"madhatter's Recipes Of The Day"

[madhatter1]

Make love every day,
See the best in everyone until proven different,
but,
Forgive all those who sin against you because then you are the winner,
Be honest with every one ,but most of all to yourself,

TIP;-
Don't let money rule your life ,because take it from me it don't pay!

What a load of old tripe you say . we'll see!

[madhatter1]

Fillet of Beef with Brandy Mushroom and Mustard Sauce Served with Pomme Pont Neuf and Truffle Watercress


Serves 2

Ingredients:
7oz fillet of beef
1 knob of butter
1 large shallot
1 clove of garlic, chopped
5 button mushrooms, finely chopped
25ml brandy
200ml beef stock
1 tsp Dijon mustard
1 tbsp parsley chopped
1 tbsp double cream

For the pomme pont neuf:
2 Maris Piper potatoes cut into large oblongs
Truffle dressing
1 egg yolk
25ml truffle oil
Juice of 1/2 lemon
1 tbsp parsley chopped
Bunch of watercress
Salt & pepper


Method:
1. Hammer out filet steak with two pieces of clingfilm on either side until it has doubled in size.

2. For the sauce melt the butter, add chopped shallot and garlic Then add finely chopped button mushrooms, pour over a shot of Brandy with the beef stock and reduce gently by 3/4.

3. Finish by adding Dijon mustard, chopped parsley and double cream. Fry steak on a normal pan for 2 mins or until desired.

4. To make the pomme pont neuf, cut potatoes into large oblongs blanch in boiling saled water for 4 mins. Strain, dry and deep fry until crisp.

5. To make the truffle spinach whisk 1 egg yolk and slowly pour over truffle oil. Add lemon juice, chopped parsley, salt and pepepr.

6. Pour over watercress and serve on a side plate with fillet steak and pomme pont neuf.

[madelaine]

Are the rest of us allowed to post recipes on here?

[thesoapycauldron]

Yuuuuuummmmyyy......

*tummy rumbling*

The Soap Dragon xxx

[madhatter1]

Are the rest of us allowed to post recipes on here?

That was the whole Idea but me being a 1/4 wit forgot to make that clear , same goes for my other 2 threads

[madelaine]

I'll be back with one when I've walked the dogs

[madhatter1]

Hot Chilli Prawns on Yellow Shi Noodles


Ingredients:
2 tbsp of olive oil
6 large cloves of garlic crushed and chopped
3 medium red chillies deseeded and chopped
1 tbsp of grated ginger
300g of fresh tiger prawns shelled and de-veined (tail on or off optional)
100ml of boiling water
1 tbsp of lime juice
2 spring onions chopped lengthways
4 tbsp of freshly rough chopped coriander lengthways


For the sauce
200ml boiling water
5 tbsp of ketchup
2 tbsp of soy sauce
1 tbsp of brown sugar
2 tsp of corn flour


For the noodles
150g dried yellow shi noodles
Half a litre of water


Method:
1. Mix all the ingredients for the sauce into a bowl and mix well.

2. Heat a wok and add 2 tablespoons of olive oil.

3. Throw in the chopped garlic, ginger and chillies into the wok and stir-fry for a few seconds.

4. Then add the tiger prawns and stir-fry until the prawns start to go pink.

5. Stir in the sauce ingredients and cook for less than a minute, then add a further 100ml of hot water.

6. Add the spring onion and coriander and some fresh lime juice.

7. Serve immediately over a bowl of yellow shi noodles.

[madhatter1]

Spicy South African Curry
Serves 4 - 6

Ingredients:
6 dried apricots
12 prunes, pitted
75g sultanas or raisins
375ml cups boiling water
2 tbsp sunflower oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
1-2 green chillies (to taste), finely chopped
2cm/ 1 inch thumb of ginger, peeled and finely chopped
1 small green pepper, coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp fennel seed
1 cinnamon stick (7.5cm/ 3 inches approx)
1 tsp salt, or to taste
2 plump vine tomatoes (250g approx), coarsely chopped
2 x 400g cans kidney beans, drained

To serve:
Plain boiled rice
30g toasted peanuts, chopped
1 ripe banana, thinly sliced
Lemon wedges


Method:
1. First boil the kettle. Place the dried fruit in a small saucepan with the boiling water, cover and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes until plump. Do not drain.

2. Meanwhile, heat a large saucepan over a moderate flame and add oil. Fry the onions until tinged with gold. Add the garlic, chillies, ginger, green pepper and all the spices. Cook, keep stirring for about 1-2 minutes then add the salt, chopped tomatoes and kidney beans. Pour in the fruit with the cooking water. Stir and bring to the boil, then simmer for about 30 minutes, stirring frequently. Taste for seasoning.

3. Serve the curry on top of plain rice, sprinkled with peanuts, a few slices of banana and lemon wedges

[thesoapycauldron]

Okay, you're gonna have to stop it, I'm starving and the only thing in the freezer is some dry-looking fish-cakes...

The Soap Dragon xxx

[madhatter1]

hang on i'll find one for that ---what else you got??