The Official Cooking and Recipe thread.

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C69
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The Official Cooking and Recipe thread.

Post by C69 »

I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
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Anonymous 1
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Re: The Official Cooking and Recipe thread.

Post by Anonymous 1 »

c69 wrote:I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
Lip up
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henry
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Re: The Official Cooking and Recipe thread.

Post by henry »

c69 wrote:I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
Not much competition but that's your best post ever.

Congratulations.


Tonight I shall be serving a brown butter, garlic, basil and pine nut sauce with some shop-bought prawn and chilli ravioli.
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

henry wrote:
c69 wrote:I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
Not much competition but that's your best post ever.

Congratulations.


Tonight I shall be serving a brown butter, garlic, basil and pine nut sauce with some shop-bought prawn and chilli ravioli.
What wine will you be having ?
ZappaMan
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Re: The Official Cooking and Recipe thread.

Post by ZappaMan »

I’m having Smash for dinner.
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

ZappaMan wrote:I’m having Smash for dinner.
Angel Delight for afters?
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henry
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Re: The Official Cooking and Recipe thread.

Post by henry »

c69 wrote:
henry wrote:
c69 wrote:I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
Not much competition but that's your best post ever.

Congratulations.


Tonight I shall be serving a brown butter, garlic, basil and pine nut sauce with some shop-bought prawn and chilli ravioli.
What wine will you be having ?
I won't be partaking this evening.
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

henry wrote:
c69 wrote:
henry wrote:
c69 wrote:I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
Not much competition but that's your best post ever.

Congratulations.


Tonight I shall be serving a brown butter, garlic, basil and pine nut sauce with some shop-bought prawn and chilli ravioli.
What wine will you be having ?
I won't be partaking this evening.
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Exillt
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Re: The Official Cooking and Recipe thread.

Post by Exillt »

Here's a recipe I did for 8 people as an entree last week. Very easy amazing flavour
Turn oven as hot as it goes 250deg c
3 tomatoes and 3 cloves of garlic - roast for 20 min, I do this whilst oven is heating up , throw them in at 120

Chargrilled over hob 3 x red capsicum, place in plastic bag sweat and peel, throw in blender with peeled tomatoes and garlic. 1/2 cup orange juice , season, blend put aside.

Palace fish fillets on baking paper lined oven tray and smear generous basil and pine nut pesto over top,
5-10 mm thick
Bake in very hot oven for exactly 4 minutes
On white plates , generous layer of sauce , then with fish slice lay fillet and pesto on top of sauce and serve.
Red,white and green always looks good on a plate.
The 1 st time I did this I made my own pesto , the separate ingredients cost over $25 , the next time I bought the best pesto they had with the highest % of pine nuts for $11 (450 gram)
Less than $5 a serve and you would happily pay a 20 in a restaurant.
Last edited by Exillt on Wed Aug 12, 2015 8:19 pm, edited 1 time in total.
ZappaMan
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Re: The Official Cooking and Recipe thread.

Post by ZappaMan »

c69 wrote:
ZappaMan wrote:I’m having Smash for dinner.
Angel Delight for afters?
You know it.

I used to flipping love Angel Delight back in the 80's. Do they still make it?
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

Exillt wrote:Here's a recipe I did for 8 people as an entree last week. Very easy amazing flavour
Turn oven as hot as it goes 250deg c
3 tomatoes and 3 cloves of garlic - roast for 20 min, I do this whilst oven is heating up , throw them in at 120

Chargrilled over hob 3 x red capsicum, place in plastic bag sweat and peel, throw in blender with peeled tomatoes and garlic. 1/2 cup orange juice , season, blend put aside.

Palace fish fillets on baking paper lined oven tray and smear generous basil and pine nut pesto over top,
5-10 mm thick
Bake in very hot oven for exactly 4 minutes
On white plates , generous layer of sauce , then with fish slice lay fillet and pesto on top of sauce and serve.
Red,white and green always looks good on a plate.
The 1 st time I did this I made my own pesto , the separate ingredients cost over $25 , the next time I bought the best pesto they had with the highest % of pine nuts for $11 (450 gram)
Less than $5 a serve and you would happily pay a 20 in a restaurant.
What fish? Rainbow trout would be a good match with it's earthiness imho
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

ZappaMan wrote:
c69 wrote:
ZappaMan wrote:I’m having Smash for dinner.
Angel Delight for afters?
You know it.

I used to flipping love Angel Delight back in the 80's. Do they still make it?
:blush: errr yes, I err am told
bimboman
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Re: The Official Cooking and Recipe thread.

Post by bimboman »

I did turkey fajitas for the whole family this evening, home made gaucomole , stir fired peppers , onion garlic and green beans, cheese and Turkey. 'Twas loverly my boys ate everything.
Exillt
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Re: The Official Cooking and Recipe thread.

Post by Exillt »

c69 wrote:
Exillt wrote:Here's a recipe I did for 8 people as an entree last week. Very easy amazing flavour
Turn oven as hot as it goes 250deg c
3 tomatoes and 3 cloves of garlic - roast for 20 min, I do this whilst oven is heating up , throw them in at 120

Chargrilled over hob 3 x red capsicum, place in plastic bag sweat and peel, throw in blender with peeled tomatoes and garlic. 1/2 cup orange juice , season, blend put aside.

Palace fish fillets on baking paper lined oven tray and smear generous basil and pine nut pesto over top,
5-10 mm thick
Bake in very hot oven for exactly 4 minutes
On white plates , generous layer of sauce , then with fish slice lay fillet and pesto on top of sauce and serve.
Red,white and green always looks good on a plate.
The 1 st time I did this I made my own pesto , the separate ingredients cost over $25 , the next time I bought the best pesto they had with the highest % of pine nuts for $11 (450 gram)
Less than $5 a serve and you would happily pay a 20 in a restaurant.
What fish? Rainbow trout would be a good match with it's earthiness imho
I used Terakihi, then snapper. Both white fleshed salt water fish from NZ.
Fresh and white fleshed are the main parameters.
The feedback I got was the best I've ever had and I do 3-4 a year, everyone loved it.
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

Exillt wrote:
c69 wrote:
Exillt wrote:Here's a recipe I did for 8 people as an entree last week. Very easy amazing flavour
Turn oven as hot as it goes 250deg c
3 tomatoes and 3 cloves of garlic - roast for 20 min, I do this whilst oven is heating up , throw them in at 120

Chargrilled over hob 3 x red capsicum, place in plastic bag sweat and peel, throw in blender with peeled tomatoes and garlic. 1/2 cup orange juice , season, blend put aside.

Palace fish fillets on baking paper lined oven tray and smear generous basil and pine nut pesto over top,
5-10 mm thick
Bake in very hot oven for exactly 4 minutes
On white plates , generous layer of sauce , then with fish slice lay fillet and pesto on top of sauce and serve.
Red,white and green always looks good on a plate.
The 1 st time I did this I made my own pesto , the separate ingredients cost over $25 , the next time I bought the best pesto they had with the highest % of pine nuts for $11 (450 gram)
Less than $5 a serve and you would happily pay a 20 in a restaurant.
What fish? Rainbow trout would be a good match with it's earthiness imho
I used Terakihi, then snapper. Both white fleshed salt water fish from NZ.
Fresh and white fleshed are the main parameters.
The feedback I got was the best I've ever had and I do 3-4 a year, everyone loved it.
Will try it. Thanks.
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pjm1
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Re: The Official Cooking and Recipe thread.

Post by pjm1 »

Butterscotch angel delight is food from the gods.

When I'm on one of my training regimes, a whole sachet made up with half a pint of Jersey milk is the best.
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Gavin Duffy
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Re: The Official Cooking and Recipe thread.

Post by Gavin Duffy »

Put some shit cheese on some shit bread and grill for too long = welsh national dish.
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henry
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Re: The Official Cooking and Recipe thread.

Post by henry »

Gavin Duffy wrote:Put some shit cheese on some shit bread and grill for too long = welsh national dish.
Dodgy ground.
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

Gavin Duffy wrote:Put some shit cheese on some shit bread and grill for too long = welsh national dish.
Hmm some creamy farm Caerphilly on some artisan hand made loaf is a delight.
Both sides toasted first.
Adding a slightly fried egg on top is a great idea with a splash of tabasco
piquant
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Re: The Official Cooking and Recipe thread.

Post by piquant »

ZappaMan wrote:
I used to flipping love Angel Delight back in the 80's. Do they still make it?
I never liked Angel Delight, I was however rather partial to Campbell's meatballs as a kid back in the 80s and sat down happily whilst in my 2nd year at Uni, and out of halls, into a tin of said delight on toast - seldom have I been more astonished, they were disgusting.
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pjm1
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Re: The Official Cooking and Recipe thread.

Post by pjm1 »

piquant wrote:
ZappaMan wrote:
I used to flipping love Angel Delight back in the 80's. Do they still make it?
I never liked Angel Delight, I was however rather partial to Campbell's meatballs as a kid back in the 80s and sat down happily whilst in my 2nd year at Uni, and out of halls, into a tin of said delight on toast - seldom have I been more astonished, they were disgusting.
I know students aren't famed for their cooking skills, but it would have probably improved the texture and flavour if you'd heated them up.
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OhNo
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Re: The Official Cooking and Recipe thread.

Post by OhNo »

Anyone got a cornbread recipe?
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Winnie
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Re: The Official Cooking and Recipe thread.

Post by Winnie »

pjm1 wrote:Butterscotch angel delight is food from the gods.
.
Hard to argue with that
bimboman
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Re: The Official Cooking and Recipe thread.

Post by bimboman »

c69 wrote:
Gavin Duffy wrote:Put some shit cheese on some shit bread and grill for too long = welsh national dish.
Hmm some creamy farm Caerphilly on some artisan hand made loaf is a delight.
Both sides toasted first.
Adding a slightly fried egg on top is a great idea with a splash of tabasco

And still not how you make a rarebit. You make a loose roux , beat in beer, mustard and then the cheese. Cool and then put on toast to grill.
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henry
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Re: The Official Cooking and Recipe thread.

Post by henry »

Winnie wrote:
pjm1 wrote:Butterscotch angel delight is food from the gods.
.
Hard to argue with that
Common ground at last.
piquant
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Re: The Official Cooking and Recipe thread.

Post by piquant »

pjm1 wrote:
piquant wrote:
ZappaMan wrote:
I used to flipping love Angel Delight back in the 80's. Do they still make it?
I never liked Angel Delight, I was however rather partial to Campbell's meatballs as a kid back in the 80s and sat down happily whilst in my 2nd year at Uni, and out of halls, into a tin of said delight on toast - seldom have I been more astonished, they were disgusting.
I know students aren't famed for their cooking skills, but it would have probably improved the texture and flavour if you'd heated them up.
They were warmed through, and nothing would have helped them. I'd also have been quite capable of making something like meatballs and doing it decently, but I saw them in the newsagent getting a paper and bought a can, took them back to the house and confidently declared they'd be awesome. I was wrong.
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

bimboman wrote:
c69 wrote:
Gavin Duffy wrote:Put some shit cheese on some shit bread and grill for too long = welsh national dish.
Hmm some creamy farm Caerphilly on some artisan hand made loaf is a delight.
Both sides toasted first.
Adding a slightly fried egg on top is a great idea with a splash of tabasco

And still not how you make a rarebit. You make a loose roux , beat in beer, mustard and then the cheese. Cool and then put on toast to grill.
I didn't call it Welsh rarebit as I dislike it.
You missed out the Worcestershire sauce btw
bimboman
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Re: The Official Cooking and Recipe thread.

Post by bimboman »

c69 wrote:
bimboman wrote:
c69 wrote:
Gavin Duffy wrote:Put some shit cheese on some shit bread and grill for too long = welsh national dish.
Hmm some creamy farm Caerphilly on some artisan hand made loaf is a delight.
Both sides toasted first.
Adding a slightly fried egg on top is a great idea with a splash of tabasco

And still not how you make a rarebit. You make a loose roux , beat in beer, mustard and then the cheese. Cool and then put on toast to grill.
I didn't call it Welsh rarebit as I dislike it.
You missed out the Worcestershire sauce btw

Indeed I did , I sometime put a dash of encona hot pepper in the mix even better than the tobasco.
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

Encona hot pepper sauce is indeed the bollocks of the dog :thumbup:
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Sefton
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Re: The Official Cooking and Recipe thread.

Post by Sefton »

henry wrote:
c69 wrote:I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
Not much competition but that's your best post ever.

Congratulations.


Tonight I shall be serving a brown butter, garlic, basil and pine nut sauce with some shop-bought prawn and chilli ravioli.
Not bad eating for a man sitting with a virtual cap in his hand lately.
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Sefton
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Re: The Official Cooking and Recipe thread.

Post by Sefton »

c69 wrote:
bimboman wrote:
c69 wrote:
Gavin Duffy wrote:Put some shit cheese on some shit bread and grill for too long = welsh national dish.
Hmm some creamy farm Caerphilly on some artisan hand made loaf is a delight.
Both sides toasted first.
Adding a slightly fried egg on top is a great idea with a splash of tabasco

And still not how you make a rarebit. You make a loose roux , beat in beer, mustard and then the cheese. Cool and then put on toast to grill.
I didn't call it Welsh rarebit as I dislike it.
You missed out the Worcestershire sauce btw
Flour, breadcrumbs and egg yolks.
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waguser
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Re: The Official Cooking and Recipe thread.

Post by waguser »

ZappaMan wrote:I’m having Smash for dinner.
Flounce bet
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

waguser wrote:
ZappaMan wrote:I’m having Smash for dinner.
Flounce bet
Worst multi ever
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waguser
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Re: The Official Cooking and Recipe thread.

Post by waguser »

c69 wrote:
waguser wrote:
ZappaMan wrote:I’m having Smash for dinner.
Flounce bet
Worst multi ever
:lol:
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henry
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Re: The Official Cooking and Recipe thread.

Post by henry »

Sefton wrote:
henry wrote:
c69 wrote:I realised that there is no dedicated thread for foodies and recipes.
The discussion about how to cook steak recently was an excellent topic, so though it would be good to have a dedicated fred for food discussion.

Made this little beauty again last week, the combination of Rosemary and anchovies is truly excellent.
http://www.bbcgoodfood.com/recipes/1663 ... and-rosema
Not much competition but that's your best post ever.

Congratulations.


Tonight I shall be serving a brown butter, garlic, basil and pine nut sauce with some shop-bought prawn and chilli ravioli.
Not bad eating for a man sitting with a virtual cap in his hand lately.
Cheap as chips.
ZappaMan
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Re: The Official Cooking and Recipe thread.

Post by ZappaMan »

waguser wrote:
ZappaMan wrote:I’m having Smash for dinner.
Flounce bet
Ah balls :lol:

Fair enough, see you jackasses in 24 hours.
bimboman
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Re: The Official Cooking and Recipe thread.

Post by bimboman »

Sefton wrote:
c69 wrote:
bimboman wrote:
c69 wrote:
Gavin Duffy wrote:Put some shit cheese on some shit bread and grill for too long = welsh national dish.
Hmm some creamy farm Caerphilly on some artisan hand made loaf is a delight.
Both sides toasted first.
Adding a slightly fried egg on top is a great idea with a splash of tabasco

And still not how you make a rarebit. You make a loose roux , beat in beer, mustard and then the cheese. Cool and then put on toast to grill.
I didn't call it Welsh rarebit as I dislike it.
You missed out the Worcestershire sauce btw
Flour, breadcrumbs and egg yolks.

Well there flour in the roux, egg yolks depend on storage time, and breadcrumbs is a northern effete which disgusts me.
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Johnny Marrmight
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Re: The Official Cooking and Recipe thread.

Post by Johnny Marrmight »

Hipster thread
C69
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Re: The Official Cooking and Recipe thread.

Post by C69 »

Johnny Marrmight wrote:Hipster thread
I am the absolute antithesis of a hipster you Kunt
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Apex
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Re: The Official Cooking and Recipe thread.

Post by Apex »

Rule 1
Must have pics otherwise you didn't cook shag or see it.

V Sliders (Vegan)
Image
French lentil patty
Dick (soy)cheese
Salad
Tomato Relish

3 of these hit the spot and they don't fall apart in your paws when necking them.


The buns were pretty easy to make if you have time (1 hr)
www.jocooks.com

Patties are here super easy
www.cookrepublic.com
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