The Cookery Thread

[Laura]

ok, my latest dilemma. A couple of weeks ago, I had one of those M&S meal for 2 for £10 things. I had meatballs. They were absolutely delicious. Now, this is the bit I don't get. I thought they were doing things like that to get you to buy the product when its full price? They haven't had them in since. I've even looked in Bridlington where I was today. Has anyone got a really nice recipe for meatballs in tomatoey sauce?

[Bunnylump]

Sorry, I don't have a real recipe which I've tried for meatballs. I tend to make my own recipe up for them depending on what I have in. You can just literally roll either minced beef or lamb into balls, season them and fry them slowly in olive oil, and then make a basic tomato sauce using fried onions and garlic, tin of chopped tomatoes, teaspoon of sugar, some chopped basil and some salt and pepper. The key thing to remember is to make sure the onions are fried slowly first, so they are soft and not burned before you add the other ingredients. Then always simmer for at least 20 minutes, or it'll taste of tinned tomatoes. My other tip is that organic tinned tomatoes are much nicer if you can afford them.

If you want to make them a bit different, you can add any herbs or spices of your choice to the meat - I'm quite partial to a bit of cumin in mine, and then add a little chopped chilli to the sauce. You can also add a little red wine or tomato puree to the sauce to make it a bit richer.

I had some friends round for dinner last night. I made SparkOut's duck (using duck legs this time, and I have to say they were even better than when I used breasts), and Strep's lemon syllabub. Which was also delicious. So it was a puzzlebrains menu!! Bit disappointed that I didn't had a puzzlebrains starter menu. So this is what I did (it was very tasty, even though I say it myself)

Breaded goat's cheese rounds with a lentil and walnut salad.

Dip rounds of goat's cheese into some beaten egg with black pepper in it. Then press the rounds into breadcrumbs on both sides. Pop them on a lined baking tray in an oven gas mark 7 for 10 mins.

Put about 400g of ready cooked Puy lentils in a bowl. Add about 50-60g of chopped walnuts and a packet of chives, snipped. Stir in about 4-5 teaspoons of walnut oil and 2-3 teaspoons of sherry vinegar, salt and pepper and stir.

Serve with some crusty bread and a small herb salad.

[gill216]

PB starters- quick and easy.

A slice of buffalo mozarello with a sprig of basil poked in the top.

finely diced crispy bacon and chopped cherry tomatoes scattered around the outside. Less is more. Looks amazing and takes seconds to make.


Balsamic vine tomatoes on Melba garlic toast.

Leave the tomatoes on the vine, and put in an oven proof dish. Add salt and pepper, olive oil and balsamic vinegar. Bake for around 20mins and serve on garlic toast, bread or whatever you fancy.

The white of a baby leek, wrapped in a slice of ham, covered in cheese and parsley sauce, Baked until leek is tender.
For veggies miss out the ham and add cherry tomatoes later.


fishy dish


Bed of mixed leaves, flaked smoked mackerel scattered in a circle. ( Vaccuum packs are great to flake) Stick a tomato or cucumber or whatever in the centre.

I think you can all see I'm a lazy cook nd love tomatoes!!!!

[Bunnylump]

Mmm
like the sound of all of those.

[giraffe]

fishy dish


Bed of mixed leaves, flaked smoked mackerel scattered in a circle. ( Vaccuum packs are great to flake) Stick a tomato or cucumber or whatever in the centre.

I think you can all see I'm a lazy cook nd love tomatoes!!!!

A whole cucumber or just half? (Or perhaps you slice the cucumber ):?

[LAT]

maybe you need to slice the end off so it will stand up!

[clvrlad]

or you impale the rest of it with it?

[tricia]

Anybody got a good recipe for venison medallions. Our Dutch friends are coming over for Christmas dinner and said they would like to try venison. Any ideas

Tricia

[Bunnylump]

Sorry, can't help you there Tricia. I did sort of eye venison pieces up when I was buying the duck the other day, but wasn't sure what to do with them!! If I pluck up courage and have a go I'll let you know...

[LAT]

I've got a lovely recipe for venison casserole if you're interested.

[giraffe]

Do you not just treat it as beef?

[Wulfruna]

I have a lovely recipe for venison (haunch) joint, which we treat ourselves to from the local farmers market once a month or so. There is a farm not far away in deepest Devon where they breed the deer. It is gloriously tender and juicy and needs very little cooking as it is best eaten very rare.... It is a fat-free meat with no cholesterol to speak of - very healthy! About 1 kg will feed 4 and have some left over, which makes a lovely stir-fry the next day, especially if cooked rare, so that the centre of the joint is still very red.
Heat a fairly hot oven (200 C). Prepare a small baking tin by lining it with foil and lightly brushing with oil - venison needs no added fat. Dry the joint on some kitchen roll. Heat up a frying pan with just a smear of oil on it to stop the meat sticking and when it is really hot, sear the meat in it on all sides for a few seconds to brown it and seal the juices in. Put it in the baking tin and into the oven for about 20 minutes (rare) 30 minutes (well done) - times for 1kg. Fetch it out and let it rest for another 10 minutes at least before carving it.
Lovely with a rich wine/fruit sauce.
I have not cooked medallions, but the farmer's leaflet says to fry them in a little butter and oil for a short time (10 mins max?) - until browned outside but still pink inside - again leaving them to "rest" for about 10 minutes to complete the cooking process. The leaflet suggests serving them with mushrooms and a salad, with a dressing of lime juice, honey and root ginger heated in a pan and then left to steep for a while before adding a drop of wine, or oil and vinegar to taste.
Enjoy!

[MBH]

That sounds lovely Wulfruna - simple, fuss-free cooking. Those that want the sauce can have it, and those of us that like their food 'plain' can enjoy it that way [and not a mention of Garlic or an Onion which all recipies I hear about seem to start with - personally can't stand either ingredient ]

Some nice steamed veg with that and 'proper' mash, and I'll be there like a shot

[SparkOut]

[and not a mention of Garlic or an Onion which all recipies I hear about seem to start with - personally can't stand either ingredient ]

Hear hear!

[Bunnylump]

Don't worry - I'll have yours. I love onions and garlic. Well, and lots of strong and exotic flavours. In fact, MBH , we'd be like Jack Sprat and his e twin. You could have my roast meat and I'd eat all the sauce and veg!!

[Wulfruna]

[and not a mention of Garlic or an Onion which all recipies I hear about seem to start with - personally can't stand either ingredient ]

Hear hear!

Yes - I can always do without the garlic, which seems to be taken for granted these days (though must confess to liking lots of onions.....)

[clvrlad]

can i just mention...
imin both camps garlic and onions are good in theyre place
but not all the time

[Scurra]

Well, I think we can always do without the garlic. And if you could lose the wooden stakes, that would be appreciated too.

[kathlyn]

Well, I think we can always do without the garlic. And if you could lose the wooden stakes, that would be appreciated too.

I thought you'd already lost your stake
I love the taste of garlic in food but unfortunately it makes me ill so have to avoid it like the plague.

[tricia]

Managed to get some venison medallions to try . I shall try Wulfrinas recipeon Sunday - sort of dry run before Christmas. I like garlic - but not for Chrismas dinner - goes much better with Italian food

Tricia