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Source: (consider it)
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Thread: HEAVEN: Recipe thread - another delicious helping
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Ariel
Shipmate
# 58
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Posted
quote:
Originally posted by Firenze:
OK you gourmandistas, bring out your best chicken marinades.
I'd suggest marinating chicken pieces in a mixture of lemon juice, garlic, olive oil, salt and black pepper. It's probably helpful to blend the mixture so flavours are distributed evenly, though this isn't essential.
If you want to be a bit more elaborate, you can add some chopped fresh thyme, a pinch of cayenne and a little paprika to the marinade. Or you can substitute cinnamon for the thyme. Either way, serve with a garlic sauce (made from the ingredients for the basic marinade, so just the lemon, garlic, oil, salt and pepper, blended smoothly). These are both classic Middle Eastern ways of doing them.
Otherwise I'd do a teriyaki or Chinese style - soy sauce, rice wine/dry sherry, sugar, five spice, grated ginger, a little crushed garlic.
Posts: 25445 | Registered: May 2001
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
OK, ancient from a magazine - so ancient it doesn't have metric equivalents, and another for bonus where I found it. They are obviously advertorial recipes for Ocean Spray cranberry sauce and jelly, and I've only ever tried the cheesecake, but liked it enough to keep the recipe
CRANBERRY CHEESECAKE
FOR THE BASE
4oz digestive biscuits
2oz butter
2 level teaspoonfuls caster sugar
½ level teaspoonful cinnamon
9" round flan case, preferably with a loose base
FOR THE FILLING
8oz cream cheese or curd cheese
2 eggs size 3 or 4
1 level tablespoonful cornflour
1½ oz caster sugar
Half a 13½oz jar or whole 6½oz jar Cranberry Sauce
FOR THE TOPPING AND DECORATION
¼ pint soured cream
4 level tablespoonfuls Cranberry Sauce
Crush the digestive biscuits (you don't need the instructions in the recipe about a plastic bag and rolling pin, do you?). Melt the butter and add the biscuit crumbs, sugar and cinnamon and mix well. Press into base of the flan tin. The recipe suggests a potato masher does this well.
Beat the cream or curd cheese to soften it, then beat in the eggs, cornflour and caster sugar. Stir in the cranberry sauce, and pour the mixture on top of the biscuit base.
Bake just above the centre of the oven at Gas Mark 5 or 375F or 190C for 25 minutes until the cheese cake is lightly set. Take the cheesecake from the oven and increase the temperature to Gas Mark 8, 450F or 220C, stir the soured cream and spoon it gently over the cheesecake. Return to the oven for 5 minutes exactly. Leave the cheese cake to cool before removing it from the tin. Spoon cranberry sauce around the edge before serving.
Apparently it freezes well. (And I costed it up whenever I made it at £1.20! - this goes back to when I was a student, when I was cooking from Madhur Jaffrey's An Invitation to Indian Cookery, too, and was when every bistro was selling cheesecake as pudding as the height of sophistication - the horrible early uncooked ones with blackcurrants cooked to a jam. This one was refreshingly less revoltingly sweet.)
CRANBERRY MOUSSE
1 packet raspberry jelly
half a 13½ oz jar or a whole 6½ oz jar cranberry jelly
4 eggs
2oz caster sugar
FOR THE DECORATION
¼ pint double cream
¼ pint single cream
2 level teaspoonfuls of cranberry sauce
piping bag with large star pipe attached
Dissolve the raspberry jelly in ¼ pint of boiling water then stir in the cranberry jelly. Leave to cool.
Separate the eggs and beat the yolks with the sugar until light and fluffy. When the jelly is almost on the point of setting stir it into the yolks. Whisk the egg whites until stiff but not dry and lightly fold into the mixture, then pour into a glass bowl and leave to set.
Whisk the creams together until stiff enough to pipe, and fill the piping bag with the star pipe attached. Pipe rosettes of cream on top of the mousse and decorate each rosette with a little cranberry sauce.
Apparently - never made it, so can't comment - this mousse is equally delicious made with strawberry or orange jelly.
other suggestions
other than eating it with other meats, particularly cold ham or tongue, they suggest using cranberry jelly in gravy to add colour and flavour to liver, venison, jugged hare and curry sauce!?
They also suggest cranberry sauce or jelly with ice cream, any flavour, but particularly with chocolate.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Tandoori chicken strips? Not sure about reheating it in the microwave, but that's a marinade and then cooking - if you wanted to be really entertaining, disposable barbecue and grill them properly!
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
Right, I think I'm going with Ariel's near eastern, a sticky honey-soy-ginger Chinesy one, and something Tex-Mex with way too much chili.
Cooking on site would be better, but impractical, giving the space available, number of people and, to be frank, the likely sobriety of the cook.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Celtic Knotweed
Shipmate
# 13008
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Posted
quote:
Originally posted by piglet:
quote:
Originally posted by Sandemaniac:
... an Olives et Al jar ...
Is that as nice as it sounds? Olives et what?
Sorry, off-line for Boxing Day, then visiting people with no net connection till this evening. Olives et al are very nice indeed (where's the drooling smiley gone?), and that bit of cooking was the oil from a jar of these. They do deliver outside the UK, but I've no idea what that might cost! (But their customer service people always replied to emails when I had problems with the old site.)
Be warned, they use good ingredients, so when it says it tastes of garlic it does.
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My little sister is riding 100k round London at night to raise money for cancer research donations here if you feel so inclined.
Posts: 664 | From: between keyboard and chair | Registered: Sep 2007
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Piglet
Islander
# 11803
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Posted
Thanks, CK - that site looks utterly yummy, but I may have to make do with what I can get over here. Then again, I might try one of these.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
At a French Market at Farnham in surrey a few years ago we got some olives marinated in Celery and Garlic - they were SUPERB!!
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I give thanks for unknown blessings already on their way.
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What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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