Recipe Collection Thread (recipe board)

scruffy

Sweet & Sour Drumsticks

8 Chicken Drumsticks
4 tbsp red wine vinegar
2 tbsp tomato puree
2 tbsp soy sauce
2 tbsp clear honey
1 tbsp Worcester Sauce
2 cloves garlic, peeled & crushed
large pinch cayenne pepper
salt & pepper

Put chicken in a dish. Mix together marinade ingredients & pour over chicken. Cover & leave to marinate in a cool place for at least 1 hour, overnight if possible. Grill chickem for about 20 mins brushing with remaining mariande & turning frequently during cooking.

They turn out lovely & sticky. They can also be cooked on the BBQ.:beer:

scruffy

Banana Curd

4 large bananas
4 oz butter
8 oz caster sugar
grated rind & juice of lemon
4 eggs

Mash the bananas using a wooden spoon. Melt the butter slowly in a heavy-based pan, then add the sugar, bananas, lemon rind & juice. Cook for 10mins.
Beat the eggs with a wooden spoon, then gradually beat in 3 tbsp of the banana mixture- this prevents the egg curdling. Pour into the remaining egg mixture & stir. Cook gently, stirring constantly, until the mixture is thick enough to coat the back of a spoon, do not boil. Pour into hot sterilised jars & cover. Best if stored in the fridge & eaten within a couple of weeks.
This is ideal if you have some over ripe bananas & makes a change from lemon curd.

lazy&indebt

Hi Everyone, not sure if this is the right place to post this but I made myself the nicest dinner last night and it was easy, cheap and healthy...

1 frozen Salmon fillet (if you buy supermarkets 'value' brand these are low price)
1 tub of instant white sauce mix (23 servings out of one of these but you buy sachest cheaper or make your own white sauce)
Dill (grow your own?)
Tagliatelle (or any pasta)

Wrap frozen salmon fillet in foil after sprinkling on some dill and salt n pepper to taste cook on gas 6 for about 30/35 minutes.

Cook some tagliatelle (or pasta!)

Make white sauce according to instructions and add 1 tsp of dill per person

Mix sauce with pasta and serve with Salmon! Add some steemed veggies if disired

frugglewump

It's pretty much the same as toffee apples

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250g caster sugar
5 tbsp liquid glucose (about 75ml)
500g strawberries - it helps if they aren't the tiny ones

packet of short bamboo satay skewers (or ice-lolly sticks if small kids will be eating them)

Cover baking sheet with foil and oil lightly (veg oil is fine)
Place small bowl of cold water & pastry brush near the hob
Remove all leaves from strawberries but leave the hard middle part

Pour 100ml water into a heavy-based pan and add the sugar. Stir, then place over a low heat until the sugar is completely dissolved without further stirring.

Where the sugar has bubbled up inside the pan wash down with the pastyr brush dipped in cold water - this prevents crystals forming. Add the glucose and lower a sugar thermometer into the liquid. Partially cover the pan with a lid and cook over a high heat until temp reaches 152C / 305F of the mixture turns pale golden. Remove from heat and allow to cool for 2 mins.

Stick a skewer into the green middle part of the strawberry (calyx) the dip & turn in the toffee. Place on the baking tray and allow to set for 5mins.

Serve as soon as set or very shortly after as the toffee will be dissolved after an hour (or less if it's rather hot in the room)

---

I've never bothered with the sugar thermometer. Last time I made this the most expensive part of the recipe was the strawberries. I was surprised at how cheap you can get glucose. We had left over toffee from 1 punnet of strawberries so tried it with raspberries (they dissolved) and blueberries (a bit sweet for me)

twink

blackcurrant sauce

dissolve150g sugar in 425ml water
add 450g blackcurrants, 4 mint leaves
simmer 10 mins till soft
sieve then return to pan
mix 1 tbsp cornflour with 2 tbsps cold water, add to pan
boil to thicken
serve with ice cream or summer pudding

frugglewump

Not a spur of the moment recipe

Serves 6 (or 8 with bread & extra veg)

3lb beef - rump or round eye

Marinade to cover:
1 carrot, sliced
0.5 celery root, sliced
1 medium onion, sliced
20 peppercorns
10 juniper berries (i admit we left these out)
1 bay leaf
dash of thyme & majoram
4 cups water
2 cups red wine vinegar

Put everything in a big pot with the beef. Cook on hob for 30mins Season with salt to taste. Allow to cool, cover & leave for 24 hours

When ready to use, wipe meat dry & lightly salt 30mins before cooking. Keep the marinade in the same pot.

To pot roast:
3 tbsp butter
1 medium onion
4 mushrooms
0.5 celery root, diced
dash thyme,majoram, parsley
1 cup sour cream
1.5 tsp flour

Brown meat on all sides in hot butter in heavy skillet (or whatever frying pan you have big enough). Transfer back to original pot with marinade in it.

Add onions, mushrooms, celery root, butter from browning pan, parsley, thyme, marjoram & add salt+pepper to taste.

Simmer tightly covered, basting occasionally with cold water.

When tender (about 2 hours) add sour cream blended with flour & simmer another 30mins.

Best served sliced thin with sauce from pot strained & poured over meat.

brokenwings

Rhubarb and custard meringue pie.



For the pastry: 4oz Plain flour
1oz lard
1oz butter
cold water to mix.

Beaten egg yolk

For the filling : 4 cups chopped rhubarb
¼ cup plain flour
1 & ½ cups sugar
3 eggs lightly beaten
½ tsp nutmeg

knob butter

For the meringue: 4 large egg whites
8oz caster sugar




Prepare shortcrust pastry using 4oz flour and 2oz of fat – chill in fridge for 30 mins.
Heat oven to 190
Line 9 inch pie dish with pastry and flute outer edges. !!!!! well with a fork.
Bake blind on a preheated tray for 15 mins or so then brush with beaten egg yolk and bake for five more mins.

Remove from oven.

Combine sugar, flour, eggs, nutmeg – stir well – add chopped rhubarb.

Spoon filling into pastry case and dot with butter. I cover edges with foil at this point to prevent over browning. Bake for 30 mins at 190 then remove foil and bake for about another 20 mins. Please note that custard will not seem set at this point but rhubarb should be tender.

Make meringue by whisking egg whites till they make stiff peaks. Add a table spoon of caster sugar at a time whisking well after each addition.
Spoon meringue over the pie being sure that it comes right to the edges.
Bake in centre of oven until meringue is crispy and golden brown – approx 20-25 minutes.


Allow to set and cool for at least two hours before serving.

Kazonline

Ingredients

225g S/R flour
Spices of choice (I like a bit of each of clove, cinamon and nutmeg - mostly the cinamon!)
110 butter (pref welsh salted)
1 egg
good handfull of sultanas (or omit then split & spread with jam when cooked)
85g caster sugar
Possible a little milk.
Extra butter for greasing

Rub fat into the flour + spices to make fine breadcrumbs. Mix in sugar and dried fruit then add beaten egg. mix to combine - should form a ball of 'dough'. If too dry to do this add a TINY bit of milk - a little can make a big difference so be sure you've mixed well before adding more.

Flour a clean surface and roll out dough untill about 1/2cm thick. Cut into rounds about 3 - 4 inches (fluted cutter is best or use a cup)

Lightly grease your Llechwen (welsh griddlestone - okay, any bakestone/griddlestone will do) with butter. Place on heat - when hot begin 'griddling' your welshcakes.

They take about 2/3 minutes each side to become caramel colour, but I like mine a deep brown.... honest - they're not burnt I also like to lightly press mine to judge how mell done they are in the center. Very squidgy = not done, a little squidgy tends to be just right as they continue cooking while cooling (if they last that long!)

Pop them on a wire rack to cool and sprinkle with caster sugar. (optional)

These are lush on their own and are a great 'picnic' treat - but my absolute fav way to enjoy is with a cuppa tea and some clotted cream to top. MUCH better than scones any day!

Kaz

Ps re reading this it seems complicated, but it's cause I've tried to give tips too. Basically it's

1. Mix flour, spices and butter to form breadcrumbs,
2. Add Sugar,fruit & egg & mix
3. Roll out
4. Cut out
5. Cook
6. Enjoy.

PPS - This recipie makes a very small batch, but is easily converted for more.

pavlovs_dog

sausage, onion and apple pie

from Fiona beckett's Sausage and mash cookbook (page 78)

8 good quality pork sausages ( about 550g in total)
2 medium onions peeled and roughly sliced
2 medium carrots, peeled and thinly sliced
1 large bramely apple (approx 250g) peeled and roughly chopped*
1 level tsp ground corriander
1 heaped tbsp plain flour
1/2 tsp fresh thyme leaves
200ml dry cider
200ml lig vegetable or chicken stock
500g puff pastry
1 beaten egg to glaze

*can substitue with 2 medium Cox's or blenheim apples)


cook sausages until lightly browned on all sides.
gently fry the onion and carrots until soft. add the apples, and cook for a further 5 mins
stir in the coriander, flour, cider, stock and thyme
bring to the boil, simmer for 10 mins until the onions and carrots are almost cooked.
check and adjust seasoning if necessary

cut each sausage into three and place in a shallow pie dish. pour over the onion and apple sauce and leave to cool. pre-heat the oven to 220c/425f/gas 7.

roll out the puff pastry thickly, and cut a circle just wider than the diameter of the dish.
roll out the offcuts and cut a series of narrow strips to line the edge of the dish.
dampen the edge, and arrange the strips around the edge of the dish. dampen the strips, and gently lower the pastry lid onto the pie.
trim off ay overhanging pastry and glaze the pie. use any surplus pastry to make shapes (eg leaves) to decorate top of pie. glaze these too.

bake in preheated oven for 20 mins, then reduce heat to 190c/375/gas 5 for a further 25-30 mins until the pastry is well browned.



you may find that you need/want to make more sauce, as i found the quantities given by the recipe werent as generous as i would have liked (what can i say, im a foody )

i also found that the pie browned very quickly, so keep an eye on it to avoid burning it.

goes lovely with creamy mash and green veggies :T

AussieLass

1 cup brown sugar
1 cup wholemeal SR Flour
1 cup milk
1 cup bran
1 cup chopped apricots

Mix all together and put in loaf tin. Bake in moderate oven for 45mins.

Serve with butter if you want but nice without too.