Your speciality........

29 Mar 2007

Quote by poshkate
Seeing as you all asked so nicely
I intend cooking my chicken dish on Sat but with a slight variation on it :lol2:
Take some skinless chicken breast and place in a roasting dish lined with foil. Make sure there is enough foil to wrap ovetr the top to make it in to a parcel. This week I am going to wrap the chicken in Parma ham for a change :)
Then I simply put chopped onions (shallots or red onions are nice but normal cooking onions work just as well), chopped red peppers, chopped mushrooms, chopped bacon (smoked is wonderful) on the top and season with ground black papper, sea salt, fresh chopped herbs (what ever you like but this week I will be using mint and chives) and I sometimes add a squirt of fresh lime juice as well.
Close the foil by folding the top over in a pleat and bake in an oven for about 40 minutes at 200c. I normally serve with new potatoes and salad
I also have another creation that I love to cook which is chopped onions, bacon, red peppers fried in olive oil in a frying pan. I add a clove of garlic as well or you can use garlic infused olive oil (I made my own). Season with some ground black pepper, worcestershire sauce and a teaspoon of brown sugar.... I like to serve it with sliced avocado's and salad, oh and freshly baked crusty bread :D

ohh that sounds lovely Shireen, I'll keep a note of that one.
In the end, after consulting a few cookery books, I decided to got for salmon fish cakes served with garlic green beans and mini corn, followed by sticky toffee pud with raspberrys and blueberrys and cream. All of which went down well although my mum was less interested in the food and more interested in the dress I was wearing! Washed down with a rather nice bottle of vino recommened by the guy in my local wine shop (who I've now developed a crush on so I'll have to go back tomorrow to tell him how nice it was lol

)
anyway with this lot of recipes we have here i think we've got enough to write an SH cookery book.... :D thanks for all the suggestions guys...... :D
oh i see you get us all to do the posting then choose a recipe from a BOOK of all places. And to top it off you get wine advice from some bloke you dont know. hummpppp

:smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom:

29 Mar 2007

Quote by Ukwineman
oh i see you get us all to do the posting then choose a recipe from a BOOK of all places. And to top it off you get wine advice from some bloke you dont know. hummpppp :smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom:

sorry

In my defense, you werent around before when I needed advice, and by going to the shop I've found myself someone new to stalk (the furniture shop guy is going to be relieved that I've stopped going in there now :lol2: )

30 Mar 2007

I do make an excellent sunday roast, even if I do say so myself :smug:
My Cheese & Potato pie is fab too and I've improved my Spag Bol no end since discovering my secret ingredient in Barbados

Hmmmm... I wonder if that would be the same ingredient I use in my 'secret recipe spicy chiken' confused

Mmmm are we talking orange label here? If so i have some of that super potent stuff too

30 Mar 2007

Quote by poshkate
Seeing as you all asked so nicely
I intend cooking my chicken dish on Sat but with a slight variation on it :lol2:
Take some skinless chicken breast and place in a roasting dish lined with foil. Make sure there is enough foil to wrap ovetr the top to make it in to a parcel. This week I am going to wrap the chicken in Parma ham for a change :)
Then I simply put chopped onions (shallots or red onions are nice but normal cooking onions work just as well), chopped red peppers, chopped mushrooms, chopped bacon (smoked is wonderful) on the top and season with ground black papper, sea salt, fresh chopped herbs (what ever you like but this week I will be using mint and chives) and I sometimes add a squirt of fresh lime juice as well.
Close the foil by folding the top over in a pleat and bake in an oven for about 40 minutes at 200c. I normally serve with new potatoes and salad
I also have another creation that I love to cook which is chopped onions, bacon, red peppers fried in olive oil in a frying pan. I add a clove of garlic as well or you can use garlic infused olive oil (I made my own). Season with some ground black pepper, worcestershire sauce and a teaspoon of brown sugar.... I like to serve it with sliced avocado's and salad, oh and freshly baked crusty bread :D

ohh that sounds lovely Shireen, I'll keep a note of that one.
In the end, after consulting a few cookery books, I decided to got for salmon fish cakes served with garlic green beans and mini corn, followed by sticky toffee pud with raspberrys and blueberrys and cream. All of which went down well although my mum was less interested in the food and more interested in the dress I was wearing! Washed down with a rather nice bottle of vino recommened by the guy in my local wine shop (who I've now developed a crush on so I'll have to go back tomorrow to tell him how nice it was lol

)
anyway with this lot of recipes we have here i think we've got enough to write an SH cookery book.... :D thanks for all the suggestions guys...... :D
Thats because the dress was fabulous x

30 Mar 2007

onion crisp as in walkers?!

Quote by Drewxcore
My mum occasionally makes a dsh that has chicken breast cooked with herbs and cheese and onion crisps....i cany explain it but its AMAZING.

30 Mar 2007

Here's something incredibly simple:
Take 1 boneless chicken breast per person and cover with bacon, grate mature cheese and mix with spring onions and chopped mushrooms then spread generously over the chicken. Cook until chicken is fully done and cheese is bubbling. Add a dollop of BBQ sauce on top. Serve with jacket potato and coleslaw :lickface:
or:
tenderise chicken breasts ( or beat them into submission ) top with grated cheese, chopped mushrooms, spring onions and peppers then roll up each breast in tin foil. Cook until chicken is fully done and cut into thick slices. Serve with stir fry veg or jacket potato
biggrin

30 Mar 2007

dont people have dish washers yet?

Quote by Stormwalker
You will all note Firelizard is conspicuously absent from this thread, she appears to have forgotten where the kitchen is
Me, I cook all the time……..anything and everything.

Yeah well if you left me a single clean pot, I might have the actual bluddy tools to cook something instead of having to do a days cleaning first :undecided: !!!!!........and breathe.....
dunno

You forgotten where the sink is too then ?

30 Mar 2007

Quote by pobox557
onion crisp as in walkers?!
My mum occasionally makes a dsh that has chicken breast cooked with herbs and cheese and onion crisps....i cany explain it but its AMAZING.

no....cheese and onion flavour wood chippings.....yes walkers xxx

30 Mar 2007

Quote by pobox557
dont people have dish washers yet?

I do.......my 16 year old son :grin:

30 Mar 2007

fire.... im quite good with my hands.

Quote by firelizard
You will all note Firelizard is conspicuously absent from this thread, she appears to have forgotten where the kitchen is
Me, I cook all the time……..anything and everything.

Yeah well if you left me a single clean pot, I might have the actual bluddy tools to cook something instead of having to do a days cleaning first :undecided: !!!!!........and breathe.....
dunno

You forgotten where the sink is too then ?

:smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: Fire goes in search of a nice single male who has a big willy and is good with a scourer :giggle:

30 Mar 2007

Quote by pobox557
fire.... im quite good with my hands.
You will all note Firelizard is conspicuously absent from this thread, she appears to have forgotten where the kitchen is
Me, I cook all the time……..anything and everything.

Yeah well if you left me a single clean pot, I might have the actual bluddy tools to cook something instead of having to do a days cleaning first :undecided: !!!!!........and breathe.....
dunno

You forgotten where the sink is too then ?

:smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: Fire goes in search of a nice single male who has a big willy and is good with a scourer :giggle:
oi oi step off, i've already taken up the job duel

30 Mar 2007

actually wood chippings might work as well

Quote by Drewxcore
onion crisp as in walkers?!
My mum occasionally makes a dsh that has chicken breast cooked with herbs and cheese and onion crisps....i cany explain it but its AMAZING.

no....cheese and onion flavour wood chippings.....yes walkers xxx

30 Mar 2007

Quote by Drewxcore
fire.... im quite good with my hands.
You will all note Firelizard is conspicuously absent from this thread, she appears to have forgotten where the kitchen is
Me, I cook all the time……..anything and everything.

Yeah well if you left me a single clean pot, I might have the actual bluddy tools to cook something instead of having to do a days cleaning first :undecided: !!!!!........and breathe.....
dunno

You forgotten where the sink is too then ?

:smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: Fire goes in search of a nice single male who has a big willy and is good with a scourer :giggle:
oi oi step off, i've already taken up the job duel

I volunteered for that job last week at Bristol ;-)
I volunteered for any job she had for me once I clapped eyes on her :inlove:

30 Mar 2007

isnt that called slave labour?

Quote by Sassy-Seren
dont people have dish washers yet?

I do.......my 16 year old son :grin:

30 Mar 2007

Think you could take me mr mallock duel

I doubt it x :giggle:

30 Mar 2007

plenty room you on one side i'll have the other..... think we can fit another two? one behind and one in front?
by the way whet we talking about here?

Quote by Drewxcore
fire.... im quite good with my hands.
You will all note Firelizard is conspicuously absent from this thread, she appears to have forgotten where the kitchen is
Me, I cook all the time……..anything and everything.

Yeah well if you left me a single clean pot, I might have the actual bluddy tools to cook something instead of having to do a days cleaning first :undecided: !!!!!........and breathe.....
dunno

You forgotten where the sink is too then ?

:smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: Fire goes in search of a nice single male who has a big willy and is good with a scourer :giggle:
oi oi step off, i've already taken up the job duel

30 Mar 2007

Quote by Drewxcore
Think you could take me mr mallock
I doubt it x :giggle:

Take you anytime.....Anywhere.....
*leave you there and dash back to keep Fire company*

30 Mar 2007

by the way any people have any objections with me top posting..... or is the rule bottom posting.
the thing is i seem to prefer top than bottoms in all walk of life.

Quote by Mallock2006
Think you could take me mr mallock
I doubt it x :giggle:

Take you anytime.....Anywhere.....
*leave you there and dash back to keep Fire company*

30 Mar 2007

Quote by Mallock2006
Think you could take me mr mallock
I doubt it x :giggle:

Take you anytime.....Anywhere.....
*leave you there and dash back to keep Fire company*
damn,.....a genius x

30 Mar 2007

Quote by pobox557
isnt that called slave labour?
dont people have dish washers yet?

I do.......my 16 year old son :grin:
It's called Life Lessons in this house :giggle:

30 Mar 2007

Quote by Mallock2006
fire.... im quite good with my hands.
You will all note Firelizard is conspicuously absent from this thread, she appears to have forgotten where the kitchen is
Me, I cook all the time……..anything and everything.

Yeah well if you left me a single clean pot, I might have the actual bluddy tools to cook something instead of having to do a days cleaning first :undecided: !!!!!........and breathe.....
dunno

You forgotten where the sink is too then ?

:smackbottom: :smackbottom: :smackbottom: :smackbottom: :smackbottom: Fire goes in search of a nice single male who has a big willy and is good with a scourer :giggle:
oi oi step off, i've already taken up the job duel

I volunteered for that job last week at Bristol ;-)
I volunteered for any job she had for me once I clapped eyes on her :inlove:
Ooooooh a duel with 3 people in it :blink: actually should'nt that be tripuel :undecided:
Oh well, whatever at least they're all too busy to notice I've buggered off without doing the washing up :giggle:

1 Apr 2007

Tried Swindonnewbies chicken dish last night, dont know if I made them correctly, he's how they turned out.
Had to put oven up to 200C and cook for 45 minutes to get the core temperature up to a safe temperature for chicken. Maybe I should have rolled them the other way so they wern't so fat for a lower cooking time? They tasted very nice. I think I will try next time full fat soft cheese + grated chedda and mixed herbs on one side of the chicken rather than mixed in with the cheese. Then season and use bacon on outside instead of the Parma ham.
biggrin

1 Apr 2007

Quote by Liaisons
Tried Swindonnewbies chicken dish last night, dont know if I made them correctly, he's how they turned out.
Had to put oven up to 200C and cook for 45 minutes to get the core temperature up to a safe temperature for chicken. Maybe I should have rolled them the other way so they wern't so fat for a lower cooking time? They tasted very nice. I think I will try next time full fat soft cheese + grated chedda and mixed herbs on one side of the chicken rather than mixed in with the cheese. Then season and use bacon on outside instead of the Parma ham.

looks like a massacre has taken place! Looks like a tasty one though wink

1 Apr 2007

I know what you mean.
Animal, vegetable or mineral springs to mind.
They did look better to the eye

1 Apr 2007

Quote by Liaisons
I know what you mean.
Animal, vegetable or mineral springs to mind.
They did look better to the eye

Oh they look better to the eye! and to think i was looking with my foot wink

22 Dec 2009

New people about the place... maybe some new recipes?
wink

22 Dec 2009

Blimey Nola, where did you find this???? :lol2: :giggle:

22 Dec 2009

My speciality is a stilton and port sauce for having with fillet steak biggrin

22 Dec 2009

Quote by poshkate
Blimey Nola, where did you find this???? :lol2: :giggle:

The vaults! wink

I do quite a nice Creole(ish!) shrimp.
Basically it's prawns sauteed in creole seasoning with some onion (usually use spring onion but have also used leek) garlic and a splash of white wine. Then add mange tout and baby corn. Fry off lightly, add creme fraiche and more creole seasoning to taste. Serve with wild rice.

22 Dec 2009

Quote by noladreams
Blimey Nola, where did you find this???? :lol2: :giggle:

The vaults! wink

I do quite a nice Creole(ish!) shrimp.
Basically it's prawns sauteed in creole seasoning with some onion (usually use spring onion but have also used leek) garlic and a splash of white wine. Then add mange tout and baby corn. Fry off lightly, add creme fraiche and more creole seasoning to taste. Serve with wild rice.
ohh that sounds gorgeous! smile

I've had a re-read of this and am now chuckling remembering furniture boy I was stalking! :lol2: