Palmers Recipe Thread
Discussion
I like my food.
I like trying different food.
I like cooking and experimenting.
I'm by no means Gordon Ramsey.
I've had great success on another forum with this, so please feel free to add your own recipes.
Palmers authentic thai pork curry!
To make the paste:
6 cloves garlic
Thumb piece of ginger
Juice of one lime
2 red chillis
5 shallots
Handful of fresh corriander
Small handful of basil leaves
2 lemon grass sticks
1 tbsp olive oil
Finely chop all of the above ingredients, and place into a pestle and mortar. (Obviousely dont chop the lime juice it, and done even try to chop the olive oil either lmao!) With the lemon grass, just peel off the outer skin and top and tail, then chop. This is really hard work making this into a paste so i hope you're feeling strong! My technique was to constantly move the bowl with my left hand and using the mortar with my right, scrape down the side of the bowl with force. This stops it going everywhere and giving your feet a nice fragrance
It should looks something like this after around 10 mins:
Set that to one side.
To finish the dish:
1kg chopped pork loin
Small tin of chopped tomatoes
Half tin of coconut milk
Veg of your choice: I chose mongetout, purple sprouting broccoli and yellow peppers - just cos it seemed thai'ish!
Method
Smother the paste over the chopped pork.
Heat a nice glug of olive oil in a pan. Get it hot so its at like stir fry heat. Bung in the mixture and keep stirring until the pork is nearly done.
Then add your veg, the tomatoes and the coconut milk. Give it a good stir and simmer for around 10-15 mins.
I had mine with noodles
I like trying different food.
I like cooking and experimenting.
I'm by no means Gordon Ramsey.
I've had great success on another forum with this, so please feel free to add your own recipes.
Palmers authentic thai pork curry!
To make the paste:
6 cloves garlic
Thumb piece of ginger
Juice of one lime
2 red chillis
5 shallots
Handful of fresh corriander
Small handful of basil leaves
2 lemon grass sticks
1 tbsp olive oil
Finely chop all of the above ingredients, and place into a pestle and mortar. (Obviousely dont chop the lime juice it, and done even try to chop the olive oil either lmao!) With the lemon grass, just peel off the outer skin and top and tail, then chop. This is really hard work making this into a paste so i hope you're feeling strong! My technique was to constantly move the bowl with my left hand and using the mortar with my right, scrape down the side of the bowl with force. This stops it going everywhere and giving your feet a nice fragrance
It should looks something like this after around 10 mins:
Set that to one side.
To finish the dish:
1kg chopped pork loin
Small tin of chopped tomatoes
Half tin of coconut milk
Veg of your choice: I chose mongetout, purple sprouting broccoli and yellow peppers - just cos it seemed thai'ish!
Method
Smother the paste over the chopped pork.
Heat a nice glug of olive oil in a pan. Get it hot so its at like stir fry heat. Bung in the mixture and keep stirring until the pork is nearly done.
Then add your veg, the tomatoes and the coconut milk. Give it a good stir and simmer for around 10-15 mins.
I had mine with noodles
Chicken and Mushroom Curry
This is a bit different to some of my other curries, although the same spice blend roughly, its used making a paste.
Ingredients:
800g Chicken, diced
2 large white onions
6 large garlic cloves
Chunk of fresh ginger (two thumb pieces?)
2 tins of tomatos
Pack of chestnut mushrooms
300g fresh spinach
2 table spoons of marscapone
Handful of fresh parsley
Your choice of chillis, and how many. I used 4 scotch bonnet (bit of a kick!!)
Spices:
(The measurements are in teaspoons, so a 1 would be 1 teaspoon...)
2 corriander seeds
2 fenugreek seeds
1 caraway seeds
1 fennel seeds
1 cumin seeds
Method:
Heat a frying pan, dry with no oil and bung the spices in. Moving them around constantly let them "toast" for a few minutes, if they smell like burning remove them immediately!
Once thats done remove them from the pan and place into a pestal and mortar and ground to a fine powder.
In a blender, chuck in the 2 onions roughly chopped, the chillis, garlic, and ginger.
Blend until relatively smooth.
Stir the spice mix into the blended mass and put to one side. That, is the paste. You can make it in advance, even by a few days as long as its in the fridge and covered. However covering it may not mean that your fridge doesnt smell like a balti house!!
Brown the chicken off into a pan and set to one side.
Add the paste to a wok with a nice glug of olive oil. Keep it moving and on a high heat for 5 mins.
Then add the chicken and mushrooms and cook for a few minutes
Add the tomatos, stir and simmer for around 30 minutes or until the sauce has become thick.
When the sauce is thick wash the spinach and parsley. Bung the spinach in and chop the parsely and also add it to the pan. The spinach will wilt and cook down to alot less than it actually looks so dont worry! Take the pan off the heat and stir in the marscapone.
Serve with basmati rice and naan bread! NOM!
This is a bit different to some of my other curries, although the same spice blend roughly, its used making a paste.
Ingredients:
800g Chicken, diced
2 large white onions
6 large garlic cloves
Chunk of fresh ginger (two thumb pieces?)
2 tins of tomatos
Pack of chestnut mushrooms
300g fresh spinach
2 table spoons of marscapone
Handful of fresh parsley
Your choice of chillis, and how many. I used 4 scotch bonnet (bit of a kick!!)
Spices:
(The measurements are in teaspoons, so a 1 would be 1 teaspoon...)
2 corriander seeds
2 fenugreek seeds
1 caraway seeds
1 fennel seeds
1 cumin seeds
Method:
Heat a frying pan, dry with no oil and bung the spices in. Moving them around constantly let them "toast" for a few minutes, if they smell like burning remove them immediately!
Once thats done remove them from the pan and place into a pestal and mortar and ground to a fine powder.
In a blender, chuck in the 2 onions roughly chopped, the chillis, garlic, and ginger.
Blend until relatively smooth.
Stir the spice mix into the blended mass and put to one side. That, is the paste. You can make it in advance, even by a few days as long as its in the fridge and covered. However covering it may not mean that your fridge doesnt smell like a balti house!!
Brown the chicken off into a pan and set to one side.
Add the paste to a wok with a nice glug of olive oil. Keep it moving and on a high heat for 5 mins.
Then add the chicken and mushrooms and cook for a few minutes
Add the tomatos, stir and simmer for around 30 minutes or until the sauce has become thick.
When the sauce is thick wash the spinach and parsley. Bung the spinach in and chop the parsely and also add it to the pan. The spinach will wilt and cook down to alot less than it actually looks so dont worry! Take the pan off the heat and stir in the marscapone.
Serve with basmati rice and naan bread! NOM!
Winters here, nothing beast a rich beef stew on a stone cold day
Ingredients:
Braising steak
2 white onions
1 swede
3/4 carrots
3 cloves of garlic
4 celery sticks
Pack of chestnut mushrooms
Gravy
1/2 bottle Red wine
Worcester sauce
Knorr beef stock pot
Corn flour
Method:
I prepare all the Veg, the onions, swede, mushrooms, celery and carrots and start to brown them off in a wok with a nice glug of olive oil. Crush the garlic and add that too. When the veg begins to sweat i bung it in the slow cooking pot and dice the meat
Brown that off then add it too.
Now its currently dry! In with the wine!
So yeah, bang it all in the pot and roberts ya mothers brother! (Bobs ya uncle....)
About an hour before eating start stirring in cornflour. Its going to be like dishwater at the moment so stir in a nice chunk of cornflour and let it settle for 20 mins. Then check rinse and repeat dependant on how thick you like it (ooo Matron!)
Ingredients:
Braising steak
2 white onions
1 swede
3/4 carrots
3 cloves of garlic
4 celery sticks
Pack of chestnut mushrooms
Gravy
1/2 bottle Red wine
Worcester sauce
Knorr beef stock pot
Corn flour
Method:
I prepare all the Veg, the onions, swede, mushrooms, celery and carrots and start to brown them off in a wok with a nice glug of olive oil. Crush the garlic and add that too. When the veg begins to sweat i bung it in the slow cooking pot and dice the meat
Brown that off then add it too.
Now its currently dry! In with the wine!
So yeah, bang it all in the pot and roberts ya mothers brother! (Bobs ya uncle....)
About an hour before eating start stirring in cornflour. Its going to be like dishwater at the moment so stir in a nice chunk of cornflour and let it settle for 20 mins. Then check rinse and repeat dependant on how thick you like it (ooo Matron!)
Chilli
Ingredients:
Lean beef mince 450g (ish.. just a pack!)
2 white onions
Tin of kidney beans
Carton of tomato passata
Pack of chestnut mushrooms
3 garlic cloves crushed
Tomato puree
Your choice of chillis, depending how hot / mild you like it!
Teaspoon of corriander seeds
Teaspoon of cumin seeds
Method
Dice the onions finely and brown them off with the mince
Slice the mushrooms and add them to the pan
When the mushrooms start to sweat with the onions add the kidney beans, garlic, and a nice squidge of tomato puree. Grind the corriander and cumin seeds (i had some chilli powder in their too)
and add these too along with the chillis.
Once it beens on for around 3/4 mins to infuse all the spice add the tomato passata and transfer to the cooking pot
I had mine in for around 6 hours, i dont really like beef mince but this was EPIC!
Ingredients:
Lean beef mince 450g (ish.. just a pack!)
2 white onions
Tin of kidney beans
Carton of tomato passata
Pack of chestnut mushrooms
3 garlic cloves crushed
Tomato puree
Your choice of chillis, depending how hot / mild you like it!
Teaspoon of corriander seeds
Teaspoon of cumin seeds
Method
Dice the onions finely and brown them off with the mince
Slice the mushrooms and add them to the pan
When the mushrooms start to sweat with the onions add the kidney beans, garlic, and a nice squidge of tomato puree. Grind the corriander and cumin seeds (i had some chilli powder in their too)
and add these too along with the chillis.
Once it beens on for around 3/4 mins to infuse all the spice add the tomato passata and transfer to the cooking pot
I had mine in for around 6 hours, i dont really like beef mince but this was EPIC!
Maple BBQ Chicken
Ingredients:
Chicken breasts (as many as you want to put in, I had about 6 I think)
200ml Ketchup
100ml Maple Syrup
1 Tblsp wholegrain mustard
2 Tsp mustard powder
2 Tsp Worcester sauce
2 Tsp lemon juice
1 Tsp cayenne chilli powder
1 garlic clove crushed
Method:
Grab your slow cooking pot and pour in all the ingredients bar the chicken! Give it a stir and mix it all up
Add the chicken breasts whole
And slow cook for around 6-7 hours until the chicken falls apart. When it does, use two forks to "pull" the chicken. It should then look like this:
The perfect sweet and tangy sandwich filler!
Ingredients:
Chicken breasts (as many as you want to put in, I had about 6 I think)
200ml Ketchup
100ml Maple Syrup
1 Tblsp wholegrain mustard
2 Tsp mustard powder
2 Tsp Worcester sauce
2 Tsp lemon juice
1 Tsp cayenne chilli powder
1 garlic clove crushed
Method:
Grab your slow cooking pot and pour in all the ingredients bar the chicken! Give it a stir and mix it all up
Add the chicken breasts whole
And slow cook for around 6-7 hours until the chicken falls apart. When it does, use two forks to "pull" the chicken. It should then look like this:
The perfect sweet and tangy sandwich filler!
Beer Brisket
Ingredients:
Joint of brisket
Beer of your choice (I had a stella tinny so used that)
Onions
Garlic
Gravy granules
Method:
Firstly, brown the brisket
Add it to a slow cook pot with 2 chopped onions, a clove of crushed garlic and enough beer to create a 1'' pool around the meat
Mine was in for around 7 hours and ended up like this
Now the beauty of this dish is that the meat will cook in its own juices as well as the beer. This means you are left with a very nice onion beer beef gravy! It will be very runny though so slop it in a pan and get it on the heat!! When it starts to simmer add a few gravy granules and stir. Gravy granules react to heat and thicken when warm so leave it a few mins before adding more if you want it thicker, otherwise you will end up with porridge gravy ha!
Ingredients:
Joint of brisket
Beer of your choice (I had a stella tinny so used that)
Onions
Garlic
Gravy granules
Method:
Firstly, brown the brisket
Add it to a slow cook pot with 2 chopped onions, a clove of crushed garlic and enough beer to create a 1'' pool around the meat
Mine was in for around 7 hours and ended up like this
Now the beauty of this dish is that the meat will cook in its own juices as well as the beer. This means you are left with a very nice onion beer beef gravy! It will be very runny though so slop it in a pan and get it on the heat!! When it starts to simmer add a few gravy granules and stir. Gravy granules react to heat and thicken when warm so leave it a few mins before adding more if you want it thicker, otherwise you will end up with porridge gravy ha!
Well.... I was doing my famous stew today for me and the other half, when she decided she didn't want veg and pots etc but rice. So I was walking around Morrisons and decided to spice it up a little
Its basically onions, carrots, swede, leeks, chopped dried apricots and smoked garlic
brown the beef
Add the rest with a pinch of paprika
then into a slow cooker with a carton of passata, dash of Worcester sauce, a jug of stock, a few glugs of red wine and a tin of chick peas.
On reflection I would have not used swede and lobbed some peppers in there had I thought about it lol.
Its basically onions, carrots, swede, leeks, chopped dried apricots and smoked garlic
brown the beef
Add the rest with a pinch of paprika
then into a slow cooker with a carton of passata, dash of Worcester sauce, a jug of stock, a few glugs of red wine and a tin of chick peas.
On reflection I would have not used swede and lobbed some peppers in there had I thought about it lol.
Within my social group we have a Portuguese dude who does lots of cooking too. So with our BBQ's lately he had become the guy "with the best food"
Couldn't let that happen could I now?!
Cooked up these curried pork tenderloins. Ground up some caraway, cumin, coriander and fenugreek seeds and then added lots of crushed garlic, chopped ginger and chopped chillis. Smothered in thick greek natural yoghurt and spooned over the meat to marinade for a few hours before hand.
Everyone loved it! Where shocked that it tasted so good, they were sublime!
Couldn't let that happen could I now?!
Cooked up these curried pork tenderloins. Ground up some caraway, cumin, coriander and fenugreek seeds and then added lots of crushed garlic, chopped ginger and chopped chillis. Smothered in thick greek natural yoghurt and spooned over the meat to marinade for a few hours before hand.
Everyone loved it! Where shocked that it tasted so good, they were sublime!
Palmers Moroccan Chicken
Ingredients:
4 chicken quaters
2 large sweet potatoes
3 red chillis
1 red onion
2 white onions
2 green peppers
8 large vine tomatoes
1 pack chestnut mushrooms
1 chorizo ring
1 bulb of garlic (I know...)
Smoked paprika
Oregano
Pepper and salt
Method:
Pre heat oven to gas mark 6 (220?)
Take a large roasting tray and splash a few glugs of olive oil. Peel the pots and chop into chunks, peel the onions and also chop into chunks. Quarter the toms, half the mushrooms and add to the pan. Split the bulb of garlic into cloves, press them with a knife so they "crack" and add to the pan as well. Do not peel! Season heavily with salt and pepper and toss in the oil.
Whack that in the oven for 20 minutes. Whilst that's in:
Slice the chorizo ring, chunky chop the peppers and finely chop the chillis
After the 20 mins, take the tray out and add the chillis, chorizo and pepper. Sprinkle lots of dried oregano all over and mix in.
Place the chicken on top and sprinkle a generous amount of smoked paprika all over, especially the chicken.
Return to the oven for another 20 mins.
Remove and baste the chicken with the juices.
Turn the gas upto mark 7 and cook until the chicken is nicely browned and the veg is all cooked nicely, should look like this!
Was well nice
Ingredients:
4 chicken quaters
2 large sweet potatoes
3 red chillis
1 red onion
2 white onions
2 green peppers
8 large vine tomatoes
1 pack chestnut mushrooms
1 chorizo ring
1 bulb of garlic (I know...)
Smoked paprika
Oregano
Pepper and salt
Method:
Pre heat oven to gas mark 6 (220?)
Take a large roasting tray and splash a few glugs of olive oil. Peel the pots and chop into chunks, peel the onions and also chop into chunks. Quarter the toms, half the mushrooms and add to the pan. Split the bulb of garlic into cloves, press them with a knife so they "crack" and add to the pan as well. Do not peel! Season heavily with salt and pepper and toss in the oil.
Whack that in the oven for 20 minutes. Whilst that's in:
Slice the chorizo ring, chunky chop the peppers and finely chop the chillis
After the 20 mins, take the tray out and add the chillis, chorizo and pepper. Sprinkle lots of dried oregano all over and mix in.
Place the chicken on top and sprinkle a generous amount of smoked paprika all over, especially the chicken.
Return to the oven for another 20 mins.
Remove and baste the chicken with the juices.
Turn the gas upto mark 7 and cook until the chicken is nicely browned and the veg is all cooked nicely, should look like this!
Was well nice
8003px said:
some nice looking stuff there, more please!
At the moment im addicted to pasta - ive made a nice fresh tomato based sauce in the slow cooker which i then freeze and can use for meals - as a base for spag bol etc, makes about 4 litres. Its amazing ill get some pictures when i do it again.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff