TheBaron

Coming with some more good stuff for ya! Maincourses, consistent of Beef Tenderloin like Mibs wanted it to be, and a single fish-dish.




Type: Main Course
Total cooking time: 40 minutes
Working time: 20 min
Ingredients: pers
800 g fresh sea trout
12 leaves fresh spinach
8 slices bacon Tulip

Salsa:
4 beefsteak tomatoes
3 tablespoons fresh cilantro
1 piece of red onion
1 piece of lime
2 tablespoons olive oil
1 piece fresh green chili
2 cloves garlic

Method:
-Cut the fish into steaks, place 3 spinach leaves on each steak and wrap them in bacon.

-Salsa: Chop tomatoes, cilantro and onion and mix with lime juice, olive oil, chilies and minced garlic.

-Bake fish at 200 ° C for 10 min. Serve the fish steaks with the salsa.




Type: Low Fat / Main Course
Total cooking time: 20 min
Working time: 20 min
Ingredients: pers
600 g beef tenderloin
1 / 2 teaspoon salt
1 / 2 teaspoon pepper
1 teaspoon oil

Sauce:
2 shallots
1 cup Cognac
1 cup beef broth
3 tablespoons pickled green peppercorns
1 teaspoon Dijon mustard

Method:
-Cut the meat into steaks and season. Fry in hot oil at high heat approx.5 min. on each side. Remove steaks from pan and keep warm.

-Sauce: Saute hp. onions in the pan for 30 secs. Add cognac and cook briefly. Add broth, pepper and mustard. Stir well. Turn down and cook for 2 minutes. stirring constantly.




Type: Main Course
Total cooking time: 25 min
Working time: 25 min
Ingredients: pers
800 g beef tenderloin
200 g Gorgonzola
1 teaspoon pepper
1 teaspoon salt
1 / 2 cup dry sherry
2 cups sour cream 18%
1 piece beef bouillon cube
1 teaspoon soy sauce

Method:
-Cut the tenderloin into tournedos of approx. 3 cm thick. Make a pocket on each tournedos and get a slice of gorgonzola in each. Sprinkle a little pepper on tournedoserne.

Tie-possibly. a piece kødsnor about. Roast them at high heat for approx. 3 min. on each side in a skillet. Salt them slightly.

-Remove the meat from the frying pan and whisk increased cloud with sherry, sour cream and the rest of Gorgonzola. Add the bouillon cube and soy. Let the sauce cook together. Season with salt and pepper. Place meat on warm plates and serve the sauce with.


Btw, how do I include pics like the rest of you do? I have 3 photos I want to include on this one

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Marlboro

That looks good Baron. And its not hard to make.

Save a pic in your computer. Go to photobucket, upload the pic you saved over there. Copy the ''IMG'' code of the pic that you uploaded in photobucket, and just paste it in here. That's how I do it. Good luck.

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TheBaron

Photobucket? Some website?

Edit - Shit worked.. I am so pro... Thanks Con-mate

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Marlboro

Don't sweat it bro. Glad to be of help

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TheBaron

I think I am gonna wait a little while, before I upload more recipes - just so I don't run out of the good ones

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Marlboro

I'am gonna keep waitin' bro.

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Darth-Nero

Hey klaung,you pimp,don't tl;dr in this thread..i asked you a question regarding the Rojak >=(

Will there is many people who said that it's possible and they make caramel like that all the time,It just sounded a little bizarre to boil canned stuff without opening the can..that's why i was wondering.

and cool,no problem. also if you know some Chinese food recipes then do tell.


Don't mean to brag but i'd be worrying moar about pulling his accent.

Jaxon

As a lazy graphics student, I find it necessary to make cheap, easy, quick food. You too can eat the diet of kings with this glorious recipe. I think I got this from some student forum a while ago.

You'll need:
1 x large onion
Bag o' rice.
1 x tinned chopped tomatoes
250g minced beef/lamb


First off, put your rice on to boil, and stick some oil in your frying pan ready to fry some mince.



Aw yeah, ingredients. Chop your onion, then fry your mince until it's pretty much all gone brown. Add the onion in and fry them both together for another few minutes.



Take your glorious food child off of the stove, and add in your tin of chopped tomatoes.



Stir that shit. Cook it all together for as long as it takes for your rice to finish cooking. Maybe 5-10 minutes maximum. I add some sugar in as well. Not much, just enough to sweeten it a tiny bit.



Drain your rice, then stick it back in the pan. Add your tomatoey-mincey ambrosia to the pot and mix that shit like a boss.


And you're done. Even Kamen Rider Faiz wants to tuck into a delicious bowl of whatever-the-fuck-this-is.

Darth-Nero

^This is exactly the kind of cooking i made this thread for,Easy to make and fucking delicious.

Also lol at tomatoes being sold chopped in cans.

ACt

Full marks for presentation.

TheBaron

DN - It might be possible to do it that way, but I've never heard of it.. Also, even if you can do it that way, the result have to be so bad, compared to what I wrote in the other post.

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Vanity

You need-
A can of beer [if it's 10+ you don't even need all of it]
A full chicken
One onion
One can of tomato paste [they're tiny as fuck, you need to make sure it's tomato paste]
Salt and pepper
Crock pot <-relatively inexpensive

Be sure to clean out the gizzards of the chicken. They will make it better.

-put the chicken in the crock pot
-cut the onion in half and stuff it in to the chicken
-liberally rub the chicken with desired amount of tomato paste [I use the whole can because it makes it tasty]
-season with salt and pepper
-Pour can of beer over it

Done. Can let that cook as long as desired as well [at least 2 hours to make sure the chicken is fully cooked]

Any beer is fine. If it's a big can I'd only suggest doing half or so. Little ones you can usually do most if not all of it. Really simple/fast and it tastes awesome. Can pour it over rice but I know noodles work as well.


Moved from chat thread.
So people don't have to sift. Enjoy.

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Yes, bad.

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Darth-Nero

^Will it be as tasty if i used non alcoholic beer?

Nerox

That would be criminal, but yeah non alcoholic beer tastes more "maltier" (?). Basically the same I would think.

Awesome, Jaxon, Van, need more lazy ass what-ever-the-fuck-that-is food stuff.

ACt

OK. So, in this world, too many people go around buying chick breasts or thighs and totally miss out on the awesomeness of chicken. Really - the whole bird. Over the next little while I'll write up three meals (+leftovers depending on who you are feeding) from one whole chicken. And they are all pretty easy.

There will be no real recipe style because I just know how to do this because my mum taught family studies, so I was able to pick up shit I needed from home... like how to sew on a button. Useful.

Part 1: Roast chicken and fixings.

1 Chicken
Potatoes (as you many as you would like)
1-2 onions
a few garlic cloves

Basic Rub:
tbsp butter
salt
pepper

Basic Stuffing:
2 slices of bread (depends bird and I prefer whole grain)
half onion
garlic clove

First off - if you haven't heard of salmonella, who are you? When handling chicken wash your hand regularly and don't use any utensils or cutting boards on anything else unless washed as well.

Get yourself a whole chicken. A 3-4 pound one shouldn't run you too much money, but if you have a larger group to feed, you're going to want a bigger bird... at which point you should probably just do a turkey, but whatever.

Depending on where you get the bird, you may be fortunate enough to get the giblets, too. For those who have no clue, the giblets the tasty organs like the liver, gizzard and heart. They should be in a little paper bag on the inside of the bird. Remove them but DON'T throw them out. Put them in the fridge or freezer for later. Seriously - this is good stuff right here. Some cultures will fry them up for eating. I don't, but one day, maybe I will. They will be good for part 2.

Preheat Oven to 375F.

It works best if you have the chicken out to warm to room temperature for cooking, but at the very least, do not cook a frozen bird. Wash your chicken briefly in cold water. If you want to stuff your bird, the stuffing recipe is pretty straight forward - chop bread, onion and garlic plus whatever seasoning you like and shove it in the bird. Salt pepper oregano rosemary and sage is a pretty classic one, but feel free to try whatever you know. You can rub the chicken to add to the flavour. Softened butter plus seasoning is nice. Some people also wrap the breasts in bacon - because bacon is awesome and the grease is tasty.

Place the bird in a roasting pan, breast side up (if you don't know because you are young, the breasts are the large meaty portions of a bird). Surround with potatoes, washed and quartered, and a few onions halfed. You can also add a few garlic cloves but make sure they are on top of the potatoes - direct contact with the pan can burn them. You can also just toss in a whole head with skin on and then just peel beautiful soft garlic cloves during dinner (this also goes really well with cheese and crackers/toast).

Cook the chicken for 20 minutes per pound plus a pound (i.e. another 20 minutes or so). After this time, the chicken may or may not be done. Use a meat thermometer (they aren't expensive and you don't need any space age tech here), but lacking that there are a few things you can do:

- when fully cooked, the legs of the chicken will be very loose. They should almost be ready to be torn off... which you could do at the dinner table to be rude but amusing.
- puncture the meat of the chicken. Some juices will come out. If they are clear, that's a good sign. If pink/red, it isn't done yet.
- slice in to it. The meat should be white, but do this only as a last resort. If you need to cook some more, it'll dry out that section.

If the potatoes aren't done, you cut them too big. ;-) You can pull out the chicken, tent it for a while so they can finish. This keeps the chicken warm and finishes any cooking (the bird is hot enough to cook itself). If you are having a fancy meal, you could steam some broccoli with lemon or fry green beans or something. Just another vegetable. Salad if you like. Boom, classy meal.

Yeah, it sounds like a lot, but it only really takes about 30 minutes to prepare if you have everything on hand. Does well for Sunday meal because then you can eat leftovers for lunch or dinner the next day.