Can cook, will cook

[Gubbins]

In an effort to rid the board of BBC News threads, here's something different.

In a search for a new taste sensation, and needing to use up things in my cupboard, I concocted the following:

"Chicken and pepper ravioli in a red onion, balsamic vinegar and cider marmalade, with fried peppers, olives, cherry tomatoes and presunto, lightly coated with a dusting of parmesan."

It even tastes nice!

I don't want to have to go back to cooking the same boring meals next week. What culinary delights have you been cooking up, so I can go and pig out at Morrisons?

[hr]

...then again, that is only my opinion.

[David Bean]

Good to see you're living up to your username, to the extent of cooking and eating it.

I do love a good frittata - like an omelette, except once you've fried it on one side, instead of turning it over you finish it off under the grill. I make mine with two cheeses (cheddar and stilton), chopped salami, onion and fresh chillis.

[hr]

Psalm 91:7

[DrAlex]

Onion marmalade and horseradish makes an excellent sauce/garnish for steak or roast beef. Or horseradish in mashed potatoes also goes great with roast beef.

One thing you simply cannot get in this country is a decent pastrami sandwich.
*Rye bread, slightly toasted
*Mayo
*Mustard (American, of course)
*Pickle (as in gherkin)
*Lettuce
*Cheese (my preference is Monterey Jack, but Havarti, Swiss and Edam are also good).
Edit: *Pastrami (obviously)

Delish.

[hr]

The Sinner: Where no one ever learned "if you haven't got any thing nice to say, don't say anything at all."

[Mr Comedy]

easy (and bloody tasty) pasta

chop a clove of garlic and fry over a very low heat until just starting to colour
add the meat out of a sausage (open up the skin with a knife) and cook until done
add a tin of chopped tomatoes and a chopped chilli

Add to the top of hot pasta - awesome.

[hr]

"I am in no way interested in immortality, but only in the taste of tea. " -Lu Tung

[munchingfoo]

The best chicken in the world:

chicken thighs - boned but with skin.
olive oil
black olives (optional)
onions
garlic cloves
white wine
chopped tomatoes
fresh basil


Soften the onions in the oil (smallest amount possible). When nearly softened chuck in the crushed/chopped garlic. When the garlic starts to fill the room cover the pan with the chopped tomatoes. Simmer for about 5 min. Throw in the chopped olives, add around 200ml of white wine. Leave for around 10 mins.

Whilst this is cooking away prepare the thighs. If they have bones, remove them. Place one large basil leaf in the middle (where the bone used to be) of each thigh. Roll up the thighs and use the sking to keep it rolled up. Season with salt and pepper then place one basil leaf on the top of each thigh. Quickly sear each side of the chicken in a hot pan. Then transfer into the tomato sauce. Ensure that atleast half on the chicken is completely under the sauce. Cover and leave for 30 mins.

Flip the chicken over so the other half of each piece is now under the sauce. Re-cover and cook for a further 20 mins.

Serve with fried mushrooms and baby sweetcorn fried in butter until singed.

The End


A good improvement in both taste and washing up is to use the same pan for the chicken as the sauce. First prepare the chicken/ sear it /place aside. Then continue with sauce as before in the same pan.

[hr]

Tired Freudian references aside - your mother played my mighty skin flute like a surf crowned sea nymph trying to rouse Poseidon from his watery slumber!

[Bizarre Atheist]

Posh Chicken and Chips

One chicken breast per person, fried in any type of oil you've got lying around and any sort of savoury sauce. When the chicken's cooked, smother it in peppers, chili, chopped root ginger, etc while still in the pan. Turn the heat off, pile everything up in the pan and cover with a pot lid - this makes all the escaping heat condense into a stellar sauce.

Make your own chips - thinly slice baking potatoes, cover them in sunflower oil and rosemary (and chili flakes if you're feeling adventurous) and bake for about 25 minutes, turning occasionally.

Serve with booze.

[hr]

http://www.charities-campaign.org.uk

[Power Metal Dom]

Bread
An egg
Butter


1. Cut a hole (of any shape) in the middle of a slice of bread.
2. Eat what you cut out.
3. Butter both sides of the holy slice liberally.
4. Place in pre-heated frying pan with a little oil.
5. Crack egg in to the hole.
6. Flip until both sides are golden brown.
7. Serve with sauce of your choice (i.e. red or brown)

ABSOLUTELY DELISH. 100% lazy student stoner food

[hr]

Like flames on fuel...upon metal I drool

[Yemminie]

Quoting Power_Metal_Dom from 14:09, 20th Jul 2007
Bread
An egg
Butter


1. Cut a hole (of any shape) in the middle of a slice of bread.
2. Eat what you cut out.
3. Butter both sides of the holy slice liberally.
4. Place in pre-heated frying pan with a little oil.
5. Crack egg in to the hole.
6. Flip until both sides are golden brown.
7. Serve with sauce of your choice (i.e. red or brown)

ABSOLUTELY DELISH. 100% lazy student stoner food

[hr]

Like flames on fuel...upon metal I drool

Why would you eat the part you cut out like that? Far better to butter and fry it up too, then use it to dip in the yolk (assuming you like the yolk to be runny).

[Cain]

Quoting Power_Metal_Dom from 14:09, 20th Jul 2007
Bread
An egg
Butter


1. Cut a hole (of any shape) in the middle of a slice of bread.
2. Eat what you cut out.
3. Butter both sides of the holy slice liberally.
4. Place in pre-heated frying pan with a little oil.
5. Crack egg in to the hole.
6. Flip until both sides are golden brown.
7. Serve with sauce of your choice (i.e. red or brown)

ABSOLUTELY DELISH. 100% lazy student stoner food

As seen in V for Vendetta. Cooked by Stephen Fry, no less.

[hr]

I hold an element of surprise

[Big X]

Quoting David Bean from 00:51, 20th Jul 2007
Good to see you're living up to your username, to the extent of cooking and eating it.

I do love a good frittata - like an omelette, except once you've fried it on one side, instead of turning it over you finish it off under the grill. I make mine with two cheeses (cheddar and stilton), chopped salami, onion and fresh chillis.

[hr]

Psalm 91:7

when anyone mentions a frittata all i can think about is that tosser on the 'lion eggs' advert going on about a courgettte frittata with his horribe weedgie accent

[hr]

"Never apologise for showing feeling, in doing so you apologise for truth" Disraeli