How do YOU make those basic recipies?!

mrsmortenharket

Was thinking the other day, we must all make our basic recipies in different ways.

So how do you make

Spag Bol
Chilli
Basic curry
corned beef hash
Toad in the hole

Any other basic recipies?

Will post mine is a mo!

Lisa

destiny_star2006

cury is curry sauce from freezer shop chicken added and a bit garlic powder lol plain and simple thats us hehe

Little_Miss_Saver

My chilli and spag bol sauces have the same "base"

3 tins of chopped toms
onions
courgette
peppers
carrots
mushrooms
garlic
red wine
worcester sauce

This is all cooked until the veggies are soft then it gets blended together (my DS eats veggies he wouldn't normally touch :shhh: ) then I add mince and extra onions and put it in the slow cooker for a few hours.

With chilli its the same as above but I add the spices, kidney beans and sweetcorn with the mince and extra onions.

I normally batch cook these as this will make us approx 5-6 portions.

HTH

LMS xx

tiamai_d

Spag Bol.

Fry onion till soft in olive oil, add mince and a beef oxo cube, fry till browning, add red wine, add chopped garlic, add in a tin of tomatos, a small carton of passata (seived tomatos), herbs, chopped mushrooms (some carrot or red pepper if I have any) and then some tomato puree. I make a double load and freeze some for speedy lasange.

chilli is almost the same but without the passata, carrot or pepper or red wine. Add in chilli powder and kidney beans though.

Curry is meat of choice and a jar of sharwoods. Some veg to bulk it out a bit. I also make a sharwoods rogan josh with sweet potatoe instead of meat. Roast the sweet potatoe and other veggies of choice in the oven till almost done, then mix in the sauce and finish cooking the veggies.

Corned beef hash boil the tatties. Fry off onion till browned, add in the tatties, steep diced corned beef in worchester sauce and some mixed herbs, then add in at the end. It will thicken up with a nice sauce.

Never made toad in the hole.

floyd

We don't eat much meat so all of mine will probably differ from the norm!

Spag bol and chilli use the same basic pasta sauce that I make in vast quantities from 2-3 large onions, 3 red chillies, 12 tins plum toms, 2 jars passata, 2 packets fresh basil, fresh ground black pepper and a few teaspoons of sugar reduced down for about 6-8 hours until very thick.

So, spag bol is 1 portion of the sauce with 1/2 bag quorn mince and a splash of tabasco.

Chilli is 1 portion sauce, 1/2 bag quorn mince, 1 tin kidney beans in chilli sauce and some chilli powder

Curry is 2 onions and 2 red peppers cooked in a little oil with 2 tbsp Pataks madras paste, add 1 tin chopped toms and some water then add 1 tin of chick peas

I don't make corned beef hash because we don't eat corned beef and I don't make toad in the hole either so I can't add those

Chicken casserole is 2 sticks celery, 1 leek and 3 carrots cooked in 1 pint water with a chicken stock cube added. When cooked add cornflour to thicken and add roast chicken from the freezer from Sundays roast

Pink.

Hi mrsmortenkarket,

There are lots of recipes that you asked for in these threads:

making bolognese sauce from scratch

Chilli con carne recipe

Curry Night

Chinese curry sauce recipe?

Corned Beef Hash

anyone got a good recipe for toad-in-the-hole ?

Pink

Stephen_Leak

If I show you mine, you'll have to show me yours!

BOLOGNESE SAUCE (and vegetarian version)

Enough for spaghetti for 2

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced beef
400g tin of plum tomatoes*
1 beef stock cube
2 teaspoons of basil, oregano or mixed herbs
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into the frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into a frying pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

Open the tin of tomatoes. Pour the juice into the frying pan. Crumble the stock cube into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Add the herbs. Season with the pepper. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced lamb, pork or turkey instead of minced beef.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Stephen_Leak

CHILLI CON CARNE (and vegetarian version)

Serves 3

INGREDIENTS

2 onions
1 tablespoon of sunflower oil
500g of minced beef
2 teaspoons of chilli powder
2 teaspoons of ground cumin
1 teaspoon of salt
400g tin of plum tomatoes*
400g tin of red kidney beans
1 beef stock cube

METHOD

Peel the onions and chop them into tiny pieces.

Put the oil into the frying pan on a medium heat. Add the onion. Fry the onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into a frying pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits. Add the chilli, cumin and salt, and stir.

Open the tin of tomatoes. Pour the juice into the frying pan. Crumble the stock cube into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Open the tin of kidney beans and drain off the liquid. Add the beans to the pan. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced lamb, pork or turkey instead of minced beef.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

TIPS

Let it cool and reheat it: the flavour improves with reheating.

* I specify plum tomatoes, because they can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Stephen_Leak

BEEF CURRY

Serves 2

INGREDIENTS

375g of beef
2 onions
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 tablespoons of sunflower oil
½ a teaspoon of salt
200g (½ a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

METHOD

Chop the beef into 1cm (½ inch) pieces. Peel the onions and chop them into tiny pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces.

Put the oil into a saucepan on a low heat. Put the beef, onions, garlic, ginger and salt into the pan and cook for 45 minutes. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Pour the tomatoes into the saucepan. Continue to cook, stirring as the mixture boils. Add the chilli, garam masala and turmeric and stir. Add the water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes.

ADDITIONS & ALTERATIONS

The quantity of chilli powder above makes for a medium curry. For a mild one, decrease this to ½ a teaspoon. For a hot one, increase this to 2 teaspoons. For a very hot one, increase this to 3 teaspoons.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Stephen_Leak

TOAD IN THE HOLE

Serves 2

INGREDIENTS

2 eggs
100g of plain flour
200ml of milk
50ml of water
1½ tablespoons of sunflower oil
1 tablespoon of sunflower oil
4 chipolata sausages*

METHOD

Break the eggs into a bowl and pick out any bits of shell. Mix up the eggs. Add the flour. Mix thoroughly. Put the milk and water into a measuring jug. Add the milk and water a bit at a time. Mix up each time until the batter is smooth and creamy. Leave the batter to stand for 30 minutes.

Put the 1½ tablespoons of oil into an ovenproof dish in a preheated oven at 220°C, 425°F, gas mark 7.

Put the 1 tablespoon of oil into a frying pan on a medium heat. Fry the sausages for about 10 minutes, turning them from time to time.

Take the dish out of the oven. Pour in the batter mix. Add the sausages. Put the dish back into the oven. Cook for 20 to 25 minutes until golden.

ADDITIONS & ALTERNATIVES

Use a packet of batter mix according to the instructions on the packet for Yorkshire pudding. Wrap a rasher of bacon around each sausage. Grille the sausages under a medium heat for about 10 minutes instead of frying them.

TIPS

Use a metal dish, as they get hotter than ceramic or glass dishes. Use lard instead of the oil in the oven, as this gets hotter than oil. If you have to open the oven door to check, open it as little as possible and close it gently.

* Use good quality sausages. The more meat in them the better. There are few tastier foods than a meaty, herby sausage. There is nothing worse than a bland, mass-produced tube of pink stodge.


PS. There has also been a recent thread, which suggested keeping the same (metal) dish for Yorkshire Puddings/TITH and, apart from removing any bits, never washing it up. Eventually, it apparently develops an "organic" non-stick coating, better than anything DuPont have come up with.

Stephen_Leak

CORNED BEEF HASH

Watch this space. It's 01:30 and I'm knackered.