Sunderland are better.... or w/e

I saw earlier that someone commented due to the lack of WUMs you haven't had a chance to post recipes and I must say the Chilli recipe looked quite nice.

So here is a WUM.

Errr... Sunderland have better fans. Gyan > Nolan, Titus Bramble > Coloccini ...

(PS. If anyone has a recipe for a good Ramen, it would be greatly appreciated).

 

Why not just read the thread im sure theyd pm the recipes

 

I read the thread and gathered the recipe. Thought I might try and squeeze a few more recipes out of you lot!

 

Well not me cant cook refuse to try

 

Only one that matters:

Nolan's goals - 12 > Gyan's goals - 10

 

top article, rep.

 

That is NOT a recipe!

I never expected you to rise to the WUM! That is just unsportsmanlike.

 

Ok here goes, it's been a while since I popped the ol' Geordie cookbook out...

Chili Chicken Ramen (serves 4)
--------------------
Chicken Marinade
--------------------
for four chicken breasts (I sometimes use boned chicken thighs because they are cheaper and more flavoursome)

two tablespoons of sake (I skip this as I haven't found a place near me that sells sake)
2 tablespoons Korean Chili paste (or any kind of red chilli paste - I use Thai red curry chilli paste)
2 teaspoons of sugar
1 teaspoon sesame oil
light soy sauce – enough to mix with ingredients above and coat the chicken.

Coat the chicken with marinade and leave for at least an hour in fridge.

----------------------
Ramen Chili sauce.
---------------------

Ingredients
1 bottle of hot chili sauce (not sweet chilli sauce)
20ml brown vinegar (3 tablespoons)
75ml Fish sauce (6tablespoons)
10g sugar (1 tablespoon)

Mix together well, make sure the vinegar is completely dispersed
Once mixed up, this stuff lasts forever in the fridge.

-----------------------
Chili Chicken Ramen
-----------------------

In addition to the above you will need
Chicken stock – 2 litres
Coriander (one clump)
One red Onion
4 Chilis
Fresh beansprouts
Noodles
Lime wedges
Bottle of Newcy Brown Ale
One Doc Martin boot, right or left
I also add any of the following: mushrooms, sliced capsicum (red pepper), bok choy, spring onions, lemongrass, ginger – all to boost nutrition value.

Heat the stock but don't let boil.
Boil two separate pots of water, about 500ml
Chop the vegies and the coriander.
Grill or Broil the chicken breasts.
When the chicken is done, slice the chicken.

Ingrediants that don't need boiling are: red onion, spring onions, coriander, lime and chopped chilli - set these aside.

Throw the beansprouts, mushrooms, lemongrass, bok choy, capsicum into the boiling pot of water for about four minutes.

At the same time that the vegetables are boiling, boil the noodles according to the directions on the packet - time it so that they will be ready at the same time the vegetables are.

Pour one to two tablespoons of the chili sauce into the bottom of the four serving bowls.

Pour the stock, then add a bed of noodles into each bowl.

Drain the vegetables.

Layer the chicken on top of the noodles, add a chopped chili, a generous handful of coriander and a quarter of the assorted vegetables then tip the whole lot into a Doc Martin boot.

Serve with an ice cold Brown Ale and an unfeasibly optimistic outlook on your underwhelming life.

 

Oh shi-

 

Skipped the recipe and went right to the end, done!

Thanks for the recipe, I've tried Chili Chicken noodles, but not as a Ramen.

 

hahaha!

 

Has the Doc Martin boot to be new or used?

 

Hahaha quality article!!!

Although im a student so cant really add to the reciepes, in fact i walked in on my house mate eating crackers with tomato sauce!!!! and coleslaw sandwhiches,the other day

When he noticed that I had walked into the room, he squirmed and tried to hide it as if I had caught him ****ing or something!

.....................unless he was doing both!

 

Well obviously new. God, what's wrong with you?

 

My wife is from Liverpool and claims this as a classic European dish.

Break into Gerrards house and steal his toaster and some bread.

Return home and make toast.

The blue half of Liverpool also steal the players dog but this is optional.

 

1*



^That brings back memories. Off to fetch a recipe.

 

Rabbit pie
Ingredients
For the pie filling
1 wild rabbit, cut into serving pieces
salt and freshly ground black pepper
2 tbsp vegetable oil
5 shallots, sliced
2 carrots, sliced
2 celery sticks, sliced
300ml/10fl oz chicken stock
300ml/10fl oz dry cider
1 bay leaf
1 handful chopped fresh rosemary leaves
1 tbsp Dijon mustard
For the beurre manié
40g/1½ oz butter, softened
40g/1½oz plain flour
For the crust
225g/8oz ready-made shortcrust pastry
flour, for dusting
1 free-range egg, yolk only

Preparation method

Soak the rabbit in water for an hour to whiten the flesh.
For the pie filling, season the rabbit pieces with salt and freshly ground black pepper. Heat the oil in a frying pan, then lightly fry the rabbit pieces for 3-4 minutes, or until the rabbit is beginning to brown. Remove from the pan and set aside.
Add the shallots, carrots and celery to the pan and lightly fry for 2-3 minutes, or until the onions begin to turn translucent. Pour in the stock and the cider and stir in the bay leaf, chopped rosemary and mustard until well combined.
Place the rabbit pieces back into the pan and cover with a lid. Lower the heat and allow to simmer for 45 minutes to one hour, or until the rabbit is tender.
Remove the rabbit pieces from the stock and place into an ovenproof ceramic pie dish.
For the buerre manié, mash the softened butter into the flour with a fork and add in small pieces to the stock in the saucepan. Stir constantly over a medium heat until well combined and the sauce thickens, then pour the mixture over the rabbit in the dish. Brush the edges of the dish with water.
Preheat the oven to 220C/430F/Gas 7.
For the crust, roll out the pastry on a floured work surface and cut off a strip long enough to go around the edges of the pie dish. Lay it around the edges of the dish and moisten with water.
Roll out the rest of the pastry into a circle large enough to fit over the pie dish. Place the pastry circle on top of the dish and press the overhanging edges down into the pastry strip, sealing well. Make a few slits in the top of the pastry to let out the steam and prevent the crust from going soggy.
Bake in the oven for 30-40 minutes, or until the pastry is golden-brown and crisp. Slice into wedges and serve.

 

Sunderland are betting at Wumming than this, would be more appropriate.

 

I think you missed the point of the article