Adunaphel's foodstuffs and other shenanigans


Angrily shouting at Klauwds
Jan 18, 2006
Decided to make my own thread here, starting with a best-of selection of my recipes from the Food! thread.

First up, my meatballs!
The stuff you need: Mince (i used beef), eggs, pecorino cheese, butter, breadcrumb, olive oil, pasta, cream cheese, italian herbs and spring onions.
First up, grate the pecorino cheese
Yummy! Now set it aside and try not to eat too much of it.
Rinse your spring onions (mud = YUCKY)
Chop off the ends and cut off the white parts.
Finely chop these (me being the lazy bum i am, i used my Bosch multi-tool thingie).
Chop up the green bits a bit larger.
Put meat, eggs, cheese, chopped up white bits from the spring onions, breadcrumb and Italian herbs in a large mixing bowl, and mix.
And again, me being the lazy bum i am, i let a machine do the dirty work for me.
This is what you should end up with after a few minutes of mixing
Roll the meat into snack-sized balls.
heat up a few pans and put in some olive oil and butter.
In go the balls.
Open up a bottle of white wine
Pour yourself a glass, cheers!
And the balls also like some wine. Don't be shy!
Add in the cream cheese and green bits from the spring onions and stir.
Serve with pasta of your choice (i chose farfalle) and another glass of wine.

Buon apetito, eet smakelijk, enjoy!
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Cottage pie Adu-style!
The unprocessed stuff: tatters (i got them pre-peeled and parboiled, lazy me) (the baggie is some 700g, or 1kg unpeeled), milk, diced bacon (lots of it, some 700g), minced beef (some 500g), leeks (some 500g), butter, worcestershire sauce, tabasco, beef stock cube, and not in this picture, garlic and onions (i buy them pre-chopped in small tubes, again, lazy).

The tatters (or potatoes for those not into British names for foodstuffs) go into a large pot of water with a pinch of salt and boil for a good 20 minutes until they almost fall apart.
Cut the leeks in 2 halves lenghtwise and cut them into roughly 5-10mm sized chunks. Rinse all the sand out (the dish is supposed to be rustic, not anti-rust)
Heat up your cast iron casserole (or Dutch oven if you're of the persuasion of the other side of the pond) and put in the bacon.
Cook over medium heat, we don't want to burn our precious bacon, until almost crisp and most fat has drained out. Now you take a small ladle and get most of the fat out there, leaving about 2 tablespoons worth in there.
DO NOT THROW AWAY THAT FAT! We need it later on.
Now, in goes the mince, garlic and onion (the last 2 cut into pieces of course)
When the beef is cooked, add in the leeks and cook for a good 2 minutes.
Add a glass (about 150ml) of water, the stock cube, a tablespoon of worcestershire sauce, and 1-2 teaspoons of tabasco (or less if you're a wuss). Turn the heat down and leave to simmer.
Now, your tatters should be done by now. Drain them and put them back on a medium to high heat to steam them dry. This step is important, or else your mash will be mushy, and that's not good.
Once your potatoes are dry (takes about 5 mins), bash the living shit out of them until you have the beginning of a mash. Now comes the secret. Add the bacon-fat you saved to the mash, together with enough milk and butter to make it a nice, smooth mash and whisk it in. The whisking bit is important, as it gets more air into the mash, which is good.
Now add all of this into an oven-ready dish. First the meatstuff, then the mash, how hard can it be?
You can put (cheddar-) cheese or breadcrumbs on top if you like, i like to take a fork and pull little tufts of mash out, to make a sort of mountain range on top.
Because those peaks get a nice brown color in the oven (200C or a lot more in F, too lazy to convert, for about 15-20 minutes).

This should serve 3-4 people, but my wife and i were starved to death it seemed, so we eated it all.
Meat-filled rolls in 2 flavours. Tomato and spring onion.
What you need for this: Italian herbmix, spring onions, rolls (i used big Italian rolls and kaiserbrotchen), Worcestershire sauce, stock cubes, Tabasco, tomato cubes, red wine, cheese and mince (i used 20/80 beef/pork mix this time).
Chop up the spring onions, no fancy machinery this time, just plain old big knife + cutting board.
Drain the tomato juice off the tomato cubes. You need a bit of juice in there, but not everything.
Now where did i leave that bottle of vodka?
Heat up 2 pans and throw in the meat, no butter or oil, it's greasy enough without it.
Here's what it should look like after a few minutes. I used a ladle to get 70% of the fat out of there, but you can also use a colander with some kitchen paper to drain off the excess fat.
In go the tomatoes in one pan, and the spring onions in the other. Fry for about 2 minutes.
In goes the red wine + some of the tomato juice in pan 1, pan 2 gets some water, stock cube, Worcestershire sauce and herbmix. Add Tabasco to taste to both (my taste is lots of it). Now leave that over medium to high heat for a few minutes until almost all moisture is gone.
In the meanwhile, grab a bread-knife, decapitate the rolls and then disembowel them.
When all the moisture has cooked out, grab a spoon and fill the hollow insides with the meat mixture (the kaisers got the spring onion mix, the big Italian ones got the tomato/ red wine mix.
Put a little mountain of cheese on top and put into a preheated oven (200C/ 390F).
And when the cheese is melted and starts to turn brown, it's good to eat.
Linguine con Limone (string pasta with lime sauce)
What you need for 1 person lunch: (person being me, 99 kg/ 218 lbs of Dutchie with a healthy appetite)
1 lime
50g butter
150g of linguine

Melt the butter in a small saucepan. use a fine grater to get the zest off the lime. Add it to the melted butter and mix it in off the heat (the lime oil is a ethereal oil, and it's pretty volatile) let it sit for a good 5 mins to get most of the lime taste into the butter. Squeeze the juice from the lime and reheat for about 2 mins to get most of the citric acid out. Get a whisk and whisk it into a nice thick sauce. Mix with the cooked pasta.

damn, Chef Tom For*daddunaphel!

great looking meals! I think i could almost eat the meat part of that second dish by itself! yum :9
New recipe, again no pics, but you can imagine them if you like :)

Tuna Pasta Salad
What you need:
500g of boiled, cold pasta, preferrably penne or fusilli
2 small tins of tuna in brine (or olive oil if you prefer that)
8-9 plum tomatoes
3 spring onions
Extra virgin olive oil
Balsamic vinegar
(Italian) herbs

Cut the spring onions in small rings, and the plum tomatoes in cubes. thoroughly drain the tuna (i always use a tin opener to get the entire lid loose, hold the tin upside down and press the lid in until there's no more water coming out). Mix it all with the cold pasta. In a bowl, mix a cup of ollive oil, 1/3 cup of vinegar, 2-3 tablespoons of tabasco, 1.5 tablespoon of mayo and herbs to taste. Add to the pasta, refrigerate for an hour, enjoy.
I always wondered why pasta tastes good hot but in salad it taste so much better cold. And the taste from spring onions in pasta and tuna <3.
Okay, it's been a while, but don't want to keep this little gem from you guys. It's my autumn pie.

puff pastry
about 500g of mixed mushrooms, chopped
about 200g of walnuts, peeled and chopped
about 250g Port Salut, Kernhem, Pere Joseph or similar, sliced
1 teaspoon of rosemary needles, chopped.

Get a oven ready dish and butter it. Line it with the puff pastry. Mix the mushrooms with the walnuts and the rosemary and put them in. Lay the sliced cheese on top and put it in a preheated oven at 200 degrees C until the cheese is melted and the mushrooms are cooked.

Great on it's own or with some game.
Damn, those meatballs look awesome! I think I might make them tonight.