Culinary delight thread...

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6/10...

8/10 stout and carrots wrong

I don't understand this...

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Surely rather than lose your customer base by saying this product is so unhealthy for you we recommend you only eat it once a week,,, FFS amend the recipey...

I actually had a bake off with Annie a year or so back over lasagna, she said I faf around to much when I make it and that she could make just as good in a fraction of the time so the gloves were off...

Annies ingredients, one jar Dolimo tomatoey sauce, one jar Dolimo white sauce, mince, lasagna sheets and cheese. Method, cook mince, add tomatoey sauce, then layer in a dish and top with grated cheese then in to oven.

Now when I make this dish I do it in bulk, I make the bolognese sauce the day before so it has time to marinate overnight before turning it in to the lasagna, I make enough to have two portions spaghetti bolognese on the day of cooking and eight big portions of lasagna, the lasagna freezes good...
My ingredence for the bolognese, 1.5kg mince, three big onions chopped, four tins plum tomatoes (I chop them myself as you can have bigger chunks not like the mush in the pre chopped tins), a dozen medium size mushrooms quartered, two large red peppers chopped in to inch cubes, tube of tomato puree, two heaped teaspoons of basil and oregano, three bay leaves, a good grind of salt and pepper and a splash of Worcester sauce to taste...
Now I know I've said a good grind of salt but what I'm talking is well within the guide lines given were talking 10 portions...
Method, cook mince, drain off any fat and put mince to one side, bit of olive oil in to pan, then the onions and soften, then the red peppers, cook for a couple of minutes, then the mushrooms, again cook for a couple of minutes, at this point I add the herbs salt and pepper, I then return the mince to the pot, all the time stirring the contents, then the tomatoes and purée,  I also wash the tomato tins out with water which in total will add a tin of water, I bring this quickly to the boil add a few splashes of the Worcester sauce, don't over do it as you can put more in but can't take it out, turn down heat to a simmer and reduce untill the sauce thickens, you don't want it to runny as the lasanga just becomes a mush...

The white sauce ingredence, about two and a half pints of milk, blob of butter about the size of two golf balls, about 200mg strong white cheddar, grated, two thirds in the sauce other third sprinkled on top, flour, and pepper plus the dreaded salt, but you don't need much as there is so much in the cheese... Method, chuck the lot in a pot and bring to the boil whisking all the time adding more and more flour untill you have a nice and thick white sauce...

Layer in dishes with lasagna sheets, I do three deep, sprinkle with remaining cheese and in to oven for half a hour, I cover with foil for first twenty minutes, don't want to dry up to much...

Serve with a nice salad and some of Searchers favourite, garlic bread, yum...

Now when it came to the tasting mine obviously won, but that said Annies was perfectly edibal, but what the feck was in it ???

If I ran Mars I'd be saying let's change the recipe gradually over a year or two to a more healthy one and say feck all to the punters ............

Now when Annie was on a strict died due to her health she wasn't allowed red meat, so I substituted the mince with about six chicken breasts, I pre boiled them in water for about ten minuets then sliced them in to gougeon shaped pieces and spread out in the lasagna as I was layering it, the water the chicken was boiled in is use as stock in the bolognese sauce, I reduce it and use it to wash out the tomato tins rather than water...

Now when I make the chicken one very little gets frozen, family love it...



Still don't understand why Annie thinks I faf around...

I make almost the same as Adam, but without the peppers and if I don´t have any then no mushrooms.  I also add a pinch of mace to my white sauce cos I like the taste 

But tonight Matthew....... We met an old friend and had a curry at Bombay Babu in La Tajita Street Market

So how much is Dolimo over there then...

Gypsy wrote:I make almost the same as Adam, but without the peppers and if I don´t have any then no mushrooms.  I also add a pinch of mace to my white sauce cos I like the taste 

But tonight Matthew....... We met an old friend and had a curry at Bombay Babu in La Tajita Street Market

Bombay Babu yum , was it as good as last time x

Well, I've just had scrambled eggs and toast...yummy!

I've just had two Anadin, trying to sober up so I can go and get pissed,,, 11:59 train Victoria...

zdeekie wrote:

Gypsy wrote:I make almost the same as Adam, but without the peppers and if I don´t have any then no mushrooms.  I also add a pinch of mace to my white sauce cos I like the taste 

But tonight Matthew....... We met an old friend and had a curry at Bombay Babu in La Tajita Street Market

Bombay Babu yum , was it as good as last time x

I would say fabulous but about 1.00am I was as sick as a dog.  

Awww dear x

Tonight Mathew,,, lamb skanks, onion, leek, carrots, celery, turnip, garlic (4 cloves left in skin), onions (small ones almost shallots), rosemary, salt, pepper, blob of butter and a bit olive oil, oh and what makes me cry a good glass of red wine...
That what you see in the pot and it went in the oven for two and a half hours at 160 degrees, be ready 20:30... (Sealed the pot with tinfoil before putting the lid on, don't want it to dry up)...
To go with it roast potatoes, brockly cos Annie loves it and red cabbage in butter and ground pepper cos I love that, I'll steam that up with fifteen minutes or so to go, ain't no need for it cos there's plenty in the pot...
The red wine jus that will come out of the pot would be lovely with it but I have got about a pint of onion gravy that I made for the roast on Friday left over, so I'm going to combine the two and thicken, should be yum...
Know your ment to have mint gravy with it but Annie ain't to keen on mint but we have mint sauce that I will have with wine...
(I'll do another post on that one)...



So whiles that's in the oven and I've bought all the veg needed I turn this lot in to chicken soup, won't have it today, will cook today, let marinate overnight, boil up again tomorrow and probably freeze most of it, the tubs you see are stock I make from the bones etc, everytime we have chicken, normally make it when I have a out two, think there are about seven there,, ,this is gonna be yum...









It is yum already, just had a spoonful as I type this and that's only about a hour in the pot...



Edit:- Wine is meant to be mine,,, but did have mine as I was cooking...


  Hic...

Looks lovely is cooking a hobby I notice you put some nice recipies on . I make a lot of soup love Minestrone I make with Ham hock & also a butternut squash one with chilli x

No, eatings my hobby, absolute bas#ard you've got to spend all that time cooking it first...

  ... x

Adam Mint wrote:Tonight Mathew,,, lamb skanks, onion, leek, carrots, celery, turnip, garlic (4 cloves left in skin), onions (small ones almost shallots), rosemary, salt, pepper, blob of butter and a bit olive oil, oh and what makes me cry a good glass of red wine...
That what you see in the pot and it went in the oven for two and a half hours at 160 degrees, be ready 20:30... (Sealed the pot with tinfoil before putting the lid on, don't want it to dry up)...
To go with it roast potatoes, brockly cos Annie loves it and red cabbage in butter and ground pepper cos I love that, I'll steam that up with fifteen minutes or so to go, ain't no need for it cos there's plenty in the pot...
The red wine jus that will come out of the pot would be lovely with it but I have got about a pint of onion gravy that I made for the roast on Friday left over, so I'm going to combine the two and thicken, should be yum...
Know your ment to have mint gravy with it but Annie ain't to keen on mint but we have mint sauce that I will have with wine...
(I'll do another post on that one)...



So whiles that's in the oven and I've bought all the veg needed I turn this lot in to chicken soup, won't have it today, will cook today, let marinate overnight, boil up again tomorrow and probably freeze most of it, the tubs you see are stock I make from the bones etc, everytime we have chicken, normally make it when I have a out two, think there are about seven there,, ,this is gonna be yum...









It is yum already, just had a spoonful as I type this and that's only about a hour in the pot...

mmmm,,, was ok...

Are you trying to melt gold bars on the hob????????????

I thought that too!

My home made chicken stock is worth more than gold...

Tonight Mathew we did not have this...



Ratatouille...

Very rarely eat it same days as made, much better next day after a heat up, some recipes say quick fry this and that then simmer the lot for five minutes, tried it, yip it's ok but for a real good taste take a bit of time...

What's in it...
Aubergine (a big one cut in to three quarter inch cubes)
Onions (two decent size ones chopped)
Red peppers (two, diced same as aubergine)
Corgets (three, about an inch diameter cut in to quarter inch slices)
Garlic (four big cloves thinly sliced)
Tomatoes (two tins plum pealed cut in to chunks)
Basil (heaped desert spoon)
Bay leafs (three, I like them in it cos they add a harsh taste)
Suger (desert spoon)
Balsamic vinegar (desert spoon)
Olive oil (enough to cover the bottom of the pan and a bit more)
Salt and pepper in to relationship to ingredients (so a fair bit)

And what do you do with it...
All on a very low heat, and as said that ain't to eat today it's about taste tomorrow,,, oil in pan, onions, garlic, red pepper and all the herbs peper and salt, cooking slowly with lid on pot to keep juices in between frequent stirring, when onions soften add everything else, leave on a very slow heat for two hours giving a stir every fifteen minutes or so...

Next day slow reheat and simmer for a further half hour while seasoning  to taste...

Now what do you do with it,,, well there are about eight portions there, I'd freeze four or six, allways have it with pan fried chicken breast, chicken stuffed with cheese and either on a bed of spinach or tagliatelle, base ingredients on the plate, place chicken on top, portion of ratatouille on the top, sprinkle a bit of finely grated cheese on top, grind of pepper and enjoy,,, obviously with copious amounts of vino...

    

Pan fried sea bass & honey and balsamic vinegar coated roasted veg. 8.5/10

Prove it,,, pictures...

Sounds yum by the way...

Vince had sirloin steak.

morningall

3rdforum wrote:morningall

Get a grip Dermot 

I couldn't see what thread I was on. The sun blinded me!