LTLF Recipe Thread! (Sponsored by Chriscl)

[Strummer]

Following on from the „What ya eating“ thread, a discussion on why we should have a thread for recipes.

This is that thread.

Post a recipe, or two, and preferably a photo of the finished article.

[LTLF Sponsors]

[Strummer]

I’ll start then -

This is a Cuban dish, that was cooked using ingredients easily found „in the wild“ during the fight to wrest control of Cuba following the revolution.

Cuban Mojo Marinated Pork

Ingredients

3/4 cup extra-virgin olive oil
1 tablespoon orange zest
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 cup cilantro, finely chopped
1/4 cup lightly packed mint leaves, finely chopped
8 garlic cloves, minced
1 tablespoon minced oregano (2 teaspoons dried oregano)
2 teaspoons ground cumin
Kosher salt and pepper
600g boneless pork shoulder, in one piece

Serves 2-3, simply double the ingredients for more people.

In a large ziplock bag, combine olive oil, orange zest, orange juice, lime juice, chopped cilantro, chopped mint, minced garlic, oregano, and cumin.

Shake it around a bit to mix it up, then add the pork shoulder.

Don’t be afraid to add more orange juice and lime juice to be sure the meat is fully covered.

Place the zipped up bag in a baking dish, and put it in the fridge overnight, or several hours at least (overnight is best to let the citrus flavours infuse).

Preheat oven to 220 degrees C (200 degrees C if you have a fan oven) Place a wire rack over a rimmed baking sheet.

Place the pork on the rack and discard the marinade. Salt and pepper the pork well.
Roast the pork for 30 minutes. It should be lightly browned.

Turn the oven down to 180 degrees C (160 degrees of you’ve a fan oven). Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.

Transfer to a cutting board, cover with aluminum foil and let rest at least 20-30 minutes (longer doesn’t hurt!)

Carve against the grain and serve.



Obligatory:

[Harvey]

Any of your favourite curry recipes would be appreciated

[lard]

Donner kebab , Just mix all that together into a smooth mix , Shape into a loaf cook in the oven for 45 mins or until cooked,
You will get 4 kebabs from that .

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[Strummer]

This is my favourite Curry recipe, you need to do it in a slow cooker for the best flavours!

Ingredients:

2 tbsp sunflower oil
600g beef braising steak, cut into 2.5cm/1in pieces
1 onion, finely chopped
2 garlic cloves, finely chopped
1 chilli, finely chopped, plus extra to taste
2.5cm/1in piece fresh root ginger
3 tsp ground cumin
3 tsp ground coriander
2 tsp ground turmeric
1 x 390g pouch chopped tomatoes
1 tsp garam masala
100g natural yoghurt
small handful fresh chopped coriander

Method:

Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. Tip the browned meat into the slow cooker.

Heat the remaining oil in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker. Stir well. 

Add the chopped tomatoes to the slow cooker, then add 200ml of water to the slow cooker and make sure everything is covered. 

Stir everything together, pressing down so that everything is covered in liquid and cook for 6-8 hours on a „low“ setting. 

About 30 minutes before serving, stir in the garam masala and the yoghurt and season to taste with salt and a little more chilli.

Cook for a further 30 minutes, then stir in the chopped coriander.

Serves 2-3, double the quantity for more people.

Serve with your favourite rice and naan bread (Garlic and Coriander is my favourite).





Note that the more Chili you add, the hotter it gets, so if you fancy something hotter, go with a couple of Chilis to start with...

[Joao CarvAndy!ho]

Donner kebab , Just mix all that together into a smooth mix , Shape into a loaf cook in the oven for 45 mins or until cooked,
You will get 4 kebabs from that .

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On a tray or in a loaf tin?

[Wes' Organ]

Any of your favourite curry recipes would be appreciated

Wes' Apna.

2 red onions finely sliced
4 cloves garlic chopped
1 green finger chilli chopped
1 teaspoon of each:
Ground Cumin
Ground Corriander
Paprika
Garam Masala
1/2 teaspoon:
Tumeric
Kashmiri chilli powder (if using any other reduce quanty or it could blow your head off).
Naga chilli paste
Salt to taste
Plenty of pepper
4 x Tomatoes chopped
Splash of sherry vinegar
8 blocks of frozen spinach.

Fry onions, garlic and green chill for about 15 minutes on a medium heat, if they start to get too dark just chuck a splash of water in to slow it down a bit.
Add powdered spices and cook out for 1 minute.
Add tomatoes and cook out for 2/3 minutes.
Add naga chilli paste and vinegar with a splash of water, add main ingredient as below and simmer for:
1/2 hour with tinned chick peas.
2 hours with cubed lamb
25 minute with chicken breast
10 mimutes before end of cooking time chuck in the spinach.

From this you can make your own currys to suit.
Add some grated ginger with the onion mix.
Add sweet peppers for last 5 minutes of frying onions.
Reduce or increase the spices.
Swap or add spices, ground cardamon, fenugreek, curry leaves etc etc
Finish with 1/2 teaspoon garam masala
Squeeze lemon in at the end.
Use coconut milk instead of water.
Anything goes pal then it's Harvey's Apna.

[Strummer]

This is Great Uncle Seamus‘s Irish stew with Guinness:

Ingredients:

(Serves four)

2 tbsp olive oil
1.25kg beef chuck ,brisket or any other slow cooking beef (no bone)
3/4 tsp salt
Black pepper
3 garlic cloves, minced
2 onions , chopped (brown, white or yellow)
180g bacon, speck or pancetta, diced
3 tbsp plain flour
1 x 440ml can Guinness Irish Stout
4 tbsp tomato paste
3 cups / 750 ml chicken stock
3 carrots, peeled and cut into 1.25 cm thick pieces
2 large celery stalks, cut into 2cm pieces
2 bay leaves
3 sprigs thyme (or sub with 1 tsp dried thyme leaves)

Instructions:

Cut the beef into 5cm chunks. Pat dry then sprinkle well with salt and pepper.

Heat oil in a heavy based pot or skillet over high heat. Add beef in batches and brown well all over. Remove onto plate. Repeat with remaining beef.

Remove pot/skillet from heat to cool slightly and lower heat to medium. If the pot is looking dry, add more oil.

Return pot/skillet to heat, add garlic and onion. Cook for 3 minutes until softening, then add the bacon.

Cook until bacon is browned then add the flour. Stir flour into the mixture.

Add Guinness. Mix well (to ensure flour dissolves well) then add remaining ingredients and return beef into the pot/skillet (including any juices).

Add enough water so the beef and veggies are almost fully covered

Cover, bring to simmer then lower the heat so it is bubbling gently. Cook for 2 hours - the beef should be pretty tender by then.

Remove lid then simmer for a further 30 - 45 minutes or until the beef falls apart at a touch and the sauce has reduced and thickened slightly.

Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme.

Serve with creamy mashed potatoes, or roasted potatoes as per your preference, and extra veg if you wish.

You can’t directly taste the Guinness, but it subtly flavours the meat. This is the perfect stew for a winter evening.

You can also slow-cook this if you prefer, once you’ve added the water, put the stew into a slow cooker and cook on Low for 6 hours or again until the beef falls apart when poked with a fork.

[lard]

Brown white or yellow onion ?
I thought you only had white or red ?

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[Sabri Natenagewitch]

Yellows are the ones closest to the back door in your back garden


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[Joao CarvAndy!ho]

If your making curries, you've got to make your own naan bread.

https://www.bbcgoodfood.com/recipes/...asy-naan-bread

Forget the poppy seeds, chuck loads of black onion/nigella seeds, coriander and cumin seeds in.

[Wes' Organ]

If your making curries, you've got to make your own naan bread.

https://www.bbcgoodfood.com/recipes/...asy-naan-bread

Forget the poppy seeds, chuck loads of black onion/nigella seeds, coriander and cumin seeds in.

Is that your effort pal? It looks beautiful, really light.

I buy frozen chapatis or parathas from Morrisons, they are much nicer than doughy shop bought nans.

[Joao CarvAndy!ho]

It was and it mostly was, a couple of the edges were stodgy but I like that too, it soaks up the curry, it's been a while since I've made them though.

I went through a phase of making all my own accompaniments like onion salad, raita, bhajis etc. It just started taking so long to make a meal I had to start the prep the day before and it's rare to get so much time nowadays, well worth it though.

[Strummer]

A properly prepared Indian meal is a delight.

I am somewhat fortunate in that literally round the corner from my apartment is a small Kashmiri Supermarkt (no, I don’t know why either) but I can pick up all sorts there, and proceed to stink out the entire floor of my building with my hapless efforts at Asian cuisine.

[Strummer]

These are the God-damned finest roast potatoes you will ever have, and I’ll fight anyone who says otherwise:

Ingredients (serves 2, double for more):

6-8 white potatoes, cubed
2Tbsp Coconut oil
Salt and Black Pepper

Par boil the potatoes in boiling water for at least ten minutes, adding salt and pepper to the water. Don’t hold back on the pepper, either.

Drain into a colander, then shake the colander vigorously until the surfaces of the potatoes are roughened. Then shake them some more, you want the exteriors to look like they’ve been ten rounds with Mike Tyson.

Heat oven to 220 degrees C/200 degrees C if you’ve a fan oven.

Put coconut oil into a baking tray, put into oven to melt for a few minutes

Remove tray from oven, place cubes potatoes into tray, liberally coating with melted coconut oil. Sprinkle on a bit more pepper and salt.

Cook for 35-40 minutes, turning occasionally, and re-coating with melted coconut oil, until browned.

They should come out looking like the ones on this roast dinner:



Roughening the surfaces and liberally daubing then with the coconut oil makes them soft and absolutely delicious. Don’t hold back on the pepper, either.

[lard]

On a tray or in a loaf tin?

Just a tray ,So you get a nice colour all round , I flip it over half way , Then leave to rest for 10 mins or so .
Chilli sauce or garlic mayonnaise



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[Forest65]

These are the God-damned finest roast potatoes you will ever have, and I’ll fight anyone who says otherwise:

Ingredients (serves 2, double for more):

6-8 white potatoes, cubed
2Tbsp Coconut oil
Salt and Black Pepper

Par boil the potatoes in boiling water for at least ten minutes, adding salt and pepper to the water. Don’t hold back on the pepper, either.

Drain into a colander, then shake the colander vigorously until the surfaces of the potatoes are roughened. Then shake them some more, you want the exteriors to look like they’ve been ten rounds with Mike Tyson.

Heat oven to 220 degrees C/200 degrees C if you’ve a fan oven.

Put coconut oil into a baking tray, put into oven to melt for a few minutes

Remove tray from oven, place cubes potatoes into tray, liberally coating with melted coconut oil. Sprinkle on a bit more pepper and salt.

Cook for 35-40 minutes, turning occasionally, and re-coating with melted coconut oil, until browned.

They should come out looking like the ones on this roast dinner:



Roughening the surfaces and liberally daubing then with the coconut oil makes them soft and absolutely delicious. Don’t hold back on the pepper, either.

But they'll only be the best ever if you use King Edward potatoes, no others come close.

[Wes' Organ]

But they'll only be the best ever if you use King Edward potatoes, no others come close.

Maris Pipers for me for roasties.

[Strummer]

I like Albert Bartlett Roosters!

[Sabri Natenagewitch]

If your making curries, you've got to make your own naan bread.

https://www.bbcgoodfood.com/recipes/...asy-naan-bread

Forget the poppy seeds, chuck loads of black onion/nigella seeds, coriander and cumin seeds in.

It’s says grill , did you grill it or cook it in a pan ?


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[Joao CarvAndy!ho]

Bollocks, I linked a slightly different recipe than the original I started with:
https://www.bbc.com/food/recipes/naan_86626

And in the end I did both, I stuck it in a hot griddle pan dry first to puff it up, then grilled it, as my first attempts with just grilling left them quite flat, don't think I got the tray hot enough under the grill before putting them on.. That was the recipe I used but altered a bit, unfortunately I can't remember my recipe other than I think I ended up using strong bread flour, put onion and cumin seeds, garlic and coriander in before leaving it to rise, then griddle pan and either turned over or finished under grill.

[Spaceman]

Hash or Stella munchie surprise

Two slices of bread
loads of very strong cheddar
Few spring onions
Bottle of Reggae Reggae sauce.

Stick cheese, spring onions, reggae sauce on pre-toasted bread.
Whack under grill
Remove
Eat

Lush

ps Ham is an option for the more carnivorous consumer.

[redblong]

Chicken in white wine and mushroom sauce

Fucking piece of piss this.

Griddle chicken breasts in a very very hot griddle pan (er!) to colour on both sides. Set aside.

Chop onions (I use red) and garlic and fry on a low heat till onions very soft - don't burn the garlic! season at this stage.

Chop loads of mushrooms up and stick in with the onions and garlic till you get a bit of colour on the mushrooms.

Wack a decent slug of white wine in and tear in some purple basil leaves. Let the wine reduce.

Add a tub of creme freche and half a pint of chicken stock and mix it all up and that.

Adjust seasoning.

Put the sauce in a pot suitable for the oven and add the chicken and bake for half an hour lid on then half an hour lid off.

I serve with dauphinoise potatoes and veg. OMG delicious.

[BuckeyeRed]

Saigon Noodle Salad

Dressing:
1/4 cup water
3 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons brown sugar
1 clove minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon chili sauce

Salad:
8 ounce package of rice noodles
2 cups thinly sliced Napa (or any Chinese)cabbage
1 and 1/2 cups matchstick carrots
8 oz grilled shrimp
1 cup bean sprouts
1/2 seedless cucumber, sliced thinly
2 sliced green onions
2 and 2/3 tablespoons chopped fresh mint
2 and 2/3 tablespoons chopped fresh cilantro
2 and 2/3 tablespoons chopped fresh basil
1/2 cup chopped peanuts

Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and chili sauce in a bowl until sugar is dissolved.

Bring a large pot of water to a boil. Remove from heat and soak rice noodles for 1 minute. Stir to separate and continue soaking for 3 minutes or until tender. Drain and rinse in cold water.

Mix noodles, cabbage, carrots, shrimp, sprouts, cucumber, green onions, mint, cilantro and basil together in a large bowl. Drizzle the dressing over it. Toss to coat. Top with chopped peanuts.

Picture to follow.

[BuckeyeRed]

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