b6bloke Posted May 23, 2011 Share Posted May 23, 2011 I am making a Victoria Sponge, reading different thins like "dont use butter too heavy, only use marge" and vice versa. Anybody got a good recipe? :winkold: Link to comment Share on other sites More sharing options...
AVFC_Hitz Posted May 23, 2011 Share Posted May 23, 2011 The Beeb Link to comment Share on other sites More sharing options...
b6bloke Posted May 24, 2011 Share Posted May 24, 2011 The Beeb That turned out spot on! Though there are some real arguments on line about this cake. The womens institute are like "you must only use rasberry jam and no cream at all, you must not sprinkle icing sugar but golden castor sugar, it is not a cake its a sandwich!" Something tells me that these women need some cock!! Link to comment Share on other sites More sharing options...
bickster Posted May 24, 2011 Moderator Share Posted May 24, 2011 Sri Lankan Beef Smore (from Madhur Jaffrey's Curry Easy - but slightly adapted by me) I kg piece of beef (Brisket of something else suitable for pot roasting - like silverside etc)) Salt Freshly ground black pepper 4 teaspoons whole coriander seeds 1 teaspoon whole cumin seeds 1 teaspoon whole fennel seeds 1/4 teaspoon whole fenugreek seeds 4 tablespoons olive oil One 2-inch cinnamon stick 1 large onion, finely chopped One 2-inch piece fresh ginger, peeled and finely grated 4 cloves garlic, finely chopped 2 tablespoons red wine vinegar 500ml cups beef or chicken stock 1 teaspoon cayenne pepper 1 can coconut milk from a well shaken can Pat the meat dry and sprinkle lightly with salt and lots of black pepper. Preheat Oven to 160 degrees Centigraade Set a small cast-iron or other heavy frying pan over medium heat. When very hot, sprinkle in the coriander, cumin, fennel, and fenugreek seeds. Stir for 1 min or so until the spices just start to emit a roasted aroma. Empty onto a piece of paper towel, and, when cooled off a bit, grind the spices in a clean coffee grinder or crush in a mortar. Pour the oil into an ovenproof casserole-type pan and set over medium high heat. When hot, put in the meat and brown on all sides. Remove to a plate. Add the cinnamon, onions, ginger, and garlic. Stir and cook 4 to 5 minutes. Now add roast ground spices from above and stir for 2 mins Add the vinegar, stock, cayenne, 1 1/2 teaspoons salt, and the beef as well as its accumulated juices. Bring to a boil, stirring the sauce. Cover and place in oven. Cook, basting and turning every 20 minutes or so, about 2 to 2 1/2 hours or until meat is tender. Remove pan from oven. Add the coconut milk, stir, and bring to a simmer before serving. Thats tonights tea, third time I've cooked it now and I have to say its excellent. I just serve it with a yellow sesame seeds and chilli basmati rice Link to comment Share on other sites More sharing options...
theunderstudy Posted May 24, 2011 Share Posted May 24, 2011 That sounds VERY nice Bicks... will have to try it some time. Link to comment Share on other sites More sharing options...
peterms Posted May 24, 2011 Share Posted May 24, 2011 Sri Lankan Beef Smore (from Madhur Jaffrey's Curry Easy - but slightly adapted by me) Sounds similar to something I did tonight, which from the name you would think is quite different - Caribbean Chicken, not really a recipe, more a general approach. Start by buying plantains, and make the dish only when the plantains are really ripe and tender. Don't buy your chicken until the plantains are ready. Wash and soak some basmati rice - I use 2 handfuls per person. Joint the chicken and make stock from the carcass, with onion, carrot, celery, bay leaf. Chop 1 large onion, 3 or 4 cloves garlic, 2 fresh green chillies, 2 inches fresh ginger. Brown the chicken in oil on a high heat in a wide saute pan (pref one with a lid, which you will use later). While it's browning, grind the spices - I used something like: 2 tbs coriander 1 tbs cumin 6 dried red chillies 8 green cardamom 6 cloves 2 blades mace 12 black peppercorns 1 tbs fennel seeds cinnamon stick Remove chicken from pan, turn heat right down, soften onion in oil, then add garlic, ginger, chilli Add ground spices and stir Add 2 tbs wine vinegar Add some stock to loosen Add tin chopped tomatoes and salt to taste Get the sauce to the consistency you like - should be plenty of it, and quite thick with all the onion and tomato - then return chicken to the pan, put the lid on, and simmer so it's bubbling but not rapidly boiling Halve the plantains lengthways, then cut in half (so they are easier to move around the pan) or else slice them thickly, start frying them gently in oil and butter, tuning from time to time When the chicken has been cooking for 20-25 mins, melt some butter in a saucepan with a lid, add the soaked and washed and drained rice, add salt, just cover with stock, bring to the boil, push a circle of greaseproof paper down onto the surface of the rice, put a lid on the pan and tun heat very low so it is just emitting a little steam. Cook for 10 mins max. Add fresh chopped coriander to the chicken, and serve. Whole thing takes an hour. If there's time, you could joint the chicken and make the stock earlier, but it also works as described. Link to comment Share on other sites More sharing options...
rjw63 Posted May 24, 2011 Share Posted May 24, 2011 Madhur Jaffrey has some cracking recipes...I do a "dry potatoes with garlic and ginger" that I got from one of her books back in the early '90's Link to comment Share on other sites More sharing options...
drat01 Posted May 24, 2011 Share Posted May 24, 2011 Madhur Jaffrey has some cracking recipes...I do a "dry potatoes with garlic and ginger" that I got from one of her books back in the early '90'sBlimey that is a long roast Link to comment Share on other sites More sharing options...
rjw63 Posted May 24, 2011 Share Posted May 24, 2011 Jazus you get worse! Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 24, 2011 Share Posted May 24, 2011 Madhur Jaffrey has some cracking recipes...I do a "dry potatoes with garlic and ginger" that I got from one of her books back in the early '90's was that the yellow type spuds you posted a picture of a few months ago? Link to comment Share on other sites More sharing options...
rjw63 Posted May 24, 2011 Share Posted May 24, 2011 Madhur Jaffrey has some cracking recipes...I do a "dry potatoes with garlic and ginger" that I got from one of her books back in the early '90's was that the yellow type spuds you posted a picture of a few months ago? Indeed it was, good memory! Link to comment Share on other sites More sharing options...
Meath_Villan Posted May 24, 2011 Share Posted May 24, 2011 looked nice must try it someday Link to comment Share on other sites More sharing options...
CVByrne Posted May 29, 2011 Share Posted May 29, 2011 Just cooked this and thought it was very tasty I'm not a fan of mint in savoury dishes other than with peas, but this surprised me. There is a step missing from the link there, you need to half the tomatoes and squeeze the pips and excess liquid out before chopping them as it's a dry sauce. Link to comment Share on other sites More sharing options...
shambles Posted May 29, 2011 Share Posted May 29, 2011 Not sure whether this will be allowed but the F365 forum has a dedicated cooking spin off site which is worth checking out. It's called Panwarrior and there are some good recipes on there. Link to comment Share on other sites More sharing options...
GarethRDR Posted July 13, 2011 Share Posted July 13, 2011 Do I absolutely need a Béchamel sauce for my Cannelloni dish? 'Cause it's a **** pain in the arse to make it, it stinks but it tastes of absolutely nothing. Link to comment Share on other sites More sharing options...
theunderstudy Posted July 13, 2011 Share Posted July 13, 2011 ......yes. You'll have it and like it. Link to comment Share on other sites More sharing options...
islingtonclaret Posted July 13, 2011 Share Posted July 13, 2011 Oxtail tomorrow. I think about 7 hours cooking time will sort it Link to comment Share on other sites More sharing options...
Shillzz Posted August 2, 2011 Share Posted August 2, 2011 Made a Spinach and Chicken Curry from one of Madhur Jaffrey's books last night. Really simple, but really nice. If anyone's interested: 2 Onions 6 Cloves of Garlic 5cm piece of Ginger Tblsp Paprika Tspn Hot Cayenne Pepper Put into blender and make into paste. 5tblsp oil 5cm stick of cinnamon 8 cardamon pods Sizzle about for a bit. Seal some well seasoned chicken thighs, remove and keep warm. Introduce paste into spiced oil, fry for a couple of minutes. Add a packet of Spinach & a tsp of salt and continue to fry. Re introduct Chicken and 120ml of Water. Cover and simmer for half an hour. Perfecto. Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 That is very simple indeed. Not many ingredients. No cumin or coriander? Madness Link to comment Share on other sites More sharing options...
Shillzz Posted August 2, 2011 Share Posted August 2, 2011 Not even a clove in sight. The Spinach actually adds quite a lot of flavour. Link to comment Share on other sites More sharing options...
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