Cook Something Different Challenge

hotcookie101

shelley_crow wrote: »

Some receipes use white wine as well as stock but we are quite common we don't have wine in the house

We usually have wine in but I prefer to drink it lol, so to save opening a bottle that we would then finish(:o) I use white vermouth (cheap from tescos-less than a fiver for 1l) as a sub for white wine, and port as a sub for red.

MMM smoked haddock risotto-I made that last week from this recipe and it was goood. The smoked haddock carbonara last night was delicious too-would highly recommend to anyone

Chloris

shelley_crow wrote: »

For two adults (and a 5 year old):

One onion, finely chopped
A load (technical term!) of mushrooms (i used around 7)
A red pepper, sliced
150g risotto rice
600ml chicken stock
Garlic to taste
Two fillets of smoked haddock

In a large saucepan, Gently fry the onion, mushroom and pepper in the garlic, i used a few sprays of fry-light oil
Add the risotto rice and coat in the garlic and onion mix
Add a small amount of the stock at a time. Keep the mixture on a low heat (i use gas cooker). The rice will absorb the stock.
Repeat the last step until all the stock has been used. Once all the stock has been used, continue simmering for a good 20 minutes or until the rice is completely soft. Make sure you hover near it, otherwise it's quite easy to burn.
I cheated and steamed the haddock in the microwave, then flaked and added to the risotto before the end of cooking time.

I'm thinking you should be able to use whatever veg and meat/fish you have left lying around. For veggies subsitute chicken stock for veggie stock. I made another one for my OH who doesn't like fish by using bacon offcuts, I cooked the cubed bacon seperately and added before the end of the cooking time.

Some receipes use white wine as well as stock but we are quite common we don't have wine in the house

I'm going to try this challenge as I am sooo bored of the food we are eating. I feel limited by my fussy eating DS1, but he wants to make this haddock risotto recipe with me today! Hope all goes well.

Nelski

Thanks for the gorgeous smoked haddock recipes :j I guess getting round to all of my recipe books is going to take a little longer

Having said that I think I may be having a shot at a Saturday night homemade takeaway of Doner kebab wish me luck

Even found the recipe - can I have a star please PP

Diflower

Hadn't seen this thread before, can I join in:)
My resolution for the year was to make lots of new things, and we've had quite a few.
Yesterday I made Lorraine Pascale's chorizo & thyme fougasse and it's really yummy:T

dreamyd

Hello everyone.
I've had a bit of a jam making streak in the last twenty four hours. I made this http://www.chopped-tomatoes.com/pineapple-jam-time and also this http://www.grouprecipes.com/5288/ginger-peach-jam.html , both from significantly whoopsied fruit. The pineapple jam has a firmer set, but the peach jam is my favourite. I used ginger in syrup, rather than the candied stuff, as I had a jar at the back of the cupboard but I'm really chuffed with the result.

fletch3163

Loved this thread. Well done for the ressurection, thanks.

Sloppy Joes on the cooker for me right now. Smell lovely. We'll be having with baked potatoes and sub rolls and grated cheese.

Am trying to get a decent pulled pork recipe for tomorrow because I've now defrosted a big leg of pork yellow stickered last weekend. Anyone made a successful attempt?

greenbee

fletch3163 wrote: »

Am trying to get a decent pulled pork recipe for tomorrow because I've now defrosted a big leg of pork yellow stickered last weekend. Anyone made a successful attempt?

apparently Triker has, more than once - she may have posted it somewhere but otherwise you may be able to track her down on the flylady thread.

hex2

greenbee wrote: »

apparently Triker has, more than once - she may have posted it somewhere but otherwise you may be able to track her down on the flylady thread.

I asked Triker a while ago and she said:

Loosley based on this recipe, http://www.foodnetwork.com/recipes/e...ipe/index.html

but I find that soaking the pork periodically in a spice/vinegar mix with some chilli's in give it some background heat without it being too overpowering.

My spice rub consists of garlic powder, pepper, salt, smoked paprika and dried onions.

shelley_crow

does anyone have an idiot proof fish pie recipe? i've got a load of fish that needs using, the result of a closing-time visit to the fishmonger

Sloppy joes look lovely, will try them in the week.

soupdragon10

Well the butternut squash and sweet potato casserole is on and bubbling nicely, and I've done brown rice to accompany so will let you know how it turns out.