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28-10-2011, 14:29 | #1 |
Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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The cooking forum requests thread!
This might be a bit of fun and a bit of a challenge at the same time. This is a thread where you post a request and another forum user cooks it
The rules. Either: Post a request. This should either be a request for a dish or a set of ingredients to make a dish with. I guess the more obscure the ingredients, the better the challenge; but keep it realistic! or: Pick up the request! Cook the dish or take up the ingredients challenge and make something with them. Make sure you post up your recipe and take some pictures! Lets see what happens! I'll try and pick up a request over the weekend to get things going
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30-10-2011, 23:03 | #2 |
Joey Tempest
Join Date: Sep 2007
Location: Gravesend.
Posts: 2,751
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love it!
Don't have anything at the moment but I shall be keeping an eye on this thread. I usually plan out what I'm going to cook and end up with very peculiar ingredients at the end that I don't think I could make anything with. This could solve all my problems
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No Sig. |
31-10-2011, 06:29 | #3 |
Good Cat
Join Date: Jun 2006
Posts: 5,550
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OK, can I start? I have a rabbit in my freezer and no idea what to do with it. I've also been given some cider to cook it in.
So... please make me something involving rabbit and ciduuuuur
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Oooooh Cecil, what have you done? |
31-10-2011, 09:11 | #4 | |
Stan, Stan the FLASHER MAN!
Join Date: Jul 2006
Location: In bed with your sister
Posts: 5,483
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Quote:
Dry off the rabbit and brown it in a pan and bung it in a casserole dish with veg of your choice. Pour over the strained marinade liquid and top up with stock if not enough liquid. Bung in the oven for an hour and a half. Remove the rabbit and veg and reduce the cooking liquid and whisk in some Dijon mustard and lots of butter for the sauce.
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Just because I have a short attention span doesn't mean I... |
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15-11-2011, 11:58 | #5 | |
Noob
Join Date: Oct 2006
Location: Socialist Republik of Kent
Posts: 5,032
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Quote:
One portion: Front and rear legs of a rabbit (keep the loin for something else) 1 small leek 100ml very scrumpy dry cider 100ml chicken stock Dash of double cream Plain flour Salt and pepper Clean and chop the leek. Roll the rabbit pieces in plain flour and put them in a hot frying pan with olive oil to brown on the outside. Add the leeks to pick up any excess flour and to add a little colour. Transfer the rabbit and leeks to an oven dish. Pour the cider and stock into the pan and reduce by 2/3. Check the seasoning at this point: I added salt, pepper and a teaspoon of sugar because it was a bit sharp. Pour that over the rabbit like so: Cover with foil and put in the oven at 180 for 30-45 minutes. The sauce will thicken slightly in this time and the leeks will go soft. Just before you serve it, stir in a dash of double cream and pile it up onto creamy mashed potato: Photos need some 'shop to make them prettier, but you get the idea Edit: images improved
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Last edited by Jonny69; 16-11-2011 at 20:09. |
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31-10-2011, 17:43 | #6 |
Good Cat
Join Date: Jun 2006
Posts: 5,550
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Mmmmm, sounds delish. Will give it a try when we're around for the weekend Wabbit stew. Larrrrvely!
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Oooooh Cecil, what have you done? |
31-10-2011, 17:48 | #7 |
The Night Worker
Join Date: Jul 2006
Posts: 5,228
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Can I just request that somebody cooks me a home made meal & brings it round to me.
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31-10-2011, 17:54 | #8 |
Good Cat
Join Date: Jun 2006
Posts: 5,550
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Awwwww Malc!!! Am sure I could rustle up something and drop it over
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Oooooh Cecil, what have you done? |
01-11-2011, 21:44 | #9 |
Spinky-Spank
Join Date: Jul 2006
Location: 668. The Neighbour of the Beast
Posts: 11,226
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is this very special French cider perhaps?
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"You only get one life. There's no God, no rules, except for those you accept or create for yourself. Then once it's over... it's over. Dreamless sleep for ever and ever. So why not be happy while you're here?" Nate Fisher |
02-11-2011, 06:13 | #10 |
Good Cat
Join Date: Jun 2006
Posts: 5,550
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God no, that's much too good for cooking
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Oooooh Cecil, what have you done? |
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