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SpA Cuisine
https://forum.specialattack.net/viewtopic.php?t=7918		 Page 3 of 8
Author:  Hit_Girl [ 05 Dec 2010, 23:48 ]
Post subject:  Re: SpA Cuisine
[SpA]DrMcMoist wrote:
I'll come round to yours for fish and chips, then the next day I'll go to Anna's for some horse and dog pie. :4
and guinea pig legs? :roll:
Author:  DrMcMoist [ 06 Dec 2010, 00:25 ]
Post subject:  Re: SpA Cuisine
No. I won't be going anywhere near South America.
Author:  PetePorty [ 06 Dec 2010, 02:09 ]
Post subject:  Re: SpA Cuisine
No normal people eat guinea pigs here... only peruvians...
Author:  DrMcMoist [ 06 Dec 2010, 02:16 ]
Post subject:  Re: SpA Cuisine
I'll believe THAT when I see it!

Which is to say, I will visit all South American countries, and will believe that they don't eat guinea pigs anywhere but Peru, when I DON'T see them eating guinea pigs.

So when I said 'I'll believe THAT when I see it!', technically speaking I was saying that I'll believe THAT when I DON'T see it!
Author:  PetePorty [ 06 Dec 2010, 02:34 ]
Post subject:  Re: SpA Cuisine
I thought I understood your post, but then I reread it... and then I reread it to try to understand it again, but I didn't, so what I'm trying to say, is that the first time was ok, but the others weren't, so I'm trying to get the same result as the FIRST time, and not the SECOND or THIRD, you know, the FIRST one.
Author:  annarack [ 12 Feb 2011, 18:13 ]
Post subject:  Re: SpA Cuisine
Hot Cross Buns anyone?
For the dough:
Water, butter, sugar, one egg, salt, strong white flour, yeast, cinnamon, nutmeg and raisins.
Divide the dough into 8 balls.
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Then stick in the oven for about 18mins on 375°F(190°C) and you get these:
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If only these photo's were scratch and sniff. The smell of my flat right now is mouth-watering :mrgreen:
Author:  Greasy_greabo [ 13 Feb 2011, 15:14 ]
Post subject:  Re: SpA Cuisine
yummy :X

Me and Revenge should have put our dinner from last night up! Next time ill remember....
Author:  annarack [ 13 Feb 2011, 18:35 ]
Post subject:  Re: SpA Cuisine
Last night I made Risotto for the first time. Now I'm not a fan of Risotto but I've always wanted to make it. So here's what I did:

This is for a Green Risotto, I chose this one because I'm always intrigued on the Green Risotto that they always make in Hells Kitchen.
Ingredients (Serves 4):
40g butter
3 tblsp olive oil
150g Spinach, chopped
1 Carrot, chopped
1 Onion, chopped
1 Celery stick inc leaves, chopped
1.5 litres of Vegetable Stock
350g risotto rice; I have both Aborio and Carnoli and I chose to go with Carnoli for it's extra starch to give it that nice smooth texture.
Salt
Parmesan cheese, freshly grated to serve.

Method:
So first of all I chopped up the veg
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Then got my spinach ready to chop too
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Oh btw, I bought myself a birthday present, it's a Le Creuset 24cm Saute Pan :4
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Melt 25g of the butter and oil and add the chopped spinach, carrot, onion and celery and cook over a medium heat for about 5mins then lower the heat and cook for a further 10mins.
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Meanwhile bring the stock to the boil. Season the veg and stir in the rice. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time and stirring until each addition has been absorbed. This could take between 20 and 30mins. When the rice is tender, stir in the remaining butter.
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and serve with freshly grated Parmesan.

Considering I wasn't looking forward to trying this dish I was pleasantly surprised, it was actually very delicious.
Author:  annarack [ 13 Feb 2011, 18:36 ]
Post subject:  Re: SpA Cuisine
And tonight I have cooked a traditional Italian Spaghetti Bolognaise. It's aroma is all around the flat. I shall be sticking the recipe up shortly :5:
Author:  [SpA]Revenge [ 13 Feb 2011, 18:52 ]
Post subject:  Re: SpA Cuisine
I'll post one up next week ^^
Author:  annarack [ 13 Feb 2011, 18:55 ]
Post subject:  Re: SpA Cuisine
[SpA]Revenge wrote:
I'll post one up next week ^^
Yay someone else posting delicious recipes, I was hoping you would :5:
Author:  [SpA]Scatterbrain [ 13 Feb 2011, 19:27 ]
Post subject:  Re: SpA Cuisine
looks good anna! i had some bacon and leek risotto last week, and it is the fucking bomb! :4
Author:  annarack [ 13 Feb 2011, 21:18 ]
Post subject:  Re: SpA Cuisine
Yeah my thoughts on risotto have definately turned for the good :)
Author:  annarack [ 13 Feb 2011, 21:41 ]
Post subject:  Re: SpA Cuisine
Ok so here's what I cooked tonight. It's a traditional recipe from Italy but I put a bit of a Heston Blumenthal twist to it.

Ingredients:
1-2 tbsp of olive oil
large dollop of butter
1 onion, finely chopped
1 stick of celery, finely chopped
1 carrot, finely chopped
2 cloves of garlic, finely chopped
1kg of mince. I went with the half and half option of 500g of beef mince and 500g of pork mince.
2 bay leaves
1 star anise
175ml milk
175ml white wine
a pinch of nutmeg
can of good tomatoes
salt and black pepper to taste

Method:
Firstly I cooked the beef mince until it was quite brown, but not burnt and did the same with the pork mince. Put both aside until I needed it. Meanwhile I finely chopped the carrots, celery, onion and garlic.
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I then melted the butter with the oil and added the onions and cooked over a medium heat for about 5-7mins so that they were soft.
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Add the celery, carrots and garlic and cook for a further couple of minutes.
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While that was cooking I made up a muselin parcel of the bay leaves and star anise
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Add the beef and pork mince and season, then add the milk and simmer gently for about 10mins until the meat has absorbed the wine.
For the tinned tomatoes I put a bit of good olive oil in a saucepan, heated it gently and added the tomatoes
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Pour in the wine and tomatoes, add the muselin parcel, bring to the boil then lower the heat and cook uncovered, at a lazy simmer for about 3 hours
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Eh voila, dinner is served. I grated some fresh parmesan and decorated with some fresh basil leaves.
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Author:  [SpA]Revenge [ 13 Feb 2011, 22:16 ]
Post subject:  Re: SpA Cuisine
Ill give you a run for your money but im not sure if I can top that.

I shouldve taken pictures but id thought i would try my spicy barbecue pork strips today with sticky rice and it was awesome, ill cook it again soon and take pics
Author:  ProtectMyBalls [ 13 Feb 2011, 22:25 ]
Post subject:  Re: SpA Cuisine
where the fuck is the fresh basil! :mrgreen:
Author:  annarack [ 13 Feb 2011, 23:31 ]
Post subject:  Re: SpA Cuisine
[SpA]Revenge wrote:
Ill give you a run for your money but im not sure if I can top that.

I shouldve taken pictures but id thought i would try my spicy barbecue pork strips today with sticky rice and it was awesome, ill cook it again soon and take pics
Challenge accepted :5:
[SpA]ProtectMyBalls wrote:
where the fuck is the fresh basil! :mrgreen:
It's right here MrBalls
Author:  ProtectMyBalls [ 14 Feb 2011, 00:46 ]
Post subject:  Re: SpA Cuisine
that is like 30 years old basil... :shock:
Author:  annarack [ 14 Feb 2011, 10:28 ]
Post subject:  Re: SpA Cuisine
[SpA]ProtectMyBalls wrote:
that is like 30 years old basil... :shock:
....therefore the basil on my meal is the fresh one :18
Author:  ProtectMyBalls [ 14 Feb 2011, 10:43 ]
Post subject:  Re: SpA Cuisine
lol i missed that last photo completely haha!

good job with the star anise, its the fucking shizz nizz with any meat dish and Ragu!

Anyone making annas dish, fully recommend using a spaghetti that has had a long drying processes and was formed using a coarse bronze dye! Though, my preference is to do a meat ragu with tagliatelle (which is traditional of Bologna) or pappardelle pasta!

Your soffritto looks lovely anna :)
Author:  Greasy_greabo [ 14 Feb 2011, 21:04 ]
Post subject:  Re: SpA Cuisine
Edit: Jesus, that needs resizing. I shall do it better when I shall work out how.
Author:  TinkerBell [ 14 Feb 2011, 21:33 ]
Post subject:  Re: SpA Cuisine
that are BIG photos :o
Author:  [SpA]Minimoose! [ 14 Feb 2011, 22:50 ]
Post subject:  Re: SpA Cuisine
Microscopic view of potato skins and a carrot stick, interesting.
Author:  ProtectMyBalls [ 26 Feb 2011, 17:07 ]
Post subject:  Re: SpA Cuisine
WE ARE ABOUT TO CHANGE THE GAME!
What the hell do you know about Desserts HATER!
I hope you like blurry photos!

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Ingredients:

* 2 large ripe bananas
* 75g Dulce de Leche (Get that Argentinian shit!)
* 4 free-range medium egg yolks
* 400ml double cream
* 120g unrefined golden caster sugar
* 4 digestive biscuits
* Bacon Strips

Oven Preheat 150ºC/Gas 2.



Listen Up!

Step 1.
Step up! Fuck up 1 banana with a big knife ! The kind of knife you would try to fight of Michael Myers with,. Don't be pleasant with that shit.
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Step 2.
Mash those suckers up with the Dulce de Leche!
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This is like the dessert equivalent of crack.
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Step 3.
Cut up the other banana into thin strips and place on a sheet of grease proof paper that has been greased up on a baking tray. Candy those bitches in the oven!
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We just made Banana candy crisps, are you feeling it!
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HATER! i dont do my hair on a saturday morning :P


Step 4.
Then Beat the egg yolks with cream and 80g of the sugar in a large bowl until as smooth as me.
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Beat it!
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Keep Beating It!
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BEAT THE FUCK OUT OF IT!
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Step 5.
Get 6 rami..rami, little pots, and grease those up!
Now lets fill these bad boys up!
Smash the biscuits in a bag with your fits till they are in pieces! and then spread them out at the bottom of the rami things!
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Keep a bit for the topping later!

Fill with the smashed banana and Dulce de Leche mix!
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Make it look pretty. Aww! you look pretty now ho!
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Clean the pots up after you are done, no one wants to see a sloppy messy!
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Now fill up the pots with your thick white creamy mix! Use jugs for this.
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Step 6.
Now place these pots in a deep baking tray and fill to about half way with just boiled water, and give those babies a bath in the oven for 30-35mins till set.
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Step 7.
Once done! set these suckers aside to cool down, then decorate with some more of that Dulce de Leche, sugar, biscuit, and smashed up banana crisps!

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Now stick them in the fridge, to chill out!


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Author:  [SpA]Scatterbrain [ 26 Feb 2011, 17:11 ]
Post subject:  Re: SpA Cuisine
8) PUDDINGS, FUCK YEAH 8)



awesome post :mrgreen:
Author:  Pandorum [ 26 Feb 2011, 17:24 ]
Post subject:  Re: SpA Cuisine
Good stuff balls!
Author:  annarack [ 26 Feb 2011, 18:03 ]
Post subject:  Re: SpA Cuisine
Haha nice :5: Omnomnom
Author:  [SpA]Minimoose! [ 26 Feb 2011, 19:19 ]
Post subject:  Re: SpA Cuisine
:D
Author:  ProtectMyBalls [ 26 Feb 2011, 20:52 ]
Post subject:  Re: SpA Cuisine
just ate one of them... it gave me a food boner. 8)
Author:  [SpA]ArchLurker_Chad [ 27 Feb 2011, 12:49 ]
Post subject:  Re: SpA Cuisine
When I first saw this thread when it was started I knew exactly what I wanted to contribute with.
Sadly it's not until now I've done something about it and it's Ball's yummy post together with my for once
sweet-craving stomach that made me do it! :D

Blueberry Pie à la spy!

Considering how tasty pies are they are ridiculously easy to make, so easy in fact that I have my doubts if this
guide is really needed. Still it's tastiness demands it being spread and enjoyed the world over so I'm going ahead with it.

Once again I managed to import the pictures with their date stamps so bear with it. And if you wonder why the pictures
are all yellowish it's because I made this pie in the vague glow of fluorescent lamps around half past 10 pm :s

The list of ingredients is short:
  • 4.5 dl flower
  • 1.5 dl sugar
  • 150 gram margarine
  • ca 250 gram of blueberry
This will be just the right amount to fill up a typical pie form about 26 cm in diameters and 4 cm high, that's about 10.2 inches in diameter and 1.5 inches high for you fancy English folks :P

First preheat the oven to 200°C.
Second, chop up the margarine into manageable pieces.
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Now add the sugar and the flour. Keep in mind not to compress the flour when measuring it or there might be too much and make the pie more solid than intended :o
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Now you need to work those pieces of margarine into the sugar and flour until you got some sort of crumbles.
The trick is not to mash it all together into a compressed clump of dough, and instead keep it as crumbly as possible by
breaking up any clumps that you happen to make.
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The time has finally come to bring out the old trusty pie form!
Take about two thirds of your pile of crumbles and put it in the form. This will be the bottom of the pie.
Spread it evenly across the bottom and also a bit up the edges to avoid the filling from reaching the form itself.
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Now for the filling :O
Nothing fancy, just pour them on :D
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To top it off just pour on the last forgotten third of crumbly dough and it's ready for the oven.
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Put it low in the oven, just not on the actual oven floor :s
Let it bake for about 30 minutes. When the edge of the pie is that nice and crispy golden brown colour the pie is done! :]
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That's the pie... but the pie is just the half of it!
According to me a pie is not a real pie without copious amounts of vanilla custard! One third pie, two thirds custard :)
If you prefer something else to go with the pie may it be so, but either way it's a good time to prepare it while the pie is in the oven.
I've cheated with this part all the time since there's some powder that you add to milk and some sugar and then boil
that makes for a heavenly custard and thus I've never made any home made custard.
I'm not going to describe the procedure since you usually find it on the back of the package should you decide to cheat yourself,
or if you are going to make your own custard, or even no custard at all but something else entirely? :o
Some crazy people claim that whipped cream or even ice cream is very tasty with pie, but I know better and see right through their dirty lies! Vanilla custard is the truth! :O
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Behold the truth!

When the pie is done it should look something like this:
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, note the golden brown edge, looks tasty eh? :]

Now you may enjoy the fruits of your labour. Tear yourself a large piece of pie and drown it in custard, don't be shy :)
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Nom nom nom!
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