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Vigilante

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Everything posted by Vigilante

  1. Why they do that? How difficult is it to make things to gift? Pfffft!
  2. This is what i make for christmas dinner.
  3. http://youtu.be/DED812HKWyM http://youtu.be/deB_u-to-IE
  4. Scandinavian Hamburgers Ingredients 1 Lb Ground Beef 1 Egg 1/2 Cup Mashed Potatoes, Cold 1/2 Tsp Salt 1/4 Tsp Pepper 1/4 Cup Pickled Beet, Minced 2 Tbsp Onion, Minced 2 Tbsp Capers 4 Fried Eggs (Optional) For the Burgers: In a large bowl mix together the beef, egg, potatoes, salt and pepper. Add the remaining ingredients. Divide the mixture into 4 patties each around 1 inch think. Preheat your grill for approximately 10 minutes on low to medium heat. Cook the patties until they reach your preferred doneness, about 6-8 minutes on each side. Once your burgers are fully cooked top each patty with the fried egg if you desire.
  5. Roast Chicken with Saffron and Cinnamon Ingredients 1 Whole chicken, 3-4 lbs. in weight 2 Cloves garlic, finely chopped 1 Small pinch Saffron (approx. 1/8 Tsp.) 2 Inches of cinnamon stick broken into small pieces 1 Tsp. Salt 2 Tsp. Wheat flour 2 Tbsp. Red wine vinegar 2 Tbsp. Olive oil 1 Cup white wine 1/2 Chicken bouillon cube Sourdough bread to serve Preparing the chicken: Combine the garlic, saffron, cinnamon, salt, flour, vinegar and oil in a small bowl. Coat the chicken with the spices and rubing in the spices. Let the chicken marinate for at least 45 minutes or in the fridge for upto 24 hours for a more intense flavor. Once you have marinated the chicken place the it in a casserole dish with a lid along with the white wine and bouillon. Boil on the stove top at medium heat for 90 minutes. Make sure that the pan does not boil dry adding either white wine or chicken stock. Your chicken will be ready when the internal temperature reaches 160° fahrenheit. Remove the chicken from the heat and let rest for 5-10 minutes, carve and serve with the sourdough bread.
  6. MEATLOAF 500 g (1 pound) beef stew meat 1 tsp. salt 4 tsps. potato starch 50 g + 65 g (1 3/4 ounces + 2 1/4 ounces) fresh pork fat 3 1/2 dl (1 1/2 cups) skim milk 1/8 tsp. pepper 1/8 tsp. ground ginger 1/8 tsp. nutmeg margarine 3 dl (1 1/4 cups) stock 3 dl (1 1/4 cups) full fat milk Sauce 2 1/2 T. margarine 3/4 dl (1/3 cup) flour 5 dl (2 cups) pan juices 5 dl (2 cups) 35% fat sour cream salt Grind the meat with salt and potato starch four times, the last two with the first amount of fresh pork fat and spices. Cut the remaining fat into strips. Preheat the oven to 175 degrees C (350 degrees F). Layer on a wet cutting board: 1/3 of the meat mixture in a 1 1/2 cm (3/4") thick layer, half the fat laid lengthwise about 1 cm (1/2") apart, half the remaining amount of meat, the rest of the fat and the rest of the meat. Smooth the top of the meatloaf. Brown the meatloaf on all sides in margarine. Use two spatulas to transfer the meat from the cutting board. Then bake 30-40 minutes. Deglaze the frying pan with stock and milk and pour over the meatloaf in the oven. Remove the meatloaf from the oven. Strain and measure the cooking juices. If they measure more than 5 dl (2 cups), reduce to that amount over high heat. For the sauce, melt the margarine and stir in the flour. Gradually add the cooking juices and bring to a boil. Simmer 5 minutes. Stir in the sour cream, bring to a boil, and season with salt. Slice the meatloaf and serve with boiled potatoes, vegetables, and sauce.
  7. CHICKEN FRICASSEE 1 stewing hen, about 1 1/2 kg (3 pounds) lightly salted water 3 T butter 3 T flour salt 1 tsp. ground white pepper 2 tsp. curry powder grated rind of 1 orange 2 dl (3/4 cup) whipping cream 1 small bunch parsley, chopped Poach the hen in lightly salted water about 90 minutes. Cool. Remove skin and bone and cut the meat into bite-sized pieces. Melt the butter and stir in the flour. Gradually add the cooking liquid. Season with salt, pepper, curry powder, and orange rind. Simmer 5 minutes. Add the cream and simmer until slightly thickened, 5 minutes more. Stir in parsley. Serve the chicken in the sauce with boiled potatoes, peas, carrot cubes, and cauliflower.
  8. Salmon Burgers Ingredients For the Salmon Burgers 1 1/2 to 2 Lbs. of Ground Salmon Fillet 1 Cup Fine Dried Bread Crumbs 1 Small Cucumber, Peeled, Seeded and Chopped 4 Large Shallots, Chopped 1/2 Cup Chopped Fresh Flat-leaf Parsley 6 Onion Rolls, Split For the Vegetable Slaw 6 Cups Finely Shredded Mixed Green and Red Cabbage 2 Carrot, Shredded 1 Red Bell Pepper, Seeded and Chopped 3 Green Onions, Both White and Tender Green Portions, Chopped 1 Cup Mayonnaise 1/4 Cup Cider Vinegar 2 Tbsp. Sugar 2 Garlic Cloves, Minced 1 Tsp. Whole-Grain Mustard Satl and Pepper, to Taste 1/2 Cup Pine Nuts To Make the Vegetable Slaw: In a large bowl, combine the cabbage, carrots, bell pepper and green onions. In a small bowl mix together the mayonnaise, vinegar, sugar, garlic and mustard to create the dressing for the slaw. Combine the salad and dressing mixture, combine well. Season to your taste salt and pepper. Refrigerate for up to 3 hours. Prior to serving, toast the pine nuts and add them to the salad. Toss lightly one more time. To Make the Burgers: Combine the salmon, bread crumbs, cucumber, shallots and parsley and mix together gently. Make sure all ingredients are thoroughly mixed. Divide the salmon mixture into 6 equal portions and shape into a patty about 3 inches in diameter and 1 inch thick. Refrigerate covered on a plate until ready to grill. Prepare your grill for direct grilling at medium-high heat. Lighly oil the grill rack or grill pan. Place the patties on the grilling surface over the hottest part of the grill. Cook the patties for about 5-6 minutes per size, turning the patties once. Test to see if the patties are done with a sharp knife. Right before the burgers are done place the bun halves on the grill cut side down and toast lightly. Serves 6.
  9. cabbage leaves boiling water 1 tsp. salt per liter (quart) water 500 g (1 pound) ground beef 1 1/4 tsp. salt 4 tsp. potato starch 3-4 dl (1 1/2 cups) full fat milk 1/2 tsp. pepper 1/2 tsp. ground ginger 1/4 tsp. nutmeg 5 dl (2 cups) boiling, lightly-salted water Parboil the cabbage in lightly-salted boiling water until soft, about 2 minutes. Drain well. Cut out the thick stem part. Preheat the oven to 160 degrees C (325 degrees F). Mix the ground beef with salt and potato starch. Gradually add milk and season with spices. Place a spoonful of the meat mixture onto each cabbage leaf. Wrap the leaf around the meat to form a small package. Place the cabbage rolls, seam side down, in a greased ovenproof dish. Pour over the water and place the dish in a water bath. Back about 30 minutes. Serve with brown gravy, boiled potatoes and cooked carrots.
  10. Bacalao INGREDIENT: 600 (1 1/3 pounds) skinless, boneless soaked klippfish 750 (1 2/3 pounds, 4 large) potatoes, peeled 1 large onion 2 dl (scant 1 cup) water 2 dl (scant ¾ cup) oil 1 ½ dl (2/3 cup) tomato purée ¼ fresh dried chili pepper or 1 small dried chili DIRECTION: Soak the fish 24 hours. Cut the fish into 4 cm (1 ¾”) squares. Slice the potatoes and onion. Combine remaning ingredients in a large, wide pot. Bring to a boil, then layer the fish, then the onions and finally the potatoes. Cover and simmer until the potatoes are tender, 1 1/2 - 2 hours. Date: 21.10.2003 Serve/makes: 4-6 Nationell, traditionell Photo: Matprat.no Norwegian version:
  11. Chicken quesadillas and sweetcorn salsa Use up leftover roast chicken in James Martin's family-friendly quesadillas. Ingredients For the quesadilla 8 ready-made flour tortillas 250g/9oz mature cheddar, grated 300g/11oz cooked chicken, thickly sliced ½ red onion, finely sliced 60g/2½oz jalapeno chillies, roughly chopped 1 small bunch coriander leaves and roots 4 tbsp sour cream 2 tbsp olive oil For the salsa 150g/5oz sweetcorn 20g/¾oz jalapeno chillies, roughly chopped 1 green chilli, finely chopped 1 lime, juice only 2 tbsp fresh mint leaves, roughly chopped 2 tbsp fresh coriander leaves, roughly chopped salt and freshly ground black pepper Preparation method For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese. Divide the chicken, red onion, jalapeno chillies and coriander equally over the cheese-covered tortillas. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas. Heat a frying pan and add the oil. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas. Cut the quesadillas into quarters and serve fresh and hot. For the salsa, place all of the salsa ingredients into a food processor and pulse to combine. Season, to taste, with salt and freshly ground black pepper. To serve, arrange the quesadillas serving plate and place a bowl of salsa into the middle.
  12. http://youtu.be/909jT2c0ZNw
  13. Vigilante

    Tattoos / Ink

    Here is my panther.
  14. Nothing serious. Just a little bromance. Hahahah!
  15. Vigilante

    A story...

    Yes its Loki. Bran was giving Philip a wierd look, and asked "Are you okay?"
  16. In your dreams!!!!!!
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