SA Footy

OK my turn to start one
As cooking is done by blokes too these days and I love swapping recipes with my mates (male and female) I thought we could do the same here. I just bet some of you fellas have created what you think is a killer bbq sauce if nothing else so here's your chance to boast about it and share.

To start with this is a simple Portuguese chicken one...Arroz con Pollo...

Serves 4 but easy enough to work out quantities for more or less...chilli can be omitted if feeding kids etc.

4 chicken portions (I use breast*)
15ml olive oil
20ml paprika
5ml salt
125ml water
300ml chicken stock
250g easy-cook long grain white rice
1 onion,chopped
1 green bell pepper (capsicum) seeded and chopped
1 green chilli, seeded and chopped
397g can chopped tomatoes

Preheat oven to 220C (425F/Gas mark 7). Brush chicken skin with oil and rub in the paprika and salt. Pour the water into a casserole. Put the chicken, skin-side up, in the casserole. Cook in the oven, uncovered for 20 minutes. Remove the chicken from the casserole and keep warm. Lower the oven temperature to 190C (375F/Gas mark 5).
Pour the stock into the casserole, add the rice, onion, grren peper, chilli and canned tomatoes. Stir well. Arrange the chicken on top of the rice mixture. Cover tightly and cook for 45 minutes until the rice is tender and the liquid has been absorbed.

Can also substitute red bell pepper and chilli which I prefer.

Regards
JAS

I call this Creamy Chicken

Ingredients
: Creamy sundried Pesto (legos)
: Chicken Stock (3 x stock cubes)
: A BBQ/cooked chicken
: Zucchini (diced)
: 1 Red Onion (diced)
: Pine Nuts
: Pasta
: Sun-dried tomatos (About 12)
: Cream (500ml)
: Garlic (2 cloves diced)
: Salt ‘n’ Pepper
: Butter/marg


Melt 1/2 tablespoon butter in a pan and add garlic, onion. Sautee for 2 minutes.
Add chicken stock, stir in thouroughly.
Add zucchini, sautee for a further 2 minutes.
Add 2 tablespoons of pesto, stir through.
Add cream, stir through.
Add sundried tomatoes & all of the bbq chicken (no skin, or fatty bits white meat).
Cook on lowest heat for further 5-10 minutes.
Throw in 1/2 handful of pine nuts for crunch.

Pour over cooked pasta.
_________________________________________________________________________


Very, very yummy
Tastes just as good in Scottland.
Right JAS

A Mum wrote:\:D/ I call this Creamy Chicken

Very, very yummy
Tastes just as good in Scottland.
Right JAS

Indeed it does...and also when made with leftover guinea fowl

Regards
JAS

Chicken Parmi

- Go to the pub
- Get a pint of beer from the bar
- Look at the menu
- Go back to the bar
- Order a chicken parmi
- get another pint of beer
- wait 15 minutes

The perfect recipe

A couple for the blokes next bbq.

X amount of pork sausages
apples
minced garlic
butter
bacon rashers
toothpicks

put X amount of pork sausages into a saucepan.
When water starts bubbling, remove sausages and let cool.
In the meantime, grate some apple and mix in with the minced garlic butter.
When sausages have cooled, cut a slit down the middle of the sausage but not all the way through, the idea is to stuff grated apple/butter in those slits, wrap the sausage with your bacon rashers and hold into place with your toothpicks.
When the rashers are done, pig out.

next one so very simple.......

asparagus on horseback.........a great appetiser''

wrap X amount of asparagus with proscetta ( or ham if the budget is tight)

when the proscetta is done............serve..

Favourite appetiser/entree

Always a winner
Smoke Salmon slices
Avocado mashed
Parmasen Cheese
Diced Tomatoes
Fresh Garlic
Ciabatta Bread

Thickly slice bread, toast, spread with a little crushed garlic, then top with diced tomatoes. Place a Salmon slice on top of
tomatoes, and then a teaspoon worth of Avocado on the Salmon. Sprinkle cheese over Avocado & season...

Hey presto !

Like the sound of those sausages smithy...might give them a try with a griddle pan as I don't have outdoor space so no bbq.

Next up a Chilli Con Carne to die for

This is probably my favourite recipe…I make at least one batch a month and portion it up for the freezer then eat it once if not twice a week…totally addicted. If your household/family have mixed taste in chilli/heat then make it very, very mild and put some cayenne pepper, Tabasco, fresh chopped chilli or dried chilli flakes on the table so those who want to can whack up the heat.

Serves 6
1kg beef chuck steak
2 tablespoons olive oil
2 medium brown onions, chopped finely
3 cloves garlic (or to taste), crushed
3 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chilli powder (or to taste)
1 tablespoon finely chopped fresh oregano (or 1 teaspoon of dried)
2 x 425g cans chopped tomatoes
1 cup (250ml) beef stock
2 teaspoons brown sugar
310g can red kidney beans, rinsed, drained

Cut beef into 2cm pieces. Heat half the oil in large saucepan; cook beef, in batches, until browned. Remove to a plate of bowl.

Heat remaining oil in pan; cook onion, garlic, spices and oregano, stirring, until onion is soft.

Add untrained chopped tomatoes, stock, sugar and beef; simmer, covered, about 1 hour or until beef is tender.

Stir beans into beef mixture; simmer 5 minutes or until heated through.

Can be dished up with rice, bread, mash, chips or pretty much anything you like…I also like a spoonful of sour cream or thick yoghurt on it. Having tried this I’ll never make chilli with mince again.

Regards
JAS

Recipe for disaster:

Take two children ( about 8 years old ) and mix with

2 cups flour
10 cups water
1 pool table in rumpus room

Do not monitor,leave for 2-3 hours and prepare yourself for the clean up.

REB's special recipie.

Grab a saucepan and fill it with water.
Turn on the oven.
OH SHIT I BURNT IT.

Try again tomorrow.

regards,

REB

HOF special:

1. Walk to cupboard.
2. Grab packet of two minute noodles.
3. Put in bowl, add boiled water.
4. Chuck in microwave for 2 minutes.
5. EAT!

hearts on fire wrote:HOF special:

1. Walk to cupboard.
2. Grab packet of two minute noodles.
3. Put in bowl, add boiled water.
4. Chuck in microwave for 2 minutes.
5. EAT!

Mum, wheres the hot water??

Probably my favourite dish to cook up and eat. Not really a summer dish, but I love it so much I’ll still slave over a hot stove most weeks to make it. Any guesses as to what I've got for leftovers today?

Moroccan Harira

500g Lamb Steaks Diced

3-4 Celery Sticks Diced
3-4 Carrots Diced
2-3 Red Capsicum Diced
1-2 Brown Onions Diced
1 small bunch of parsley (chopped)
1 bunch of coriander (chopped)
1 knob of ginger (peeled and grated)

Half a lemon.

1 Tblspoon (or more if you wish) each of Ground Cinnamon, Paprika, Turmeric. Some cracked pepper. A pinch of saffron if you wish.

Can of chopped tomatoes (can also add some diced tomatoes if you have any going soft that are lying about)
Can of chick peas (drain them)
250g dried green lentils.

Melt the butter in a large sturdy saucepan. Add the ginger, spices and a good amount of cracked pepper and heat up to release the aromas, turn up the heat then sear the lamb in it. The add the onion and quickly soften. After this add the celery, carrot, capsicum, parsley and coriander. Soften for a couple of minutes.

Add all the tomatoes and 2-3 cups of water so that you have a soup-like consistency. Stir and bring boil, then simmer for thirty minutes. After thirty minutes add the green lentils and stir. Simmer for 45 minutes occasionally stirring. Add the drained chickpeas and stir. Simmer for fifteen more minutes. It should be a quite thick soup by now, not too watery at all. Squeeze in the lemon, stir and she’s ready to serve. Can eat as is or serve with rice.

Real men dont eat Quichey.

regards,

REB

Open a tin of Baked Baked beans.

Grab a fork.

And delicately proceed to devour the beans.

Too Good. A Family Secret....

PS. Mrs_dog_ger is a great cook.

Rik E Boy wrote:Real men dont eat Quichey.

regards,

REB

Yeah, real men eat pu... Oops, this might be crossing a line

I have printed out a couple of these to try at least one on the weekend!

I am liking the sound of the "Creamy Chicken"

Will report back if I end up making one of them

hondo71 wrote:I have printed out a couple of these to try at least one on the weekend!

I am liking the sound of the "Creamy Chicken"

Will report back if I end up making one of them

Good luck with it, pretty simple, just prepare all the ingredients first once that's done
it only takes about 15 mins to make.

Even my kids love it, and thats saying something

A Mum, it was a winner. Even our 20 month old son loved it!

I have to admit, because we had Maccas for lunch I substituted Light Evap milk for the cream

But it was still a hit

So everyone, I can recommend the "A Mum's Creamy Chicken"

hondo71 wrote:A Mum, it was a winner. Even our 20 month old son loved it!

I have to admit, because we had Maccas for lunch I substituted Light Evap milk for the cream

But it was still a hit

So everyone, I can recommend the "A Mum's Creamy Chicken"

I liked it so much and had enough leftover meat that I cooked it two days running

I reckon it would be good with any white meat so planning to try it with leftover pork next time I have a roast.

Found this site the other day...might be fun for anyone who wants to try something different.
Has tons of recipes from diferrent countries/continents as well as different periods in history.
You just have to try and ignore the column of ads
Use the 'site list' down the left side of the page and dig in.

http://www.celtnet.org.uk/recipes/

Regards
JAS

That's fantastic !!

Glad it was liked so much