YD Cook Book for MND Research

[jorawley]

yep, i'd buy one - anything to help with my rather erm....how shall i put this....lack of cooking ability......

[Mark Davies]

Now this is a dinner party speciality that I've devised over the years and until now the recipe has been a guarded secret - I hope you enjoy!

Spicey Chicken and Mushroom Rissotto

Ingredients (to serve 2)

2 chicken breasts, grilled and sliced
4 rashers smoked back bacon, sliced
1 onion, finely chopped
8oz arborio rice
8 floz chicken stock
4-6 chestnut mushrooms
1 clove garlic
tomato puree
hot pepper sauce
grated cheese (parmesan or mature cheddar)
ground black pepper
olive oil

Method

Put a large pan on the heat and add a splash of olive oil. First fry the bacon until slightly browned then add the onion and crushed garlic. Once the onion is softened add the rice (add extra oil if necessary) and stir continuously for about two minutes. Add the chicken stock, a squeeze of tomato puree and a splash of hot pepper sauce. Toss in the sliced chicken breast and finally chopped mushrooms. Add ground black pepper to season to taste.

Turn down the heat and allow to simmer for about 20 minutes, or until rice is softened to 'al dente'. Finally stir in grated cheese to give a creamy texture.

[Digger]

Right then Davies. I'll be round for dinner next week

Good idea, obviously as Lou has said sensible to make sure they're not lifted from elsewhere, but it shouldn't be too tough to avoid it. Just change all the amounts by 2 grams

I'll be putting my recipe for "Love Truffles" together later on. Very alcoholic, very chocolatey, and if they don't get you at least to the bedroom door you've made them wrong.

Digs.

[Adrian Kelland]

Helen,

It is now possible to get books printed on demand. It may cost a bit more per book, but you don't have to worry so much about print run size. BUT read this first, for potential problems. I don't know of any UK services either. Just something I had come across.

I recall we have people in the print here, they may be able to help.

Adrian

[Jules]

sounds like I will have to repeat the publications of scallops al la Jules.....

Go diving and catch your scallops and do the necessary, just keeping the circular white discs, not the coral bit.

Wash and dry, slice the larger ones in half to make two thinner disks. Flour lightly.

Have ready prepared by your kitchen apprentices...
lots of chopped fresh basil
chopped garlic
lemon juice
chopped red chilli just the red flesh not the seeds

Heat a little olive oil in a frying pan and lightly cook your scallops on one side then turn over to do other side side adding the garlic, chilli, and basil.

when these are starting to cook add the lemon juice stir round and serve on a bed of luttuce and with a dollop of mayonaise on the side. the lemon juice mingles with the flour and other stuff to made a lovely light sauce.

They probably only have about 2 minutes cooking time per side.

Best served with a Demi John of John Mitchell's white homebrew to wash them down.(but be careful as it's lethal!)


I once cooked these in the Lochaline dive centre for about 20 people and they went down a treat!

I would buy a book of recipes, especially quick and easy ones like this.

jules

[Scubee]

Yep... I would buy one. I have several recipes all made up and yummy.

And they don't include that disgusitng Marmite on Toast

[gwilson]

Originally Posted by Scubee

Yep... I would buy one. I have several recipes all made up and yummy.

And they don't include that disgusitng Marmite on Toast

Oh heathen Marmite on toast is divine

[Gavin Yates]

Spaghetti Alla Vongole

This is a classic Italian dish but can be adapted to different ingredients eg Spaghetti alla Gamberi.

What you need ...

Vongole - Baby Clams are best, cockles are fine, scallops are brilliant and prawns (gamberi) will do dandy

Linguine - I prefer linguine to spaghetti - use dried stuff it's what the Italians use - fresh pasta is for chefs unless for Tagliatelli :-)

Garlic - lots of

White wine - use stuff you'd be happy drinking not plonk

Onion - one or two

Olive oil

Method

Heat some olive oil, add chopped onion and cook slowly - the aim is to make the onion translucent not coloured. When it's well sweated add garlic and cook until the garlic is just starting to colour. Then start adding white wine, bit at a time but you can put the gas up a wee bit. The adding of the wine should go on for ten minutes.

Whilst your doing this last bit your boiling salted water is ready for the linguine so add it. Check it after 7 minutes and if it's good to go then get it out of the water saving a little of the pasta water (you might need it)

Dress your pasta with extra virgin olive oil, some salt and some frshly ground black pepper (if you want to) and put it in a big bowl.

Add the seafood to your fast bubbling wine, onion, garlic and cook for a maximum of two mins.

When ready tip your seafood mixture over your pasta (if it's not saucy enough a bit of the pasta water can be added to loosen.)

Serve with a crisp white such as a Sauvingon Blanc.

Eat. Then have your main course :-)

[gwilson]

Not trying to hi-jack.

Just been reading through this thread again, and noticed the majority of recipes are posted by us males. Is this because more of us are single and can only do take aways so many nights a week, more males cook than say 20 years ago, or do we just have more time on our hands to post on here

Gareth

[Mark Davies]

Originally Posted by gwilson

Just been reading through this thread again, and noticed the majority of recipes are posted by us males.

It's because we are the better cooks . . . obviously.

(Though I can personally vouch for Jules' scallops - delicious!)