Recipe Sticky?

[Kazz]

My version of spanish chicken.
this is the version for 4 but I cut it down to 2...by halving the ingredients.

4 chicken legs or 8 thighs.
Sea salt, black pepper.
1tbsp paprika
1 x 15g bunch thyme
1 whole garlic bulb separated into cloves
2 tbsp olive oil
1 large red pepper
12 black olives
300mil sherry (fino reccomened in receipe)

Toss chicken with salt pepper paprika adn thyme. Peel garlic cloves adn crush roughly and fold them in. Add olive oil and turn thoroughly until well coated. Leave to marinate as time allows (idealy overnight)

When ready to cook preheat oven to 220c gas 7. Core and slice pepper add to chicken and turn thoroughly.
Spread everything evenly in the roasting tin without piling. Chicken skin side down, with garlic tucked in underneath. Cover with foil, place in oven and roast 30 minutes.
Remove foil turn chicken pieces skin side up, add olives and roast a further 15 minutes, or until golden and cooked through.

Remove from the oven and poour in sherry and bring to a fast bubble on the hob, cookng for about 3 more minutes.

Serve chicken with sherry juice and a nice piece of bread and salad.

[dandysmom]

Shelley's Leek Soup Recipe

Ingredients
2 good sized leeks (white part only)
1oz marg/butter
1/2 lb peeled/thinly sliced Potatoes
1 stick chopped celery
seasoning
handful rice
1 1/2 pts stock
grated cheese

Method
Chop leeks,fry in marg
add potatoes,celery and seasoning
cover with stock and simmer for 1/4 hr
add rice, simmer for 5 mins, then cook slowly for 1/2 hr
Blend and serve with grated cheese

[dandysmom]

1/2 pound vemicelli or Chinese noodles
1 tbsp or less peanut oil

1/4 cup crushed peanuts
1/4 cup chipped scallions
1 minced garlic clove
1/2 tbsp minced fresh ginger (may omit)
1 tbsp sesame oil (may use peanut oil)
1/4 cup red wine vinegar
1 tsp sugar
1/4 cup chipped cilantro.
1 tbsp chili puree with garlic (less if you don't like it hot, more if you do)

Cook pasta, drain, toll with oil

Mix dressing ingredients together, add to pasta. Serve chilled.

You can find chili puree with garlic in the international foods section of most supermarkets. Sambal Oelek is the same thing. I use it to spice up pasta sauce or add to a shrimp creole too.





1

[Tink]

i'm hungry now

[dandysmom]

So fix some! A nice filling cold dish for lunch on a hot day! Some people add ground chicken or pork to it; this is the way the Chinese chef at the restaurant where I ate regularly taught me how to fix it. There are probably as many variations as there are cooks; some have tofu. I had to Google for the amount of ingredients, I've been making it so long I couldn't estimate quantities: make it by eye.

[PoshPuss]

That recipe sounds lovely and yes, I will get around to doing some. Need to stock up my stores with more exciting ingredients than I am used to buying; out with the old stuff, in with the new! thanks Eileen

[dandysmom]

2 sqs, unsweetened chocolate
3/4 cup milk
1 tbsp light corn syrup
2 cups sugar
dash of salt
2 tbsps butter
1 tsp vanilla

Add chocolate to milk and place over low flame. Cook until mixture is smooth and blended, stirring constantly. Add corn syrup, sugar and salt, stir till sugar is dissolved and mixture boils. Remove from fire, add butter and vanilla. Cool to lukewarm and spread on cake.

[lynz85]

lentil soup

this fits in a 3 litre pot, if smaller, adjust quantities

500b bag red lentils
1 large leek
3 large onions
3 large or 5 medium carrots
12 ham stock cubes- i prefer knorr, could use a ham bone if prefered
smoked bacon, optional
one medium potato, optional

-peel and chop onions, put in pot with either 1 cal spray oil or a small amount of water, if adding bacon, cook this with onions. i usually use 4 bits cut up with the fat cut off
-cook onions/bacon on their own for about 10mins then half fill the pot with boiling water
-rinse the lentils through with cold water and add to the pot
-peel carrots/potato. i half grate and half chop into thin slices/small cubes for carrots and if i add a potato half grate and half cubes
-wash leek, chop and add to pot
-add stock cubes, top up water to maybe an inch and a half from top of pot
-stir throughout or lentils will stick to bottom of pot, i usually cook it for one and a half-2hours on simmer with a plate on top, leaving a small gap for steam to escape. once ready, leave to cool then use a hand blender in the pot, just enough to blend but leave some chunks

serve with lovely bread with butter/margerine

eat,yumyum!

i keep a few days worth in fridge and freeze the rest, can be cooked in the micro from frozen

[dandysmom]

Pumpkin Pie

50 minutes

Total Time: 50 minutes

Ingredients:

• 1 1/4 cups pumpkin puree
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon all-purpose flour
• 2 eggs, lightly beaten
• 1 cup evaporated milk, undiluted
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 9-inch pie crust, unbaked

Preparation:

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

[EmmaG]

Beef Stifado
Serves 8 - Prep 20 mins total time 3 hours plus marinating
8 x 250g stewing steaks
Olive oil
400g shallots – peeled and halved if large
2 tomatoes
1 x 330g jar black stoneless kalamata olives – drained

For the marinade
750ml fruity red wine
6 cloves of garlic sliced
150ml red wine vinegar
4 tbsp tomato puree
2 tbsp caster sugar
8 sprigs of thyme
5 bay leaves
8 cloves
1 tbsp allspice berries
1 tbsp coriander seeds
1 tbsp black peppercorns
4 cinnamon sticks

To finish
A handful of chopped parsley
75g grated pecorino or parmesan

Place all of the marinade ingredients in a large pan and bring to a simmer. Turn off the heat and allow to cool completely. Once cooked, pour the marinade over the steaks in the bowl. Avoid using a metal bowl as the marinade may react with it. Cover and refrigerate for a minimum of 6 hours, preferably overnight.
Heat a little olive oil in a large flameproof casserole and gently cook the shallots for about 10 mins until softened and caramelised, stirring now and again. Remove and set aside. Preheat the oven to 180c, fan 160c, gas 4.
Remove the steaks from the marinade, pat dry with kitchen paper and season. Strain the marinade, then return the bay leaves and cinnamon sticks to the marinade, discard the other spices. Heat a little oil in the casserole and brown the steaks on both sides over a medium heat, do this in batches, Set aside. Return the shallots to the casserole, add the marinade and the beef. If the beef isn’t covered, add a little water.

Bring to the boil, then cover and simmer in the oven for 1 hour. Remove the lid and continue cooking for a further 30 mins, towards the end of the cooking time, put the tomatoes into a bowl and pour over boiling water. Leave to stand for a minute then remove with a slotted spoon and slip off the skin. Finely chop the flesh.
Using a slotted spoon, transfer the meat and other stifado ingredients to a serving dish, bubble the remaining liquid on the hob to reduce it by half, then stir in the chopped tomatoes and olives and pour over the beef.
To freeze, allow the stifado to cool completely. Transfer to a plastic container, cover and freeze.

Per portion 472 cals, 14g fat, 9g carbs, 9g sugar, 1.8g salt