The BritMovie Forum Cookery Book

[Carmel]

Originally Posted by Dame Starry I'm sorry if I'm not explaining myself properly. The marinade will be boiling after you take it off of the hob - do you put the cold, raw salmon straight in there while it is still hot? Only it would start cooking in the hot liquid straight away which might hinder the marinade process. DS x.

no let the marinade cool before you pour it over the salmon.then keep it for your sauce when you are cooking the salmon, reheat add brandy and cream and the serve it on the hot salmon and baked potatoe.

[Carmel]

Try this its lovely to make rice crispie buns add 2 mars bars and a spoonful of syrup to the chocolate and then add a spoonful of coconut then your rice crispies they taste like toffee rice crispie buns and taste great. You can also melt chocolate, 1 mars bar and a spoonful of coconut and dip strawberries in the mix let cool and they taste lovely too.

[Chevyman]

Try this with braising steak.

INGREDIENTS
Serves 2

1lb Lean Braising Steak … in two pieces
2 Large Onions, peeled and sliced into thick rings
¾ pint of beer
Groundnut oil
Salt
Black Pepper

METHOD

Preheat the oven to 150 degrees centigrade

In a frying Pan, fry the onion rings in some oil over a medium heat until they’re nicely tinged with brown and starting to caramelise around the edges.

Now transfer them to a plate.

Turn up the heat, add a little more oil and brown the meat.

Take a casserole dish and arrange a layer of onion in it, place the steak on top and season well with salt and pepper. Add another layer of onions, pour in the beer, cover closely with either a lid or a double sheet of foil and cook near the top of the oven for 120 minutes to 150 minutes until the steak is tender.

TIPS

• Any kind of beer will do, but Stout is particularly good.
• Serve with potatoes mashed with mustard and/or chopped spring onions.

You'll get a good result from this. Just get it ready, put it in the oven and crack on with something else; you may need to check it once or twice to make sure it doesn't dry out

[Dame Starry]

That looks delicious, Chevyman - what beer do you recommend to use? (I'm not a drinker.)

DS x.

[Chevyman]

Originally Posted by Dame Starry That looks delicious, Chevyman - what beer do you recommend to use? (I'm not a drinker.) DS x.

Thank you

I normally use Irish Stout but Bitter will do fine. The alcohol is gone by the time you eat it. It just tenderises the meat. Although this is a British recipe, the method of cooking is common in Northern France and Belgium.

Thought i'd offer it as it makes a cheap cut of beef taste like a steak

[Dame Starry]

Originally Posted by Chevyman Thank you I normally use Irish Stout but Bitter will do fine. The alcohol is gone by the time you eat it. It just tenderises the meat. Although this is a British recipe, the method of cooking is common in Northern France and Belgium. Thought i'd offer it as it makes a cheap cut of beef taste like a steak

I don't mind cooking with alcohol and I don't have a problem with others drinking, I just don't much like the taste myself - so, consequently, I'm useless at buying/choosing it!

They probably need to use it in Belgium and France, I hear horsemeat's a bit tough...........

Thanks.

DS x.

[batman]

Originally Posted by Dame Starry I don't mind cooking with alcohol and I don't have a problem with others drinking, I just don't much like the taste myself - so, consequently, I'm useless at buying/choosing it! They probably need to use it in Belgium and France, I hear horsemeat's a bit tough........... Thanks. DS x.

Horsemeat is lovely ... yum! I had the recipe for Shergar Pie, but it disappeared!

[Dame Starry]

Originally Posted by batman Horsemeat is lovely ... yum! I had the recipe for Shergar Pie, but it disappeared!

I've just been choosing the bitter to cook my rump in.
It was a difficult decision, but I chose Wychwood Hobgoblin because it had the best name - although, it was a close-run thing between that one, Fursty Ferrett and Bishop's Finger.

Mind you, Old Peculiar would have probably fitted the cook better.........

DS x.

[Chevyman]

Originally Posted by Dame Starry I've just been choosing the bitter to cook my rump in. It was a difficult decision, but I chose Wychwood Hobgoblin because it had the best name - although, it was a close-run thing between that one, Fursty Ferrett and Bishop's Finger. Mind you, Old Peculiar would have probably fitted the cook better......... DS x.

Sounds like you've chosen well. I often use bitter in casseroles.

You'll end up with a lovely rich dark sauce...............................

[Dame Starry]

Originally Posted by Chevyman Sounds like you've chosen well. I often use bitter in casseroles. You'll end up with a lovely rich dark sauce...............................

Isn't it good when you can choose an ingredient because the name's good?

I think I'll cook with beer more often.........hic!.

DS x.

[Chevyman]

Originally Posted by Dame Starry Isn't it good when you can choose an ingredient because the name's good? I think I'll cook with beer more often.........hic!. DS x.

Old Speckled Hen, Spitfire, Ramrod.......aaaaaaaaaaahhhhhhhhhhh

[Rob Compton]

Originally Posted by Dame Starry I've just been choosing the bitter to cook my rump in. It was a difficult decision, but I chose Wychwood Hobgoblin because it had the best name - although, it was a close-run thing between that one, Fursty Ferrett and Bishop's Finger. Mind you, Old Peculiar would have probably fitted the cook better......... DS x.

Wychwood Hobgoblin....Good choice Dame! Brewed 200 yards from my house!

rgds
Rob

[Dame Starry]

Originally Posted by Rob Compton Wychwood Hobgoblin....Good choice Dame! Brewed 200 yards from my house! rgds Rob

Cheers, Rob - do you get freebies? (I wasn't hinting btw - I was thinking of you!)

DS x.

[Dame Starry]

Chocolate Muffins
(Makes 10-12 standard muffins)

Ingredients:

10ozs Plain Flour
2 Teaspoons Baking Powder
½ Teaspoon Bicarbonate of Soda
½ Teaspoon Salt
5 Tablespoons Unsweetened Cocoa Powder
4-5ozs White Sugar (granulated or caster is fine)
1 Egg
10 fl ozs milk
1 Teaspoon Vanilla Essence/Flavouring
3 fl ozs of Corn Oil, Vegetable Oil or Butter, melted
1oz each: White, Milk & Plain Chocolate Chips


Place baking cases into deep muffin tin. Preheat oven to 190-200ºC.

In a large bowl, sift together: flour, baking powder, bicarbonate of soda, salt & cocoa powder. Stir in the sugar.

In another bowl, beat egg with a fork. Stir in milk, vanilla and oil (or melted butter).

Pour all of the wet ingredients onto the dry ingredients. Stir only until combined and no white flour is visible – the batter will be lumpy.

Spoon into baking cases. Bake for 20-25 minutes until tops spring back when gently pressed.

When cool, you can also coat with an icing of your choice.

These are simple enough for children and men to make, but please remember that kitchens can be dangerous places for men.

**These muffins freeze well on the day they are made.**

[Steve Crook]

Originally Posted by Dame Starry These are simple enough for children and men to make, but please remember that kitchens can be dangerous places for men.

They're especially dangerous for men if they get in the way of the woman who spends all her time there <ducks for cover>

Steve