General Chat

Nudge - Have a family gathering in 3 weeks and I need to take something.

N. because I want the recipes.

Passed onto me from Jimmy to add to thread........Enjoy.. :)xx Greek MeatballsWith Tsatziki Sauce These meatballs are deliciously light and delicately flavoured and you can serve them hot, warm or cold or freeze for future use. Serve with Tsatziki yogurt sauce. GREEK MEATBALLS (KEFTETHES) 1 large onion, finely minced 1 tablespoon vegetable oil 1 kg lean ground beef or lamb (2 1/4 pounds) 2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water 2 eggs, beaten 1 1/2 tablespoons finely chopped mint (if not available use chopped, dried mint) 2 1/2 teaspoons salt black pepper 2 tablespoons ouzo (optional) 1 1/2 tablespoons finely chopped fresh parsley plain flour 1 cup olive oil, and corn oil mixed (you may need slightly more) THE TSATZIKI (yogurt sauce) 1 medium cucumber 3 garlic cloves 3 tablespoons finely chopped fresh mint or 2 tablespoons dried mint 3 cups yogurt salt and pepper 8 servings Change size or US/metric Change to: servings US Metric 30 minutes 15 mins prep FOR THE MEATBALLS: Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl. Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste. Heat the oil mix in a large frying pan to the point of fragrance. Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan. As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready. Put the batch of meatball into the pan (Use kitchen tongs as the oil is very hot). Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour. Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain. Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture. Making the tsatziki: Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds. Chop the cucumber finely. Peel and press the garlic. Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop. .

Hi Guys... Now don't panic..... Our very own Gordon Ramsey will return shortly, he's up to his eyeballs in study & wants peeps to know he's not lost interest just busy, he'll more than likley make an appearance Sunday night. He asked me to look after you guys.....PMSL.....Right, who's for a bacon n egg butty.....lol, plenty of tomato sauce...dead easy to make too...!! :)xxx

Hi Big Fat Cat Is that recipe on the thread? If not once you have been fed put the recipe on here please.

hi jim ta for recipe the other day, just adding really so i can find you on 'my threads'if i need a recipe. Having veg and lentil stew with dumplings tonight...its in the oven cooking...i'm starving lol

Hi Jim Hope you are charging Jacqui for your culinery skills. I just beg. Nice Scottish person me, know Billy Connelly and Kenny Dagleish. Okay I used to give Kenny his oranges at half time when he played for Cumbernauld United and got Billy's autograph!!!! My lamb casserole is in the oven. Forgot to ask. What do you have with it? Is boiled potatoes okay or what? Panic stations....... Oh I am such an actress (flops over the keyboard, not) .

Jim - could do with simple dish which could be prepared couple of hours in advance - for 6 people - no one veggie - low cost - filling and not too difficult (dinner party in a few weeks time). Starter would be Warm Bacon and Brie on Salad (I can do that) and for desser would be Toffee Baskets with Raspberries, Coulis and Ice Cream - what would go in between??? Jacqui

i was commis chef for 3 years jacqui, till give it up, as like to make own recipes, plus in spare time run 2 yahoo cooking groups i set up in 2002, when did all the cooking for my own engagment party, 56 guests lof of coronation chicken consumed that day, as well as menu of 8 other diff dishes, and winter drawers near told me she just gone to village for missing ingredients for lamb casserole for her and hubby to have tongiht,

How about:- Jim'll Fix it for Foodies? I'll be trying the Lamb Casserole and will let you know what happens - but cooking is not my strong point Jim - unlike you! Jacqui

yea winter had to adjust thread title as not just scottish recipes anymore, so i,ll throw my hat into the ring for all who chreck out this board to come up with title thread

EGGPLANT,SHALLOT+SUN-DRIED TOMATO CALZONE COOKING FOR 2 INGREDIENTS... 3TBSP OLIVE OIL,2 CHOPPED UP SHALLOTS,4 SMALL TO BABY-SIZE EGGPLANTS, 1 CHOPPED UP CLOVE OF GARLIC,2oz DRAINED SUN-DRIED TOMATOES IN OIL FINELY CHOPPED, 1/4TSP CHOPPED FRESH THYME,1 PACK SUPERQUICK PIZZA DOUGH,3oz MOZZARELLA CUT INTO SMALL CUBES,SALT AND BLACK PEPPER ACCORDING TO TASTE,1-2TBSP FRESHLY GRATED PARMESAN TO SERVE, 1 Preheat the oven to 425f.Heat 2 tbsp of the oil in a frying pan. Add the shallots and cook until soft.Trim the eggplants then cut into small cubes. Add the eggplants to the shallots with the garlic,sun-dried tomatoes,red chili flakes,thyme and seasoning.Cook for 4-5 mins,stirring often,until the eggplant is beginning to soften. Remove from the heat and leave to cool. Divide the dough in half and roll out each piece on a lightly floured surface to a 7 inch circle. Spread the eggplant mixture over half of each circle,leaving a 1inch border,then scatter the mozzarella over. Dampen the edges with water,then fold over the other half of the dough to enclose the filling.Press the edges firmly together to seal. Place on 2 greased baking sheets. Brush with half the remaining oil and make a small hole in the top of each to allow the steam to escape.Bake for 15-20 mins until golden. Reamove from the oven and brush with the remaining oil.Sprinkle the parmesan over and serve immediately. k something different for peeps hope u all enjoy would be nice if you told me you did

Many thanks Jim. Ann Glos

this is first part of recipe for calzones this recipe for those members who like making pizza,s and calzone,s but are not yet confident enough to attempt the recipe on their own, PIZZA DOUGH MAKES 1 x 25-30cm/10-12in round pizza base 175g/6oz/1 1/2 cups white bread flour 1.5ml/1/4 tsp salt 5ml/1tsp easy-blend dried yeast 120-150ml/4-5floz/1/2-2/3 cup lukewarm water 1)sift the flour and salt into a mixing bowl and stir in the yeast. add the water and mix to a soft dough,knead on a lightly floured surface for 10 mins,until smooth and elastic,return to the clean bowl,cover with lightly oiled clear film and leave in a warm place for about 1 hour,or until the dough has doubled. 2)knock back the dough,knead it for 2 minutes,then roll it out to a 25-30cm/10-12in round place on a greased baking sheet and knock up the edges.top and bake as suggested in recipes. (COOKS TIP) mix and knead the dough in a food processor,if you prefer but transfer it to a bowl for rising.

FETTUCINE WITH MEATBALLS IN ROSEMARY PAPRIKA SAUCE Prep time 15 mins; cooking time 45 mins; INGREDIENTS;250g lean minced beef,1/2 cup(35g)stale breadcrumbs, 1 tbsp finely chopped fresh parsley, 1 tbsp finely chopped fresh chives, 1 egg white, 1 tsp worcestershire sauce, 2 tsps olive oil, 250g fettucine. Rosemary Paprika Sauce; 425g canned tomatoes, 1 cup(250ml)water, 2 tbsps dry red wine, 1 medium brown onion(150g),chopped finely, 1/2 tsp worcestershire sauce, 1 tsp sweet paprika, 3 sprigs rosemary. METHOD. Combine beef, breadcrumbs, parsley, chives, egg white and sauce in large bowl.Shape mixture into small meatballs. Heat oil in medium non-stick saucepan; cook meatballs until well browned all over and cooked through.Drain on absorbent paper. Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Add meatballs to rosemary paprika sauce; mix well.Stir until heated through.{can be made 2 days ahead to this stage and refrigerated, covered, or frozen for up to 3 months.} Serve pasta with meatballs in rosemary paprika sauce. Rosemary paprika sauce; Combine undrained crushed tomatoes with remaining ingredients in medium saucepan; bring to a boil.Reduce heat; simmer, uncovered, about 20 mins or until thickened slightly. serves 2:

Hi Jim and all, At this rate the thread title will be longer than the bloody recipes! Got half way to the village and realised I had forgotten the damn shopping list. Just as well I have a photographic memory. Keep that a secret. Don't use it very often (as can be seen from my efforts on here)! Butcher is brilliant and cut me up some lovely fresh lamb knuckles. Just adjusted the recipe to be enough for me and hubby tonight. All set for the oven. Speak to you later xxxxx

Jim the recipe for now and the group address for later. ann glos

K since more than scottish recipes on it now updated the title

hi ann yea i mentioned the meatball one elsewhere as no one was answering this one and if no one answer then i have to go look for thread as to veg recipes yea i have plenty posted one to webster the other day 3 layer vegetarian lasagne, question do you want the recipe or do you want the addresses of my cooking groups that i set up in 2002

Jim, On another thread I see you mention a recipe for fettucine with Rosemary and paprika meatballs, sounds interesting. Also do you know any good non meat recipes? Ann glos