Tina's chestnut stuffing and other secret and not so secret recipes

[Namechabged]

Mine is equal measures of buttermilk and mayo, and then double of Greek yogurt, half the juice of one lemon, two tbsp of dried Parmesan, a teaspoon of dill, garlic granules, Maldon seat salt, onion powder, and cracked black pepper.

Makes that amazing ranch dressing you get on the side of fried shit in America and is great for pizza crusts but you can also make kids eat ANYTHING dipped in it.

I’ve watched my kids enthusiastically eat celery, radishes and green peppers which aren’t normally things they will eat raw.

@BlueFringe

we make chestnut stuffing every year and I love it, I could just eat it with a spoon. We use my Granny's method, which I now have written down in about 6 places as every year I can't find it and have to ask my Dad again

Your mum's recipe sounds delicious, I think we might have it as 'meatloaf' in winter and not wait unitl Christmas Day!
I have copied it down - as Tina's recipe.

Special thanks to Hebe at @MNHQ for amending my original post and I hope you get to try it

Loving this thread! There was a similar one a few years ago where pp posted their best recipes, it was fantastic And I was trying to find it a few weeks ago in the Food section but couldn't. If anyone knows the thread I mean and saved it, PLEASE could you post it on here?

[quote steppemum]**@BlueFringe

we make chestnut stuffing every year and I love it, I could just eat it with a spoon. We use my Granny's method, which I now have written down in about 6 places as every year I can't find it and have to ask my Dad again

Your mum's recipe sounds delicious, I think we might have it as 'meatloaf' in winter and not wait unitl Christmas Day!
I have copied it down - as Tina's recipe.[/quote]
Thank you so so much @steppemum. It’s very much a meatloaf and I myself would eat it all winter if I could be trusted to leave any for others

There’s a running theme extolling the virtues of Greek yogurt. Brilliant stuff and so versatile.

@BlueFringe

Tina's on our (incredibly messy!) kitchen menu board for the coming week. Can't wait to cook it, it sounds amazing!

Mine is my ragu. Sweat finely chopped onions, celery and carrot in a mix of butter and olive oil for absolutely ages until meltingly soft. Remove from pan, turn up the heat and add pancetta, cook lightly then add 1 kg beef and 500 g pork mince. Once the meat is browned, add back the onion/celery/carrot mix and add half a tube of tomato puree and at least half a bottle of red wine. Simmer for hours until thick and rich.

[quote ktp100]@BlueFringe

Tina's on our (incredibly messy!) kitchen menu board for the coming week. Can't wait to cook it, it sounds amazing![/quote]
@ktp100 omg that’s brilliant. She’d be chuffed and so am I. Hope you like it

well, I only made this last Saturday for the fist time, (I hate making bread, but I watched Bake Off....) and it has now become an instant favourite.

It takes 10 minutes to make and 20 to cook, so throw it in the oven and have with soup for Saturday lunch.

Cheese and chives Soda bread

Ingredients

2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
2 tablespoons finely chopped fresh herbs (fresh chives)
4 ounces medium or sharp cheddar cheese grated
1 cup buttermilk
1 large egg

(plus pinenuts if you like)

Mix dry ingredients
stir in chives and cheese
mix buttermilk and egg in a bowl
Stir in to the dry ingredients

Don't over mix/knead
Tip on baking paper on baking sheet, cut a cross in the top with sharp knife
Cook 20 minutes in oven at 200
eat with salted butter

This is my favourite recipe. I serve it alongside pulled pomegranate lamb.

www.thekitchn.com/appetizer-recipe-pomegranate-olive-relish-recipes-from-the-kitchn-181181

Great thread!

My tip is to push a Lindor into the middle of your cupcake mixture before baking. They go down a storm when I take cakes into work (or did take - damn you covid!)

@FiveFootTwoEyesOfBlue

Very easy and using only store-cupboard ingredients, but intensely delicious - pasta puttanesca:

(serves 2-3)
Put in a saucepan:

• tin of tomatoes - whole or chopped
• half the empty tin of water
• good slug of olive oil
• salt
• a clove or two of garlic, chopped

Simmer to reduce for about 20-30 mins, the longer the better Squish up (I use a potato masher, but you can use a fork)

Add:

• 1 tin of anchovies
• a generous amount of black olives - maybe 8 or 10 - chopped small
• dried chilli flakes - half to one teaspoon depending on how spicy you like it

Simmer until the anchovies dissolve into the sauce - maybe 10 more minutes. If the sauce dries up, add more water.

While the sauce is simmering, cook spaghetti.

Serve with lots of parmesan.

(You can put aside a portion of the sauce before you add the olives and chilli for fussy children - or even before the anchovies for very fussy)

Yes, make this a lot! The addition of capers with the anchovies and a handful of parsley at the end really makes a difference.

Just enjoying a cheese toastie - thank you squishee

Oh wow! Loving this ... tummy rumbling ... will contribute later but for now THANK YOU

Sorry to be a dim 73 year old but how do I find that chestnut stuffing recipe ! Thank you

Marmite roasties (not for slimmers!)

Mix a third of a jar of goose fat or duck fat with two tbsp marmite in a roasting dish/tin. Parboil potatoes. Tip potatoes into the tin, the fat and marmite will melt. Coat all spuds liberally, then roast for ages (usually at least an hour) turning in the marmite now and then until the marmite has caramelised and the spuds are crispy on the outside, fluffy on the inside.

@BlueFringe

Ok this is a bit weird but I have this recipe that currently only I have. It was passed down from my uncle to my DM who died recently. We have barely any family left so I’ll only be able to pass it on to DD, but it’s so good that I think it needs to be out there in the world. I’ve only ever given it to people one to one before... but here goes.... in honour of my wonderful DM who’s no longer here to make it with me...

It has no exact measurements (the ‘packs’ are just as bought in Asda lol) and contains about every food group in it. It’s a meal in itself. But also amazing on a Christmas dinner:

TINA'S CHESTNUT STUFFING

Chestnuts x 2 pack roughly chopped

Chopped Bacon x 2 packs

Peppers x 3 chopped

Onions x 1 bag pre chopped

Egg x 1 or 2 (to bind)

Breadcrumbs x 2 tubs

Sausage meat x 2 packs

Chorizo x 1 sausage chopped

Garlic x 3 cloves chopped

1. Pan fry chopped bacon & chopped chorizo. Set aside to cool

1. Pan fry chopped onion & chopped peppers. Set aside to cool

1. In a bowl mix sausage meat, chopped garlic, breadcrumbs and egg.

1. Add sprinkle of salt and pepper

1. Add bacon, chorizo, onion, peppers and chestnuts to the bowl. Mix in with hands until all blended.

1. Put in oven tin. Greaseproof paper lining helps. Press with fork and score the top.

1. Bake at 180/200 until top is dark brown and crispy.

1. Allow to cool then slice. It cuts easier when cold but delicious hot or cold.

Merry Christmas DM

here you go stmartins60

Oh thank you so much steppemum !

@tillytown

Anybody got any vegetable stew/soup recipes? All the ones I've tried taste pretty meh

We like this but I use sweet potato instead of squash

Chili with avocado

Cheats mascarpone and tomato sauce. Tin of ratatouille with two heaped TBS of Philadelphia cheese. Put in blender til mixed then heat. Delish.

Marking my place, as I have just gone through the whole thread, screenshooting the recipes, and put them in an album on my camera roll. Made a nice distraction from the dirge of job hunting!

@ByebyeOcado I was just thinking it would be amazing if someone organised them all ... to share with me

If this thread was a cookery book I’d buy it.

My addition is barbecue chicken tray bake. Put chicken thighs and a mixture of sweet and regular potatoes chopped into wedges in a roasting tin with some olive oil. Bake for about 25mins, then add some thickly sliced courgettes and a tin or good handful of frozen sweet corn. Pour over a tin of chopped tomatoes and a few good squirts of barbecue sauce, if you like a bit of heat add some chilli sauce too. Bake for about 25mins more then serve. Goes down really well with visiting children and is minimal mess because it’s all in one tin.

Greek yoghurt (or any full fat plain) is so useful !
My lockdown (the first one ) triumph was flat breads , 3 ingredients and as easy as to make,
Use them all the time !
Then a few spoonfuls if yoghurt with any seasoning mix makes an ultra quick and tasty dip !

Loving the recipes on this thread . Screenshot multiple, thank you all
And I agree , marmite roasties are fab !

Chicken marbella. Google it. Who would have thought that chicken with prunes could be so delicious. Always a winner - and serve it with mashed potato - the sauce is delicious.