I thought a thread for those of us whom like to cook

So the theme of this thread is basically sharing of cooking recipes, and poss feedback on other people's contributions, if possible when making replies please at least try to include a recipe of your own as to keep the thread going

Ok I guess I'll start with a little something thats been in my family for a few generations.......

K's CHICKEN CURRY - Tandoori (style) Chicken

Ingredients:

Up to 4 Skinless Chicken Breasts (1 Breast = 1 Portion)

175ml Natural (plain) Low Fat Yogurt

1 Teaspoon of Garam Masala

1 Teaspoon of Ginger Pulp (cut a finger off a root, trim the exterior off so that you are left with a 2cm cube and then pulp it).

1 tsp Garlic Pulp (a good 3 or 4 cloves pulped).

1 – 1½ Teaspoon Chili Powder – OPTIONAL to taste.

¼ Teaspoon of Turmeric

1 Teaspoon Ground Coriander

1 Tablespoon of Lemon Juice

1 Teaspoon of Salt

A few drops of red food coloring – OPTIONAL (Depends if you really care if it looks authentic Tandoori or not. Real Tandoori is red due to the clay ovens they use I think... I sure as hell will stick to my nice modern fan oven)

2 Tablespoons of Corn Oil

Equipment:

1 Large Bowl

1 Suitably Sized Oven-proof Dish (you will need to be able to lay the chicken breasts top to tail next to each other snugly)

A Sharp Knife

A Chopping Board

Cooking Instructions:

1.MAKING THE MARINADE
Mix together the Yogurt, Garam Masala, Ginger, Garlic, Chili Powder, Turmeric, Ground Coriander, Lemon Juice, Salt, Red Food Coloring and Corn Oil. Mix well.

2.SCORE THE CHICKEN
Take your sharp knife and first separate the smaller fillets on the underside of the breasts. Then score both the main breasts and mini fillets diagonally, nearly through to the other side but not quite. This will give the maximum absorbs ion of the marinade.

3.MARINATION
Place all the chicken into the marinade, making sure all the chicken is coated... try to leave a layer of marinade covering all the chicken in the bowl. Cover with cling film (if you care... ie if you have other things in your fridge you don't want to be tainted by the curry scent) and place in the fridge for at least 3 hours.

4.COOKING
Preheat your oven to 240 degrees (225-230 degrees for fan ovens). Whilst preheating the oven move the chicken breasts from the marinade to the oven-proof dish, carefully lifting them up out of the marinade and letting them drip the excess off back into the marinade (this is important as you only want to coat the chicken not drown it in the marinade). Place the breasts and fillets top to tail and snug in the dish. Whack it in the oven for about 25 minutes and sit on your ass in front of the telly!

5.SERVING
Once cooked you can dish up... either with Fresh Mixed Salad Leaves, Lime Wedges and Chopped Tomatoes, Into Large Rolls, Over Rice or with just Naan Bread and Honey & Pepper Yogurt Dip.

6.BE AMAZED AT THE LACK OF EFFORT


Additional note!

I discovered something amazing! If you mix up the yogurt and the spices but leave out the oil until you've coated the chicken in the bowl and then add the oil and roughly mix it between the chicken bits... It makes it cook richer in flavour because the yougurt sticks and marinates deeper... the oils only added to help it cook and not burn in the oven so it just sits around the chicken as it cooks... BLOOMIN MARVELOUS! MMMMMMMM. Oh and I used 3/4 tsp of ground ginger instead of root but that had minor effects.

hope you all enjoy this

props to Aki for the idea

no. haven't thought of a name yet. been thinking about it tho

Weird food alert! Frankfurter Sausages in roll .... with crushed up Roast chicken flavour crisps and a bit of ketchup or even better mushed pineapple chunks!

Thank my Colombian friend Luz for this one. Trust me your curiosity about this will be well rewarded!

On another note check out my old Facebook recipes page http://www.facebook.com/group.php?gid=3836...2738&ref=ts

mmmmmmmmmmmmmmm

Although I think most people know this by now, occasionally I come across someone who doesn't: that it's possible to empty an entire bottle of vodka into a watermelon, by drilling a hole in the top of a large watermelon, inserting a funnel and then filling the funnel with vodka which eventually drains into the melon (usually takes several hours to do)

Technically might count as one of your 5 fruit and veg per day

I prefer skittles dissolved in vodka myself, you've got to sive out the fat, and it's probably gonna give you diabetes and rid you of your teeth but it's tasty stuff!

ewww @ seiving out fat from your drinks

i didn't even know there was fat in skittles!

i tho it was just pure sucré + and E-numbers

Nope, there's some tasty tasty vegetable fat in them :S

Time for a proper recipe contribution though, I tend to make bakey things more than savoury stuff, these things have been dubbed crackjacks by the chaps at work and can be made in just a few minutes (plus cooking time):

Ingredients

250g porridge oats (cheap Tesco own brand stuff works fine)
150g Margarine
75g golden syrup
75g brown sugar

Equipment

Oven
Deep 20cm squaredish baking tray
Greaseproof paper
Medium sized saucepan
Scales
Spoon!

Steps

1. Start pre-heating oven to 175C (Gas Mark 4)
2. Weigh out the marg, oats and sugar into bowls.
3. Weigh the golden syrup directly into the pan (it's a bugger to get off your scales otherwise)
4. Line the baking tray with the greaseproof paper.
5. Add the marg and sugar to the pan, slap the heat on low and stir until it's all melted into liquid.
6. Remove the pan from the heat fold the oats in until you have a nice gooey oaty mess.
7. Scoop the nice gooey mess into the baking tray and press it down and into all the corners, wetting the back of a spoon helps stop it sticking.
8. Slap in oven for 25 to 30 minutes.
9. Take out of oven and slice in the tray as desired.
10. Leave to set in the tray for a couple of hours
11. Remove from tray
12. Eat, preferablly not all in one go

You can chuck random dried fruit in at stage 6 if you like, or be clever and split the mix in two and sandwich jam inbetween instead, tis all good.

so basically chisel......

your recipe is over 50% Sugar + fat!!!!!

does it come with a dentist token ^^ ?

hehe unhealthy... reminds me of something tess mentioned about a burger that features different type of meat instead of buns... brb, gonna look for it...

[edit: that's the one: http://news.bbc.co.uk/newsbeat/hi/health/n...00/10080050.stm]

Yup, pretty much, not so bad on the teeth though, the waistline however suffers a bit

You'll tend to find a lot of my cooking isn't particularly healthy, although I can make a good smoothie when I can be bothered!

i dont eat greasy foods. i rarely eat at fast food places. although i do know plenty of people who do and are not fat at all. makes me wonder why i am fat and they are not

i want always heavy tho. i just gained weight in the past couple years. think it has something to do with being on these forums

I love cooking I pretty much do all of it when I am at home with my family. I have a bunch of things I do but I will first share my favorite to have to barbecued meat.

Feta Cheese delight

200-300grams of feta cheese
2 Dl of creme fraiche
4-8 cloves of garlic(up to you how much garlic you want)
Fresh Thyme and rosemary(again up to you)
Olive Oil
Gourmet Salt(fancy name for salt that is on large crystals rather than ground to fine power)

Making of
chop the thyme and rosemary place in mortar together with salt garlic and olive oil. Grind it together into a pulplike substance.
Use a regular kitchen fork and crush the feta cheese in with the creme fraiche, once you have a think consitence with small pieces of feta cheese you are done.
Add the contents from the mortar to the creme fraiche feta cheese mix. Stir them together and voila you have an awesome sauce for a barbeque or any meat basically.

The other sauce is bascially you a huge cheat but it nice with most types of potatoes.

2 Dl of rich cream
2 Dl of Creme Fraiche
Beef stock
200 gr of gorgonzola or Roquefort cheese.

Melt the cheese in with the cream and creme fraiche add the beef stock. Also if you have prepared the meat in a fryingpan use the butter with all the spices in it and pour that also in´to the sauce. Make sure the cheese is melted and you are done.

I will add some casseroles and pasta stuff and a later date.

OM NOM NOM!!!

Heres a classic that everyone can enjoy.

Ingredients:
1 pack smoked/unsmoked bacon according to taste

Cooking instructions:
1. Grill bacon
2. Eat bacon

Its simplicity is matched only by its exquisite palate.

I like to go a bit wild and sandwhich it between some slices of bread

I used to get birdeye chillis, use a syringe (one from an ink cartidge refilling pack) to fill it up with cream cheese. then Roll the chilli up with smoked bacon and put on a BBQ. nom nom nom

this thread is getting really good now so many chow ideas


anyway watch this space I'm gonna put in my "Special Stew" recipe later on

Hello everyone!

I have some food things that you have to try!

First we have:

Special Cheese

- One Pita bread (or more if you like)
- One oven or microwave (or combi)(microwave oven)
- Cheese (that melts down)
- Lettuce
- Tomato (cut it in to slices)
- cucumber ( cut it in to slices)

Oke,here we go:
Take the pita out of the package,cut the pita open,put in the nice cheese.
Then you hite the pita,so that melts the cheese but not burn the pita.
If its nice and hot,take the pita out and put your lettuce,tomato and cucumber in it and your done.

Oke,other one:

Special Chicken

- Chicken goujons
- Cheese (melt down ones)
- Puff pastry
- Butter
- Egg
- Ovenproof bowl

Here we go:
Get your bowl,grease the bowl to prevent the pastry from sticking.
Heat up the oven before you put in your recipe.
Cut the chicken in to slices and bake it in the oven until the chicken is cooked. When that is done,
Layer the puff pastry and then the cheese in the bowl, then add the chicken layer on top before finally finishing with another layer of cheese then pastry.
Finally brush the pastry with some beaten egg so that once cooked it will give a nice brown skin.
Then you put your bowl in the oven for like 40 min. on 200 heat.
And enjoy!!

like the pita bread idea

Try it!