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Started by Tadagee on Aug 8, 2021 9:58:24 AM
Do you have any go to dishes to share?

When you can't think what to make and you want to do something a) simple b) that everyone loves.

For me chicken piccata or pesto.

JohnIlly - 08 Aug 2021 20:48:17 (#41 of 111)

When you can't think what to make and you want to do something a) simple b) that everyone loves.

Omelets.

tincatinca - 08 Aug 2021 21:48:43 (#42 of 111)

I do a chicken thigh meat & chorizo bake based on a Nigella recipe.Minimum ingredients are baby potatoes, skinless chicken thighs, chorizo sausage cut into chunks, sliced red onions, oregano and grated orange peel. Throw into a roasting pan, season and drizzle with olive oil and bake for about an hour. I sometimes add sliced peppers and orange slices. Nigella uses baby chorizo sausages but l can hardly ever find them in the supermarket.

Leftovers good with eggs for breakfast

Cavewoman - 08 Aug 2021 21:49:27 (#43 of 111)

#41 + Charlotte spuds boiled in their skins, slathered in butter.

Snarlygog - 08 Aug 2021 22:13:21 (#44 of 111)

Random bag/box of stur fry mix from the reduced section + pint of stock + smoked mackerel + can of sweet corn. Simmer in casserole for 40 mins and 2-3 days grub that gets better in taste.

browserbutton - 09 Aug 2021 16:52:45 (#45 of 111)

Leftovers such as curry, casserole or ratatouille can be given a new lease of life by being served up in a pancake.

(Sneaky tip: you can get children to eat all sorts of things they 'don't like')

SorrellA - 09 Aug 2021 17:35:30 (#46 of 111)

#44 sounds interesting, an improvised chowder? Does it need 40 mins or would 10 do it assuming the stir fry veg are all cut fine?

SorrellA - 09 Aug 2021 17:35:52 (#47 of 111)

And pancakes are definitely cunning

FleurDuMal - 09 Aug 2021 18:31:03 (#48 of 111)

Salmon grilled with a sprinkling of soy sauce and five-spice powder. Great with noodles and stir-fry vegetables.

TheExcession - 09 Aug 2021 19:22:51 (#49 of 111)

A quick and dirty version of fajitas (serves 2)

2 chicken breasts

1 onion

1 or more peppers

1 or 2 cloves of garlic

1 Tbsp oregano

1 tsp cumin

1 tsp paprika

1/4 tsp chilli powder

salt and pepper

olive oil (for frying)



Dice the chicken breasts and toss in the spices. Roughly chop the onion and pepper and mash the garlic.

Brown the chicken in a large frying pan or wok with a dash of olive oil (enough to coat the pan) until cooked all over, then remove with a slotted spoon and put on one side

Fry up the onion, pepper and garlic until softened in the chicken juices/olive oil (may need splash of water to prevent sticking)

Return the chicken to the pan, mix well. Turn down the heat to medium and cook through.

Serve on tortillas with sour cream, cheese, guacamole, salsa whatever. Can also be done with slices of chorizo mixed in with the chicken and fried or substitute the chicken for thinly sliced steak.

Can also be done with cubes of fish, but fry up the onions etc. first and then add the fish afterwards as it won't need as much cooking as chicken

angelico - 09 Aug 2021 19:39:00 (#50 of 111)

Dips and pita breads. usually do a humous (has to have tahini), a yoghurt/cucumber/garlic - zatziki, is it? And a "Kosmos" dip, named for when the restaurant in Manc used to offer it, along with endless corny jokes from the maitre d'.

Kosmos dip is garlic and brown onion gently sauted. Add freshly ground coriander seed and about 1/5 of the amount of cumin, and roast them. Chillies - up to you; I use a couple of birdseye, but I like heat.

Two tins of peeled plum toms. Cook down for 30m and mash the big lumps with a potato masher. 1 and 1/2 tsp sugar and the same of salt. Whatever fresh herbs you have (not mint, which will dominate), chop and add before serving. Basil, oregano are best, but my son uses fennel seed in the dish instead of cumin and has been known to use fresh tarragon at the end.

Snarlygog - 10 Aug 2021 07:19:39 (#51 of 111)

#46 most probably, I give it 40 for all the shredded veg to sweeten. It is one dish that gets progressively taster on reheating.

Tadagee - 10 Aug 2021 07:42:54 (#52 of 111)

Lemon pesto

Dry roast 50g pine kernels. Stick in a bender with 80g basil, juice of a lemon, 2 garlic cloves, 50g parmisan and 150ml extra virgin olive oil. Add seasoning and press the button. Warm through and serve with pasta.

Why anyone would buy ready made pesto is beyond me.

CarlosFandango - 10 Aug 2021 07:56:39 (#53 of 111)

Le toast

Les beans

(Le feck, les girls, l'arse, l'etc.)

chazzly - 10 Aug 2021 12:12:55 (#54 of 111)

Risotto in a pressure cooker.

Fry a chopped onion, add rice and stir for a couple of minutes, add a good splash of white wine and boil the alcohol off, add a generous pinch of saffron (don't skimp on this) and stir, add your stock (about 2.5 stock to 1 rice), put the lid on and cook on high for around 9 minutes. A creamy, fragrant treat.

melpomene - 10 Aug 2021 12:21:40 (#55 of 111)

I'm a traditional stirrer of risotto, I find it quite calming - pour and stir, pour and stir.

Go to dishes are the chicken/chorizo traybake as stated above, also Nigella has a chicken/frozen pea/leek and vermouth traybake. They always look and taste like they took more work than they did.

Fond of the Hairy Bikers sausage hotpot with black pudding too - only 15 minutes or so prep time.

https://blog.whsmith.co.uk/the-hairy-bikers-lancashire-sausage-hotpot-recipe/

chazzly - 10 Aug 2021 12:32:57 (#56 of 111)

We do the standard risotto too, but this is a go to for us because it's quick, simple and everyone loves it, it's been particularly popular with young family members and vegetarians.

melpomene - 10 Aug 2021 12:41:53 (#57 of 111)

If it works it works, I've never tried the baked version either, but may give both a go. Otherwise risotto evening tends to be when a) I'm not wanting to watch much on telly, and b) am stressed from work so like the zen nature of doing it.

limegreen - 10 Aug 2021 12:44:45 (#58 of 111)

Things (mostly veg) chopped and shoved in a tray. Tossed with oil and spices and put in the oven. There's usually something in the fridge that works at least as a starting point. A chicken thigh with skin is a bonus.

limegreen - 10 Aug 2021 12:45:53 (#59 of 111)

Oh, and if whatever you're cooking is a bit insubstantial or lacking in protein, poach or fry some eggs.

meepmeep - 11 Aug 2021 00:54:47 (#60 of 111)

My go-to is to make a quick salsa verde, because it works with any meat/fish + spuds/veg combo without having to worry about making a 'proper' dish.

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