Classic recipes

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codger

Re: Classic recipes

Unread post by codger » Sun May 24, 2009 5:42 pm

more or less given up cooking ,, local fish n chip shop had a 10th aniversary do , fish n chips - £1 , pie n chips - £1 jumbo sausage n chips - £1,,

deal now finished ,, sob , but they did it for 2 weeks

may special 11th till 31st

£1.50 ,,,

then june special , £2.50 ,,

then back to full price , fish n chips = £3.50 ,

king kod , plungington rd preston ,

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Greenbat
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Re: Classic recipes

Unread post by Greenbat » Sun May 24, 2009 6:56 pm

Wedges turned out very well. Gave them about a minute in the frying pan, then oven as gas 2 for a good hour. I'm rather pleased with myself :) Thanks Gus!

The Mighty Gusset

Re: Classic recipes

Unread post by The Mighty Gusset » Sun May 24, 2009 7:02 pm

I'd have fried them a couple of minutes longer and then given them 10 minutes at about Gas 7.
But I'm glad your way worked for you.

Finishing in the oven is really just to let some of the excess fat drain off.
Did you get a good crispy crunchy coating ?

Nice to see you're trying my recipes - that's what they're here for !

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Greenbat
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Re: Classic recipes

Unread post by Greenbat » Sun May 24, 2009 7:36 pm

The Mighty Gusset wrote:I'd have fried them a couple of minutes longer and then given them 10 minutes at about Gas 7.
But I'm glad your way worked for you.

Finishing in the oven is really just to let some of the excess fat drain off.
Did you get a good crispy crunchy coating ?

Nice to see you're trying my recipes - that's what they're here for !
Yes, I thought as I started the thread it is about time I tried some! Our rayburn would take lots of time and gas to heat up to 7, 2 seemed to work fine. With some of them I fried them, put them back in the box and gave them extra coating, then fried them agin. Seemed to make the coat thicker.

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triumph5ta
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Re: Classic recipes

Unread post by triumph5ta » Tue Jun 23, 2009 3:44 pm

Almost instant Pasta with Creamy Blue Cheese and Spinach.

Dead easy and very quick:

Get some pasta cooking.
When its nearly done:

Shove a load of Spinach (a whole bag from the supermarket) with only the water you have washed it in in a pan and cook it for about 3 minutes.
Drain off any excess water.
Crumble up a load of blue cheese and chuck that in.
Pour in a big glug of cream.
Put back on the heat and stir it about until the cheese is melted.

Pour it over the pasta.
Stuff your face.

The Mighty Gusset

Re: Classic recipes

Unread post by The Mighty Gusset » Tue Jun 23, 2009 5:46 pm

Pasta, Blue Cheese and Spinach.
That works for me !
I'd cut up a couple of thick rashers of bacon (with scissors) and add them at the same time as the spinach.
And maybe some button mushrooms.

Alternatively, just before serving, bung in a tin of tuna and some sweetcorn, or even some chunks of cooked chicken, and some broccoli florets.

On serving scatter some finely chopped spring onion over it.

It's dead easy to make 'posh' food using pasta and a couple of other basic ingredients.

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FastFrank
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Re: Classic recipes

Unread post by FastFrank » Tue Jul 28, 2009 8:07 am

How about Yorkshire puddings... the ones that push the roof out of your oven... dead easy!

Four heaped tablespoons of plain flour (as heaped up as its possible to get em)
Four large eggs
One heaped table spoon of dried milk
Half a teaspoon of salt
Water... amended just for Gus

Put all the lot in a mixing bowl and mix together with a spoon. When mixed, gradually add water and whisk with a mixer until all the lumps have gone and you have the consistency of engine oil.

Pudding tin/tins, put a drizle of veg oil (I prefer a small knob of dripping) into the tins, turn your oven up to flat out and put your tins in until they are literally smoking hot. Quickly take the tins/tin out and almost fill with your batter and put them back into the very hot oven so that you don't lose so much heat. Give em 15 to 20 minutes and take a look without letting the heat out of your oven. If they are brown on top they are generally done. (I use muffin tins and turn the puddings over to brown their bums for 5 minutes at this point)

Eat with lovely thick beefy onion gravy before your roast beef sunday dinner -- ENJOY!
Last edited by FastFrank on Tue Jul 28, 2009 10:18 am, edited 3 times in total.
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FastFrank
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Re: Classic recipes

Unread post by FastFrank » Tue Jul 28, 2009 8:12 am

As an aside... to eat Yorkshire puddings with chicken or pork, why not make "Mucky puddings"... simply add some paxo stuffing mix to your batter before filling your tins, they dont rise quite as well but they ain't half tasty :P
If iver tha does owt for nowt alus duit for thissen!

The Mighty Gusset

Re: Classic recipes

Unread post by The Mighty Gusset » Tue Jul 28, 2009 10:09 am

Dried Milk and no liquid other than the eggs ?
That's not a method of Yorkie making that I've ever come across - I might give it a go.
I've got dried milk, I use in bread making.

Dunno about putting Paxo in the mix, I do use dried sage though

Goose fat gives the best Yorkies (and Roastie spuds)

Cold Yorkies are nice with Jam on 'em

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FastFrank
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Re: Classic recipes

Unread post by FastFrank » Tue Jul 28, 2009 10:20 am

Lousy if you have sage in em!!! just doesn't go with jam
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