Best Scran

[HibbyAndy]

Anyone got a Scottish stovies recipe ? Good food for the cold months ahead

[HibbyAndy]

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Corned beef hash. Fry some corned beef in butter with chopped onions. Add baked beans once the onions are nearly soft and keep stirring until the tomato sauce has reduced. Add lots of freshly ground pepper and enjoy.

I normally slow cook mine but will defo give this way a try

[WeeRussell]

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Anyone got a Scottish stovies recipe ? Good food for the cold months ahead

I’m sure there was a whole thread dedicated to stovies on here within the last couple of years - maybe give it a search 👍

[MagicSwirlingShip]

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Some great slow cooker recipes if you have access to one:

My favourite is a Brazilian chicken curry.

1 kg Chicken breast
Red onion
Can of coconut milk
Zest and juice of 1 lime
Heaps of tumeric
Heaps of peanut butter
Salt
Pepper
A chicken stock cube
Good pinch of chilli flakes
Good dod of garlic
Cornflour to thicken

6 hours on high and serve with rice.

Got this in the slow cooker now for tomorrow. Cannot wait smells superb

[speedy_gonzales]

At the risk of sliding off HibbyAndys original post, for those interested in the chicken wing and Brazilian chicken curry recipes you should look up Malagueta Chicken kebab recipes.
I came across it by accident when I was looking for regional recipes when the World Cup was on (I cook a dish from each country as the tournament plays out) and this dish from Brazil is one of my go to BBQ scrans.
It starts off similar to a Portuguese piri piri, no surprise given the links to Brazil, but the honey/mustard/vinegar glaze is next level.
Serve with ice cold Brahma.

[easty]

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Corned beef hash. Fry some corned beef in butter with chopped onions. Add baked beans once the onions are nearly soft and keep stirring until the tomato sauce has reduced. Add lots of freshly ground pepper and enjoy.

Love that.

[EH6 Hibby]

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Corned beef hash. Fry some corned beef in butter with chopped onions. Add baked beans once the onions are nearly soft and keep stirring until the tomato sauce has reduced. Add lots of freshly ground pepper and enjoy.

That sounds great. I’m just thinking of the Corn beef hash I’ve had in the past, does it usually have potato in it? Ir am I imagining that? Always felt like it was an anglicised version of stovies when I’ve had it before.

[Scouse Hibee]

My corned beef hash is boiled potatoes, fried onions and chopped corned beef, all mashed together then placed in a large Pyrex dish, the top finished with a fork leaving nice deep grooves then placed in the oven until top is nice and crispy. Served with baked beans and lashings of HP sauce, the same recipe my parents used,loved it as a kid and still do.

[Northernhibee]

If you ever fancy a bit of a project for a rainy day, I used a day in lockdown last January to make a Berlin style doner from scratch - bread and all.

Bread recipe here: https://sortedfood.com/recipe/10289
https://www.youtube.com/watch?v=TNChsYNpV0U - This guy has four videos on how to make it. I don't have a fancy enough bread maker for the bread recipe in this so I use the above one.

Made the sauces, got the salad done nicely and served with a really good smoked German beer. Really enjoyed making it, and it was absolutely delicious.

[Danderhall Hibs]

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At the risk of sliding off HibbyAndys original post, for those interested in the chicken wing and Brazilian chicken curry recipes you should look up Malagueta Chicken kebab recipes.
I came across it by accident when I was looking for regional recipes when the World Cup was on (I cook a dish from each country as the tournament plays out) and this dish from Brazil is one of my go to BBQ scrans.
It starts off similar to a Portuguese piri piri, no surprise given the links to Brazil, but the honey/mustard/vinegar glaze is next level.
Serve with ice cold Brahma.

👍🏼

[Mr Grieves]

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Just battered and deep fried some large gherkins sliced length ways into four, a bit of salt and chipotle dip……lovely.

I've had this before and it is excellent

[BS44]

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Corned beef hash. Fry some corned beef in butter with chopped onions. Add baked beans once the onions are nearly soft and keep stirring until the tomato sauce has reduced. Add lots of freshly ground pepper and enjoy.

Can you give us a quick and easy German fried potato recipe?

[Hibrandenburg]

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Can you give us a quick and easy German fried potato recipe?

Boil your spuds for 10 minutes then drain the water. After they've cooled down chop them into slices about 4mm thick. Add a couple of table spoons of butter to a frying pan and fry some diced bacon and diced onion until the onion is soft then add the sliced potatoes. The trick is to fry low and slow, medium heat for at least 40 minutes turning the spuds about 4 times and adding salt and pepper. They're ready when about 2/3 of the spuds are brown and crispy.

[BS44]

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Boil your spuds for 10 minutes then drain the water. After they've cooled down chop them into slices about 4mm thick. Add a couple of table spoons of butter to a frying pan and fry some diced bacon and diced onion until the onion is soft then add the sliced potatoes. The trick is to fry low and slow, medium heat for at least 40 minutes turning the spuds about 4 times and adding salt and pepper. They're ready when about 2/3 of the spuds are brown and crispy.

Smashing, cheers. I'll give that a whirl, made them before but didn't taste nearly as good as the ones I've had in Germany

[Bridge hibs]

Spam pieces, thickly sliced tinned spam, grilled until crispy and slapped between a couple of slabs of buttered plain bread with pepper and brown sauce, delicious

[Jones28]

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Got this in the slow cooker now for tomorrow. Cannot wait smells superb

How did it go?

[easty]

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My corned beef hash is boiled potatoes, fried onions and chopped corned beef, all mashed together then placed in a large Pyrex dish, the top finished with a fork leaving nice deep grooves then placed in the oven until top is nice and crispy. Served with baked beans and lashings of HP sauce, the same recipe my parents used,loved it as a kid and still do.

That’s how I’d do it too, but Hibrandenbergs version does sound good.

[Northernhibee]

Mix diced chicken thigh or breast with yogurt, garlic, harissa, lemon zest, salt and pepper. Fry that off in a nearly dry pan with some onion and a squeeze of lemon and use it to top a flatbread with a bit of salad and a drizzle of yoghurt.

[Hibrandenburg]

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That’s how I’d do it too, but Hibrandenbergs version does sound good.

My cooking skills have been finely tuned on the battle field, eat at your own risk

[Jones28]

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At the risk of sliding off HibbyAndys original post, for those interested in the chicken wing and Brazilian chicken curry recipes you should look up Malagueta Chicken kebab recipes.
I came across it by accident when I was looking for regional recipes when the World Cup was on (I cook a dish from each country as the tournament plays out) and this dish from Brazil is one of my go to BBQ scrans.
It starts off similar to a Portuguese piri piri, no surprise given the links to Brazil, but the honey/mustard/vinegar glaze is next level.
Serve with ice cold Brahma.

That sounds absolutely bangin, getting on that tomorrow.

[MagicSwirlingShip]

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How did it go?

Delicious. I added some smaller chillis which cranked up the heat a bit. Served it with rice & corn on the cob. Got a 8.5/10 from the mrs! Happy days

[Tobias Funke]

I have started using my Pressure King Pro a lot more recently, does anybody have one of these (or an Instant Pot)?

I love combining the frying function which you can start off some tasty rice or pasta meals by sauteing onions/garlic/peppers etc.

[EH6 Hibby]

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I have started using my Pressure King Pro a lot more recently, does anybody have one of these (or an Instant Pot)?

I love combining the frying function which you can start off some tasty rice or pasta meals by sauteing onions/garlic/peppers etc.

I’ve got one of them (PKP) and I barely use it. Can’t even say why as every time I do use it, I’m always happy with the results. Lucky if I’ve used it 5 times.

[Northernhibee]

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Some great slow cooker recipes if you have access to one:

My favourite is a Brazilian chicken curry.

1 kg Chicken breast
Red onion
Can of coconut milk
Zest and juice of 1 lime
Heaps of tumeric
Heaps of peanut butter
Salt
Pepper
A chicken stock cube
Good pinch of chilli flakes
Good dod of garlic
Cornflour to thicken

6 hours on high and serve with rice.

I really enjoyed this btw, will defo add it to our rotation.

[ErinGoBraghHFC]

Salt and chilli chicken nuggets and potato waffles

[Jones28]

Glad the Brazilian chicken went down so well: believe it or not it’s not my recipe 😂

It’s from the High Protein handbook which you can download for a tenner or something: or pay £25 and there’s another half a dozen books with it. It’s all nutritionally balanced meals for health kicks or training. Or eating, doesn’t matter 😂

[Northernhibee]

Bit of a one pot traybake this one but always goes down well:

Boneless chicken thighs
Chorizo (ideally the cooking stuff) cut into approx 3cm cubes
Par boiled baby new potatoes (cut in half)
Two red onions
Oregano
Zest and juice of one orange
Garlic
Salt
Pepper
Olive Oil

Cook in the oven low and slow, giving a good mix up every so often so everything gets coated in the orange and the chorizo oil.

[Jones28]

Anyone ever had Flying Jacob? Really really tasty casserole style dish with chicken, bacon and bananas.

It was my grannies funeral on monday; she introduced it to me and I'd love to make it but my wife can't eat bananas. Big old dish to make just for myself

[Northernhibee]

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I have started using my Pressure King Pro a lot more recently, does anybody have one of these (or an Instant Pot)?

I love combining the frying function which you can start off some tasty rice or pasta meals by sauteing onions/garlic/peppers etc.

I've had a Tefal Cook4Me for a while and never use the pre programmed recipe, I find it more useful for preparing an element of a dish with little washing up.

I used it to make a nice ragut with beef and pork for a lasagne the other night, made a bechamel on the stove and just layered it from there. Two pots to clean up, pressure cooked the sauce for a bit to break down the tomato and reduced it down so it was good and flavourful.

[Northernhibee]

I find the best way to get good midweek scran is to plan and think ahead. Sunday I had lasagne (which I browned the meat for and assembled on the Saturday) and whilst that was heating up on Sunday, I diced some chicken thighs and made a basic curry paste and put two thirds of the chicken in to marinate. Cooked the curry last night with leftovers for lunch, but also made what will be the filling for a chicken and leek pie, so will just need to put in pastry and cook tonight.

When that’s cooking, I’ll make a basic lentil and veg bolognaise to put in the fridge, reheat and add to pasta tomorrow night.

I use the freezer a lot too so there’s always good basic ingredients to defrost and cook with, but doing half of the work the night before whilst your tea is cooking means you have much better food to look forward to.