Lets get a recipe thread going. You guys have any good ones? It's hard to find recipes on the internet with SEO shitting up the place so maybe this could be an excellent resource.
Alright this is a stupidly simply onion gravy i add to make any meat sandwich fancier;
Ingredients (eye it up and check by tasting):
Whole onion
A stock cube
Instructions:
1)Slice onions into streaks and put into heated and oiled pan.
2)Let it cook down until brown and soft.
3)A stockcube and stir.
4)Progressively add small volume of water and stir until you reach a consistency and taste that you prefer.
....
That;s it. You're done. The sauce will thicken up when it cools but that might be ideal for something like a sandwich tbh.
Goes well with a cress and corned beef sandwich.
>>2
Sounds good
I present to you my very own chicken liver pie recipe, because I could not find any good ones online. The amounts are not very specific and nothing is really set in stone. You could add another crust if you wanted.
-1 pie crust (I use pepin’s recipe), poultry seasoning mixed in, chilled
-Chicken livers, cleaned, cut in small pieces
-2-3 shallots, sliced (regular onion will work)
-3-4 cloves garlic, minced
-2 carrots or parsnips, peeled and grated (I used parsnips and recommend them)
-Red wine
-Butter
-Stock
-Cornstarch slurry
-Tbsp marmite (important, but a stock cube might be ok)
-1 oz raisins, chopped
-Fresh thyme
-Fresh rosemary
-1/2 tsp+ allspice
-1/2 tsp+ ground oregano
-1/2 tsp+ white pepper
-Salt
-Oil
-Set oven to 400
-Heat oil in pan and cook onions on low til they begin to caramelize
-Increase heat, add carrot/parsnip and cook briefly, add garlic and stir til fragrant
-Add livers, allspice, oregano, white pepper, and salt, cook about 10 minutes til livers are almost done
-Add fresh herbs and raisins
-Deglaze with wine, cook til almost evaporated
-Remove food, add butter and stock to pan and scrape
-Add cornstarch slurry to make a gravy-like sauce
-Remove from heat, stir in marmite and transfer to large bowl
-Butter a pie dish and lay in crust dough, pour filling in, brush edges with melted butter
-Bake 10 minutes, then reduce heat to 350 and bake for ~20-30 min or until crust is golden and center bubbles
-Cool and serve with sour cream and rosemary sprigs