Favourite Meal - Can Do & Wanna Do?

diane4

moonbabe58 wrote: »

My current speciality and go to 'dinner party' dish is Hairy Bikers Moussaka - it is tasty, looks impressive and after all the prep work is done it isn't that hard.

The one thing I wish I could cook well at home but always fail on is a perfectly cooked medium/rare steak. Mine always end up more medium to well and never taste as good as you get in a restaurant.

I would love to master the chicken saag curry that our local indian restaurant does but mine always seems a little bland in comparison.

The best way to cook a steak is to heat a pan till its smoking and while that is doing get your steak rub a tiny bit of oil on it and some course salt just a little on both sides, add steak to hot pan and cook for 3mins don,t touch it, then turn over for another 3mins then turn off the heat and leave till the steak stops sizzeling your steak should be perfect

Emily_Rachel

MerlinMags wrote: »

Does anyone have a recipe for a sweet and sour sauce that is like the Chinese takeaway's? I've tried several but they are always too thin, not thick and gloopy like the real deal.

Hello, depends on your takeaway, some of them use a mix! But if you like a proper one with pineapple and bits, I have made one for years and frozen in portions.

Into a saucepan put:

A small finely sliced onion
A small carrot, in fine strips
A medium tin of pineapple chunks in whatever liquid they come in
A small glass of orange juice (if you have it)
Half a stock cube (or a little salt)
A big squirt of tomato ketchup ( for colour)
And the same small glass of vinegar.

You bring it all to the boil and cook 10 minutes gently. You then stir in:

About 2 glasses of sugar (or to taste)

This is when you taste it to check you have the right sweet/sour balance to suit you. You can add a little more sugar or vinegar here if needed.

I usually add a few strips of red and green peppers here for a little colour- they don't want to cook long if you use them, put them in now just before you thicken the sauce.

I thicken with about 3 teaspoons of arrowroot, which you mix with a little cold water, add to the hot sauce and cook a minute or two. Arrowroot makes the sauce stay clear and keep its beautiful bright colour; you can use cornflour instead but the sauce won't be clear then. I find this makes about 1.5 pints, and freezes well.

Goes well with battered turkey breast balls, which I make by the kilo (or two!) to freeze. That is just pieces of turkey breast tossed in flour seasoned with Chinese seasoning spice, then dipped into a thick batter made with flour, salt, Chinese seasoning and a whole small can of beer, and fried until just golden. It is a bit fiddly and messy, and I don't like frying, so when I do it I always make a load to freeze! We reheat from frozen in a hot oven, so they go really crispy. Serve with the sauce, plain rice and stir fried veg. Yum!

twiglet98

1. Shepherd's pie
2. Lemon meringue pie. I cannot get meringue right, I'm sure my life would be so much better if I had a gas oven rather than electric, or at least my cooking would be better!

Hannah_Win

MrsAtobe wrote: »

This is the dish that I cook if I want to impress, as usual, it's better the day after.


Absolutely blumming gorgeous, but do use dried thyme, it's far easier. I also make the best chilli that the OH has ever tasted according to him, and everyone who's tasted it has asked for the recipe. I'll post it tomorrow, if anyone wants it?

If anyone has the recipe for Domino's meatball melt, I'd appreciate it

Can you please post the recipe for your Chilli?