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  #16  
Old 30 Jul 2009
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This is ( sort of ) the reason for our trip, to find local recipes and try them out when on the road.

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  #17  
Old 30 Jul 2009
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Quote:
Originally Posted by CornishDeity View Post
My favorite quick recipe - scrambled eggs in a bag

Crack eggs into cook proof plastic bag

Add from your stores any of:

Pepper
Salt
Milk
Cheese
Butter
Cream
Tomatoes
Salami

etc

Shake vigourously and put in boiling water until eggs are done.

Simplest scrambled eggs of all!
i'd love to see that as a vid Mat!
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  #18  
Old 30 Jul 2009
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love the egg idea - totally going to try that out this weekend... right... I managed to get two done this week.... GSPeter and Flyingdoctors recipes got done first because they looked the most straight forward when I did them... here's Flyingdoctors :-)



GSPeter will get edited tonight and then uploaded, then this weekend I'll do eggs and I've also ordered a rabbit from the butcher..... this is more fun than I thought it was going to be - keep those recipes coming guys!

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  #19  
Old 30 Jul 2009
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Matt.... brilliant vid ! Very professional..

Tell me though.. How long have you wanted to be a TV Chef ??? You have it pinned lol.

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  #20  
Old 31 Jul 2009
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Forget Master Chef Australia?
Matt, mate you're an absolute natural!
Great Video.
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  #21  
Old 31 Jul 2009
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Guys I'm blushing!

and.... here's number three.... going to do the eggs over the weekend and the rabbit if the butcher gets one in - they get funny about you eating the local wild-life here.



Big thanks to GSPeter for this recipe.

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  #22  
Old 31 Jul 2009
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simple vegs

Matt brilliant stuff! That's it! You will be our Deliah Smith at the next meet in Ripley! No way out! Looking also forward to the "How to cook in one pot" book!
On the road we found out that we craved just a simple dish with vegs only, without rice/beans/bread/potatoes....
So here is one with lots of vegs.
Ingredients:
A small bag of frozen mixed vegetables (containing a mix of peas/sweet corn/peppers etc...)
Eggs (2, 3 or 4 depending how hungry)
chilli sauce or spicy tomato ketchup
oil
mixed herbs
Pepper and salt
Let the vegs unfreeze (quantity for 2 people) , or put in the pot at slow heat with a bit of oil and herbs if you can't wait!
Beat the eggs in a bowl. Season the beaten eggs.
Add the eggs to the vegs in the pot (once the vegs are not frozen anymore!) and mix. Cook until the eggs are done. Add pepper and salt if necessary.
Eat with plenty of chilli sauce.
You can add chicken, if you want some meat.
Cheers,
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  #23  
Old 31 Jul 2009
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how to cook Bread without an oven

And as I am dead bored at work, here is another one. Bread.
How many time is some countries we were craving just a decent piece of bread.
How to make bread without an oven? Here it my version.
Quantities are hard to tell because it depend on flour/heat but fear not, this is very simple. Honest!

Roughly here it is:
About 300gr Strong White Flour (or any sort of white flour you find - NOT the self raising ones though!))
a tea spoon of yeast
a tbs of sugar
a big pinch of salt
warm water (but not too hot you don't want to kill the bacteria!)
Oil (for the cooking)

Put some warm water in a small cup, with the yeast and some of the sugar. Leave it for 10 mins.
Meanwhile, put the flour in a pot. Add 1/2 a table spoon of salt and table spoon of sugar and mix. With a spoon make a dip in the middle of the mix.
Once the yeast mix aspect is a bit like foaming, mix and verse into the flour. Mix with a spoon.
Now keep mixing and keep adding warm water. Don't add to much water. End the mixing by hand. The texture should be like modelling clay (surely everyone has played with modelling paste like the stuff used for Wallace and Groomit!). Slightly sticky but not too much. Work the bread with your hands. Imagine it's your boss when you knock it down with your fists!

Don't worry if you put too much water, just add flour. If it is too dry, just add water. It is very simple!
Then let it rest in a warm place (in the sun for example) for 1h and a half (or 30 mins if you got fast yeast!).
The dough should have raised. If it did not raise t too much don't worry. Maybe it is just too cold. Let's continue.
With your hands work the dough down in the pot for few minutes. Then take a piece of the dough and work it into a flat bread with the palm of your hands. Repeat until all dough is in bits of flat bread. Let it prove for 15 or 20 mins.
Lit up your stove. If you have only a deep pot, put some oil at the bottom. Fry the flat bread on both sides until cooked. Repeat until all bread has been cooked.
There are millions of variations to this recipe. The choice of flour (why not mix white and brown - this is what I usually do!)

You can add mixed herbs to the flour before adding the water. Or mixed nuts, mixed seeds. Or why not cumin seeds and ground coriander? Olives? Sun dried tomatoes? Chillies?
Bread is wonderful to make, you can do anything you like with it!
By any means experiment and enjoy!!
And if you don't get it right I will do it for you at the next Ripley meet!
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  #24  
Old 31 Jul 2009
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Quote:
Originally Posted by danward79 View Post
i'd love to see that as a vid Mat!
Re Scrambled egg (or omelette if you put in a bit of milk) in a bag.

One of my specialities! You can also make a brew with the water. The perfect breakfast.

Debs

ps. This is my first post, so apologies if it ends up somewhere it shouldn't.
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  #25  
Old 31 Jul 2009
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Originally Posted by mattcbf600 View Post
....and the rabbit if the butcher gets one in - they get funny about you eating the local wild-life here....
Seems odd given the rabbit problem there, you'd think they'd encourage you to eat them.
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  #26  
Old 31 Jul 2009
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Hi matt, watching you struggle to cut the chicken breasts with a knife and chopping board could I suggest trying a pair of scissors. You can hold the chicken breast and just dice it over the pan. No more sand coated meat!

Keep on cooking you're a natural.
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  #27  
Old 1 Aug 2009
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@Flyingdoctor - ahh very good tip - I was going to go with a larger knife :-) Any excuse to go poke around outdoor supply shops looking at big knifes!

@Alexlebrit - yes you would have thought so - apparently the butcher can get hold of them easily enough but the demand isn't there any more as they're considered 'poor peoples food'. Silly really.

@debseed - anything that results in hot water for a brew is top of my list ;-) And welcome to HUBB!

@maria41 - fantastic! Bread on the road - top notch - I was going to give my very simple flat bread (flour, water, salt) a little go - but will try yours at the same time... veggie options... nice.... I've also got someone in the UK setting up some vegan options..... I promise I will try some vegan / veggie stuff....... possibly. Ripely... would love to... we'll have to see if I'm in the country this year - for a few years running now I've planned to come and then ended up on the other side of the world.... I'll make more of an effort next time!

@tedmagnum, @CosI'mFree - thank you :-) I'm really enjoying doing these....




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  #28  
Old 1 Aug 2009
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Quote:
Originally Posted by debseed View Post
Re Scrambled egg (or omelette if you put in a bit of milk) in a bag.

One of my specialities! You can also make a brew with the water. The perfect breakfast.

Debs

ps. This is my first post, so apologies if it ends up somewhere it shouldn't.
Nice idea dual use of the pot, is that one pot, two dishes!
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  #29  
Old 6 Aug 2009
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rightio - I'm going to do a couple more of these on the weekend - but I've discovered a boat that comes into my home village selling muscles and oysters it's caught that morning... so I'm after your suggestions for a muscle recipe....!

m
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  #30  
Old 6 Aug 2009
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Ok well the simplest mussel recipe is Moules Marinières, and it's one of my faves. It is a one pot thing, but you tend to need a big pot (and why aren't you off down the beach picking them yourself, I do). This is for two people.

Ingredients
0.8kg/2lb mussels,
1 garlic clove, finely chopped,
1 shallots (or a small onion), finely chopped,
8g/¼oz butter,
Parsley, thyme and bay leaves,
50ml/ 1½fl oz dry white wine or cider,
60ml/2fl oz double cream or crême fraiche,
Crusty bread, to serve,

Method
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
3. Soften the garlic and shallots in the butter with the herbs, in a large pan big enough to take all the mussels - it should only be half full.
4. Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
5. Add the cream and more chopped parsley and remove from the heat.
6. Spoon into two large warmed bowls and serve with lots of crusty bread.


But here's another fun one to try on the beach, and strictly speaking it's a no-pot recipe: Pine Charred Mussels with Garlic Bread. Again this is for two.



Ingredients
0.8kg/2lb mussels (or as many as you can pick off the rocks before the tide comes in),
2 garlic clove, finely chopped,

Butter, as much or as little as you like (remember your diet),
Parsley,
Crusty bread,
Pine log, split lengthways with your axe, to give one nice flat side,

Dry pine needles.
Dry grass.



Method
1. Wash the mussels in the sea. Discard any open ones that won't close when lightly squeezed.
2. Pull out the tough, fibrous beards protruding from between the tightly closed shells but don't worry about the barnacles. Give the mussels another quick rinse to remove any little pieces of shell.
3. Dig a small trench in the sand about the same size as your split log fill it with some dry grass and lay the log cut side up on the top.
4. Now the tricky part, lay out your mussels on the split log, beard side down in a herringbone pattern.
5. Cover them well with your pine needles, 3-4 inches is best.
6. Set light to the grass.
7. Mix the finely chopped garlic and the parsley into the butter and spread liberally on hunks of the bread, and toast over the fire.

8. When all the pine needles have burnt down the mussels should have opened up, pick out all the open ones and eat them straight out of the shell.
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