Install the app
How to install the app on iOS

Follow along with the video below to see how to install our site as a web app on your home screen.

Note: This feature may not be available in some browsers.

Recipes, kitchen tips and tricks

Status
Not open for further replies.
summerisle said:
I usually make marmalade at this time of the year, but Seville oranges have zoomed up in price compared to last year ; I'll probably bin it off and use the quince and rowan I've got stacked up in the garage.
Click to expand...
I went to Seville last year, they don't even bother with their oranges, they send them all to us marmalade crazy brits!

Recipe for grapefruit and ginger marmalade in this months Waitrose magazine. Going to ask my wife to make it.
 

Brett Angell Delight said:
At the risk of making a saucy pun, always rest your meat. Personally I rest it for at least half as long as I cooked it, where possible.

When it comes to the perfect chicken breast, it should come off the heat before it’s cooked all the way through. The residual heat from resting will finish the job and it won’t be dry as a bone afterwards.

Steak should be cooked in a searing hot pan. Oil the meat, not the pan, season well and do not subscribe to that “turn it every minute” nonsense. Rest well, and slice against the grain.

Best bacon butty: Put bacon in a cold pan with no additional oil or butter; the fat will render out and cook the meat. When cooked to your liking, remove to a bit of kitchen roll and stick your bread in the bacon fat for a few seconds rather than buttering it. Serve with your choice of accompaniments. Ketchup is for tories. Brown sauce all the way.
Click to expand...
Love the bacon butty! :)
 
I absolutely love plantains. In Colombia they are eaten green or ripe, as a snack, a main meal, or even as dessert. This morning I woke up with cravings for a Colombian breakfast so I made patacones/tostones to serve with my eggs. There are many ways to make them but I'm sharing this Colombian recipe for those of you that would like to give them a try.

Screenshot_20210205-130322.webp

 
Found this old recipe on my computer. I remember making it about 8 years ago or so. Delicious:

Chop Calamari tubes and tentacles.
Saute in hot pan olive oil, let sear
Add shallots/garlic
Add chopped heirloom/cherry tomatoes
salt/pepper
let cook for a bit
add Pastise liquor and flame
add clam broth.

Add squid ink pasta and toss.
Plate and add chopped chives/chopped tarragon/red pepper flakes
 
Got a set of four little clay cookers awhile back--they are fun for making individual servings of paella and other dishes. Here's a favorite of mine:

Slice up tomatoes and onions, and chop up feta and yellow peppers and chunks of good dry sausage (obviously, you can omit the sausage if you are a vegetarian). Also, have a few jalepeno slices on hand.
ello-optimized-72b9fcda.webp

Layer the ingredients (but not the jalepeno!) in each cooker: tomatoes/a little bit sausage/onions/feta/yellow peppers and repeat until full. You can really pack it in.
ello-optimized-504ba788.webp

When full top with black pepper and a drizzle of olive oil and place the cooker+top in a cold oven, set the temperature for, say, 400F and cook for about 45-50 minutes:
ello-optimized-103749cc.webp


Take the pot out and remove the cover and the ingredients should look baked. The clay cooker will be very hot! Last step, crack and egg on top and throw in a few chopped jalepenos and a bit more sausage. Put the cover back on the cooker and bake for an additional 15 minutes:
ello-optimized-cf0440b2.webp


Enjoy with some good bread.
ello-optimized-75f615d9.webp
 

larbert toffee said:
Have you never heard that Scouse looks like pavement pizza? That's when you know it's a good one, have you made Scouse before?
Click to expand...
I have been told by one of my GOT women friends that I should stay clear of making Scouse, now I'm wondering if I should make such a dish or not? I'm nervous at the thought that it has to be tick enough so a spoon can stand up, sounds like cement pavement to me lol
 

Status
Not open for further replies.

Welcome to GrandOldTeam

Get involved. Registration is simple and free.

Register
Back
Top