The All New Bang on Trend Cookbook Challenge 2018

Nelski

Mrs_Cheshire wrote: »

Whereabouts in Cheshire? I'm fairly local, living in a suburb of South Manchester

Hey nearly a neighbour i'm in warrington

Pollycat wrote: »

New recipe for me tonight:
liver, bacon & onions

I must and will try liver again that sounds delicious. I'm afraid my mother succeeded in ruining me for liver by serving disgusting lumps of grey meat with white tubes in when i was a kid ....she was and still is a shockingly bad cook

kittie wrote: »

the first time I look at this thread and then I see that lovely, quick and simple recipe. Wow

hey kittie ..welcome :wave:

Pollycat

Nelski wrote: »

I must and will try liver again that sounds delicious. I'm afraid my mother succeeded in ruining me for liver by serving disgusting lumps of grey meat with white tubes in when i was a kid ....she was and still is a shockingly bad cook

Our favourite is the Turkish liver casserole/soup.
It was something we had many, many years ago in a tiny lokanta that didn't have a menu, just an array of dishes in a heated cabinet that you pointed to.

We did our best to recreate it - it's the consistency of a thick soup/thin casserole that we serve in bowls with thickly sliced buttered bread for dipping into the lovely tomato-y base.

Nelski

Pollycat wrote: »

Our favourite is the Turkish liver casserole/soup.
It was something we had many, many years ago in a tiny lokanta that didn't have a menu, just an array of dishes in a heated cabinet that you pointed to.

We did our best to recreate it - it's the consistency of a thick soup/thin casserole that we serve in bowls with thickly sliced buttered bread for dipping into the lovely tomato-y base.

can you share the recipe? Also what type of liver do you use?

Thanks

Pollycat

Pollycat wrote: »

New recipe for me tonight:
liver, bacon & onions

I think I'm doing a fairly standard recipe - maybe based on the Hairy Bikers recipe but with lashings of onion.

Update ^^^^
I did (mainly) follow Dave & Si's recipe (might have been from their diet book).
I cooked the onions a lot more than they said and used a lot more.
I also used some cooking bacon from Mr T's - 60p for 500gm :eek: and it was in 2 very thick pieces so I cubed 1/3 of it for this recipe. It worked really well.
I also put some parsley in (which I think it needed), oregano would have worked well too.
I cooked it in the wok.
Very tasty and definitely on the 'do again' list.

Nelski wrote: »

can you share the recipe? Also what type of liver do you use?

Thanks

Hi
Always lamb's liver and as above, I try to buy a lump and cut it up myself (I think I must have been a butcher in a previous life ).

Here's what we do - we usually prepare it in advance then put it in the oven when we've come home from the pub. A really tasty 'no-messing-about' dish that's perfect on a winter's evening:

[FONT=&quot]Turkish Liver Soup[/FONT]

[FONT=&quot]Serves 2[/FONT]

• [FONT=&quot]¾ - 1 lb lambs liver (fairly thick pieces if possible,best if you can get it in a lump & cube it yourself)[/FONT]
• [FONT=&quot]enough potatoes for a small dinner for two[/FONT]
• [FONT=&quot]1 tin chopped tomatoes[/FONT]
• [FONT=&quot]I green pepper (de-seeded and chopped into medium size pieces)[/FONT]
• [FONT=&quot]2 – 3 green or red chillies (or to taste)[/FONT]
• [FONT=&quot]Salt & pepper to taste[/FONT]
• [FONT=&quot]1 dessertspoon hot (or Hungarian) paprika * [/FONT]
• [FONT=&quot]1 teaspoon dried parsley (or fresh if you have it)[/FONT]
• [FONT=&quot]Hot water or stock[/FONT]
• [FONT=&quot]Coriander or flat leaf parsley for garnish[/FONT]

[FONT=&quot]Cut potatoes into large diced pieces and parboil.[/FONT]
[FONT=&quot]Cut the liver into fairly big pieces (preferably diced like stewing steak) and lightly seal in a frying pan.[/FONT]
[FONT=&quot]Transfer the liver to a casserole dish.[/FONT]
[FONT=&quot]Add the chopped tomatoes to the frying pan. If you have some residue from the liver in the pan, I put a little bit of chopped tomatoes in first and deglaze the pan, then add the remaining tomatoes, green pepper and finely chopped chillies.[/FONT]
[FONT=&quot]Heat until bubbling, then pour the mixture into the casserole dish over the liver.[/FONT]
[FONT=&quot]Add the parboiled potatoes.[/FONT]
[FONT=&quot]Sprinkle the hot paprika & parsley over.[/FONT]
[FONT=&quot]Add hot water/stock to dilute the consistency down to a thick soup or thin casserole, but make sure everything is covered.[/FONT]
[FONT=&quot]Season with salt & pepper. I don't tend to use salt when using stock cubes as I find them salty anyway.[/FONT]
[FONT=&quot]Gently stir.[/FONT]
[FONT=&quot]Cover the casserole and place in a pre-heated oven at about 170 C (fan oven) for approximately 30 – 40 minutes until both the potatoes and the liver are cooked.[/FONT]
[FONT=&quot]I sometimes use the water that the potatoes have been cooked in to thicken if it needs it.[/FONT]

[FONT=&quot]Sprinkle the coriander or parsley over the top. [/FONT]
[FONT=&quot]Serve in warmed dishes or bowls with buttered crusty bread cut into thick slices.[/FONT]

[FONT=&quot]* If you haven’t got hot paprika, mix 3 parts sweet paprika to 1 part cayenne or chilli powder.[/FONT]
[FONT=&quot]We like it spicy so a dessertspoon is OK for us.[/FONT]

caronc

I've found my next two recipes both of which will hopefully be tried next week. Again both very much feature what I have in or would be buying anyway.
Green Bean Soup from the "Hairy Bikers Family Cookbook"
Potata and chestnut mushroom gratin from "Nigella Express"

After all the liver talk, a packet of lamb's liver may just have found it's way into my online basket.......;):D

purpleybat

olgemama wrote: »

We are scoring the recipes each week too so we can remember which ones we want to do again.

when I try a new recipe I always write scores out of 10 in the book, along with any notes, tweaks etc. I did used to think i'd remember them but I think the stack of ufos in my freezer is proof my memory is shoddy at best

caronc

purpleybat wrote: »

when I try a new recipe I always write scores out of 10 in the book, along with any notes, tweaks etc. I did used to think i'd remember them but I think the stack of ufos in my freezer is proof my memory is shoddy at best

That's a great idea, I sometimes write post its if it has been very good (or bad) and any tweaks I've made but good do with being better at that.

Mrs_Cheshire

Tonight's tea was a new to us recipe. Chicken and Chorizo Jambalaya.
diced chicken
slices of chorizo
2 peppers
1 onion
tin of tomatoes
250ml chicken stock
tsp cajun seasoning
shake of dried thyme
all put in the slow cooker
The recipe said to add rice to the slow cooker and cook for 30-40 minutes
I didn't have enough to feed everyone so took the slow cooker mixture out into a pan to thicken the sauce and added some frozen mushrooms to bulk it out.
served with a pack of couscous for the kids and some rice for dh and me.
Was lovely, probably needed less cooking though as the chicken and peppers were falling apart.

debtfreeforlife

Oops, it's been a while since I've been here, sorry! Looks like everyone is making some delicious meals I tried something new tonight, not from a cookbook but it's something I've seen a lot of people do on Facebook. It was a mushroom and leek stroganoff with silken tofu as the sauce (whizzed up in a blender with a bit of water added). The tofu mix tasted a bit odd on its own but was delicious after I'd put it in with the mushrooms and leeks and it mixed with their juices. Tofu's a good I don't typically get on with but is the typical vegan food so I'm proud of myself for finding something unusual and yummy to do with it

Nelski

Cooked a large ham in coke today (not a new to me recipe although I am trying a new glaze ) Anyway tomorrow I plan to make a John Tarode Pea and Ham soup which is a new to me recipe