Okay, expermental time.
I'm going to ask you, the internet, to give me one of your favorite recepys, and tomorow I'm going to go shopping for the bits'n'pieces and cook it (I might even document the whole thing for bloglolz).

If it works out well, i'll do it a few times a week.

I'll have to lay down a few rules though
- Nothing too 'hot' (spicy hot, rather than temprature)
- I have cirtain things in my store-cupboard, but I won't spend more than, say, a tenner?
- The more interesting; the better.

I'ld rather not have left overs for a month if I can help it.

So, part of my favrinet, inspire meee !
( G/PP 💩💩💩💩💩&#128, Tue 21 Jul 2009, 20:45, 13 replies, latest was 16 years ago)

this is my signature dish, won't work if you don't like tuna, but you could use turkey or beef instead
Sesame-seared tuna steak, with stir-fried veg and soy mash

Ingredients:
Tuna steak
potatoes
veg (mushrooms, mange tout, baby corn, broccoli, peppers, whatever you fancy)
sesame oil
soy sauce
chinese 5 spice
mirin (or sherry)
spring onion (or chives)

For tuna steak:
Sear the tuna steak until cooked to your liking, adding some sesame oil to the pan for the last minute or so of cooking.

Veg:
Briefly stir fry the veg so they maintain some crunch. Mix the 5-spice, soy sauce and a splash of sherry with a bit of cornflour. Add this to the veg and cook until sauce has thickened a bit.

Mash:
Cook potatoes for mash as you would normally. Once boiled, add a load of soy sauce, and some chopped spring onion or chives and mash. It should be a lightish brown due to the soy sauce. Add more to taste.

Arrange on a plate. Devour.


boil the potatoes until ready to
( Vipros. clever got me this far, then tricky got me in, Tue 21 Jul 2009, 20:53, Reply)

I'm quite tempted by this.
I hate tinned tuna, but I like tuna in sushi, so I think it might get me liking tuna.
( G/PP 💩💩💩💩💩&#128, Tue 21 Jul 2009, 21:01, Reply)

No Comparison
The difference between tinned tuna and tuna steak is huge - they're completly different. My sister hates the steak, but loves tinned, I don't really like tinner but I love steak.
(Potty Jag har smör i min rumpspringa, Wed 22 Jul 2009, 8:31, Reply)

This sounds delicious
May have to make this myself one night.
(Potty Jag har smör i min rumpspringa, Tue 21 Jul 2009, 21:02, Reply)

Cheese straws
Simple, sounds boring, but so very very tasty.

100g flour
50g grated parmesan
100g of strong grated chedder
150g of butter
1 egg
Pepper and whatever else you want to use ot season - I use roasted garlic cubes, roasted onion bits and chilli flakes

Preheat oven to 220C
Place flour, cheese (leaving a little aside as topping) and seasonings in a bowl and cut the butter in to little cubes. Rub the butter in to the mixture until there are no large lumps, and add the egg yolk (keep the white seperate for later). Stir in the yolk to form a dough.

Spread the worksurface with flour and roll out the dough, keeping it as square as possible, until it is about 5mm thick. Cut in to strips or little pieces, depending how you feel. Brush the tops with egg white then sprinkle the extra cheese on top. Transfer to baking tray, bake for 8 mins (check after 5 or so though, just to make sure). Be very careful when moving them off the tray to cooling racks, they are still very very crumbly. Try not to eat too many immediatly as they really are the best when hot.
(Potty Jag har smör i min rumpspringa, Tue 21 Jul 2009, 20:57, Reply)

Oh, I miss strong cheddar.
Haven't had it for ages. These sound lully.
( Maladicta, Tue 21 Jul 2009, 21:02, Reply)

also, carbonara. had this tonight
I've only had this once in a restaurant that has been anywhere near as good as I make it at home and that was in the south of france.

serves 2

soften a finely chopped onion in a deep frying pan. Add crushed garlic and fry for a bit. Add pancetta cubes or sliced rashers (can use smoked streaky bacon) and fry till crisp.
Meanwhile, cook spaghetti till al dente.
Beat together 3 eggs, 50g grated parmesan (or 25g/25g parmesan and pecorino) a shitload of black pepper and a load of chopped parsley.
Transfer spaghetti to pan with onion, pancetta etc. using tongs or spaghetti spoon thing. Don't drain the spaghetti!
Mix pancetta etc. into spaghetti in pan, take off the heat then add egg and cheese mixture. Stir this together. If it starts to kind of scramble the eggs, splash in some of the pasta water. you don't want it runny, but should be glossy.
Serve in heated pasta bowls (heated is fairly important)

This pisses all over any carbonara recipe that uses cream.
( Vipros. clever got me this far, then tricky got me in, Tue 21 Jul 2009, 20:58, Reply)

This is the same recipe I use for carbonara
Lis (the other half) is lactose intolerant, so I had to find a recipe with no cream in - I love this one. Makes the best carbonara out there.
(Potty Jag har smör i min rumpspringa, Tue 21 Jul 2009, 21:02, Reply)

my other half doesn't deal with cream too well either
but even if she did, this recipe is the business
( Vipros. clever got me this far, then tricky got me in, Tue 21 Jul 2009, 21:29, Reply)

search /talk for Chicken Crumble

(Richard Earl of Cambridge Cruel, Savage, Tue 21 Jul 2009, 21:00, Reply)

Hmmmm
Too many of my recipes are of the "chuck it in and see what happens" variety, will try and remember some that can be adequately communicated in text
( Tedium Alduce me to interlow myself., Tue 21 Jul 2009, 21:24, Reply)

Coq au vin
stick your cock in a hot transit exhaust for 10 mins, enjoy
( broadsword now that's fresh, Wed 22 Jul 2009, 4:06, Reply)

^ Wins the internet

( girlinthehole, Wed 22 Jul 2009, 9:01, Reply)