Post your favourite recipes here

[Solly]

Meat and potato pie

1kg Corned beef
6 large potatoes
2 large onions
2 carrots
1000ml chicken stock

Cut everything into 2cm pieces and put in the oven for 90 minutes - 2 hours.

100g suet
200g plain flour
water

Mix, then roll the pastry on top of the pie and cook for another 25 minutes.

Perfect

[Dis]

457-4679

[LordShiva]

1 big-ass ribeye
Dust with salt and freshly ground pepper

Grill 2-3 minutes per side on high heat.

Perfect

[Dis]

Originally posted by LordShiva
1 big-ass ribeye
Dust with salt and freshly ground pepper

Grill 2-3 minutes per side on high heat.

Perfect

[Richelieu]

Originally posted by Dis
457-4679

[SlowwHand]

That is just gross, Shiva and Dis. I mean, gawd. Do you stand there with blood running off your chin?

[LordShiva]

Teh jooces

[RobWorham]

What about the garlic and herb butter??? Ooodles of it mingling with all that blood.....

[Guynemer]

Originally posted by SlowwHand
That is just gross, Shiva and Dis. I mean, gawd. Do you stand there with blood running off your chin?

Color me shocked. You always struck me as a rare kinda guy.

[Guynemer]

For the vegatarians among us:

Pasta a la caprese


Dice some red, yellow, and orange bell peppers (1 small to medium pepper of each)
Halve 2/3 of a carton of grape tomatoes
Add in three minced basil leaves, and 1-2 garlic cloves
Coat in extra virgin olive oil, add salt and pepper

Mix with ~1 lb. of penne rigate pasta, add move olive oil (should have a faint sheen on the pasta) and pepper.

Serve in bowls, with some freshly shredded mozzarella cheese on top.

Should get enough for 2 people, with another serving or two left over for lunch tomorrow.



First thing I ever made for the LL. She now requests it on a semiweekly basis.

[RobWorham]

Great for summer eating.

Country Terrine with fresh herbs

12-16 slices of rindless smoked belly bacon
1 bunch spinach, stalks removed
400g trim pork shoulder, coarsely minced
300g skinless chicken breast, coarsely minced
200g chicken livers, coarsely minced
300g hard pork back fat, coarsely minced
2 cloves garlic
1/2 tsp quatre-epices
1/2 tsp ground black pepper
50ml cognac or brandy
Salt : weigh all meat and allow approx 18g per 1kg of meat
1/2 cup chopped flat leaf parsley
4 sage leaves, chopped
4 sprigs thyme, leaves only
1 egg, lightly beaten
2 bay leaves

Serves 10-12

Thoroughly wash the spinach then blanch for 1 minute. allow to cool, squeeze out all water and chop roughly. This should give you approx 1/2 cup of chopped cooked spinach.
Mince all meats through coarse holes (or ask your butcher to do this for you) and mix with all the other ingredients. Mix well using a rotary motion until all is mixed in then slap the mixture against the side of the bowl until it begins to feel fatty, sticky and forms threads between the fingers when they are spread.
Allow the mixture to rest in the fridge for 2 hours while the flavours develop and infuse.
Preheat oven to 160'C. Using bacon slices, line terrine (1.4-1.6 litre capacity), laying slices crossways and allowing ends to overhang a little over the edges.Spoon the meat mixture into terrine making sure there are no air bubbles. Bang terrine on table or chopping board to force any air to evacuate. When terrine is full, fold overhanging bacon over top of terrine and place two bay leaves on top.
Cover with a lid or foil and bake in a bain-marie for about 1 hour, then reduce heat to 140'C and continue cooking until centre of terrine is 70'C, or juices run clear (and not bloody) when the centre of the terrine is pierced with a skewer.
Press terrine with a weight while it cools down. Once cool, place in a fridge and refrigerate overnight. if possible, leave for two days before eating as flavours will improve over time.
Serve with toasted sourdough bread and pickled cornichons.

[RobWorham]

Imagine a thick slice of this, with a beer, out in the garden on a summers afternoon.........

[Guynemer]

For the non-vegetarians among us:

Simple grilled peppercorn NY Strip

Get two 8-12 oz. strips, 1.25-1.5 inches thick

Coat them with freshly cracked pepper

Broil under high heat for 5-6 minutes, depending on thickness and your taste in how cooked you want it--though anything more than medium rare, and you might as well give up living.

Flip, coat the other side with the cracked pepper, and broil for one less minute than before.

Serve. Try not to drool on the steaks.

[Japher]

Tri Tip (I can't wait, I have 3 in the freezer. Wifey get her gall bladder out on Tuesday and then we can have red meat again!)

2 lb. Beef Tri Tip or Sirloin, fat on
2 12 oz. beers
1/2 cup Pappy's Santa Maria Style Seasoning
Salt and Pepper

In a large zip lock back place Tri Tip, 1 beer, and 1/4 cup seasoning. Marinade for 2-4 hours at room temp, or over night in the fridge.

Arrange coals in BBQ on one side. When hot place meat fat side up over coals, lightly salt and pepper (reserve marinade). Sear for 2-4 minutes, flip, sear fat side for 4-6 minutes, lightly salt and pepper. Flip, for fat side up and remove to indirect heat (side of grill without coals), cover. Every 15-minutes flip meat and douse with marinade reserve and lightly coat with remaining seasoning (you will dust the meat each time you flip, lightly). Grill 'til almost done; should take 2-3 flips or 30 minutes to 45 minutes, depending on the temp of your grill. Remove from the grill and let rest for 5-10 minutes. Thinly slice against the grain, serve with bread if you like.

[DAVOUT]

Go to Le Mans

Enter a pork-butcher shop

Order half a pound of rillettes.

Spread generously the rillettes on slices of fresh baguette.

Enjoy.