Recipe Collection Thread (recipe board)

Liver with Herbs [sv 4]
2 tbsp flour
1lb lambs liver sliced
2 tbsp oil
2 onions chopped 1/4 pt red wine
1/4 pt stock
2 tbps tom puree
1 tsp dried thyme
2 toms skinned and sliced [I use tinned for speed and ease]
Season flour and coat liver. Heat oil and fry liver with onions , Stir in wine, stock tom puree thyme tomatoes and thyme. Bring to boil and then simmer 15-20 mins

I've doner this as a casserole and in a slow cooker. Both work well.


Ingredients:

leg of lamb (I buy mine frozen - but any way you can get them )

some pulses and lentils of your choice

potato

veggies of your choice

mixed herbs

meat stock cubes

salt

pepper from to taste to LOTS to make it spicy


Method:

Carve chunks of meat off the bone, any old way you like until the easy bits are all off and it's getting to be a pain to do any more. Just leave the rest on the bone.

In a four litre casserole dish (or the slow cooker) put the meat and the meaty bone into plenty (full) of water with about a coffee mug full of assorted lentils and things (I prefer red lentils, split peas, and barley because they all break down and help as a thickener) a good dose of mixed herbs, at least four stock cubes, a teaspoon of salt and a minimum of a teaspoon of pepper (your choice here).

Slow cook overnight on low, or set the pan (covered) almost full to the brim on the absolute minimum miserly setting your cooker will work at. Start it from cold just before you go to bed. (If you're not sure your cooker will not boil the pan dry then you'll have to do it during day one, and then do what follows on day two)

Next day - using a big spoon thingy with holes in, fish out the bones, take any meat off that hasn't already fallen off and set the bones aside to keep for stock another day if you wish.

Remove half the liquid and save as stock.

Peel and chop enough potatoes for the needful number of servings sort of an inch (2.5cm) ish.

Normally I use leeks, mushroom, carrots as my veg. Leeks and mushrooms can be in quite large bits - carrots rather smaller because they require more cooking.

Bung all your veggies into the pot, stir things round a bit and pour back in some of the stock you've saved so that everything is covered.

Slow cook all day.

What you can also do, if there's room, is float (some of) your veggies in a pudding basin or bowl (with hot stock) so that you can lift them at the end of cooking, whizz them, and then stir them back into the pan/pot before serving. Do that with the ones that are not so popular

Spanish Chicken Casserole

....which isnt really spanish - its just lovely and spanish-ish!

Serves 4 (hungry adults)

Ingredients:

8 Chicken Thighs, skinless and trimmed of fat
1 Red Pepper diced
1 Yellow Pepper diced
1 can chopped tomatoes
1 squirt tomato puree
sliced mushrooms - how ever many you like!
salt
pepper
1 large pinch oregano (or mixed herbs) in fact - any herbs to hand, although I love fresh herbs in this!
Splash red wine
1 large onion - chopped
2 cloves garlic - pressed, squished chopped - whatever
a drizzle of olive oil

Serve with - Rice (flavoured or plain, whatever you fancy) and ciabatta/foccacia bread

In large Oven dish, put everything in

Put in oven for 1.5hrs on 180 degrees c

Take out of oven, add cornflour if sauce is a little thin.

Serve with rice and bread.

The best thing about this is that is easy to prepare, roughly chop everything, bung it all in together in the oven, and stir half way through. I use a massive oven dish, as it does make quite a lot, but it is great! Alternatively, use any veg you have to hand, courgettes, carrots, - I have out in with equal success. The key is Garlic, plenty of chopped herbs, peppers chicken thighs, and tomatoes. add whatever else you want!

Posted this elsewhere before finding this thread, enjoy....

WEDGIES!!!!

Cut up potatoes into big chunks (after scrubbing, obviously, but leave the skin on)
- Wash and dry and put on to baking tray,
-then put on some topping just pepper is nice or get some fajita mix powder stuff and sprinkle it on top making sure you get even coating (adjust to taste)
-next some olive oil, or whatever you use for cooking and ensure even coating (though not loads)
-put into oven about 180-200 deg C depending on how quick and crispy you want them for about 25 mins depending on chunk size.


I cut my pots longways and get about 3 wedges out of each half as a size guide.

Also I do the mixing with my hands, kind of Jamie Oliver style, I like to make a mess.

This is rhubarb grunt, a slightly more pastry like alternative to crumble. the recipe is from Nigella Lawsons Domestic Godess book.


650g rhubarb trimmed
200-250g Caster sug (according to taste)
50g unsalted butter (personaaly I don't bother with this, if only to convince myself I can eat a bigger portion!)
ovenproof dish (I use a little pyrex casserole dish)
TOPPING
150g plain flour
3 tblspns golden or ord caster sug
1/2 tspn salt
250ml double cream

Heat oven to 190 C
Spread chopped rhubarb in bottom of dish sprinkle on sug and dot with butter (if using)
Sift flour and sug and salt in separate bowl then add cream (gently aparently)and mix into sort of dough, spread sticky dough over fruit.
Put it in the oven for about 45 mins or until golden or fruit is bubbling. Serve as desired ie cream custard both whatever!

I love it and it is so easy! Also it seems to be V easy to adapt, more fruit, mix of fruit more sug less sug and still good without the butter!

Whoops forgot to say when you put the sugar in the rhubarb don't leave it too long before you finish off the rest and put it in the oven because the rhubarb starts to "bleed" and dry out!