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SpA Cuisine
https://forum.specialattack.net/viewtopic.php?t=7918		 Page 7 of 8
Author:  ProtectMyBalls [ 31 Aug 2011, 10:43 ]
Post subject:  Re: SpA Cuisine
Bacon was busy! 8)
Author:  [SpA]g.zeus [ 13 Sep 2011, 13:45 ]
Post subject:  Re: SpA Cuisine
So you guys want to learn some typical Czech Cuisine?!

Behold the Sausage Goulash
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It ain't that fancy as your typical beef meat goulash, but it takes much less time to prepare and is a lot cheaper!

So, get your ingredients ready! For 4 people (or 0,5 epic meal time hosts) you need:
So let's get kickin! Prepare some larger pot in which you'll make it all.


Cut them onions and potatoes and SAUSages into largish pieces
Get some of the delicious lard on the pot and melt it (obviously, the heat must be turned on for this!)
Throw in the onion and let it fry until it gets the nice golden hue.
Then, add the sausages and potatoes and let them fry a bit as well.
When the sausage starts looking tasty, add salt, pepper, paprika powder and cumin. Stir it all well, everything must be smeared in paprika and cumin!
Leave it on the hot plate and stir for a minute, then add the flour - same procedure as last time, let the flour cover it all up.
And then, pour in some cold water - 3 cups should be enough.
Turn on the heat a bit, and let it all boil. Once it's hot, you may add the Kiri cheese and let it melt well- this will make the goulash thicker and more creamy, yummy!
Let it all boil until the potatoes are soft. The goulash shouldn't be like soup - if it doesn't thicken (that usually happens if there wasn¨t enough flour and/or too much water), you may add some potato starch melted in water to thicken it - just a little bit should help.
Once it reaches this color, it should be ready!
Now, put it on yer plate and eat it with some bread! And, of course, drink beer with it! I recommend the ol' and famous Czech made Pilsner Urquell!
Author:  [SpA]SaintK [ 13 Sep 2011, 13:46 ]
Post subject:  Re: SpA Cuisine
Czech Goulash!!! :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26 :26
Author:  annarack [ 13 Sep 2011, 13:56 ]
Post subject:  Re: SpA Cuisine
Oooo that looks tasty. Instead of lard, do you think Goose fat or Duck fat would still work?
Author:  [SpA]SaintK [ 13 Sep 2011, 14:02 ]
Post subject:  Re: SpA Cuisine
g.zeus, if you wouldn't mind, I'd love to see some more typical Czech goulash recipes!

I am also interested in the "dumpling" stuff you make along with the Goulash, bread and potatoes versions please :mrgreen:
Author:  annarack [ 13 Sep 2011, 14:03 ]
Post subject:  Re: SpA Cuisine
something with dumplings, get some winter recipes going :mrgreen:
Author:  [SpA]SaintK [ 13 Sep 2011, 14:08 ]
Post subject:  Re: SpA Cuisine
P.s. g.zeus; Czech garlic soup please, thanks :mrgreen:
Author:  [SpA]g.zeus [ 13 Sep 2011, 14:20 ]
Post subject:  Re: SpA Cuisine
Anna: I think any type of animal fat will do ok ;)

Saint: I don't think I've ever made dumplings before but I was planning to learn them anyway, so when I do I'll definitely post the recipe.

Also, garlic soup - the one I know is just garlic, bouillon, and hot water. And croutons
Author:  [SpA]SaintK [ 13 Sep 2011, 14:22 ]
Post subject:  Re: SpA Cuisine
[SpA]g.zeus wrote:
Anna: I think any type of animal fat will do ok ;)

Saint: I don't think I've ever made dumplings before but I was planning to learn them anyway, so when I do I'll definitely post the recipe.

Also, garlic soup - the one I know is just garlic, bouillon, and hot water. And croutons
Awww!

Well, for the garlic soup I'll post a recipe then once I found the proper one :mrgreen:

And the dumplings, they belong to goulash, how can you not know how to make these??? :mrgreen:
Author:  [SpA]g.zeus [ 13 Sep 2011, 14:32 ]
Post subject:  Re: SpA Cuisine
Because I prefer goulash with bread :ugly:

zech bread is special! I crumble it into pieces and put them into goulash and then they get soaked with the wonderful sauce.... Yummy! :5:

But I'll get to dumplings ASAP.
I'm just a novice cook, you see :wink:
Author:  [SpA]SaintK [ 13 Sep 2011, 14:36 ]
Post subject:  Re: SpA Cuisine
[SpA]g.zeus wrote:
Because I prefer goulash with bread :ugly:

zech bread is special! I crumble it into pieces and put them into goulash and then they get soaked with the wonderful sauce.... Yummy! :5:

But I'll get to dumplings ASAP.
I'm just a novice cook, you see :wink:
okay you have a point there, the Czech "rolls" are indeed the most genius breads out there :4 :5:
Author:  ProtectMyBalls [ 13 Sep 2011, 15:11 ]
Post subject:  Re: SpA Cuisine
nice one gzeus! 8)

you ever given a guy an erection before? perhaps a food erection?

cross that off the list! :5:
Author:  Mclusky [ 14 Sep 2011, 00:55 ]
Post subject:  Re: SpA Cuisine
Broner?
Author:  sebas [ 14 Sep 2011, 09:22 ]
Post subject:  Re: SpA Cuisine
That looks disgustingly delicious.
Author:  annarack [ 09 Oct 2011, 17:54 ]
Post subject:  Re: SpA Cuisine
I made shepherds pie, dessert to come (Apple & Blackcurrant Crumble with homemade Custard)

Ingredients:

For the filling:
500g lambs mince
1 x onion
2 x carrots
2 x sticks of celery
1 x tbsp plain flour
1 x clove garlic
300ml vegetable stock
splash of Worcestershire sauce
seasoning

For the Topping:
900g potatoes
butter
splash of milk

Method:
I used to just boil the potatoes and then mash them. But someone cooked me sausage and mash and the potatoes were baked in the oven. It was the best sausage and mash I have ever tasted. So I used that technique for the mash in this recipe.

Put the potatoes in a baking dish, cover with a little oil and salt
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and put in the oven for about an hour at 200c until they are fluffy on the inside.

Heat a little oil in a pan and brown the mince
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Finely chop the carrots, onion and celery
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Once the mince is browned, put it into a separate container and throw in the carrots, onion and celery, cook it with a little butter for about 5mins until it is soft then add the garlic.
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Add and stir in the mince
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Cook for another few minutes and then add the flour and vegetable stock.
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Season it well and let simmer for about 10mins or until the stock becomes thick. Don't forget to add a splash of Worcestershire Sauce
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Once the potatoes are cooked, mash them up with butter and a splash of milk
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When the mince is ready, grease an ovenproof dish with butter and pour the mince into the dish
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Then spoon the mash on top
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You can grate some cheese on top if you like. I used Double Gloucester and Parmesan then sprinkled some Cayenne Pepper on top.
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Cook it in the oven at 180c for about 30 to 40 mins until the top is golden and crispy. Bon appetit!
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Author:  ProtectMyBalls [ 09 Oct 2011, 18:14 ]
Post subject:  Re: SpA Cuisine
nice soffritto anna :D
Author:  [SpA]g.zeus [ 09 Oct 2011, 18:17 ]
Post subject:  Re: SpA Cuisine
Anna, will you please move in with me and cook for me? :26

It looks excellent as do all of your dishes!
Author:  annarack [ 09 Oct 2011, 22:50 ]
Post subject:  Re: SpA Cuisine
@balls; thanks!

@g.zeus; sure, I'll cook, you can pay the rent and clean the dishes :5:
Author:  Mclusky [ 11 Oct 2011, 01:04 ]
Post subject:  Re: SpA Cuisine
Oooof! I think I am gonna have to give that Shepards Pie a whirl but I may have to trade the mince meat for Quorn as the missus isn't into red meat, would that work?
Author:  annarack [ 11 Oct 2011, 20:49 ]
Post subject:  Re: SpA Cuisine
Yes it would work, but I've cooked with Quorn before and I found it very very bland and I ended up having to add a lot more salt. So good luck with that ^^
Author:  annarack [ 16 Nov 2011, 01:23 ]
Post subject:  Re: SpA Cuisine
Time for Dessert!

Apple and Blackberry crumble with custard

For the Filling:
900g bramley apples
350g Blackberries
175g demerara sugar
lemon juice

For the Crumble:
225g plain flour
175g butter (unsalted)
55g demerara sugar
125g oats

For the Custard:
5 egg yolks
300ml milk
300ml single cream
2 tbsp caster sugar (or less depending on how sweet you like your custard)
1 vanilla pod

Start off by peeling the apples.
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Then chop then into small chunks and put into a buttered dish. Squeeze the lemon juice over the apples and add the Blackberries.
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Then add the sugar
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Put the flour into a mixing bowl and cut the butter into small squares.
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Rub the butter into the flour until it looks like breadcrumbs
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Then mix in the oats and bake in the oven for about 45 mins on 200c until the top is golden brown

While the crumble is in the oven you can make a start on the custard.

Whisk the egg yolks in a bowl
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Put the milk, cream and vanilla pod into a saucepan and bring gently to the boil. I scraped the seeds out of the vanilla pod for more flavour and still put it all into the milk and cream
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Pour the mixture slowly into the eggs, whisking constantly
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Then return the mixture into the saucepan and gently heat up. Stir constantly until it thickens just to coat the back of the spoon.
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Take off the heat and strain through a sieve.

Crumble is ready...
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Omnomnomnom
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Author:  ProtectMyBalls [ 16 Nov 2011, 02:08 ]
Post subject:  Re: SpA Cuisine
nom! it's all about the oats and the lemon juice too! looks amazing!!! no ring thou :P
Author:  annarack [ 16 Nov 2011, 09:29 ]
Post subject:  Re: SpA Cuisine
The rings are on my xmas list to Santa :D
Author:  [SpA]Scatterbrain [ 16 Nov 2011, 16:08 ]
Post subject:  Re: SpA Cuisine
apple-based pudding is always top-tier pudding! did it turn out to be the sour or sweet kind of apple crumble?
Author:  ProtectMyBalls [ 16 Nov 2011, 16:45 ]
Post subject:  Re: SpA Cuisine
check picture 3 scatter ^^
Author:  [SpA]Minimoose! [ 20 Nov 2011, 16:52 ]
Post subject:  Re: SpA Cuisine
I thought picture 3 was when half of the crumble had been added :ugly:

Looking at this thread is a bad idea when doing a lab report
Author:  annarack [ 18 Jun 2012, 17:39 ]
Post subject:  Re: SpA Cuisine
Victoria Sponge time.

This was my first effort of making a Victoria Sponge :mrgreen:

Ingredients:
4 eggs
225g softened unsalted butter
225g caster sugar
225g self-raising flour
.5 tsp vanilla essence

Fillling:
Strawberry Jam
Whipped Cream

Decorate:
Icing sugar or caster sugar

Method

Pre-heat your oven to 180c. Grease two 20cm sandwich tins
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Combine the butter and sugar in a large bowl
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and beat it hard (yeah baby) with a wooden spoon or an electric mixer until pale and fluffly.
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Break the eggs into a bowl and add the vanilla extract. Beat the mixture lightly with a fork. With the mixer running on full speed add the egg mixture very slowly to the butter and sugar mix to prevent it from curdling.

Once all of the eggs are in, fold in the flour. The mixture should now be of a dropping consistency. Add some drops of water if it's too thick
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Spoon the mixture into the sandwich tins and put them into the centre of the oven for about 20 or 30 minutes until well risen and golden brown. You can check they are cooked by sliding a knife into the centre of the sponge; the knife should come out clean.

After 20 to 30 minutes, remove from the oven and leave the sponges in the tins to cool for a couple of minutes. Turn out onto a cooling rack and let to cool
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Once cooled completely, spread jam onto one half and the whipped cream on the other. Sandwich together and dust the top with either icing sugar or caster sugar.

Now get yourself a nice cup of tea and have a slice of Victoria Sponge
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Author:  [SpA]ZEnergy [ 18 Jun 2012, 23:18 ]
Post subject:  Re: SpA Cuisine
Keep some for me!
Author:  [SpA]bubbajim3 [ 20 Jun 2012, 00:16 ]
Post subject:  Re: SpA Cuisine
Looks amazing, I shall try to replicate it. Problem is, gotta convert all your measurements! Damn our american units.
Author:  [SpA]NabNab [ 03 Jul 2012, 22:56 ]
Post subject:  Re: SpA Cuisine
UUUH all ways wanted to taste shepherds pie :3
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