Topic: What are u're non curry house specialities

[JerryM]

976bar,

on the nachos this cooked tomato sauce might be of interest. i add it in to the nachos along with guacamole. not too much or it makes the tortillas crisps soft.

oil 2 tbsp
onion 1 off fine chopped
garlic 1 clove
green chilli 2 off punctured with fork (or 1 tsp crushed red chilli)
tin chopped toms 400g
fresh coriander 4 sprigs
black pepper 1/4 tsp

i just chuck it all in and blend after 30 mins simmer. the proper way is to fry the onion 1st then add the rest. the idea of puncturing the fresh green chilli is so that it can be removed before serving (hot or cold)

[976bar]

976bar,

on the nachos this cooked tomato sauce might be of interest. i add it in to the nachos along with guacamole. not too much or it makes the tortillas crisps soft.

oil 2 tbsp
onion 1 off fine chopped
garlic 1 clove
green chilli 2 off punctured with fork (or 1 tsp crushed red chilli)
tin chopped toms 400g
fresh coriander 4 sprigs
black pepper 1/4 tsp

i just chuck it all in and blend after 30 mins simmer. the proper way is to fry the onion 1st then add the rest. the idea of puncturing the fresh green chilli is so that it can be removed before serving (hot or cold)

Hi Jerry,

Many thanks for the recipe, I am sure this goes really well with Nacho's. I think I would be inclined to leave the green Chilli's in and blend them with the rest of the sauce

[JerryM]

the student expert has shown off a derivative of UB's now famous dish. both very good yet slightly different. going forward we intend to make both.

recipe for 5 off:
1 off jar 500g asda creamy pasta bake (needs to be orange in colour not red)
1 off 400g tin chopped toms
oregano 5 ml or any herb you like or mix (we added in marjoram)
pasta 1000g
mince beef 500g (we used ~800g from aldi)
water (to cover pasta)
cheese (we used cheddar)

method:
add everything to oven dish and oven bake 40 mins at gas 6 or 190C stirring at 20mins. sprinkle cheddar cheese with 5 mins togo.

general thoughts from both dishes:
1) mince, mushrooms and cheesy bake work well
2) would adopt the all in method but leave mixture say 20mins before going into oven so that pasta can take on some water (some pasta on top felt a tad hard through lack of water)

loved trying this dish out - it's on our weekly shop. many thanks to UB for the inspiration - would never have tried it out otherwise.

[Unclebuck]

Glad you liked it JM 

[Aussie Mick]

With my recent purchase of a pressure cooker, it seems to have opened up a whole new world of delicous dishes that can be cooked quickly, rather than 3 hours in the oven. Cheaper cuts of meat that are also much tastier.

Tonight I cooked up a Beef Bourginon, and the family loved it:

This recipe fed the 5 of us.

- 3 rashers bacon chopped
- 800 grams Gravy beef cubed
- 300 gms mushrooms quartered
- 2 carrots sliced
- 1 large onion chopped
- 4 cloves garlic chopped or crushed
- 2 tbsp flour
- 1 cup red wine
- 1 cup beef stock
- 1-2 tsp dried thyme
- 1 tsp dried basil
- salt and pepper
- Olive oil

Fry bacon for a few seconds, then add onion and garlic and fry till clear. Add beef and seal. Add flour and stir till mixed. Stir in wine, stock and seasonings.

Close lid and cook for 20 minutes.

Release pressure, and open pan. Add mushrooms and carrots. Close lid and cook a further 5 min's.

Served up with pasta, well buttered spinach and a nice crusty French stick. The beef was fall apart tender in only 25 min's of cooking.  A very nice change from curry. ;D

[fried]

With the Bourguignon try marinating the meat in the wine and herbs for a couple of days in the fridge. I haven't made this for a while but normally I'll start marinading on a Wednesday to eat on Saturday night.

[Aussie Mick]

Thanks fried. I'll try that next time. Spur of the moment decision to try it today, so yeah, next time, plan ahead and marinade.

[Unclebuck]

Cheers Bar for your turkish recipes 

[976bar]

Cheers Bar for your turkish recipes 

Your welcome mate