What are u're non curry house specialities

[JerryM]

there seems to be a fair few good kitchen boffs on the forum.

when u're not doing curry u must have some real gem recipes that u make week in week out.

we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc

if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.

[Chilli]

Here's one I cook pretty regularly. It's as spicey hot as you want to make it using any of those left over chillies from the weekends curry. So here we go.

Ingr' are :- Serves 3 (Chorizo and Spicey Tomato sauce with Penne Pasta) 
Prep and Cook in 40mins

1 Onion (chopped)
2 Tbsp Olive Oil
1 Tin of chopped toms with or without herbs. (400ml)
4 medium mushrooms. (chopped)
2 Cloves of Garlic (chopped)
2 Chillies (chopped) or more if you can stand the heat?
1 Packet of sliced Chorizo.
1/2 Green Pepper (chopped)
1 Tbsp Tomato Puree
1 Tbsp Tomato Sauce
Salt and Pepper to taste.
400ml Water (use empty tomato tin)

Fry off the Onion in the Olive Oil.
Add Garlic
Add the rest of the ingredients with salt and Pepper and simmer for 20-30 until the tomatoes have reduced to a smooth consistency, adding water as you go to make enough sauce to serve 3 people.

In salted boiling water add Penne Pasta and cook al dente.

On a bed of Pasta serve the Tomato with Chorizo Sauce. Enjoy

[Domi]

Chocolate fudge cake! Quiches! Chilli! Roast beef & all the trimmings! Lemon meringue pie! Bakewell Tart! Lemon drizzle cake! Roast lamb! Sticky bourbon ribs!! Cherry scones! Chinese roast belly pork! etc etc lol

[joshallen2k]

Pizza, Prime Rib roast, anything italian, Philly Cheese Steaks, Cheesecake

[976bar]

there seems to be a fair few good kitchen boffs on the forum.

when u're not doing curry u must have some real gem recipes that u make week in week out.

we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc

if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.

Buffalo Chicken Wings

1/4 cup 60ml butter
1/4 cup 60ml Crystal Louisiana Hot Sauce
Dash ground pepper
Dash garlic powder
1/2 cup 120ml all-purpose flour
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
10 chicken wing pieces
Vegetable oil for frying

Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely, an inch or so deep at least.

Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.

Combine the flour, paprika, cayenne powder, and salt in a small bowl.

If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.

Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.

Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

Some people don?t like wings, so you can always do the same with Chicken Breast cut into strips or drumsticks. I would leave the skin on though.

You can get the Crystal Louisiana Hot Sauce from www.wiltonwholefoods.com

I tried it with Tabasco once and it isn?t half as good as the Louisiana Sauce.

[976bar]

there seems to be a fair few good kitchen boffs on the forum.

when u're not doing curry u must have some real gem recipes that u make week in week out.

we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc

if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.

Chicken or Steak Fajitas

Mix together in a bowl:
1 cup of soy sauce
? cup of honey
1 Tablespoon Worcestershire Sauce
1 Teaspoon minced garlic
1 teaspoon ground ginger
1 cup water

In an appropriate size dish, place a:

2lb. sirloin or flank steak

Pour sauce (reserve ? cup) over steak
Cover, and allow to marinate overnight.

Drain meat and slice into thin strips. Heat skillet over medium high.
Add drained meat and:

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion, thinly sliced
Stir fry just until meat is done, adding reserved marinade as needed to prevent sticking.

Serve with warmed flour tortillas.

[976bar]

there seems to be a fair few good kitchen boffs on the forum.

when u're not doing curry u must have some real gem recipes that u make week in week out.

we've already got a few listed typ: lasagna, strog, piri, pizza, chilli etc

if u've got any real gems (ideally easy to make and u rate a 10) then let's hear what they are and if there's demand how to make them.

Chilli and Garlic Prawns

Ingredients:
350-450g/12oz-1lb raw king Prawns (jumbo shrimp)
2 fresh red Fresno or Serrano chillies
75ml/5 tbsp olive oil
3 garlic cloves, crushed
Salt and ground black pepper
Crusty bread, to serve

Cooks Tip
Have everything ready for last minute cooking so that it is served still sizzling.

Method:
Remove the heads and shells from the prawns, leaving the tails intact.

Cut each Fresno or Serrano chilli in half lengthways. Scrape out and discard all the seeds. Heat the oil in a flameproof dish, suitable for serving. (Alternatively, use a frying pan and have a warmed serving dish ready in a pre heated oven).

Add all the prawns, chillies and crushed garlic to the pan and cook over a high heat for about 3 minutes, stirring until the prawns turn pink. Season lightly with salt and pepper and serve immediately with crusty bread to mop up the juices.

[JerryM]

Chorizo and Spicey Tomato sauce with Penne Pasta

Chilli,

we make very similar and as u say works a treat.

our's we call Everton Valley (pre cooked bacon, fry onion, garlic, then all in a pan tin toms, tom puree, bouquet garni, black pepper, to serve mix in cooked tag pasta, top with cheese and melt)

the idea of using chorizo sounds real good to add a different slant - will have a try a combining the 2 recipes.

[976bar]

Here's one I cook pretty regularly. It's as spicey hot as you want to make it using any of those left over chillies from the weekends curry. So here we go.

Ingr' are :- Serves 3 (Chorizo and Spicey Tomato sauce with Penne Pasta) 
Prep and Cook in 40mins

1 Onion (chopped)
2 Tbsp Olive Oil
1 Tin of chopped toms with or without herbs. (400ml)
4 medium mushrooms. (chopped)
2 Cloves of Garlic (chopped)
2 Chillies (chopped) or more if you can stand the heat?
1 Packet of sliced Chorizo.
1/2 Green Pepper (chopped)
1 Tbsp Tomato Puree
1 Tbsp Tomato Sauce
Salt and Pepper to taste.
400ml Water (use empty tomato tin)

Fry off the Onion in the Olive Oil.
Add Garlic
Add the rest of the ingredients with salt and Pepper and simmer for 20-30 until the tomatoes have reduced to a smooth consistency, adding water as you go to make enough sauce to serve 3 people.

In salted boiling water add Penne Pasta and cook al dente.

On a bed of Pasta serve the Tomato with Chorizo Sauce. Enjoy

I think I would like to try this with some shredded chicken in it as well

[Chilli]

976bar

Yep the shredded chicken sounds ok.   Even more left overs from the weekend.

Talking of left overs from the weekends curry, I've a spicey rice recipe if anyones interested.