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Post your favorite recipes here.
Alisha:
This is one of the nicest soups I’ve ever tried, but only really suitable for people who really *love* garlic. Recommended for a time when you won’t need to be around allot of people for a day or so after.
Inspiration from http://therecoveringvegetarian.wordpress.com/2009/07/02/garlic-soup/
Chicken and 40 Clove Garlic Soup
* 3 chicken thighs (or more, or less, depending on how much meat you fancy)
* 30 unpeeled garlic cloves
* 2 Tbsp olive oil
* 2 Tbsp butter
* 1 large onion, diced
* 1 Tbsp fresh thyme, chopped roughly
* 1 cup white wine
* 1/2 cup greek yogurt
* 10 peeled garlic cloves
* chicken stock (whatever amount is left after poaching the chicken)
* 1/2 cup single cream
* 50g parmesan, shredded (optional)
* Handful of chopped chives for garnish
* Salt and pepper, to taste
Firstly, make your stock by poaching the chicken in 6 cups of water for approx 40 mins, you can add bay leaves, peppercorns or anything else you want to use to flavour the stock.
When the chicken is cooked remove the meat to cool and reserve the chicken stock. When the chicken has cooled enough to handle shred the meat, cover and put aside.
Drizzle the oil over the unpeeled garlic, cover with foil and bake at 180 degrees C for 45 mins, or until softened and brown, when it's done set it aside until it can be handled and then peel.
In a large saucepan, add the oil, onions, butter and thyme and cook over a medium heat until the onions are soft and translucent. Add all of the garlic (roasted and raw) and cook over a low heat for about 5 mins. Add the stock and wine and let it simmer until the raw garlic cloves are soft enough to be squashed with the back of a spoon, about 40 mins.
The soup needs to be blended now, an immersion blender is easiest by far, failing that, transfer to a blender and puree in batches.
Gently warm the soup back up, and add the shredded chicken, yogurt and cream. When the soup starts to simmer turn the heat down slightly, add the parmesan and season to taste.
Serve with chives sprinkled on top and try not to breathe near anyone for the next week or so.
David "Stubb" Oswald:
This one is just my comfort food when I am stressed.
Antelope Tostadas
Fried corn tortillas
Refried Beans
Pan fried antelope with ground cumin, garlic powder, and anything else that seems good
Melted cheese
Green Onions
Cilantro
For some reason antelope meat works amazing with any type of Mexican food. There is a certain inherit spice to the meat that is hard to describe.
Alisha:
--- Quote from: David Oswald on Sep 24, 2009, 07:04:28 AM ---This one is just my comfort food when I am stressed.
Antelope Tostadas
Fried corn tortillas
Refried Beans
Pan fried antelope with ground cumin, garlic powder, and anything else that seems good
Melted cheese
Green Onions
Cilantro
For some reason antelope meat works amazing with any type of Mexican food. There is a certain inherit spice to the meat that is hard to describe.
--- End quote ---
Is antelope meat easy to come by where you live? I don’t think I’ve ever seen it (unless it was attached to an antelope that was still alive) but then again, I’ve only ever lived in Australia or the UK, not exactly prime antelope territory.
Karyn:
I've never seen antelope meat, either, or I would have bought some to try it.
I have a stupid amount of recipes, many of them for one person, though they can be scaled up. I post a few to facebook every now and then. I'll post some later when I'm more awake.
Thespis:
--- Quote from: skepdad on Sep 23, 2009, 11:22:30 PM ---Please post your Grandfather's recipe here: http://sguforums.com/index.php/topic,22916.0.html
--- End quote ---
But, then everyone will know my family recipe. :-\
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