General Chat

think i might have few casserole dishes on my yahoo cooking groups check it out later and maybe copy and paste it on to this page

ok aileen casserole dish as requested hope u enjoy it....jim... ITALIAN CASSEROLE OF LAMB INGREDIENTS: 1kg lamb knuckles,sliced 2cm thick, each with a little marrow bone, 60ml(4tbsp)seasoned flour 60ml(4tbsp)sunflower oil 15ml(1tbsp)butter 2 medium onions chopped. 2 cloves garlic,crushed 2 sticks table celery,chopped 4 medium carrots,diced 500g juicy tomatoes,skinned and chopped 125ml(1/2 cup)white wine 250ml(1 cup)beef stock a pinch of sugar 7ml(1+1/2tsp)finely chopped fresh rosemary leaves GREMOLTA: 5ml(1tsp)finely grated lemon rind 90ml(6tbsp))finely chopped parsley 1-2 cloves garlic,crushed. METHOD: Coat knuckles on both sides with seasoned flour.heat oil and butter in a large frying pan,add lamb in batches and brown well,remove to a large baking dish-the knuckles should not fit too closely to allow room for the chunky sauce,sprinkle any remaining seasoned flour over the knuckles,which must lie flat in the baking dish so that the marrow does not escape.add onions,garlic,celery and carrots to the pan with,if necessary,an extra dash of oil or a little water if dry,and toss over low heat for a minute or two,then add remaining ingedients,bring to the boil then pour sauce over lamb. Cover securely and bake at 160oC for one hour,Carefully turn the knuckles-which should nestle in the bountiful sauce-and bake at 160oC for a further 30 minutes or until very tender. Check the seasoning,mix the ingredients for the gremolata,sprinkle over the top and serve, SERVES 5-6......

Great thanks Jim Will try that one I think for dinner tonight. Must pop to the shops anyway so will get the lamb and celery and have a bash at it. Will let you know how it turns out. Aileen

Could we have the jambalaya recipe please Jim? Ann glos

k ann just back from college so post jambalaya recipe now, or as winter says both ot it. hahahha

CAJUN CHICKEN JAMBALAYA 1.2kg/2.5lb fresh chicken 1 1/2 onions 1 bay leaf 4 black peppercorns 30ml/2 tablespoons vegetable oil 2 garlic cloves, chopped 1 green pepper, seeded and chopped 1 celery stick, chopped 225g/8oz/1 1/4 cups long grain rice 115g/4oz chorizo sausage,sliced 115g/4oz/1 cup chopped cooked ham 400g/14oz can chopped tomatoes 2.5ml/1/2 teaspoon hot chilli powder 2.5ml/1/2 teaspoon cumin seeds 2.3ml/1/2 teaspoon ground cumin 5ml/1 teaspoon dried thyme 115/4oz/1 cup peeled,cooked prawns dash of Tabasco sauce salt and black ground pepper chopped fresh parsley, to garnish Place the chicken in a flameproof casserole hand pour over 6ooml/1 pint/2 1/2 cups water. Add half an onion,bay leaf and peppercorns and bring to boil. Cover and simmer for 1 1/2 hours. Then lift the chicken out of the pan. Skin,bone and chop the meat. Strain the stock and reserve. Chop the remaining whole onion. Heat the oil in a large frying pan and fry the onion,garlic,green pepper and celery for 5 mins. Stir in the rice. Add the sausage,ham and chicken and fry for 2-3 mins,stirring frequently. Pour in the tomatoes and 300ml/1/2pint/1 1/4 cups of the reserve stock and add the the chilli,cumin and thyme. Bring to the boil,cover and simmer gently for 20 mins,or until the rice is tender and the liquid is absorbed. Stir in the prawns and Tabasco sauce. Cook for 5 mins more, then season to taste with the salt and ground black pepper. Serve hot, garnish with fresh chopped parsley.

Thanks Jim, Had jambalaya in Louisiana and loved it, not prawn though. will have a go at it some time. Ann glos

u can leave out prawns if you want ann there pretty much optional

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

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

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

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

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

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:

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.

Many thanks Jim. Ann Glos

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

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

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

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,