The Soggy Biscuit of PRAEst76 / Recipes

The Giant Jaffa Cake

2008-01-29T11:20:00.000Z

This recipe is based on the traditional Sacher Torte recipe, but being a fan of Jaffa Cakes and noticing how Sacher Torte looks and tastes like a monster Jaffa Cake I decided to just go with that notion.

The Cake

6 large eggs
150g sugar
50g Coco powder
200g flour
3tbl oil or melted butter
vanilla extract

The Chocolate

250g Cooking chocolate
50g oil
300g sugar

The Smashing Orangy bit.

Orange maramalade, no peel

Method

Mix eggs, sugar and vanilla together until the mixture is light and fluffy. Drizzle in the oil and then gratually fold in the flour and coco powder.

Pour mixture into a greased baking tin and bake at 180°c for 45 minutes. Remove, cover with a towel and leave to cool.

Warm the marmalade and then spread over the top of the cake. Leave to cool again.

Melt the chocolate over a medium heat with the sugar and oil. Pour over the cooled orangy sponge.

Leave to cool again and harden.

This cake serves a family of four or one glutton.

Irish Stew

2007-08-09T12:40:00.000+01:00

Traditionally Irish Stew would be made with a mutton shank, possibly a leftover bone for the stock and stewed stringly meat. These days with mutton being a scarce commodity people tend to use lamb instead. My own recepie tends to be made with marinated TVP/soya pieces. Some might claim this is not "proper" irish stew but I've better things to do with my time than listen to them...

Ingredients

1kg potatoes
500g carrots
One large onion
300g $meat
500ml vegetable stock
salt & pepper
a little vegetable/sunflower oil

Peel and dice the potatoes and onions. Slice the carrots into rounds about a centimetre thick (peel them first if you are that way inclined, personally I don't see the point. Especially if they are organic.). Heat the oil in a large pot over a medium heat and fry the onions until they run clear. Add the rest of the ingredients along with the stock and bring to the boil. Reduce the heat and simmer for half an hour. Serve topped with a knob of butter and a sprig of parsley if you wish to be pretentious.

Pesto

2007-08-09T12:18:00.000+01:00

Ingredients

Handful Fresh Basil
50g Pine nuts
2 cloves of garlic, finely shopped.
50ml Olive oil
1 teaspoon of Balsamic vinegar
Freshly ground salt & pepper

Roughly chop or tear basil and put into a large ceramic pestle along with the other ingredients. Mash until a green paste is achieved. Serve with crackers, pasta or salad... or whatever else you want to eat it with. Or simply eat it out of the pestle with a big spoon if you find low-cholesterol something to be ashamed of.

Don't be afraid to add the likes of olives or sun dried tomatoes or even Parmesan cheese to the mix. You can do it in a hand-blender for the sake of convenience or replace pine-nuts with other nuts.

Quick Spicy Lunchtime Couscous

2007-08-07T13:22:00.000+01:00

Ingredients

200g couscous
One small red onion
40g peas and/or sweetcorn
2 cloves garlic
One small chilli
One small tomato
One teaspoon balsamic vinegar
One tablespoon of paprika powder
One pinch or fresh or dried basil
Once pinch freshly ground salt & pepper

Fry chopped onions, garlic and chili in medium hot oil until onions are clear. Add couscous, chopped tomato and peas/sweetcorn. Add herbs, seasoning and balsamic vinegar to taste.

Serve on a bed of lettuce with some chopped chives on top.

Flapjacks

2007-06-30T14:52:00.000+01:00

Should make 6-8 largish Flapjacks.

Ingredients

200g Rolled Oats
100g Oatmeal
50g Brown Sugar
3 tbs Golden Syrup
60g raisins
1 tsp salt
1 tsp Cinnamon powder
100g butter or butter substitute

Method

Pre-heat oven to 200c
Melt the butter, sugar and syrup in a pot over medium heat stirring continuously. Add the peanut butter.
Put dry ingredients and fruit in a bowl, stir in the melted ingreidents. Mix well.
Pour ingredients into a small, well greased shallow baking tray and press down hard.
Place in the oven for 15 minutes.
When starting to turn golden brown remove and place aside to cool.
When cool, empty the tray onto a hard plate or cutting surface and cut into small squares.
Keep flapjacks in an airtight container.

Ratatouille

2007-04-12T14:35:00.001+01:00

Ingredients

2 onions
1 clove of garlic
2 medium aubergines
2 medium courgettes
3 large bell peppers
6 large tomatoes
basil
thyme
salt
pepper
olive oil
500ml vegetable stock

Method

Peel and chop the onions and garlic roughly then sweat in a little hot oil. Cube the other vegetables and add along with the stock. Simmer for 30 minutes.

Potato and Red Pepper Soup

2006-11-06T15:26:00.000Z

Serves 4

Ingredients

6 medium sized potatoes 1 small onion 4 cloves of garlic 1 large red pepper 1 small red chilli 50g cornflour 1pt vegetable stock Basil Thyme salt and pepper Boil potatoes. Drain, mash and add to the stock in a saucepan. Chop onion, garlic, peppers and de-seeded chilli finely. Add to the potato and bring to the boil stirring contiuously. Add herbs, salt and pepper and stir in the cornflour. Take off the boil and simmer for 20 minutes. Serve with fresh bread.

Karelian Pies

2006-10-02T22:07:00.000+01:00

This is a traditional Finnish/Russian snack from the Karelia Region. Usually made with rice porridge but can be found with other fillngs such as potato.

500g Rice Porridge/Mashed Potato
350g Rye Flour
150g Plain Flour
100ml water
1tsp salt

Pour the water into a large baking bowl and stir both flours and salt.
Mix and knead into a strong dough.
On a floured surface make the dough into a long even roll and ten cut it into twenty pieces as even as possibly.
One at a time roll these pieces into a ball and then flatten out with a rolling pin until they are as round and flat as possible. Sprinkle them and the rollng pin with rhye flour before you do this to make sue they don't stick. Keep the rest of the peices covered with a slightly damp kitchen towel to stop them drying out.
Spread the surface of each pie with rice porridge or potato and then fold the edges in and pinch them the ceate a sort of open oval shaped pastie.
Cook in a preheated oven at 300celcius for 15 minutes or until golden.
While still hot brush the pies with a butter/milk glaze.

Yellow-bean Noodles

2006-09-29T07:03:00.000+01:00

The Yellow-bean was originally discovered growing in a crater on the moon by Buzz Aldrin on the first trip there while he was looking for somewhere quiet to take a dump. He brought it back to earth (the bean, not the dump which still reportedly lies there preserved to this day) and intended to breed it in earth conditions for his own financial benefit. Sadly for Buzz he neglected to file the forms at the patent office in time and the Yellow-bean crop was appropriated by other gardeners and sold all over the world.

Serves 4 (or 2 prospective "plumpers")

250g white meat (Chicken/Pork/Prawns/Squid/Tofu/Quorn/Soylent Green)
One green pepper
One courgette
Two red chilies
Six small mushrooms
One onion
Six cloves garlic
1tbsp Amoy yellow-bean paste
1/2 glass cheap red wine
1tsp honey
200ml vegetable stock
Two portions medium noodles

Slice onion and finely chop garlic and chili taking care to remove the seeds from the chilies.

Saute the onions in a wok or frying pan on a medium heat until the onions run clear. Add garlic and chili and a spoonful of brown sugar.

Remove from heat, drain and place to one side.

Brown your "meat" (stop sniggering children) and add julienned vegetables, onions and garlic. Stir fry on a medium heat for a few minutes then add the yellowbean paste, wine, honey and vegetable stock.

Bring to the boil stirring continuously and add the dried noodles. If you are using precoooked noodles then omit most of the stock or it will make the dish too runny.

Serve once the noodles have absorbed much of the liquid. This should only take about five minutes.

Pumpkin Pie

2006-09-28T23:59:00.001+01:00

Pumpkin Pie was invented in Massachusetts the late 19th century by housewives sick of the waste that would follow All Hallows Eve celebrations involving Jack-O-Lanterns carved out of hollowed Pumpkins.

Ingredients

One moderately sized pumpkin
Cream cheese or blended tofu.
50g brown sugar
Shortcrust pastry
40g crushed/ground pecan nuts
One clove
Pinch ground/grated nutmeg
Pinch ground cinnamon
Pinch ground/grated ginger

Scoop as much of the contents out of the pumpkin as you can. Use the empty Pumpkin to make a scary Jack-o-lantern or throw it off the overpass full of paint for hilarious consequences.

Separate the seeds from the pumpkin flesh and put them to one side for later.

Steam the pumpkin flesh for a few minutes then place it in a sieve and press out as much of the juice as you can. Keep the juice for stock or hippy soft drink. Or pour it down a drain. It shall play no more part in these proceedings.

Put cream cheese or tofu in bowl and beat well.

Heat the sugar and spices in a saucepan over a moderate heat to make a syrup.

Stir the syrup into the creamed cheese/tofu.

Stir in the pumpkin pulp and stir the whole mixture well.

Add the crushed pecans into the shortcrust pasty dough and mix well.

Pour dough onto a floured surface and roll out thinly, approx 4-5mm or so thick and use it to line your pie dish.

Pour the pumpkin mixture into the pie dish on top of your pastry base. Roll out the remainder of the pastry and use it to cover the pie. Making a few holes in the top to let out steam. Place some of the washed pumpkin seeds on the top of the pie as a decoration and brush the whole surface with milk.

Allow to cool well after cooking and serve with cream.

Shortcrust Pastry

2006-09-28T16:32:00.000+01:00

The real origins of Shortcrust pastry were lost in the mists of time but the modern form was invented in Versailles during the reign of Louis XVI. Louis reportedly enjoyed pie but hated the way puff pastry would leave a mountain of crumbs in his silk sheets and demanded a non-puffy pastry be made.

Ingredients

250g flour
120g butter or substitute
30g caster sugar
2 egg yolks
1 tbsp water

Sieve the flour into a bowl and add the butter in small pieces. Rub it into the flour with your fingers.

Beat the egg yolks and add with the sugar and water.

Stir the mixture with a knife to produce a dough.

Turn the dough onto a floured board or clean counter top and roll into the required shape.

The Sweetest Curry

2006-09-24T19:44:00.000+01:00

Ingredients

250g sweetcorn
500g sweet potato
2 large red sweet pepper
2 large tomatoes
2 small red chilis
1 tsp fresh or ground ginger
1 tbl cumin
1 tsp brown sugar
1 tsp honey

Steam the sweet potatoes in their skins for 20 minutes. Then peel them carefully and mash the contents. Put some oil in a pan and fry off the sliced red onion and chopped garlic. Add the chopped chili and teaspoon of brown sugar. Add the mashed sweet potato and 150g of the stock. add cayenne pepper, ginger, cumin and paprika. Add the chopped sweet pepper, mushroom and sweetcorn. Stir in teaspoon of honey. Simmer lightly for 10 minutes.

Serve on a bed of saffron rice.

Colcannon

2006-08-23T01:41:00.000+01:00

This is a traditional Irish dish normally made from potato and cabbage. It bears similarity to English Bubble n Squeak and American Hash Browns, and my version of the recipe encompasses all three. I've stuck with the name Colcannon out of some misplaced sense of national pride. It'll probably pass.

Ingredients

500g Potatoes
1 medium-sized onion
Half a small cabbage
2 sprigs of parsley
2 Chive stalks
1 tsp salt
1 tsp black pepper

Firstly you need to wash the potatoes. You can also peel them if you feel so inclined. I, however, do not as I feel the unpeeled potatoes add a nice texture. You can skip the washing stage for eve more texture if you feel so otherwise inclined but I think that's taking it a bit far.

Take a cheese grater or something similar and grate the potato finely. I tend to use the slightly larger holes on my cheese-grater. You may skip this altogether and just chop the spuds up into little chunks manually but I think you get the best results if you grate them.

Put your grated potato to once side and start chopping your onion finely too. I'll assume you've already done the process of peeling the onions and weeping appropriately. It's best to do this as keeping the onions in their skin really doesn't benefit the recipe in any way. Throw the skins in your compost or use them to make clothes or whatever hippy thing people do with onion skin these days.

Chop up your herbs and cabbage the same way... you basically know where this recipe is going by now; everything is minced. You may choose to tear your herbs if you wish. I don't think it makes much of a difference here. This isn't delicate grub.

Throw all ingredients into a bowl, including the seasoning, and mix them well. With a spoon or with your hands, or whatever. I've heard some folk add butter or some other binding ingredient but I rarely bother. Egg might hold it together well but if you were hoping for a vegan dish you've banjanxed yourself at that point.

Heat some sunflower oil or butter or such in a frying pan at medium heat. When it's hot enough pour in your minced potato mush. Press it down to form a pancake or patty in the bottom of the pan. Reduce the heat and let cook until the potato at the bottom is crispy golden brown. Hopefully it's become a bit more solid at this point. If it hasn't it should affect the flavour. It'll just be a bit messier. Cut the "pancake" into quarters and flip them to cook the opposite side.

When golden brown over all, take from the heat and drain on some kitchen towel.

Serve with Fried egg and bacon or something.

Die from heart disease.

Leek n' Potato Soup/Stew

2005-03-18T20:09:00.000Z

I love this stuff. Good for winter nights, but I eat it in the spring too. Make it Nice n Thick™. You may have to adjust the recepie yourself according to how thick or watery you like it just by adding less or more water. Some folk might prefer a stew while others might want something runny to put in their flask to take to the building site/lumber yard/civil service department.

Ingredients

1kg potatoes
1 fresh leek
500ml vegetable stock
1 medium sized onion
salt n pepper to taste

Method

Peel then chop potatoes into small cube-type things about 1 inch square. Chop leek into similar sizes. Wash the leek bits well as leeks often harbour dirt and insectoid life amongst the leaves, though a little dirt never harmed anyone (except people who have dirt intolerance who might swell up and asphyxiate and die) and insects are probably good for you this week. Slice onion to match other ingredients and chuck the lot into a large pot with the stock. Bring to the boil then simmer at low heat until the next election.

Mash ingredients a little with a potato masher until mushy. Real home-style stews and soups should never be ingredients floating in hot water. That's just for poncy overpriced restaurants. Real stews and soups should be thick mush. Especially stews. As said above this can be adjusted to stew by adding less water in the stock.

Ladle into a bowl and serve with fresh wholemeal bread and a pint of mild.

Mmmmmm

Chilli Con / Sin Carne v2.3

2005-03-17T17:00:00.000Z

Fancied something spicy yesterday to help exorcise this cold/flu thing. Decided on chilli. Had some Scotch Bonnet chillies in the fridge. I've never used these before. Weird looking things. Quite strong too. Stronger than I thought. Lots of flavour but I used three of them in my mixture and I think it was a little too much. Feel free to tone it down more yourself, or tone it up if you feel you have something to prove to the world.

Ingredients

200g Kidney beans (pre-cooked or tinned)
150g Black eye beans
150g Sweetcorn
1 large green capsicum pepper
200ml stock
4 small red finger chillies or two scotch bonnet chillies (adjust to taste)
One large onion
one large garlic clove
4-5 large mushrooms
Tomato purée
oil
Paprika powder
Thyme
Basil
Oregano

You can of course substitute all vegetables for meat if you so desire.

Method

I used Marigold Swiss Vegetable Bouillion myself but this is in no way a product reccomendation. I just find it's handier for sprinkling in as it's a powder. Kinda like I used to with Veg Oxo cubes before they become impossible to buy locally.

Line the bottom of a large saucepan with oil. I use groundnut but olive or so will do to taste. Heat at medium and then throw in chopped garlic and onion and fry until the onion is clear. Add chopped chillis and sprinkle in brown sugar. Fry until the mixture is carmelised and the frying of the chillis makes your eyes sting. I use frozen chillis. Dunno if you can buy ready frozen chillis, I freeze my own. I saw Mick Fleetwood of all people on a cookery program years ago where he reccomended it. I've been doing it ever since.

Removed the mixture from the pan and set to one side. Preferably on a plate or something.

Next add sweetcorn and the onions and stuff you set aside earlier. Mix and heat well. Add paprika powder, herbs and salt and pepper. Add tomatoes and puree along with kidney beans, thinly sliced pepper and chopped mushrooms. Add the 200ml vegetable stock, cover and simmer on a low heat for 40 minutes.

Many people find cooking a chilli slowly is best, and often find that it actually tastes better the next day due to marinating.

Serve with freshly boiled rice.

Arse Candle's homemade student Pot Noodle[tm] for students

2005-02-13T07:03:00.000Z

(Nicked from the CookdandBombd slsk group of all places)

[wheatgod] YUMMY
[wheatgod] im at uni
[wheatgod] i cook shit
[wheatgod] i eat shit
[wheatgod] now mum gone to hungary
[wheatgod] so me no eat proper when go home either
[ClaudiusMaximus] you have my sympathies
[arse candle] go buy some soya mince, cheap noodles and some soy sauce, stock cubes, chilli powder and olive oil. Make tons of Pot Noodle with it really cheaply.
[wheatgod] soya mince?
[arse candle] in the health shop
[arse candle] dried soya pieces or TVP (textured vegetable protien)
[arse candle] add it to curries, shepherds pies, soups and more
[arse candle] make chilli sans carni as well
[dobbin] chilli mit carni?
[dobbin] chilli AVEC carni
[arse candle] that's chilli con carni without meat
[wheatgod] tell me your pot noodle recipe, oh wise one
[dobbin] open the top and add hot water
[arse candle] that was it up there
[wheatgod] quantities?
[arse candle] just play with the quantities
[arse candle] I make it as I go so never really measure<
[arse candle] but roughly....
[arse candle] 3/4 pint of mineral water. 8 big dashes of Tamari Soya Sauce, 2 table spoons of stock powder. about 75 ml of Extra Virgin Olive Oil. A smash mash lid full of Soya Mince. Half a teaspoon of Chilli Powder. Bring to the boil all the ingredients and then simmer a while until the mince is soft and tasty. Bring back tot the boil and add in a portion of noodles. Stir until noodles go soft and then take off the heat and allow to stand for a few minutes. That's that. [dobbin] wow. students rule.
[arse candle] (foot note) Smash Mash have changed the lid back to a thin transparent one recently. The old red lid is the one I use to measure with (and store the soya mince in the old tin).

Me I'd add some frozen peas as Pot Noodle needs to have peas in it, otherwise what are you going to pick out with a fork that you don't like?

Vegetables in Blackbean & Garlic Sauce

2005-02-10T22:56:00.000Z

Ingredients

Green Pepper
Onion
Garlic
Black Beans
Miso
One small chillies
Soy Sauce
Spring Onions
Potato flour

Method

If using dried black beans: prepare by soaking in water overnight and boiling for an hour. Crush, mash or blend black beans with some garlic and soy sauce.

If using Fermented black beans, just crush and add to the recepie. Black Bean pasts doesn't need crushed, as it is paste.

Chop onions into thin rings. chop Garlic as finely as possible. Stir fry in oil. add copped chillies. Add peppers cut into rings. Stir fry on medium heat for five minutes. Add black beans. Add about 250ml of water. simmer for five minutes. Stir in lightly sieved potato flour to thicken the water to a sauce. Add chopped spring onions. Splash with soy sauce and cook the mix on a low heat for a further five minutes.

Serve with rice or noodles.

Tomato & Pepper Rolls

2005-02-10T22:55:00.000Z

Ingredients

250g Granary flour
250g Plain flour
Sachet of yeast
50ml Olive oil
Some sun dried tomatoes
2 tbs Tomato puree
1 red bell pepper
1 red chilli pepper
1 clove of garlic
A picnh of dried or a teared fresh rosemary
A pinch of taragon
A pinch of Thyme
A pinch of Basil
A pinch of Pepper
A pinch of Salt
500ml Lukewarm water, carbonated in possible

Method

Mix flour, yeast and salt in a large bowl. Add chopped paprika, tomatoes, garlic and chilli. Add herbs and tomato puree, mix well. Stir in water under a soft dough is achieved. Empty out onto a floured surface and knead for ten to fifteen minutes. Shape into rolls approx 50% of the preferred scale, cover with oiled clingfilm and leave in a warm place to rise and prove for approx an hour. Meanwhile preheat and oven to 230c. When rolls have doubled in size place in the oven for about 25-45 minutes depending on size or until golden and the base sounds hollow when tapped.

As with all bread making experience and experimentation is reccomended to achieve best results.

Steak in Pepper & Mushroom Sauce Open Sandwich

2005-02-10T22:54:00.000Z

Ingredients

Small frying steaks
Fresh crushy loaf
Olive Oil
1 large Onion
handful of mushrooms
mixed peppercorns
salt
butter
Fresh Asparagus Spears

Method

Steam some asparagus, green beans or other nice beef associated veggies to taste.

Make a sauce using a knob of butter, water, olive oil, cornflour, freshly crushed mixed peppers and salt

Slice onions into rings and fry in butter or oil until clear. Brown some small frying steaks to taste and place on some freshly cut thick bread. Pour over mushroom & pepper sauce.

Serve.

Spicey Breaded Chick-sticks

2005-02-10T22:53:00.000Z

Ingredients

4 large Chicken breasts
200g Breadcrumbs or 'stuffing'
2 Eggs
2 Fresh Red finger chillies
Tablespoonfull of Paprika
sprig or pinch of Rosemary
Thyme
Sage
one Onion
handfull of Mushrooms
Freshly ground pepper
Freshly ground Salt

Method

Basically hack all incredients minus the chicken & egg to hell and mix in a big bowl. Beat an egg or two in a smaller bowel and dip the chicekn cut into strips until they strips are fully coated. Then Dump chicken into the bowl with the breadcrumbs mix. fully coat all chicken in spicey breadcrumbs. Preheat the oven to 150f and grease or butter a large dish or tray. Throw chicken strips in tray. Cook until nice and crips and golden. Eat. 'Nuff said.

Raspberry Cheesecake

2005-02-10T22:52:00.000Z

Ingredients

500g Packet of digestive biscuits
Pecan nuts
3 tablespoons Maple Syrup
tray of fresh Raspberries
250g Butter
Crunchy oat cereal (I use Jordans Oat Crunch with real dried raspberries)
Fresh whipping cream
Block of Raspberry jelly
1 block of Philadelphia or similar cream cheese
150g Sugar
100g milk

Method

Place biscuits in a strong plastic bag and 'tenderise' with a rolling pin or wooden mallet until powdered. Place in a bowl with heavily crushed pecan nuts. Add maple syrup. Melt butter in a small saucepan or microwave and pour over crumbled mixture. Mix well with a wooden spoon and then press heavily into a loose bottomed cake tin. Place in the fridge to cool and harden for a while.

Next, make jelly up to 150g of water and leave to cool. Put cream cheese in a bowl and beat until smooth. Add cooled jelly, sugar and milk. Mix well then fold in whipped cream. Leave in the fridge to cool and set for an hour. Then sprinkle Oat crucn and raspberries ontop. Leave to set for another few hours.

Serve

$meat in chilli, ginger & garlic sauce

2005-02-10T22:47:00.000Z

Made this because I had run out of everything other than ginger, chilli & garlic one night. Not a huge fan of ginger myself. I like it in beers, ales & teas but rarely in foods, but it can make a huge flavour difference if used subtly.

I initially made this with dried soya peices but it probably works better with battered squid or chicken or prawns or some other white meat. Dried soya meat isn't good for the bedcovers and those that dwell there.

Ingredients

200 ml water
Onion
two cloves of garlic
a ginger root
a meat of some type
rice or noodles
2 small red chillis
possibly a large red pepper
spoonful of cornflour (sieved)
2 tbsp oil (I use olive but it's down to personal taste)

Method

Heat the oil in a wok or frying pan until nice and runny and dangerous looking. Add thinly chopped onions, garlic, chillies and fry until the onions go clear and take on the redness from the chillis. The smell should mouth & eye watering. Add meat and brown. You may want to do the meat and onion mix separately but I usually don't bother. Add some water and cornflour gratually to make a sauce. Add chopped peppers if desired and about a level teaspoon of grated ginger or dried ginger. Stir the mix for about a minute then add some chopped spring onions and serve with rice or noodles.

Lentil & Pepper Soup with Mushrooms

2005-02-10T22:44:00.000Z

(...AKA Lentil & Mushroom Soup with Peppers, or Pepper & Mushroom Soup with Lentils)

Ingredients

500 ml water
250g Dried Orange Lentils
2 Chopped Capsicum (Bell Pepper, Red & Green only as Yellow is evil and symbolic of... well... bad things.)
250g Sliced Mushrooms
A pinch of Crushed Sea Salt
A pinch of Milled black Peppercorns
A pinch of dried or ripped fresh Rosemary
A splash of Worchestershire Sauce

Method

Chop all the vegetables into a nice small soup-style size (or to taste). Bring the water to the boil and chuck all ingredients in the pot. Simmer for about 30 minutes stirring occasionally until the lentils have turned to a thcik-ish mush. Let cool slightly and then serve. Yum.

Jambalya

2005-02-10T22:43:00.000Z

This recipe has been largely stolen from http://www.coonass.com, where you can find other tasty cajun recipes. None of them featuring 'coons. Which is good because that would be a hard ingredient to source in ireland. Possibly we could use cat as a substitute but...

I've modified it a bit for domestic cooking by domestic celtic folks who don't live on the bayou or cook in huge pots for all their neighbours. Ideally I make it in a pressure cooker.

Ingredients

2 large chicken breasts
2 large onions
Garlic
2 tins of chopped tomatoes
rice
butter
Sausages
1 Green pepper
1 red pepper
bunch o' spring onions (scallions)
Tomato puree
salt, pepper

Method

Cube the chicken and brown the pieces in a tablepoon of hot butter (no this is not going to be a good recepe for people with colesterol issues). Remove the golden chikcen and set to one side for the moment. Chop the onions and peppers and garlic and brown in butter. Add tinned tomatoes. Simmer for about 15 minutes. And sausage and chicken. Cook until tender. Add rice and scallions. Stir and then add enough water to cover all ingredients. Simmer for about an hour until rice has absorbed much of the water.

Hot Chicken Broth

2005-02-10T22:41:00.000Z

My cure for colds. This recepie if followed correctly could take some strain off the NHS, but it won't be.

Ingredients

Chicken cut into cubes
One onion
One large red (bell) pepper
A dribble of Olive oil
One small birds eye chilli or a couple of drops of tobasco

Method

Chop ingredients. Mix ingredients. Simmer ingredients. Serve.