Any chefs in the house?

[Farneyman]

Anybody got any good recipies for a nice salad dressing and a nice hot curry recipies. Also a nice pasta sauce, all homemade if possible.

I love cooking but want to try some new dishes.

My fav just now is spicy chicken fajites is really quick and tasty

For 2 people
1 or 2 chicken breasts depending on size
1 pepper
1 onion
6-10 mushrooms
some frozen veg peas sweetcorn cup/mug full
1 to 3 chillies depending on how hot you like it
inch squared ginger root
3 to 4 cloves of garlic or to taste

Slice chillie, ginger, garlic

slice everything else about fingernail size

heat oil in wok then add chillie garlic and ginger for about 2 minutes

then add chicken with some dark soy sauce
cook chicken then add rest of veg and frozen veg

final ingrediant about 2 to 3 tablespoons of mayo. This will look funny to start when added but willl mix ok after a minute.

turn down heat and heat wraps and dish up mmmmm lovely....

10/15 mins max

It is really versitale you can change any of the ingrediant to suit yourself.

Hope I havent missed anything

you can also marinade chicken in oil/soy/chillie powder

Let me know how you get on

Anyone else got any quick tasty dinners

 

[Leftie]

Make a nice hot chillie, prepare some penne, thorougly mix the two so the penne is saturated, add fried onions and mushrooms, add grated parmesan, and enjoy

 

[KeefG]

Make a nice hot chillie, prepare some penne, thorougly mix the two so the penne is saturated, add fried onions and mushrooms, add grated parmesan, and enjoy

That sounds lush! might be trying that tonight

 

[Farneyman]

Make a nice hot chillie,

How do you make it? It sounds great. I love pasta.

Thanks

 

[bobmac]

Make a nice hot chillie, prepare some penne, thorougly mix the two so the penne is saturated, add fried onions and mushrooms, add grated parmesan, and enjoy

and sprinkle with lots of chips, salt and vinegar

 

[mono217]

You cant beat an english roast though.

 

[Gustavo]

Make a nice hot chillie, prepare some penne, thorougly mix the two so the penne is saturated, add fried onions and mushrooms, add grated parmesan, and enjoy

Where's the meat ?!?!?!?

 

[KeefG]

I took it as meaning a nice hot chilli-con-carne?

 

[bobmac]

Thats what I thought, chillified mince (or veggie mince)

 

[Farneyman]

(or veggie mince)

Bob this is a serious thread and you talk about the devils food.
As my mum says I eat anything when Im hungry

 

[bobmac]

The devils food lol.
I had a spag bol with veggie mince once without knowing and it tasted ok. Never again though.
Each to there own I guess
Live and let live

 

[viscount17]

use miso soup base to get the chop suey flavour - add it to the wok if you use the straight to wok noodles, otherwise cook the noodles in it and use it as the base for the sauce.

must have for the cupboard,
Tom Yam paste
Sambal Oelek
Ketap Manis
Molasses sugar

 

[Farneyman]

must have for the cupboard,
Tom Yam paste
Sambal Oelek
Ketap Manis
Molasses sugar

The only things I recognise from that list is tom, which Im assuming is short for tomatoes, and sugar. The rest is gobbilledygook. What are they used for and what are they. Sorry if thats a stupid question.

Marco Peirre White I am not

 

[bobmac]

Sambal Oelek is a very hot sauce. Add carefully

 

[Cernunnos]

Many Years ago as part of My Hotel Management training I trained as a chef. But one of the most important lessons I learned was to use what was available in the kitchen to come up with what was needed. In other words there are always alternative ingreedients for a dish & ways of being inginious with what we have to come up with something special.

As for salad dressings. You can't go far wong with shaking up a mixture of olive oil & whole grain mustard. Add to it what you wish but keep it reletively simple, as if you try adding too many flavours all you'll end up with is a muddy mess, tastewise. Though there are many other sorts of dressing, this is perhaps the best & simplest imo.

No kitchen cupboard is complete without two of the cooks favorite secret ingreedients of Lea'n'Perrins & Tobasco sauce. There is much that can also be achieved with the humble bottle of ketchup, saves on occasion reaching for tomato puree & vinegar when making a seafood sauce. This is one of those things I'll be adding a dash of Lea'n'Perrins to. Why pay good money for seafood sauce when its probably one of the easiest & simplest things to create.

As for a nice boggle sauce, my key ingredient would be a dash of white wine vinegar & to counteract a dash of sugar. Good grinding of peppercorns, ubiquertous lea'n'perrins, tomato Puree & ketchup. Good handful of Oregano, though fresh is better if you have it. All stirred into the frying pan of fried mince. Olive oil is the choice of oil here chopped tomatoes or chop your own. You can deskin fresh tomatoes, but I honestly think Tinned whole that you chop yourself a better option. Rough chopped onion is added & fried just after the mince has started to cook. Now I tend to depart from convention as I nearly always add mushrooms to my own boggle sauce, but only becasue I love mushrooms.

That's the thing as far as I'm concerned recipies are a guideline. There is no rule say you have to stick 100% to the lists & meassurements. Judge by Eye & taste always.

Curry. Well I'm probably not one of the best people to atlk to about currys as I tend not to make them too hot as my other half doesn't like things too spicy. For some types of curry a good ingreedient to have available to you is coconut milk. Does give a certain something. But there are really that many basses for a curry that you cant give too much in the way of specifics.

 

[bobmac]

Cernunnos
You forgot the most important thing imo........
Cook on a slow simmer with the lid on for 3-4 hours
p.s. no red wine in yours?

 

[Cernunnos]

You are correct on both counts always a slow simmer & yes I do add red wine. I've also been known to add a dash of Brandy on occasion. & don't skimp on the quality of the red wine, there is no such thing as cooking wine in my book.

Oh that's a tip for Triffles too, though that one is care of my grandmother, she added Brandy to nearly all her puddings & cakes. Everyone always came back for more. Especially the Triffle. Forget sherry in trifle, add brandy, its much better, even if its a mixture of the two.

Infact talking about Trifle I've wondered whether massala might be better than sherry as well.

Getting back to the Boggle sauce I'll flash fry the mince & the onions. Or should I say I sweat the onions. But after that it is as you say a very slow simmer. You can get away with about 45 mins though if you can't wait.

 

[Cernunnos]

I've been know to add half an oxo cube if the good lady is in a hurry to eat, but tbqh its sacaralide, but a cheat anyone will resort to for a lot of things from time to time.

Though there are actually better stock cubes

 

[bernix]

i love to cook currys and i can affirm that coconut milk adds to the flavour. if you love seafood: slice onions and lemongrass and fry together with green thai curry paste. add coconut milk, thai fish sauce, "onion-paste" (crushed onions) and scampi

delicious

 

[Farneyman]

Cernunnos

Thanks for the info. I will be trying ur salad dressing this weekend and let you know how I get on. Mixing 2 ingrediants should be easy enough. Is it 50/50?

Thanks bernix for the curry idea.

And Im trying to lose weight!!!!!!