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Recipes, kitchen tips and tricks

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Flynnthistle said:
Whilst I'm on, pasta shells stuffed with mozzarella and ricotta topped with a basil and tomato sauce is the easiest dish to impress anyone with.

As with anything prep is best.

First mix about 200g of ricotta and a ball of mozzarella (150g here) in a bowl, with a good 3 or 4 tablespoons of gran padano or parmesan, a wee bit of salt and black pepper to taste. Just mix with a fork until all combined.

Get two tinned plumb tomato, best you can get, hand crush them. Add about 5/6 fresh torn basil leaves to it.

Put some large pasta shells, Conchiglioni, is readily available in UK. Dunno about Columbia, but judge it by the pictures

Then Gently heat some oil, then add 2/3 cloves of garlic, thinly sliced. Just for a minutes or so, add the tomato and basil sauce, wee bit of black pepper, wee bit of salt. Cook it down to a thickish sauce on a medium low heat for about 25/30 mins. At the same time cook the pasta only until very Al dente. About 2/3 of cooking time on packet.

Once pasta is ready and sauce is good to go, spoon out a covering on an oven dish of the sauce, place each pasta shape in, having been first filled with an individual basil leaf and then the mozzarella, ricotta and parmesan mix and place them around the dish, finally finishing with slices of another mozzarella ball and more grating of parmesan/gran pedano.

Stick in the pre heated oven covered with foil for about 30/40 mins at 190/200c. It's amazing. Excuse the crudity of the photos of the dish, wasn't expecting to post it to an Everton forum, was talking ma mate through it. Trust me, it's absolutely amazing.
Click to expand...

looks a belter that mate will have to give it a go
 
If you’re sick of the same stuff in work what I like to do is hit up the aldi for those cheese and meat packs, get some burger buns and a pack of roast beef

toast your buns and stack the beef with chorizo and top off both sides with the cheese and then bang it in the micro for 70 seconds or so to get it all melted together then just stick em together for a dinner or brekkie that’ll have all your colleagues looking askance at their Tesco meal deal
 

Malaysian style Chicken curry:

Curry paste:
Boil 10 dried red birds eye chillies for 10 mins. Once blended, add to blender.
Add the following to the blender:
1 red sweet pointed pepper (deseeded),
2cm ginger,
1 tbsp coriander powder,
2 tbsp turmeric,
1 tbsp garam masala,
1 tspn salt,
1 tspn brown sugar,
5 cloves of garlic,
2 shallots,
1 tbsp white wine vinegar,
3 tbsp soy sauce,
1 tbsp fish sauce,
1 chicken stock (the jelly type).

Blend for a few mins.

Cooking (Curry):
Add 1 tbsp of ground nut oil to a pan and lightly heat.
Add 1/3 of a block of creamed coconut and allow to melt.
Add everything from the mixer and fry on a light heat for 10 mins, ensuring you stir often as not to burn the paste.
Turn off the heat, add 6-10 pieces of boneless chicken thighs and leave for a bit to let the flavour absorb into the meat.
Add 1 pint of water and half a can of coconut milk (save the other half of the milk for the rice) and bring to the boil. Once boiled, reduce heat to simmer.
Curry will be ready after half an hour.

Cooking (rice):
Add rice to pan.
Add the remaining coconut milkto the pan.
Top up water so that the mix of water/coconut is twice that of the rice.
Lid on and low heat and allow the rice to cook slowly. Very slowly. The liquids will slowly evaporate, thus cooking the rice using the steam from the gentle heat.

Cooking (egg):
Whisk 2 eggs and add a small amount of thinly sliced green chillies.
Add a small amount of soy sauce.
Make a thin omelette.

Serving:
Add rice to small bowl and pat down.
Turn bowl over as if you are making a sand castle and place the rice on a plate.
Add curry sauce and chicken.

Eat with egg.

Veg (if so inclined):
Sugar snap peas, thinly sliced onion and pak choi lightly fried in oyster sauce. Will need to add a little water to stop the sauce burning.

Enjoy!

Edit:

For Tom yam soup,

all of the above, but no turmeric or garam masala.
Add lemon zest to blended mix.
Add 2-3 tbsp of tamarind juice: https://www.saveur.com/article/Techniques/Making-Tamarind-Extract/
Add remnants of lemon to pan.
Add prawns to the chicken.
No omelette, instead, poach several eggs in the sauce while in the pan

Serve with Udon noodles.

Enjoy!
 
Sassy Colombian said:
Thanks for sharing this recipe. Sometimes it is nice to keep it simple in the kitchen. Mmmmm, I like the spices in this recipe and having a mix of pork and ground beef for the meatballs. Do you serve them with any sauce or gravy?
Click to expand...

I just tend to open sausages up instead of getting pork mince as we don't use pork mince that often.
 
Kaiser Soysauce said:
Malaysian style Chicken curry:

Curry paste:
Boil 10 dried red birds eye chillies for 10 mins. Once blended, add to blender.
Add the following to the blender:
1 red sweet pointed pepper (deseeded),
2cm ginger,
1 tbsp coriander powder,
2 tbsp turmeric,
1 tbsp garam masala,
1 tspn salt,
1 tspn brown sugar,
5 cloves of garlic,
2 shallots,
1 tbsp white wine vinegar,
3 tbsp soy sauce,
1 tbsp fish sauce,
1 chicken stock (the jelly type).

Blend for a few mins.

Cooking (Curry):
Add 1 tbsp of ground nut oil to a pan and lightly heat.
Add 1/3 of a block of creamed coconut and allow to melt.
Add everything from the mixer and fry on a light heat for 10 mins, ensuring you stir often as not to burn the paste.
Turn off the heat, add 6-10 pieces of boneless chicken thighs and leave for a bit to let the flavour absorb into the meat.
Add 1 pint of water and half a can of coconut milk (save the other half of the milk for the rice) and bring to the boil. Once boiled, reduce heat to simmer.
Curry will be ready after half an hour.

Cooking (rice):
Add rice to pan.
Add the remaining coconut milkto the pan.
Top up water so that the mix of water/coconut is twice that of the rice.
Lid on and low heat and allow the rice to cook slowly. Very slowly. The liquids will slowly evaporate, thus cooking the rice using the steam from the gentle heat.

Cooking (egg):
Whisk 2 eggs and add a small amount of thinly sliced green chillies.
Add a small amount of soy sauce.
Make a thin omelette.

Serving:
Add rice to small bowl and pat down.
Turn bowl over as if you are making a sand castle and place the rice on a plate.
Add curry sauce and chicken.

Eat with egg.

Veg (if so inclined):
Sugar snap peas, thinly sliced onion and pak choi lightly fried in oyster sauce. Will need to add a little water to stop the sauce burning.

Enjoy!

Edit:

For Tom yam soup,

all of the above, but no turmeric or garam masala.
Add lemon zest to blended mix.
Add 2-3 tbsp of tamarind juice: https://www.saveur.com/article/Techniques/Making-Tamarind-Extract/
Add remnants of lemon to pan.
Add prawns to the chicken.
No omelette, instead, poach several eggs in the sauce while in the pan

Serve with Udon noodles.

Enjoy!
Click to expand...
This recipe sounds super delicious. I have never made Malaysian curry but this recipe sounds like the perfect one for me to give it a try very soon. Thanks for sharing it.
 

coollino said:
I just tend to open sausages up instead of getting pork mince as we don't use pork mince that often.
Click to expand...
That's a great idea, I actually do find grounded pork at our local supermarket but pork sausage sounds like nice alternative to keep in mind.

Any good recipe for meatballs that you have as a favorite one?

Hope the baby is doing well!
 
verreauxi said:
@Sassy Colombian

Here's a basic one that I've made. It is fairly standard though, nothing fancy. It's from the same show where I saw Roy Choi's spaghetti sauce...

Meatball Ingredients
  • 2 tbsps fennel seeds (toasted and crushed)
  • 2 lbs ground pork
  • 2 lbs ground beef
  • 3 tbsps parsley (chopped)
  • 2 eggs
  • 1/3 cup Panko breadcrumbs
  • 1 tsp minced garlic (1 large clove)
  • 1 tbsp dried oregano
  • Drizzle of olive oil
  • 1 oz parmesan cheese (freshly grated)
  • 1 white onion (pureed in minimal amount of water)
  • Large pinch of salt
  • Several turns of a black pepper grinder
  • Add the ingredients for the meatballs to a large bowl and gently mix together with your hands, making sure not to over-mix. The raw meatball “dough” should be wet.
  • Form large meatballs (approximately twice the size of a golfball) and place in rows on a quarter-sheet pan that has been greased with olive oil.
  • After the entire mixture has been formed into balls, drizzle olive oil over the top of each meatball and then place in 350 degree pre-heated oven for approximately 40 minutes (times may vary, so cook until just nearly cooked).
Click to expand...

@Sassy Columbian

Can't pick fault with this recipe at all from verreauxi. Wet your hands before forming the balls is the only thing I'd add. Key is the mix of beef and pork mince. As a few have mentioned using pork sausage meat is the way to go, particularly Italian ones, full of fat, no real grains in it like UK sausages, but you'll get a good result either way.

I always use a smallish finely chopped chili in mine as well.

For the sauce. A really simple number. One chopped onion cooked in a wee bit of oil until translucent and soft. Coupla gloves of finely chopped garlic added for a minute or so then two tins of plump tomatoes. Either crushed before by hand or broken down with a wooden spoon, touch of sugar to ease the acidity of the tomatoe and a couple of basil leaves torn. Cooked on a lowish heat until you get your desired consistency. Simples man.
 
Sassy Colombian said:
That's a great idea, I actually do find grounded pork at our local supermarket but pork sausage sounds like nice alternative to keep in mind.

Any good recipe for meatballs that you have as a favorite one?

Hope the baby is doing well!
Click to expand...

I cook quite a lot of Middle Eastern style meatballs, mainly lamb. They are all in my cook books but these seem similar:

www.middleeasteye.net

How to make this meatball meal from the Ottoman Empire

Dawood basha combines tomatoes and minced meat for a spicy main.
www.middleeasteye.net www.middleeasteye.net

https://www.theguardian.com/lifeandstyle/2014/apr/12/persiana-recipes-sabrina-ghayour-cookbook (third recipe, I have this cookbook)

Syrian food in general is very good, it is known as the Italian cuisine of the Middle East
 
coollino said:
I cook quite a lot of Middle Eastern style meatballs, mainly lamb. They are all in my cook books but these seem similar:

www.middleeasteye.net

How to make this meatball meal from the Ottoman Empire

Dawood basha combines tomatoes and minced meat for a spicy main.
www.middleeasteye.net www.middleeasteye.net

https://www.theguardian.com/lifeandstyle/2014/apr/12/persiana-recipes-sabrina-ghayour-cookbook (third recipe, I have this cookbook)

Syrian food in general is very good, it is known as the Italian cuisine of the Middle East
Click to expand...
Hot Damn! This looks awesome! Thanks.
 

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