Cooking Thread


War Hero
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There does not appear to be a thread pertaining to the culinary arts so I thought I would share this with you all using this Forum.

Tonight, I shall be cooking lamb tagine. Slow cooked lamb finished off with honey, prunes and apricots; served with fluffy rice, seasonal vegetables and warm pitta bread...mmmmmm.
There are successful cooking threads on both Arrse and Rear Party. Just wondered if there could be similar on here?

I know you lot are usually stuck with salt beef/pork served with hard tack but you may be able to pick up/pass on some nice reecypes.
Tonight I am having chicken stuffed with chilli, cheese, chopped tomato, wrapped in bacon and baked in the oven. For sides I am doing onion rings and cheesy chips.
Soda Bread

If you have never made bread this is probably the best recipe to give it a go, no hanging about waiting for dough to rise etc, best eaten on the day of baking.

500g plain flour
2 tsp bicarbonate of soda
1 tsp fine sea salt
Approx. 400ml buttermilk or live yoghurt
A little milk, if necessary
1. Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the salt. Make a well in the centre and pour in the buttermilk, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together; it should form a soft dough, just this side of sticky.
2. Tip it out on to a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer – you need to get it into the oven while the bicarb is still doing its stuff. You're not looking for the kind of smooth, elastic dough you’d get with a yeast-based bread.
3. Put the round of dough on a lightly floured baking sheet and dust generously with flour. Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Put it in an oven preheated to 200°C/gas mark 6 and bake for 40-45 minutes, until the loaf sounds hollow when tapped underneath.
4. Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten while still warm, spread with salty butter and/or a dollop of your favourite jam. But if you have some left over the next day, it makes great toast.
For six-seed soda bread, mix together 2 tablespoons each of sunflower, pumpkin, sesame, poppy and linseeds, plus 1 teaspoon of fennel seeds; set aside. Follow the main recipe but use half white flour and half wholemeal flour. Add all but 1 tablespoon of the seeds to the dry ingredients before proceeding as above. After cutting a cross in the top of the loaf, brush it with a little buttermilk or ordinary milk and sprinkle with the remaining seeds. Bake at 200°C/gas mark 6 for 40–45 minutes

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