Pretty much what the title says.
This is the quintessential cooking thread. If there is anything that you want to discuss about cooking -- share one of your favourite recipes, talk about different cooking tips, post a picture of what you just had for dinner tonight, this is where to do it.
Bon appetit?
Sweet. Thanks Drag! :flower:
Now make me some GODDAMN COOKIES! :0:
I'll post a couple of my favourite recipes later.
I always love giving a classy touch to a meal.
So, when I have the time, I'll make this.
Solid thread, I'll post some recipes when I find where I stuck them :P.
I can't wait to se what you guys cook, maybe I'll post my dad's spaghetti sauce recipe. Next time i watch him make it that is.
He likes inventing his dishes.
Okay. I guess I'll start everything.
This is one of my favourite chicken recipes. It's easy to make (although a bit time consuming) and doesn't require a lot of ingredients, so it's great for people who are on a budget but want to eat something that actually has a great taste to it.
I don't know what the actual recipe is called. My parents always called it "Japanese style chicken." Which... doesn't really tell you anything.
This recipe works with pretty much any cut of chicken, but the fattier cuts (ex., thighs) will require draining the sauce a couple of times. Leaner cuts, such as breasts, don't need to be drained, although I usually do anyways. The recipe as I have it written is for chicken wings, so that I'm not going to be bother changing that.
Code:
- Chicken
- 3 pounds chicken wings
- 1 cup all-purpose flour
- 1 egg (beaten) -- you may need more than one egg, especially if using wings, but one is usually enough for me
- margarine or butter
- Sauce
- 3 tbsp soya sauce
- 1 cup white sugar
- 3 tbsp water
- 0.5 cup vinegar
Dip chicken in egg, and then flour.
Fry in margarine or butter until golden brown. The breading you put on should start to turn brown -- you may have
to add more margarine when you flip the wings, as the breading will absorb the margarine, leaving you nothing to fry
the other side with. So just add what you need to keep some liquid in the pan).
Place in a shallow pan and pour sauce over in small amounts. Don't use all of the sauce in one go -- add a little bit more
sauce every time you flip them.
Bake at 350* for at least 30 minutes. Keep pouring sauce on as they are cooking. if you want the sauce not runny, cook
longer. If you cooked the wings enough, you will find that there is not much grease that comes from them, so the sauce
should thicken up without having to drain it part way through cooking. Sometimes, it helps to start off cooking at 400*
just to get the sauce going, but you really have to watch it at this heat as the sauce will thicken quickly.
Tips & Tricks
These are notes by me outside of the original recipe that I find make cooking it a bit easier
I usually set the oven for just shy of 400* (between 375* and 400*) and flip the chicken every fifteen minutes.
When I flip them, I take a spoon and drizzle a bit of sauce over each piece of chicken, just to make sure that
the coating is even all the way around. You really have to keep your eye on the sauce, though -- if it thickens too
much, you've ruined it, and it'll taste like shit and tough as hell. Trust me on this -- I've ruined a couple of meals
by not paying enough attention while it's in the oven.
Usually when I use this recipe, I cook a couple of boneless skinless chicken breasts, and I usually have them in
the oven for just over 50 minutes, flipping and drizzling every fifteen minutes. I also usually drain half the liquid
when I flip it the first time to get rid of the little bit of grease -- if there's too much grease in the sauce, it won't thicken.
Goes great with a baked potato and some broccoli seasoned with salt and pepper.
The end result?
Spoiler warning:
Nice idea for a thread Drag, il be sure to post a recipe once I think of something, (im more of a cook than a chef :wacko: )
Edit: GOT SOMETHING
This is one of my favorite foods, Loaded potato and bacon soup/Chowder, I always got it at ihop and i think this is how its made,
http://allrecipes.com/Recipe/loaded-...-i/Detail.aspx
except, the soup I like uses Real chopped small cubed bacon, not bacon bits.
Quote:
Originally Posted by Drageuth
I might just try that this weekend. Looks really good.
I'm gonna find/post my lasagna recipe tomorrow.
"You must spread some reputation before giving it to..."
Oh well, about time this thread was made.:awesome:
Finally the whole recipe.:wacko:Quote:
Originally Posted by Drageuth
Now, time for my own contribution, since it will take some time to write the whole recipe I have in my recipe notepad, copy/paste, and using Drageuth's method of posting them.:wacko:
Result:Code:Gnocchi di Ricotta
Serves 6
3 1/4 cups of flour
2 eggs
1.5 pound of ricotta cheese, well drained
1/2 cup freshly grated Parmigiano-Reggiano cheese plus extra for sprinkling*
pinch of salt & pepper
1 teaspoon of olive oil
4 cups Marinara Sauce
1- Place 3 cups of the flour in a large bowl. Lightly beat the egs with a fork then add them to the flour along with the ricotta, 1/2 cup of Parmigiano-Reggiano, salt and pepper. Mix ingredients together with your hands to form a dough.
2- Transfer the dough to a lightly floured working surface and knead lightly for 2 to 3 more minutes, gradually adding remaining flour if the dough sticks to the board or your hands. The dough is ready when it no longer sticks but is still somewhat tacky to the touch and soft.
3- Divide the dough into four pieces and roll into balls. Using both hands, roll out each ball of dough into a log about the width of your index finger. Cut each log into 1/2 inch pieces.
4-Preheat oven to 350 degrees.
5-Bring a large pot of water to a boil. Add a teaspoon of olive oil oil and the gnocchi.
6-Cook, uncovered over high heat until the gnocchi rise to the surface of the water, about 2 to 3 minutes. While the gnocchi are cooking heat the marinara in a large saute pan over medium heat.
7- Remove the gnocchi from the water with a slotted spoon and transfer to the saute pan with the marinara sauce.
8-Toss gnocchi in sauce until coated, then transfer to a caserole dish sprinkle with Parmigiano-Reggiano cheese to taste. Bake in oven for 10 minutes and serve.
*King's notes:
In every recipe that involves sprinkling cheese, I tend to sprinkle the recipe with a generous quantity of cheese, this one included.
Spoiler warning:
Source.
Try it.:nod:
Next recipe will be a shrimp one.
Alright, so I actually made this the other day. I can't really find the recipe online, though, and I'm terrible at explaining cooking-related shit in English. So I won't go into details and stuff. It's basically just semi-thin slices of pork (you don't really need to add any spices to the meat other than the basic salt + pepper) with shitloads of cabbage above it and potatoes below it, in layers. Also, some small bits of sausages. The whole thing is covered in... uh, this cream-like thing that I don't know how to say in English. Dictionary says "devonshire cream/clotted cream". Whatever that is. :wacko: This stuff. Anyway, you cover the whole thing in this cream, put a few slices of eggs on top along with a few pinches of red pepper (powder) and parsley. The cabbage itself will make it all juicy/moist and super filling. Good stuff.
Confusing, right? Told you I'm terrible at this. So um, here are the pictures I took! :wacko:
It might look kinda ugly, but it sure is delicious. I don't really care about making my food look fancy as long as it tastes good. And trust me, it does.
Spoiler warning:
Ok, so here's my Lasagna recipe, as promised. It's not like a gourmet recipe or anything. Just a simple lasagna. I like to think its pretty good though.
Probably the best thing I make. Also its super easy to make your own recipe out of it. A lot of things can be substituted with personal preference.
Here goes:
Finished product looks like this:Code:Ingredients:
-About 2 pounds of whatever kind of meat you think would be good. I generally use ground turkey, the original recipe calls for
ground beef but after watching the movie Food Inc. I kind of stay away from ground beef now. Sausage works pretty well too
-Box of lasagna noodles
-About 20 Ounces of Tomato Sauce. A lot of people like to make their own, but I don't get that technical with it.
I usually just buy a bottle of something that looks good. You're going to use the whole bottle.
-Mozzarella Cheese. You can really use any mozzarella, but I find that Fresh Mozzarella really makes a difference taste-wise
-Cottage Cheese. About 16 Oz. I usually buy the stuff that has chunks of chive in it
-Parmesan Cheese
-Oregano
-Basil
First thing you want to do is cook your meat. With ground turkey I just pop it in a frying pan and cook it on medium-high heat until its cooked all the way through.
Then drain off the fat.
take a casserole dish, I don't think it really matters what depth, I always use the same one and you'll see it in my picture of the finished lasagna.
Spoon out a thin layer of your tomato sauce along the bottom of the dish. I stress thin, this layer is only meant to keep everything else from sticking to the bottom
and burning. Just coat the whole bottom.
Start preheating your oven to 350
Now layer the pasta on top of the sauce. Just one thin layer. It doesn't matter if you overlap a bit because the pasta layers are what
holds everything else together so you want a solid cover layer.
Next layer is meat. Again just cover the pasta layer. You don't want to use all of any of your ingredients because you're going to be doing multiple layers
Next layer is cottage cheese. Just cover up the meat
Now you can either grate or slice the mozzarella to do this, I usually just grate right over the casserole dish. Again just make a solid layer on top of the cottage cheese.
Now make another thing layer of tomato sauce. Just cover the mozzarella
Now you're going to sprinkle the Parmesan Cheese onto the tomato sauce and LIGHTLY sprinkle on your oregano and basil and whatever
other spices you might decide you want to use. Those two are just what I chose to use.
Now basically you just repeat the process until you fill your casserole pan. Essentially you want to use up all of your meat and sauce.
Start on top of your spices with another pasta layer etc. You want to end with a layer of sauce and then mozzarella/parmesan.
Now cover the whole thing in foil and pop it in the oven for about 45 minutes. You can check it by sticking a knife all the way into it.
It's finished when the pasta has softened. You'll be able to feel it with your knife.
http://i1204.photobucket.com/albums/...B2/Lasagna.jpg
sorry. I don't know how to do the "spoilers" thing or I would have. If someone wants to tell me, I will.
Enjoy it. It's not that hard, it tastes great, and it'll feed you for a damn week.
I don't remember my dad's spaghetti sauce recipe, so I have to wait until he makes it again. He makes it from scratch and it is DELICIOUS! :drool:
So I'll just give my egg sandwich recipe. No pics though cuz I don't have a camera.
That was a mouthful.Code:Egg Sandwich
Ingredients:2 slices of bread
A toaster
2 eggs
salt
pepper
egg pan
ham and cheese (optional)
bacon(also optional)
Vegetable oil or some other kind of thing to grease the pan
Mayonnaise
How to cook:
1. Grease the pan
2. Crack the 2 eggs into the pan and mash the yolks with a fork.
3. Put the bread into the toaster
4. Turn the stove on to a medium-low flame
5. When the white starts forming, add salt and pepper
6. Cook eggs over-hard
7. Take the toast out of the toaster and spread mayonnaisse over each slice
8. Put the egg in and enjoy!
If you don't like sardines at all, you can skip over my contribution:
Spoiler warning:
I love chicken Parmesan. I love it OH SO MUCH.
This is a slightly modified recipe that I got from... somewhere. Can't really remember where. The original recipe, like most chicken Parmesan recipes, calls for some form of pasta sauce/tomato sauce over the chicken, with melted mozzarella on top of that, but I pulled up this recipe for a date and didn't want to make a fuckhuge mess in the kitchen while I was cooking, so I decided to forgo that. Therefore, it's not in my recipe.
This recipe is for two, but the ingredients are pretty straightforward. Just double or triple the ingredients for however many you need.
Recommended side dishes: bacon wrapped asparagus and a Greek salad. I don't have any pictures to accompany this one -- sorry!Code:
Ingredients
- 2 chicken breasts, pounded to about 1" thick (could also butterfly the breasts, but this works better)
- 2 tablespoons Parmesan cheese, grated
- salt and black pepper
- 1 egg, beaten
- 2 tablespoons plain flour
- 1/2 cup Italian seasoned breadcrumbs
- Olive oil
- Mozzarella cheese, shredded or sliced (optional)
- Pasta or tomato sauce (optional)
Preheat oven to 400*.
Heat olive oil for shallow frying in a frying pan (approximately half an inch, or half the thickness of your chicken).
Coat the pieces of chicken in flour, Parmesan cheese, salt and pepper; shake off any excess. Dip the chicken into
the egg, then dip into the breadcrumbs, ensuring the chicken is evenly coated.
Fry the chicken on both sides until golden. If doing breasts back to back, ensure that there is time for the oil to
return to its proper temperature before placing the second breast in -- otherwise, the first breast will come out
with a crisp coating, but the second will be soggy. I usually find 45 seconds is enough, but this can vary. When
done frying, place chicken in roasting tray.
Bake until cooked thoroughly -- approximately 10 to 15 minutes. If desired, add a spoonful of pasta or tomato
sauce and thin slice of mozzarella cheese a couple of minutes before removing from oven, and remove when
the cheese starts to bubble (you will probably want to heat the tomato sauce before placing it in the
oven, at least partially.)
Ok, well, I've wanted to post in this thread for a while and here it is.
My recipe for breakfast pizza. It's very easy, and cheap to make. You'll need...
2x cans of Pilsbury(or generic equivalent) crescent rolls.
6 eggs
1 lbs. sausage (or bacon, hamburger, ham, steak, etc...)
1 bag of frozen O'brien hash browns
1 pyrex/metal 4.8 quart baking dish.
-Cook the hash browns and sausage off and throw it in a bowl.
-Open the two cans of crescent dough.
-Spread dough evenly on the bottom of the baking dish. Lining it with dough evenly to the top edge of the dish.
-Take your cooked off hashbrowns and sausage and spread it evenly in the bottom of the baking dish.
-Scramble 6 eggs and pour them slowly and evenly over the hashbrown/sausage "filling" you just put in
-Now take a spoon and press the "extra" crescent roll dough down to the top of the filling. All the way around the dish. This will help it puff up and form a crust.
-Preheat your oven to 350F
-Bake at 350 for 15-20 minutes.
-You will know it's done when you poke it with a toothpick or knife and there's no liquid egg left behind.
-Cut into pieces and enjoy! :top:
Serves about 4-6 people.
I will gladly add pictures the next time I make this. :]
Trying some Chicken a la king. Got red and green peppers and peas and some cream of mushroom. Got some very nice chicken cooking up. Crosses fingers.
A mish mash of recipes found on the net.
Oh and french bread :drool:
Portal cake recipe.
Code:1 (18.25 oz) package chocolate cake mix
1 can prepared coconut frosting
3/4 cups vegetable oil
4 large eggs
1 cup semi-sweet chocolate chips
3/4 cup butter or margarine, softened
2/3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2/3 cups cocoa
1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/3 cups water
1 to 2 (6 oz each) vanilla frosting
Don't forget garnishes, such as:
fish shaped crackers
fish shaped candies
fish shaped dirt
fish shaped solid waste
fish shaped ethyl benzene
pull and peel licorice
fish shaped volatile organic compounds
sediment shaped sediment
a 20-foot thick impermeable clay layer
If you're really feeling lazy, a mix of sweet chilli sauce and lime or lemon juice (about 2/3rds chilli, 1/3rd juice) makes a surprisingly nice sauce for fish or chicken. Just mix the two bits together, bung em in the pan to for a few seconds tp heat through and soak up the meat juice then pour over the meat.
That... actually sounds really, really good. :drool:Quote:
Originally Posted by Snuffleupagus
I'll have to try this. Chicken has been getting boring for me.
some of these seem and sound really nice, my grandad makes a really good carrot cake, ima have to see if i can steal his famous meatloaf recipe aswell, ive cooked it with him once before, but i cant remember for the life of me how to do it, when i speak to him next ill be sure to get them :)
i think its soured cream your on about :PQuote:
Originally Posted by Gare
Dude, DOOOOD... I NEVER EXPECTED TO FIND THIS KIND OF TOPIC IN A GAME FORUM!!
Ok, I don't have my recipes RIGHT NOW... But I'll get 3 awesome BRAZILIAN recipes - one salty and two sweets - IF I get something in return; Say, I allways wondered how the heck those cookies with chocolate bits were done...
Any tasty quickie is good, but something that is a bit harder to do, and would last maybe 2 days is also ok. Just spread some kitchen love and you'll be glad you did :3
Sanji sez: Good food is always the weak point of people! :D
Zoro: ... Can't disagree with the eyebrow cook.>_<
Sanji: Eh, did I hear something, Mosshead?
Zoro: SHADAP, IMMA TRAINING!
Really cool thread, its cool to find people - especially guys kick themselves around trying to make something delicious. :REALcool:I'm no chef nor any type of cook, I can only make supersimple stuff and semicomplicated are the farthest I went.
But the recipe I'll try to put here is a meal that I learned how to make watching my mom doing it. It's probably one of my favorite high-cholesterole meals, coz it really gets you full and you can probably make it a 2-day breakfast or so.
Since it does not require any kind of frying or special cooking it's really simple and a bit time consuming ( cca 30 minutes) but worth the waiting, and at the end you feel you really accomplished something.
And I never really thought I would write a recipe on any forum ~:-o
I simply call it :
~ The Egg Salad ~
Literal translation from my language, but it's more than that. ˘˘
Ok here goes, so give me your opinion at the end.
Spoiler warning:
Please comment and I hope I'll do some of the stuff from here in my kitchen soon.
Bon Apetite'!
:winner:
I think your food looks fine, Ive seen alot worse.... honest :LOL: I find a bag of instant noodles, fried egg and fried onions quite niceQuote:
Originally Posted by Gare
I know this is off topic but check out this cakeAttachment 26592 everything including the beers, ice and planks is eatable.:fdance:
I'm no gourmet, but I do know one great recipe that's been in my family.
Ice Box Pudding
- 3/4 of a box of Vanilla Waffers
- 2 blocks of Creme Cheese
- 1 carton of Whipping Creme
- Walnuts
- One 12.oz can of Pineapples
1. Take out Creme Cheese blocks from fridge and let them warm up while doing step two
2. Smash or cut up the Vanilla Waffers. I suggest a good food processor.
3. Put the pineapple and creme cheese in a bowl and smash them repeatedly until well blended together.
4. Make the whipping creme with a light amount of sugar until thick.
5. Make a small layer at the bottom of a large bowl with the Vanilla Waffer crumbles.
6. Put some of the pineapple-creme cheese mixture on top of that.
7. Sprinkle on some walnuts, not too much.
8. Add whipped creme as the next layer.
9. Repeat steps 5-8 again in order.
10. Have some of the vanilla waffer crumbles left over. Put what's left of them on top.
11. Put in the fridge for a few hours.
You now have a great holiday desert that's very filling and filled with different flavors.
This is my Grandmother's zucchini bread recipe, and it is awesome.
Makes 2 large loaves. Temp: 350. Bake Time: 1 hour, but you might want to check it in 50 minutes. Flour and grease pans. (Or just use Pam :wacko: )
Ingredients
- 3 eggs
- 2 cups of sugar
- 1 cup of oil ( I use vegetable oil.)
- 3 teaspoons of vanilla
- 3 cups of flour
- 1 teaspoon of baking soda
- 1/4 teaspoons of baking powder
- 1 teaspoon of salt
- 4 teaspoons of cinnamon
- 3 cups of raw zucchini, grated
- 1 cup of nuts (optional)
Baking
- Mix the eggs and the sugar together
- Add the oil and the vanilla to the egg and sugar.
- Mix the flour, baking soda, baking powder, salt, and cinnamon together in a separate bowl.
- Add the dry ingredients to the wet.
- Mix all of that together till most everything is wet.
- Add the zucchini and nuts, and mix it all together.
- Put in the oven.
- And when it's done: OM NOM NOM NOM.
Enjoy
The Heavy Metal Hotburger
Ingredients:
Ground Beef
BBQ Sauce
Hot Sauce/Buffalo Sauce
Onions
Bacon
Cheese (American and Pepperjack)
Jalapenos
How to make.
1. First mix the BBQ Sauce, and Hot Sauce together in a bowl, if you want to add a little bit of juices from the Jalapenos, then go ahead. Also throw in just a little bit of Jack Daniels whiskey. While doing that, cook the bacon until it is crispy, not burnt, but crispy
2. Make some ground beef patties, and put them on the BBQ. Take a little bit of the homemade BBQ hot sauce, and just wipe it on the burgers. Gives it a nice hot flavor.
3. Take your hamburger bun, and put it on the BBQ, just so it gets a little toasty.
4. To dress the burger, take the bottom bun, and put a little bit of the homemade sauce on it, then burger pattie #1, then a slice of Pepperjack cheese, onions, a little more homemade sauce.
5. Then take burger pattie #2, and put that on top, put a slice of American cheese on that, a few jalapenos, and bacon on the top of that, then put some more of that homemade BBQ sauce on top of that.
That is what I call the "Heavy Metal Hotburger" It does have a big kick to it, so make sure you have something to drink with it. I use a honey flavored BBQ sauce, and it does give a sweet taste to it as well. Enjoy!
Cooking tip(and yes it works)-
When making boiled eggs this can be done - Put the egg(s) in the pot with water. When the water starts to boil hard, turn the burner off and let it set on the burner for 10-15 minutes. Egg will be cooked through without have to continuously boil the water.
When I first heard about this I was skeptical until I tried it with a single egg. Sure enough it worked.
One thing that's cool is my brother happens to be a chef.
Maybe when he comes and visits again I can steal a few recipes from him and post the good and not-so-complicated ones up here. It's mostly deserts though.
Yes yes yes yes YES! I love desert, so I'd love you if you can do that :DQuote:
Originally Posted by Nick
Let your steak sit for five to ten minutes after you cook it, and resturauntes put butter on their steaks which people seem to like. I have tons of cooking advice but that is all I wish to impart now.
I tend to use olive oil in cooking as if it were the next best thing to WD40 and duct tape. You can give a cheap frozen pizza a golden brown crust bottom by covering a pan in oil and cooking it like that, for instance. It will also make French toast come out with a similar golden sheen if you add some oil to the beaten eggs before dipping the bread. ;)
Got this recipe from a friend's wife. A lot of prep involved, but wicked good.
Chef's Pumpernickel Sandwich
You will need:
Thinly sliced pumpernickel bread
Thin layer of mayo (not the fat free crap!) on each slice
Sliced or shaved turkey
Fresh spinach leaves
Sliced tomato
Mustard (yellow)
Hard-boiled egg (sliced)
Minced anchovies
2 slices of extra sharp cheddar cheese
A sprinkle of salt and pepper.
Serve with plain potato chips or cheetos, and garlic-ranch dressing.
(Sorry, no picture... haven't actually made these in awhile)
i have a simple recipe for anyone who loves peanut butter, i call it "PB Plate"
get a pita/wrap (the kind used for burritos) and spread peanut butter on it, microwave it for 2-4 minutes and let it sit for two, the pita should have become hard like a cracker and you have melted peanut butter on it
it tastes REALLY good
Alfredo sauce feeds 6
great on chicken you can also try it poured over baked ham for a nice treat.Code:
ingredients: two small pints of cream two eggs (whites only) 1 container of Parmesan cheese
instructions: in a sauce pan heat cream and egg whites, keep just under the boiling point for about 5 to 10 minutes,
add the Parmesan and stir well making sure to get the clumps out from the cheese
let simmer for about ten minutes stirring occasionally.
done.
no pics but the result is a creamy Alfredo sauce that's not even close to dry as most restaurants serve.
This is something my mom invented today
Code:Pork Tenderloin with Sauce
Ingredients:
1 cup Mountain Dew
Maraschino cherries
BBQ Sauce
1 Tbsp Garlic.
Worchestior Sauce
Soy Sauce
Pork Tenderloin
How to Cook
1. Preheat oven to 350 degrees Farenheit
To make the sauce
1: Set Cherries aside
2. Mix Mountain Dew, BBQ sauce, Garlic, Worchestoir sauce, and soy sauce in a bowl.
3. Stir until smooth.
To cook the meat
1.Put the pork tenderloin in a roasting pot with a cover.
2.Drizzle the sauce over the meat, top with cherries.
3. Put the meat in the oven for 1 to 1 1/2 hours.
4.Take the meat out, cool for 5 minutes.
5. Enjoy.
I everybody!!
This is my first post in the forum, and I was not expecting a recipe forum, this is great.
Since I'm Portuguese (that small country near spain) I'll share a portuguese recipe tha way I make it at home.
Ameijoas À Bulhão Pato.
Here she goes:
-1kg of clams
-4 tea sponns of olive oil (aprox)
-50g of butter
-5 cloves of garlic
-1 full hand coriander
-1 lemon
-1 pinch of salt
Be certain that the clams are well cleaned and without sand, slice the 5 garlic cloves and cut the coriander. Just for starters.
Put the olive oil and the butter in a large pan, then you add the sliced garlik, the clams and the pinch of salt, close the pan for 5 minutes until the clams are opened (all the clams must be opened, even if it takes more than 5 minutes).
When the clams are all opened, shut down the stove, put a hand full of fresh coriander and squeeze the lemon to the pan, then you shake the pan to mix the coriander and the lemon juice with all the other ingerdients and serve on a lane.
This is great with slices of buttered toasted bread (good bread and not bun), a glass of good fresh Chardonnay. It's a great entrance for fish main dish.
Attachment 27512
And by the way, this is how this recipe should look like after cooked.
Regards.