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Your signature dish - recipe

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By *obilebottom OP   Man
2 weeks ago

All over

Meatballs and Orzo baked in the Oven

Ingredients:

Meatballs

1 lb minced beef (can use lamb if you prefer)

1 lb minced pork

1 egg

1 tsp dried oregano

½ tsp dried mint

1 tsp garlic powder

¾ cup /breadcrumbs

1 tsp Salt

Orzo

1 tbsp olive oil

Salt and pepper

1 onion

2 bay leaves

2 cinnamon sticks

2 cloves pressed garlic

1 tsp oregano

1 sliced red pepper

14 oz tin of chopped tomatoes

2 cups chicken stock `

1-2 tsp salt

1 ½ cups orzo

¼ lb feta cheese

In a large bowl combine beef and pork, beaten egg, mint, oregano, breadcrumbs and salt.

Mix well and shape into large meatballs. Makes around 20 meatballs.

Preheat the oven to 180C/350F.

Heat the olive oil in a pan that you can use in the oven too.

Bown the meatballs over high heat until golden but not cooked all the way through and then put on a separate plate.

In the same pan add the chopped onion, bay leaves, cinnamon sticks and cook over low heat for 5 minutes.

Add the pressed garlic, sliced red pepper and dried oregano and cook for 2-3 minutes longer. Then add in the canned chopped tomatoes and the chicken stock with a pinch of salt, stir to combine and bring to a boil.

Once boiled add the orzo and stir, cover and cook in the preheated oven for 20 minutes.

Then take out of the oven, uncover and top with the browned meatballs and cook for 10 minutes.

Scatter the feta cheese all over and put back in the oven for another 10 minutes.

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By *obilebottom OP   Man
2 weeks ago

All over

Lemon and herbs roast lamb and potatoes

INGREDIENTS:

A leg of lamb

1 to 1.5 kilos of potatoes

2 tbsp mustard

2tbsp of honey

4 tbsp good olive oil

2tbsp oregano

zest and juice of 2 lemons

2 to 3 cloves of garlic

A chicken stock tube

Couple of rosemary sprigs (leaves only) and

Salt and pepper.

METHOD

Preheat the oven to 170°C. Cut the potatoes into chunky pieces, add to a dish and the lamb on top.

Beat all of the rest of the ingredients well in a blender to make a marinade and spread well on the lamb and the potatoes.

Add around 250g of water to the dish and cover with greaseproof paper and aluminum foil.

Bake for about 3 hours, then uncover and bake for a further 30 to 40 mins

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By *obilebottom OP   Man
2 weeks ago

All over

Stuffed red peppers

( also courgettes, aubergines and even potaties - a greek dish we all had on holiday called 'gemista'). It can also be made without the mince.

Ingedients:

15 red peppers

2.2 lb beef mince

1 large onion grated

2 1/2 cups of arborio or short grain rice

1 cup chopped parsley

1 cup chopped basil

1tbs dried oregano

1/2 cup extra virgin olive oil (half for cooking half to drizzle)

2 garlic cloves minced

1 cup crushed tomatoes

1tbs tomato paste

1 cup water

Salt & Pepper

Method:

Wash the peppers, cut around the top and remove the inside without piercing the skin and olace in a big oven tray

Heat oil in a fry pan, medium heat.Add the onion and garlic, then add the mince chopping it to make it as fine as possible add salt and pepper to taste

When the mince cooks, add the tomatoes and paste, cook them a little and add the rice and herbs, coating the rice with the tomatoes and generally combining all the ingredients

Once all ingredients are combined, the rice is not cooked it’s time to start filling the peppers

Fill the peppers loosely as the rice will expand once it’s cooked and place the ttop of the pepper on top

Add a cup of water to the base of the tray. Sprinkle with the other half of the olive oil. Add a generous amount of salt on the peppers

Cook in a pre-heated oven for 1- 1 1/4 at 220 degrees

Serve hot (though still taste great cold and with a bit of greek yogurt or creme fraise)

Some add feta cheese to the mixture as I did recently. I also added pinenuts on the version I did without the mince.

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By *IXEN200Woman
2 weeks ago

newcastle upon tyne

So what's on the menu tonight and what time would you like me to arrive???

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By *reyToTheFairiesWoman
2 weeks ago

Carlisle usually


"Might ask for your shortbread recipe "

Uhh, I proper chaos witch my cooking.

Base is however much butter is in a block, a teacup of sugar, and flour until it's about the right texture. Then whatever else feels right that day. Be it orange zest and or cinnamon and or chocolate chips and or marshmallows and or chillies and or you get the idea.

Squash it into a lined 9x9 pan and whack it in preheated oven about 180 for about 25 minutes, time varies depending on what's been added to the base.

Caramel is a block of butter, a big squidge of golden syrup, and I just pour some sugar straight out of the bag until it feels right into a cold pan. Whack it on high and stir constantly until it starts to boil, keep it boiling (turn it down a touch if it gets vicious with the spitting but keep it bubbling) for a few minutes until it goes from yellow to that golden caramel colour and pour it onto the base. (There will be more caramel than base. Because I fucking love caramel.)

I usually got for at least 500g of chocolate, at least half of it dairy milk, the rest either cheap bulk milk chocolate or something different like white or dark or chocolate orange. Nuke it in a glass bowl or jug in the microwave for 30 seconds. Then nuke it again in 10 seconds bursts stirring in between, once it is melted pour it over the caramel. And any extras like fancy buttons or sprinkles or drizzling white chocolate with food colouring over the still liquid main chocolate to make pretty patterns. Then let it cool 💜

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By *obilebottom OP   Man
2 weeks ago

All over


"So what's on the menu tonight and what time would you like me to arrive??? "

Lol, that will be on the other thread

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By *obilebottom OP   Man
2 weeks ago

All over


"Might ask for your shortbread recipe

Uhh, I proper chaos witch my cooking.

Base is however much butter is in a block, a teacup of sugar, and flour until it's about the right texture. Then whatever else feels right that day. Be it orange zest and or cinnamon and or chocolate chips and or marshmallows and or chillies and or you get the idea.

Squash it into a lined 9x9 pan and whack it in preheated oven about 180 for about 25 minutes, time varies depending on what's been added to the base.

Caramel is a block of butter, a big squidge of golden syrup, and I just pour some sugar straight out of the bag until it feels right into a cold pan. Whack it on high and stir constantly until it starts to boil, keep it boiling (turn it down a touch if it gets vicious with the spitting but keep it bubbling) for a few minutes until it goes from yellow to that golden caramel colour and pour it onto the base. (There will be more caramel than base. Because I fucking love caramel.)

I usually got for at least 500g of chocolate, at least half of it dairy milk, the rest either cheap bulk milk chocolate or something different like white or dark or chocolate orange. Nuke it in a glass bowl or jug in the microwave for 30 seconds. Then nuke it again in 10 seconds bursts stirring in between, once it is melted pour it over the caramel. And any extras like fancy buttons or sprinkles or drizzling white chocolate with food colouring over the still liquid main chocolate to make pretty patterns. Then let it cool 💜"

Good cooks can be chaotic sometimes. Thanks, sounds great.

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