Favourite Home Made Recipies

[ukracer]

Obviously the best ones are at mine

I was actually aiming it at curries when I first wrote it.

 

[Parm]

Spicy chicken burger:

Mix a 2 handfuls of breadcrumbs with 1tsp of chilli flakes.
Flatten a chicken breast to about 1/2" thick.
Coat breast in flour.
Dip (chicken) breast in beaten egg.
Coat breast with the bread crumbs.

Fry over a medium heat for about 4 minutes a side.
The chicken should be cooked all the way through but still juicy.
The coating will turn golden in colour.

I found the key is not to get the pan too hot or you end up burning the coating before the chicken is cooked.

I like to add a slice of fresh tomato and cheese on top. Serve with salad and homemade chips.

Yummy

 

[Parm]

Have a look at this folks

 

[Bullet2012]

Have a look at this folks

cheers mate, downloaded and added to my dodo recipe book

 

[Cobbler]

I’ll second that, wife makes a lot of soup & freezes it. One of the best is celeriac & bacon, very nice.

Yeah but I was hoping for recipes rather than just suggestions.

2 onions, 120grams smoked bacon chopped, 800grams celiriac grated of finely chopped, 500ml chicken or veg stock, 1litre of water, 4 teaspoons of grain mustard. Soften chopped onions in butter, add bacon, when onions are soft add celiriac, stock & water. Bring to boil, lower heat & cover, simmer 30 minutes, stir in mustard, blitz in blender & add cream if you wish, season if required.

 

[DAPPH]

Have a look at this folks

No taking the micky or trying to insult you Parm .

I suppose the dish would work well with minced chicken , turkey , beef , pork or even fish balls as well ? Does the sauce freeze or is it like most spicy sauces in that they often lose a lot of the tastes & flavours .

 

[Wightsparks]

Have a look at this folks

Awesome! Thanks Parm

 

[Parm]

No taking the micky or trying to insult you Parm .

I suppose the dish would work well with minced chicken , turkey , beef , pork or even fish balls as well ? Does the sauce freeze or is it like most spicy sauces in that they often lose a lot of the tastes & flavours .

I always do this with minced lamb.

Have a play with any sort of dead animal and report back results

 

[DAPPH]

I always do this with minced lamb.

Have a play with any sort of dead animal and report back results

That's good advice ...

Now , where can I get a dozen rotten bats ? ( besides the English first & second elevens )

 

[Bullet2012]

Carrot and parsnip Bhaji.

makes about 12 small bhaji.

• 1 large carrot grated
• 1 large parsnip grated
• 4-5 ounces gram flour
• 1 tsp ground cumin
• 1 tsp chilli powder
  
• 1 tsp garam masala
• 1 tsp ground corriander
• 1 tsp salt
• 2 free-range eggs beaten
• Oil for deep frying
• mix the grated veg and spices and flour in a bowl until veg is coated with the dry ingredients
• Beat eggs and add to veg mixture , combine it all together. hands are the best way to do this should look like a thick batter but not smooth like a cake batter .
  
• It may look a bit dry at first but as you mix it moisture from the veg will make it a wetter mix.
• Use a dessert spoon to portion and a hand to push into rough egg shape
• Put into hot oil and fry for approx 4 minutes turning frequently to obtain an even colour.
• Serve hot

 

[Parm]

Carrot and parsnip Bhaji.

makes about 12 small bhaji.

• 1 large carrot grated
• 1 large parsnip grated
• 4-5 ounces gram flour
• 1 tsp ground cumin
• 1 tsp chilli powder
  
• 1 tsp garam masala
• 1 tsp ground corriander
• 1 tsp salt
• 2 free-range eggs beaten
• Oil for deep frying
• mix the grated veg and spices and flour in a bowl until veg is coated with the dry ingredients
• Beat eggs and add to veg mixture , combine it all together. hands are the best way to do this should look like a thick batter but not smooth like a cake batter .
  
• It may look a bit dry at first but as you mix it moisture from the veg will make it a wetter mix.
• Use a dessert spoon to portion and a hand to push into rough egg shape
• Put into hot oil and fry for approx 4 minutes turning frequently to obtain an even colour.
• Serve hot

A good dipping sauce with this

Blitzed Apple, onion and fresh mint, squeeze of lemon, pinch of salt and chilly to taste

This chutney is also good in a cheese sandwich

 

[Barking Mat]

@DAPPH , can I have your address, the rspca would like it as well. (Humour).

 

[Parm]

No taking the micky or trying to insult you Parm .

I suppose the dish would work well with minced chicken , turkey , beef , pork or even fish balls as well ? Does the sauce freeze or is it like most spicy sauces in that they often lose a lot of the tastes & flavours .

The sauce freezes very well, it can loose a bit of punch, just top up with powdered ginger garlic chilly

 

[maz0]

Last year we outsourced a lot of work to an Indian company which resulted in us having 2 onsite Indian lads coming to Scotland and working beside me in the office. Lovely folk, always bringing me food to try. They are vegetarians themselves, and they have absolutely no idea what all the fancy names we use in takeaways are. For instance this recipe he simply calls gravy. It makes a lovely curry. I use a quarter of the chilli powder which makes them laugh. Otherwise you’ll be singing a well known Johnny Cash song on the toilet pan.

Chop 3 Onions, 3 Tomatoes and few Garlic cloves (3 or 4)
Chop few coriander leaves (maybe 1/4th of the cover available from Tesco)
Chop some Ginger after removing the skin (maybe equal to 1-2 Table Spoon)
Red-Chilli Powder (2 Table Spoon or less depending on how much Spice you need)
Coriander Powder (2 table spoon)
Garam Masala (1 Table Spoon)
Black Pepper powder (2 Tea Spoons)
Cumin Seeds Powder (1 or two Tea Spoons)
Turmeric Powder (1 or 2 tea spoons)
Vegetable Oil or Sunflower Oil
Cumin Seeds (2 tea spoons)
Salt (2 Table Spoons)

Heat 5-6 table spoons of oil in a pan.
Add the Cumin Seeds and fry them till you get a good aroma.
Now add onions & fry them till golden brown.
Add tomatoes, garlic and ginger.
Fry them for another 10 min in low flame.
Add water to get a gravy consistency.
Now Chop your chicken and add it to the gravy.
Let it cook for another 10 minutes
Add the Chilli power, coriander powder, Garam masala, cumin seeds powder, turmeric powder and a bit water and stir them.
Add little water if needed and Let it cook (covered pan) in low flame for another 10+ minutes.
Add few more table spoons of oil if needed.
Now add salt (based on your taste requiremt)
Ensure Chicken is cooked well.
After you switch off the hob, add the pepper powder and chopped coriander leaves.
Mix and leave them in the covered pad for 5-10 min.

Service with Naan/Rice and enjoy

Instead of chicken, you can also use Bell Peppers or Cauliflower or Mushrooms or brocolli.

 

[maz0]

Another one he wrote up for me which is nice:

Potato / Peas curry

Pre-Preparations

(1) Grind 2 green finger chilli, 3 Garlic clove & same amound of ginger to paste
(2) Fry 2 onions, 10 cashews and grind to paste.
(3) Blanch three tomatoes in hot water and remove the skin. Make a puree.

Method:
Heat few spoons of oil, Add 1 inch cinnamon and 2 cloves and 2 cardamom.
Fry few Shallots (or one onion) in the above oil.
Once onion/shallots trun brown, add (1) and stir
Add Cubed Potatoes & peas to the above mix and add (3) and water(enough to cook potatoes)
Add 1 tea spoon of turmeric powder
Add 2 tea spoon of Kashmiri Red Chilli powder (maybe 1/2-1 tea spoon for Scottish guys )
Add 1 tea spoon of Salt (or as per your requirement)
Close and cook for 15 min (until potato & peas are cooked)
Add 1 tea spoon of Sugar and 1/2 tea spoon of Garam Masala
Add (2) & water if needed
Stir and let the mix simmer in heat for 2 min

Serve with Rice or Naan

Looks like this

 

[Parm]

Another one he wrote up for me which is nice:

Potato / Peas curry

Pre-Preparations

(1) Grind 2 green finger chilli, 3 Garlic clove & same amound of ginger to paste
(2) Fry 2 onions, 10 cashews and grind to paste.
(3) Blanch three tomatoes in hot water and remove the skin. Make a puree.

Method:
Heat few spoons of oil, Add 1 inch cinnamon and 2 cloves and 2 cardamom.
Fry few Shallots (or one onion) in the above oil.
Once onion/shallots trun brown, add (1) and stir
Add Cubed Potatoes & peas to the above mix and add (3) and water(enough to cook potatoes)
Add 1 tea spoon of turmeric powder
Add 2 tea spoon of Kashmiri Red Chilli powder (maybe 1/2-1 tea spoon for Scottish guys )
Add 1 tea spoon of Salt (or as per your requirement)
Close and cook for 15 min (until potato & peas are cooked)
Add 1 tea spoon of Sugar and 1/2 tea spoon of Garam Masala
Add (2) & water if needed
Stir and let the mix simmer in heat for 2 min

Serve with Rice or Naan

Looks like this

View attachment 218188

Lush, both South Indian Style Curries

Blooming Delicious

 

[maz0]

Lush, both South Indian Style Curries

Blooming Delicious

Well spotted! yes, they are from Tamil Nadu!

 

[Wightsparks]

In a change from Indian this is one of my favourite Mexican dishes - halfway between soup and stew, can make it with anything - or nothing on the top, especially good with a big chunk of homemade bread.
https://www.bbcgoodfood.com/recipes/mexican-bean-soup-shredded-chicken-lime

I never used to follow recipes until a few years back and found out what i was missing - now I keep a log of the great, the meh and the ugly...

 

[stuvy]

It’s a left overs dish

chorizo sausages,
Baby sweetcorn,
Peas,
Green beans,
Spinach,
Green olives,
Passata with chilli and tomato purée,
Mozzarella mixed in then
cover the top 25 mins in the oven
then 10mins with extra cheese no foil

 

[stuvy]

Forgot to add these