C'mon peeps… I need more answers?

Friday night is here again and i love having something realy nice, normaly a take out……KFC, Chinese or Indian.

Tonight though i want to cook something, but what?

I want something thats realy appealing, realy tasty and not just the regular dinner you cook when you get home from work like…………hmmmm…….. ok just give it your best!

Oh and thanks xx

14 comments

  • Baps .

    Make some kebabas as they are quick and easy

    Grilled Lemon Chicken Kebabs

    2 Traditional Free Range boneless chicken breasts, skin on
    juice 1 lemon, plus 1 level teaspoon grated lemon zest
    3 thick slices lemon, cut into quarters
    2 fl oz (55 ml) olive oil
    1 clove garlic, peeled and crushed
    1 level dessertspoon chopped fresh oregano
    1 teaspoon white wine vinegar
    2 bay leaves, torn in half
    salt and freshly milled black pepper

    For the gremolata:
    1 clove garlic, peeled and finely chopped
    1 heaped teaspoon grated lemon zest
    1 tablespoon chopped fresh parsley

    Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and plenty of seasoning. Cover and leave to marinate overnight or for a few hours – or for as much time as you have. To cook the chicken, pre-heat the grill to its highest setting at least 10 minutes ahead, then first thread half a bay leaf on to the first skewer, followed by a quarter-slice of lemon, then a piece of chicken. Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and another bay leaf half at the end and making sure you pack everything together as tightly as possible. Repeat with the second skewer, then place them both on a grill rack, and underneath the rack place a heatproof dish to catch the juices. The kebabs should be 4 inches (10 cm) from the grill, and as they cook you need to baste them with the marinade juices. They will need 10 minutes on each side to cook through and become nice and dark and toasted at the edges.

    While they’re under the grill, mix the gremolata ingredients together and have it ready. When the chicken is done, transfer it to a serving plate and keep warm. Now put the rest of the marinade, plus the basting juices, in a saucepan and boil to reduce to a syrupy consistency, which will take about 2 minutes. Pour this over the chicken and sprinkle the gremolata all over as it goes to the table

    or Lamb Kebabs with Lemon and Rosemary

    1½ lb (700 g) British lamb, fillet end of leg (2 lb 4 oz/1 kg bought weight), on the bone
    4 tablespoons fresh lemon juice
    finely grated zest 1 lemon
    1 heaped tablespoon bruised and finely chopped rosemary
    1 large yellow pepper
    1 medium red onion
    4 bay leaves, halved
    1 fat clove garlic, crushed
    8 tablespoons olive oil
    8 chestnut mushrooms
    8 cherry tomatoes
    salt and freshly milled black pepper

    To garnish:
    1 small lemon, cut into wedges

    First, using a sharp knife, take the meat from the bone – which is very easy – and cut it into bite-sized pieces. Then halve and deseed the pepper, cut each half into 4, and then halve these again so that you finish up with 16 pieces.

    Now place everything except the tomatoes into a shallow container or bowl, toss the meat and vegetables well in the marinade, then leave for 24-48 hours, turning everything a couple of times during that period. When you’re ready to cook the kebabs, either light up your barbecue or pre-heat your grill; either way you’re going to need a good 20 minutes’ pre-heating time (and remember to soak the skewers at the same time).

    Now assemble the kebabs by sliding a mushroom on to a skewer, followed by a tomato and half a bay leaf, then alternately some meat, pepper and onion, finishing off with another half bay leaf, then a tomato and mushroom. Make sure you pack them all together as tightly as possible, then grill the kebabs about 4 inches (10 cm) from the source of the heat for about 20 minutes, turning them over and basting them with the marinade juices from time to time

  • tube steak?

  • Stevie

    chicken and rice

  • Make your own pizza!

  • cgroenewald_2000

    Spaghetti Carbonara

  • devils sweetheart

    home made curry with butternut squash is nice i dont have the recipe but my auntie ruth does it for me xxxxxx

  • oldguy

    depends on how much time ur willing to spend cooking.
    meatloaf with whipped potatos and steamed veggies
    mac and cheese and tuna casserole
    shish-k-bob
    home made tacos and beans…hmmm that sounds good to me. i think i’ll do that…..LOL

  • Chris M

    I think you should make chilli con carni. It doesn`t sound too exciting but if you make it from scratch it can be really tasty and satisfying. You can also freeze it if you make too much and then you`ve got another meal or two for later in the month.
    It`s really easy to make so you can chill out with a glass of wine while it`s cooking. Let me know if you want a good recipie!

  • canuck1950

    How about deep fried crispy wings. The wings can be soaking in buttermilk while you are at work, drain them, coat in seasoned flour and fry at 350 – 375 until Crispy and brown. An easy side would be oven roasted potato wedges. A favorite dipping sauce or even some bottled Ranch dressing will do. Not a lot of prep, or slaving over the stove and it will satisfy your craving for that Fast Food.

  • Here’s my favorite meal to fix when I don’t have a lot of time, but want something really tasty. I was spending far too much money eating it at my favorite Italian restaurant, so, with a few trial and error sessions in my kitchen one weekend, I came up with this recipe to taste like the one they served there.

    Linguine with White Wine & Clam Sauce

    1 pound linguine pasta
    Olive Oil (for pasta)
    4 cloves garlic, minced
    3 Tbs. olive oil (for sauce)
    2 (10 oz.) cans baby clams, (with liquid)
    6 oz. clam juice (bottled)
    1/4 cup dry white wine
    2 Tbs. chopped fresh parsley
    Dash Cayenne Pepper OR 1/4 teaspoon crushed red pepper (to taste)
    2 Tbs. grated Parmesan cheese

    Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions, until al dente. Drain the pasta and toss with a bit of olive oil to keep it from sticking.

    Meanwhile, drain the clams, reserving the liquid. In a skillet over medium heat, warm the 3 Tbs. olive oil, lighly brown the garlic (do not burn), then add the reserved clam liquid, the clam juice and wine. Simmer, stirring frequently, for 5 minutes. Add the parsley and the clams and simmer another 2 minutes, until the clams are heated through. Stir in the cheese and grind on some black pepper. Pour over pasta and serve, adding more parmesan cheese on top, if desired. desired.

    I serve it with a salad and some nice crusty French bread.

  • suirrelthesquirrel

    Cook a nice Chillie con carnie and rice with some nacho’s and some grated cheese.
    Make sure its a nice mid spicey one mmm…

  • Rub a 3 1/2 or 4 lb. whole chicken down with some oil and herbs and pop in the oven for an hour or less. Serve with a fresh salad and mashed potatoes. Make the salad special with a spring mix, cranberries, toasted sliced almonds with a Raspberry Viniagrette.

  • Tynan pianos

    If you want to treat yourself. Get a nice aged piece of steak. Take it out of the wrapper and place it on a plate, with kitchen roll. This gets rid of the moisture on the surface. Very important for a goood searing.
    Buy some new potatoes, and put loads of salt in the water and cook them and then steam them so that they are white with a salt crust. Buy some spinnach and saute that with some slivers of garlic.
    Then get a frying pan and heat it until it is smoking. NO OIL IN THE PAN!!!!!
    Then with your dried steak put a little oil on your hand and smear the steak. Season with salt and pepper. And throw it into the palnallowing about three minute per side.
    Eat with some garlic butter. Garlic crushed added to some butter and a little lemon juice.
    A nice bottle of fruity red wine.
    And….man, I’m in heaven just thinking about it

  • intelligentbutdizzy

    Cook a shepherds pie – far better home made.

Leave a Reply