Evening meals to cook on the hob
Discussion
Pan kebaba. Easiset dish in the world.
Mince turkey, pork/lamb.
Chop onions very finely - about 4 large ones.
Plenty of pepper, a little salt, paprika, very small amout of cumin, generous amounts of fresh flat leaf parsley chopped finely and corriander likewise. Juice of one lime.
Mix with hands, leave for at least 2 hours.
Put into slightly oiled frying pan and flatten out completely until about 1com thick. Fry on a med heat for about 6 minutes. Get a decent spatula and cut into long strips about 5 cm wide. Turn each one over and cook other side.
Mince turkey, pork/lamb.
Chop onions very finely - about 4 large ones.
Plenty of pepper, a little salt, paprika, very small amout of cumin, generous amounts of fresh flat leaf parsley chopped finely and corriander likewise. Juice of one lime.
Mix with hands, leave for at least 2 hours.
Put into slightly oiled frying pan and flatten out completely until about 1com thick. Fry on a med heat for about 6 minutes. Get a decent spatula and cut into long strips about 5 cm wide. Turn each one over and cook other side.
drivin_me_nuts said:
Pan kebaba. Easiset dish in the world.
Mince turkey, pork/lamb.
Chop onions very finely - about 4 large ones.
Plenty of pepper, a little salt, paprika, very small amout of cumin, generous amounts of fresh flat leaf parsley chopped finely and corriander likewise. Juice of one lime.
Mix with hands, leave for at least 2 hours.
Put into slightly oiled frying pan and flatten out completely until about 1com thick. Fry on a med heat for about 6 minutes. Get a decent spatula and cut into long strips about 5 cm wide. Turn each one over and cook other side.
Noted.Mince turkey, pork/lamb.
Chop onions very finely - about 4 large ones.
Plenty of pepper, a little salt, paprika, very small amout of cumin, generous amounts of fresh flat leaf parsley chopped finely and corriander likewise. Juice of one lime.
Mix with hands, leave for at least 2 hours.
Put into slightly oiled frying pan and flatten out completely until about 1com thick. Fry on a med heat for about 6 minutes. Get a decent spatula and cut into long strips about 5 cm wide. Turn each one over and cook other side.
Keep meaning to have a go at chelow kebab, though without the breads they are nothing and the chances of me being able to make one of them is roughly nil.
Goochie said:
Mobile Chicane said:
Cheap BBQ.
The not-so-cheap Gas BBQ has been doing it's fair share in recent days. But sometimes when you get in from work you really dont want to mess about standing outside cooking and then waiting for it to cool, cleaning it off, covering it over etc.Dig out the slow-cooker as well: tonight I'm having slow-cooked squid stuffed with toasted pine nuts, raisins and cinnamon-scented couscous, all in a garlicky tomato sauce.
During the week I made pulled pork in it, and last night a big batch of BBQ sauce.
One of my favourites is a chicken, chorizo and chickpea stew with toasted pitta bread.
Just joint and really brown a chicken, add chopped up chorizo and crisp it a bit. Add some chilli, smoked or normal paprika, black pepper, couple of tins of tomatoes and tinned chickpeas. Cook gently until everything is done then add handfulls of chopped flat leaf parsley and some fresh chopped tomatoes.
Put it in a big bowl and sit in front of the telly with a bottle or two of red.
Just joint and really brown a chicken, add chopped up chorizo and crisp it a bit. Add some chilli, smoked or normal paprika, black pepper, couple of tins of tomatoes and tinned chickpeas. Cook gently until everything is done then add handfulls of chopped flat leaf parsley and some fresh chopped tomatoes.
Put it in a big bowl and sit in front of the telly with a bottle or two of red.
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