Korg Forums

Hi,

I thought it might be an idea to start a thread with one purpose only, talk about food and drink, and share your great grandmothers secret "pasta dishes".

It all started here.... http://www.korgforums.com/forum/phpBB2/ ... sc&start=0

I would suggest we keep it in this thread here and have it develop into the biggest ever, the one and only, Ladies and Gentlemen, ....THE INTERNATIONAL IRISH ACTS RECIPE EXCHANGE THREAD....

HEAT LARD IN DUTCH OVEN....SERVE UP WITH TOKAJI AND ENJOY.

What means "heat Lard in dutch oven"?

I love that part..."serve with Tokaji...."

I think if you type with out caps lock and rather make paragraphs where you see fit... it is easier on the eye....

I am not much of a chef but here goes ...

When I need to start a weekend with a kick I like to make the following unnamed but highly effective wake-up concoction.

1) Shall fry (in olive oil) a mixture of whatever veg you have to hand ... for example courgettes, spinach, peppers, spring onions

2) beat 4 or 5 eggs and add a little milk to them

3) add the beaten eggs, a little curry power and paprika, and the veg into a non-stick pan and heat/stir 'til cooked.

Serve with toast & ginger marmalade and a stout pot of tea.



Daz.

My Lady is on the plane.... so I have time for another one

---Steak Trouble---- 8 persons

1Kg Filetsteak
500g Red onions
1Kg green beans
1Kg brown cap mushrooms
1Kg new tatos
150ml olive oil
Whiskey
2x glasses green pepper in brain (whats that 170g?)
4x solid crunch chillies from the mill
500g smokey bacon
250 ml cream
Dijon mustard
Sweet chillie sauce
- - - - Desert - - - -
Remy Martin, java/jamaica blend espresso and skunk... evntually

1.
100ml olive oil, 1 large spoon sweet chilli sauce, 1 tea spoon dijon mustard, black pepper/salt, parsley, thyme, rosmarin.... crunch and mix with pestile & mortar, wash tatos and cut into quarters, brush with prepared olive oil, crunch very little chillies over it, arrange with red onion rings on baking tray into medium section fan assisted oven 190c for around 35 minutes.... check after 25 minutes until tatos are done. (How the Hell would I know what tatos you bought?! )

2. steam green beans for 20 minutes, wrap in smokey bacon, re heat in butter and add 2-4 cl whiskey....burn.... finish with cream

3.
Cut steak into small slizes, like stir fry, spice with black pepper and dijon mustard, heat butter short of smoking point in a large deep pan.... add a little sunfloweroil.... whack steak and mushrooms in and stir until browned.

Take of heat, add 8-10cl Tallamore Dew (same as for beans )and burn it reduce....

Put back on low heat and add drained and washed green pepper for 5 minutes (closed lid), finish with cream....

Dish up tatos and beans, crunch a bit seasalt and black pepper over beans.... leave as is and add "steak trouble" serve with ice cold Warsteiner

- - - -
Remy Martin VSOP, espresso and smoke afterwards helps.

Daz wrote:and a stout pot of tea.

Hehehehe

wakey wakey...eggs and veggie....

Excellent idea

weekend is comming up and I still have no idea for sunday dinner. I think I'll test Bear's recipe - the one with Kirchwasser

sewa wrote:Excellent idea

weekend is comming up and I still have no idea for sunday dinner. I think I'll test Bear's recipe - the one with Kirchwasser

I need a new smiley.... pheeew.... hope it goes well!



P.S.
If you can't do propper pancakes... not my fault!

laughing_bear wrote: ... leave as is and add "steak trouble" serve with ice cold Warsteiner

I believe that we Mitteleuropäer share certain culinary preferences...

laughing_bear wrote: Remy Martin VSOP, espresso and smoke afterwards helps.

...while picking what's best from the south-western corner

sewa wrote:

laughing_bear wrote: ... leave as is and add "steak trouble" serve with ice cold Warsteiner

I believe that we Mitteleuropäer share certain culinary preferences...

I share that impression....

I like this thread... soon some italian receipts too. Now, time for bed.
Regards, Lorenzo

How about Breakfast eh?

This is a recipe from an old book (Cooking with a jug of wine, forgot author) that has been out of print for many, many years. Anyway our family has been using this recipe for Sunday morning breakfast for over 30 years.

Ingredients:

1/2 shot of sherry (not cooking sherry mind you) per egg.
1 tablespoon low salt butter per egg
1 slice of toast per egg (your favorite lighter bread types.. could be white or a light oat.. but not a bread with heavy flavor).
Shredded Parmesan cheese
Eggs (As many you need)

Melt butter in sauce pan.. and brown it slightly, then add sherry (might stand back as this will steam up on initial shot). Add eggs, then cook medium heat till whites are .. well white (with yoke still runny) all open face style. Sprinkle liberally the parmesan over the eggs, then place saucepan into preheated broiler to melt cheese. Once cheese melted serve each egg on toast. You can vary the time under broiler a bit to adjust how runny you like your yokes, just watch carefully as it can burn quickly. Fresh ground pepper on top is a nice add as well to taste.

A good side to this is sage flavored sausage. Along with your favorite breakfast beverage of coffee, tea, orange juice, etc..

Oh yes, that I have to try ! Thanks A.

Takes only about 20 minutes from start to finish tops too Daz.. So a quick and tasty breakfast to impress a significant other with champange on a special occasion works too. Eg .. the morning after <grins>

Aahx wrote:Takes only about 20 minutes from start to finish tops too Daz.. So a quick and tasty breakfast to impress a significant other with champange on a special occasion works too. Eg .. the morning after <grins>

Excellent!

A good side to this is sage flavored sausage. Along with your favorite breakfast beverage of coffee, tea, orange juice, etc..

....venison.... venison sausages

laughing_bear wrote:

Aahx wrote:Takes only about 20 minutes from start to finish tops too Daz.. So a quick and tasty breakfast to impress a significant other with champange on a special occasion works too. Eg .. the morning after <grins>

Excellent!

A good side to this is sage flavored sausage. Along with your favorite breakfast beverage of coffee, tea, orange juice, etc..

....venison.... venison sausages

Just make sure the venison sausage is not too spicy.. this a lighter flavor meal.. and too strong of a flavor (or smell) of sausage might overpower the sherry/cheese flavor of the dish. Nonthless, great idea Bear.