The Cooking/Baking Thread
-
- Brazil (Neymar)
- Posts: 12147
- Joined: Tue Feb 07, 2012 2:41 pm
The Cooking/Baking Thread
Thought i would make a thread for budding chefs to share recipes and tips for cooking and baking.
^^ thats the cover story.. the true reason its to just steal all of OT cooking experience and recipe ideas
One of my go to recipes that i like to cook is:
Spanish Chicken
Diced Chicken
Diced Chorizo
Diced Red Peppers
Chopped Red Onion
Tin of Chopped Plum Tomatoes
Rice
I personally also like to add:
Part cooked cubes of potato
Sweetcorn
Chopped Mushrooms
and a bit extra Paprika
small glass Wine
So simple really.. Just Heat a pan with some olive oil cook the chicken and chorizo together until the chicken is browned/ near cooked, adding the peppers onion and optional ingredients and frying them for a couple of minutes before adding the tomatoes and wine. then just leave it to simmer away for 30 minutes or until all the sauce reduces to a thickish consistency.
Serve with plain boiled rice
Pro tip, if cooking for a lady add the wine, as you then have an excuse to drink the rest of the bottle ha
^^ thats the cover story.. the true reason its to just steal all of OT cooking experience and recipe ideas
One of my go to recipes that i like to cook is:
Spanish Chicken
Diced Chicken
Diced Chorizo
Diced Red Peppers
Chopped Red Onion
Tin of Chopped Plum Tomatoes
Rice
I personally also like to add:
Part cooked cubes of potato
Sweetcorn
Chopped Mushrooms
and a bit extra Paprika
small glass Wine
So simple really.. Just Heat a pan with some olive oil cook the chicken and chorizo together until the chicken is browned/ near cooked, adding the peppers onion and optional ingredients and frying them for a couple of minutes before adding the tomatoes and wine. then just leave it to simmer away for 30 minutes or until all the sauce reduces to a thickish consistency.
Serve with plain boiled rice
Pro tip, if cooking for a lady add the wine, as you then have an excuse to drink the rest of the bottle ha
Re: The Cooking/Baking Thread
Nothing fancy, just home cooking (we'll leave the fancy recipes to OT). A classic local dish I make every so often:
Traditional Czech Goulash - Tradiční Český Guláš a Bramboráky
Main (Goulash):
1kg of diced beef
4 or 5 medium sized onions, chopped.
4 cloves of garlic, crushed
10 cherry tomatoes
2 beef stock cubes
Half tablespoon of Majoram (or to taste)
3 tablespoons of Paprika (or to taste)
Salt, Pepper, Oregano, Thyme & Basil (to taste)
Water (as necessary for sauce amount)
Plain Flour (as necessary for sauce amount)
For the side (Potato Pancakes):
4 medium sized, grated potatoes
3 cloves of garlic, crushed
1 egg
1 teaspoon of Majoram
Quarter cup of milk
Salt (to taste)
-----
Main:
Large saucepan or wok preferable. Heat 4 of onions and garlic slowly until they begin to soften then add the meat on about medium heat. Once the meat starts to brown, add the paprika and stir before leaving it a few minutes to allow the meat juices to form. Add about a half cup of water along with a half tablespoon of flour and stir well, then add the majoram and other herbs to taste. Continue to add water, flour and herbs depending on the amount of sauce you want and the thickness you want then add the stock cubes and stir before leaving to simmer for about an hour or an hour and a half. Before taking off the heat, make sure the meat is nice and tender, then add the cherry tomatoes to let the sauce soften and warm them.
Side:
Mix the grated potatoes, milk, garlic, egg and majoram and salt well together in a bowl. Heat up some oil in a frying pan on medium-high heat and use a spoon to dish out the mixture into small, flat pancake sized portions. Cook for about 4 or 5 minutes per side, depending on how quickly they brown, and put on the side of the place with the completed goulash.
Serve everything with thick bread and/or Knedlíky if possible (czech bread dumpling). Add a few raw onion rings to the top of each plate and/or jalapenos if you like them.
Traditional Czech Goulash - Tradiční Český Guláš a Bramboráky
Main (Goulash):
1kg of diced beef
4 or 5 medium sized onions, chopped.
4 cloves of garlic, crushed
10 cherry tomatoes
2 beef stock cubes
Half tablespoon of Majoram (or to taste)
3 tablespoons of Paprika (or to taste)
Salt, Pepper, Oregano, Thyme & Basil (to taste)
Water (as necessary for sauce amount)
Plain Flour (as necessary for sauce amount)
For the side (Potato Pancakes):
4 medium sized, grated potatoes
3 cloves of garlic, crushed
1 egg
1 teaspoon of Majoram
Quarter cup of milk
Salt (to taste)
-----
Main:
Large saucepan or wok preferable. Heat 4 of onions and garlic slowly until they begin to soften then add the meat on about medium heat. Once the meat starts to brown, add the paprika and stir before leaving it a few minutes to allow the meat juices to form. Add about a half cup of water along with a half tablespoon of flour and stir well, then add the majoram and other herbs to taste. Continue to add water, flour and herbs depending on the amount of sauce you want and the thickness you want then add the stock cubes and stir before leaving to simmer for about an hour or an hour and a half. Before taking off the heat, make sure the meat is nice and tender, then add the cherry tomatoes to let the sauce soften and warm them.
Side:
Mix the grated potatoes, milk, garlic, egg and majoram and salt well together in a bowl. Heat up some oil in a frying pan on medium-high heat and use a spoon to dish out the mixture into small, flat pancake sized portions. Cook for about 4 or 5 minutes per side, depending on how quickly they brown, and put on the side of the place with the completed goulash.
Serve everything with thick bread and/or Knedlíky if possible (czech bread dumpling). Add a few raw onion rings to the top of each plate and/or jalapenos if you like them.
Re: The Cooking/Baking Thread
The Best Steak sauce recipe
Every man worth his salt likes Steak. Even BGD likes Steak, although he won't admit it. But what sauce? Peppercorn? A simple Garlic Butter sauce?
No. I introduce to you by far my favourite steak sauce:
1. Fry your steak(s) as you like it
2. When it's done, put it/them on a warm plate (microwave it for about 1 minute) and allow it/them to stand.
3. As it stands, take the pan off the heat and pour 50ml cream per person into the pan, and mix it in with the meaty juices. Stir constantly
4. Warm on a medium heat, until it is thick enough that when you put a spatular through it, the crack it leaves stays there for quite some time. It should take about 2-3 minutes to get to this point.
5. Put in roughly half a tablespoon of Dijon Mustard per person in, a mix through thoroughly. The sauce will taste great if you taste it now.
6. Pour over your steak (and, if you so choose, your chips/accompaniments) and eat.
I promise you you will never go back to Peppercorn sauce. No steak sauce is as easy or as tasty. My Dad taught me it, and, even as a cooking novice at Uni, I've pretty much mastered it in 1 attempt.
Every man worth his salt likes Steak. Even BGD likes Steak, although he won't admit it. But what sauce? Peppercorn? A simple Garlic Butter sauce?
No. I introduce to you by far my favourite steak sauce:
1. Fry your steak(s) as you like it
2. When it's done, put it/them on a warm plate (microwave it for about 1 minute) and allow it/them to stand.
3. As it stands, take the pan off the heat and pour 50ml cream per person into the pan, and mix it in with the meaty juices. Stir constantly
4. Warm on a medium heat, until it is thick enough that when you put a spatular through it, the crack it leaves stays there for quite some time. It should take about 2-3 minutes to get to this point.
5. Put in roughly half a tablespoon of Dijon Mustard per person in, a mix through thoroughly. The sauce will taste great if you taste it now.
6. Pour over your steak (and, if you so choose, your chips/accompaniments) and eat.
I promise you you will never go back to Peppercorn sauce. No steak sauce is as easy or as tasty. My Dad taught me it, and, even as a cooking novice at Uni, I've pretty much mastered it in 1 attempt.
I had the first custom w***
Re: The Cooking/Baking Thread
I have to cook for the house on Friday so I think I might have a go at the Goulash for a bit of a change. Thanks!
"He's on the computer in his underwear wasting time in some chitchat room, going back & forth with some other fuckin' jerkoff"
Tony Soprano
-
- Brazil (Neymar)
- Posts: 12147
- Joined: Tue Feb 07, 2012 2:41 pm
Re: The Cooking/Baking Thread
Im starting to get into indian cooking so will post up any recipes that turn out well
Re: The Cooking/Baking Thread
Hope it comes out nice! Make sure to have a few Pilsner Urquells or Budvars with it .I want curly hair wrote:I have to cook for the house on Friday so I think I might have a go at the Goulash for a bit of a change. Thanks!
- Wedge Head Tiote
- Veteran Poster
- Posts: 4382
- Joined: Sat Feb 04, 2012 7:04 pm
- Location: London
Re: The Cooking/Baking Thread
Isn't goulash Hungarian
Re: The Cooking/Baking Thread
Not necessarily; it's a dish that predates the country borders and thus is found roughly within the old borders of the Austria-Hungarian Empire. So there are different variations and traditions depending on where you are geographically within the region.Wedge Head Tiote wrote:Isn't goulash Hungarian
-
- Brazil (Neymar)
- Posts: 12147
- Joined: Tue Feb 07, 2012 2:41 pm
Re: The Cooking/Baking Thread
originated there, but is used a fair bit in central European cuisineWedge Head Tiote wrote:Isn't goulash Hungarian
- Wedge Head Tiote
- Veteran Poster
- Posts: 4382
- Joined: Sat Feb 04, 2012 7:04 pm
- Location: London
Re: The Cooking/Baking Thread
It's just I know a Hungarian who gets very defensive over goulash and Rubix's cubesskalpel wrote: Not necessarily; it's a dish that predates the country borders and thus is found roughly within the old borders of the Austria-Hungarian Empire. So there are different variations and traditions depending on where you are geographically within the region.
Re: The Cooking/Baking Thread
! I'll never understand how people can get patriotically defensive about stuff like that, especially in a part of the world that has historically erratic borders. A human once made food a certain way, somewhere near you. Why do you need to claim it as yours just because you were born in a part of land which currently falls inside the same imaginary line?Wedge Head Tiote wrote:It's just I know a Hungarian who gets very defensive over goulash and Rubix's cubesskalpel wrote: Not necessarily; it's a dish that predates the country borders and thus is found roughly within the old borders of the Austria-Hungarian Empire. So there are different variations and traditions depending on where you are geographically within the region.
Re: The Cooking/Baking Thread
It's not as bad as the Devon/Cornwall bitter feud over whether jam or cream should be placed on scones first.skalpel wrote:! I'll never understand how people can get patriotically defensive about stuff like that, especially in a part of the world that has historically erratic borders. A human once made food a certain way, somewhere near you. Why do you need to claim it as yours just because you were born in a part of land which currently falls inside the same imaginary line?Wedge Head Tiote wrote: It's just I know a Hungarian who gets very defensive over goulash and Rubix's cubes
∆
Re: The Cooking/Baking Thread
! I didn't realise that one, it's totally bizarre isn't it?Dr. Lucien Sanchez wrote:It's not as bad as the Devon/Cornwall bitter feud over whether jam or cream should be placed on scones first.skalpel wrote:
! I'll never understand how people can get patriotically defensive about stuff like that, especially in a part of the world that has historically erratic borders. A human once made food a certain way, somewhere near you. Why do you need to claim it as yours just because you were born in a part of land which currently falls inside the same imaginary line?
Re: The Cooking/Baking Thread
Yeah, absolutely ridiculous.skalpel wrote:! I didn't realise that one, it's totally bizarre isn't it?Dr. Lucien Sanchez wrote:
It's not as bad as the Devon/Cornwall bitter feud over whether jam or cream should be placed on scones first.
http://www.guardian.co.uk/commentisfree ... identities" onclick="window.open(this.href);return false;
It baffles me how people could find the time or energy to care about such a thing.
∆
- Wedge Head Tiote
- Veteran Poster
- Posts: 4382
- Joined: Sat Feb 04, 2012 7:04 pm
- Location: London
Re: The Cooking/Baking Thread
There's also the one over who invented hummus
Re: The Cooking/Baking Thread
Clearly jam goes on first, yay whichever side that is.Dr. Lucien Sanchez wrote:It's not as bad as the Devon/Cornwall bitter feud over whether jam or cream should be placed on scones first.skalpel wrote:
! I'll never understand how people can get patriotically defensive about stuff like that, especially in a part of the world that has historically erratic borders. A human once made food a certain way, somewhere near you. Why do you need to claim it as yours just because you were born in a part of land which currently falls inside the same imaginary line?
- overseasTOON
- Uruguay (Nunez)
- Posts: 21882
- Joined: Thu Feb 02, 2012 10:53 am
- Location: Location: Location
Re: The Cooking/Baking Thread
Seeing as it's soon to be summer I thought I'd add a few good BBQ salad dishes... yes. Salad:
Italian Mushroom Salad:
300g mushrooms
2 cloves garlic
Juice of 1/2 a lemon
Olive Oil
Rock Salt
1 tbsp chopped parsley
Slice the mushrooms and add into a bowl. Finely chop the garlic and parsley and add to the mushrooms.
Squeeze the juice from half a lemon and add this into the bowl with a good drizzle of olive oil and then sprinkle over a good pinch of rock salt.
Cover with cling film and leave to marinate in the fridge for a few hours.
Before serving, you may want to loosen the mix with an added drizzle of olive oil as the coolness of the fridge will have set the ingredients.
French Tomato and Onion Salad:
6 Tomatoes (ensure they are firm)
1 Onion
1 tsp mustard
Olive Oil
Black Pepper
Add the mustard and oil into a bowl and mix well until it's creamy.
Cut the tomatoes into 8 segments each and add to the bowl with the mustard/oil mix.
Slice the onion and add this into the bowl
Give a few good cracks of black pepper, mix the ingredients and leave covered with cling film on the work surface for about an hour so the flavours infuse.
Spiced Sweetcorn and Green bean salad.
350g Sweetcorn kernals (frozen is fine)
200g green beans, trimmed
1 green chilli, seeded and finely chopped
1/2 red peppers, diced
6 spring onions (chopped)
2 tbsp extra virgin olive oil
2 limes (juiced)
1 pinch freshly ground sea salt and black pepper
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 tbsp fresh coriander, chopped
Add the green beans and sweetcorn to a pan and bring to the boil for about a minute. Drain and chill as you don't want them overcooked.
Add your green beans, sweet corn, green chilli, diced red pepper and spring onions into a bowl and then add in all the additional ingredients. Stir and leave to marinate for a while.
Italian Mushroom Salad:
300g mushrooms
2 cloves garlic
Juice of 1/2 a lemon
Olive Oil
Rock Salt
1 tbsp chopped parsley
Slice the mushrooms and add into a bowl. Finely chop the garlic and parsley and add to the mushrooms.
Squeeze the juice from half a lemon and add this into the bowl with a good drizzle of olive oil and then sprinkle over a good pinch of rock salt.
Cover with cling film and leave to marinate in the fridge for a few hours.
Before serving, you may want to loosen the mix with an added drizzle of olive oil as the coolness of the fridge will have set the ingredients.
French Tomato and Onion Salad:
6 Tomatoes (ensure they are firm)
1 Onion
1 tsp mustard
Olive Oil
Black Pepper
Add the mustard and oil into a bowl and mix well until it's creamy.
Cut the tomatoes into 8 segments each and add to the bowl with the mustard/oil mix.
Slice the onion and add this into the bowl
Give a few good cracks of black pepper, mix the ingredients and leave covered with cling film on the work surface for about an hour so the flavours infuse.
Spiced Sweetcorn and Green bean salad.
350g Sweetcorn kernals (frozen is fine)
200g green beans, trimmed
1 green chilli, seeded and finely chopped
1/2 red peppers, diced
6 spring onions (chopped)
2 tbsp extra virgin olive oil
2 limes (juiced)
1 pinch freshly ground sea salt and black pepper
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 tbsp fresh coriander, chopped
Add the green beans and sweetcorn to a pan and bring to the boil for about a minute. Drain and chill as you don't want them overcooked.
Add your green beans, sweet corn, green chilli, diced red pepper and spring onions into a bowl and then add in all the additional ingredients. Stir and leave to marinate for a while.
Re: The Cooking/Baking Thread
This.Cal wrote:Clearly jam goes on first, yay whichever side that is.Dr. Lucien Sanchez wrote:
It's not as bad as the Devon/Cornwall bitter feud over whether jam or cream should be placed on scones first.
-
- Brazil (Neymar)
- Posts: 12147
- Joined: Tue Feb 07, 2012 2:41 pm
Re: The Cooking/Baking Thread
im trying a slow cooker Jalfrezi today, if it turns out well ill post up the recipe this afternoon
Re: The Cooking/Baking Thread
Bump. I need some inspiration... any ideas?
I had the first custom w***