Share your recipes here

[nutter]

Try a google on 'Hitler' + "recipes" and narrow it down with "troll"
He'd know what would be suitable for the likes of you.

I didn't find much http://www.google.co.uk/search?hl=en...22+troll&meta= what should I be cooking?

[Troll Virus]

I didn't find much http://www.google.co.uk/search?hl=en...22+troll&meta= what should I be cooking?

Start yourself off nice and simple.
Maybe 'Cream of Sum Yung Guy"

[nutter]

Sounds Chinese. What's in that, Come on mate, share your recipe

[treelizard]

Blend 1/2 cup almond butter with 1/2 cup sweetened condensed milk, 1 tsp vanilla extract, 1 tsp kahlua and 2 cups rum...and ice cubes. When nut butter is dissolved, add nutmeg and cinnamon. Serve immediately.

I also like adding raw cacao nibs and agave nectar, but I bet nobody else has those in their kitchen.

[GQchris]

we got some talented cooks in here..*sigh* I kinda miss havin a live in girlfriend..

[treelizard]

we got some talented cooks in here..*sigh* I kinda miss havin a live in girlfriend..

LOL, so I guess you figured out the purpose of above drink.

[Tant01]

LOL, so I guess you figured out the purpose of above drink.

Too funny....

[Troll Virus]

Tandoori Chicken Pittas

Allow two Pitta breads and around one and a half chicken breasts per person.

Chicken Marinade

2 Cups of plain Yoghurt.
2 Green Chillies (de-seeded if not so bold).
1 tablespoon of grated fresh root ginger.
1 tablespoon of crushed and chopped Garlic.
1 teaspoon of salt
1 teaspoon Chilli powder
1 teaspoon Cumin powder
2 teaspoons Garam Masala
2 teaspoons vinegar
2 tablespoons vegetable/sunflower oil
1/2 teaspoon red food colouring
1/2 teaspoon yellow food colouring

Combine the yoghurt, chillies, ginger and garlic into a blender until smooth.
Empty into a bowl, and then add all the remaining ingredients. Beat the mixture until it looks glossy.

Cut the chicken into inch or two inch peices and marinade in the fridge over night, turning occasionally if you have the chance.

Salad

You may have your own ideas, but I buy a premade salad, with various types of lettuce and leaf, with some red cabbage and carrot, then shred that into a bowl with cubed cucumber and vine ripened tomatoes.

Drizzle

2 cups of yoghurt
2 inches of Cucumber (finely diced)
12 good sized mint leaves (finely chopped)
1 teaspoon crushed and chopped Garlic
1 teaspoon of sugar
2 tablespoons of honey (runny honey)

I use half of the drizzle to work through the salad as a dressing, and reserve the other half to present over the finished dish.

Spread out the marinaded chicken on a baking sheet ( I cover mine in foil to make cleaning easier later) and bake in a hot oven for 20-30 minutes. About 10 minutes in, you may need to remove the tray, and drain the juices and oils, I always turn it at this point.
The finished chicken should be red, and just browning/blackening on the edges.

Lightly sprinkle your pittas with water on both sides, before placing them under a medium grill for a minute or so each side.
These should puff up/dry out a little, allowing you to open them up into pockets.

Stuff your Pittas half full of the salad mix, lay the chicken across the top, then add the drizzle across the top.

Accept kudos for gorgeous, filling, healthy meal.

[Troll Virus]

Fragrant Beef (for two, prepare 24 hours before)

2 Sirloin steaks (lean as possible)
4 tablespoons of Nam Pla (Fish Sauce)
1 tablespoon of Chinese Cooking wine (or Dry Sherry)
2 Cloves Garlic
2 teaspoons of Freshly grated Ginger.
1 heaped teaspoon of corn flour

Place your steaks in the freezer for 20-25 minutes, then remove and slice into paper thin strips at an oblique angle, cutting away from you. You should find this easy with a sharp knife. Remember to remove all fat.

Smash and finely chop the garlic, combining with the remaining ingredients to form a marinade for the beef.

Thoroughly mix the marinade through the beef, stirring at least four times over the 24 hours.

Four hours prior to cooking, remove the beef from the marinade, and drain on a wire rack while still refridgerated.

Once drained, heat groundnut oil (watch out for those with peanut allergies) until smoking, and flash fry for two minutes. Due to the thin slices you made, the beef will cook very quickly. Just avoid it sticking together in clumps

This can be served on it's own, as part of a variety of dishes, or in any lightly flavoured sauce, though be wary of adding salt, as the Nam Pla should have provided enough.

I like to steam baby sweetcorn, asparagus and other colorful veg in a bamboo steamer just before frying the beef, then serve on sticky rice.

[Troll Virus]

Haggis

Haggis recipe

Lady Login's Receipt 1856.

1 cleaned Sheep or Lamb's Stomach Bag
900g (2lb). dry Oatmeal
600ml (1 pint) Stock
450g (1lb) chopped Mutton Suet
450g (1lb) Lamb's or Deer's Liver
Heart and Lights of the Sheep
1 large Onion
½ tsp Cayenne Pepper
Salt And Pepper

Boil and mince the liver, heart and lights, chop the onion.
Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock.
Fill the bag just over half full, press out the air, add the remaining mixture and sew up securely.
Place in a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours.

Or;

Ingredients:
Set of sheep's heart, lungs and liver (cleaned by a butcher)
One beef bung
3 cups finely chopped suet
One cup medium ground oatmeal
Two medium onions, finely chopped
One cup beef stock
One teaspoon salt
½ teaspoon pepper
One teaspoon nutmeg
½ teaspoon mace
Method:
Trim off any excess fat and sinew from the sheep's intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or possibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatmeal, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp needle to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with "champit tatties and bashit neeps" (mashed/creamed potato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis - Drambuie is even better! Don't go overboard on this or you'll make the hggis cold. At Burns Suppers, the haggis is traditionally piped in and Burns' "Address to the Haggis" recited over it.

[Troll Virus]

Beef & Fruit Stew.

I Banana
1 Orange
1 Apple
1 Can Tinned Pineapples (including juice)
1 Mango
1 Half Onion
1 Carrot
6 Tomatoes
1 stick of celery
3 heaped desert spoons of plain flour
1 Half teaspoon curry powder
2 Bay leaves
1 heaped teaspoon Garlic Salt
1 half teaspoon salt
1 heaped teaspoon black pepper
1 heaped teaspoon dried rosemary
1 pinch of nutmeg
250 ml of water
1 beef stock cube
1 tablespoon runny honey
Enough beef casserole steak for two or so.

Cube the fruit veg and beef.
Coat the beef in the flour.
Chuck the whole lot in a casserole dish and cook on a low heat for two hours.

Cool, then refridgerate over night.

Then a further two hours on a low heat

Serve with rice, potatoes or salad.

[Troll Virus]

Winter Mash

1 fist sized chunk of Celeriac, diced.
3 Carrots, diced
1 Apple diced
1 med Potatoe diced
1 Sweet Potatoe diced
2 cloves garlic, smashed & chopped fine

Bring diced vegetables etc up to the boil, then simmer for 20 mins before straining well, then mash.

Add a good sized knob of butter, a dash of ground white pepper, some coriander and lemon thyme.
Stir on heat, and season to taste.

Serve as a side dish to roast/broiled chicken or pork.

[nutter]

Delicious innit: Chicken's feet in blackbean sauce right:


6-8 pairs chicken feet
2 tablespoons of soy sauce
1 tablespoon oyster sauce
1 chopped chilli
1 tablespoon of sesame oil
1 tablespoon of sugar
dash of pepper

To prepare:
Cut the nails of chicken feet and wash them. Blanche in boiling water for 1 minute and drain. Chop feet down centre and brush with the soy sauce then deep fry them until golden brown. Next soak in water until they go puffy.
Marinate deep-fried chicken feet with marinade ingredients for at least an hour right. Place all the ingredients in a big bowl and steam over boiling water for an hour or until chicken feet is tender. Thicken gravy with corn flour and water.

[Troll Virus]

Delicious innit: Chicken's feet in blackbean sauce right:


6-8 pairs chicken feet
2 tablespoons of soy sauce
1 tablespoon oyster sauce
1 chopped chilli
1 tablespoon of sesame oil
1 tablespoon of sugar
dash of pepper

To prepare:
Cut the nails of chicken feet and wash them. Blanche in boiling water for 1 minute and drain. Chop feet down centre and brush with the soy sauce then deep fry them until golden brown. Next soak in water until they go puffy.
Marinate deep-fried chicken feet with marinade ingredients for at least an hour right. Place all the ingredients in a big bowl and steam over boiling water for an hour or until chicken feet is tender. Thicken gravy with corn flour and water.

Not exactly rocket science this.

Typical Nutter though.
When not fellating pigs, he trawls google and other search engines for information, then slightly re-words things so he can claim them his own.

Look at the above recipe, and compare it to the one on this link;

http://www.asianonlinerecipes.com/dim_sum/chicken_feet_black_bean_sauce.php

btw, the link is the first one you get if you type "Chicken's feet in blackbean sauce" into Google.

So remember, when you think you are talking to nutter, you are actually responding to material written by somebody who may know what they are talking about, but the comments may be in the wrong context, because nutter either doesn't understand them, or know what you were talking about yourself.

Can I hear you say 'OWNED'???

Nutter.
Piggy's nutsac is starting to look heavy.
You have work to do.

[nutter]

Yeah mate, Chickens feet in Blackbean sauce is made that way innit. Tasty too.