Cooking - how brilliant are you?

Mr Angry · 12-01-2008, 19:34

Personally speaking I'm sick to the back teeth of caviar and foie gras with quails testes.

How about a few of us post our favourite recipes for others to try / share?

Ramrod · 12-01-2008, 20:27

How brilliant am I? F'kin brilliant!

Corned beef hash
Roast Duck breasts
Chicken Chow Mein
Chicken Korma
Full English Breakfast (slightly lacking now that I'm without the AGA)
Roast chicken/roast potatoes etc...

........course, I'm nothing when compared to Bopdude BBQ'ing Zingles supplied meats

alferret · 12-01-2008, 20:58

I consider myself to be a pretty good cook and I have a great range of skills.
Often I have my own take on dish's and give them my own treatment.
I may post some recipes if I get some time. I am also compiling a book of all the stuff I cook and how I cook them

dilligaf1701 · 12-01-2008, 20:59

I haven't killed anyone who's eaten what I've cooked and I'm happy with that

Ramrod · 12-01-2008, 21:09

Quote:

Originally Posted by Jefferson T

I haven't killed anyone who's eaten what I've cooked and I'm happy with that

So thats why Bop wouldnt even have a sandwich at your place!

dilligaf1701 · 12-01-2008, 21:09

He wasn't ready for death it must be said

WHISTLED · 12-01-2008, 21:26

Im a pretty fine cook and love cooking.. I dont have a particular recipe as I can have a pretty good crack at anything. Still working on my sauce making though.

Osem · 12-01-2008, 21:29

My waistline is testament to my love of cooking sadly.

Love Asian/Oriental food - favourite recipe is Crispy Shredded Beef with lots of green chilli - well worth all the effort Yummy!!!! Happy to post recipe if anyone wants it BTW.

**Hugh** · 12-01-2008, 21:53

So howzabout the recipes that Mr A asked for?

**Maggy J** · 12-01-2008, 22:02

Quote:

Originally Posted by foreverwar

So howzabout the recipes that Mr A asked for?

Well I could give you my recipe for scones BUT it doesn't necessarily mean you will make good scones.I can give the SECRET to making scones though.

Which is to make the dough quickly,hardly handle it except to knead very quickly and to roll it out slightly thicker than the recipe tells you.If you can make them and get them into the oven within 15 minutes you have a good chance of making the perfect scones.Eat them the day you make them and even better eat them when you bake them..

papa smurf · 12-01-2008, 22:16

Quote:

Originally Posted by Jefferson T

I haven't killed anyone who's eaten what I've cooked and I'm happy with that

have you killed anyone who wouldn't eat what you cooked

Delta Whiskey · 12-01-2008, 22:23

I'm not sure if you can call it cooking, but I used to be the 'Chef' at a Golden Egg (anyone remember them?).

(Found a pic)

Angua · 12-01-2008, 22:28

Quote:

Originally Posted by WHISTLED

Im a pretty fine cook and love cooking.. I dont have a particular recipe as I can have a pretty good crack at anything. Still working on my sauce making though.

Simple tip for sauce is to make sure the milk is hot before adding it to the roux and stir or whisk thoroughly (you can add all the milk at once this way).

Child friendly Chilli (serves 4)

12oz minced beef
1 large onion chopped
3 chopped garlic cloves
good tblspn Tomato PurÃƒÂ©e
1 14 oz tin baked beans
1 tspn chilli powder (or more depending on taste).
1 tblspn oil

Heat the oil in a pan & gently fry onion & garlic until soft & slightly caramelised. Add the mince beef & fry until browned, draining off any excess liquid. Sprinkle the chilli powder over & add the purÃƒÂ©e stir through & cook for a few minutes. Finally add the baked beans and cover with a lid. Whilst the rice or garlic bread accompaniment is cooking (around 15 minutes) simmer gently over a very low heat stirring from time to time.

Serve with rice or garlic bread and a fresh green salad with a dressing of choice.

dilligaf1701 · 12-01-2008, 22:30

Quote:

Originally Posted by papa smurf

have you killed anyone who wouldn't eat what you cooked

Yup

danielf · 12-01-2008, 22:33

I cooked a fine lot of mussels tonight:

Preparation:

Wash mussels till water remains clear.
Check all mussels, and discard any with broken shells. If the shell is open by more than about .5 cm try to open it further. If it opens with reasonable force discard it. Remember, mussels are muscles that try to keep the shell closed. If you can open the shell by hand it is dead or nearly dead. Mussels should be cooked alive. Dead mussels are a health risk. Also, with every mussel, try to slide the two sides of the shell against each other to see if pops open. If it does, discard it. Remove any hairy growth using your hands or kitchen scissors.

All of this may seem a lot of work, but it isn't really. I worked my way through 2 KG of mussels in 10 minutes tonight. Having done the dirty work, let's get cooking:

Traditional recipes call for white wine. Don't waste your precious wine on cooking. I use sherry instead. It has a stronger taste (good for cooking), and it gets you an additional glass of wine to enjoy with the mussels. Pour sherry into pan. Add coarsely chopped onion, leek and carrot to the sherry. Fennel works well as well. A little garlic, and freshly ground pepper doesn't hurt either. Do add fresh thyme and rosemary. Both will happily grow in your back garden btw.

Cook the sherry/vegs/herbs mix for 5 minutes then add the mussels and cook for a further 10 minutes. Take the pan off the fire, shake well and rest for 5 minutes. Put pan back on fire and cook for a further 5 minutes. (This may seem a bit odd, but in my experience the mussels take on more flavour by precooking the veg and the resting).

Serve with warm french bread and whiskey sauce.

Whiskey sauce:

Take about 3 measures of ketchup to one measure of mayonnaise. Mix well.
Add chopped garlic and paprika powder to your liking.
Add a little whiskey, taste. Add more whiskey etc.

Now open that nice bottle of white wine, serve and enjoy