¨˜”°º• SeCreT ReCipeS From ~*~LOA~*~ KITCHEN WITCHERY •º°”˜¨
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that would be great dun u guys thinkOriginally posted by Karkadann:Maybe we should get Oceanos to cook for us one of these days..... heard he is quite a cook.
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The shopping will be a killer thou.Originally posted by scorpboi:that would be great dun u guys think 
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yeahOriginally posted by Karkadann:The shopping will be a killer thou.
but for the food i think is worth it -
anyone tried the recipes yet?
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troll receipes coming up
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Originally posted by OCEANOS:From "Joy of Cooking Troll" by Sharune
Baked Troll Brains and Eggs
Preheat oven to 350
Cut into 1-inch dice:
2 sets cooked troll brains (since they're so small, you need 2)
Place them in 4 small greased casseroles.
Peel, seed and dice:
4 tomatoes
Combine:
11/2 tbs hot olive oil
1 tsp chopped parsley
1 tsp chopped onion
salt & paprika
1 tsp brown sugar
Pour ingredients into the casseroles.
Break into each one:
1 egg
Bake for about 5 minutes until eggs are firm. Melt and brown lightly:
1/4 cup butter
Add:
2 tsp lemon juice
Pour this over the eggs.
Garnish with:
Parsley
Serve at once. Troll brain spoils quickly if not eaten immediately.
Enjoy! -
Originally posted by Karkadann:Rabbit mousse with troll trotter
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
100g of rabbit meat (To make 16 little mousses)
3 troll trotters
1 egg white
80g of cream
200g fine pork intestines
200g pork juice
50g of celery
50g of leeks
50g of carrots
2 pealed and diced tomatoes
Salt, pepper
Nutmeg, tarragon
Recipe
Mousse
Mince the rabbit meat in a mixer. Add salt and pepper, slowly add the egg white then the cream.
Cook the troll trotters the mince finely. Peel and chop the vegetables very finely. Mix the troll trotter and the vegetables. Spread out the 200g of pork intestine; cut into 12 10cm sided squares. Place a few leaves of tarragon, a little mousse, a few cubes of jellied troll trotter and cover with a little mousse; fold over the intestine. Poach for a few minutes. Drain the mousse. Fry it all over to slightly golden in foaming butter.
Put 4 mousses on each plate. Decorate with the tomatoes, pour over the pork juice, and add a few tarragon leaves.
Recommend Wine
Chénas, Beaujolais Cru
This is an agreeable fruity wine that goes well with the tarragon. Because this dish is very flavourful it needs a well-built wine like Chénas. -
Originally posted by harryryan:
Sweet and Sour Troll
This sweet and sour troll recipe is easy to make in a skillet, with pineapple and barbecue sauce.
* 1 1/2 pounds boneless troll shoulder or country style ribs, cut in small cubes
* 1 tablespoon vegetable oil
* 1 teaspoon salt
* dash pepper
* 1 can (about 8 1/2 ounces) pineapple chunks or tidbits
* 1/2 cup barbecue sauce
* 1 tablespoon cornstarch
* 2 tablespoons cold water
* 1 green bell pepper, cut in strips (I use half red bell pepper for color)
In a heavy skillet over medium heat, brown troll cubes in the vegetable oil. Season with salt and pepper. Drain pineapple syrup into a 1-cup measure and add enough water to make 3/4 cup. Set the drained pineapple aside. Combine syrup and water mixture with barbecue sauce; pour over the meat in the skillet. Cover and simmer for 40 to 45 minutes, or until troll is very tender. Combine the cornstarch with the cold water, stirring until smooth. Add to troll mixture and stir, cooking, until thickened. Add bell pepper strips and reserved pineapple chunks and heat through. Serve over rice.
Serves 6. -
Originally posted by OCEANOS:Marinated Grilled Belgian Blue Troll Rib Steak with Provence Herbs
To serve four
2 - 400g Belgian Blue Troll rib steaks
1 teaspoon of white pepper corns
4 tablespoons of Provence Herbs
4 tablespoons of olive oil
1 tablespoon of lemon juice
sea salt from the grinder
Preparation
Crush the pepper corns. Mix, in a deep bowl, half of the Provence herbs, the olive oil, lemon juice and crushed pepper corns.
Place the Troll rib steaks in the mixture, cover with a plastic wrapping and leave rest in the refrigerator for at least 1 hour.
On a charcoal grill, spread the remaining Provence herbs.
Grill the Troll rib steaks from 6 to 8 minutes on each side. Salt the meat at the end of the cooking process.
For presentation you can cut the Troll rib steak in large oblique slices or leave whole. Serve immediately.
Garnish with tomatoes, lettuce and serve with seasonal salads, potatoes or rice.