quote:

---

Originally posted by Clarence
Any suggestions on what to do with two unopened jars of fruit mince?

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quote:

---

Originally posted by ken:

I might succumb to temptation and liven up the cabbage a bit with some bacon that's left over...

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quote:

---

Originally posted by Firenze:

I think the things going off in the fridge are mainly green peppers and red cabbage - which will not, I suspect, marry.

---

• enough vegetable oil to cover the bottom of a large pan
• 1½ large onions, finely chopped
• ½ red pepper and ½ green pepper coarsely chopped.
• 2 cloves of garlic
• 1 tin chopped tomatoes
  [8]a good squirt of tomato purée
• ¾ teaspoon chilli flakes
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½: teaspoon salt
• ¼ sugar
• leftover turkey, coarsely shredded.
• large handful frozen sweetcorn

• Leftover roast potatoes, new potatoes, carrots and sprouts.
• butter
• black pepper

quote:

---

Originally posted by Firenze:
I think the things going off in the fridge are mainly green peppers and red cabbage - which will not, I suspect, marry. And chillies. Lots and lots of chillies. I can also source sausages and chorizo, potatoes, onions and tinned tomatoes.

---

quote:

---

Red cabbage is a typical garnish for fish tacos. Here in California the fish is usually battered and fried but my mom would sautee sardines with onion, garlic and tomatoes. You could do that with diced green peppers and then garnish with the red cabbage.

---

quote:

---

Originally posted by Aelred of Rievaulx:

quote:

---

Red cabbage is a typical garnish for fish tacos. Here in California the fish is usually battered and fried but my mom would sautee sardines with onion, garlic and tomatoes. You could do that with diced green peppers and then garnish with the red cabbage.

---

Classic English way with red Cabbage is to slice it fnie. Chop 1 onion in a pan with some olive oil and sweat until getting translucent, then pile in the red cabbage and a large tart cooking apple (Bramley for preference), peeled, choopped and sliced, and a small (Very small!) amount of water - like 1 tablespoon or so. Put lid on the pan and cook in its own steam for ten minutes or so on the hob. You can alter the balance of cabbage and apple to suit your own taste.

You can replace the water with a dash of red wine (if you have no alcoholics in your household) or even a vinegar of your choice. You may want to add a bit of sugar to taste, and I would always salt the mix a bit. Some people add a handful or currants, but that is going a big far in my book.

Great with any slow-cooked meat, especially good with pork. Too much for fish, I would have thought.

I hope you enjoy it.

---

quote:

---

Originally posted by Sandemaniac:

We, meanwhile, are in the unfortunate and iniquitous position of having been given a pound and a quarter of unsliced Serrano ham. What the flip do we do with such a whacking great lump of it?
AG

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quote:

---

Originally posted by Sandemaniac:

We, meanwhile, are in the unfortunate and iniquitous position of having been given a pound and a quarter of unsliced Serrano ham. What the flip do we do with such a whacking great lump of it?

AG

---

quote:

---

Originally posted by Firenze:
I hadn't realised - until last night - that white cabbage bakes successfully too.

Into an ovenproof dish, liberally dot with butter, bit of freshly ground black pepper and a few cumin seeds, cover with foil and bake for 50 mins at 180 (though half an hour longer didn't seem to hurt).

With that I did one of my favourite, and simplest, lamb casseroles. Diced shoulder, onions, lots of garlic, parsley, paprika and the juice of a couple of lemons and that's it. Low heat or slowish oven for an hour - or until you're ready for it.

---

quote:

---

Originally posted by OhSimone:
Sounds almost Turkish, om nom nom.

---

quote:

---

Originally posted by infinite_monkey:
World's strangest and best thing to do with kale:
Toasted Kale and Coconut Salad

I make the kale following the recipe, and just serve it on top of rice, because farro confuses me. Amazing.

---

quote:

---

Originally posted by Firenze:

quote:

---

Originally posted by OhSimone:
Sounds almost Turkish, om nom nom.

---

Spanish in point of fact. But I can see why you might think the other end of the Med - I have other lamb recipes from the middle east with preserved lemons as a main ingredient.

---

quote:

---

Originally posted by OhSimone:
Have you had lahmacun? It's a pizza sort of thing with spiced lamb, best served with garlic, parsley and lemon juice. Things travel I guess.

---

No, but I had a very nice gyros pizza in a restaurant in Germany (Turkish influence, I fancy).
 

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Posted by Sandemaniac (# 12829) on :
 
All I can say to kale crisps is WOW!

We did them with lemon juice, salt and olive oil (greasy kale tequila?), and they were delicious. Salty enough to be a great beer snack too.

AG
 

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Posted by la vie en rouge (# 10688) on :
 
My friend C. has returned to live in Paris after four years abroad

Anyway, this inspired me last night to resurrect C's favourite recipe from back in the day.

rouge's famous minestrone soup

Chop up a couple of carrots, a big onion (or two small ones) and a stick of celery. Soften in a bit of olive oil and throw in a handful of spinach to wilt.

Add a litre or so of chicken or vegetable stock and a jar of tomato sauce. Add a small (drained, rinsed) tin of kidney beans and a small tin of green beans (you could use fresh but in the soup I think the mushiness of tinned works better). Add one generous glass of red wine and some basil and oregano. (Salt if your stock's not already salted.) Bring to the boil then simmer until the vegetables are almost soft.

Add a handful of pasta (something quite small - broken-up spaghetti, macaroni, whatever) and cook some more until it's soft.

Note - the starch from the pasta will make the soup go thick and gloopy if you cook it straight in. I personally regard this as a feature not a bug, but if you don't want the soup gloopy you need to cook the pasta separately and then add it at the end.

[ 13. January 2012, 09:39: Message edited by: la vie en rouge ]
 

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Posted by Lyda*Rose (# 4544) on :
 
I've been idly interested in trying out making tempura veggies. I'd seen Kikkoman advertizing that they had a tempura mix. They do. It's on their site. I went to their page with the recipe for tempura seafood and veggies. They have a nice picture of their tempura mix ther. They also have the recipe for making tempura batter from scratch. No mention of using the packaged product.

How refreshing and noncommercial!
 

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Posted by infinite_monkey (# 11333) on :
 
Excellent: I've got some cake flour hanging around that I don't know what to do with, and I love fried stuff.

I just made possibly the best soup I've ever had, and it's both super easy and quite good for you:

Carrot Soup with Miso and Sesame

The pickled scallions (I didn't have kosher salt, so just used a bit less regular salt) really kick things up a notch: highly recommended.
 

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Posted by LutheranChik (# 9826) on :
 
We made fish tacos tonight...I was very happy with our marinade, which was mostly from a recipe but punched up a little by addition of some orange juice to add a little sweetness and extra fruitiness to the lime juice.
 

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Posted by piglet (# 11803) on :
 
I love this quote from Infinite Monkey's carrot soup recipe:

quote:

---

It’s about one cube of tofu away from earning a halo ...

---

 

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Posted by piglet (# 11803) on :
 
Sorry to double-post, but we've just bought a bread-making machine and I'd be grateful for advice, tips and experiences of them what has one. Thank you.
 

---

Posted by Firenze (# 619) on :
 

quote:

---

Originally posted by piglet:
Sorry to double-post, but we've just bought a bread-making machine and I'd be grateful for advice, tips and experiences of them what has one. Thank you.

---

A fair degree of scrupulosity in keeping to the recipe works best: barring defect in the ingredients (eg elderly yeast*) that guarantees a successful loaf every time. Tweaking recipes, and introducing ones not in its little owner's manual is more chancy, but can be done. I think the trick is to maintain the same balance of wet/ dry and flour/ other stuff - eg I translated a white cheese and bacon loaf successfully to a brown cheese and pumpkin seed one.

*even though it's the dried instant, I keep it in the fridge.
 

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Posted by Lothlorien (# 4927) on :
 
Follow the instructions as to order of ingredients. Any I've used put liquid in first and have spectacular failures if this is not done.

I keep the dried yeast in freezer and use it straight from there.
 

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Posted by Lothlorien (# 4927) on :
 
Piglet, I just remembered this book for bread machines.

I have an earlier, slightly larger edition but this is the same, just reduced in page size. I've had it for over ten years and always had successes with it. I gave one to my brother who makes all his own bread and he likes it too. Lots of variety and easily adaptable.
 

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Posted by Sandemaniac (# 12829) on :
 
Hot crumpet. Fresh out of the pan. Just WOW! I've always thought you can't beat a bit if crumpet, but this was something else entirely. The ideal combination of firm and moist.

AG
(I may never buy another...)
 

---

Posted by Lothlorien (# 4927) on :
 
Just remembered that the bread book mentioned two posts up has recipes in three different sizes, so you don't need to scale up or down.
 

---

Posted by infinite_monkey (# 11333) on :
 
Crumpets can be MADE? I kinda always thought they came into being fully formed in a package, like Aphrodite showing up on the seashell from nowhere.

[ 18. January 2012, 01:40: Message edited by: infinite_monkey ]
 

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Posted by Gee D (# 13815) on :
 
Madame makes a fair bit of our bread and uses a machine at least to make and prove the dough and then forming a loaf and baking in the oven. She says that the way to do it is to start by making a range of breads from the recipe book with the machine; this will help you learn how doughs should look and work. The book will be written for the flour in your country. If you buy an English cookbook, you will need to adjust the water/milk content, as English (and French) flour is nowhere near as hard as that here or in the US. She imagines that Canadian flour is probably quite strong also. The harder the flour, the more liquid you need 10% or perhaps even more.
 

---

Posted by piglet (# 11803) on :
 
Thank you all for your advice and tips - especially about storing the yeast - D. has bought a huge jar of the stuff (bearing in mind that you only need a couple of teaspoons per loaf). He also bought a bread-machine cookbook (not Lothlorien's one, but something similar, specifically written for Black & Decker machines*).

He made his first loaf this afternoon**; he bought a "bread mix" bag of flour that came with yeast ready measured and it was absolutely yummy; I think we're definitely on to something! 1½lb of flour seems to make a hell of a big loaf; he reckons a 2lb one would probably fill the entire kitchen ...

Further experiments will doubtless ensue - I'll keep you posted.

* The last time we bought a Black & Decker it was an electric drill.

** and the second this evening. If I'm really good, he'll let me try it.
 

---

Posted by Moo (# 107) on :
 

quote:

---

Originally posted by piglet:
Thank you all for your advice and tips - especially about storing the yeast - D. has bought a huge jar of the stuff (bearing in mind that you only need a couple of teaspoons per loaf).

---

quote:

---

Originally posted by Sandemaniac:
Hot crumpet ...

---

quote:

---

Originally posted by Gee D
Or use the dry variety. Remember to use about half the quantity of fresh yeast, or even a bit less; that will give a slower rising and a better flavour.

---

I was talking about dry yeast. I prefer the fresh, but I haven't been able to get any for years.

Moo
 

---

Posted by Lothlorien (# 4927) on :
 
Crumpet recipe. No machine needed. You will need heavy based pan or griddle to cook and some rings to keep them in shape. Egg rings available down here but they are a bit small. Grease rings before use.

450 gm plain flour.
350 ml warm milk
teaspoon salt
teaspoon, level dried yeast
350 ml warm water
teaspoon baking powder
splosh of sunflower or similar oil (for greasing rings)


Mix flour, milk, water and yeast in a bowl with whisk. Leave covered at least an hour till very frothy. Whisk in baking powder and salt.

Grease rings and griddle or whatever you are using and heat griddle. Fill ring on griddle till almost full. It should stay inside ring. If too runny add a bit of flour.

No kneading, no machine needed.

Cook till holes appear on top of batter and surface of crumpet is sort of set. Flip and cook the other side a couple of minutes. Serve with butter. They can be cooled and toasted later and served with butter (and Vegemite, which is the only flavouring any in my family will allow on crumpets).

If they are very dark when you flip them, turn heat source down a bit. It may need a bit of experimenting so do one t a time till you like them.

These are much appreciated here. I have a very old cast iron griddle, very thick with a hoop of iron as a handle. I heat it up over wok burner on stove and then turn down quite a bit as the thick iron retains the heat well and give it back evenly.
 

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Posted by Lothlorien (# 4927) on :
 
Sorry, edit time gone. I don't grease the surface of the griddle or pan when making these or pikelets. I wipe griddle or pan with surface of a cut raw potato. This makes a nice, shiny base to pikelet or crumpet in my seasoned pan. Repeat as needed and possibly cut slice off potato to expose fresh surface.
 

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Posted by piglet (# 11803) on :
 
Thanks, Lothlorien - I'll mention this to D., who's the crumpet aficionado.
 

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Posted by Siegfried (# 29) on :
 
Was both surprised and pleased to find a carton of organic eggnog at our local supermarket--with 9 days left on its "best by" date! This naturally led to a Sunday breakfast of--

Eggnog French Toast

Ingredients:
4 large eggs, beaten
3/4 C eggnog
1t vanilla extract
pinch kosher salt
1T cinnamon
1/4t grated nutmeg
4 1" thick slices (or 8 1/2" thick slices) of challah or other egg bread
butter for the griddle

Heat your griddle of preference to medium low heat, or 350F--you want it so that water dances when drops are spritzed onto it

Mix all ingredients except bread and butter together well in a wide bowl.
Dip each slice of bread into the egg mixture for 15 seconds, flip over, and dip the other side for 15 seconds. Place into a wide container such as a baking dish. When all bread slices have been dipped, pour remaining egg mixture over the bread slices and allow to sit for 5 to 10 minutes (this is a useful time for you to be getting the coffee on or frying up bacon or sausage).

When your bread has sat long enough and your griddle is hot, put a healthy pat of butter onto the griddle and, using a paper towel, wipe it over the surface of the griddle until it is melted completely.

Place your bread slices on the griddle and cook for 4-5 minutes,or until the underside is a golden brown. Flip each slice over, sprinkle with a bit of cinnamon and nutmeg, and cook for another 4-5 minutes, or until golden brown.
Remove to plates and serve immediately with warmed maple syrup.

Enjoy!
 

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Posted by lily pad (# 11456) on :
 
Last night I put some chick peas to soak and today cooked them and made hummus for the first time. A little lemon juice, olive oil and tahini all whipped up in the food processor and I had a yummy ingredient for my supper. I've never liked garlic very much so didn't put any in. Yes, it is bland, but I like it that way and am very proud of myself for actually doing this.
 

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Posted by daviddrinkell (# 8854) on :
 

quote:

---

Originally posted by piglet:
Thanks, Lothlorien - I'll mention this to D., who's the crumpet aficionado.

---

Very true, I like a bit of crumpet after Evensong.

Sometimes I even put Marmite on it.....
 

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Posted by Gee D (# 13815) on :
 

quote:

---

Originally posted by lily pad:
Last night I put some chick peas to soak and today cooked them and made hummus for the first time. A little lemon juice, olive oil and tahini all whipped up in the food processor and I had a yummy ingredient for my supper. I've never liked garlic very much so didn't put any in. Yes, it is bland, but I like it that way and am very proud of myself for actually doing this.

---

Also very good if you cook some frozen broad beans, then puree them with the garlic etc. Even better if you chop an onion and cook it in a bit of water first, then add the crushed garlic and broad beans before pureeing the lot.
 

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Posted by PeteC (# 10422) on :
 
I skip tahini, which is an abomination to my tastebuds, but otherwise my recipe is standard. Recently, I have taken to crumpling a few dried red peppers before giving the mix a final whiz in the blender. Since many breakfast spreads are forbidden to my diet, and believe it or not, you can get tired of Marmite (or peanut butter), I often spread this thinly on my breakfast two pieces of toast.
 

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Posted by Lyda*Rose (# 4544) on :
 
Speaking of bean spreads, I've fallen in love with a particular style of quesadilla. I take a flour tortilla and spread spicy, jalapeno bean dip on it, heap some shredded, sharp cheddar all over it (well, sharpish for American tastes ), add leftover, shredded chicken, and top with another tortilla. Zap it in the microwave for 45 secs to a minute. Voila! Lunch!
 

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Posted by jedijudy (# 333) on :
 
I heard or read recently (it wasn't here, was it?) that chopped mushrooms can be used in place of ground meat. Well, I tried it tonight. There was a taco kit in the pantry that needed to be used, and a container of mushrooms in the fridge. So, I chopped the 'shrooms smallish, sauteed them in olive oil, and added the spice packet and water according to the instructions.

Except for being too salty for my taste (next time, twice as many mushrooms) it was really yummy! I also used plain yogurt instead of sour cream on one of the tacos. That one tasted best!

I will make this again!
 

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Posted by Huia (# 3473) on :
 
I mentioned this recipe in passing to a shipmate so I thought I'd post it here

Double Ginger Muffins

2½ cups of flour, 5 tsp baking powder, 2 tsp ground ginger, ½ cup soft brown sugar, 75g butter, 2 eggs, 1½ cups milk, 2 cups crystallised ginger

Sift flour, baking powder and gr ginger into a bowl. Mix in brown sugar. Make a well in the centre of the dry ingredients. Melt butter. Lightly beat eggs and add to milk. Add ginger, butter, eggs and milk to dry ingredients and mix until just combined. Three quarters fill greased muffin pans with the mixture. Bake at 190c for 10 to 15 minutes or until muffins spring back when lightly touched.

Huia
 

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Posted by Lothlorien (# 4927) on :
 
That looks nice and gingery Huia. Thanks.
 

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Posted by Surfing Madness (# 11087) on :
 
I have some mince that needs used up. Any ideas other than spag bol, lasagne, or meat balls?
 

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Posted by Keren-Happuch (# 9818) on :
 
Shepherds/Cottage pie, chilli con carne, moussaka, stuffed aubergines...
 

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Posted by Roseofsharon (# 9657) on :
 

quote:

---

Originally posted by Surfing Madness:
I have some mince that needs used up. Any ideas other than spag bol, lasagne, or meat balls?

---

quote:

---

Originally posted by Surfing Madness:
I have some mince that needs used up. Any ideas other than spag bol, lasagne, or meat balls?

---

quote:

---

Originally posted by Welease Woderwick:
anything we can do with the whey created by making the paneer.

---

quote:

---

I'm counting on the fact that we wouldn't have frozen them if we hadn't liked them to begin with.;-)

---

When I first started living by myself almost a year ago, I had trouble adjusting recipe sizes so there were just a couple of meals from a recipe. I also hated, and still hate, wasting food, so leftovers were frozen, even if not quite to my taste.

These days I try to fix them up with more herbs or chillies, but if still not right, I no longer keep them. I have a largish fridge but it doesn't seem to take much to fill freezer quickly.

Tonight I am making risotto with leftover ham and some good mushrooms. Will happily free second batch of that.
 

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Posted by Firenze (# 619) on :
 
I'm facing the leftover chicken dilemma this evening. I can always do a rissotto, but it's not really calling to me. Any other solutions?
 

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Posted by Dormouse (# 5954) on :
 
Little chicken & mushroom pies? You could use mashed potato as a topping if you don't want to make (or buy!) pastry. I like to make a sauce just by mixing a dollop of creme fraiche in the mix once everything is cooked.
White chilli con carne? I believe that's like ordinary chilli but made with chicken and white beans...But I may be wrong.
Thai chicken coconut soupy thingy with noodles? Chicken, shredded leeks, coconut milk, stock, thai curry sauce (or appropriate spices) & noodles.
Pasta bake with tomato sauce and the chicken thrown in?
I think those (except the chilli) are my usual left over chicken standbys.
 

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Posted by LeRoc (# 3216) on :
 
Somebody gave me a bag of butternut squash, already cut into small pieces.

What do I do with them?
 

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Posted by Roseofsharon (# 9657) on :
 
I am currently printing off some of the recipes I have stored on the computer and yesterday looked up the chicken left-overs and pumpkin/squash recipes, as that’s what I currently have that needs using.
Below are lists of the main ingredients in some recipes for each, but rather than make this post even longer I’ll only add full recipes if anyone asks for anything specific.

Creamy Chicken Pasta
cooked chicken,
French mustard
1 lemon
single cream

Chicken Polka Pie
cooked chicken,
potatoes,
cooked mixed veg
parsley sauce,
Worcestershire sauce,
eggs
Cheddar cheese

Chicken and Mushroom Lasagne
onion,
mushrooms,
cooked chicken,
parsley
white sauce
non cook" lasagne
fresh breadcrumbs & grated Parmesan cheese

Basic Leftover Casserole
Cooked pasta OR rice
cooked chicken OR turkey OR beef
leftover vegetables, diced (your choice), or par-cooked from fresh
.Alliums of choice:
2 c Milk with curry paste, and-sherry,-white wine, or vermouth,
OR
1 c Milk and 1 -2 c sharp grated cheese

Butternut Squash Risotto
onion, finely chopped or grated
butternut squash, grated
garlic clove,
arborio rice
roasted hazelnuts
Wensleydale cheese

Squash with Mushrooms and Bacon
butternut squash,
Rosemary
Olive oil
streaky bacon,
mushrooms,
garlic,

Butternut Squash Casserole
olive oil
1 onion , sliced
garlic cloves, crushed
tsp cumin seeds
1 tbsp paprika
sweet potatoes , cubed
red pepper , deseeded and chopped
butternut squash (about 550g/1lb 4oz), peeled and chopped
can chopped tomatoes
red wine
vegetable stock
bulghar wheat
TO SERVE
yogurt
cheddar cheese

Roast Squash with Green Lentils & Goats Cheese
red onions
squash
rosemary
olive oil
celery,
garlic,
1 bayleaf
green lentils,
balsamic vinegar
soft goats cheese

[ 31. January 2012, 08:42: Message edited by: Roseofsharon ]
 

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Posted by Lothlorien (# 4927) on :
 
Here's a recipe for butternut, providing we are talking about the same vegetable. This is what we call butternut in Australia. The blue cheese sauce appeals to me.

You could also bake the pieces and make soup or use in a risotto, even if Firenze isn't doing risotto tonight.

I didn't make risotto with my ham and mushroom. Just gently fried some onion, garlic and mushrooms with the ham and stirred in some ordinary , already cooked long grain rice to warm. Not much, just something to bulk it out. It made one serve which was what I was after.
 

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Posted by Roseofsharon (# 9657) on :
 

quote:

---

Originally posted by Lothlorien:
Here's a recipe for butternut, providing we are talking about the same vegetable. This is what we call butternut in Australia. The blue cheese sauce appeals to me.

---

quote:

---

Originally posted by LeRoc:
@Roseofsharon: Could you give some details on the Butternut Squash Casserole? I think I can get a hand on most of the ingredients here in Africa. It's sweet potato season here now, so at least that part is easy!
The only thing I'm unsure of is the bulghar wheat. I could try some of the Muslim shops, but I'm not sure if I'll be able to get it. What would be a substitute for it?

---

quote:

---

What do I do with them?

---

quote:

---

Originally posted by LutheranChik:
Our favorite thing to do with butternut squash is roast them at high heat with some olive oil, kosher salt and fresh ground pepper; you can roast them alone or with other winter vegetables -- halved redskin potatoes, Brussels sprouts, garlic cloves and shallots are all good choices. (If you use veggies with a different texture/density, I'd start with the more dense veg and then add the squash a little later in the roasting process.) I heat the oven to 425, place the chunked squash on a pre-sprayed flat pan, drizzle a generous amount of olive oil over them and then season them. Cook until they're fork-tender and starting to get roast-y, turning them about every 15 minutes.

---

This is pretty much our favourite thing with any kind of winter squash. I'd serve it with pasta and add either pesto or crème fraîche loosened up with a little of the pasta water. If with c.f. I'd add garlic to the vegetables and mash it in at the end.
 

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Posted by LutheranChik (# 9826) on :
 
Sunday is Superbowl Sunday -- an unofficial national holiday in the US. DP and I usually challenge one another to a culinary throwdown on Superbowl day, and this year we have decided to make sliders; mini-burgers. We won't give one another details about our choices, but E1 is going to make turkey sliders of some kind, while I am going to make (shhhhh) curried ground pork sliders with a yogurt sauce and chutney topping. Our local bakery makes little round dinner rolls that are perfect buns for such things.

A couple of years ago we did chicken wings -- we each made about three different flavors. THAT was a party.;-)
 

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Posted by LeRoc (# 3216) on :
 
@Roseofsharon: THANK YOU!! The Butternut Squash Casserole was positively delicious.

With "red pepper" I wasn't sure if you meant a bell pepper or a chili pepper, so I put both in Well, in my case the second one was an African piri piri, and I'm glad I did! The recipe definitely needs that "zing".

I'm sure that we'll be making this more often, this is a keeper! And we'll definitely try some of the other butternut squash recipes as well.
 

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Posted by Zappa (# 8433) on :
 

quote:

---

Originally posted by LeRoc:
African piri piri,

---

but
 

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Posted by Yangtze (# 4965) on :
 
I've gone vegan for February. I foresee a month of variations of vegetable+pulse sludge (curry, stew, casserole) on rice/potato/pasta. I can mix this up a bit with Chinese (I like tofu).

Any other suggestions - particularly if they are ones that add a non-sludgy texture gratefully received. I'm not really into fake meat products though. And it's cold here so I can't exist in salads.

(I don't dislike the variations on sludge but I think I might get bored of it.)
 

---

Posted by ken (# 2460) on :
 
Roast/grilled veg is obvious change.
 

---

Posted by ken (# 2460) on :
 

quote:

---

Originally posted by Yangtze:
Any other suggestions - particularly if they are ones that add a non-sludgy texture gratefully received.

---

quote:

---

Originally posted by LeRoc:

With "red pepper" I wasn't sure if you meant a bell pepper or a chili pepper, so I put both in Well, in my case the second one was an African piri piri, and I'm glad I did! The recipe definitely needs that "zing".

---

It's a bell pepper. I find that a good tablespoon of paprika (usually a spanish smoked one) gives that casserole enough 'zing' for my taste. But I am a wimp, and don't like much chilli heat.

We're having another chunk of the same pumpkin tonight, roasted with red onions, served over green lentils and topped with goats cheese.
I had to go out in the snow to pick rosemary for it, as there was none in the house
 

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Posted by Sioni Sais (# 5713) on :
 

quote:

---

Originally posted by LeRoc:

It's a bell pepper. I find that a good tablespoon of paprika (usually a spanish smoked one) gives that casserole enough 'zing' for my taste. But I am a wimp, and don't like much chilli heat.

---

quote:

---

Originally posted by Yangtze:
I've gone vegan for February. I foresee a month of variations of vegetable+pulse sludge (curry, stew, casserole) on rice/potato/pasta. I can mix this up a bit with Chinese (I like tofu).

Any other suggestions - particularly if they are ones that add a non-sludgy texture gratefully received.

---

quote:

---

Originally posted by LeRoc:
Somebody gave me a bag of butternut squash, already cut into small pieces.

What do I do with them?

---

quote:

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Originally posted by Yangtze:
I've gone vegan for February. I foresee a month of variations of vegetable+pulse sludge (curry, stew, casserole) on rice/potato/pasta. I can mix this up a bit with Chinese (I like tofu).

Any other suggestions - particularly if they are ones that add a non-sludgy texture gratefully received. I'm not really into fake meat products though. And it's cold here so I can't exist in salads.

(I don't dislike the variations on sludge but I think I might get bored of it.)

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quote:

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Originally posted by ken:
For the veg cooking, if we're onto cookery books, I have to yet again recommend Jane Grigson's Vegetable Book, probably the best cookery book in the English language.

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Thanks, ken. I just ordered a used copy through Amazon US. I've been meaning to. I'll see how "good" the copy is. I might add the Kindle edition although I'm not sure I want my Kindle around my sloshy kitchen ways.
 

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Posted by Dormouse (# 5954) on :
 
We have just eaten a wonderful warm salad... I mention it on my blog (see sig) but it was basically roasted squash at room temp, mixed with crumbled blue chese, fried mushroms, rocket, and big crunchy croutons. All mixed with a balsamic vinegar vinaigrette. Delicious!
 

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Posted by Firenze (# 619) on :
 

quote:

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Originally posted by ken:
For the veg cooking, if we're onto cookery books, I have to yet again recommend Jane Grigson's Vegetable Book, probably the best cookery book in the English language.

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quote:

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Thanks, ken. I just ordered a used copy through Amazon US. I've been meaning to. I'll see how "good" the copy is. I might add the Kindle edition although I'm not sure I want my Kindle around my sloshy kitchen ways.

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Do you have a link to the Kindle edition please? I'd like to see a price etc. I've looked on both US and UK sites although down here we can't buy from UK site. Can't see it on either. New and used paper copies available but no Kindle from my viewpoint here.
 

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Posted by Lyda*Rose (# 4544) on :
 
Erm. I think I got the wrong book. I got Vegetables by Jane Grigson instead of The Jane Grigson Vegetable Book specified by ken. Here's the Kindle link for Vegetables but no, they don't seem to have Jane Grigson's Vegetable Book on Kindle yet.
 

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Posted by Lothlorien (# 4927) on :
 
Thanks for double checking. I know I can't buy from Amazon UK, but thought link should have been on both sites. Have now ordered from another site, (now Amazon in disguise). They are usually very prompt so hopefully it will be down here soon.

Like I need another cookbook!
 

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Posted by Palimpsest (# 16772) on :
 

quote:

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Originally posted by LutheranChik:
The other day I saw the greatest idea for a salad...can't wait to try it. It's consists of a cooked lasagna noodle spread with shredded mozzarella (better yet the rolled fresh mozz)and fresh basil leaves, rolled up, then drizzled with a vinaigrette dressing. I can see all sorts of interesting variations on this theme.

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quote:

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Originally posted by Yangtze:

Mmm, don't think I've ever had stuffed onion. How exactly do you stuff it? I mean it's not hollow like a pepper. Do you cut out the middle bit? It does sound rather good vis-a-vis not being sludge!

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quote:

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Originally posted by Lyda*Rose:
Erm. I think I got the wrong book. I got Vegetables by Jane Grigson instead of The Jane Grigson Vegetable Book specified by ken. Here's the Kindle link for Vegetables but no, they don't seem to have Jane Grigson's Vegetable Book on Kindle yet.

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quote:

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Originally posted by Firenze:

quote:

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Originally posted by Lyda*Rose:
Erm. I think I got the wrong book. I got Vegetables by Jane Grigson instead of The Jane Grigson Vegetable Book specified by ken. Here's the Kindle link for Vegetables but no, they don't seem to have Jane Grigson's Vegetable Book on Kindle yet.

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I see the linked book is by Sophie Grigson, Jane's daughter. I have several of hers, of which the best is Sophie's Table . In fact, I will be doing the braised duck legs from it for dinner tomorrow.

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Erm. Doh!
 

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Posted by la vie en rouge (# 10688) on :
 
I had a hankering for healthy Indian food, and consequently remembered a mucho tasty vegan recipe I'd forgotten about (pulses but not mush):

Ingredients:
1 tin chick peas
1/2 onion
piece of root ginger (about 1 inch)
1 round tsp cumin seeds
1 level tsp coriander seeds
1/2 tsp cloves
1/2 tsp cinnamon
bit of grated nutmeg
1 spoon tomato paste

Finely chop the onion and ginger. Leave the cumin seeds whole and grind all the other spices. Open the chick peas and drain about half the liquid out of the tin.

Heat a bit of vegetable oil and add the cumin seeds until they pop. Soften the onion and ginger then add the other spices. Add the chick peas (plus the liquid that's still left) and the tomato paste. Put on a lid and cook for about 10 minutes until the chick peas have softened a bit.

Serve with chapati.

You can use chilli in this recipe but personally I think it overpowers the other spices too much. The ginger already gives it a little kick.
 

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Posted by Emma Louise (# 3571) on :
 
I posted on the question thread too. Its sort of a recipe... but for finger paint!(sugar, salt, corn starch, water).

However googling tells me that corn starch and corn flour (what we have in the UK) are quite different products. Friend suggested potato starch instead but I haven't even heard of that...

Any ideas what I should use? Thanks (oh and what is the difference in everyday language?)
 

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Posted by Martha (# 185) on :
 
As far as I'm aware corn starch (US) and cornflour (UK) are the same thing - that fine white powder that you use for thickening gravy etc. What you don't want to use is cornmeal, which is yellow and coarse and used for making polenta or cornbread. As I understand it the latter is the whole corn (as in sweetcorn) grain ground up, the former is just the inner part.

I definitely know people in the UK who have made finger paint kind of things with UK cornflour and it has worked.
 

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Posted by Lyda*Rose (# 4544) on :
 
I can tell Lent is on: nobody has been inquiring here lately about eating fancy. Or anything at all.

I have a question about food that would fit in with some people's Lent. Has anyone experimented with different cheeses than cheddar in mac 'n cheese? I've found myself a little burned out on California cheddar-style cheese, but cheese being as expensive as it can be, I'd like to hear some suggestions before going to Trader Joe's. I tend to like more of a sharp taste than a bland, creamy taste on pasta.

Thanks.
 

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Posted by Marvin the Martian (# 4360) on :
 

quote:

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Originally posted by Lyda*Rose:
Has anyone experimented with different cheeses than cheddar in mac 'n cheese? I've found myself a little burned out on California cheddar-style cheese, but cheese being as expensive as it can be, I'd like to hear some suggestions before going to Trader Joe's. I tend to like more of a sharp taste than a bland, creamy taste on pasta.

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Here in the UK I'd just say "buy some really strong cheddar", but I don't know what the availability is like over there.

I love putting halloumi in pasta dishes, you might try that? Make sure to fry it a little before it goes in.

Alternatively, some mozzarella sliced and laid over the top of a pasta dish with some breadcrumbs (add herbs if desired - we do desire ) and left in the oven just long enough for it to melt works beautifully - it's not a sharp taste, but it is tasty.
 

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Posted by Firenze (# 619) on :
 
Gruyere? It melts well (it's a foundational fondue cheese) and is tasty.
 

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Posted by Lyda*Rose (# 4544) on :
 
I think English cheddars would be more interesting than our milder US stuff. Those might be found at Trader Joe's. Halloumi sounds really interesting, but I don't think I've seen it out here in Calif. If I see it, I'll try it. (Fried cheese- yum!) I do like mozzarella, but I like it as a counterpoint to stronger flavors like sausage and herbs. Now gruyere is a cheese I overlooked. That seems like something to try.

Thanks, guys!
 

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Posted by Marvin the Martian (# 4360) on :
 

quote:

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Originally posted by Lyda*Rose:
Halloumi sounds really interesting, but I don't think I've seen it out here in Calif. If I see it, I'll try it. (Fried cheese- yum!)

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If you get it right, it's fabulous. Almost meaty in texture - it's no word of a lie that the first time I tried it, I thought I was eating chicken!

The pasta dish we have it with is pasta (penne or conchigli are our favourites), a jar of white pasta sauce (carbonara, say), bacon, mushrooms and halloumi. We fry up the bacon before cutting it into pieces, then chop the mushrooms and halloumi and fry them in the same pan so that the bacon fat gives them a nice crispness. Once the pasta's ready, chuck the lot into the saucepan until the sauce warms up fully and serve with jalapeno chillis to taste. Gorgeous!

We have this at least every other week
 

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Posted by Mr Clingford (# 7961) on :
 

quote:

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Originally posted by Marvin the Martian:

quote:

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Originally posted by Lyda*Rose:
Halloumi sounds really interesting, but I don't think I've seen it out here in Calif. If I see it, I'll try it. (Fried cheese- yum!)

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If you get it right, it's fabulous.
...The pasta dish we have it with is pasta (penne or conchigli are our favourites), a jar of white pasta sauce (carbonara, say), bacon, mushrooms and halloumi. We fry up the bacon before cutting it into pieces, then chop the mushrooms and halloumi and fry them in the same pan so that the bacon fat gives them a nice crispness. Once the pasta's ready, chuck the lot into the saucepan until the sauce warms up fully and serve with jalapeno chillis to taste. Gorgeous!

We have this at least every other week

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Originally posted by Firenze:
My standard is now to run together macaroni and cauliflower cheese - makes for a lighter and more interesting dish. I use a strong cheddar and a good tsp of grain mustard in the sauce, and, if going really berserk, chopped pancetta, breadcrumb and grated cheese in the topping.

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quote:

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Originally posted by Lyda*Rose:
Halloumi sounds really interesting, but I don't think I've seen it out here in Calif. If I see it, I'll try it. (Fried cheese- yum!)

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I do halloumi to accompany Mediterranean vegetables, which also works well as a vegetarian BBQ.

The other way I have found to prepare it is to place cubes of it in boiling water for a few minutes. That goes well as part of an antipasto.
 

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Posted by Gee D (# 13815) on :
 
Halloumi is readily available here, being sold even in supermarkets. It really does need to be cooked and probably the most common method at a domestic level is to slice it, sear each side on a bbq hotplate and then to serve it hot as part of a mezze platter. At cafes, it can come as a light vegetarian meal, sliced and on a tossed salad., or again as apart of a platter.

Sometimes, I've had it sliced more thickly, a pocket cut into the side and filled with herbs - especially dried mint - and cooked more slowly so that the heat goes right through. Healthy and delicious.
 

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Posted by Lothlorien (# 4927) on :
 
Haloumi, fried, cubes of roasted pumpkin or sweet potato, pine nuts, lots of rocket and a dressing of lemon juice and oil makes a great summer lunch. with some homemade bread or rolls.

Have you thought of a bit of something like a good gorgonzola in the macaroni cheese. A different flavour to the same old.
 

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Posted by Lyda*Rose (# 4544) on :
 
More good advice!

There's an independent store a few towns over which might carry halloumi if Trader Joe's doesn't. Marvin's pasta recipe sounds like a winner as does the cheese plus watermelon. And thanks, all for the other suggestions.

I do use dried mustard in my mac and cheese and it does perk up the taste. Pecorino romano sounds like a tasty addition to the mac for my taste. I'm not sure about the blue cheese. I like it with other strong flavors and especially in cobb salad. Not too sure about mac. But I won't rule it out.
 

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Posted by Firenze (# 619) on :
 
Had the feeling this morning that I have not seen a vitamin in days, so I fired up the juicer.

Fresh pineapple, red grape, kiwi fruit and lime.
 

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Posted by piglet (# 11803) on :
 
We're still having Adventures with a Breadmaking Machine, but when we make loaves with ordinary flour and following a recipe (as opposed to "bread-kit" flour where you just add water) they seem to come out a wee bit heavy.

The only departure we've made from the recipe is that we used olive oil rather than vegetable oil (it's what we had in the house) - is that likely to have made a difference? Advice would be welcome.
 

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Posted by Palimpsest (# 16772) on :
 

quote:

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Originally posted by piglet:
We're still having Adventures with a Breadmaking Machine, but when we make loaves with ordinary flour and following a recipe (as opposed to "bread-kit" flour where you just add water) they seem to come out a wee bit heavy.

The only departure we've made from the recipe is that we used olive oil rather than vegetable oil (it's what we had in the house) - is that likely to have made a difference? Advice would be welcome.

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quote:

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Originally posted by piglet:
We're still having Adventures with a Breadmaking Machine, but when we make loaves with ordinary flour and following a recipe (as opposed to "bread-kit" flour where you just add water) they seem to come out a wee bit heavy.

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quote:

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Originally posted by piglet:
The flour is what here in Canada is called "all-purpose" flour, which was specified in the recipes.

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The bakery shelves here are clearly divided between plain flour - which in any transatlantic recipe gloss I've seen equates to all-purpose - and strong, which is specifically for bread-making. Does that category exist in Canadian supermarkets?
 

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Posted by Gee D (# 13815) on :
 
Piglet,

You need a strong flour. All purpose flour, in the US or canadian sense, should be OK, but if your supermarket has bakers' flour or something similar, that's what you want - preferably unbleached. Taking out a teaspoon of liquid and replacing it with lemon juice won't change the flavour, but will help the dough to rise. An alternative is a very well crushed tablet of ascorbic acid, which is the primary ingredient of a mixture called bread improver. The improver will help the dough to rise, but won't do much for the flavour except make it taste more like a commercial loaf. That's probably what you're trying to avoid. Whatever you do, don't add baking soda or baking powder. That will not work at all and the effect will be to ruin the flavour.

If you're using a high proportion of wholemeal, rye or soy flours, you should add a tablespoon of gluten powder for each cup of the non-white flour. The webs the gluten makes in the dough while it is proving hold the air; when the loaf goes into the oven, these little pockets expand rapidly and the bread rises.
 

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Posted by Moo (# 107) on :
 
I had a friend who used to refer to all-purpose flour as 'no-purpose flour'. It has too much gluten to make good pastry, and it doesn't have enough to make good bread. The only things it is really good for are cookies and muffins.

Moo
 

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Posted by piglet (# 11803) on :
 
Thank you all for the tips - I'll try the lemon juice ploy next time. I can see why ascorbic acid would be an alternative - it's the chemical name for Vitamin C, isn't it?

I've never really noticed "strong" flour in the supermarket; when we got the bread machine we bought a humungous bag of "all-purpose" at Costco, which will last the rest of our lives unless we use it for bread-making (as well as CAKE) ...

Having lived in Northern Ireland for 15 years before moving here, I have fond memories of toasted soda farls, but I've never tried making them.
 

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Posted by John Holding (# 158) on :
 
Most recipes in Canada assume that "flour" is what we call all-purpose. I don't know the proportions, of hard and soft flour in it, but hard flour is probably the larger. While hard (bread) and soft (pastry) flour are available, recipes usually don't think they exist. Nowadays I see hard or "bread" flour in most supermarkets, but soft is frequently only in health-food or bulk stores (and that doesn't mean Costco, it means chains like Bulk Barn).

In terms of baking, I'd feel free to change to bread or hard flour in any bread recipe, without changing the quantities. On the other hand, it's probably easier to use all-purpose for cakes etc. than to figure out how to adapt a North American recipe to soft or pastry flour.

John
 

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Posted by Firenze (# 619) on :
 

quote:

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Originally posted by piglet:
Having lived in Northern Ireland for 15 years before moving here, I have fond memories of toasted soda farls, but I've never tried making them.

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That might be the answer: unlike yeast bread, soda bread doesn't keep particularly well. My mother used to make a small cake almost every day (since it requires no proving).

Her basic mix was flour, sugar, baking soda and buttermilk. Frequent additions were sultanas or chopped apple. Variations were wheaten bread (no sugar, and wheaten flour) and treacle bread (as basic, but treacle instead of sugar). I believe cheese works as a additive as well, but in our house it was usually sweet. Its role was to be had with or after any meal, thickly buttered and with a cup of strong tea.
 

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Posted by Ariel (# 58) on :
 
Soda bread, which I was always told to refer to as "brown bread", doesn't keep more than a couple of days. If you have any left over, that is - it's delicious. In our family it was generally treated as something we didn't have every day, kept for best, guests, etc etc. I buy some now and again and like it best with butter and honey.

Anyhow, the reason I came here was because I just bought two sections of hake which were on offer. They look like reasonably substantial chunks with the skin still on, so I'm thinking of baking them in the oven. Any suggestions for what to bake them in? Wine, tomato sauce, cider, garlic butter? All suggestions gratefully received.
 

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Posted by Firenze (# 619) on :
 
I have fond memories of hake in green sauce in Minorca and Portugal. I'm not sure if this recipe is echt, but Waitrose suggestion are usually good and reliable.
 

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Posted by piglet (# 11803) on :
 
We were at a sort-of St. Patrick's Day party this evening at the house of a couple in the choir and had absolutely magic soda bread - there was one "plain" and one with cheese and onion. Must try and get the recipe.

nomnomnom
 

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Posted by Ariel (# 58) on :
 

quote:

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Originally posted by Firenze:
I have fond memories of hake in green sauce in Minorca and Portugal...

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Brilliant. I have a surplus of flat-leaf parsley in the fridge that needs to be used up, as it happens. Thanks very much for the suggestion.
 

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Posted by Ariel (# 58) on :
 
Hake, Galician style, in the end. This involved potatoes cooked with onions and flat-leaf parsley, hake cooked gently in garlic butter, and a sauce with garlic- and paprika-flavoured olive oil, vinegar, a pinch of salt and the flavouring from the fish.
 

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Posted by piglet (# 11803) on :
 
Gee D - thank you for the lemon-juice trick - D. tried it in a loaf this afternoon and it was really rather good. It's still slightly closer-textured than we'd ideally like, but it tasted really nice and had a proper "dome" shape on top (most of my efforts flopped like a duff soufflé ).

He looked everywhere for Moo's Vital Gluten, but even the posh, old-fashioned grocer's didn't have it, so maybe it's an American (as opposed to Canadian) thing - or maybe it just hasn't reached Newfoundland yet ...
 

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Posted by Lyda*Rose (# 4544) on :
 
Here's a source for vital wheat gluten. It looks like a pound of it would go a long way by the tablespoon or two for a bunch of loaves. And they do ship to Canada.
 

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Posted by Moo (# 107) on :
 
The internet source is fine.

Locally you are more likely to find vital gluten in health food stores or stores that cater to people who bake.

Moo
 

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Posted by Keren-Happuch (# 9818) on :
 
Given that the posh bread flour in Sainsbury's is Canadian it seems extraordinary that you can't get it in Canada!
 

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Posted by John Holding (# 158) on :
 
Precisely what is the "posh flour...in Sainsbury's" that you believe we cannot get in Canada? Apart from the fact that in two different countries, different words are used to describe the same thing.

John
 

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Posted by Silver Faux (# 8783) on :
 
Surely it is Posh Spice that we can't get in Canada?
 

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Posted by Gee D (# 13815) on :
 

quote:

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Originally posted by piglet:
Gee D - thank you for the lemon-juice trick. (L)ooked everywhere for Moo's Vital Gluten, but even the posh, old-fashioned grocer's didn't have it, so maybe it's an American (as opposed to Canadian) thing - or maybe it just hasn't reached Newfoundland yet ...

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Glad the tip worked for you. Flour here is strong, as it the flour in the US. UK and French flours in particular are not strong, and need less water. I imagine that Canadian flour is very similar to US, so perhaps adding a bit extra water would help also. It is largely a matter of experience, of knowing how a dough should look and feel after kneading.

Or Oz - we can buy gluten powder easily in what are called health food shops. You might find it in places that specialise in organic grains and cereals, and hte like. It is a bit pricey, but you will use so little that a half kilo lasts a long time.
 

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Posted by piglet (# 11803) on :
 
Thanks Gee - we'll have a look in the Weird Powders and Potions section of Dominion's next time we're in ...
 

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Posted by Keren-Happuch (# 9818) on :
 

quote:

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Originally posted by John Holding:
Precisely what is the "posh flour...in Sainsbury's" that you believe we cannot get in Canada? Apart from the fact that in two different countries, different words are used to describe the same thing.

John

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Taste the Difference Extra-Strong Canadian Bread Flour...

I'd got the impression from Piglet's posts that she was finding it hard to find bread flour in the supermarket, but maybe I misunderstood.
 

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Posted by John Holding (# 158) on :
 
Bread ("hard") flour is easily available in almost all Canadian supermarkets, though that is a matter of the last 10 years or so and the development may not yet have occurred in some remote places on the prairies, in the north and so on. Every health food or bulk food place I've been in also stocks it.

John
 

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Posted by piglet (# 11803) on :
 
K-H - it's not so much that we can't find it, but the recipes all seemed to call for "all-purpose" flour, so we bought an industrial quantity of it from Costco and there's not much point in getting too much of any other sort until this lot's used up ...

D. used GD's lemon-juice trick in a brown (whole-wheat) loaf and a raisin loaf (where he substitued whole-wheat flour for some of the white) and they both came out rather nicely.
 

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Posted by Cryptic (# 16917) on :
 
Hi Piglet,

We have had two of these basic breadmakers - on to the second because we wore the first one out! You should be able to download the manual, which is very good in terms of recipes and background info (even though it is written for Australia).

Strong (high-protein) flour is essential. A good bread improver makes a world of difference, exepriment with quantities as they are all a bit different. Your breadmaker premix that you tried will have the strong flour and improver in optimum proportions hence the good result that you achieved. The main problem with pre-mix is that there's nothing miuch in it that you can adjust or experiment with.

My top two tips for breadmakers:

- Get a digital scale - now cheaply and readily available. Weigh flour and water direcltly into breadmaker pan. Much more accurate and reproduceible than measuring cups.

- Beware making bread during the evening for breakfast or tomorrow's sandwiches. You will end up eating masses of warm buttered bread just before bedtime!

Hope this is helpful.

Cheers,
Cryptic
 

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Posted by Enigma (# 16158) on :
 
My family and I need your help!!
In a few weeks there will be a gathering of 2 lots of elderly parents, 2 young couples, one middle aged couple and me (and a dog). We are going away for a week together which will be lovely but ..... food???? Any suggestions for food that can be prepared in bulk then adapted with various phases of blandness - spicyness for the assembled family?? (Dog does not need to be included in suggestions - she's on special diet)!
 

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Posted by Gee D (# 13815) on :
 

quote:

---

Originally posted by Cryptic:
Hi Piglet,

We have had two of these basic breadmakers - on to the second because we wore the first one out! You should be able to download the manual, which is very good in terms of recipes and background info (even though it is written for Australia).

Strong (high-protein) flour is essential. A good bread improver makes a world of difference, exepriment with quantities as they are all a bit different. Your breadmaker premix that you tried will have the strong flour and improver in optimum proportions hence the good result that you achieved. The main problem with pre-mix is that there's nothing miuch in it that you can adjust or experiment with.

My top two tips for breadmakers:

- Get a digital scale - now cheaply and readily available. Weigh flour and water direcltly into breadmaker pan. Much more accurate and reproduceible than measuring cups.

- Beware making bread during the evening for breakfast or tomorrow's sandwiches. You will end up eating masses of warm buttered bread just before bedtime!

Hope this is helpful.

Cheers,
Cryptic

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quote:

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Originally posted by Enigma:
My family and I need your help!!
In a few weeks there will be a gathering of 2 lots of elderly parents, 2 young couples, one middle aged couple and me (and a dog). We are going away for a week together which will be lovely but ..... food???? Any suggestions for food that can be prepared in bulk then adapted with various phases of blandness - spicyness for the assembled family?? (Dog does not need to be included in suggestions - she's on special diet)!

---

Ah, the challenge of cooking for elderly parents, who won't go near anything spicy and rarely eat rice or pasta - is that the issue? In my experience they will actually eat more than you think, even when it's something they wouldn't normally cook. At least, I was pleasantly surprised when I had to cook for my in-laws for a month, who are usually the most traditional British cooks ever.

But I would suggest you generally skew towards the meat-and-potatoes option, as you can always marinade some of the meat and serve gravy with the plain bits. And I know very few younger people who actively dislike that kind of thing, even if they wouldn't usually cook it. Also you could take along some chutney, hot sauce, salsa or whatever so those who like it can dollop extra flavour on their plate.

Things I would cook for a multi-generational dinner: sausage and mash; quiche (perhaps too labour-intensive for holiday!); omelette (plus you can do individual ones to suit taste); chicken casserole; shepherds pie; spaghetti bolognaise; lasagna.

Have a good time!
 

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Posted by Firenze (# 619) on :
 
I am a great fan of spreading things out on roasting trays, tossing over some oil and seasonings, and coming back when it's done. Works particularly well with chicken pieces. Chicken thighs, new potatoes (or old ones cubed), lemon quarters and dried thyme or rosemary (or fresh basil added in the last few minutes). Or substitute chunked butternut squash and cajun seasoning. Or sliced aubergine and coriander and cumin. You get the idea.

Burgers with a choice of help-yourself additions (plain cheese, blue cheese, chili sauce, mustard etc).

But I wouldn't knock myself out producing a range of flavours for every meal: I think it's fair enough to say Pasta Bake or Mince and Tatties and No Exceptions fairly regularly.
 

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Posted by Gee D (# 13815) on :
 
Madame does an easy variation on Firenze's bakes. She dices a lot of vegetables - carrots, potatoes, celery, turnips in season, quartered onions and so forth. Place these in an oven dish, toss with a well flavoured sauce, and place chicken pieces over the top. Then a bit more of the sauce and into the oven until ready. A green salad to follow.This can expand or contract according to numbers, and leftovers are great as weekend lunches. You can make your own sauce, or in a hurry use a decent ready made one.

[ 27. March 2012, 21:17: Message edited by: Gee D ]
 

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Posted by piglet (# 11803) on :
 
Beef or chicken casserole and mounds of fluffy mashed potatoes.

If you're in a position to plan an hour or two ahead, do baked potatoes. Scrub them, pierce a few times with a skewer then rub each one with a little olive oil and then some ordinary table salt. Oil some skewers and stick the potatoes on them and bake at about 400°F for about 1½ hours.

Have plenty of butter and freshly-ground black pepper, plus grated cheese and some soured cream or supermarket soured-cream-and-chive dip to serve with them, or do the scooping-out/mixing with cheese/reheating thing.

If you're really organised, you could fill them with chilli con carne for them what likes a wee bit of spice.
 

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Posted by Amorya (# 2652) on :
 
Hi all!

Does anyone know any good websites where one can upload recipes?

This is for a student society I'm part of. We've talked about making a recipe book for years, and various people have tried to collect some stuff together, but the project as a whole will never get done since nobody has enough time to see it through. So in order to be able to share recipes without making something that's perfectly finished, it'd be good to get them on the web.

What we need is a site that lets us make a private group or section for our society (viewable by everyone, but only people with the right password can upload recipes to it).

I've found plenty of sites that are so nearly right, but they'll have one problem like they'll require logging in before you can view recipes, or they'll make it difficult to browse just the ones that are in the group.

Does anyone know of a site that would suit?

Amy
 

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Posted by ElaineC (# 12244) on :
 
This site allows you to upload recipes.
 

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Posted by Jengie Jon (# 273) on :
 
Amorya

Wouldn't it be simple to have a tag which the group used on their recipes? That way they'd just need to search for that tag to see the groups recipes.

Jengie
 

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Posted by Lyda*Rose (# 4544) on :
 
Does anyone else totally pass over any recipe that includes cottage cheese? I've been looking at casseroles in Cooks.com and the thought of baking those disgusting little lumps into anything... Anyone else have some deal-breaker ingrediants?
 

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Posted by Firenze (# 619) on :
 
I know one recipe containing cottage cheese that works. But you have to mix it with minced beef, grated gruyere, parmesan and parsley. Shape into burgers and grill.

My current disappointment is tofu. In an effort to be healthy, I followed a recipe for mushing it up with lemon grass, fresh coriander, fresh ginger and soy - to which I added a minced red chili. You'd think all those would impart a scintilla of flavour to the result? Nope.
 

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Posted by Lothlorien (# 4927) on :
 
Cottage cheese is fine but kidneys are definitely out and liver too, unless it's being turned into pate.

Firenze: I haven't done this for a while but 'firm tofu" not the stuff sold as silken is fine. Cut into pieces about inch square or so. Marinate in tamari, a bit of oil, ginger, chilli, chopped garlic. Bake in moderate oven. I think I used to do it for about 15 minutes. I used these as snacks, not a meal.
 

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Posted by Firenze (# 619) on :
 
To be fair, I do know one tofu recipe. Cube it, roll in cornflour, deep fry and then drench in a sauce which has so much chili, garlic, soy etc it would flavour the Atlantic.

Perversely, I would tend to go for recipes featuring a food I don't particularly like, in the hopes that this will be the one to make it palatable.

Except for Liquorice Anything.
 

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Posted by QLib (# 43) on :
 
You can use cottage cheese to make a quick down-market version of Pascha*, though curd cheese is the real thing and cream cheese would probably be a better alternative. Sieve a tub of it with one or two hard-boiled egg yolks, add vanilla sugar and maybe a drop or two of lemon juice to taste. Cream in some butter.

Don't waste good saffron on this, but you could add a drop of yellow food colouring, if you everhave truck with such abominations - and particularly if you have used proper vanilla sugar and have therefore not already resorted to vanilla essence, otherwise it's going to be way too runny.

The real thing can be shaped into a sort-of peakless pyramid (carved with XB)** - use this one as a spread - properly speaking only with Kulich (Easter cake), but will also go with hot cross buns.


*I know, I know - is Outrage.
** XB - Cyrillic initials for Christ is Risen - sorry, can't be bothered to do the script.
 

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Posted by Zach82 (# 3208) on :
 
So, I'm making some candied orange peel for Easter, and I have 4 whole oranges without peels left over. Anyone know a good recipe for oranges? Besides just eating them I mean...
 

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Posted by kingsfold (# 1726) on :
 
Caramelise them?
 

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Posted by Zach82 (# 3208) on :
 
Since I'm also making onion marmalade, I thought I would repost the recipe. It takes a while to make, but it's worth it. It has an intense french onion soup flavor, and can be used for a savory spread on burgers or sandwhiches. I also like to serve it with pate and pickles when I want to be fancy.

quote:

---

Onion Marmalade
10 cups finely chopped sweet onions (about 5 large)
3 tablespoons butter
4 garlic cloves, minced
2 tablespoons red wine vinegar
¾ teaspoons salt
½ teaspoon pepper
-Melt butter in heavy pan over medium heat. Add sugar, and cook while stirring constantly 1 minute to dissolve sugar. Add garlic and onions. Cover and cook over low heat 30 minutes.
-Uncover, add salt and pepper and vinegar. Cook off liquid over medium-high heat, stirring frequently to prevent scorching, about 1 hour.
-When the liquid has cooked off, a fond will form on the bottom of the pan. When a fond forms, deglaze with a splash of water and stir well. Repeat 5-6 (or more, if you feel like it) times. The more times you end up deglazing the pan, the more intense the flavor will be.
-When cool, spoon into a jar and store in refrigerator.

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quote:

---

Originally posted by Zach 82
Add sugar...

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What sugar?

Moo
 

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Posted by Zach82 (# 3208) on :
 
3 tablespoons brown sugar. Sorry.
 

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Posted by Zach82 (# 3208) on :
 
I saw suet in the grocery store for the first time ever today, and of course I had to buy some. But we don't bake with suet a lot in these here parts, so... what do I do with it?
 

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Posted by Firenze (# 619) on :
 
Steak and kidney pudding .
 

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Posted by Moo (# 107) on :
 

quote:

---

Originally posted by Zach82:
I saw suet in the grocery store for the first time ever today, and of course I had to buy some. But we don't bake with suet a lot in these here parts, so... what do I do with it?

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quote:

---

Originally posted by Mary LA:
....The ouzo or Pernod sounds too intense for me and I would just use a good vegetable and chicken stock, but you might want to try it unadapted.

Tomato, Oregano and Feta Risotto

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quote:

---

I left out the garlic that was in the original recipe, because I think garlic in risotto should be against the law, and I used Pernod instead of ouzo because that's what I had in the house and if I made this again, I would use water instead of broth, probably, and also a bit less feta

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Pernod instead of ouzo?!

Water instead of stock ?!?!

LESS CHEESE!?!?!?!

NO GARLIC?!?!?!?!?!?!?!?!

IS OUTRAGE?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!
 

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Posted by Keren-Happuch (# 9818) on :
 
We had baked feta on holiday in Greece - it was quite a thick slab, sprinkled with dry oregano and baked with thinly sliced red onion and a tomato sauce. I tried it out at home once and it worked quite well. Can't remember times or temperatures though, so would have to be a bit trial and error!
 

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Posted by Gee D (# 13815) on :
 

quote:

---

Originally posted by ken:

quote:

---

Originally posted by Mary LA:
....The ouzo or Pernod sounds too intense for me and I would just use a good vegetable and chicken stock, but you might want to try it unadapted.

Tomato, Oregano and Feta Risotto

---

But... but....

Read what Elizabeth David wrote about "quiche" as served by the deb cooks in London 50 years ago. Later, she wrote much the same about Katie Stewart recipe for risotto. Still all too true about most of what is served up these days.

quote:

---

I left out the garlic that was in the original recipe, because I think garlic in risotto should be against the law, and I used Pernod instead of ouzo because that's what I had in the house and if I made this again, I would use water instead of broth, probably, and also a bit less feta

---

Pernod instead of ouzo?!

Water instead of stock ?!?!

LESS CHEESE!?!?!?!

NO GARLIC?!?!?!?!?!?!?!?!

IS OUTRAGE?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!?!

---

quote:

---

Mary LA: Tomato, Oregano and Feta Risotto

---

Thanks again, I tried it, and it was delicious. To answer some of Ken's objections: I did put in some garlic, and was quite generous with the feta

I'm somewhat restricted in finding the right ingredients where I am, so I had to be a bit creative. I couldn't find ouzo or pernod or anything with an anise taste here, so I made a bit of tea from fennel seeds (they're sold in Indian shops here under the name soomph) and mixed this through the stock. This gave a nice taste.

To accompany, I made a salad based on cabbage that was stir-fried first and then cooled down. It went together quite well.
 

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Posted by Mary LA (# 17040) on :
 
So pleased to hear it! I was scared this thread's risotto purist might ban the risotto before before you had a chance to try it. (Mary, joking.)

Le Roc, if you are anywhere near Vila de Manica or Machipanda in Manica e Sofala province, see if you can get fresh moroq, a kind of amaranth I think. Excellent vegetable.
 

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Posted by LeRoc (# 3216) on :
 

quote:

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Mary LA: Le Roc, if you are anywhere near Vila de Manica or Machipanda in Manica e Sofala province, see if you can get fresh moroq, a kind of amaranth I think. Excellent vegetable.

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quote:

---

Originally posted by Moo:
(What you call fruit mince is called mincemeat in the US.)

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quote:

---

Steve H:
It's called mincemeat over here as well, but it's a jolly silly name, inviting confusion with - er - minced meat.

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quote:

---

Originally posted by LeRoc:
I'm somewhat restricted in finding the right ingredients where I am, so I had to be a bit creative. I couldn't find ouzo or pernod or anything with an anise taste here, so I made a bit of tea from fennel seeds (they're sold in Indian shops here under the name soomph) and mixed this through the stock. This gave a nice taste.

---

quote:

---

Originally posted by Moo:
I make the same recipe with chocolate chips instead of maraschino cherries. It's best two days after it is baked.

Moo

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It lasts that long?
 

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Posted by LutheranChik (# 9826) on :
 
Piglet: Sounds yummy! DP is not a frequent cake eater, but she does love maraschino cherries; I'll have to file your recipe away.

Tonight at our house we had crockpot carnitas. Carnitas is Mexican pulled pork -- it can be as simple as pork roast, garlic and some chicken broth, but this particular recipe included a pork butt roast, a bottle of beer, 4 cloves of garlic, a half-tablespoon each of cumin and chili powder, the juice of 3 limes and about a half-cup of chopped onion. However you season it, it goes in the crockpot "low and slow" until the meat falls from the bone and can be easily pulled apart with two forks. We eat carnitas with cilantro, cheese and a little lime -- maybe a little sour cream if we have any -- in tortillas.

My thought was to accompany this with a Chinese cabbage slaw -- DP can't eat regular cabbage but can handle the Chinese variety, and enjoys it even dressed like standard coleslaw -- but I ran out of time (too much gardening today), so we had day 2 of sliced cucumber salad with a sliced green onion and an Asian-inspired dressing of rice vinegar, a small amount of neutral oil, sugar, soy sauce and a few healthy shots of sweet chili sauce. This is easy-peasy to make and tastes better the next day.
 

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Posted by St. Gwladys (# 14504) on :
 
When you say "a packet of cream cheese", do you mean something like Philadelphia?
 

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Posted by piglet (# 11803) on :
 
Yes - an 8-oz/250g pack of plain, original Philly.

Assuming you don't want the results to be like the organist's in The Vicar of Dibley make sure it isn't garlic-flavoured ...

I was once in mid-cake-bake and nearly had a fit when I removed the lid of a tub of Philly and saw a picture of garlic or chives or something like that on the inner foil, but it turned out just to be a "have you tried ..." promotion.


 

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Posted by LutheranChik (# 9826) on :
 
Sometime this year I want to crack the code of our Amish neighbors' grape pie. This is generally a fall dessert of theirs. It's crazy good, especially served cold with lots of whipped cream.

Like a lot of good cooks, it's futile to try and get an actual recipe from our Amish friends, LOL...the end result is a baked grape-y custard, and I do know that they use actual grape juice, not fresh grapes, as a starting point. I'm thinking there's got to be cornstarch, a bit of lemon for extra tartness, a tiny dash of spice and maybe an egg or two involved. Internet searches have so far been unsuccessful.
 

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Posted by PeteC (# 10422) on :
 
Following on some Indian cookery I had this winter, I decided to treat myself to oatmeal and vegetables. I used a recipe I found on the web as a guide, but except for the oatmeal, mine was completely different.

What the heck are lecithin flakes? I vaguely remember them being in vogue some 40 years ago...
 

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Posted by Zappa (# 8433) on :
 
They make milk taste like cream (mixed with cat pee) and make their devourerers live to 110.
 

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Posted by Jengie Jon (# 273) on :
 

quote:

---

Originally posted by LutheranChik:
Sometime this year I want to crack the code of our Amish neighbors' grape pie. This is generally a fall dessert of theirs. It's crazy good, especially served cold with lots of whipped cream.

Like a lot of good cooks, it's futile to try and get an actual recipe from our Amish friends, LOL...the end result is a baked grape-y custard, and I do know that they use actual grape juice, not fresh grapes, as a starting point. I'm thinking there's got to be cornstarch, a bit of lemon for extra tartness, a tiny dash of spice and maybe an egg or two involved. Internet searches have so far been unsuccessful.

---

quote:

---

Originally posted by Zappa:
They make milk taste like cream (mixed with cat pee) and make their devourerers live to 110.

---

quote:

---

Originally posted by PeteC:
... oatmeal and vegetables ...

---

Like Skirlie? OK, the only vegetable is an onion, but it's a start ...

50g of butter or dripping
1 onion - finely chopped
175g oatmeal
Salt and pepper

Cook the onion gently in the butter until soft and translucent, then add the oatmeal, season and cook gently for 10 minutes.

Serve either with buttery mashed potatoes as a light veggie meal, or as a stuffing/accompaniment to chicken.
 

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Posted by PeteC (# 10422) on :
 
Nearly so - my version last night as drop onions in a pan of boiling water to soften the (I tossed in some garlic as well) Then, I added oatmeal, tomato, and an elderly zucchini I found lurking in the refrigerator, spiced it, then turned the heat to simmer, covered the pot, and stirred the stuff a few times as I remembered.

The American recipe was the same but different but envisioned it as a side dish. For me it was a main course (the only course)

Actually the only thing I had in common with the recipe was the amount of water and the soft onions. I used Indian spices, so it tasted a little Indian (chili, turmeric, corriander, mustard seed).

I don't think I will ever use lecithin flakes.
 

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Posted by Welease Woderwick (# 10424) on :
 

quote:

---

Originally posted by PeteC:
...I don't think I will ever use lecithin flakes.

---

quote:

---

Originally posted by PeteC:
oatmeal and vegetables. I used a recipe I found on the web as a guide, but except for the oatmeal, mine was completely different....
...What the heck are lecithin flakes?

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quote:

---

Originally posted by LutheranChik:
I love the flavor of Herman cake, but fussing with the starter is too much like keeping a pet.

---

quote:

---

Originally posted by jedijudy:
Firenze, that sounds really yummy! Can you give us a basic hint of a recipe (without running into copyright issues?)

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quote:

---

Originally posted by jedijudy:
Thanks! Remind me again (I know I've read it here somewhere) what a waxy potato is.

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quote:

---

Originally posted by Firenze:

quote:

---

Originally posted by jedijudy:
Thanks! Remind me again (I know I've read it here somewhere) what a waxy potato is.

---

New potatoes, and ones described as suitable for salads (I'm not sure what the variety names would be where you are). If you did use a floury one, it wouldn't be a disaster - it would just break up a bit more and thicken the sauce.

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quote:

---

Originally posted by tessaB:
I have been given a sour-dough starter for a cake recipe called the Herman the German Friendship Cake. Has anyone tried this as I cannot believe that something that festers for ten days on my kitchen worktop will actually be good to eat. I have had it for a couple of days now and it is taking up valuable space so should I persist or bin it?

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quote:

---

Originally posted by Emma Louise:
I'm growing a herman at the moment....

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I wonder if any of the Herman starters doing the rounds of today's Mums are divisions of the ones I gave away 25 years ago...and how long they had been going before I was given mine.
 

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Posted by Zach82 (# 3208) on :
 
So, why do my hash browns always turn into unappetizing grey mush?
 

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Posted by Lothlorien (# 4927) on :
 

quote:

---

Originally posted by Zach82:
So, why do my hash browns always turn into unappetizing grey mush?

---

Are you talking about cooking commercial or from scratch? If you are making your own you need to be aggressive about getting rid of juice from potatoes. I grate potatoes and leave them in a sieve or colander to drain. Sprinkled with a little salt to stop browning and to aid draining. Anywhere up to an hour. Then squeeze very hard several times to get rid of as much liquid as possible before proceeding with rest of recipe.

I recently made patties from daikon radish which came in my vegetable box. Did the same, added onion etc and some coriander and cooked. really nice and quite different.
 

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Posted by Zach82 (# 3208) on :
 
Thanks. I'll try salting and straining them next time.

It took a lot of ketchup to make my hash browns edible tonight.
 

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Posted by Lothlorien (# 4927) on :
 

quote:

---

Originally posted by Zach82:
Thanks. I'll try salting and straining them next time.

It took a lot of ketchup to make my hash browns edible tonight.

---

quote:

---

Originally posted by Zach82:
So, why do my hash browns always turn into unappetizing grey mush?

---

Another way to avoid that is to nuke the potato the day before. Put it in the frig. Get it out when you want to fix your hash browns, peel and grate it. Heat up your oil and/or butter. I like a few tablespoons of finely diced onion in mine, so I throw those into the oil first to get tender. Put on the grated potato in an even layer, salt and pepper to taste, fry til golden brown on the bottom. Flip for a little color on the other side. Serve!

But then squeezing the bejeebers out of raw potatoes might be therapeutic. Not that you'd need it.
 

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Posted by Firenze (# 619) on :
 
For the not-dissimilar rosti, I put raw potato through the grater that produces very thin fries. Spread these out on a couple layers of paper kitchen towel, and blot thoroughly with some more, then into a well-oiled pan. This breaks up a fair bit when you turn it, which is fine, as it maximises the amount of crisped surface.
 

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Posted by Mary LA (# 17040) on :
 
Firenze I make rosti the same way -- I use small amounts of potato and work fast so that the potato doesn't blacken -- Zach, that blackening might be the cause of your grey mush.

I once tried to make a substantial rosti for six good friends in a giant Le Creuset frying pan. As I grated away by hand on a box grater, chatting and taking time out to check the lamb in the oven, changing music etc, the raw potato oxidised because of ferri-chlorogenic acid in the potato. The resulting blue-black gloop was too off-putting for anyone to eat.
 

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Posted by Beethoven (# 114) on :
 
I'm coming to the pool of wisdom and experience that is the SoF recipe thread, as I'm wanting some suggestions of new salads to try. Mr Beets likes fruity salads - so florida salad, or I do a cucumber/avocodo/fish salad - but I'm short on ideas. Does anyone have any suggestions of interesting (but preferably not too fiddly!) salads I can try?
 

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Posted by Firenze (# 619) on :
 
Chicory, walnut, apple and blue cheese with a lemon juice and walnut oil dressing.

Avocado, shallots, cherry tomato and coriander dressed with lime juice, sugar and hot pepper sauce.

Hot beetroot and potato with a peppery vinaigrette.
 

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Posted by Lyda*Rose (# 4544) on :
 
Diced pears, diced English cucumber, chopped fresh parsley, chopped romaine lettuce, tossed with balsamic or champagne vinaigrette, and just before serving shave Romano cheese with a peeler all over the salad.
 

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Posted by Lynn MagdalenCollege (# 10651) on :
 

quote:

---

Originally posted by Lyda*Rose:

quote:

---

Originally posted by Zach82:
So, why do my hash browns always turn into unappetizing grey mush?

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Another way to avoid that is to nuke the potato the day before...

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For how long? Do you *fully cook* the potato or just partially? Inquiring minds and all
 

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Posted by Zach82 (# 3208) on :
 
Arabic salad is always a treat. Chopped cucumbers, tomatoes, red onions, and parsley with a simple dressing of salt, lemon juice, and olive oil.
 

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Posted by Lyda*Rose (# 4544) on :
 
I actually fully cook it. I discovered a cold baked potato's use as hash browns when I baked one too many potatoes for a casual get together one night and used the potato for breakfast the next day. It never seems over-cooked to me. YMMV.

ETA: Cross posted with Zach. This reply is for Lynn, of course.

[ 18. June 2012, 19:30: Message edited by: Lyda*Rose ]
 

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Posted by Firenze (# 619) on :
 
Celeriac, carrot and radish in a light mayo.
 

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Posted by Roseofsharon (# 9657) on :
 
Red cabbage, raw beetroot and carrot with a raspberry vinegar and balsamic dressing.
 

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Posted by infinite_monkey (# 11333) on :
 
I think this thread has gone a whole page without me mentioning 101 cookbooks... Seriously, though, her salads are awesome. I'm eating one (the kale market salad from this week) right now.
 

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Posted by Beethoven (# 114) on :
 
See, I knew this was the place to ask! Lots of lovely ideas there to keep me going for a few weeks (and longer, since he just bought a tray of beetroot plants at the weekend which I presume I'm meant to be putting in the veggie patch soon...).

Thanks, all
 

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Posted by Lothlorien (# 4927) on :
 
Beethoven, I don't know if this would suit but it went well with my pork and fennel sausages this evening. Quantities are for just me. There was some left over. One small grated carrot. About 10 cm of raw daikon which was left from my patties the other day. A very small whole fennel raw, trimmed and finely chopped. About the same amount of lebanese cucumber also finely chopped. Combine in bowl. I squeezed juice from half a large navel orange over it and drizzled some good oil. Sausages, mushrooms, tomato were cooked and the salad blended beautifully with the fennel in sausages.
 

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Posted by Firenze (# 619) on :
 
This week I was given a copy of Mrs Cleland's Scottish Cookery , first published 1755.

The recipes tend to be terse: 'To roast a Leg of Mutton with Cockles. Stuff it all over with Cockles and roast it. Put Gravy under it'. There are creatures that have dropped off the menu - Tench, Pike, Larks; techniques - potting and collaring; animal parts - feet, brains, udders, testicles, eyeballs (actually, these are eaten today - it's just that we call them burgers); and desserts made with potatoes or oatmeal, roses, gillyflowers and violets.

Despite the lack of timing or temperatures or recognisable quantities (things tend to come in chopins and mutchkins), I'm minded to try something out of the book. Anyone else experimented with period recipes?

[ 28. June 2012, 20:34: Message edited by: Firenze ]
 

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Posted by Moo (# 107) on :
 
I have a cookbook of medieval recipes, but I've never had the nerve to try one. They say things like, "Add a goodly quantity of cinnamon, but not too much." This is in a recipe for a meat dish.

Moo
 

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Posted by Roseofsharon (# 9657) on :
 
many years ago I picked up a booklet of supposedly Roman recipes from somewhere like Chedworth. There wasn't much that I could get the ingredients for, but I do remember cooking one dish. Rabbit, IIRC, but definitely including a good quantity of honey. It didn't go down well.
I like to think that my tastebuds are a bit more adventurous these days, but I still find honey too dominant if used in any recipe and really wouldn't want to eat it in a meat dish.
 

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Posted by Zappa (# 8433) on :
 
Probably the aromatic additives to mediaeval dishes were designed to offset the taste of slightly decomposing meat!
 

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Posted by Firenze (# 619) on :
 

quote:

---

Originally posted by Zappa:
Probably the aromatic additives to mediaeval dishes were designed to offset the taste of slightly decomposing meat!

---

This is not necessarily the case. A well-managed estate would have had a supply of fresh produce such as game and fish year round. And processes such as salting, pickling and preserving were well understood. What is more probable is that they liked the taste: Norman (ie ruling class) cuisine was influenced by north African/ near Eastern food - all that crusading, you know.

If you were a peasant, you'd be living off spelt bread and vegetables anyway.
 

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Posted by Curiosity killed ... (# 11770) on :
 
I've done a bit of Roman cookery and have a recipe book for that one, and also various historic recipes from a National Trust cookbook.
 

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Posted by Mary LA (# 17040) on :
 
I have a copy of Traditional Country House Cooking edited by C Anne Wilson, which has a number of 17th- and 18th-century recipes from places like Glamis Castle in Scotland, Erddig Hall in Wales. Although some recipes (not the Quaking Bag Pudding, Calf's Head Hash) look good for winter, there is so much oatmeal in everything (mackerel stuffed with oatmeal, a green goose stuffed with oatmeal) I haven't tried many of the recipes.

We get very clean and plentiful offal out here in a farming community so I might try the Fricassee of Tripe with lemon juice, a blade of mace, grated ginger and marjoram.
 

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Posted by Lyda*Rose (# 4544) on :
 
I've become very fond of sweet, fried plantains at Caribbean and Central American restaurants. Not so much the starchy variety. Does anyone know what kind of plantains or what kind of cooking technique to use to cook delicious, sweet plantains?
 

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Posted by infinite_monkey (# 11333) on :
 
I just made some an hour ago. Basically, plantains come in two forms: green, and ripe. The green ones make the starchy fried guys, the ripe ones make the sweet fried guys. The riper (we're talking black outside) the plantain, the sweeter the fried guys.

Slice 'em on the diagonal, then get a skillet and some oil (canola, sunflower--whatever you have with a decent smoke point) and go nuts. I wish I could be more specific, but I don't use a recipe--just get the oil hot but not scorching, and use enough oil that the plantains start out, at least, able to float on top. Fry until one side looks done-ish when you peek with a slotted spoon or flip thing, then flip and fry some more.
Then blot 'em with a paper towel and salt 'em if you like.

Tasty!
 

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Posted by Lyda*Rose (# 4544) on :
 
Oh, boy! Thanks, i_m! I think I can do that. Now off to the store tomorrow to find ripe plantains. The peanut oil I have on hand should do nicely for the frying. One of the restaurants I enjoy adds a spoonful of crème fraiche and a sprinkle of cinnamon when plating, so I might experiment.
 

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Posted by Cottontail (# 12234) on :
 

quote:

---

Originally posted by Firenze:
Despite the lack of timing or temperatures or recognisable quantities (things tend to come in chopins and mutchkins), I'm minded to try something out of the book. Anyone else experimented with period recipes?

---

I had a go last Christmas at a period recipe for Six Minst Pyes of Indifferent Bignesse. (Sorry, it's a Daily Mail link!) I was charmed to learn that 'Indifferent' here means 'of the same size'.

I cheated considerably, because I declined to make them with real mince, substituting apple instead. (Marcus Waring in the Mail seems to have gone for the read thing, though, and liked the results.) But the pastry was authentic, as was the seasoning and all the other ingredients.

Once a friend had supplied me with a translation of the whole, the main issue was the quantities. The original seemed designed to feed a banquet: I had to cut the measurements down to one-sixth of their original size, and it still made a huge quantity of individual mince pies. Also, there were some processes that seem redundant now: I didn't feel the need to 'seethe' (boil) the butter in some water and then skim it off, but simply melted the butter instead. But it worked pretty well on the whole.

I look forward to hearing about your experiments.
 

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Posted by Firenze (# 619) on :
 
I'm eyeing the wonderfully named Beef Ollops. Essentially, it seems to be thin slices of beef, seasoned, rolled and then braised with butter. Add to the juices white wine, lemon and beurre manie . The main difficulty is with the spices - pepper, salt, cloves, mace and lemon zest Ok - but what exactly are 'sweet herbs'? They go into just about everything, so they must have been a recognised culinary item - but what would they have included? Rosemary? Thyme? Basil? Savory? Parsley?
 

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Posted by Anna B (# 1439) on :
 

quote:

---

Originally posted by Moo:
I have a cookbook of medieval recipes, but I've never had the nerve to try one. They say things like, "Add a goodly quantity of cinnamon, but not too much." This is in a recipe for a meat dish.

Moo

---

quote:

---

Originally posted by Firenze:
The main difficulty is with the spices - pepper, salt, cloves, mace and lemon zest Ok - but what exactly are 'sweet herbs'? They go into just about everything, so they must have been a recognised culinary item - but what would they have included? Rosemary? Thyme? Basil? Savory? Parsley?

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quote:

---

Originally posted by Mary LA:

quote:

---

Originally posted by Firenze:
The main difficulty is with the spices - pepper, salt, cloves, mace and lemon zest Ok - but what exactly are 'sweet herbs'? They go into just about everything, so they must have been a recognised culinary item - but what would they have included? Rosemary? Thyme? Basil? Savory? Parsley?

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I did studies once on medieval and Renaissance gardens and "sweet herbs" referred to sweet-smelling herbs such as rose petals, dianthus (pinks), lavender, sage, bay, thyme in flower, tansy, peppermint, parsley and citrus leaves, along with sweet marjoram at a later stage as Italianate gardens became fashionable.

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Yes. Violets are good too!

Also I suspect that "sweet herbs" implied fresh leaves and flowers rather than dried, or than seeds.

Being in London I can buy most of those things though some of them in specialist shops or from the so-called "farmer markets". And you can buy dried rose petals from Turkish shops, but fresh needs a garden. If buying from a modern supermarket with a restricted range of fresh herbs I guess basil could stand in for marjoram, and rosemary and mint would work. Or maybe visit the garden centre
 

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Posted by Ariel (# 58) on :
 

quote:

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Originally posted by Firenze:
This week I was given a copy of Mrs Cleland's Scottish Cookery , first published 1755.

The recipes tend to be terse: 'To roast a Leg of Mutton with Cockles. Stuff it all over with Cockles and roast it. Put Gravy under it'. There are creatures that have dropped off the menu - Tench, Pike, Larks; techniques - potting and collaring; animal parts - feet, brains, udders, testicles, eyeballs (actually, these are eaten today - it's just that we call them burgers); and desserts made with potatoes or oatmeal, roses, gillyflowers and violets.

Despite the lack of timing or temperatures or recognisable quantities (things tend to come in chopins and mutchkins), I'm minded to try something out of the book. Anyone else experimented with period recipes?

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quote:

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Violet leaves, succory, strawberry leaves, spinage, Langedebeef, Marygold flowers, Scallions and a little Parsley

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quote:

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Originally posted by Ariel:
Allspice is another great thing to add to a stew or casserole too. I like it very much.

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quote:

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Originally posted by Firenze:

quote:

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Originally posted by Ariel:
Allspice is another great thing to add to a stew or casserole too. I like it very much.

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Jamaica Pepper, as she calls it, turns up a lot. As does Spinage, which is distinct from the sweet herbs. Mace, which is a spice I've never used, is also omnipresent. There's also a surprising frequency of lemons and oranges.

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quote:

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Originally posted by Firenze:
Mace, which is a spice I've never used, is also omnipresent.

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quote:

---

There's also a surprising frequency of lemons and oranges.

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quote:

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Originally posted by Firenze:

quote:

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Originally posted by Zappa:
Probably the aromatic additives to mediaeval dishes were designed to offset the taste of slightly decomposing meat!

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This is not necessarily the case. A well-managed estate would have had a supply of fresh produce such as game and fish year round. And processes such as salting, pickling and preserving were well understood. What is more probable is that they liked the taste: Norman (ie ruling class) cuisine was influenced by north African/ near Eastern food - all that crusading, you know.

If you were a peasant, you'd be living off spelt bread and vegetables anyway.

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Well that buggered up a good theory
 

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Posted by chive (# 208) on :
 
I love rabbit. I mentioned this to a colleague some months ago and last night she brought me in a rabbit that her husband had shot. I am the world's worst cook. The truth is that nine meals out of ten for me consist of toast. What the hell do I do with this rabbit that's a)easy and b)tasty so poor Thumper didn't die in vain?
 

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Posted by Lyda*Rose (# 4544) on :
 
Never cooked one. But I hope she gave it to you skinned and cleaned.
 

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Posted by Gee D (# 13815) on :
 

quote:

---

Originally posted by chive:
I love rabbit. I mentioned this to a colleague some months ago and last night she brought me in a rabbit that her husband had shot. I am the world's worst cook. The truth is that nine meals out of ten for me consist of toast. What the hell do I do with this rabbit that's a)easy and b)tasty so poor Thumper didn't die in vain?

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quote:

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Originally posted by chive:
Thanks for the advice. It's been skinned and degutted (thankfully). Being a non cook I don't have a freezer, slow cooker or cassarole dish of any kind. Sorry

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quote:

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Originally posted by chive:
Thanks for the advice. It's been skinned and degutted (thankfully). Being a non cook I don't have a freezer, slow cooker or cassarole dish of any kind. Sorry

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Baste with olive oil, sprinkle some salt over it, slice some onions to put under and around it, drape some bacon over it, wrap it all in foil, put it on an ovenproof tray and bake it in the oven until done. It will probably take about an hour and a half.

You might be able to use the grill pan (if you have one) as an ovenproof tray by taking out the grill bit. If the handle is detachable, you're fine. If not, you probably need an extra wrapping of foil (check the packet first to make sure it's the sort you can put in the oven). Wrapping should be very secure, but not too tight around the contents.

How long it takes to be done will depend on whether it's already in pieces or in one whole - after the first hour, carefully extract and open one of the foil packets to see how it's getting on, then reseal and replace if it looks like it needs more time.

I'd suggest mash to go with it. Microwave a large potato, peel while it's still hot, mash with a little butter, milk, salt and pepper.
 

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Posted by Gee D (# 13815) on :
 
You could even stop off at a supermarket on the way home, and buy some of the foil disposable oven trays - reduces the washing up!
 

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Posted by Mary LA (# 17040) on :
 
I've only cooked jointed rabbit twice (an unsought gift) and I softened shallots and chopped garlic in a heavy frying pan, added the rabbit and browned it a little, put in a tablespoon of Dijon mustard and some thyme, added chicken stock (wine or water would be fine) and let it simmer down. Then I added a cupful of cream and seasoned with salt and black pepper.
 

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Posted by Welease Woderwick (# 10424) on :
 
Dullard that I am I have got to 63 years of age before I've heard about quesadilla - I am thinking that we could easily adapt the basic idea for local use. I will discuss this with HWMBO and Mrs E and report back if the results are worth reporting back about.
 

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Posted by PeteC (# 10422) on :
 
Quesadilla is one of my dining out staples in North America where all else is meat. I look forward to your report.
 

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Posted by chive (# 208) on :
 
Thanks for your advice all. I've chopped it up into 4 bits, fried it off in the bottom of a saucepan, added chopped veggies, tatties, some herbs and spices, a stock cube and a bottle of red wine and left it on a very low heat. Hopefully it will be edible by teatime.

This is by far the most adventurous thing I've ever cooked. Back to toast tomorrow
 

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Posted by Welease Woderwick (# 10424) on :
 
Quesadilla Trial #01 not too bad - need thinner chapatis and less filling [we used onion, garlic, green capsicum, green chilli and a little ginger with a spoon of paprika and some turmeric] with the same amount of cheese. Will trial some more later this week or next.
 

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Posted by Curiosity killed ... (# 11770) on :
 
The trick with making quesadillas is how thin you roll the dough. I learnt when I was housekeeping and had to cook them. You want a very thin transparent dough to cook. We cooked one side, flipped them, added the filling and folded them before cooking them folded.

My Mexican cookbook says you start with tortillas and sandwich on the hot plate - tortilla, cheese, onion, chilli slices, then another tortilla on top. When the cheese melts (after a minute or two) you turn the whole thing over and cook the other side.

(I'm realising how much more interesting my cookery was before my daughter had to stop eating dairy, nuts, wheat and a whole lot more and all cookery just became an adventure in making normal things edible around this.)
 

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Posted by Lyda*Rose (# 4544) on :
 
I want to report that I fried up some sweet plantains in a little peanut oil and sprinkled them with a little cinnamon sugar. Perfect and yummy! Thanks, infinite_monkey!
 

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Posted by infinite_monkey (# 11333) on :
 
Hooray! They are easy and delicious.
 

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Posted by North East Quine (# 13049) on :
 
I had the most decadent drink on holiday, and I need, really need, the recipe. Google is not helping. The English translation was "hot chocolate with rose essence and honey." The chocolate bit was dark, and I'd guess, more cocoa than Cadbury's style drinking chocolate. Or perhaps real melted chocolate, whisked into hot milk? It was in a small mug, so not a silly wee drink, but one that took a while to sip. Each sip was a chocolate hit and the subsequent blissful sigh was all perfumey and rosy.

If I closed my eyes while drinking it I could just imagine myself gorgeously dressed in rose-pink, and lilac, and teal silks, reclining on a pile of deep purple and petrol blue silk cushions, in a cool grey marble courtyard, with tinkling fountains and strutting peacocks.

I need the recipe for this glorious drink!!

Can anyone help?
 

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Posted by Ariel (# 58) on :
 

quote:

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Originally posted by North East Quine:
I had the most decadent drink on holiday, and I need, really need, the recipe. Google is not helping. The English translation was "hot chocolate with rose essence and honey."

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quote:

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Originally posted by Enigma:
However, he did not hang together very well and proved to be crumbly.

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quote:

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Originally posted by Marvin the Martian:

quote:

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Originally posted by Enigma:
However, he did not hang together very well and proved to be crumbly.

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I don't know the solution, but my wife had exactly the same problem with her Herman.

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quote:

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Originally posted by jedijudy:

quote:

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Originally posted by Marvin the Martian:

quote:

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Originally posted by Enigma:
However, he did not hang together very well and proved to be crumbly.

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I don't know the solution, but my wife had exactly the same problem with her Herman.

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As did I. So, I called it a coffee cake and everyone was happy!

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quote:

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Originally posted by Enigma:
Coffee??? How can that be????
Herman doesn't desire coffee unless he has a hidden game plan!

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I'm sure that Herman doesn't like coffee, but the cake that goes with coffee (back in my Grandma's day) was very like a Herman cake! That was back in the day of coffee klatches. Just put a little streusel on top and it does very nicely.

[Preview the coding post is my friend!]

[ 11. August 2012, 19:02: Message edited by: jedijudy ]
 

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Posted by Lyda*Rose (# 4544) on :
 
Anyone have a recipe for turnips to introduce them to someone who has never eaten them? (Me.) I've been looking at the nutritional profile and they look pretty good. Do they taste pretty good?

Thanks guys.
 

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Posted by Mary LA (# 17040) on :
 
Lyda Rose, we're in winter here in the Overberg and I do trays of roasted vegetables (peeled turnips, carrots, parsnips, chunks of butternut, potatoes with olive oil, black pepper and a little chopped rosemary).

I also make an Italian winter minestra (small minestrone soup) of winter veg, with some Parmesan or finely chopped parsley sprinkled on top on at the end, if you want to smuggle in turnips that won't shout out their presence. The turnips should be young and sweet, not the large bitter ones.
 

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Posted by Lothlorien (# 4927) on :
 
Try scattering lots of whole cloves of garlic over the tray of roasted vegetables while baking. They taste great, baking brings out the sweetness and they give more flavour to the vegetables.

I'd try chopping them finely for a start and adding to a vegetable soup, along with parsnips, celery, onions and barley. Or whatever mix you like.

My dad used to wrap in foil and BBQ them as well as the more usual carrots and potatoes and onions.
 

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Posted by Lyda*Rose (# 4544) on :
 
Ooo! Roasting sounds great- but not in this weather. Better wait til fall. I had heard about the fact that young turnips are better tasting so I think that is where I'll start. In a couple of months.

I've realized that I didn't report back on my macaroni experiments. The best results were had by adding a little more mustard powder and using half Gruyere cheese and half sharp cheddar. And I sprinkled crushed cheesy crackers on it for crunch. Turned out great!
 

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Posted by ken (# 2460) on :
 
Turnips depend on size, variety, and age. There are all sorts of lovely ways to cook the really little baby ones that are still translucent inside with a green or purple flush on the skin. You could even eat them raw. Or slice and stir fry - say with mushrooms of about the same size, and spring onions. In Chinese style food you can use them like water chestnuts. They are apparently a big part of some kinds of Chinese food.

Slightly bigger ones can be baked or roast, as others said. Larger than that in chunks in stews or slow- cooked dishes. Though there are some nice French recipies.

The big ones that are orange inside, which we call "swedes" in England (and I think rutabaga in some countries) really have to be peeled with extreme prejudiced, chunked, boiled, and mashed. With lots of ground black pepper, and lots of butter. Garlic helps as well. Famously goes with haggis!

It can be fun to cook them with other roots like parsnips - lovely sweet taste - or potatoes or even carrots for even more sweetness and colour. Tho as parsnips cook quicker, potatoes slower, and carrots even slower (if you want to cook them soft enough to puree) you need to get the balance right.

Small turnips can have a lovely fresh crisp mustardy taste. Large ones are more carriers of flavour than suppliers of it. Maybe Americans can think of them as equvalent to rather large, tasteless, sweet potatoes... No, they are nicer than that. But very large ones are traditionally more cattle food than people food.
 

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Posted by Gee D (# 13815) on :
 
I would have thought of parsnips, rather than turnips, with haggis; that's one of the great combinations.

If you don't want to turn the oven on, why not use the slow cooker? That way the kitchen does not get too hot, and you probably also save on power. If your turnips are young and tender, peel and chunk them, then put them with your garlic, carrots and potatoes and carrots - perhaps little bundles of celery stalks as well - into the cooker with a very little bit of liquid and a lot of butter and black pepper. Turn the cooker to high for 4 hours or so, depending on the size of the chunks. You could also put a small roast or chicken, seared all over in a pan to start with, on top of the vegetables. Plenty of time to sit and read, garden, chat at a cafe and so on, then go back , make a green salad and there's dinner for you.
 

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Posted by lilBuddha (# 14333) on :
 
After reading variations for cheese sandwiches on the Grilled Cheesus thread, I though I would add my tip for the best cheese sandwich ever.
Really, it is more a technique than recipe.
Heat your pan to medium low, melt butter in the pan and place two slices of bread.* On one slice, place a mound of the grated** cheese of your choice. Flip the other piece of bread over onto this one then place a small mound of grated cheese***on the top of the closed sandwich. Turn the sandwich over and place more cheese on this side, cooking each side for about two or three minutes.
The crispy, caramelized cheese adds an extra layer of heaven. Your tastebuds will thank me and your coronary surgeon will love me.

*Bread of your choice, of course, but I would suggest a brioche
**Grated melts better
***In this step, grated is essential
 

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Posted by Firenze (# 619) on :
 
On the theme of Simple but Delicious, I had the best lunch ever today. Small potatoes fresh from the garden, microwaved and turned, while still warm, in a dressing of lemon juice, olive oil and Dijon mustard. That and a handful of peas and young broad beans also from the garden, raw.

If I could get such ingredients every day, instead of for just a week or so a year, I would never wish for meat.
 

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Posted by Lyda*Rose (# 4544) on :
 
Thanks, also, ken and Gee D. Slow cookery sounds like a plan until it cools down here.
 

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Posted by LutheranChik (# 9826) on :
 
The other evening we had the tastiest small plate: A slice of halloumi, the very solid, non-melting cheese similar to farmer cheese, that had been grilled, then drizzled with balsamic vinegar. That's it. The cheese was ever so slightly softened and had grill marks on it, and when eaten with the balsamic vinegar the creaminess/tartness/fruitiness/saltiness was very enjoyable.
 

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Posted by Ariel (# 58) on :
 
I've just cooked merguez sausages in "triple red pepper sauce".

This isn't anything like as fiery as it sounds: and you can adjust the harissa to please yourself. But you do end up with a beautiful red sauce that looks like the pictures, and served with basmati rice (I like to put a little butter in with this), it's a delicious lunch that's surprisingly easy to make.

The author is Moroccan and suggests chicken sausages as she can't get merguez where she is in the US, but I wouldn't have thought it would be half as good.

Sausages in red pepper sauce
 

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Posted by LutheranChik (# 9826) on :
 
Yesterday, per DP's request, I made bolognese sauce using Mario Batali's recipe as a guide. It made a huge amount, and was quite good. I didn't have veal on hand so I used ground round; I also substituted a 6-oz can of tomato paste -- didn't have it in a tube. And I used part milk and part half-and-half.

You need 1 medium onion, diced; 1 large stalk celery, diced; 2 garlic cloves, minced; 1 large carrot, diced; 4 oz pancetta or bacon (streaky bacon to some of you); 1 lb ground veal; 1 lb ground pork; 1/2 tube tomato paste; 1 cup dry white wine; 1 cup milk; salt and pepper.

Sweat the onion, garlic and celery in a combination of about 1/4 cup olive oil and a couple tablespoons of butter on medium heat; it should be soft and transparent but not browned. Raise the temperature to high and add the meat and carrot; brown meat. Lower temperature; add the tomato paste, wine and milk; season to taste and simmer for about 1 1/2 hours. Serve over pasta.

I'm thinking of spreading the leftovers onto a pizza crust tonight and adding some cheese.
 

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Posted by Firenze (# 619) on :
 
I was looking to complement my home-grown potatoes, and thought of gammon (spuds and bacon - Irish soul food). As it happened, my butcher had only a small piece - but he did have a nice side of Wiltshire cure. So I had 4 thick cuts - chops, in effect - of that, which I casseroled in a sauce of onion, apple, cider, mustard, honey and lemon juice.

The result makes me wonder why bacon isn't marketed in that form more, instead of exclusively as rashers.
 

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Posted by Surfing Madness (# 11087) on :
 
I want to make Onion bhaji's, I have a recipe but it needs Gram Flour (chickpea flour) which i don't seem to be able to find. Any ideas what I could use instead?
 

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Posted by FooloftheShip (# 15579) on :
 

quote:

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Originally posted by Surfing Madness:
I want to make Onion bhaji's, I have a recipe but it needs Gram Flour (chickpea flour) which i don't seem to be able to find. Any ideas what I could use instead?

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quote:

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Originally posted by Surfing Madness:
I want to make Onion bhaji's, I have a recipe but it needs Gram Flour (chickpea flour) which i don't seem to be able to find.

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Not in Asian grocers? Or health food shops? I notice from this search that Dove Farm seems to sell though that kind of outlet.
 

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Posted by jacobsen (# 14998) on :
 
I've just discovered that you don't need a recipe to make a fantastic risotto. Yesterday, using this combination of rice, spelt and barley,string beans, courgettes, onion and garlic, with thyme, rosemary and chives, I concocted a suprisingly tasty dish. The rice mixture really gives a boost to the flavour. Using veggie stock cubes. Not that I'm vegetarian, but might as well go the whole hog.
 

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Posted by jacobsen (# 14998) on :
 
Shucks - forgot the lemon juice. No Parmeson as I was out of it, and it's absence really didn't seem to matter.
 

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Posted by Welease Woderwick (# 10424) on :
 
Tonight had another attempt at a crossover and lazy Indian Quesadilla - rather good. We'll try it out on a passing Canadian early in the new year.
 

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Posted by piglet (# 11803) on :
 

quote:

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Originally posted by Gee D:
I would have thought of parsnips, rather than turnips, with haggis ...

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Heretick!

Haggis should be served with clapshot - potatoes and turnips/swedes* (tatties and neeps) cooked separately, then drained and mashed together with butter and a generous grind of pepper.

I sometimes put out a bowl of Branston's pickle as an accompanying condiment - it sounds daft, but it actually goes rather nicely with haggis.

Parsnips, indeed!

* The big ones with the thick purply-brown skin and pale orange flesh - what you call them depends on which end of the country you come from.
 

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Posted by Gee D (# 13815) on :
 
Oh dear me, an heretick with a k. Really bad stuff.

The ones you describe as turnips, we would call swedes. Turnips are generally smaller and have skins purple near the stem, but otherwise white. They are generally much milder. The normal service here is mashed parsnips with haggis. At the Cadet dining in night a couple of years ago, we were served a stack of a round of potato, topped with parsnip and then the haggis. Delicious, and called out for glass of good pinot, but because some of the cadets were underage, it was a dry dinner.
 

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Posted by Lothlorien (# 4927) on :
 
From a thread in AS, heres a link to Triple ginger cake.

Seriously ginger. Very yummy. I wasn't too particular when I made it about counting pieces of ginger to chop. Probably chopped a couple of tablespoons.

This is a very good, very dark cake.
 

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Posted by Lyda*Rose (# 4544) on :
 
Copied it to my recipe file. Sounds particularly YUM for when the temperatures come down.

Oooo! With hot, spiced cider!
 

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Posted by Mary LA (# 17040) on :
 
Does anyone here have a really good recipe for homebaked hard dog biscuits?
 

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Posted by LutheranChik (# 9826) on :
 
DP and I have an annual tradition of a household Chicken Wing Cook-Off some Sunday during football season. Last night I made something called Rockin' Raspberry Wings, that turned out well and actually tasted better today (usually not the case with chicken): Combine in a saucepan 1 1/2 cups raspberry jam, 1/2 cup soy sauce, 1/2 cup cider or balsamic vinegar, 4 minced garlic cloves and red pepper flakes to taste. (I think sriracha sauce or sweet chili sauce to taste would be a fine substitution.) Bring mixture to boil; boil one minute, then remove from heat; pour half over about 3 lbs chicken wings and reserved the other half of sauce. Marinade chicken in the fridge for four hours or more. Preheat oven to 375 F; line a cookie sheet or other flat pan with tinfoil and grease generously.Remove chicken from marinade dish with a slotted spoon and place on pan. Bake for 30 minutes, turning once. Meanwhile, put the reserved sauce back on the stove and reheat until boiling; turn down to simmer and let it cook, stirring often, until it's become thicker. About halfway through the chicken cooking process, brush wings with reheated raspberry sauce. Bake for about 20 minutes more, turning and basting once.

Really good. I was a bit hesitant to use raspberry jam just because it sounded so odd (I was trying to use ingredients we have on hand), but it turned out very tasty...nice color too.

You might also want to tinker with the proportions of sauce ingredients depending on taste.
 

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Posted by Zach82 (# 3208) on :
 
Upstairs I asked what to do with suet, which had never shown up in my local supermarket before or since. It's been sitting in my freezer, and I think I've finally resolved to use it to make suet dumplings.

I've only seen recipes for suet dumpling involving beef stew, but I have this family pack of chicken thighs. Would I be a gauche American if I made suet dumplings in chicken stew instead?
 

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Posted by Roseofsharon (# 9657) on :
 

quote:

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Would I be a gauche American if I made suet dumplings in chicken stew

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That would be perfectly fine
My preferred way with dumplings is as my mother served them: Generously studded with sultanas, steamed over a pan pf boiling water and served drizzled (or doused ) in golden syrup.

Haven't dared eat that for donkey's years, but the memory...
 

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Posted by Curiosity killed ... (# 11770) on :
 
You could also make your own mincemeat using suet and brandy for mince pies at Christmas.
 

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Posted by Zach82 (# 3208) on :
 
Thanks! We have chicken and dumplings here America way, but due to my proficiency in roasting beef and making pork pies I've gotten this reputation for making English food. I just wanted to be sure I was delivering what my crew was expecting
 

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Posted by Firenze (# 619) on :
 
Simple but versatile sauce - good with fish and steak.

Couple of tbsps of (half fat) creme fraiche, tsp of Djion mustard, good chunk of crumbled Stilton. Melt together over a low heat.

Oh, and Portugal. Just back from two weeks, and hardly a duff meal (and that was in a touristy place). What impressed me particularly was the quality of ordinary items in really ordinary places: eg, a bar in a little village on the Douro - ordered a vegetarian salad roll, took a little time to come - but no wonder. The roll was freshly baked, the egg freshly cooked, the salad delicious. Or an 'Irish' pub in a downmarket bit of Lisbon - sandwich with the freshest of bread, peanut butter and a salad with these wonderful tomatoes that taste of tomato. I love a country that's still in touch with its home produce, and respects its ingredients.
 

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Posted by LutheranChik (# 9826) on :
 
This past weekend we had an interesting salad at a field-to-table farm in northern Michigan. (A barn onsite has been repurposed into a casual dining room and winery/cidery tasting room...very cool.) The salad was composed of roasted cubed butternut squash (tender but not overly soft, with I think a hint of shallot in the roasting pan), toasted walnuts, dried cranberries and a cider vinaigrette. I didn't love the salad I got -- it was served cold, which I didn't expect, and the vinaigrette wasn't tart enough to offset the sweetness of the squash and berries -- but I'm thinking it would be nice warmed, with a little more zing in the dressing. I'm also thinking it would be interesting to change up the flavors with, say, sage and some sort of creamy/zesty cheese. Anyone else ever have a winter squash salad?
 

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Posted by mertide (# 4500) on :
 
Pumpkin (butternut or other orange squash style) roasted in small chunks goes well with pine nuts,(or roasted almonds or other nuts) baby spinach leaves or rocket, feta cheese or parmesan, and an slightly sweet and acidic dressing, maybe balsamic, or honey and lemon juice. I'd normally serve it room temperature, rather than straight out of the fridge.
I've also had a really nice pumpkin and couscous salad with chickpeas and moroccan spices, served with yoghurt.
Caramalised pumpkin makes a nice addition to a veg pizza topping.
Then there's soup, or scones - when you have a vegetable that runs completely wild in queensland gardens, you get creative with using it.
 

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Posted by Moo (# 107) on :
 
I just came across a simple way to make a pumpkin shaped cake. I thought someone might like it.

You bake two bundt cakes and put them together so that the lines meet. Then frost with orange frosting.

Moo
 

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Posted by jedijudy (# 333) on :
 
Moo, that sounds so cute! A very clever idea!
 

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Posted by North East Quine (# 13049) on :
 
There are a couple of raw gherkins in my veggie box this week. All online recipes seem to involve more than 2. Is there something simple I can do / eat them with to make them edible with minimum fuss?
 

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Posted by Lothlorien (# 4927) on :
 

quote:

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Originally posted by North East Quine:
There are a couple of raw gherkins in my veggie box this week. All online recipes seem to involve more than 2. Is there something simple I can do / eat them with to make them edible with minimum fuss?

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quote:

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Originally posted by Ariel:
I've goofed and accidentally bought two packs of bacon instead of one. Any ideas for using it up? There's only one of me, but rather a lot of bacon.

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quote:

---

Originally posted by Ariel:
I've goofed and accidentally bought two packs of bacon instead of one. Any ideas for using it up? There's only one of me, but rather a lot of bacon.

---

If it's in a vacuum-sealed packet, it'll keep for quite a while in the fridge.

How about reviving the Great British Breakfast?

Or you could send it over to me - I can't find Proper Bacon™ here.

[ 08. November 2012, 03:05: Message edited by: piglet ]
 

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Posted by Lyda*Rose (# 4544) on :
 

quote:

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Originally posted by Keren-Happuch:
It's lovely in macaroni and/or cauliflower cheese. Add to stews. Have a bacon sandwich for breakfast... Any good?

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quote:

---

Originally posted by Zach82:
Upstairs I asked what to do with suet, which had never shown up in my local supermarket before or since. It's been sitting in my freezer, and I think I've finally resolved to use it to make suet dumplings.

I've only seen recipes for suet dumpling involving beef stew, but I have this family pack of chicken thighs. Would I be a gauche American if I made suet dumplings in chicken stew instead?

---

quote:

---

Originally posted by piglet:

quote:

---

Originally posted by Ariel:
I've goofed and accidentally bought two packs of bacon instead of one. Any ideas for using it up? There's only one of me, but rather a lot of bacon.

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If it's in a vacuum-sealed packet, it'll keep for quite a while in the fridge.

How about reviving the Great British Breakfast?

Or you could send it over to me - I can't find Proper Bacon™ here.

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quote:

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Originally posted by Ariel:
I've goofed and accidentally bought two packs of bacon instead of one. Any ideas for using it up? There's only one of me, but rather a lot of bacon.

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Drape it over a roasting pheasant or partridge

Or less gluttonously, as CKC said, cut it in bits and cook it with pasta. A nice creamy oniony sauce with bacony bits. That's what I did with my left-over bacon a couple of weeks ago (left over after roasting the partridge that is)
 

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Posted by Ariel (# 58) on :
 
Thanks, all, for the delicious suggestions! So far I haven't been adventurous (toasted sandwich with tomato and blue cheese, fry-up with fried potatoes and baked beans, but they're quick and easy on a winter's night when you're late home).

I think the Full English will be happening at some point over the weekend and then I'll be doing something a bit more interesting. Decisions, decisions... there are several suggestions here that appeal, thank you!

I've also had "datiles con bacon" at a Spanish tapas restaurant, which are dates stuffed with blue cheese and wrapped in bacon. Crispy, salty bacon over the intense sweetness of the dates and soft, tangy cheese: it's a winning combination.
 

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Posted by guinness girl (# 4391) on :
 
hi all. Erik and I are hosting Christmas for my folks this year, and I'd really like to do a traditional Christmas Pudding. There are lots of good-looking recipes out there but the cooking time is often around 6 hours. I'd like to try using a pressure cooker to shorten this time but am a bit nervous as I've never done this before! Anyone done this who can give ne some tips? Also, if anyone does have a great tried-and-tested recipe I'd love to see it.
 

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Posted by piglet (# 11803) on :
 

quote:

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Originally posted by Ariel:
... "datiles con bacon" ...

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quote:

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Originally posted by piglet:
My dad used to be very partial to scallops wrapped in bacon. I've never tried them, but I bet they'd be rather good.

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I've had those. You need to be careful about which bacon you pick as it can rather overpower the delicate flavour of the scallops, but they are indeed good.
 

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Posted by la vie en rouge (# 10688) on :
 
For a trendy French aperitif thing, you can also wrap prunes in bacon and stick them in the oven. The sweet and greasy together is very pleasant.

(Warning - when you first take them out of the oven, they are VERY hot)
 

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Posted by Sioni Sais (# 5713) on :
 
While your bacon is not authentic pancetta, I'm sure you can make pretty good carbonara sauce with it. Instead of delicate scallops, you could wrap the bacon round smoked mussels or baby clams, which can stand up to it better.

Then there is "Tatties in the Tin": sliced potatoes, layered with bacon in Oxo gravy, in a roasted tin. Cover it with foil to start, but remove the foil towards the end. Takes about 50 minutes @ gas 5, but note that ovens (and potatoes) vary. A good dish when you have more month left than money and hungry boys to feed.
 

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Posted by Firenze (# 619) on :
 
Another good feed 'em till they want no more is thinly sliced potato, layered with grated cheese and diced bacon and wrapped in puff pastry (slash the top to make a lattice).

On a more Cassandraish note, avoid Lidl's ready-stuffed English pheasant. Normally I am an advocate: they do good veg, excellent chocolate and the occasional alcoholic gem: their frozen prawns are a mainstay. But the pheasant was tough and tasteless.
 

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Posted by Curiosity killed ... (# 11770) on :
 
Pheasant is tricky - if in doubt (don't have a beak and feet to check) I'd casserole them. I don't roast them unless I know provenance. Old birds are often tough.

(Yes, my family shoots, yes, I grew up eating pheasant all winter)
 

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Posted by Roseofsharon (# 9657) on :
 
Mr RoS sometimes brings home roadkill pheasant - I always casserole them with mushrooms, orange juice and white wine (a Good Housekeeping recipe I think I've had since the late 60s).

Mother-in-law used to serve roasted (conventionally killed) pheasant with all the traditional trimmings. I never enjoyed it, always finding it too dry - not to mention the risk of broken teeth on any lingering shot.
 

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Posted by piglet (# 11803) on :
 
I did this recipe from the Blessèd Delia for pheasants braised in Madeira one Christmas and it was very nice.
 

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Posted by Ariel (# 58) on :
 
I used to do a roast pheasant recipe that involved a spinach stuffing with bacon, apple, onion and breadcrumbs. Haven't done that in ages but I have to travel to find pheasants now as they aren't usually sold locally any more. The ones I used to get were usually netted rather than shot, although I've had both.

Spaghetti carbonara with bacon has been unexpectedly delicious. Oddly, I haven't had this before - never made it at home and when eating out there were always other things on the menu I preferred. But I'd definitely make this again.

Three more days of bacon left now and as accidental double purchases go this has been a really enjoyable mistake. Bacon is surprisingly versatile!
 

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Posted by Firenze (# 619) on :
 
Excess sponge cake alert!

I scaled up a recipe (because it said 'Serves 2' and we were 3): it is an pineapple upside-down sponge, with a lime and chili syrup. And very good too. But I do have a lot of excess sponge cake left.

Does it freeze? Is there anything else I can do with it?
 

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Posted by St. Gwladys (# 14504) on :
 
Another use for bacon - in quiche. I fry a chopped onion,. sliced mushrooms and cut up bacon in a knob of butter, drain the mixture into a pastry case, cover with grated cheese and then add the frying liquor to 3 beaten eggs and 150ml single cream, season with salt and black pepper and pour that over the fried ingredients and bake for about 40 mins on about 180 C.
I make a large one, we eat some fresh and freeze the rest. (I cheat big time, using ready rolled pastry and grated cheese)
 

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Posted by Ariel (# 58) on :
 
Quiche is already on my list I had it in mind to make one very similar to your recipe that would do for packed lunches for the week.

Firenze, sponge cakes should be OK to freeze. Thaw out carefully though - the unfrozen ones I've had have tended to be a bit soggy but it may have been that they needed a bit longer to defrost properly.
 

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Posted by Firenze (# 619) on :
 

quote:

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Originally posted by Ariel:


Firenze, sponge cakes should be OK to freeze. Thaw out carefully though - the unfrozen ones I've had have tended to be a bit soggy but it may have been that they needed a bit longer to defrost properly.

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quote:

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Originally posted by Firenze:
Excess sponge cake ...

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Excess CAKE???


 

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Posted by ken (# 2460) on :
 

quote:

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Originally posted by Ariel:
... I have to travel to find pheasants now as they aren't usually sold locally any more.!

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quote:

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Originally posted by PataLeBon:

What I want to find is a truly vegan breakfast casserole that doesn't have eggs in it (which our current version does) and if it can be gluten free that would be a bonus!

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quote:

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Originally posted by Lyda*Rose:
Pata, this is the best looking vegan/gluten-free breakfast casserole I found on a google search. I haven't tried it yet, but it looks simple enough and the ingredients (including the vegan ones) look yummy. Hope this helps.

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quote:

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Originally posted by Hedgehog:
I have just spent a couple days working on Yet Another Failed Sauerbraten recipe (the third one). Like most, it involved vinegar, lemons, cloves and, eventually, gingersnaps. It involved a day and a half of marinating. This one then used a crock pot slow cooker to cook for 6+ hours. And it is disappointing. Just like the two recipes before it.

Yet, I know good sauerbraten can be made. Horst Gasthouse in N. Myrtle Beach, SC, for example, has one that it a delight to the palate. But so far I have failed to come even close to duplicating it.

I come from German lineage and I cannot recall my mother ever making sauerbraten, which suggests that she never had a good recipe. And that probably means that her mother never had one, either (my mother's mother lived next door to us--trust me, if she had a good recipe I'd know it).

Has anybody here had any success with making it?

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I've never made it.
Wikipedia talks about marinating for 6 to 10 days. There's also a Knorr seasoning packet available (amazon has it). It may have msg or some magic industrial ingredient.
 

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Posted by Kelly Alves (# 2522) on :
 
OK, Mousethief and I were discussing Coolers in chat one evening, and I started speculating as to what would constitute a "bunny with an axe". With the help of the bartender at cheers in Pacifica, this is what I came up with

The Bunny with an Axe

1 part creme de menthe
1 part Grey Goose orange flavored vodka*

Slice of orange, gently squeezed and used for garnish. On the rocks.

(Basically a traditional vodka stinger with an orange twist.)


*if you don't like/ have flavored vodka, reduce the creme de menthe and replace with Cointreau, to taste.)

Yummy!

[ 15. November 2012, 06:24: Message edited by: Kelly Alves ]
 

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Posted by Firenze (# 619) on :
 
You could have a whole new Game in which Shippies posted the Drink of the Name.

A Firenze is, of course, a long drink: Pisang Ambon Guaraná Lime and vodka topped up with Prosecco and garnished with fresh lime, I fancy.
 

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Posted by Nicodemia (# 4756) on :
 
My sister makes the best-ever Spicy Apple cake, and has passed me the recipe

Spicy Apple Cake

An apple cake which contains glacé cherries and sultanas, the apple first being cooked to a pulp. this makes the cake very moist and hence a good 'keeper'.

3 cooking apples, peeled, cored and sliced
5 oz butter, softened
5 oz soft brown sugar
2 eggs, beaten
8 oz flour
1/2 teaspoon ground mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate soda
pinch salt
2 oz sultanas
2 oz glacé cherries, halved
grated rind of half a lemon
1 dessert spoon Demerera sugar

Cook the apples with a very little water until soft, then sieve to produce a smooth purée: there should be 4-5 oz. Allow to cool. Set oven to 350 F or Mark 4 (about 160 C, I think). Grease and line a 7 inch round cake tin. Cream together the butter and sugar in a bowl until light and fluffy, then beat in the eggs, a little at a time. Sift together the flour, spices, bicarbonate of soda and salt and stir into the mixture. Add the dried fruit. Mix the lemon rind with the apple purée and fold into the mixture. Put into the tin and smooth the top. sprinkle a dessertspoon of Demerara sugar over the cake to give a crunchy topping. Bake for 45 minutes or until golden brown and springy to the touch and a skewer inserted comes out clean. Cool in the tin for 15 minutes, then turn out on to a wire rack.
 

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Posted by infinite_monkey (# 11333) on :
 
Just in time for Thanksgiving madness, a sweet potato baked thing that is easy, vegan, and super delicious:


Nikki's Sweet Potatoes

Puts the awful marshmallowy casserole to SHAME.
 

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Posted by jedijudy (# 333) on :
 

quote:

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Originally posted by infinite_monkey:
Puts the awful marshmallowy casserole to SHAME.

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Oops. I just got the ingredients for the marshmallowy version today. Believe it or not, in all the decades of hosting and cooking for Thanksgiving, this is my first time to make the awful casserole!
 

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Posted by infinite_monkey (# 11333) on :
 
It can be utterly delicious, I'm sure! Just, er, not the way my family prepares it.
 

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Posted by Thurible (# 3206) on :
 
Would this work? I've very little experience of cooking pheasant breasts (and not that much of cooking whole pheasants).

Brown two* pheasant breasts in butter, remove them, sweat an onion and some garlic, add a good amount of chopped mushrooms, add a small tub of double cream and some pepper, bring to a simmer, return the pheasants to the pan, pop the lid on and let them simmer for 15 mins or so.

Serve sliced with tagliatelle and some steamed broccoli to three moderately hungry people.

Thurible

*two rather than three because they were reduced the other week
 

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Posted by Lyda*Rose (# 4544) on :
 
Bird with delicious sauce and veggies? I'd eat it.

[tangent] I watched Food Network "Family Cook Off" last night. Some of their stars teamed with spouses and other family members to compete for money for their charities. Alex Guarnaschelli partnered with her sweet old mom. Awwww! This nice home cook is cooking with her executive chef daughter. I looked Alex up on Wiki and found that she had brought a ringer. Her mom had a long career as a cookbook editor, testing recipes for years! (But they lost to Anne Burrell and her nutritionist sis, anyway.) [/tangent]
 

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Posted by Firenze (# 619) on :
 

quote:

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Originally posted by Thurible:

Brown two* pheasant breasts in butter, remove them, sweat an onion and some garlic, add a good amount of chopped mushrooms, add a small tub of double cream and some pepper, bring to a simmer, return the pheasants to the pan, pop the lid on and let them simmer for 15 mins or so.

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quote:

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Originally posted by Thurible:
Thanks. I was wondering about stock first. Worth adding some flour to the sweated stuff to aid thickening?

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quote:

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Originally posted by Firenze:
Meanwhile, I'm still toiling to build a vegetarian repertoire.

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quote:

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Originally posted by infinite_monkey:

smitten kitchen

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quote:

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Originally posted by Curiosity killed ...:
Sarah Brown's Vegetarian Kitchen / Vegetarian Cookbook books

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quote:

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Originally posted by Firenze:
Be interested to hear.

Meanwhile, I'm still toiling to build a vegetarian repertoire. Part the problem is an audience that doesn't care for pulses, nor overmuch for aubergine. And would like bacon to be considered a vegetable. I bought The Crank's Bible but haven't found it that inspiring. Yotam Ottolenghi is better, but a bit chefy.

Any other recommendations?

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quote:

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Originally posted by Firenze:
Meanwhile, I'm still toiling to build a vegetarian repertoire. Part the problem is an audience that doesn't care for pulses, nor overmuch for aubergine.

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quote:

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Originally posted by Firenze:
I'm still toiling to build a vegetarian repertoire.

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quote:

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Originally posted by Jade Constable:
Has anyone got any ideas for cheap one-pot meals that don't involve pulses? I'm afraid the texture makes me gag. Other than that I like pretty much everything.

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The principle of peasant cooking the world over: a lot of 'filler' to a small amount of the expensive stuff, with strong seasonings and aromatics.

If there's a particular cuisine appeals to you - Indian, Middle-eastern, Mediterranean - look at a few cookbooks. There will be a core of ingredients which will support an enormous variety of dishes. Just turmeric, coriander, cumin, cayenne and mustard seed - plus fresh stuff like chilis, garlic and ginger - can get you a long way in Indian cooking for example.

[ 22. November 2012, 07:52: Message edited by: Firenze ]
 

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Posted by ken (# 2460) on :
 
Look at your bookshelf. Is Jane Grigson's Vegetable Book there? If so, read it. If not, go out and buy one before your next meal, and then read it. All your questions will be answered
 

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Posted by Firenze (# 619) on :
 

quote:

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Originally posted by ken:
Look at your bookshelf. Is Jane Grigson's Vegetable Book there?

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quote:

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If so, read it. If not, go out and buy one before your next meal, and then read it. All your questions will be answered

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quote:

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Originally posted by Jade Constable:
Has anyone got any ideas for cheap one-pot meals that don't involve pulses? I'm afraid the texture makes me gag. Other than that I like pretty much everything.

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quote:

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Originally posted by Lyda*Rose:
Erm. What is a "pulse"? Cooking-wise, of course.

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quote:

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Originally posted by la vie en rouge:
At the risk of stating the extremely obvious, there's also lots of interesting things to be done with eggs.

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quote:

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Originally posted by Dormouse:
I'm now using the Hairy Dieters much more. Which is definitely NOT for vegetarians!

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quote:

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Originally posted by kingsfold:
Any suggestions for what you might adapt in the place of quince, as I don't think I've seen any of those around (though a) I probably wouldn't notice, and b) I haven't looked anyway)?

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quote:

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Originally posted by FooloftheShip:
Don't know if this appeals:

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quote:

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Originally posted by Firenze:
By a happy circumstance, we bought a half-bottle of Madeira today. I'll look into that, since I like mushrooms.

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That's a great sauce with veal or pork loin too. Careful how you cook the loin: it's all too easy to get shoe leather, and even the best sauce won't conceal your mistake.
 

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Posted by Gee D (# 13815) on :
 
The best way to cook a loin of either pork or veal is to use a dry marinade for a couple of days (see Beck, Bertholle and Child under pork - good marinade for either) and then to cook in an oven bag. Put a chopped onion and a diced carrot in as well, and perhaps a couple of leeks trimmed and then split lengthways. If you follow the instructions, you'll get a good moist and tender piece of meat, with some well-flavoured juices to add to your sauce.
 

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Posted by Firenze (# 619) on :
 
Sounds like a variant of my Infallible Roast Chicken. The first hour is in a loose but sealed foil tent, along with the aromatics of choice, followed by 30 minutes unwrapped on high heat with regular basting. If I have to actually carve the bird as opposed to just having it fall obligingly into pieces, I've failed.
 

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Posted by Gee D (# 13815) on :
 
The same principle, but meat will brown through the clear oven bag, without the need to split it open. Pork or veal cooked in the oven bag and left to cool in it makes very good cold meat (a great start for a vitello tonnato for example) for a lunch party. Just reduce the cooking time slightly, to allow for the continued cooking that goes on in the bag after the meat is taken from the oven.
 

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Posted by Firenze (# 619) on :
 
But does it give the crisp? I view cooking processes by whether they are wet or dry. I like the microwave because it does quick wet very well which is excellent for many vegetables. But I wouldn't use it for slow wet - aka stewing/casseroling - because I think you need time to develop and meld the flavours. Roasting in an enclosing membrane is another version of slow wet, but needs a fast dry to give the Unami of seared fat (which is so much the point of a roast).
 

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Posted by Gee D (# 13815) on :
 
It's a real roast, not a pot-roast. In your terms, that makes it dry cooking, rather than wet.The surface of the meat will end up brown, as if roasted in the ordinary fashion. Can't remember how chicken crisped as it's years since we cooked one in the bag. We are not pork crackling eaters, so we cut it off. If guests may like it, we cook it outside the bag . It's also good for a turkey fillet or buffe, which can be dry. The bag's no good for duck, as there's so much fat.

[ 16. December 2012, 05:34: Message edited by: Gee D ]
 

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Posted by Firenze (# 619) on :
 
Not eat crackling? Heavens. It can be a bit tough, but I've found that putting it under a hot grill for a very short time (as in check it every 5 seconds) makes it puffy and light.

Whatever sauce I do with the duck, I'll probably use my carpet bombing approach to the actual cooking - debone the bird and spread it out like a mat on the wire mesh. That I find maximises the fat run off/ crisped skin area.
 

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Posted by Gee D (# 13815) on :
 
That should get the fat away from the bird and still leave plenty for sauteed potatoes over the next few days (get extra statin tablets). We just don't like crackling - I know many do, but it just has never appealed to us.
 

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Posted by Sandemaniac (# 12829) on :
 
We've just finished our first helping of Ariels' meat and quince dish, and can safely say that it is delicious!

Thank you very much!

AG
 

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Posted by Ariel (# 58) on :
 
Thank you for letting me know - very glad it worked for you and that you enjoyed it!
 

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Posted by Ariel (# 58) on :
 
(Bump)

I'm thinking about making an Epiphany/Twelfth Night cake/Gateau des Rois or something. Any suggestions?

The internet suggests quite a variety, from almond frangipane to puff pastry with a chocolate filling, so it's hard to figure out what is, and isn't traditional - especially when it isn't traditional in this country. Suggestions are welcome.
 

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Posted by Ariel (# 58) on :
 
New thread started for the new year

Cheers

Ariel
Heaven Host
 

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