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Recipes and stuff

Exactly what it says on the tin...

  1. Chilli

    Adjust as required

    500 g mince
    2 medium onions
    2 cloves garlic
    1 red chilli
    1 tsp cumin
    2 tsp chilli powder
    2 tins chopped tomatoes
    2 tins red kidney beans
    half a stick of cinnamon
    2 tbsp tomato puree
    black pepper and salt

    Chop the onions and garlic, fry in olive oil until soften. Add the cumin, chilli and chilli powder, season with salt and pepper and mix it around to coat the onions. Sling the mince in and cook ...
  2. Boeuf Bourguignon

    Another one that goes on a bit, if you want quick and easy open a Homepride cook-in sauce <shudder>

    1.5kg stewing beef
    200g thick cut streaky bacon, rindless (or thick pancetta)
    400g baby onions
    400g small button mushrooms
    Onion, finely chopped
    Carrot, sliced
    3 garlic cloves, finely chopped
    1 bottle of red wine. Pref. Burgundy
    750ml beef stock
    about 50g unsalted butter
    2 tbsp tomato puree
  3. Beurre blanc sauce

    By popular request (well, go_slow mentioned it)

    200g of unsalted butter, cut into small pieces
    2 shallots, finely chopped
    6 tbsp white wine vinegar
    1 tbsp chopped tarragon
    1 tbsp whipping cream (optional)

    Use a stainless steel or enamelled saucepan

    Vinegar and shallots into pan, boil over a high heat until there's about a tablespoon of liquid left, stir in the cream if you're using it

    Reduce the heat to medium ...
  4. Two versions of cassoulet

    Long version!

    I've cooked this twice, it's hard work (like all day) but I think it's worth it if you want a 'real' cassoulet. YMMV

    It's proper French, and it goes on a bit

    First cooking:

    1kg haricot beans

    1 bulb garlic

    500g belly pork

    2 carrots cut into chunks

    1 onion, stuck with 6 cloves

    Bunch of parsley, thyme, rosemary and a bay leaf

    half teaspoon cracked black ...

    Updated 20-03-08 at 20:48 by moth

  5. Chicken stock

    Because it's better than the stuff you buy in bottles and packets that's why

    2kg raw chicken bits (wings, legs, neck, feet etc.)
    a leek cut into large chunks
    stick of celery cut into large chunks
    3 carrots cut into large chunks
    2 onions, whole, unskinned. Trim the 'root' end
    2 garlic cloves, unpeeled, crushed
    few sage leaves, sprigs of thyme, handful of parsley, bay leaf

    Chuck that lot into a bloody big saucepan or stock pot ...
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