Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Urban Recipe Repository
- Thread starter ringo
- Start date
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
BASIC TOMATO SAUCE
It's difficult to get really flavoursome tomatoes outside the Mediterranean, so don't be afraid to make sauces using canned plum tomatoes instead. My tip is to add a little sugar to cut through the acidity of the tomatoes - you'll be amazed at the difference it makes to the finished sauce.
Makes 4-6 portions
4 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 x 400g cans plum tomatoes
1 garlic clove, finely chopped
2 tsp tomato purée
pinch of sugar
1 sprig of fresh rosemary
Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, or until soft and translucent. Roughly squash the tomatoes with either your hands or a fork.Add them to the pan along with the garlic, tomato purée, sugar and rosemary.
Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency.
QUICK GRATIN OF BEANS AND BACON
There is much pleasure in making slowly evolving bean dishes, by soaking dried beans overnight and then letting them cook at their own pace. But sometimes I need a quick alternative, a mid-week version of those comforting dishes, and that is where canned beans come in. Chickpeas, haricot and cannellini beans all seem to survive the canning process. This supper can be made with any of them.
Serves 2 as a main dish with seconds
1 large onion
olive oil - 2 tablespoons
thyme - a few springs
smoked bacon - 6 rashers
haricot beans - 2 x 400g cans
creme fraiche — 200g
parmesan - 3 grated tablespoons
Set the oven to 200C/Gas 6. Peel the onion, halve it, and cut each half into thick slices. Pour the oil into a shallow pan and cook the onions till soft and golden. Pull the leaves from the thyme sprigs and stir into the onions.
Cut the bacon into short pieces and add to the pan, stirring occasionally till it is pale gold and fragrant.
Drain the beans and rinse them in a sieve under the cold tap. Tip them into the onions with the creme fraiche and stir till bubbling. Check the seasoning, you will probably need both salt and pepper.
Transfer to a baking dish and sprinkle the parmesan over the top.
Bake for 30 minutes or so, till the top is crisp and the sauce is bubbling around the edges.
It's difficult to get really flavoursome tomatoes outside the Mediterranean, so don't be afraid to make sauces using canned plum tomatoes instead. My tip is to add a little sugar to cut through the acidity of the tomatoes - you'll be amazed at the difference it makes to the finished sauce.
Makes 4-6 portions
4 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 x 400g cans plum tomatoes
1 garlic clove, finely chopped
2 tsp tomato purée
pinch of sugar
1 sprig of fresh rosemary
Heat the olive oil in a pan over a medium heat. Add the onion and cook for 5 minutes, or until soft and translucent. Roughly squash the tomatoes with either your hands or a fork.Add them to the pan along with the garlic, tomato purée, sugar and rosemary.
Lower the heat and simmer for 25-35 minutes, or until the sauce is thick and jam-like in consistency.
QUICK GRATIN OF BEANS AND BACON
There is much pleasure in making slowly evolving bean dishes, by soaking dried beans overnight and then letting them cook at their own pace. But sometimes I need a quick alternative, a mid-week version of those comforting dishes, and that is where canned beans come in. Chickpeas, haricot and cannellini beans all seem to survive the canning process. This supper can be made with any of them.
Serves 2 as a main dish with seconds
1 large onion
olive oil - 2 tablespoons
thyme - a few springs
smoked bacon - 6 rashers
haricot beans - 2 x 400g cans
creme fraiche — 200g
parmesan - 3 grated tablespoons
Set the oven to 200C/Gas 6. Peel the onion, halve it, and cut each half into thick slices. Pour the oil into a shallow pan and cook the onions till soft and golden. Pull the leaves from the thyme sprigs and stir into the onions.
Cut the bacon into short pieces and add to the pan, stirring occasionally till it is pale gold and fragrant.
Drain the beans and rinse them in a sieve under the cold tap. Tip them into the onions with the creme fraiche and stir till bubbling. Check the seasoning, you will probably need both salt and pepper.
Transfer to a baking dish and sprinkle the parmesan over the top.
Bake for 30 minutes or so, till the top is crisp and the sauce is bubbling around the edges.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
FRIED CARROTS IN CURD (Korma gājar)
This is an excellent recipe for swedes, parsnips, potatoes or turnips either substituting for or adding to the carrots.
4 tablespoons ghee
1½ lb (675 g) carrots, chopped
1 inch (2.5 cm) piece ginger
4 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 teaspoons poppy seeds
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon paprika or chilli powder
1 teaspoon salt
1 cup yogurt
chopped coriander leaves
Heat ghee and fry the carrots for a few minutes. Add the ginger, garlic, sesame seeds and poppy seeds and fry until golden. Stir in the spices, salt and carrots and fry for two minutes. Add the yogurt and cook till the carrots are tender. Serve hot, garnished with coriander leaves
AUBERGINE CURRY (BAINGAN KI KARI)
1½ Ibs (675 g) aubergines
2 tablespoons ghee
1 teaspoon turmeric powder
1 teaspoon paprika or chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
6 black peppercorns
1 inch (2-5 cm) piece ginger, finely chopped
1 teaspoon salt
4 cloves
juice of ½ lemon
3 tomatoes, chopped
2 tablespoons chopped coriander leaves
Cut aubergines into cubes and soak in cold water. Heat ghee and fry the spices for two minutes. Add the tomatoes, salt and aubergines. Stir for five minutes, add the lemon juice, cover and cook slowly. Add a little water to prevent sticking. Serve hot with rice.
CAULIFLOWER CURRY (PHULGOBI U KARI)
1 teaspoon turmeric powder
1 cauliflower (1½ - 2 lbs/675-900 g)
juice of ½ lemon
1 inch (2-5 cm) piece ginger
1 teaspoon salt
4 cloves garlic
½ teaspoon paprika or chilli powder
2 tablespoons ghee
1 teaspoon garam masala
Wash the cauliflower and cut into sprigs. Grind the garlic, ginger, salt, paprika and turmeric, adding the lemon juice to make a paste. Heat ghee and fry the paste for a few minutes. Add the cauliflower, cover and cook on a low heat. When nearly done sprinkle with garam masala.
This is an excellent recipe for swedes, parsnips, potatoes or turnips either substituting for or adding to the carrots.
4 tablespoons ghee
1½ lb (675 g) carrots, chopped
1 inch (2.5 cm) piece ginger
4 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 teaspoons poppy seeds
1 teaspoon turmeric powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon paprika or chilli powder
1 teaspoon salt
1 cup yogurt
chopped coriander leaves
Heat ghee and fry the carrots for a few minutes. Add the ginger, garlic, sesame seeds and poppy seeds and fry until golden. Stir in the spices, salt and carrots and fry for two minutes. Add the yogurt and cook till the carrots are tender. Serve hot, garnished with coriander leaves
AUBERGINE CURRY (BAINGAN KI KARI)
1½ Ibs (675 g) aubergines
2 tablespoons ghee
1 teaspoon turmeric powder
1 teaspoon paprika or chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
6 black peppercorns
1 inch (2-5 cm) piece ginger, finely chopped
1 teaspoon salt
4 cloves
juice of ½ lemon
3 tomatoes, chopped
2 tablespoons chopped coriander leaves
Cut aubergines into cubes and soak in cold water. Heat ghee and fry the spices for two minutes. Add the tomatoes, salt and aubergines. Stir for five minutes, add the lemon juice, cover and cook slowly. Add a little water to prevent sticking. Serve hot with rice.
CAULIFLOWER CURRY (PHULGOBI U KARI)
1 teaspoon turmeric powder
1 cauliflower (1½ - 2 lbs/675-900 g)
juice of ½ lemon
1 inch (2-5 cm) piece ginger
1 teaspoon salt
4 cloves garlic
½ teaspoon paprika or chilli powder
2 tablespoons ghee
1 teaspoon garam masala
Wash the cauliflower and cut into sprigs. Grind the garlic, ginger, salt, paprika and turmeric, adding the lemon juice to make a paste. Heat ghee and fry the paste for a few minutes. Add the cauliflower, cover and cook on a low heat. When nearly done sprinkle with garam masala.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
CHICKEN WITH OLIVES
This excellent Middle Eastern dish is a particularly Moroccan speciality.
1 large roasting chicken 1 teaspoon paprika
2 tablespoons oil 1 onion, finely chopped
2 onions, sliced 250 g (8 oz) green olives
Salt and black pepper Juice of ½ lemon, or more
¼-½ teaspoon ground ginger
Heat the oil in a large saucepan. Add onion slices, sprinkle with salt, pepper, ginger and paprika, then add about 1 teacup water very gradually, stirring vigorously, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for ½ hour longer.
Stone the olives. Put them in a pan, cover with cold water, bring to the boil and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only.Just before serving, squeeze a little lemon juice over the dish. Serve with plain boiled rice or couscous.
This excellent Middle Eastern dish is a particularly Moroccan speciality.
1 large roasting chicken 1 teaspoon paprika
2 tablespoons oil 1 onion, finely chopped
2 onions, sliced 250 g (8 oz) green olives
Salt and black pepper Juice of ½ lemon, or more
¼-½ teaspoon ground ginger
Heat the oil in a large saucepan. Add onion slices, sprinkle with salt, pepper, ginger and paprika, then add about 1 teacup water very gradually, stirring vigorously, and lay the chicken on top. Cook over low heat, covered, for 1 hour, turning the chicken frequently. Add a little more salt if necessary, and the finely chopped onion, and cook for ½ hour longer.
Stone the olives. Put them in a pan, cover with cold water, bring to the boil and leave for 1 minute. Drain off the water and repeat the process. This will remove excess salt. Add the olives to the pan and cook with the chicken for a few minutes only.Just before serving, squeeze a little lemon juice over the dish. Serve with plain boiled rice or couscous.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
MUSHROOM & RICE ONE-POT
SERVES 4
200g/7oz basmati rice
1 tbsp olive oil
1 large onion, chopped
2 tsp chopped rosemary or 1 tsp dried
250g/9oz chestnut mushrooms, quartered
2 red peppers, sliced
400g tin chopped tomatoes
425ml/¾pt vegetable stock
handful parsley, chopped
Heat oven to 190C/170C fan/gas 5. Rinse the rice under cold running water, then drain.
Heat the oil in a casserole dish and fry the onion until soft. Stir in the rosemary and mushrooms and fry briefly. Add the rice, coat it in the oil, then add the peppers, tomatoes, stock and some black pepper. Bring to the boil, stir, cover tightly, then bake for 20-25 mins. Scatter with parsley to serve.
SERVES 4
200g/7oz basmati rice
1 tbsp olive oil
1 large onion, chopped
2 tsp chopped rosemary or 1 tsp dried
250g/9oz chestnut mushrooms, quartered
2 red peppers, sliced
400g tin chopped tomatoes
425ml/¾pt vegetable stock
handful parsley, chopped
Heat oven to 190C/170C fan/gas 5. Rinse the rice under cold running water, then drain.
Heat the oil in a casserole dish and fry the onion until soft. Stir in the rosemary and mushrooms and fry briefly. Add the rice, coat it in the oil, then add the peppers, tomatoes, stock and some black pepper. Bring to the boil, stir, cover tightly, then bake for 20-25 mins. Scatter with parsley to serve.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
LAMB SHANKS WITH PRESERVED LEMON AND SWEDE
This needs no accompaniment, but is very good served with a pile of mashed potatoes.
Serves 4
onions - 2 large
olive oil - 3 tbsp
lamb shanks - 4 small
flour - 2 level tbsp
garlic — 3 cloves
light stock (water will do) - 750mls
white vermouth or white wine - 1OOmls
the juice of half a large lemon
swede — 1 large
preserved lemons — 2
parsley — 4 bushy sprigs
Set the oven at 160C/Gas 3. Peel and slice the onions into thick segments. Warm the olive oil in a deep casserole and season the lamb shanks. Lightly brown the lamb all over in the hot oil, then lift it out and add the onions to the pan. Let them soften and turn a pale gold, then stir in the flour, Add the peeled and thinly sliced garlic, the stock, white wine and bring to the boil. Peel the swede and cut it into fat chunks about the size of a marshmallow. As soon as the liquid starts to boil add the swede, pushing the pieces down under the gravy then stir in the lemon juice, a seasoning of salt and pepper, and the lamb shanks then cover with paper and then a lid then leave in the oven for two hours, turning them from time to time.
After an hour and a half's cooking, cut the lemon in half and scrape out the pith. Chop the flesh fairly finely. Remove the lamb from the oven, lift the lid and push the chopped lemon down into the gravy. Cover once more and return to the oven for a further 30 minutes until the lamb is easy to pull away from the bone and the swede tender to the point of a knife.
Remove the leaves from the parsley, chop roughly and stir into the gravy. Leave covered for a few minutes to settle down, then check the seasoning and serve.
This needs no accompaniment, but is very good served with a pile of mashed potatoes.
Serves 4
onions - 2 large
olive oil - 3 tbsp
lamb shanks - 4 small
flour - 2 level tbsp
garlic — 3 cloves
light stock (water will do) - 750mls
white vermouth or white wine - 1OOmls
the juice of half a large lemon
swede — 1 large
preserved lemons — 2
parsley — 4 bushy sprigs
Set the oven at 160C/Gas 3. Peel and slice the onions into thick segments. Warm the olive oil in a deep casserole and season the lamb shanks. Lightly brown the lamb all over in the hot oil, then lift it out and add the onions to the pan. Let them soften and turn a pale gold, then stir in the flour, Add the peeled and thinly sliced garlic, the stock, white wine and bring to the boil. Peel the swede and cut it into fat chunks about the size of a marshmallow. As soon as the liquid starts to boil add the swede, pushing the pieces down under the gravy then stir in the lemon juice, a seasoning of salt and pepper, and the lamb shanks then cover with paper and then a lid then leave in the oven for two hours, turning them from time to time.
After an hour and a half's cooking, cut the lemon in half and scrape out the pith. Chop the flesh fairly finely. Remove the lamb from the oven, lift the lid and push the chopped lemon down into the gravy. Cover once more and return to the oven for a further 30 minutes until the lamb is easy to pull away from the bone and the swede tender to the point of a knife.
Remove the leaves from the parsley, chop roughly and stir into the gravy. Leave covered for a few minutes to settle down, then check the seasoning and serve.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
HARISSA-SPICED TOMATO & CHICKPEA STEW
SERVES 4 – PREP 10 mins – COOK 35 mins
Fry 1 sliced red onion and 1 sliced and deseeded red pepper in ½ tbsp olive oil for 10 mins until starting to soften. Stir in 2 crushed garlic cloves and 2½ tbsp harissa for 2 mins. Pour in a 400g can chopped tomatoes, 400ml hot vegetable stock, a 400g can drained chickpeas and some seasoning, then simmer for 20 mins.
Remove from the heat and add a good squeeze lemon juice and a small bunch roughly chopped coriander or mint. Serve with couscous.
SERVES 4 – PREP 10 mins – COOK 35 mins
Fry 1 sliced red onion and 1 sliced and deseeded red pepper in ½ tbsp olive oil for 10 mins until starting to soften. Stir in 2 crushed garlic cloves and 2½ tbsp harissa for 2 mins. Pour in a 400g can chopped tomatoes, 400ml hot vegetable stock, a 400g can drained chickpeas and some seasoning, then simmer for 20 mins.
Remove from the heat and add a good squeeze lemon juice and a small bunch roughly chopped coriander or mint. Serve with couscous.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
.
Last edited:
Orang Utan
Psychick Worrier Ov Geyoor
Sorry, got carried away.
Orang Utan
Psychick Worrier Ov Geyoor
I just cut and pasted some choice recipes from my file.
This is the garlic tart recipe:
Caramelised garlic tart
The differences between a tart, a pie and a quiche are a blur. Whatever you call this dish, though, it is a wonderfully light affair, with just enough sweetness to balance the garlic. Serves four to six.
30g unsalted butter, melted
375g puff pastry
½ butternut squash (250g), peeled, seeded and cut into 2cm wedges
3 tbsp olive oil
Salt and black pepper
2 heads garlic, cloves peeled
1 tbsp balsamic vinegar
1½ tbsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
130g rich, creamy goats' cheese, such as Ragstone, rind removed
2 eggs
100ml double cream
100ml crème fraîche
Preheat the oven to 180C/350F/gas mark 4. Brush a 22cm round cake tin with melted butter. Roll out the pastry to a square 3-4mm thick, then cut out a circle to cover the base of the tin and come about 3cm up its sides. Brush with more butter, line with greaseproof paper and fill with baking beans. Put into the fridge for 20 minutes, bake for 20 minutes, remove the beans and bake for 15 minutes more, or until the pastry is golden. Remove and set aside.
Advertisement
Spread the squash over an oven tray, sprinkle with a tablespoon of oil and a pinch of salt, and roast for 30 minutes, until cooked through. Meanwhile, put the garlic in a small pan and cover with water. Bring to a simmer, blanch for three minutes and drain. Return cloves to the dry pan and add two tablespoons of oil. Fry for two minutes, add the vinegar and 180ml water, simmer for 10 minutes, add the sugar, chopped herbs and half a teaspoon of salt, and simmer for another 10 minutes, until most of the liquid has evaporated and the cloves are coated in dark, caramelly syrup.
Arrange the squash in the tart case, dot with pieces of goats' cheese and scatter the garlic and its syrup all over. Whisk eggs, creams, half a teaspoon of salt and some black pepper, and pour over the tart, plugging the gaps but letting the filling peek over the surface. Lay a few thyme sprigs on top.
Reduce the oven to 170C/325F/ gas mark 3 and bake the tart for 35-45 minutes, until it sets and the top goes golden-brown. Eat warm or at room temperature with a crisp salad.
This is the garlic tart recipe:
Caramelised garlic tart
The differences between a tart, a pie and a quiche are a blur. Whatever you call this dish, though, it is a wonderfully light affair, with just enough sweetness to balance the garlic. Serves four to six.
30g unsalted butter, melted
375g puff pastry
½ butternut squash (250g), peeled, seeded and cut into 2cm wedges
3 tbsp olive oil
Salt and black pepper
2 heads garlic, cloves peeled
1 tbsp balsamic vinegar
1½ tbsp caster sugar
1 tsp chopped rosemary
1 tsp chopped thyme, plus a few whole sprigs to finish
130g rich, creamy goats' cheese, such as Ragstone, rind removed
2 eggs
100ml double cream
100ml crème fraîche
Preheat the oven to 180C/350F/gas mark 4. Brush a 22cm round cake tin with melted butter. Roll out the pastry to a square 3-4mm thick, then cut out a circle to cover the base of the tin and come about 3cm up its sides. Brush with more butter, line with greaseproof paper and fill with baking beans. Put into the fridge for 20 minutes, bake for 20 minutes, remove the beans and bake for 15 minutes more, or until the pastry is golden. Remove and set aside.
Advertisement
Spread the squash over an oven tray, sprinkle with a tablespoon of oil and a pinch of salt, and roast for 30 minutes, until cooked through. Meanwhile, put the garlic in a small pan and cover with water. Bring to a simmer, blanch for three minutes and drain. Return cloves to the dry pan and add two tablespoons of oil. Fry for two minutes, add the vinegar and 180ml water, simmer for 10 minutes, add the sugar, chopped herbs and half a teaspoon of salt, and simmer for another 10 minutes, until most of the liquid has evaporated and the cloves are coated in dark, caramelly syrup.
Arrange the squash in the tart case, dot with pieces of goats' cheese and scatter the garlic and its syrup all over. Whisk eggs, creams, half a teaspoon of salt and some black pepper, and pour over the tart, plugging the gaps but letting the filling peek over the surface. Lay a few thyme sprigs on top.
Reduce the oven to 170C/325F/ gas mark 3 and bake the tart for 35-45 minutes, until it sets and the top goes golden-brown. Eat warm or at room temperature with a crisp salad.
Biddlybee
making knots with sticks
InnitJfc what did you do
This thread needs garlic tart.
I thought it was more 'urban's favourite recipes' iyswim?
Chorizo hash needs adding.
Rebelda
Nearly as bad as Badgers
So did I.Innit
I thought it was more 'urban's favourite recipes' iyswim?
Chorizo hash needs adding.
Orang Utan
Psychick Worrier Ov Geyoor
Innit
I thought it was more 'urban's favourite recipes' iyswim?
Chorizo hash needs adding.
Have I made a faux-pas?
They're all family favourites and most have been on the tea thread.
I can delete if people think I should
Rebelda
Nearly as bad as Badgers
No love, but you've made the thread really hard to read. Might not be as bad on a computer but it's impossible to scroll through on a phone. Not easy to reference with more than one recipe per post either.Have I made a faux-pas?
You could easily lose, e.g. the lasagne post and the guinea fowls. Leg of lamb, fish pie, tomato sauce, all the roast tomatoes. It's all stuff I don't think people would be looking here for a recipe because they already know how or have their own.
Leave us your favourites
Orang Utan
Psychick Worrier Ov Geyoor
I'll do my best.Leave us your favourites
