The Good Reverend's Guide To Good Food

[whitegh0st]

All this cold weather of late has inspired me to post a great winter-warmer

Venison Casserole a la DQ

Ingredients

• 500g lean boneless venison, cubed
  
• 2 tbsp fine oatmeal
  
• 2 tbsp extra virgin olive oil
  
• 2 onions, finely chopped
  
• 600ml decent Beer - If you don't like beer, try a half-decent Red Wine instead
  
• 1 tsp fresh thyme leaves
  
• 3 juniper berries, crushed - REMEMBER to crush them, or someone is going to get a nasty surprise
  
• 2 good pinches of allspice
  
• 150g baby shallots, peeled
  
• 250g baby carrots, scrubbed and trimmed
  
• 250g baby parsnips, scrubbed and trimmed
  
• 1 baguette (French stick)
  
• 100g canned or vacuum-packed cooked chestnuts
  

Preparation
Preheat the oven to 160C/gas 3. Toss the pieces of venison in the oatmeal to lightly coat, then shake to remove any excess.

Heat the oil in a heavy flameproof casserole dish and quickly cook the venison until lightly coloured. Transfer to a plate. Add the chopped onions to the casserole and cook gently over a low heat, stirring frequently, for about 10 minutes until softened and golden.

Add the beer (or wine), thyme, juniper and allspice plus a little seasoning to taste, and bring to the boil, stirring constantly.

Stir in the shallots, whole baby carrots and parsnips plus the venison and any meat juices. When the liquid comes to the boil, cover the casserole and put into the oven. Cook, stirring occasionally, for 1 1/2 to 2 hours until the meat is really tender.

Towards the end of the, cut the baguette into slices about 2.5cm thick and lay on a baking tray. Bake for about 15 minutes until they are lightly brown and crisp.

When the meat is cooked, stir in the chestnuts, then taste and adjust the seasoning. Arrange the toasted bread on top of meat and vegetables and cook uncovered for a further 5 minutes. Serve hot, in the casserole dish, with a MASSIVE spoon:)

Truly great dish

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[Reverend Del]

Oooh i love this... *bookmarks* Give us your best vegatarian recepie?

Yeah that's going to be tough as I'm a dedicated carnivore, so I guess it's off to the kitchen later to see what I can knock up that isn't a vegetarian omelette. Sounds like fun...

Davian and Incindre. Those look like awsome meals for individual seasons. Definite temptations for this week's luxury budget, alas I'll only be able to do one, I hate being poor.

A note for those eating on a budget, Incindre's and Davian's dishes are NOT cheap. So don't go thinking they are, that's the route to breaking your wallet.

I think What I'll do is start a new topic in a bit and move the feedback to that one and just leave the recipes in here for ease of finding. I can then add a contents list and turn it into the Discovery Good Food Guide.

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Saint Del is considered a holy healer of diseases of children, but also as a protector of cattle.

[ioha]

Got another one for you lads and lasses - found it in some awesome book with recipes for students.
Actually, I haven't tried it out yet, but will do so this evening when my roommate returns. Sounds quite great though, so I thought I'd share.

Mushroom Cappuccino

The name might be misleading, as it actually is a cream soup. This here should be enough for two persons when served as a starter.

Ingredients

Soup

100g White or Brown Agaricus mushrooms (fresh ones'd be best, but they're expensive - your local store might have packed ones as well, and they don't have to be bad)
1 Spring Onion
1 Cup Double Cream (~200g)
Olive Oil
Salt
Black Pepper

Toast
2 Slices Toast (Bread)
2 Slices of Cheese (a lot of possibilities here - I chose Emmentaler for tonight's version, but you might as well try out anything else)
or
2 Eggs


Method

1. Make sure the mushrooms are clean (cut off dirty skin with a kitchen knife), remove the stipe and cut them to smaller pieces. Chop the spring onion.

2. Heat up the olive oil in a frying pan and add the mushrooms and onion. Braise them lightly. Now portion them equally into two soup bowls.

3. Pour the double cream into a cup and season it with salt and pepper. Stir it a bit and pour it over the mushrooms and onions.
Heat up your oven to about 180C (356F).

4. Toast the bread slices and cut them so they fit exactly on the soup bowls and close up with the edge (of course, you need bowls with a rather small diameter for this)

5. Now we have two options: put either the cheese slices on the bread or (this is a tad more risky) break an egg for each slice and pour it over the bread slices.

6. Put the soup bowls into the heated oven and wait for about 15 - 20 minutes - the cheese should be molten or the egg white should've become white and a tad golden brown on the edges.
Also, this soup is basically 'cooked' in the oven, which is rather unusual. If in doubt, wait a tad longer so you can be sure the soup's ready as well.

7. Serve the bowls (beware, they're quite hot now!) and enjoy!

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[Ash]

Okay fellas, are you ready? Are you ready for this? Are you hangin' on the edge of your seat?

You have not had pancakes until you've had Andy's pancakes.

Eh Ehm!

Ingredients

4oz Plain Flour
2 Eggs
225ml Milk
A little oil (sunflower preferrably)

This makes approx 5-8 pancakes judjing by how thin/thick you make 'em and how wide your frying pan is.

Method

Throw all the ingredients into a bowl.

Whisk it all up for 5 minutes minimum

Ad a few drops of oil into the pan each time you make a new pancake.

Put your frying pan on a medium heat. Pour the mixture into the pan for each pancake, the size of it should be determined by when it covers the whole base of the pan. DONT just pour it in and wait for it all to spread out. Pour a little in and tilt the pan from side to side to get the mixture to cover the base of the pan. PRACTICE MAKES PERFECT

Flip the pancake over when you can easily slide a spatula under it, when the sides curl up should be a good indicator of when it's ready to be flipped. (Non-stick pans are best)

Once you've flipped it and cooked it for a minute or two then you can take it off the pan and chow down. Sugar, Syrup or whatever floats your boat.

May I add that they are awesome munchies material for some of you smoggy lot. A munch that is competable even with the almighty big mac.

Enjoy

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[Seth Karlo]

*Takes notes*

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Signature by Sleipnir.

[Benjamin]

I'm a vegetarian so I might pull out some non-meat recipe for whoever wanted it later on. That recipe I already posted is vegetarian too, as long as the cheese doesn't have rennet in it.

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[Incindre]

Vegetarian food is the best, often there is much more varied flavours as stuff can't just be cheeze and some meat.
But I am partial to the occasional sausage, steak or cheezy bacony pizza.

Can someone tell me how to make Hash Browns propperly without them falling apart?

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Currently Retired

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[obnoxious1]

seen this thread a dozen times or so & never looked till now. Kinda thought it was some RP stuff Del came up with. Now that I have peeked, I see I was way wrong, Recipes! freaking Awesome!!

Seeing I haven't been employed for the last 18 months or so ( great economy we have going ...) I do most the cooking in my house. I have several old recipes handed down to me, & some new ones I made up. I'll post a few in gratitude for some of the new ones I find here.
Great Idea Del.. you get WIN for this 1

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[Benjamin]

Being vegetarian promotes creativity, sure, but I'm pretty sure I'm missing out on a bunch of flavours from meat. I mean, carnivores get everything I can have, plus meat on top.

But I didn't really learn how to cook before I became vegetarian. I used to put shows on for bands, and they always request vegetarian food in the rider, even when they eat meat, because it just tends to be better made.

As for hash browns, don't cook them a lot, but when you are shaping them, if you just press down on them pretty hard between a couple of sheets of kitchen paper, that can dry them out and keep them together, or you can add a little flour to them before you form them into shapes.

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[Death.RunningVerminator]

How can people stand being a vegetarian??

and no...plz do not say... "Easy! you just sit!"