RecipeThread

Morning,

I am sure most of you in relationships have this conversation

" what should we have for dinner, you choose"
" no you decide"
" i decided yesterday"

So as ABC is a wealth of knowledge about so many topics i was hoping you could all post some family recipes that you fancy or that you have put a twist on.


Thanks Vickie and i will try them all.

Easy, am vegetarian for the month but if you feeling for a non veg curry ,glad to give you one esp if it is Mutton or "live " chiken my speciality.your choice my man

yes please

Take a slice of black pudding throw it on the coals, does not cause any flame
Do it both sides until nice and black and crispy
Get a nice bread roll through it on
Add salt pepper and HP sauce

Ps our problem is related to going out for lunch, we have a short list but never agree with Sue which one???

Enjoy the day, we are going for lunch ( not sure where)

LivE Chicken Curry

Heat oil and cut 1 onion into slices and put into pot(stove on med to hot)

throw a few curry leaves and ,5 tsp of tumeric powder
,also 1 cinamon stick and 1 star aniseed
while the onins braise with the above nicely
,wait until the onions are golden brown then you plce the cut "live chicken' pieces into the pot.Now trow 1,5TSP of crushed ginger garlic(this is crucial)into the pot with 1 cut tomato while the chicen braises for about 100minutes(why so long you may ask,this is tough live chicken and if you wish to use the other type of chicken you only need 10 to 15 mins(the taste will definately not be the same,chalk and cheese).About 20 minutes into the braise throw 1.75 to 2 TSP of curry mixture or mixed curry powder into the pot.While the chicken is braising every now and then turn the curry and add boiling water to the mixture as you dont want the curry to get caught at the bottom of the pot.Add rough salt (1TSP) to the curry about 45 minutes into the cooking processyou may also add some finely cut spring onions.Wait patiently every now and then checking the curry,you can add a few cut potatoes or some garden peas 20 minutes from the end of the cooking process.>after close to 2 hours the curry is now ready ,switch stove off and season curry with some fresh corriander,there you have if live chicken curry from Durban-you can enjoy with bread ,roti or rice.Enjoy_having-problems-with-my-space-bar-now

All you do is take a "zip lock" or "glad wrap" bag, place in 2 eggs [ remember and take them out the shell] plus a filling for an omelette, e.g ham, cheese, mushrooms etc, just hold the top of the bag and give a good shake then hold against the side of the table to squeeze the air out of the bag and seal the top.
You then place in a pot of boiling water for 13 mins, open the bag and you will have the best healthiest omelette you have ever had, add Tabasco and Worcester sauce, plus salt and pepper.

Some time back, I sent recipes (Indian, cakes and biscuits) to some clan members since they were too large to attach here.

The offer is still open; email me-
hola@telkomsa.net

X(

I'm always looking for nice recipes that won't put too much weight on and came across this one on the Internet. I never liked chicken breasts till I tried this recipe! I've used it a lot since and never get tired of it.

Lemon and chili chicken breasts:

1/3 cup lemon juice
2 Tbs oil (says olive oil but too expensive and sunflower is just as good imho)
1 Tbs chili flakes or chopped fresh chili (or more if you like it hotter)
3 cloves garlic, minced, or 1 Tbs prechopped
2 Tbs hot English mustard (definitely NOT the French or American mustards which are mixed with God knows what)
1/2 tsp salt
pepper to taste
4 chicken breasts

Skin the chicken breasts (tip: use kitchen scissors not a sharp knife to do this as your hands get greasy and slippery and you can easily end up skinning yourself instead). Oh, and don't pay ridiculous prices for the ready-skinned breasts as it is dead easy to do yourself.

Cut the skinned breasts lengthwise and open up but keep the 2 parts together.

Combine all ingredients in a big ziplock bag, put into a bowl and stick in the fridge for a few hours or overnight.

Open the slit breasts into a dish and cook under the grill. Turn once and brush with marinade.

NB: for big breasts 20 minutes is enough, small ones take 15 minutes. The secret to cooking nice juicy chicken breasts is getting the timing 100% right ... too little and they are still pink inside, too much and they are dry like eating cardboard, yuck.

@Mav:

add a tablespoon of fresh, slivered/ground ginger.....!!!

(tu)

Big breast 20 mins and small ones 15

Sounds good to me Mav

Google Cullen Skink,one of the best scottish dishes

Thanks guys keep em coming.

btw 2 of you have suggested using zip lock bags, a few years ago we went to Cost Co (american Makro) type store and amongst other things we bought a few cases of zip lock bags


when we started using them we found out they have a DOUBLE zip , geez these yanks really know how to do things. These bags are awesome