The Random Recipe Thread

Banjo String

Banjo String wrote: »

This, I imagine will be delicious. Also I think I'd already have all the ingredients at home already (bar fresh coriander)

Gonna give this a whirl tonight.

Cooked it this evening.

Had to substitute split peas with dried chickpeas (as Tesco were out) but I can confirm this is absolutely delicious.

I think my wife will be pleased when she gets in from work.


Good books tonight B.S

Hermione*

Banjo String wrote: »

Cooked it this evening.

Had to substitute split peas with dried chickpeas (as Tesco were out) but I can confirm this is absolutely delicious.

I think my wife will be pleased when she gets in from work.

Good books tonight B.S

Oh excellent, I'm so glad you liked it! I had it for lunch four days this week without getting bored of it. Real soul food

meoklmrk91

Banjo String wrote: »

Thought I'd share this quick, tasty and healthy recipe for a very decent snack / breakfast.

Three ingredient banana pancakes.

Take 2 eggs, whisk them in a bowl.
Take a large banana, or one and a half average size bananas, mash these, but not into a paste, you want some lumps left.

Combine eggs and banana in one Bowl, stir throughly.

Add 1/8 of a teaspoon of baking powder. And stir into the mixture.

Heat a frying pan to medium with a tiny splash of olive oil..

Add mixture to the pan, one or two tablespoons at a time.

When baking powder activities (bubbles start to rise) flip over, and Cook on other side for a minute or two.

Serve in a stack with some maple syrup and a bit of melted butter.


Delicious, easy to make and filling and healthy.

Made these this evening, reminded me yet again that 1 need to get a proper non stick pan, my ones ****e and it wreaked the pancakes, they tasted pretty good though, I'd imagine they would be fab with some maple syrup and a couple of rashers on the side.

simonj

I hope its not what you think - but it was first made in Cork, on the north side, where I now live, and its good.
Actually, with the fillings it would be Hiberno / Nipponese / Armenian hybrid!!!!



Anyway, you will need:
Bulgar wheat, 1 cup
Boiling water, 2 cups
Shallot - very finely sliced
Fist full of parsley, very finely chopped
dash of olive oil
Pack of Nori leaves, toasted (most health stores have them)
Half a lemon, squeezed.
Cucumber
Small pack smoked salmon

It could not be easier to prepare.

Prepare the Bulgar in to a Tabbouleh - in this case it is an Armenian version called Eech.

You will need:
1 cup of Bulgar wheat
2 cups boiling water
1 very finely sliced Shallot.
A handful of parsley - finely chopped.
Half a lemon, squeezed.

Put the Bulgar wheat and shallot in a bowl
Add the boiling water and cover
after 15 minutes add the parsley, lemon juice and olive oil to mix through
That's it - Sin E !!!!

Lay the toasted Nori sheets on the sushi mat.
I layered on some smoked salmon slices, then some very thinly sliced cucumber.
After that about a centimeter depth of Eech

Baton of cucumber in the center
Roll
Slice
Serve with a little dollop of homemade horseradish sauce.

I topped mine with a little wasabi and shop bought pickled ginger.
In future, I'd use home grown horseradish sauce - after all wasabi is just Japanese horseradish - and I'd leave out the ginger.

Looks great, and tastes great.

dipdip

Zuiderzee you're back! Would you believe I was only wondering yesterday where you'd got to. Why don't you put these recipes in the discussion threads so that more people see them?

simonj

I thought recipes were meant to go here!!

dipdip

We have a few active threads where we have lots of discussion about recipes - the Here's What I Had for Dinner Last Night thread, the Cooking Chat thread and the Random Recipes thread. They get lots of traffic and discussion. Putting single recipes in the main forum usually means they just get left to disappear into oblivion, especially if you don't ask any questions or stimulate a conversation.

The Hill Billy

Threads merged.

tHB

LizzieJones

An old boyfriend once made this for me and I've made it several times since. I have eaten it on it's own, with rice, on potatoes, with macaroni or a good loaf of crusty bread. It is a great meal for those cold, damp days and the house will smell AMAZING while it cooks.

Greek Stew

3 lbs lean sirloin steak
2 1/2 lbs onions-peeled and left whole
salt and pepper
1/2 cup butter
1 6oz can tomato paste
1/3 cup red wine (or beef broth)
2 tbsp red wine vinegar
1 tbsp brown sugar
1 clove garlic grated
1 bay leaf
1 cinnamon stick
1/2 dozen cloves
1/4 tsp cumin
2 tbsp raisins


Cut the steak into bite-size pieces.
Melt the butter in a saucepan and stir the steak in the melted butter to coat. Add pepper and salt to
taste. Layer the peeled onions on top.
Mix the wet ingredients and spices and pour onto the meat. Drop in bay leaf, cinnamon
stick and the raisins on top. Simmer 3 hrs.
In reality, you can just use regular stewing beef. It's being
simmered for 3 hours, so it will be just fine.

The Hill Billy

And again...

tHB

the beer revolu

LizzieJones wrote: »

In reality, you can just use regular stewing beef. It's being
simmered for 3 hours, so it will be just fine.

Stewing beef would not only be far, far cheaper, it will give better results too.

homemadecider

Aye, I'd never use sirloin steak in a stew - that's madness!

LizzieJones

homemadecider wrote: »

Aye, I'd never use sirloin steak in a stew - that's madness!

I've always used stewing beef but I never wrote that recipe. An ex-boyfriend of mine did and passed it to me. His family was very well-off.

Mellor

LizzieJones wrote: »

I've always used stewing beef but I never wrote that recipe. An ex-boyfriend of mine did and passed it to me. His family was very well-off.

I think you misunderstand. Peope aren't saying not to use sirloin because it's expensive, but because it's sirloin and other prime steak cuts dry out and toughens with long slow cooking. It's better suited to cooking fast to mid-rare.

Secondary cuts like shin, rib, stewing beef etc, have lots of connective tissue so can't be cooked fast, but long and slow and they fall apart.

Carawaystick

I had Japanese Slow cooked Mackeral

heaped desert spoon Brown sugar
2 shots of cider vinegar
1 shot Soy sauce
a good thumb sized piece of Ginger root
the same size in garlic
Some chillies - I used 3 dried chillies


3-4 Mackeral - the recipe had then cleaned, headded and tailed, but I used fillets
Apple juice

chop the garlic and Ginger as fine as you can
add to a casserole
add the sugar, vinegar and soy sauce

heat until the sugar dissolves

coat the mackeral in the liquid in the pot.
add just enough apple juice to cover the fish completely

Cover dish and bring this to a bare simmer for 3 hours
I used an oven at 110 deg

don't touch or move the fish but add a little more apple juice if the fish is uncovered

After 3 hours take out the fish, and keep warm

boil up the sauce to reduce it to half or a third.
You want it to be a mix of salt and sweet and sour and hot, adjust the seasoning if necessary

I added a bag of mixed salad leaves to the sauce for 30 seconds to wilt the leaves, the recipe mentioned chinese cabbage which may take a minute or two more.

serve with noodles then the fish then the sauce+ leaves.



I'm typing this up as it was so delicious, and unexpected, Thought it would be fine, but it was delicious.

The recipe was from Hugh FW's Fish book originally.