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Angel
Divine Executioner
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Posted: Thu Jun 14th, 2007 07:37 pm |
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| I used to like eating them raw as a kid, was the only way I would eat one.
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jerhume
Heretic
| Joined: | Sat Oct 28th, 2006 |
| Location: | Lexxfan Attic |
| Posts: | 323 |
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Offline
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| Mana: |
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Posted: Thu Jun 14th, 2007 08:15 pm |
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| Why has it never occurred to me to make chips out of swede? (goes to find peeler)
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Dragonflygurl
Heretic
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Posted: Thu Jun 14th, 2007 11:33 pm |
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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.
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mayaXXX
Divine Executioner
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Posted: Sat Jul 28th, 2007 06:33 am |
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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 !
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mayaXXX
Divine Executioner
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Posted: Sat Jul 28th, 2007 07:01 am |
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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.
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Dragonflygurl
Heretic
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Posted: Sat Jul 28th, 2007 04:53 pm |
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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 !
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.
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mayaXXX
Divine Executioner
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Posted: Sat Jul 28th, 2007 07:31 pm |
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| 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.
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Dragonflygurl
Heretic
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Posted: Sat Jul 28th, 2007 08:00 pm |
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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?
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mayaXXX
Divine Executioner
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Posted: Sun Jul 29th, 2007 04:39 am |
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| 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.
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Dragonflygurl
Heretic
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Posted: Sun Jul 29th, 2007 03:48 pm |
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ok, will do
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Dragonflygurl
Heretic
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Posted: Mon Jul 30th, 2007 07:52 pm |
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I thought this belong here in the food thread.
Anyone for Bacon Salt
http://www.baconsalt.com/
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Dragonflygurl
Heretic
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Posted: Mon Jul 30th, 2007 07:57 pm |
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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).
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mayaXXX
Divine Executioner
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Posted: Sat Sep 8th, 2007 06:57 am |
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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:
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Seasoned Rice Wine Vinegar (roasted garlic is best)
- 3 TBS Fresh Mint
- 3 TBS Fresh Cilantro
- half teaspoon Minced or chopped garlic
- 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 !!
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CheshireKat
Divine Assassin
| Joined: | Tue Oct 24th, 2006 |
| Location: | Colorado USA |
| Posts: | 2920 |
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Offline
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Posted: Sat Sep 8th, 2007 07:43 pm |
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| Hrm..I wouldn't have thought of putting cilantro and mint together, but it sounds really good and a fairly easy recipe.
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mayaXXX
Divine Executioner
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Posted: Thu Sep 13th, 2007 11:08 pm |
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Yeah, I started putting that chutney on steak and pork chops too, works great on both !
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