I need to cook up a culinary extravaganza this evening. Not too pricey and not pasta! Ideas?!
Answers:
OMG this is AMAZING
get two pork chops!
a table spoon of parsley, oil, and pepper corns and cheese (not too strong)
2 table spoons of breadcrumbs ( stale/ dry bread)
salt and butter
a nice big onion!
Fry the chopped onion in a little butter and some salt and the oil and add the pepper ( crack it first) unti golden brown! add the parsley too!
the mix the cheese and the breadcrumbs! but don't add it!
Fry off the chops quickly and then preheat the oven to 200c and get a big bake dish!
put in the chops and cover in the onion mix!.!.!.!.!.cover the mix in the cheese/crumb mix!.!.
bang it in the oven and bake for 15 Min's!!
ECSTASY!!!!!Www@FoodAQ@Com
get two pork chops!
a table spoon of parsley, oil, and pepper corns and cheese (not too strong)
2 table spoons of breadcrumbs ( stale/ dry bread)
salt and butter
a nice big onion!
Fry the chopped onion in a little butter and some salt and the oil and add the pepper ( crack it first) unti golden brown! add the parsley too!
the mix the cheese and the breadcrumbs! but don't add it!
Fry off the chops quickly and then preheat the oven to 200c and get a big bake dish!
put in the chops and cover in the onion mix!.!.!.!.!.cover the mix in the cheese/crumb mix!.!.
bang it in the oven and bake for 15 Min's!!
ECSTASY!!!!!Www@FoodAQ@Com
Start with pan roasted scallops and tomato salsa!. Cook 3 per person and follow this recipe for 4 people!.
First, place a small saucepan over a gentle heat and add 3 tablespoons of olive oil!. Chop the cherry tomatoes in half and add to the oil!. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes!. Remove from the heat and set aside!.
Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves!. Discard the stalks, gently roll the coriander and basil leaves into a ball and chop!. Add the coriander and basil to the salsa and stir to combine!.
Roll the lemon on a chopping board to soften it and release the juices and then chop in half!. Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse!.
Next move on to the scallops:
Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil!. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper!.
Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position!. Continue adding the scallops clockwise working your way round 1,2 3 etc until you get to 12 again!. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops starting with the scallop you placed in the twelve o’clock position!. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking!.
After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil!.
To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately!.
I'll leave suggestions for main course and dessert to someone else!
GOOD LUCK!
Www@FoodAQ@Com
First, place a small saucepan over a gentle heat and add 3 tablespoons of olive oil!. Chop the cherry tomatoes in half and add to the oil!. Add the pitted black olives, season with salt and freshly ground black pepper and stir over a low heat for 1-2 minutes!. Remove from the heat and set aside!.
Hold the stalks of the coriander and basil together and slice down with a sharp knife to shave off the leaves!. Discard the stalks, gently roll the coriander and basil leaves into a ball and chop!. Add the coriander and basil to the salsa and stir to combine!.
Roll the lemon on a chopping board to soften it and release the juices and then chop in half!. Add the juice of half a lemon to the pan, stir and set the salsa aside to allow the flavours to infuse!.
Next move on to the scallops:
Heat a large non-stick frying pan over a high heat until smoking hot and then add one tablespoon of olive oil!. Lay the scallops out on a board, pat dry with kitchen paper and then season one side with salt and pepper!.
Think of the frying pan as a clock face and add the largest scallop (seasoned side down) in the twelve o’clock position!. Continue adding the scallops clockwise working your way round 1,2 3 etc until you get to 12 again!. Season the unseasoned side of the scallops and after 1-2 minutes or when the underside is turning golden brown, with a palette knife or spatula, flip over the scallops starting with the scallop you placed in the twelve o’clock position!. Squeeze the other half of the lemon over the scallops and give the pan a good shake to ensure even cooking!.
After 1-2 minutes or when the scallops are golden brown on all sides, tip the pan onto a plate lined with kitchen paper to absorb the excess oil!.
To serve, lay out four small plates and place a large spoonful of the salsa in the middle of each plate, arrange 3 scallops on each plate and serve immediately!.
I'll leave suggestions for main course and dessert to someone else!
GOOD LUCK!
Www@FoodAQ@Com
Although this recipe is meant for the preparation of Watercress, I have replaced the watercress with fresh green beans and it worked very well!.!.!.!.
WATERCRESS STEW
1!.8 kg cubed motton 50 ml oil
50 ml butter 4 large onions cut in portions
2 pinched garlic cloves 250 ml meat stock
250 ml white wine 8 baby potatoes
10 ml salt Freshly ground black pepper
500g watercress Saltwater
25 ml lemon juice
Wash watercress and place in salted water for about an hour
Heat butter and oil and brown mutton in that!. Add onion and garlic and saute for a further 3 minutes!. Add meat stock and wine!. Bring to the boil!. Reduce heat and simmer for about 90 minutes!. Add baby potatoes, salt and pepper!. Add watercress, (Important that watercress has been washed and placed in salted water for an hour before cooking)!. Simmer for another 30 minutes!. Add lemon juice just before serving!. Serve hot on a bed of rice or on its own!.
OR
Try this ancient Malay slave recipe from the 1700's
BOBOTIE (LIKE A MEAT LOAF)
Ingredients
2 slices white bread
400 ml milk
2 medium onions
30 ml butter
30 ml koljana
15 ml jeera ( cumin )
15 ml tumeric
15 ml chillie powder
30 ml ginger and garlic
30 ml barbeque spice
6 eggs
60 ml “Mrs!. balls” chutney
1 kg mince
30 ml lemon juice
10 ml salt
5 lemon leaves or bay leaves
Method
? Preheat the oven to 180°C!. soak bread in milk!. Peel onions and chop fine and lightly sauté the onion in butter!.
? Stir in spices and fry onion lightly adding water if necessary!.
? Press most of the milk out of the bred (reserve the milk) and crumble the bread finely!.
? Beat one of the eggs!.
? Mix the bread, beaten egg, curried onions, minced beef, lemon juice, sugar and salt!.
? Spoon the mince mixture into an ovenproof proof dish!. Add leaves to the mixture!. Beat remaining eggs and milk together and pour over meat mixture!.
? Bake the bobotie for about 1 hour till golden brown!.
Serve hot with yellow rice and chutney!.
OR
CURRY OXTAIL STEW!.!.!. ONCE AGAIN ONE OF MY PERSONAL FAVORITE COMBINATIONS, OXTAIL AND CURRY!
You will need…
1!.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour
Method
Cut the oxtail into joints and wash thoroughly!. Place meat in a heavy saucepan and add the spices and boiling water!.
(Alternatively cook in pressure pot for about 1 hour!.)
Simmer for three to four hours, adding more stock when necessary!.
After two hours add salt, pepper, onion, carrot and turnip!.
Remove spices and skim off as much fat as possible!.
Melt the butter in a pan, add the cake flour and fry until brown!. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens!.
Simmer for 15 minutes!.
Serve with rice or mashed potatoes!.
TIP;
I have replaced the ox tail with neck of mutton and it works out just as well but costs much less!.
Www@FoodAQ@Com
WATERCRESS STEW
1!.8 kg cubed motton 50 ml oil
50 ml butter 4 large onions cut in portions
2 pinched garlic cloves 250 ml meat stock
250 ml white wine 8 baby potatoes
10 ml salt Freshly ground black pepper
500g watercress Saltwater
25 ml lemon juice
Wash watercress and place in salted water for about an hour
Heat butter and oil and brown mutton in that!. Add onion and garlic and saute for a further 3 minutes!. Add meat stock and wine!. Bring to the boil!. Reduce heat and simmer for about 90 minutes!. Add baby potatoes, salt and pepper!. Add watercress, (Important that watercress has been washed and placed in salted water for an hour before cooking)!. Simmer for another 30 minutes!. Add lemon juice just before serving!. Serve hot on a bed of rice or on its own!.
OR
Try this ancient Malay slave recipe from the 1700's
BOBOTIE (LIKE A MEAT LOAF)
Ingredients
2 slices white bread
400 ml milk
2 medium onions
30 ml butter
30 ml koljana
15 ml jeera ( cumin )
15 ml tumeric
15 ml chillie powder
30 ml ginger and garlic
30 ml barbeque spice
6 eggs
60 ml “Mrs!. balls” chutney
1 kg mince
30 ml lemon juice
10 ml salt
5 lemon leaves or bay leaves
Method
? Preheat the oven to 180°C!. soak bread in milk!. Peel onions and chop fine and lightly sauté the onion in butter!.
? Stir in spices and fry onion lightly adding water if necessary!.
? Press most of the milk out of the bred (reserve the milk) and crumble the bread finely!.
? Beat one of the eggs!.
? Mix the bread, beaten egg, curried onions, minced beef, lemon juice, sugar and salt!.
? Spoon the mince mixture into an ovenproof proof dish!. Add leaves to the mixture!. Beat remaining eggs and milk together and pour over meat mixture!.
? Bake the bobotie for about 1 hour till golden brown!.
Serve hot with yellow rice and chutney!.
OR
CURRY OXTAIL STEW!.!.!. ONCE AGAIN ONE OF MY PERSONAL FAVORITE COMBINATIONS, OXTAIL AND CURRY!
You will need…
1!.5 kg oxtail
30 ml curry powder
4 cloves
4 peppercorns
1 bay leaf
250-500 ml meat stock
1 small onion, sliced
1 carrot, chopped
1 turnip, chopped
butter
30 ml cake flour
Method
Cut the oxtail into joints and wash thoroughly!. Place meat in a heavy saucepan and add the spices and boiling water!.
(Alternatively cook in pressure pot for about 1 hour!.)
Simmer for three to four hours, adding more stock when necessary!.
After two hours add salt, pepper, onion, carrot and turnip!.
Remove spices and skim off as much fat as possible!.
Melt the butter in a pan, add the cake flour and fry until brown!. Add the flour mixture to the meat and gravy in the saucepan and stir until the gravy thickens!.
Simmer for 15 minutes!.
Serve with rice or mashed potatoes!.
TIP;
I have replaced the ox tail with neck of mutton and it works out just as well but costs much less!.
Www@FoodAQ@Com
Here's a recipe I found on the net for "Lamb Picatte with Grilled Zucchini & Tomato Glaze", it's cheap and very easy to make!.
The first link is the recipe and photos, the second link was my own attempt at making it:Www@FoodAQ@Com
The first link is the recipe and photos, the second link was my own attempt at making it:Www@FoodAQ@Com
chicken fillets cooked in a honey mustard sauce (jar), new pots,baby carrots, baby sweetcorn,peas,roast pots!. Followed by lem merigune pieWww@FoodAQ@Com
couscous made with stock, with fetta sweet potatoe and onion is delcious!. always fun experimenting with couscous - honetsly it tastes good with just about everything!Www@FoodAQ@Com
Pork chors fried up and then for the last 4 minutes turn the heat down and add one tblsp of marmalade for each chop!. Serve with mash sprinkled with spring onions!.!.!.Www@FoodAQ@Com
Marinaded chicken wings, salad and garlic bread!.Www@FoodAQ@Com