Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
My Dinners!
Options
-
25-05-2009 9:15pm#1Seeing as how I'm now unemployed and have nothing else to do, I thought I share my dinner recipes. I'm not the best cook but sher what harm.
Please note that quantities are for two peeps and all ingredients are sourced locally from Lidl on Thomas st.
Burger 'n' Chips
Ingredients
Burgers- 250g mince beef - the cheapest you can find usually has a good fat content
- 1/4 an onion - very finely diced
- 1/2 a clove of garlic - crushed and finely diced
- 30g white cheddar - finely grated
- some chili flakes
- salt
- pepper
Cajun Chips- 4 medium spuds - cut into chips
- 1 - 2tsp cajun spice
- 2 tsp paprika
- 2 tsp thyme
- salt
- pepper
- olive oil
Burger Toppings- 2 white bread rolls
- tomato, fried onion, lettuce, cheddar cheese, ketchup, mustard
Method- Preheat yer oven to 220°C and boil your spuds in some boiling water for about 6 - 7 minutes
- Drain, add the rest of the cajun chips ingredients to the pot and slosh around until evenly coated
- Put in a preheated baking tray in the oven for 35 minutes turning once.
- While they're baking mix together all the burger ingredients, shape into patties and put in the fridge
- 10 minutes before the chips are done put the burgers in a hot pan (I used a griddle pan) for 4 - 5 minutes each side. Only touch them to turn them over. Put the cheese on them to melt after turning.
- Put together with whatever you want. I used ketchup, mustard, fried onion, lettuce and tomato.
There you go. Tomorrow it's chicken curry! Nom nom.4
Comments
-
-
-
-
-
-
Advertisement
-
Wicked Awesome Chicken Curry
Ingredients- 1/4 jar of curry paste (I use Pataks mild curry paste, mild gives you more spice control)
- 2 chicken breasts
- 1 tsp coriander seed
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp chili flakes
- 1 bigish onion, diced
- 1 big clove garlic - crushed and finely diced
- nubbin of ginger - finely grated
- 1 tsp mango chutney
- 2 tomatoes, diced
- bunch of coriander
Method- Fry the onion, ginger and diced garlic in a good slurp of oil on a medium low heat for 5 minutes
- Add the garam masala, cumin, coriander seed, chili flakes, tomatoes and fry for another 7 minutes
- Add the curry paste and chicken and fry for another 5 - 6 minutes
- Add a good splosh of boiling water and simmer for 20 minutes
- Mix in half your chopped coriander and mango chutney
- Garnish with the rest of the coriander
Nice. You can stick in some natural yogurt at the end if it's too spicy. I haven't decided what to do with the mince left in the fridge so tomorrow it's either lasagna, chili con carne or traditional irish spag bol.
Happy nom noms!0 -
-
Lasagne with Garlic Ciabatta Toasties
Ingredients
Bolognese- 400g beef mince
- 3 cloves garlic, crushed and finely diced
- 1 onion, diced
- 1 carrot, diced
- 1 stick of celery, diced
- 2 rashers, diced
- 1tbsp tomato puree, (the one from the little tin, not the tube)
- half a glass of cheap plonk, (It's supposed to be dry white but I'm using red cos that's what we're drinking)
- 1 tin tomatoes, blitzed
- 1tsp dried basil
- 1tsp dried oregano
- pepper
Bechamel Sauce- 25g butter
- 25g plain flour
- 350ml milk
- bunch of parsley
- salt
- pepper
Ciabatta- Half a bag of Lidl ciabatta mix
- 360ml warm water
- 1tsp olive oil
- some flour
Garlic Butter- 50g butter
- 1/2 clove garlic, crushed, minced, and crushed again
- 1tsp dried basil
- 1tsp dried oregano
Lasagna- some lasagna sheets
- a good whack of cheese
Method
Bolognese
- Fry the garlic, rashers, onion, carrots and celery in a good bit of olive oil on a medium low heat for about 10 minutes.
- Add the mince, turn up the heat and fry until the beef is mostly browned.
- Add the tomato puree and wine and heat until it doesn't smell like booze anymore.
- Add the tomatoes, herbs and a splash of boiling water and simmer for about an hour and a half.
- Add salt and pepper to taste.
Bechamel Sauce
- Melt the butter in a pot on a low heat.
- Add the flour and mix together.
- Taste this shite and heat, stirring constantly until the taste changes considerably.
- Add the milk a little at a time while stirring, add a pinch of salt and a crank of pepper.
- Simmer for about 20 minutes, stirring frequently. If it's too thick stick in a bit more milk, add the chopped parsley.
Lasagna- Lasagne layers go; meat sauce, lasagna sheets, bechamel sauce, meat sauce, lasagna sheets, bechamel sauce, cheese, pepper.
- Cover your lasagna in tin foil and bake at 200˚C for 25 minutes.
- Take off the tin foil and bake for another 20 minutes.
Ciabatta
- Empty all the ingredients into a breadmaker and set it to dough. I'm sure you can make it with your hands too but that doesn't sound fun.
- Empty it into a big bowl with some flour in it and shape into something resembling a loaf (which I appear to have failed to do)
- Bake in the oven for 25 minutes at 200˚C.
- Dust with flour.
Garlic butter- Mix all the ingredients together in a bowl using the back of a spoon.
- To make the toasties, cut a slice of bread, toast lightly on one side, garlic butter the other side and grill for a few minutes.
Nom. Tomorrow I'll probably make Chili Con Carne cos I have a half a pack of mince left and Chili is well nice.0 -
-
Chili!
Ingredients- 400g mince
- 1 big onion, diced
- 3 cloves garlic, crushed and diced
- 3tbsp paprika
- 1tbsp cumin
- 1tbsp coriander seed
- 1tsp chili powder
- large pinch chili flakes
- 1 tin chopped tomatoes
- 1 tin kidney beans
- 200ml beef stock
- 1/2tsp sugar
- salt
- bunch of coriander
Method- Fry the garlic and onions for about 6 minutes on a medium low heat.
- Add the spices and fry for another 4 - 5 minutes.
- Turn up the heat, add the beef and fry for another 5 minutes.
- Add the tomatoes, stock and sugar and simmer for about 20 minutes.
- Taste and add more spices if needed.
- Simmer for about 2 hours. Add more boiling water if it starts to dry out, it should be quite liquidy at the end.
- Add the rinsed kidney beans, season and garnish with the coriander.
Yum! Tomorrow I'll probably make a nommy taco baked spud with the leftover chili.0 -
Advertisement
-
-
-
-
This is inspired by the good but somewhat lacking Aberakebabra Taco Fries. It's...
Taco Cajun Chips!
Ingredients- 2 scoops of yesterday's chili, reheated
- some cajun chips
- good whack of cheddar
- 1tbsp mayonnaise
- 1tbsp creme fraiche
- squirt of ketchup
- 1/2tsp cajun
- 1/2tsp cumin
- 1/2tsp coriander seed
- small bunch of coriander
- pepper
Method- Just before your chips are done, mix the mayonnaise, creme fraiche, ketchup, cajun, cumin and coriander seed together in a bowl to make the Aberakebabra taco sauce.
- Turn off the oven and divide your chips between two plates.
- Top with the chili, taco sauce, cheese and pepper.
- Put the plates in the oven and chop your coriander roughly.
- When the cheese is melted, take the plates out of the oven and garnish with the coriander.
Well nice. You can also make a taco baked spud by dumping the stuff on a baked spud but it's not as nom. Tomorrow I might do a chocolate chip sponge cake.0 -
Here we go, the only cake anyone should ever make or eat. It's the...
Chocolate Chip Sponge Cake
Ingredients- 100g caster sugar
- 110g butter
- 2 eggs
- 125g self raising flour
- 2/3 of a big bar of 70% cocoa chocolate, chopped up
Method- Cut the butter into cubes and use your **** arm to mix with the sugar using the back of a spoon until it's all the same colour.
- Break in an egg and mix until the lumps are very small and uniform.
- Break in the other egg and mix again.
- Mix in your flour till you have a paste.
- Mix in your chocolate.
- Butter up a loaf tin and put the mixture in the middle.
- Bake for about 35 minutes at 175˚C.
Tastay. Make sure your loaf tin isn't too big or you'll end up with a giant chocolate chip cookie. I dunno what noms to cook over the weekend but expect a fry up at some stage.0 -
-
-
Hey everybody, sorry for the gap. I got a job! A really crappy bad job.
Anyways, it's the big fat greasy
Fry Up
Ingredients
4 sausages
4 maple cure rashers
2 slices white puddin
2 slices black puddin
1/3 tin of batchelors beans.
several mushrooms, sliced chunkily
2 eggs (free range so the missus doesn't mind about the poor chickens)
1 tomato, halved
a smidgen of chopped parsley
Salt, pepper 'n' butter
Method- Fry the sausages on a low heat for about 20 minutes, moving around frequently until they're sticky and brown all over.
- After the sausages have been cooking for about 7 or 8 minutes fry the mushrooms on a medium heat in a different pan with lots of butter, salt and pepper. Turn every now and again and add the parsley at the end.
- At the same time put the tomato face down in the sausage pan, flip over for the last 4 minutes of cooking. Don't salt the tomato cos it's whole purpose is to feebly attempt to counteract the saltiness of everything else.
- With about 7 minutes to go till the sausages are done, put the rashers under the grill on a medium high heat, turn after 4 minutes.
- With 6 minutes to go, stick the puddings in the sausage pan and put the beans on to heat.
- Turn the puddings after 3 minutes and crack the eggs into your best non stick pan. Fry in butter and a teeny splotch of oil spooning the hot butter over the top throughout, season with salt and pepper.
- Wait 3 minutes and Taa daa! Nom time!
Yummington. Next, the quintessential Spanish tapa, Patatas Bravas! And if you've got young children, never fear! You can make it from your own home.0 -
Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭
Join Date:Posts: 11907
Spastafarian wrote: »
Ingredients
4 sausages
4 maple cure rashers
2 slices white puddin
2 slices black puddin
1/3 tin of batchelors beans.
several mushrooms, sliced chunkily
2 eggs (free range so the missus doesn't mind about the poor chickens)
1 tomato, halved
a smidgen of chopped parsley
Salt, pepper 'n' butter
I want this right now!!!0 -
-
Advertisement
-
That's funny cos breakfast without baked beans is one of my pet hates. But you could always swap baked beans for fried potatoes! Then everyone's happy! Except for my fry up. It has no self respect.the beer revolu wrote: »Grrrrrrrrr:mad::mad:
Baked beans with breakfast is one of my pet hates!!!
Then again, I don't like baked beans!:)
But where's the sautéed potatoes/hash browns/potato scone/rosti?
No self respecting fry up should lack potato, of some form !!
0 -
Spastafarian wrote: »That's funny cos breakfast without baked beans is one of my pet hates. But you could always swap baked beans for fried potatoes! Then everyone's happy! Except for my fry up. It has no self respect.
0 -
Patatas Bravas!
Ingredients
couple of handfuls of baby spuds, cut into chunks
1 tin of chopped tomatoes, blitzed
2 cloves of garlic, minced
1tbsp paprika
1tsp chili flakes
1/2tsp sugar
oregano
salt
pepper
olive oil
Method- Stick your spuds into a hot pan with a good bit of olive oil, toss with salt and pepper. Fry on a medium heat for about 25 minutes and toss every now and again.
- At the same time, fry the garlic in a small pot on a low heat in olive oil for about 5 minutes.
- Add the chili and paprika to the garlic and fry for another 5 minutes.
- Add your blitzed tomatoes, season with salt, pepper and oregano and simmer for 20 minutes. Add some boiling water so it's a bit runny.
- Stick the spuds in a bowl and ladle over some of the spicy tomato sauce.
Simples! Serve with beer and TV. Next I might give a leg o' lamb a go.0 -
-
-
-
Im in the "no beans" camp. And my egg has to be flipped for a few seconds till theres no rawy egg film. Other than that - youre making me hungry...again. Ive got to stop dropping into this thread when rumbles are gathering. The apple on my desk just isint cutting it right now.Spastafarian wrote: »Hey everybody, sorry for the gap. I got a job! A really crappy bad job.
Anyways, it's the big fat greasy
Fry Up
Ingredients
4 sausages
4 maple cure rashers
2 slices white puddin
2 slices black puddin
1/3 tin of batchelors beans.
several mushrooms, sliced chunkily
2 eggs (free range so the missus doesn't mind about the poor chickens)
1 tomato, halved
a smidgen of chopped parsley
Salt, pepper 'n' butter
Method- Fry the sausages on a low heat for about 20 minutes, moving around frequently until they're sticky and brown all over.
- After the sausages have been cooking for about 7 or 8 minutes fry the mushrooms on a medium heat in a different pan with lots of butter, salt and pepper. Turn every now and again and add the parsley at the end.
- At the same time put the tomato face down in the sausage pan, flip over for the last 4 minutes of cooking. Don't salt the tomato cos it's whole purpose is to feebly attempt to counteract the saltiness of everything else.
- With about 7 minutes to go till the sausages are done, put the rashers under the grill on a medium high heat, turn after 4 minutes.
- With 6 minutes to go, stick the puddings in the sausage pan and put the beans on to heat.
- Turn the puddings after 3 minutes and crack the eggs into your best non stick pan. Fry in butter and a teeny splotch of oil, season with salt and pepper.
- Wait 3 minutes and Taa daa! Nom time!
Yummington. Next, the quintessential Spanish tapa, Patatas Bravas! And if you've got young children, never fear! You can make it from your own home.0 -
-
-
Advertisement
-
Advertisement