned a bit. If you like, you can put a bit of cheese on them first.
Now as an alternative, why not just serve up the potato as mash. Then you can use the skins to make...
Cocking Nyommy Potato Skins.
Make up this into a paste:
In a food processor put some cubes of cheese, some red onion, a squirt of tomato puree, an egg yolk, some chilli flakes, a pinch or two of sugar and if you have it a little left over gravy. Yes, fucking gravy. Whizz into a paste and spread over the, now quartered, potato skins. Stick them in a hot oven (180°) until they are browned off. These are cocking ace.
Thursday, 22 March 2007
ImNotRightBotheredMe's Quick & Sexy Italian
ImNotRightBotheredMe's Quick & Sexy Italian
Ingredients:
1 chopped red onion
Garlic (to taste)
Olive oil
Finely chopped salami
Passata
Pasta
Lots of black pepper
Method:
Cook pasta in plenty of salted boiling water until done
Fry onions & garlic in olive oil (whilst pasta cooks).
When onions and garlic has softend, add chopped salami & fry gently for around a minute
Add the passata, and the cooked pasta. Stir well.
Add LOADS of freshly ground pepper.
Fucking EAT
Lazy Bastard Pasta - Sent In By I'mNotRightBotheredMe
I'mNotRightBotheredMe's Lazy Bastard Pasta
Ingredients:
Pasta
1 carton passata with garlic & basil
Creme fraiche
Method:
Cook pasta in plenty of salty boiling water. When cooked so the pasta still has some 'bite' to it (al dente), drain and put pasta back into the warm saucepan.
Add passata & heat through gently. When almost ready to serve, add a dollop of creme fraiche. It is so very lazy, but really quite delicious.
Ingredients:
Pasta
1 carton passata with garlic & basil
Creme fraiche
Method:
Cook pasta in plenty of salty boiling water. When cooked so the pasta still has some 'bite' to it (al dente), drain and put pasta back into the warm saucepan.
Add passata & heat through gently. When almost ready to serve, add a dollop of creme fraiche. It is so very lazy, but really quite delicious.
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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