Dish for today

[aftermath]

Good old English Chip shop fish, Chips and Mushy Peas.

This serves 4 people.

what you need..

Deep fat fryer
1/2 teaspon of sea salt / normal salt.
1 teaspoon ground black pepper.
4 nice cod fillets or any white fish will do.
225g/8oz plain flour, plus a little for dusting.
1/2 pint of beer or lager.
3 heaped teaspoons of baking powder.
2lb potatoes , peeled and sliced into chips.

For the mushy peas.

a knob of butter.
4 handfulls of podded peas.
a small handfull of mint leaves chopped.
a squeeze of lemon juice.
sea salt and pepper.

To make the mushy peas.

put the butter, peas, and chopped mint in a pan, put a lid on and simmer for 10 mins.

add a squeeze of lemon juice and a little salt and pepper.

mash them up using a food masher or a food processor.

keep warm until the fish is done.


The Fish

Put the chip pan on, let it heat up.

put a little salt and pepper on both sides of the fish.

whisk the flour, beer, and baking powder together so the texture is like double cream.

dust each fish on both sides with a little dry flour, then hold by the tail and dip into the batter mix to coat the whole fish, then very slowly by still holding the tail lower the fish into the chip pan oil, cook for 4 mins until the batter is nice and golden.


The Chips

Boil a pan of water and add some salt.

boil the chips for 4 to 5 mins, then drain, and let them steam themselves dry.Make sure they still hold their shape and not too soft.

put the chips in the oil that has cooked the fish until nice and crisp and golden.

while the chips are frying have the oven heated up on 180 deg C/350 deg F

put the fish on a baking tray and put into the oven for a few minutes while the chips are cooking, this will keep them nice and crisp.

Serve and Enjoy, tastes just like from the chip shop.

 

[aftermath]

roast beef the way it should be done

The best Roast Beef

What you need

1 tsp dried thyme, ½ tsp cayenne pepper, 1 tsp paprika, 1 tsp garlic salt
2.5 kg (5lb) Joint of Beef ( topside ) or best you can afford.
2 tbsp Dijon mustard
3 tbsp olive oil
1 onion, roughly chopped, 1 carrot, roughly chopped, 1 leek, roughly chopped
1 bay leaf , 1 sprig of thyme
Salt and freshly ground black pepper
3 tbsp olive oil
150ml (1/4 pint) red wine, 1 pint beef stock

To serve:
horseradish sauce
gravy


1 Place the thyme, cayenne, paprika and garlic salt into a bowl and mix to combine.
Spread a thin layer of the Dijon mustard all over the fat side of the beef joint.
Sprinkle the spice mixture on top, patting it down gently to help it stick.
( If you have time, wrap loosely in cling film and allow the beef to marinade overnight ).

2 Preheat the oven temperature to 200 degrees Celsius.
Pour the 3 tablespoons olive oil into a roasting dish and allow to heat in the oven for 5 minutes.
Add the onion, carrot and leek, bay leaf and fresh thyme, tossing to coat them in the oil.
add a little sat and black pepper and roast for 20 minutes until lightly caramelised.

3 Increase the oven temperature to 220 degrees C,
Meanwile Heat a large, heavy-based frying pan, add the olive oil and when the oil is hot, quickly fry the beef for about 30 second on each side – be careful as the spices will give off a strong aroma and make your eyes water! Transfer the beef to the roasting tin
using the vegetables as a bed to sit on.

4 Add the red wine to the frying pan and allow to bubble down to burn off the alcohol,
then pour into the roasting tin with half of the stock.
Roast for 15 minutes until well sealed, then reduce the oven temperature to 200 degrees C, once again and roast for another 40 minutes (for a 2.25 kg piece of meat).

5 after roasting the beef for the first 15 minutes,
roast for an additional 10 minutes per 450g (1 lb) for rare;
12 minutes per 450 g for medium-rare;
or 20-25 minutes per 450g for well done.

6 brush the roast with the red wine and stock every 10 minutes or so during cooking.

7 Remove the beef from the tin and place on a large dish.
Allow to rest in a warm place for at least 10-15 minutes before carving.

how you lot enjoy this with lots of Vegetables, and yorkshire puddings.

 

[aftermath]

Good old Yorkshire puddings

My mums Yorkshire puddings.




you need


175g/6oz plain flour
2 eggs
175ml/6fl oz milk (whole or semi-skimmed)
110ml/4fl oz Water
2 tbsp olive oil
salt and freshly milled black pepper

You will also need a solid roasting tin measuring 28x23cm/11x9in.
or roasting trays that house 8 smaller yorkshire puddings.


Pre-heat the oven to .

sieve the flour in a bowl
holding the sieve up high to give the flour a good airing as it goes down into the bowl.
Now, with the back of a tablespoon, make a well in the centre of the flour
and break the eggs into it. Add the salt and pepper.

Now measure the milk and water into a measuring jug.

Then begin to whisk the eggs wth an electric whisk and as you beat them the flour around the edges will be slowly incorporated.

When the mixture becomes stiff simply , add the milk and water mixture gradually, eeping the whisk going.

Stop and scrape the sides of the bowl with a spatula so that any lumps can be pushed
down into the batter, then whisk again till all is smooth.

Now the batter is ready for use.

To cook the Yorkshire pudding, turn the oven up to 220C/425F/Gas 7.

Spoon 2 tablespoons of vegetable oil into the roasting tin or yorkshire pudding tins.and allow it to pre-heat in the oven. unTill its vey hot or smoking.

pour in the batter mix.

Tip it evenly all round and then place the tin on a high shelf in the oven and cook the Yorkshire pudding for 40 minutes or until golden brown and crisp.

 

[chronoman]

just a little on fish batter.
If you add a little vinegar it will make batter crispier .
With regard to chips i have never heard of boiling chips although in large industrial units i have seen them steamed(similiar method) but when at home i always part fry chips and let them steam cook by putting in bowl and clingfilming but gotta watch when putitng back in with water resedue in bottom of bowl with oil.
hope it helps
cheers chronoman

 

[aftermath]

Just like proper indian Chicken Tikka Massala

Chicken tikka massala

this is the best type of Indian food ive done, this tastes just like what arrives at your door from the Indian takeaway.

what you need


4 chicken breasts , no bones
4 tbsp tandoori paste, from a jar in your local supermarket
2 tbsp natural yoghurt
3 tbsp vegetable oil
1 cinnamon stick
8 cardamom pods, from local supermarket in the herb jars (schwarts ) or similar
1 large onion, finely chopped
3cm/1¼in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½-1 tsp cayenne pepper (depending on how hot you like it)
1x200g can chopped tomatoes
150ml/5fl oz chicken stock or water
1½ tsp garam masala ( the most essential ingredient)
½ lemon, juice only
½ tsp salt


1. Cut the chicken into bite-size pieces and mix with the tandoori paste and yoghurt. Leave to marinate in a non-metallic dish for at least a couple of hours (or overnight), stirring occasionally.


2. Heat the oil in a deep frying pan, and when it's very hot add the cinnamon, cardamom pods and onion.
Fry for about 5-6 minutes until beginning to brown, then add the ginger, garlic, cumin, coriander, turmeric and cayenne pepper.


3. After the spices have cooked for about a minute, add the chicken with the marinade. Fry for 3-4 minutes, then add the tinned tomatoes, chicken stock or water, garam masala, lemon juice and salt. Bring the curry to a simmer and cook on a low heat for about 10 minutes. Serve straight away with rice or naan bread.

this is class people, i am gonna make it again tomorrow night.

maybe with a fried rice i have made once before, or Onion Naan Bread

 

[Drunken Master]

mines already cooking, missus doing the cooking, me doing the drinking...lol. will enjoy later!

 

[aftermath]

With regard to chips i have never heard of boiling chips although in large industrial units i have seen them steamed(similiar method) but when at home i always part fry chips and let them steam cook by putting in bowl and clingfilming but gotta watch when putitng back in with water resedue in bottom of bowl with oil.
hope it helps
cheers chronoman

Its the same as when you do roast potatoes in a way, boil the potatoes first, this makes sure the centre is done , let them steam themselves dry when drained. Coat in oil, put on roasting tray.
the chip method , only takes a short while to fry , once part boiled.

 

[aftermath]

Chicken Ku Bo

this is my favourite home made Chinese recipe.

Chichen Ku Bo

The Ingredients are.

1 lb skinless chicken breasts.
4 tbsps peanut or corn oil.
2 red chillies, seeded and sliced very thin.
3 cloves of garlic sliced thin.
5 thin slices of root Ginger.
1 tbsp of dry Sherry.
2 oz of roasted peanuts.

for the marinade

1/3 tsp of salt,
2 tsp of thin soy sauce,
2 tsp of sherry,
1 tsp of cornstarch,
1 tbsp of egg white slightly beaten.

for the sauce.

1 tbsp of thick soy sauce,
1 and a half tbsp of garlic and chilli sauce ( in a bottle from any supermarket ),
2 tsp of white wine vinegar,
2 tsp of sugar,
1 and a half tsp of cornstarch
6 tbsp of chicken stock
4 spring onions, sliced thin

1. Cut the chicken into 1/2 inch cubes.

2. prepare the marinade by mixing all the ingredients together in a bowl. Then pour over the chicken, cover, and leave to marinade for 2 hours.

3. prepare the sauce, mix all together in a bowl.

4. Heat a wok or a none stick frying pan.
add the oil.
add the chilli, stir then add the garlic and ginger, stir
add the chicken, cook for a minute (keep shaking the wok from side to side ).
add the sherry, stir and keep tossing the chicken
add the spring onions and keep cooking for a further 45 seconds.

5. stir the sauce and add to the chicken. Keep stiring until its thickened.
add the peanuts. stir a few times.

Serve with Boiled, Steamed or Fried rice.

 

[aftermath]

Chicken Casserole

chicken casserole

this will be enough for 4 people

what you need


3 tbsp olive oil
2 onions, sliced
8 chicken thighs
1 tbsp plain flour, seasoned with a little salt and pepper
290ml/½ pint chicken stock
grated zest of 1 orange
juice of 2 oranges
150ml/¼pt sherry
1 tbsp Worcestershire sauce
300g/10oz button mushrooms, sliced
2 tbsp fresh parsley, chopped
salt and pepper
boiled rice, to serve


1. Heat 2 tbsp of the olive oil in a large heavy pan,
add the onions and fry for about 10 minutes until lightly browned and soft.
Transfer to a plate.
2. Toss the chicken in the seasoned flour.
Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned.
Add the chicken stock,onions and their juices, orange juice and zest, sherry and Worcestershire sauce.
Bring to the boil, then reduce the heat,
cover and simmer for 25 minutes until the chicken is tender.
3. Stir in the mushrooms and cook for 5 minutes.
Taste and season with salt and black pepper if necessary.
Just before serving, sprinkle over the chopped parsley and serve with boiled rice.

 

[Jackel]

Some excellent recipes there Aftermath, will defo be trying the ruby.

cheers

 

[aftermath]

Chilli con carni

Chilli con carne


you need


2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb minced beef
2 glasses red wine
2 large tins chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
1 tsp of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2 large tins red kidney beans, drained



1. Heat the oil in a large, heavy-based saucepan.
Then fry the onion and garlic until softened.
Increase the heat and add the mince,
cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
Pour in the red wine and boil for 2-3 minutes.


2. Stir in the tinned tomatoes,
tomato purée,
fresh chilli,
cumin,
ground coriander,
cinnamon,
Worcestershire sauce and crumble in the stock cube.
Season well with salt and pepper.
Bring to a simmer,
cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour,
stirring occasionally until the mixture is rich and thickened.
Add the kidney beans.
Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.

This is ideal served with rice, crusty bread or jacket potatoes, sour cream and a big green salad.

The chilli is much tastier a day or two after it's been cooked.

 

[solster]

my fav meal :eatarrow: will def have a go at that, cheers mate, keep em coming....

 

[aftermath]

Lamb Kleftiko

Lamb Kleftiko

what you need for this is.

4 lamb steaks
1 large onion, chopped
4 big tomatoes, sliced
3 garlic cloves, chopped
3 bay leaves
1 tbsp fresh rosemary
1 tbsp fresh oregano
2 tbsp olive oil
2 tbsp tomato puree
Salt and black pepper
8 medium potatoes, peeled and cut in half
1 Pint of lamb stock



1. Place steaks in a large baking tray then cover with all the other ingredients evenly.

2. Pour over the stock to almost cover all the ingredients.

3. cover the tray with tin foil and bake in the oven at 180 degrees for one and a
half to two hours until the meat is completely tender.

4. Serve with fresh vegetables or a Greek salad
(green salad with olives and feta cheese).
I will post a superb Greek salad recipe for tomorrows dish of the day

 

[aftermath]

Greek Salad

Greek Salad the way the Greeks do it.

get yourself

1 cos lettuce , Finely sliced or shredded.
Put into a serving dish.

1/2 a cucumber peeled and cut into 1/2 inch cubes.
put on top of the cos lettuce.

1 medium size red onion, finely sliced.
sprinkle on top of the cos lettuce.

3 tomatoes sliced, arrange on top ot salad.

1 green or red pepper, finely sliced, place on top of the salad.

1 handfull of black olives, arrange on top of the salad.

1 block of Feta Cheese ( greek style if pos), cut into 1 inch cubes, place on top of salad.

1 tbsp of fresh origano finely chopped ( this is the main ingredient) dont use the dried herbs as it dont taste the same, sprinkle all over the salad.

splash some extra virgine olive oil all over the salad.

splash about a tbsp of red wine vinegar all over the salad.

put in the middle of the table and let people serve themselves.
have a baked potato or some fresh greek bread rolls buttered.


sit back and enjoy this healthy meal, dont eat it every day as after about 2 weeks you will get sick of it , like i did, LOL

 

[mike_07]

STOP!!!!!!!!!!!!!! your making me hungry lol

 

[aftermath]

Sweet and Sour Pork or Chicken

Get yourself 1 lb of Good quality Pork or Chicken Breasts. ( no fat or skin ).

Cut into small cubes and place in a bowl.

The Marinade

Prepare :-
1/2 tsp of salt
1/2 tsp Light soy sauce
1 tbsp corn starch
1 Egg Yolk.

whisk together with a fork then pour over the chicken/pork, stir occasionally for at least 30 mins.


---------------------------------------------------------------------------------------------
Cut a green pepper into 1 inch squares. ( remove seeds )
Peel 2 medium carrots and slice into 5mm slices.
Peel 2 onions and slice into 1 inch parts.
Drain a 200g can of Pineapple chunks ( keep the juice ).

put these to one side.


----------------------------------------------------------------------------------------------

The Sauce

in a seperate bowl whisk these together woth a fork

4 tbsp of Vinegar
4 tbsp of Tomato Sauce
4 tbsp of Sugar
5 tbsp of cold water
5 tbsp of the drained pineapple juice
3 tsp of corn starch
1 tsp of salt
1 tsp of Toasted Sesame oil

-------------------------------------------------------------------------------

Get a cup of Corn Starch ready

Heat 4 to 6 cups of oil in frying pan, or wok.

while the oil is heating up coat the pieces of Pork/Chicken in the Corn Starch.

When the oil is hot add the meat and fry until golden brown. ( about 4 mins )

When done drain well and put aside. ( keep Warm )

----------------------------------------------------------------------------------


Put 2 tbs of oil into a clean frying pan, or clean the one already used for the meat.

Heat it up so its very hot.

Add the Carrots and fry for 1 minute ( keep stiring ).

Then add the Onion and fry for a further 2 mins. ( keep stiring ).

Then add the Green Peppers and fry for a further 1 minute. ( keep stiring )

Then add the Pineapple chunks and fry for a further 1 minute.

( 5 mins in total )

Pour in the Sauce Mix and keep stiring until the sauce starts to thicken.

Turn off the heat and add the pieces of Pork/Chicken.

Stir and its ready to serve


Tomorrows dish will be Chinese Fried Rice

 

[aftermath]

Chinese Fried Rice

This is the nearest i have had to the chinese fried rice you get from the Chinese Takeaways.

this is enough for 4 people.

you need:-

2 tbsps of sunflower or vegetable oil.
225g of long grain rice.
75g (3 oz ) of smoked bacon, finely diced.
75g (3 oz ) of peeled prawns.
2 Eggs, beaten in a cup.
100g (4 oz) of frozen peas.
6 spring onions ( finely sliced ).
salt and pepper to taste.


225g of cooked long grain rice. ( put rice in a cold bowl of water and leave for 30 mins. then keep rinsing the rice out with cold water until the water runs clean.)

bring a pan of salted water to the boil , add the rice,and let boil for between 4 and 5 mins ( keep tasting after the 4 mins as you dont want the rice too soft, it must be a liitle undercooked ( crunchy ), as soon as its done, drain the water from the rice.

put the cup with the eggs in, into a microwave for a minute at a time until the egg is like scrambled egg ( stir after each minute )

Heat the 2 tbsp of sunflower or vegetable oil in a large frying pan until just starting to smoke.

Stir in the rice ( keep stiring to stop it sticking. ) for 1 minute only.

add the diced smoked bacon and the peeled prawns, continue to cook for a further 5 mins ( keep stiring all the time and shaking the fring pan from side to side to stop the rice sticking.)

stir in the scrambled egg from the cup, add the peas, add the spring onions. Cook for a further 2 minutes ( always keep stiring. )

add salt and pepper to prefered taste.

I normally have the oven on 200, and i transfer the rice to a serving dish, cover the dish with kitchen foil, put into the oven, turn the oven off and just let the rice dry out for a short while.

 

[aftermath]

Corned beef stew

CORNED BEEF STEW
what you need is.

2 tins of chopped tomatoes.
3 big handfulls of frozen mixed vegetables.
1/2 white cabbage.Shredded.
1 tablespoon butter or margarine
1 cup coarsely chopped onion
1 carrot -- thinly sliced
1 rib celery -- thinly sliced
1 clove garlic -- minced
1 large potato -- peeled and diced
Salt and pepper to taste
1 tbsp of dried sage ( optional )
1/2 tsp of dried Marjaram ( optional ).
Dash cayenne ( optional )
1/8 teaspoon dried thyme
1 tin of chicken broth
1 tin of corned beef cut in 1/2 inch chunks



In a large saucepan, heat butter or margarine;

cook the onion, celery, carrot and garlic until soft, about 5 minutes,
sprinkle with a little salt and pepper .

Add the potato, cayenne, thyme,sage, marjaram; toss to coat.

Add the white cabbage, frozen veg, 2 tins of chopped tomatoes.

Add the tin of chicken broth; bring to boil and cook over medium heat,
partially covered for 30 minutes or until vegetables are tender.

Add corned beef; mix well and heat through, about 5 minutes, stirring occasionally.

add more salt and pepper to desired taste.
Serve hot.

 

[aftermath]

Chicken + Chorizo Paella

in a large fying pan slowly brown 3 chicken breasts in a little olive oil, sprinkle with 1 tsp of Paprika, put aside and keep warm.

crush 1 garlic bulb. chop 1 large onion. fry these in a little olive oil on low heat for 15 mins.
slice 1 Chorizo sausage and add these to the garlic and onion.

add 450g tin of chopped tomatoes and 2 red peppers peeled and sliced, add a sprig of thyme.

add 2 cups of medium grain rice, 1/4 teaspoon of paprika, a pinch of safron, 2 bay leaves, a handfull of black olives ,mix everything together for 1 minute on a low heat.

add 4 cups of chicken stock, bring to the boil and stir.

cut the chicken breasts in half so you have 6 pieces and arrange on top off the mixture in a clockwork arrangement, place an orange segment in between each chicken breast. Put a lid on.

simmer for about 15 - 30 mins or until done, you will know by the rice soaking in all the chicken stock. Dontlet it go too dry though.

serve right away

 

[HaCcKeR]

food

why is it you sit at your computer....for hours... then you think i could just eat something....... you think what..... the you see this...... but by the time you see it is stupid oclock at night..... thanks now im goin to dream about fish chip peas