Geekfood Mk2.
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Dr. kitteny berk
- Morbo
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thewombleofdeath
- Polar Bear
- Posts: 286
- Joined: January 23rd, 2007, 15:43
- Location: Newcastle
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thewombleofdeath
- Polar Bear
- Posts: 286
- Joined: January 23rd, 2007, 15:43
- Location: Newcastle
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thewombleofdeath
- Polar Bear
- Posts: 286
- Joined: January 23rd, 2007, 15:43
- Location: Newcastle
The Womble of Death's Flapjack Recipe 
(actually that name doesnt really fill you with much confidence)
(actually that name doesnt really fill you with much confidence)
Flapjack
Ingredients
125g Rolled Oats
75g Margarine (Flora or something similar) (Butter works, just not as nice IMO)
75g Sugar
25g Flour
approx. 1 tablespoon (the massive one) of Golden Syrup
Oven: Gas Mark 5/190oC
Time: 15-20mins
Extra stuff: 7" Baking Tray (see picture if you dont know what one looks like)
Method
1. Place margarine, sugar and golden syrup into a pan. Heat gently and stir with wooden spoon until melted. Should look like this when done >
http://s30.photobucket.com/albums/c329/ ... CF0629.jpg
2. Turn off the heat and add the flour and rolled oats. Mix together.
http://s30.photobucket.com/albums/c329/ ... CF0630.jpg
http://s30.photobucket.com/albums/c329/ ... CF0631.jpg
3. Grease and line a 7" baking tin with grease-proof paper
http://s30.photobucket.com/albums/c329/ ... CF0632.jpg
http://s30.photobucket.com/albums/c329/ ... CF0633.jpg
4. Pour mixture into the tin and level it out with a spatula or knife
http://s30.photobucket.com/albums/c329/ ... CF0635.jpg
5. Put in the oven for approx 20mins (mine generally takes around 25-30mins). If your not sure how to tell, take the mixture out and prod with your finger; it shouldn't be hard nor squishy, so somewhere in the middle. Also, it should be a golden brown (darker than what you started with but not going burnt)
http://s30.photobucket.com/albums/c329/ ... CF0637.jpg
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Roman Totale
- Robotic Bumlord
- Posts: 8475
- Joined: October 24th, 2004, 0:27
- Location: Manchester, UK
I had a flapjack recipe that was similar to that (I think it was lost in the great Geek Food mk1 purge), I'll dig it out at some point along with my chocolate brownie recipe.
You need this to accompany the baking:
Caek
You need this to accompany the baking:
Caek
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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Brownie recipe I use*.
*It's not the easiest to make as it works on volumes rather than weights, but it's pretty simple and reliable.
PhotosSoft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Preheat the oven to 150C. Butter and flour an 8-inch square pan.
In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.
*It's not the easiest to make as it works on volumes rather than weights, but it's pretty simple and reliable.
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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RIBS!
Dunno if I've posted this here yet, so there.
Ingredients:
2 whole slabs pork baby back ribs (aka Loin ribs) most pig ribs will work, but you really need them in slab/rack format
Dry Rub**:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning*
1/2 teaspoon Old Bay Seasoning*
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
*You can't get these in england AFAIK, just wing it to suit your tastes
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 120 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty (turkey foil is good) aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a syrupy consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
**This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
I like to make a little extra braising liquid and dry rub, then cook it down, that way you get some pre-thickened sauce (it can help to make the main sauce more syrupy)
photos of greed
Dunno if I've posted this here yet, so there.
Ingredients:
2 whole slabs pork baby back ribs (aka Loin ribs) most pig ribs will work, but you really need them in slab/rack format
Dry Rub**:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning*
1/2 teaspoon Old Bay Seasoning*
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
*You can't get these in england AFAIK, just wing it to suit your tastes
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped
Preheat oven to 120 degrees.
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty (turkey foil is good) aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a syrupy consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
**This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.
I like to make a little extra braising liquid and dry rub, then cook it down, that way you get some pre-thickened sauce (it can help to make the main sauce more syrupy)
photos of greed
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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HereComesPete
- Throbbing Cupcake
- Posts: 10249
- Joined: February 17th, 2007, 23:05
- Location: The maleboge
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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fix'd for accuracy.HereComesPete wrote:What you want is pete's F.O.A.D!* sauce, or even a capsule of pure capsaicin, which is around 16,000,000+ scovilles, just don't feed it to anyone who's got asthma, or drink water with it, both=very bad things.
*Fuck Off And Die!
and yes, I do want some pure capsaicin, it's just not easy to get.
The Mad Dog's Revenge is meant to land around 1,000,000 scovilles though, which'll do.
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HereComesPete
- Throbbing Cupcake
- Posts: 10249
- Joined: February 17th, 2007, 23:05
- Location: The maleboge
By christ that sounds like a cold sweat of a curry. I like good curry's with plenty of heat, my favorite is an authentic goan vindaloo. Up here you get the geordieloo, it's scotch bonnet peppers smashed up and put on a plate then doused with tasbasco, its nothing more than a plate of chemical burns, unsubtle, and wheeze inducing, i've done it, just because, but it was a truly painful and sickening experience.
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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HereComesPete wrote:By christ that sounds like a cold sweat of a curry. I like good curry's with plenty of heat, my favorite is an authentic goan vindaloo. Up here you get the geordieloo, it's scotch bonnet peppers smashed up and put on a plate then doused with tasbasco, its nothing more than a plate of chemical burns, unsubtle, and wheeze inducing, i've done it, just because, but it was a truly painful and sickening experience.
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HereComesPete
- Throbbing Cupcake
- Posts: 10249
- Joined: February 17th, 2007, 23:05
- Location: The maleboge
Goan Vindaloo, absolutely nothing like the thing you get at the curry house, you'll like it berk, its got piggy and heat in it!
lean pork cleaned and boned, ~1-2kg for a few people.
2 medium size onions, chopped fine
10 cloves of garlic
1 inch piece of ginger (don't use dried unless its impossible to get the fresh stuff, the flavour is very different)
20 dried red chillies (generic ones, weak and quite fruity)
6-10 bird eye chillies, fresh
10 peppercorns
8 cloves
1 inch piece of cinnamon
1 cumin seeds
1/2 tsp of mustard seeds
1/2 tsp of sugar
coconut feni (It's a liquor, made from cashews or coconut, I got this through work, so I don't know how its easy to get, try leaving some dessicated coconut in vodka if you can't get/afford it)
salt to taste
vinegar (can't quantify this, it'll look right when you're mixing)
Method-
Cut the pork into 1/2 inch sized pieces, rub in the salt and put aside.
Grind all the spices and dried chilli and blend it with the vinegar, adding the 1/2 tsp sugar.
Apply the mixture to the meat and marinate for as long as possible.
(3 hours is minimum really. You can also use this as a thick paste to baste onto stuff)
Grate ginger, chop onions/chillies, wait around. (or you could marinade the night before, then fridge it, go to work and come back ready to go)
Heat some oil in a pan on medium-high heat and add the meat.
Fry the meat until sealed and just starting to brown, then add the chopped onion, fresh chilli, coconut feni, ginger, splash more vinegar and gradually the water.
Cover the pan and lower heat.
Stir occasionally until meat is tender and the oil rises to the top.
Serve with plain rice, no point trying to give something subtle like a saffron rice here, you won't taste it.
Eat.
Drink sugary fruit smoothies and eat peshwari naan for pain relief, drink water or lager for increased pain.
I can give you a naan recipe if you want, easy and tasty.
lean pork cleaned and boned, ~1-2kg for a few people.
2 medium size onions, chopped fine
10 cloves of garlic
1 inch piece of ginger (don't use dried unless its impossible to get the fresh stuff, the flavour is very different)
20 dried red chillies (generic ones, weak and quite fruity)
6-10 bird eye chillies, fresh
10 peppercorns
8 cloves
1 inch piece of cinnamon
1 cumin seeds
1/2 tsp of mustard seeds
1/2 tsp of sugar
coconut feni (It's a liquor, made from cashews or coconut, I got this through work, so I don't know how its easy to get, try leaving some dessicated coconut in vodka if you can't get/afford it)
salt to taste
vinegar (can't quantify this, it'll look right when you're mixing)
Method-
Cut the pork into 1/2 inch sized pieces, rub in the salt and put aside.
Grind all the spices and dried chilli and blend it with the vinegar, adding the 1/2 tsp sugar.
Apply the mixture to the meat and marinate for as long as possible.
(3 hours is minimum really. You can also use this as a thick paste to baste onto stuff)
Grate ginger, chop onions/chillies, wait around. (or you could marinade the night before, then fridge it, go to work and come back ready to go)
Heat some oil in a pan on medium-high heat and add the meat.
Fry the meat until sealed and just starting to brown, then add the chopped onion, fresh chilli, coconut feni, ginger, splash more vinegar and gradually the water.
Cover the pan and lower heat.
Stir occasionally until meat is tender and the oil rises to the top.
Serve with plain rice, no point trying to give something subtle like a saffron rice here, you won't taste it.
Eat.
Drink sugary fruit smoothies and eat peshwari naan for pain relief, drink water or lager for increased pain.
I can give you a naan recipe if you want, easy and tasty.
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
- Contact:
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HereComesPete
- Throbbing Cupcake
- Posts: 10249
- Joined: February 17th, 2007, 23:05
- Location: The maleboge
Right, naan, the funk soul brother. I've done this in a big ass oven that gets up to 400c, its not a tandoor, home ovens should work
Ingredients
500g white flour
10g salt
15g fresh yeast (or one of those little packs of dried for bread machines yeat)
30ml/1fl oz olive oil
water, to mix
1 tsp cumin seeds
1 tsp caraway seeds
Method
Mix all the ingredients except the cumin and caraway seeds in a large bowl taking care not to put yeast on the top of the salt.
Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. If its sticky, more flour, if its crumbly, bit more oil
Cover with a piece of cling film and put in an oven at around 35-40c for 10-15 minutes, just to get it to rise a bit and loosen up.
Push the cumin and caraway seeds into the dough and knead the dough until the seeds are incorporated.
Divide the dough into 2 or 3 lumps.
Flatten the pieces of dough into rounds, roughly 25cm/10in diameter and rest for a further 5 minutes.
Stick them under the grill/in an oven until they go a bit lumpy and start to get a few brown patches.
Eat.
Other method that I just dragged off google, think i'll try this with the yogurt in for comparison-
2 oz fresh yeast, or
3 tablespoon yogurt
1 1/2 lb fine whole wheat flour
1 teaspoon wild onion seeds
1 lukewarm water
1 melted butter or ghee
LEAVENED BREAD:
1 Dissolve the fresh yeast in a little lukewarm water. 2 Put the flour in a warmed bowl, make a well in the center, and pour in the yeast. Yogurt can be used instead of the yeast by non-vegans.
3 Gently mix into the flour and add enough water to make a firm dough. 4 Remove from the bowl and knead on a floured board until well combined. Return to the bowl and leave in a warm place for a couple of hours to rise.
5 Knock back the dough by kneading it down to its original size.
1 Using the mixture frioom above-
2 Divide the dough into four equal parts.
3 Roll each part into a teardrop shape at least 1/4 inch thick.
4 Preheat the grill to three-quarters heat, cover the rack pan with foil, and set it in the midway position.
5 Put the naan on the foil and grill it. Watch it cook (it can easily burn). As soon as the first side develops brown patches, remove it from the grill.
6 Turn it over and brush the uncooked side with a little melted ghee or butter.
7 Return it to the grill and cook it until it is sizzling. Remove.
8 Repeat stages 5-8 with the other three naan. Serve at once.
Ingredients
500g white flour
10g salt
15g fresh yeast (or one of those little packs of dried for bread machines yeat)
30ml/1fl oz olive oil
water, to mix
1 tsp cumin seeds
1 tsp caraway seeds
Method
Mix all the ingredients except the cumin and caraway seeds in a large bowl taking care not to put yeast on the top of the salt.
Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. If its sticky, more flour, if its crumbly, bit more oil
Cover with a piece of cling film and put in an oven at around 35-40c for 10-15 minutes, just to get it to rise a bit and loosen up.
Push the cumin and caraway seeds into the dough and knead the dough until the seeds are incorporated.
Divide the dough into 2 or 3 lumps.
Flatten the pieces of dough into rounds, roughly 25cm/10in diameter and rest for a further 5 minutes.
Stick them under the grill/in an oven until they go a bit lumpy and start to get a few brown patches.
Eat.
Other method that I just dragged off google, think i'll try this with the yogurt in for comparison-
2 oz fresh yeast, or
3 tablespoon yogurt
1 1/2 lb fine whole wheat flour
1 teaspoon wild onion seeds
1 lukewarm water
1 melted butter or ghee
LEAVENED BREAD:
1 Dissolve the fresh yeast in a little lukewarm water. 2 Put the flour in a warmed bowl, make a well in the center, and pour in the yeast. Yogurt can be used instead of the yeast by non-vegans.
3 Gently mix into the flour and add enough water to make a firm dough. 4 Remove from the bowl and knead on a floured board until well combined. Return to the bowl and leave in a warm place for a couple of hours to rise.
5 Knock back the dough by kneading it down to its original size.
1 Using the mixture frioom above-
2 Divide the dough into four equal parts.
3 Roll each part into a teardrop shape at least 1/4 inch thick.
4 Preheat the grill to three-quarters heat, cover the rack pan with foil, and set it in the midway position.
5 Put the naan on the foil and grill it. Watch it cook (it can easily burn). As soon as the first side develops brown patches, remove it from the grill.
6 Turn it over and brush the uncooked side with a little melted ghee or butter.
7 Return it to the grill and cook it until it is sizzling. Remove.
8 Repeat stages 5-8 with the other three naan. Serve at once.
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Dr. kitteny berk
- Morbo
- Posts: 19676
- Joined: December 10th, 2004, 21:53
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