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Giggy's Gourmet
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Ketana
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 Posted: Mon May 7th, 2007 07:46 pm

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Dragonflygurl wrote:

Individual Shepherd’s Pie with Sweet Potato Topping

Ingredients

450g lean lamb mince
1 tbsp oil
1 onions, chopped
3
baby leeks, chopped
1 large carrot, peeled and diced
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 tbsp flour
275ml lamb stock
1 tbsp tomato puree
1 tbsp Worcestershire sauce
For the topping:
900g sweet potatoes
50g butter
50g mature cheddar


Method

Heat the oil in a large pan and cook the onion until soft but not coloured. Add the mince, leeks and carrots and cook, until the meat is nicely browned. Season the meat and add the thyme and parsley.

Stir in the flour and gradually add the stock to the mince. Stir in the tomato puree. Cover and reduce the heat and simmer for 30-35 minutes, stirring occasionally.

Meanwhile, peel the sweet potatoes and cut into chunks. Place in a pan of boiling water and cook for 10-12 minutes or until tender. Drain and return to the pan, but away from the heat. Add the butter and mash until smooth. Season.

When the mince is cooked, check the seasoning and spoon into four individual oven proof dishes. Spread the mash sweet potato over the meat and sprinkle with the cheese. Bake for 15 minutes at 200c or until the top is beginning to colour brown and piping hot.

Alternative suggestions

You can add a number of vegetable to Shepherd’s pie - sewed, turnip or parsnip.

The topping can also be made with half potatoes and half sweet potato - add a pinch of nutmeg for added interest.




okay this one looks like something I'm gonna cook up..I love Shepard's Pie!!

Thanks DFG



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CheshireKat
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 Posted: Tue May 8th, 2007 01:28 pm

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Mmmmm that dows look good!



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Dragonflygurl
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 Posted: Sun May 13th, 2007 03:19 pm

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Grilled Rattlesnake with Macho Mojo:

1 medium to large rattlesnake, head cut off, skinned, cleaned and cut into 1 foot pieces.


1/3 cup olive oil
2 cups freshly squeezed orange juice
2 cups freshly squeezed lime juice
4 garlic cloves, minced
1 tablespoon ground cumin
1 bunch fresh oregano, roughly chopped
salt and pepper to taste Mojo Sauce:
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and slightly toasted. Don't let it brown or it will be bitter, just about 30 seconds should do it.

Add the orange juice, lime juice, oregano, cumin and salt and pepper.

Bring to a rolling boil.

Taste and correct seasoning, if needed.

Cool before using.

Place rattlesnake meat in a non reactive dish and pour Mojo Sauce over the top and let marinate for 5-6 hours.

Preheat the grill then grill the rattlesnake for 10 - 15 minutes or until done through.

Serve with rice and beans.

mayaXXX
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 Posted: Tue May 22nd, 2007 11:37 pm

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Um...I'm sure it's an acquired taste....Ew..:)

Ok, I gave this recipe to Ketana this week when she became in the possession of a pound of lovely Bay Scallops.

Ing:

Butter, fresh dill, olive oil, garlic, angelhair pasta, half & half or heavy cream, fresh NOT canned Parmesan cheese, freshly grated, white pepper. No need to add salt.

(Boil water and start your angelhair pasta, takes about 15 mins)

1. Heat the butter/olive oil in a saute' pan, about a quarter pound of butter to 2 tbs of olive oil, add fresh garlic, white pepper, and 1 tsp of dill on Med high til almost smoking.

2. When pan is hot, put in the scallops, brown them lightly on both sides.

3. Reduce heat, add more dill, 1/2 cup of half and half, simmer on low til scallops are firm, then add fresh grated Parmesan cheese.

4. Serve over Angelhair pasta...

MAGNIFICO !



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Dragonflygurl
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 Posted: Wed May 23rd, 2007 03:54 pm

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Is scallops like osters? If so you can keep them, lol.

mayaXXX
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 Posted: Mon Jun 4th, 2007 02:51 am

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Well they're a mollusk like oysters but they're plump and white and firm, and not slimy or anything. And cooked they will knock your lights out.



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Ketana
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 Posted: Wed Jun 6th, 2007 09:16 pm

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and pretty tasty they were also Maya!!! yummy! now I'm in the mood for some broiled lobsters but how the hell do I get them home from ChinaTown?

an aside..one of the weirdest thing I ate was Shark..chewy..

Last edited on Wed Jun 6th, 2007 09:17 pm by Ketana



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Angel
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 Posted: Wed Jun 6th, 2007 10:29 pm

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Ketana wrote:
an aside..one of the weirdest thing I ate was Shark..chewy..

Wow!  You must really have a big mouth!  *runs*  :s010a:



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Ketana
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 Posted: Thu Jun 7th, 2007 09:17 am

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Angel wrote: Ketana wrote:
an aside..one of the weirdest thing I ate was Shark..chewy..

Wow!  You must really have a big mouth!  *runs*  :s010a:

my man never complained! :kissmyass:



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CheshireKat
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 Posted: Thu Jun 7th, 2007 05:11 pm

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Ketana wrote: and pretty tasty they were also Maya!!! yummy! now I'm in the mood for some broiled lobsters but how the hell do I get them home from ChinaTown?

an aside..one of the weirdest thing I ate was Shark..chewy..
Terriyaki shark is good. The tangy teriyaki contrasts well with the slightly sweet shark meat.  BTW I tried alligator when we were at MegaCon. Now that's chewy! And no, it doesn't tase like chicken:P



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mayaXXX
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 Posted: Sat Jun 9th, 2007 02:11 am

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Ketana wrote: and pretty tasty they were also Maya!!! yummy! now I'm in the mood for some broiled lobsters but how the hell do I get them home from ChinaTown?


Hey just throw a leash on them and walk them home in the subway, I guarantee no one will hassle you or cut in front of you in line. :c030a:



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CheshireKat
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 Posted: Sat Jun 9th, 2007 07:58 pm

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I think I may have posted this at one of the old boards, but it's a tasty summer snack.

CUCUMBER SANDWICH

2 slices rye breda
cream cheese
thinly sliced cucumber (peeled)
dash of dill

Spread cream cheese on the rye bread slices.  Cover with cucumber slices and sprinkle with dill.  Makes a light summer snack.



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Dragonflygurl
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 Posted: Sun Jun 10th, 2007 12:20 pm

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CheshireKat wrote: I think I may have posted this at one of the old boards, but it's a tasty summer snack.

CUCUMBER SANDWICH

2 slices rye breda
cream cheese
thinly sliced cucumber (peeled)
dash of dill

Spread cream cheese on the rye bread slices.  Cover with cucumber slices and sprinkle with dill.  Makes a light summer snack.

I don't remember this but it sure sounds yummy:bounce_pinka:

Dragonflygurl
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 Posted: Mon Jun 11th, 2007 11:38 am

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Spicy Duck with Basil and Asparagus

Basil is such a versatile herb adding gorgeous colour and distinctive flavour to dishes. This is a super quick supper for 4 for midweek yet impressive enough to whip up for the guests. The flavour of this sauce is intensified by frying the basil in the oil adding a sweetness to the duck.



125g fine asparagus, cut into 3cm chunks
2 tbsp olive oil
25g pack basil, stalks removed
4 skinless duck breasts, thinly sliced
2 tsp Bart Massaman Thai Curry Paste
2 tbsp soy sauce
2 tsp Thai fish sauce
25g unsalted natural peanuts, roughly chopped




1. Place the asparagus in a steamer over a pan of simmering water. Steam for 4-5 minutes until tender and set aside. Meanwhile heat the oil in a large frying pan or wok. Add the basil leaves and cook for 1-2 minutes until the turn slightly translucent and are crispy once removed. Transfer the leaves to a plate lined with kitchen paper.

2. Add the duck slices to the pan and cook on a high heat for 3-4 minutes stirring. Then stir in the curry paste, soy sauce and fish sauce and cook for about 1 minute until the duck is cooked and well coated.

3. Add the asparagus, sprinkle over the basil and peanuts and serve with egg or rice noodles.


Cook’s Tip:
Try using tenderstem broccoli instead of asparagus, it’s just as tasty.

Also try alternating the Massaman paste with Thai green or red curry paste. It also works well with chicken or turkey.

Dragonflygurl
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 Posted: Mon Jun 11th, 2007 11:45 am

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Buttered Swede with Crispy Bacon

Say ‘swede’ and most people think of ‘bashed neeps’ with haggis on Burn’s Night but this creamy, orange-fleshed vegetable has a wonderful nutty, sweet flavour that is perfect with the Sunday roast.



1 small to medium-sized swede, about 700g
Salt and coarsely ground black pepper
4 rashers smoked streaky bacon, about 125g
Small bunch fresh chives, optional
50g butter




Peel the swede and cut into large chunks. Drop into a pan of boiling, lightly salted water and cook, uncovered, for 15-20minutes or until very tender.
While the swede is cooking grill the bacon until all the fat is very crisp. Leave to cool a little then chop quite roughly. Roughly chop the chives if using.
Drain the swede and mash with the butter and pepper until almost smooth. Pour in any bacon fat from the grill pan. Serve straight away with a little of the crispy bacon and chives sprinkled on top.

Tips:
Replace the bacon with thinly sliced salami. Grill till crisp as above.

Cook the bacon in the microwave. Put the rashers on a double sheet of kitchen paper and cook on high for 1 minute. Now cook in bursts of 15 seconds until the bacon is crispy.

For a simple supper dish serve the buttered swede with a softly poached egg on top.


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