Hi I need 10 fab recipes not using jars or packets please......

[anotheryearanotherfingdiet]

So far I have got
paella
chilli
beef goulash
but would love some more especially curry, strogonoff, quiche, bolognaise, stew dishes using any meat etc.
Thanks girls
XXX

This is my fave paella:

Ingredients
6 chicken thighs
2 lemons, cut in half
olive oil
4 cloves garlic, crushed
2 shallots, chopped
4 fresh tomatoes, chopped
2 bay leaves, broken in half
good pinch saffron
700g/1½lbs Valencia or paella rice
splash white wine
1½-2l/2½-3½pt hot vegetable or chicken stock
1 packet mixed seafood, defrosted
225g/8oz mussels
225g/8oz raw prawns
large bunch parsley, chopped
salt and pepper

Method

1. Seal and lightly colour the chicken pieces with the lemon halves in olive oil.
2. Remove from the pan and add the chopped garlic, shallots and tomatoes. Fry for a few minutes, adding the bay leaves, saffron, rice and wine.
3. Return the chicken and lemon to the pan and pour in enough hot stock to cover the mixture. Partially cover the pan with a lid and bring to a gentle simmer.
4. Continue to add the stock a ladle at a time, allowing each to be absorbed before adding the next.
5. The rice should be almost cooked after 10-12 minutes. Check to make sure the chicken is cooked through before adding the seafood. Cook for about 3 minutes, adding more stock if necessary.
6. To finish, stir in the chopped parsley, season and serve from the pan with simple garlic bread.

Here's a simple chicken curry, which you can adapt to use ready cooked meat, and meats other than chicken. It's not heavily spicy, and not at all "authentic", more pub-style, but nice and easy:

1 onion, chopped
1 cooking apple, chopped
1/2 tsp ginger
1 tsp curry powder
300g chicken pieces
stock
dessicated coconut
flaked almonds
sultanas
mango chutney
creamed coconut

Saute the onion til soft, then add the apple and the spices. Saute for 2 mins, then add the raw meat (leave cooked meat til nearer the end if using)

Brown the meat, then cover the mixture with stock. I add a good sprinkling of dessicated coconut at this point, and a small handful of almonds and sultanas.

When the meat is cooked through and the sauce has thickened and reduced, add a good spoonful of mango chutney and about 1" piece of creamed coconut, then mix through (add cooked meat at this point too, reheating thoroughly). Serve with rice/naan etc.

this is easy and always very popular:

Chickpea Curry

1 large onion, chopped
1 1/2 tbsp vegetable oil
2 garlic cloves,crushed
1/2 tsp chilli powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1 x 400g can chopped tomatoes
1 tbsp tomato puree
2 x 400g can chickpeas
450ml vegetable stock

Fry onion in oil until soft. Add garlic and spices and cook for 4-5 mins over medium heat.
Add remaining ingredients and bring to boil, then cover and simmer for 1hr.

Tastes much better made in the morning and heated up for evening and serve with rice. I also like a bit of mango chutney.

Thai Green Curry. The Indith non authentic but bloody good style.

Make up a paste:

Green chili (with or without seeds depending on taste)
ginger
lemon grass (though I'm cheap and usually use lemon rind)
garlic
Bit of green pepper
corriander

wizz it all togther

Fry up some onion and Green Pepper and whatever else you want to put in there (mushrooms etc) Add chunks of chicken breast.

Add the paste and stir it around then add a can of coconut milk.

Stew of any description: Stick onions and whatever veg you want (carrots, parsnips, mushrooms etc) in a pan to sweat a bit. Brown off your meat and add it. Add either stock or can of tomatoes depending on your mood. Season using variety of gravy granules, salt, pepper, herbs, lea and perrins etc.

Bol sauce:

Brown your mince. Add chopped onion (to pad it out lots also add carrots, aubergine and courgette and mushrooms). Sweat it out a bit. Add a couple of tins of tomato. Leave it to simmer for as long as poss. Taste it and see what needs adding. Usually crumble a stock cube into it, add some herbs and a glug of wine if you have it and hey presto.

Quiche:

Pastry is half butter to flour and add water to bind. (eg 250g flour, rub in 125g butter and add watr bit by bit until you get a nice non sticky dough)

Roll out your pastry and line your dish and pop in the oven at around 180C to blind bake it so you don't have a soggy bottomed quiche.

Decide what you want in your quiche (bacon? Leeks? Onion?) wizz it around a frying pan a bit.

When pastry done stick your bits in and then beat up approx an egg per person and some milk (or cream) to make enough fluid to fill the dish and add it. Sprinkle the top with cheese and pop back in the oven. Be patient with it, let it cook nice and slowly so it all binds together and gets a nice top on it. I'm terrible and end up sticking the grill on becasue I'm hungry and want to brown the top but then you nd up with a soggy quiche!

stews - I'm afraid I don't use measure ments thou I must warn you,

I do mine on the hob in a pressure cooker as well.

diced chicken or beef. (enough for how many people you are cooking for - I nomrally do one good handful for 3 of us)

a tin of the respective soup - (chicken and mushroom is nice with the chicken)

then chop carrots, suede, parsnip and chuck in ot the pot wiht the meat and soup (I add some water as well so everything is just covered and give it a bigh stir.

sprinkle of salt/paper 1 bay leaf - 2 if there's lots of people adds a yummy flavour. and leave to cook for around 2 to 2.5 hours. (I normally have mine cooking all afternoon)

then half an hour before hand put in some diced pots - I ahve tried new pots with skins on they were nice but we preffered the peeled normal ones) - please not don't put these in too ealy as they go to mush. also a few mushrooms as well (1/4'ered normally) and add dumplings.

you can also add lentils (I don't any more as DH refuses to eat them so there's no point) but you can reduce the veg and add hte lentils to pad it a bit more that way.

for dumplings

2.5 spoons of suet, 4 of SR flour, water few herbs if wanted and a twist of salt/pepper. they take about half hour.

don't forget to keep stiring them

(typically for 3 2 adults one baby) 1 use handful of meat, 2 med spuds 2 large carrots 1/4 suede hand ful of mushrooms 1 bay leave 1 can soup and half the dumplings mix as that amount will make 4 decent sized ones.

(also have plenty of crusty bread as well) yummy.

bolognaise

beef mince, (bacon, wine - optional)
onion, garlic
lea & perrins
mixed herbs/ basil/ oregano (whatever you have!)
tinned toms or fresh toms
carrots
beef oxop, pepper

this is my very easy recipe though have to confess to using some of a schwartz (the best) packet sometimes too. hate dolmio's etc.

just fry the onion and garlic, then mince. chop carrots fine and add when mince is cooked plus all the seasoning and simmer for a bit.

Cottage pie

Fry onions & beef mince. Add grated or diced carrots and a small tin of baked beans.

Season including a splash of Lea & Perrins.

Cook mince for 20 mins while boiling potatoes - a mix of ordinary & sweet potato mash is lovely.

Put mince into an oven dish top with mash then grated cheese - cook for 30-40 minutes at around 200 until all golden on top.

Rissotto

minced pork
onion
garlic
Large tin of tomatoes
Few squirts of tomato puree
2 x sliced carrots
1/3 of a cabbage shredded
half a cup of rice
1 pt of pork stock

fry mince and onion then chuck all the rest in a large pan cover and simmer for 1-1 1/2 hours stirring every now and again. If too wet take the lid off for last 20 mins if too dry add more water. easy peasy!

ps. another year. please share your beef goulash recipe, sounds lovely!