|
|
Post by Shortie on Jul 9, 2008 5:02:50 GMT
Hello, adco. Glad you liked it. Lots of Wow Factor for very little effort, isn't it!
|
|
|
|
Post by maibee on Jul 9, 2008 5:05:50 GMT
Wow, this sounds extremely quick, easy, delicious and - more to the point - foolproof! Will hve to try!
|
|
|
|
Post by Shortie on Jul 9, 2008 5:13:23 GMT
It is good. I found it in a magazine, a year or so ago, and tried it, (for the first time, so lucky it is foolproof), on 8 friends for lunch. They all wanted the recipe, so went home and made it, then had to give the recipe to whoever they fed with it - I think it has gone round the world by now! It's also Ok if you swap the pesto for curry paste, or red pesto or anything you happen to have in the cupboard.
|
|
|
|
Post by maibee on Jul 9, 2008 5:18:14 GMT
Well, just by posting it here you've ensured that it's gone all over the UK from Hebrides to Plymouth and from east to west coast USA, north to south down-under and few other places in western Europe too!
|
|
|
|
Post by Shortie on Jul 9, 2008 5:23:05 GMT
Just filling in the gaps, Maibee, it is part of my bid for world domination ...
|
|
|
|
Post by Mayfayre on Jul 9, 2008 7:35:35 GMT
World domination by chicken in pesto! Interesting. I could go with that.
|
|
|
|
Post by Shortie on Jul 9, 2008 9:19:56 GMT
Exactly. Until today no-one has ever suspected me ...
|
|
|
|
Post by adco on Jul 9, 2008 15:16:03 GMT
It did look very impressive for the small amount of work involved. My grocery store stopped carrying my favorite pesto, it would have been even better if I had it!  I didn't dirty up everything in the kitchen either. If the world must be dominated by anything, chicken with pesto would be fine! ;D |
|
|
|
Post by maureen on Jul 28, 2008 7:31:58 GMT
I tried a desert drink like that (Bailey's mixed with Amaretto) at the beginning of the month and thought it was great.  I have a slow beef recipe if anyone is interested. It's made from simple ingredients, but has a really rich flavour. It's from my husband's family: Saucy Beef and Rice One roasting beef One tin of cream of mushroom soup One tin of cheese soup One tin of tomato sauce One jar of mushrooms Enough rice for however many people you're feeding After cutting off as much fat off the beef as possible, mix all ingredients (except rice) in crock pot or slow cooker. Ideally, you'd like to cook it overnight on low heat. Make the rice an hour before serving and smash the beef as thinly or chunky as you like while it's still cooking. Enjoy. Note - If you start the beef the very day you want to eat it instead of overnight, start it on high for about three hours to make sure the beef is thoroughly cooked, then put it on low heat for the rest of the time. |
|
|
|
Post by stigalicious on Aug 9, 2008 0:45:22 GMT
I was going to suggest just a spam based meal thread since I wouldnt know what to do with spam. But this thread will do for me...
Can anyone think of anything? I'd like to try spam carbonara (spam rather than ham)
|
|
|
|
Post by Wyvern on Aug 9, 2008 0:55:01 GMT
That would work, but I'd suggest that you cut the Spam into pretty fine strips and brown it first because otherwise it might be a bit stodgy. And there are some interesting ideas on the cans. "Spamburgers" are OK - a nice thick slice of Spam browned in a pan and served in a bun with lettuce and a dressing. As I'm addicted to salad cream, that's what I normally stick on it, but corn relish or burger relish might work too  |
|
|
|
Post by maureen on Aug 13, 2008 16:43:11 GMT
I was thinking about this at work, just before quitting time. I shouldn't be thinking of it because I'm on my diet, but I'd like to share it, since it involves SPAM. Have you ever tried SPAM yakisoba? It's like regular pork yakisoba, but you substitute the regular pork with SPAM. If any of you ever go to Hawaii on holiday, some of the Japanese restaurants serve it that way. What I really love is that Tescos prepackages the very stir fry veggies I like using in all of my stir fries. I'd pick up a bag of that, an onion, and the ramen noodles that are in the same section of Tesco's as the stir fry veggies.
Soy sauce
Saki (if you don't have saki, vodka will do)
ramen noodles
ginger powder
minced garlic (if you don't like garlic, you don't have to add it)
sliced onion
stir fry veggies (preferably with mushrooms, carrots, bean sprouts, and bok choy)
thinly diced SPAM
You'll want to add the soy sauce and saki first, so things don't stick to the pan too bad. You don't want to overdo it, so if all else fails, add some water every now and then. What I like to do is stir fry the onions and garlic first. It makes the whole house smell great. Then add the noodles, spices, and meat. Once the first ingredients are thoroughly cooked, add the veggies. You won't have to cook those very long, as you don't want them to lose their vitamins and they're much better crunchy. Then you're ready to eat. God this is making me hungry. And I've got my diet meal tonight.
|
|
|
|
Post by stigalicious on Aug 15, 2008 0:09:58 GMT
I am enjoying this thread. DD's pork fillet recipe reminded me of this one, also easy, but it looks quite spectacular. I like it when you have put something together quickly but people think you have slaved for hours! Chicken with Pesto
Ingredients
4 x boneless, skinless chicken breasts
100g pesto
200g cherry tomatoes, halved or left whole if tiny
20cl Crème Fraiche (half fat is OK for this)
A splash of white wine
Basil Leaves
4 slices of lemon
Method
Brown the chicken in a non-stick pan, add the wine and simmer for 15 - 20 minutes until the chicken is cooked through and the wine has evaporated.
Add the cherry tomatoes and the pesto to the pan and toss them with the chicken. Stir in the crème fraiche until it makes a sauce that coats the chicken.
Serve scattered with fresh basil leaves and a slice of lemon.
Can I just confirm I made this yesterday for my family (and I dont cook so that fact nearly killed them to start with) and it went down a treat! My speciality is thai green curry and this has just become my new personal dish!!! Thanks for this!!! |
|
|
|
Post by Shortie on Sept 10, 2008 13:46:34 GMT
I'm glad it went down so well! Here is another on the same lines - it looks quite Posh Nosh but is just as easy as the last one.
Chicken Veronique
Ingredients
4 Chicken breasts
1oz butter
1 tbs sunflower oil
1 oz cornflour
150ml dry white wine
150 ml chicken stock
Grated rind of 1 lemon
1 tbs lemon juice
1 Bay leaf
150ml single cream (light cream or creme fraiche would do)
100g seedless green grapes
Method
1.Brown the chicken breasts in the oil and butter and transfer to a casserole.
2.Stir the flour into the pan juices, add the wine and stock and bring to the boil.
3.Add the lemon rind, lemon juice and Bay leaf and pour over the chicken.
4.Cook covered in an oven pre-heated to 180C for about 40 minutes.
5.Blend the cream with some sauce from the casserole then stir back into the chicken.
6.Put back into the oven and continue cooking for 15 minutes.
7.Discard the Bay Leaf and serve garnished with the grapes.
|
|
|
|
Post by Wyvern on Sept 10, 2008 14:40:59 GMT
Ooh, that looks good. Made the infamous fish pie, by the way, and it was rather good |
|
|
|
Post by Shortie on Sept 10, 2008 14:58:08 GMT
I love fish pie. Did you ...errrr...write anything on it with peas?
|
|
|
|
Post by Shortie on Sept 10, 2008 15:12:35 GMT
Forgot. For the purists I probably should have mentioned that in a true Veronique some of the grapes are cooked, (in this case for about 10 mins), with the chicken at the end, but they always look repellent when I do that, so these days I just use them all as a garnish. It doesn't make any difference to the taste as far as I can tell.
|
|
|
|
Post by Wyvern on Sept 10, 2008 15:22:20 GMT
I have to admit, in the end I just served the peas on the side. Mind you, I burnt my fingers by not using a pastry bag, so my fine motor skills were a bit lacking by the end of it anyway |
|
|
|
Post by Shortie on Sept 10, 2008 16:11:23 GMT
I have to admit, in the end I just served the peas on the side. Mind you, I burnt my fingers by not using a pastry bag, so my fine motor skills were a bit lacking by the end of it anyway Ow! You wouldn't want to be a slavish copycat, of course, and, personally, I like to feel my food hasn't been handled too much. I hate it in restaurants when it's all layered up in poncy piles. I can't help but wonder who has been fiddling with it. I am aware, though, that this makes me a bit precious, so I just grin and bear it! |
|
|
|
Post by Wyvern on Sept 10, 2008 16:17:22 GMT
I know what you mean, though actually, most of the time I end up putting mashed potatoes on things with a sthingy and my fingers because usually forget I've got the bag until I'm half way through making something. However, I forgot that sweet potatoes hold more heat because of their high sugar content!
|
|
|
|
Post by Shortie on Sept 10, 2008 16:21:54 GMT
Well, Gary Rhodes uses a sthingy when he makes shepherd's pie. And he's a millionaire, so it must be right!
There is another TV chef - can't remember who at the moment, who uses a plain piping bag for meringue, mash, whatever, and I always feel that looks like ... having got that far I won't go on, but it isn't appetising ...
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Sept 10, 2008 16:35:38 GMT
I have to admit, in the end I just served the peas on the side. Mind you, I burnt my fingers by not using a pastry bag, so my fine motor skills were a bit lacking by the end of it anyway Ow! You wouldn't want to be a slavish copycat, of course, and, personally, I like to feel my food hasn't been handled too much. I hate it in restaurants when it's all layered up in poncy piles. I can't help but wonder who has been fiddling with it. I am aware, though, that this makes me a bit precious, so I just grin and bear it! Oh thank goodness someone gets me! I have to be surgery ready before I cook anything if it's for anyone else. FOr just me anything goes. My mum like the way Gary Rhodes handles food, he's always very careful.  |
|
|
|
Post by Shortie on Sept 11, 2008 5:21:10 GMT
I'm glad it's not just me!
|
|
|
|
Post by bayleaf on Sept 11, 2008 11:44:30 GMT
I have to admit, in the end I just served the peas on the side. Mind you, I burnt my fingers by not using a pastry bag, so my fine motor skills were a bit lacking by the end of it anyway Ow! You wouldn't want to be a slavish copycat, of course, and, personally, I like to feel my food hasn't been handled too much. I hate it in restaurants when it's all layered up in poncy piles. I can't help but wonder who has been fiddling with it. I am aware, though, that this makes me a bit precious, so I just grin and bear it! Shortie, you are so right. Fiddly and elaborate canapés are best avoided unless you are very sure of the kitchen. Buffet style food may have been hanging around unrefrigerated for too long. Sad to say many food poisoning cases are a result of basically, people not washing their hands after going to the loo. |
|
|
|
Post by Wyvern on Sept 11, 2008 11:55:45 GMT
Talking of not washing hands after the loo, I remember someone analysed one of those bowls of nibbles you sometimes find on the bar in pubs. When I read the words "faecal matter" in the report, that was enough to put me off nibbling for life!
|
|
|
|
Post by adco on Sept 11, 2008 14:18:49 GMT
That was the same reason I never allowed my son to get in those ball pit things when he was small.  |
|
|
|
Post by Mayfayre on Sept 11, 2008 14:20:09 GMT
I usually dish out mashed potato with the potato masher. After all, that's what half of it is already stuck to & it's a really good shape for getting it all out of the pan.
|
|
|
|
Post by adco on Sept 12, 2008 0:34:25 GMT
Made Shortie's Chicken Veronique tonight and it was delicious! Very quick and easy also. The world domination by chicken continues!  |
|
|
|
Post by Shortie on Sept 12, 2008 7:43:53 GMT
Talking of not washing hands after the loo, I remember someone analysed one of those bowls of nibbles you sometimes find on the bar in pubs. When I read the words "faecal matter" in the report, that was enough to put me off nibbling for life! I saw much the same thing a few years ago. It said they analysed a bowl of bar peanuts and found 15 different types of male urine in there. I've never eaten any since! |
|
|
|
Post by Shortie on Sept 12, 2008 7:45:22 GMT
Made Shortie's Chicken Veronique tonight and it was delicious! Very quick and easy also. The world domination by chicken continues! Glad you liked it Adco. However, I have yet to conquer S America. Now, who do I know there ......... |
|
I have a slow beef recipe if anyone is interested. It's made from simple ingredients, but has a really rich flavour. It's from my husband's family: Saucy Beef and Rice
