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Thread: Cooking Class 2020: Submissions

  1. #11
    Original Serf
    Join Date
    Jun 2018
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    Sandycove
    realm 3 Sandycove
    uk

    Deconstructed easter egg roll buff



    Ingredients:
    makes 2 servings

    4 spring onions
    2 garlic cloves
    2 large handfuls of kale
    2 large handfuls spinach
    4 eggs
    A splash of single cream (around 25ml)
    50g of peas
    150g bacon (sliced into strips about 15mm wide)
    2 to 4 bread rolls (dependant on type and size of the roll)
    Some light vegetable spread
    salt and pepper to flavour
    Grated parmesan (optional)

    Instructions:

    Whack the bacon on a baking tray and pop in a preheated oven – around 200C/Gas 7 , but watch to see if the temperature is too high, or if the bacon is browning too quickly.
    Finely slice the spring onions and crush the garlic. Pop into a frying pan with the melted light vegetable spread and fry until they’ve softened.
    Remove the stalks from the kale and then finely slice. Add to the pan with the spring onions and fry until they’ve softened once more.
    While the kale is frying, whisk up the eggs in a separate bowl. Season to taste and add the cream. Whisk again.
    Slice the spinach and add to the frying pan – it takes much less time to soften, particularly when sliced.
    After a minute add the peas.
    Pour the eggs into the pan and cook for a minute or two. Fold the eggs gently through the green mixture.
    Remove the bacon from the oven when it is suitably brown and crispy.
    Slice the bread rolls across the middle then toast the bread rolls.

    Time to assemble! Layer up the toasted rolls with the green egg mixture then the crispy bacon on top. Sprinkle over the parmesan for some extra umami.
    Last edited by Arcanon1960; 10.05.20 at 19:33.

  2. #12
    Original Serf
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    Jun 2018
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    Sandycove
    realm 3 Sandycove
    uk

    Celebration of Love buff



    Not only a celebration for the love of food and cooking but also a celebration of love for the humble cabbage.

    Ingredients:
    makes 4 servings

    45ml olive oil (may not be needed if using a fatty mince)
    250g minced lamb (can use minced pork or beef)
    2 medium onions, chopped
    1 large garlic clove, chopped
    1 tbsp tomato puree
    2 tbsp red pepper paste (see red flying settler recipe on how to make)
    1 tsp chilli flakes
    A sprinkle of chilli flakes (optional)
    4 medium tomatoes, peeled and roughly chopped
    1 tsp salt
    6 turns of the black pepper mill
    500ml water
    750g Savoy or white cabbage, coarsely chopped.
    Bread rolls of your choice (optional)

    Instructions:

    In a large pan, heat the olive oil over high heat and fry the minced lamb until brown all over. (I didn't use the olive oil because I think minced lamb is fatty enough).
    Turn the heat down and add onions, garlic and the rest of the olive oil (if needed), stir until softened.
    Add tomato puree, red pepper paste, chilli flakes, chopped tomatoes, salt and pepper and cook for a few minutes until the tomatoes start to break down.
    Add 250ml water and bring to a simmer. Cover and cook for 30 mins.
    Add cabbage and the rest of the water, Simmer for another 30 mins.
    Serve and sprinkle with chilli flakes.

    Note:

    There are many varied recipes for Etli Kapuska on the internet and it can be made without meat if you are vegetarian or vegan (or if you’re just not in the mood for meat, of course) but whichever way you choose to make it, there’s no denying that this one pot Turkish cabbage stew is pure comfort food for colder days. It’s a dish that lets the cabbage shine, hence the reason for using so much – and it’s the dish that made us fully appreciate the joy of cabbage! Who would have though we could actually be excited about cabbage?
    Apparently, the word ‘kapuska’ originates from the Russian word for cabbage (Russian readers might be able to help us out there) and this type of stew is eaten in countries such as Romania, Bulgaria and Poland (the Polish word for cabbage is ‘kapusta‘ and it is also the name of their similar cabbage dish).
    Last edited by Arcanon1960; 10.05.20 at 19:31.

  3. #13
    Original Serf
    Join Date
    Jun 2018
    Posts
    14
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    Sandycove
    realm 3 Sandycove
    uk

    Vicious drinking chocolate buff



    Ingredients:

    230ml whole milk
    30g 72% bittersweet chocolate buttons
    1 arbol chile pepper
    ½ tsp ground cinnamon
    ¾ tsp brown sugar
    ½ tsp vanilla extract
    ½ tsp salt
    ½ tsp whole black peppercorns
    ½ tsp whole allspice berries
    Pinch of cayenne pepper
    30ml Grand Marnier
    Fresh whipped cream
    Sprinkle of chile powder

    Instructions:

    In a small saucepan over medium heat, combine the milk, chocolate, chile pepper, cinnamon, brown sugar, vanilla, salt, peppercorns, allspice and cayenne pepper.
    Simmer, whisking until the chocolate has melted, about 5 minutes.
    Remove from the heat and allow to infuse for 15 minutes, then return to medium heat and warm until hot.
    Strain through a fine mesh strainer into a suitable cup and add the Grand Marnier.
    Top with fresh whipped cream and a dusting of chile powder.

    Note:

    You could use cointreau or amaretto instead of the grand marnier.
    Last edited by Arcanon1960; 10.05.20 at 18:04.

  4. #14
    Original Serf
    Join Date
    Jun 2018
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    Sandycove
    realm 3 Sandycove
    uk

    Bribe for Bob buff



    Ingredients:
    makes 4 servings

    1 tbsp olive oil
    600g diced casserole steak
    150g streaky bacon, roughly chopped
    1 large onion, peeled and chopped
    2 garlic cloves, peeled and chopped
    400g mushrooms, chopped
    325g carrots, peeled and chopped (optional)
    300ml red wine
    250ml beef stock
    2 sprigs thyme
    Mashed potato for serving (you can use other vegetables)

    Essential kit
    You will need a slow cooker.

    Instructions:

    Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.
    Add the remaining oil to the frying pan, then add the bacon, onion and mushrooms.
    Sauté for 4 mins before adding the garlic and carrots (if used), cook for a further 3-4 mins.
    Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
    Pour the vegetables and liquid over the beef in the slow cooker.
    Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with the mashed potato.

    Note:

    Freeze stew only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
    Last edited by Arcanon1960; 10.05.20 at 18:07.

  5. #15
    Original Serf
    Join Date
    Jun 2018
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    Sandycove
    realm 3 Sandycove
    uk

    Grilled steak buff



    Ingredients:

    1 medium size steak

    For the salad:

    1 medium tomato (quartered)
    2 tablespoons of peas
    A few slices of cucumber
    A few rocket leaves
    A few mint leaves chopped
    3 sprigs of asparagus
    A few apple slices (optional)
    Salad dressing of your choice


    Instructions:

    Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
    while the steak is resting, mix all the salad ingedients in a bowl.
    Serve and enjoy.

    Notes:
    Salad ingredients can be change to suit your taste
    Can be accompanied by a nice red wine.

  6. #16
    Original Serf
    Join Date
    Jun 2018
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    Sandycove
    realm 3 Sandycove
    uk

    A spicy take on piero's bowl of pasta



    Ingredients
    makes 4 servings

    200g spanish chorizo sausage, peeled and diced
    2 medium red peppers, diced (optional)
    400g tin of chopped tomatoes
    300g button mushrooms, sliced or quartered
    3 tbsp tomato puree
    1 tsp chilli flakes
    2 cloves of garlic, grated
    300g tagliatelle (about 75g per person)
    A sprinkle of grated parmasan (optional)
    A sprinkle of chopped basil (optional)

    Instructions:

    For the sauce, place a large pan on a medium high heat and add the chorizo and cook for 2-3mins.
    add the garlic, peppers and mushrooms and cook for a further 2-3mins, stirring occasionally.
    added the tomatoes, tomato puree and chilli flakes.
    bring to the boil then turn down to a simmer, stirring occasionally.
    cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions (7-9 mins or until al dente).
    drain the pasta when cooked, reserving a little of the cooking water, then add the pasta to the sauce and mix in really well.
    add a little of the cooking water to loosen up the sauce if you think it’s necessary.
    serve and sprinkle over the grated parmasan and chopped basil.

  7. #17
    Original Serf
    Join Date
    Jun 2018
    Posts
    14
    World
    Sandycove
    realm 3 Sandycove
    uk

    Piero's bowl of pasta



    Ingredients
    makes 6 servings

    600g of shop bought tortellini (with filling of your choice)
    1 teaspoon olive oil
    160g chopped onion
    4 cloves garlic, finely chopped
    90ml red wine
    1 tablespoon caster sugar
    1 tablespoon chopped fresh basil
    1 teaspoon crushed chillies
    2 tablespoons tomato puree
    1 tablespoon lemon juice
    1/2 teaspoon Italian herb seasoning
    1/4 teaspoon ground black pepper
    2 (400g) tins chopped tomatoes
    2 tablespoons chopped fresh parsley (for garnish, optional)

    Instructions:

    Heat oil in a large pan over medium heat. Saute onion and garlic in oil for 5 minutes.
    Stir in wine, sugar, basil, crushed chillies, tomato puree, lemon juice, Italian herb seasoning, black pepper and tomatoes; bring to the boil. Reduce heat to medium and simmer uncovered about 10 minutes.
    While the sauce is simmering, place a sucepan of water on a medium/high heat until boiling, turn the heat down to a simmer and add the tortellini and simmer for 5 minutes (or as per packet instructions).
    Remove the tortellini from the heat and drain.
    Add the tortellini to the sauce and stir in gently,simmer for a further 5 minutes

    Serve and sprinkle over the chopped parsley

    Notes:

    I made my own tortellini but for this recipe i recommend shop bought tortellini as the method i use would be too large to fit into the thread

  8. #18
    Pathfinder
    Join Date
    Jan 2019
    Location
    Sunderland Tyne & Wear
    Posts
    4
    World
    Newfoundland
    realm Newfoundland - Toothless71 - UK

    Stadium Snack Buff





    Serves 1

    Ingredients
    1 Baguette
    1 Foot long Hot dog or 1-3 Sausages
    2 Mushrooms chopped or sliced
    1/2 onion chopped
    mustard
    guacamole
    1/2 ounce cheese

    Cook Hot dog or sausages to your liking
    fry onion and mushrooms

    Split baguette length ways add sausage/hot dog onion, mustard and sprinkle cheese over, grill or oven til cheese melts then add mushrooms and guacamole

    Enjoy
    Last edited by Toothless71; 10.06.20 at 16:22.

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