Urban Recipe Repository

[ringo]

Coleslaw, roughly based on Felicity Cloake's Perfect Coleslaw but with a bit more kick.

6 leaves sweetheart cabbage, finely shredded
1 carrot, finely grated
1/2 red onion, finely chopped
1/2 tsp salt
1/2 tsp caster sugar
1/2 tsp white wine vinegar
8 tbsp mayonnaise
1 tsp horseradish
1 tsp English mustard

 

[Saunders]

I do like felicity cloake, particularly her devilled eggs.

 

[ringo]

I do like felicity cloake, particularly her devilled eggs.

Don't think ever tried them, but have been thinking about them for a while
I use her perfect recipes as a base a lot. She's very good, and has done all the heavy lifting so easy to personalise to your own taste.

 

[Epona]

I do like felicity cloake, particularly her devilled eggs.

Don't think ever tried them, but have been thinking about them for a while
I use her perfect recipes as a base a lot. She's very good, and has done all the heavy lifting so easy to personalise to your own taste.

Never been that interested in devilled eggs, but Felicity Cloake is one of my go-to people when I want to know how to do a particular dish - she's already done the work of trying all the "classic" recipes and what will come out of that is probably pretty good

 

[ringo]

From Nigella's “Nigellisima”. I used parpadelle and had a handful of button mushrooms to use up so fried them in butter and added them.

Fettuccini with Mushrooms, Marsala and Mascarpone​

Ingredients (serves 2)

15g dried porcini
60ml marsala
60ml water
125g Mascarpone
Freshly grated nutmeg
Ground Pepper
2 tablespoons chopped fresh parsley plus more to serve
Salt for pasta water to taste
250g Fettuccini or tagliatelle
1 tablespoon butter
Small clove garlic, peeled
4 tablespoons grated parmesan

1. Put the porcini into a small pan and cover with the marsala and water, put on the heat and bring to the boil. As soon as it starts boiling, turn off the heat and leave to stand for at least 10 minutes
2. Put on the water for the pasta
3. Measure the mascarpone into a bowl, adding a good grating of fresh nutmeg and ground pepper, and when the porcini have had their soaking, strain the contents of the mushroom pan into the bowl, letting the mushroom-Marsala liquid trickle over the mascarpone. Whisk or fork this together to combine.
4. Squeeze the porcini out over the bowl, then remove them to a chopping board, top with the parsley and chop both together with a mezzaluna.
5. The pasta water should be boiling by now, so salt it and add the pasta
6. In a large pan (a wok is ideal) ], warm the butter and grate in (or mince) the garlic, stirring it over the heat for about 30 seconds.
7. Mix in the chopped porcini and parsley and cook for a couple of minutes. Whisk in the contents of the mascarpone bowl and stir until it comes to a bubble. Turn the heat off
8. Reserve a small cup of the pasta-cooking water, then drain the pasta and tip it from the colander into the pan of mushroom-mascarpone sauce and toss to coat, adding a little pasta water to loosen the sauce should you want to
9. Now add the parmesan and toss again.
10. Check seasoning, serve into warm bowls and sprinkle with chopped parsley

 

[sojourner]

Bloody ell, half this thread is OU's mega recipes, and a big fucking barney

 

[farmerbarleymow]

From Nigella's “Nigellisima”. I used parpadelle and had a handful of button mushrooms to use up so fried them in butter and added them.View attachment 319327

Fettuccini with Mushrooms, Marsala and Mascarpone​

Ingredients (serves 2)

15g dried porcini
60ml marsala
60ml water
125g Mascarpone
Freshly grated nutmeg
Ground Pepper
2 tablespoons chopped fresh parsley plus more to serve
Salt for pasta water to taste
250g Fettuccini or tagliatelle
1 tablespoon butter
Small clove garlic, peeled
4 tablespoons grated parmesan

1. Put the porcini into a small pan and cover with the marsala and water, put on the heat and bring to the boil. As soon as it starts boiling, turn off the heat and leave to stand for at least 10 minutes
2. Put on the water for the pasta
3. Measure the mascarpone into a bowl, adding a good grating of fresh nutmeg and ground pepper, and when the porcini have had their soaking, strain the contents of the mushroom pan into the bowl, letting the mushroom-Marsala liquid trickle over the mascarpone. Whisk or fork this together to combine.
4. Squeeze the porcini out over the bowl, then remove them to a chopping board, top with the parsley and chop both together with a mezzaluna.
5. The pasta water should be boiling by now, so salt it and add the pasta
6. In a large pan (a wok is ideal) ], warm the butter and grate in (or mince) the garlic, stirring it over the heat for about 30 seconds.
7. Mix in the chopped porcini and parsley and cook for a couple of minutes. Whisk in the contents of the mascarpone bowl and stir until it comes to a bubble. Turn the heat off
8. Reserve a small cup of the pasta-cooking water, then drain the pasta and tip it from the colander into the pan of mushroom-mascarpone sauce and toss to coat, adding a little pasta water to loosen the sauce should you want to
9. Now add the parmesan and toss again.
10. Check seasoning, serve into warm bowls and sprinkle with chopped parsley

Wonder whether it's worth the effort of making this vs buying mushroom pappardelle from M & S?

 

[MrCurry]

Sharing this “bulk“ (12 portion) bolognese recipe because it’s really worth it. Some people might question the cooking time, but the long slow cook (3 hrs!) fully renders the beef mince and gives a rich full flavour which is just gorgeous.

Gives 12 portions of 300g bolognese sauce for freezing.

Ingredients
6 medium onions
1.5kg mince beef, 12% fat (reduce veg oil by half if using 20% mince)
4 X 400g tin chopped tomatoes (good quality, not watery ones)
225g double conc (normal) tomato puree
6 large clove garlic crushed/minced
120g veg oil
2 lvl tbsp dried mixed herbs
2.25 level tsp Salt
1.5 lvl tbsp msg (omit if you don’t like msg, but it really helps with flavour)
1.5 lvl tsp black Pepper
2.25 lvl tsp garlic powder
3 level tbsp caster sugar
2 tbsp Worcestershire sauce
3 tbsp light soy sauce

method
Fry beef mince and add to a big 5l Dutch oven, ideally cast iron. Fry onions with a little oil until they are beginning to soften but not browning. Add those to the pot.
Now add tomatoes and tom purée to the big pot and heat it on the hob as you add remaining ingredients. Garlic does not have to be pre-fried.
Once up to a simmer and all mixed and combined nicely, put it into a preheated oven 3 hours total. fan 140C for first hour, take it out and stir it, then fan 125C after that (additional 2 hours).
Yes it’s a long cook, yes it’s worth it.

Scale the recipe down if you want, but I guess a smaller quantity might need proportionally more liquid to avoid getting too dry after a 3 hour cook.

 

[Saunders]

Wonder whether it's worth the effort of making this vs buying mushroom pappardelle from M & S?

Why not give it a go, it does look delicious

 

[Maggot]

Sharing this “bulk“ (12 portion) bolognese recipe because it’s really worth it. Some people might question the cooking time, but the long slow cook (3 hrs!) fully renders the beef mince and gives a rich full flavour which is just gorgeous.

Gives 12 portions of 300g bolognese sauce for freezing.

Ingredients
6 medium onions
4 X 400g tin chopped tomatoes (good quality, not watery ones)
225g double conc (normal) tomato puree
6 large clove garlic crushed/minced
120g veg oil
2 lvl tbsp dried mixed herbs
2.25 level tsp Salt
1.5 lvl tbsp msg (omit if you don’t like msg, but it really helps with flavour)
1.5 lvl tsp black Pepper
2.25 lvl tsp garlic powder
3 level tbsp caster sugar
2 tbsp Worcestershire sauce
3 tbsp light soy sauce

method
Fry beef mince and add to a big 5l Dutch oven, ideally cast iron. Fry onions with a little oil until they are beginning to soften but not browning. Add those to the pot.
Now add tomatoes and tom purée to the big pot and heat it on the hob as you add remaining ingredients. Garlic does not have to be pre-fried.
Once up to a simmer and all mixed and combined nicely, put it into a preheated oven 3 hours total. fan 140C for first hour, take it out and stir it, then fan 125C after that (additional 2 hours).
Yes it’s a long cook, yes it’s worth it.

Scale the recipe down if you want, but I guess a smaller quantity might need proportionally more liquid to avoid getting too dry after a 3 hour cook.

No mince in the ingredients.

 

[MrCurry]

No mince in the ingredients.

Thanks! managed to edit it in time thanks to your comment

 

[ringo]

Wonder whether it's worth the effort of making this vs buying mushroom pappardelle from M & S?

It was much better than any ready meal I've ever had, but if theirs is as good I'll gladly eat it.

 

[MrCurry]

Don’t buy seafood sauce from the supermarket - it takes only moments to mix together Marie Rose sauce from Mayo, ketchup, lemon juice (jif lemon is fine) and Worcester sauce:

Mix with prawns for making prawn cocktail. Prawn weights below are “drained dry weight“ after defrosting.

For 400g prawns
200g Mayo
65g ketchup
1 tsp jif lemon juice
2/3 tsp Worcester sauce

For 300g prawns
150g Mayo
50g ketchup
2/3 tsp lemon juice
Half tsp Worcester

For 200g prawns
100g Mayo
34g ketchup
0.5 tsp lemon juice
1/3 tsp Worcester

For 100g prawns
50g Mayo
17g ketchup
Dash lemon juice
Dash Worcester