Dead easy and tasty recipes

[Charlie Chuck]

Pork Chops marinated in whiskey, olive oil, soy sauce, 5 spices and tobasco sauce.

I must try that for the Barbie sometime.

 

[Trautmann's Chiropractor]

Quick, delicious and cheap chicken and rice. Lived on this as a student and my son absolutely loves it too.

Chicken breast fillets.
Paprika papyrus strips.
Uncle Ben’s Mexican style rice.

You can get all these for about a fiver in Tesco if you’re feeding two people, an extra bag of rice if you’re feeding more as there’s usually chicken left over.

Trim any fat off the chicken and place a fillet in the papyrus strip. Fry for 5/6 minutes flipping over halfway. Bang the rice in the microwave and 2 minutes later you're sorted.

Seriously give it a bash and let me know if you like it. Horrendously tasty.

 

[KS55]

FISH PIE.

400/450gms of any fish, Cod Pollock Coley finny haddock(smoked)Basa or salmon are good. Cut into 3cm chunks. Or buy a pack of fish pie mix, available at most supermarkets.

A handful of frozen prawns.

1 tin of Campbells condensed cream of celery soup. Cream of Asparagus or mushroom are also good.

*5-6 medium potatoes/or packet mash for convenience and time saving.

50gms of grated cheddar/Stilton also works well

Black or white pepper.


1 medium or 3 cherry tomatoes

I bunch of broccoli

Pour soup in pyrex dish rinse tin with a bit of water of water, stir into soup.

Add a sprinkling of pepper,and salt if needed.

Add fish and prawns. Peel and cut spuds, cut into quarters, add to slightly salted boiling water. Boil till a fork goes through spuds fairly easily, but don't overboil.

Mash spuds adding a splash of milk and small nob of butter( about size of 2 or 3 sugercubes) Use a spatula to spread mash over fish and soup.

*Also packet mash works well for those wanting to save time/convenience. I think half fish pie mix to half mash ratio is fine. For example, if the pie mix is say 4cm deep, add same depth of mash to the pie mix into the pyrex/casserole dish.

Put grated cheese and thinly sliced tomatoes on top of mash.

Put in a pre warmed oven at 200° or gasmark 6. Cook about 30 minutes or until cheese is bubbling and tomatoes nice and cooked.

Serve with boiled broccoli.

This makes 2-3 adult sized portions for less than a fiver.

Also, boiled eggs can be added if you fancy. Put 2-3 eggs in cold water, bring to boil. When water starts boilng, time for 4 minutes. Then pour water from pan and let eggs cool. When cool, peel shell rinse in cold water and cut into quarters. Add to fish pie mix before spreading on mash. Adding eggs with garlic flat bread/ or baguette or two will easily feed a family of 4.

My own recipe, Enjoy.

I would add: do the spuds first, cos, if they are hot, they have a tendency to sink into the sauce.

 

[Banshee]

Easy cheese n' onion pie.

1 400/450gm pack of mature or extra mature cheddar Cheese.
320gm pack of shortcrust pastry(sheet)
1 large or 2 medium onions
1egg
100mls of milk, I use semi skimmed.
White/black pepper
Worcester sauce
Sprinkle of flour
23cm(9") metal pie dish
Kitchen chopping board
Rolling pin

Roll pastry out on a lightly floured dusted kitchen chopping board to between 1/3 to half thickness of the pre rolled sheet.

Smear the pie tin with a thumbnail size blob of butter/margarine to stop pastry sticking to tin. Carefully lift pastry and place over tin, pressing pastry against the surface of the pie tin. Run a blunt knife around edge of tin to cut off the excess pastry and roll into a ball.

Chop onions into 5-10mm chunks. Add to microwavable bowl, cover in cling film . Prick cling film with a fork. Microwave 1 minute. Take out, gently shake onions and reheat for 1 more minute.

Let onions cool down whilst grating cheese. Mix cheese and onion together with fingers and add the mixed up cheese n' onion to pastry case in pie tin.

Lightly sprinkle with either white or black pepper, I prefer white. Add 4-6 splashes of Worcester sauce if you like(personal taste)

Pour 100ml milk into a bowl, crack agg and add it to the milk. Whisk until all mixed into a a constant shade of light yellow.

Pour evenly into pie, saving a small amount to smear on top of pie.

Roll out rest of pastry to same thickness in tin. Place on top and press patry around rim of tin with thumbs, better still, I use the prong of a fork to seal the lid.

Use a pastry brush(or fingers) to smear a bit of whisked egg/milk into pastry lid. Slice a knife gently in pie lid with three 3cm cuts. This allows steam to release whilst cooking.

Preheat oven to 200°/Gasmark 6 and bake around 25/35 mins or until top of pie is golden brown. If crust is golden brown on the heat I suggest, pie will be cooked.

Also, I forgot to mention. I sometimes add 2 slices of grilled bacon. If you fancy adding bacon grill to medium, trim fat and chop up into bits. Add to mix.

Hope you enjoy.

That looks a bit too fussy for me. I have to say mine is delicious and I still use shop bought pastry. I use milk to cook the onions, tip from me Mam. Has to be Cheshire or Lancashire cheese for me.

 

[The Lightbowne Cowboy]

I must try that for the Barbie sometime.

Fooking delicous pal. Give it a good 3 hours or better still over night. You can use brandy if you like or bourbon.

 

[KS55]

Thank the Lord Harry i'm not the only one who feels like this about fish pie. Don't know why it's wrong, it just is

But it's not a pie! Pies have pastry. Shepherd's pie aint a pie either.

 

[Charlie Chuck]

I would add: do the spuds first, cos, if they are hot, they have a tendency to sink into the sauce.

Well pointed out. I know this but I forgot to mention.

 

[Charlie Chuck]

That looks a bit too fussy for me. I have to say mine is delicious and I still use shop bought pastry. I use milk to cook the onions, tip from me Mam. Has to be Cheshire or Lancashire cheese for me.

Fair enough mate. Lancashire is a good cheese to use as is red Leicester. But Cheddar is probably the best and most widely used in the UK All about personal choice though.

 

[KS55]

- Bag of arborio rice, maybe 1 and a half/2 cups if serving for two.
-Diced onion
-Handful of cut mushrooms
-A chorizo sausage, or ready cut cubes, up to the chef
-Grated parmesan.
-Bit of olive oil.
- 2 cubes of vegetable stock

1) dice the onion and gently fry off in the frying pan until they turn slightly transparent.

2) add the cut mushrooms and chorizo to the pan and fry them all together.

3) add in the cups of rice. You can't leave them dry for long as it begins to stick, but the oil from the chorizo provides brief moisture.

4) have your stock ready and add about quarter of it to the pan each time, continuing to stir. When the liquid looks like it has disappeared, add more, a quarter of the jug each time. Continuing to stir throughout is crucial because otherwise it all sticks to the pan.

5) add parmesan throughout if you wish, otherwise sprinkle on to serve.

6) do all of this until the rice becomes soft enough for your preference. Take off the hob and serve.

With the first lot of stock, add a big splash of white wine or martini, for that restaurant taste.

 

[Charlie Chuck]

But it's not a pie! Pies have pastry. Shepherd's pie aint a pie either.

And the last one i ate had no Shepherd in it.