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Source: (consider it)
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Thread: HEAVEN: Recipe thread - another delicious helping
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Gee D
Shipmate
# 13815
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Posted
The one essential cookery book is Mastering the Art of French Cooking by Beck, Bertholle and Childe. Great recipes, in almost scientific detail of preparation and quantities. But once you can follow these recipes and know how ingredients go together, react to various processes and so forth, you can easily venture out into all other cuisines, and start to try your own thoughts. Finely chopping onions is a skill of universal utility.
Madame and I each had copies in our single days (probably why we got past the first couple of dates!), and they survive in frequent use.
Any of the earlier books by Elizabeth David is not a bad idea either. The later ones are far too specialised for a beginner. Even the early ones may be hard, depending upon what ingredients you are able to buy. But that said, they are also a great read.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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ken
Ship's Roundhead
# 2460
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Posted
Forget ALLL that!
The book you need to read is Jane Grigson's Vegetable Book. The best cookbook ever written by far.
And its a good read too, not just recipies.
The reason, well one of the reasons, that it is so good is that it isn't just a list of instructions about how to cook things. Its a book about food
It goes through the common vegtables, a chapter on each, and talks about what they are and where they come from and how people eat them. And then there are a few recipies for each vegetable. Mostly wonderful.
NB its a vegetable book, not a vegtarian book - many, maybe most, of the recipies have meat in them. And vegetables are the right place to start. Partly because they are, after grains, the basis of our food - we eat much more of them than we do meat. And partly because they are so diverse and varied. There are simply so many more types of vegetables in our ordinary diet than there are types of meat (well, mammal & bird meat anyway - fish and seafood are a different thing!)
So it does teach the real basics of cooking, which is knowledge of and love of the food and the ingredients - not a set of rules and measurements. All that can come later. And to be honest, apart from pastry and cakes and a few posh sauces, can mostly be ignored anyway - for most cooking you just don't need to be bothered with exact quantities of ingredients or precise timings. They make easy tasks look hard.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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Thurible
Shipmate
# 3206
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Posted
quote:
Originally posted by ken:
The book you need to read is Jane Grigson's Vegetable Book.
I remembered you recommending it ages ago when I happened across a copy in Oxfam. It's sitting on my Cook Bookcase next to her English Food and will be joined by her Charcuterie and French Pork Cookery when I get home. Her style's splendid, as are her recipes, so thank you for introducing us!
Thurible
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"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
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LutheranChik
Shipmate
# 9826
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Posted
We're in recovery from heavy Mexican food, so we're thinking of a light vegetable meal -- a veggie sandwich with a schmear of herbed cream cheese on homemade bread. One of my favorite delis, now sadly out of business, used to make a terrific veggie sammy with lettuce, tomato, cucumber, red onion, alfalfa sprouts and Munster cheese on the herbed cream cheese spread. Another place we've been to served a variation on this theme, adding mushrooms and a green-and-red coleslaw with red bell pepper and a vinegar dressing and putting it all between grilled foccacia.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Bullfrog.
Prophetic Amphibian
# 11014
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Posted
I just improvised with some leftover pork and rice. Figuring it'd be too bland, I cooked some fresh rice and pan fried it with the chopped pork. Added a bit of sesame oil, a dab of oyster sauce, and a splash of rice wine, and it was actually pretty tasty. I wonder if this is how Chinese Restaurants do it.
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Some say that man is the root of all evil
Others say God's a drunkard for pain
Me, I believe that the Garden of Eden
Was burned to make way for a train. --Josh Ritter, Harrisburg
Posts: 7522 | From: Chicago | Registered: Feb 2006
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by ken:
The book you need to read is Jane Grigson's Vegetable Book. The best cookbook ever written by far.
Which I recommended on the previous page. Along with her Fish.
Her daughter Sophie has also produced a good fish cookbook (also called Fish) and one called Sophie's Table, which has some of the most workable pudding recipes I have come across (I'm not a pudding person).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
Lady in Red - if you are interested in the Salmon Risotto, it goes...
Gently saute onion in butter and olive oil. As it becomes translucent, tip in arborio rice and continue to fry for another minute or so. Pour over a good splash of white wine or dry vermouth. As this is absorbed, add hot fish or vegetable stock. (Purists add this a little at a time, stirring constantly. Those of us with less time and principles, add it all at once.)
Meanwhile, put the salmon in a dish with lemon juice and butter, cover, and either microwave or oven bake so that it is ready just as the rice has absorbed most of the liquid. Lightly break up the fish and tip the whole lot - buttery, lemony juices included - into the rice. Now is also a good time to add a little green, such as peas or diced courgette or chopped parsley. Lastly, stir in the grated lemon zest and, if you like, a dollop of cream or creme fraiche.
(I don't give quantities above, since that is determined by how many servings. So much rice per person will give you the amount of liquid needed).
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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infinite_monkey
Shipmate
# 11333
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Posted
quote:
Originally posted by LutheranChik:
I love the spinach/strawberry salad -- also good with leaf lettuce. Feta or a blue-veined cheese makes good crumbles...or use a hard, sharp cheese like Asiago.
The other day I got this recipe , for white bean salad, sent to my Google page -- it looks really good, and because DP sometimes has issues with raw vegetables the idea of cooking the salad veg first would probably make it more feasible for our house.
Thanks SO much for posting that: the blog the recipe is from is revolutionizing my cooking life. Tons of good vegetarian recipes. I just made the lemon cucumber salad with avocado and dill: it sounds like a really weird combination of foods, but it was perfect.
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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.
--Dar Williams, And a God Descended
Obligatory Blog Flog: www.otherteacher.wordpress.com
Posts: 1423 | From: left coast united states | Registered: Apr 2006
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
quote:
Originally posted by infinite_monkey:
quote:
Originally posted by LutheranChik:
I love the spinach/strawberry salad -- also good with leaf lettuce. Feta or a blue-veined cheese makes good crumbles...or use a hard, sharp cheese like Asiago.
The other day I got this recipe , for white bean salad, sent to my Google page -- it looks really good, and because DP sometimes has issues with raw vegetables the idea of cooking the salad veg first would probably make it more feasible for our house.
Thanks SO much for posting that: the blog the recipe is from is revolutionizing my cooking life. Tons of good vegetarian recipes. I just made the lemon cucumber salad with avocado and dill: it sounds like a really weird combination of foods, but it was perfect.
And I've copied the link and sent it to my vegetarian M-i-L: I think she'll love the site. I've already found a couple of dishes I like the sound of. I can't wait for our courgettes and squash to be ready to try out the Lasagne Tart.
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Wiff Waff:
Are Delia Smith's books still available?
Is the Pope still a Catholic? ![[Killing me]](graemlins/killingme.gif)
Her original Cookery Course series from the early 70s was re-published in the 1990s as one big volume - we gave it as a joke engagement present to a colleague who was a self-confessed non-cook, and who continued (with her husband) to live with her mother after they married.
Nearly all my favourite recipes come from, or were adapted from, the Cookery Course, even if the blessèd Delia owns the Wrong Football Team™. I also use Delia Online for more modern recipes and inspiration.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Clarence
Shipmate
# 9491
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Posted
For some reason, I find the blessed Delia too difficult to wade through; too chatty or something. The only thing of hers I've managed to identify as easy is the sticky date pudding in her Christmas book.
My cookbook hero is Nigel Slater. I plan on giving his Real Fast Food to my nieces and nephew when they eventually leave the nest.
The other book I'd recommend, if the youthful cook is already interested, would be Stephanie Alexander's The Cook's Companion. It is great for 'what to do with the lonely carrot in the fridge' scenarios.
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I scraped my knees while I was praying - Paramore
Posts: 793 | From: Over the rainbow | Registered: May 2005
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LutheranChik
Shipmate
# 9826
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Posted
Did someone mention the late Peg Bracken? Her books, while somewhat dated (late 1960's...written with the underlying subtext that cooking was a form of patriarchal oppression that modern gals felt compelled to cast off), have very good, simple recipes, shared with a dash of humor.
Esward Espe Brown's Tassajara cookbook -- that might be the actual title; I can't remember -- has very simple vegetarian recipes, with tips for preparation and a heavy dose of Zen. It's I think a good cookbook for people so intimidated by the kitchen that they need to make friends, so to speak, with their ingredients and implements and not become overwhelmed by fussy recipes.
Anyway...last night I made chicken breasts stuffed with dill havarti, bacon and scallions (tag ends of all three things languishing in the refrigerator needing to be used up) and grilled in the contact grill...turned out very good indeed. While I was in the cooking mode, I also got out the crockpot and made a lamb stew with flageolet beans (we'd bought a literal handful of them from a gourmet food store just as an experiment), garlic onion, carrot, white wine, and seasoned with thyme and marjoram. This will be supper tonight or tomorrow depending on how hungry we are.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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St. Gwladys
Shipmate
# 14504
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Posted
If you want something very basic for a young person, then The Winnie the Pooh Cookbook is actually very good! All measurements are in yoghurtpots rather than grams or ounces, and teh recipes work.
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"I say - are you a matelot?"
"Careful what you say sir, we're on board ship here"
From "New York Girls", Steeleye Span, Commoners Crown (Voiced by Peter Sellers)
Posts: 3333 | From: Rhymney Valley, South Wales | Registered: Jan 2009
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la vie en rouge
Parisienne
# 10688
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Posted
quote:
Originally posted by Firenze:
Lady in Red - if you are interested in the Salmon Risotto, it goes...
Gently saute onion in butter and olive oil. As it becomes translucent, tip in arborio rice and continue to fry for another minute or so. Pour over a good splash of white wine or dry vermouth. As this is absorbed, add hot fish or vegetable stock. (Purists add this a little at a time, stirring constantly. Those of us with less time and principles, add it all at once.)
Meanwhile, put the salmon in a dish with lemon juice and butter, cover, and either microwave or oven bake so that it is ready just as the rice has absorbed most of the liquid. Lightly break up the fish and tip the whole lot - buttery, lemony juices included - into the rice. Now is also a good time to add a little green, such as peas or diced courgette or chopped parsley. Lastly, stir in the grated lemon zest and, if you like, a dollop of cream or creme fraiche.
(I don't give quantities above, since that is determined by how many servings. So much rice per person will give you the amount of liquid needed).
Firenze, you are my new best friend ![[Axe murder]](graemlins/lovedrops.gif)
This is the most delicious thing in the whole world ever.
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Rent my holiday home in the South of France
Posts: 3696 | Registered: Nov 2005
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sweetheart
Apprentice
# 14272
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Posted
I recently came back from Iona, and have managed to loose their recipe for shortbread, which was delicious, on account of a quantity of flour being substituted for something else-cornflour, perhaps? Does anyone have the recipe for Iona Shortbread, or know where I can acquire it from?
Many Thanks x
Posts: 41 | From: London | Registered: Nov 2008
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Amos
Shipmate
# 44
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Posted
Rice flour perhaps? I've seen that used with great success in shortbread. Cornflour's less likely.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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Piglet
Islander
# 11803
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Posted
I understand that substituting semolina for some of the flour in shortbread gives a crunchier texture, though I've never tried it myself. I have a feeling that when my mum used to make "highlanders" - little shortbread biscuits - she added something odd like custard powder to the mix to give a different kind of sweetness. Very nice they were too.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Chorister
Completely Frocked
# 473
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Posted
Oh yes, you must put semolina in with your mixture to make shortbread, if you want a deliciously nutty texture.
Something else I discovered on my recent holiday to Edinburgh - adding a dram of whisky to your porridge transports you to heaven before you can say McTavish McFee.
[ 05. August 2009, 22:08: Message edited by: Chorister ]
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Retired, sitting back and watching others for a change.
Posts: 34626 | From: Cream Tealand | Registered: Jun 2001
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Jengie jon
Semper Reformanda
# 273
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Posted
I normally stipulate a £1 donation to the Growing Hope Appeal for this sort of information as the booklet containing it cost £2 and all that goes/went to the growing hope appeal.
So the answer is Cornflour. If you want fuller instruction I can send by email or p.m. but I will expect a donation on your part.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Jengie jon
Semper Reformanda
# 273
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Posted
Realised I should have said the book is "Bread + Justice" and contains not just that recipe but the ones for Bread, Flapjack, Oatcakes, Houmus and the Great Vanishing Malteaser Cake.
I am not sure whether it is still available.
Jengie
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"To violate a persons ability to distinguish fact from fantasy is the epistemological equivalent of rape." Noretta Koertge
Back to my blog
Posts: 20894 | From: city of steel, butterflies and rainbows | Registered: May 2001
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Chorister:
Something else I discovered on my recent holiday to Edinburgh - adding a dram of whisky to your porridge transports you to heaven before you can say McTavish McFee.
Why bother with the porridge?
However, what I wish to speak to you about tonight is Lemon Mousse.
Intending to make some for a dinner party, I looked it up on the BBC food pages, and found a recipe which was effectively double cream with a bit of lemon juice. Now that, to my mind, is not mousse but syllabub.
Repairing to one of my 40yr-old cookbooks, I found a proper recipe - eggs beaten with sugar, added to lemon juice and gelatine, with egg whites and just a small amount of cream.
This is an instance of a problem I find, as I return increasingly to doing classic cuisine - finding a benchmark, original recipe. Just because they are classics, there are so many new takes, twists, reinventions etc
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Surely there must be a lemon variant of this recipe.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Amos
Shipmate
# 44
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Posted
Aha! Cornflour--meaning corn starch, not cornmeal.
I still think rice-flour makes a better addition.
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At the end of the day we face our Maker alongside Jesus--ken
Posts: 7667 | From: Summerisle | Registered: May 2001
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LutheranChik
Shipmate
# 9826
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Posted
Here in the States, in trendy holiday magazines, actual cornmeal was touted for awhile as a good addition to bland shortbready cookies, adding some crunch and flavor interest...I tried it and wasn't all that keen on it; I like my shortbread melt-in-your-mouth. (The recipe we always used at home called for powdered, not granulated, sugar to help achieve that.) But your mileage may vary.
At our house last night: Desperate for a fast meal, as we're getting ready for two back-to-back trips out of town followed by relatives staying here for a week -- lots of preparations, plus classtime and sermonating for me -- I grilled two still-frozen chicken breasts in the contact grill until almost done, then glazed them with a combo of 1/2 Dijon mustard, 1/2 honey -- in this case the remains of a small jar of lavender honey from a farmer friend of ours who grows lavender to sell -- a few dashes of herbes de Provence and some regular and garlic chives from the herb garden. I mixed this and then brushed it generously over the chicken breasts in about three layers...I'd brush on one layer, let that brown a little bit, then brush on the next. DP declared it the Best Chicken Ever. I'm inclined to disagree, but it was pretty good for about a 15-minute investment of time. We had this with some not-quite ratatouille courtesy of our Amish neighbors -- seasoned zucchini and yellow squash, onion, garlic and bell pepper sauteed in olive oil, then steamed, with a ripe tomato added toward the end.Everything but the pepper and tomato (and olive oil)d was locally grown. (This is our default way to prepare summer squash, and in fact I often make big batches and freeze the excess for a remembrance of late summer abundance during the colder months.)
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
In the drive to Eat More Salad, I have been making up packed lunches to bring to work. Plastic tub of salady stuff; smaller tub for the protein content; itsy-bitsy one for the fresh dressing - to wit:
1 of Jerez vinegar
2 of olive oil
1 of Dijon mustard
1 of honey
Grinding of black pepper.
Since I put it together very rapidly, there are pleasing variations in flavour from day to day. However, it's essential I don't tire of it, so any suggestions as to what would work as additional or alternative ingredients very welcome - but they must be as quick, ie spooned out of a jar or similar, no preparation involved.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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ken
Ship's Roundhead
# 2460
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Posted
quote:
Originally posted by LutheranChik:
Here in the States, in trendy holiday magazines, actual cornmeal was touted for awhile as a good addition to bland shortbready cookies, adding some crunch and flavor interest...
If their shortbread is bland they are making it wrong! Add more butter! Shortbread is made of butter, sugar and flour. And that's it.
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Ken
L’amor che move il sole e l’altre stelle.
Posts: 39579 | From: London | Registered: Mar 2002
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uncletoby
hobbyhorsical
# 13067
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Posted
quote:
Originally posted by lady in red:
quote:
Originally posted by Firenze:
Lady in Red - if you are interested in the Salmon Risotto, it goes...
Gently saute onion in butter and olive oil. As it becomes translucent, tip in arborio rice and continue to fry for another minute or so. Pour over a good splash of white wine or dry vermouth. As this is absorbed, add hot fish or vegetable stock. (Purists add this a little at a time, stirring constantly. Those of us with less time and principles, add it all at once.)
Meanwhile, put the salmon in a dish with lemon juice and butter, cover, and either microwave or oven bake so that it is ready just as the rice has absorbed most of the liquid. Lightly break up the fish and tip the whole lot - buttery, lemony juices included - into the rice. Now is also a good time to add a little green, such as peas or diced courgette or chopped parsley. Lastly, stir in the grated lemon zest and, if you like, a dollop of cream or creme fraiche.
(I don't give quantities above, since that is determined by how many servings. So much rice per person will give you the amount of liquid needed).
Firenze, you are my new best friend
This is the most delicious thing in the whole world ever.
This is quite similar to a recipe I concocted myself, but rather than using a salmon fillet and flaking it, I used a pack of Sainsbury's Basics smoked salmon offcuts, which have the advantage of being really cheap. They are so thin they cook more or less instantly in the pan. And I also used chopped asparagus, if I remember rightly. The result was pretty good.
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`` L--d! I cannot look at it ----
Posts: 1150 | From: Cambridge | Registered: Oct 2007
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sweetheart
Apprentice
# 14272
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Posted
Firenze-
How about the trusty olive oil/balsamic mix?
I like to add a spoon of pesto into this, especially if tomatoes are around.
(Tip-Pesto doesn't go mouldy if you top it up with oil to cover whilst storing)
Maybe infuse small bottles of oil with herbs/chilli in advance, then just add sherry vinegar?
Oil, Lemon Juice and ground black pepper is good-especially with chard leaves..
If fish is your protein of the day, perhaps tear up some fennel leaves and bung them in too?
[ 06. August 2009, 17:37: Message edited by: sweetheart ]
Posts: 41 | From: London | Registered: Nov 2008
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Chorister:
... porridge transports you to heaven ...
Oh no it doesn't. ![[Devil]](graemlins/devil.gif)
I knew there was a good reason I'd never seen the words "porridge" and "heaven" in the same sentence ...
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by Firenze:
Lady in Red - if you are interested in the Salmon Risotto, it goes...
Gently saute onion in butter and olive oil. As it becomes translucent, tip in arborio rice and continue to fry for another minute or so. Pour over a good splash of white wine or dry vermouth. As this is absorbed, add hot fish or vegetable stock. (Purists add this a little at a time, stirring constantly. Those of us with less time and principles, add it all at once.)
Meanwhile, put the salmon in a dish with lemon juice and butter, cover, and either microwave or oven bake so that it is ready just as the rice has absorbed most of the liquid. Lightly break up the fish and tip the whole lot - buttery, lemony juices included - into the rice. Now is also a good time to add a little green, such as peas or diced courgette or chopped parsley. Lastly, stir in the grated lemon zest and, if you like, a dollop of cream or creme fraiche.
(I don't give quantities above, since that is determined by how many servings. So much rice per person will give you the amount of liquid needed).
That sounds gorgeous,I'll have to give it a try. I have recently become very fond of risotto but never tried to do it myself. How much dry rice do you need per person?
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by Keren-Happuch:
Re-posting this shortbread recipe following a discussion on the British thread:
Shortbread
This is from The Ladybird Cookery Book or somesuch but always turns out well and is much nicer than Delia's. In fact I ended up having to take about 3 pieces in my lunch to primary school or there'd be none left for me...
6oz plain flour
1oz rice flour
2oz caster sugar
4oz butter/margerine
Mix the dry ingredients together and rub in the fat until it clumps together. Press into a dish. Prick all over with a fork and make pretty patterns round the edge. Bake at gas 4 (180C) for 20-40 mins or until lightly golden. Sprinkle with sugar and mark into portions while still hot.
Simple! ![[Smile]](smile.gif)
I've just made this today and it got universal approbation - I think they liked it as well. It must be the easiest recipe I have ever made. HWMBO has been making comments about butter and cholesterol but he still ate some.
I only made this quantity as it was a trial run but next time I shall make 3 or 4 times this amount so I can feed folks in all three houses.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Josephine
Orthodox Belle
# 3899
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Posted
There's a Thai restaurant here that serves an amazing appetizer. Six little cups -- one cup has tiny dried shrimp, one has chopped peanuts or cashews, one has extremely thin slices of lime (peel and all), cut into tiny wedges, one has chopped red onion, one has toasted shredded coconut. Something else, too. I'm missing something. In the middle of the plate is a cup of a tamarind-based sauce of some sort.
There's also a plate with fresh spinach leaves and some shredded cabbage and carrot.
To eat it, you put a little bit of the shrimp and nuts and lime and such on a spinach leaf with a bit of the tamarind sauce, and eat it like a little taco.
We want to try serving this sometime, if we could find out how to make the tamarind sauce. We bought some commercial tamarind sauces, but none of them were the same as what they have at the restaurant.
Does anyone know what it is? Or, better, yet, do you have a recipe for it?
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I've written a book! Catherine's Pascha: A celebration of Easter in the Orthodox Church. It's a lovely book for children. Take a look!
Posts: 10273 | From: Pacific Northwest, USA | Registered: Jan 2003
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Sparrow:
How much dry rice do you need per person?
It should say on the packet. According to my Sainsbury's Arborio, quantities for 4 are 300g rice to 1 litre of stock + 125 ml of white wine/vermouth.
IME, the quantity of liquid can vary a bit: but arborio rice is very forgiving and will sponge up any amount. 'When it tastes right' is, as ever, the best guide.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Emma Louise
Storm in a teapot
# 3571
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Posted
We'll be doing the salmon risotto in the next day or two - looks so simple and yet so yummy!
Posts: 12719 | From: Enid Blyton territory. | Registered: Nov 2002
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Thurible
Shipmate
# 3206
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Posted
I'm going to admit to being a bit of a numpty here: I bought something in the supermarket the other day that I had no idea what to do with: a breast of lamb.
I thought there was a recipe in Jane Grigson's English Food but, if there is, I can't find one. There's one in Jocasta Innes' Pauper's Cookbook for a sort of Beijing duck (made with the breast of lamb instead) which sounds rather nice. It makes reference, though, to the bone and makes it sound quite big.
Mine's 600g (though it says it serves 3-4) and the Sainsbury's Basics* label says it'll take 150 mins. I assume, then, that they envisage me simply slow roasting it. Any suggestions for something slightly more interesting, though?
Thurible
* I know, I know. I've been trying to avoid buying meat in the supermarket but, for £2.50, this seemed too good an opportunity to ignore.
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"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
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Keren-Happuch
Ship's Eyeshadow
# 9818
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Posted
quote:
Originally posted by Wiff Waff:
quote:
Shortbread
I've just made this today and it got universal approbation - I think they liked it as well. It must be the easiest recipe I have ever made.
Thanks!
Well, like I say, I've been making it since the age of about 7 or 8! ![[Big Grin]](biggrin.gif)
[ 08. August 2009, 11:33: Message edited by: Keren-Happuch ]
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Travesty, treachery, betrayal!
EXCESS - The Art of Treason
Nea Fox
Posts: 2407 | From: A Fine City | Registered: Jul 2005
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Gee D
Shipmate
# 13815
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Posted
Thurible , chop up a clove or 2 of garlic, with some thyme, lemon zest and an anchovy and black pepper. Open out the lamb abd spread it with this mix. Then roll it up into a suasage shape, and tie tightly. Pat dry and brown it with a copped onion in an oval enamelled casserole, like a Le Creuset, into which it will fit nicely with a bit od space left over. Pour over either a can of diced tomatoes or a good jar of pasta sauce. Place into a low oven, about 100 to 12o C for a good 2 1/2 hours. Skim fat off the top while the meat rests for 10 minute, slice and serve with soem small new potatoes simply boiled, follow with a green salad.
Otherwise, just add some veal or vegetable stock instead of teh tomato type sauce. Cook rather less, cut up, dip into beaten egg and then breadcrumbsd, fry and serve with some lemon slices fried in olive oil. Later on, skim the fat off the stock, and use it to cook some lentil or dried bean soup/stew with rice or pasta for another meal.
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Not every Anglican in Sydney is Sydney Anglican
Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Another variation for breast of lamb, which also works for shoulder of lamb. Cut slots in the lamb all over and poke in slices of garlic. Mix up honey and curry powder (I never have curry powder so I mix up some spices) and spread over the top. Bake in an oven on a rack over about an inch of stock, with rice in it - medium temperature. Add raisins and sliced almonds to the rice before serving with salad.
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Thurible
Shipmate
# 3206
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Posted
Thanks, both.
Curiosity killed..., how long does that need cooking for? It would be quite useful if we could serve it for dinner on Monday and we haven't really got 2.5hrs + prep spare beforehand. Do I just have to wait til later in the week when there is time?
Thurible
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"I've been baptised not lobotomised."
Posts: 8049 | Registered: Aug 2002
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Curiosity killed ...
Ship's Mug
# 11770
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Posted
Sorry, should have found it rather than written it from memory - 25 minutes/pound (500g) in a preheated oven at 350F or gas mark 4
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Mugs - Keep the Ship afloat
Posts: 13794 | From: outiside the outer ring road | Registered: Aug 2006
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Thurible:
... breast of lamb ...
Thurible, is this any good? I know it's a shoulder recipe, but would it work with breast of lamb? Otherwise, could you roll it and roast it with garlic and coriander like a leg of lamb?
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Janine
The Endless Simmer
# 3337
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Posted
Josephine, is that tamarind sauce especially thick? Could it be simply "tamarind water", simmered down? It would be kind of dark brown then, I guess, water from the boiled bark of tamarind and the softened bark squished up in it. Or has it a thickness and color that would come from added spices, coconut, whatever?
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I'm a Fundagelical Evangimentalist. What are you?
Take Me Home * My Heart * An hour with Rich Mullins *
Posts: 13788 | From: Below the Bible Belt | Registered: Sep 2002
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Lamb Chopped
Ship's kebab
# 5528
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Posted
And are you quite sure it's tamarind? When we do similar stuff in Vietnamese cooking, we use a sauce that tastes of tamarind to me (non-Asian, I'll admit) but is actually soy/plum/spice. It's a deep brown and comes in a jar marked Chee Hou Sauce (cap says "Koon Chun Sauce Factory," apparently in Hong Kong. The label is in dk blue, yellow and red lettering.
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Er, this is what I've been up to (book).
Oh, that you would rend the heavens and come down!
Posts: 20059 | From: off in left field somewhere | Registered: Feb 2004
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Lamb Chopped
Ship's kebab
# 5528
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Posted
Forgot to say--it's quite thick, rather like catsup only more. "Dab" sounds about right, certainly "drop" would be wrong.
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Er, this is what I've been up to (book).
Oh, that you would rend the heavens and come down!
Posts: 20059 | From: off in left field somewhere | Registered: Feb 2004
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Dormouse
Glis glis – Ship's rodent
# 5954
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Posted
Thrible - my default recipe with any lamb is honey & rosemary smeared all over, cider poured over it and then roasted till it's done.
Not very helpful on terms of timing I have to admit but very delicious!!!
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What are you doing for Lent?
40 days, 40 reflections, 40 acts of generosity. Join the #40acts challenge for #Lent and let's start a movement. www.40acts.org.uk
Posts: 3042 | From: 'twixt les Bois Noirs & Les Monts de la Madeleine | Registered: May 2004
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Moo
Ship's tough old bird
# 107
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Posted
I just had a delicious sandwich in a bagel shop. I'm going to make it at home sometime.
It consisted of a plain bagel, lots of cream cheese with scallions, and some smoked salmon.
Yum!!
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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Lyda*Rose
Ship's broken porthole
# 4544
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Posted
Oh, yeah, that's a bagel classic!
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"Dear God, whose name I do not know - thank you for my life. I forgot how BIG... thank you. Thank you for my life." ~from Joe Vs the Volcano
Posts: 21377 | From: CA | Registered: May 2003
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