"madhatter's Recipes Of The Day"

[thesoapycauldron]

Umm, ready made mashed potatoe and some frozen veg... oooh, and some Haagen-Daaz. I have a recipie...

The Soap Dragons Friday Dinner

Ingredients-

Dry-Looking Fishcakes
Ready Made Mash
Assorted Frozen Veg
Belgian Chocolate Haagen-Daaz.

Method
Take the Fishcakes, Mash and frozen veg, Dump in the bin. Take the aagen-daaz and a (large) spoon, settle down on the sofa in front of eastenders.

Enjoy!












PMSL!!

The Soap Dragon xxx

[madhatter1]

Chunder Mix I Call It

[madhatter1]

Pork and Chinese Preserved Vegetable on Vermicelli Noodles

Ingredients:
350gm lean pork.
half a 440ml can of shredded chinese perserve radish. 2 books of "vermicelli" (they are translucent when raw, very fine, and _white_ when cooked)
2 tbsp light soy sauce.
fresh ground black pepper to taste. (we like LOTS)
2-3 tbsp of cooking oil.
a little sesame oil.

Method:
1. Shred pork into 5x5mm matchsticks.
2. Heat oil in wok, and stir-fry pork until no pink shows.
3. Add soy sauce and black pepper.
4. Cook for another 5 mins, then keep warm. (the dish, not you!)
5. Bring a pot of water to boil, then add noodles.
6. Put on kettle, about 3-4 cups.
7. When noodles are tender, drain and place in bowl.
8. Place pork and sesame oil on bed of noodles.
9. Pour boiling water from kettle over the pork to make a soup.
10. Serve, then eat with chopsticks and chinese soup spoon.

All the recipe books would say this "serves four", but we're always so hungry that the two of us can eat all this and still want more, ie_serves two hungry people_.

This recipe is great for taking to work or school. Stop before step 9, and when lunch comes you can add hot water from the office urn, etc.
Then you have a nice hot lunch - yum yum!!

[madhatter1]

Coffee Crusted Lamb Rumps with Olive Oil Vegetables and Romesco
Sauce


Serves 4


Ingredients:
4 tbsp freshly ground coffee
2 tbsp chopped thyme
2 tbsp chopped rosemary leaves
2 tbsp chopped parsley
1 tbsp salt
1 tbsp freshly ground pepper
4 rumps of lamb
Vegetable oil, for cooking
For the vegetables:
200ml extra virgin olive oil
20 garlic clove, chopped
2 yellow peppers, diced
2 courgettes, diced
2 bulbs fennel, sliced
1 tin butter beans
1 bunch of basil, roughly torn

Method:
1. Preheat the oven to 200C. Mix together the ground coffee, thyme, rosemary, parsley, salt and pepper. Coat the lamb rumps evenly on both sides with the coffee mixture. Heat the vegetable oil in a large, heavy-based frying pan until smoking hot. Add the lamb steaks, in batches if necessary, and sear on both sides. Transfer the seared lamb to a roasting tray and bake for 8 minutes.

2. Meanwhile prepare the vegetables. Heat the olive oil in a pan and add the garlic, yellow pepper, courgettes, fennel and beans, then cook over medium heat for 10 minutes. Mix in the basil leaves and reserve.

3. Meanwhile, remove the lamb steaks, cover and rest in a warm place for 5 minutes, before slicing. Spoon the vegetables onto four serving dishes, top each portion with the sliced lamb and serve at once with romesco sauce.

For the Romesco sauce:
1 red pepper, roasted and peeled
1 tbsp almonds
100ml olive oil
100g cherry tomatoes, roasted
2 cloves garlic
1 tbsp sherry vinegar
Salt and black pepper
Method:
1. In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.



How about trying these recipes and voting on them also posting yours to be voted for???

[madhatter1]

If anybody is interested ?
I have just bottled my first lot of homemade wine yesterday (used to make it years ago and it was not good),
"stunning" Pinot Grigio was the best I've ever tasted matches any £5---10 bottle ,can't wait to see what the Merlot is like!!!!hic!

[madhatter1]

Crisp Slow Cooked Pork Belly with Chilli, Soy and Mirin


Serves 4 [IMG]file:///C:/DOCUME%7E1/ADMINI%7E1.STA/LOCALS%7E1/Temp/moz-screenshot-2.jpg[/IMG]

Ingredients:
Cooking liquor
1 lean pork belly (skinned, Boned, and excess fat removed)
250ml soya sauce
250ml Mirin
250ml fish sauce
100g sugar
50g ginger
2 tbsp dried oriental fish flakes
1 chilli roughly chopped
1.5 litre water
2 small pak choi (root removed and blanched in water)
4 med sized carrots (peeled, cut on the angle and cooked in salted water)
150g mixed oriental mushrooms


Method:
1. Cut the pork into 6" square pieces. Seal in a hot pan, once coloured on both sides, place into a large oven proof pan. Pour over all the remaining cooking liquor ingredients, cover with a lid, place into the oven for 4-5 hours at 140C until tender but not falling apart.

2. Remove the pork from the pan, pass the cooking liquor through a fine sieve, place back onto the heat, skim of the excess fat, reduce by third.

3. Put the pork skin side down into a hot pan to crisp the skin, place in a large bowl on top of the pak choi, the carrots and sautéed enoki mushrooms around. Finish by pouring the cooking liquor over the top, garnish with some deep fried spring greens.

[madhatter1]

Does any body read these recipes??.

[Pete27]

Made me feel hungry posting it --so god knows what would happen when I cook it

you shouldnt bother God with such futile questions.... even i know the answer to that one...

YOU WILL EAT IT!!!

[Pete27]

Does any body read these recipes??.

umm..... can i lie to save hurting your feelings?

[emma5721]

Does any body read these recipes??.

lol you asked so i shall answer

i dont know which is worse- reading the long recipe to do all that stuff or actually going out to buy the ingredients/make it/cook it

both are a bit of a pain in the arse to moi

but thats ONLY BECAUSE i hate cooking and even more so hate cooking for ages and with lots of ingredients to make something that you will stuff down yer gob in 10 mins after 2 hours preparation.cooking

having said that that is MY PERSONAL OPINION and im sure theres lots of people on here who love cooking/recipes and do read the thread but dont post

personally i just dont see the point