Recipe Collection Thread (recipe board)

Curry_Queen · 17 April 2005 at 9:28AM

Whole Chicken in a Crock

1 (3 to 3 1/2 lb.) whole chicken
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon olive oil
1 large onion, sliced
1 medium bulb garlic (about 20 cloves)

In a small bowl, combine salt, paprika, pepper, and oil - mix to form paste. Spread evenly over chicken.
Place sliced onion in slow cooker.
Place chicken, breast side up, over onion.
Separate garlic into cloves - do not peel cloves.
Place garlic cloves in and around chicken.
Cover and cook on low setting for at least 7 hours or until chicken is tender and juices run clear.

Curry_Queen · 17 April 2005 at 9:31AM

Spiced Beef and Beans

450g braising steak
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
1-2 teaspoons chilli powder according to taste
1 onion
2 cloves garlic
1 red pepper
1 14 oz can red kidney beans (or some other beans if you prefer)
300ml beef stock
14oz can chopped tomatoes
2 tbsp tomato puree

In a pan, brown the meat all over briefly and then add the powdered spices, stir and turn the heat down. You don't need flour, the spices thicken it up.

Chop up the onion and pepper, crush the garlic. Drain and rinse the beans, make up the stock.

Add the stock, tomatoes, pepper, onion, tom puree and garlic to the beef. Bring to the boil then pour into a casserole dish, cook it at 180 Celsius or Gas Mark 4 for 2-2 1/2 hours.

Can easily be adapted for slow cooker, using slightly less stock

Curry_Queen · 17 April 2005 at 9:34AM

Pork Hock And Lentil Soup

1 bacon hock
1 tbs oil
1 leek, finely chopped
2 md carrots, finely diced
2 tbs chopped celery stalk
4 cloves garlic, crushed
200g red lentils, well washed and drained
1/2 tsp grated nutmeg
1/2 ts ground fennel seed
2 tbs finely chopped fresh parsley & mint
1 litre chicken, veal or vegetable stock

Instructions

In a large stock pot or saucepan gently cook the carrot, leek, celery, and garlic in 1 tbsp oil for 3 or 4 minutes.

Add drained lentils and stir while continuing to cook for 30 seconds or so.

Add nutmeg, fennel, mint and parsley and stir in.

Add the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1 1/2 hours.

When hock is cooked, remove from soup, take off skin and fat, and cut into small bite-sized pieces.

To serve, put soup and bacon pieces into individual dishes and top with a spoonful of pesto sauce (optional). Accompany with crusty bread.

Leftover potential: Keeps well for several days in the refrigerator.

Again, another recipe easily adapted to slow cooker

Curry_Queen · 17 April 2005 at 9:36AM

Irish Beef and Guinness Casserole

3 tbsp flour
1tsp cayenne
salt & pepper to taste
3 tbsp oil
2-3 bay leaves
2 lbs stewing steak, chopped into 1-2" cubes
1 large onion, roughly chopped
1 tsp minced garlic, or 2-3 small cloves crushed
2 tbsp tomato puree, dissolved in 6 tbls stock
1 tbsp worcestershire sauce (optional)
1 tsp rosemary
1 tsp thyme
1/2 lb carrots, sliced
1/2 pint Guinness
3/4 pint beef stock (beef oxo is fine)

1 Mix flour, cayenne, salt & pepper in a large mixing bowl.
2 Toss steak in 1tbsp of the oil before adding to flour mix.
3 Heat remaining oil with bay leaves in large based pan and brown off the steak.
4 Add onions and continue to fry for 5 mins, before adding carrots for a further 5 mins.
5 Add garlic, tomato puree, herbs and Guinness and simmer for 5 mins.
6 Transfer to oven proof dish, adding remainder of stock, and cook in a moderate oven, around 300F/GM3 for 2-3 hours, until beef is tender, or 6-7 hours on low in a slow cooker!

Curry_Queen · 17 April 2005 at 9:42AM

Roasted Root Vegetables

1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 swede, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root

Marinade:
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper

In a large bowl, combine all vegetables.
In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar.
Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours.
Arrange vegetables on a baking sheet, sprinkle with salt and pepper.
Roast in a pre heated 220C/gas 7 oven for 35 to 40 minutes or until cooked through.

Curry_Queen · 17 April 2005 at 9:55AM

Creamy Pork Chops

6 pork chops
salt and pepper to taste
garlic powder to taste
2-3 tbsp plain flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
500ml boiling water

2 tbsp plain flour
225ml sour cream

Directions
Season pork chops with salt, pepper and garlic powder then dredge in flour. In a skillet over medium heat, lightly brown chops in a small amount of oil then place in slow-cooker and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cook on low 6 to 7 hours.

After the chops have cooked, remove from slow-cooker and keep warm. In a bowl blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow-cooker to high for 15 to 30 minutes until sauce is slightly thickened. Serve sauce over pork chops.

Glad · 17 April 2005 at 11:43AM

175g long grain rice
450 ml chicken stock
1 tbs oil
3 rashers bacon chopped
1 lge onion sliced
1 green/red pepper sliced
can chopped tomatoes
350g approx leftover chicken
2 cooked spicy sausages sliced
seasoning

put rice and stock in pan and bring to boil
cover and simmer gently until rice is tender and liquid absorbed,
meanwhile, heat oil in another pan and fry bacon, onion and pepper, stir in tomatoes, chicken and sausage, add rice, stir and cook for 10 mins

Curry_Queen · 17 April 2005 at 12:20PM

Whilst searching for recipes to use up some old yoghurt, I found this and thought it sounded very tasty and one you might like to try

Chicken in Red Pepper and Chilli Sauce
Serves 4

1 onion, chopped
2.5cm piece fresh root ginger, peeled and coarsely chopped
2 garlic cloves
2 red peppers, deseeded and coarsely chopped
2 red or green chillies, deseeded and coarsely chopped
2 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground turmeric
pinch of cayenne pepper
2 tbsp olive oil
4 boneless, skinless chicken breasts, cut into 2.5cm pieces
100ml water
salt and black pepper
200ml Greek yoghurt
fresh coriander leaves, to garnish

Place the onion, ginger, garlic, peppers, chillies and spices in a food processor and blend well until you have a paste. (You may need to add a little water.)
Heat the oil in a large wok or frying pan and add the paste, stir-frying for about 10 minutes.
Pour in the water and stir through. Add the chicken pieces, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the chicken is done.
Stir through the Greek yoghurt and coriander leaves and warm through.
Serve on a bed of basmati rice.

Curry_Queen · 17 April 2005 at 12:23PM

Also ...

Moroccan Lamb Stew

Serves 4

2–3 tbsp olive oil
1 onion, chopped
450g neck fillet of lamb, finely sliced into thin pieces
500g sweet potatoes, peeled and chopped in 2.5cm chunks
2 tbsp harissa paste
1 x 400g tin chopped tomatoes, drained of juice
300ml fresh lamb stock
salt and pepper
1 x 400g tin chickpeas, drained and rinsed
225g baby spinach leaves, washed
juice of 1 lemon

For the mint yoghurt topping:
200ml Greek yoghurt
1 clove garlic, crushed
3 tbsp freshly chopped mint

Heat the oil in a large saucepan or casserole and fry the onion until soft, about 5 minutes.
Add the lamb and stir-fry until just brown. Add the sweet potatoes and harissa and cook for 2 minutes before adding the tomatoes and stock.
Season with salt and pepper, bring to the boil and simmer for 15–20 minutes or until the sweet potato is soft. Stir in the chickpeas and spinach leaves and cook for about 1 minute.
To make the topping, combine the yoghurt, garlic and mint and season with salt and pepper.
To serve, spoon the stew over a bowl of couscous and top with a dollop of the yoghurt mixture.

arkonite_babe · 17 April 2005 at 5:31PM

Ingredients

6 to 8 fist sized potatoes
1 to 1.5 pints stock ( chicken or vegetable is fine)
1 Large onion
large knob of butter and teaspoon of oil
small tub of fresh cream or elmlea
handfull of fine chopped parsley

Method

Melt butter and oil in a large pot (oil stops the butter burning, but keeps the nice taste)
Finely chop onion and sweat gently in oil mix
Peel and chunk potatoes into rough pieces
Toss these in hot oil mix
Pour on 1 pint of stock
Cook until potatoes are tender
Whizz in a blender until smooth
You may need to add more stock at this stage as the soup tends to thicken
Gently heat through again before serving
Serve with a drizzle of cream and some parsley sprinkled on top and melba toast on the side. You can alsoad leeks to this to make potato and leek soup.

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