Cookin Corner

[richard]

Well my own personal recipe, and it varies depending what's about, is my oven cooked bubble and squeak

Cold mashed potatoes with cold left over veg. All mixed together with heaps of fried chili, garlic, ginger and loads of butter and lime juice

Stuff into a baking dish and sprinkle Parmesan and butter on the top and bake at 200 until brown on top

Serve up with a good chili con carne and chunky whole wheat brown bread

My left over veg ideally are carrots, swede, celery, aubergines, Chinese radish and Chinese cabbage

OK, hungry now so over to the fridge and hey presto tonight's gourmet meal is chili con carne and bubble and squeak

[Big Boy]

My left over veg ideally are carrots, swede, celery, aubergines, Chinese radish and Chinese cabbage

Left over swede I bought some at Christmas, and needed a mortgage. Far to expensive to have leftovers.

[Siani]

I made this on Monday with some leftover roast beef from Sunday.

My sort of easy Moroccan stew.

Serves 2-3

Ingredients:
About 1lb cooked beef, chopped into chunks
¼ cup olive oil
2 onions
8 dried prunes
½ pint Left over onion gravy..or any gravy
8 teaspoons of Ras el Hanout spice
Tomato puree (tube...a couple of squeezes)
¼ lb of carrot batons uncooked

Method
Dice onions and gently sauté until soft. Add chopped prunes and Ras el Hanout spice and as soon as thickens add ½ cup water. Add gravy, tomato puree and chopped meat in cubes. Simmer on low for ¼ hour. Add carrots and cook for a futher 15 mins. Voilà it’s done! I did cook mine in the morning and just switched it all off until the evening and re heated it, I think the spices blended better that way. I served mine with French beans.
If you cannot find readymade Ras el Hanout spice you can make your own...but it makes it complicated

Ingredients: Ras el Hanout spice
4 whole nutmegs
10 rosebuds
12 cinnamon sticks
12 blades mace
1 teaspoon aniseed
8 pieces turmeric [the dried root]
2 small pieces orrisroot
2 dried cayenne peppers
1/2 teaspoon lavender
1 tablespoon white peppercorns
2 pieces galingale [or galangal]
2 tablespoons whole gingerroot [dried]
6 cloves
24 allspice berries
20 white or green cardamom pods
4 wild (black) cardamom pods

[richard]

Siani

I don't want an invite for Sunday lunch but can I sneak in under the table for your Monday treat. Mouthwatering

[Siani]

Siani

I don't want an invite for Sunday lunch but can I sneak in under the table for your Monday treat. Mouthwatering

Of course you can come Richard, most welcome.....if you like it spicy..you can put in some fresh chillies as well

I like your bubble and squeak too...I will try it your way next week, with leftover veg yum! I might be tempted to a little sprinkling of grated cheese on the top so it goes golden brown, but will try it first you way. I have always panfried mine, in the past, but like the oven method you suggest, that way I don't have to slave over the hot stove!
I forgot one ingredient A sweet long pointed red pepper! It was lurking in the fridge so I added it as well!

[attachment=0]pepper.png[/attachment]

[pharvey]

Sounds a great dish Siani. Had to look up "Ras el Hanout spice" though!! Unfortunately can't see me getting that where I am based..... will have to wait until I'm back in the UK I guess (or Morocco!!)

[Siani]

Sounds a great dish Siani. Had to look up "Ras el Hanout spice" though!! Unfortunately can't see me getting that where I am based..... will have to wait until I'm back in the UK I guess (or Morocco!!)

Yes it is difficult to get, even in the UK. I found it in Waitrose in the end, it was quite expensive, so maybe better to make a batch up and keep it in an airtight jar. It doesn't seem too hard to make though. The recipie I posted with the dish, is more of a De-luxe version. Here is a simplier one:

Ras el hanout or Rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt [rɑʔs ælħɑːnuːt]) is a blend of spices from Morocco but also used in other countries in North Africa. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.
You can blend these in a coffee bean grinder.
There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or person may have their own blend. The mixture may consist of over a dozen spices. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric.

I am going to try it with fish...
I thought slash the fish lightly with a sharp knife, then rub in the Ras el hanout and a little olive oil...then grill or BBQ. Serve it maybe with black olives. I will let you know how it turn out
Once you have tried this mixture of spices, you will use it often, I personally think it is wonderful. I love Moroccan food.

[easyas]

Sounds a great dish Siani. Had to look up "Ras el Hanout spice" though!! Unfortunately can't see me getting that where I am based..... will have to wait until I'm back in the UK I guess (or Morocco!!)

Yes it is difficult to get, even in the UK. I found it in Waitrose in the end, it was quite expensive, so maybe better to make a batch up and keep it in an airtight jar. It doesn't seem too hard to make though. The recipie I posted with the dish, is more of a De-luxe version. Here is a simplier one:

Ras el hanout or Rass el hanout (Arabic: رأس الحانوت raʾs al-ḥānūt [rɑʔs ælħɑːnuːt]) is a blend of spices from Morocco but also used in other countries in North Africa. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or stirred into rice.
You can blend these in a coffee bean grinder.
There is no definitive combination of spices that makes up ras el hanout. Each shop, company, or person may have their own blend. The mixture may consist of over a dozen spices. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric.

I am going to try it with fish...
I thought slash the fish lightly with a sharp knife, then rub in the Ras el hanout and a little olive oil...then grill or BBQ. Serve it maybe with black olives. I will let you know how it turn out
Once you have tried this mixture of spices, you will use it often, I personally think it is wonderful. I love Moroccan food.

Fully agree with you about Moroccan spices - have you tried rubbing ras el hanout onto lamb shanks - absolutely delicious!
There's a spice shop in Australia that I've ordered from (no problem with sending to Thailand) with a hage selection of spices:
http://www.herbies.com.au
if you dig around on their web site you will come across a Moroccan Spice Kit (and much more besides!):
http://www.gourmetshopper.com.au/shop/s ... rch&page=1

[easyas]

Remember chaps - it's National Yorkshire Pudding Day tomorrow!
So cook on you tykes - singing "On Ilkley moor bar tat".
For those who can't remember the lyrics:

[Siani]

I wish I had not played the video...phew! Glad I am not married to him!

[Dannie Boy]

Remember chaps - it's National Yorkshire Pudding Day tomorrow!
So cook on you tykes - singing "On Ilkley moor bar tat".
For those who can't remember the lyrics:

There are many variations on recipes for Yorkshire Puddings but the two key issues are to make sure the oil is smoking hot before adding the batter and then once in the oven, leave the door closed until they are cooked.

Basic recipe should be something like 125gms plain flour, 3 medium size eggs, half a pint milk and a small pinch of salt and pepper. Add the milk in batches and whisk to a smooth batter and then rest in the fridge for at least 30 minutes. Add oil (or beef dripping if you have any) to a 12 bun tin and heat in the oven at 220C until smoking hot. Take out the batter from the fridge and give it a quick whisk as the flour will have fallen to the bottom of the bowl, and then equally divide the batter into the 12 sections and place in the oven for about 20 minutes, by which time they should have risen nicely and be a golden brown colour. Bon appetite

[easyas]

I wish I had not played the video...phew! Glad I am not married to him!

Why so - he's as 'andsome a tyke as ever you'll meet!
Or was it the lyrics - "then worms'll come and eat thee up"?
Bit squamish?
Anyway how's your pudding?

[Siani]

It's St David's Day tomorrow, so maybe some of you "foodies" would like to try and make Welsh cakes The pictures of the finished result are at the bottom. Very easy to make and keep them in an airtight tin for about a week. That is if not all eaten

[attachment=0]untitled.png[/attachment]
[attachment=1]4387263495_1e30108bf6_m.jpg[/attachment]

Welsh Cakes
Ingredients

225g plain flour
85g caster sugar
½ tsp mixed spice
½ tsp baking powder
50g butter , cut into small pieces
50g lard , cut into small pieces, plus extra for frying
50g currants
1 egg , beaten
splash milk

Method

1.Tip the flour, sugar, mixed spice, baking powder and a pinch of salt into a bowl. Then, with your fingers, rub in the butter and lard until crumbly. Mix in the currants. Work the egg into the mixture until you have soft dough, adding a splash of milk if it seems a little dry - it should be the same consistency as shortcrust pastry.

2. Roll out the dough on a lightly floured work surface to the thickness of your little finger. Cut out rounds using a 6cm cutter, re-rolling any trimmings. Grease a flat griddle pan or heavy frying pan with lard, and place over a medium heat. Cook the Welsh cakes in batches, for about 3 mins each side, until golden brown, crisp and cooked through.

Delicious served warm with butter and jam, or simply sprinkled with caster sugar. Cakes will stay fresh in a tin for 1 week.



If you do not have a griddle a heavy flat frying pan will do.

[attachment=3]welsh cakes.jpg[/attachment]
[attachment=2]welsh cakes2.jpg[/attachment]

[lomuamart]

I was back in the UK recently and was asked to make a spicy chicken marinade. I found the recipe on the internet but can't find it again. So as far as my memory goes it's thus:

50 ml olive oil
50 ml lime juice
3 cloves of garlic
Chilli to taste
3 tablespoons of fresh coriander

I think that's it although I might be missing something. Anyway, those quantities are for 2/3 chicken breasts.

Just smack the ingredients up in a blender and marinade for 3-4 hours.

The first time I did it the chicken was marinading for about 30 hours. Just didn't get around to cooking it. The second time it was marinading for about 8 hours and the third for only 3-4.

Even with the third attempt the taste was excellent.

[Dannie Boy]

I was back in the UK recently and was asked to make a spicy chicken marinade. I found the recipe on the internet but can't find it again. So as far as my memory goes it's thus:

50 ml olive oil
50 ml lime juice
3 cloves of garlic
Chilli to taste
3 tablespoons of fresh coriander

I think that's it although I might be missing something. Anyway, those quantities are for 2/3 chicken breasts.

Just smack the ingredients up in a blender and marinade for 3-4 hours.

The first time I did it the chicken was marinading for about 30 hours. Just didn't get around to cooking it. The second time it was marinading for about 8 hours and the third for only 3-4.

Even with the third attempt the taste was excellent.

Sounds good, although possibly a bit on the sour side - how about adding a couple of spoonfuls of honey?