>>>>> !!Bane and tony.towa's Cookbook Central!! <<<<< Daily

[Bane]

*As you enter the brightly lit kitchen you are pleasantly welcomed with the tantalising smells of rosemary, basil, cinnamon, marjoram and something else, oddly familiar yet not quite able to place your finger on it...*

"Faaaaaaaaaaaaaaaaart"

Oh, excuse me! Welcome people to Bane and tony.towa's Cookbook Central! Come in, come in, don't be shy. Please leave your workboots at the door and make yourselves comfortable. You must be tired after such a hard day at work?

Well people, after so many brain storming discussions and some brain dead ones (usually started by me) I thought (well, tony had the idea, I just stole it) that something...Different, was called for.

After you've been slogging away all day zapping those cables (and yourselves) you need something to look forward to at home so, starting today I shall be posting some of my favourite recipes for you all to peruse.

If it's well received, Great! If not, oh well, not to worry!
Anyway, to start off with, something nice and simple.

Peanut Crusted Chicken with Dipping Sauce

You will need:

2 Garlic cloves (crushed)
1tsp Ginger
1tsp Lemon grass
2tbsp Fresh coriander (chopped)
200g salted peanuts
200g flour
2 eggs
4tbsp milk
4 chicken breasts

1) Pre-heat your oven.
2) Place your garlic, ginger, lemon grass, coriander, peanuts and 2tbsp of the flour into a blender and blend until finely ground.
3) Transfer to a shallow dish.

4) In a bowl, beat together the eggs and milk.
5) Spread the remaining flour on a plate.
6) Dip the chicken into the flour, then into the egg mixture and finally into the peanut mixture.
7) Arrange them into an oiled roasting tin.
8) Bake them in the oven for 15mins, turn over and cook for another 15mins.

Dipping Sauce:

1 Fresh red chilli, chopped finely
2 Garlic cloves, crushed
125ml white wine vinegar
2 tbsp Dark brown sugar

1) Throw it all in a pan and heat GENTLY until the sugar dissolves.
2) Bring to the boil and simmer for 2 mins.
3) Transfer to a bowl

EAT!

Hope some of you try (and enjoy) this dish!
If there is any particular foods you want a recipe for, let me know!

*I really do need to find a job, quick!*

 

[rumrunner]

Re: Bane and tony.towa's Cookbook Central!

next time my woman comes to dinner she can cook me that,
thanks bane

 

[EasyFox]

Re: Bane and tony.towa's Cookbook Central!

Nice one Bane.

Anything special for pike?

Normaly just bake with butter,pinch of salt, pepper might chuck in some onion or chillies.
Got one in the freezer to cook up.

 

[LukeScotty]

Re: Bane and tony.towa's Cookbook Central!

nice one bane, love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

----Tuna sandwich----

1.carefully tear open your loaf of bread
2.select 2 pieces of the finest slices
3.open tin of tune
4.add salt, pepper, chopped spring onion
5.spread inbetween 2 slices

.....but seriously, update us with the good recipes!!!!

 

[mdshunk]

Most of my favorite recipes can be sampled by going to the nearest diner, sitting down at the counter, and ordering whatever is on special.

I eat lunch out at diners and restaurants nearly every day. I eat pretty much anything made out of food. I just order the "special" without any real idea of what the day's special might be. Sometimes I just tell the waitress to bring me "something". When I get home I just ask the wife what we're having for supper. Simple for me.

On the other hand, I can bar-b-que up some really good chicken.

In a squirt bottle, combine 1/2 cup water, 1/2 cup white vinegar, tablespoon salt, tablespoon pepper. Keep shaken and squirt at frequent intervals on chicken while cooking on the grill.

 

[Bane]

Re: Bane and tony.towa's Cookbook Central!

Anything special for pike?

Sorry no. Trout?

 

[tony.towa]

A nice easy one for people to start with and following the trout link.

Marinade two rainbow trout fillets in olive oil with three crushed and finely chopped cloves of garlic for two to four hours. Remove from marinade and spread the garlic over the pink side of the fillet.

Place pink side up on grill tray and put under a hot grill until the garlic is just toasting and the trout has just lightened in colour.

Serve with baby new potatoes and asparagus with a hollendaise sauce.

Serves two people.

After removing from marinade you can wrap the fillets individually in silver foil and put them on a barbeque for about four minutes (as long as the barbeque is lit) but make sure you put some of the marinade oil in the wrap aswell.

 

[Bane]

Baked Trout with Orange (For EasyFox) Serves 2

You will need:

2 trout (cleaned)
4 Lrg Thyme sprigs
4 Lrg Parsley sprigs
125g Button mushrooms (sliced)
2 Shallots (chopped)
4 Tbsp white wine vinegar
Grated zest and juice of 1 orange
Salt and black pepper
Orange and Thyme to garnish

1) With a sharp knife, make 2 diagonal cuts through the skin and into the flesh on both sides of the trout

2) Strip the thyme and parsley leaves from their stalks.

3) In a bowl, combine the mushrooms, shallots, white wine vinegar, orange zest and juice, thyme and parsley leaves and salt and pepper to taste.

4) Reserve a quarter ( or whatever) of the mushroom/herb mixture to spoon over the stuffed trout

5) Stuff the trout with the remaining mushroom/herb mixture by holding the fish open, spooning in the mixture, then press firmly closed.

6) Arrange trout in a non-metallic baking dish and spoon over the reserved mushroom/herb mixture.

7) Cover and marinate in fridge for upto 4hrs (no more!)

8) Bake in a pre-heated oven for about 25mins at about 180C

9) Garnish with orange and thyme

Enjoy.

 

[tony.towa]

Hey Easyfox

Pike is quite a bitter fish mormally.

Try cutting into steaks (if large enough) allow to soak in clean water for half an hour (gets rid of any earthy taste) and then marinade for a couple of hours in cider. Cook it in the cider marinade and enjoy.

 

[Bane]

SH*T!

Didn't realise you were doing one too Tony!

*Note to self, must communicate more!*

 

[tony.towa]

Can you imagine what site lunches are going to look like if we keep this up!!

 

[Bane]

You'll be on a job, look at next man's lunch box (the one with food in cirrus) and you'll say.

"Electricians Forums?"

"Yep."

 

[EasyFox]

mdshunk I thought it was just a Hollywood film thing, just sitting down & saying "give me the special"

Do that here & you'd get more than you bargained for, mind you at some places you be told the special (nod nod wink wink) service will cost extra

 

[tony.towa]

BANK HOLIDAY BARBEQUES

Firstly, when the coals are nice and hot, or when the gas barbeque is hot, brush the grill plate with cooking oil, it helps stop the food from sticking. Do this after again after each batch of food is cooked. (it also make the grill easier to clean afterwards)

Fun food for the kids.

Chicken breast fillets, cut into one in wide strips (across the width of the fillet). Marinade in a mixture of quarter of a pint of coca cola and tomato ketchup (I know it sounds bad). Place on barbeque and grill brushing with the marinade while you cook it. Make sure the chicken is properly cooked through.

Wrap a banana in silver foil and place on the barbeque for about eight minutes. When unwrapped the skin should split easily and the centre be smushy. Serve hot on the banana skin sprinkled lightly with brown sugar with vanilla ice cream

 

[Bane]

Cola and Ketchup??!!??

I'll be trying that one (seriously)

 

[tony.towa]

Bane,

With regard to your response, thanks for the offer but not while there are mad dogs on the street.

Yeah it sounds gross but it's actually ok. It caramelises the outside of the chicken and has a light sweet taste. Thats why I do it if there are kids at a barbeque, it's a bit different from my usual burnt sausages in bread rolls.

 

[Bane]

STICKING WITH THE BAR-B-Q THEME!!!
(You just know it's going to pis* it down all weekend)

THAI BURGERS

500g Minced beef (Go for the expensive stuff, really)
1 Tbsp Red Thai curry paste
2 Tbsp Coriander (fresh, chopped)
2 Tsp of Ginger (or more if you like, personally I use LOADS)
Salt and black pepper
1 Tbsp Olive oil

!
1) Throw it all into a mixing bowl and knead together thoroughly
2) Shape mixture into 6 even-sized burgers
3) Place in fridge for 30mins (they'll keep for upto 24hrs)
4) Cook and eat

LAMB BURGERS

2Tbsp Olive oil
1 Small onion (finely chopped)
1 Garlic clove (crushed)
500g Minced LAMB (again, expensive stuff)
1 Tsp Ground Cumin
2 Tbsp Chopped fresh mint (fresh really is better)
Salt and Black pepper

1) Throw it all into a mixing bowl and knead together thoroughly
2) Shape mixture into 6 even-sized burgers
3) Place in fridge for 30mins (they'll keep for upto 24hrs)
4) Cook and eat

Bane,

With regard to your response, thanks for the offer but not while there are mad dogs on the street.

Sorry, got a bit carried away there.

 

[tony.towa]

Those Thai burgers look good.

I agree with what you say about the mince. I always get the steak mine, you don't get all the fat running out of it and it tastes better too. (If you're doing a chilli or bolognese you don't get the scum crusting on the surface either)

 

[Bane]

Everyone who's tried those Thai burgers seems to like them Tony.

Definately trying your cola/ketchup ones but I WONT be telling people what's on them first!

 

[mdshunk]

mdshunk I thought it was just a Hollywood film thing, just sitting down & saying "give me the special"

Nope, but it might be something peculiar to USA diners. The "special" at lunch time is usually around a fiver, and a pretty good meal for a good price.

 

[tony.towa]

A recipe with Spudmeister in mind.

Baked sage and pepper potatoes.

What you need

4 baking potatoes
1 red pepper
12-16 Sage leaves
3 tablespoons of olive oil
2 cloves of garlic
Half teaspoon salt
Half teaspoon white pepper

What you do

Slice the potatoes to about quarter of an inch from the bottom and continue slices about quarter of an inch apart.
Quarter the red pepper and cut into fine strips.
Put one strip of pepper into each slice cut in the potatoes.
Put one sage leaf into every third slice cut into the potatoes.

Crush and very finely chop the garlic.
Mix the oil, salt, pepper and garlic together.
Brush the mixture evenly over the four potatoes.
Wrap and seal the potatoes in silver foil.
Bake for about an hour, or until cooked.

 

[London Luke]

let wife /gf cook whatever
just make her wear some sexy panties and have a good "help yourself" whilst she is cooking

 

[tony.towa]

A bit desperate that Luke.

Why noy run her a hot bath (put some of those smellies from Lush in it) and then while she is in the bath prepare a meal for her. You will not need to help yourself then, she will do it for you!!!!!

The next recipe set will be "THE SEDUCTION SURPRISE"

 

[Bane]

*Bane has been crap at putting up recipes over past few days*

"Sorry"

 

[London Luke]

A bit desperate that Luke.

Why noy run her a hot bath (put some of those smellies from Lush in it) and then while she is in the bath prepare a meal for her. You will not need to help yourself then, she will do it for you!!!!!

The next recipe set will be "THE SEDUCTION SURPRISE"

O please........ thats so last year darling

women want real men to throw them around and do the "sanchez" thing

 

[tony.towa]

This from the person who, according to milleniummel, was

"rushing off to wine and dine your other woman!"

 

[spark-doctor]

What have you 2 got for venison. I have got loads of fillets in the freezer and Mrs Doc is giving me grief to clear out.

 

[tony.towa]

Venison Steak Recipe

Ingredients

1 bottle of red wine
1 carrot
1 red onion
2 cloves of garlic
6 bay leaves
1 sprig of thyme
half teaspoon of black pepper
2 shallots per steak
Butter
2 tablespoons of cranberry jelly

What you do

In a large dish put the carrot (grated), the garlic (crushed and chopped), the onion (finely chopped), the bay leaves, the thyme (finely chopped0 and the black pepper. Pour in the red wine and mix . Marinade the venison steaks in this, in the fridge, for 24 hours turning the steaks over occasionally.

After 24 hours remove the steaks from the marinade.

In a frying pan gently fry the shallots, which have been cut in half from top to bottom. Do not allow the butter to burn (if you are worried about this add two teaspoons of olive oil). Allow the shallots to “melt down and add the cranberry jelly.
Pour the marinade through a sieve and add the liquid to the frying pan. Mix and reduce down to the consistency of tinned custard, stirring as you reduce it. Add the steaks and fry in the sauce fo 1 to 2 minutes on each side (1 min rare, 2 mins well done)

Serve meat with sauce poured over it.

New potatoes and broccoli go well with it

 

[Spudmiester]

Cant cook, wont cook, dont want to cook, dont want to know how to cook.

Will only cook if I have to, means to an end, eat or die.

Good job Bigbird (girlfriend) can knock a little somthing up in the kitchen............. AND dinner is usually nice too !

 

[Bane]

Cant cook, wont cook, dont want to cook, dont want to know how to cook.

Will only cook if I have to, means to an end, eat or die.

Neanderthal!

I WILL put up some recipes today! (Later)

 

[tony.towa]

Hi there Bane,

Not seen you around for a few days. Thought I might have killed you off with my coca cola and tomato sauce marinade!!!!

 

[Bane]

I know, I'm crap.

Didn't try your recipe yet mate, been too busy skydiving!

Went to BodyFlight in Bedford at the weekend. Great fun! I'll try and upload my dvd of it sometime (which probably means never).

And, I WILL post a recipe later.

 

[spark-doctor]

Mrs Doctor says "thank you very much for the venison recipe Tony". We tried it out yesterday and it was great.

Pheasent season will be here soon so will be asking again. Bored with just roasting the darn things.

ps Bane, she said you are crap

 

[tony.towa]

Bl**dy h*ll Bane

Scuba diving, sky diving. Is it you don't like your feet on the land or are you just trying out any form of diving? (Second thoughts don't answer that!!!!)

Glad the recipe was ok "Doc". Will see what I have got for pheasants. Will these be shot or run over by a Land Rover?

 

[spark-doctor]

Land rover kill is a big NO NO. Several years ago myself and Mrs Doc were driving down a country lane and i hit a pheasant, went back and picked it up. Happy days, dinner tomorrow and puts it in foot well by Mrs Doc's feet after a lot of complaining. 5 minutes later stunned pheasant came back to the land of living with a lot of flapping. Mrs Doc screaming like a banshee with feet on dashboard. All this i could of been forgiven for but then i wrung pheasants neck and put it back in foot well and got a whack with a handbag round the side of the head.

 

[Bane]

Yes! It's official!

BANE IS CRAP! (Thanks Mrs. Doctor, you've clarified what many a person has been thinking since Jan 08)

Land rover kill is a big NO NO. Several years ago myself and Mrs Doc were driving down a country lane and i hit a pheasant, went back and picked it up. Happy days, dinner tomorrow and puts it in foot well by Mrs Doc's feet after a lot of complaining. 5 minutes later stunned pheasant came back to the land of living with a lot of flapping. Mrs Doc screaming like a banshee with feet on dashboard. All this i could of been forgiven for but then i wrung pheasants neck and put it back in foot well and got a whack with a handbag round the side of the head.

Very Funny (actually did make me laugh out loud)

 

[spark-doctor]

It i officially on the list of things i will NEVER EVER be forgiven for

 

[rumrunner]

Yes! It's official!

BANE IS CRAP! (Thanks Mrs. Doctor, you've clarified what many a person has been thinking since he was born)

for speed try a large hula hoop sarnie, 2 bits a bread peanut butter and a bag a hulas
perfect

 

[Bane]

MUSHROOM STUFFED PHEASANT
Serves 6

You will need:

1oz Butter
1 Tbsp Lime Marmalade
6 Pheasant Breasts (with skin on)

Mushroom Stuffing:
2oz Butter
3 Shallots (finely chopped)
12oz Button Mushrooms (coarsely chopped)
2oz Fresh white breadcrumbs
Salt and Black pepper
1 Egg (beaten)

Lime Sauce:
1/4 Pint chicken stock
Juice of 1 lime
200ml Creme fraiche
4 Tbsp Chopped parsley

1) Make mushroom stuffing: melt the butter in a saucepan, add the shallots and cook gently, stirring occasionally for 3-5mins until soft but not coloured

2) Add mushrooms and cook for 2mins then remove from the heat. Stir in the breadcrumbs, season with salt and pepper, then stir in the egg and leave to cool. Stuff the pheasant breasts (place stuffing between skin and meat)

3) Put pheasant breasts into a buttered roasting tin. Melt butter gently in a saucepan, add lime marmalade and heat gently, stirring, until combined. Brush over the breasts and cook in pre-heated oven for 35mins (or until golden brown and tender). Remove from tin and keep warm.

4) Make lime sauce. Put roasting tin on hob. Add stock and bring to a boil, then stir for 5mins or until reduced a little.

5) Stir in the lime juice and creme fraiche and heat gently, stirring constantly, until the sauce has a smooth, creamy consistency.

6) Add half of the parsley and season with salt and pepper. Serve with the lime sauce and garnish with the remaining parsley

 

[rumrunner]

bane mrs beaton would be so proud,that sounds real good ,if i had a pheasant i might try it ,carry on the good work ,and why arnt you out working?