Syd's Trough- Recipes approved by Muffti's Journal|
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|Saturday, July 16th, 2011|
Housewarming Steepings: Liqueurs or Flavoured Oil
Sorry this took so long, Charlotte!
This is the method I've used to make some painfully lovely flavoured vodka. If you're not much on alcohol, it can also be used to flavour oils or perhaps syrups, for a sweet version (I haven't experimented with syrups though.) You just need something that will provide preservative action; anything with a sufficiently high alcohol, oil, or sugar content should work.
These aren't really recipes as such, you could use any ingredients you like and improvise. All ingredients are quanticised to personal preference.
I don't have a schedule for how long to 'age' these for. I've had mine for over a year, but they were pleasant and drinkable at a month or so.( LemonsCollapse )( RosesCollapse )( Chilli stuffCollapse )
I use this method- with oil- for making the marinade for olives and feta (listed below). I use so much of it, it's more practical to make up a jar of the concentrated oil+spices and keep it around.
|Friday, July 1st, 2011|
Housewarming Recipes- All the K's
These are not very similar- apart from both being sort of dumplingy- but they share initials. ( Kärntner KasnudelnCollapse ) ( Königsberger KlopseCollapse )
The Kasnudeln are from the province of Kärnten (Carinthia) in Austria, which is where the vampires come from. They probably don't eat Kasnudeln. Since Central European cuisine has not reached a certain level of hauteness yet, least not here (when was the last time someone told you they were having spätzle, to sound pretentious- well, besides me) the glories of various dumplings aren't as widely proclaimed as they ought to be, but you can fill them with anything and they will be spiffy.
And the other is dumplingsfromKönigsberg, i.e what was the capital of Prussia (hence 'five metres of ingredients'). Which no longer exists. This is supposed to be the best Prussian dinner of all; I don't think it's a bad thing to be outlived by.
Housewarming Recipes- Green Gumbo and Jerk Chicken
The green gumbo recipe is from here
. Use any greens you like, as well as the ones listed there; it still works. That whole site is feckin' fantastic, btw.
Jerk Chicken: you cannot do this unless you have scotchbonnet chillis, or at least red habaneros. Don't even bother. Those of you who think my chilli collection is a bit obsessive, consider the difference in flavour between a red cayenne and a habanero (or don't if you haven't ever eaten one); they are like a grape and a watermelon.
Anyway. You mix up the following:
Scotchbonnet pepper (be careful with 'em; I'm not, but I will not be responsible for you losing an eye)
Allspice, cinnamon, nutmeg, salt, pepper
Garlic, sprongions, fresh thyme
You can heat the spices if you want; only cook the chilli if you have good ventilation. Grind all ingredients together. I used a bit of oil to make it more of a jar-able mixture, but you don't have to do that.
Rub it on your chicken (wahey).
Ideally this should be barbecued or done on a real fire, but I settle for grill.
It should be obvious but this recipe is *very* hot.
Housewarming Recipes- Mee Krob
This is a pretty well-thought-of Thai dish. It has to be made to be served quickly, otherwise the noodles collapse, but you can get everyone in the kitchen to watch them cook. If they're easily amused.
Cellophane noodles (aka rice vermicelli)
Chilli, red or green but preferably bird's eye
The correct noodles are necessary. They may be hard to find if you don't know what you are looking for; there are many types called rice vermicelli but these are very very thin, in a bundle, and almost translucent.
Combine equal amounts of vinegar and fish sauce and add sugar. You may have to taste this; it should be balanced between the three. This can be made ahead.
Heat 1-2" of oil until *very* hot. Test if it's hot enough by sacrificing a noodle end; if it lies there comfortably, it's too cold. If it puffs up spectacularly all going fizz, that's ready and you can repeat the process with all your noodles. (Wet them a bit first and they'll stay crispy for longer.)
Once that's done, most of your oil should be used up, so you can cook the egg in the same pan. Stir it around like you would for egg fried rice, adding the fish sauce mixture.
Add the prawns and the chopped veg. type ingredients, stir all up together, and you're done.
Housewarming Recipes- Bread
German recipe, obvs. Potatobread. Basically you use your everyday white or brown loaf recipe but replace half the flour with boiled potatoes. I did not measure the amounts, and I use a breadmaker, so I just boil some spuds then put them in the machine whole; they get paddled to mush quickly enough. If you are not using a breadmaker you might prefer to mash them first, unless you like the idea of potato lumps. I will not post a recipe as such for this because if you know how to make bread, you can make kartoffelbrot.
I added some marjoram, garlic flakes, and caraway seed to enliven the flavour a bit.
I call it lavash but it's a fairly nonspecific Middle Eastern-style raised flatbread when I make it. I don't make it particularly flat, either, but it is the best accompaniment to any mezze-type meal. You can dip it in owt.
Same as above- basic white dough recipe, with some cumin seeds/garlic/olive oil added. Once the dough has finished doing what dough does, knead it out and fashion into big flat round things. Bake in a medium oven. It rises fairly quickly (mine looks more like naan), so bake as long as is your preference.
I am using the Greek term for this but it's one of those recipes found allover; in Turkey it is boerek (mit umlaut), and it's kind of Balkans too, where I kno it as zeljanica. For the latter you'd use something like tvarog instead of feta, but I think it would work with any white cheese.
Filo pastry (you can make your own, gawdhelpyou, or buy the frozen sort.)
Feta, one parcel
You have to muck about with the spinach because as I stated, it is the dampest vegetable. Put it in a bowl, salt lightly, and then squeeeeeeze all the water out. You end up with interestingly green water- save this for a stew or something.
Lightly fry the onion and leek (chopped, obvs.) I don't cook the garlic at this stage, but if you want a more subtle garlicness then fry it as well.
Crumble the feta. Mix it with the egg, spinach, vegetables, and lemon juice.
Prepare the pastry by brushing each layer with oil, on an oiled baking tray. Place filling on pastry and encase it somehow.
There are a few ways to do this; the Greek one looks more regular and like a big flat pie, or you can wrap it into individual neat little triangles. Balkan-style is rolled up. How you do it won't really affect the taste, so go nuts.
Cook until the pastry is obviously done. If you un-dampened the spinach right then the filling will be solid and it won't collapse, but if it does it's still really really nice. Just chaotic.
Housewarming Recipes I
May's well use this comm for summat, no? I'm putting all the housewarming recipes here. They'll be posted individually for ease of searching and that.
Starting with: Prole Canapes.
Black bread or dark rye bread (or even Ryvita/other crispbread, if you prefer things that are thin); 1-2 per person.
Small red onion
Red and yellow pepper
Dried red chilli flakes
You decide the quantities. You can add other vegetables that you like, of course.
Toast the black bread. Prepare a grillable tray with chopped vegetables, doused with oil and sprinkled with the garlic and herbs. Grill until it starts to char here and there.
Slice up the cheese, lay it on the bread as for everyday cheese on toast.
Spread the grilled vegetables over the cheese, and grill for a bit longer (until you're bored).
This wasn't strictly an international recipe, just one we made up, but the bread is more or less German, the cheese is homegrown, and the vegetable preparation vaguely Spanish. Ta!
|Sunday, March 29th, 2009|
Pasta with prawns and lime
It’s been far too long since anything’s been posted here, so here’s a dish I’ve been experimenting with for a while.
Fresh cooked peeled prawns
A large leek
1. Boil the pasta until it’s al dente. While that’s going on…
2. Finely chop the garlic, and zest the limes. Fry the garlic and lime zest in a little oil in a wok or large frying pan.
3. Chop the leek into respectable lengths, and cut each length into quarters from end to end, so you’re left with lots of long strips of leek. Wash these thoroughly to get any dirt out, then add to the wok and fry for a couple of minutes until tender.
4. Add the prawns to the wok and let them heat through.
5. Add the juice from the limes to the wok, and cook for a couple of minutes before adding the crème fraiche. Make sure you leave enough time between adding the juice and adding the crème fraiche, or the crème fraiche will curdle.
6. Finally, add the cooked pasta to the wok, and stir thoroughly to make sure it’s properly coated in the lime sauce, and mixed with the prawns and leek.
If you’re feeling extra decadent, you can also marinate one salmon fillet per person in line juice, grill it to within an inch of its life, and serve it atop a plate of the pasta.
|Monday, July 16th, 2007|
This recipe was a favourite with my University housemates and its cheap and easy to make. I'm not great with servings so I'll just put the recipe for about 4 people (ish....I think...)
You will need:
Potatoes (about 12 depending on size)
Cheese, strong mature is best or smoked
Mustard (any type, I prefer Djion)
Salt and Pepper
The mustard can be substituted for chilli sauce or similar
First wash, peel and boil the potatoes in slightly salted water until soft. This normally takes about 20 minutes.
Whilst boiling, cut the bacon into bitesize cubes and fry in a little oil until crispy. Drain them off onto some kitchen roll and leave in a warm place so they don't get cold.
Dry the potatoes off and put into a bowl. Mash until you have them in small lumps. Next add butter and cheese, mustard, bacon, salt and pepper. Mix well.
Put into an oven dish and sprinkle a bit more cheese on the top along with a splash of Worcester Sauce. Pop under the grill until cheese browns slightly and bubbles. Serve.
Yummy yum yum! Current Mood: hungry
|Tuesday, June 12th, 2007|
Hot Fudge Sundae From Scratch
...or, how to do ice cream at home without an ice-cream maker.
It's quite easy. A physicist can probably explain better- are there any?- but essentially you need to break up the freezing process by regular mixings, to disrupt the big ice crystals. So you end up with smoove ice cream rather than crunchy old ice.
I made this because I was desperate for a hot fudge sundae like I had on my US holiday. I wish I could tell you it was from some swanky SF ice cream boutique, but it wasn't, it was from Fisherman's Wharf.
Regardless, you can now recreate the experience of reconstituted touristy goo in your own freezer!
(I made blueberry cheesecake flavour. You don't have to.)
Basically this is a frozen custard with added flavouring. You make the custard, add the flavouring, freeze it and every so often take it out and give it a good spoon-bashing.
3 bashings separated by 1-2 hours seems to be sufficient.
1 pint or so of double cream
1 tablespoon of cornflour
16 floz milk
12 floz sugar (I use my floz measuring jug or a cup-measure jug. Quantities don't need to be exact, and you can vary the amount of sugar to taste.)
As I was adding a box of soft cheese, I imagined that was equal to another pint of cream. That probably means, for cheeseless ice cream you should use two pints of cream. You decide whether you want that much cream.
This was mashed up from a couple of separate recipes, so I do not think it matters that much. It'll be less creamy and there will be less of it, but the process should be unaffected.
Dissolve sugar in 'scalded' milk (slightly boiled is what I did.)
Simmer the milk over a low hob, adding cornflour and egg yolks, for about
10 minutes. It will be a thin custard.
Cool until cool.
Add the egg whites and the cream.
Add desired flavouring (could be anything- fruit bits, juice, leaves, who knows.)
If you have an empty ice-cream box, that is just the thing for freezing this in. It will be exactly the right size.
Pour in the custard (with your desired flavouring mixed/swirled in) and freeze it. Set your freezer to 'Extreme Cold' or equivalent.
Check on it every hour or so.
Once it shows signs of freezing at the edges, mix (but not so it melts.)
Repeat a couple more times, or until bedtime.
I left it overnight to freeze after a couple of beatings. It turned out quite smooth, but is not quite soft-scoop... it requires determined chiselling and a bit of leaving out in the sun. More beating may improve this.
Still, it has an ice-free texture, and is certainly ice-cream and not ice.
Blueberry Cheesecake flavouring:
1/2 jar Blueberry jam
Blueberries (these are bloody expensive, so you can substitute all jam)
Sugar to taste
Couple of tbsps of water
Lemon juice, to taste (sets off the blueberries. Not strictly necessary)
I also added coriander and mixed spice powder.
Some digestive biscuits
-Blend all the above in blender or similar, or mash it up in a bowl.
Does not need to be particularly smooth.
You can blend and add the biscuits separately if you wish. It tastes odd to have them all together when it's liquid, but when frozen does not make much difference.
Or you can omit them altogether, and just eat them as biscuits.
1 boxworth of soft cheese
-Add this to the custard once it is cool.
Once both components are ready, swirl them together by layering them in the ice cream box and stirring it a bit. They shouldn't be completely mixed. (Same procedure for Raspberry Ripple.)
You could also use this in a milkshake, by blending it with milk.
Hot Fudge Sauce
3 tbsp. cocoa
Roughly equal amounts of butter and sugar (about 2-4 oz I'd say. This was extrapolated from a US recipe; I don't know how much 'a stick' is.)
3 floz milk
Mix in a jug, then microwave. Mix again. That's all. This is wonderfully sticky and can be refrigerated for repated use.
Should be served hot on your ice cream.
Enjoy the DIY nature of this ice cream, and impress non-Sydtrough goers with tales of how you can easily make it yourself.
|Thursday, May 31st, 2007|
Soup of Deliciousness
Syd's recipe for tom yam goong, one of many superb Thai soups. I make no claim for 'authenticness', just tried&tested- and delicious-ness. Although all the ingredients are sound, so it should be fairly representative.
1.5 litres of water to start with.
Every other ingredient is 'to taste', so add as much or as little as you want.
However, do not leave any ingredients out or substitute them.
Fish sauce (ESSENTIAL, don't attempt this if you don't have it. If you don't have it, acquire some.)
Do not attempt to sniff or research fish sauce unless you are already familiar with it, because you may not want to use it afterwards. ;-)
Kaffir lime leaves
(I rarely have leaves but I keep a stock of limes, so juice gets used more often.)
Galangal (scrape it finely as you would ginger. They are similar.)
Garlic (3-4 cloves. That sounds like a lot, but remember that garlic is godly.)
Coriander leaves (I do not care if you think it tastes like soap, you're using it.)
I also use ground coriander, cos I like it. You don't have to (tho' the seed does taste
different from the leaves).
Lemon grass (if you don't like to eat lemongrass, or it sticks in your teeth, boil the whole stem then remove it before serving.)
Chillis (tiny little bird-eyes are best, but *hot*. I like a mixture of red and green.)
Additional seafood (king prawns/little prawns/squid bits etc.), meat (chicken?), or vegetables etc.
Optional: wedge(s) of tomato, straw mushrooms etc.
1.5 litres is a big saucepan-full. Add all the other ingredients (tho' save some coriander leaves for later).
Reduce the stock until it's to your level of spice, i.e. if it's too weak reduce more, if too hot, dilute.
You can add some rice to make it gumbo-style, and save on having to cook separate rice.
That's all, going to eat some now. :-)
Requested by notdan
Mackerel (fillets, whole fish, anything that isn't canned.)
Japanese soy sauce (can substitute Chinese dark or light, but this recipe dates from a sushi party)- enough to cover fish in a bowl.
You can either leave the mackerel whole (looks better for main courses) or shred it into small pieces (ideal for helping yourself, like at a sushi party).
Chop the spring onions- always include the green parts! and add it to the soy.
Marinade the fish in the soy sauce for quite some time (longer for whole fish).
Sprinkle the seasonings over the fish.
Place it under a hot grill (top shelf, so it will crisp.)
The fish should be cooked through, of course, and thoroughly infused with the soy. It should not be completely dry, but crispy in places. i.e. 'Grilled'.
Sprinkle with the remaining sprongions, and serve.
|Tuesday, May 22nd, 2007|
Completely stolen from Delia!
1½ lb (700 g) thick smoked haddock fillets
4 oz (110 g) butter
1 onion, chopped
¾ level teaspoon hot (Madras) curry powder
long-grain white rice measured up to the 8 fl oz (225 ml) level in a measuring jug
3 hard-boiled eggs, chopped
3 heaped tablespoons fresh chopped parsley
1 tablespoon lemon juice
salt and freshly milled black pepper
First place the haddock fillets in a saucepan and cover them with 1 pint (570 ml) cold water. Bring to the boil, lower the heat, put on a lid, and simmer gently for about 8 minutes. Then drain off the water into a measuring jug and reserve. Transfer the haddock to a dish, cover with foil and keep it warm.
Now, using the same saucepan, melt 2 oz (50 g) of the butter and soften the onion in it for 5 minutes. Next stir in the curry powder, cook for half a minute, then stir in the measured rice and add 16 fl oz (450 ml) of the haddock cooking water. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 15 minutes or until the rice grains are tender.
When the rice has been cooking for 10 minutes, remove and discard the skins from the fish and flake the flesh. Then, when the rice is ready, remove it from the heat and fork in the flaked fish, hard-boiled eggs, parsley, lemon juice and the remaining 2 oz (50 g) butter. Now cover the pan with a folded tea towel and replace it on very gentle heat for 5 minutes. Then tip the kedgeree quickly on to a hot serving dish, season to taste and serve.
Menu suggestion For a light lunch serve with buttered baby spinach.
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.
|Monday, May 14th, 2007|
Thai Noodle Salad
1 packet glass/beanthread noodles (made from mung beans - rice vermicelli will work too)
1 bunch fresh coriander, very finely chopped
2 cups cooked prawns or crayfish tails
4 spring onions, very finely chopped
Juice of 1 lime
toasted sesame oil
sweet chilli sauce
Cook the noodles until soft then cool immediately under cold running water. Drain well.
Add the coriander and the onions, then pour over about 1/4 cup sesame oil, add 2 tbs sweet chilli sauce and then the lime juice. Mix well with a pair of salad servers. Warning, these noodles flip out of the bowl very easily!
Mix in the prawns at the last minute.
Taste the noodles, and add salt to taste.
I added in a touch more sesame oil and then a bit more chilli sauce.
|Thursday, May 10th, 2007|
Spicy roast veg pasta!
I had this for dinner tonight and really liked it, so...
Feeds about 3. You shall need:
2 cans chopped tomatoes
2 red peppers
bulb of garlic
1. Chop the onion and soften it in a big saucepan. Add the chopped and pureed tomatoes and as much chopped chilli as you like, and leave on really low heat to simmer so that the onions soften fully.
2. Slice the aubergines and red peppers and coat in olive oil, along with some cloves of garlic. Place on a baking tray, grind over some black pepper and bake at 180 for about 45 minutes.
3. Cook 300g taglietelle and add to the spicy sauce along with the roasted veg. Mix and serve. Yum.
Really simple to do but quite nice :o)
4 1/2 cups flour, sifted
10 1/2 oz lean boneless pork (minced)
6 1/2 tbsp scallions (chopped)
2 tsp ginger (finely chopped)
1/8 tsp five-spice powder
Mix the flour with 3 1/2 oz of water to make a dough. knead until smooth and let stand for 30 minutes. To prepare the filling, mix the pork or mutton with 7 oz of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used. Bring 8 cups of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.
Get friends to help they are a pain in the ass to make if your doing 100 solo...or do it while watching tv. Also worth noting that char sui ones are rather nice also, or you can make bau's which are much bigger (if you maelstrom come poke me and happy to show you). Current Mood: hungry
Just wondered if anyone could enlighten me on how to make those yummyscrummytasty Japanese/Chinese filled dumpling things that often come in a noodle soup? They're a bit like wontons and come with things like pork and prawns in them - any idea what I'm on about? Would be cool to know how to make them.
|Wednesday, May 9th, 2007|
Steamed Syrup Sponge Pudding
This method may seem a lot more faff than other means of pudding acquisition, but, although it takes
a lot longer, there’s actually very little additional work on your part, and you end up with the lightest, most luscious sponge pudding imaginable.
You will need:
4oz caster sugar
4 oz self-raising flour
2 oz ground almonds
2-3 tbsp golden syrup
a pyrex pudding basin
a very large saucepan, with lid
1. Cream together the butter and the sugar, until fully blended together and light and fluffy
2. Break the eggs into a glass, and beat together with a fork. Add the eggs a small amount at a time to the butter and sugar, and blend in thoroughly before adding the next amount.
3. Sieve the flour into the mixture, and gently stir until fully incorporated. Add the ground almonds.
4. Zest the lemon’s rind, and add it to the mixture. Also add a small squeeze of lemon juice.
5. Lightly grease and flour the pudding basin. Pour the golden syrup into the bottom, then pour the pudding mixture on top. Smooth it over with the back of a spoon.
6. Cut a piece of greaseproof paper larger than the top of the basin, and a piece of foil larger than that. Cover the top of the basin with the paper and the foil (the foil should be on the outside) fixing them in place with a sturdy rubber band. Make sure that the covering isn’t taught against the top of the basin, but has a bit of give in it, as the air inside will expand during cooking.
7. Place an inverted saucer or small plate on the bottom of your saucepan, and put the basin on top of the saucer. Fill the pan with boiling water to about half-way to two thirds up the side of the basin. Place the lid on the pan, and let the water simmer under a steady heat for around two hours – check it every once in a while, and top up the water if necessary.
8. After two hours, remove the basin from the pan and peel of the foil and greaseproof paper. Check that the sponge is cooked – a skewer inserted into the middle should come out clean.
You can serve the sponge with custard, but to be honest, it’s so light that I find it best just to serve it straight as it is.