The GF Recipe Thread

[Nick Leeson]

No only half a pack of butter but if I were making it just for me I'd probably drop half a jar of helmanns in it too. I do appreciate the fat though. Gorra love the fat.

[hamstrung]

Fish pie recipe - not really simple - but very good.

 

 

6 large potatoes, peeled and diced into 1-inch squares

2 free-range eggs

2 large handfuls fresh spinach, trimmed and washed

1 onion, finely chopped

1 carrot, halved and finely chopped

Extra-virgin olive oil

1 cup heavy cream

2 good handfuls grated mature Cheddar or Parmesan

1 lemon, juiced

1 heaped teaspoon English mustard

1 large handful flat-leaf parsley, finely chopped

1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips

Salt and freshly ground black pepper

Nutmeg, optional

 

Serving suggestions: peas, greens, baked beans, and tomato ketchup

 

Preheat the oven to 450 degrees F.

 

Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.

 

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.

 

Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden.

 

Having this tonight. Good show.

[hamstrung]

Spaghetti alla Carbonara

 

This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvement.

 

Serves 2

Ingredients

 

8 oz (225 g) dried spaghetti

5 oz (150 g) smoked pancetta, cubed or sliced

2 large eggs, plus 2 extra yolks

1½ tablespoons extra virgin olive oil

4 tablespoons Pecorino Romano, finely grated, plus extra to serve

4 tablespoons double cream

freshly milled black pepper

 

 

 

First of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it’s crisp and golden, about 5 minutes. Next, whisk the eggs, yolks, cheese and cream in a bowl and season generously with black pepper.

 

Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.

 

Spaghetti alla Carbonara from Delia Online

 

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Had it last night. Easy and delicious. I just used Parmesan.

[Lurtz]

Ace spicy tomato salad, not for gayers:

 

About 10 ripe cherry tomatoes

1/4 Cucumber

6 spring onions

2 fresh green chilles

Tablespoon of dried mint

A little salt & lemon juice (replace with a tiny amount of lemon salt if you're a smug cunt like me who bought some in Turkey)

Olive oil

 

Roughly chop the toms into quarters, and the cucumber into chunky lumps. Finely chop the de-seeded chilles and spring onions. Mix together with the mint. You need a TINY bit of lemon juice and a bit of salt. The salt is only there to draw out the liquid from the toms so don't overdo it. Chuck a drizzle of olive oil and bang in the fridge overnight for the liquids to miox together.

 

Absolute fucking aceness in a bowl. Chuck in a bit of fresh coriander or parsley before you serve it. Makes a top notch work lunch with a sliced grilled chicken breast mixed in with it.

[hamstrung]

That ain't a recipe, its just chopping shit up and putting it in a bowl.

[Lurtz]

That ain't a recipe, its just chopping shit up and putting it in a bowl.

 

Arsebiscuits to you mate, there's blending of spices, herbs and veg involved, along with overnight marinating. It's a tomato and chille salad which includes a list of ingredients you wouldn't necessarily have picked if you weren't given the recipe.

 

My advice to you, sir, is to make it, try it, then come back and thank me because you will. Oh yes, you will thank me.

[Nick Leeson]

Zero skill involved in that dish(Pah!!). Boil in the bag serving bastard.

[Lurtz]

Zero skill involved in that dish(Pah!!). Boil in the bag serving bastard.

 

Well maybe we should start labelling our creations with skill levels, like in some cook books. Skill level on my fucking ace Turkish Tomato & Chille salad, therefore, is 1 out of five. In terms of flavour and innovation, however, this would be a five.

[Yerma'satexan!]

I like to heat up some soup, poach an egg in it, and serve it up with some pork pie or sausage roll.

 

Here, let me cut your pork pie for you.

[hamstrung]

Having started using this site a lot

 

BBC Good Food - Recipes and cooking tips

 

Over the last couple of weeks have made

 

Smoky chicken & bean stew recipe - Recipes - BBC Good Food

 

Falafel burgers recipe - Recipes - BBC Good Food

 

Beef & vegetable casserole recipe - Recipes - BBC Good Food

 

All of which have been really good.

 

Tonight's effort is

 

Chorizo & pork belly with haricot beans recipe - Recipes - BBC Good Food

 

Chorizo is my thing lately. Can't beat it.

[wiiksie]

Anyone able to find me a decent spicy chicken ramen recipe? Can't find anything good enough or spicy enough, and said to the dark lord* I'd make her one for tea.

 

 

 

*© Dan Provocateur

[hamstrung]

I have no idea what it is, but there's a video here

 

How To Make Chicken Ramen Recipe (Food & Drink: Soup)

 

There ain't a lot of spice in it, but you could just add a birds eye chili

[wiiksie]

I have no idea what it is, but there's a video here

 

How To Make Chicken Ramen Recipe (Food & Drink: Soup)

Cheers hammy, ramen is a noodley soup. I've seen that one you mentioned (seriously healthy meal that), what I'm after is a more spicy and violent version.

[Fink]

I urge you all to try this on sunday....its well fit. Honestly, words cannot stress how nice this is.

 

Stu's Garlic and Rosemary chicken on drunken potatos

For 3/4 people.

 

Get a 1.5-2kg gibletted chuck

1 bulb of garlic

4 sprigs of rosemary - leaves taken from stalks

decent blob of butter (about 30-40g)

1 lemon

2/3 chalots

200g cubed Panchetta (you can use chorizo as well but you only need to throw that into the tray with about 30 mins of cooking time left)

S&P

1kg white potatos peeled and cut into 1-3cm chunks

300ml white wine

 

Heat the oven to 200

 

Stick the spuds in salted cold water - bring to the boil for and simmer for 5/10 minutes. Set aside when done.

 

Stick the garlic cloves of a whole bulb into a food processor along with the rosemary, chalots, plenty of black pepper and the zest of teh lemon. Whizz it all until its a mush. Add some salt and the butter and whizz again. Should give you a creamy mixture.

 

Starting from the neck of the bird, gently open the skin up from the breast. Use your finger first and then push back with your whole hand being careful not to tear the skin - this basically makes a duvet over the chicken breast. Once this is all loose, carefully put your rosemary mush up there. It is a messy (but fun) job this one!! You should be able to put the mixture in and then massage up to the top of the bird by rubbing the top of the skin.

 

Stuff the normal cavity with the lemon (quartered) and one of the chalots.

 

Calc cooking time for the bird - 20 mins per 450g + 20 minutes. Easy.

 

Put the spuds in the bottom of a deep roasting disk - layer in the chopped panchetta. Place the bird on top of the spuds breast down. Pour the wine over the bird and potatoes. Season the chciken with salt and Pepper and whack in the oven.

 

Turn the bird over after an hour for the remainder of the calculated cooking time. The juices should run clear when pierced with a skewer.

 

Make some other veg, have some yorkshire puds and I guarantee it will be the best chicken dinner you will ever eat.

 

No need to cover with foil. No need to baste.

[Lurtz]

I'll be getting on some of that in a week or two Fink, sounds quality does that.

[hamstrung]

Cheers hammy, ramen is a noodley soup. I've seen that one you mentioned (seriously healthy meal that), what I'm after is a more spicy and violent version.

 

Just use the same recipe and bang a load of chili in it.

[woodylfc]

this is a ramsey recipe and really nice,only takes about 20mins aswell, got to try the garlic and rosemary chicken next

 

Spaghetti with prawns in a creamy tomato sauce

 

Ingredients

4 Servings

• 500g cooked prawns

• 600g cherry tomatoes

• 2-3 spring onions finely sliced or shredded

• 1 chilli, deseeded and chopped

• 1 garlic clove, chopped

• Sea salt and pepper

• 500g dried spaghetti

• 1 tbsp olive oil

• 100ml double cream

• Handful of basil leaves, chopped

 

 

Method

Put the cherry tomatoes, spring onion, chilli, garlic and olive oil in a heavy-based pan and cook over a medium heat until soft but not coloured. Season with pepper and cook until soft.

Add the spaghetti to a large pan of boiling salted water with the olive oil and cook until al dente.

Meanwhile add the prawns to the sauce and stir in the cream and chopped basil. Warm through gently for a couple of minutes.

Drain the pasta and toss with the pasta sauce. Divide between warm plates, Serve immediately.

[hamstrung]

2 really good, really simple recipes.

 

Thai Beef thingy.

Make some rice. While its cooking..

Heat a wok until its mad hot. Really hot. Pour in a couple of Tbls of Veg oil and swirl it round. Throw in a load of thinly sliced steak (Fillet - its worth paying the extra because you're cooking it really quickly) and a chopped red chili. Cook on a high heat for about 3 minutes. Stir in a couple of Tbls of Oyster sauce. Heat through for a minute or two. Turn off heat and stir in a handful of torn up basil.

 

Mentally easy but absolutely gorgeous.

 

Chorizo and bean soup.

 

Heat a glug of olive oil in a pan. Add a chopped onion, 2 chopped garlic cloves and a couple of baking potatoes (diced)

 

Fry it up over a low heat for about 10 minutes.

 

Add a couple of teaspoons of smoke paprika and a litre of veg stick. Bring to boil and simmer for 15 minutes.

 

Add an erect penis length of chopped Chorizo (remove the skin) and a tin of drained cannelini/haricot beans. Cook for another 5/10 minutes until the potato has thickened the soup.

 

Serve with granary bread. Beautiful.

[RJ Fan club]

I cooked this with the missus on Tuesday, it was dead boss.

 

French Onion Soup Recipe with Onions, Butter, Garlic, Stock, French Bread & Gruyere Cheese.

INGREDIENTS

1 lb (450g) Onions (finely sliced)

2 oz (50g) Butter

1 Clove of Garlic (crushed)

1 oz (25g) Plain Flour

2 pints (1 litre) Stock or Water

Salt & Pepper

4 slices of French Bread

Gruyere Cheese

 

METHOD

Heat up the Butter in a large saucepan. When foaming add the Onions and the Garlic and reduce the heat to the lowest. Slowly cook until the Onions are a light gold colour - this will take around 20 minutes. Stir every now and again and be careful not to burn the Onions even the slightest, as this will spoil the flavour.

 

Sprinkle over the Plain Flour, stir a little and cook for a further couple of minutes. Add the Stock or Water and bring to the boil. Turn down and simmer uncovered for 30 minutes until Onions are completely tender. Skim off any fat.

 

Place a couple of thin slices of Gruyere Cheese on the top of each slice of French Bread. Put one of these in the bottom of each soup bowel and pour over the soup. Cover and allow to stand for 5 minutes.

 

Serve immediately.

 

Serves 4 (as a starter)

 

RETRO FOOD RECIPES : French Onion

[Fink]

There is no better than French Onion Soup. Nada.

 

I'll be trying that methinks.

[hamstrung]

Me too. Sounds nice that.

[Fink]

Stu's spicy and honeyed butternut squash soup. Serves 2-4. You can stick basically any veg in as long as the onion and squash are involved.

 

1 large squash - peeled (this is the one thing i genuinely hate doing in the kitchen - if anyone has any hints then Id love to hear them)

1 large onion peeled and chopped

1 stick of celery diced

1 courgette - chopped

Some stock - know veg will do with ablout 400ml water (you can add white wine if you have it - just a small glug)

half a dried chilli chopped or a few chilli flakes

1 clove of garlic - chopped

1 tbls cumin

1 tbls tumeric

4 or 5 cardamon pods - (crushed and seeds - not the pods obviously)

 

Heat the oven to 200

 

Put the squash and courgette into an oven tray. Drizzle with a bit of oil, honey and salt and pepper. Stick in for about 35 minutes

 

With about 10 minutes to go on the roasting veg start this...

 

In a big pan, heat some oil and gently heat. Add the garlic and chilli and leave to cook for a few minutes. Add the onion and the celery, cumin and tumeric to the pan and sweat out for about 10 minutes - cook slowly. Once nice and soft, take off the heat.

 

Take out the roasted veg - stick in a food processor and add teh onion and celery - whizz into a mush.

 

Pour back into the pan, add the stick and cardamon and simmer for 10 minutes or so.

 

Serve with crusty bread and a nice chablis

[hamstrung]

This shit rocks, and I kid you not, friends

 

Pad Thai

 

Ingredients

 

* 125g (half a 250g pack) rice noodles

* 3 tbsp lime juice (about 2 limes)

* ½ tsp cayenne pepper

* 2 tsp light muscovado sugar

* 2 tbsp fish sauce (nam pla)

* 2 tbsp vegetable oil

* 200g cooked and peeled tiger prawns , tails left on

* 4 spring onions , sliced

* 140g bean sprouts

* 25g salted peanuts , finely chopped

* a small handful of coriander leaves

 

1. Put the noodles in a large heatproof bowl, pour boiling water over them and leave for 4 minutes, then drain and refresh under cold running water.

2. Put the lime juice, cayenne, sugar and fish sauce in a bowl and mix well. Have all the other ingredients ready by the cooker.

3. Heat the oil and fry the prawns until warmed through. Add the spring onions and noodles and toss around. Tip in the lime juice mixture, then stir in the beansprouts and half the peanuts and coriander. Cook for 1 minute until everything is heated through.

4. Pile into a large dish, scatter with the rest of the peanuts and coriander, and serve with lime wedges and sweet chilli sauce.

 

Pad Thai recipe - Recipes - BBC Good Food

[Guest simon]

Spaghetti alla Carbonara

 

This is my favourite, and the very best version I know of the great classic Italian recipe for pasta with bacon and egg sauce. I used to make it with English bacon and Parmesan cheese, but now we are able to get Italian pancetta and Pecorino Romano cheese, it is a great improvement.

 

Serves 2

Ingredients

 

8 oz (225 g) dried spaghetti

5 oz (150 g) smoked pancetta, cubed or sliced

2 large eggs, plus 2 extra yolks

1½ tablespoons extra virgin olive oil

4 tablespoons Pecorino Romano, finely grated, plus extra to serve

4 tablespoons double cream

freshly milled black pepper

 

 

 

First of all, cook the pasta. Meanwhile, heat the olive oil in a frying pan and fry the pancetta until it’s crisp and golden, about 5 minutes. Next, whisk the eggs, yolks, cheese and cream in a bowl and season generously with black pepper.

 

Then, when the pasta is cooked, drain it quickly in a colander, leaving a little of the moisture still clinging. Now quickly return it to the saucepan and add the pancetta and any oil in the pan, along with the egg and cream mixture. Stir very thoroughly, so that everything gets a good coating – what happens is that the liquid egg cooks briefly as it comes into contact with the hot pasta. Serve the pasta on really hot deep plates with some extra grated Pecorino.

 

Spaghetti alla Carbonara from Delia Online

 

---------------------

 

Had it last night. Easy and delicious. I just used Parmesan.

Extremely nice with Pineapple Chunks mixed in it and allot of cheese on top Balisimo.

[hamstrung]

Spaghetti Carbonara with pineapple chunks?

 

I have no words.