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Full house: home-cooked gastro bingo

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Messages: 51 - 86 of 86
  • Message 51

    , in reply to message 50.

    Posted by karadekoolaid (U5605528) on Monday, 29th August 2011

    Here you go Dan - different as I'm the other side of the Atlantic, so dishes might vary a little (or a lot!!)
    1) Chile con carne
    2) Cottage Pie (favourite with the boys!)
    3) BBQ top rump served with fresh green salad, avocado, grilled balsamic onions and chorizo
    4) Shredded beef, black beans,fried plantain and rice
    5) Linguine with sweet chile, cream bacon and pesto sauce
    6) Kerala Prawns with spicy chick peas and aubergines "molee"
    7) Quiche - any shape, colour, size or filling available!!
    8) Chicken tikka Masala (my version) with pulao rice and raita
    9) Salade Nicoise
    10) Marquesa de Chocolate ( Marie biscuits, with chocolate cream and chocolate sauce and even more cream!)

    As you see, we don't do puddings or sweets very much!

    Report message1

  • Message 52

    , in reply to message 47.

    Posted by uschi (U2208236) on Monday, 29th August 2011

    SD2's dishes are not only adventurous, they are delicious, too. Whatever I've had out of his kitchen was great! smiley - smiley  You've eaten them, wow. You do have a full-house card.

    Joan + Bluedoyenne, you're both a couple of cool cats smiley - winkeye

    Dan 
    I hasten to add that I didn't have these specific dishes, but a lovely Indian meal and some yummy home-cooked gifts.

    Report message2

  • Message 53

    , in reply to message 1.

    Posted by Ramona Andrews BBC Food host (U14570541) on Tuesday, 30th August 2011

    Oh dear bank holiday weekend madness again...

    Please can you refrain from being offensive and personal on this board?

    If you’re not keen on a particular thread (say it’s too “listy” - whatever the criticism - you can simply avoid it). You’re very welcome to start your own threads on what ever (food) subject you like. It would be a real shame to have to close the messageboard and blog over bank holidays in the future.

    Report message3

  • Message 54

    , in reply to message 33.

    This posting has been hidden during moderation because it broke the House Rules in some way.

  • Message 55

    , in reply to message 51.

    Posted by Joanbunting (U14658764) on Tuesday, 30th August 2011

    Morning KK

    Love to sound of the shredded beef and there are platains in the supermarket at the moment - recipe clues please.

    Report message5

  • Message 56

    , in reply to message 53.

    This posting has been hidden during moderation because it broke the House Rules in some way.

  • Message 57

    , in reply to message 51.

    Posted by Dan Lepard (U14663115) on Tuesday, 30th August 2011

    Here you go Dan - different as I'm the other side of the Atlantic, so dishes might vary a little (or a lot!!)
    1) Chile con carne
    2) Cottage Pie (favourite with the boys!)
    3) BBQ top rump served with fresh green salad, avocado, grilled balsamic onions and chorizo
    4) Shredded beef, black beans,fried plantain and rice
    5) Linguine with sweet chile, cream bacon and pesto sauce
    6) Kerala Prawns with spicy chick peas and aubergines "molee"
    7) Quiche - any shape, colour, size or filling available!!
    8) Chicken tikka Masala (my version) with pulao rice and raita
    9) Salade Nicoise
    10) Marquesa de Chocolate ( Marie biscuits, with chocolate cream and chocolate sauce and even more cream!)

    As you see, we don't do puddings or sweets very much!
     


    Hi karadekoolaid, the beef, bbeans and plaintain. Is it Brazilian? Went to a place in the old Neals Yard in Covent Garden which had that on the menu the other week, amongst more dubious tourist food. It was delicious.

    Report message7

  • Message 58

    , in reply to message 57.

    Posted by puss-in-boots (U2596056) on Tuesday, 30th August 2011

    Here`s mine,

    1. Sweet potato and goats cheese brulee with wild mushrooms. (you can use the brulee to accompany a main dish).
    2. Trio of fish with sweet potato and strawberry mash, griddled asparagus and a red wine sauce.
    3. Home-made Bannoffi pie, (my own recipe).
    4. Home-made cheesecake. (Various flavours).
    5. Roast Leg of Lamb spiked with garlic and rosemary and the traditional sunday roast spuds, veggies and yorkies with every roast!!!smiley - biggrin
    6. Hachee with potatoes and red cabbage.
    7. Cockles, laverbread and bacon.
    8. Smoked gammon done on the BBQ
    9. Sausage & mash with onion gravy in a VERY large suet yorkshire pudding.

    Report message8

  • Message 59

    , in reply to message 1.

    Posted by looksalot (U14606492) on Tuesday, 30th August 2011

    When I thought about my list, I realised that its not very "cheffy" and consists mostly of what I would call "family meals" but these are the ones I mostly like to share with friends (and, of course, family).

    1. Good old spaghetti bolognaise with lots of parmesan
    2. Chicken fricassee with sage and mushrooms - with rice, new potatoes or pasta
    3. Roast chicken with apple compote and roasted roots
    4. Chili con carne on tortilla chips with salsa and cheese
    5. Green Thai chicken curry and rice
    6. Chicken Caeser salad with good bread
    7. Meatballs (often with red cabbage and apple) with saute potatoes or mash
    8. Chicken or pork noodle stir fry
    9. Prawn and red chili linguine
    10. In regards to baking - lemon fairy cakes


    Report message9

  • Message 60

    , in reply to message 59.

    Posted by meto (U14090385) on Tuesday, 30th August 2011

    Hi, I had to reread Msg #1 to check what the parameters were again. To complete my 9, I'll add these which always go down well - and I can cook them smiley - laugh:

    - Veg curry, two, with one being a bhaji style of curried veg, plus stuffed paratha.
    - All-day breakfast, veggie/meaty but must have fried bread (and even chips, lol)
    - Pilaff, either veggie or with lamb
    - Things on skewers glazed then grilled. Veg or meat, or both, but on separate skewers due to different cooking time required.

    Oop Norff "bingo" is "Housey Housey" (or used to me), so should the title be "gastro housey housey"? smiley - winkeye


    Report message10

  • Message 61

    , in reply to message 60.

    Posted by looksalot (U14606492) on Tuesday, 30th August 2011

    Oops - I did 10 for my list instead of 9 - sorry! But number 10 was baking so maybe that wont count. Your pilaff sounds nice - what goes in the veggie version?

    Report message11

  • Message 62

    , in reply to message 61.

    Posted by meto (U14090385) on Tuesday, 30th August 2011

    Hi cooksalot. There's a fair list of ingredients. I've posted it up before although with recipe-writing restrictions it is all paraphrased. I hope you can make sense of my posts on this thread: www.bbc.co.uk/dna/mb... Let me know if anything's not clear smiley - smiley

    Report message12

  • Message 63

    , in reply to message 57.

    Posted by karadekoolaid (U5605528) on Tuesday, 30th August 2011

    Joan and Dan:
    No, the shredded beef dish (known as pabellón criollo) is our national dish, even though there are similar dishes in Colombia and Brazil.
    I'm just about to pop out to visit a client, but I'll tell you that, basically, the meat (we use skirt) is first boiled with water and a few aromatics - we use a pressure cooker - then cooled a bit. Then the meat is shredded, or pulled apart, which means you can eliminate all the grotty bits!!
    We then make a "sofrito" - similar to a mirepoix but using onion, garlic and sweet peppers, add stock and cook the meat through until ready . The plantains are mature and simply fried in oil in long strips, known as "tajadas". The black beans ..... aHHHHHHHHH! the black beans....are first soaked then cooked then condimented. Some parts of Venezuela add a tbsp of sugar to the beans before serving!

    Report message13

  • Message 64

    , in reply to message 63.

    Posted by Stokey Sue (U14258170) on Tuesday, 30th August 2011

    1. Marinated roast lamb, served with flageolets dressed with the jus
    2. Caribbean peas and rice (usually served with West Indian style fried chicken)
    3. Pot roasted guinea fowl
    4. Kedgeree
    5. Orange tart
    6. Black cake (West Indian style Christmas cake)
    7. Lasagne with aubergines and mozzarella (basically aubergine parmigiana rebuilt with pasta!)
    8. Moussaka
    9. Moules marinieres

    Report message14

  • Message 65

    , in reply to message 4.

    Posted by Global_Worming (U14532104) on Tuesday, 30th August 2011

    No, I think here as it shares and describes the foods we cook well at home, rather than the places we've travelled to.

    Within threads, if you read every one by each forum member, you'd only then pick up an idea of what they cook or bake well. But it would be interesting to read a list of what they consider their crowning glories. 
    Most of the food we like to cook and share are influenced by where we spend a lot of time with family and friends. The predominant method is BBQ and Grill.
    These pics are my list photobucket.com/turk...

    Report message15

  • Message 66

    , in reply to message 65.

    Posted by meto (U14090385) on Tuesday, 30th August 2011

    Oh dear, I missed that the goalposts had moved from favourites to "crowning glories" in Msg #4. Must wake up at the back smiley - erm

    Report message16

  • Message 67

    , in reply to message 63.

    Posted by karadekoolaid (U5605528) on Tuesday, 30th August 2011

    Back in the kitchen!
    Take the beef skirt and place in a pressure cooker with water, salt,a bay leaf, 2 cloves garlic and a small onion. Cook until tender (about 20 - 25 minutes). Cool, then shred by pulling the meat apart with your fingers.
    Prepare a "sofrito" with diced onion, 2 cloves garlic, 1 red pepper, 1 green pepper and sweet chile (Aha! I doubt you'll find that - never mind).Some people also add a little celery. Heat some oil and fry the sofrito with the meat until it begins to brown. Now add three peeled, chopped tomatoes, a handful of coriander leaf, a tsp of annato/onoto/achiote if you have some, 1 tsp sweet paprika and a cup or two of stock - or water. Season to taste and cook until the meat is almost dry.
    For the black beans, cook the beans till soft. Fry a little onion, 4 cloves garlic and a sweet pepper together in lard, then mix in the black beans and add a little water. You could add a bit of chopped bacon too, if you like. add a tsp or two of sugar or palm sugar. Cook through for about 10 minutes, and garnish with chopped coriander. Drizzle a little olive oil over the top to serve.
    If you like your beans a bit spicy, add a couple of cloves, a small stick of cinnamon, a tsp or two of cumin and a tsp of chile powder.

    Report message17

  • Message 68

    , in reply to message 67.

    Posted by Global_Worming (U14532104) on Tuesday, 30th August 2011

    Good stuff KK I will give it a go.

    Report message18

  • Message 69

    , in reply to message 62.

    Posted by looksalot (U14606492) on Tuesday, 30th August 2011

    Thanks for the link to the old thread, meto. Yes - ingredients for your veggie pilaff seem clear. I will certainly try it!

    Report message19

  • Message 70

    , in reply to message 68.

    Posted by karadekoolaid (U5605528) on Tuesday, 30th August 2011

    You're very welcome, GW!

    Report message20

  • Message 71

    , in reply to message 70.

    Posted by Ramona Andrews BBC Food host (U14570541) on Wednesday, 31st August 2011

    Just to let you all know I have removed reported posts that discuss moderating decisions - they were flagged up as off-topic, which they were. Just to make it clear this doesn’t mean that I agree or disagree with what was said; simply that according to the rules of the board, there is no place for that kind of discussion here.

    Report message21

  • Message 72

    , in reply to message 67.

    Posted by Joanbunting (U14658764) on Wednesday, 31st August 2011

    Hi KK

    Thanks for that - will be giving it a try too. Not sure about the black beans, any suggestions for alternatives?

    Report message22

  • Message 73

    , in reply to message 72.

    Posted by karadekoolaid (U5605528) on Wednesday, 31st August 2011

    Joan: if you can't find black beans, use red or kidney beans. However, it's important to point out that black beans are part and parcel of the dish; just as you would not expect rice served with roast beef and yorkshire pud!
    Still, if you wish to use a veg in season, I see no reason why not.

    Report message23

  • Message 74

    , in reply to message 39.

    Posted by lindacatarina (U13954551) on Wednesday, 31st August 2011

    Thanks Joan for the details...I love the sound of aioli garnie my kind of dish (without snails) smiley - smiley

    Have never come across pigeon peas - something to keep an eye out for...have a good trip when you go back...lucky you!

    I have, Azelia - I'm sure you've found it by now.  

    Yep I did..nice looking roulade and when things settle here again will be trying out the choc mousse..Thanks Sue.

    Report message24

  • Message 75

    , in reply to message 71.

    Posted by RandomCruiser (U14887710) on Wednesday, 31st August 2011

    Just to let you all know I have removed reported posts that discuss moderating decisions - they were flagged up as off-topic, which they were. Just to make it clear this doesn’t mean that I agree or disagree with what was said; simply that according to the rules of the board, there is no place for that kind of discussion here.   Help me get this straight Ramona Andrews because you are giving very mixed vibes here.

    You are saying you have removed posts that are against the house rules as being off topic, but you don't agree or disagree with it?

    By saying this does it imply you +don't+ agree with the removal? Why else would you go out of your way to make this post?

    If, as you say, the posts were against the board rules and there is no place for that kind of discussion here. Why are you yourself going out of your way to make a point of it and therefore discussing it?

    That is one heck of a confusing and contraversial post. .

    Report message25

  • Message 76

    , in reply to message 75.

    Posted by Global_Worming (U14532104) on Thursday, 1st September 2011

    Just to let you all know I have removed reported posts that discuss moderating decisions - they were flagged up as off-topic, which they were. Just to make it clear this doesn’t mean that I agree or disagree with what was said; simply that according to the rules of the board, there is no place for that kind of discussion here.   Help me get this straight Ramona Andrews because you are giving very mixed vibes here.

    You are saying you have removed posts that are against the house rules as being off topic, but you don't agree or disagree with it?

    By saying this does it imply you +don't+ agree with the removal? Why else would you go out of your way to make this post?

    If, as you say, the posts were against the board rules and there is no place for that kind of discussion here. Why are you yourself going out of your way to make a point of it and therefore discussing it?

    That is one heck of a confusing and contraversial post. .  
    You left out of your last sentence IMO.
    It happens to make perfect sense to me , the spelling appears to correct as well.

    Report message26

  • Message 77

    , in reply to message 73.

    Posted by Joanbunting (U14658764) on Thursday, 1st September 2011

    Hi KK

    I shall look in the North African section of the market where they have all manner of pulses and dried beans and peas. I have a sneaking suspicion that I have seen something darker than kidney beans but didn't know waht to do with them!

    Report message27

  • Message 78

    , in reply to message 1.

    Posted by Renee (U3102392) on Thursday, 1st September 2011

    Tarragon Roast Chicken was always a favourite for me, adding crushed garlic and tarragon to softened butter, pushing it under the skin right down to the thighs and spreading over the top. A couple of glasses of white wine poured over and some water added to the roasting dish.

    I then discovered Azélia's gran's Portuguese marinade of white wine, garlic and bay leaves. The chicken is marinated for a few hours or overnight. Sliced potatoes are placed in the bottom of the oven tin and seasoned. The chicken sits on top and the marinade poured over. This became my number 1 favourite.

    www.azeliaskitchen.n...

    ..... and then I discovered Azélia's wonderful Sweet Miso & Lemon chicken

    www.azeliaskitchen.n...

    Salmon in a Japanese marinade of white miso, rice vinegar and sake is another favourite dish.

    What a great thread, Dan! There are some wonderful cooks on here!

    Report message28

  • Message 79

    , in reply to message 78.

    Posted by Annie ™ (U3922631) on Thursday, 1st September 2011

    My list would have to be

    1) Carrot cake - it gets requested time and time again and Eldest would have a hissy fit if her birthday cake was anything else.
    2) Coq-au-vin
    3) Sweet potato bread
    4) Delia's Chicken Basque
    5) Garlic Monkey bread
    6) Drop scones with fresh raspberries and maple flavoured syrup.
    7) Date monkey bread
    8) Chicken in coconut milk (a recent addition but acclaimed to be as good as the old favourite of Chicken Basque)
    9) Marmalade pudding and proper custard

    Could I have a second bingo card please smiley - biggrin

    Report message29

  • Message 80

    , in reply to message 77.

    Posted by lusciouslush (U3917132) on Thursday, 1st September 2011

    Hi Joan - the black beans are also called 'Turtle Beans' - they are the shape of red kidney beans but smaller - I LOVE them, their earthiness is a perfect match for strong spices - I usually cook up a large batch & freeze - they're used mucho in Mexican (texMex) cooking.

    I do something very similar to KKD's recipe..... & also turn them into very spicy black beans which are heavenly with pulled pork......!







    Report message30

  • Message 81

    , in reply to message 79.

    Posted by meto (U14090385) on Thursday, 1st September 2011

    8) Chicken in coconut milk  Not sure what this is? As a pleased person, I can tell you that my son made a chicken curry for his friends this weekend who apparently said it was the best they'd eaten (well one did, no room for hyperbole lol) but his coconut milk was in the rice. Yours has the chicken cooked in the coconut somehow? Ta.

    Report message31

  • Message 82

    , in reply to message 81.

    Posted by Annie ™ (U3922631) on Thursday, 1st September 2011

    I asked on another forum for a recipe using chicken and coconut milk without making curry or adding any heat and one of the replies was a link to this: www.celtnet.org.uk/r... and excellent dish with no heat and incredibly popular with those it was aimed at in this house. I slow cooked it in a slow cooker rather than the stove top and added all the ingredients together.

    Report message32

  • Message 83

    , in reply to message 82.

    Posted by meto (U14090385) on Thursday, 1st September 2011

    Hi Annie and thanks. The website is still up and I've found all these chicken recipes. Do you recall which one yours is please as there are a lot on this page if one scrolls down? Ta.

    Or perhaps give the idea in principle? Ta.

    I'm particularly interested as usually if chicken can be cooked in coconut milk/cream to suit meat eaters (son always happy to learn new methods), such can often be converted and suitable for veggie versions also. Win-win smiley - smiley Ta.

    Report message33

  • Message 84

    , in reply to message 83.

    Posted by Annie ™ (U3922631) on Thursday, 1st September 2011

    The link take me to one recipe only, can't understand how yours doesn't, but what the heck.
    The recipe I use is: Meat Course: Akoho sy Voanio (Chicken in Coconut Milk) . but like |I say I put everything in together and use the slow cooker. dead easy and incredibly tasty.

    It is a good site in general.

    Report message34

  • Message 85

    , in reply to message 84.

    Posted by uschi (U2208236) on Thursday, 1st September 2011

    Thank you Annie!!! It looks really good!

    Report message35

  • Message 86

    , in reply to message 84.

    Posted by karadekoolaid (U5605528) on Thursday, 1st September 2011

    RE. Chicken in coconut milk.
    Whilst there are many recipes around for Indian,or East Asian dishes using coconut milk, using multitudes of spices (which I love), there's no obligation fo. using spices.
    There's a West Venezuelan recipe for Rabbit with Coconut. Use the coconut milk the same way as you'd use stock. Make a mirepoix with carrots, onions, celery - maybe some chopped red peppers and garlic, too - then fry your chicken and add the coconut milk. Reduce, season until the dish tastes right and serve. No mystery, really.
    Since coconuts are two-a-penny over here, coconut "milk" ( or water, as it's known here) is a wonderful medium for cooking.

    Report message36

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