Salmoneus wrote:Rory wrote:
Soy Sauce and Worcestershire Sauce - these two buddies don't go well together
HERESY!!!!
Well, sometimes they'll go well. Like making a stirfry, you throw in the soy sauce while cooking, and then throw the worcestershire sauce in when serving.
Okay, as per Radius's request, I'll post some recipes, with very vauge, erm, everything.
Rory's Scottish Broth
This is
my broth because it involves a good deal of variation from the standard Scotch Broth.
Let's see... You'll need:
Around 2 litres of stock
Around 500g of lentil-type stuff
An onion
A few cloves of garlic
Some herbs
Salt
Start with about 2 litres of stock (vegetable or chicken, it's all good)
Add about 500g of lentils of various types (this is where you can get creative, and add peas, chopped up celery, small beans, etc).
Add an onion (diced)
Add a clove or two of garlic
Bring to the boil and then simmer for, say, half an hour.
Now we add the herbs. I'd recommend oregano, coriander, tumeric (yes, really), ginger, and a touch of salt (but not too much, most of us have enough sodium in our diet as is).
Simmer for another half hour or so, then taste it. Hopefully it should be a rich, thick, gruel-like broth. Serve hot.
The leftovers can be frozen or kept in your fridge for a good while.
Honeyed Mackerel
Grab the mackerel by the horns.
Subdue it.
Kill it quickly with the sword of your forefathers.
Er, wrong recipe.
For this you will need:
Sides of mackerel
Honey
Ginger
A green salad (with plenty of, say, spinach or rocket)
This is quite simple.
Glaze the side of mackerel with the honey
Then sprinkle ginger on it (although, if, like me, you have part of a ginger root (rather than that fancy ground ginger you buy in shops), it's more of a "spreading" or "distributing" motion than a "sprinkling" one)
Put them in a grill at medium heat, you don't need to turn them over, cook them until it can be easily cut with a fork (usually 10-15 mins).
Serve with salad.
Easy Noodles
You need:
Noodles
Worcestershire sauce
Cheese
Cook noodles.
Add sauce.
Add grated cheese.
Eat.
Rory's Pasta Sauce
You need:
A tin of chopped or pureed tomatoes
Bread (preferably brown)
An apple
A clove of garlic
An onion
So, you put some oil in your pot and start cooking the (diced) onion and (diced) apple.
When they're nearly done (they'll be sorta see-through), add the chopped garlic glove.
Give that a minute or so and then add the tomatoes. If there is still some tomatoness left inside the tin, fill it halfway with water and then empty it into the pot - that way you get all the tomatoey goodness.
Bring to the boil and them simmer for 10 minutes.
Add some little bits of bread - this makes the sauce that much more filling.
Simmer until it has a nice sauce consistency.
Serve with pasta (that's why it's called pasta sauce).
More Pasta Madness
Pasta
Baked Beans
A tin of tuna
Cheese
The sauce of your preference (either soy or worcestershire)
Okay, so cook some pasta.
At the same time, heat up the baked beans.
When the pasta is ready, drain it, and then put it back in the pot on the hob.
Quickly add the baked beans into the same pot
Add the tuna also
Mix it up a bit
Leave it for a minute or so - just long enough for the pasta on the bottom to become nice and crispy, but not long enough for the pasta to stick to the pot.
Serve, add grated cheese and sauce.
Okay, that's all my recipes for now, I really need to go and study.
The man of science is perceiving and endowed with vision whereas he who is ignorant and neglectful of this development is blind. The investigating mind is attentive, alive; the mind callous and indifferent is deaf and dead. - 'Abdu'l-Bahá