|
Recipe and picture by Graceann Harbach :) Appliance used: slow cooker/Ninja.  Very yummy! Lamb, cherry tomatoes, diced tomato with green chilies (can rotel), asparagus, zucchini, ciabatta, squash, yellow squash, portabella mushrooms, 1small red onion, tomatoes, black pepper and garlic. Cooked in the aroma on slow cooker for 5 hrs. Oh and a little water lol.
0 Comments
Recipe and picture by Shannon E. Green :) Appliance used: skillet.  Portobello mushrooms
Asparagus Fresh mozzarella Garlic Butter Red pepper flakes Clean inside of mushrooms. Cover with butter. Add garlic & red pepper flakes & asparagus. Top with fresh mozzarella. Cook until mushrooms done through. About 5 minutes in covered skillet. Recipe and pictures by Richard Porky Young :) Appliance used: Burton/Road Pro lunchbox.
 Parmigiano ,oregano, garlic encrusted boneless pork loin .
1/4 sweet potato diced 1/4 cup baby carrots 1/4cup fresh green beans 2 pats of butter Cooking 1 - 2 hrs in lunchbox Making enough for at least 3 servings Smelling good already Recipe and picture by Shannon E. Green :) Appliance used: hot plate with skillet and sauce pan.  I chose Cornish pasty & mushy peas. Both traditional English dishes but with a non traditional spin.
Pasty 1 roll Pillsbury pizza dough 1 bunch green onions 4 small red potatoes 3/4 lb hamburger 1/2 tube tomato paste 1 t Cumin 1 t coriander 3 cloves garlic 6 mint leaves 1" fresh ginger 2 T Worcestershire sauce Salt & pepper Place hamburger, potatoes, onions, tomato paste, cumin, coriander, garlic, ginger & Worcestershire sauce in skillet. Cook until meat is done & potatoes are tender. Salt & pepper to taste. Set aside & let cool. Roll pizza dough out & cut into 6 pieces. Place filling on one side & fold over crimping edge. Bake in pie pan in skillet with burner on high for about 25 minutes or until bread browns on bottom. Flip & brown top. Repeat until all pasties are cooked. Keep warm. Mushy peas 1 bag peas 2 T butter Salt & pepper to taste Zest & juice of half a lemon Heat frozen peas & add butter. Mash. Add salt, pepper & lemon. Stir & serve with pasties & some spicy mustard for dipping. Recipe and picture by Rachel McKeown :) Appliance used: camp stove.  I got the idea from a book I read a while back in the Outlander series (honestly can't remember which one at the moment). The couple were eating scotch eggs. I always thought I'd like to try them but never took the time till now.
Eggs Sausage Fresh Chives Ground Nutmeg Ground Cayenne Panko breading Cooking oil Vinegar Arugala Salt & Pepper Sauce 1/2 Mayo 1/2 Dijon Cayenne to taste Prep Hard or soft boil your eggs, peel carefully and set aside to dry take sausage meat out of the casing and add seasonings (cayenne, nutmeg, chive, salt & Pepper) Seperate into slightly larger then golf ball sized portions for each egg you plan to make use a small bowl of water to wet your fingers(helps you to make smooth balls) PLace meat between plastic wrap and flatten to about 1/4" thick and round Lay egg onto sausage portion. Using the plastic wrap to help you get started wrapping the meat around the egg. Using the small bowl of water tyo keep your fingers wet while you shape the meat around the egg. Using a 4 station system (flour, egg, bread crumb & finished egg bowl) Apply in order to each meat egg: flour, then egg, then bread crumbs. Set the breaded egg aside, using this time now to finsh shaping the meat eggs to look like eggs rather then balls. Preheat the oil to 350 Deep fry for 6 mins Set the eggs aside to cool slightly Serve on a bed of Arugala & spinach with dipping sauce Recipe and picture by Wendy S. Trudeau :) Appliances used: Electric skillet and Aroma.  Spotted dick is dessert
1/4 cup of dried fruit I used dried pomegranate raisins 3/4 cup flour 8 tsp sugar 1/2 tlbs baking powder 1/2 cup cold butter 4 tlbs milk Mix dry ingredients add cut up butter mix until nice and smooth add milk and mix add fruit and mix will be sticky. I used silacon cupcake cups spooned batter into cups wrapped with foil put into steamer basket and steamed for 1.5 hrs in the aroma Custard for the spotted dick 3/4 cup milk 3 lg egg yokes 8 tsp sugar Warm milk slowly add to beaten egg yokes and sugar. Add back to pan and heat to thicken. I used electric skillet for this Recipe and picture by Wendy S. Trudeau :) Appliances used: toaster oven and Aroma.  Bangers and mash with onion gravy and yorkshire pudding to sop up the gravy
The reason I chose this meal is because it is something that I would not normally do. It was delicious Yorkshire pudding made in toaster oven 2 lg eggs 3/4 cup of milk 5/8th of a cup of flour 4 tlbs give or take of beef broth Mix eggs, flour and milk In muffin cups put a little bit of broth .Put in toaster oven to heat up almost to smoking point. Bring out and add batter. Bake at 425 for 15 to 20 minutes Cooked 3 potatoes in aroma in water on steam for 30 minutes. Mashed with 2 tlbs butter a couple of splashes of milk and a shake or 2 of nutmeg For the bangers I used Italian sausage you can use whatever you like . A handful of fresh sage A drizzle of olive oil I used the aroma on the saute setting cooked for about 30 minutes Onion gravy 1 big red onion sliced 1 tlbs flour 1 tlbs Brown sugar 1 tlbs balsamic vinager 2 cups beef broth Olive oil Cooked onions until nice and tender. Add flour, brown sugar, and balsamic vinager to onions mix then slowly and broth stirring constantly. Heat until thick Recipe and picture by Carie Partin :) Appliance used: Aroma 3 in 1.  I traveled to Wales in the UK this time. With welsh Lamb being a popular type of meat I decided to give this dish a try. And Wow what flavor pops, being extremely satisfied with the taste and hubby saying I feel like royalty this is my dish. RECIPE Marinade: 1/3c. Olive oil 1 Tablespoon Rosemary (crushed) 1 Tablespoon Thyme ( crushed) Juice of a half lemon squeezed 2 cloves minced garlic 1 lamb roast ( I used 8 baby lamb chops) Blend all ingredients together except lamb. In a ziplock bag or storage container add lamb and pour marinade over top and blend into lamb. Refridgerate over night at least 24 hours. TO COOK: In my aroma cooker I used STS mode to sear both sides of the chops ,then on cake mode baked them for approximately 10-15 minutes or to your liking. AUBERGINE: one small jar pesto sauce ( basil and parmesan cheese type) Sliced egg plant ( I used two baby egg plants. Slice eggplant about 1 inch thick on both sides brush with olive oil. On cake mode in aroma bake until soft limp. Once finished brush both sides of eggplant with pesto sauce turning one sides form a crust on cake mode baked. SIDE WEDGED SALAD cut a wedge piece from lettuce add sliced tomatoes, slice avacado added videlia onion dressing and topped with bacon bits. Serve This dish was an amazing dish to say the least the UK really know flavor WOW. Recipes and pictures by Tricia Rickard-Becker. Appliances used: Toaster Oven and Aroma. 
 Recipe and pictures by Ken and Mary Roberts :) Appliance used: Ninja.   The Dish is called Dublin Coddle. Coddle is a method of "gently cooking" a dish in a low temp oven. The Dublin Coddle is a traditional Irish, often including whatever is in the fridge as available leftovers. Ken is largely Irish by birth, in fact his Great, great, great, great Grandfather is Daniel O'Connell, known as the Liberator. There is a statue of Daniel in Dublin.
We browned the pork sausage and cooked the bacon to just crispy first, added carrots for color, then let it all cook in beef stock for about 5 hours at 250 degrees. The dish turned out well. Next time we will try to find larger pork sausages, and maybe even use a lower oven setting. This was fun, and we will be looking forward to the August venue. Dublin Coddle 1 pound pork sausage 1 pound bacon, cut into 1" pieces 2 medium onions, cut into large chunks 3 pounds potatoes, peeled and chunked 1/4 cup fresh chopped parsely Salt & Pepper to taste 2 cups beef broth |
Archives
August 2018
Categories
All
|
RSS Feed
Powered by
