Favourite Omni Recipes

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  • if i can do this anyone can
    5/6 new potatoes,
    2 rashers bacon diced
    6 eggs
    olive oil
    now my potatoes were already cooked[boiled] so i dont know if it will make a difference
    cut the pots in half then flat side down and slice thinly.
    heat oliveoil in frying pan add pots and fry until going crisp and brown
    lift out of pan using fish slice so the oils left in the pan
    whisk eggs in a bowl add diced bacon and sliced pots give it a stir with a fork to evenly distribute the bacon & pots through the mixture
    tip it into the pan and cook until brown then place under a medium grill until the runny bit has gone then tip onto a plate so the part cooked side is facing down then slide back into a pan and brown that side off
    serves 2.:thumbup:

  • Chicken breast with Feta & Spring Onions

    Take 1 or 2 decent sized chicken breasts, slit them length ways.

    Take block (or similar) feta cheese, spring onions, salt and pepper and mix in a bowl, till....well....mixed!!!

    Stuff said mix into breast, (oh so techincal)

    Baste your breasts then put in hot oven, and cook for round 20 mins, or till done.

    Enjoy with a cool red merlot, or a cheeky sparkling white wine. Serve on thier own or with salad.

    "Going to Starbucks for coffee is like going to prison for sex. You know you're going to get it, but it's going to be rough."

  • My Banannananananananananananananananananana Curry......

    This can be made, Omni, veggie or vegan. It rocks and its famous round my mates, iv been makin it for a few years now and i love it!!!

    You will need a good deep cooking pot, a wooden spoon and patience.

    You need.....

    6 bananna's, the older and browner on the skin the better. This way they mash down and are more easily fried to give it tat ooooooooooooooooo taste.
    3 Sweet potato's
    Half a pound to a pound of Lamb (this is the best meat for this kind of cooking IMHO)
    1 Apple
    and for sheer pleasure 1 Mango

    First fry the bananna, this will give the curry that distictive taste, next fry the lamb, but only till its browned, DONT overcook it!!!! Let them gently simmer. Dont use to much oil though, it ruins the flavour of the bananna.

    Ok, nextpeel and chop the sweet potato's. Boil them in seperate pan, till soft, but not falling apart. Add them to the main pot.

    Now comes the tough bit. Iv left out all the spices, as most folk have thier own blend, BUT I would use cumin, pinch of, Garam Masala, pinch of, Black pepper seeds, pinch of, and corriander seeds, pinch of. If
    you're feeling loved up and you dont want your meal hot, use minimal hot stuff. Grate some coconut block in. Stir and leave to cook for at least an hour, on a low heat.DONT allow to burn, or i'll send you angry fairies!!!!!!

    Near the end of cooking, peel the apple and mango, and add them to the mix. Just before you serve add one more bananna, for taste, season to your like and serve.

    Serve with rice and salad. Choose as red wine to accompany this meal, not to heavy and well fruity.

    "Going to Starbucks for coffee is like going to prison for sex. You know you're going to get it, but it's going to be rough."

    The post was edited 1 time, last by Lister D ().

  • Persian Baked Stuffed Melon Recipe

    The first time I made this I found I had too much stuffing and now use 2 melons, but it depends on how big your 'cup' sizes are :D

    1 whole Honeydew Melon
    3 Tbsp Butter
    1 Medium Onion, diced
    ½ lb Chicken breast, diced
    2 cups Couscous
    ½ cup Dried Apricots
    ¼ cup Honey
    ½ tsp Cinnamon
    Salt and Pepper to taste

    Prepare the melon: Trim bottom of melon so that it sits flat in a baking dish.
    Remove the top of the melon jack-o-lantern style and set aside to use as a lid.
    Remove seeds.
    Prepare the stuffing: Melt butter in a saucepan and saute onion until tender.
    Add chicken, couscous, and apricots - simmer on low heat until chicken is cooked through. Add honey, and cinnamon - mix thoroughly.
    Salt and pepper to taste.
    Stuff the melon, replace lid and place in a baking dish.
    Bake in 350° oven for about 1 hour until melon is tender.

  • Banana Jam


    * 1/4 cup fresh lime juice (about one medium lime)
    * 3 1/2 cups diced firm ripe bananas
    * 2 1/4 cups sugar
    * 1/2 cup water
    * 2 capfuls of vanilla essence

    1.Place lime juice in a one quart measure.
    2.Peel bananas and dice directly into lime juice.
    3.Stir with a wooden spoon.
    4.Keep stirring as you dice each banana into the lime juice to prevent darkening.
    5.Measure sugar and water and vanilla into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.
    6.Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.
    7.Stir often to prevent sticking, especially during last 10 minutes.
    8.Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.
    9.Spoon at once into hot sterilized jars and seal.

    Makes about 3 normal sized jars of yummy scrummy jam!

  • we made some of this back at xmas and it's so scrummy!!!!!!

  • Wasn't sure if this could really go in the cake recipe thread so here goes...

    OK....this isn't for the health conscious (and serves about 10!!)

    For the base:
    1 pack of digetive biscuits (gingernuts work too), bashed into crumbs
    3/4 block of unsalted butter

    Grease and line an 8inch loose bottomed cake tin. Melt the butter in a pan, mix in the biscuit crumbs until well coated, spoon into the cake tin and press down.

    For the filling:
    2 tubs of mascarpone
    1 1/2 tubs of cream cheese
    10 medium eggs
    10tbsp double cream
    2 heaped tbsp cocoa powder
    2-4oz sugar (depends how sweet you like it)
    1tsp vanilla extract.

    Bung all the above in a blender and blitz until smooth. Pour into the cake tin on top of the crumb base then bung into a pre-heated oven at 180 degrees C for about 45mins-1hr until firm. It shouldn't be completely firm - it should have started to crack around the edges and still wobble a bit in the middle.

    Allow to cool before removing from the tin. Can be served with warm chocolate sauce (1/2 a small pot of nutella heated with 250ml double cream and stirred untill well blended).


    *warning* I do not take responsibility for any resulting tightness to your belt/jeans/skirts etc

  • :D I make a similar one, only without the eggs and cocoa and uncooked :D I use 2 tubs of marscapone, one of clotted cream and one of ricotta, all blended together (by hand) with about a quarter to a half a desert spoon of caster sugar and a tsp of vanilla extract :) On the same base you use, but all you have to do is chill it (no cooking)

    Serves about 12 but we can demolish it in a weekend :whistle::D

    "The only rules that really matter are these: what a man can do and what a man can't do."

  • Diced chicken
    Green Thai curry paste - I got a tub from the chinese supermarket for a few quid but it makes about 12 curries!
    Onion, mushrooms and whatever veggies you want in it - I used diced sweet potato once.
    Mange tout, sweetcorn
    pad thai or spinach
    sesame oil
    Coconut milk

    I start by adding the chopped onion to the oil and a small tablespoon paste (according to how hot you like it)
    Add chicken to wok and stir till browned.
    Add all the other bits except mange tout and spinach
    pour in coconut milk
    after about 5 mins I chuck in the mangetout and spinach.

    Im not a very good cook by any means but my partner hasn't been poisoned by this one yet!!:D

    I always serve with basmati rice.

  • Green Thai curry

    This sounds lush, though i really want to know WHATS the ingredients in the Thai Green Curry paste...???? Am wanting to make this recipe from scratch.

    "Going to Starbucks for coffee is like going to prison for sex. You know you're going to get it, but it's going to be rough."

    The post was edited 1 time, last by Lister D: Had to edit out spelling mistakes as im a klutz ().

  • Rabbit and Apple Stew :)

    4-6 joints of rabbit
    Seasoned Flour
    2oz butter
    2 medium onions, chopped
    2 medium carrots, sliced
    2 Medium apples, peeled, cored and thickly sliced
    8oz mushrooms, sliced
    8oz streaky bacon, cut into 1 inch pieces
    Pint veg stock
    2 tsp tomato puree
    Pinch dried thyme
    Salt and pepper

    Heat half the butter in a large saucepan and cook carrots, onions and apples for 5 minutes, stirring well. Remove from the pan and set aside.
    Toss the rabbit in seasoned flour. Heat the remaining butter in the pan and brown the rabbit on both sides.
    Lower the heat, add the mushrooms and bacon and continue cooking for about 5 mins. Add the stock slowly and add the apple/veg mix, tomato puree and thyme, stirring all the time. season if required.
    bring to the boil, cover, lower the heat and simmer for about and hour or until the rabbit is tender.
    stir ocasionally and add more stock or water if required.

    serves 4-6

    mmmmmmm yummy!!!

    when i made it used smokey bacon cos it's all i had and it was delish :)

  • Anyone got any good recipes for Venison??

    "Going to Starbucks for coffee is like going to prison for sex. You know you're going to get it, but it's going to be rough."

  • Anyone got any good recipes for Venison??

    Its a very lean meat, so it needs regular basting whilst roasting (once every 15 to 30 minutes throughout the cooking period); then leave it to rest at least 10 minutes after you take it out of the over before carving.

    It has a strong flavour, so works well with fuller flavoured vegetables and wines; celeriac, roast potatos, cabbage (red or green), medium bodied fruity red wine.

    "The only rules that really matter are these: what a man can do and what a man can't do."

  • venison casserole ~ red onions, some kind of redcurrant or other jelly and cook long and slow

  • Thank you Coyote & Coloursofthewind. I'm going to try get some venison from a blokey i know...will let you know how it goes...

    "Going to Starbucks for coffee is like going to prison for sex. You know you're going to get it, but it's going to be rough."

  • Well this part of the forum looks a bit forgotten! Shall we try and wake it up..?

    Tasty pork belly strips, nicked from Nigella. Dirt cheap, bloody tasty, and the easiest recipe in the world.

    Preheat the oven to about 210 degC. peel a couple of potatoes and slice about 1/2" thick, then quarter. Dice or slice half an onion. Add some oil to a casserole dish and toss the potatoes and onion in it. Add a little sage or thyme if you fancy, maybe a bit of garlic too. Then get a cheap pack of pork belly strips and lay the strips on top of the potatoes and onions. Then lob it in the oven for about an hour and 40 minutes. Done.

  • Great idea figaro :).

    Here is one we enjoy as a family, we call it Spanish Chicken but it is actually Chicken Basque, I have copied this from Deliaonline as that is the origional recipie we followed, the oils mixed in with the flavours of the olives and a hint of orange and the chicken is orgasmic, acompany it with a bottle of Pinot Grigio wow!!

  • Marmite Mince!

    Trust me, this is much tastier than you'd imagine.

    Dice an onion and fry in butter until soft.
    Lob in a pack of beef mince and brown evenly, breaking up the mince as you go.
    Move the mince to the sides of the pot leaving a pool of juice in the middle, and stir in about 2 dessert spoons of Marmite, then mix into the mince/onion.
    Mix in about a teaspoon of paprika and 2 beef stock cubes. The mince will become sticky. Then add about 250ml water and 2 tablespoons of gravy granules, and simmer for a few minutes.
    Great with mash or on a jacket spud.

  • I got this recipe when we were on holiday in Malta.

    Peas Cakes

    2 packs of ready rolled short crust pastry.
    2 tins of mushy peas
    Marmite (of course, to taste)
    Curry spices (to taste, or your favourite ready made one)
    Rolling pin
    Large pastry cutter
    Bun tins for 18

    Cut out 18 rounds and rest them in the bun tin, if gravity doesn't make them sink into the tin give them a gentle push.
    Heat the mushy peas and season with marmite and curry seasoning to your taste, when you have it just how you like it add 2-3 teaspoons of pea mix to each bun tin. Pinch the top of the buns together together so that the edges seal.
    Place in the oven at gas mark 5 until golden brown

    P.S. I don't think Marmite is a traditional Maltese ingredient; I simply tried it one day and it worked.

  • Worchesterberry Jam

    We've had Worchesterberries on the allotment for about ten years. They are a cross between black current and gooseberry, producing large gooseberry sized black currents, and they propagate really easily, just snip a large branch off at old wood and stick it in the ground.

    However, they are a bit gritty (seeds) and very tart to taste. I've successfully made a pickle from the before, all be it a bit too gritty for the wife's taste, but last week I perfected a method for making a very nice jam, and I just had my first serving on toast for breakfast this morning.

    Sorry, I don't have quantities, as that's not the way I cook, the amount of sugar also depends upon how ripe the Worchesterberries are.

    1. Boil up the Worchesterberries with very little water, just a splash, and then liquidize with a stick blender.

    2. Add a sachet of pectin to some ordinary white sugar.

    3. Pass the Worchesterberries through a sieve.

    4 Return to the pan and add the sugar and pectin with a small knob of butter.

    5 Keep on a rolling boil for ten minutes, spooning off any foam scum.

    6. Poor boiling water into jars to sterilise them (you could do this in the oven if you plan to keep the jam a long time) and once dry jar up your jam.

    I'll give my jam away to friends, but now I've perfected a method I'll have to go back t the allotment and pick the other 8 bushes. I also have some Tay berries to try this with, as they have quite pithy middles.

    OH, and a top tip for jam making, use one part fruit to three parts rhubarb, you'll hardly taste the rhubarb, but you'll get three times as much jam! Before it became unpopular, a lot of the british rhubarb crop was used in commercial jam making like this.

  • Ooh we have Tayberries. Planted the bush years ago and it grew like a triffid. For a while we thought it was a gonner but it has come back I'm pleased to say, not enough for a jam crop yet but enough to supplement the redcurrants.
    I probably buried Fred too near it and he has terrorised the roots....
    Thanks for the rhubarb tip, we have loads of that too

  • Must say I've never tried or even come across Worchesterberries, but we do grow a few Tayberries.
    I haven't started making jam this year yet, we are still using some from 2013 and 2014!
    Thanks for the tip about the rhubarb, too.

  • Hopefully to sort of get this Omnivore thread moving again, I'm giving a bit of info on our three or four day stew that we often make, usually during Winter, starting around this time of year.
    The base is usually root veg of any kind obtainable, but not potatoes to start with as some tend to go mushy with much cooking.

    Start with soaking peas, beans or lentils or other dried stuff the night before, in hot water.
    Next, simmer your root veg. and anything green that might take a little while, like chopped cabbage or kale or chard, etc.
    While they are simmering you can chuck in some herbs for flavouring, whatever you like. Experience teaches how much, so go steady at first.
    Also mix in your soaked peas, beans, lentils, etc, which should be nicely soft by now. You will now need to stir it more often unless you have a really low simmer, as the lentils and beans gravitate to the bottom, where they tend to burn.
    I often chuck in a can of chopped tomato or two, as cheap as you like. (Usually the '4 for a £1' offer at the supermarkets).
    Sometimes I chop up a half vegetable cube and put that in, but too much makes it salty.
    When everything is soft and delicious you can decide what sort of stew you are having tonight, and act accordingly.

    So next you pour into another pan sufficient stew for your evening meal, and add to it cooked meat of your choice (chopped grilled bacon is nice, as is small chunks of German or Polish sausage, or cooked chicken, or a can of chicken curry, or basically whatever you fancy or have available. Simmer again for a few minutes and serve up with potatoes, potato mash, bread, or pasta, or rice, nan bread, etc.
    Don't forget to add the appropriate herbs and spices to go with your meat. You can also add more of any cooked veg if it goes with the dish. For Veggies you could add extra beans, or meat substitute, or even quorn if you like the stuff.
    Sometimes I add an extra lot of cooked frozen chopped veg, just to make more of a 'Spring stew' dish.

    Next day you still have plenty vegetable stew over, stored in a cool place overnight, so you can do the same thing again, adding something different for tonight's meal.
    And so on, until your pan of original vegetable stew has vanished. A big panful often lasts the two of us three or four days, used like this. Some nights it is plain meat and veg stew, sometimes Indian curry, sometimes it is given a Chinese taste with the appropriate spices. You can experiment endlessly, and almost always get good results. We always like to serve up some salad with a cooked stew like this, using whatever materials are available.

  • I'll chip in with a dish I had just yesterday - cheap and oh so tasty - Kedgeree!

    Cup of rice into a pot, add 2 cups of water and put on the hob. Add a teaspoon of tumeric and a couple of green cardamon pods, then plop an egg in the pot (saves boiling an extra pot of water), hard boil for 8-10 minutes then set aside. Remove the egg and run it under cold water.

    Warm a pan with a little oil and a knob of butter, add maybe half a diced onion and a bit of diced ginger, add some curry powder to your taste, a little more tumeric and cardamom pods, and stir for a minute or two for the onion to soften. Flake some smoked mackerel into the pan (run your finger down the spine of the fish to find the bones then pluck them out, or simply cut the spine bit out altogether) and warm for a minute. Then add the rice and stir, plonk it on a plate, add sultanas if you want, top with the hard boiled egg, and tuck in. Delicious!

  • As a few people have asked about the Apple Cake served up on the Northampton SCE Apple Day, I thought it would be good to share it with everyone else. After making it a few times, you can vary the ingredients if you wish, according to taste, or what you have available:
    Apple Day Recipe Sheet
    This Recipe is Vegetarian but is not Vegan

    Somerset Apple Cake & Cookies

    300g (10 oz) Sultanas or mixed fruit, soaked.
    200mI (1/3 pt) Dry cider for soaking dried fruit hot water will do.
    550g (20 oz) Plain flour or 50/50 plain and wholemeal flour
    2.5 tsp Baking powder
    2 tsp Ground cinnamon or mixed cake spices.
    400g (14 oz) Brown sugar
    300g (10 oz) Butter (If you use soft margarine instead add another 1.5 oz of flour).
    3 Eggs
    1 lemon: flesh, juice, rind finely grated. Or 2.5 tablespoons lemon juice (5 dessertspoons).
    3 large or 5 medium cooking apples or equivalent, peeled, cored and thinly chopped.

    Method for Cake:

    1. Preheat the oven to 170°C/gas 3 4. Grease a 20cm (8") cake tin and line the base with a circle of greased greaseproof paper. (A cake tin with removable bottom is best).

    2. Soak the sultanas in the cider or hot water for about 20 minutes or longer.

    3. Sift the flour, baking powder and cinnamon or spice into a bowl.

    4. Rub the butter into the flour mix until it resembles fine breadcrumbs.

    5. Whisk together the eggs, sugar, the lemon flesh & rind, or lemon juice.

    6. Peel and core the apples, chop into quite small pieces.

    7. Drain the soaked sultanas or fruit, and place into the bowl of flour mix, add the egg, sugar and lemon liquid. Stir for a minute or two until everything is well mixed, add the chopped apple, and mix thoroughly again.

    8. Spoon the mixture into the prepared tins and bake for 45 50 minutes, or until a skewer comes out clean. Then cool in the tin, and then transfer to a rack to cool completely.

    10. Shallow baking tins can also be used to make apple cake flat slices. These will not need quite so long in the oven, perhaps 35 40 minutes or until they start to brown on top. This mixture is enough for two shallow baking tins. (240mm long x 150mm wide x 30mm deep).

    11. If you are serving the cake as a pudding, loosely cover it with kitchen foil and reheat in a warm oven. Serve with yogurt or custard or a little cream.

    Method for Cookies:

    As above, but spoon mixture into cake or muffin trays, and cook at 170C/gas3 4 for about 20-25 minutes or until they start to brown on top. If you want a crisper outside to your cookies, leave them in a little longer.

    This recipe Is Open Source and may be copied, reverse engineered, changed, adjusted and evolved providing the end result is also made freely available as Open Source.