What's your favourite tasty, affordable meal?
- Thread starter BarneyRubble
- Start date
BarneyRubble":2tusn1nx said:Mr Panda":2tusn1nx said:Suggest you add 1 bag of fresh spinach leaves to that curry!
Oh yes
We just read that on the jar - next time!
It was a great dish and I think we'll be dining at Chez Retrobike again!Cheers!
it's my all time favourite (mostly) home made dish 
OK - here's a couple of suggestions - both to serve 2 people
Chicken with noodles
1 pack fresh egg noodles ( or dried noodles cooked first )
2 chicken breasts
1 tablespoon light soy sauce
2 teaspoons dry sherry
1 tablesppon oil
2 garlic cloves peeled and finely chopped
1 pack mangetout peas
1oz bacon or ham cut into strips
1/2 tsp sugar
Cut chicken into fine shreds. Mix soy sauce and sherry. Marinade chicken in this for minimum of 10 minutes -longer is better.
Heat half of the oil - cook chicken, remove and set aside.
Heat remaining oil add garlic then stir fry mange tout and bacon/ham
After 1 minute add noodles. Stirfry further two minutes then add chicken.. Stir fry further 3-4 minutes until everything is cooked.
If liked stir in a little nut or sesame oil to finish and garnish with chopped spring onion or chives
Corn bread topped chilli
I use this corn bread recipe to top off a chilli con carne either made fresh or with left overs from a sunday roast.
My basic chilli recipe uses chopped onion, tinned tomoatoes, tinned red beans, a little olive oil, chilli powder and cumin simmered together with a bayleaf or two and either fresh beef mince or cubed left over pork, chicken, beef etc. Can also add left over carrots, beans, mushrooms etc.
Put this into a small casserole or oval dish with space at the top for corn bread.
Cornbread
Heat oven to 350F
1 cup Betty Crocker Bisquick mix
1/4 cup instant polenta
1/2 cup milk
1 egg
Mix the above together and spread evenly over chilli - it will be a soft, almost runny texture! Bake in oven for around 45 minutes until golden brown and risen and chilli underneath is bubbling.
Texture then will be like a soft scone. Serve as a "one pot" or with a green salad.
Betty Crocker Bisquick is found in the baking section of the supermarket - cost about £1.70 per pack - enough for several recipes - can also be used for american pancakes, cake recipes etc.
Cup measurements are American - if you don't have a set just use a small teacup, yoghurt pot etc - as long as quantities are in proportion it will work!
Enjoy!
Chicken with noodles
1 pack fresh egg noodles ( or dried noodles cooked first )
2 chicken breasts
1 tablespoon light soy sauce
2 teaspoons dry sherry
1 tablesppon oil
2 garlic cloves peeled and finely chopped
1 pack mangetout peas
1oz bacon or ham cut into strips
1/2 tsp sugar
Cut chicken into fine shreds. Mix soy sauce and sherry. Marinade chicken in this for minimum of 10 minutes -longer is better.
Heat half of the oil - cook chicken, remove and set aside.
Heat remaining oil add garlic then stir fry mange tout and bacon/ham
After 1 minute add noodles. Stirfry further two minutes then add chicken.. Stir fry further 3-4 minutes until everything is cooked.
If liked stir in a little nut or sesame oil to finish and garnish with chopped spring onion or chives
Corn bread topped chilli
I use this corn bread recipe to top off a chilli con carne either made fresh or with left overs from a sunday roast.
My basic chilli recipe uses chopped onion, tinned tomoatoes, tinned red beans, a little olive oil, chilli powder and cumin simmered together with a bayleaf or two and either fresh beef mince or cubed left over pork, chicken, beef etc. Can also add left over carrots, beans, mushrooms etc.
Put this into a small casserole or oval dish with space at the top for corn bread.
Cornbread
Heat oven to 350F
1 cup Betty Crocker Bisquick mix
1/4 cup instant polenta
1/2 cup milk
1 egg
Mix the above together and spread evenly over chilli - it will be a soft, almost runny texture! Bake in oven for around 45 minutes until golden brown and risen and chilli underneath is bubbling.
Texture then will be like a soft scone. Serve as a "one pot" or with a green salad.
Betty Crocker Bisquick is found in the baking section of the supermarket - cost about £1.70 per pack - enough for several recipes - can also be used for american pancakes, cake recipes etc.
Cup measurements are American - if you don't have a set just use a small teacup, yoghurt pot etc - as long as quantities are in proportion it will work!
Enjoy!
Iwasgoodonce
Old School Grand Master
I'm excited here. I'm actually (sort of) writing a book on this very subject. I could do with a willing helper to test some of the stuff I've come up with.
BarneyRubble
Gold Trader
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That sounds like an invite to dinner, let me know when and I'll give you a food lovers opinion on any dish!Iwasgoodonce":cvy4uh7t said:
....and tonight its.......a 10 minute wonder.....
Fillet steak, sliced into 4/5mm slices (pricey but little/no waste)
Bunch of Spring onions chopped
garlic
Ginger
Five spice powder
Chilli (optional)
Rice, boiled (mix of 75% brown plus 25% wild black )
Oil
Stir fry steak and spices for a couple of minutes
Add spring onions
Add boiled rice and a bit more oil
Stir and serve drizzled with soy sauce
Voila
Vary quantities to suit your taste but be sparing with th 5 spice powder. Best made in a large non stick pan or wok
Substitute steak with chicken, pork, more veg etc
Fillet steak, sliced into 4/5mm slices (pricey but little/no waste)
Bunch of Spring onions chopped
garlic
Ginger
Five spice powder
Chilli (optional)
Rice, boiled (mix of 75% brown plus 25% wild black
)Oil
Stir fry steak and spices for a couple of minutes
Add spring onions
Add boiled rice and a bit more oil
Stir and serve drizzled with soy sauce
Voila
Vary quantities to suit your taste but be sparing with th 5 spice powder. Best made in a large non stick pan or wok
Substitute steak with chicken, pork, more veg etc
dorsetbikeloving
Retro Guru
When you have travelled the world that is a really difficuklt question. I love Italian food and French for sure but i have been to India on a few occasions and the food there in the streets is incredible.
I have to say that Basque cuisine is my favourite though. Some of the best beef and squid i ever had i eat in Bilbao. Squid cooked right with a simple tempura style batter with a squeeze of lemon is the bees knees! So soft you can cut it with the side of your fork. Tapas in the region is awesome.
Who else has travelled and what have you sampled???
I have to say that Basque cuisine is my favourite though. Some of the best beef and squid i ever had i eat in Bilbao. Squid cooked right with a simple tempura style batter with a squeeze of lemon is the bees knees! So soft you can cut it with the side of your fork. Tapas in the region is awesome.
Who else has travelled and what have you sampled???
Spicy chilli and garlic seafood with tomato on toast.
Two handfulls of large fresh king prawns
squid, kalamari or similar
two slices of thick crusty bread
handfull small cherry tomatos
2 cloves garlic finely sliced
1/2 inch fresh Ginger- finely sliced
1 red chilli- de seeded and chopped
chunk of fresh flat leaf parsley, torn and chopped
juice of a lemon
extra virgin olive oil
salt and pepper to taste.
Heat oil in pan and add garlic, chilli and ginger. Stir for 2 minutes until garlic turns golden. Add toms and soften for another minute. Get your bread under the grill to lightly toast. Add your prawns and squid to the pan with lemon juice and cover. Cook for 3 minutes and add your parsley. Put your toast on the plate and spoon the toms, prawn, squid and juice over. Give it a little drizzle of extra virgin and tuck in. Takes less than 10 mins start to finish. Nice glassof sharp dry White with it and you're laughing.
Si
Two handfulls of large fresh king prawns
squid, kalamari or similar
two slices of thick crusty bread
handfull small cherry tomatos
2 cloves garlic finely sliced
1/2 inch fresh Ginger- finely sliced
1 red chilli- de seeded and chopped
chunk of fresh flat leaf parsley, torn and chopped
juice of a lemon
extra virgin olive oil
salt and pepper to taste.
Heat oil in pan and add garlic, chilli and ginger. Stir for 2 minutes until garlic turns golden. Add toms and soften for another minute. Get your bread under the grill to lightly toast. Add your prawns and squid to the pan with lemon juice and cover. Cook for 3 minutes and add your parsley. Put your toast on the plate and spoon the toms, prawn, squid and juice over. Give it a little drizzle of extra virgin and tuck in. Takes less than 10 mins start to finish. Nice glassof sharp dry White with it and you're laughing.
Si
