No. No pink aprons thank you. But, ABOUT FUCKING TIME! I was posting all my recipes in my blog! B Starscream's Bloody Good Beef Wellington Ingredients 2 Garlic Cloves 550g fillet steak Salt and pepper 1 tbsp olive oil 25g butter 1 onion, chopped 225g mushrooms, chopped 50g breadcrumbs 25g fresh chopped parsley 500g puff pastry 1 egg, beaten Directions Spread half the garlic over both sides of the steak and season well with salt and pepper. Heat the oil in a frying pan and fry the steak over a high heat for 5 minutes. Remove it from the pan and allow the meat to cool completely. Next, add the butter to the pan and fry the onions over a medium heat for 5 minutes. Then add the remaining garlic and add the muchrooms. Cook these for 5 minutes until the juice evaporates, then stir in the breadcrumbs and the parsley, followed by salt and pepper. Preheat the oven to 220°C/425°F/Gas Mark 7 ready for later. Nest, roll out your pastry on s lightly floured surface to roughly (Don't worry about getting it exact.) 25x30 cm/10x14 in. Place the steak in the center and to with the breadcrumb mixture. Brush the edges with egg and fold into slices, wrapping the pastry around the beef like a parcel, closing all the gaps. Place on a baking sheet, breadcrumb mixture down and brush with egg for a glaze. For a medium rare wellington, cook for 40 minutes until golden. Add an extra 15 minutes for a well done wellington. Cut into slices and serve. Serves 4. Fantastic shit served with mustard mash. Seriously. So good.
*Thumbs up* ^^ Have another. Had this tonight for dinner. Starscream's Murgh Makhani (Butter Chicken) Butter chicken is a rich and tasty dish that can be adapted to suit anyone's tastebuds. If you like it hot, add more chillis and chilli powder. If you like mild heat, reduce it. Either way, it won't disappoint. Ingredients The Marinade 1 3/4 lbs boneless chicken breasts, cut into pieces 1 tablespoon yogurt 1 small onion (Mince this) 1 teaspoon chilli powder 1 tablespoon vinegar or lemon juice 1 teaspoon coriander (Ground) 1 teaspoon cumin (Ground) 2 teaspoons ginger paste 2 teaspoons garlic paste salt, to taste The Sauce 4 fresh tomatoes, chopped 4 tablespoons butter (Salted makes for extra flavour) 1 tablespoon of whisked fresh cream 1 teaspoon coriander (Ground) 1 teaspoon cumin (Ground) 1 teaspoon red chili powder (heat level of your choice) 1 teaspoon black pepper 2 teaspoons finely sliced ginger root 2 teaspoons chillies (Red or green) salt, to taste Take your chicken breasts and prick them with a fork to make little holes. This will let the marinade soak in. Mix all of the marinade ingredients together to form a nice paste and rub into the chicken as much as you can, getting it into all those little holes. To get the best flavour, leave the chicken in the marinade overnight in your fridge covered in cling film. Once your chicken has finished soaking up the flavour, heat half of your butter in a pan and throw in your chicken and the marinade and cover the pan with a lid and cook for 25 minutes to make sure the liquid evaporates and to make sure the chicken is fully cooked. (Cooking with the lid on essentially steams it, making the meat soft and tender!) After it has finished, you should be left with some fat. Use this to fry the chicken with in a seperate pan. Then, throw the last of the butter into a pan again and add your chilli powder, cumin, black pepper and coriander. These will be fried for only a few seconds to release the flavour. Next add the chopped tomatoes, and salt and cook for about 6 to 7 minutes to create a puree and so that the fat separates from it. (Add sugar to your tomatoes if you wish. This will help to cook them better and take away the nasty twang taste they sometimes develop from harsh cooking.) Next, add the whisked cream. Make sure to reduce the heat, or it will burn. After some stirring, add your chicken and some chopped ginger and chillies, as well as a small pinch of salt. After these have been mixed thoroughly, cover it once again with a lid and simmer for roughly 10 - 11 minutes. [NOTE: If you wish the sauce to be thicker, either add cashew paste, or cornflour to the mix when cooking.]
Starscream's Habanero Chilli Developed and made for my Austrian friend Felix who had a lot of chillies and didn't know what to do with them. 1/2 pound bacon 1 pound ground beef 1 onion, diced finely 6 habanero peppers, seeded and chopped 2 cloves garlic (Minced OR chopped) 1 1/2 tablespoons ground cumin (Optional) 3 tablespoons chili powder 2/3 tablespoon of tomato puree 2 tablespoons beef bouillon/gravy granules 2 (28 ounce) can chopped peeled tomatoes 2 (16 ounce) cans red kidney beans, drained 1 (12 fluid ounce) can of light lager/beer 2 cups water Fry the bacon until cooked. Drain the grease, but save a little to fry the beef in. Next, brown the beef in the left over grease for extra flavour. When meat is browned, stir in the onion, habanero peppers, garlic, cumin, chili powder, bouillon/gravy granules, tomatoes, lager, tomato puree and add the water. This is best to simmer slowly for a good three quarters of an hour. After this time is up, add the kidney beans and simmer for a further 30 minutes. (NOTE: Make sure the beans are cooked, as they can give you a bad stomach if not properly done.) [Tip: You can also add red/yellow/green peppers if you wish. I leave them out personally as I find they ruin the flavour.]
Starscream's Tzatziki Ingredients 2 cucumbers, peeled, seeded and diced 1 cup of greek yogurt, strained 1 cup of sour cream 3 tbsp of olive oil 1 tbsp of vinegar 2 cloves of garlic (Chopped finely, or mashed) 1/2 tsp of salt 1/4 tsp of white pepper 1 tsp of dill Directions Mix the olive oil, garlic, salt, vinegar and pepper in a bowl. Then mix the yogurt with the sour cream and add the olive oil mixture to the yogurt mixture and stir well. Then add the cucumber and dill. Chill for at least two hours before serving.
Starscream's Perfect Fraisier cake NOTE: CONTAINS ALCOHOL! Also: Contains milk, eggs, dairy and almond paste. Allergy sufferers beware! Ingredients For the Pastry cream 2 cups milk 1 vanilla bean, split and scraped 1/8 teaspoon kosher salt 6 large egg yolks 1/2 cup sugar 1/4 cup all-purpose flour 2 tablespoons unsalted butter, cut into pieces The Cake 3/4 cup all-purpose flour, plus more for dusting 4 large eggs, separated 3/4 cup plus 3 tablespoons sugar 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 4 tablespoons unsalted butter, melted 3 tablespoons water 1 tablespoon kirsch 3/4 pound strawberries, thinly sliced Confectioners' sugar, for dusting 4 ounces almond paste (1/2 cup) Directions To make the pastry: In a medium saucepan, bring the milk, vanilla bean, vanilla seeds and salt just to a boil. Remove the pan from the heat. In a medium bowl, whisk the egg yolks with the sugar until pale, then whisk in the flour. Whisk 1 cup of the hot milk into the egg yolk mixture. Pour the mixture into the hot milk in the saucepan and whisk over low heat until the pastry cream is thickened, about 3 minutes. Whisk in the butter until melted. Strain the pastry cream into a large bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled, about 2 hours. To make the cake: Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until they hold firm peaks. Add 6 tablespoons of the sugar and continue beating until the whites are stiff and glossy, about 1 minute. In another medium bowl, beat the egg yolks with the remaining 6 tablespoons of sugar, the vanilla extract and the salt at medium-high speed until thick and light in color, about 1 minute. Fold half of the whites into the yolk mixture, then fold in 6 tablespoons of the flour. Repeat with the remaining whites and flour. Fold in the butter. Scrape the batter into the prepared cake pan and bake for about 20 minutes, or until the cake is golden and pulls away from the edge of the pan. Set the pan on a rack and let cool for 10 minutes. Invert the cake onto a rack and let cool completely. In a small saucepan, mix the 3 tablespoons of sugar with the water. Cook over moderate heat, stirring, until the sugar is dissolved. Remove the pan from the heat and add the kirsch. Using a serrated knife, slice the cake in half horizontally. Transfer the cake bottom to a round 9-inch straight-sided glass bowl and brush with half of the kirsch syrup. Arrange a row of strawberry slices around the dish, then top the cake with the remaining sliced strawberries in an even layer. Spread all but 1 tablespoon of the pastry cream over the strawberries. Brush the cut side of the cake top with the remaining kirsch syrup and set it cut side down on the pastry cream. Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 9-inch round 1/16 inch thick. Spread the remaining 1 tablespoon of pastry cream on the top of the fraisier and cover with the round of almond paste.
Tch, typical. ----------- Starscream's Cheese Bread Cheese bread is a very tasty and versatile bread that can be enjoyed with virtually anything. My particular favorite would be with tomato soup, or as a sandwich with pastrami and english mustard. Ingredients 1 pack of active dry yeast. (Roughly 1 tbsp) 1-3/4 cups warm water 2 teaspoons salt 3-1/2 to 4-1/2 cups white flour 1 cup grated sharp cheddar cheese Sesame Seeds/Poppy Seeds/Cornmeal (For the French loaf) First, you'll need to dissolve the yeast. To do this, put the yeast in a large bowl and pour 1/2 cup of warm water over it. It should take around a minute to dissolve properly, but just stir it lightly to make sure. Mix the remaining water (1-1/4 cups ) with 2 teaspoons of salt and pour it over the yeast. Stir in the flour a cup at a time. When the dough becomes hard to stir, turn it out onto a floured work surface. The dough will need tome to rest, so while you are waiting, clean out the bowl you were using, because you'll need it later. After letting it settle for a little bit, scrape up the dough and knead it for around 10 minutes. You can add more white flour if you need to, just as long as the dough ends up smooth with a lot of elasticty. Next, you'll want that bowl you cleaned. Grease it lightly with soft butter, marge or vegetable oil and put the dough in it. Turn it so that the fat/oil coats it lightly. Cover this with cling film and let it rise until almost tripled in size. This will take around 2 to 3 hours, so go make yourself a coffee, or something. (DON'T PUT IT IN THE FRIDGE! Put it in the airing cupboard, or another warm place.) After the dough has finished rising, punch it down in the bowl and turn it out onto a floured surface. Spread it out and sprinkle the cheese all over. Roll the dough up and knead it so that the cheese is merged evenly with the dough. Next, you'll want to grease your loaf pan. Take about two-thirds of the dough and form a loaf and place it in the greased pan. Roll the remaining dough into a 10 to 12 inch long loaf and place on a baking sheet. (You can sprinkle the sheet with sesame seeds, cornmeal, or poppy seeds if you want.) Cover each loaf with a kitchen towel and let it rise again until doubled in size. This will take another 45 minutes or so. (Yes, there's a lot of waiting involved. I know. ) After around 30 minutes of waiting make sure to preheat the oven to 450 degrees F. After the full waiting period is over, place the two loaves in the oven. Remove the French loaf (The long one on the baking sheet) after 18 to 20 minutes. (Or when the top is golden brown.) Turn down the heat to 350 degrees and let the pan loaf bake for another 10 minutes. After it has finished, leave to cool on a wire rack and use it however you like. Here are some suggestions: Sandwiches Pastrami and mustard Chicken salad with mayo Beef and mustard Beef and horseradish sauce Cheese and onion Tuna and sweetcorn Egg-mayo Mixed bean and salmon with chilli sauce Dip into soup French onion Creamy tomato Tomato, rice and sweetcorn Minestrone Potato and leek Butternut Squash Watercress Toast/Toasted Sandwiches Extra Cheesey toast (Chuck vintage cheddar on top and grill) Cheese and baked bean toastie (Mature cheddar and a can of baked beans) Ham and cheese toastie Tuna and sweetcorn cheese melt (Cheese, tuna, sweetcorn and a touch of mayo grilled) Dipping Garlic sauce Salsa Mayo Cheese sauce Thousand island In Salads Toast it and cut into small chunks. Toss into a nice leafy salad. (Goes VERY well with chicken.)
Axel's Egg Custard. (WITHOUT PASTRY) NOTE: Please have patience with this one, as it contains constant stirring Ingredients 1 Vanilla pod 500ml of Milk 5 Egg Yolks 80g caster sugar Add milk to a saucepan and bring to the boil adding the vanilla seeds and pod. (Take a knife and scrape them from the pod.) Do not leave it boiling long. Take it off the heat once it starts to bubble. Next, in a bowl, mix your egg yolks with your sugar and mix. this needs to be whisked until it turns pale in colour. Through a sieve, pour your milk over this mixture, discarding the vanilla pod that was used earlier. In another pan (Or the same one if you have time to wash it out. ), add the mix and cook slowly. The mix needs to be continually stirred for at least 8 minutes until it thickens. Once it's able to coat the back of the spoon, it is ready. [Note: For a savoury option, add cheese instead of vanilla.]
Starscream's Kitchen as I drew it a while ago: There's a whole comic to this, maybe I'll put it up someday!
Starscream's Melty Chocolate Roulade Ingredients 6oz of either milk, or plain chocolate (Melted) 6oz of caster sugar 6 egg yolks 6 egg whites Cocoa powder For the filling 300ml of yummy double cream Entirely optional extras of half a cup of strong coffee, Cointreau, or Nutella Make sure to melt your chocolate before anything else. If it goes hard again, add honey to make it runny again. Allow it to cool a tiny bit. While you wait, whisk up your egg yolks and add your caster sugar. Add the chocolate to it and blend it evenly. In another bowl, whisk up your egg whites and fold gently into the mix. Use sweeping motions so as not to take out too much air. Line a baking tin with greaseproof paper and pour in your mix. Make sure to level it off. The last thing you want is a lumpy roll. Place in your oven for roughly 20 minutes. (Or at least until it looks cooked.) Once it's done leave it to cool. (For the best results, overnight is a good idea.) Roulades roll best when cool, remember. After it has cooled, it's time to add your filling. Choose what you want (Fresh cream is ALWAYS a must, but if you can't get it, squirty cream will be fine.) and get it prepared. Turn out your roulade onto a lightly floured surface, removing the paper and score about one to two inches down from the top. This will make rolling easier. Also trim your edges if they are messy. Spread on your filling and begin rolling at the end you scored until you have a nice spirally sausage of yummyness. Dust with sugar. Note: If you find it difficult to roll it, leave the paper on and spread the top side and use the paper to help you make a tighter roll.
Yummy sounding recipes! Custard or pastry cream is sooooo worth the arm cramp from the constant whisking.... Roulades = win
Sure, you got that arm cramp from 'whisking' ALSO, I didn't get around to cook your chilli yet, Axel! REMIND ME.
Holy shit that sounds good. Do want. In large quantities. Like. Right now. FUUUUUUUUUUUUUUUUUUUUUUUUUUUCK.
I made this last night. My own recipe as always. Starscream's Kalamarakia Gemista (Stuffed Squid) Variation Stuffed squid is a beautiful dish and contrary to popular belief it is NOT rubbery. If cooked correctly, the squid is soft with a little give on the teeth making for a wonderful meal. Kalamarakia Gemista is a Greek dish that combines squid with rice. It is usually stuffed with rice, spring onions and spices and bathed in a wonderful tomato sauce. This, however, is a variation that I develeloped to be enjoyed by all and is easier to make than the standard. NOTE: Contains alcohol! Ingredients 1 large, whole squid (The length of your arm if you can afford it!) 1 to 2 small cups of risotto rice 1 small sample bottle of white wine (Pino Grigio works the best.) 1 garlic bulb 1 tablespoon of dark soy sauce 2 pints of chicken or beef stock (Beef gives more flavour, but chicken works with the white wine.) 1 packet of oyster mushrooms 2 tablespoons of fresh of dried basil Directions Let's start off by preparing the squid. If you have never done this before, it may be an interesting experience... Prepare yourself for gooey feelings. First things forst, reach up past the eyes and under the lip of the tube. Grip onto the main body firmly and pull out from inside. All the innards will (Hopefully) come out in one. If there are still extras, reach in and tug. You may also find an odd looking part that looks like clear plastic. This is the 'quill' and is pretty awesome looking. It is, however, not edible, so discard it with the innards. Cop off your tentacles making sure to cut at the base of the body just below the eyes. Be aware not to cut too close, as you will discover the beak if you do and it's not edible. You will notice your squid has the two wings on the body and the skin is probably covered in both a pinky purple coloured speckle and ink. Run this under water and pull down on one of the wings. This should pull away and start to tear off the membrane as well. Pull the other wing off and the membrane should just slip off with ease. If you are not sure, rub with salt to remove the rest. One finished, you should be left with tentacles and a nice, big, white tube that looks like a wizard hat. Wash the inside of the tube very well and make sure no innards are left inside and chop your tentacles into small pieces. Trim off the end of the tube and ta-daa. Congrats! You just prepped a squid! Chop up your garlic and slice your mushrooms into strips. (The smaller, thumb-sized 'shrooms can be left as is.) Then what you need to do is start on your filling. Start your stock boiling in a large pan. When this begins to boil, add a large knob of butter to a pan (I find a wok is perfect for this) and fry your garlic taking care not to burn it. Burnt garlic tastes foul and ruins the dish! In a seperate pan, fry your tentacles in a little oil and salt and set aside. Once the garlic is near to perfect, add your mushrooms in, the basil, squid tentacles and ladle a small amount of stock in. The stick will make sure that the garlic doesn't burn and keeps the mushrooms nice and soft when cooking. Add another knob of butter and melt it into the mix. Then add your bottle of wine and simmer for a short period to bring the temperature back up. Once it's back up, add in your risotto rice. Keep the heat high on your stock and ladle in a bit at a time and add your soy sayce when all your stock has gone. Cook until all the liquid is gone and the rice is perfectly soft and squidgy. Next you need to stuff your squid. Open up your tube and spoon in the mix, making sure to not fill it completely. (When squid is cooked, the tissue reacts and tenses up, so if you over stuff it, the filling will pour out. I'd say to leave an inch at the end.) Once you have stuffed it, get some cooks string (This is easy to find in most stores) and sew the open end up. Place in a hot oven at about 150 to 200 degrees fir around 15 minutes and turn every so often to ensure it cooks evenly. When it is done, you will notice that the outer layer will have a slight golden tinge. Slice and serve with fried potato, potato rosti, or deep fried potato chunks.
