tell us your recipe's

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Kedgeree

A traditional British colonial breakfast.

Serves 4

Ingredients:

• 100g butter or ghee (clarified butter)
• 1 large brown onion, finely chopped
• 2 tablespoons curry powder
• 1/4 cup of lemon juice
• 3 cups basmati rice cooked and cooled
• 6 hard-boiled eggs
• 2 x 415g cans red salmon, drained and flaked
• 1/2 cup coriander leaves chopped

Method:

Melt butter or ghee in a large saucepan over medium heat. Add onion. Cook for 3 minutes or until tender. Add curry powder and 1/4 cup of lemon juice. Stir until well combined.

Add cooked rice to saucepan. Stir until rice is well coated with curry mixture. Cook for 5 minutes or until rice is heated through.

Roughly chop 4 of the eggs, gently fold through the rice with salmon. Season with salt and pepper. Cook for a further 1 to 2 minutes or until just heated through. Remove from heat. Sprinkle with coriander leaves. Cut remaining 2 eggs into quarters. Top kedgeree with quartered hard boiled eggs and serve.

mr cooper · **Joined:** Mon Aug 06, 2012 8:25 am **Posts:** 3

I have put on 5kg just reading all these. One hell of a recipe book here

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Rabo de Toro - Andalusian Ox Tail Stew

Serves 4 to 6

Ingredients:

2 kg ox tail
2 cloves
3 leeks
4 carrots
4 onions
4 cloves of garlic
2 cloves
1 Litre of Red Wine
1/2 Litre of Beef Stock
2 tablespoons of plain lour
Salt
Pepper
Bay Leaves

Method:

Coat ox tail in salt, pepper and flour.

In a large fry-pan, with extra virgin olive oil, fry the ox tail until golden and crispy on the outside. Remove from the fry-pan and keep in a pot which we will use to cook the stew in later.

Cut the onions and leeks and the carrots. Peel the garlic, but don’t cut it.
Using low heat, heat the oil used previously in the fry-pan. Add the vegetables and the garlic. When you see that the vegetables are becoming soft and the onions transparent, add the bay leaves and the cloves.

Add everything back into the pan where the meat is. Add the wine and leave to boil on a very low heat for at least 2 hours. When you see that the stew is becoming dry, add some beef stock. The ox-tail will continue to boil until it begins to fall off the bone.

Serve with boiled potatoes and crusty bread.

Raf · **Posted:** Tue Oct 09, 2012 6:44 am

mr cooper wrote:

I have put on 5kg just reading all these. One hell of a recipe book here

I know what you mean :lol:

Raf

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Russian Salad

Ingredients
• 2 hard boiled eggs cooled and chopped
• 750g waxy potatoes boiled, peeled, sliced into cubes
• 2 carrots, halved lengthways, and diced into small cubes
• 200g frozen peas cooked and cooled
• 5 spring onions cleaned and chopped

Dressing
• 3/4 cup whole-egg mayonnaise
• 6 pickled cucumber finely chopped
• 1 tbs capers, rinsed, finely chopped
• 2 tsp Dijon mustard
• 2 tbs chopped flat-leaf parsley

Method
Mix all the ingredients well and chill.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

How about making this topic a Stickie?

Thank you, kindly

Oak · **Joined:** Thu Nov 01, 2012 12:00 pm **Posts:** 12

WOW this is a life time of recipe's than657

I am going to try many and even use some home grown chicken and vegies I will try to add mine when I work all this forum stuff out

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Oak,

I am looking forward to reading your recipes

Brownie · **Posted:** Thu Nov 01, 2012 7:13 pm

Petite Poulet wrote:

[smilie=welcome.gif] Oak,
I am looking forward to reading your recipes

Too right Petite Poulet, we all especially enjoy those *EGG* recipes so we can use up our chookler's excess proud produce in special recipes.

Petite Poulet · **Joined:** Thu Jun 09, 2011 7:17 pm **Posts:** 5219

Hi, Brownie

,

Loved your retro "Deviled Eggs" recipe, do you have anymore to share

Thank you, kindly

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