Posted: April 19th, 2009, 11:32
Page 19 of 49
Posted: April 20th, 2009, 12:39
As such, I feel qualified to say "ow"HereComesPete wrote:What the hell are you ow'ing at? Your cock is filled with more metal than a judas priest concert!
Posted: April 20th, 2009, 16:57
As a fan of aformentioned band, I feel the need to sorta half heartidly go HeyHereComesPete wrote:What the hell are you ow'ing at? Your cock is filled with more metal than a judas priest concert!
But then I know too much as well, so eh
Posted: April 21st, 2009, 20:02
I didn't make it in the end. Made a crusted port cumberland sauce instead.punkchuck wrote:Let me know how it goes! Sorry I don't have a recipe. Made it for so long now I just sort of wing it.
Posted: April 21st, 2009, 20:11
That sounds pretty awesome as wellHereComesPete wrote:
I didn't make it in the end. Made a crusted port cumberland sauce instead.
Oh well.. maybe another day.Posted: April 22nd, 2009, 6:39
Last night I did a spinach and sweet potato spanish tortilla with added sausages. I was very win, and I will try to put the recipe up soon.
Posted: April 23rd, 2009, 7:14
Right, sweet potato and spinach tortilla. Main stuff you're likely to need to buy:
2 large sweet potatoes
1 large onion
Bag of spinach
4 eggs, beaten in a bowl
a couple of tomatoes, chopped.
a few good quality chipolata, or, preferably, some chorizo (can be omitted if you want, but I think this makes it nicer).
If possible, cook this in a good quality, deep non-stick frying pan/skillet with a lid.
Peel your sweet potatoes and slice them into ~5mm slices. A mandoline will help with this, but if you don't have one then try to keep the slices a consistent width if you can. Slice the onion, and fry it in a splash of olive oil for a few minutes. Slice the sausages/chorizo into small chunks and add to the pan - fry for a few minutes until cooked.
Then throw in the sweet potato and tomato, and a glug of white wine, then cover and leave to cook for a bit, stirring it all occasionally. While that's happening, wash your spinach, and put it in a large saucepan with a knob of butter and bit of nutmeg, and cook it until it reduces right down. Once the sweet potato is soft but not mushy, then mix it in the large saucepan with the spinach and fold together, but try not to bash/mash the sweet potato into mush.
Then add salt and pepper, pour the beaten eggs over it all, and mix it up quickly before the eggs start to cook and return to the frying pan on a low heat. It'll take a little while to cook through, but run a spatula or something around the edge of the pan every so often to prevent it sticking - it also makes it look better when you turn it out.
Once it's more or less cooked through, put the pan under the grill to finish off the egg on top, then turn out onto a plate and eat. This is really nice when freshly cooked, but also works well cold.
2 large sweet potatoes
1 large onion
Bag of spinach
4 eggs, beaten in a bowl
a couple of tomatoes, chopped.
a few good quality chipolata, or, preferably, some chorizo (can be omitted if you want, but I think this makes it nicer).
If possible, cook this in a good quality, deep non-stick frying pan/skillet with a lid.
Peel your sweet potatoes and slice them into ~5mm slices. A mandoline will help with this, but if you don't have one then try to keep the slices a consistent width if you can. Slice the onion, and fry it in a splash of olive oil for a few minutes. Slice the sausages/chorizo into small chunks and add to the pan - fry for a few minutes until cooked.
Then throw in the sweet potato and tomato, and a glug of white wine, then cover and leave to cook for a bit, stirring it all occasionally. While that's happening, wash your spinach, and put it in a large saucepan with a knob of butter and bit of nutmeg, and cook it until it reduces right down. Once the sweet potato is soft but not mushy, then mix it in the large saucepan with the spinach and fold together, but try not to bash/mash the sweet potato into mush.
Then add salt and pepper, pour the beaten eggs over it all, and mix it up quickly before the eggs start to cook and return to the frying pan on a low heat. It'll take a little while to cook through, but run a spatula or something around the edge of the pan every so often to prevent it sticking - it also makes it look better when you turn it out.
Once it's more or less cooked through, put the pan under the grill to finish off the egg on top, then turn out onto a plate and eat. This is really nice when freshly cooked, but also works well cold.
Posted: April 23rd, 2009, 9:19
This sounds great and definately use chorizo for this. My mom makes something way less complicated which is just eggs linguica and potatoes. We just knife and fork it but it is often made like this in shops and served in flour tortillas as a breakfast burrito. It also made me look up the difference between Chorizo and Linguica on wikipedia and there isn't too much difference. Both are spicy but when not served as just a sausage, chorizo can be used as like mince and Linguica is usually served like peperoni. I am definately going to try thisLateralus wrote: a few good quality chipolata, or, preferably, some chorizo (can be omitted if you want, but I think this makes it nicer).
Edit: BTW I meant "way less complicated" as in literally just 3 ingredients thrown in a frying pan, not that you are actually over complicating it!
Posted: April 28th, 2009, 21:35
Need a Pork tenderloin recipe, stat.
Thinking stuffed and wrapped with something nice, have to avoid too much meat as will be feeding people who aren't me.
GO!
Thinking stuffed and wrapped with something nice, have to avoid too much meat as will be feeding people who aren't me.
GO!
Posted: April 28th, 2009, 22:38
Nice meal
Well something easy to do would be to season the pork with some garlic, salt and pepper and whatever else you choose.. then rap it in bacon strips. Drizzle some olive oil over it and stick it in the oven at about 195-200 for about an hour. Check it about 45 in though because it may be done and you don't want it to dry out too much.
I would serve this with...
skin on mashed potatoes, and brussel sprouts or just an assortment of steamed veg. Add some gravy and maybe some bread rolls or yorkshire puddings..
OR
Casual meal yet freakin tasty and well worth the wait.
Roast the pork in the morning or the night before then put it in a slow cooker for about 8 hours or until it is falling apart. Throw it in the cooker with some onions garlic and cilantro and a chilli, salt pepper, then water to cover.After the 8 hours, toss it all out but the pork, let it cool and then fork it apart. Then throw it back in the cooker with a chopped onion and a bottle of barbeque sauce.. let it cook for about an hour. Serve on nice big bread rolls or crusty rolls. Serve with chunky hand cut chips ( just like making roast potatoes basically cept more salt and even some garlic if you want) and some coleslaw and or other fresh veg.
( fyi I bought my slowcooker at argos for like 5 quid if you don't have one.)
Well something easy to do would be to season the pork with some garlic, salt and pepper and whatever else you choose.. then rap it in bacon strips. Drizzle some olive oil over it and stick it in the oven at about 195-200 for about an hour. Check it about 45 in though because it may be done and you don't want it to dry out too much.
I would serve this with...
skin on mashed potatoes, and brussel sprouts or just an assortment of steamed veg. Add some gravy and maybe some bread rolls or yorkshire puddings..
OR
Casual meal yet freakin tasty and well worth the wait.
Roast the pork in the morning or the night before then put it in a slow cooker for about 8 hours or until it is falling apart. Throw it in the cooker with some onions garlic and cilantro and a chilli, salt pepper, then water to cover.After the 8 hours, toss it all out but the pork, let it cool and then fork it apart. Then throw it back in the cooker with a chopped onion and a bottle of barbeque sauce.. let it cook for about an hour. Serve on nice big bread rolls or crusty rolls. Serve with chunky hand cut chips ( just like making roast potatoes basically cept more salt and even some garlic if you want) and some coleslaw and or other fresh veg.
( fyi I bought my slowcooker at argos for like 5 quid if you don't have one.)
Posted: April 28th, 2009, 22:45
First one is the direction I'm thinking in, might make an apple/onion/stuff stuffing for it, should keep the meat a bit moister.
The second one sounds bloody delicious, but the victims aren't likely to enjoy it.
The second one sounds bloody delicious, but the victims aren't likely to enjoy it.
Posted: April 28th, 2009, 22:58
I will admit... I have never stuffed pork 
so yeah, couldn't help in that area, sorry. I am just good for simple recipes haha...
I have stuffed chicken, turkey, bellpeppers and jalepenos only oooh and onions. When that question comes up I may be helpful
so yeah, couldn't help in that area, sorry. I am just good for simple recipes haha...I have stuffed chicken, turkey, bellpeppers and jalepenos only oooh and onions. When that question comes up I may be helpful
Posted: April 28th, 2009, 23:01
you should try it, it can be a great experience If whatever happens turns out good, I'll photo and post some recipe type thing.
Posted: April 29th, 2009, 13:25
I did this, will poach it, then fry it off.
Stuffing is smoked bacon, onion, apple, thyme, breadcrumbs and cider.
Will probably reduce some alcohol with something for a sauce, undecided yet.
Stuffing is smoked bacon, onion, apple, thyme, breadcrumbs and cider.
Will probably reduce some alcohol with something for a sauce, undecided yet.
Posted: April 29th, 2009, 14:28
Why did you ask if you TOTALLY knew what you were doin hahaha... that sounds yummeh!Dr. kitteny berk wrote:I did this, will poach it, then fry it off.
Stuffing is smoked bacon, onion, apple, thyme, breadcrumbs and cider.
Will probably reduce some alcohol with something for a sauce, undecided yet.
Posted: April 29th, 2009, 14:35
I had some idea, but y'know, hassling people for ideas is always good Posted: April 29th, 2009, 19:59
End result (berk size portion):
<a href="http://www.flickr.com/photos/kitteny_berk/3486926340/" title="DSCF5735 by Kitteny Berk, on Flickr"><img src="http://farm4.static.flickr.com/3553/348 ... f56a5d.jpg" width="500" height="375" alt="DSCF5735"></a>
Poached the meat at ~71° for 75 minutes-ish
Sauce was kopparberg reduced in the meat searing pan, bit of sage, bit of meat juice from the plate it rested on.
Mostly pretty good, maybe use a less sweet cider though.
<a href="http://www.flickr.com/photos/kitteny_berk/3486926340/" title="DSCF5735 by Kitteny Berk, on Flickr"><img src="http://farm4.static.flickr.com/3553/348 ... f56a5d.jpg" width="500" height="375" alt="DSCF5735"></a>
Poached the meat at ~71° for 75 minutes-ish
Sauce was kopparberg reduced in the meat searing pan, bit of sage, bit of meat juice from the plate it rested on.
Mostly pretty good, maybe use a less sweet cider though.
Posted: April 29th, 2009, 20:27
So when am I going to be invted over for dinner hmmm???Posted: April 29th, 2009, 20:32
never, it's mine! ALLLL MINE!Posted: April 29th, 2009, 20:44
I'd say you just passed on a great opportunity