[Falling Down]

RIP Mahmut Aygun

http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html

[Joepicalli]

Just had a fillet of Lager's latest batch of home hot smoked trout for lunch  with smoked paprika mayo, with a green salad dressed with walnut oil and  balsamic vinaigrette.
Lagers you have now got the hot smoking thing down pat I can honestly say I have never tasted
better.
You are a God, a God I tell you.
So long and thanks for all the fish.             

[Houdini]

I've a brace of rainbow trout, gutted w/ heads and skin.


Looking for a quick and simple way of cooking them; I was thinking under the grill?  Tips/advice wanted, never cooked trout before.  Fanks.

[Oli]

Stuff them with something that takes your fancy, then wrap them in foil making sure the edges are sealed. Wack in the oven at somewhere around gas mark 5/6 for 15-20 minutes. Very easy, minimum effort and won't dry the fish out.

[Sloper]

Throw a handful of herbs, including wild garlic leaves if you can, some onions, capers and garlic.  seasont eh outside and wrap up into a parcel with baking parchment or greaseproof paper and nake for 15 - 25 mins dependent ont he size of the fish.

Serve with lightly steamed green beans and a sancerre.

[Houdini]

That's the one, I have some shallots and wild garlic that need eating sharpish.

Thanks.  Guessing sancerre is white wine?  I've got the best wine warehouse in the city 500m away so ...

[Sloper]

And they let you in?

[Houdini]

Yeah man, I'm there most days 

[lagerstarfish]

Me and the larger child collected a bucket of cockles yesterday



I have scrubbed the shells and have left them in clean salted water to excrete as much sand and poo out as possible. We'll be eating a few raw with vinegar, but intend to steam the rest - less work than opening every one by hand.

Anyone got any cockle steaming tips?

[David S]

Largers
I've never steamed them but I've cooked them in a large pan of with a little water. If you want you can flavour this with white wine, garlic and herbs of choice. You then heat them gently for a few minutes - shake the pan every so often - and then drain. Make sure you chuck away any that are open before you start, they'll be dead.

For a recipe I got this off tinter'web and it was rather nice (and I doubled the amount of Garlic but that depends on your taste and threw in spring onions cause I like them):

Vietnamese Stir Fried Cockles and Vegetables Recipe

Serves/Makes: 4

Ingredients:
2 pounds cockles, cleaned
1 tablespoon cooking oil
1/2 tablespoon garlic, finely chopped
bean sprouts
1 1/2 ounces Chinese chives, cut into 2 inches lengths
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1/4 teaspoon fish sauce

Place cockles in boiling water for 5 minutes. Shell and set aside.
Heat cooking oil and stir fry garlic until fragrant.
Add cockles and saute for a few minutes.
Add bean sprouts and Chinese chives and saute.
Chuck in spring onions.
Season with salt, pepper, sugar and fish sauce to taste.
Serve the stir fried cockles with steamed rice.

Enjoy

[dave]

heads up, since its warm y'all better dig this:

http://www.ourcowmolly.co.uk/

spied this place out bradfield way the other day, farm shop doing some dope asscream shit. its proper nice, worth checking it out etc, they also sell venison (not in icecream form), wild boar sausages etc.

[slackline]

heads up, since its warm y'all better dig this:

http://www.ourcowmolly.co.uk/

spied this place out bradfield way the other day, farm shop doing some dope asscream shit. its proper nice, worth checking it out etc, they also sell venison (not in icecream form), wild boar sausages etc.

Best of all its not a million miles from the Bradfield Brewery so you can stock up on some Farmers Blonde at the same time 

[dave]

yep bradfield ales are well jackson. also just down the road its the Royal in dungworth, they do a good range of nice home made pies, all the flavours of the savoury rainbow.

[Dolly]

Bradfield Ale from the brewery is cheaper than buying from shop as well.
Our cow molly scream now available from the cafe under the Millenium gallery for anyone who works in town

[dave]

anyone got any beta on a good source of good, preferalby cheap non-sliced chorizo in sheffside? (i.e. i want to cut it into chunky bits in meals rather than those wafer-thin slices that evaporate away). I know you can get it in t£$co but I try to avoid that place like a swine flu clinic in a leper colony. I think I've seen it in waitrose but get the impression that you're paying over the odds for it there.

[Ferrito]

Lidl is always a good bet. Pretty reasonable prices as well.

[Houdini]

Not Chorizo but I've seen ads this week for whole legs of Spanish cured ham in Lidl; Kraut firm so likely to appear in UK stores too, probably none cheaper on the high street.

[lagerstarfish]

Lidl is always a good bet. Pretty reasonable prices as well.

 

and Aldi

[dave]

tried aldi, it blew a dick for chorizo. may chiggy lidl.

cheers all.

[fatdoc]

anyone got any beta on a good source of good, preferalby cheap non-sliced chorizo in sheffside? (i.e. i want to cut it into chunky bits in meals rather than those wafer-thin slices that evaporate away). I know you can get it in t£$co but I try to avoid that place like a swine flu clinic in a leper colony. I think I've seen it in waitrose but get the impression that you're paying over the odds for it there.

morrisons.


really!

[SA Chris]

I have scrubbed the shells and have left them in clean salted water to excrete as much sand and poo out as possible.
Anyone got any cockle steaming tips?

When we used to live in Poole my dad used to collect stacks of them. He reckoned the best way to clean them out totally and fatten them up a bit was to put some oatmeal in the water for them to feed on.

[lagerstarfish]

Me and the larger child collected a bucket of cockles yesterday



I have scrubbed the shells and have left them in clean salted water to excrete as much sand and poo out as possible. We'll be eating a few raw with vinegar, but intend to steam the rest - less work than opening every one by hand.

Anyone got any cockle steaming tips?

I went for the simple option. Mixed chopped onions and garlic in with the cockles and steamed them until they opened; then chucked a glug of white wine on just before eating. Very tasty. Cooked and ate 3 pans full in the end.



to follow; white Stilton with apricots, Gorgonzola, pistachios and grapes

[andy_e]

I've just discovered the excellent combination that is Sour-dough bread, blue cheese and scrumpy... Taste sensation!

[uptown]

I went for the simple option. Mixed chopped onions and garlic in with the cockles and steamed them until they opened; then chucked a glug of white wine on just before eating. Very tasty. Cooked and ate 3 pans full in the end.

The simple ways are always the best Lagers,
You've made me fondly remember toe digging tua tua on the beach in NZ with Mrs utg.
We steamed them with garlic, onion, lemon and some fine Marlborough SB, then enjoyed them with crusty bread and the rest of the bottle looking over a bay of islands sunset from the tent. Bliss. 

[lagerstarfish]

Me and the wife did Ready Steady Cook again yesterday - that's where she wears a blindfold and I shag her in the style of a celebrity chef and she has to guess who I'm trying to be  buys a load of food that she likes and I have to make something nice out of it.

Mushrooms stuffed with mashed sweet potato (cheeky squirt of wasabe mixed in) and crunchy sweet pepper chunks - grilled. Could be better with some kind of nuts or seeds mixed in and black pepper instead of wasabe.


Haloumi sprinkled with paprika and then fried in a squirt of oil. Ace.


Mussel meat, pak choy and sliced chillis (seeds taken out) - steamed for 5 mins. Absolutely gorgeous.