Let's av yer recipies


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Pulses are always good for a change. They make good soups, stews and curries and can be used as a vegetable in other dishes. Baked bean and tomato gratin is very nice.

SWMBO likes Chilli conc

I like Spag bonglers

I grow loads of salad stuff so during summer a salad with baked/mashed/chipped potatoes and home-grown tomatoes is a common tea for us.

I make meat and potato/veg pies but when I do I make loads and freeze some for another day.

I like to make my own lasagne pasta - it's a bit messy but worth the effort. Again I make several lasagnes and freeze some.

Macaroni cheese is nice with a meat-free bolognese sauce, layered in a pie dish and topped with fresh parmesan cheese. Bung under the grill for a few minutes and enjoy the crust of cheese.

Chickens are still affordable at the supermarket. Get a load of apples from anyone who has too many (Usually someone nearby with a tree) and cook & Freeze them. Roast your chicken and use a good dollop of apple sauce instead of Cranberry sauce for a change. Make apple pies with the rest.

Omelettes are cheap, quick and easy - go nicely with a salad.

White fish can be bought cheaply if you con't mind Pollack. This can be battered for fish & Chips or cooked in water until flaky then top with white sauce with flavouring of your choice. eg Parsely or Coriander. Serve with heaps of mashed spuds. quick, easy and tasty. (Make your own sauce, it's quick, dead cheap and very easy).

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I have quite a few recipes for bread without kneading. Just mix roughly leave to rise take out of bowl and fold a few times and more or less it's done. If you want recipe just ask .

Not as nice as a Sri Lankan curry. believe me, I have travelled widely through India and know!

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:crazy: Come on then Compo, being as you've been playing 'Gordon Ramsay of the North' with your recipes in your previous postings "Gi us yer recipe fer Sri Lankan curry; or if ya wanna be asked posh forit, 'ere goes:

Dear Mr Compo

I notice that you are a man of many talents; recently you have entertained the members of 'Nottstalgia' with your thrifty cookery advice and recipes. You praise the Sri Lankan curry, so please would you be so kind to provide me with a recipe for this dish? Looking forward to your reply.

Yours sincerely

Ms Jackson

:crazy:

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I had steak & Crabs legs ,Deep fried mushrooms battered , Corn on the cob all prepped by me

Salmon fillet for the wife who dont eat unhealthy stuff but at least goes outside now for a ciggy.

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I dont know, but there were claws as well.

all cut down one side for ease of eating.

They dont want folk pi$$ing round with crabs legs, they

want them back in the casinos :)

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Indian has to catch on there yet.

Those yanks have no taste for it, they left the Empire before it got really great.

And their still drinking that Boston Tea.

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This for Ms Jackson; not my own recipe - I still have Sri Lankan curry spice mix ready made and bought in Galle market - but essentially the same as the one I like:

Ingredients : Serves 4

1.5 kg chicken, cut into bite size

3 tablespoons ghee

1.5 teaspoon chili powder (My note: I would suggest less for a milder curry)

1/4 teaspoon fenugreek seeds

8 curry leaves

2 large onions, finely chopped

4-5 cloves garlic, chopped finely

2 teaspoons finely grated fresh ginger

1 teaspoon turmeric, ground

1 tablespoon coriander, ground

1 teaspoon cumin, ground

1/2 teaspoon fennel, ground

2 teaspoons paprika

Salt to taste

2 tablespoons vinegar (My note: go easy on the vinegar at first)

2 tomatoes, peeled and chopped

6 cardamom pods, bruised

1 stick cinnamon

1 stalk lemon grass (white part only) (My note: Lemon grass and thick coconut milk are vital ingredients)

1 cup thick coconut milk

2 slices of lemon

Method :

Heat up a frying pan with the ghee and fry the fenugreek and curry leaves until they are brown. Add garlic, ginger, onions and fry gently until onions are soft and golden. Add in the chili, coriander, turmeric, cumin, paprika, fennel, vinegar, and salt to taste. Stir well.

Add the chicken pieces and stir over medium heat until the chicken is well coated with the spices. Add whole spices, lemon grass, tomatoes and cook, cover with a lid over low heat for about 40 minutes. Add the thick coconut milk and more salt if necessary. Squeeze some lemon juice.

After adding the thick coconut milk, do not cover with a lid. Serve with steamed white rice and other accompaniments to make a great meal.

My note:

Serve with a 'fresh lime soda'. Squeeze 1 lime into a glass and add soda water. Add either salt or sugar to taste and serve cold. Compliments the curry splendidly.

A side salad goes well with this curry; as does red rice, available from Indian supermarkets or perhaps one of the Indian stalls on Victoria Market. Red rice is very popular in Sri Lanka.

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\snip\

Dear Mr Compo

I notice that you are a man of many talents;

\snip\

You're taking the wee-wee now aren't you?!

:sorry:

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Mick2me:

I used to work for the North Isles Shellfish Company in the Orkney Isles. Crabs were plentiful and occasionally free. Scallops were very cheap and an occasional lobster used to come my way too. I have to admit, I miss the cheapo seafood.

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Crabs legs are £66/Kg here!

i had more than that as part of my buffet meal at The Orleans, Las Vegas the other week.

Seafood Buffet in Reno all you can eat $18 fridays only

I bought King crab legs 2.5 lb $20 frozen . Most i have ever paid

But then again we are closer to Alaska

I just gave myself stomach ache eating a Pinapple i got for 99cents at of all places Tesco (Fresh & Easy here)

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No worries Ms J., I was speaking with a smile on my face - honest <big smile>

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Sri Lankans also use pulses in their curries. I have a good bean curry recipe that I make regularly; not Sri Lankan but worth a try. Off to the doctor's this morning so I will post it later. Potatoes in a ginger crust are also very good.

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Went out for a meal at the weekend, the waiter brought my lobster and i complained that it only had one claw, he explained that it had been in a fight, so i told him to bring me the winner!!!!!!

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