Cooking tips ( Archived) (36)

I be back to do that..

Later

Yes I do quite a bit of cooking but it's all from scratch cooking cause I can't stand fat food.

I've never had to hire a search party to figure out what is in what I cook.Regardless of what tru claims.

I meant fast food not fat food. told you.

Here is one of Jamie's recipes I use.

Ingredients

2 medium onions
2 cloves garlic
2 medium carrots
2 sticks celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
sea salt
freshly ground black pepper
400 g tinned chickpeas
400 g tinned red kidney beans
2 x 400 g tinned chopped tomatoes
500 g quality minced beef
1 small bunch fresh coriander
2 tablespoons balsamic vinegar
400 g basmati rice
500 g natural yoghurt
230 g guacamole
1 lime


Ingredients

2 medium onions
2 cloves garlic
2 medium carrots
2 sticks celery
2 red peppers
olive oil
1 heaped teaspoon chilli powder
1 heaped teaspoon ground cumin
1 heaped teaspoon ground cinnamon
sea salt
freshly ground black pepper
400 g tinned chickpeas
400 g tinned red kidney beans
2 x 400 g tinned chopped tomatoes
500 g quality minced beef
1 small bunch fresh coriander
2 tablespoons balsamic vinegar
400 g basmati rice
500 g natural yoghurt
230 g guacamole
1 lime


TAP FOR INGREDIENTS
Method

Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.



Add the drained chickpeas, drained kidney beans and the tinned tomatoes.
Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill one of the empty tomato tins with water and pour this into the pan. Pick the coriander leaves and place them in the fridge. Finely chop the washed stalks and stir in. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching

This is fantastic served with fluffy rice. Just divide the rice and chilli into big bowls or serve in the middle of the table and let everyone help themselves. If you don’t fancy rice it’s equally good with a nice hunk of fresh crusty bread, over a jacket potato or with couscous. Put a small bowl of natural yoghurt, some guacamole and a few wedges of lime on the table, and sprinkle the chilli with the coriander leaves. I love to add a nice green salad to round it off.

Sound healthy..
I suppose it's hard to get motivated, unless you have someone to impress or you have family living at home..
A nice simple Thai prawn salad my be a welcome change..
Finely chop.
Carrots, red onions , ginger, cherry tomatoes, fresh flat leaved parsley & red chilli.For the dressing.. Soy sauce, Palm sugar & fresh lime juice... Grill fresh king prawns, add the dressing just before serving on a bed of lettuce. Very refreshing.

I think Tru would give an arm & a leg to have someone like you to cook for him.

Here is a recipe that I have stored in my Docs on my computer.



Yeilds 4 dumplings(Glissants)
INGREDIENTS

1 whole chicken cut into parts
1 onion diced
1 stalk of celery diced
salt and pepper to taste
6 cups of water (or chicken broth)
1/4 tsp sage (optional)
2 cups of flour
1 egg
salt and pepper
1 tsp baking powder
water


PREPARATION

Place chicken, onion, celery, and salt and pepper in 6 cups water and bring to a boil. Turn down to simmer about 1 hour or until the chicken is almost falling off the bone. In the meantime, combine the flour, baking powder, egg, salt, pepper and water to make a slightly firm dough. Flour the table and roll the dough paper thin. Cut into squares. Take the cooked chicken out of the broth and bring the broth to a boil. Drop the dough squares into the boiling broth (in small batches)and cook until they puff up (about 5 minutes) Remove with a slotted spoon and reserve and repeat until desired number reached. Serve with the broth and the chicken.

As I said to tru yesterday that I would make him something and put Ex-Lax in it.It would serve him right.