YD Cook Book for MND Research

[gwilson]

Originally Posted by Mark Davies

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

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

Brave man

[Pigpen]

For a fairly course pate and a very nice sauce, you'll need:

225g each of minced beef and minced pork
2 eggs
1 finely chopped onion
4oz of melted butter
225g of breadcrumbs
1 clove of garlic
Dash of salt & pepper

Mix all of the above together in a bowl (preferably using your hands - very therapeutic) and put into a greased ovenproof dish. I use a loaf tin. Few bay leaves and olives on top, cover in foil and bung in the over for 1 hour at 200 degrees C. Chill before serving, and cut into slices.

For the sauce:

1/4 pint of Port
4 tablespoons of redcurrant jelly
Rind and juice of a lemon and an orange
Dash of salt and pepper.

Put port and jelly in a pan and melt. Add the other ingredients and allow to cool. This is a runny sauce. If you wish to thicken a bit, you can add some cornflower, but not too much else it'll taste 'flourey'.

Good as a starter, or as a standalone snack!

[A. Berk]

Originally Posted by Helen F H

Ok, following on from the spectacular thread about cooking and recipies....

I plan to do a YD cook book to raise money for MND. Not sure of cost yet as it will depend on printing costs and how many i need to get done etc.

What can you do?

Post your favourite meals on this thread. Anything you like, from beans on toast to a five course meal. Everything will be credited to you, so dont worry.

I have other plans, but they need time, and thats something i dont have a huge amount for the next few days.

Also please vote on the poll if you would be interested in buying one of these. This will let me get a quote for the printing.

Go YD go

Right then (in a Northern type accent - don't know why), this isn't a particular favourite - just something that is farely quick and easy.

Take 2 x nice salmon fillets, do all the washing under the tap crap then place in a shallow baking dish.

Open 2 x cans of Cambells 'condensed' asparagus soup (use summit else if ya don't like asp etc) and pour over the salmon.

Cover with foil and place in a pre-heated oven at 200 degC for approxe 18-20 minutes.

Serve with fresh seasonal vegatables and garnish with 8 pints of Dry Blackthorn cider!

Bon appetite,

Berko

PS, I would buy but the poll wouldn't accept me?????????????

[Scubee]

Originally Posted by Mark Davies

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

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

If blokes are the best cooks, how come the vast majority seem to do less than bugger all cooking at home?

[gwilson]

Originally Posted by Scubee

If blokes are the best cooks, how come the vast majority seem to do less than bugger all cooking at home?

I do all the cooking in my home!!!!!!!!!!!!!!!!

[Steve S]

Originally Posted by Scubee

If blokes are the best cooks, how come the vast majority seem to do less than bugger all cooking at home?

Not in our house I've done most of the cooking for years

24 hour brisket, serves 4 - 6

place your brisket joint [around £6] in a slow cooker set on auto.

Season the beef with salt and fresh ground black pepper then add 1 carrot, 1 stick of celery, 1 red onion and a clove of garlic all the former roughly chopped around the joint.

Add 1 stock cube and 2 teaspoons of Swiss marigold bouillon powder 1/2 teaspoon of dried mustard powder, a teaspoon of Worcestershire sauce, chopped chives and finally 1/4 teaspoon of paprika, then fill with boiling water to just under the lid then cook for 24 hours turning every few hours.

When cooked remove and wrap in foil and rest, then liquidise the cooking liquid and thicken with bisto if required.

Serve with seasonal vegetables, Yorkshire pudding and garlic mashed potatoes.

Safe diving,
Steve

[ScubaSue]

I've just made some Yorkshire puds! They were huuuuuuuuuuuuuge!

It must be my deft touch

Only a proper Yorkshire woman can make a proper Yorkshire pud

[paramedic paul]

Originally Posted by Steve S

24 hour brisket, serves 4 - 6

Safe diving,
Steve

There's only 4 in your house mate, who eats the other 2 portions? Emma and I will be round about 1pm Sunday

EDIT: Just noticed it says 4 - 6 that explains it, 6 normal appetites or 4 if ones a "Robust" Derbyshire lad (and yes, I know that includes me!)

P.S. I'll buy a book!

[Steve S]

Originally Posted by paramedic paul

There's only 4 in your house mate, who eats the other 2 portions? Emma and I will be round about 1pm Sunday

EDIT: Just noticed it says 4 - 6 that explains it, 6 normal appetites or 4 if ones a "Robust" Derbyshire lad (and yes, I know that includes me!)

P.S. I'll buy a book!

Any leftover I warm up in a little gravy the day after and make hot beef baguettes.

Anyway shouldn't you be hosing puke out of your wagon?

Safe diving,
Steve

[Scubee]

OK... it has taken time to figure out the approximate measures of all the ingredients I use... TBH, I usually shove all the sauce ingredients into a dish and taste it, adding bits until I think it is about right.

Honey Baked Chicken with Roasted Vegetables


4 chicken breasts

For the sauce:
5 tablespoons clear honey
4 tablespoons Worcestershire sauce
4 tablespoons tomato ketchup
4 tablespoons Soy Sauce
1tsp ginger
2cloves garlic

Roasted vegetables:
Potatoes – cut into wedges
Carrots – cut into chunks
Shallots – peeled and halved
Fresh Rosemary
Olive Oil

Combine the sauce ingredients and place in a shallow dish along with the chicken. Allow time to marinade. Keep turning the chicken to make sure it is all covered.

Prepare the vegetables and place in a big roasting tin. Strip the leaves fromt he roesmary sprigs and sprinkle over the veg. Add the olive oil and stir the veg to coat in oil. Season with salt and black pepper.

Cook the vegetables for about 10 minutes in the oven (180° C). Cover the chicken dish with tinfoil and bake for another 20 minutes. Stir the vegetables and uncover the chicken. Return to the oven and cook for another 20 minutes (or longer, until the chicken is cooked) occasionally basting the chicken with the marinade.

If the sauce is still runny, pour it into a small saucepan and boil until reduced and thickened, but be careful not to burn it!

(for a quick meal, use cubed or strips of chicken, fry in a very hot pan for a couple of minutes to seal, then add the rest of the marinade ingredients and cook gently for about 10 minutes and serve with rice.)

Enjoy!