Favourite Recipes

[Sporran]

Does anyone have some favourite recipes they'd like to share with us all? :)

[LENSMAN]

Maybe not favourite recipes but plenty on this site.

http://www.recipecottage.com/

[gleeber]

Roast vegetables fresh pasta and hot paprika chicken.

For 2.

Cut 1 parsnip into quarters. No need to peel. One onion into quarters no need to skin. Cut one green pepper in half, de-seed stick a couple of small tomatos into each half and top with a few anchovies. spray with olive oil and stick into oven until tender. About 40 mins.

Cut 3 or 4 fresh chicken breasts into bit size pieces coat in flour and sprinkle with hot paprika. fry quickly in hot olive oil.

Fresh tagliatelle.

[Doolally]

This is a site I put together a while back with my favourites :
http://www.curry-recipes.info

I'm a curryaholic!?!

[_Ju_]

The good thing about cooking is that it is one cultural aspect that people find easy to share. The story behind vindaloo proves this. You all know it as being an indian dish, but originally it is portuguese. It is actually the typical Christmas dish from Madeira Island. Vindaloo is a deturpation of "Vinha de Alhos" ( which means garlic and wine). The recipe reach Goa through the Portuguese Caravels that found this recipe a good way to conserve meat (pork, to be more specific, though nowadays it is used on most white meats).

This is how we make "Carne de vinha e alhos" (wine and garlic meat):

Pork cut into squares (3/4 cubic centimeters large). You should choose belly along with leaner cuts. Using only lean meat will make it quite dry and belly meat adds a whole lot of flavor.
Red wine ( cheap kind)
Wine vinegar (preferably red)
Lots of fresh chopped garlic ( if you have trouble digesting after a garlicy meal, try removing the little greenish bit in the middle before chopping): use about 1 head of garlic per kilogram of meat!
Oregano
A couple of whole bay leaves
Coarse salt
Some hot peppers if you like them ( but they should not overpower....just a touch, or the dish looses its flavor...it's not a hot dish!)

Place all the ingredients in a large bowl/tupperware to marinade in the fridge...it should marinade for at least 3 days. At home we make a large bowl with about 4 kg of meat and use it up over a couple of months...it gets better as it gets older. The vinegar, wine and salt are tradition natural preservatives and the cold frige with avoid the fat on the meat from oxidising, which was a problem on long sea voyages because of rancidity). The ammount of vinegar in proportion to wine is 1:1. The meat should be just covered by the marinade.

To cook:

In a low pot with a lid put the ammount of meat you want to cook ( no lid yet!). If you use only lean meat you'll have to add a dash of olive oil. The meat with let go of juices that will dry up. When the meat is "frying", watch it carefully so it doesn't burn the bottom of the pot.Allow meat to get a golden/light brown crusting.
Then add some of the marinade liquid ( I usually add about 2 soup ladels for 4 people). Once this added marinade has come to the boil, lower the flame and add peeled raw potatoes cut to very thick chip size (twice as thick as a thumb at least!).
Put heat low to with lid on to cook very slowly and add small ammounts of water as necessary so it doesn't dry out. When potatoes are cooked, meat should be tender. Turn out onto plater and enjoy! It's good with green vegetables ( I especially like boiled cabbage with it) or salad. You'll need some good crusty bread to sop up the sauce!)

The only hard work is preparing the marinade. The rest is very easy and practical.

[codex]

1 bucket of nettles - gathered with rubber gloves on
1 small onion
chicken stock
salt n pepa



strip leaves from stalk - wash well
Then saute with onion in butter for 10 mins
Add chicky stocy an simmer for 20 mins, thicken with flour. serve with cream
:p

[brandy]

a lovley desert..
6 bananas
digestive biscuits
1 cup double cream
3 tbspn icing sugar
a tsp vanilla
2 Large cans custard.. (3 if you love custard!)
marachino cherries



crush up enough digestives to make base and layer bottom of dish with
crumbs mixed with melted butter..
layer with banana, whole digestives,custard and repeat to nearly top of dish

take double cream , vanilla and sugar and mix together in bowl .. beat until thickens.. but do not let it get to thick or it will become buttery and lumpy..
when cream is whipped pour over top of desert and then finish off by placing cherries on top..
chill until ready to eat..
yumm yumm .. and feeds a several!

[Rheghead]

This website (http://www.greatbritishkitchen.co.uk) is good for recipes, it even has clapshot (http://www.greatbritishkitchen.co.uk/recipes_result.asp?name=clapshot) on there.:p