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moh
Silver Surfer


6860 Posts
Posted -  10/10/2007  :  11:54

From time to time we get some lovely recipes on here, I wondered if it was possible to have a topic heading RECIPES - then if we are stuck for something to make or if people wish to share their favourite recipes we would know where to look.

Here is a good one for non-meat eaters (Courtesy of the Somerfield's mag.)

BUTTERNUT SQUASH & RED PEPPER CURRY (Serves 2)

Ingredients -  Half a butternut squash; 1 red pepper; 2 tomatoes; 100g. small green beans; 1 small onion; 1 clove garlic; 1 large red chilli; 20g. fresh root ginger; 10ml curry powder; 5ml garam masala; 10 ml sunflower oil; 1 lime; 150ml coconut milk; 15ml fresh coriander

Method - peel deseed and cube squash; core, deseed and cube pepper; dice tomatoes, halve the beans:  Slice onion, peel and grate ginger and crush the garlic.  Finely slice the chilli removing any seeds.  Heat the oil in a large fring pan.  Add the onion, garlic, ginger, chilli & spices - cook for 2-3 mins. until onions are soft.  Add the squash, tomatoes & pepper.  Cook for a further 2-3 mins.  Add the cocanut milk, lime juice and 150ml water.  Cover and cook for 20mins until squash is tender.  Add the beans for last 5-7 mins.  Finely chop the coriander and stir in before serving.

 



Edited by - moh on 11 October 2007 11:25:30


Say only a little but say it well
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moh
Silver Surfer


6860 Posts
Posted - 12/10/2007 : 21:18

Here it is

450 ml Full Cream Milk; 8-10 black peppercorns; 1 lemon; 1 bay leaf; 1 small onion; whole nutmeg

2 large free range eggs; 500g potatoes (good for mashing) 125 g butter (some for mash rest for sauce)

150 g. salmon; 150g. cod fillet; 125 g butter (some for mash rest  for the sauce

150ml double cream; - some for mash rest for sauce 50g. plain flour; Dijon mustard to taste; white pepper; bunch of parsley'; 12 raw tiger prawns, peeled and cleaned; 100g strong chedder cheese; salt to  taste

 

Start  by making poaching liquor - chop a carrot and celery place in a pan with milk, peppercorns; onion; lemon zest and bay leaf and grated nutmeg. Add all fish except prawns and cook gently for 10 mins.  In another pan hard boil eggs and allow to cool. Turn off fish and allow to cool until cool enough to handle.  Sieve poaching milk and save.  Boil potatoes until cooked, mash with butter and cream.  To make the sauce, melt butter, add flour, and cook for 3 to 4 mins.  Gradually add remaining cream; poaching milk then the mustard, white pepper to taste and parsley.  Cook 5-7 mins.  Peel eggs; Remove sauce from heat, add flaked fish and prawns.  Place in oven proofed dish with hard boiled eggs.  Pipe or spoon potato on top and top with cheese.  Bake for 20-25 mins at 180 degrees until brown.

Could tell I was on the wine when I did this - had to correct it!!!!

 



Edited by - moh on 13 October 2007 11:06:56


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 13/10/2007 : 07:19

Remember to stir the butter and cream continuously while you're making the roux and add the milk very slowly stirring all the time.  That way you avoid lumps.

Here's a basic bechamel sauce:  Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes. Add the milk and stir with a wire whisk over medium heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg.




Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Another
Traycle Mine Overseer


6250 Posts
Posted - 13/10/2007 : 07:26
 Mrs Nolic uses a similar recipe for fish pie but uses finny haddock instead of salmon.Nolic



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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 13/10/2007 : 09:33
My mother always used Finnon Haddock and put plenty of eggs in.......


Stanley Challenger Graham




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stanley at barnoldswick.freeserve.co.uk Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 13/10/2007 : 11:13

The pork dish was lovely last night

1 pork fillet; small onion; cooking apple; small bottle of cider, double cream.

Cut the pork fillet into medallions about 1 inch thick, sear on both sides in some garlic infused olive oil; add the chopped onion and cook until onion is tender.  Put in a casserole dish and add the cider.  Cook in the oven at Reg. 4  for 45 mins.  Add the sliced cooking apple (this will 'fall' into the cider) add a small amount of water if needed) - cook for a further 15 mins.  Season to taste,   stir in the cream, put back in oven until hot again then serve.

I served it with roast potatoes and garden peas.




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thomo
Barlick Born Old Salt


2021 Posts
Posted - 13/10/2007 : 16:08
Thomo's Toffee.  Ingredients; 3Tbs cold water; 2 Tbs Golden Syrup; 5oz Anchor butter  and 12oz dark brown soft sugar. Method; place the aforementioned ingredients in a stout pan and melt together gently over medium heat, stiring frequently, have to hand a lightly buttered metal tray, ie 12" x 8" x 1" and a glass container half full of cold water. Bring the mixture to full heat stiring all the time with a wooden spoon, continue stiring lifting the spoon ocasionally and observing the viscosity of the mixture as it runs from the spoon, after a time the mixture becomes noticably thicker ( about one good "roll up" smoke) at this point drop a little of the mixture into the cold water, continue doing this at short intervals until the cooled mixture "snaps" readily almost straight away. Pour the mixture into the prepared tin and set aside to cool, fill the used pan with water and put back on the hob, this cools the hob and helps to remove the residue from the pan. As the mixture cools the surface can be scored into squares with a cool knife. Break up the cold toffee and store in a tin box lined with greaseproof paper. When making toffee of this kind, treat the boiling mixture with a great deal of respect, all non players to be kept well clear of the pitch. Have fun, Thomo.


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Vee
Regular Member


355 Posts
Posted - 13/10/2007 : 18:13

Does anyone have any health recipes to share?  I know cream and butter 'makes the dish' before you say Stanley but I am trying to be healthly.  So if anyone has any tasty healthy recipes they will be greatly appreciated.




Vee

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Another
Traycle Mine Overseer


6250 Posts
Posted - 13/10/2007 : 19:29
Vera, one of my favourite lunches is cottage cheese mixed with tinned tuna ( in brine) with Asda healthy choice crispbreads - I eat healthy but I don't look it!!
Have a l on the Diabetes UK website  www.diabetes.org.uk   there are some very tasy recipes on there and they are healthy. Nolic



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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 14/10/2007 : 05:16
My health recipe is start the day with whisky, cod liver oil and black tobacco.  Follow up by eating what you like as long as it is all made from raw ingredients and contains no additives, colouring or artificial flavours.  The modern advice is to cut out the good foods because they are fattening.  The old fashioned advice is don't eat anything if you don't know what's in it.


Stanley Challenger Graham




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melteaser
Genealogist


4819 Posts
Posted - 14/10/2007 : 09:38

Watercress drizzled with a mix of balsamic vinegar and olive oil. Topped with mozzerala (spelling?) cheese, sliced nectarines and pine nuts. A tasty refreshing salad.




Mel


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moh
Silver Surfer


6860 Posts
Posted - 14/10/2007 : 10:16
For a lovely mashed potatoe beat in some creme fraiche until smooth then add whole grain mustard to taste.  Is a lovely topping for shepherds' pie.


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moh
Silver Surfer


6860 Posts
Posted - 18/01/2008 : 11:55
Have bought two tuna steaks - something I have never cooked before.  When we go to visit friends in Portugal Jamie cooks his with onions and garlic - in fact you would think it was braised steak to look at it and it is delicious but I am not sure how he cooks it.
Does anyone have a good recipe for tuna steaks please?


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Another
Traycle Mine Overseer


6250 Posts
Posted - 18/01/2008 : 15:47
Tuna is a delicate taste to me so like steak, cook it simply.Salt , pepper and a little olice oil and fry quickly in a hot pan or grill under a very hot grill for the samer amount of time you would do a good rump steak. Nolic


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Flutterby
Regular Member


690 Posts
Posted - 18/01/2008 : 17:31
Yes agree with last comment on cooking tuna , its really nice if it is sat in lime juice  before hand . Red peppers are lovely with it ,as is hot sweet potato mash. Creme fresh also. Im going to try the celeriac mash and  roastedglobe artichokes instead o froast potato,s as a healthy alternative. 


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Doreen
hippies understudy


429 Posts
Posted - 18/01/2008 : 20:58
here the tuna steak is cooked on a flat iron gridle with a very small amount of olive oil just enough to stop it sticking,the salt is put on the gridle before the tuna steak, its treated like a beef steak,
a little  white wine can be poured on when its nearly done  this collects uo flavor from the griddled fish ,and makes a bit of jiuce.
 some also put lemon jiuce on it.


Dordygail

always the one to make the best of things.

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