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Cookery

andyBeaker

andyBeaker

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As requested by @DEG5Y

What's your favourite diish that you cook from scratch at home?

Mine is chicken and mushroom curry, seven different spices used, or eleven if you count Five Soice as five instead of one.

Secret of keeping the chicken tender is to gently cook it sepetaely in a pan and remove before starting on the other stuff. I fry the onions off under cover to start then add the chicken back in along with the tomatoes and take it from there.

Once everything is cooking normally a couple of hours at a very low heat to,reduce, with mushrooms, sliced and button, and sultanas only added about twenty minutes before the end of cooking to keep,their flavour.

How do you do yours @DEG5Y ?
 
Squag1

Squag1

Can't remember....
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Last night quick meal.

Chop up some green pepper.
Throw into heated electric wok with dollop of olive oil.
While cooking, chop up mushrooms n tomatoes when peppers soften a bit throw in rest of veg and two small packs of garlic prawns the remains of a tin of corn.
Keep stirring and add oil as required.
Add half a sachet of basmati rice. Stir in.

Heat pasta dish (yellow, bought in France many years ago, always cheers me up)
Empty wok into dish.
Give it to the dog:eek::eek::eek:NO!

Couldn't have alcohol as I was going in car.

The rice is Tilda. You can eat it from sachet without heating so you can add it to salads. They have a Firecracker sachet which has a good kick.
 
Squag1

Squag1

Can't remember....
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You can also use broccoli, leek, courgette asparagus, onion, shallots, mangetout...
Some ginger and/or soy sauce.
 
Pow-Lo

Pow-Lo

Make civil the mind, make savage the body.
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Squag1 said:
Last night quick meal.

Chop up some green pepper.
Throw into heated electric wok with dollop of olive oil.
While cooking, chop up mushrooms n tomatoes when peppers soften a bit throw in rest of veg and two small packs of garlic prawns the remains of a tin of corn.
Keep stirring and add oil as required.
Add half a sachet of basmati rice. Stir in.

Heat pasta dish (yellow, bought in France many years ago, always cheers me up)
Empty wok into dish.
Give it to the dog:eek::eek::eek:NO!

Couldn't have alcohol as I was going in car.

The rice is Tilda. You can eat it from sachet without heating so you can add it to salads. They have a Firecracker sachet which has a good kick.
Click to expand...
Electric wok? You absolute Philistine!
 
derek kelly

derek kelly

The Deli lama
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Make a pocket in a chicken breast & stuff it with stilton, wrap the stuffed breast in smoked bacon (leave the fat on)
Fry some chorizo in a small amount of olive oil, roll the bacon covered chicken in the chorizo oil then put in an oven proof dish.
Transfer to a preheated oven 140deg for forty minutes (or longer if you prefer it cremated)
Parboil some small potatoes (skin on) dry the spuds & transfer to an oven proof dish, drizzle some garlic olive oil over then sprinkle with mixed herbs then mix it round so all spuds are coated, transfer to oven until crisp.
Make a bechemel sauce & add cheese to taste,
Remove bacon covered stuffed chicken from oven & plate up, add the spuds then coat chicken with the cheese bechemel.
 
Squag1

Squag1

Can't remember....
Club Sponsor
Pow-Lo said:
Electric wok? You absolute Philistine!
Click to expand...
I had a really good heavy one but when I got the induction hob it wouldn't wok:D
As it was aluminium.

Haven't got to get a new one.

The electric wok isn't great as the bottom is flat. Used to have one previously which sat on an element and was truly conical.
Was way better. Don't seem to exist any more. Probably wok better on gas hob anyway.

Oh forgot.
:p:p:p:p
 
Last edited:
DEG5Y

DEG5Y

Been there, and had one
Club Sponsor
andyBeaker said:
As requested by @DEG5Y

What's your favourite diish that you cook from scratch at home?

Mine is chicken and mushroom curry, seven different spices used, or eleven if you count Five Soice as five instead of one.

Secret of keeping the chicken tender is to gently cook it sepetaely in a pan and remove before starting on the other stuff. I fry the onions off under cover to start then add the chicken back in along with the tomatoes and take it from there.

Once everything is cooking normally a couple of hours at a very low heat to,reduce, with mushrooms, sliced and button, and sultanas only added about twenty minutes before the end of cooking to keep,their flavour.

How do you do yours @DEG5Y ?
Click to expand...

Feck!
It's almost like they've been waiting for this since Master Chef!!!

ps. I will just say, Turkey Twistlers are coming back!
 
Pow-Lo

Pow-Lo

Make civil the mind, make savage the body.
Club Sponsor
Squag1 said:
I had a really good heavy one but when I got the induction hob it wouldn't wok:D
As it was aluminium.

Haven't got to get a new one.

The electric wok isn't great as the bottom is flat. Used to have one previously which sat on an element and was truly conical.
Was way better. Don't seem to exist any more. Probably wok better on gas hob anyway.

Oh forgot.
:p:p:p:p
Click to expand...
I have a proper cast iron one, which is how they should be. Bought it in Chinatown in Singapore for about £8. I use it for almost everything when Mrs P is away.
 
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