The Gooner Forum

http://uk.lifestyle.yahoo.com/video--ho ... -eggs.html

Gunna give this a try on the weekend.

Looks like a whole load of trouble for bacon and eggs.

marcengels wrote:Looks like a whole load of trouble for bacon and eggs.

Its a posh version

fuck it lets not waste a thread....stick your fave recipes here.

Im proper good at a gormet roast chicken, or full breakfast, or fajitas, or curry.

My chicken curry recipe....very easy. Medium, although can be fruity for those who dont like too much spice. Its actually a really dull curry but really tasty.

Boil a whole chicken....not joking boil a whole chicken till cooked.

Burn the fuck out of your fingers (or you could wait till chilled, always do it about 20mins after taking outta water myself, still bloody hot) by peeling the chicken into strips, i make mine really stringy and kind of peel strips off the flesh off the chicken, doesnt matter if you've got big chunks though.

Stick a pot on a medium heat, chop two onions and throw em in pan, lightly fry em and them throw in chicken followed by two or three tins of chopped tomatoes.

I use Pataks medium curry paste, which is hard to find, but any medium paste (or hot/mild is your preference, i like mine medium). NOTE Curry powder really doesnt work with this recipe, if you cant find medium curry paste, any tomato based medium/hot paste will work.

Stick in the amount of paste that is to your preference, let it come to the boil slowly, and taste, too hot, add more tomatos, or a tiny bit of veg stock (DO NOT ADD YOUGURT, it ruins it). Too weak add, more curry paste.

I have it just like that, a chicken tomato curry, simple as fuck tasty as fuck. Adding extra veg can add to it too, carrots, potatoes are the ones ive tired and work too.

Thats it. Like most curries it better the day after, but this especially if your chicken is really stringy the next day is far better.

Brens Tomato Chicken Curry. DONE

I like a good tortilla espanola.

Three or four eggs. Half an onion. About three medium potatoes.

Chop the onion into small cubes the potatoes into slices.

Pan fry the onions with a bit of olive oil till golden brown. Stick em in a bowl.

Then fry the potatoes, with just about enough olive oil to almost cover them. Fry em till they break when you poke em reasonably lightly with a wooden spoon.

Then crack the eggs, beat em till a consistent liquid forms. Salt to taste.

Pour eggs, onion, potatoes into non-stick frying pan with good amount of olive oil. Theres your tortilla. When the outside/bottom is a pleasing light brownish colour, flip it. when it's done eat, either warm or cold. Here's some serving suggestions and a video:

http://www.euroresidentes.com/Recetas/t ... atatas.htm



Thing I love is you can eat it with whatever you want, make it with whatever you want, keep it in the fridge, eat it hot or cold, any time of day. My favourite is either with Jamon Serrano hot for breakfast or with mayonasa cold for a snack. Lovely.

SWLGooner wrote:I like a good tortilla espanola.

Three or four eggs. Half an onion. About three medium potatoes.

Chop the onion into small cubes the potatoes into slices.

Pan fry the onions with a bit of olive oil till golden brown. Stick em in a bowl.

Then fry the potatoes, with just about enough olive oil to almost cover them. Fry em till they break when you poke em reasonably lightly with a wooden spoon.

Then crack the eggs, beat em till a consistent liquid forms. Salt to taste.

Pour eggs, onion, potatoes into non-stick frying pan with good amount of olive oil. Theres your tortilla. When the outside/bottom is a pleasing light brownish colour, flip it. when it's done eat, either warm or cold. Here's some serving suggestions and a video:

http://www.euroresidentes.com/Recetas/t ... atatas.htm



Thing I love is you can eat it with whatever you want, make it with whatever you want, keep it in the fridge, eat it hot or cold, any time of day. My favourite is either with Jamon Serrano hot for breakfast or with mayonasa cold for a snack. Lovely.

It an omellete.

northbankbren wrote:

SWLGooner wrote:I like a good tortilla espanola.

Three or four eggs. Half an onion. About three medium potatoes.

Chop the onion into small cubes the potatoes into slices.

Pan fry the onions with a bit of olive oil till golden brown. Stick em in a bowl.

Then fry the potatoes, with just about enough olive oil to almost cover them. Fry em till they break when you poke em reasonably lightly with a wooden spoon.

Then crack the eggs, beat em till a consistent liquid forms. Salt to taste.

Pour eggs, onion, potatoes into non-stick frying pan with good amount of olive oil. Theres your tortilla. When the outside/bottom is a pleasing light brownish colour, flip it. when it's done eat, either warm or cold. Here's some serving suggestions and a video:

http://www.euroresidentes.com/Recetas/t ... atatas.htm



Thing I love is you can eat it with whatever you want, make it with whatever you want, keep it in the fridge, eat it hot or cold, any time of day. My favourite is either with Jamon Serrano hot for breakfast or with mayonasa cold for a snack. Lovely.

It an omellete.

But much better. Sorry the link's in Spanish I was reading it and that explains why I didn't spell 'mayonnaise' right. I'm not going all USMatrin on you

My favourite recipes that the kids (and me) get me to cook:

Guangzhou Sweet and sour pork (serves 9)

Get a 1.5kg pork joint and trim off the fat - I cook it up for my dogs

Cut the meat into 1 inch slices. Mix it with 3 tsp of salt and let stand for 15 mins

While the meat is standing pour 1L of vegetable oil in a wok and get it very hot.

Also while this is standing beat 5 eggs like they had Eboue's face. Add 9 tbsp of corn-flour to the meat and mix it in. Then add the eggs and mix it in.

Cut and de-seed three green peppers into small diamond shapes. Also cut up 600g of bamboo shoots into small diamond shapes. Chop up 5 cloves of garlic. Chop up 6tbsp of scallions. Set all these aside until later.

Deep fry the pork in the wok a few pieces at a time until they turn golden brown and float to the surface. Drain them well and set them aside for now.

While the meat is cooking make the sauce in a very large pan:
18 tbsp of sugar
12 tbsp of vinegar
6 tsp of soy sauce
8 tbsp of tomato ketchup
480 ml of water
To this mix add 6tsp of cornflour dissolved in 6 tsp of water
It will take about twenty mins to thicken over a med-low heat.

When the meat is done, drop the bamboo shoots into the oil and remove it immediately. Drain well and set it aside with the pork.

Pour most of the oil away leaving about two tbsp of oil in the wok. Add the garlic, green peppers and scallions and stir fry for a couple of minutes. Add these to the sweet and sour sauce and bring to the boil. Add the pork for a couple of minutes to heat through and serve.

For perfect rice:
Wash the basmati 3-4 times in cold water. Drain. In a large surface area pan cover the rice with boiling water so it is only half a cm above the rice. Cook over a very low light with the LID ON. After ten-twelve minutes there should be no excess liquid. Run a fork around and you have fluffy rice. Put it in a ramekin and turn it upside down for a nice rice tower.


For desserts, the kids like me to cook:

Strawberry pavlova (Grans recipe)
Chocolate bread and butter pudding (Delias recipe)

Dessert recipes available on request

For a nice lunch

1. Toast two slices of bread and add butter
2. Put a tin of baked beans (minus the tin) in the microwave for 2 mins
3. Fry one egg

Put beans on toast and egg on beans

Spot on!!!

As you can tell my wife does the cooking in my house Above is about the limit of my cookery skills

1. buy bacon
2. fry bacon
3. eat bacon

that's basically my favourite recipe!

(you can add a beef steak if you want)

This thread is making me hungry.

you will need:

1 tin opener
1 tin of heinz tomato soup
1 bowl
1 microwave
1 spoon
1 loaf of thick white bread

you can guess where i am going with this

Cockerill's chin wrote:My favourite recipes that the kids (and me) get me to cook:

Guangzhou Sweet and sour pork (serves 9)

Serves 9?

No wonder you're not on here much CC

LAMB AND GUINNESS STEW

I customized this stew off a mate, good for winter.

Take large stewpot (insert jokes about ex Radio 1 DJs and Grange Hill characters here)

Put in tiny amount of olive oil

Put in cubes of lamb (you could use beef too) and fry over for three minutes on a low heat.

Add in chopped red onions, white onions, leeks, and shallots, and fry for another two minutes.

Add in chopped mushrooms, turnips, parsnips, carrots and potatoes.

If you are feeling adventurous add in broccoli stalks chopped into small pieces.

If you can eat gluten, add in a small amount of barley, or dried winter vegetable mixture.

Crumble on top of that lot, two beef stock cubes.

Add pinches of herbs and spices to taste: I recommend the Scarborough Fair mixture (Parsley, Sage Rosemary and Thyme), plus tiny bits of cumin, black pepper, cayenne pepper, turmeric and garam masala.

Pour in three - four bottles of Guinness so that it just covers the meat and veg (ooh matron).

Cook in oven on 100 degrees for two hours, taking care to monitor that the Guinness boils down to a nice thick gravy, but does not boil down too much and dry out the food.

When you take it out the oven, feel free to place on hob if there is too much liquid left over, as it should boil down into a thick gravy but sometimes is too thin.

How many people is that for, and what are the measurements for the food?