The Return Of The Friday Recipe

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Timmo
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Re: The Return Of The Friday Recipe

Post by Timmo » Sat Nov 08, 2014 9:37 pm

Col wrote:How much cheese are we talking about Timmo
Could be tasty, freshly ground black pepper ?
I get one of those triangle blocks costs about 1.50 3/4 tends to do.
Old mothers recipe my gran and mum made.

Thinking about soup more of a broth my mum used to buy a broth posy think its was all dry lentils peas and stuff with a twig in a bag any ideas what the twig was

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Sat Feb 07, 2015 11:32 am

Just told the wife I've booked a table for valentines day.
She seemed happy enough, don't know why, she doesn't even like snooker.

Anyway onto this evening

Short Saddle of Lamb with Rosemary Mash

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Sat Feb 07, 2015 7:26 pm

Ingredients

1 Short Saddle of Lamb
Oil
Salt and Pepper
650g Potatoes (peeled)
150ml Milk
1 thick sprig of Rosemary
25g Butter



Place the Short Saddle of Lamb in a roasting tin, rub with oil and season then roast at 220ºC/325ºF/Gas 7 for 15 minutes before reducing the temperature to 170ºC/325ºF/Gas 3 and cooking for a further 20 minutes. Remove and place on a carving dish, covering loosely with foil, and rest for at least 10 minutes.

Simultaneously, boil the potatoes until tender, then drain and heat the milk with the rosemary until just below boiling point, cover and remove from the heat, leaving to infuse for a further 10-15 minutes while the potatoes cook.

Strain the milk into the drained potatoes, mash with butter and season to taste. Serve with the sliced Lamb on pre warmed plates.

Serve with mixed beans drizzled with herb butter

Enjoy :)

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Sun Jan 03, 2016 8:19 pm


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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Wed Jan 06, 2016 2:19 pm

that looks lucshious im having some of that. :thumbs
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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Thu Jan 07, 2016 7:18 am

Just had them for brekkie col they where lush and hardly any mess to clear up !8D !8D
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Col
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Re: The Return Of The Friday Recipe

Post by Col » Thu Jan 07, 2016 8:54 am

Nice one mate :)
they do look delicious

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Thu Jan 07, 2016 9:03 am

They are shall do them in a bigger yorkie tin next time tho. 8(: 8(:
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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Sat Jan 09, 2016 12:21 pm

Keep doing right things, right things happen. . . Simple innit

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Matt
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Re: The Return Of The Friday Recipe

Post by Matt » Mon Jan 11, 2016 9:12 am

I tried those bacon & egg things over the weekend but they were stuck in the tin. It's a non=stick tin similar to the one in the video so not sure what went wrong. I will try again!

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Tue Jan 12, 2016 2:01 pm

Trying out a KFC Chicken recipe I got from a mate.
I'll let you know how it goes.

Ingredients: serves 6

FLOUR MIX
2 cups plain flour
1 tsp salt & pepper
1 tsp dried basil
1 tsp ground chilli
1 tsp ground paprika
1 tsp garlic powder
1 tsp dried sage leaves
1 tsp dried oregano
1 tsp onion powder

EGG WASH
1 cup buttermilk
1 egg


Vegetable oil for frying

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Tue Jan 12, 2016 7:07 pm

Love kfc . . Await with interest. !8D
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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Tue Jan 12, 2016 7:08 pm

Matt wrote:I tried those bacon & egg things over the weekend but they were stuck in the tin. It's a non=stick tin similar to the one in the video so not sure what went wrong. I will try again!

Bigger tin and i lightly toast my bread first it dont stick then :thumbs
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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Tue Jan 12, 2016 7:10 pm

Sons got himself hitched with a Spanish senorita shes an vet a horse eye specialist works in Newmarket {8 {8 . . .Anyway enough of that shes making us Spanish Ommlettes tonight :) :) :) ;-)
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Col
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Re: The Return Of The Friday Recipe

Post by Col » Tue Jan 12, 2016 8:36 pm

The Fenman wrote:Love kfc . . Await with interest. !8D
The KFC was lovely mate :thumbs

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Matt
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Re: The Return Of The Friday Recipe

Post by Matt » Tue Jan 12, 2016 8:58 pm

Thanks Fenman. I will report back after my next effort.

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Tue Jan 12, 2016 9:30 pm

Spanish omlette was ok ish rather of had ham and mushroom tho. :clap :clap

Il av a go at the kfc sometime col.
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Col
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Re: The Return Of The Friday Recipe

Post by Col » Thu Jan 14, 2016 7:46 pm


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Matt
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Re: The Return Of The Friday Recipe

Post by Matt » Fri Jan 15, 2016 11:10 am

Sorry, but i'm not having that as a "recipe".

Warming up a processed hash-brown with a bit of processed cheese is not cooking. :).

Whatever next, deep-fried Mars bars???? :cheers

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Fri Jan 15, 2016 11:14 am

Mmmmmm .... Deep fried Mars bars ;-)

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Fri Jan 15, 2016 4:42 pm

Matt wrote:Sorry, but i'm not having that as a "recipe".

Warming up a processed hash-brown with a bit of processed cheese is not cooking. :).

Whatever next, deep-fried Mars bars???? :cheers
Man they look nice will be avin a go :thumbs
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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Thu Jan 21, 2016 5:52 pm

Keep doing right things, right things happen. . . Simple innit

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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Sun Nov 27, 2016 1:11 pm

loverly stuff on here i had forgotten 8(: 8(: 8(:
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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Sun Dec 18, 2016 4:15 pm

2 small fresh skate wings, 200g-225g each
2 tbsp plain flour
75g unsalted butter
Juice of 1 small lemon
1 tbsp Waitrose Select Spanish Nonpareille Capers, rinsed and drained
½ pack fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Method

Rinse the skate wings and use kitchen paper to dry thoroughly. Place the flour onto a dinner plate and season. Lightly dust both sides of the fish with the flour and shake to remove any excess.
Melt 25g of the butter in a large frying pan and fry the skate wings on a medium heat for about 5 minutes on each side, until the flesh is firm and white and the skin is golden. Transfer to warm serving plates, cover with foil and keep warm.
Return the pan to a medium heat, add the remaining butter and cook until it turns caramel brown and smells nutty: be careful not to let it burn. Remove the pan from the heat and stir in the lemon juice, whole capers and flat-leaf parsley. Check the seasoning. Pour the butter over the skate and serve immediately.



Had this last night it was stewpendious :clap :clap
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The Linnet
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Re: The Return Of The Friday Recipe

Post by The Linnet » Sun Dec 18, 2016 4:17 pm

Col wrote:Mmmmmm .... Deep fried Mars bars ;-)

Tried one of them years ago in Glasgow Col , ;:



Sounds nice that Fenny , might try that in the new year wanna eat more fish (no missus jokes please :lol )
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The Fenman
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Re: The Return Of The Friday Recipe

Post by The Fenman » Fri Dec 30, 2016 6:01 am

Take prawns and langustine fingys . . . . .In wok put teaspoon full of ginger chillis garlic butter capers {8 {8

Thrown in lango fingys for 2 mins add prawns for another 3 mins squezze lemon over eat with brown crusty bread.

DEELISHIOUS
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toptwo
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Re: The Return Of The Friday Recipe

Post by toptwo » Wed Nov 08, 2017 1:04 pm

toptwo wrote:Ok, quoting Marco "This is a simple but versatile sauce that I use to make my Bolognese but can also double up as a pasta sauce and it even makes a delicious minestrone". You can freeze it but I've never needed to as it keeps for a week in the fridge!

This makes a litre but if you want a smaller batch I just half everything : Heat a chopped onion in olive oil until it's softened then add your garlic (for this amount of sauce I put 4 cloves in but each to their own innit!) - Marco chops the garlic finely then puts some salt on it and mashes it with the back of his knife (I've watched him do this sauce on a you tube video, it's a neat little trick) this way you don't get any lumps. After no more than a minute add the fresh tomatoes quartered (I won't insult your intelligence and tell you how to de-skin a tom) I sometimes won't bother anyway depending what I'm cooking, I can't remember the exact weight but it's about a pack (probably minus one tomato) then add 4 tins - I obviously use the best I can find. Next you add a Knorr vegetable stock pot for seasoning, I'm sure you've seen Marco's association with Knorr advertised (I'm not snobbish about using these I think they're great for the layman or should I say lazyman!) In fact Marco actually created these!
Add a couple of bay leaves, a few sprigs of thyme and simmer covered to break the tomatoes down. He suggests 20 - 30 mins but I've took longer you will know when it's ready. Take out the herbs and throw in a handful of basil (I tear the bigger leaves as chopping bruises them) - the sauce is finished :)
Marco's Bolognese sauce to follow...

toptwo
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Re: The Return Of The Friday Recipe

Post by toptwo » Wed Nov 08, 2017 1:07 pm

Marco's Bolognese sauce

Ingredients: olive oil - 1 onion - 1 carrot- 1 stick of celery -2 cloves of garlic - sprig of thyme - 1 bay leaf - 500g lean minced beef (or half beef/ half pork) - 1 tbsp tomato puree - 175ml red wine - 200ml of boiling water - 1 knorr beef stock pot - 1 or 2 ladles pomodoro sauce

Method: For a smooth sauce which would be used for lasagne chop the carrot, celery and onion as finely as possible (doesn't matter so much about the onion). By chopping finely it allows all the flavours to be released into the Bolognese (Marco's mum would mince all the veg together with the meat), for Bolognese I dice the veg.

Cook the veg down in the olive oil over a low heat, this allows the sweetness in the carrot to come out. Add the garlic (method already mentioned). Next add the meat and cook with veg to render the fat out of it. Turn up the heat and seal off the mince - by doing this you evaporate off all the water, which intensifies the flavour. Work the meat with a fork, there should be no lumps you want a smooth sauce.

Add the tomato puree and cook for a minute so it's not bitter then add the red wine and evaporate off. By evaporating the water at each stage - sweating the veg, adding the wine, stock - you intensify flavour and ensure the sauce is not too wet for the lasagne. For Bolognese the sauce wouldn't need to be reduced as much. Add the beef stock pot to the boiling water and dissolve, pour into the pot and evaporate again. When it's reduced down add your pomodoro sauce and the herbs, simmer slowlyfor at least 90 mins on a low heat with the lid on.

This bit isn't part of the recipe but I take the lid off now and continue cooking if it looks a bit too wet just to dry it up a bit :thumbs Discard the herbs your sauce is now finished!
If left overnight the flavours will mature and be even better. Now layer up your lasagne, be generous! Marco suggests adding pomodoro sauce to your top layer underneath your béchamel and parmesan for a richer taste. Once you've made your lasagne pop in the oven for 25 mins at 180c, bon appetito!
A few more tips - lightly oiling the dish will stop the bottom pasta layer from sticking during cooking :thumbs also put clingfilm over your béchamel while it stands to stop a skin from forming :thumbs

There you go - a taste sensation!

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Col
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Re: The Return Of The Friday Recipe

Post by Col » Wed Nov 08, 2017 1:34 pm

Have to give that a go. :thumbs

toptwo
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Re: The Return Of The Friday Recipe

Post by toptwo » Wed Nov 08, 2017 2:25 pm

Col :clap :clap

I'll put up the best toad-in-the-hole recipe next week :thumbs

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