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Found 9 results

  1. Ok well--as you may or may not know--I LUUUURVE fish.:em4400::happy_face_mummy_go. I cook my fish in a few different ways and thot I may share them with you. I'm also sure that many of you out there will be far better cooks than I am so I would be grateful if you could share your favourite recipes with all of us fish lovers here on PIO.! So here's three cheers to the Fishy thread! I mean fishing for recipes thread!
  2. Christmas is just around the corner, and what better way to prepare than with a brand new copy of Delia Smith's Happy Christmas Book!This book is the Christmas Bible every home should have!"The years hottest cookbook... the most brilliant Christmas book ever" - The Mail on Sunday, UKA perfect gift for Mum, Grandma, Sisters, Aunties or Friends. You cant go wrong with this book, filled to the brim with delicious tasty Christmas recipes the whole family will love!This is a large hardback book.
  3. Hi there, Yep I'm hungry, and as a result food is the only think I'm thinking about. I just wondered what people's favourite recipe book is (ok you can have a couple)? And (if it's different) what recipe book is your most used (i.e. which one has the most food stains on it!) My favourite books are Heston Blumenthal - The Fat Duck cookbook (but I'd never cook anything from it) and Stephanie Alexander's - The Cook's companion (aka The bible) Stephanie's is also by far the most used and stained book
  4. tonyman

    Mackerel Recipe wanted asap

    got a big chunk of mackerel and need a good new recipe (was hoping bobj was online ) anyone help asap ..........if not i will google , im sure someone put a good one on here through you tube a few days ago , will be cooking outside too.......
  5. This has come up from another persons thread who was struggling with pulling things together in the kitchen and needed some inspiration. What are your favorite "cook it yourself" recipes??? What are your tips? For me: A slow cooker is invaluable especially if you are busy, work shifts. throw everything in the slow cooker, turn on and leave it!!! It will do you for two nights dinner!!! Preparation is the other key. Simple, easy recipes that can be prepared a long time before and cooked as needed. Most good meals can be frozen. We make chicken curries and freeze them. The we take them to work as "lunch" When you cook a Sunday roast, plate up another one and have it on Monday!
  6. I left my cookbooks in the UK so used he internet to make Flapjack on two occasions and both times they did not bind it was like cereal! Anyine with a good recipe :wub:??
  7. I have lived here in Oz for three years, and I miss aunt bessie yorkshire puds, I do try and make them myself but they look like flying saucers, anyone know a good recipe I can follow, not sure I can go much longer without a yorkskire pudding with my roast.:wacko:No paxo here either boo hoo
  8. Okay.....I promised this to Lynne last night on FNCC but if anyone else has a go at it, remeber I don't have 3rd party liability insurance so don't waste your time trying to take me to court!!:huh: CHICKEN TIKKA Serves 4. 1 pint of live natural yogurt 1 Tablespoon Cumin Powder 1 Tablespoon garam massala 1 Teaspoon Coriander powder 1 Teaspoon Turmeric powder 1 Teaspoon chilli powder Juice of 1 lemon 8 cloves garlic - crushed 1 inch grated ginger Red food colouring 4 Chicken Breasts cubed 1 Lemon. METHOD. Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir into the yogurt to make a tandoori marinade. Marinade the chicken in the marinade for 2 - 6 hours in the fridge. Turn your oven on to its highest heat for at least 20 mins to pre warm. Shale the excess marinade off the chicken and place the chicken cubes onto skewers on a wire rack in the oven. Cook for 15 - 20 mins and check the chicken is cooked by piercing the thickest piece with a skewer. If the juices are clear, its cooked and serve with a wedge of lemon. For the Massalla sauce, just follow the next bit.. INGREDIENTS. 2 Tins of chopped tomatoes or 1 tin of Tinned Tomato soup. 1 onion finely chopped 2 Teaspoons Curry powder 1/2 Teaspoon Chilli powder 1 Clove garlic - crushed 3 inches of Root Ginger grated 5 Tablespoons Vegtable Oil 4 Tablespoons finely chopped coriander leaves 1 Tablespoon whole Coriander leaves 1 Teaspoon Garam Massalla 2 Tablespoons Yogurt Cream to garnish Optional Brown Sugar or Mango Chutney. METHOD Make a paste of curry powder and chilli powder with a little water. Fry the onion until translicent in the vegetable oil and then add the garlic, ginger and stir fry for a further 5 minutes. Add the yogurt and Chilli powder paste and stir in and fry for another 30 seconds. Add the chopped tomatoes or soup and simmer for 20 minutes for the chopped tomatoes or 5 mins if you're using the soup. If you prefer the sauce on the sweet side, then add either the brown sugar or Mango chutney at this stage, but just add a little at a time according to your preffered taste. Stir in your already cooked and prepared Chikken Tikka when the sauce has cooked. Add the finely chopped coriander leaves and cook for a further minute. Serve with a little cream swirled on top and the whole coriander leaves sprinkled over the top. Like I already stated...if you're brave enough to have a go, it usually turns out great!!...........................however, if it doesn't....remember, that I'm only carpenter after all!!!:biglaugh:
  9. Seeing as Sian is a Llanelli girl and deserves the best things in life...:notworthy: INGREDIENTS 1 Cup Gram flour (you can use plain if you can't get hold of Gram) 1 egg 2 Tablespoons Curry Powder 1 Tablespoon Turmeric 2 Whole Onions sliced 1 Cayenne Chilli finely chopped Salt Vegatable Oil. METHOD Fry the onions until soft in the vegetable oil. Remove two thirds and brown the remainder. Mix the rest of the ingredients in a bowl with enough water to make a thick mixture and then mix in all the onions. Heat about 1 centimeter of veg oil in a frying pan to a medium to high heat. Spoon a littl onion bhajii mix at a time in the oil and fry for a few minutes on each side until golden brown. Don't try to cook more than 2 or 3 small bhajiis as the oil will cool and the bhajiis will fall apart. (I found this out at my cost when i tried to do 3 huge restaurant size ones at the same time....mushville in the chip pan!!! oh, by the way chip pans are very good for frying them either!!!) Serve with a wedge of lemon and enjoy!!!!
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