Cooky-cooky a.k.a. what´s the dishes @ your home town?!

[YamNivek]

psssst.... he cheated with the recipe. Its the first one off of google if you type in kippers and custard!

[Thanatosgratus]

Of course he cheated with the recipe I doubt jased could even find his kitchen and even if he did he would probably thinks the utensils (whisks, spatulas etc.) are all some sort of kinky sex toys.

[YamNivek]

Thats what those brown marks on everything was then!

[Fester]

LOL Smoke nice one! hehe

[YamNivek]

HAHA brilliant!! When at some point in time someone was as wasted as you were and went along a very similar mind trail that ended up with Kippers and Custard!

[DHARMA AGENT]

zomg...you weren't kidding, that is a kipper.
gross

[LazyEagle]

Don, absolutely brilliant idea for a thread, and I'll happily post a few recipes up!

Firstly is my favourite dish at the moment, which hails from France. It's incredibly easy to cook, and almost anyone could make it!

Normandy Chicken

What you need:

A good glug of olive oil
approx 80g butter
1 red and 1 white onion, chopped
Chicken pieces
500ml dry cider
450g button mushrooms
250 - 300ml double cream (one of those plastic pots)
Salt and pepper


What to do:

In a wide and deep pot, heat half the butter and a good glug of oil (about 2 tbsp).
Brown the chicken on all sides and then throw in the onions.
Once you're happy the chicken is sealed, add the cider and allow to simmer, stirring regularly.

In a frying pan, heat up the rest of the butter and add the mushrooms.
Cook at a medium heat, until the mushrooms start to release their juices (you'll see the volume of liquid on the pan increases and getting a bit pale)
Throw it all into the pot with the cider, season with a bit of salt and pepper, and cook for a half hour.
Remember that you want the liquid to reduce down a bit, so keep this at a good heat, with the lid off, stirring regularly.

After the half hour, stir in the cream and cook for another ten minutes, again stirring with the mind to reduce the liquid even further.

Notes:

* For the cider, I bought a fancy looking bottle of Swedish stuff, simply because it said Dry Cider on it.I'd say you could use anything, so long as it wasn't cheapo stuff like Devils Bit.
* First time I made it, I used breasts on the bone, but since then I've used drumsticks aswell. This made the sauce tastier, as there was more chicken stock in there.
* The above amount of mushrooms did 5 of us, so it's easy to scale down. I use buttons mushrooms as they don't need to be chopped. If you have big mushies, just cut them.



If you have any questions or if something is unclear, please let me know.

[d0n_th3_run_4ss4ss1n]

Don, absolutely brilliant idea for a thread, and I'll happily post a few recipes up!

I knew I ain´t the only yummy-yummy dude here ^^.
Thx for that recipe, Lazy - sounds great AND easy.
And cos I forgot to ask Queen Mama for the "formula" for the pork tongue and being afraid of the mob getting riotous I try to appease you with the "Poor Knights" (Edit: I just found out that it usually is a dessert - in my "hood" it´s meant to be treated in a different, savoury way - so here you got the "Halle"-Style (yes, it´s a town )):

- 16 slices of Toast bread, but not toasted!
(Toast pls., no white bread)
- 16 pieces of a cheesy cheese (I prefer Gouda) - the pieces should be square and NOT bigger than a slice of Toast is so the cheese won´t bristle out of it!
- 1 cup of milk (bout 200 ml)
- 3 eggs
- Salt
- Pepper
- 150 g of bread crumbs (crumbs shouldn´t be TOO fine - if it´s like raw sand it´s the best)
- a good load of oil (u probably need to "refresh" the load in the pan after having fried one of the "knights")
- Sauces: Ketchup, HP Sauce, Lemon juice, "Woooooster"-Sauce or
"Maggi" (I dunno if it is known out of Germany´s borders - it´s a kind of bouillon concentrate - but dosed like Tabasco, means drop by drop here´s a picture of it maybe then you know what I mean or what your local equivalent is
)

- don´t mix the sauces, it´s just a recommendation of varieties possible!
- 3 soup plates

1st step:
You put the milk in one of the soup plates, poured and salted/peppered eggs in the 2nd plate and breadcrumbs into the 3rd one.
You take two slices of the Toast now and dip them (ATTENTION only dip each side of the Toast very shortly and slightly into milk - don´t dunk it).

2nd step:
Afterwards you pull the slides thru the bread crumbs til the surface of the Toast is dry again.
Now you gotta "divide" the slides into an inner and an outer side - that means you need to divide between the sides! The inner side stays untouched (it´s the one that gets in contact with the cheese then), the outer side you will have to pull thru the poured egg so it´s really satured with the egg (but let it drop down a bit before you move on).
After that you will pull the egg-soaked sides thru the bread crumps again (double-crispy, yeeeeah! ) and put the 2 squares of cheese between the "non-egged" sides of the toast (just like a sandwich).

3rd step:
At last you will have to heat the oil to a good temperature (I ain´t that "oh it´s alrdy 175° degree"-guy - i just do it after feeling - "I got it from my papa, I got from my papa got-got it" dum-dee-dum-dum-dum-dum - "STOP! Frying time! O-oh-oh-o-o-oh-o-oh. Gotta fry this! O-oh-oh-o-o-oh-o-oh. Gotta fry this!")
It´s important to really heat it up cos otherwise the coating will sponge the oil and you won´t get the "crispyness" and will have a fatty oil-soaked and hopefully burned bunch of cheesy wheat - mmmmh - NOT!
On the other hand it shall not be too hot cos the cheese needs to melt slowly - and you don´t want a core of non-melt cheese, do you?! I´d say bout 3 - 5 min is a good benchmark.

That´s what you do with all the slices til you can´t get anymore cheese inside you
Don´t forget the sauces. It´s also quite a mass (german idiom) to put some curry powder on the hot coating before you do some saucing.
You may also put a slice of bacon or salami or ham into the pan for a min and put it between the cheese before fryin - BUT be careful it´s more endangered to fall apart then, take care when turnin the "knight".

Enjoy your meal.

@DHARMA:
Crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cale, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake, crab cake
(i wrote it on my own - no copy/paste - now u GOTTA give the recipe, DHARMA ^^ - and you probably not want your home crabs to look like this cos you don´t share ?!?!
)

[Fester]

As this came up in conversation last night..

http://en.wikipedia.org/wiki/Breakfast_roll" onclick="window.open(this.href);return false;

[DHARMA AGENT]

Lazy...that sounds delish..I'll let you know how it turns out.
Don...zomg.....maggi.....<3 <3 <3 <3...I make a great vinaigrette with it. Pronounce it for me one day, please.

Crabcakes
1lb. backfin crab meat
1/2 cup cracker or bread crumbs
2 eggs
1/4 cup mayonnaise
1 tsp. seafood seasoning (OLD BAY if you can get it)

3585903538_6fa3011500.jpg (139.6 KiB) Viewed 5118 times

1/2 tsp. white pepper
2 tsp. Worcestershire sauce
1 tsp. of dry mustard

PICK YOUR CRAB MEAT...MD crabmeat is hand picked so it always helps to get any missed shells out first.
Mix egg, mayo, seasonings, W sauce, and mustard.
Add crab meat
Mix gently
Add cracker/bread crumbs evenly
Shape into about 6 cakes
You can deep fry @ 350 for 2-3 min, saute in a bit of oil for 5 min. on each side, or my fav. method, broil for a few min on each side

The last time I made these, I didn't have exactly these ingredients. I had wet mustard so I used about 2 tbls. of it instead of dry which works fine (Dijon works well, but I used regular yellow), I was out of W sauce (I use L&P) so i skipped it and used a bit more mayo to keep it moist. I used
2 slices of bread de-crusted and torn into small pieces which works fine.

You can make crab cakes in many variations...the key ingredients are mayo, mustard, bread, egg, seafood seasoning, and crab meat. Once you know what the texture should look like it's easy to make by-eye without measuring.