The GF Recipe Thread

[PestiRed]

Peas, beans, bacon and egg

 

 

 

 

Cut 200ml bacon into pieces, fry and put bacon to one side. Sweat one red onion and a clove of garlic in the bacon fat for about 5 mins. Add 200ml of chicken stock, 400g of peas and 200g of flageolet or fava beans, depending on what you can get hold of. Bring to boil and then simmer for 5 mins. Add bacon back in and serve with poached eggs on top.

 

Lovely stuff

[Lee909]

I'm without a cooker at the moment until i get the house sorted but cant wait to do the when im sorted.

 

Love mushrooms so will do these too

[Paulie Dangerously]

Doing this tomorrow http://www.jamieoliver.com/recipes/pasta-recipes/crab-linguine/

 

Got me crab and fennel (amazingly in North Liverpool)

[PestiRed]

Thanks, fennel always available here, love it but never have enough recipes beyond soup to make the most of it

[Remmie]

Some absolute must tries earlier in the thread:

We also had a fucking ace pudding. Hazlenut Pain au chocolate pudding

Butter a baking disk. Cut 4 pain au chocolate into thick slice and arrange in the dish. Spread over about 75g of Nutella.

Make a custard:- 1/2 pint of milk 1/2 pint double cream into a pain. Split a vanilla pod, scarpe out the seeds and add them and the split pod to the pan. Bring to the boil over a low heat (about 5 mins)

Whisk 6 egg yolks with 115g caster sugar in a bowl until creamy. Strain the milk mixture onto the egg and whisk well.

Pour it over the pain au chocolate and leave to absorb for 10 minutes. Preheat over to 180 degrees.

put the baking dish in a large roasting tin, and pour in enough boiling water to come 1/2 way up the baking dish. Bake for 45 minutes. Remove from oven and leave in the roasting pan of water until warm.

Serve with single cream. Best thing ever.

 

 

Found this in the paper yesterday, cooking it tonight:

Parsnip Gnocchi

6 parsnips
4 potatoes
1 egg yolk
175g plain flour
25g butter
25g parmesan cheese
salt and pepper

Boil parsnips and potatoes and mash into a puree. While still warm, mix all the ingredients to form a soft dough. Sprinkle some flour on to a surface and roll dough into a sausage. Cut into 2cm pieces. Place pieces in boiling water till they float. Drain and refresh with cold water. Leave to dry out and store in fridge till ready to use.
To serve, heat some butter in a frying pan, add the gnocchi, some diced sausage, a sprinkling of walnuts, some chopped sage and a squeeze of lemon jiuce. Boo ya!

[nando1000]

Gonna try these middle eastern kebabs later, look pretty good

 

http://www.onceuponachef.com/2012/09/middle-eastern-chicken-kebabs.html

[Paulie Dangerously]

Doing this tomorrow http://www.jamieoliver.com/recipes/pasta-recipes/crab-linguine/

 

Got me crab and fennel (amazingly in North Liverpool)

Just sorted the crab. Labour intensive but plenty of meat off it. Nearly cut my wrist with the sharp mother fucker though. Gonna enjoy eating that bad boy later.

[Paulie Dangerously]

Doing this tomorrow http://www.jamieoliver.com/recipes/pasta-recipes/crab-linguine/

 

Got me crab and fennel (amazingly in North Liverpool)

Just sorted the crab. Labour intensive but plenty of meat off it. Nearly cut my wrist with the sharp mother fucker though. Gonna enjoy eating that bad boy later.

Oh guys you seriously need to try this. So fresh and light. Full of flavour. I'm not one to blow my own trumpet but I'd pay for what I made in a restaurant. If you can locate the stuff get it made

 

[General Dryness]

Barbecued mushrooms wrapped in bacon with taleggio the other day. Never had taleggio before, where has it been all my life? Diet started today, so unfortunately the romance is dead in the water before it got started.

 

Recipe is dead simple, got some flat mushrooms, take out much of the stalk as you can, season with salt, good slice of taleggio, then another mushroom of similar size on top (gill side to gill side) so it makes a pocket between the two for the taleggio to occupy. Wrap in a slice of streaky bacon with a sprig of thyme. Barbecue until bacon is crispy. Fucking wonderful.

[Paulie Dangerously]

Got a chicken to cook today.

 

Usually just roast it with some cumin and lemons and coriander inside it. Thinking about maybe doing a curry with it after jointing

 

Anyone got a spectacular chicken recipe they know?

[lifetime fan]

Got a chicken to cook today.

 

Usually just roast it with some cumin and lemons and coriander inside it. Thinking about maybe doing a curry with it after jointing

 

Anyone got a spectacular chicken recipe they know?

 

I've a chicken in cider and lemon recipe if you're interested?

[Paulie Dangerously]

I've a chicken in cider and lemon recipe if you're interested?

I am

[lifetime fan]

1 whole chicken, jointed
25 cloves of garlic, unpeeled
500 ml dry cider
100 ml chicken stock
2-3 lemons
a couple of rosemary strings
Thyme
3 bay leaf
Olive oil
Salt and pepper 

 

I know the garlic sounds a lot but trust me. 

 

 

Preheat oven to 170°C/340°F.

 

Heat olive oil in a pan and fry pieces of chicken until golden all over (about 2-3 minutes). Remove chicken from the pan and now fry garlic cloves for about 2 minutes until golden too. Return chicken to the pan and add cider, stock, branches of rosemary, thyme, bay leaf and season with salt and pepper to taste. Simmer for a minute.

 

Transfer everything into oven safe dish, add lemon wedges and cover tightly with aluminum foil or a lid.

 

Bake for about 1 hour or until chicken is tender. You might want to check everything occasionally and see if you need to add more stock to the dish.

 

Serve with toasted bread.

 

Baked garlic goes fantastic with it.

[Paulie Dangerously]

I'll have to nip out for a few bits but might give that a go. Sounds good.

[Paulie Dangerously]

Couldn't get what I needed from the little asda by me so will put that one on the back burner col. Stuffed lemon, coriander and garlic under the skin. A crust of cumin, salt and pepper on top and just sitting in the fridge marinating now.

[Paulie Dangerously]

Making Rick Stein's meatball and egg tagine today. I haven't got a tagine though so it'll be in a pan with a lid

 

It was featured on Saturday kitchen and I haven't stopped thinking about it.

 

http://youtu.be/BYKqUGdc7rc

[Paulie Dangerously]

.

[Paulie Dangerously]

 

End result. Delicious though I slightly over cooked the eggs. Made some flatbread to have with it. Top stuff.

[General Dryness]

I've got a tagine that I haven't used yet.

 

It could well be on for its maiden voyage this weekend.

[Guest Numero Veinticinco]

I've got a tagine that I haven't used yet.

 

It could well be on for its maiden voyage this weekend.

I've got a really nice tagine, but I've only used it once. The meatballs with eggs look good though.

[General Dryness]

I've got a really nice tagine, but I've only used it once. The meatballs with eggs look good though.

 

I got given mine as a christmas gift, and with christmas here bizarrely being the middle of summer its been a bit hot for eating hearty north african cuisine. Winters coming on now though, so I'll be giving it a go.

[Guest Numero Veinticinco]

Winters coming

[Trumo]

I like tagines. I also like tagging.

 

* curses at the miscreant who removed the tagging function *

[Paulie Dangerously]

 

Bump.

 

Brisket gone in the slow cooker with stock, leeks, carrot and potatoes. Loads of herbs and some Worcester sauce. See you in 12 hours

[Lee909]

Ostrich stir fry

Ostrich steak,red onion,stem broccoli,green beans,shredded sprouts and hot pepper sauce