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The TA Recipe Thread (now with extra cries for help!) (pg. 8)
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| hundred |
| THIS THREAD DEMANDS MORE PICS OF DELICIOUS FOOD |
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| tubularbills |
| lol@subject line change. awesome elfreak. just amazing. |
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| astroboy |
Here's one that may look hard but is actually quite easy but impressive.
Bœuf bourguignon
serves 6
Ingredients:
1.5-2kg beef (tough, cheap cut like blade, brisket, chuck etc) cut into 1-1.5 inch cubes
Bottle red wine (pinot or merlot work.. burgundy is ideal)
olive oil
unsalted butter
1 onion, chopped
1 large carrot, peeled, chopped
150g pancetta (or fatty bacon), rind removed, julienned
3tbs plain flour
1 cup beef stock
1 whole head garlic
12 eschalots peeled
300g button mushrooms
bouquet garni
1 bay leaf
1 sprig thyme
2 sprigs parsley
1 strip orange rind (use a potato peeler)
Make the bouquet garni (tie the herbs and orange peel together with twine at the base). Place this in a metal pan with the diced meat and cover with wine. Leave overnight to marinate (if not overnight then 4 hours at the very least).
After meat has marinated. preheat the oven to 160C (320F), in the meantime heat a couple of tablespoons of olive oil and a tablespoon of butter in a oven-proof casserole dish and gently cook off the carrot and onion, stirring until they're soft (but not brown). add the pancetta, cook some more, then set aside.
drain the beef, reserving the marinade and bouquet garni. pat dry thoroughly with paper towel. Heat 1 tablespoon of oil in a large frypan over high heat and brown beef in batches, transferring to casserole with the onion mixture, sprinkle evenly with flour and stir.
deglaze the frypan you fried the beef in with the marinade mixture, allow to bubble for a couple of minutes then poour over the beef in the casserole dish. add the bouquet garni and the garlic, bring the lot to the boil, then cover and place in oven for 1.5 hours.
when 1.5 hours is up heat 1 tbs of butter and 1 tbs olive oil in a large frypan and cook off the eschalots until golden then add mushrooms and cook for another few minutes. Stir these into the casserole, check for seasoning and adjust salt & pepper according to taste. Cover again and cook in oven for another hour.
Serve with buttery mashed potatoes.
Bon Appétit
PICS: http://images.google.com.au/images?gbv=2&hl=en&safe=off&sa=1&q=B%C5%93uf+bourguignon&btnG=Search+Images&aq=f&oq= |
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| narcism |
| quote: | Originally posted by hundred
THIS THREAD DEMANDS MORE PICS OF DELICIOUS FOOD |
+1 was just about to say we need a post ur dinner thread
last night :)
Moroccan chicken couscous with toasted cashews and fried dates and lotf of other yummy things
1 tablespoon of olive oil
1 thinly sliced spanish onion
1 or 2 capsicum sliced (try using two colours, I only used 1 though)
A decent handful of dates
A decent handful of cashews
2-4 tomatoes, blanched, skins and seeds removed then sliced
about a cup of chicken or fish stock
1 chicken breast or the equivalent in a meaty white fish
1 cup of cous cous
tablespoon of butter
A good handful of fresh herbs. I used oregano, mint and parsley
(the great thing about this recipe is you don't need to be too precise) I actually sprinkled my chicken with some moroccan seasoning before cooking which wasn't in the recipe either.
Heat oil in heavy based saucepan on medium heat and sautee half the onions until golden - remove from pan
Add dates to pan and cook until they puff up a bit - remove from pan
Add cashews and cook until golden brown - remove from pan
Add a bit more oil then sautee onions until soft
Add capsicum and cook for a good 10 minutes on medium heat until soft
Add stock and tomato and let simmer for 10 minutes
Add chicken or fish then simmer for about 20 minutes
Season with salt and pepper to taste
While this is cooking pour 1 cup of boiling water over 1 cup of cous cous with a knob of butter and let sit covered to expand.
Add the ingredients from the pan to the cous cous and toss carefully.
Put in serving bowl then throw cashews, dates, golden cooked onion from the start and fresh chopped herbs on top. |
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| tubularbills |
| quote: | Originally posted by narcism
+1 was just about to say we need a post ur dinner thread
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i made one. and it was called "dinner is served":o
OH CRAP THAT'S WHY I'M SO LONELY CAUSE I MADE A DINNER THREAD :(:(:(:(:(:(:(:(:(:(:(:(:
*MASTURBATES FURIOUSLY* |
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| cmay119 |
| quote: | Originally posted by elFreak
or you could use a double boiler or make your own with a metal bowl over a pot of boiling water.
indirect heat = never burn and great for making clump free sauces.
<3 pea soup, esp with real maple syrup. :) |
Hmmm. I never thought of using a double-boiler for soup. I'll definitely keep that in mind for next time. BTW, that is THE best Split-Pea soup I've ever had. Not just saying that with the bias of being my dad's recipe. Give it a try if you're a fan, it'll definitely beat anything in the canned variety. :) |
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| elFreak |
your dad's pea soup is almost exactly like french canadian pea soup. :)
the frogs use lard and sometimes maple products. |
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| cmay119 |
| quote: | Originally posted by elFreak
your dad's pea soup is almost exactly like french canadian pea soup. :)
the frogs use lard and sometimes maple products. |
Lard and maple? Seems like an interesting combo in a pea soup. Add much to the flavor or is it pretty subtle? |
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| PoisonJam19 |
| Made some Rice-a-Roni and added some sauteed chicken breast last night. Damn good, and simple too. |
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| nchs09 |
| quote: | Originally posted by tubularbills
no , to be honest, it just gets old. i could say the phrase, "Oh, today is Monday" and everyone's like, "AND YOU'RE LONELY AND DON'T GET LAID EVERY MONDAY OOooOoOoOoOoOoOoOOOOO"
so whatever, instead of ignoring it, i'm just gonna roll with it.
i hope i'm not pulling an IGK ; cause that's not the intention.
:nervous:
oh , now i'm apologizing like banananaormama :( |
I dont get laid mondays :( |
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| elFreak |
| quote: | Originally posted by cmay119
Lard and maple? Seems like an interesting combo in a pea soup. Add much to the flavor or is it pretty subtle? |
it makes it very rich. French fur trappers would eat it for its high calorie content to keep them going in the winter. |
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| elFreak |
:wtf:
| quote: | Beer Roasted Cat
1 cat cut into roast
1 can of ing Cream of Mushroom soup
1 cube of beef bouillon
1 clove of garlic
1 Fine Irish Stout, like Guinness
Cover and soak cat roast in salt water for 24 hours. Drain water and then cover and soak in beer for 6 hours. Drain and place in crock pot with your cans of soup. Add a clove of garlic, and a cube of beef bouillon. If you start to slow cook your cat in the morning with your George Foreman Cooker (or it's ilk), you'll have finely cooked feline in time for supper.
If a slow cooker is not available, a cat can be baked at 350 degrees for 2-3 hours in a conventional oven and still come out pretty good. Beer Roasted Cat is fantastic served with mashed potatoes, collard greens, and fresh, homemade egg rolls. When planning a full meal just remember- cat is a course best served hot!
Cat may not be the most glamorous, or tastiest of game meats, but with a little thought and preparation, Baked Cat can make the belly of the persnicketiest diner glow with home baked goodness.
MORE RECIPES AND INFO COMING SOON! |
http://www.kittybeef.com/recipes.php
:wtf: :wtf: :wtf: |
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