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TO SERVE OGIER (it's a cookbook!)


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  • 2 weeks later...
Guest Lord Jameson

Well, a good pub needs good pub food.  I'll gladly lead off..


Blue Cheese Meat Loaf


2 eggs

3/4 cup milk

2/3 cup dry bread crumbs

1/4 cup finely chopped onion

2 tablespoons parsley

1 tsp salt

1/2 teaspoon dried basil or oregano

1/8 tsp black pepper

1 1/2 lbs lean ground beef

4 to 5 oz. of blue cheese crumbles


Put it all in a bowl and mix it up well with your hands.  Form into loaf in glass dish or put into loaf pan.


1/4 cup ketchup

2 Tbsp maple syrup


Mix ketchup with maple syrup and heat in pan on stove on low and stir until well mixed.  THEN pour mixture over meatloaf. 

Top it all off with 4 strips of raw bacon.


Bake at 350F for 1-1 1/2 hours or until internal temp reaches about 160F


Let rest for 20 mins.  Serve and enjoy.

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Guest Lord Jameson

Lord Jameson's Rustic Bruschetta


1 Loaf Italian Bread

2 Tomatoes

1 ball Real Mozzarella

2 tsp Oregano

2 tsp Salt

1/2 tsp Black Pepper

Olive Oil


Thinly slice Italian bread, brush lightly with olive oil and place on cookie sheet.  Bake in oven on 225F or so for around 10 minutes.  The goal is to firm up and toast a little, check for done-ness half way through.  Let cool.


Mix Oregano, Salt and Pepper in small bowl.  Set aside.


Slice tomatoes and Mozzarella thinly.  Place one slice of Mozzarella on each slice of Italian bread, then one slice of tomato on top of that.  Drizzle bruschetta lightly with olive oil.  One light pinch of Salt/Oregano/Pepper mix sprinkled over top of each piece.. 





P.S. All of my recipes are real.

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Guest Lord Jameson

Thanks!  It's good to be back.


Recipes are made for changing so feel free to tweak away,  If the meatloaf is a little too moist for molding, feel free to add more breadcrumbs.  If it's too dry, more milk. 

  The cheese is interchangeable with most others, as is the Maple syrup with honey.  I'd suggest tasting the sauce before pouring over the meatloaf, some may think it's too sweet, go ahead and use less syrup, or more.... 


  But play!  and let me know what worked for you! 

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Guest Lord Jameson

Thanks Kelly, Please do!  I have plenty more where they come from so don't ever hesitate to ask for a recipe!

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  • 3 weeks later...

From Ell:


Both are real recipes that I use on a regular basis:

Barley Lamb Stew.


I cup of Barley Soaked overnight. (best effect)

2 Large or 4 Small carrots diced.

6-8 lamb chops, the cheap barbeque chops are best.

water, 2 litres to start, and more if needed.

4 Large or 6 medium potatos sliced.

Salt and pepper to serve.


Preparation 30 minutes.

Cooking time 2 hours.


Really easy one,

layer the potatoes and lamb chops,

add the carrots and barley on top and lastly pour in the water.

Bring to the boil and simmer for two hours.

This will make loads of food, so be ready to freeze for another 2 to 3 meals

depending on how many are eating.

Salt and Pepper to taste on serving.

As with most Stews, this one tastes better the next day!




Spaghetti Bolognese

Serves 4-6 (depending on appetite lol)


500 grams of Pasta

500 grams of beef mince

1 tin of diced tomatoes


4 large fresh tomatoes diced

1 tablespoon tomato paste

1 small jar of pasta sauce

1/2 teaspoon paprika

1 tablespoon chives (I like chives *shrug lol)

mushrooms (if you like them)

1 large onion diced

2 crushed cloves of garlic

Parmesan cheese to serve


First saute onions and mushrooms in a small amount of Olive oil, then set aside.

Add a little more Olive oil and brown the meat.

Add the wet ingredients all at once, then add the spices.

Add the onions, mushrooms and garlic last, simmer for 15 or so minutes.

If the sauce is lumpy a potato masher works really well to smooth it up, just use it before you put the onions and mushrooms in!



If fresh, boil the water, add a little salt and boil the pasta for 3-4 minutes.

If Dry, and lets face it most of use dry pasta LoL! Boil the water, add a little salt and

boil for as long as it says on the packet :) :)



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From tree-brother:


brunswick stew

2 boneless skinless chicken breast, boil for 10-15 mins.

in sauce pan add 1 1/2 teaspoon olive oil, 1/2 onion chopped, 14 oz can diced tomatoes, 1/4 cup plus 2 tablespoon ketchup, 1/4 cup steak sauce, 1 tablespoon worcesterahire sauce, 1-1/2 teaspoon hot sauce,  1 cup kernel corn, salt and pepper to taste. when chicken is done shered and mix with rest. serve with sides of choice.


asian chicken

cut 2 chicken breast into bit size pieces and fry with chopped onion, green bellpepper, and three tablespoons of worcestershire sauce. serve over rice



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From the High Brewmistress Lara Lovitt Winter Mist, may she liver forever, a bar snack:  


Take some blank peanuts, cashew nuts or almonds and dry-fry them.  When they get a bit warmer, they'll start to release their own natural oils so you won't need any extra fat or oil.  Before they get too brown or anything (you'll just know, ok?  ) take them off the heat and grind over (or sprinkle) loads of black pepper and a little salt (if you like)  They'll look all damp and whatnot, but when they dry, the oil and salt and pepper will make a sort of hard crust and they'll be mmm, delish.


Trust me, I'm the High Brewmistress.  *noble striking of pose!* 




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from Climhazzard:


Honey mustard chicken


Ingredients: Boneless skinless chicken breasts

            Newman's Own light honey mustard dressing (I find this to be the best)

            Monterey Jack shredded cheese

            Mushrooms sliced (I use canned sliced mushrooms)


Directions: Marinate chicken in honey mustard dressing overnight

            When ready to cook set oven to 350 degrees F

            Put chicken on broiler pan (again this works really well)

            And put in oven

            Bake for an hour depending on your oven

            With about 15 minutes left, sautee the mushrooms

            When there is about 10 minutes left pull chicken from oven

            Cover chicken with cheese and mushrooms and more of the dressing

            Put back in oven for 10 minutes



"Soup"er Rice


Ingredients: Family size can of cream of chicken soup




Directions: In a pot empty can of soup

            Refill empty can of soup with milk

            Pour in milk

            Bring milk and soup to boil

            While the soup and milk boil, refill soup can with rice

            After soup and milk come to a boil turn,

            Turn off heat and add rice

            Cover and let sit until rice is tender (usually about 20 minutes)






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  • 1 month later...
Guest nephitess

OOOooooo... I Love to cook!!


Here is what i made last night...


3 Green (or any other color) Peppers

As many mushrooms as you want


One medium white onion




Olive Oil

3/4 cup water


I made this out ot thin air so i do not really have measurements...Sorry. Just got for taste and you will not go wrong. With the cumin and turmeric..go small and taste as you add the spice..once you get to where you like it..stop adding. LOL


OK so I chopped up the veggies and put them in a pot.


I chopped up the onion and garlic as well, added to the pot. I poured some olive oil in the pot and turned the burner on to about med high. Let the veggies sauté and cook.


Add the Tofu and spices and water. let the pot simmer and cook until everything is cooked and flavors are mixed.


Eat. LOL


You can serve this over Rice or couscous. :D 


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Guest nephitess

:D thanks. it was pretty good. please feel free to add to or change it in anyway. Creativity is always the best. LOL

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Yes, it does look very interesting.  ;)


Jaime, do the recipes here count as tasks?  I'm not sure...I think they should be posting tasks in seperate threads that say Task#1, #2, etc. so that no one gets confused.  But this is your Stedding, so its up to you.  ;)  I love seeing lots of recipes here too.  :D

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Why, yes, the recipes here count towards a task - it take two (or more) to count as one task completed.  It is nice to have them posted first in a separate thread, but I have been moving them here to our cookbook anyway, so this will save me a step.


So nephitess, one more and you'll have a completed task  :)   



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from el Nyn:


I like to try some unusual thing now and again, or just branch away from the usual beef and chicken dishes, so these two will be dishes that you can cook when you want a change of pace in your food.


Venison stew


3 tablespoons olive oil

2 pounds venison stew meat

1/4 cup flour

Essence, recipe follows

2 cups chopped onions

1 cup chopped celery

1 cup chopped carrots

1 tablespoon chopped garlic

1 cup chopped tomatoes, peeled and seeded

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

2 bay leaves

1 cup red wine

4 cups brown stock

Salt and black pepper

Crusty bread



2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme


Method of cooking:

In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.


Remove the stew from the oven and serve in shallow bowls with crusty bread.


This is good in the autumn and winter, as the essence has a bit of a kick to it.


Char Grilled Kangaroo with Lemon and Black Pepper Sauce


4 kangaroo fillets

250 milliliter water

1 juice of 1 lemon

1 garlic clove -- crushed

1 tablespoon parsley -- chopped

black peppercorns -- to taste

1 teaspoon cornstarch -- mixed to a thin paste with cold water


Method of cooking: Grill fillets to desired state.



While fillets are cooking, bring water to boil, then add peppercorns, lemon juice and garlic. Turn down to simmer. When fillets are cooked, add to simmering sauce.


Leave for a minute of two to allow the juices to flavor the sauce, then thicken sauce with cornstarch.


Just before serving, season with salt [if desired] and add parsley.


Serve with rice or potatoes


I tried kangaroo once in a restaurant and found it was actually quite nice. If you can get kangaroo meat, I do recommend trying it. 

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  • 2 weeks later...
Guest nephitess

ok... SO yeah I have an other recipe!! LOL


Butter Tarts!!




    *  2 cups all-purpose flour

    * 1 cup shortening

    * 1/2 teaspoon salt

    * 5 tablespoons ice water

    * 1 cup packed brown sugar

    * 1 egg

    * 1/2 tablespoon butter

    * 1/2 teaspoon vanilla extract

    * 1 tablespoon hot water

    * 1/2 cup flaked coconut

    * 1/2 cup chopped walnuts

    * 1/2 cup raisins


  1.  Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.

  2. Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.

  3. Preheat oven to 350 degrees F (175 degrees C)

  4. Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).

  5. Fill the bottom of each tart shell with about 10 raisins each.

  6. Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.

  7. Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.


Super yummy!!! :D

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  • 1 month later...

hey everyone

here's a very simple recipy that my parents used to make for us kids. some people might not like it but i suggest thay give it a go, i love it and still make it. it's one of those quick and simple recipies that anyone can follow. it might have another name but i've always none it as


DRY HASH (i know not the best name but i didn't name it)


1 tin corn beef

6 medium size potatos or what ever amount u feel like

1 1/2 tbl spoons milk

1 tbl spoon butter/marg



peel and cut potatos into small pieces

boil till soft

mash soft potatos then add butter/marg and milk

mix well

add tin corn beef and stir through potato

heat up on stove(if bit to runny it should thicken while heating)

now serve


it may not look that nice but it shore does taste good

hope u enjoy



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