What shall I have for dinner?

[Wol]

As I can't find one on here, I thought I'd start a topic regarding all things culinary, and to see if people have any particular favourite foods they enjoy cooking (takeaway and pizza don't count!), and want to share with others....

My first suggestion would probably be King Prawns with Sweet Chilli and Mango. Along the lines of:

King prawns (however many you want)
1 Diced mango (fairly large chunks)
1/2 Finely diced red onion
Dash of Soy Sauce
Dash of Sweet chilli sauce

Defrost the prawns (if frozen), and fry in a wok with the sauces and onion. Marinade it a bit, and then add the mango at the end.

Serve with noodles / egg fried rice.

Tis a really tasty combo in my opinion!

 

[VibroAxe]

Hmmm, my current easy favourite I think is going to have to be mozerella stuffed chicken wrapped in ham with roasted vegetables

Distructions

Large Chicken Breast
Mozerella
Parma Ham
Vegetables (I suggest Sweet Potato, Onion, Tomato, Pepper)

Using a sharp knife carfully cut a slit directly into the chicken breast (on the side with the little fillet on it, technical name escapes me). Open this slit and then cut a reverse slit back inside the chicken the other way. This creates a sealable pocket.

Tear the mozerella into strips and stuff the pocket as full as possible so that it still closes (just). Note: Mozerella squashes down WELL well!

Take 2-3 sheets of parma ham and roll around the chicken fillet to create a complete seal.

Vegetables is easy, chop into various sized chunks, add oil, roast.

As for cooking the chicken your pretty much open to your opinion, I have succesfully pan-fried, ovened, grilled and (this wont surprise many) barbequed this chicken and each creates a slightly different but nonethless satisfactory taste! (As a side note, I prefer it pan fried)



That kinda what you were going for wol?

 

[Haven]

Home made pizza most certainly does count.

Pizza base:
200ml water, 600g flour, tblsp of yeast, pinch of suger and salt. Leave for an hour and double mix.

Base topping, 2 tins of plum tomatoes, 1 or 2 onions (to taste). Sweat the onions until very sweet and caramalised. Throw in the tomatoes, some herb de provence, a few drops of tobasco and some black pepper. Cook the whole lot down until its barely liquid (paste consistency). Then blend and you've your sauce.

Topping can be whatever you want, I tend to cook down raw Chorizo and use the extra oil in the sauce above.

Roll out the dough (with plenty of flour to prevent sticking), spoon and spread the tomatoe paste, place plenty of topping and then grate cheese over the top.

Above makes enough to feed 2-4 people depending on how greedy you're feeling.

Plenty more where that came from but its a start

 

[VibroAxe]

ahh erb's de provence how we love thee!

This could be the start of something new, the THN cookbook!

sub-forum anyone?

 

[Wol]

Home made pizza most certainly does count.

I was saying that more in a sense to see if people had less common meals / stuff I won't have heard of before. But am definately up for people giving their own takes on more common meals!

And those provencial herbs are nice.

 

[Wol]

That kinda what you were going for wol?

Yes.

And i wonder whether the forum is set up to automatically merge posts....

 

[DocBot]

I cooked a ridiculously successful salmon dish the other night... wouldn't call it my favourite dish, but it's really nice

Take one salmon fillet w/skin. Make marinade: Chop one red chili fruit (remove white stuff and seeds), mix with juice+zest from one lime, about a tbsp of brown sugar and ~1 tsp salt. Marinate for a few hours.

Meanwhile: make mayonnaise. I did 4 dl for 4 people, that was about enough. Separate 4 egg yolks, whisk vigorously. Add a little salt and white pepper. Add a dash of red wine vinegar. Whisk more. Keep whisking and add rapeseed oil (or any other neutral oil), carefully! Start with a tiny trickle, and then add more. Keep whisking. Whisk until mayo is as thick as you like, I usually end up using about 1 dl oil per egg yolk.

I made one lime/chili mayo and one dill mayo for this dish, both worked very well. For the dill mayo, just finely chop lots of dill and mix with mayo base. Season w/ salt, pepper and maybe some cayenne to taste. Lime/chili: mix mayo base with finely chopped green chili, chili flakes, chili powder, lime zest, salt, pepper to taste.

Cook in oven to an inner temperature of 56 degrees celsius (use meat thermometer).

Serve with cooked wheat berries (or potatoes, of you're boring), ruccola and oven roasted cherry tomatoes.

yum.

 

[VibroAxe]

Ooh marinade. That reminds me docbot!

Simple Spicy Soy Steak Marinade:
(Original recipe by Vibs and Bob)

Mix Soy Sauce, Worcester Sauce, Whiskey in the ratio (2:2:1)
(If your making a lot you might like to reduce the ammount of whiskey)

Add herbs of your choosing, provincial usually works well.

Marinade for as long as you wish, given the strength of the soy and worcester this is a great flash marinade as well as a longer sitter.

*Note*
This has had thousands of variations, so play about with quantites and add anything else you want too!

 

[Haven]

You have a thing for mayo Doccy, particularly garlic mayo if I remember

Still looks yummy, when you having us all over for food then

 

[VibroAxe]

Serve with cooked wheat berries (or potatoes, of you're boring), ruccola and oven roasted cherry tomatoes.

What on earth is a wheat berry??

My wife is now allergic to potatoes so I'm curious on this one!

 

[Wol]

My wife is now allergic to potatoes

.... er ... what now?

Next she'll be telling you that shes vegetarian

 

[VibroAxe]

not her fault, and damn me potato is in alot of stuff

 

[Huung]

I am but a simple student (for the fourth year running now) so I'm not as culinarily capable as you fellows, but I did make an interesting meal the other night for myself and my housemates.

It's effectively a sausage-meat bolognese, which turns out alot cheaper than buying mince, and IMO, tastier.

For 3 of us:
6 pack of sausages
2 tins of chopped tomatoes
good squeeze of tomato puree
3 cloves garlic
chilli powder
Tabasco sauce (I use the extra hot)
the usual salt and pepper, generic mixed herbs (yay student)

It's really as simple as skinning the sausages and cooking up the sausage-meat, mashing as much as possible as you go to stop it clumping too much. Add the hot stuff to let the meat absorb the flavour as much as possible, then add the other filler gubbins. We used this batch with mash, and then went out and bought another pack of sausages to make more up and freeze it for use with pasta.
Like I said, nothing you'd serve at a dinner party, but it's a new, simple, cheap take on a classic.

 

[Angelic]

I tip my hat, guys, some of these look really professional! Can´t wait for more I might add a couple myself (particulary cake-ish ones) later when I get home. A subforum would be awesome, but we could do with a well-structured wiki section too! Give it a thought.

Angeh

 

[thatbloke]

I tip my hat, guys, some of these look really professional! Can´t wait for more I might add a couple myself (particulary cake-ish ones) later when I get home. A subforum would be awesome, but we could do with a well-structured wiki section too! Give it a thought.

Angeh

gief cheesecake recipe nomnomnom

 

[Wol]

Chocolate baileys cheesecake

moosh together
- Lots of cream (300ml)
- Philadelphia (a big tub)
- Baileys (to taste)
- Dark chocolate (a big-ish bar)

for the base:
- chocolate hobnobs crushed
- spoonfull of butter

Smoosh those together in a pan, push into a greased tin. Leave to cool. Add in the mixture, leave to cool. top with chocolate.

 

[Haven]

I'm almost going into diabetic arrest just reading that

 

[Wol]

Its pretty damned good. Vibs will attest to that too

 

[Angelic]

Uhm, what´s Philadelphia?

Mine´s significantly more work, includes baking in a watery bath and the like. I´ll post it later

 

[VibroAxe]

well, if we're moving onto pudding

a) I might put the secret chocolate brownie brick recipe up when I get home and find it

b) Banoffee Pie

1* Chocolate Digestive Pack
Butter
2-3 tins Condensed Milk
Double Cream
Many bananas

1) Boil a kettle
2) Place tins of condensed milk in saucepan of boiling water for 3 hours (keep an eye on this and don't let it boil try)
3) Meanwhile, Crush digesives (I recommend a food processor for this) and melt some butter, I don't really work on quantities here but i would say 50-100g
4) Add the melted butter to the digestives and stir until basemix is sticky but not liquid. I recommend you keep a bit of the base mix un buttered in case you go to far.
5) Butter your piedish/pan/fryingpan/container and spoon basemix in.
6) Using the back of a large spoon firmly pack basemix down as hard as possible.
7) Chill base (if time is rushed, 20minutes in the freezer then fridge)
8) Go do something else, you still have about 2-2 1/2 hour before our toffee is done
9) Just before toffee is done slice bananas and cover the biscuit base with a layer of sliced banana
10) Open tins of condensed milk and spoon onto biscuitbase/banana. Smooth out to form a level platform using a hot spoon
11) Whilst whipping cream place banoffe pie into fridge
12) Add more sliced bananas ontop of toffee then cover with the cream,
13) Attempt to leave in fridge overnight and serve the next day.

Personally I've never managed the last step, someone has always appeared and cut a slice that evening, but remember the longer it's left the better.