Off Topic Omnomnom

[Saul]

I have a passion for food and cooking.

I thought I would share some recipes with the community.

Feel free to share any you have

Archive:

Citrus Salmon with Broccoli

Moroccan Lamb

Banoffee Pie

[Saul]

Citrus Salmon with Broccoli:

Ingredients:

1 lemon

1 Tbsp. sugar

2 Tbsp. butter

4 4-oz. skinless salmon fillets

1 Tbsp. snipped fresh dill

1 bunch (1 lb.) broccoli, trimmed

4 cloves garlic, peeled and sliced

Lemon slices and fresh dill (optional)

Instructions:

Slice 1/2 of the lemon into thin slices; set aside.

Juice remaining 1/2 lemon into a 1 cup measure; add water to equal 1/2 cup. Stir in sugar. Set aside.

In 12-inch nonstick skillet, heat butter over medium-high heat.

Sprinkle salmon with salt and pepper; add to skillet. Cook 2 to 3 minutes or until bottom is golden; turn fillets. Add lemon juice mixture. Top with snipped dill and lemon slices. Reduce heat to medium; cover and cook 5 to 6 minutes more or until fish flakes easily when tested with fork.

Meanwhile, in another skillet, heat 1 Tbsp. olive oil. Quarter broccoli lengthwise into long spears; add to skillet along with garlic. Cook over medium heat for 8 to 10 minutes, or until crisp-tender, turning often.

Serve salmon with broccoli; pour pan juices over salmon. Serve with additional lemon slices and fresh dill.

Serves 4

[Jens]

http://www.instantsfun.es/omnom

LOL xD

[ImABlueToo]

I like to bake cakes alot...I just stick with a sponge sandwich thing with buttercrea, just pasted over it. I'm hoping to venture further adrift when I make the christmas cake and might try layers and stuff but I dunno. But normal foods I tend not to bother with.

[Ali]

Eugh...Salmon. Wouldn't touch with a bargepole.

[ImABlueToo]

Eugh...Salmon. Wouldn't touch with a bargepole.

I don't eat fish at all.

[Ali]

Prefer meat do you? ; D

[Ollie]

Hmm I guess I will have to find some of my favourite dishes and post them up

And sounds good Saul

[ImABlueToo]

Prefer meat do you? ; D

Lmao, only certain types

[Ollie]

Moroccan Lamb Chops

LAMB

2 racks of lamb (8 chops per rack), fat

removed

1 whole nutmeg, for grating

1 teaspoon ground cumin

1 teaspoon sweet paprika, plus extra

for dusting

1 teaspoon dried thyme

1 lemon

COUSCOUS

200g couscous

1 fresh red chilli

a large bunch of fresh flat-leaf parsley

or mint

1 lemon

GARNISHES

1 pack of flatbreads

1 tablespoon dried thyme or oregano

1 x 250g tub of natural yoghurt

1 heaped teaspoon harissa

1 x 200g tub of houmous

½ a lemon

SEASONINGS

olive oil

extra virgin olive oil

sea salt & black pepper

STUFFED PEPPERS

60g good melting cheese, such as

Cheddar or fontina

8 small whole jarred red peppers

DRINK

ice cubes

a few sprigs of fresh mint

½ a lemon

1 pomegranate

1 bottle of sparkling water

TO START Get all your ingredients and equipment ready. Fill and boil the kettle. Put a large frying pan on a medium heat. Put a roasting tray in the oven and turn the oven on to 220°C/425°F/gas 7.

LAMB Put the racks of lamb on a sheet of greaseproof paper over a board and cut each rack in half so you have 4 smaller racks. Quickly score the surface area of each rack in a crisscross fashion, then finely grate over½the nutmeg, and sprinkle with the cumin, paprika and thyme. Massage the flavours into the meat, then place in the hot frying pan with a splash of olive oil. Discard the greaseproof paper. Turn and colour the meat on all sides for around 5 minutes as you get on with the rest of the meal.

COUSCOUS Tip the couscous into a large bowl with a drizzle of olive oil and add just enough boiling water to cover. Season with a pinch of salt, then cover with a plate and set aside for a few minutes.

GARNISHES Lay the flatbreads on a board. Drizzle with olive oil, then sprinkle with salt and dried thyme or oregano. Scrunch up and wet a large piece of greaseproof paper under the tap and flatten out. Stack up the breads and wrap in the greaseproof paper, then pop on to the lowest oven shelf to warm through.

LAMB Check the lamb. Once brown, transfer to the hot roasting tray, bones facing up, and put on the top shelf of the oven. Set the timer for 14 minutes for blushing to medium meat, slightly less for rare, and more for well done. Halfway through, turn the racks over. Rinse out the lamb pan and wipe clean with kitchen paper. Put on a low heat.

DRINK Half-fill a large jug with ice. Scrunch up a few sprigs of fresh mint and add, squeezing in the juice from ½ a lemon. Place a sieve over the jug, then halve the pomegranate and really squeeze each half so all the capsules break and the juice pours into the jug. Discard what’s left behind in the sieve. Top up with sparkling water, stir with a wooden spoon and take to the table.

STUFFED PEPPERS Divide the cheese into 8 slices and put 1 slice inside each pepper.

LAMB Turn the racks now, gently shake the tray and hit it with a good pinch of salt. Return to the oven.

COUSCOUS Deseed and finely chop the red chilli. Finely chop most of the parsley or mint leaves (reserving a small handful of leaves). Take the plate off the couscous, add the chopped parsley and chilli, a few lugs of extra virgin olive oil and a pinch of salt & pepper. Squeeze in the juice of a lemon. Toss and fluff up with a fork. Taste and tweak until happy, then take to the table.

GARNISHES Put the yoghurt into a bowl and swirl in the harissa. Drizzle over a touch of extra virgin olive oil and add a few reserved parsley leaves. Spoon the houmous on to a plate, make a well in the centre and drizzle with extra virgin olive oil. Add a pinch of salt & pepper, a squeeze of the juice from the lemon half and a pinch of paprika. Take to the table.

STUFFED PEPPERS Drizzle olive oil into the pan you used for the lamb, then add the peppers. Cook for just 1½ to 2 minutes and once the cheese melts, turn the heat off. It’s quick and delicious.

LAMB Remove from the oven and transfer to a board to rest for a few minutes.

TO SERVE Tip the peppers on to a plate and scatter over a few parsley or mint leaves. Take the flatbreads out of the oven. Scatter the rest of the parsley over the lamb, cut the lemon into wedges for squeezing over and serve on the side. Take everything to the table and enjoy

Serves 4-6

[Saul]

Oooft, sounds delicious.

Seems like a awful lot of work, but looks a fun task.

[Ollie]

Only takes 30mins to do

[Ross]

Ollie and Saul, you both haz great tastes .

[RAC]

I can make tea and toast and thats about it

[ImABlueToo]

I think I actually burnt water yesterday...fail

[Ollie]

I think its time for a dessert

---

BANOFFEE PIE

Ingredients

4 heaped tablespoons golden caster sugar

4 ripe bananas

100ml semi-skimmed milk

1 pre-made sweet pastry case (approx• 200g)

300ml double cream

1 tablespoon Camp coffee

1 x 100g bar of good-quality dark chocolate (70% cocoa solids), to serve

BANOFFEE PIE Put a medium frying pan on a high heat. Put 4 heaped tablespoons of golden caster sugar into the frying pan and shake the pan to spread it around. Let it melt while you peel 2 of the bananas and blitz them with 100ml of milk in a liquidizer until you have a smoothie consistency.

Carefully tilt the frying pan to help dissolve all the sugar. Once bubbling and golden, pour in the banana mixture. Do not touch anything in the pan – caramel is very hot and can burn badly. Keep stirring constantly, so it doesn’t catch, for 1 to 2 minutes, until dark and golden, then pour into the pastry case. Spoon and spread it around evenly, then carefully slide the pastry case on to a platter and put it into the fridge to cool down for a few minutes.

In a large bowl, whip the double cream with a balloon whisk until fairly thick. Lightly fold through 1 tablespoon of Camp coffee to get a marbled effect. Peel and finely slice your 2 remaining bananas at an angle. Get your filled base out of the freezer and top with slices of banana. Use a spatula to tip the cream on top of the pie. Scrape over a little dark chocolate and pop back into the fridge until ready to serve.

[Ross]

Bannoffi, that stuff is epic .

[Ollie]

I know Ross exactly why I posted it ^_^