TWTD Cookbook 17:55 - Apr 27 with 2290 views | wkj | With Lucan's comments on J2Blue's Salted Caramel post as well as some really good (and bad) foody posts and replies over the years, I have the impression quite a few of us fancy ourselves in the kitchen (in more ways than one im sure) It has me curious, does anyone have any recipes they absolutely love and claim as their crowning achievement in the Kitchen? I'd love to find out more as I get the feeling a lot of us on here are foodies deep down [Post edited 27 Apr 2017 18:24]
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TWTD Cookbook on 17:57 - Apr 27 with 2282 views | The_Romford_Blue | 1) For about 15 minutes on here once I was adamant I had invented a meal. Unfortunately I was dragged back down to earth when told that this is actually a well know meal... The Past Bake 2) Onion rings in a roast dinner is apparently not common 3) I make the best hot chocolates in the world [Post edited 27 Apr 2017 17:58]
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TWTD Cookbook on 18:01 - Apr 27 with 2269 views | Lord_Lucan | I have a dynamite meatball recipe that is truly the dogs bollox. MEATBALLS Meatball ingredients 2lb minced beef 1 red onion (diced) half whole bulb of garlic (finely chopped) salt and pepper 1/4lb smoked applewood cheddar (grated) Sauce 1 litre tomato passata 1 red onion (diced) 1 teaspoon veg stock boullion (or veg oxo cube) 5 teaspoons sweet chili dipping sauce small bunch coriander (chopped) 3 tablespoons tomato ketchup portion of ground dried chili flakes Meatball method Combine all ingredients together in a large mixing bowl (including smoked cheese). Kneed everything together until satisfied everything is combined season with salt and pepper roll into required sized balls preheat oven to 180 degrees place balls in tray and whack into the oven. Sauce method Sautee diced onion in a saucepan until cooked Add Passata into pan and bring to boil reduce heat to a simmer, add the stock, sweet chili and ketchup and cook for a further 7 minutes Chop coriander and place into the sauce (THE MEATBALLS WILL BE DONE BY NOW) Place meatballs into a serving dish and cover with the sauce, garnish top of the sauce with a pinch of chili flakes and some grated mozzarella | |
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TWTD Cookbook on 18:02 - Apr 27 with 2260 views | Coastalblue | I love cooking, but if I'm honest a lot of my best meals are when there's not a lot left in the fridge/cupboard amd it's just getting inventive with what's available. Living with a vegetarian these days has also curtailed me a bit, though when she went to Bristol a couple of weekends ago I bought myself an expensive bit of steak and it was like a slice of heaven! | |
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TWTD Cookbook on 18:03 - Apr 27 with 2258 views | wkj |
TWTD Cookbook on 18:01 - Apr 27 by Lord_Lucan | I have a dynamite meatball recipe that is truly the dogs bollox. MEATBALLS Meatball ingredients 2lb minced beef 1 red onion (diced) half whole bulb of garlic (finely chopped) salt and pepper 1/4lb smoked applewood cheddar (grated) Sauce 1 litre tomato passata 1 red onion (diced) 1 teaspoon veg stock boullion (or veg oxo cube) 5 teaspoons sweet chili dipping sauce small bunch coriander (chopped) 3 tablespoons tomato ketchup portion of ground dried chili flakes Meatball method Combine all ingredients together in a large mixing bowl (including smoked cheese). Kneed everything together until satisfied everything is combined season with salt and pepper roll into required sized balls preheat oven to 180 degrees place balls in tray and whack into the oven. Sauce method Sautee diced onion in a saucepan until cooked Add Passata into pan and bring to boil reduce heat to a simmer, add the stock, sweet chili and ketchup and cook for a further 7 minutes Chop coriander and place into the sauce (THE MEATBALLS WILL BE DONE BY NOW) Place meatballs into a serving dish and cover with the sauce, garnish top of the sauce with a pinch of chili flakes and some grated mozzarella |
I very much am going to be trying this. I am also a very very heavy user of Sriacha - Are you a spice lover too? Also Rommie... Many years ago I was a waiter at a Hungry Horse (pub chain that serves luxury microwave meals) And it wasn't as uncommon as you might think that I would take out a pole of onion rings with a few roasts | |
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TWTD Cookbook on 18:03 - Apr 27 with 2260 views | Lord_Lucan | I also have a head destroying Baileys recipe - passed down by my Nan 4 x wine glasses whiskey 1 pint single cream 12 dessertspoons condensed milk 4 dessertspoons camp coffee 6 eggs Put in blender and blitz. refrigerate for 24 hours and drink within 2 - 3 weeks | |
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TWTD Cookbook on 18:04 - Apr 27 with 2249 views | wkj |
TWTD Cookbook on 18:03 - Apr 27 by Lord_Lucan | I also have a head destroying Baileys recipe - passed down by my Nan 4 x wine glasses whiskey 1 pint single cream 12 dessertspoons condensed milk 4 dessertspoons camp coffee 6 eggs Put in blender and blitz. refrigerate for 24 hours and drink within 2 - 3 weeks |
I think i'd be doing well if that lasted in my fridge for more than 2 - 3 hours | |
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TWTD Cookbook on 18:05 - Apr 27 with 2246 views | The_Romford_Blue |
TWTD Cookbook on 18:03 - Apr 27 by wkj | I very much am going to be trying this. I am also a very very heavy user of Sriacha - Are you a spice lover too? Also Rommie... Many years ago I was a waiter at a Hungry Horse (pub chain that serves luxury microwave meals) And it wasn't as uncommon as you might think that I would take out a pole of onion rings with a few roasts |
Boooooom!! J2, Jeera, etc, I hope you are reading this WKJ you have proven that I am not 'the only person on planet earth to have ever said they had onion rings with a roast'. | |
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TWTD Cookbook on 18:06 - Apr 27 with 2241 views | The_Romford_Blue |
TWTD Cookbook on 18:03 - Apr 27 by Lord_Lucan | I also have a head destroying Baileys recipe - passed down by my Nan 4 x wine glasses whiskey 1 pint single cream 12 dessertspoons condensed milk 4 dessertspoons camp coffee 6 eggs Put in blender and blitz. refrigerate for 24 hours and drink within 2 - 3 weeks |
What does it become? A drink or like a cake? | |
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TWTD Cookbook on 18:08 - Apr 27 with 2231 views | taximan |
TWTD Cookbook on 18:01 - Apr 27 by Lord_Lucan | I have a dynamite meatball recipe that is truly the dogs bollox. MEATBALLS Meatball ingredients 2lb minced beef 1 red onion (diced) half whole bulb of garlic (finely chopped) salt and pepper 1/4lb smoked applewood cheddar (grated) Sauce 1 litre tomato passata 1 red onion (diced) 1 teaspoon veg stock boullion (or veg oxo cube) 5 teaspoons sweet chili dipping sauce small bunch coriander (chopped) 3 tablespoons tomato ketchup portion of ground dried chili flakes Meatball method Combine all ingredients together in a large mixing bowl (including smoked cheese). Kneed everything together until satisfied everything is combined season with salt and pepper roll into required sized balls preheat oven to 180 degrees place balls in tray and whack into the oven. Sauce method Sautee diced onion in a saucepan until cooked Add Passata into pan and bring to boil reduce heat to a simmer, add the stock, sweet chili and ketchup and cook for a further 7 minutes Chop coriander and place into the sauce (THE MEATBALLS WILL BE DONE BY NOW) Place meatballs into a serving dish and cover with the sauce, garnish top of the sauce with a pinch of chili flakes and some grated mozzarella |
would you not brown off your meatballs in a frying pan before putting them in the oven ? | | | |
TWTD Cookbook on 18:09 - Apr 27 with 2231 views | Lord_Lucan |
TWTD Cookbook on 18:03 - Apr 27 by wkj | I very much am going to be trying this. I am also a very very heavy user of Sriacha - Are you a spice lover too? Also Rommie... Many years ago I was a waiter at a Hungry Horse (pub chain that serves luxury microwave meals) And it wasn't as uncommon as you might think that I would take out a pole of onion rings with a few roasts |
I confess to not knowing what Sriacha is. But I like all hot things, I find most English food quite boring when I think about it. I think that's why I put a tonne of salt into everything when cooking. | |
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TWTD Cookbook on 18:11 - Apr 27 with 2225 views | Lord_Lucan |
TWTD Cookbook on 18:08 - Apr 27 by taximan | would you not brown off your meatballs in a frying pan before putting them in the oven ? |
No. It will ruin the texture. | |
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TWTD Cookbook on 18:17 - Apr 27 with 2204 views | wkj | My offering is a spicy burger recipe I picked up when living in the states- 2-3 Servings 500g ground beef (20% Fat is best) 1 table spoon dark soy sauce 3 tablespoons Sriracha 1 teaspoons coarse black pepper As few or as many slices thick bacon as you require 1 red onion Crumbled blue cheese Blob of mayo Brioche burger rolls Tomato and Lettuce as required Combine the ground beef, soy sauce, half the the Sriracha, and pepper. Formed into 2 or 3 burgers and then rested in the fridge. In a frying pan med/low heat, cook the bacon as soft or as crispy as you like. While cooking, slice the onion. Cook the onions in the bacon fat until caramelized. Cook the burgers, to medium-rare. While cooking blitz the blue cheese, rest of the Sriracha and mayo with a hand blender until mostly smooth. Put it all together [Post edited 27 Apr 2017 18:22]
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TWTD Cookbook on 18:18 - Apr 27 with 2207 views | GlasgowBlue | When I first moved to Tenerife and I was skint for the first month I had an endless stir fry on the go. I made too much the first time so there was always some left in the Wok and I just kept adding to it every day. This went on for some time. When it was starting to taste rank I would add loads of Garlic and chillies. It went down a treat with a carton od red wine which you could pick up for the equivalent of 30p. Sometimes some of the wine would be added to the stir fry. My signature dish. | |
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TWTD Cookbook on 18:20 - Apr 27 with 2197 views | wkj |
TWTD Cookbook on 18:09 - Apr 27 by Lord_Lucan | I confess to not knowing what Sriacha is. But I like all hot things, I find most English food quite boring when I think about it. I think that's why I put a tonne of salt into everything when cooking. |
https://en.wikipedia.org/wiki/Sriracha_sauce Can get it in sansburys now. If youve ever been to a chinese resteraunt in the States you've likely seen this on the tables. It has a consistency of ketchup, but pleasantly spicey without blowing your brains out | |
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TWTD Cookbook on 18:21 - Apr 27 with 2191 views | J2BLUE | I don't have any specialty dishes but I am much better in the kitchen than people on here would give me credit for. Not amazing, but solid. | |
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TWTD Cookbook on 18:25 - Apr 27 with 2173 views | Lord_Lucan |
TWTD Cookbook on 18:21 - Apr 27 by J2BLUE | I don't have any specialty dishes but I am much better in the kitchen than people on here would give me credit for. Not amazing, but solid. |
You've got some front posting on this thread. | |
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TWTD Cookbook on 18:26 - Apr 27 with 2172 views | connorscontract |
TWTD Cookbook on 18:21 - Apr 27 by J2BLUE | I don't have any specialty dishes but I am much better in the kitchen than people on here would give me credit for. Not amazing, but solid. |
So you're just like your eggs: not amazing, but solid. | | | |
TWTD Cookbook on 18:27 - Apr 27 with 2158 views | The_Romford_Blue |
TWTD Cookbook on 18:21 - Apr 27 by J2BLUE | I don't have any specialty dishes but I am much better in the kitchen than people on here would give me credit for. Not amazing, but solid. |
This isn't the place for you J2 Leave it to us pros | |
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TWTD Cookbook on 18:29 - Apr 27 with 2150 views | J2BLUE |
TWTD Cookbook on 18:27 - Apr 27 by The_Romford_Blue | This isn't the place for you J2 Leave it to us pros |
I could quite easily destroy you in a cooking head to head. | |
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TWTD Cookbook on 18:32 - Apr 27 with 2145 views | wkj |
TWTD Cookbook on 18:21 - Apr 27 by J2BLUE | I don't have any specialty dishes but I am much better in the kitchen than people on here would give me credit for. Not amazing, but solid. |
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TWTD Cookbook on 18:38 - Apr 27 with 2109 views | Lord_Lucan |
TWTD Cookbook on 18:06 - Apr 27 by The_Romford_Blue | What does it become? A drink or like a cake? |
Ha ha. I love you Romford â¤ï¸ Ask your Mum. | |
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TWTD Cookbook on 19:03 - Apr 27 with 2078 views | The_Romford_Blue |
TWTD Cookbook on 18:29 - Apr 27 by J2BLUE | I could quite easily destroy you in a cooking head to head. |
Heh - tbh I don't doubt that Unless it's a head to head on roast dinners or spaghetti bolognese in which I'd fancy my chances | |
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TWTD Cookbook on 19:05 - Apr 27 with 2074 views | footers | My family's Irish cream has no eggs. I will inform my mother and wait for a b0llocking for suggesting it. Cooking this on Sunday for a few mates. Sea bass with pearl barley, pickled courgette and gazpacho. Make a simple quick pickle with water, salt, vinegar, peppercorns, etc. Peel the courgettes length-ways and add to the cold pickle mix. Chill for as long as you can. Make a gazpacho with whatever recipe you prefer. Add vodka. Boil pearl barely, drain and add lemon, parsley. Sauce each plate with gazpacho, top with pearl barley, then courgettes. Fry sea bass fillets in a bit of butter, remove and deglaze pan with white wine. Put bass on courgettes. Add butter, chopped parsley and capers to the sauce. Warm weather dish really and it's forecast to rain, but my old man used to do me a birthday BBQ every year. My birthday is in January. Fishing umbrellas are your friends. | |
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