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Post by naughtyfox on Nov 3, 2016 15:56:22 GMT
I put a number of my food ideas/recipes on Canalworld - I'm too lazy to write them all up again, but if someone would like to nip over there and copy them and paste them here, I should not be bad tempered about it at all. Despite my many faults, I'm pretty sharp when it comes to good food. (we had teriyaki stir fried noodles last night, with chicken and stir-fry vegetables - broccoli, carrots, water chestnuts).
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Post by Deleted on Nov 3, 2016 16:24:07 GMT
Carrot and potato soup.
1.5lbs carrots chopped into chunks 2 large potatoes chopped into chunks 2 medium onions chopped 1 clove garlic crushed 1.5pints of vegetable stock 1 teaspoon medium curry paste
peel carrots and spuds and chop into chunks, peel and chop onion and crush garlic. Bang in a pan with stock and boil, then simmer until veg is fully cooked. Blend veg, then add curry paste and season to taste.
It's easy and brilliant.
Rog
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Post by Deleted on Nov 3, 2016 16:28:52 GMT
You will be right! Make sure you have a 2lb loaf tin - it is about the size of a full loaf of bread. Either that, or 2 x 1lb tins and split it between the two. Dont open the oven door until very near the end, I tried turning one at the 30 min mark and it knocked the air out meaning it didnt stay risen - still eat well mind Right, got all the ingredients, and I'm going in. Wish me luck. Rog
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Post by JohnV on Nov 3, 2016 16:36:26 GMT
one stick of celery finely chopped Two smallish onions chopped two cloves of dried garlic chopped (or one clove of green garlic chopped) sweat down in a deep pan with a little oil a pinch of dried marjoram and a pinch of dried oregano when transparent add glass of wine (red or white .... doesn't seem to make much difference in flavour) (Floyd size glass rather than a thimble full) reduce add cup of chicken stock (stock cube type stock is fine) add one tin of either canneloni or butter beans reduce slightly adjust seasoning place two pieces of skinless fillet of fish on top (cod, haddock or even salmon at a pinch) put lid on pan and simmer gently until fish cooked. serve with rice
enjoy
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Post by peterboat on Nov 3, 2016 16:53:07 GMT
one stick of celery finely chopped Two smallish onions chopped two cloves of dried garlic chopped (or one clove of green garlic chopped) sweat down in a deep pan with a little oil a pinch of dried marjoram and a pinch of dried oregano when transparent add glass of wine (red or white .... doesn't seem to make much difference in flavour) (Floyd size glass rather than a thimble full) reduce add cup of chicken stock (stock cube type stock is fine) add one tin of either canneloni or butter beans reduce slightly adjust seasoning place two pieces of skinless fillet of fish on top (cod, haddock or even salmon at a pinch) put lid on pan and simmer gently until fish cooked. serve with rice enjoy It was going well until the fish then that was it!! 2nd biggest allergy in the world and I have it!!!
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Post by JohnV on Nov 3, 2016 16:56:18 GMT
one stick of celery finely chopped Two smallish onions chopped two cloves of dried garlic chopped (or one clove of green garlic chopped) sweat down in a deep pan with a little oil a pinch of dried marjoram and a pinch of dried oregano when transparent add glass of wine (red or white .... doesn't seem to make much difference in flavour) (Floyd size glass rather than a thimble full) reduce add cup of chicken stock (stock cube type stock is fine) add one tin of either canneloni or butter beans reduce slightly adjust seasoning place two pieces of skinless fillet of fish on top (cod, haddock or even salmon at a pinch) put lid on pan and simmer gently until fish cooked. serve with rice enjoy It was going well until the fish then that was it!! 2nd biggest allergy in the world and I have it!!! I have actually used it without the fish, as a vegetable dish served with pork fillet cooked in foil
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Recipes
Nov 3, 2016 17:33:34 GMT
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Post by Deleted on Nov 3, 2016 17:33:34 GMT
You will be right! Make sure you have a 2lb loaf tin - it is about the size of a full loaf of bread. Either that, or 2 x 1lb tins and split it between the two. Dont open the oven door until very near the end, I tried turning one at the 30 min mark and it knocked the air out meaning it didnt stay risen - still eat well mind Right, got all the ingredients, and I'm going in. Wish me luck. Rog I hope you have a tin of custard handy, cream and ice cream will suffice but custard is the real McCoy
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Post by lollygagger on Nov 3, 2016 17:48:28 GMT
Fish pie
Boil and mash enough potato for 1/2-1" layer. Add lots of grated parmesan or similar.
Put 4 eggs on to hard boil.
Chop a couple of leeks fairly finely and sweat them in a pan with 1-2oz of butter for 10 mins. Take off the heat, add enough plain flour (tblsp?) to soak up the butter. Add milk until you have enough sauce, heat and stir until it thickens, season, add chopped chunks of fish. Most fish sellers do pie mix, if not about 1/2 smoked haddock/half cod or haddock is nice. Add loads of grated strong cheddar and lastly chop the eggs up and fold them in. Bung in pie dish, mash on top, 1/2 hour at no.5.
I make too much and reheat it nexy day in a cake tin with another on top on the Morso stove.
Serve with veg as you like.
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Post by Deleted on Nov 3, 2016 17:53:25 GMT
It's in the oven.......and I'm nervous.
Struggling with the concept of me baking based on a recipe given to me by a Saints fan.
How gay is that!
No disrespect intended to anyone.
Rog
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Nov 3, 2016 18:03:50 GMT
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Post by Deleted on Nov 3, 2016 18:03:50 GMT
It's in the oven.......and I'm nervous. Struggling with the concept of me baking based on a recipe given to me by a Saints fan. How gay is that! No disrespect intended to anyone. Rog You mean gay as in happy? Your lot gave us Sam Dickinson, you can have that recipe by way of thanks
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Post by Deleted on Nov 3, 2016 18:13:28 GMT
We've had some class players through Rotherham.
But through is the operative word.
Just put the foil over. Looking great he he
Rog
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Post by sbg on Nov 3, 2016 18:40:49 GMT
Lamb Chops with maple glazed winter vegetable - one pot. (Paraphrasing as I am at work and away from "the book") Serve.... Yum!!! ETA: Experience has taught me not to use red wine or beetroot! This looks much nicer in the natural colours rather than stained red. Other than the "lamb" bit...that sounds Great for a dinner on a cold crisp day (I Hate lamb). Wonder if it would work with either Pork chops or Pork loin steaks? Both go well with Maple, just not sure about the caraway seeds. I haven't used them with pork before. I reckon you could - just go easy with the caraway as they can be quite strong and whilst you can get away with that with lamb, pork might need a more delicate touch!
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Post by Deleted on Nov 3, 2016 22:00:10 GMT
The ginger bread loaf is superb.
Even an idiot like me can make it.
Thank you Gazza. It won't be the last time I make it either.
Rog
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Recipes
Nov 3, 2016 22:16:08 GMT
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Post by thebfg on Nov 3, 2016 22:16:08 GMT
Chip shop + loaf of bread (crusty if you are adventurous) Would have thought a "cuppa tea and a slice of cake" would be high up your list too judging by your pic! I grew up not far from ten acre field. I remember watching it is guess on the reruns but was far too young to remember filming. A proper amazing pub near there closed now sadly, hadn't been decorated since the war. Had no till and served ploughman's like it should be. a slab of cheese and a loaf of bread amongst over things. A proper pint too used to be packed but sadly the landlady died and the owners closed it. We used to sing songs around the piano and not a single chair in there matched. No tv's. No juke box and no fruit machines. They did have a dart board though and a good team as well.
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Post by Deleted on Nov 4, 2016 9:04:23 GMT
Would have thought a "cuppa tea and a slice of cake" would be high up your list too judging by your pic! I grew up not far from ten acre field. I remember watching it is guess on the reruns but was far too young to remember filming. A proper amazing pub near there closed now sadly, hadn't been decorated since the war. Had no till and served ploughman's like it should be. a slab of cheese and a loaf of bread amongst over things. A proper pint too used to be packed but sadly the landlady died and the owners closed it. We used to sing songs around the piano and not a single chair in there matched. No tv's. No juke box and no fruit machines. They did have a dart board though and a good team as well. Happy days. Sadly pubs like that are in decline now. Jon Pertwee was great as Worrzel Gummidge (brilliant facial expressions), and of course , Una Stubbs as Aunt Sally, made a great team.
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