There are 6 posts in total.
Cheese filled portabello mushrooms
- 2017-09-24, 13:09:14
- Portabello mushrooms (or other large flat mushrooms)
- Chopped garlic
- Bouillon powder
- Truffle oil
- Hard goats cheese
Sprinkle a small amount of bouillon powder into each mushroom, then dribble a small amount of the truffle oil over them. Spread the chopped garlic around them, and then spread large amounts of butter in. Place broken off pieces of the cheese around the stem, and then bake for about 10 minutes at 220c
#cheatcuisine #lunch [...]
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Patatas muy bravas
- 2016-11-12, 14:14:43
Like patatas bravas, but sufficient food to be standalone lunch.
- Small potatoes
- Celery (chopped)
- Leek (chopped)
- Tomato (chopped)
- Garlic (chopped)
- Chilli (chopped)
- Smoked paprika
- Plain paprika
- Swiss bouillon powder
- Lemon juice
Steam the potatoes, whole.
Whilst they're steaming, start frying the chopped leek and celery, and then add the potatoes when softened along with the paprika. Lots of paprika, and then a bit more paprika. Once that has established, add the tomato and garlic and a sprinkling of bouillon powder alongside any salt and pepper you might be into. When it's looking nearly done, add a splash of lemon juice, stir it in, and serve with a blob of mayonnaise on the side and the chillis sprinkled over the top.
#cheatcuisine #lunch [...]
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Pork fillet on a bed of leek and celery sauce with orzo pasta
- 2016-07-21, 14:28:19
- Pork fillet
- Orzo pasta (or rice)
- White wine
- Calvados (or brandy)
- Stock cube
- Double cream
- Salt and pepper
Set your piece of pork fillet cooking the way you like to cook it. Because I'm a bit pretentious and have a sous-vide, I cook mine at 62C for about an hour. If you don't have a sous-vide, either follow the cooking instructions on the packet, or cook it the way you usually like to cook it.
Start your orzo pasta cooking. Although it's small it still takes a bit longer to cook than you'd think, but because it's small you've got to be more careful about stopping it sticking to the pan than than usual pasta. If it's cooked before the sauce is cooked, just turn the heat off.
Chop the celery and the leek as finely as you feel motivated to, and fry in a pan for a few minutes, then add the garlic to fry for a few moments more; add a fair amount of white wine and a bit of calvados and reduce for a bit, then add a big dollop of the cream, the amount of salt and pepper you like, and the tarragon. Let all that bubble nicely for a while; the final consistency you're after for this is creamy, but not too thick nor not too runny - whilst it's cooking if it's getting too thick then thin it down a touch with some milk, but keep it on the thicker side of how you want it. When [...]
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Smoked mackerel sushish
- 2016-05-11, 13:31:51
A recipe for what I am going to call Sushish:
- Sushi rice
- Smoked mackerel
- Wasabi paste
- Yuzu sauce (or lemon juice)
- Fish paste
- Green beans
- Spring onions
- Ginger (pickled if you can get it)
- Soya sauce
Start your sushi rice cooking by your favourite method of cooking rice - mine is to steam it in a steamer, with a slight dash of sesame oil mixed into it. Chop your carrots to the size you like them and include them in the rice bowl / pan - leave them at the top, because you'll want to lift them out separate from the rice.
Prepare your mayonnaise sauces - take three small bowls, putting a dollop of mayonnaise in each, and mix in to one of each to your preferred taste a squirt of wasabi paste, a splash of yuzu sauce (or lemon juice if you can't get yuzu), and a blob of fish paste. If you want to try different mayonnaise sauces, or a different number of sauces, do accordingly according to how you feel.
Chop your green beans, mushrooms, spring onions, and ginger to the size and shape you like them to be, and stir fry them - test the carrots, and when they're nearly done fish them out of the rice pan and add to the stir fry pan.
If you're having your smoked mackerel hot, you'll be wanting to start heating it up sufficiently long before everything else is done that it's nice and hot, but not so long before that you're going to end up [...]
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- 2016-04-03, 14:53:36
If you want the best potatoes you've ever had, try these:
Take a load of waxy potatoes (eg Charlotte), peel them, and cut them in half lengthways.
Put them in a pan just big enough to hold them all as one layer, together with a massive blob of ghee (or butter if you live somewhere that doesn't know what ghee is). Heat the pan to melt the ghee, then add enough water to cover the potatoes - and crumble in a vegetable stock cube. Reduce the heat and simmer until the potatoes are cooked, adding some Herbes de Provence towards the end. The water will boil off, leaving them continuing to cook in the ghee.
Optionally, after cooking and before serving, put them in an oven at 220°C for a few minutes to crisp up the surfaces.
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That moment when you’re making the separate dinner for the deBaby because yours can’t be babified & think ‘i wouldn’t mind that for myself’.
(cabbage, red pepper. onion, cumin seed, and caraway seed, since you were wondering)
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