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Random recipe thread

24

Comments

  • Registered Users Posts: 12 buscuit


    Arghh, The pressure!

    Hope you enjoy it.:)

    Went down a treat, highly recommend this one. Thanks Rick.


  • Registered Users, Registered Users 2 Posts: 620 ✭✭✭Laika1986


    if your throwing in bacon, might as well go the whole hog (mmmm hog) and sprinkle on a bit of crushed garlic and feta...

    What time will i knock over?:pac:

    Enjoy, let me know how it goes. (only if you like it.)

    Unfortunately i didnt see this in time and didnt use any garlic but all the same it was lovely!however im afraid there was none to spare!


  • Closed Accounts Posts: 3,095 ✭✭✭Wurly


    Tom Dunne wrote: »
    Summer Pasta

    This is an ideal lunch, or accompaniment to a main meal, is easy to prepare. For best results, make it a day before. I made this yesterday for two vegetarian friends and they absolutely loved it, as did I.

    Ingredients

    250g cooked, cold pasta (penne is ideal, but it doesn't really matter what type)
    approx. 75ml Olive Oil
    One clove of garlic, finely chopped
    a good sprinkle of dried oregano
    cherry tomatoes
    hallumi cheese (feta can be used, but if it is, add this just before serving as it tends to fall to pieces if left overnight)

    Directions

    Pour the olive oil into a bowl, add in the garlic and oregano. Stir well and set aside.

    Chop the cherry tomatoes into quarters, slice the hallumi cheese into similar size chunks.

    Put the pasta into a large mixing bowl and add the olive oil mixture. Mix it well to ensure the pasta is covered completely, ensuring you don't break any of the pasta pieces. Add in the cherry tomatoes and cheese, leave overnight in the fridge, but serve at room temperature.

    Enjoy!

    I wasn't expecting much from this, I gotta say. But holy mary mother o' god, it was FANTASTIC! Thanks so much. Gonna do it for lunch again tomorrow. :)


  • Registered Users, Registered Users 2 Posts: 23,212 ✭✭✭✭Tom Dunne


    Trí wrote: »
    I wasn't expecting much from this, I gotta say. But holy mary mother o' god, it was FANTASTIC! Thanks so much. Gonna do it for lunch again tomorrow. :)

    Yeah, it's surprisingly good, isn't it? :D

    I have it at least once a week now for lunch.


  • Closed Accounts Posts: 2,300 ✭✭✭nice1franko


    Bacon & Eggs (à la "French Laundry Cookbook")

    Something you can do with your left over quail eggs if you make this. I'd eat these all day long. Would make for a nice amuse-bouche.

    Ingredients:
    Brunoise (carrot, turnip*, leek)
    Quail Eggs
    Applewood Smoked Bacon (Hickory will do nicely - actually any bacon will do nicely because it's all gorgeous)
    Beurre monté

    * I think "turnip" here means these and not these

    Method:

    1) Brunoise: this is a tiny cut of veg often used as a garnish. Make a big batch of it and freeze it to use in small quantities whenever you need: To make it you need:
    1 part carrots, sliced lengthwise into 1/16 inch-thick slices
    1 part turnips, sliced lengthwise into 1/16 inch-thick slices
    1/2 part leek greens (dark green part)

    I skipped the leek in this batch because I didn't have it. When using it I just add some chopped chive to make up.
    2ZA0M.jpg


    2) Quail eggs: Get a bowl of cold water ready. Poach the eggs (see also here) and place each one in the cold water. Trim any tails bits if you want to make it look more fancy. The eggs'll keep fine in the cold water in the fridge for a couple of days.
    gMxOk.jpg

    RE7bb.jpg


    3) Bacon: freeze some slices and then slice into 1/8 inch-slices (the freezing will make slicing them so thinly a bit easier). Fry in a pan til crispy.


    4) Beurre monté: cube enough butter for what you need. Bring a couple of tbsps of water to the boil in a small saucepan and gradually add the cubed butter whisking all the while to emulsify it. If you're only making a small amount of these eggs you'll get away with just using some melted butter.
    v1HTq.jpg


    5) Remove the Beurre monté from the heat and add the eggs. Let them warm up without cooking through.
    xsIVu.jpg


    6) To serve: put the spoons in a cup of hot water for a minute. Put a few tablespoons of the brunoise into the pan you cooked your bacon on to heat up. Put the spoons on a plate (not the one you'll be serving on), add the sliced bacon then spoon the eggs and sauce on top. Add the brunoise on top again and season. Then move each spoon to the plate you'll serve on.
    871DI.jpg

    byYHp.jpg
    unctious egg


  • Closed Accounts Posts: 15,676 ✭✭✭✭herisson


    my sister taught me this today ridiculously simple!

    potatoes
    garlic salt/garlic powder
    butter

    boil the potatoes until nearly done
    mix the garlic powder and butter together then melt it
    place the potatoes in a baking tray
    pour melted butter over the potatoes
    place in the oven and roast for a few minutes until golden and crispy!

    you could probably use garlic butter aswell!


  • Registered Users, Registered Users 2 Posts: 22,797 ✭✭✭✭The Hill Billy


    What temp does the oven need to be to get them golden & crispy?


  • Closed Accounts Posts: 15,676 ✭✭✭✭herisson


    What temp does the oven need to be to get them golden & crispy?

    im not too sure i think 180 to 200

    i havent made them yet though!


  • Hosted Moderators Posts: 10,661 ✭✭✭✭John Mason


    my sister taught me this today ridiculously simple!

    potatoes
    garlic salt/garlic powder
    butter

    boil the potatoes until nearly done
    mix the garlic powder and butter together then melt it
    place the potatoes in a baking tray
    pour melted butter over the potatoes
    place in the oven and roast for a few minutes until golden and crispy!

    you could probably use garlic butter aswell!

    oooooooooooooohhhhhhhhh, me likey.

    I think i will give this a go tonight


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  • Registered Users, Registered Users 2 Posts: 23,212 ✭✭✭✭Tom Dunne


    im not too sure i think 180 to 200

    i havent made them yet though!

    I'd say it would have to be hotter than that. I've tried a few permutations of chips/roast potatoes in the oven and I think it needs to be at least 220.


  • Hosted Moderators Posts: 10,661 ✭✭✭✭John Mason


    we have the garlic potatoes last night and they were delish - will definately make them again but not on a night where des has football - apparently :rolleyes:


  • Closed Accounts Posts: 15,676 ✭✭✭✭herisson


    irishbird wrote: »
    we have the garlic potatoes last night and they were delish - will definately make them again but not on a night where des has football - apparently :rolleyes:

    awesome! glad you liked them!!
    ill pass it on to my sister!!

    :)


  • Registered Users, Registered Users 2 Posts: 1,302 ✭✭✭Little Alex


    Jaysus franko, that is certainly some lovingly prepared veg! Looks awesome.


  • Registered Users, Registered Users 2 Posts: 1,302 ✭✭✭Little Alex


    The German name for this is Erzgebirgischer Linseneintopf and it comes from the Ore Mountains (Erzgebirge) region. I had this several years back in a pub in a tiny village there called Seiffen. This is where wooden Christmas decorations such as nutcrackers and window candle arches are made.

    I checked a couple of recipes on the internet and kind of adapted it to what made sense to me. I think it's pretty authentic, but I could be wrong.

    One of the recipes I found said words to the effect that the people of the Erzgebirge were in the past never "troubled with the burdens of wealth" and this is certainly an economical meal. It is also perhaps not something that would be to everyone's taste. In fact, it probably sounds like food from hell, gruel slopped scowlingly into a metal prison tray, but it is actually very tasty.

    First make a roux in a large pot by melting 50g of butter at a medium heat and then sprinkling in the same amount of flour. Bring them together and let the roux fizz for a couple of minutes, stirring every 30 seconds or so. This is done until the flour takes on a caramel colour. The flour can also be actually toasted without the butter for added frugality.

    Then start adding stock, slowly at first, while stirring so that the roux "melts" properly and without lumps. Whenever I make ham I like to boil the smoked ham first and then finish it in the oven. I keep and freeze the smoky, salty water for use as a stock. However, I didn't have any such stock left and used just plain water, boiled in the kettle first.

    Trim two ribs of celery, slice them in three lengthways and finely chop into 1cm pieces. Peel, trim and slice two carrots into four quarters lengthways and also chop into 1cm pieces. Add these to the liquid and leave to simmer for 10 minutes or so. I didn't use any this particular time, but a chopped onion would not be out of place either.

    Then pour in 500g of brown lentils. I got a kilo bag of them in an ethnic shop for €2.20. Now peel and chop two medium-sized potatoes into smallish chunks and add about 15 minutes after the lentils go in. The aim is to have both done at the same time. These will further thicken the liquid.

    Chop 100g of lean smoked pork into small strips and add to the pot. I got this in a Polish-style shop. Usually smoked pork belly is used, but I didn't have any and used lean instead. If I was using pork belly I would have fried it in the butter and then taken it out before making the roux.

    Take three of four gherkins and slice before also adding to the pot.

    At this stage the stew is cooked, but unseasoned. The seasoning is done with... some pepper, some salt, some of the liquid from the gherkin jar, some sugar and some Worcester sauce. So, as I said maybe not something to everyone's taste.

    The aim is to get a nice savoury taste with a subtle sour note with a tiny hint of sweetness to round it off: nowhere near as pronounced as, say, Chinese sweet and sour, but noticeable all the same.

    The Worcester sauce adds additional sourness as the gherkin liquid is actually quite a dilute vinegar. It also adds additional darkness to the colour. Interestingly, a company called "Exzellent" in Dresden has manufactured Worcester sauce for many, many years and both Dresden and the Erzgebirge are in the same corner of Germany, so I find the addition of it allowable to an extent, even though the recipes I saw did not include it.

    The stew is served with a sausage on top, usually a Bockwurst/Frankfurter/Wiener type sausage, either whole or sliced.

    picture.php?albumid=1732&pictureid=11350


  • Closed Accounts Posts: 4 Spiderface



    The stew is served with a sausage on top, usually a Bockwurst/Frankfurter/Wiener type sausage, either whole or sliced.
    Sounds delish, will try it!


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  • Registered Users, Registered Users 2 Posts: 3,331 ✭✭✭Guill


    I was making these the other day and as I have been lurking this forum for a while now, stealing recipes here and there, i decided to take pics and post the recipe.

    I had to make these in large proportions for a party but the following ingredients would do roughly two sheaths of ribs:

    65ml of soya sauce, I prefer dark.
    1 Medium onion,
    2 Chilli's
    3 cloves of Garlic,
    1 Thumb size piece of ginger,
    2 heaped spoons of dark brown sugar,
    tbs groundnut oil.
    Black pepper (pinch)

    Chilli lovers can add as much Chilli as they like, this sauce seems to love chilli.

    Method:

    Get some ribs:

    wvCfUl.jpg

    Rougly chop all ingredients and add the soya and peanut oil:


    Vslvpl.jpg
    MEUIul.jpg

    Blend the lot until you get a rough paste, then stir in the sugar:

    MIWkgl.jpg
    Cover the ribs gerously with the paste, the more generous you can be at this stage the better but beware, you want this to reduce to a sticky coating so too much can also be a bad thing.


    PP2idl.jpg

    Cook them in the oven at 150 deg (fan) until the sauce reduces. These are also great if you throw them in the oven until the meat is cooked and carmelise them on the BBQ afterwards.


    0MuPIl.jpg
    You wouldn't believe how well these go down, and how much kitchen roll people will go through wiping these off their faces!




    Enjoy!


  • Registered Users, Registered Users 2 Posts: 1,517 ✭✭✭foodaholic


    Guill, was it belly pork ribs that you used ?


  • Registered Users, Registered Users 2 Posts: 3,331 ✭✭✭Guill


    foodaholic wrote: »
    Guill, was it belly pork ribs that you used ?


    I generally use whatever i can get my hands on on that particular day. I have even used the sauce on chicken and it was tastey too.


  • Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    I made a lovely spagetti dish with crab claws last night. (Tesco were doing a special on AYA frozen cooked crab claws a few months ago and I bought about 20 packets!).

    Tin of chopped tomatoes into a plastic jug with some chopped garlic, a spoon of sugar and a dash of red wine....blitz with a handheld blender for a good 3-4 mins...left with a passata. Put this on a low heat for about an hour and it thickens up. Cook the spagetti as per instructions in a large pot of salted, boiling water (;)). Once done, drain and add in the passata and give it a good mix. It should stick to the spagetti rather than being "wet".

    For the crab claws (which are already cooked) I just flashfry them in melted butter and some garlic.

    Arrange the spagetti in a twirl on the centre of the plate and place the crab claws around.

    Serve with a niiice drop of Bourgogne Pinot Noir!


  • Registered Users, Registered Users 2 Posts: 453 ✭✭gypsy_rose


    Find this lovely for lunch, sounds nasty but tastes great when all put together!

    Ingredients:

    Fajita wraps

    One onion, diced finely

    Half a green chilli, diced, plus leave some for sprinkling later

    Tablespoon sweetcorn

    2 eggs

    Knob of butter

    Coriander, chopped

    100g cheddar cheese, grated

    Sweet chilli sauce (I find Blue Dragon to be a nice one.)

    Chives, chopped. (Optional)

    Method:

    Heat oven to 100 'C or slightly below and put in fajita wraps to warm them.

    Beat eggs in a bowl and add the chopped onion, sweetcorn, and some of the green chilli.Mix. Place knob of butter in saucepan over medium heat till melted, then add egg mixture, stirring and scraping the bottom of the pan to stop it sticking until egg is well scrambled. Take off heat and add some of the cheese, mix and allow to melt.

    Place some of scrambled egg mixture on a warm fajita, cover with the remaining green chilli, cheese, coriander and sweet chilli sauce. Make sure not to leave the fajita wraps in the oven too long or they'll crack when you try to fold them.


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  • Registered Users, Registered Users 2 Posts: 3,041 ✭✭✭Penny Dreadful


    Tom Dunne wrote: »
    Summer Pasta

    This is an ideal lunch, or accompaniment to a main meal, is easy to prepare. For best results, make it a day before. I made this yesterday for two vegetarian friends and they absolutely loved it, as did I.

    Ingredients

    250g cooked, cold pasta (penne is ideal, but it doesn't really matter what type)
    approx. 75ml Olive Oil
    One clove of garlic, finely chopped
    a good sprinkle of dried oregano
    cherry tomatoes
    hallumi cheese (feta can be used, but if it is, add this just before serving as it tends to fall to pieces if left overnight)

    Directions

    Pour the olive oil into a bowl, add in the garlic and oregano. Stir well and set aside.

    Chop the cherry tomatoes into quarters, slice the hallumi cheese into similar size chunks.

    Put the pasta into a large mixing bowl and add the olive oil mixture. Mix it well to ensure the pasta is covered completely, ensuring you don't break any of the pasta pieces. Add in the cherry tomatoes and cheese, leave overnight in the fridge, but serve at room temperature.

    Enjoy!

    I am eating this (^^) right now and it is truly delicious. So so so easy to make and its wonderful.
    Loving it:D


  • Closed Accounts Posts: 598 ✭✭✭dyer


    as a general guide i use around 3 eggs for 250g mascarpone (1 tub) or 5 eggs to 500g if doubling the recipe.

    1 to 1 1/2 packets of lady fingers (aka boudoir/savoyard biscuits)
    good quality strong coffee freshly brewed (or whatever you prefer, instant will do)
    1 tub of mascarpone
    cocoa powder (green and blacks is very good)
    3 eggs
    caster sugar

    i usually make this in a perspex lasagne type dish or something of similiar size. you could also sub the cocoa for a crumbled up flake.. or go wild and use both!

    beat the mascarpone in a small bowl until soft. seperate the eggs. in a seperate bowl beat the egg yolks and 3 to 4 tablespoons of sugar with a fork until creamy. gradually beat into the softened mascarpone.

    in another bowl whisk the whites at a slow speed until frothy (make sure your bowl is perfectly dry and free of grease), add a pinch of salt or cream of tartar (to hold the foam) and increase the speed until stiff peaks form. fold the egg whites into the mascarpone mixture.

    brew the coffee, pour it into a container and quickly soak each finger for a second or two (any longer and they will get soggy and fall apart). layer along the bottom of your dish and cover with the mascarpone mixture and a dusting of cocoa/flake. repeat this process and layer the ingredients until youve used them all up.

    dust the top with sieved cocoa powder. cover the dish with foil and leave to chill in the fridge before serving (even better the next day). can also be chilled quickly in the freezer if you are short on time.

    enjoy!


  • Registered Users, Registered Users 2 Posts: 22,797 ✭✭✭✭The Hill Billy


    Following on from the 2011 Random Recipe I though I'd start one for 2012.

    This thread is for poster's that missed the cut for 2012 Cooking Club selection, & also for regulars who would like to share other recipes that they think may be of interest.

    As Mr M put it in the 2011 post...
    Feel free to post your recipes here and we'll give as many of them a go as possible. Everyone else can also post up the opinions, pictures etc. same as on the weekly threads. It could be useful as the weekly recipe may not suit/appeal to everyone anyway.

    If you do get called to stand-in the recipe can always be reposted as the weekly recipe. It might be worth staggering the submissions as you see fit but we'd like to see as many people involved as possible!


  • Closed Accounts Posts: 1,211 ✭✭✭Susie_Q


    Recipe for the best burger I've ever had (my OH made it, I really just watched and gasped in joy):

    Get 1/2 pound minced beef (I used organic steak mince, don't know if that makes a difference), mix it up with some diced onion, tbsp sweet paprika, heaped tbsp wholegrain mustard, 2 tbsp worchestershire sauce, 1 clove chopped garlic, generous amount of cracked black pepper and salt. Form into burgers and then make a hollow and stuff in some cubed cheddar. Pack the meat around the cheddar to enclose it in a secret magic pocket of deliciousness.

    Sear in really hot oil for 1 minute each side (don't put them in the pan until the oil is good and hot), then cook on low-medium heat for 15 mins, turning occasionally.

    Eat with all the toppings you can manage! cool.gif We had it with pickled red cabbage, mayo, ketchup, raw onion, tomato, lettuce and toasted floury baps.

    burger.jpg


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Boeuf Bourguignon
    Serves 4

    002.jpg

    Toss 1kg of chuck or shin of beef, cut into large pieces, in seasoned flour. Let it colour (caramel brown, not grey! Very important) in a little oil and butter in a heavy casserole on high heat, in batches. Remove.
    Add 100g of smoked lardons and fry until golden. Set aside together with the beef.
    Add 20 pearl onions. Brown them lightly then add 20 button mushrooms. Once golden, remove.
    Turn the heat down to medium. Add a large finely diced onion and a stick of finely diced celery. Sautee until they soften. Stir in 1 tbsp of tomato puree.
    Pour in a bottle of red wine (burgundy, pinot noir, chianti), together with 6 medium carrots cut at 1 inch length, 3 lightly crushed cloves of garlic, 2 bay leaves, and 1 large sprig of thyme. Turn the heat up and let it boil rapidly for about 3-4 minutes.
    Return the beef/lardons to the pot and add 300ml of beef stock.
    Season and turn the heat low to a simmer, for a good 2 hours, until the meat is tender.
    Add the pearl onions and mushrooms and continue cooking for 30 minutes.
    Remove thyme and bay leaves before serving.
    Best left overnight to allow the flavours to mellow.
    Serve with crusty bread, mash, boiled spuds, petit pois, buttered noodles, whatever you fancy.


  • Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,505 CMod ✭✭✭✭The Black Oil


    /sends royalty cheque to Susie, 'nuff said. :pac:


  • Registered Users, Registered Users 2 Posts: 841 ✭✭✭sdp


    Hi Mrs fox, loved the beef, but could not find pearl onions anywhere, where did you get yours,?
    many thanks,


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    sdp wrote: »
    Hi Mrs fox, loved the beef, but could not find pearl onions anywhere, where did you get yours,?
    many thanks,

    Neither could I so I used shallots instead. Glad you liked it :)


  • Closed Accounts Posts: 8,390 ✭✭✭The Big Red Button


    Thought I'd post up a photo of my attempt at Susie_Q's burgers!

    I had to edit the recipe based on what I had at home!! I used a pound of steak mince (made three massive burgers), I didn't have onion :(, used lots of cajun spices, plenty of wholegrain mustard, didn't use worscestershire sauce as I didn't have any, put in a few chopped cloves of garlic, a tiny bit of flour, and sea salt and black pepper.

    Instead of using the cheese in the middle, I put it as a topping (will definitely try it in the middle the next time though, sounds amazing!!) When the burgers were ready, I just stuck them under the grill for a couple of minutes and put the cheese on top to melt it.

    Other than that, I cooked them as per the recipe above, searing them on each side, before reducing the heat for fifteen minutes.

    We had the burgers on toasted baps with loads of salsa (with onions, Jalapeno peppers etc), lettuce, and bacon. Served with chips.

    They were amazing! :D

    scaled.php?server=839&filename=mmmmmc.jpg&res=landing

    (Sorry about crap quality of photo - I had to take it in a rush, or otherwise the burgers would have gotten all cold and eaten! :o )


  • Registered Users, Registered Users 2 Posts: 1,673 ✭✭✭juke


    Tom Dunne wrote: »
    Summer Pasta

    This is an ideal lunch, or accompaniment to a main meal, is easy to prepare. For best results, make it a day before. I made this yesterday for two vegetarian friends and they absolutely loved it, as did I.

    I made a variation of this.

    Swapped pasta for quinoa, as I'm trying to cut down on flour. Also used fresh oregano - because I was in Lidl, and the fresh plant sort of waved at me :o

    Really loved it - refreshing. It will become a lunch regular. :)


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  • Closed Accounts Posts: 88,972 ✭✭✭✭mike65


    Just did this, sadly no pix due to no batteries (6 dead ones!) but it tasted lovely. Made with
    Organic beef as found in Lidl.


  • Hosted Moderators Posts: 10,661 ✭✭✭✭John Mason


    juke wrote: »
    I made a variation of this.

    Swapped pasta for quinoa, as I'm trying to cut down on flour. Also used fresh oregano - because I was in Lidl, and the fresh plant sort of waved at me :o

    Really loved it - refreshing. It will become a lunch regular. :)

    the quinoa is a great idea. i might give this ago next week for lunch


  • Registered Users, Registered Users 2 Posts: 2,032 ✭✭✭Bubblefett


    I tried Susie_Q's recipe tonight and it was amazing! And it works out cheap enough to make. Had it with bacon, onion, lettuce, tomato, mayo and ketchup.
    Forgot to take a photo but will defiantly be making it again so I'll try next time :D


  • Registered Users Posts: 7 yoho_ahoy


    I have a recipe i made up last week while skint and its my new favourite food.

    1 onion
    1 clove of garlic
    1 yellow pepper
    4 mushrooms
    A cup of risotto rice.
    A knob of butter.
    A glug of Olive oil
    a third of a can of cider
    a pint of chicken stock
    a heaped soup spoon of parmesan
    A seedless half chopped chilly is optional

    dice onion and pepper, crush and dice garlic.

    Take the stalks off the mushroom threw them into the boiling water along with stock cube

    Slice mushrooms

    put on the pan at a medium heat throw the oil on and onions

    after a few minutes throw the peppers on.

    The aim is to make sure they soften nearly browning then add garlic and Mushrooms

    fling the cup of rice in the pan quickly spill the cider in.

    When that absorbs add the same amount of stock. (fish out the stalks before hand)

    Keep stirring and adding stock until the texture of the rice is to your taste

    if it resembles porridge, you have gone too far.
    Season add lashings of black pepper.

    throw the butter in and sprinkle the parmesan give it one last stir

    this will serve one as a stand alone dish, two as a side dish with green beans and a pork chop.

    If making for more add another cup of rice another pepper.

    The yellow pepper is the main component of taste


  • Registered Users, Registered Users 2 Posts: 790 ✭✭✭LaChatteGitane


    Thought it might be a good idea to post this recipe here.

    1zeifep.jpg

    Cauliflower Pizza Base
    23 cm round pizza tin (with a slightly raised edge), lined with baking parchment - per person - 360 calories.
    Preheat oven to 230° C

    2d6ldoi.jpg

    Ingredients
    • 120 grs grated/riced cauliflower - 24 cal
    • 60 grs grated cheese - mine was gouda and gave me 246 cal - You can use a lower fat cheese, but you need some fat for 'melt factor'
    • 1 large egg - 90 cal
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • 1 tsp dried basil (yes, dried works best for this)
    • 1 tsp garlic powder
    • pinch cayenne pepper
    • freshly crushed black pepper and sea salt to taste
    You can obviously vary the quantities of your herbs to your own taste.

    Preparation
    • Grate/rice the raw cauliflower in a food processor, it is fast and efficient.
    • Blanch the cauliflower for 2 minutes in salted boiling water.
    • Drain in a colander. Shake well to get more water out.
    • Return to the pan on a low heat to evaporate any excess moisture. Alternatively, you could press the water out with a clean tea towel.
    • Leave to cool.
    • Beat loose the egg.
    • Mix all the ingredients together and pour into your lined pizza tray.
    • Smooth it out evenly.
    • Cook in the preheated oven for 15 to 20 minutes.
    • Leave to set slightly or cool completely to be topped at a later time. I made more than was required so I could store some in the freezer.
    • Choose your favourite pizza toppings and put under the grill/broiler for 5 minutes. Keep an eye on it as it may burn quickly.
    • Leave to rest for 5 minutes till everything has set before slicing and serving
    1z50x1d.jpg


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    I'm no calorie counter but golly, that looks absolutely delicious! I would've eaten them even if they're 1000cal a slice:D


  • Registered Users, Registered Users 2 Posts: 790 ✭✭✭LaChatteGitane


    I wasn't a calorie counter myself until recently. Health reasons, am happy enough with my weight. Needs must and all that. :D

    But I enjoy food and even when I am 'dieting' I don't feel the need to punish myself with flavour lacking, uninteresting foods. If you know what I mean. ;)
    And who knows people who need low carb or low calorie meal ideas can get some kind of inspiration.


  • Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    Bit of speed cooking :D Herself out shopping for the day, and Calum crawling around playing with toys. Hm. Strap him into his bouncer seat and start pulling out pans and knives and turn on the kitchen fan for the white noise and then…

    2012-12-08-14.26.05a-150x150.jpg

    Right, and we’re off How fast can you cook chicken ramen from scratch?

    2012-12-08-14.26.23a-580x305.jpg

    Chop some spring onions (save the top inch or two for fine slices for a garnish at the end), a slightly-bigger-than-thumb-sized bit of ginger (you want to go heavy on the ginger for ramen) and a single clove of garlic (I love garlic, but you want to go light on it for ramen), smashed and minced fine, and also a little bit of chilli (about an inch of a large fresh chilli, deseeded and with the inner membrane removed and then julienneed very fine – you just want warmth, not heat). A pack of instant noodles (you can do ramen with lots of different kinds of noodle, but these instant ones are the ones I first had in Wagamama’s ramen and I’m fond of them, plus, they’re cheap! ), chicken breasts and bamboo shoots and some baby spinach (out of frame to the left). And some frozen chicken stock, also out of frame to the left (it’s not cheating, it’s made from scratch ahead of time :p )

    First, the chicken. Trim the breasts, season with salt and white pepper, then into a warm (not hot) pan with some olive oil to slowly grill (it doesn’t have to be a small cast iron pan, but it doesn’t hurt if it is). We leave these alone, turning once during cooking.

    Now, in with some peanut oil into the hot wok, then all the chopped spring onions, garlic, ginger and chilli and stir fry for about 30 seconds, no more – you want this to taste fresh, not charred. Now add the frozen stock and about a cup of boiling water from the kettle to stop the aromatics from burning while the frozen stock melts.

    2012-12-08-14.37.20a-580x343.jpg

    Now, just let it sit in the wok for a few minutes, stirring every so often to stop anything sticking to the bottom and burning and let all the frozen stock melt and let it come back up to a boil. Then add the noodles first (dump the flavour packet and the broken bits into the bin). Let the raft of noodles just float there, then take two handfulls of spinach and rip and tear it onto the top of the bubbling stock. Leave for a moment.

    At this point the chicken should be done; take it from the pan, and slice it.

    2012-12-08-14.42.27a-580x327.jpg

    Now, with tongs toss the noodles in the broth (they need a total of three minutes to cook properly). When they’re done, lift the noodles and spinach from the broth with tongs, and place in the serving bowl (you want a big bowl even for a little serving with ramen btw). add some bamboo shoots on top of the noodles and then heap the sliced chicken on top of that; then ladle on a few ladles of broth until it looks like ramen instead of a heap of spaghetti :D

    Serve with a little chocolate on the side if you added chilli btw…

    2012-12-08-14.45.31a-580x463.jpg

    30 minutes from Zzzzzz to OmNyomNyom. Why’s the time important? ‘Cos this takes ten minutes to eat and your average naptime is 40 minutes :D

    2012-12-08-14.46.07a-940x1110.jpg

    You have ten minutes - commence shovelling! :D


  • Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    A while back, I treated myself to a subscription to America's Test Kitchen (which is basicly an internet magazine that tests pots, pans, mixers, knives, and all sorts of kitchen toolage, but they give you a side order of recipes from a sister site as well). One of the recipes they had was for a braised turkey dish, where you broke down the turkey, roasted it at a high temp for a while to brown the skin, then braised it to finish. Tried it, and it sortof worked - the turkey was like sponge instead of dry shoe leather. I knew I was cooking xmas dinner this year and I had an earlier recipe in mind as well, so I bought a few turkey breasts over a month or two and tested some ideas, and here's the end result, which I used for this xmas's dinner to some success.

    Warning: There's no turkey skin. I don't care - I think people who eat skin are wierd. So no complaints. Besides, there's an easy solution. Buy a second turkey and roast that for the skin :D



    To start with, my family rarely get to the legs during xmas dinner, and I really hate picking over carcasses for dark meat the next day, so I figured why waste it and I just ordered a turkey crown this year. Hell, herself and myself together can't finish one turkey breast, so why not, especially when it wasn't the only meat dish (there was beef wellington for xmas dinner as well). BTW, this recipe works well with just a turkey breast too, so for smaller roast-type-dinners, this is pretty good too.

    My order didn't quite go as cleanly as planned - to me, turkey crown means two breasts still attached to the keelbone, but with the rest of the carcass removed. To my butcher it means a turkey without the legs but everything else still attached. So I had to start with some basic butchery, and I just peeled the two breasts off the carcass. Normally I'd make stock with the carcass, but I'd saved a few litres of the stuff from the practice runs to make the jus without fuss today, so I just discarded it (it's xmas, all my pots including the stock pot are in use - I don't recommend this as a regular thing though, just chuck it in the stock pot and don't waste it).

    First cooking step - brine the turkey. My brine consists of:
    • 4 litres of water
    • 1 cup of salt
    • 1/2 cup of golden castor sugar (any brown sugar would do)
    • 10 black peppercorns
    • a few sprigs of thyme
    • 10-12 juniper berries
    • 4-6 allspice berries
    • 4 bay leaves
    • a sprig or two of sage
    • a large orange, cut into quarters
    • 4 vegetable stock cubes (or stock pots - the "herb infusion" ones worked nicely here)
    Bring all this up to a boil, stirring to ensure everything dissolves (that will dissolve, that is, you'd be a while waiting for a sprig of thyme to dissolve), and then turn off the heat and let it cool. Meanwhile add a 2kg bag of ice to a suitable container (I use a plastic box, I've used a bucket and a stock pot in the past, but basicly something clean and waterproof). When the brine liquid has cooled fully (fully please, there's no mess like a brine melting out of the container), add it to the ice and mix well; then add the turkey to the liquid. Close the container and stash it somewhere cool overnight (if you stash it outside - and I have - be sure the cat can't get at it by weighting down the lid).

    The next day, take a deep roasting tin. I had to go search for mine, its a good 8.5cm deep. Your average roasting tin won't cut it for turkey breasts (they're usually fine for chicken though, and this should work for chicken too). Break down two large white onions, four or five ribs of celery and three or four carrots - exact amount depends on the size of the ribs/carrots, but you're trying to end up with roughly equal amounts of all three (that's not a standard mirepoix, but it works for this recipe). Mix these in the roasting tin (note that the tin here is cold; this isn't a case of heating it in the oven and then chucking in ingredients, like with roast spuds). Now add in four or five cloves of garlic (cut in half and the bitter green spout removed, but not smashed or diced).

    Now remove the turkey from the brine, and rinse it with cold water. Careful not to splash too much, it's still poultry and you still have to watch the hygiene, even if it's not the dreaded chicken. Place the breasts, skin side up, on the mirepoix. I said there wasn't any skin in this recipe, I didn't mean we remove it before cooking :D

    Liberally season the turkey and the mirepoix with salt and pepper, and add a few sprigs of thyme and sage over the turkey. Quarter another large orange and put the quarters at each corner of the tin; quarter a lemon and put each quarter at each side of the tin, so the turkey is covered in herbs and surrounded by citrus. Add a bay leaf too if you like that taste.

    I don't time roasts or meats when cooking; instead I do the right thing and use a probe thermometer :D So at this point, I stuck the probe into the deepest part of the larger breast.

    BTW:
    Polder-Dual-Probe-Thermometer.jpg

    Best €30 I ever spent in my kitchen. Just saying.

    Now, make up some stock. I've used chicken stock from stock pots or cubes; and I've used vegetable as well; this time though, I had a few litres of turkey stock saved up from the last practice run, so I used most of that instead (I saved about a half-litre, I'll explain why later). I added all the stock to the roasting tin, and then topped it up with water until the liquid just covered the turkey (this is why you need the deep tin). Then I covered the tin with a double thickness of tinfoil and crimped it to the tin as solidly as I could, making sure the thermometer lead was feeding out okay.

    Now, into the oven, set your thermometer alarm for 160F (72C) and turn the oven on (from cold) to 100C (212F) (you can use any temperature down to about 80C but modern ovens and low temperatures don't mix so well and 100C is about as far as I can push mine).

    Yes, that's low. Don't worry - when the meat hits 160F internal, it's done and perfectly safe and white, all will be well.

    Now, close oven door, and go away for, oh, around three hours. That's why the thermometer has an audible alarm - you no longer have anything to do here. No turning, no basting, no worries at all. Just leave the thing, it's fine.

    After the three or so hours, when the meat hits 160F internal, take it out of the oven (btw, if it goes up higher because you were busy, it's more or less okay to about 170F - beyond that, you're back into tough chewy leather territory, and all this effort has been wasted). Set it aside on a trivot/silicone heat mat/cork mat/table you don't mind destroying with heat from the roasting tin. And just leave it. At any point for the next hour or two, that turkey will remain at a nice hot temperature and be ready to serve, but if you have roast spuds or anything like that to do, just go do them now and leave the turkey sit there. It'll stay hot and not dry out, it'll be fine.

    When you're ready, remove the turkey from the braising liquid, remove the skin and discard (it'll be pallid and unpleasant looking anyway, so just chuck it - it's not waste anyway, because its collagen is in the braising liquid, more on that in a moment). Now carve into thick, 1-cm-at-least, slices and serve. It'll be juicy, tender and you won't ever roast another turkey again (unless you're one of those skin-loving freaks :D )



    Now, about that braising liquid. Take it, strain it, squeezing those veggies to get everything out. Chuck the strained-out solids, they're now useless. Now, you have two options with the liquid (And you can mix and match them).
    • Take a small saucepan, add a few tablespoons of butter, melt it over medium heat, then add in flour a teaspoon at a time, stirring all the while until this basic roux comes together; when it does, add a cup of the liquid and whisk to form a jus. Add more liquid until you get the desired consistency. Serve over the turkey.
    • Take the liquid and pour it into a large container and put that in your freezer until it freezes into a solid block. Take this solid block, wrap it in muslin or cheesecloth, and set it in a collander over a bowl until it melts completely, giving you a muslin full of turkey schmaltz (which you could use for cooking if you're not squeamish - chicken schmaltz is a big part of some classic ethnic jewish dishes), and a bowl full of crystal-clear turkey stock, which you can re-freeze in smaller containers for future use. (I used this for cooking the xmas turkey and making the jus so that I could make the jus while the turkey was still sitting in the roasting tin unopened).

    There you go - really moist turkey and jus and turkey stock to play with afterwards. Enjoy!


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  • Registered Users, Registered Users 2 Posts: 40,038 ✭✭✭✭Sparks


    This probably should go in a 2013 random recipe thread, but I'd feel funny starting that one on something so basic. But I was doing this today and wrote it up for fun, so here's my chicken stock recipe:

    12-14 chicken drumsticks (finally, a use for the Tesco Value Pack of 14 chicken drumsticks), browned in the pressure cooker with some olive oil, then remove to a bowl;

    Add four chopped and washed leeks and five or six chopped carrots (no need to be overly fussy about chopping, just get them to roughly one inch pieces; and they can be from the bottom of the veg pile too) and a few cloves of garlic, and a splash of white wine and deglaze that fond from the bottom of the pressure cooker and sweat the leeks down for three or four minutes, with a pinch of salt;

    Add the chicken back in to the pan, then fresh or dried thyme, oregano, sage and parsley, some szechuan peppercorns (only four or five), some black peppercorns, some mustard seeds (yellow, about a tablespoon), and some star anise (two should do it).

    Now pour on water (from the filter jug if you have it, boiled from the kettle if you don't - don't use fresh tap water) until you get to the 'max' mark on the pressure cooker, lid up, full heat until it whistles, back off to a simmer and put the safety valve on (if it's an old pressure cooker, read your manual otherwise, if you blow it up and kill your neighbours cat, it's not my fault and you'll ruin the stock too).

    Leave simmer for about 90 minutes.

    Now drain the stock through a sieve into a bowl, squeeze the veggies in the sieve to get out all the juices, chuck out all the solids (you could shred and save the chicken meat I suppose, but it wouldn't be much meat and it'd be a pain and the drumsticks value pack is cheap for a reason), pour all the stock into the largest tupperware container you have and put that in the freezer overnight.

    The next day, take out the solid block of frozen stock, wrap it in muslin or cheesecloth, put it in a collander over a bowl and leave it defrost. Collect the now clarified stock regularly during the day if you can (or just use a really big bowl and get it in one go when its done, like I do) and refreeze it in smaller containers (those chinese takeaway plastic food containers are perfect - one of this is just about enough to make a single serving of risotto).

    Lots of time involved in this one, but only about 20 minutes of actual work - the rest is just cooking time while you do other stuff.


  • Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    Sorry, we should have mentioned that we decided ages ago to scrap the different "random recipe" threads and just have one from now on.


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    This was adapted from A Year at Avoca Cookbook for the Braised Venison with Red Wine and Chocolate recipe I cooked a few days before. I loved the rich sauce so much that I used it for the lamb shanks. The original recipe calls for 1.5kg of diced venison cooked at 180C for 75 min. I swapped for four decent size shanks, reduced the oven temperature at 150C and increased the cooking time. I also added carrot and celery.


    006_zps4ee1a6c7.jpg


    Braised Lamb Shanks

    4 lamb shanks
    2 tbsp seasoned flour
    2 tbsp sunflower oil
    1 large Spanish onion, finely diced
    1 large carrot, diced
    1 stalk celery, finely diced
    3 cloves garlic, peeled and crushed
    ½ tsp five spice powder
    1 tbsp each chopped thyme and rosemary
    1 bay leaf
    250ml red wine
    2 tbsp tomato puree
    750ml - 1 litre beef stock - I used 2x Knorr Rich Beef jelly stock
    75g dark chocolate (54% cocoa) – I used Lidl’s dark chocolate 45%

    Method:
    Pre-heat the oven at 150C. Toss the lamb shanks in seasoned flour until well coated. In a large ovenproof casserole dish, heat the oil on high, add the shanks and brown them evenly, about 3-4 minutes. Do this in batches if need be. Transfer the lamb onto a plate.
    Turn the heat down to medium and add the onion, cook until soft, about 6-10 minutes, then add garlic, five spice powder, carrots, celery and the herbs, and cook gently for a further minute. Pour in the red wine and allow to boil, scraping all the lovely sediment and caramelised meat juices from the bottom of the pot. Let it reduce by a third. Stir in the tomato puree. Return the lamb to the casserole, and add enough stock to cover the lamb by around 2cm.
    On medium heat bring the casserole to a simmer, and then transfer to the pre-heated oven for 90 minutes, stirring occasionally. Add the dark chocolate, and if required, more stock, but I left it as it is as I really like the sauce rich. Cook for a further hour by which stage the meat should be very tender and falling off the bone.
    Here I served with champ and peas. Keep it simple as the sauce is ultra rich.


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Chinese Fried Rice


    This served four people, plus 2 grazing tots.

    2 tbsp sunflower/groundnut oil
    2 eggs
    2 bowls cold cooked rice
    1 tsp sesame oil
    1 tbsp light soy sauce
    2 cloves garlic, minced
    3 spring onions, chopped
    1 carrot, finely diced
    a small cup of sweetcorn kernels
    a small cup of frozen peas
    salt and pepper

    Method:
    Break the eggs in a bowl and whisk. Heat a tablespoon of oil in wok on high, add in the eggs and scramble until cooked. Remove.
    Add the rest of the sunflower oil into the wok and throw in the garlic, followed immediately by the rest of the veg. Return the scrambled eggs in and add the sesame oil and soy sauce and stir around briskly.
    Tip over the cold rice and stir around like there’s no tomorrow, until every single grain is coated with the sauce mixture, and the rice cooked through. Season to taste.
    If serving as an accompaniment, I’d leave the salt out as there’s enough seasoning from the soy sauce.
    Make it as a main course and add chicken or bacon/ham -- finely chop them and add in after the garlic, and let it cook through before adding the veg and sauce.


  • Registered Users, Registered Users 2 Posts: 7,821 ✭✭✭fussyonion


    Mrs Fox wrote: »
    Chinese Fried Rice


    This served four people, plus 2 grazing tots.

    2 tbsp sunflower/groundnut oil
    2 eggs
    2 bowls cold cooked rice
    1 tsp sesame oil
    1 tbsp light soy sauce
    2 cloves garlic, minced
    3 spring onions, chopped
    1 carrot, finely diced
    a small cup of sweetcorn kernels
    a small cup of frozen peas
    salt and pepper

    Method:
    Break the eggs in a bowl and whisk. Heat a tablespoon of oil in wok on high, add in the eggs and scramble until cooked. Remove.
    Add the rest of the sunflower oil into the wok and throw in the garlic, followed immediately by the rest of the veg. Return the scrambled eggs in and add the sesame oil and soy sauce and stir around briskly.
    Tip over the cold rice and stir around like there’s no tomorrow, until every single grain is coated with the sauce mixture, and the rice cooked through. Season to taste.
    If serving as an accompaniment, I’d leave the salt out as there’s enough seasoning from the soy sauce.
    Make it as a main course and add chicken or bacon/ham -- finely chop them and add in after the garlic, and let it cook through before adding the veg and sauce.

    Thank you so much!


  • Registered Users, Registered Users 2 Posts: 1,678 ✭✭✭nompere


    I was asked to make a fish pie recently. When I got to the fridge there was some cod, some salmon and some prawns, but no smoked fish. I do think a fish pie needs some smoked fish or similar.

    So after a bit of thinking, this was the final recipe. It served three greedy people, but would probably have fed four in most circumstances. There were no leftovers!

    500 grams of fish - cod, salmon and prawns, as above.
    100 grams chorizo
    800 grams floury potatoes, steamed and mashed
    3 eggs, hard-boiled and halved (optional - not everyone likes eggs in a fish pie.)
    milk and cream
    white wine
    1.5 tbspoons flour

    1) Trim fish, and make a fish stock with skin, bones etc. Some white wine goes well in this stock. If there's no trimmings, about 200 ml of water and white wine is a substitute.
    2) Slice chorizo and fry gently.
    3) Cut fish into cubes and put fish and sliced chorizo into pie dish (I stopped pre-cooking fish in fish pies a long time ago. It's going to get 45 to 50 minutes in an oven.)
    4) Add flour to the fat from the chorizo, and cook gently. You might need a little butter if the chorizo didn't produce much fat.
    5) Add the fish stock to the roux made at 4). Add a little cream or milk. You want about 300 mls of a sauce that a spoon will stand up in. The sauce will become looser when the fish cooks in it.
    6) Mix the sauce with the fish and chorizo in the dish.
    7) Put the half-eggs on top of the fish and sauce
    8) Top with the mashed potato and bake in an oven at 160 degrees for about 45 minutes.

    I served this with halved red peppers, stuffed with a mushroom duxelle, and cooked in the same oven as the pie.


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  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    This has always been my mother's speciality for pot luck. It's normally BBQed, but I guess we'll just have to throw the chuck in the oven with this lovely Irish weather of ours.


    1 whole chicken, spatchcocked
    1 can coconut milk
    3/4 tbsp sugar
    A slice of dried tamarind
    (sub: 1 tsp lime/lemon juice mixed with 1 tsp dark brown sugar)
    1 tbsp sunflower oil 

    Spice rub:
    1 tbsp ground coriander 
    1 tbsp ground cumin
    1/2 teaspoon cardamom seeds, crushed 
    1 tbsp ground turmeric 
    1 tbsp salt
    1 tbsp ground black pepper


    Spice paste:
    5 shallots
    5 garlic cloves
    A decent thumb size of ginger
    A small thumb size of galangal
    (if you can't get this, just add more ginger)
    2 dried chillies, soaked in boiling water (sub: fresh red chillies)
    3 stalks lemongrass
    2 candlenuts
    (sub: macadamia/brazil nut/blanched almonds)
    salt & pepper


    Score the chicken lightly a couple of times around the breast and legs.
    Combine the spice rub. Smother it all over the chicken. Set aside to marinade for at least an hour. 
    Place the chicken in a roasting tin and throw it in the preheated oven at 200C/180C fan.
    Meanwhile, blend all spice paste ingredients. 
    Heat oil in a pan on medium high. Add the spice paste and cook for a good 6-8 min, keep stirring to avoid burning. Add in coconut milk, sugar and tamarind slice, and stir. Turn the heat down low and let it simmer gently for 15 min, stir occasionally. Season to taste. Set aside.
    Take the chicken out after 30 min. Pour half of the spiced gravy over the chicken, ensuring it's well coated all around. Throw it back in the oven.
    After 20 min take the chicken out again and pour the rest of the gravy, and roast for another 20 min.
    Let it rest before carving. 

    **Traditionally, chicken portions are cooked together with the spice blend and coconut milk in a pot half way through, and finished off on the barbie, basting the chicken (using a bruised lemongrass) from time to time with the gravy. 


  • Registered Users, Registered Users 2 Posts: 7,842 ✭✭✭shinikins


    That sounds gorgeous Mrs Fox! Can I ask about the Tamarind? Its hard to get them whole here, but I use blocks of it to make paste/juice, how much should I substitute for the slice?


  • Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    shinikins wrote: »
    That sounds gorgeous Mrs Fox! Can I ask about the Tamarind? Its hard to get them whole here, but I use blocks of it to make paste/juice, how much should I substitute for the slice?

    About 1 generous tsp of pulp mixed with a tbsp or two of water should do it. Adjust if you think it needs more tang.
    Normally in the Asian shops you'd get the dried slices next to the blocks.


  • Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    Mrs Fox wrote: »
    This was adapted from A Year at Avoca Cookbook for the Braised Venison with Red Wine and Chocolate recipe I cooked a few days before. I loved the rich sauce so much that I used it for the lamb shanks. The original recipe calls for 1.5kg of diced venison cooked at 180C for 75 min. I swapped for four decent size shanks, reduced the oven temperature at 150C and increased the cooking time. I also added carrot and celery.

    I must say, this looks absolutely mouth-watering! Thanks for that and it's now in my bucket-list :cool:


  • Registered Users, Registered Users 2 Posts: 1,678 ✭✭✭nompere


    I had to cook some parsnips the other day, and (whispering) I don't really like them very much.

    This is a recipe that I've cooked a number of times over the years, in an attempt to make parsnips palatable. I do like them like this. I still don't like them fried as chips, roasted with or without honey, mashed, or naked and unadorned.

    Like many of my recipes quantities are not exact. This amount fed two of us as an accompaniment to a chicken casserole.

    2 carrots (that's all I had!)
    3 parsnips (ditto)
    1 medium onion
    a good lump of butter
    about 2 teaspoons ground coriander.

    Peel and slice the vegetables - remove the woody cores from the parsnips.

    Melt the butter in a saucepan, add the ground coriander and some salt and pepper, and all the vegetables. Cook very slowly, covered, for up to an hour, until the carrots and parsnips are tender. You won't need any water.

    Roughly mash the contents of the pan.

    That's it!


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