Leftfield recipe thread
Discussion
We could do with a bit more content in here.
Forget spag bol and lasagne recipes though. Maybe a few leftfield recipes would help many of us to try a few different things and add a little variety to our menus at home.
I'll start with celeriac pie.
Get a large celeriac and peel. Quarter and slice thinly.
Add milk and chicken stock to a pan and add the large slices. Cover with a lid and cook until fairly soft.
Make a roux. Use warm milk from the cooking process for the sauce. Add cheese and seasoning. Ensure its quite thick.
Get a shop bought puff pastry roll and use half for lining a deep tin. Layer the celeriac and cheese sauce throughout. Add a lid and seal. Paint with egg wash.
Bake until crisp, golden and to your liking. Rest and serve.
Forget spag bol and lasagne recipes though. Maybe a few leftfield recipes would help many of us to try a few different things and add a little variety to our menus at home.
I'll start with celeriac pie.
Get a large celeriac and peel. Quarter and slice thinly.
Add milk and chicken stock to a pan and add the large slices. Cover with a lid and cook until fairly soft.
Make a roux. Use warm milk from the cooking process for the sauce. Add cheese and seasoning. Ensure its quite thick.
Get a shop bought puff pastry roll and use half for lining a deep tin. Layer the celeriac and cheese sauce throughout. Add a lid and seal. Paint with egg wash.
Bake until crisp, golden and to your liking. Rest and serve.
We are liking this at the moment. Great with a piece of baked salmon..
http://www.ottolenghi.co.uk/freekeh-pilaf-shop
http://www.ottolenghi.co.uk/freekeh-pilaf-shop
Brisholes are good especially with gnocchi.
Make up some italian sauce - onions galic celery. Get your soffrito soft then add tomotos amounts are down to you on portion size etc
Take sirloin steak and trim the fat. Bash it out until about 6mm thick. Spread pesto over one side then a layer of Parma ham then sundried tomotoes and a few mozzarella balls with a few basil leafs. Roll up tie in string so it is round then poach for about 2 hours in a really low heat italian tom sauce you made. Amazing. Not sure it's authentic in any way though
Make up some italian sauce - onions galic celery. Get your soffrito soft then add tomotos amounts are down to you on portion size etc
Take sirloin steak and trim the fat. Bash it out until about 6mm thick. Spread pesto over one side then a layer of Parma ham then sundried tomotoes and a few mozzarella balls with a few basil leafs. Roll up tie in string so it is round then poach for about 2 hours in a really low heat italian tom sauce you made. Amazing. Not sure it's authentic in any way though
Butternut squash and feta quesadillas.
Roast the squash with garlic and chilli until it's soft. Roast some onions and peppers as well. Make a cheese mix with feta and a milder more melty cheese, we use manchego but anything like that would work.
Scoop the squash out of the skins. Put a flour tortilla into a hot, dry frying pan and fill half with the squash, onions & peppers and a decent amount of the cheese. Fold the tortilla over, squash it down until the filling is even and the quesadilla is fairly thin, then leave to toast. I normally leave it until it's just starting to smoke then turn it and do the same with the other side.
I normally serve them with tzatziki, hot sauce and salsa.
Roast the squash with garlic and chilli until it's soft. Roast some onions and peppers as well. Make a cheese mix with feta and a milder more melty cheese, we use manchego but anything like that would work.
Scoop the squash out of the skins. Put a flour tortilla into a hot, dry frying pan and fill half with the squash, onions & peppers and a decent amount of the cheese. Fold the tortilla over, squash it down until the filling is even and the quesadilla is fairly thin, then leave to toast. I normally leave it until it's just starting to smoke then turn it and do the same with the other side.
I normally serve them with tzatziki, hot sauce and salsa.
Edited by ZedLeg on Friday 11th March 06:42
dazco said:
What is Leftfield, Google does not help.
"It is a sporting term, from the American game 'baseball', Your Honour".https://en.wikipedia.org/wiki/Out_of_left_field
Truckosaurus said:
dazco said:
What is Leftfield, Google does not help.
"It is a sporting term, from the American game 'baseball', Your Honour".https://en.wikipedia.org/wiki/Out_of_left_field
I thought it was a book or something.
Leftfield, for when the word 'unusual' does not make you look like an ad exec
This thread is a great idea, but I think that we need guidance aboout what is going to be considered "left field".
Hopefully, my effort this evening will meet the criteria.
I've been thinking of doing a hot and sour soup for some time. If we have a takeaway, it is one of my favourite dishes.
I used this as a template:- http://www.bbcgoodfood.com/recipes/412630/quick-an....
However, I didn't have any beansprouts, so I used raw onion instead. I've done this before and I think that it works.
I didn't have any rice wine, so I used Mirin(expiry date 30/9/2003 - will I live?).
No chestnut mushrooms, so used some dried porcini and ceps.
No rice vinegar, so used balsamic.
I didn't have any groundnut oil, so I used olive oil and a couple of drops of toasted sesame seed oil.
I've no idea if I used the correct noodles, I used linguini, smashed up so that they would fit in a spoon without dripping over the table.
There is also some grated carrot.
Finally, I beat in an egg to make it a bit more filling.
Oh... I didn't have any fresh chilli, so I used chilli flakes.
I only used one chicken thigh, and that was enough.
The result, strangely enough, was bloody delicious.
Hopefully, my effort this evening will meet the criteria.
I've been thinking of doing a hot and sour soup for some time. If we have a takeaway, it is one of my favourite dishes.
I used this as a template:- http://www.bbcgoodfood.com/recipes/412630/quick-an....
However, I didn't have any beansprouts, so I used raw onion instead. I've done this before and I think that it works.
I didn't have any rice wine, so I used Mirin(expiry date 30/9/2003 - will I live?).
No chestnut mushrooms, so used some dried porcini and ceps.
No rice vinegar, so used balsamic.
I didn't have any groundnut oil, so I used olive oil and a couple of drops of toasted sesame seed oil.
I've no idea if I used the correct noodles, I used linguini, smashed up so that they would fit in a spoon without dripping over the table.
There is also some grated carrot.
Finally, I beat in an egg to make it a bit more filling.
Oh... I didn't have any fresh chilli, so I used chilli flakes.
I only used one chicken thigh, and that was enough.
The result, strangely enough, was bloody delicious.
Pferdestarke said:
We could do with a bit more content in here.
Forget spag bol and lasagne recipes though. Maybe a few leftfield recipes would help many of us to try a few different things and add a little variety to our menus at home.
I'll start with celeriac pie.
Get a large celeriac and peel. Quarter and slice thinly.
Add milk and chicken stock to a pan and add the large slices. Cover with a lid and cook until fairly soft.
Make a roux. Use warm milk from the cooking process for the sauce. Add cheese and seasoning. Ensure its quite thick.
Get a shop bought puff pastry roll and use half for lining a deep tin. Layer the celeriac and cheese sauce throughout. Add a lid and seal. Paint with egg wash.
Bake until crisp, golden and to your liking. Rest and serve.
Reminds me of Gary Rhodes' Mushroom Suet Pudding. Forget spag bol and lasagne recipes though. Maybe a few leftfield recipes would help many of us to try a few different things and add a little variety to our menus at home.
I'll start with celeriac pie.
Get a large celeriac and peel. Quarter and slice thinly.
Add milk and chicken stock to a pan and add the large slices. Cover with a lid and cook until fairly soft.
Make a roux. Use warm milk from the cooking process for the sauce. Add cheese and seasoning. Ensure its quite thick.
Get a shop bought puff pastry roll and use half for lining a deep tin. Layer the celeriac and cheese sauce throughout. Add a lid and seal. Paint with egg wash.
Bake until crisp, golden and to your liking. Rest and serve.
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