Recipes

This was my dream to start a topic about Recipes or food. I love to cook, but I don't want it to be my job 'cos then it won't stay as a hobby.
Post your traditional, cultural or day to day recipes.

I will start by the Rabbit Stew recipe.
                                                                                                                                           
I found this recipe in a old English book because I don't have the Maltese one (I will check with my granny)

Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.

 INGREDIENTS for 6 persons

    * 908 g rabbit, cleaned and cut into pieces
    * 710 ml red wine vinegar
    * 710 ml water
    * 100 g white sugar
    * 1 onion, sliced
    * 2 carrots, peeled and sliced
    * 20 g salt
    * 50 g pickling spice
    * 0.5 g ground black pepper
    * 40 g all-purpose flour
    * 6 g salt
    * 0.5 g ground black pepper
    * 40 g rendered bacon fat
    * 30 g all-purpose flour
 DIRECTIONS

   1. Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
   2. Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
   3. Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
   4. Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
   5. Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.

Some pics from the internet.




                                                                                                                                           
I know it will take time to write it but if you have a good recipe from your country, you can surf for it and post it here.

Iv'e done that one Clint , very tasty indeed , love rabbit thousands of them here in wales.

Gareth do you know how to cook or you have only eat them?  Do you do like that in Wales? When I visit my granny I will take the Maltese one.
I love rabbit

I love to cook Clint , and i only use fresh ingredients , hate packet and frozen stuff. Very lucky where i am plenty of farmland. Will post a few of my favorite recipe's when i get a chance.

Thanks Friend. When I have the chance to use fresh food I do but if not I don't have any choice. Fresh food is much better.
When I find my mother's recipe about horse meat I will post it;)

Never tasted horse , think it illegal over here?

In Malta it isn't illegal. Horse meat is very reddish meat & you can't eat many 'cos it rise alot the blood pressure.
Its good but my opinion rabbit is better. When this week I translate the recipe I will post it.

Try this one mate

Roast Pheasant with Port

Ingredients:
2 oven ready hen pheasants about 675g
50g butter (softened)
8 fresh thyme sprigs
2 bay leaves
6 rindless streaky bacon rashers
15ml plain flour
175ml of game or chicken stock (more if needed)
15ml redcurrant jelly
45--60ml port
freshly ground black pepper (to taste of course)

It should serve 4?


1. Preheat oven to 230c / 450f or gas mark 8
line a large roasting tin with a sheet of strong foil large enough to enclose the pheasants.
Lightly brush the foil with oil.

2. Wipe the pheasants with damp kitchen paper and remove any extra fat or skin.
using your fingertips , carefully loosen the skin of the breasts.
Spread the butter between the skin and breast meat of each bird.
Tie the legs securely with string, then lay the thyme sprigs and a bay leaf over the breast of each bird.

3. Lay bacon over the breasts, place the birds in tin foil lined tin and season with pepper.
Bring up the foil and enclose the birds.
Roast for 20 minutes, then reduce the oven temp to 190c / 375f or gas mark 5 and cook for 40 minutes more.

4. Uncover the birds and roast for 10 to 15 minutes more.
Transfer the birds to a board and leave to stand for 10 minutes before carving.

5. Pour the juices from the foil into the roasting tin and skim off any fat.
Sprinkle in the flour and stir over a medium heat until smooth.
Whisk in the stock and redcurrant jelly and bring to the boil.
Simmer until the sauce thickens slightly, then stir in the port and adjust the seasoning.
Strain and serve with the pheasants.

Hope you enjoy this mate as it's lush.

I will get some more of my mother and post cheers Clint.

Thanks Gareth I will try it.
In Malta we make the pheasant soup but I don't like it 'cos it has many types of vegetables & we put in it some pheasant meat.

My mum & I have started to translate the horse meat recipe in English.

Cheers mate ,but you can't get horse meat in the UK , They say its not for Human consumpsion. And goes into pet food.

Cheers mate ,but you can't get horse meat in the UK , They say its not for Human consumpsion. And goes into pet food.

You can buy in Uk, I found this on the wikipedia.org

United Kingdom
In the United Kingdom the slaughter, preparation and consumption of horses for food is not against the law, although in practice it has been out of fashion since the 1930s and there is a strong taboo against it (see above). It was eaten when other meats were scarce, such as during times of war[36][37] (as was whale meat, never popular and now also taboo). The sale of horse meat in supermarkets and butchers is minimal, and most of the horse meat consumed in the UK is imported from Europe, predominantly the South of France, where it is more widely available.[38]

Horse meat may be consumed inadvertently. A Food Standards Agency 2003 investigation revealed that salami sometimes contains horse meat, without this ingredient being listed. Listing is legally required.

                                                                                                                                       
This is a Maltese recipe: Horse or Stallion Meat

Ingredients:
Kilo Horse Meat or (4 fillets of H.meat)
1 Large Onion
1 Small Glove Garlic
A Gravy stock
1/2 a cup of Red Wine
1 bottle of Black Beer
A little Brown Sauce
Curry/Meat Herbs (if you like)

Served for 4 persons
Method:

1.From the day before cut the horse meat in cubes or slices & marinaded in Red Wine.
2.Fry the onions & the garlic till they become brown then fry the horse meat for a little time.
3.Put the gravy stock, the black beer & the red wine that you marinated in it.
4.After 10 mins put in the brown sauce & the herbs or curry.
5.Leave it to cook at a very low gas (1 or 2) for 2 a half hours because horse meat is not so tender and needs so much cooking.
                                                                                                                                          
If you find some h.meat try this out 'cos it so delicious.

Cheers mate  i will give that a go , when you say black beer do you mean stout?

Yes, I didn't know the proper name for black beer.

Never tasted horse , think it illegal over here?

You could always hunt down Ruud van Nistelroy

  nice one Smigs

You could always hunt down Ruud van Nistelroy

Thats illegal too Gareth if you do it

  would be fun though

Todays recipe for all LfcReds is: Marinated Grilled Chicken Breasts

Ingredients for 4 persons:
4 to 5 Pieces of Boneless Chicken Breast
1 Minced Onion
2 Minced Garlic clove
1/2 c. White Wine
1/2 c. Pineapple juice
Fresh Rosemary

Method:
1.Marinate the chicken breasts in minced garlic, white wine, some leafs of rosemary and pineapple juice mixture.
2.Leave them to marinate in a refrigerator overnight.
3.Fry the onion & the garlic till they become brownish then put the chicken to fry a little without the marinate sauce. After you see taking colour put all the sauce on it.
4..Leave it to cook at a low gas (2 or 3) for about 15 or 20 minutes.

You can make with it a side-salad & some chips.
                                                                                                                                                     
BonApetite

Sounds very nice mate, the wife just said it looks better than horse. will defiantly try that one tomorrow.

Sounds very nice mate, the wife just said it looks better than horse. will defiantly try that one tomorrow.

Try it and then tell me what are your comments please Last recipe is very delicious and its easy to cook.

Todays recipe for all LfcReds is: Marinated Grilled Chicken Breasts

Ingredients for 4 persons:
4 to 5 Pieces of Boneless Chicken Breast
1 Minced Onion
2 Minced Garlic clove
1/2 c. White Wine
1/2 c. Pineapple juice
Fresh Rosemary

Method:
1.Marinate the chicken breasts in minced garlic, white wine, some leafs of rosemary and pineapple juice mixture.
2.Leave them to marinate in a refrigerator overnight.
3.Fry the onion & the garlic till they become brownish then put the chicken to fry a little without the marinate sauce. After you see taking colour put all the sauce on it.
4..Leave it to cook at a low gas (2 or 3) for about 15 or 20 minutes.

You can make with it a side-salad & some chips.
                                                                                                                                                    
BonApetite

That sounds boss that mate. Mind you I like most things that involve garlic.

That sounds boss that mate. Mind you I like most things that involve garlic.

Substitute the white wine for Stella and your sorted, cant stand garlic myself just doesn't go with Venison

Substitute the white wine for Stella and your sorted, cant stand garlic myself just doesn't go with Venison

You big vampire you.

That sounds boss that mate. Mind you I like most things that involve garlic.

I love that recipe. It's very delicious.

I found this recipe on a magazine: Pepper Steak with Port-Wine Mushroom Sauce

Pic from Google

Ingredients for 4 persons

    * Port-Wine Mushroom Sauce ***
    * 4  (4-ounce) beef tenderloin steaks (about 1 inch thick)
    * 1  tablespoon  black peppercorns, crushed
    * 1/2  teaspoon  kosher salt

Preparation

1.Prepare the Port-Wine Mushroom Sauce, and keep warm.
2.Sprinkle steaks with peppercorns and salt.
3.Heat a nonstick skillet over medium-high heat.
4.Add steaks; cook 3 minutes on each side or until desired degree of doneness.
5.Serve steaks with Port-Wine Mushroom Sauce.

In the same magazine it told you about Port-Wine Mushroom Sauce


Ingredients

    * 1 1/2  cups  sliced shiitake mushroom caps (about 3 1/2 ounces)
    * 1  tablespoon  all-purpose flour
    * 1/3  cup  port or other sweet red wine
    * 1/4  cup  minced shallots
    * 1  tablespoon  balsamic vinegar
    * 1  cup  beef broth
    * 2  teaspoons  Worcestershire sauce
    * 1  teaspoon  tomato paste
    * 1/8  teaspoon  dried rosemary
    * 1/2  teaspoon  Dijon mustard

Preparation

1.Combine mushrooms and flour in a bowl; toss well.
2.Combine wine, shallots, and vinegar in a medium skillet.
3.Bring to a boil; cook until thick (about 3 minutes).
4.Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute.
5.Add mushroom mixture; cook 3 minutes, stirring constantly.
6.Stir in mustard.
                                                                                                                                           
Enjoy it. I told my girlfriend that next Saturday I will cook for her this recipe.

You can cook it for me as well clint, it sounds yummy ! 

You can cook it for me as well clint, it sounds yummy ! 

I do if I live in England  .

Peppercorn steak is quality.

Peppercorn steak & pepper steak is the same
I love it but this recipe I didn't try it, it will be next Saturday as I told earlier.

Me and kenny will love it anyway clint 

Me and kenny will love it anyway clint 

Please book before its to late because there are many people calling

Please book before its to late because there are many people calling

  Hey, we're on the VIP list mate. Wasn't you told? 

Hey, we're on the VIP list mate. Wasn't you told? 

Ooo sorry my receptionist only wrote you a piece of paper but I arranged everything.

Dear friends I need the recipe for a good Ceylon curry,Please can someone help me...URGENT.

Thanks el batez man in need.

^^^ I'm searching for it mate
Posted on: February 17, 2009, 21:19:59El Batez: Ceylonese Chicken Curry

I found this --> http://recipes.recipeland.com/recipes/recipe/show/Ceylonese_Chicken_Curry_42638
Ingredients
2    large    onions    
1    piece    ginger root    chopped
2    each    garlic cloves    peeled
2    tablespoons    water    
5    tablespoons    corn oil    
3    tablespoons    curry powder    
1 1/2    pounds    chicken breast halves, boneless and skinless    
1 1/2    tablespoons    flour, all-purpose    
1 1/2    cups    chicken broth    
2    each    celery stalks    sliced
1    each    sweet bell pepper    seeded, diced
1/2    teaspoon    cumin seeds    
3    ounces    mushrooms    
3/4    ounce    coconut    
2    each    tomatoes    peeled, seeded
Directions

Cut 1 onion in fourths.

In a blender or food processor, process onion, ginger and garlic until very finely chopped.

Heat 3 tablespoons in a saucepan.

Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly.

Cut chicken in bite-size cubes and add to onion mixture.

Fry until chicken is seared.

Stir in flour and cook 1 minute. Stir in stock and bring to a boil.

Cover and simmer gently 15 minutes.

Meanwhile, peel remaining onion and separate in rings.

Heat remaining oil in a skillet.

Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes.

Add vegetable mixture to chicken mixture and cook 15 minutes.

Stir in creamed coconut.

Add tomatoes and heat through.

Garnish with shredded coconut and chervil sprigs, if desired, and serve hot.
                                                                                                                                             
Ceylon Curry Powder

I found this on http://www.recipezaar.com/Ceylon-Curry-Powder-305276

Ingredients

    * 1 cup coriander seed
    * 1/2 cup cumin seed
    * 1 tablespoon fennel seed
    * 1 cinnamon stick (about 2 inches)
    * 1 teaspoon whole cloves
    * 1 teaspoon cardamom seed
    * 2 tablespoons dried curry leaves
    * 2 teaspoons chili powder (optional)
    * 2 tablespoons rice flour (optional)

Directions
   1.In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one      becomes fairly dark brown.
   2.Do not let them burn.
   3.Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
   4.Blend on high speed until finely powdered.
   5.Combine with chilli powder and ground rice if using.
   6. Store in an airtight jar.
                                                                                                                                             
Hope I helped you mate.

For the Ceylonese curry
 
 2 large coconuts
 1 teacup chopped mixed vegetables 
 1/4 teaspoon turmeric powder
 3 teaspoons coriander-cumin seed (dhana-jira) powder
 2 teaspoons chilli powder
 2 onions, chopped
 4 curry leaves
 2 slit green chillies
 5 peppercorns
 3 small sticks cinnamon
 1/2 teaspoon fenugreek (methi) seeds
 2 boiled potatoes, finely chopped
 3 large tomatoes, finely chopped
 salt to taste
 
Oh Clint, you beat me to it. 

Witto don't worry we both helped him mate

Many thanks guys much apreciated,I owe yez one.

Clint & Witto..09..

Todays recipe for all LfcReds is: Marinated Grilled Chicken Breasts

Ingredients for 4 persons:
4 to 5 Pieces of Boneless Chicken Breast
1 Minced Onion
2 Minced Garlic clove
1/2 c. White Wine
1/2 c. Pineapple juice
Fresh Rosemary

Method:
1.Marinate the chicken breasts in minced garlic, white wine, some leafs of rosemary and pineapple juice mixture.
2.Leave them to marinate in a refrigerator overnight.
3.Fry the onion & the garlic till they become brownish then put the chicken to fry a little without the marinate sauce. After you see taking colour put all the sauce on it.
4..Leave it to cook at a low gas (2 or 3) for about 15 or 20 minutes.

You can make with it a side-salad & some chips.
                                                                                                                                                    
BonApetite

Cooked this the other night for the wife , bloody lovely and it put me straight into her good books. Cheers mate.

I'm happy that I helped you. I didn't post a new recipe 'cos I had to do my study for mid-exams.

I know that I abounded this thread but I had exam to do and study for them.

Todays recipe is another Maltese tradition recipe called BRAGOLI (Beef Rolls)

10 thin slices of rump steak

For Stuffing:

1/2 lb ground beef
6 bacon strips
2 hard-boiled eggs
2 tbsp chopped parsley
4 tbsp bread crumbs
1 carrot grated
pepper and salt

Sauce:

2 large onions, chopped
3 garlic cloves, crushed
4 tomatoes, peeled and chopped
1 tsp tomato paste
2 carrots, scraped and sliced
1/2 cup peas
2 potatoes, peeled and quartered
2 bay leaves
1 tsp Worchestershire sauce
1/2 cup red wine

Method:
1.In a bowl combine all stuffing ingredients.
2.Pound and flatten slices of steak.
3.Spoon about 2 tbsp of stuffing on each meat slice. Roll up slice.
4.Use string or toothpicks to secure rolled-up meat.
5.In a saucepan cook for a few minutes onion and garlic in enough water to cover onion. Add beef rolls and brown over medium heat.
6.Remove beef rolls from saucepan and set aside.
7.Add potatoes, tomatoes, carrots, tomato paste, herbs, and wine to saucepan. Add pepper and salt to taste. Stir gently and cook for about 10 minutes.
8.Return beef rolls in saucepan, add peas and bring to boil. Reduce heat and simmer to thicken sauce. Add wine if mixture begins to dry up before meat is thoroughly cooked.

This a picture of bragoli but of chicken not of beef


Enjoy it. It is delicious.

Pancake's Recipe

Ingredients:

    * 1 cup all-purpose flour
    * 2 tablespoons sugar
    * 2 teaspoons baking powder
    * 1/2 teaspoon salt
    * 1 large egg, slightly beaten
    * 2 tablespoons vegetable oil
    * milk, just enough to make pourable batter

Preparation:
1.Combine dry ingredients.
2.Stir in egg, oil, and enough milk for batter to pour easily.
3.Mix lightly to blend. Cook pancakes on a hot, well greased griddle.
4.This recipe for pancakes makes 2 to 3 servings.
                                                                                                                                             
German Oven Pancake

Ingredients:

    * 1/2 cup all-purpose flour, sifted
    * 3 eggs, lightly beaten
    * 1/2 cup milk
    * 2 tablespoons melted butter
    * 1/4 teaspoon salt

Preparation:
1.Gradually add flour to beaten eggs, beating with an electric handheld mixer.
2.Stir in milk, butter and salt.
3.Pour batter into greased 9-inch oven-safe skillet.
4.Bake at 450° for 20 minutes. Serve hot.
5.Cut into wedges.
6.Sprinkle generously with powdered sugar, fresh lemon juice and melted butter, or make a syrup by stirring fresh lemon juice into powdered sugar, adding melted butter.
7.Use approximately 1/4 cup of each; adjust to taste.
8.This makes a marvelous breakfast with bacon and fresh fruit.
9.It is easy to make, fun to serve, but plan to get it directly from the oven to the table.
Serves 6.
                                                                                                                                             
Pic from google of Pancakes:




You can add any jam of your choice. Bonaptite

Stop putting pancake temptation my way,? oh sod it! I'll have a go in the morning when I get home from work be a nice pick me up, might even have a few blueberries
with them or even no I'm getting too excited.

They are delicious mate If you are on a diet sorry for any inconvenience.

Me Diet! Hommer batez yer! :lmao:slim as a pancake me,I'm off again food, food, food.

For my 2,500 posts, I will post this recipe in my Favorite Thread. 

Maltese ghagin il-forn ( oven baked pasta)

Ingredients:

500g beef mince
500g penne
750ml tomato passata
3 eggs
200g grated parmigiano/peccorino
1tbs olive oil
1 large onion finely chopped
2 cloves of garlic minced
fresh basil or dried oregano
salt and pepper to taste

Method:
1.Gently saute onion and garlic in olive oil on medium to slow flame, then when soft and translucent add mince and break up with wooden spoon while cooking so it won't clump up, when mince seems cooked add passata and herbs and salt and pepper to taste and simmer gently till sauce is cooked, about 20 min.

2.In the mean time cook pasta half way (imp not till al dente, just until it's half cooked) then when it's done and drained from all the water , in the same pot (it has to be large) mix in the eggs and half the grated cheese and more pepper and mix in well then add the sauce and incorporate well.

3.When all is done put in a greased oven dish and sprinkle some more grated cheese over and bake for about 20 min(depending on how crunchy and burnt you like it) in a 200C oven.

4.Then cool a bit and cut into portions and serve with more grated cheese.

Pic. from Google

^^^ If you cook it well it must be nicer
Bon Appetite.

I thought that females will bombard me with recipes to let me continue to learn more recipes. Please post some of your tradition recipe (not only women but also men).

For todays recipe: Figolli

Figolli are a type of (gingerbread men)you can do them in all kinds of shapes in Malta its tradition in Easter time) the children and grown ups look forward for this kind of sweet.

Ingredients
For the pastry

    * 350 grams Caster Sugar
    * 800 grams plain flour, sifted
    * 400 grams butter
    * Grated rind of 1 lemon
    * 4 Egg Yolks, beaten

For the almond paste

    * 600 g Caster Sugar or Icing Sugar
    * 2-3 egg whites
    * Grated rind of 1 lemon
    * A few drops orange flower water
    * 600 grams almonds, ground

The icing

    * Glacé Icing
    * Royal Icing
    * Small Easter eggs

Directions:

   1. Make the pastry by mixing the Sugar with the flour, then rubbing in the butter until the mixture resembles fine crumbs.
   2. Add the grated lemon rind and the yolks, mixed with a little water to make a dough.
   3. Leave to chill. Add the Sugar, orange flower water and lemon rind to the ground almonds, and bind with the egg whites.
   4. Roll out the pastry and cut out your shapes. Make two of each figure as they will be sandwiched with almond paste.
   5. Lay the first shape on a greased and floured baking tray, spread with almond paste, leaving a small margin.
   6. Lay the second shape over the top and press the edges together. It helps if you wet the edges with a pastry brush to stick Bake at 200'C/400'F/gas 6 for 5 minutes, then at 180'C/350'F/gas 4, for about 20 minutes, until pale golden. Cool on the tray.

Pic. from google:



Decorate:

   1. When cold, coat with glacé icing, then decorate with Royal icing in a different colour,
   2. While the icing is soft, press a small, foil-wrapped Easter egg in the middle of each shape.

This is one of our tradition sweets.

I thought that females will bombard me with recipes to let me continue to learn more recipes. Please post some of your tradition recipe (not only women but also men).

I only like eating, no cooking!  well, I can make pasta, fried rice, omelets, and  Indian cuisine.. oh yea and then creole cuisine is quite easy.. but then I don't know what to post!! 

Maybe some other day, I will think about it in the meantime! 

Fried rice I never heard it. Is it good?

Thanks for your interest in this thread

Fried rice I never heard it. Is it good?

Thanks for your interest in this thread

Well..Yes it is good and quick to made and easy. You just have to saute vegetables (carrots, beans, mushroom, cabbage, maize etc) and mix it in rice together with meat (and/or eggs) and add some herbs in that..pepper and oyster sauce or mushroom sauce to give the whole a brown color!

by the way, fried rice is quite similar to fried noodles..u just substitute rice for noodles!
 

Well..Yes it is good and quick to made and easy. You just have to saute vegetables (carrots, beans, mushroom, cabbage, maize etc) and mix it in rice together with meat (and/or eggs) and add some herbs in that..pepper and oyster sauce or mushroom sauce to give the whole a brown color!
 

thanks alot. You're the first woman to post a small recipe.
it sounds delicious too.

Its alright mate! and yes, most important thing u have to saute the rice together with all mixed ingredients and add salt to taste! (that is why it is called Fried Rice)!! If you want any Indian or Creole cuisine, u can lemme know 

Thanks for your kindess.

Come on mate, its nothing! Actually your recipes sound delicious! I will try one of them this Sunday and let you know the end result!

I do like all your stuff mate and I have tried a lot all spot on to the palate and I'm sure my taste buds will be alight again.

ps Singapore fried rice mmmmmmmm

Ok lfcmau. My favorite is Pepper Steak with Port-Wine Mushroom Sauce.

I do like all your stuff mate and I have tried a lot all spot on to the palate and I'm sure my taste buds will be alight again.

ps Singapore fried rice mmmmmmmm

I guess you can rely on El Batez taste to know that fried rice is  very good. Actually its one of my favorite cause its Quick, less tiresome! and tastes good. You can have it with garlic sauce or chutney (tomato and garlic sauce).

I do like all your stuff mate and I have tried a lot all spot on to the palate and I'm sure my taste buds will be alight again.

I don't like many thing in my food & I only post recipes that I enjoy cooking & eating.

ALJOTTA (Fish soup)

   1 lb white fish
   2 onions, chopped
   12 garlic cloves, minced
   1 lb tomatoes, peeled & sliced
   1 tsp tomato paste
   1 tsp olive oil
   pinch of marjoram & dry mint
   5 peppercorns
   1/2 cup cooked rice (optional)
   4 cups fish stock

1.Fry chopped onion in olive oil until soft.
2.Add garlic, herbs, & tomato paste. Cook for a few minutes
3.Add tomatoes and fish stock. Bring to boil
4.Add fish, bring to boil & simmer for about 10 minutes
5.Before serving add cooked rice if desired (I don't fancy it this but that how it made)

Enjoy eating
From google

Anyone enjoy cooking at home and what are your favorite recipies, me i love currys or stews

where's the ironing and cleaning thread?

where's the ironing and cleaning thread?

where's the ironing and cleaning thread?

You could always make one if it's a topic that interests you a lot.

Helpful timesaving hints you've picked up through experience you'd like to share and whatnot.

Anyone enjoy cooking at home and what are your favorite recipies, me I love currys or stews

I love to cook at home & my favorite recipes are Pepper Steak with Port-Wine Mushroom Sauce & Marinated Grilled Chicken Breasts.
If you want you can see them earlier on this thread.

I'm not sure whether there's such thread but it would be cool to have a thread that forum users could ask about and give out tips for cooking.

This may sound stupid but can anyone give some tips on cooking simple fried rice with just salt,pepper,rice,egg and onions (and perhaps recommend other ingredients, for example meat)?

I'm not sure whether there's such thread but it would be cool to have a thread that forum users could ask about and give out tips for cooking.

This may sound stupid but can anyone give some tips on cooking simple fried rice with just salt,pepper,rice,egg and onions (and perhaps recommend other ingredients, for example meat)?

Sorry for taking me long mate. For this recipe I had to take some help from my girlfriend's cooking book 'cos I don't like chinese food.

Basic Recipe for Fried Rice

Ingredients:

    * 1 - 2 green onions, as desired
    * 2 large eggs
    * 1 teaspoon salt
    * Pepper to taste
    * 4 tablespoons oil for stir-frying, or as needed
    * 4 cups cold cooked rice
    * 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

For 4 to 6 persons.

Preparation:
1.Wash and finely chop the green onion.
2.Lightly beat the eggs with the salt and pepper.
3.Heat a wok or frying pan and add 2 tablespoons oil.
4.When the oil is hot, add the eggs.
5.Cook, stirring, until they are lightly scrambled but not too dry.
6.Remove the eggs and clean out the pan.
7.Add 2 tablespoons oil. Add the rice.
8.Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart.
9.Stir in the soy sauce or oyster sauce as desired.
10.When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly.
11.Stir in the green onion. Serve hot.

                                                                                                                                                           

This recipe is made in every household in Malta. It is cheap to do & many English that lived here during 2nd W.War ask local people to cook it for them.

Brodu Tac-canga / Beef Broth

Ingredients:

250g cubed beef
1 bone if you can get one(optional)
2 carrotts
5 potatoes
celery
1 turnip or kohl rabi
1 onion
1 courgette
1 tablespoon of tomato paste
100g of small pasta (optional)


Method:

1.Boil the beef and bone in water enough to cover the beef and cook for 1 hour.
2.Peel and chop all the vegetables.
3.Add water to the pot and 1 tablespoon of tomato paste and cover until it boils.
4.Remove the bone then add all the vegetables and cook until the beef is tender and the vegetables are cooked as well.
5.Add the pasta and cook according to the guide on the packet.
6.Serve with pepper and salt.

***BUMP***

Bought a pack of dates the other day -- reglet nour variety -- for a change (and to challenge my childhood memories of them being awful)

Very sweet, but good eating. Only use in recipes I know of is in puddings, but was wondering what else they can be used in? Seemingly they are quite a big part in Arab cuisine. But I can't find any recipes.

***BUMP***

Bought a pack of dates the other day -- reglet nour variety -- for a change (and to challenge my childhood memories of them being awful)

Very sweet, but good eating. Only use in recipes I know of is in puddings, but was wondering what else they can be used in? Seemingly they are quite a big part in Arab cuisine. But I can't find any recipes.

Dates and figs are used in a lot of North African dishes mate.  Mainly slow cooked "tagine" type dishes.  I use figs in a spicy Moroccan lamb dish but dates would work too.

Maybe search for recipes by country rather than ingredients?  Morocco, Tunisia, Lybia, Egyptian all use dates, figs and apricots in their savoury dishes.

Dates always remind me of childhood Christmases, my Dad always got them, he loved them.

Dates and figs are used in a lot of North African dishes mate.  Mainly slow cooked "tagine" type dishes.  I use figs in a spicy Moroccan lamb dish but dates would work too.

Maybe search for recipes by country rather than ingredients?  Morocco, Tunisia, Lybia, Egyptian all use dates, figs and apricots in their savoury dishes.

Dates always remind me of childhood Christmases, my Dad always got them, he loved them.

Cheers debs, a good shout with the North African esp. Moroccan cuisine. (Love figs btw). I was thinking they might go well in a slow cooked spicy lamb dish with roasted veg and cous cous but will see what I can find. Don't mind experimenting if I have to!

You could always hunt down Ruud van Nistelroy

 

Cheers debs, a good shout with the North African esp. Moroccan cuisine. (Love figs btw). I was thinking they might go well in a slow cooked spicy lamb dish with roasted veg and cous cous but will see what I can find. Don't mind experimenting if I have to!

The spices in the North African region tend to be sweet, so mainly cumin, ginger, cinnamon, coriander with much less chilli, paprika, cayenne pepper although smoked paprika is fairly sweet.  They tend to use a lot of tomatoes too, again adding sweetness to the flavours.

This is the dish I do, adding the figs/dates the same time as the chickpeas.

http://themidnightfeast.blogspot.co.uk/2012/05/spicy-moroccan-lamb-stew.html

Any twists on a chilli that I can use reds?

Been working on a recipe for years now and it's gotten very tasty if I don't say so myself so looking for another little twist to mix it up a little.

Experimented with dark chocolate and coffee to good success, looking for something else now.