The cookery thread - Your recipes & home-cooking

Andreas Rex

Andreas Rex

Banned for smiling
I'm a big fan of rabbit and was intending to make a stew or casserole on Sunday, until Salstar suggested rabbit chasseur which got me thinking of other options. I've looked around t'internet and found loads of weird and wonderful ideas, but does anyone have a particularly good recipe which is tried and tested? Preferably a one-pot thing that I can start on the hob and then whack in the oven for ages whilst we retire to the pub...

Ahhh..

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Mmmm!

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db

db

#chaplife
Jambalaya

60g butter
2 x onions (i used red, but it's up to you)
3 x peppers
4 x sticks of celery
2 x garlic cloves
2 x chilli peppers
1 x tin of chopped tomatoes (a normal sized one, 450g or whatever they are) - drained
1 tsp cajun spice mix
1 tsp salt
250g long grain rice
250ml veg stock
350g diced chicken
150g chorizo

1) fry your diced chicken in a little oil (not much, cos there's plenty of fat in the chorizo).. once it's started cooking (i.e. turning white) chuck your chorizo in.. when that's done, take it off the heat and leave it to one side..

2) melt the butter in a big, deep pan over a medium heat..

3) chop up your onions, peppers, chillis, celery and garlic, and chuck them in the pan.. sprinkle your cajun spice mix in and give it all a good stir..

4) chuck your rice in and stir it 'til it's all nicely coated.. then add your chopped tomatoes and cooked meat and give it another good stir.. oh, and your tsp of salt..

5) pour in your 250ml of veg stock and stir it all slowly while bringing to the boil.. once there, turn the heat right down, stick a lid on it, and leave it for 25 minutes or so.. make sure you stir it now and again to stop it burning at the bottom (although tbh i quite like a bit of blackened rice, for that authentic cajun feel)..

that's it.. it really is that easy, and it's the nicest thing i've made in ages.. if you haven't got any stock, you could use white wine.. i :love: chorizo, but you can use whatever meat you like really.. bacon would be a good one, natch (is there anything that isn't made better by adding bacon? lol).. hell, if you're a veggie just leave the meat out altogether.. add some baby corn or something, that would go really well imo..

i just used one of those schwarz spice mixes for the cajun seasoning cos i had it in the cupboard, but i've got a recipe for home made stuff at home which i can post up later if anyone wants it.. the schwarz stuff is fine though, imo, and i'm not quite at the age yet where i've got a fully stocked spice rack so they're dead handy :up:

i'm making it again on sunday, i reckon, so if i remember i'll take some pictures and make this a photo step-by-step :D
 
F

Furbal

Well-Known Forumite
Think I may have a go at making jambalaya tonight to impress the missus with my mad cooking skillz - obviously I'll pass it off as my own recipe though (sorry)

I might be being slightly dense, but how do you know when the chorizo is done (as it's already cooked?) or do you just leave it for as long as it takes for the chicken to be cooked through completely?
 
db

db

#chaplife
Furbal said:
I might be being slightly dense, but how do you know when the chorizo is done (as it's already cooked?) or do you just leave it for as long as it takes for the chicken to be cooked through completely?
Click to expand...
exactly.. as you say, it's already cooked, so i just wait for the chicken to turn white then chuck the chorizo in with it for the last few minutes.. i diced the chicken quite small (about 1" cubed) so it only took a couple of minutes to cook the whole lot over a medium heat :)

you can use any cooked meat, so this recipe is perfect if you've got some leftover sausages or something knocking about, and means you can skip step 1.. tesco do a nice chorizo, though, for £2.48 :up:

the recipe above will make enough for 4 big portions.. serve it up in a warm bowl with some garlic bread, and you will be in creole heaven!
 
F

Furbal

Well-Known Forumite
Cheers DB! Sounds pretty amazing and will definitely give it a go later...am starving now just thinking about the spicy meat goodness!
 
Rikki

Rikki

Well-Known Forumite
I do something very similar to this as an easy minimal washing up meal. Use exactly the same ingredients(quantaties can be changed depending on what you like or happen to have in the fridge) but maybe not quite as much stock and just chuck it In a roasting dish, I tend to use chicken thighs/legs because their cheaper and I like the skin when crispy. I cook the rice seperatley but I suppose you could put it in with everything else if you put more stock in.
 
wmrcomputers

wmrcomputers

Stafford PC & laptop repair specialist
Inspired to post this by a "Recipe Exchange" email I received today. Here was my contribution to the chain mail!!....

RECIPE - Tomato Soup Dish (a casserole)

Ok this one might not sound appetising, but i promise you WILL cook it more than once!!

Ingredients...
1 Large Onion
1 tray of ready diced casserole beef
1 large (or 2 regular) tins of Heinz tomato soup
Enough plain rice for 4 persons

Chop and slice the large onion and scatter across the bottom of a large casserole dish.
Like wise add the diced beef.
Cover with the tomato soup ensuring all meat is covered.
Drizzle 2 tablespoons of cooking oil across the top (quite essential for the recipe to taste how it's meant to)
Cook on a low heat (approx Gas Mark 3 - 4) for a good 3 hours.

Serve straight from the oven on top of a plain boiled rice base.
WARNING - The onion is HOT!!

Serves 3 to 4 but can of course be easily adjusted for more.

AS FAR AS I'M AWARE this recipe has stemmed down from my (now non-existent) family from Scotland, and although it sounds slightly strange it tastes OUT OF THIS WORLD. I have a friend who loves it despite not liking tomato soup!!

If you DO decide to make this, I'd love to hear your feedback please.
 
tek-monkey

tek-monkey

wanna see my snake?
Loving my slow cooker lately, best so far was a beef in ale with chillies. Not hot, just a nice warming to it, be great in the winter. Only used 6 chillies in a 4lt meal but they were hot buggers. I put chillies in everything, cos its my only plants that really worked!
 
wmrcomputers

wmrcomputers

Stafford PC & laptop repair specialist
Ever tried doing a joint of gammon in coca cola in your slowy tek?
I've yet to get one, but i've heard from a few sources that it caramelises the gammon and tastes gorgeous.
I keep meaning to buy a slow cooker just to give it a try.
 
Rikki

Rikki

Well-Known Forumite
That sounds disgusting.

I've been making alot of jam lately, equal weight of fruit and sugar boil and add a bit of lemon juice and a knob of butter. Stop boiling when the jam will form a skin when a small amount is put on a plate that's been in the freezer for a while.
 
Gramaisc

Gramaisc

Forum O. G.
Rikki said:
I've been making alot of jam lately, equal weight of fruit and sugar boil and add a bit of lemon juice and a knob of butter. Stop boiling when the jam will form a skin when a small amount is put on a plate that's been in the freezer for a while.
Click to expand...
Do you know all the words to 'Jerusalem'?
 
Trumpet

Trumpet

Well-Known Forumite
wmrcomputers said:
Ever tried doing a joint of gammon in coca cola in your slowy tek?
I've yet to get one, but i've heard from a few sources that it caramelises the gammon and tastes gorgeous.
I keep meaning to buy a slow cooker just to give it a try.
Click to expand...
You can do this on the hob if you've a large cast casserole dish, I had it a couple of years ago at a friends served with home made parsley sauce. No caramelisation but the meat was really sweet and tender.
 
Withnail

Withnail

Well-Known Forumite
The word probably originates from German, knopf = button

In real terms i'd say roughly half an ounce.
 
Withnail

Withnail

Well-Known Forumite
basil said:
What is a knob of butter.........
Click to expand...
Also bear in mind that the ‘knob’ is not a standardised unit of measurement, each Celebrity Chef has their own preferences.

For example, Ramsey’s is a small knob, whereas Nigella prefers a large one.
 
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