Comfort Food

Discussion in 'Cookery' started by Ventress, Jun 18, 2008.

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  1. Ventress

    Ventress LE Moderator

    Chilli Con Carne

    2 tbsp Olive oil
    250g braising beef, cut into 3cm chunks
    250g pork, cut into 3cm chunks
    1 onion, chopped
    2 garlic cloves, sliced
    2 tbsp tomato puree
    1 tbsp Cocoa powder
    1 red chilli, chopped and seeds removed
    1 tbsp mild chilli powder
    1 tsp Salt
    1 tsp Cumin
    1 tsp chopped oregano leaves
    1 green pepper, diced
    225ml chicken stock
    1x400g can chopped tomatoes
    1x200g can red kidney beans, drained

    Method 1. Heat the olive oil in a frying pan over a medium heat and cook the beef and pork until browned

    2. Add the onion, garlic and tomato paste and cook for about 2 minutes, until softened.

    3. Stir in the coca, chopped chilli, chilli powder, salt, cumin and oregano and mix thoroughly.

    4. Add the pepper, chicken stock and chopped tomatoes, and cook on a low heat for 1½ hours. Tip in the kidney beans, cook for a further 2 minutes, and season to taste. Serve hot, garnished with chopped coriander and accompanied with boiled rice.
     
  2. Ventress

    Ventress LE Moderator

    Cottage Pie

    Ingredients


    For the meat
    3 tbsp Olive oil
    1 large onion, chopped
    2 sticks Celery, finely chopped
    2 Carrots, diced
    3 garlic cloves, finely chopped
    675g minced beef or Lamb
    1 tbsp tomato puree
    3-4 drops Worcestershire sauce
    3-4 drops Tabasco sauce
    175ml dry white or red wine
    300ml beef or chicken stock
    salt and fresh ground black pepper


    For the topping
    1.4kg Potatoes
    50ml Milk
    2 tbsp mature Cheddar cheese, grated
    1 tbsp freshly grated Parmesan cheese

    Method 1. Pre-heat oven to 180C/gas 4.

    2. Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.

    3. After 5 minutes or so add the garlic, reduce the heat and soften everything together.

    4. Increase the heat again and add the mince, stirring until browned.

    5. Stir in the tomato puree, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.

    6. Boil the potatoes until soft and mash them with the milk until smooth and creamy.

    7. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.

    8. Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.
     
  3. Ventress

    Ventress LE Moderator

    Yorkshire pudding with ale sausages and ale and onion gravy

    Ingredients


    For the Yorkshire puddings
    225g plain flour
    8 Eggs
    600ml Milk
    1 pinch salt and fresh ground black pepper
    1 dash of vegetable oil, for greasing
    8 pork, and ale sausages


    For the sauce
    3 tbsp unsalted Butter
    2 onion, sliced
    2 garlic clove, crushed
    100ml beef stock
    200ml ale, strong
    1 dash of Balsamic vinegar
    3 sprigs Thyme, fresh

    Method
    1. To make the Yorkshire pudding batter, beat the eggs flour and milk together until smooth and leave the batter to rest for at least 2 hours, preferably overnight.



    2. Set the oven to 220°C/gas 8. Pour the mixture into hot, oiled roasting pans and cook for 15 minutes. Reduce the oven temperature to 180°C/gas 4, and leave to cook for about another 15 minutes.



    3. Place the sausages in a roasting pan and cook for 20-25 minutes, until golden and cooked through.



    4. To make the sauce, heat the butter in a saucepan and add the sliced onions and garlic and cook until golden.



    5. Add the stock and the ale and bring to the boil adding the balsamic and thyme and continue to cook for several minutes more until reduced and thickened.
     
  4. Ventress

    Ventress LE Moderator

    2 way chicken crumble

    Ingredients
    1 red pepper, cored, skinned and roughly chopped
    2 Spring onions, roughly chopped
    2 garlic clove, finely chopped
    2cm knob of fresh ginger root, peeled
    1/2 red chilli, seeded and chopped
    1 stalk of Lemon grass, bruised and roughly chopped
    225g breadcrumbs
    zest and juice of 1 lemon
    400ml coconut cream
    5g cornflour, dissolved in 2 tbsp lemon juice
    4 chicken breasts
    3 tbsp Olive oil

    Method 1. Set the oven to 200°C/gas 6. Place the red pepper, onions, garlic, ginger chilli and lemon grass into a food processor and blitz into a smooth paste.

    2. Divide the paste into 2 (half for the crumble and half for the sauce).

    3. For the crumble, add the breadcrumbs and zest of lemon, to form a dry crumb.

    4. For the sauce, place the remaining paste into a saucepan, add the coconut milk and bring to the simmer. Mix in the dissolved cornflour and stir until the sauce thickens.

    5. Place the chicken into an ovenproof dish and drizzle over the olive oil and lemon juice.

    6. Scatter with the crumble mixture, transfer to the oven and cook for 20 minutes.

    7. Serve with the sauce.
     
  5. ViroBono

    ViroBono LE Moderator

    Quick Chicken Rice

    Ingredients:

    Chicken - boneless, cut into bite-sized pieces
    1 Onion, finely chopped
    1 clove garlic, finely chopped
    1 Tin tomatoes (whole or chopped)
    1 Chicken or vegetable stock cube
    Chilli flakes or fresh chilli, finely chopped
    Turmeric
    Salt and pepper

    Season the chicken with plenty of salt and peper. Put a little olive oil in a large frying pan, and brown the chicken pieces over a high heat. Set aside to drain on kitchen paper.

    Wipe the pan with some kitchen paper and place over a medium heat. Put 2 tablespoonfuls of olive oil in the pan, and add the rice, stirring so that the grains are coated. Add the onion and cook for a couple of minutes. Add the turmeric and chilli. Add the tomatoes. Add plenty of boiling water to the stock cube and stir until it's dissolved. Add, a little at a time, to the pan. Continue to add stock until the rice is thoroughly cooked. Add the chicken and stir in.
     
  6. Ventress

    Ventress LE Moderator

    Meatloaf

    Ingredients
    300g soft white bread, roughly cubed
    1 egg
    150ml Milk
    1 tbsp Dijon mustard
    salt and pepper
    pinch dried thyme
    pinch grated nutmeg
    pinch dried basil
    handful Parsley, finely chopped
    1 onion, finely chopped
    100g Celery, finely chopped
    200g bacon lardons, cooked
    700g minced beef
    200g minced pork


    For the sauce
    2 Onions, roughly chopped
    1 green chilli, sliced
    3 tbsp tomato puree
    100ml tomato ketchup
    330ml dark ale
    150ml beef stock
    dash of Worcestershire sauce
    dash of a little gravy browning


    For the potatoes
    450g Potatoes, boiled, mashed
    75g Butter
    salt and pepper
    100g mature Cheddar cheese, grated

    Method 1. For the meatloaf, preheat the oven to 180C/gas 4. Combine the egg and milk together with a fork, and pour over the bread cubes. Leave to stand for 15 minutes, before mashing.

    2. Add the mustard, seasoning, herbs, onion, celery and bacon; mix well. Add the meat and chill overnight.

    3. Turn the mixture into a 20x13cm loaf tin, and bake for about an hour. Remove the meatloaf from the oven and leave to stand for 5 minutes before slicing.

    4. For the sauce, fry the onion and chilli over a gentle heat until soft. Add the tomato puree and cook for 2-3 minutes.

    5. Stir in all the other ingredients, and simmer for 20 minutes, or until the sauce is well reduced. Blend with an electric stick blender until smooth.

    6. Put the mashed potatoes back in a saucepan and, on a low heat, beat in the butter and fold in the cheese.

    7. Serve the sliced meatloaf with the ale gravy, and accompany with mashed potato.
     
  7. Super noodles chicken flavour

    Add to boiling water

    Eat

    Doddle!
     
  8. Haribo.

    Rip open bag, grab.... bon apetite
     
  9. Ventress

    Ventress LE Moderator

    God forbid, Red Rose country!
     
  10. The more eggs you add make the mix a bit lighter and rise a lot higher due to the beating of air into the eggs. :chef:
     
  11. what makes me feel all warm and gooey inside is a variation on a canadian classic...

    i cook oven chips, place a layer on plate cover with cheese, sprinkle with schwartz piri-piri spice add gravy, next layer of chips, then cheese, gravy and sprikle the piri-piri on the top and devour...

    as you get towards teh end the cheese and gravy mix and make a nice gooey mess!!!

    also get a pre cooked chicken from supermarket, place in halved baguette type roll with s&p brie and some avacadoe...

    salivating now so off to red shed for tea and crumpets!!!!
     
  12. Frazzles, Quavers, a packet of nice and spicy Nik Naks with a packet of Munchies for pudding. Works every time!!!

    'My Porky' pork scratchings also work....
     
  13. Chicken & Mushroom Stirfry with Rice

    The current GF can't cook for toffee, or if she does, it's only to put the kettle on for the pot noodles, so I've taken to cooking for here on a weekend when we don't go out. Found a nice little meal which I find really nice.

    2 x decent Chicken Breasts
    1 x Large Onion
    1 x Asda Mushroom Stir Fry pack
    1 x Tin or Campbells Condensed Mushroom Soup
    1 x Carton of Double Cream
    Garlic (to your own liking)
    Worcestershire Sauce (to your own liking)

    Method (Oooo, all Cheffy)

    Cut the Chicken and chop the Onion up, through into a plastic container, mix in some Olive Oil, the Garlic and Worcestershire Sauce, I usually do this a couple of hours before cooking.

    Heat a wok to as hot as you can, throw in the Chicken and Onion, through in the Mushroom Stir Fry pack, cook it up, the throw in the Soup, stir that in then gently add the Double Cream, reduce it down as much as you wish.

    Rice, as per cooking, then serve.
     
  14. Im heavy into ping cuisine and live next door to TESCO EXTRA
     
  15. Toast and beef dripping. Beat that.