General Chat

Now I know there are a lot of recipes out there on individual threads, but how about putting some of your (and others) favourites here. That way I can find them when I say to OH Oh there was a good recipe on GR about that.

I'll start with a very simple but filling and flavoursome dish

ingrediants
potatoes
bacon pieces
tomatoes chopped
grated cheese
optional marinade stuffy (I use either jamacian jerk or piri piri

cut potatoes into wedge shape and par boil
place in roasting dish season with *jamacian jerk* cook in oven
when cooked fry off bacon bits, chopped toms (and anything else you wish to put in) put on wedges.
Cover with cheese then put back in oven until cheese has melted and slighty browned
Serve

There was a long recipe thread on here last year and some good ideas in it.

I remember that Chris and often refered to it at the time for new ideas, infact I still do hunt for the chicken recipes thread and the slow cook one.

lol @ PP I do know that feeling !

This will serve about 4 people, delicious when served with new potato’s.
Ingredients:


4 medium sized chicken pieces
75g/3oz of butter
100g/4oz of bacon
2 large onions (or one large if not a lover of onions)
1 pint/ 600ml of milk
1 bay leaf
1 teaspoon of mixed herbs
1 Chicken Stock Cube
Seasoning

100g/4oz sliced mushrooms (optional)
2 level tablespoons of finely chopped parsley

•Turn oven on, 160°C/325°F (Gas Mark 5)
•Fry the chicken in 50g/2oz of butter until it is golden on both sides, transferring to a large casserole dish when finished ....keep warm in oven.
•Chop the bacon and onions and fry them (in butter)until they are golden brown.
•Sprinkle the bacon onion mixture over the chicken.

•Melt the remaining 1oz of butter in the frying pan (moderate heat) and stir in the flour. Cook without browning for 2 minutes
•Gradually blend in the milk
•Add the bay leaf, herbs and crumbled stock cube
•Continue cooking until the sauce comes to the boil and thickens. Season with salt and pepper.

{Sauce can be made in microwave oven in the normal way}

•Pour the sauce over the chicken.
•Cover the Casserole dish with its lid (or aluminium foil if there isn’t a lid)
•Put the casserole dish into the oven and cook it for 1 hour.

•After one hour, add the mushrooms to the casserole. Put back into the oven (covered) for another 30 minutes.
•Before serving, sprinkle with the chopped parsley

This is a family favourite and one my grandsons always ask for :O)
Mau

Mau I like the sound of that thankyou ..

One thread just nudged up on chat and one on gen.

thanks Ann shame we can't put the 2 together

Long time since they got an airing so good to have them nudged up

Thankyou Ann

Haven't tried this one but just seen it on another site


Cheese straws recipe

Ingredients

30 gms butter
150 gms self raising flour
75 gms grated cheese
1/2 tsp salt
1 tsp paprika
1 egg
2 tbsp milk
sesame or poppy seeds for coating (optional)

Method

Rub the butter into the flour until it resembles breadcrumbs

Stir in the grated cheese, salt and paprika

Beat the egg and milk together and stir into the dough mix

Roll into 1cm thick and cut out your shapes - you can either stick to traditional ’straw’ shapes or cut with cookie cutters.

Brush on the remainder of the milk and egg (there’s always some left in the bottom of the jug), sprinkle with seeds and pop in the oven at 200 degrees for 10 minutes until golden.

I dont know if this is the type of thing that anyone wants but....

1 tablespoon olive oil
1/2 cup shallots, diced
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon dried thyme
2 bay leaves
1 1/2 cups double cream
1/4 cup Parmesan, grated
2 tablespoons chopped fresh chives
Salt n pepper
1 cup of rice

Method..Heat oil in a large pan over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides.Then Add thyme and bay leaves and cook for 1 minute, Add double cream and bring to a simmer. Reduce the heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.

Hazelx
EDIT i forgot to say that this is for 4 people so if less people justhalf the chicken .

Hazel presumably your chicken recipe is served on the rice? It sounds very tasty but what would it be like without the cheese? OH doesn't like cooked cheese.

Yes it is Ann , but i'm sure that you could do it without the cheese
or just put the cheese over at the very last minute
Hazelx

Now that Greenfingers is a recipe that I will have to try thanks

I have another one ..it's not a recipe as such ..
It's just something that i do .

Take a chicken breast, for how ever many people that is having dinner and flatten ithe chicken with a rolling pin
rub olive oil all over the chicken and put in 5/6 garlic cloves
(leave whole if you want just a touch of garlic , or cut /crush the garlic if you want a stronger garlic taste and put it over your chicken roast in oven . also if your having roast potatoes just chuck in a couple of whole cloves .
but saying this you have to like garlic lol ..
Hazelx

Seeing sausagemeat prompted me, I used to make this for gdau at uni and she always took two with her. She keeps asking can Gdad make it for her!! I cannot bake now.

Sausage meat pie

1 lb shortcrust pastry
1 lb sausagemeat
large onion
2 cloves garlic
mixed herbs/dried parsley
freshly ground blk pepper

Lightly cook chopped onion and garlic then mix into sausagemeat with the herbs and pepper.

Line two 8" tins (tinfoil or other) divide sausagemeat into two and place into lined tins, cover with pastry and eggwash top.

In oven at 190C for about 30 minutes. Freezes well. Mine always tasted different as depended on amount of herbs I added and sometimes I mixed in some English mustard! Nice either hot or cold.