Hey good lookin, what you got cookin?

**BohsPartisan** · 19/10/2006, 2:24 PM

My version of Patatas Bravas. Wash and half some baby potatos for 25 minutes at 200 degrees. Meanwhile mix up some mayonaise tomato Puree (about half a tube) chilli powder and a bit of Cayenne pepper in a bowl. When the spuds are done, put 'em in a big bowl and mix them up with the sauce.
Very tasty.

**Peadar** · 01/11/2006, 1:59 PM

Took some ideas from this thread for my tea yesterday.
Got a chicken breast, halved it and stuffed it with sundried tomato pesto, mozzerella and crushed garlic. I wrapped that in a rasher and roasted it. Then served it on a bed of Basmati rice. Was going to make a red wine and mushroom sauce for it but the football was starting. Turned out very well and I didn't really need a sauce in the end.

**paul_oshea** · 01/11/2006, 2:04 PM

how exactly do you stuff a chicken breast?

**Peadar** · 01/11/2006, 2:11 PM

Originally Posted by paul_oshea

how exactly do you stuff a chicken breast?

You slice it down the side, fill it with something and then wrap it around itself. You can use cocktail sticks to keep it together.
I usually wrap it in a rasher to stop the chicken from drying out because I normally use skinless chicken.

**paul_oshea** · 01/11/2006, 2:23 PM

ya i would always use skinless, the thing is the breasts I always buy are "very flat" if you know what I mean, so slicing it down the side is very difficult. the last time i had a stuffed chicken breast it was with pesto a weird greeny pesto but it was wrapped in a rasher and it was delic

**Peadar** · 01/11/2006, 2:27 PM

Originally Posted by paul_oshea

ya i would always use skinless, the thing is the breasts I always buy are "very flat" if you know what I mean, so slicing it down the side is very difficult.

You need to shop around for better quality produce and also, get yourself a decent knife.

**BohsPartisan** · 01/11/2006, 2:50 PM

Made pumpkin soup yesterday. Seed and skin a pumpkin, chop into chunks of half an inch to an inch each side. Boil for 10 minutes. Meanwhile seed and chop 1-3 medium sized fresh chillis (depending on your chilli tolerance), peel and roughly chop 2-3 garlic cloves. Put in a blender with a really good handfull of fresh coriander and blend. Drain the pumkin and conserve the water. Add the cooked pumkin to the blender. Return mixture to the pot and add one can of coconut milk. Bring back to near the boil then simmer for about ten minutes. (If the soup is still too thick add some of the conserved pumpkin water until it is at the right consistency). This serves 4-6 people. (depending on the size of the pumpkin.)

**Magicme** · 01/11/2006, 3:20 PM

Yumm love pumpkin & butternut squash.

Update....got Dylan a pasta machine in Argos (gonna give it to him as part of his christmas present) it was reduced from 24.99 to 19.99!

**Metrostars** · 01/11/2006, 5:22 PM

I'm into cooking Jerk Chicken on the barbeque since my last trip to Jamaica.

Also, I love to make spicy chili.

**Peadar** · 02/11/2006, 8:17 AM

Look at this for a pile of shyte!

**paul_oshea** · 02/11/2006, 10:20 AM

that smacks of National Blow Job day, which i totally agree with by the way.

took the advice of stuffing the chicken breast, quality, did it different, and did added some basil and tomato sauce with sweet chilli to the rice, and it came out a treat. simple and so much less time involved than a stiry-fry, fajitas, curry or whatever. the good thing is it comes across as though you have put effort into it too!!

anybody want to part with some other nice, quick and easy delights?

**Peadar** · 02/11/2006, 10:42 AM

Stuff pork fillets with anything you like.
I particularly like asparagus.
Same principle as stuffed chicken except you don't need the rasher.

**Dodge** · 02/11/2006, 10:44 AM

Originally Posted by BohsPartisan

My version of Patatas Bravas. Wash and half some baby potatos for 25 minutes at 200 degrees. Meanwhile mix up some mayonaise tomato Puree (about half a tube) chilli powder and a bit of Cayenne pepper in a bowl. When the spuds are done, put 'em in a big bowl and mix them up with the sauce.
Very tasty.

Do almost the exact same. Although I add a bit of tabasco

**paul_oshea** · 02/11/2006, 10:52 AM

Stuff pork fillets with anything you like.
I particularly like asparagus.
Same principle as stuffed chicken except you don't need the rasher.

when i was in the states last month, we went to a cuban restaurant and they had stuffed pork with pineapple stuffing, it sounded horrid, i thought it was ok, but the rest of them loved it. might give that a go with some pesto or something.

**Peadar** · 02/11/2006, 11:08 AM

Originally Posted by paul_oshea

might give that a go with some pesto or something.

Wouldn't be a fan of pesto and pork myself now. I stuffed it with rice before. Chopped some mushrooms and spring onions into the rice. You've got to pack it in fairly tightly. If you allow it to cool, then put in the fridge for a few hours, you could take a sharp knife, slice it and serve it with a salad.

I do recommend the chicken breast stuffed with black pudding and wrapped in a rasher though.