Mostly I stick to tried and tested recipes. However, once you’ve a few basic techniques and ingredient mixes under your belt - then why not make stuff up?
A couple of nights ago I had a poached salmon fillet in the fridge. And a fennel bulb. And a potato. My kitchen always has the usual herbs, seasoning, garlic, etc. So I made cold salmon, salad potatoes, fennel salad and a shallot & fine lardon mix. You know what, really tasty.
Tonight I found large prawns in the freezer, a fresh broccoli and the poaching broth from the salmon. So risotto was made. Really good.
Any other made up recipes?
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I don’t believe that there’s any such thing as a made up recipe Lincs. We’ve always eaten what’s available and tweaked it accordingly 
Top idea for a thread though!
I’m pretty handy with pasta, but then again aren’t we all?
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Last night I went to the club and ordered Battered Hoki, chips and salad (I forgot to tell them to forget the salad) plus a few beers. You can’t get more spontaneous than that.
Yes, I thought the same, but now can’t think of anything that’s nothing more than using up leftovers or a convenient variation of a known food combo/recipe. For example, a tuna & mushroom pasta sauce requires single cream or creme fraiche, I might add milk then thicken with cornflour, because that’s all I’ve got! And the result is wonderful because of all the other tasty ingredients,
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Fair challenge, as most of my “recipes” are simply bunging stuff together.
This evening it was a large coley fillet, duck fat roasted potato chunks and broccoli. And a glass (or three) of Saint Veran. Since you ask.
Not my best mash up, but actually very tasty. The wine was lovely.
Tomorrow I’ve friends round. I’ve four large legs of chicken. And a litre of homemade chicken stock. I’ll blitz shallot, garlic, ginger, chili and spices into a paste. Fry off the chicken to get the skin very brown. Then chuck it, chunks of carrot, chunks of sweet potato and a tin of chick peas into a big pot. Cover with stock. Cook for two hours. Serve with couscous. (If I am being fancy I’ll add almonds and apricots.)
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Sounds lovely.
Be “fancy”, I dare you.
I’m glad you said that d00d as I feel exactly the same way. I suppose when we think too hard about something we’re not being spontaneous. However, what did occur to me is that I quite often cook a pan of pasta adding sweet corn,peas etc. I’ll add chopped hard boiled egg or tinned tuna before stirring in the magic ingredient.
Not to everyone’s taste I’m sure but a quick fix and a nice balance of carbs and protein.
I think you’re like me, Chilli, no tried and tested recipes, just throwing flavours together of things you know you like, and doing it in the order you know. There are differences, I would add the Pataks to softened onion at the beginning; I don’t do Pataks and pasta, always rice.
Lincs always seems to have a well-stocked larder!
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And a well stocked wine cellar too!
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