Secret Ninja Recipes - UPDATED 8th Aug, sick recipe!

[felixgash]

Gash's Sweet Potato, Butternut and Jerk Chicken in a Coconut, Chilli and Lime Soup

Right, this is one of the nicest things I've ever made. I'm a big fan of sweet potato and squash, as you can probably tell by my original post, and tend to use it a lot. The dish is simple, but fucking LOVELY.

Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients (comfortably serves about 4 people)

Chicken Breast Fillets (1x per person)
2x Sweet Potato (Obviously depends on size, but if you're cutting them into approximately inch - or just smaller - sized pieces them make sure the potatoes are big enough to cut into about 8 pieces)
1x Squash (Same as the potato, size matters! I've said "1x" squash because they're generally about twice the size of an average sweet potato you'll find in a UK store)

2x Stalks Celery
2x Small Red Onion
1x Fresh Scotch Bonnet Peppers
1x Teaspoon Dried Oregano
1x Teaspoon Dried Thyme
2x Fresh Lime
1x Can of Coconut Milk
A Few Cloves of Garlic
Ginger (Not too much, it'll over power everything else)
1x Litre Chicken Stock (Fresh would be great, but a decent dried stock is ok. There's an organic brand floating about in UK supermarkets that's not too bad)
1x Teaspoon Walkerswood Jerk Paste (per breast)
Fresh Coriander (Must be fresh!)
Olive Oil

1) Marinade your chicken breasts in the Jerk Paste, with a little olive oil and a squeeze of lime. Stick em on the side (not in the fridge, unless you do this waaay in advance) until later.

2) Add the Olive Oil to the pot you're making your soup in.

3) Dice your Celery and Red Onion in small pieces and add them to the oil - medium-low heat. Lightly saute them (don't "brown" them) for about 7 minutes, and then add your freshly chopped/crushed Garlic, Ginger and Scotch Bonnet pepper (seeds and all if you're a real ninja!). Also, get the coriander and chop the Stalk only into small bits, or even crush the stalks like you might have done with the Garlic. Add this to the mix too. (The leaves will be added as you finally serve the dish.)

4) Add your inch-ish sized pieces of Sweet Potato and Butternut Squash to the mix just after the garlic and ginger. Cover the pot and let this cook on a mediumish-low heat for about 10 minutes, stirring a couple of times in between to make sure it doesn't burn/stick. The potato/squash will start to cook and the mix will have generally started to sweat quite nicely after 10 minutes.

5) Take the cover off and give it a nice mix. You don't want the veg to cook down right now, as it will start to break up and you won't get whole pieces in your soup. You want it to cook once you've added the coconut milk and stock.

6) Turn the heat up a bit so that it's no longer "sweating" but sizzling. Add the Oregano and Thyme, and lightly season (a small pinch of salt & freshly cracked pepper).

7) Shake your can of Coconut Milk (it settles in storage), open it and pour it into the pot over the veg mix. Add the juice of One Whole Fresh Lime. Stir well ensuring the heat is at a medium level. Let simmer for about 3 minutes and then add your litre of Chicken Stock.

(The soup might look very "cloudy" at first. This is because the coconut milk hasn't "cooked through" or mixed in with the stock properly yet - it will look fine once it's began to cook, 10 minutes or so later.)

Cover and let simmer on a medium heat for about 20-30 minutes.

9) Whilst the soup is cooking, heat some oil in a pan and get it quite hot. You don't have to use olive oil here - in fact, a good olive oil burns high temperatures, so use vegetable oil.

When the oil is hot (slightly smoky), add your Chicken Breasts and sear on either side for about 2 minutes. This should get them nice and charred, but keep them juicy on the inside. Depending on the thickness of your breasts, a cooking time of 4-5 minutes might not be enough to cook them through. If not, you can stick the pan in an oven on a high heat for 5 minutes, or keep it on the stove on a low heat.

BBQ'ing the chicken would be ideal, but hey..

10) Your soup should be done by now. Try a piece of potato and it should be soft, and your soup should have a nice consistency - not too thick, but certainly not as runny as water.

Serve your soup into a bowl. Slice your Chicken Breast into centimetre thick slices and, keeping it "whole" (ie. don't just plunge in into and amongst the soup!), place it on top of the soup. Add the chopped coriander leaf on top, and a wedge of lime.

11) Murk.


I think that's everything. If I remember something I'll add it.

Sorry I've no pictures. I made it a couple months back and just battered it. I'll up a pic if anyone wants to see when I make it next week!

[blizzardmusic]

Gash's Sweet Potato, Butternut and Jerk Chicken in a Coconut, Chilli and Lime Soup

Right, this is one of the nicest things I've ever made. I'm a big fan of sweet potato and squash, as you can probably tell by my original post, and tend to use it a lot. The dish is simple, but fucking LOVELY.

Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients (comfortably serves about 4 people)

Chicken Breast Fillets (1x per person)
2x Sweet Potato (Obviously depends on size, but if you're cutting them into approximately inch - or just smaller - sized pieces them make sure the potatoes are big enough to cut into about 8 pieces)
1x Squash (Same as the potato, size matters! I've said "1x" squash because they're generally about twice the size of an average sweet potato you'll find in a UK store)

2x Stalks Celery
2x Small Red Onion
1x Fresh Scotch Bonnet Peppers
1x Teaspoon Dried Oregano
1x Teaspoon Dried Thyme
2x Fresh Lime
1x Can of Coconut Milk
A Few Cloves of Garlic
Ginger (Not too much, it'll over power everything else)
1x Litre Chicken Stock (Fresh would be great, but a decent dried stock is ok. There's an organic brand floating about in UK supermarkets that's not too bad)
1x Teaspoon Walkerswood Jerk Paste (per breast)
Fresh Coriander (Must be fresh!)
Olive Oil

1) Marinade your chicken breasts in the Jerk Paste, with a little olive oil and a squeeze of lime. Stick em on the side (not in the fridge, unless you do this waaay in advance) until later.

2) Add the Olive Oil to the pot you're making your soup in.

3) Dice your Celery and Red Onion in small pieces and add them to the oil - medium-low heat. Lightly saute them (don't "brown" them) for about 7 minutes, and then add your freshly chopped/crushed Garlic, Ginger and Scotch Bonnet pepper (seeds and all if you're a real ninja!). Also, get the coriander and chop the Stalk only into small bits, or even crush the stalks like you might have done with the Garlic. Add this to the mix too. (The leaves will be added as you finally serve the dish.)

4) Add your inch-ish sized pieces of Sweet Potato and Butternut Squash to the mix just after the garlic and ginger. Cover the pot and let this cook on a mediumish-low heat for about 10 minutes, stirring a couple of times in between to make sure it doesn't burn/stick. The potato/squash will start to cook and the mix will have generally started to sweat quite nicely after 10 minutes.

5) Take the cover off and give it a nice mix. You don't want the veg to cook down right now, as it will start to break up and you won't get whole pieces in your soup. You want it to cook once you've added the coconut milk and stock.

6) Turn the heat up a bit so that it's no longer "sweating" but sizzling. Add the Oregano and Thyme, and lightly season (a small pinch of salt & freshly cracked pepper).

7) Shake your can of Coconut Milk (it settles in storage), open it and pour it into the pot over the veg mix. Add the juice of One Whole Fresh Lime. Stir well ensuring the heat is at a medium level. Let simmer for about 3 minutes and then add your litre of Chicken Stock.

(The soup might look very "cloudy" at first. This is because the coconut milk hasn't "cooked through" or mixed in with the stock properly yet - it will look fine once it's began to cook, 10 minutes or so later.)

Cover and let simmer on a medium heat for about 20-30 minutes.

9) Whilst the soup is cooking, heat some oil in a pan and get it quite hot. You don't have to use olive oil here - in fact, a good olive oil burns high temperatures, so use vegetable oil.

When the oil is hot (slightly smoky), add your Chicken Breasts and sear on either side for about 2 minutes. This should get them nice and charred, but keep them juicy on the inside. Depending on the thickness of your breasts, a cooking time of 4-5 minutes might not be enough to cook them through. If not, you can stick the pan in an oven on a high heat for 5 minutes, or keep it on the stove on a low heat.

BBQ'ing the chicken would be ideal, but hey..

10) Your soup should be done by now. Try a piece of potato and it should be soft, and your soup should have a nice consistency - not too thick, but certainly not as runny as water.

Serve your soup into a bowl. Slice your Chicken Breast into centimetre thick slices and, keeping it "whole" (ie. don't just plunge in into and amongst the soup!), place it on top of the soup. Add the chopped coriander leaf on top, and a wedge of lime.

11) Murk.


I think that's everything. If I remember something I'll add it.

Sorry I've no pictures. I made it a couple months back and just battered it. I'll up a pic if anyone wants to see when I make it next week!

Wow.

[spire]

This isnt really that fancy of a recipe, pretty quick.

Ingredients
(1) block of Extra Firm tofu

Soy Sauce
Garlic Powder
Siracha Chili Sauce

Olive oil

Get out a frying pan. Put a little olive oil in, just enough to barely coat it.
heat it up.
Go drain the tofu and cut it up as big or small as you'd like
Add half a generous amount of soy sauce to the pan
Add tofu
Put the other half of the generous amount of soy sauce over the tofu
Sprinkle with garlic powder (however much you want)
Poke and prod at them with a spatula for about 10 mins, flipping if neccesarry

Siracha Chili Sauce is optional. if you want more heat/less flavor then fry with it, if you want more flavor (probly the same amount of heat) just dip your little tofu pieces.


SHAZAM! high i protien, high in flavor.

but it can take a few times to get the balance right, and theres always room for experimentation.

[spooKs]

GARLIC POWDER???

[spire]

GARLIC POWDER???

well yeah, if youre going by "what i use cause its in my cupboards", you can always use fresh.

[felixgash]

GARLIC POWDER???

well yeah, if youre going by "what i use cause its in my cupboards", you can always use fresh.

Garlic powder has a real intense flavour that works in some things (possibly better.. but no, not really!) than fresh garlic, but it's the most temperamental of "spices" in that it clumps up, gets EVERYwhere (it's like it has a mind of it's own) and, when it does get everywhere, it's the stickiest shit in the world and doesn't wipe up easy.

Fresh FTW. Nothing tastes or smells better.

[spire]

i cant even remember the last time i used real garlic

[felixgash]

i cant even remember the last time i used real garlic

That's quite fail to be fair.

I use ALOT of garlic - my food doesn't taste like it's got as much garlic in it as it does (I'm just a great cook, you see), but I wonder what my spunk tastes like..

[spooKs]

i cant even remember the last time i used real garlic

PHALE

[bright maroon]

ooops - red x
It was a funny drawing of cats jumping out of a bowl of beans.

[pk]

Siracha Chili Sauce

This stuff is amazing

[relaks]

yes I do love it.

[deamonds]

+



dinner tonight

FIT FOR A KING

[blizzardmusic]

&



&

[pre-thought process]

As per title..

Ninjas, post your favourite recipes that you made up.. or at least had a significant influence in!

*Recipes must include a Secret Ninja Ingredient. This we cannot disclose to anybody outside of the hideout. Punishable by Bluke. *

I'll start..

Chicken Thighs in a lime, chilli, garlic and honey marinade with Sweet Potato and Butternut Squash - Roasted

You'll need:

2x Chicken Thighs per person (thighs work best, but wings are also awesome.. don't fuck with any other piece for this dish, doesn't feel right)
1x 'portion' of sweet potato and squash per person (depends on size of potato and squash)
2x Tablespoons of Olive Oil
1x Teaspoon Worcestershire Sauce
1x Clove Garlic - crushed
1x Tablespoon of Encona Papaya/Scotch Bonnet Pepper Sauce
Dried Chilli Flakes
Half Fresh Lime
Dried Oregano
Dried (or better fresh for this herb in particular) Thyme
'All-purpose seasoning' and/or 'Chicken Seasoning' (obviously, different brands have different ingredients, whatever takes your fancy.. "Old Bay" from the US would be SPLENDIFIROUS but I can't get it here )

and..

Honey - to be used during last 15 minutes of cooking, else t'will burn.

Method (it's really simple from here..) :

Pre-heat your over to gas mark 6 (between 180-190 degrees C)..

Place your chicken thighs skin-side down in a baking dish and pour on olive oil, freshly squeezed lime juice, crushed/chopped clove of garlic, worcestershire sauce, chilli flakes and seasoning...

OK..

Pour ALL the ingredients (bar the honey) onto the chickarrrnz and rub them in well!

Peel your potatoes and squash and chop into just under inch sized chunks. Any bigger and the chicken will cook before the veg!

Add them to the baking tray and mix well. Make sure your thighs are skin-side down before you start to cook. Add some more olive oil if the mixture seems a bit 'thick' - you want your marinade to be nice and slightly runny.

Secret Ninja Ingredient:

Nando's Peri Peri Marinade

Not necessary, but a nice dollop brings this shit to life!

Oven should be nice and hot by now.

Place baking dish with all the ingredients nicely covered in all the gashy goodness on not quite the highest level in your oven, but not in the middle.. somewhere in between.

Cooking time total = around 1hr. 10mins. Depends on size of chicken/veg etc.

Cook for 20 minutes and then check it.. chicken should have let some juices out by now, use a spoon to turn the potatoes/squash and spoon some juice over them and the chicken. (Repeat after another 20 minutes and then again, with 20 minutes to go.)

With 15 mins to go turn the chicken skin-side up and add the honey!

And there you have it.

Gash's special.

I tend to serve this on garlic steamed white basmati rice. Don't get it twisted, I sayz "Basmati" cos no other rice arun, rudeninja.

I'll post a pic when I make it next. But burrrleeeve.. it's goooood shit.

So, any of you have anything we could try?

that just made me dribble all over my keyboard, defo gonna try it

[pre-thought process]

+



dinner tonight

Bluke that looks like a kebab zoot, what the fook is it??

[flippo]

looks like a fucken baseball bat made out of dogfood

[jolly wailer]

c thru zoot skins yea

[step correct]

This isnt really that fancy of a recipe, pretty quick.

Ingredients
(1) block of Extra Firm tofu

Soy Sauce
Garlic Powder
Siracha Chili Sauce

Olive oil

Get out a frying pan. Put a little olive oil in, just enough to barely coat it.
heat it up.
Go drain the tofu and cut it up as big or small as you'd like
Add half a generous amount of soy sauce to the pan
Add tofu
Put the other half of the generous amount of soy sauce over the tofu
Sprinkle with garlic powder (however much you want)
Poke and prod at them with a spatula for about 10 mins, flipping if neccesarry

Siracha Chili Sauce is optional. if you want more heat/less flavor then fry with it, if you want more flavor (probly the same amount of heat) just dip your little tofu pieces.


SHAZAM! high i protien, high in flavor.

but it can take a few times to get the balance right, and theres always room for experimentation.

That's just the tofu part lol..you are supposed to use it in another dish after.

[step correct]

Gash's Sweet Potato, Butternut and Jerk Chicken in a Coconut, Chilli and Lime Soup

Right, this is one of the nicest things I've ever made. I'm a big fan of sweet potato and squash, as you can probably tell by my original post, and tend to use it a lot. The dish is simple, but fucking LOVELY.

Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients (comfortably serves about 4 people)

Chicken Breast Fillets (1x per person)
2x Sweet Potato (Obviously depends on size, but if you're cutting them into approximately inch - or just smaller - sized pieces them make sure the potatoes are big enough to cut into about 8 pieces)
1x Squash (Same as the potato, size matters! I've said "1x" squash because they're generally about twice the size of an average sweet potato you'll find in a UK store)

2x Stalks Celery
2x Small Red Onion
1x Fresh Scotch Bonnet Peppers
1x Teaspoon Dried Oregano
1x Teaspoon Dried Thyme
2x Fresh Lime
1x Can of Coconut Milk
A Few Cloves of Garlic
Ginger (Not too much, it'll over power everything else)
1x Litre Chicken Stock (Fresh would be great, but a decent dried stock is ok. There's an organic brand floating about in UK supermarkets that's not too bad)
1x Teaspoon Walkerswood Jerk Paste (per breast)
Fresh Coriander (Must be fresh!)
Olive Oil

1) Marinade your chicken breasts in the Jerk Paste, with a little olive oil and a squeeze of lime. Stick em on the side (not in the fridge, unless you do this waaay in advance) until later.

2) Add the Olive Oil to the pot you're making your soup in.

3) Dice your Celery and Red Onion in small pieces and add them to the oil - medium-low heat. Lightly saute them (don't "brown" them) for about 7 minutes, and then add your freshly chopped/crushed Garlic, Ginger and Scotch Bonnet pepper (seeds and all if you're a real ninja!). Also, get the coriander and chop the Stalk only into small bits, or even crush the stalks like you might have done with the Garlic. Add this to the mix too. (The leaves will be added as you finally serve the dish.)

4) Add your inch-ish sized pieces of Sweet Potato and Butternut Squash to the mix just after the garlic and ginger. Cover the pot and let this cook on a mediumish-low heat for about 10 minutes, stirring a couple of times in between to make sure it doesn't burn/stick. The potato/squash will start to cook and the mix will have generally started to sweat quite nicely after 10 minutes.

5) Take the cover off and give it a nice mix. You don't want the veg to cook down right now, as it will start to break up and you won't get whole pieces in your soup. You want it to cook once you've added the coconut milk and stock.

6) Turn the heat up a bit so that it's no longer "sweating" but sizzling. Add the Oregano and Thyme, and lightly season (a small pinch of salt & freshly cracked pepper).

7) Shake your can of Coconut Milk (it settles in storage), open it and pour it into the pot over the veg mix. Add the juice of One Whole Fresh Lime. Stir well ensuring the heat is at a medium level. Let simmer for about 3 minutes and then add your litre of Chicken Stock.

(The soup might look very "cloudy" at first. This is because the coconut milk hasn't "cooked through" or mixed in with the stock properly yet - it will look fine once it's began to cook, 10 minutes or so later.)

Cover and let simmer on a medium heat for about 20-30 minutes.

9) Whilst the soup is cooking, heat some oil in a pan and get it quite hot. You don't have to use olive oil here - in fact, a good olive oil burns high temperatures, so use vegetable oil.

When the oil is hot (slightly smoky), add your Chicken Breasts and sear on either side for about 2 minutes. This should get them nice and charred, but keep them juicy on the inside. Depending on the thickness of your breasts, a cooking time of 4-5 minutes might not be enough to cook them through. If not, you can stick the pan in an oven on a high heat for 5 minutes, or keep it on the stove on a low heat.

BBQ'ing the chicken would be ideal, but hey..

10) Your soup should be done by now. Try a piece of potato and it should be soft, and your soup should have a nice consistency - not too thick, but certainly not as runny as water.

Serve your soup into a bowl. Slice your Chicken Breast into centimetre thick slices and, keeping it "whole" (ie. don't just plunge in into and amongst the soup!), place it on top of the soup. Add the chopped coriander leaf on top, and a wedge of lime.

11) Murk.


I think that's everything. If I remember something I'll add it.

Sorry I've no pictures. I made it a couple months back and just battered it. I'll up a pic if anyone wants to see when I make it next week!