The Random Recipe Thread

fitzcoff · 02-05-2012 12:13pm

I currently have some of this http://garraiglas.ie/node/23920 underway.

I had initially decided to make lemonade as my 5 year old saw the episode of Garraí Glas and wanted to make it. After tasting it 24 hours later we are now making a champagne.

While debating if we would keep it as lemonade or not we added some sugar to it to sweeten it some more so I'm hoping that it won't affect the fermentation process.

I will be bottling it later so will let ye know in 4 weeks if it works out.

The Lovely Muffin · 02-05-2012 3:23pm

I made this the other day, the was silence in the house apart from some slurping noises, everyone was just shovelling it into their mouths'.

I just threw a few random ingredients together and it worked out well. Next time, I'd use a bit less Chorizo though as I found there was too much for me, but no one else had that complaint.

Potatoes (I used three medium)
Streaky bacon
1 chorizo sausage
2 Chicken wings (meat only)
2 Chicken legs (meat only)
1 small red onion
1 green/white onion
Four garlic cloves
6 large mushrooms
Can of chopped tomatoes
Pinch of mild chilli powder
1 tablespoon dark soy sauce
1 table spoon light soy sauce
1 tablespoon tomato pureé
2 table spoons sunflower oil (had no vegetable oil)
Spinach
Chedder cheese
Sea Salt/ground black pepper

For the chicken - I reckon you could use any part of the chicken to be honest, I just used the wings and legs as they were in the fridge and had to be used up.

The amounts I used made quite a large meal, it fed four of us (small portions, as it was quite filling, I thought) and there's enough left for about 2-3 more (small) portions too.

Does anyone know if this can be frozen?

Currently I have one lamb chop marinading in the following:

Pink of garam masala
Pinch of ground cumin
Pinch of cayenne chilli pepper
Pinch of black pepper
A few (about 5) coriander seeds (you can use ground coriander too).
Some chopped garlic (I used three cloves)
Some chopped ginger (I used half a slice)
Small squeeze of lemon juice (I used fresh lemon)
2 teaspoons of light soy sauce
2 teaspoons of dark soy sauce
1 tablespoon of water

I got the recipe from the BBC website, but altered it for a chop instead of a leg of lamb, will let you know how it turns out.

fitzcoff · 02-05-2012 3:42pm

Did you cook the potato first then fry it off with the meat and veg? or what way did you do it?

It sounds tasty.

The Lovely Muffin · 02-05-2012 3:48pm

fitzcoff wrote: »

Did you cook the potato first then fry it off with the meat and veg? or what way did you do it?

It sounds tasty.

Sorry I forgot to say, apologies :mad:

I cooked the meat in a big saucepan first, when it was almost cooked I put in the vegetables and covered with greaseproof/parchment paper for 5-10 minutes, then I took the paper off and poured in the tomatoes and left it for about 3-5 minutes.

After that I put it into a pyrex dish and put it into the oven at 180 degrees for about 25minutes.

It was delicious and wasn't overcooked.

*I have conventional fan oven (least that's what my mother says), so I'm not sure about degrees for other ovens, sorry.

prettypole · 02-05-2012 11:35pm

Before I travel this was our favorite dish in Laos it a very local dish and taste so good not heavy or greasy.
It goes very well with glutenous rice (sticky-rice) which you can get in Asia shop in most town.
1.Take 750gm of pork mince,season with pepper and some Thai fish sauce.
2.Fry some glutenous rice until it is slightly burnt,transfer this to Pestol & Mortor and mix in 3 fresh small chillis.
3.Finley chop corriander and spring onion,1 schallot and put aside and take a bunch of fresh mint and chop into small pieces.
4.Add the pork mince,corriander,spring onion,crushed chilli and burnt rice(should be like a dust),the mint and mix it all together in a large bowl adding a few splash`s of soy sauce and seasoning sauce.
5.Add olive oil to a pan and cook the mix on a high heat.
To cook the sticky rice take 2 small cups of it and just place it in a large bowl of water beforehand for about 2 hours,this soften the rice and after you steam it.
Taste very good with this dish.
I hope it not confusing but very easy to find this ingredient and great tasty healthy food.
http://t1.gstatic.com/images?q=tbn:ANd9GcTPLEpf7BKxMsIjX9ja4zRaArnwiBANuQ6Bqw0ftZAhLDLFwBHZeA

refusetolose · 04-05-2012 8:59pm

well i made the curry,it was damn tasty

heres a pic

heres what i did

fried 3 tbsp sharwoods medium curry powder in oil (seperate pot to ensure no grit)
fried 2 onions til soft then added 2 garlic and 1 spoon ginger and fry for 1 min
add 2 chopped chicken breasts and fried for few mins
add curry from other pot ,1 can plum peeled tomatos ,1 pint stock, peppers ,sugar and salt and simmer for 1 hour
boiled mushroom in seperate pot and add
used some cornflour / water mix to thicken

Zuiderzee · 12-06-2012 10:16pm

This very quick, tasty and nutritious meal is a very good way of introducing seaweed products into a diet. The flavour is distinctive but not overly strong.

Using nettles and seaweed, this simple dish is packed with iron, minerals and vitamins, tastes great, uses unusual ingredients and is just plain fun to make.

It is very easy, very tasty and very cheap.

If you can cook an omelet, you can cook this simple but impressive little roll of joy.

If you don't have access to or want to use nettles you can substitute spinach or chard leaf.

Nori is probably the most well known Japanese seaweed, famously used to wrap sushi rolls.
Nori is made by a shredding and rack-drying process that resembles Japanese paper making.
It is the same seaweed that we would call Sleabhac in Irish - of which we have a long tradition of eating.
Laver in Wales is the same thing - one of Wales national dishes.

Nori sheets are easily available in most health stores.

Cooking this meal could not be easier. The Japanese have special square omelet plans but you just trim to size from a normal European pan.

INGREDIENTS

2 eggs

100ml milk

Couple of handfuls of greens

I normally use a mix of perpetual chard leaf, spinach (beet spinach) and nettles - whatever is at hand really.
If you are using nettles, blanch them quickly, press in a cloth or strainer to remove excess water and leave aside and keep warm, with spinach just steam or put in boiling water to cook quickly, drain, leave aside and keep warm.

Salt and pepper to taste

One special item that is very useful for this meal is a sushi mat, very cheap and generally available from most health stores and Asian supermarkets.

Beat the eggs with the milk and fry an omelet as normal.
Lay over a sheet of Nori - no special preparation is needed for the nori sheet - it is super simple.

Lay the greens over the sheet and spread - to about the same thickness as your omelet - and trim off excess omelet from around the Nori sheet - this really is a square meal :-)
Then using the rolling / sushi mat or a clean dishcloth roll the omelet.
Slice the roll carefully with a sharp knife and serve as a starter or a side dish.

I hope you try it, enjoy it and share it - enjoy

Faith · 12-06-2012 10:29pm

Zuiderzee, please do not continue to start threads simply to post your recipes. We have several suitable recipe threads, including this one. Please use them.

mitchaul · 21-06-2012 4:59pm

Okay, so here is my recipe, I'd love to here any other versions.

Roughly chop:
3 medium onions
1 Red pepper
1 chorizo (oh yes!!!)
Into a large paella pan on a medium heat, bit of oil and plenty of seasoning for about 8 minutes until lightly tinged brown on edges.

Add in:
5 cloves finely chopped garlic
5 roughly chopped tomatoes (skinned and core removed)
1/4 teaspoon cayenne
saffron (as much as you can afford!!)
1 heaped teaspoon of paprika (oh lordy...)
Stir amd mix.

Add a couple of pints of boiling water, shake pan, and bring to simmering boil, then turn down and lightly simmer for 8 mins.

Add Paella rice (get Paella!!!!!)

Crack open a bottle of fridge cold Chardonnay and drink a half glass....

Let the whole lot simmer away until the rice starts to soften. Add water as needed to keep the whole thing wet as the rice expands. Turn it over with a woden spoon.

Add seasoning again..

Taste....

Now add the seafood, large prawns, whole squid tubes sliced into rings, mussels and other assorted seafood (no smoked fish). (Oh sweet jehovah!!!!!!!!)

Add some garden peas.......

Use your hand to waft the aroma towards your salvating nostrils!!!!!!!!!!!

Finish the glass of wine and pour another.

Now serve.

Depending on the rice, this will easily feed four.......

Question: What wine would people recomend with this dish and does anybody add anything else??

Martyn1989 · 21-06-2012 5:14pm

Looks great Im going to try it asap, I always liked the mixed meat/seafood paellas, when should the meat go in?

mitchaul · 21-06-2012 5:25pm

I'll usually put it in about 5 to 8 mins before the end, no earlier.

Make sure to stire the seafood in and effectively cover it with the rice, it'll help it cook through and impart some of the flavour.

Its a mega Fri/Sat night recipe.

Other tips:
I have used cooked and uncooked seafood (prawns) and you can lob them in accordingly (cooked 5 mins to heat through, uncooked 7/8 mins to cook through etc)

If you use cooked and they are in a sealed pack, drain off the liquid they are in and give them a very quick rinse before adding them to the paella.

Darkginger · 21-06-2012 6:08pm

My paella recipe is very similar, with the addition of cooked chicken thighs and drumsticks about 10 mins before the end - just enough time to heat them through. Paella is one of my 'day after a roast chicken' meals (the other being risotto). I bought some 'paella spices' from eBay (actually they came free with my order for 3 different types of paprika - sweet, hot and erm... another I forget) and add those at the same time as the saffron - doesn't seem to make much difference, but there's not a lot else to do with paella spices than chuck them into a paella!

If I can't get hold of proper paella rice, I find long grain (not basmati) works just fine. Recently, I've been leaving out the chorizo, 'cos it seems suddenly to taste very salty - not sure why 'cos it's the same one I've always bought (from Aldi). The recipe still works without it - I use the hot, rather than the sweet, paprika.

An interesting addition, if you live near a suitable beach, is freshly boiled and shelled winkles!

rcarroll · 21-06-2012 6:54pm

Hey,

I've been living over here in Spain so I'll pass on a few tips I picked up here

firstly - only 1 clove of garlic, 1 large onion, 1 large pepper, sweat in oil till soft.

stir in spices such as the smoked paprika, saffron (locals use food colouring as its cheaper and works just as well) and a few inches of chopped chorizo. Stir into veg and cook for a minute, then stir in rice and coat in ingredients. Once everything is coated, let it sit for a few minutes (3-4) without stirring so it starts to form a bit of a crust. Throw in a glass of white wine and let the alcohol cook off.

Pour in excellent quality fish stock, peeled tomatoes, one or two bay leaves, seasoning. Give it a quick stir. Then the vital part- let it sit and cook out, adding more water/stock as needed but DONT STIR. The not stirring lets it form that delicious crispy crust that tastes amazing.

If using seafood - dehead the prawns and add with the stock, remove before serving if u want to. Adds a great flavour. Throw in the seafood (mussels, clams, prawns) about 10m before serving. I sometimes throw in the squid just before the stock and let it cook a bit longer....if using pieces of fish again, add it about 5-10m before stirring. Mix the seafood through, beign careful not to disturb the bottom later. Top up with stock if needed.

If using meat - fry at the beginning for colour and to add flavour, remove, then add in again near the end to reheat/cook. Alternatively, once stock is added, place the rabbit/chicken in at the same time and bury them in rice and let them cook.

Serve with wedges of lemon, wine, bread and salad if needed. Paella is actually more commonly eaten at lunch time - for some reason the Spanish are dead set against eating it for dinner as it's bad for the digestion?

Now, I don't follow traditional recipe so I add in a little extra garlic (2 cloves), touch of cayenne or chili- I love it in the dish! I also tend to throw in a few other herbs like 1/4 tsp thyme, same of cumin. Paella is usually whatever's lying around the house so give it a bash!

Zuiderzee · 31-07-2012 4:06pm

Bangers, beans and mash.

So its harvest time in Ireland and most recipes I produce should be a celebration of new potato's etc. but with the miserable summer we have had and the low yields I felt this might be quite apt.
This is a really nice traditional English dish. Toad in the Hole is normally served with mashed spud's and onion gravy. This is my Irish take on it - Frog in the Bog, or Loscann sa bPortach .

I wanted to do something a little different from the normal mashed spuds. Besides, new potato's are not really suited to mashing.
Colcannon, a mixture of milk, mashed potato and shredded cabbage is about as traditional as Irish food gets.

When the English cook toad in the hole, they tend to use herbed sausage like Cumberland, and if you wish to use them or other herbed bangers that's great.
I just went for my favorite prize winning pork banger from McGeoughs in Oughterard as I use herbs in the buttermilk batter.

I don't know if this would work with vegetarian sausages, if anyone does try please let me know how it went.

FOR THE COLCANNON ROOT MASH
Don't be afraid to play around with this, try turnips, suede's, carrots, parsnips and other root veg you might be growing or that are in season.

Enough for two people-
Half a celeriac
Half a gourd pumpkin
Half a small head of white or green cabbage, very finely shredded - Blomendaalse Gele or greyhound are ideal.
Good bunch of chives and parsley, finely chopped.
150ml Fresh milk
Knob of a good quality butter like Cuinneog
Salt and White pepper to taste

Take your parsley, chives, milk and butter and place in a small saucepan (retain some herbs to garnish)

Bring to a rolling boil, remove from the heat and set aside to infuse.

Peel and dice to about 2" cubes the celeriac and gourd pumpkin.
Place the celeriac in salted boiling water for around 10 minutes, then add the pumpkin.
Cook for another 10 minutes or so until the roots are softening.
Place the finely shredded cabbage in a metal sieve or steamer over the roots for about 5 minutes or until cooked - don't overcook.
Strain the veg well and press excess liquid out of the cabbage - these veg retain more water than spuds and you don't want a soggy mash.

Mix all the veg together and mash with a knob of butter, adding the herbed milk until you get the desired texture.
Season with salt and white pepper to taste

FOR THE FROG IN THE BOG
You can do this and the gravy while the root veg are cooking. Toad in the Hole is basically herbed sausage cooked in a Yorkshire pudding. I have gone about this in another way, giving the batter a lot more flavour and depth.

As I have said before, I try to buy as much local produce and support local producers as much as possible, the closer the better.
One of the reasons I started my garden was concern over food miles, and starting the blog was to look at Irish food in a different way - adapting home produce to expand a cuisine repertoire.

So, on with the food.
For the batter you will need:
2 large Eggs
4 oz (125g) Plain Flour
1/2 a teaspoon of baking soda
1/4 Pint (150ml) Cuinneog Buttermilk and a 1/4 Pint (150ml) Cold Water mixed
Salt & Pepper
1/2 teaspoon caraway seeds (optional - but this underused seed is great with pork)
2 or 3 teaspoons of very finely chopped rosemary, sage and thyme.

As many good quality link sausage as you are going to use, the quantity above is enough for about 6, I just used 3.

Pre-heat the oven to 200C/420F.
Slip the cuinneog butter into a deep sided baking dish or tin with the sausages and place just this in the oven.
Allow the sausages to brown on all sides, just give the baking tin the odd shake Do not prick the skins.

While the bangers are browning off make up your batter.

Crack the eggs into a mixing bowl and beat well. Add the chopped herbs, caraway seed and the buttermilk - water mixture, whisking it all together really well.

Sift the the flour and baking powder into the bowl and season with a sprinkling of salt & pepper.
Whisk the batter - what you want is a stiff but smooth batter with no lumps.

Once the sausages are browned you can add the batter and herb mix.
You want the cooking dish or tin quite hot with the fat and butter sizzling.
Quickly arrange the Sausages, parallel to each other.
Then pour in the batter mix while the oil is still sizzling.
Place back into the oven and bake for around half an hour until the batter is puffed up, golden brown and crispy.

Serve cut into squares with the root colcannon or mashed potato with a gravy of your own choosing.

I did a quick wine and onion gravy and served with broad beans from the garden.

The gravy was very simple, just 2 medium onions very finely sliced and a clove of garlic, sweated off with a knob of butter and some salt. Once they started to caramelise I added about 100ml red wine and 400 ml water with 3 teaspoons of Bisto gravy granules and left simmering while everything else was being prepped or cooked.

The beans were shelled, I don't bother peeling them. They went into a small pot with about 200 ml of boiling water and a good knob of cuinneog butter for 5 minutes, strained off, another little bit of butter and herbs, tossed and served on the side.

This meal only takes about 45 minutes, handy and very economical.

DyldeBrill · 18-10-2012 11:19am

Did this a few days ago while I was in the experimenting mood! Very similar to other recipes.

Ingredients

For chicken breasts

2 tblsp Paprika
2 tblsp chilli poweder
2 tblsp tandori
2 tblsp thyme/coriander (Whatever you prefer)
Salt/ Black Pepper
Garlic
Piri piri sauce

Place all ingredients in a bowl whilst rubbing ingredients into chicken fillets.Place on a grill pan with some olive oil and leave fillets there for 8-12 mins on mid temp.

For Salsa

tomatoes
2 red chilli peppers
cucumber with skin peeled
red bell peppers
garlic
Basel(optional)
salt/pepper for seasoning

Blend mixture together for a nice spicey salsa.

I like to serve this dish by putting the breasts of chicken on top of a generous serving of salsa, with a healthy scoop of green beans over the chicken.

Can be served with some boiled potatoes rolled in dijon mustard, green beans and some watercrest and rocket on the side! Hope this comes in useful if you plan to use it

Time: 20-25 mins

Reindeer · 02-12-2012 12:32am

Big huge pears from Lidl. Bartletts? I have no idea what exactly they were.

A couple heaping spoonfuls of cinnamon, vanilla, glass of desperately cheap brandy, touch of nutmeg, touch of sea salt, touch of coffee, loads of sugar, butter, butter, and then some butter. Reduce it all for about 30-40 minutes, serve very hot with some ice cream.

Gloomtastic! · 30-12-2012 11:59am

What has been your recipe discovery of the year?

Pickled cabbage is definitely mine.

Shred quarter of red or white cabbage.
Finely chop a red chilli - with or without seeds, depending on personal taste.
Put into pot with 100g butter. Cover and cook for 10/15 minutes, stirring occasionally.
Add dash of white wine vinegar and dash of honey.
Enjoy with sausage or cold meats, part of salad, with mashed potatoes - anything!

Keeps for ages in the fridge. Reheat in microwave as needed.

Happy New Year foodies! Here's to more culinary discoveries in 2013.

Banjo String · 06-01-2014 2:05pm

Thought I'd share this quick, tasty and healthy recipe for a very decent snack / breakfast.

Three ingredient banana pancakes.

Take 2 eggs, whisk them in a bowl.
Take a large banana, or one and a half average size bananas, mash these, but not into a paste, you want some lumps left.

Combine eggs and banana in one Bowl, stir throughly.

Add 1/8 of a teaspoon of baking powder. And stir into the mixture.

Heat a frying pan to medium with a tiny splash of olive oil..

Add mixture to the pan, one or two tablespoons at a time.

When baking powder activities (bubbles start to rise) flip over, and Cook on other side for a minute or two.

Serve in a stack with some maple syrup and a bit of melted butter.

Delicious, easy to make and filling and healthy.

Loire · 06-01-2014 2:14pm

Thanks for that - I used to make these for the kids but had forgotten. Great way to get eggs and bananas into them!

Banjo String · 06-01-2014 2:16pm

Loire wrote: »

Thanks for that - I used to make these for the kids but had forgotten. Great way to get eggs and bananas into them!

My two can't get enough of them. (14 months and 3 year old)

Probably good for dieters too, these should be full of protein (i think)

Animord · 06-01-2014 2:17pm

You can also do them with a little (couple of tablespoons) of almond butter in them instead of the baking powder, or as well as I guess.

Really good. The almonds give them a bit of extra depth. I also use ground almonds in them sometimes if I haven't almond butter.

Great weekend breakfast.

seamey beag84 · 06-01-2014 2:17pm

These sound really nice. My breakfast muesli cereal is getting a bit boring now, I'm looking for a hot healthy breakfast and I think this might tick me over for a while. Thanks.

thegreatiam · 06-01-2014 2:26pm

these are tasty, and yes good for those watching their food. they are a very good wheat free option.

go great with yoghurt and berries.

you can also make them with cooked sweet potato for a healthy lo calorie breakfast.

ive never used baking powder in mine tho, so ill try next time.

Banjo String · 06-01-2014 2:38pm

Not bad cold either. Half for breakfast, and the other half for a Good midday snack.

The Hill Billy · 06-01-2014 3:03pm

Threads merged.

tHB

Banjo String · 06-01-2014 3:26pm

The Hill Billy wrote: »

Threads merged.

tHB

Sorry dude (I'm new here lol)

Hermione* · 07-01-2014 12:11am

Recipe from Domini Kemp's What I Cook At Home. I love her recipes and her style of writing.

Ingredients:
4 tbsp olive oil
4 big carrots, peeled and sliced
1/ 2 head celery, sliced
2 red onions, peeled and chopped
Big piece of ginger, peeled and finely chopped
6 cloves garlic, peeled and sliced
225g red lentils
225g yellow split peas
2L vegetable stock
Juice of 2 lemons
Black pepper
Coriander to garnish

Heat the oil in a pan and sauté the carrots, celery, onions, ginger and garlic for 5 minutes. Rinse the lentils and peas well and add to the veg with the stock. Bring to a simmer and cook gently for about 40 minutes until the pulses are soft. Blend the soup, and then add the lemon juice and lots of black pepper. At this stage you can add more raw garlic and ginger if you wish(I didn't). Serve with coriander, and possibly another glug of olive oil for richness.

The Hill Billy · 07-01-2014 12:23am

Banjo String wrote: »

Sorry dude (I'm new here lol)

No probs.

Banjo String · 07-01-2014 12:23pm

Hermione* wrote: »

Recipe from Domini Kemp's What I Cook At Home. I love her recipes and her style of writing.

Ingredients:
4 tbsp olive oil
4 big carrots, peeled and sliced
1/ 2 head celery, sliced
2 red onions, peeled and chopped
Big piece of ginger, peeled and finely chopped
6 cloves garlic, peeled and sliced
225g red lentils
225g yellow split peas
2L vegetable stock
Juice of 2 lemons
Black pepper
Coriander to garnish

Heat the oil in a pan and sauté the carrots, celery, onions, ginger and garlic for 5 minutes. Rinse the lentils and peas well and add to the veg with the stock. Bring to a simmer and cook gently for about 40 minutes until the pulses are soft. Blend the soup, and then add the lemon juice and lots of black pepper. At this stage you can add more raw garlic and ginger if you wish(I didn't). Serve with coriander, and possibly another glug of olive oil for richness.

This, I imagine will be delicious. Also I think I'd already have all the ingredients at home already (bar fresh coriander)

Gonna give this a whirl tonight.

Kewreeuss · 07-01-2014 7:40pm

Reindeer, I think the pears are Kaiser. Gorgeous!

The Random Recipe Thread

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