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Thread: Trig's Cookin!

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    Trig's Cookin!

    2moro nite I'm entertaining a lady friend, but before that I'm cooking her something, any idea's?

    Nothing too filling as I wouldnt want to ruin her appetite for "afters", preferably simple to cook as well as I'm no gourmet bloke....

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    Senior Member Tumble's Avatar
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    you know you can count on Cheese on Toast.. always a winner

    Quote Originally Posted by The Quentos
    "My udder is growing. Quick pass me the parsely sauce." Said Oliver.

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    XTR
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    Try and take some pictures when you finish cooking it... But dont take them infront of her otherwise she might get the wrong impression and run off screaming like a little girl!



    *Disclaimer* - The contents of this message are not necessarily my own opinions,thoughts or views... they may belong to the voices in my head!

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    No more Mr Nice Guy. Nick's Avatar
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    Fish is the answer here for something that won't fill you up.


    Salmon Steak with Red Pepper Sauce

    Prep and cook time: 15- 25 minutes

    Serves: 4

    Ingredients
    1 jar cooked and peeled red peppers
    300ml fish stock
    50ml dry vermouth
    pinch saffron strands
    salt and freshly ground black pepper
    15g unsalted butter
    4 150g salmon steaks

    Method

    Drain the peppers and finely chop the flesh.

    Put the stock, vermouth and saffron strands in a saucepan and over a moderate heat reduce to ½ in volume.

    Warm a non stick frying pan over a heat and dust with a little salt.

    Carefully lay the salmon steaks into the pan to cook, allowing to seal and cook halfway through before turning over and finishing from the other side.

    Return the stock mixture to the heat, add the chopped pepper and warm over a moderate heat. Check the flavour to ensure the sauce is not too salty nor too tart.

    Whisk in the butter and remove from the heat.

    Top serve, pool the sauce onto each plate then settle a piece of salmon onto each one, garnish with a few chives.

    Serve some new potatoes, mange tout and baby sweetcorn in a side dish with a bit of butter over the top and you'll be done, my son!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Bonnet mounted gunsight megah0's Avatar
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    mgh0's stuffed aubergine:

    you will require

    1/2 an aubergine per person
    a handful of black and green olives
    couple of cloves of garlic
    1 courgette
    1 small onion
    6 closed cup mushrooms
    2 or 3 tomatoes
    small block of feta cheese
    some grated cheddar cheese for topping
    1 small leek
    1 glass of white wine
    oil for frying

    Method:

    Cut the aubergine in half lengthways, scoop out the flesh leaving a shell about 1.5cm thick and put the flesh aside. liberally salt the inside of the shells and invert for 30 minutes over a dish to remove excess water. Rinse out the shells with a little cold water.

    Place the shells into an oven proof dish and place into a med/high oven for 30 minutes.

    Meanwhile slice all the ingredients above and fry in a large frying pan, starting with the onion and courgette until soft then add everything else with the mushrooms and olives in last.

    chuck in the wine to glaze the vegetables and turn the heat down low for a few minutes.

    take out the aubergine shells which should be almost cooked and stuff with the contents of the frying pan. Top with cheese and bake for another 10-20 minutes.

    Serve with mashed potato and fresh green veg like broccoli.
    Recycling consultant

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    Bonnet mounted gunsight megah0's Avatar
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    beaten like an egg by deckard
    Recycling consultant

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    No more Mr Nice Guy. Nick's Avatar
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    Quote Originally Posted by mgh0
    beaten like an egg by deckard

    Nah bud, not at all... Trig, bin my new tatties and veg accompianment and use mgh0's instead... job done!
    Quote Originally Posted by Dareos View Post
    "OH OOOOHH oOOHHHHHHHOOHHHHHHH FILL ME WITH YOUR.... eeww not the stuff from the lab"

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    Bonnet mounted gunsight megah0's Avatar
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    forgot to mention make sure you brush the inside of the aubergine shells with a drop of oil to prevent drying out.

    My missus is a veggie and she loves this dish
    Recycling consultant

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    After talking to her earlier, I'm picking her u from work, were pickin pie n chips up on the way home, eatting them in the bath and then getting straight down to it, saves time better spent elsewhere

    Hehe, I told her I'd cook so I'm gonna, she says shes happy with anything on toast, takeaway or micromeals, shes got less kitchen sence than me
    I dont like aubergene so I mite attempt the salmon steaks, thing is she'll be in the house while I'm cooking so if I balls it up she'll know

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    Tumble's Rear Gunner
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    well let us know how the date goes yeah? and please dont tell us half a story either like someone else we know


    South Barrule from Cringle Plantation (with a Landy )

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    XTR
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    Quote Originally Posted by [GSV]Trig
    After talking to her earlier, I'm picking her u from work, were pickin pie n chips up on the way home, eatting them in the bath and then getting straight down to it, saves time better spent elsewhere

    Hehe, I told her I'd cook so I'm gonna, she says shes happy with anything on toast, takeaway or micromeals, shes got less kitchen sence than me
    I dont like aubergene so I mite attempt the salmon steaks, thing is she'll be in the house while I'm cooking so if I balls it up she'll know
    give her a bottle of wine and get on with it in the kitchen

    She'll be drunk in no time!



    *Disclaimer* - The contents of this message are not necessarily my own opinions,thoughts or views... they may belong to the voices in my head!

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    Are you suggesting that she'd need to be drunk to be with me thar young man....

    Mind you she is picking her own wine up, hmmmm...

    Think I mite just do some simple chicken stirfry or something, havent cooked or eatten salmon before, could get messy...

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    Sexiest Hexus user? quite possibly Russ's Avatar
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    aye trig mate, wouldnt risk it. stick with what ya know for tonight
    Gamertag - Russonf (xbox and ps3)

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    HEXUS.social member Allen's Avatar
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    Yeah, it's always best to start off with something you know and do well and leave the adventurous stuff for later. You can leave a little to anticipation then.

    As for the food, go with the simple stirfry!

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