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Uncle Matt's Cookery Lessons. (184 views, 12 replies)

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How to make a classic Custard Tart, Egg and nutmeg custard tart.

Tart pastry
225g of flour
1 orange zest
150g of butter
75g of caster sugar
1 egg
1 egg yolk
1 pinch of salt

Custard Filling
3 x egg yolks
3 x medium eggs
75g of caster sugar
500ml of whipping cream
2 nutmeg


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How to make Sauerkraut, fermented cabbage.

White cabbage

Salt = 2% weight of the cabbage

Shred the cabbage then weigh it, X 0.02 for the exact amount of salt required. Massage salt with cabbage until it get watery. Transfer into GLASS jar and use a muddler to push the cabbage below the level of the brine. LABEL THE JAR

Top with cling film and a ramekin to ensure it remains covered by brine, attach lid and leave for 2 weeks at least maximum 3 weeks. Make sure to burp the ferment daily or just make a dangerous bomb!!

Once your happy with the taste store in the fridge for about 1 month or longer if you dare

Has anyone made this? smiley


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How to make Pork Stroganoff - Stroganov a classic Russian dish.

Pork Stroganoff - Stoganov

Pork tenderloin 1

White onion 1

Mushrooms 100g / 3.5oz

Garlic 3 cloves

Gherkins 1 medium

Parsley 3 tbsp

Paprika 1 tsp

Sour cream 200ml / 6.7 fl oz

White wine 1 glass

Chicken stock 200ml / 6.7 fl oz

Worcester sauce 1 tsp

Butter and oil up to you

Salt and pepper to taste



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Shrove Tuesday Fat Tuesday Crepes filled with Cointreau flavoured pastry cream and orange syrup.

Creamy Cointreau pancakes with Orange syrup
For the pancake
Medium eggs 2
Plain (all purpose) flour 110g / 3.9oz
Milk 280ml / 9.5 fl oz
Melted butter 10g / 0.35oz
For the pastry cream - Crème patissiere
sugar 100
Cornflour 40g
Medium egg yolks 4
MIlk 500ml
Vanilla ½ pod
Double (heavy) cream 250ml
Cointreau 2 large shots (or as much as you want)
Orange blossom (opt) a few drops
Orange zest 3
For the syrup
Orange segments and juice 3
Caster sugar 200g
Cointreau 1 large shot


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How to make Falafel, spiced and deep-fried chick pea balls.


Dried chick peas 500g - 1.1lb

Diced white onion 1 medium

Chopped garlic 4 cloves

Chopped parsley 1 packet

Plain or chickpea flour 50g

Salt and pepper to taste

Baking soda (bicarb) 2 tsp

Ground cumin 1 tsp

Ground corriander 1 tsp

Paprika 1 tsp

Cayenne 1 tsp


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How to make Babaganoush the Middle Eastern Aubergine / Egg plant dip.


Aubergines 3

Garlic 3 cloves

Lemons half

Tahini (sesame paste) 1 tbsp

Extra virgin olive oil 100ml approx

Natural yoghurt 1 tbsp


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How to make Cacio e Pepe, a classic Italian pasta dish 'cheese and pepper'

Cacio e pepe. 2 ptn

Spaghetti, bucatini or linguini 180g - 6.4oz

Pecorino or parmesan cheese finely grated 60g - 2oz

Olive oil 1 tbsp

Fresh coarsely ground black pepper 1 tsp approx

Butter (opt) a knob

Salted water for boiling


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How to make Barnbrack or Barmbrack or Irish tea cake, perfect for St Patrick's day.

Barmbrack recipe makes 900g loaf

Dried fruit of your choice 375g - 13oz

Cold breakfast tea 250ml - 9 fl oz

Irish whiskey 50ml - 2 fl oz

Butter for greasing 1 knob

Self raising flour 240g - 8.5 oz

Brown sugar 125g - 4.5 oz

Mixed spice 2 tsp

Medium eggs 2


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How to make Vichyssoise the classic French chilled soup.

Vichyssoise 4 portions

Leeks (dark green leaves removed) 2 medium

White onions 2 medium

Butter 50g - 2 oz

Garlic 3 cloves

Potato (diced) 200g

Parsley 2 tbsp

Chicken or vegetable stock 500ml - 0.9 pints - 17 fl oz

White wine 200ml - 0.35 pints - 6.7 fl oz

MIlk 200ml - 0.35 pints - 6.7 fl oz

Double cream 250ml - 0.44 pints - 8.8 fl oz

Salt and white pepper to taste

Creme fraiche for garnish

Chives for garnish



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How to make a simple Granary loaf.

Simple Granary loaf

Strong flour 350g - 12.3oz

Granary flour 350g - 12.3oz

Dried yeast 8g - 0.3oz just under 2 tsp

Sea salt 10g 0.35 exactly 2 tsp

Warm water 430ml 0.75 pints

↑   hide 1 reply...


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How to make Pierogi, classic Polish and Eastern European dumpling pies.

Mushroom pierogi. Makes 12 to 15 dumplings

The pierogi dough

Plain flour 175g - 6.2oz

Egg 1 med

Salt 1/2 tsp

Vegetable oil 1 tsp

Warm water 65ml - 2.3fl oz

For the filling

Dried mushrooms 20g - 0.7oz

Sauerkraut 100g - 3.5oz

Onion 1 med

Butter 40g - 1.40z

Extra fried onion and bacon for garnish, or soured cream


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How to make Cajun Jambalaya, stunning braised rice dish from Louisiana.


For the roux

Vegetable oil 65g - 2.25oz

Plain flour 80g - 2.8oz

The rest

Chicken thighs 7

Cured or smoked sausage 150g - 5.3oz

Bell pepper 1

Celery 2 sticks

Onion diced 1 large or 2 medium

Chopped garlic 8 cloves

Chopped chilli pepper 2

Beer 200ml - 0.35 pints

Chicken stock 1.25L - 2.2 pints

Rice 350g - 12.4oz

Butter 30g - 1oz

Spring onions 4

Cayenne and paprika 1 tbsp each

Herbs thyme and parsley

Salt and pepper to taste

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