You have arrived in the LEXXVERSE where the spirit of Lexx lives on. Home


Giggy's Gourmet
 Moderated by: Ketana, CheshireKat, aeonflux  

New Topic

Reply

Print
AuthorPost
Angel
Divine Executioner


Joined: Tue Oct 24th, 2006
Location: Keeping Kool With Kai...
Posts: 11381
Status:  Offline
Mana: 
 Posted: Thu Jun 14th, 2007 02:37 pm

Quote

Reply
I used to like eating them raw as a kid, was the only way I would eat one.



____________________
The dead do not squeeze and please....
jerhume
Heretic


Joined: Sat Oct 28th, 2006
Location: Lexxfan Attic
Posts: 323
Status:  Offline
Mana: 
 Posted: Thu Jun 14th, 2007 03:15 pm

Quote

Reply
Why has it never occurred to me to make chips out of swede?  (goes to find peeler)

Dragonflygurl
Heretic


Joined: Wed Oct 25th, 2006
Location: I'm Everywhere And No Where
Posts: 7296
Status:  Offline
Mana: 
 Posted: Thu Jun 14th, 2007 06:33 pm

Quote

Reply
jerhume wrote: Why has it never occurred to me to make chips out of swede?  (goes to find peeler)
LOL.  Well in Sainsbury and I think Mark and Spencer they sell vegatable crisps.  They are yummy, morish.  I really love the sweet potato crisps.

mayaXXX
Divine Executioner


Joined: Tue Oct 24th, 2006
Location: Dark Zone, Naturally
Posts: 2454
Status:  Offline
Mana: 
 Posted: Sat Jul 28th, 2007 01:33 am

Quote

Reply
Dragonflygurl wrote: Here's one of my favorite veggie's, and for some odd reason they are known as Ladies Fingers.  Very good if you can't poo, as they are a good natural laxtive.







Okra



Originally from Africa and also very popular in Indian, Caribbean and Middle Eastern cookery, okra are also known as 'ladies' fingers'. They are narrow green-skinned ribbed pods that contain rows of edible creamy seeds that ooze a viscous liquid when cooked. They have a mild-bean like flavour when cooked. Look for firm, small green pods (a brownish tinge indicates they are stale) no longer than 8 cm and avoid any that appear shrivelled or feel soft when gently squeezed.







Okra is served cooked. It is included in a variety of savoury dishes including curries, vegetable stews and soups where the viscous liquid acts as a natural thickener. Okra is an essential ingredient in gumbo a hearty, spicy chicken and prawn stew from New Orleans.







Top and tail the pods and if the skin appears to be damaged in any way, scrape it with a small, sharp knife. Leave whole or slice.







Okra can be boiled or fried but is best cooked with other ingredients. To boil, bring a pan of water to the boil, add the prepared okra and cook for 4-6 minutes or until tender. To fry, heat 1 tbsp olive oil in a frying pan and sauté the prepared okra for 5-10 minutes or until tender. For added flavour fry the okra with garlic and onion, cumin and turmeric.







Keep in the fridge for up to 3 days.


I was raised on okra, it's a staple of Cajun cooking in Louisiana.  We prepare it by rolling it in corn meal after a bath of egg batter and then frying it in oil until crispy. MAGNIFIQUE !

:2567:



____________________
"Blah blah blah, Vampire Emergency, Blah..."
IT'S OFFICIAL
mayaXXX
Divine Executioner


Joined: Tue Oct 24th, 2006
Location: Dark Zone, Naturally
Posts: 2454
Status:  Offline
Mana: 
 Posted: Sat Jul 28th, 2007 02:01 am

Quote

Reply
This is one of the best chicken recipes I've ever found. If you have a large gathering and need something cheap and easy to fix, this is it. It really has no name as far as I know, but it's yummy and filling.

Serves 2 (mulitply everything according to how many more people served)

ING:

1 package (4) chicken thighs, skin on (very important).

1 package (8oz) mushrooms

1 med onion, preferably red but other will do

butter or 'replacement'

flour

Spices: I use 'Spike' because it has sea salt and lots of combo spices but you can use oregano, salt and pepper, garlic powder, and whatever is your fave chicken spice.

Slice mushrooms and onions (into rings) and cover the bottom of a glass casserole dish or deep metal baking pan.

Bag the chicken pieces in plastic with the flour and flounce till the chicken is covered with flour.

Place the chicken SKIN SIDE UP, Season the chicken, then VERY IMPORTANT, place a pat of butter on the top of each chicken thigh. It will  make the skin brown, which will seal in the moisture and steam the chicken without making it get stringy.

Put some water in the bottom of the pan, not much, just enough to cover the bottom for about a quarter of an inch.

Do not cover, place in oven or table top oven at 350 degrees for about hour and half, or until the skin on the top is very browned and crispy. For large pans of chicken add 15-20 for each 2 more pieces.

I serve this with mashed potatoes, and I substitue the milk for sour cream instead, it makes a much creamier dish. The butter and chicken juices will combine with the onion and mushrooms to make an incredible gravy. Make sure you don't put too much water in the pan or it will be too runny.

This is so easy anyone can do it and  everyone will think you slaved for ages. It actually only takes about 10 mins to prepare once you have the routine down pat.



____________________
"Blah blah blah, Vampire Emergency, Blah..."
IT'S OFFICIAL
Dragonflygurl
Heretic


Joined: Wed Oct 25th, 2006
Location: I'm Everywhere And No Where
Posts: 7296
Status:  Offline
Mana: 
 Posted: Sat Jul 28th, 2007 11:53 am

Quote

Reply
mayaXXX wrote: Dragonflygurl wrote: Here's one of my favorite veggie's, and for some odd reason they are known as Ladies Fingers.  Very good if you can't poo, as they are a good natural laxtive.







Okra



Originally from Africa and also very popular in Indian, Caribbean and Middle Eastern cookery, okra are also known as 'ladies' fingers'. They are narrow green-skinned ribbed pods that contain rows of edible creamy seeds that ooze a viscous liquid when cooked. They have a mild-bean like flavour when cooked. Look for firm, small green pods (a brownish tinge indicates they are stale) no longer than 8 cm and avoid any that appear shrivelled or feel soft when gently squeezed.







Okra is served cooked. It is included in a variety of savoury dishes including curries, vegetable stews and soups where the viscous liquid acts as a natural thickener. Okra is an essential ingredient in gumbo a hearty, spicy chicken and prawn stew from New Orleans.







Top and tail the pods and if the skin appears to be damaged in any way, scrape it with a small, sharp knife. Leave whole or slice.







Okra can be boiled or fried but is best cooked with other ingredients. To boil, bring a pan of water to the boil, add the prepared okra and cook for 4-6 minutes or until tender. To fry, heat 1 tbsp olive oil in a frying pan and sauté the prepared okra for 5-10 minutes or until tender. For added flavour fry the okra with garlic and onion, cumin and turmeric.







Keep in the fridge for up to 3 days.


I was raised on okra, it's a staple of Cajun cooking in Louisiana.  We prepare it by rolling it in corn meal after a bath of egg batter and then frying it in oil until crispy. MAGNIFIQUE !

:2567:

Yummy, that sounds good Maya.  I've got some corn meal, I'll try this when I next have them.  I only have olive oil to cook in though.

mayaXXX
Divine Executioner


Joined: Tue Oct 24th, 2006
Location: Dark Zone, Naturally
Posts: 2454
Status:  Offline
Mana: 
 Posted: Sat Jul 28th, 2007 02:31 pm

Quote

Reply
Olive oil will work ok, it will change the flavor a bit but not much. You can also serve it with Ranch dressing as a dip for them.



____________________
"Blah blah blah, Vampire Emergency, Blah..."
IT'S OFFICIAL
Dragonflygurl
Heretic


Joined: Wed Oct 25th, 2006
Location: I'm Everywhere And No Where
Posts: 7296
Status:  Offline
Mana: 
 Posted: Sat Jul 28th, 2007 03:00 pm

Quote

Reply
mayaXXX wrote: Olive oil will work ok, it will change the flavor a bit but not much. You can also serve it with Ranch dressing as a dip for them.
Got a recipe for that then?  I don't think they sell such things in Tesco's over here or is it the same as BBQ sauce?

mayaXXX
Divine Executioner


Joined: Tue Oct 24th, 2006
Location: Dark Zone, Naturally
Posts: 2454
Status:  Offline
Mana: 
 Posted: Sat Jul 28th, 2007 11:39 pm

Quote

Reply
No, Ranch dressing is a salad dressing, its' a creamy white dressing made with sour cream, garlic and other goodies. I'm sure Tesco's carries it. Look for the 'Kraft' brand especially.



____________________
"Blah blah blah, Vampire Emergency, Blah..."
IT'S OFFICIAL
Dragonflygurl
Heretic


Joined: Wed Oct 25th, 2006
Location: I'm Everywhere And No Where
Posts: 7296
Status:  Offline
Mana: 
 Posted: Sun Jul 29th, 2007 10:48 am

Quote

Reply
ok, will do:)

Dragonflygurl
Heretic


Joined: Wed Oct 25th, 2006
Location: I'm Everywhere And No Where
Posts: 7296
Status:  Offline
Mana: 
 Posted: Mon Jul 30th, 2007 02:52 pm

Quote

Reply
I thought this belong here in the food thread.

Anyone for Bacon Salt
http://www.baconsalt.com/

Dragonflygurl
Heretic


Joined: Wed Oct 25th, 2006
Location: I'm Everywhere And No Where
Posts: 7296
Status:  Offline
Mana: 
 Posted: Mon Jul 30th, 2007 02:57 pm

Quote

Reply
Here's a recipe from the above site. Sounds yummy

Bacon Herb Roasted Potatoes
½ cup extra virgin olive oil
1 tablespoon fresh thyme minced
1 tablespoon fresh savory minced
1 tablespoon fresh parsley minced
1 tablespoon fresh rosemary minced
4 shallots sliced thin
2 pounds of fingerling potatoes cut in half lengthwise
2 tablespoons Bacon Salt
1 tablespoon ground black pepper
Preheat oven to 375°. Toss all ingredients in a large bowl and allow to marinate for 30 minutes. Spread potatoes out on a sheet pan and bake in the oven until browned and soft (approximately 40 minutes).

mayaXXX
Divine Executioner


Joined: Tue Oct 24th, 2006
Location: Dark Zone, Naturally
Posts: 2454
Status:  Offline
Mana: 
 Posted: Sat Sep 8th, 2007 01:57 am

Quote

Reply
Ok I was watching this cooking show TOTALLY by accident the other day (I have a reputation to uphold you know, hehe) and there was the yummiest dish.:

Braised rack of lamb with Mint-Cilantro chutney. I actually tried this out and it's awesome.

Ing:

One small rack or standing rib roast of lamb; Season with garlic powder and salt, NO rosemary.

Chutney:
  1. 1/2 cup Extra Virgin Olive Oil
  2. 1/2 cup Seasoned Rice Wine Vinegar (roasted garlic is best)
  3. 3 TBS Fresh Mint
  4. 3 TBS Fresh Cilantro
  5. half teaspoon Minced or chopped garlic
  6. half teaspoon Sliced and shredded Ginger Root

It's better to prepare the Chutney ahead of time to let the flavors 'marry' in the fridge. Very subtle. You'll find yourself craving this stuff. :)


Mix Chutney ing in food processor for best results, til creamy. If you don't have one, mince everything as finely as possible and mix well.


Sear Lamb in saute' pan with olive oil  at high heat til the outside is carmelized slightly. Put in oven for 10 minutes at 400 degrees.  The meat should still be a touch pink when done.


Serve lamb with Chutney and some roasted potatoes or asparagus.


 


YUMMY !!



____________________
"Blah blah blah, Vampire Emergency, Blah..."
IT'S OFFICIAL
CheshireKat
Divine Assassin


Joined: Tue Oct 24th, 2006
Location: Colorado USA
Posts: 2918
Status:  Offline
Mana: 
 Posted: Sat Sep 8th, 2007 02:43 pm

Quote

Reply
Hrm..I wouldn't have thought of putting cilantro and mint together, but it sounds really good and a fairly easy recipe.



____________________
mayaXXX
Divine Executioner


Joined: Tue Oct 24th, 2006
Location: Dark Zone, Naturally
Posts: 2454
Status:  Offline
Mana: 
 Posted: Thu Sep 13th, 2007 06:08 pm

Quote

Reply
Yeah, I started putting that chutney on steak and pork chops too, works great on both !:c030a:



____________________
"Blah blah blah, Vampire Emergency, Blah..."
IT'S OFFICIAL

 Current time is 01:52 am
Page:  First Page Previous Page  1  2  3  4  5  6  7  8  9  10  11  ...  Next Page Last Page  


Quick Reply
Enter your quick reply:



Black_metal theme exclusively by: WowBB Theme Mall
Powered by WowBB 1.7 - Copyright © 2003-2006 Aycan Gulez
SciFi Updates