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[captnconcrete]

back when i cooked at night in a bar restaurant. i posted sum the stuff them drunkereds  went nutz for... in this link.

[Flible]

This recipe is extremely popular among my friends. It's my "student meal", so to say: cook once, eat for a week or freeze in. Doesn't cost a dime. Nutritional value's quite OK. Takes 20-25 minutes to make once you get the hang of it. It's self-invented based on my dad's chili con carne, but quite different.

 

Chili Con Carne (8 plates)

Requirements
800g of beans (can be 2 diff beans, feel free to try out!). Beans in tomato or chili sauce is best.
600-800g minced meat. Pork is the best, but the least healthy option.
800g wok mix. You can choose which vegetables you use. 
500ml of sweet chili sauce. Quality matters here!
½ cup white rice per person
250-300g tomato purée
1 can of canned corn
Cumin, oregano, red chilli pepper, cayenne, salt, black pepper, garam masala, paprika powder (ratio 2:2:1:1:1:1:1:1). Optionally, add a pinch of nutmeg, but be very conservative with the amount!
1-2 onions
2-4 cloves of garlic (to taste)
olive oil (or sunflower oil, or butter)

Preparation
1 Throw all the beans into a pot and let them heat (without cooking) slowly. You’ll need them later.
2 Cut your onions (size to preference) and garlic (as small as possible). Add these to your pan together with some olive oil and saute them for a few minutes.
3 Add your minced meat and stir until no more redness is visible. Spice the minced meat with cumin, salt, black pepper and cayenne while it is still uncooked. In the meantime, cook your rice.
4 Add your wok mix(es), your tomato purée and your mexican chili mix. Add the beans with the fluids, and add corn.
5 Add 350-500ml of sweet chili sauce. Now stir until everything is mixed and heated. Now that you have more fluid, it is time to add all the spices: add all the spices (including the ones you already used once for the meat). Allow it to thicken if necessary. Enjoy your meal!

Minor changes
Bean sprouts may be used to enrich the meal. You can add a little bit of turmeric to the rice for some extra taste (and a fancy yellow color). You can use large durum wraps which you fill with the rice and chili and can then wrap up to have a chili con carne filled durum. It is best to allow your chili to thicken before doing so, though, or the durum may be too soaky!

[Eazy]

Made theses last night, it was awesome 🔥

 

Here s the receipt :

https://fb.watch/l5zU-ZbOyu/?mibextid=l2pjGR&startTimeMs=146

[Ford (Cz)]

Working in a burger place where we do specials every 2 weeks.  Last time I made chicken thighs burger and called it "Two chix ... & fennel". Why this name? As it was my special and as I love "stupid" dads jokes and fennel as an aphrodisiac ... use your imagination. Grilled Piri Piri chicken thighs with sour cream fennel slaw, tomato, cos lettuce, chorizo mayo with chicken skin crisp on a side. Piri Piri marinade (enough for 5kg of thighs): chargrill about 30 red chillies or put in the owen on 180 C for about 15 minutes, then chop them and mix together with 1l of oil, 500ml of red wine vinegar, 5 tbsp of garlic powder, 5 tsp of salt flakes (Maldon), 2 tbsp of dried oregano, 3 tbsp of smoked paprika, 1 tbsp of hot paprika, 1 tsp of bird eye chilli flakes, 1 tbsp of sugar and juice from 3 limes. Bring to "boil" and simmer for about 2 minutes. Cool down and blend. Taste and add more chillies if needed. Keep small pot of marinade on a side for glazing thighs at the end of cooking. Fennel slaw (about 12 portions): slice 1 savoy cabbage, thinly slice 2 fennels (cut off core), 1 red onion, mix together with 300ml of sour cream, juice of 1 lime and 2 tsp of Dijon mustard, season with salt and touch of pepper to taste. Chorizo mayo: finely dice 300g of chorizo, put in a pan with touch of oil and gently fry until bits are crispy. Cool down (use hand blender if bits are still too big, you still want bits but like 2mm max) and then mix with 1kg of mayo (including oil from fried chorizo). Crispy chicken skin - cut into pieces similar size of sliced cheese, place on tray with greaseproof paper in few layers and dry it above grill same way as crispy bacon (at work) or just in the oven if you're cooking it at home. Keep on side and finish to order in a fryer (not necessary), season with Maldon salt. Check chicken thighs for bones, flatten or butterfly if too thick and marinade in Piri Piri. Cook on grill, about 200g per portion (2 large or 3 smaller pieces) until 75 C reached. Btw. that marinade is just basic. You always taste after prepping and adjust chilli if not hot enough for you or fresh lime or lemon juice if not "zingy" or fresh enough or salt or .... 

 

Edited July 10, 2023 by Ford (Cz)

[Flible]

25 minute work for restaurant level chicken Tandoori (indian), 4 servings:

 

INGREDIENTS

• 500g chicken
• 3 red onions
• 600g rice
• 1 cucumber
• Spring onion, to taste
• 400g tomato paste
• 400g Greek yoghurt (the fatter, the better)
• Lemon juice (1 tbsp)
• Naan (indian bread)
• Fresh cilantro (optional)
• Herbs
  • Ground cumin
  • Ground cinnamon
  • Turmeric
  • Ground cilantro
  • Ground ginger
  • Black pepper
  • Salt
  • Cayenne powder

RECIPE

1. Dice the onions. Throw them into a pan (a kadai is excellent for this if you've got one). Add a tbsp of olive oil and heat it up. Prepare the rice by rinsing them and then add water to the pot equal to the height of the rice plus about 3cm. The rice should be done about the same time as the water cooks out this way. Optional: throw in 1 tsp of turmeric.
2. While the onion is heating, cut the chicken in small pieces. Add them to the onion. Chicken is best after high fire. Slow cooking of chicken will make them dry.
3. While the chicken is cooking, cut the cucumber in thin round slices. They are served apart, so put them in a bowl. Then, cut the spring onions to small pieces. Set aside. Lower the heat to a minimum. Put the naan in the oven according to instructions of the packaging.
4. Add the tomato paste, 0.5 tbsp cayenne and 1 tbsp of everything else in the pan. Add the greek yoghurt. Stir until everything is mixed. Let it thicken a little as you wait for the rice and naan.
5. Serve with rice and sauce, add cucumber to the side and top with fresh coriander and spring onion.

Enjoy your meal!

[nAbish]

Carne Guisada Recipe (Mexican Style) - Kitchen Gidget

 

Homemade carne guisada, I'm a fool for this stuff, I normally make homemade guacamole to go with it!

[SunSet]

Polish sushi 😛

 

- Salami
- Cream cheese
- Pickled cucumber

 

[LarrY]

For as much i love carbonara and those other roman pastas i have a problem with this:

 

In a pan: 

-olive oil , anchovies (those little ones preserved in oil and salt) , a little bit of minced ginger (or powder), few capers and pine nuts, season with ground black pepper 

-slow flame and let it go till the anchovies are dissolved

-then add a few chopped sun dried tomatoes (the ones preserved in oil) and a spoon of that oil aswell

-add chopped parsely a couple of mint leaves and some minced orange zests
-taste for salt

-take all out the pan but leave behind some of that big flavoured oil, put some breadcrumbs in , add more ginger black pepper to taste and let it toast

 

this toasted bread goes on top of the pasta and don’t mix it all together or it goes soft

 

[amovos]

Just something I recently made that I loved. It is really simple, just give it a try 😄

Sorry, I didn't take a photo.

 

Stir-fried gnocchi with mint pesto and peas

 

Ingredients (4 portions):

• Potato gnocchi (pre-made), 800 grams
• Fresh mint, 30 grams
• Pine nuts, 30 grams
• Extra vierge olive oil, 4 tablespoons
• Lemon juice (squeezed from half a lemon), 1 tablespoon
• Half a lemon cut in slices
• Black pepper, to taste
• Salt, to taste
• Peas, 300 grams
• (red) Bell pepper, 100 grams
• Parmesan cheese, approx. 25 (pesto) + 50 grams (grated)

Recipe:

• Stir fry the gnocchi in a pan with some olive oil until a golden colored crispy outside appears on most of the gnocchi. Stir regularly.
• Create a "pesto" from the mint, pine nuts, parmesan, olive oil, lemon juice, pepper and salt by grinding all of the ingredients together a food processor/immersion blender
• In a pan, mix the fried gnocchi with the (frozen) peas and heat until the peas become soft. Mash some of the peas with a fork, but leave some intact for texture.
• Turn of the heat and mix the pesto with the gnocchi and peas and add some pepper and salt to taste if desired.
• Serve on a plate with a wedge of lemon and sprinkle with grated parmesan

Variations:

1. Add more greens: e.g. spinach, bell pepper etc.
2. Replace mint by basil for a more classic pesto.

 

Edited January 15 by amovos

[zETdEErY]

FAWORKI aka ANGEL WINGS

 

-500 g plain flour
-5 egg yolks
-pinch of salt
-1 tbsp spirit (or 2 tbsp, e.g. vodka or rum)
-270-280 ml sour cream 18%
-100 g caster sugar 
-20g Sugar & Vanilla

 

 

Pour the flour into a bowl, add the egg yolks, salt, cream and spirit, then knead until a ball of dough is formed.
Knead until smooth and elastic.

Cut the well-rolled dough into strips and cut each strip in the middle, then thread one end through the notched hole.

Put the prepared portion of faworki in batches on the hot fat and fry on both sides until golden brown – literally for several seconds on each side. Once the brushwood is removed from the pan, transfer it to a paper towel to drain