Indi's How To Cook Properly thread

[Indi]

A few more for you. This one is really simple.

BRIDGE CHICKEN (Sometimes called Hunter's Chicken)
(Servings for one only, multiply for further people )

Ingredients:
1 Large Chicken Breast (Butterflyed (for you noobs thats cut in half but not completely so you kind of unfold it)
1 Large Rasher of Bacon
Barbecue Sauce (whichever you like the best)
Cream Cheese
Grated Cheddar

Instructions:
Simply cook the chicken in the oven with the rasher of bacon on top. When the chicken is cooked thouroughly through but still juicy, take it out.

Place a dollop of cream cheese on top of it, and squirt barbecue sauce all over.

Then cover with grated cheddar and place it back in the oven. Wait till the cheese is golden brown and serve.

Best served with salad and your choce of potatoes (I like spicy wedges or chips or something like that)

[Indi]

MUSHROOM AND PARMASAN RISOTTO

ingredients:
chopped Mushrooms - not too small
1 onion
butter (60g )
grated parmasan cheese
1 pint of veggie stock (1 pint of water + veggie stock cube(s) is easiest way)
rissoto rice (175g)
white wine 150ml
salt and pepper
big oven-proof dish


- chuck the dish in the oven to preheat at 150oC
- melt the butter in a large saucepan (on a medium heat), then add the chopped onion stir until soft
- add the mushies to the pan and keep on a low/medium heat for around 15-20 minutes (the mushies will reduce down quite alot so don't worry if the pan looks ridiculously full)
- add the risotto rice and stir it in
- add the white wine and stir in
- add the veggie stock along with some salt and pepper
- turn up the heat of the pan and bring to the boil (whilst still stiring)
- take the oven-proof dish out of the oven and transfer the whole lot to it, then chuck it back in the oven
- take it out after 15 minutes and stir in some fresh parmasan, then stick it back in for 20 more minutes
- grate some more parmasan over the top and serve immediatly..... (serve with some crusty or garlic bread)


job well done

[Indi]

LAMB WITH REDCURRANT AND ROSEMARY SAUCE

Ingredients:

Any kind of lamb steak/cutlet/chop
Redcurrant jelly
Fresh Rosemary
Red Wine
Stock Cube (pref lamb, or homemade stock)
Red Wine
Garlic
Olive Oil
Roux or Cornflour

Instructions:
Ok pour some stock in a pan, not too much, add some red wine and start to reduce it. Add in some rosemary (a couple of sprigs) but take out the stem.
Reduce it down a little, then add the redcurant jelly. Add about 2 or 3 big spoons full, and stir it constantly until it has melted the jelly.

You can either let the sauce reduce over time on a low heat, or if your strapped for time add a little roux or cornflour(mixed with cold water) to thicken it up.

Cook your lamb steaks in a pan of hot olive oil, i personally like to throw in a whole garlic worth of cloves, gives it a lovely flavour. Season the meat and serve pink! Pour over your sauce and serve with some nice seasonal vegetables and your choice of potatoes.

Bloody lovely

[Indi]

BEER BEEF AND BUTTERED MASH

Serves 2

Preparation time 4 hours+

Cooking time over 2 hours



Ingredients
1 tbsp plain flour, seasoned with salt and freshly ground black pepper
500g/1lb 3oz some kind of braising/stewing steak, cut into 5cm/2in pieces cubes/strips
23g/1oz unsalted butter
75g/2?oz smoked streaky bacon, cut into 1cm/糹n dice
1 onion, peeled and thinly sliced
1 sprig thyme
1 bay leaf
330ml/12fl oz Guinness (i used about half a can of draught)
40g/1.5oz stoneless prunes cut in half
40g/1.5oz walnuts, crushed (optional)
2 tsp balsamic vinegar
2 tsp soft dark brown sugar
1 tsp Dijon mustard
250ml/5fl oz beef stock
salt and freshly ground black pepper


For the Mashed potato
500g/1lb floury potatoes, peeled, washed and cut into 2.5cm/1in chunks
salt and ground white pepper
42g/1.5oz unsalted butter
110ml/4fl oz semi-skimmed milk, warmed

Method
1. Preheat oven to 140C/285F/Gas 1. (if cooking in oven otherwise start up the slow cooker)

2. Place the flour and meat in a polythene bag and shake to coat the meat.

3. Heat half the butter in a deep casserole dish (or frying pan) and fry the meat until golden and crusty all over. Remove the meat and set aside.

4. Add the remaining butter to the same pan and fry the bacon until crispy. Add the onions, thyme and bay leaves and cook until the onion has softened. Add any remaining flour and stir to combine.

5. Pour in the Guinness and stir vigorously.
6. Return the beef to the pan; stir to combine, add remaining ingredients and bring to the boil.

7. Cover the casserole with a lid and place in the oven.
8. Cook for at least four hours (or preferably overnight) until the meat is very tender.

I used a slow cooker/crock pot and cooked for about 5 - 6 hours on low



9. Serve the beef and dumplings with a dollop of mashed potato.

[Blurr]

had gammon with pineapple, four cheese mash & heart of artichoke fired in garlic butter tonight!
that hit the spot!

[Blurr]

BEER BEEF AND BUTTERED MASH

5. Pour in the Guinness and stir vigorously.

manic cooking indi!
how hard do you flick that wrist?

[Indi]

manic cooking indi!
how hard do you flick that wrist?

Beer is a little bit weird to mix into a sauce because of the alcohol content, same with wine. If you don't stir it in properly, sometimes it can seperate a bit with the sauce. But eventually the alcohol evaporated, and the flavor is left behind.

[Indi]

Ok this is a really simple pub kinda meal but very very tasty

DOUBLE DUTCH PORK

Ingredients:
2 Pork Steaks (or T-bone)
1 Slice Bacon
Apple Sauce
Edam

Dead easy, put the pork steaks under the grill at about 200 degrees.

Put in a slice of bacon after about 5-10 mins and check the pork is done just right when you take it out.

Pour on some apple sauce on top of the pork and slice of bacon.

Get two nice thick slices of edam and drop it on top.

Wait till its all melted and golden brown and serve with some nice potatoes and salad.

[Indi]

WHITE CHOCOLATE RUM & RAISIN BAKED CHEESECAKE (for you adventurous ppl)

Ingredients:
Digestive Biscuits
Butter
Dark Raisins
Dark Rum
Full Fat Cream Cheese
Sugar
Pinch of Salt
Sour Cream
Vanilla Extract
White Chocolate (melted about 100g)
Milk Chocolate (melted about 150g)
Caster Sugar(50g)
2 eggs

Instructions:
Blend up the biscuits and add melted butter and form into a sealing cake container for the base. Pop it into the fridge for half an hour.
Put your raisins and rum(about 85ml of rum and 100g of raisins) into a pan and put to the boil. Remove from the heat and let the raisins marinade in the rum.
Put your cream cheese, sour cream and sugar and a pinch of salt in a blender until its creamy texture. Add in some 2 tspoon of vanilla extract and your melted chocolate and blend that all up with it.

Seperate 2 eggs and keep the yolks in a bowl. Whisk in your caster sugar until it goes pale and fluffy, then mix in your cream until it goes stiff.

Mix in the rum and raisins into the main mixture then fold in the egg/caster sugar mixture.

Place this in your spring clsoing cake tin and place in a larger cake tin filled with hot water up to about halfway up the tin.

Place in the oven @ 180 degrees C for about an hour and 10 minutes.

When done place in the fridge to cool and set properly overnight



This is a tricky one to get right so only try it if your quite competent in the kitchen

[Indi]

Here's another badboy burger recipe for you all


JALAPENO CHEESEBURGERS WITH BACON AND GRILLED ONION
Servings: 8


Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeno
1/2 teaspoon cayenne pepper

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/2cups)
1/4 cup chopped fresh parsley
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worchestershire Glaze
1/3 cup light corn syrup
2 tablespoons Worchestershire sauce
2 tablespoons ketchup
2 teaspoons (packed) golden brown sugar
3 tablespoons butter


16 bacon slices
nonstick vegetable oil spray
8 hamburger buns
shredded lettuce
2 cups coarsely shredded sharp white cheddar cheese
assorted topping (such as tomato and grilled onion slices)




Spicy Ranch Sauce: Whisk all ingredients in a medium bowl to blend. Season sauce with salt and pepper

Burgers: Gently mix all ingredients in a large bowl. Form mixture into eight 1/2inch to 3/4inch patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

Glaze: Stir first 4 ingredients in a small saucepan over medium heat until it is dissolved into a liquid. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbeque (medium-high heat). Working in batches if necessary, cook bacon in a large skillet over medium-high heat until crisp and brown. Transfer to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers for 5 minutes, basting with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices of bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

[Blurr]

Beer is a little bit weird to mix into a sauce because of the alcohol content, same with wine. If you don't stir it in properly, sometimes it can seperate a bit with the sauce. But eventually the alcohol evaporated, and the flavor is left behind.

yeah it does, first time i made beer battered cod the batter just turned into head

[Greg P]

SIMPLE PASTA SAUCE

this one saved my life nufff times and it is so much nicer than Dolmio or that crap.

heat some olive oil up in a pan and add a tin of tomatoes. Or if you want use fresh blanched ones with the skins off.

If they are tinned drain most of the liquid off.

Heat gently adding garlic and pepper and salt tomatoe puree. also add fresh Basil and orregano.


Heat gently for a while...

Simple!

Basically use this for a base for any tomatoey type italian food like spaghetti bolagnaise or lasagne.. trust its much nicer and cheaper than buying store bought sauce...



What i found was that once you know how to make the basic stuff like that and the cheese sauce and know how to cook the basic stuff properly from scratch you can get creative

Yeah mate, big ups for adding this one - this is such an important recepie for italian food - was gonna add this one till I saw that you already had...

Sometimes I'll spend 3 or 4 hours making this, blanching the tomatoes, cutting off just the flesh (no seeds or skin) chopping garlic real fine so it melts in the pan, picking only the greenest leaves from the basil and making sure that you don't get any stalk in there, slowly simmering stirring all time...

Well worth the effort!

[Fes Rock]

As promised *English Muffin Pizza's*

you will need:

1 pkg of english muffins
1 bottle pasta sauce...or if your so inclined, make some sauce. No meat just tomato sauce.

1 block of cheese. I find a sharp cheddar works the best. but whatever you like,. mozzarella etc....

Step 1. Cut all your english muffins in half and toast them lightly (this is to get a nice crispy edge) if you dont toast the muffins first, they will get soggy from the sauce.

Step 2. After you have toasted your muffins, grab your sauce. With a tablespoon, scoop sauce onto muffin and spread it on

Step 3. Slice your cheese into thin slices (you can grate the cheese if you like, but i find the slices work just fine when your in a hurry.)
put slices of cheese on top of sauce, try to cover the middle with cheese.

Step 4. Put back in toaster oven on broil! this second toasting is just to melt the cheese. this is why i pre-toast the muffins. I like my muffins crispy.

Season the pizza's with salt pepper whatever you like. you can also ad vegetables, pepperonis or whatever you like.


And for a spicy change...try hot salsa instead of pasta sauce.

[Fes Rock]

damn my post didnt show up till now...weird things a gwarn

[BoudiCat]

When are you getting your own tv show? Or go on saturday kitchen! That'd be cool