09-03-2007, 09:54 AM #51OberonGuest
09-10-2007, 08:52 AM #52
Then come one layer of chicken strips (two-three chicken breasts without bones and skin), then one layer of shredded cheese, then another layer of chicken strips etc. Then come the bacon strips.
You pour a cup of water beside the chicken "bum", cover it with aluminum foil and then put it in the oven. You cook it on medium heat for around one hour.
09-24-2007, 02:08 PM #53OberonGuest
Hey Shim, have you ever had Rumaki?
01-28-2008, 08:53 AM #54
Geoff's Turkey Chilli Burgers (I really ought to come up with a better name for this...)
500g or 1lb of healthy lean turkey breast slices/steaks (sometimes called escalopes), chopped finely
2 red chilli peppers, deseeded and finely chopped
2 tbsp fresh chopped leaf coriander (also called cilantro)
1 tbsp soy sauce
2 tbsp fresh chopped mint
Mix all ingredients together and form into about 5 or 6 burgers. Squeeze each handful tightly to make it stick. Optional : refrigerate for a couple of hours.
Heat a grill/pan/bbq to a med-high heat... cook burgers about 6 or 7 minutes each side.. when turning, turn the heat down to a low medium to avoid it burning before it's cooked through.
Made this one up/cooked it over the weekend. Absolutely delicious... and about 90cal and 0.5 g of sat fats per burger. Pretty decent in a toasted pitta or bun with something like fat-free blue cheese dressing as a sauce.
02-19-2008, 08:57 AM #55
Geoff's Easy Rogan Josh curried beef.
1/4 jar of patak's rogan josh curry paste
1 large onion
1 cup of chopped fresh coriander (cilantro)
300g (10oz or so) of extra matured lean beef (21 days matured is perfect)
200 ml / 1/2 pint of top quality beef stock
1 large tin (500g or so) of premium chopped tomatoes
Gently fry the onions until softened.
Add the beef and the paste and fry at a higher heat until beef is just cooked through
Add the stock, tomatoes, and coriander.
Simmer for a good 30 minutes, or if time allows a few hours in a slow cooker/crock pot, on a low heat.
Serves 2, over boiled rice. Serve with mango chutney and naan bread.
It really is that simple, but the matured beef just makes for a fabulous rich curry base.
-Geoff (posting a very english recipe!)
02-19-2008, 09:16 AM #56The one who buggers a fire burns his penis
-anonymous graffiti in the basilica at Pompeii
02-20-2008, 06:58 PM #57
- Join Date
- Nov 2007
That sound great Geoff. Do you think it's important to use the escalopes of turkey or would ground turkey be easier?
02-20-2008, 07:01 PM #58
02-20-2008, 07:20 PM #59
- Join Date
- Nov 2007
Ok - I'll use the escalopes then!
I've noticed that ground turkey now comes in two fat levels - 85% lean and ?? 91% (I think). But the latter is significantly more expensive.
02-20-2008, 07:24 PM #60
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