The Return Of The Friday Recipe

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Sun Jan 06, 2013 10:58 am

Boti Kebabs

Chicken or Lamb marinated with herbs and spices

2/3 Chicken Breasts

2 cloves of garlic
1 piece of fresh ginger
2 tbsp oil
4 tbsp of full cream yoghurt
1 tsp lemon juice
1/2 tsp of black pepper
1/2 tsp garam masala
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp sugar
1tsp ground cumin
1tsp ground coriander

Method up later

Beattheodds

Re: The Return Of The Friday Recipe

Post by Beattheodds » Sun Jan 06, 2013 12:09 pm

Looks perfect Col.

I use chicken thigh meat when i make kebabs, i find it tastier and juicier.

Tesco do a frozen Halal chicken thigh meat in their world food section only a couple of quid for 700g, if you dont have an Asian butcher available.

Im having a whole tandoori marinated leg of lamb for dinner today, with jeera (cumin, and lots of it )potatoes, going to knock some kebabs up for starters

Happy Eating .

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Sun Jan 06, 2013 12:44 pm

Dont fink i should open this thread being on a diet :(
Keep doing right things, right things happen. . . Simple innit

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Sun Jan 06, 2013 1:15 pm

Cut the chicken into chunks

Grate the garlic and ginger and put them together with all the other ingredients except the chicken into a bowl, whisk or stir until all the ingredients are mixed and smooth.

Now add the chicken and gently stir the marinade and chicken together until thoroughly coated.
Stick the bowl into the fridge and leave it for a minimum four hours, or preferably overnight.

When you are ready to cook, thread the chicken onto skewers, and cook under a hot grill, turning frequently.

Enjoy :)

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Sun Jan 06, 2013 1:24 pm

Looks good Col. :thumbs Personally I'm with BTO on the thigh meat, but I know plenty that prefer the tits. :)

I'm being a bit of a 'puta' today. Pork shoulder steaks with a bottle of Sharwood's Madras (on special at £1). Rice, greens beans (with plenty of garlic) and some garlic/coriander Nan. I've got some fresh chilies in case the sauce is a let down. Rose from OZ to wash it all down.

That Lamb sounds lovely BTO. :thumbs

Bon Appétit.

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Sun Jan 06, 2013 2:23 pm

Oh gawd that sounds delecious col . . . Still it is chicken innit :)
Keep doing right things, right things happen. . . Simple innit

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Tue Jan 08, 2013 1:18 pm

Just a thought boys...

I got this lovely beef shin off the Q Butcher not much more than a 100 yrds away this morning. I'm trying to coax my other half further up the scale from Korma. So I went for this jar of 'Sharwood's' Tikka Masala sauce. Reading the jar's label it seems you shouldn't over-cook the sauce. Fair go. So what I did during my ill-fated bet was brown some sliced onions off, then brown the shin meat. I added a wee water to get the beef tender over a very reduced heat. I found that I eventually had to take the pan's cover off in order to reduce the liquid. Now I can re-heat the pan and adding the sauce, but not cooking for much longer than the recommended 3 mins. All the favour of the beef is still in the pan.

layabout

Re: The Return Of The Friday Recipe

Post by layabout » Sat Jan 12, 2013 6:34 pm

With 4 NFL games this weekend I'm headed to the store for beer and all the ingredients to make a big batch of grilled chicken wings. Recipe posted last year and quoted below. :cheers
layabout wrote:Another favorite to accompany NFL games is BBQ chicken wings:

- buy chicken wings and drumsticks, preferably precut. If not cut then you have to manually cut the wing from the leg which is a mess. wash chicken parts with cold water.

- melt 1 stick of butter and stir in cayenne pepper and tabasco to taste

- with chicken in a large pan, brush each piece (both sides) lightly with butter mixture

- place chicken on and outside BBQ grill between 300 and 350 degrees

- open a jar of your favorite chicken wing sauce and brush top of each piece.

- grill wings slowly, turning and brushing each piece every 7-10 minutes.

- Keep wings on grill fro about 45 minutes or until slightly blackened and crispy on outside.

layabout

Re: The Return Of The Friday Recipe

Post by layabout » Sat Jan 12, 2013 10:56 pm

About 20 minutes longer and these wings will be ready to devour.
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Beattheodds

Re: The Return Of The Friday Recipe

Post by Beattheodds » Sat Jan 12, 2013 10:59 pm

Thats out of order !!!! ;x; i take it you all alone ?

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Sat Jan 12, 2013 11:00 pm

Wow, Looks delicious :)

layabout

Re: The Return Of The Friday Recipe

Post by layabout » Sat Jan 12, 2013 11:05 pm

Should be enough, bto, as I've got 5+ hours of football to go!

Coll - the bbq aroma is amazing!

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Sun Jan 13, 2013 1:48 pm

That's a good old BBQ there. :thumbs

Move over 'Man v's Food' :lol

I see the 'Super Bowl' is back in New Orleans. I won't make Gumbo for one (my other half won't like it), but I'd come up with something - possibly 'Poor Boys' (although neither of us own a deep fryer though).

layabout

Re: The Return Of The Friday Recipe

Post by layabout » Sun Jan 13, 2013 4:08 pm

Jock: perhaps red beans and rice, or a shrimp dish? At the very least, some beignets and chicory coffee would be nice.

3 miles on the treadmill this morning to work off the beer and wings from yesterday. Ready for more NFL today but perhaps less chicken.

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Sun Jan 13, 2013 4:32 pm

I have another English bird that takes it easy on spice Amigo, so not an easy assignment.

I loved my 'red beans and rice'. :thumbs I haven't done that in quite some while now. I think I'd flick through some of my old cooking books now while following the fate of my footie team.

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Sun Jan 13, 2013 5:01 pm

The Super Bowl is Sunday 3rd Feb. The lass and I have a four rail journey back from Easy Anglia that day. At least we are coming to NW England and not going a further two hours or so to NW Wales. A siesta and hopefully I'd be up to watch the game live.

No coffee at that time thanks Amigo. No food either actually. Some booze though I suppose. Being up that late at home will take me back to following your famous £500 - $5K thread when you had a Mid-West or even West Coast game. :)

It's doubtful that I'd actually be cooking BBQ Shrimp on the day, but it nice and easy for UK cooks and does not involve any odd ball items that you have to search the Web for.

I used to cook this dish on Trinity Street in Austin. It was very popular.

I'd type up the recipe soon.

I saw this clip on TV not long ago but I prefer how Paul Prudhomme did them at 'K-Paul's Louisiana Kitchen'. (Here's a link guys to the big chef's Youtube films http://www.youtube.com/results?search_q ... +Prudhomme)

British cooks can see by 'Shrimp' we are talking about 'Tiger Prawns' - good size prawns. If you live near a Chinatown, you can source these lovely prawns in good sized boxes (5Ibs I think).

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Mon Jan 28, 2013 9:54 am

Winds only 20mph or so in Caernarfon today (we topped 30 yesterday here). Heavy rain sweeping in from the Irish Sea in about 20 mins and should last all day.

Comfort food in the shape of 'Cottage Pie' is the order of the day. I'm not typing this one up. You'd know how to do it. :)

You can add neeps to the mash or horseradish if you like a good kick. I'm thickening the minced Welsh Black beef/onion/carrot mixture with some organic gluten free beef gravy granules. No Worcestershire sauce here in the cabinets, so reduced salt soy sauce it will be. No need to add salt to the beef mixture now. Stir fried Shredded Spring Greens with heeps of garlic and lashings of butter around off the meal.

The Super Bowl is this weekend. I won't be around though on account of being in East Anglia. I'd do the BBQ Tiger Prawns later in the month. I haven't had the dish in ages, so it will be fun again. I'd have to devise a mild version for my other half. The nice thing about this dish it that it is very easy to cook in separate wee dishes in the oven, so varying the heat is no bother.

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Mon Jan 28, 2013 6:01 pm

Just made some neeps and tatties looks great 8): dunno if this emotion is the scoff it emotion but will do for me. :)

Made them this way . . . http://www.bbcgoodfood.com/recipes/1677 ... nd-tatties
Keep doing right things, right things happen. . . Simple innit

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Mon Jan 28, 2013 6:33 pm

Excellent cold weather fare. :thumbs

The mixture of the two takes you very close towards what is known as Orkney Clapshot. http://www.scottishrecipes.co.uk/clapshot.htm

Jockathan

Re: The Return Of The Friday Recipe

Post by Jockathan » Thu Jan 31, 2013 11:44 am

'Pulled Pork' gets the treatment from Felicity Cloake at 'The Guardian'.

http://www.guardian.co.uk/lifeandstyle/ ... ulled-pork

In her Blog series "How to cook......" the lass goes to town in her research in a bid to come with the best recipe for whatever dish has attracted her attention. I enjoy reading her Blog whenever it gets updated.

Don't forget to scroll down to the 'comments' to read of other suggestions. I quite like the one that wraps the pork in corn tortillas with coleslaw or guacamole (with lots of lime juice). Nothing to do with either Carolina, but tastes good anyway. :)

alancraik
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Re: The Return Of The Friday Recipe

Post by alancraik » Thu Jan 31, 2013 12:27 pm

Will post a recipe for Sea Pie this weekend.
Cold weather and comfort food at its best.
Not a bit of fish to be seen and cooked in a soup pot.

Ingredients,
3/4 lb of stewing steak
1 large onion
1 1/2 lbs of potatoes (floury) Maris Pipers or similar
100 grams suet
200 grams self raising flour.

layabout

Re: The Return Of The Friday Recipe

Post by layabout » Thu Jan 31, 2013 4:52 pm

Jock: Great article that made my mouth water. Her approach is very similar to my own. I may have to make a batch this week.

Alan: looking forward to your cooking instructions!

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Thu Jan 31, 2013 6:47 pm

yum yum 8): 8): I love this thread but my dog dont he has to walk miles to burn off what you lot tempt me with. !8D
Keep doing right things, right things happen. . . Simple innit

Beattheodds

Re: The Return Of The Friday Recipe

Post by Beattheodds » Thu Jan 31, 2013 7:02 pm

Alan i have got all the ingredients in for that recipe , my first impression was it was like 'rag pudding' type of dish..or are we making dumplings??

am i right ?????

Northern blokes love gravy!!!

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Thu Jan 31, 2013 7:22 pm

WE QUAFF FINE WINES IN THE FENS AND HAVE JU NOT THAT NASTY FICK GRAVY. :cheers
Keep doing right things, right things happen. . . Simple innit

alancraik
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Re: The Return Of The Friday Recipe

Post by alancraik » Fri Feb 01, 2013 12:23 pm

Sea Pie is an old traditional fishermans dish, a one pot meal as they only had a single coal burner on board their fishing boats to provide heat and cooking.
There are slight variations of the recipe from the north east of Scotland down to Yarmouth and Lowestoft.


Brown the stewing steak in a little butter or oil (steak should be cubed 1/2 inch)
Chop the onion and add to the pot and soften for five minutes.
Add 2 pints of beef stock to the pot and bring to the boil then reduce to a simmer. (water and stock cube are ok)
Season with salt and pepper
After 20 mins add the potatoes (chopped to about 1 inch)
Return to the boil and simmer for 1 hour.
Mix the flour and suet with a little water (doughballs, dumplings down south) add to the pot. try to form a lid (where the pie part comes from).
Simmer for another 30 minutes.
Give it a final stir to break up and mix the doughballs.
Enjoy.

PS
If it is to thick add a little boiling water to the pot.
Use the biggest pot you have, the first time I made this the doughball lifted the lid of the pot.

Beattheodds

Re: The Return Of The Friday Recipe

Post by Beattheodds » Fri Feb 01, 2013 12:57 pm

Image

I knew my interpretation was wrong :lol

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Fri Feb 01, 2013 1:13 pm

yum yum yummyyyyyyyyyyyyyyyyyyyyy 8):
Keep doing right things, right things happen. . . Simple innit

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scottbhoy
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Re: The Return Of The Friday Recipe

Post by scottbhoy » Sat Feb 16, 2013 2:58 pm

My Saturday kitchen.

I love cooking and the only time I get to cook is the weekend due to my work and I have learned that when I am on a losing streak then a good meal for the wife gets her on your side.

Today I am cooking my winter stew casserole.

Ingredients
500g of Stewing Steak (Feeds 2 or 3 at most)
1 Red Onion
1 Onion
1 Garlic Clove
4 Carrots
4 Medium to large potatoes

Other Ingredients
Butter
Salt
Vegtable stock cube

Pots needs

Non Stick pot
casserole dish (I use a large Mason cash clay dish)
Grater

1.Get one large desert spoon of butter and put into the pot
2. Put the pot onto the stove just below max temperture (Mine sit's at 2.5)
3.Cut top and bottom of red onion and peel use grater and grate into pot.
4.Wash Carrot and grate into pot.
5.Stir mix together and allow butter to melt add in some salt to season.
6.Once butter is melted add in your garlic clove peel and break down to small bits.
7.Add in your stewing steak and begin to brown.
8.When meat is browning it is time to layer your dish slice your potatoes and layer the bottom of the dish.
9.Slice carrots up and add them to your potatoes.
10.Cut ends of onion and slice this into your carrot and potatoes.
11.Put oven onto 180.
12.Continue to stir your stewing steak until meat is browned.
13.Take your stewing steak out and place into your dish.
14.Add hot water to your base that you have left over in your pot (Enough to cover your dish)
15.Mix water and base together and pour over your vegtables and meat in your dish.
16.Cover your dish and place in the middle of the oven for 3 hours
17.Sit back and let the oven do the rest of the work while you concentrate on betting . :thumbs
18.Dinner shall be served at 5.40pm
Scottish Football is my bread and Butter.

layabout

Re: The Return Of The Friday Recipe

Post by layabout » Sat Feb 16, 2013 6:07 pm

Mmmmm.....sounds good. Any pictures? What's the beverage accompaniment?

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