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moh
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 Posted -
10/10/2007
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11:54
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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
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Posted - 19/01/2008 : 11:12
Did not see these before I cooked it but stangely that is what I did. Lightly oiled it and cooked it on a hot griddle. Sprinkled with lime juice afterwards and made a dressing of sweet chilli sauce, soy sauce and oyster sauce. It was lovely - will have it again.
Say only a little but say it well  |
gus
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Posted - 09/04/2009 : 00:06
Dear all, the reason i have started this topic again is that our local charity cancer support group, Barnoldswick and Earby Bosom friends, have decided to produce a cook book for their tenth anniversary year. The group would like as many local type recipes as possible, Lancashire and Yorkshire, starters, mains , and sweets, pickles, chutneys pickled eggs stews and oatcakes etc etc,
The group would also appreciate any stories or memories, or photos, associated with any recipe. The group does not promise to put them all to print, but those that are printed will get their names put to the recipe and even their photo if possible, thank you all in advance.
Gus
http://www.flickr.com/photos/angusbrennan/
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AGC
New Member
6 Posts
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Posted - 27/07/2010 : 03:36
I didn't stay up to watch the race but on one of the Gabriel Gaté segments of Le Tour de France, the dish was Croque Monsieur (A cooked ham and cheese sandwich). There was no way I could write down the indredients etc. fast enough but next day I searched through my recipe collection and found three variations. Here's the one which I thought resembled most the one by Gabriel Gaté. It's from a newspaper article "Sandwich Delights".
Croque Monsieur
The French name Croque Monsieur translates to "Crisp Mister" and is basically a cooked cheese and ham sandwich, traditionally made with gruyere cheese and thinly sliced ham.
The name is sometimes shortened to Croque.Below is a recipe for a full blown version of a Croque Monsieur which is fabulous for lunch served with French fries and a dressed salad.
A more simple version would be to make a cheese and ham sandwich in the usual way, then fry in butter until crisp and golden on both sides. Alternatively, spread the outside on your sandwich with plenty of butter and cook under a very hot grill until well browned on both sides.
Croque Monsieur Recipe HT MC French 20mins
Serves 4
Ingredients
8 slices Sandwich Bread
2 tbsp Dijon mustard
8 thin slices of Ham
176g/6oz Gruyere cheese, grated
2 tbsp Butter, softened
20ml/4fl.oz. COLD Béchamel or Thick White Sauce
Instructions
1. Preheat the grill to hot. Spread 4 slices of bread with the mustard then top each with a slice of ham.
2. Reserve 2 tablespoons of the cheese and divide the remaining cheese between the ham topped slices of bread, sprinkling it evenly over the ham.
3. Place the 4 remaining slices of ham on the cheese and top with the remaining 4 slices of bread to make a sandwich.
4. Place the sandwiches on a baking sheet, butter the top slices with the butter then grill for 4- 5 minutes until well browned and crisp.
5. Turn them over, and grill for a further 3-4 minutes until well toasted.
6. Remove from the grill, turn them over again then spread the top of each with the cold béchamel sauce, sprinkle with the reserved cheese, place back under the very hot grill and cook until golden and bubbling. Serve immediately.
Béchamel (white) Sauce Veg HT ACC 15mins plus infusion
Makes approx 360ml/12fl.oz.
Ingredients
300ml/10 fl.oz Milk
1 Shallot, skinned and sliced
A small piece of carrot cut up
½ a stick of Celery, chopped
½ Bay leaf
3 Peppercorns
5g/1oz Butter
25g/1oz Flour
Salt and pepper
Instructions
1. Put the milk, vegetables and flavourings into a pan and bring slowly to the boil. Remove from heat, cover and leave to infuse for 15 minutes. Strain.
2. Melt the butter in a pan but do not allow it to brown then add the flour and stir until smooth. Cook over a gentle heat for 2-3 minutes stirring all the time.
3. Remove from heat and add the milk, little by little, stirring after each addition to prevent any lumps forming.
4. Once all the milk has been added, bring the sauce to the boil, stirring continuously and cook for a further 1-2 minutes. Season to taste
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moh
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Posted - 27/07/2010 : 09:31
Sounds a bit fiddly but very good.
Say only a little but say it well |
Cathy
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Posted - 27/07/2010 : 11:36
google Gabrielgate. He's been in Oz for decades.
All thru the fields and meadows gay .... Enjoy
Take Care...Cathy |
moh
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Posted - 05/11/2010 : 15:47
Here is James Martin's take on corned beef hash - it was delicious.
Ingredients. - 25g butter; 2 chopped onions; 1 tabs. fresh thyme; 1 tsp Marmite (no doubt our Australian friends could use veggimite); 350 ml. beef stock; 150 ml red wine; 2 tabspns flat leaf parsley, chopped; salt and freshly goung pepper.
For the topping - 750g potatoes; salt & freshly ground pepper; milk for mashing potatoes; 25g butter; 50g grated cheddar cheese; 25g breadcrumbs:
Heat oven to 200C/gas 6; Boil poatoes, when ready mash with butter & milk. Meanwhile heat butter in frying pan, add onions & thyme and fry for 3 mins. Add marmite, stock and red wine and cook briskly till reduced by half. Add corned beef, salt & pepper, cook for 5 - 10 mins breaking up corned beef with a fork. Place in an oven proof dish and top with the mashed potatoes. Mix together breadcrumbs and cheese and sprinkle on top of mash. Bake for 20 mins. until golden.
Serves 4. (I did not have fresh thyme so I used a sprinkle of dried)
Say only a little but say it well |
catgate
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Posted - 05/11/2010 : 18:01
I've just dribbled down my chin reading that.
Every silver lining has a cloud.
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gearce
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Posted - 06/11/2010 : 03:52
 is a weekday afternoon half-hour T.V. programme here in Victoria in which the chef usually creates three dishes. The dishes Sausage & Egg Bake and Omelette Arnold Bennett are delicious.
Please check the footnote on each recipe.
LANG MEY YER LUM REEK
There are hundreds of languages in the world, but a smile speaks them all  |
Bailey
New Member
14 Posts
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Posted - 15/07/2011 : 14:19
A lovely recipe that i often do is roasted vegetables
i take an aubergine, a few peppers of any colour, courgettes, and maybe an onion if i have one chop them up and put them on a baking tray. coat them with olive oil, salt and pepper and whack them, in a hot oven for about 40 mins, stirring at 20 mins in.
depending on what i feel like, i either put an onion to caramelise in a pan on the hob, then add a tin of tomatoes to simmer slowly while the veg are roastin. then i boil some dried lentils up with a bit of stock powder in another pan- they take half an hour usually and add the three together with some herbs de provence. bit of crusty bread or pasta on the side and its a tasty balanced meal with protein, and lots of minerals and vitamins!
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Callunna
Revolving Grey Blob
3044 Posts
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Posted - 15/07/2011 : 16:15
Bailey - I'm drooling all over my keyboard  It sounds delicious!
I often do something similar but I'm going to try it using all the things you mention.
I've only just rediscovered this thread and note Gus's request for local recipes. I'll dig out Grandma Sheldrick's Nutties. I make these oat biscuits with marg (being a veggie) but I don't mind admitting that actually they tasted much better when she made them with lard. Are we allowed to mention lard these days?
=================== www.sheldrickrose.co.ukwww.bernulf.co.ukwww.bernulfsplace.co.uk |
Bradders
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Posted - 15/07/2011 : 17:42
Lard or beef dripping for roast potatoes...always !
BRADDERS BLUESINGER |
Big Kev
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Posted - 15/07/2011 : 18:00
quote:
Bradders wrote:
Lard or beef dripping for roast potatoes...always !
Goose fat...
Big Kev
It doesn't matter who you vote for, you always end up with the government. |
Bradders
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Posted - 15/07/2011 : 19:27
Can't say I've tried it Kev , but have heard that it's good too ....
Seen it at Tesco , but I'm guessing it is dearer than lard...I'll have a look .
(I make my own dripping from trimmings ....)
BRADDERS BLUESINGER |
Bradders
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Posted - 15/07/2011 : 19:39
I'd welcome some ideas about what to do with tiny plums.....
Last year I cut back some of Mum's overgrown garden (it had become an acre of impenetrable woodland ) in order to grow some vegetables.
One result has been that two very large hedgerow trees have turned out to be "lost" victoria plums....This year they have obviously enjoyed the light , and are laden with tiny fruit (the size of a Glass Ally , but no bigger)....
Help !
BRADDERS BLUESINGER |
Callunna
Revolving Grey Blob
3044 Posts
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Posted - 16/07/2011 : 00:38
Are you sure they're not grapes, Bradders??? 
=================== www.sheldrickrose.co.ukwww.bernulf.co.ukwww.bernulfsplace.co.uk |
Recipes
