Inspired by Wayne's sushi thread and curious about Aroogah's carnitas recipe, I thought it might be good to share our favourite recipes especially as there are so many vegans on here.

I will get writing my Thai Green Curry recipe now....

Don't forget you MUST split the coconut milk before adding the (home made, of course) green curry paste... ;)
Really annoys me when the paste just gets chucked in...
Great thread JOL, been wanting to start one up for a while... There's a great one on NYC fixed... :)

Rejoice!

Very inappropriate for Vegans bus since you asked nicely...

This is my Carnitas recipe...good for a rainy day when you just want to laze around for hours and make the house smell like slow cooked meat.
Carnitas
Serves 2

1 1/4 pounds of pork shoulder - 1 solid piece is better but if it does come cut up then try to get it in large chunks
1 Tsp of Cayenne Pepper
1 Tsp smoked paprika
1 Tbsp Salt and Pepper
1 Tbsp oregano - I use fresh but use half the amount if dried
2 Tbsp oil

Turn on the oven on 250F or 120C
Coat the pork shoulder in the dry ingredients and set aside
On a medium-high flame, heat up the 2 Tbsp of oil in a big dutch oven type dish
Once the oil is hot throw in the pork and brown well on all sides
Once the meat it browned, cover with a lid and stick it in the oven for 30-45 minutes
The fat from the pork will render out and help keep the meat tender and not stick to the pan

Take the pork out of the oven and then add the following liquids to the pan

1/2 Can of full on Coca-Cola - Not diet, caffeine free water substitute - you need the sugars
1/2 Can beer
1/2 cup milk
Juice of 3 Oranges & 2 limes (freshly squeezed- about 1/2 pint in total)

Along with

1-2 cloves chopped garlic
1 Bay leaf
4 heaping tsp of Chipotle Pepper paste

The liquid should just cover the meat, but a little more is not going to hurt anything. Give everything a stir and stick it back in the oven for another 2-3 hours - until the meat is super tender

Remove the pork from the liquid and lightly shred it using a couple of forks. Try to keep it in big-ish pieces as it prevents it from drying out too quickly in the next part.

Heat up a sautee pan with about 1-2 Tbsp oil. Once the oil is hot, add in the shredded pork. What you're aiming for is a nice combination of soft pork with some crispness around the edges. Get the balance as you see fit, but the pork will try to dry out quite quickly so not too long.

Serve on flour tortillas with salsas and/or sour cream and/or guacamole. Highly recommend that you get your hands on some Cholula to sprinkle over the top as well.

Wash down with beer that has lime wedges jammed into the bottle.

On a total side note - if you need to know - there's a South African guy that sells proper Mexican chilies and other Tex-Mex ingredients at Borough Market. His habanero sauce is good and deadly.

Awesome, Thanks.
I'll put up mine when I get a moment....and Joe, I don't use curry paste at all!

fck me, that's some epic cooking chris! one to make whilst on a movie marathon?

did you ever find out where Offside Bar got their cholula sauce from?

that sounds like a brilliant recipe. im gonna have to print that out.

I prefer epic cooking whenever possible. I even make my own demi-glace: that's an entire weekend and requires a special order of veal bones from the butcher.

Google got me a source for Cholula. This "Internet" thing just may catch on afterall...

made this last night. you know it's good cuz it's sanctioned by john pawson!

Chicken and White Wine Stew with Gremolata

3 tablespoons extra virgin olive oil
100g unsmoked streaky bacon, rind removed and sliced (leave out if, like me, you don't eat pigs)
1 large onion, peeled halved and sliced
1 celery heart, trimmed and sliced
1 garlic clove, peeled adn finely chopped
salt & pepper
1.1kg chicken pieces (thighs and drumsticks)
1/2 tablespoon flour
300ml white wine
300ml chicken stock
230g can chopped tomatoes
3 red chilies
2 rosemary sprigs

Heat 2 tablespoons of olive oil in a casserole over medium heat. Add the bacon, onion, celery and garlic and sweat for about 10 minutes.

Meanwhile, season the chicken pieces. Heat the remaining oil in a frying pan. Fry the chicken in batches if necessary, over a high heat until coloured on both sides. Add them to the casserole. Sprinkle over the flour and stir to coat the chicken and vegetables.

Pour over the wine, stock and chopped tomatoes. Tuck the whole chilies and rosemary sprigs between the chicken pieces (don't let the chilies break -- keep them whole). Bring the liquid to a simmer then cover and cook gently for 30 minutes.

turn the chicken pieces and cook uncovered for a further 30 minutes. Remove the chilies and rosemary, and serve with gremolata scattered over. mmmmmmmmmmm...

Gremolata
1/2 garlic clove, peeled and finely chopped
2 tablespoons coarsely choped flat leaf parsley
zest of one lemon

Mix together all the gremolata ingredients in a small bowl then scatter over the stew.

Regarding Arrogah's carnitas recipe... it calls for chipotle paste, which I've never seen before, but I managed to find it in Waitrose in the world food aisle.

Not very minimalist though is it. :-P Hmmm....gremolata..thanks Teddy!

I love things like the 'world food aisle'. similarly, sections in music stores labelled 'world music'

always makes me think, 'ah, that's where it comes from'

Boiled Beef N' Carrots:

1. Boil beef
2. Add carrots

I'm having a baking weekend this weekend if you're lucky I may bring some leftovers to south beers on monday.
I'll be rustling up death by chocolate, gingerbread men, scones, choc chip cookies and peppermint creams.

my other half told me about this site today, bloody awesome!

here's another fucking winner:

Pan Fried Kinder Egg With Yale Reduction:

Put a kinder egg in a pan with your keys, turn it up fucking hot for...like, seven weeks.

WARNING: Kinder Eggs are illegal in the United States of America, please do not attempt this recipe within the offical borders of the USA.

amazing Thanks!

haha, where the fnck did you get that from??

gotta have a bit of experimentation in the kitchen

Pizza

Take frozen pizza out of box, wang it into the oven for a bit (don't bother pre-heating it), take out when brown-ish looking, enjoy.

this forum has hit a new low :(

I do the same but crack an egg or two on top before I put it in the oven.

Philistines!!!

Clefty - you have given me another reason to attend South Beers.

Oooh, nice one. Will give that a crack (cue trombone sound) next time. Last time was last night.

I didn't grow an ass like Corny's the hard way.

ha! wang.

I don't get it. Somebody please explain this quaint British phrase to the Yank.

pee-pee

"wang" used as a verb, similar to "chuck" - throw carelessly

wang it into the oven
chuck it into the oven

And they give us a hard time with our pronunciation of "Jaguar"

true, true. But knowing Aidan's infantile sense de l'humeur he's probably laughing at the word wang too. As in, "When my father was old he ended up in a nursing home. The nurses soon discovered he had an enormous wang and would stand around giggling."

No I like good food but sometimes something quick and dirty hits the spot too.

That's word wang!

tommy, you're making it very hard for me not to mention that pig incident when you make calls like that.

Sigh. My surname is Wang, incidentally. The amount of flak I've gotten over the years...

A colleague of mine from Yorkshire likes to call me Wangers. It took 6 months of him calling me that before I found out that "wangers" isn't just a meaningless wordplay upon my surname.