From 200a4ff348e48c5c4411ab8fcd3fbba27f9e1ccf Mon Sep 17 00:00:00 2001 From: nimbius Date: Fri, 20 Jul 2018 14:56:49 -0700 Subject: [PATCH] added nugs, and lainchan additions --- recipes/chunky_beef_hot_pot | 27 +++++++++++++++++++++++++++ recipes/mustard_rice | 21 +++++++++++++++++++++ recipes/seitan_nugs | 9 +++++++++ 3 files changed, 57 insertions(+) create mode 100644 recipes/chunky_beef_hot_pot create mode 100644 recipes/mustard_rice create mode 100644 recipes/seitan_nugs diff --git a/recipes/chunky_beef_hot_pot b/recipes/chunky_beef_hot_pot new file mode 100644 index 0000000..88a9d73 --- /dev/null +++ b/recipes/chunky_beef_hot_pot @@ -0,0 +1,27 @@ + +Chunky beef hot pot + +Ingredients (serves 4): +2 tbsp olive oil +680g (1lb 9oz) braised beef steak +1 onion, chopped +2 large carrots, peeled and cut into thick batons +150g (5½oz) swede, peeled and cut into thick batons +175g (6oz) parsnips, peeled and cut into thick batons + +Ingredients cont: +2 garlic cloves, crushed +1 tbsp plain flour +300ml (½ pint) ginger beer +300ml (½ pint) beef stock +2 tbsp tomato purée +2 bay leaves + +Recipe method: +Preheat the oven to gas mark 4/180ºC/160ºC fan oven. Heat the oil in a lidded flame- or oven-proof casserole pan and cook the beef in batches for 5 minutes, until brown. Remove and set aside. +Heat the pan again and add the onion, carrots, swede, parsnips and garlic. Cook gently for 5–8 minutes until starting to soften. +Return the beef and sprinkle over the flour. Cook for 1 minute then pour in the ginger beer, stock, tomato purée and bay leaves. Bring to the boil, cover and cook for 2 hours until tender and juices have reduced and thickened. +Remove bay leaves, season and serve. + +Top tip: +This tastes even better if made the day before, as it lets the flavours infuse and the meat tenderise. diff --git a/recipes/mustard_rice b/recipes/mustard_rice new file mode 100644 index 0000000..dcb3a7c --- /dev/null +++ b/recipes/mustard_rice @@ -0,0 +1,21 @@ +Onion & Mustard Rice + +Ingredients: +250 gm ripe rice +1 large onion finely chopped +2 tsp turmeric +1 table spoon rye +2 tablespoon amchoor +1 table spoon red chili powder +1 tablespoon mustard oil +Salt to taste + +Ritual: +Keep the embroidery on the gas +Oil and heat +Add mustard when the rye starts to crack, add the finely chopped onion and fry for 3 minutes. +Now add cooked rice to it and fry it +Add amchoor, red chillies and salt and fry it well. +Rye-rice is ready + +Serve with potato papad diff --git a/recipes/seitan_nugs b/recipes/seitan_nugs new file mode 100644 index 0000000..3c95585 --- /dev/null +++ b/recipes/seitan_nugs @@ -0,0 +1,9 @@ +2 cup vital wheat gluten +1TBSP smoked Spanish paprika +1TBSP onion powder +1TBSP garlic powder +1.5 cup water +4 tablespoons tahini or other nut butter +2 tablespoon soy sauce + +bake 22 minutes at 350.