Receipes please!

I'll start with

'Irish Stew'

It is really easy to make ... you can buy 'Lamb Stock' for cheaper than making your own, but I added it here for completeness sake (and also cos this stock is v nice

For the Stew

lamb about 950g/2lb 2oz pure meat (Keep the bones for your stock!) Neck of Lamb is the usual choice.
1.3Kg potatos
1kg carrots
2 onions
½ tsp fresh thyme leaves
chopped fresh chives and parsley,to garnish

For the Stock

bones from the lamb
1 large carrot , quartered
1 onion , quartered
½ celery stick, quartered
1 bay leaf
2 large sprigs of thyme
a generous sprig of parsley
6 black peppercorns , lightly crushed


Method

Make the stock.

Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.

Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)

Make the stew.

Cut the lamb into large chunks. Peel the potatoes and cut into pieces of similar size to the meat. Put in bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.

Add the carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
Add the potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge).

EAT!

A favorite from my youth:


Kebab, innit

1. Get Drunk
2. Buy Kebab with too much chilli sauce
3. Regret it the next day

While I would make a dog's dinner out of it, and lifted the recipe straight from a googling, Coddle is a favourite Irish dish of mine:


Quote:

The classic Irish coddle recipe is basically a ham, sausage, potato, and onion stove-top casserole. It makes an easy and hearty meal. INGREDIENTS:    * 1-1/2 pounds pork sausage, cut into 1-inch pieces    * 1-1/2 pounds smoked ham, cut into 1-inch dice    * 1 quart boiling water    * 2 large yellow onions, peeled and thinly diced    * 2 pounds potatoes, peeled and thickly sliced    * 4 tablespoons chopped parsley    * Salt and freshly ground black pepper to taste PREPARATION: Place the sausage and ham in the boiling water and boil for 5 minutes. Drain, but reserve the liquid. Put the meat into a large saucepan (or an oven-proof dish) with the onions, potatoes, and parsley. Add enough of the stock to not quite cover the contents. Cover the pot and simmer gently for about 1 hour, or until the liquid is reduced by half and all the ingredients are cooked but not mushy. You may need to remove the lid during the last half of the cooking process. Season with salt and pepper. Serve hot with the vegetables on top and fresh Irish Soda Bread and a glass of stout. Yield: 8 servings

I like single pan cooking, it is good for LRP!

Dai wrote on 04/04/08 at 11:35:11:

I like single pan cooking, it is good for LRP!

Edit title to read "A dish from your country I can cook in a field" then? :P

Welsh Rarebit

Serves 2

Cream a slice of butter in a bowl, 25g or so, add in a teaspoon of mustard, pinch of salt, a shake of cayenne pepper and a splash of Worcestershire sauce. Add 150g or so of mature cheddar cheese, and a couple of tablespoons of milk. Stir well. Turn on a grill, and toast one side of four slices of bread. Remove the bread, turn it to the untoasted side and spread the cheese mixture over the bread. Return to the grill to brown it. You can slice some tomatoes and heat them up under the grill or poach some eggs to serve on top if you feel like it.

I went and googled 'traditional Norwegian food' out of curiosity, but, yech, seafood and sheep's heads.  However...


Quote:

Norway has the world's highest per capita consumption of frozen pizza, according to figures from AC Nielsen. Norwegians eat 4.7 kilos of frozen pizza per year and 20% see the ready pizza Grandiosa from Procordia Food as a Norwegian national dish. Consumption of frozen pizza in Sweden totals 1 kilo per person and year.

Quote:

Ingredients 3 ounces butter 2 medium onions, chopped 1 1/2 lbs cooked cold potatoes, diced 1 lb cooked leftover meat salt pepper 4  fried eggs (can sub soft-boiled and these are optional)   1 Melt the 1/2 the butter in a skillet, saute the onions until golden, remove from pan and keep warm. 2 Put the remaining butter in the skillet and saute the potato until they are turning brown.   3 Add meat and cook for 2-3 minutes. Add the onions and cook until all is heated through. Traditionally, sailors put an egg that's still soft centered--either soft-boiled or fried--on top, but that's not necessary.

Hash!

Here goes Bacalhau à brás!

Bacalhau à Brás
(Scrambled Eggs with Salt Cod and Potatoes)

Ingredients  
One 1-pound box   dried salt cod (see note)
7 tablespoons   olive oil, divided
1 1/2 pounds   russet potatoes, peeled, cut into matchstick-size strips (about 6 cups)
1 large    onion, thinly sliced
1   bay leaf
8 large   eggs
1/2 teaspoon   salt
1/2 teaspoon   ground black pepper
4 tablespoons   chopped fresh parsley, divided
18   oil-cured black olives
 

Method
 1. Rinse the fish and place it in a bowl. Add enough cold water to cover. Chill overnight, changing the water several times.

2. The next day, drain the fish and transfer to a large saucepan. Cover with water, bring to a boil, and simmer until the fish flakes easily, about 15 minutes. Drain and cool. Flake the fish, discarding any bones.

3. Heat 4 tablespoons of the oil in a heavy, large nonstick skillet over medium-high heat. Add the potatoes in batches and sauté until crisp and golden, about 7 minutes per batch. Transfer the potatoes to paper towels to drain.

4. Add 1 tablespoon of the oil to the same skillet. Add the onion and bay leaf and sauté until golden, about 15 minutes. Discard the bay leaf. Reduce the heat to low. Add the remaining 2 tablespoons oil to the onion slices in the skillet. Mix in the fish and potatoes. Whisk the eggs, the 1/2 teaspoon salt, and the 1/2 teaspoon pepper in a large bowl to blend. Add the egg mixture and 3 tablespoons of the parsley to the fish mixture in the skillet. Cook over medium heat until the eggs are softly set, stirring occasionally, about 3 minutes. Transfer the eggs to a platter. Garnish with the olives and the remaining 1 tablespoon parsley.

Note: Salt cod is available at Italian markets as baccalà and at Spanish markets as bacalao.

Stargazy Pie

For the shortcrust pastry:
200g Plain flour
50g Fridge-cold butter
50g Dripping or lard
Pinch of salt
Ice cold water

For the filling:
5 eggs (plus 1 for the glaze)
3 large mackerel (pocketed)
Mustard and/or horseradish
A generous handful of chopped fresh herbs (parsley and chives, in my case)
6 to 8 rashers of good streaky bacon, rind removed
1 large onion, finely chopped
285ml tub of double cream
Salt and pepper

Sift the flour, add the salt, chop the butter and dripping into small cubes and combine in a large bowl until you have an even, crumb-like consistency. Start adding the water a tablespoon or so at a time, working with your hands until you have a tactile, springy dough. Wrap it up in clingfilm and stick it in the fridge for at least half an hour until you need it.

Meanwhile hardboil the eggs (8 minutes), cooling them under running water before peeling and roughly slicing. These can be spread over the bottom of a lightly butted pie dish that will fit the fish quite snugly. Season each pocketed mackerel inside and out with salt and pepper and spread about a teaspoon of your chosen mustard around the cavity. Add a sprinkling of the herb mix too and lay the fish out so that their heads overlap the edge of the pie dish. The exact arrangement will depend on the relative size of your fish and dish: smaller fish would work well fanned out from the middle with their heads over the side, in which case it would be best to remove the tails altogether; mine were a bit bigger so I opted to lay them side by side, alternating their direction, and allowing both the heads and the tails to stick out.

Chop the bacon into small strips, fry it off for a minute or two to add a little crunch and colour and sprinkle over the fish, together with any fat from the pan. Sprinkle over the chopped onion and the rest of the herbs, pour over the cream and finish with a little more seasoning.

Roll out the pasty to a shape a little larger than your pie dish and cut away a thin strip all the way round the perimeter. Moisten the rim of your dish with a little water and press the strip in place, reserving any leftover trimmings. Then moisten this strip with an egg-wash made of a beaten egg and a little water and carefully lay the pastry lid over the top. Work your way around the rim, trimming and crimping where you can and carefully work around the fishy protrusions. A few strategic snips in the pastry will help here. Make a generous cross in the middle of the pie and add some decoration made with the leftover pastry if you like. (Thanks must go to Alice, here, for her excellent stars.) Finally brush the whole surface liberally with the egg and water mixture and pop into a 200C oven for 30 to 40 minutes until the pastry looks suitably golden and appetising.

Serve directly from the dish in strategic wedges, as many as possible including a head or a tail. Your guests can toss a coin to see who gets what.

Gonna make this tonight actually :)

"Clean Out the Ice Box and Freezer" Jambalaya


1/2 cup vegetable oil
1 pound andouille, cut crosswise into 1/4-inch slices
3 cups chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1 teaspoon salt, plus 1 teaspoon
1 teaspoon Essence, recipe follows
1/2 teaspoon cayenne, plus 1/2 teaspoon
1 tablespoon chopped garlic
1 1/2 pounds boneless white and dark chicken meat, cut into 1-inch cubes
1/2 pound ham, cubed
3 bay leaves
3 cups medium-grain white rice
6 cups water
1/2 pound shelled shrimp
1 cup chopped green onions, green tops only
1/4 cup chopped fresh parsley

Heat the oil in a large cast-iron Dutch oven over medium heat. Add the sausage and cook. Add the onions, bell peppers, 1 teaspoon of the salt, the Essence, and 1/2 teaspoon of the cayenne. Stirring often, brown the vegetables and sausage until they are caramelized, about 15 minutes. Scrape the bottom and sides of the pot to loosen any browned particles.

Add the garlic, and cook for 1 minute. Season the chicken with the remaining 1 teaspoon salt and remaining 1/2 teaspoon cayenne. Add the chicken, ham, and the bay leaves to the pot. Brown the chicken for 8 minutes, scraping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Add the shrimp during the last 5 minutes of cooking and cook until just pink. Remove the pot from the heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and parsley, and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Mox wrote on 04/04/08 at 14:09:08:

I went and googled 'traditional Norwegian food' out of curiosity, but, yech, seafood and sheep's heads.  However...

I have Norwegian cookbooks, but I'm not entirely convinced about many of the recipes in one of them.  They seem to be Norwegian by dint of the book being written by a Norwegian bloke.

gah!  Kazok stole my first choice, so here's something to eat later in the day!

Welsh Cakes!

   * Ingredients: 1lb self-raising flour.
   * 8oz butter or good quality margarine
   * 8oz granulated sugar, and a small amount of caster sugar to serve
   * 8oz currants
   * Teaspoon of mixed spice
   * Half teaspoon salt
   * 2 large eggs and a drop of milk

Rub the fat and flour together until crumbly and then add all the other ingredients except the eggs and milk. Mix thoroughly, and then add the eggs. Add the milk slowly while mixing, to get the right consistency. The mix should not be too sticky as it is difficult to roll.

Roll out - not too thin, a bit less than a quarter of an inch - and cut into rounds about 2" across. Cook on a griddle or hot plate and turn once when brown. Dust with a little caster sugar to serve.

(yes I did copy it, was afraid I would miss something vital if I typed it myself)

No lava bread? ;)

Pot Noodle

Boil Kettle.
Open Pot.
Pour in Boiling water up to the "fill to here" mark point.
Add flavour sachet to taste.
Enjoy.

Stamppot (English: "mash pot") is a traditional Dutch peasant dish made from a combination of potatoes mashed with one or several other vegetables. These vegetable pairings traditionally include sauerkraut, endive, kale, or carrot and onion (the latter combination is known as hutspot). It is usually served with sausage or stewed meat.

Making stamppot

There are two methods of preparing stamppot, the first being the more modern form:

  1. Stamppot is prepared by boiling the vegetables and potatoes separately. Once done, the potatoes are added to the same pot as the vegetables and all are thoroughly mashed together. Some people add applesauce to this mix for extra flavor and/or to soften the mix. A rookworst is the preferred piece of meat to be added to the dish. Most Dutch people make a small 'pond' of gravy in the middle of the vegetable mix.
  2. Stamppot can also be made in a single pot. Potatoes, onions, and the vegetable of choice are peeled and placed in the pot with the sausage. Water is added, and the mixture is left to boil. After the vegetables are cooked and drained, some milk, butter and salt are added, and the vegetables are mashed together.

In the Netherlands, stamppot is often served with applesauce or gherkins and pickled onions.

Veilyn wrote on 04/05/08 at 02:39:11:

Pot Noodle Boil Kettle. Open Pot. Pour in Boiling water up to the "fill to here" mark point. Add flavour sachet to taste. Enjoy.

Traditional scouse dish?   :D

Rakhona wrote on 04/05/08 at 11:05:04:

Veilyn wrote on 04/05/08 at 02:39:11: Pot Noodle Boil Kettle. Open Pot. Pour in Boiling water up to the "fill to here" mark point. Add flavour sachet to taste. Enjoy. Traditional scouse dish?   :D

Actually no, we have a local dish and it is called "Scouse". However it's also a stew and a few of those have already been mentioned so i figured i'd be different. I believe, Pot Noodle is in fact a welsh thing.

HMm, I think the base of this recipie is English from the 1600's or so, (Elzabethian era?)  Still, my favourite most of the time, so here goes!

Cardamom cake

   * 50 gr Butter (Unsalted)
   * 1 Tablespoon of Cardamom Seeds
   * 1 dl Honey
   * 1 dl Milk
   * 1 dl Sugar (slightly less perhaps)
   * 2 Eggs
   * 3 dl Flour
   * 2 Teaspoons of Baking powder
   * Oven at 175 Degrees Celsius, 35-45 minutes, in the bottom

So then, to the actual stuff. Start by grinding/crushing the cardamom kernels finely. Try to avoid pre-ground cardamom, just isn’t the same, but if you do use it, take about 1.5 Tablespoons.

Melt the butter in a pot, add the milk and the ground down cardamom kernels, as well as the honey, let it just start to boil (not too hot). While you’re waiting for it to boil (it never does while you’re watching it, just give up) ,

Beat the eggs and sugar together with a mixer, keep it going until it’s about two-three times the volume of the original, then add the hot milk/butter/honey/cardamom mix, and after that, add the flour and the baking powder, mix thoroughly.

Pour into a cake pan (butter&floured, of course) and into the bottom of the oven for 35-45 minutes, 175 degrees celsius.

1) go to stagnant waters.
2) catch a frog
3) swallow it alive
4) burp

Ta-da.

Khem wrote on 04/07/08 at 15:37:02:

1) go to stagnant waters. 2) catch a frog 3) swallow it alive 4) burp Ta-da.

:D  <3

Hmm.  I've been thinking, and I'm just not sure I can put up a great British dish, nor am I allowed to pass on the secrets of my Dad's Yorkshire Puddings (it's mostly in the method).

I can do France, with my "lush" cassoulet.  I can do Scandinavian, Hungarian, Russian, Lebanese, Cantonese, Tuscan, Milanese and more.

Hmm.  Maybe I could do my "Sausage and Blood Hotpot", but that's more a national dish of my fevered mind rather than tradtitional.

Tastes good though.  Bit fattening.

Pizza..

1) Go to airport,
2) Take a tiketo to Italy,
3) Take off,
4) Land,
5) Go to any "Pizzeria con forno a legna",
6) Eat!
7) Go back home if you like.

Wallenbergare (4 portions)

400g minced vielmeat
1½ teaspoon salt
a small pinch of newly ground whitepepper.
4 egg yolk
2 dl whipping cream (not whipped)

1 dl dried breadcrumbs

Mix the ingrediants together add the cream slowly to keep it all together, keep the mix cold. Make 4-5 burgers out of it, turn over in the breadcrumbs, fry them in a pan.

Serve with mashed potatoes, small green beans, and "rårörda lingon"

rårörda lingon for 600g lingonberries stir in 3½ caster suger.

OMG some mighty fine cooking idea's. Ty amigo's!

Shakshuka (שקשוקה) - The closest proper translation i can come up with is "Scramble".
Serves: 2-4 People.

Before we begin, what do we need?
2 Onions - finely chopped.
Up to 5 Garlic cloves (depending how much you like garlic :P) - Mashed well.
3-4 Peeled and then scraped Tomatoes. (Yes, peel them)
3-4 spoons of oil (olive good but any kind goes.. except... motor oil and such)
1-2 Whole Peppers - Slice to small pieces.
1 small box of tomato puree
5-6 eggs.

Also have in your vicinity: Black pepper (the powder type), salt, paprika, cumin, Tabasco or other hot additive if you like spicy.

What to do?

Grab a deep frying pan. Add the oil and fry the onions till they change color to... the color of fried onions :P
Add the peppers and garlic and stir while frying for 1-1.5 minutes.
Add the tomatoes and the puree and cook further until it isnt as watery as you started with (lots of tomatoes and peppers - watery stuff :P ) - but you dont want it too gooey... if it gets too.. err... tire like :P , add a bit of water - add the spices and etc freely.
break each egg individually directly over the mixture in different places.
Cover the pan and let cook until the eggs appear cooked.

Remove, eat, preferably with pita or any bread you like.

Product should look like this:
Multimedia File Viewing and Clickable Links are available for Registered Members only!!  You need to or Multimedia File Viewing and Clickable Links are available for Registered Members only!!  You need to or

Bonapetite.

PS

there are about a 100 million different shakshuka recipes... this is just one.

Slice leftover xmaz-ham into thick slices (6-7mm)
Fold each slice around half-a-ring of canned pineapple
Place rolls in an oven-pan
Mix créme fraishe and lots of curry to a yellow paste
Pour and at least cover the ham with lots of currypaste

Boil a pot of rice while the ham cooks in the oven

Enjoy!