[Dolly]

coriander, mango - owt else??

Nope thats it. Dead easy

Just mash the mango and add the chopped coriander. Might be worth trying a splash of lime juice

[grimer]

I made your pasta/pesto/anchovy meal the other night from ingredients from that deli Jon. Very nice it was, good shop.

[jfw]

coul!

Thanks!

 

[Nibile]

you can also try "pesto alla siciliana" which is basic pesto with nuts and tomatoes.

[fatdoc]

I made your pasta/pesto/anchovy meal the other night from ingredients from that deli Jon. Very nice it was, good shop.

ta grimer......... it's a 10 minute feast if ever there were one!!!


i went there y'day. i have to admit that i'm no longer giving inbiased reports of the place...... COS I'M A TASTER there
he gets soo much new stuff in that he gives me bits to try and then tell him if they are any good!!!!

top of this weeks list are: the olives stuffed with lemon (ask for them from the back - dolly you'll love them), the lime leaves wrapped around goats cheese and the mushrooms stuffed with herbed up soft cheese.


i paid for, and will buy more of, the gold award thick smoked salmon slices - very good on a bed of cold vinegared rice and runner beans (last night's tea)

he has a new chiller, but all the stock doesnt fit in it........ if not in sight you must ask for the small red stuffed peppers, they have anchovie / chill stuffing. just had 2 for lunch as part of a low carb high protien post boulder salad actually!!!


oh, and finally the hams at the mo are particulary good value - aboout 1/3 of supermarket prices for real parma etc....

[fatdoc]

options: sweet potato (too sweet?), normal potato or mixture for the mash component??

normal

also: light mayo, or butter+milk for the mashing constituent??

butter and milk

finally: fry/grill or bake - or brown frying then bake??

fry

ideas for things to add: i.e. sauce?

either a light hollandaise or a mango and coriander coulis

i'd go for the hollandaise, i agree with dolly's method as above.

hollandaise can be a twat to prevent splitting though........ bearniase seems fine (i do rather a good one of those) but hollandaise is f8ckin hard to make IME

anyone good at butter sauces??

[Bubba]

Those chilli/anchovy stuffed peppers are tempting me for a trip down Woodseats again

The bacon butcher we've been on about is called Haywoods, and the phone number is 0114 2745 039. So far, the straight back bacon has been the best imho.

[jfw]

here is to report that i made the fish cakes with normal potato and butter/milk for the mash (though a bit much milk - should have made drier than normal mash for cake consistency)

used red tinned salmon - also added some pieces of smoked salmon for extra flavour and some parsley, spring onions and a splot of sweet chilli sauce.

coated the cakes in egg and bread crumbs - did the outside in the frying pan then kept them warm in the oven. served with green beans

looked at recipes for hollondaise sauce - then opted for the simple but delicious option of yoghurt with chopped dill - went down a treat

thanks for all the hints! 

[fatdoc]

aaaaaaaaaaannnnndd the qusetion we all really want to know is:



did you get to to shag 'er then??

[Karl]

I just had a simple meal.

Carrots, Roast potatoes, and a massive lump of steak, rare.

[chappers]

some of you may have seen the show "great british menu" (cooking for the queen)
and you may remember the contestant from the north west cooked a starter with veggie black pudding...

well i picked some of this up at the farmers market at Hoghton tower on sunday morning. i can indeed confirm it is fantastic. fried in a little light olive oil. served with some mashed sweed and carrot and sautee potatoes, all brought at the market. and some gravey. (3 puddings for a fiver or 2 quid a go).

different taste to a traditional pudding, but stands up in its own right. (also a rick stein food hero, just like the legendary curry, the kararchi in bradford)

events like this are excellent places to source food directly from the farm that produces them, and the veggies really do taste better, at a fraction of the price of a supermarket.

plans are afoot to create a veggie black pudding toad in the hole on wednesday night...

[fatdoc]

just finished off half a loaf dreanched with sunblushed tomatoes in rosmary olive oil, with wads of *stinkin bishop* english organic brie piled on...... that's me scuppered for feeling light for the nxt 48hrs then.!!

all from Sapore deli in woodseats.....

been chatting to owner: News in from said Deli
Christmas hamper time!!!!! oh yesssssss - I'm getting the biggest one they do for my present from santa, various grade of hamper (there will be no choice on the contents; not an issue i assure you) - the perfect xmas gift / treat.

The major advantage of the *big boy* hamper will be a large selection of the gold food awards winnersw, incl smoked fish, meats and pates. Trust me this stuff is f*ckin awesome and without fault.


dont know what you / yr nearest and dearest wants for xmas....??

get a sapore hamper!!

[chappers]

peston, blackburn, burnley types listen up! there is a farmers market in my manor on sunday morning. (hoghton tower - between preston and blackburn, J3 M65)

[SA Chris]

Just recovering from food overdose. Steaks on a daily basis, including Ostrich, Eland and assorted beef. Some fantastic seafood, especially in Cape Town, and brought back large supply of biltong and droe wors.

[fatneck]

Back to squid, if you ever get the chance to eat deep fried baby squid, take it. I had it three times on a recent trip to Majorca and I reckon you wan to be trying it in a place that does good, fresh seafood as I imagine it can be done badly. Absolutely the finest starter I've had.

On a different tack...

My favourite lunchtime snack is as follows;

Toast some nice brown bread, liberally apply butter. Liberally apply Marmite.
Place two sardines on each bit of toast then cover with thick slices of the maturiest cheddar you can get your hands on and brown under a medium grill.

Delicious...

[SA Chris]

One of my sea food fests included fried squid heads. I was initally dubious, but found them a lot more tender and tasty than the conventional calamari rings. Lovely.

[BenF]

...and brought back large supply of biltong and droe wors.

Chris, I presume you brought it back to dispose of in a controlled and safe manner?  Maybe by burying it in a hole off the coast of Scotland? 

Just mentioning biltong on this thread should be a crime.  If I didn't think it would be rather petty, I'd give you some bad karma.

[soapy]

i tend to buy a fair proportion of food from the gash section; recent weeks have exacted quite a toll on my digestion, vis a bargain tray of sell-by scotch eggs


however last night there were two bags of baby aubergines for 30 pence each

cue - thai aubergine curry (this quantity would serve 4):

4 chopped garlic cloves
2 handfuls of chopped shallot
1" chopped galangal or ginger

softened for a minute in peanut oil

2 dessert spoons red curry paste and number of chillis as desired and sweated

then up the heat, add halved baby aubergines (about 12) and 1 sliced green pepper, 1 sliced red pepper, fry for 2 minutes

add 150ml coconut milk and a dollop of black bean sauce and simmer until veg is cooked

then stir in large handful of thai basil


i'll report back after day 4...

[andy_e]

in my manor

Then let us climb there all year round! 

I'll send the parents, they love farmer's markets! Quite fancy some fresh meat now actually- bloody studenthood.

[chappers]

I'll send the parents, they love farmer's markets! Quite fancy some fresh meat now actually- bloody studenthood.

too right, im going to pick myself up a belly of bowland pork to roast up with some apples (last of the garden supply) and parsnips.

[SA Chris]

Chris, I presume you brought it back to dispose of in a controlled and safe manner?  Maybe by burying it in a hole off the coast of Scotland? 

Just mentioning biltong on this thread should be a crime.  If I didn't think it would be rather petty, I'd give you some bad karma.

Pleb. No amount of bad karma would bother me in the least while I have a supply of the food of the gods. Rowena tried it for the first time and couldn't get enough of it.

[soapy]

..but what about the dried piece of meat??

[Paz]

She doesn't hang round Bristol occasionally does she?  Told me to go in and do Shape Up once when we'd never been down t'leap before. 

Food?  I'll echo about the reduced section.  Anything from there is automatically ethical. 
Does anyone else think they could buy the contents of a ready steady cook five pounds bag for a quid and spend the rest on beer?  And If I bought noodles, onion, carrot, tomatoes and beans I could get the lot for a quid.  Not that I would, but I'm reassured that I could if I had too.  Something else I also like is Free food.  But this weekend I actually paid for some. 

I'm a real numpty when it comes to these things, and even if I was in Spain I wouldn't know if I was getting the real deal or not.  But I want to try like authentic cuisine when I get the chance like they're on about on t'telly.  But it's all ove rthe UK now too, or at least the comercialised or anlgicised versions are (which can be better) so I have to resort to premium imported authentic cuisine gastro bars for ponces.  So what I'm saying is I don't know if Tapas is supposed to taste like this, especially as a strong pale ale may have killed my taste buds, but shouldn't it be a bit salty?  Especially tapenade, and shouldn't the tomatoe sauce be tomotoey?  I know some other cultures use jerk seasoning, or soy, MSG, etc., even parmesan, but I thought the Spanish knew how to season their food and used salt and pepper? 

Anyway, I was also showing some foreigners UK delicacies, and had a bag of pork scratchings and not one but two pickled eggs - how fucking good are they?

[chappers]

 

[BenF]

Pleb. No amount of bad karma would bother me in the least while I have a supply of the food of the gods. Rowena tried it for the first time and couldn't get enough of it.

I spent six months in SA a few years back and pretty much everyone I knew was desperate to persuade me that they had a particular variety of biltong that I would just lurve and that once I had tried this meat I would suddenly lose my sensibilities, change my mind and decide that eating soggy, nay bleeding, raw meat could be a pleasant experience and not something confined only to Andean aircrash survivors.

It never worked. 

However I did love the sight of those little cabins out in the middle of nowhere, a bit like the roadside "cafes" you see in a layby on the A55.  Except the SA version would have a range of ageing and recently deceased meat in strips, frequently barely dry and ready to be picked up to be chewed, or possibly left for a while on the dashboard of a hot buckie.