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[terr4ance]

It was my grandma's 90th birthday party on Saturday and we had a buffet with all sorts of stuff. At the end, there was some leftover salmon and prawns (among other things) which I wrapped and took home.

Bought some puff pastry (because I've made my own before and it is far more time than I currently have), cream, and spinach to make it into a pie. I'm quite happy with how it turned out :)

Despite her age, my grandma always bakes (and then loves to complain about how much it makes her knees hurt afterwards!). One of my favourite things she does is salmon tarts whenever she has leftover salmon. That was the main inspiration for this recipe.

Ingredients

- Puff pastry (I used two packs of premade stuff with a little left over)

- 1/2 onion

- 1 clove of garlic

- a bag of fresh baby leaf spinach

- a fresh salad tomato

- leftover poached salmon, smoked salmon, and prawns (shrimp)

- thyme, salt, pepper

- Worcester sauce (Lee and Perrins is the best)

- 300ml of double cream

- a bit of cheese (optional)

Recipe

1. Preheat an oven to gas 4 (177°C/350°F).

2. Line a pie dish with puff pastry, leaving a little extra around the edges to account for shrinking. Put a sheet of baking paper on top and cover with baking beans (I used split peas because that's what we have). Put this into the oven and set a timer for 10 ish minutes (you want the pastry to be partially cooked).

3. Finely dice half an onion and add to a saucepan over medium heat. Grate in some garlic (or mince it if you aren't as lazy as me!). Fry until translucent.

4. Add a bunch of spinach and allow it to wilt. Dice a tomato and add it too.

5. Add salt, pepper, thyme, and a dash of Worcester sauce along with around 300ml of double cream. More can be added later to taste.

6. Once simmering, add the salmon and prawns (I also had a little tiny bit of smoked salmon) and heat through.

7. By this point, the pastry should be partially cooked. Remove it from the oven, remove the baking beans (O.E), and pour the sauce into the pie. Turn the oven up to gas 7 (220°C/425°F).

7.5. Before giving the pie a lid, I grated a bunch of red Leicester on top of the filling as I was slightly short of filling and didn't want the lid to sag. This is optional, but experiment with whatever you feel might work.

8. Lay more puff pastry on top of the pie and crimp the edges. You can also score the top to give it a fancy pattern, and egg-wash to seal and glaze if you can be bothered (I couldn't).

9. Put the pie back in the oven for a further 10-15 minutes, or until the pastry is golden.

10. Leave to cool before serving, and enjoy!

[petermorwood]

As mentioned more than once, @dduane's Middle Kingdoms don't have potatoes. A frequent alternative is parsnips, and the fried cakes in that photo are the result of an experiment done earlier this week to see if parsnips can substitute for potatoes in our always-reliable potato cake recipe.

Yes, they can!

*****

Here's @dduane's recipe.

First peel three regular-sized parsnips. then top and tail them.

Chop them into chunks and boil them in about 2 pints (1 litre) of water.

Drain them and return to the pan: let them steam dry. Then, while still hot, mash them well with a hand masher and allow to cool completely.

As mentioned further down, parsnips retain more water than potatoes even after steam-drying, so DON'T use a food processor or other power appliance for mashing or the result will be parsnip wallpaper paste. However, a processor is ideal for the rest of the recipe.

Put 2 cups (500g) all-purpose flour and ½ tsp salt into the processor bowl, blip the pulse switch to combine them then add 1½ tsp baking powder and blip again.

Now add 3 tablespoons butter and blip the pulse switch until the butter is completely worked in and the whole mixture has a cornmeal-y texture.

Now add the cooled mashed parsnips.

Process with the flour mixture, pulsing at first, then continuously, until the mixture comes together in a dough.

(If yours behaves the way our recipe did, no additional liquid should need to be added. The parsnips hold onto a surprising amount of water even after being steamed dry.)

Flour a work surface, roll the dough out about 1/3 inch (1 cm) thick, and use a sharp biscuit cutter to cut out into rounds. Then heat cooking oil in a frying pan to medium heat and put five or six of the cakes into the hot oil.

Fry until the cakes begin to rise a little (usually 4-5 minutes) and are going golden brown Turn and fry the cakes on their other sides for another 4-5 minutes. Test one for doneness: if necessary, turn the cakes once more and give them another 5 minutes or so.

Then cook the rest of the cakes in the same way. When they're done cooking, drain on paper towels until they're cool. Eat fresh or, to keep them, put them in a biscuit tin or other airtight container.

They'll keep for a few days. The parsnip flavor mellows somewhat the day after you bake them.

Like their potato-cake cousins, they're very good split, toasted, buttered and topped with a slice of cheese or (and) salami. They also shine as an accompaniment to bacon or sausages; give the parsnip cakes a brief re-fry in the fat left from frying these, then serve alongside the fried meats, dressed with a splash of Worcester or HP sauce and maybe a dotting of Tabasco or similar.

Our next experiment will be to make this recipe with the addition of some crumbled crispy bacon, grated cheese, grated onion or a combination of same.

The experiment after that will be to see if this can become parsnip bread in the same way as Irish potato farls. I think it will... :->

[gurggggleburgle]

Be me considering faking my death again because i fucked up didnt rememeber that worcester is fish sauce because 3 people i know with severe seafood allergies use it and thats cringe and deserves death:

And for the svsss musical that lives in my head rent free ok so the big opening number is an ensemble cast number where we establish Shang Qinghua as the narrator and name all the characters while explaining PIDW's plot so the audience can grasp what the context is but the key point is that the entire group number is comprised of chords meant to be songs in PIDW but actually foreshadow the songs in the play but the big one is that the old washer woman gets a full chord. This chord matches Resentment of Chunshan and is also used as a letif motif. The washer woman specifically sings the main theme as she gives Luo Binghe the jade pendant. It's her only appearance but that's fine. It's bit role where the actress can play 5 other roles on stage. A music motif right before bad things happen that reminds you the theme. There's a bit where you introduce the main harem girls with the punchline being as the play goes on it gets less and less relevant. It's a huge number and ends and then from the audience SY rises from the audience. Prior to this SQQ has been mentioned but not seen. He starts yelling and complaining about the show as he slowly gets on stage. He's not singing. This is important. The actors around him are singing. He's getting into a fight with Airplane- prop malfunction and they get crushed under a rock.

High note lights off.

The ending mirrors this opening only this time it's about what it's not. The opening is about what the play is this is about what the play is not. It's big gay group number with a Bingqiu duet focus. I almost have the opening done. Give a minute to ready the kazoo. I can hear the brass it's disco funk pop and it's wonderful

[eirinstiva]

“These dreamer types do live, don’t they?”

What ho!!! Bertie is still suffering a hungover.

In the stress of my emotions, I had clean forgotten about having taken Gussie’s interests in hand. It altered things. One can’t give the raspberry to a client. I mean, you didn’t find Sherlock Holmes refusing to see clients just because he had been out late the night before at Doctor Watson’s birthday party. 

But Holmes has Watson to bicker a bit and be a drama queen, just read the first chapter of The Valley of Fear (I'm doing that at Letters from Watson). Well, you have Jeeves at your side, but roasting Jeeves' mind is impossible.

After a pick-me-up from Jeeves (that concoction with egg yolk, red pepper, Worcester sauce...) Bertie feels ready to help Gussie.

However, too late to worry about that now. Tell me of Gussie. How did he make out at the fancy-dress ball?” “He did not arrive at the fancy-dress ball, sir.”

So Gussie forgot the invitation, his keys, his wallet, arrived to a different place and scared a cabman...

“That is the policy which appears to have commended itself to Mr. Fink-Nottle. He darted rapidly away, and the cabman, endeavouring to detain him, snatched at his overcoat. Mr. Fink-Nottle contrived to extricate himself from the coat, and it would seem that his appearance in the masquerade costume beneath it came as something of a shock to the cabman. Mr. Fink-Nottle informs me that he heard a species of whistling gasp, and, looking round, observed the man crouching against the railings with his hands over his face. Mr. Fink-Nottle thinks he was praying. No doubt an uneducated, superstitious fellow, sir. Possibly a drinker.”

Now this cover makes a lot of sense!

Thanks, Sippy, for helping a devil in distress <3

The fact that Gussie is so... unique (?) that even Bertie, the we-Woosters-always-help-a-friend-in-distress Wooster wants to give up means that this really could be a lost cause, but sometimes Bertie is fueled by spite and he doesn't want to give up his fashion choices and that's enough to continue with this problem.

Sir, I suggest to give up and ask Jeeves for help.

Pip-pip!

[pokemon-ash-aus]

King: The top three hardest things to say are: 1-I was wrong. 2-I need help. 3-Worse- Worcerti- Wo- Worcester- Worcestershire sauce, THERE U GO.

He did the most important one XD

[ireallyamabear]

i'm finally cooking what you guys told me to cook and i promised you a recipe, so here it goes:

Franconian Lentils (Fränkische Linsen)

you need:

1 big pot with a good bottom for browning meat

ca. 250g pork, can be any cut but preferably one with a lot of fat

a bit of butter

500g dry brown lentils (Tellerlinsen)

4 to 5 carrots

celleriac (didn't have one today, imo you can leave this out)

one big white or yellow onion

1 stick of leek

chicken or vegetable stock

salt, pepper, oregano (Majoran), a bay leaf

some mustard, tomato paste, white vinegar, Worcester sauce

To prepare: 2-3 hours before: put the lentils in a bowl and cover with water to let them soak 1-2 hours before: pull the meat out of the fridge, salt it on all sites and let it rest on the kitchen counter to get up to room temperature and tenderize

Put your pot on the stove and let a bit of butter melt, when the pot is hot put in the meat and let the fat render out - basically let it brown and crisp up a bit on every side or 2-3 minutes, don't move it around too much. If you have a lean or tough cut of meat, then you have to put a bit more butter.

While the meat is going, cut up your onion, carrots and leaks (you can use a kitchen machine for this step to make it easier!) (you can also use other vegetables). Cut it to the size you like, i like quartered carrots.

Put a bit more butter in the pan, where it should mix with the pork fat. Add pepper, dried oregano (or other herbs you like) and let them cook out a bit (don't let it burn!). Then add the vegetables and give it a stir. Put on the lid and let it cook down

While the vegetables and meat cook down, mix the mustard, tomato paste and a splash of Worcester Sauce and a splash of vinegar together. Take out the meat at this point, push the vegetables to the side and add a bit more butter (:D), let that blob of butter get hot, then put in the paste you just made and let that cook out a bit - for exactly the time it takes to cut your meat into chunks. Add pork back into the pot where the paste is just cooking, toss it all and mix with the vegetables and let it all fry down for a couple more minutes

Add about 500ml of stock, bring it to a boil. Drain the lentils from the soaking water and add slowly. Add more water until everything is about covered. Add salt to taste and a bayleaf. Bring it all to a boil, then turn the heat down and let it simmer for about 30 minutes, or until the lentils still have a bit if bite.

The consistency should also be nice and schlonzig, which I think is a self explanatory word.

Eat with your favorite carb. You can also add Wiener sausage for more authenticity. Also, you can freeze this easily!

This is a german recipe, so very pork heavy. I bet you can make this a vegetarian dish, but then it's just lentil stew. Which is very good also.

xoxo

[morgue-xiiv]

okay fun fact if you put 6 scotch bonnets in a small-medium pan of lentil soup (4-6 servings) it's really fucking spicy. And then when you get an eyelash off your eyeball it hurts a lot even though I washed my hands so much goddamn chillies.

(3 onions 4-6 scotch bonnets fry in 2tbsp of oil for 5-10m, add water, 2tsp of swiss vegetable boulion and half a bowl of washed red split lentils, liquid aminos vegetarian worcester sauce, paprika and mixed herbs to taste, black peper and whole mustard seeds to taste, add 1'3 tube of tomato paste, boil til lentils soften, top with mature cheddar cheese to taste, serve with microwave naan bread optional)

[ketoyp]

Best Garlic Edamame Recipe

Garlic Edamame Recipe: A Quick and Healthy Snack You’ll Love

This Garlic Edamame Recipe is one of my favorite go-to snacks. Not only is it a healthy option, but it also makes a delicious appetizer that pairs perfectly with your main dishes.

Keep reading, and I’ll show you how to whip up this easy Garlic Edamame Recipe in just 10 minutes!

Spicy Garlic Ginger Edamame Recipe

About this

It is important that I discovered spicy edamame at a real Japanese restaurant. At first taste, it was love and the next thing I knew I had to prepare this rather petite dish at home. Similar to our kale chips, this spicy garlic edamame recipe is also prepared using olive oil and a pinch of sea salt.

Spicy Garlic Edamame

From there, we crank it up a notch or two with a hot sauce that has a garlicky undertone.

What’s in this?

From the list of ingredients, you can note that this is one of the easiest recipes that are rich in taste, and I prefer such recipes that allow me to add as much garlic as I want. Here, in this garlic edamame recipe, there is an allowance for you to increase or reduce the proportion of garlic. Garlic is my best friend, and you will be able to see for yourself in some of my most shared recipes, such as my Slow Cooker Honey Garlic Chicken Thighs, Scott’s Creamy Mushroom Meatballs, and, of course, in Garlic Mashed Potatoes.

I mean come on, who doesn’t love garlic right and adding it to literally everything is just amazing.

Edamame is green vegetable soybeans, freshly harvested and tender before the outside shell hardens. Did you ever wonder, what edamame is? You’re not alone.

ingredient for spicy edamame recipe

They are interior in a pod resembling beans. They are mostly taken when they are baked and used as a rich source of protein, or taken with plain salt or cover them with a rich sauce. They can be purchased fresh and some others that have been frozen. That is why in my opinion the frozen ones are the best and easiest way to buy them!

Garlic assumes the role of the main accent in this spicy edamame recipe. For this edamame sauce, minced garlic taken from a jar is used.

Sriracha Hot Chili Sauce complements the garlic to make this edamame spicy through combining to make chili garlic sauce. This depends with the extent of spiciness of the seasoning used; use as little or as much as you desire.

This chili garlic edamame is a tad hot and hence sour cream cools it down a bit and also be used to combine all the ingredients together.

Worcester Sauce (Worcestershire Sauce) as a base sauce has a umami background contrast to the spicy chili sauce for this very simple appetizer. Umami is a Japanese work that Designates a meaty or rich savory flavour. You could almost say it was bland, though they are clearly extremes of the same sort of thing.

How to make spicy garlic edamame

Garlic Edamame Recipe: Everyone holds his breath, not a whisker of change in their expressions—almost as if they were awaiting a delicious sweet that would only be revealed once the room fell into total darkness.

If this is your first time cooking this Garlic Edamame Recipe, then you are in for a surprise with the liveliness of the dish!

To begin with, make sure you assemble all your ingredients. If you’re using frozen edamame, do not forget to see the recipe box below for the preparation process. You will literally want it to be ready for use; however, it should be thawed before use in a particular recipe.

From time to time one may experience or question how to thaw frozen edamame.

How Thaw Frozen Edamame

If your edamame is frozen, this is your first process to take before proceeding to the next step. Place it in the microwave and heat it for 3 minutes; when you will open the bag, the steam will be hot.

How to Use Fresh Edamame

Occasionally, it is possible to cook edamame then use it in different recipes immediately it is ready without storing it in the refrigerator first.

If you have Fresh edamame, it is advisable to rinse them before using in prepare a recipe. Wash out the brine well then drain it and dry it up with a paper towel then put it with the rest of the ingredients.

Great, I really like the sound of that, let’s go into this spicy garlic edamame recipe!

Our spicy garlic edamame is ready to eat in under 15 minutes.

Next, put a large skillet or frying pan on the heat of the fire then heat the olive oil until it shines. Sauté the garlic on a medium heat until brown or for 2-3 minutes but ensure that it does not burn.

Decreasing the heat to low, stir in the sour cream, sriracha hot chili sauce, Worcester sauce, sesame oil, rice vinegar, onion powder and ginger into the skillet. Mix all this up and the sauce should be creamy.

Put the (if frozen) edamame or (if fresh) edamame into the skillet.

Stir until the garlic chili sauce has amalgamated extensively with everything.

Substitutions and Variations

Sour Cream: Replace it with a low-fat cooking spray for the Greek version for a better and lighter version.

Worcestershire Sauce:  You can replace it with soy sauce and this will make the spicy garlic sauce taste very different.

Oyster Sauce: Season it with a hint of oyster sauce to make this garlic edamame have hints of Asia.

Additional Flavorings: Finally, add green onions which give a nice flavor to the risotto and red pepper flakes to make it spicier.

Sometimes I’ll add chili paste and some chili flakes to the sauce. I find it’s always good to make a little extra chili sauce which makes a perfect edamame dip for this easy snack.

Questions From Our Readers

1.  Is it possible to use fresh edamame as a replacement or do I have to use frozen one and if so, where can I get it from? – Absolutely! If you are going to fry them just make sure you first wash them then pat them with some paper towels then later on fry.

2. For how many minutes can edamame be boiled? – For frozen edamame, the preparation time will only take a maximum of 3 minutes, by just reheating it in the microwave. For fresh edamame it typically takes approx 5 minutes to do the steaming process.

3. Do I need to make this right now or can I make this a day or two before? – Of course, the garlic edamame can be made several hours in advance and stored in the refrigerator for not more than 2 days. Just reheat before serving.

4. What can I substitute sriracha with for less heating up my tongue? – If the spiciness seems to be a little too much for you, you have the option of going for sambal oelek, or even a little of chili garlic sauce.

5. Is this recipe gluten-free? – Yes, provided and provided you use gluten-free soy sauce or tamari seasoning this garlic edamame recipe is a gluten-free recipe.

6. Is it possible to include other vegetable in this preparation? – Absolutely! One can also incorporate some vegetables such as bell peppers or snap peas, for an extra crunch and flavor to the meal.

7. how should the garlic edamame be served? – Garlic edamame is good to have as a snack or even as the first course. It is best eaten fresh from the frying pan warm, or slightly cooler, as when the temperature of the room is ideal.

[recipehole]

Bacon Jerky

I love beef jerky but it's so expensive, so I thought I'd try making it with bacon bits instead.

Ingredients:

1kg bag cooking bacon

1.5 cups light brown sugar

1.5 tablespoons tomato puree

level teaspoon chilli powder

few drops liquid smoke and worcester sauce

2 tablespoons garlic granules

Method:

Mix the marinade ingredients in a big glass/ceramic bowl, add water to spreading consistency. Try not to make it runny.

Put the bacon bits in the marinade then mix it up with your hands and try to get all the bacon surfaces coated with marinade. I did it a bit like kneading bread dough.

Cover the bowl and leave them in the fridge 30mins - 1 day

To cook them get two big oven trays and wire racks to rest above them. Lay the bacon bits out flat, not touching, on the racks. Now put the oven on to 50-70C and if it has a fan put the fan on, put the trays in and close the oven door with the handle of a wooden spoon in the way so it is still open a crack, and leave them to dry out for like 3 hours. I would check them after 2.5 hours and adjust my cooking time based on how dry they are!

Notes:

The marinade all parts are optional because the bacon is already cured with salt, it's just for flavour.

Marinade quantities are guesses - I made the same amount of marinade as 1/5 the volume of bacon.

You could use ketchup instead of the marinade.

This will heat up your kitchen a fair bit.

Worth doing when your oven fuel is cheaper if it varies throughout the day.

Check your worcester sauce for allergens/gluten.

At the time of writing cookin bacon is £1.99 in my local Lidl.

[calmdownandcook]

Calm Down and Cook Some Rice

Growing up we only had brown rice. My parents were hippies. I longed for white rice and my only exposure to it would be the sticky rice you get with Chinese food. I now keep both in my pantry because there’s a time and a place for both. White rice is a neutral canvas and can almost be served with anything. Brown rice is generally considered more nutritious than white rice because it contains more fiber, vitamins, and minerals. Rice is a cheap and easy side dish and because of its preparation, it is just shouting out to be dressed up and taken for a spin.

Ask a hundred cooks, and you might get a hundred answers regarding rice preparation. Do you rinse it? Do you rinse it 3 times? What is your proportion of rice to water? 1 part rice to 2 parts water? Will you need your phone’s calculator and a percentage button to figure out how to do this? This is so much more stressful than I believe our ancient ancestors meant rice to be.

I rinse my rice only once in a strainer. I cook 1 part rice to 2 parts water. I boil the water, add rinsed rice, turn it down to a simmer, and set the timer. 18 minutes for white rice, and 45 minutes for brown. I let both sit, off the heat for about 10 minutes. It's almost frustratingly simple, but where can you go from here? Rice is going to absorb twice the measurement of liquid, no matter what. That liquid doesn’t have to be water. A good first step is to use broth (any broth) instead of water. Remember pilaf? That’s essentially what pilaf was. After that, you are on the right track to turn it into something extraordinary. Rice just wants to absorb flavor. You’re in charge of what it absorbs.

Rice is lonely, it wants some friends.

(all measurements for 1 cup of uncooked rice, 2 cups of liquid)

Stir in a tablespoon of tomato paste to the cooking liquid.

Stir in a tablespoon of pesto to the cooking liquid.

Stir in a tablespoon of sriracha to the cooking liquid.

Stir in a tablespoon of crushed garlic to the cooking liquid.

Stir in a tablespoon of fresh grated ginger to the cooking liquid.

Stir in a tablespoon of soy sauce to the cooking liquid.

Stir in a tablespoon of Worcester sauce to the cooking liquid.

Stir in a tablespoon of any fresh chopped herb to the cooking liquid.

Stir in a teaspoon of any dried herb to the cooking liquid.

Stir in a teaspoon of lemon zest to the cooking liquid.

Swap out a ½ cup of orange juice for a ½ cup of the cooking liquid.

Swap out a ½ cup of wine for a ½ cup of cooking the liquid.

Swap out ¾ of any kind of salsa for ½ cup of the cooking liquid

Swap out 1 cup of unsweetened coconut milk for 1 cup of cooking liquid (great with a curry)

Almost anything you want or that you find interesting that adds flavor to the water you’ll be cooking the rice in.

Next phase. Roommates for the rice.

Once you’ve planned how you’re going to enhance the rice grain itself you can think about what’s going to move in alongside the rice. Almost anything can be started in the same pan you are going to cook the rice in. I’m a big proponent of “as few dishes to wash as possible”. Use the same pan you’re cooking the rice in to cook up some additional flavor and texture. That’s one less pot to clean and possibly the beginning of your whole meal.

You can saute chopped onion (any amount you like) in some butter, olive oil, or vegetable oil in your rice pan. Once they are soft or even browned (depending on what you’re going for), you can add the rice cooking liquid on top of it. Maybe a pinch of salt. Wait for it to boil, toss in your rice, turn it down to a simmer, and wait 18 or 45 minutes (depending on what kind of rice you have). The onion will be in the rice flavoring it. 

Moving on from onion, try anything in your fridge. Any combo of onions, celery, carrots, mushrooms, or peppers can be sauteed in the pan first. Any finely diced protein like chicken, pork, or sausage like kielbasa works well too, cook it first in your rice pan and the fat that is rendered from sauteeing only adds more flavor. 

More potential roommates.

Frozen vegetables are your friend (canned vegetables are not, salty, processed, yuck).  A couple of minutes before rice is done cooking is the perfect time to throw in a handful of frozen vegetables. The heat from the rice will warm them up and that’s all they need. I tend to always have frozen peas and they work perfectly. Are you a frozen mixed vegetable kind of person? Frozen chopped broccoli? Toss them in with 3 minutes left. If you began cooking your rice with protein in the pan and added frozen vegetables in the end, then your dinner is done.   

Throw a can of rinsed beans into your rice during the last minute. If you do this with brown rice it is considered a perfect protein, one of the most efficient proteins you can give your body. Do it with Black beans and serve with salsa. You just made “Moros y Cristianos”, you’re so fancy.

Rice can slip in place of other starches. Skip the potatoes and noodles in your soups and stews. Aren’t your soups and stews swimming in a delicious broth? Toss your rice in and give it the allotted cooking time. The result will be fabulous. 

Once you understand rice is something that wants to absorb liquid and flavor and it plays well with others, there’s really nothing holding you back.

[petermorwood]

Good mornoon! (Morning for me, afternoon for you.) I have recently come into a quantity of marmalade. (It was $3, and the jar has a little handle and a metal lid, I would have paid $3 for just the jar but it comes with bonus marmalade.) I like marmalade on toast occasionally, but I am more of a savory breakfast person, and there are about 8 oz in this jar.

I might do some experiments, but do you have any good recipes for baking with marmalade? Or cooking with it, for that matter? Your baking always looks fantastic and you were the first people I thought of when I was wondering how to find a good recipe or two. Thank you kindly!

My immediate first though was "a great and gloriously sticky marmalade roll" as mentioned in "The Lion, the Witch and the Wardrobe", as I blogged about some three years ago, here.

Here's a recipe for one.

Since it calls for about twice the amount of marmalade you've got, you could either spend another $3, or halve everything and make a more personal-sized but equally sticky roll.

*****

Now for something savoury.

You didn't specify what kind of marmalade it was, and any will work with both recipes, but Seville / "Old-Fashioned" / "Traditional" types have a slight bitter edge that works really well with savoury stuff.

Here's something my Mum used to do.

Just a mention in passing, another version used small steaks parcelled with onions, mushrooms,smoked bacon, garlic, plenty of black pepper, a teaspoonful of red wine and the same of Worcester sauce.

That recipe did NOT use marmalade. This one does... :->

Put pork chops or chicken breasts on sheets of kitchen foil and season with salt and pepper.

Top them with a mixture of marmalade, Dijon mustard, chopped onion and sliced mushrooms. Finish with a knob of butter.

Close the foil into tight parcels and put under the grill (broiler) at medium heat for about 10-15 minutes.

Open one parcel to check with a knife or skewer if the meat is done, and if necessary close the parcel and cook another 5 minutes or so.

Turn the grill right down and leave the parcels there, wrapped, while prepping the plates - green beans, carrots and white rice look and taste good.

Unwrap the parcels, turn the grill right up and get the upper surfaces of the meat dark brown (don't scorch it, burnt marmalade is nasty), then plate up, pour the sauce over and dig in. :->

Instead of individual parcels you could use an oven-to-table dish with a tight cover of foil and, once done, bring the whole thing (with a trivet!) out for people to help themselves.

Hope these two ideas help!

[uozlulu]

In the spirit, here's my pumpkin soup recipe. It makes about 4 or so servings. It's extremely modable, so feel free to adjust anything about it.

Apologies in advance, this is one of those your heart is going to know types of measurement recipes with lots of things measured in shakes, but I did my best to catalogue how I do this

This recipe does not contain egg unlike other common pumpkin soup recipes in case anyone was curious about what's under the read more

Ingredients:

salt (I do about 30 - 40 shakes depending on how things taste)

9 shakes garlic powder

3 shakes onion powder

6 sets of 10 shakes of dried parsley

12 shakes black pepper

3 pinches ground sage

9 shakes cinnamon

6 shakes ground ginger

1 baby pinch nutmeg (ymmv, think the amount you'd use for pumpkin pie)

3 soup spoons of packed dark brown sugar (not heaping, we're adding body not mega sweetness (unless you want mega sweetness of course))

1 can of pumpkin (15oz)

3 splashes of Worcester sauce

3 splashes of maple syrup

1 can of reduced sodium chicken broth (14.5 oz (vegetable broth also works))

1 little spoon of butter (or a little bit of oil)

3 splashes of milk (or alternative milk, nuts milks like almond milk are very good in this)

Directions:

In a smallish mixing bowl/big soup bowl, combine the salt, spices, and herbs. Smell them. If they don't smell good, add a little more cinnamon and garlic or whatever spice or herb you feel is lacking. Caution: You might have to sneeze after you smell the mix.

Once satisfied with the spices, add the dark brown sugar and kind of break it up and swish it with the herbs and spices so they mix together. They might clump up a bit and that's okay.

Add the pumpkin, Worcester sauce, and maple syrup. Stir until combined.

Puncture your chicken broth can so it pours instead of taking the entire lid off. Pour a quick 10 count of broth into the pumpkin mixture and stir to combine.

Melt the butter in a medium sized (1.5 - 2 quart) soup pan over medium heat and let the melted butter travel around the bottom of the pan to coat it

Put the pumpkin mix in the pan

Pour little bits of the broth into the bowl the pumpkin mix was in to clean the pumpkin mix off the sides of the bowl. Pour it into the pan after each little addition of broth wipes some of the mix out of the bowl.

Once all the extra pumpkin mix and broth are in the pan, stir it well, turn it to high, and bring it to a boil. Then reduce it to medium low and let it simmer uncovered.

Stir it once every 10 minutes. After about 30 - 40 minutes, the soup should be thickened and pulling away from the sides of the pan. It might also be spitting soup out of the pan. If it's spittingput the lid on the pan askew so it can continue to cook down without getting hot splashy soup over everything.

Now, you can turn the burner off and let the soup wait until you're ready to finish it. If you're ready to finish it now, don't turn the burner off and proceed to the next step.

When you're ready to finish the soup, add the milk or alternative milk. Bring the soup back up to temperature on medium or high heat depending on how fast you want it to go and how close you want to watch it. When it starts bubbling, take it off the heat immediately and serve.

it felt like AUTUMN today and i’m going into it with my whole pussy so this is a call for everyone to drop me their soup recipes

[ppkitchen]

Slow-Cooker Chili

prep: 15 mins • cook: 3 hrs • total: 3 hrs 15 mins • servings: 8

Ingredients 2 lbs ground beef 1 small onion, chopped 4 garlic cloves, minced 1 can tomato sauce, 15 oz 1 can diced tomatoes, 30 oz Small amount of tomato paste 1 can green pigeon peas 1 1/2 tsp salt 1/2 tsp pepper 1 tsp oregano 1 tsp garlic powder 2 tsp paprika 5 Tbsp chili powder 3 Tbsp Worcester sauce 1 Tbsp sugar

Directions

Brown the ground beef in a large skillet over medium heat until mostly cooked through.

Add chopped onions and garlic and cook until no pink remains in beef and onions are soft, about 3-5 minutes.

Mix all spices for chili seasoning together.

To the crock pot, add browned beef, all other ingredients, and chili seasoning and mix to combine.

Cook on high for 2-3 hours, then serve with cheese, sour cream, etc.

[hearthandheathenry]

Easy Braised Lamb Chops With Veggies

I originally wasn't going to post a recipe on this, because it was my first time making it and I was a bit intimidated. However, after cooking it today and figuring out how easy it was to actually make, and how absolutely delicious it turned out, I feel like I can share this with confidence that anyone can also recreate it! Both my family and I were absolutely blown away at how tender, savory, and comforting this meal was and even my toddler stuffed her face full of it and asked for even more! Not only that, but I feel like you can recreate this recipe with many substitutions, using beef or whatever vegetables you'd like, along with whatever spices you would like, and it would equally turn out amazing! Although there is a lot of ingredients due to spices, actually cooking it is extremely easy and pretty hands-off, much like a dump-and-go meal! For this recipe, I did use a pressure cooker to speed up the process, because I wanted fall-off-the-bone-tender meat without having to wait 3+ hours. However, you can recreate this recipe using a slow cooker as well, if you don't have a pressure cooker. As long as your lamb reaches 145 degrees, then it is cooked through!

Ingredients:

(Makes about 2 servings)

1-2lb pack of lamb chops

1 carrot, chopped

1/2 a large white onion, chopped

2 stalks of celery, chopped

2 tablespoons of garlic, minced

4 cups of beef broth

1 1/2 tablespoons of tomato bouillon powder

3 tablespoons of balsamic vinegar

1 tablespoon of Worcester sauce

1 bay leaf

1/2 tablespoon cinnamon

1/2 tablespoon of oregano

1/2 tablespoon of basil

1/2 tablespoon of thyme

1/2 tablespoon of rosemary

1/2 tablespoon of fennel seed

1/2 tablespoon of salt

1/2 tablespoon of pepper

1/2 tablespoon of paprika

3 tablespoons of cornstarch

1 tablespoon of preferred oil

Instructions:

Chop all your veggies and place them aside to add later.

If you would like to, season your meat now with preferred seasonings. I used salt, pepper, paprika, garlic powder, and onion powder.

Turn your pressure cooker to the 'Sear' setting on high.

Add in your lamb chops to the pressure cooker and sear them on both sides until browned, then set aside.

Add your oil to the pot then toss your veggies and all your seasonings and bouillon into the pot, but not your liquids or cornstarch. Cook, stirring occassionally, until veggies have softened slightly.

Pour in your broth and all liquids into the pot and stir, then add your meat back into the pot as well.

Turn off Sear mode and turn on Pressure Cook instead, and set to high for 45 minutes, then begin cooking everything but the cornstarch.

Once timer goes off, allow to release steam naturally, then take off lid.

Take out meat and set aside, feel free to pick out the bones now.

Set pot back to sear on high.

Mix cornstarch with a little bit of cold water, then add into pot and stir until thickened. Turn off heat once done.

Serve meat and veggies smothered with the sauce and enjoy! Best served over mashed potatoes or rice.

Condensed Recipe for Pros:

Sear meat in pressure cooker, set aside.

Sear veggies in pressure cooker until slightly tender.

Add meat back to pot along with all liquids and seasonings, keep cornstarch out.

Pressure cook for 45 min on high

Once done, take meat out.

Turn pot back to sear and add in cornstarch mixed with a little bit of water, stir until thickened. Once thickened, turn off heat.

Plate meat and veggies smothered with the sauce over mashed potatoes or rice. Enjoy!

[feast-of-plants]

Vegan Chorizo Burgers

Makes 4 burgers

Not the best picture but this was a truly great dinner. Bursting with flavour and very filling, it’s a little involved but easy enough to manage around a work from home day. Based on this recipe by ellysplate, but modified to make it my own and to use what we had in the house.

DH comment - (said with full mouth) very good, mmmh I’m liking this!

INGREDIENTS

Vegan burger mince base

1/2 cup TVP

1/2 cup vegan beef stock

1 tbsp nutritional yeast

1 tbsp vegetarian oyster sauce

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika

2 tbsp vegan mayo

1/2 tbsp black treacle

1/2 tbsp tamari

1 tsp vegan Worcester sauce

1/4 tsp liquid smoke

1 tbsp ground chia seeds

15g buckwheat flour

1 slice of gluten free bread, blitzed into breadcrumbs

For the Tofu Chorizo

120g Smoked Tofu

1 tbsp Smoked Paprika

1 tsp cayenne

1/2 tsp cumin

1 tbsp maple syrup

1 tbsp tomato purée

3 tbsp oil (you can use the oil from the jar of sun dried tomatoes)

1 tsp salt

1 tsp pepper

Rest of the ingredients

1 tbsp smoked paprika

1/2 tbsp liquid smoke

1 tsp chilli flakes

1/2 tsp garlic powder

1 shallot, finely diced

5 or 6 sun dried tomatoes, finely diced

Start with the burger base, I sometimes like to make extra and form the leftovers into basic burgers - thy freeze well and make for a good backup dinner. Rehydrate the TVP in the stock for at least 15 minutes. Put the breadcrumbs to one side and add the rest of the ingredients to the TVP. Stir very well before adding the breadcrumbs a little at a time. Keep adding until the mix can hold its shape.

Preheat the oven to 180c. Crumble up the tofu before mixing together with the rest of the tofu chorizo ingredients. Stir well before spreading out onto a baking tray lined with greaseproof paper. Bake for 15 to 20 minutes, or until starting to char around the edges - don’t let it burn! Remove from the oven and allow to cool.

Mix together the burger base, tofu chorizo, and rest of the ingredients. I like to make a tiny test burger at this point and fry it off - use this to test for seasoning. Form into 4 even burger patties and place into the fridge for at least 30 minutes to let them get firm before cooking.

I like to serve them with vegan cheese and all the burger fixings, along side some sweet potato fries.

[blue-pantry]

Singapore Spice party ramen

Take 1 cup chopped dark Turkey meat

A bag of ramen noodles

1 tablespoon worcester sauce

3 tablespoon beer can poultry rub

16 ounces hot water

Boil the hot water

Place the turkey on bottom of bowl

Place block of noodles on top

Drizzle Worcester sauce

And place poultry seasoning on noodles

Pour hot water on top of noodles In bowl

Let soak for 3 minutes then mix together

By Dr Education Department