UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: fatdoc on October 09, 2006, 10:38:36 am
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Great,
taken a day off work and all the day is fit for is updating the ipod and stuffing my face whlist hearing the rain beat in the windows.
So, that means buying lots of food i usually dont have time to go to a "real shop", but today I do.
Let's have a list of good food emoporiums throughout the land :please: and associated recipies (will be a bit sheffield biased from me, but i live there!):
DELI: Sapore opposite Big Tree pub in woodseats. Very cheap, small but particulary good choice of olives and salami. Cheap olive oils and awesome pesto. Takes a good while to get served, worth it....sarnies really tasty, odd soft bread.
Hard to park on main road, small shop, I think its cash only.
1st recipe: need: as much pasta as you want, 2 red chillis per person (deseeded), a lot of just steamed brocolli, i large blob of sapore green pesto, a large pile of sapore parmesan cheese, some provencal anchovies (herby more than just salty). Method: cook the pasta (steam brocolli over it too), drain, heat up chillis in olive oil in the pan, add all the stuff...... mix it up so the cheese makes it all melty / gooey..... serve..... bloody luvly ;D
BUTCHER:
On Abbey Lane, Woodseats end. Was a grumpy old git that opened for 5 hours once in a blue moon that sold water injected crap to old dears........ NOT now!! new owner, local meats........ really cheap, and...... he makes his own bacon! It is sooooooo good. I have long been searching for the bacon that *i had as kid*. You know, the stuff that doesnt just piss out white foam whan you cook it and that actually tastes of something. Well, for about 1/3 of the price of the shite you get in a supermarket it's all there: back, smoked, streaky...... nice. Try it in a BLT with the mayo 50:50 mustard - nice kick!
Next recipe: Steak and Ale pie:
Buy: 1 pack of puff pastry (unless you're some cooking god - cos it's bloody hard to make!), 1 kg of cooking steak - currently on offer at above butchers - a large bag of mushrooms, 1 bottle of bombardier beer - you'll need it all to cook with..... so buy more than 1. 4 red onions. a big load of parsley
Fry off all the meat in batches to get it well sealed. Then the onions..... chuck some garlic in it and a big slodge of english mustard; 3 or 4 teaspoons at least.... add meat back... pour in all the beer... add the mushrooms reduce by about 1/3, add parsley, add 2 teaspoons of flour coated butter to thicken... season more than you think...... pour into large oven dish... roll out the puff, drape over (seal with water).
Suddenly realise you've made enough for 6! Invite mates over, cook for 1 hr(ish) to get it all puffy, serve with british potatoes and green beans in butter.
- dont try a 3 hour limestone bouldering session at 9 the next morning though.... i felt a "bit heavy" after all that!
Right anyone, got a good recipe or food shop you'd like to share??
:please:
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BUTCHER:
On Abbey Lane, Woodseats end. Was a grumpy old git that opened for 5 hours once in a blue moon that sold water injected crap to old dears........ NOT now!! new owner, local meats........ really cheap, and...... he makes his own bacon! It is sooooooo good. I have long been searching for the bacon that *i had as kid*. You know, the stuff that doesnt just piss out white foam whan you cook it and that actually tastes of something. Well, for about 1/3 of the price of the shite you get in a supermarket it's all there: back, smoked, streaky...... nice. Try it in a BLT with the mayo 50:50 mustard - nice kick!
Good shout doc, might pay a visit today, I love real bacon.
The other butcher in Woodseats is ok too, but the essential Woodseats listing you've not mentioned is Baldock the fishmonger. Fantastic selection of fish with friendly, helpful service. He supplies many local restaurants and have yet to have anything less than excellent from him.
Also noticed a farm shop in Totley the other day which I might try out, and Underground mentioned a really good one in Dronfield too.
Of course, the Chatsworth Farm Shop deserves a mention for it's awesome wild-boar sausages, and other meaty goodness from the estates animals.
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Excellent thread. Although I have nothing to contribute I have thanks to pay.
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Might have to check out that butchers too.
I'm with you Bubba on the Chatsworth tip. Not cheap but really good for locally reared meat/veg and locally caught game.
On a more wholesale note, Lembas, just off Chesterfield road is a must for anyone who mixes their own meusli and eats dried fruit and nuts. Do your dried food shopping for the year in one hit, at a fraction of the cost.
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i have a (fucking) good recipe with calamari. whats the word for calamari?
this stuff, i mean
(http://www.geo.unimib.it/BioDeep/Photo/calamari.jpg)
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A few inclusions, Liverpool-wise:
Churchill's Foor Emporium, Tuebrook. I once interviewed the owner of this establishment when I was working for Liverpool City Council Press Office. He was a nice chap, a bit cheesy and nationalist, but by god does that man know quality produce. Their meats are excellent.
http://www.churchillsfoodemporium.co.uk/
A place on Bold Street, towards the top end called Matas (not sure of spelling). All manner of beans, nuts, seeds, and Arabic food. Very good value and friendly staff.
If you have never really popped your head around the Hope Street corner, then do so. Walk in the direction of the London Carriage Works, cross over and then shortly after on your left is a rather nice series of food shops, selling all manner of organic and exotic products. A little pricey in some instances, but extremely varied and interesting.
If you're looking for great Vege/Vegan food, head to the Egg Cafe just off Renshaw Street (ask locals for directions, they're sure to know). The Green Fish Cafe is similarly good and is located on the opposite side of the Renshaw turnoff for the Egg Cafe (again, ask locals). An old chap plays a harp on Sundays (possibly other days too) and he is sublime. Great vibes in both places.
If I can briefly point you towards possibly the best organic food store in the world... You'll have to head over to Wirral, but it really is worth the trip.
A place called Church Farm (not as small as it sounds!). The owner is an ex-firefighter and has recieved numerous organic food awards. I've recently heard that he's up for a very prestigious award (maybe an OBE or something).
http://www.churchfarm.org.uk/
Can be pricey, but with such an immense amount of products, you're sure to find something amazing. Also do a lot of themed farm tours, like the Haunted Hay Ride for Halloween.
Sure I have missed plenty others...
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i have a (fucking) good recipe with calamari. whats the word for calamari?
Squid
Calamari in the UK is usually used to describe deep fried squid rings.
What's your recipe? After eating glorious squid in Ibiza I tried to grill my own but it came out rubbery and tasteless. Hard stuff to cook properly.
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Mmmm squid. So nice if done properly.
Like you Bubba, my one attempt to cook was a bit of a disaster. Tried a salt and chilli recipe, but went a bit buck wild with the old sel, not good.
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Location:
The game and cheese stall in Durham indoor market. Stocks a constantly changing, selection of UK and foreign cheeses served as god intended (unrefrigerated, wrapped in waxed paper). Occassionally you see a heavily-ripened delight even the serving lady has forgotten about: some halucinogenic brown / blue, chestnut-leaf wrapped, spanish stuff being a recent fantastic find (???? de Picos) .
Next door there's a newsagents that sells bottles from the Durham Brewery - including the Great British Beer Festival (2005) winner Evensong, and Temptation: an Imperial Russian Stout that's incredibly pleasant and drinkable.... but 10% ABV!
Recipe:
Buy cheese and oatcakes from market (avoiding the slightly samey local cheeses that are just a bit like chedder....). Put cheese on oatcakes. Serve with Durham Brewery Beers (perhaps the light, golden Cloister bitter, or maybe the St Cuthbert IPA).
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ok, sooo...
first: i think the best way to cook squids is to just use an iron plate. then olive oil and thats all.
anyway, the recipe.
clean the squids.
separate the head from the tentacles.
boil some cabbage.
make some broth (veggie).
using a mixer, mix toghether (not too thin), the boiled cabbage, the tentacles, garlic, curry, pepper, parsley.
stuff the squids heads with the mix (not too pressed), and close the top with a toothpick, putting together the edges.
in a large pan, put olive oil, garlic, red onions and let them cook until the onions get light brown, then add tomatoes and let cook.
when the salsa is good, put the quids in, cover and cook at low fire, adding the broth in casa it gets dry. cook for 20ish minutes.
enjoy.
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This maybe a little off thread but I would like to expose a criminal baker living Hathersage way. After driving for a good way to climb at Burbage North I felt inclined to tuck into a local pasty. Now, as a Cornish bird born n bred, I like to tinker with the idea of comparing pasty quality throughout the land. I am more often than not surprised at the high quality of proper pasty production throughout the North.
But after my *shocking* :o experience of witnessing a cooking crime of such unfathomable porportions I feel that this baking misdeed must be documented for the benefit of all avid pasty lovers out there.
My "pasty", costing more than a steep £2, consisted of dry, one-cm thick, UNbelievably salty pastry, filled with what could be no more than a spoonful of third-rate mince meat. No veg. No gravy. Absolutely no points on the pasty taste tally. :boohoo:
Ginsters is a dirty word in my household. But compared to this, Ginsters is caviar and champage.
Pasty lovers... beware
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MMMMMM Ginsters
(http://www.hwusa.org/images/ginsterslogo.gif)
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:spank:
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ha ha
http://erictheunred.blogspot.com/2005/11/ginsters-pasties-to-be-banned.html
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BUTCHER:
On Abbey Lane, Woodseats end. Was a grumpy old git that opened for 5 hours once in a blue moon that sold water injected crap to old dears........ NOT now!! new owner, local meats........ really cheap, and...... he makes his own bacon! It is sooooooo good. I have long been searching for the bacon that *i had as kid*. You know, the stuff that doesnt just piss out white foam whan you cook it and that actually tastes of something. Well, for about 1/3 of the price of the shite you get in a supermarket it's all there: back, smoked, streaky...... nice. Try it in a BLT with the mayo 50:50 mustard - nice kick!
Good shout doc, might pay a visit today, I love real bacon.
I have just been to said shop and can confirm the loveliness of this bacon :)
It's not organic but it's tasty as fuck. Nice rec. fatdoc :)
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ta.....
i was saving the fishmongers for another day.....
his turbot is known throughout the land!! (really, loads of foodies from derbys and chesterfield go there);
recipe:
1 bloody huge (and expensive) turbot..... in one bloody big flat but sided pan... just enough light stock / chablis (50:50) to half cover.... season well..... chop a small bucket full of fresh tarragon over it..... into searing oven.. 20 mins or so...... chuck a load of butter over it..... serve straight from pan by cutting it as a flat fish fillet.... bit messy BUT the presentation is mega!!!
best fish in the world (IMO), doest need to be any more complex than this!!! :thumbsup:
- i'm gonna try and get some squid to try reipe above soon. getting whole ones is a bit a of a mare though...... was the sheff castle market fish stall like these days???
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- I got some squid from Tesco but I'm sure Baldock will do them?
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Should anyone ever find reason to end up in Aviemore, the butcher on the high street is superb, their venison sausages are excellent.
Best cullinary delights I have discoverd recently is the new Cadbury's Biscuit bars. All your favourite cadbury's chocolates, in biscuit bar form.
A have a great recipe for tuna omlettes if anyone fancies the idea.
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A have a great recipe for tuna omlettes if anyone fancies the idea.
Spill the knowledge - sounds like ideal post-climbing recovery food... and that much protein could be dangerous without proper instruction .
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Baldock's is indeed quality and .. he will suggest recipes as well if you ask for tips on how to cook/serve something.
Has anyone tried the stuffed toms at Sapore as well ? - the ones with chilli and tuna ?
Spicy but excellent.
I agree that Sapore's olives are good, but would suggest that the highest accolade in that much contested category "Best olives in Woodseats" should go to Kito's for the green served in basil infused olive oil
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Also noticed a farm shop in Totley the other day which I might try out
Unfortunately rather disappointing, I'm afraid. The meat on the counter generally looks a bit tired and past its best. :thumbsdown:
They do a good range of home cooked freezer food for when you're desperate though, and some rather good cakes.
Bragazzis, now - great food but what ridiculous prices!!! :greed:
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Cheers, I won't bother then.
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yeah those stuffed chilli bombs are wicked.... you eat fish then dolly???m not a total fool then :P
i'm gonna have to sturnly disagree about the olives.
the garlic stuffed ones from the deli are tooooo die for.... and cheap!! i take my own jars down, cos the containers they have do not meet my needs.
Kitos is a fine place...... lets extend the thread to restaurant recommendations within 1 hr of a quality bouldering venue.....
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A have a great recipe for tuna omlettes if anyone fancies the idea.
Spill the knowledge - sounds like ideal post-climbing recovery food... and that much protein could be dangerous without proper instruction .
:) Not as bad as it sounds! Crucial bit is getting proportions right. 4 or 5 eggs to 1 can tuna is about right for two people, unless you are a horse.
Pretty simple really. Crucial bit is draining the tuna well and flaking it really finely into a pyrex jug (that no kitchen should be without) and adding the eggs, beating the mixture vigorously and leave it to stand for the egg to soak into the tuna before doing the rest. You then chop up the veggies of your choice; garlic and onion are essential, mushrooms (sliced and diced) and peppers or anything else you fancy optional. Tomatoes are good, but can kill the flavour, also better to add them later. Fry them lightly in a the pan, then carefully add to the egg/tuna mixture, and mix it all up, getting everything nicely coated in the egg. Add seasoning (and tomates now if you want) to taste; salt, ground black pepper and a bit of crushed mixed herbs are what I usually go for. Lightly oil the pan and warm it up, then proceed for usual omletting. If you are crap at flipping, like me, place a plate over the top of the pan, invert it, then slide the omlette back into the pan. This is probably a good ideaanyway, as it is a bit heavier than the usual omlette. If you still want more flavour /protein, add some cheese (stilton is great) to the top and fold it in half before serving; with a green salad is nice.
Proportions may be modified to suit if you desire; can go for a bit less tuna.
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(http://images.google.co.uk/url?q=http://www.vwenthusiast.com/yabbse/attachments/homer-drool.gif&sig=__qq4z_rmyFCTA0FXIXJjDyN8YEOs=)
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made a really nice risotto last night...
garlics and onions - (chopped fine.) in some olive oil.
add corgettes cut in thin sticks. fry off rapidly.
do the risotto bit (rice in dry, then slowly add veg stock untill smoothe and creamy with tiny bite to the rice)
then at the last second...chuck in a load of smoked salmon (reduced from 4 quid to 90p in john sainsburys).
serve with massive squeeze of lime and fresh parmisan. we were fresh out to herbs, but some torn basil or summat would be top stuff.
treat :thumbsup:
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I love risotto - the creamy, gooeyness is just so incredibly comforting on a cold day. Stirring it whilst having a drink or two is also really therapeutic after a hard day freezing your bollocks offf at some godforsaken grit edge.
My own favourite version is to start with garlic, onion and celery (adds a nice firm bite and a peppery taste), and do the risotto bit. Then, when there's around 10 minutes of further stock absorbing to go, add a some roughly hacked up chorizo sausage (whole sausage not the crappy thin slices) that you have fried off a little in the meantime. Some people like to have the chorizo in at the beginning with the rice/onion/celery/garlic but I always feel it tastes nicer fried-up a bit rather than broiled. Also, if feeling a bit health concious, you can decide just how many liters of bright-red grease that seeps out of the chorizo you want to accompany it!
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oooooooooooohhhhhhhh
moose you got me on that one.... i'll be giving it a go soon. thanks :great:
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Some recipes from the fat chef (actually I'm neither despite what some will say) guaranteed to get you laid.
Veggie recipe one.
Truffled celariac soup.
Fry chopped celariac, hallots and carglo, add veggie ctock, blend, add cream and truffle oil, serve with either a parmesan crouton (a lsice of parmesan grilled on baking parchment until crisp) or deep fried parsnip chips. wine, white loire
Roasted peppers and goats cheese.
Season peppers with oil, herbs and garlis s7p and roast. When roasted slice into rounds and layer with thin slices of goats cheese and seasoning, roast again for 15 minutes serve with green salad and balsamic reduction (hint, make cheep basalmic veniegar taste much more expensive by putting in some maple syrup).
Wine, a samur or red sancere
Desert, see the pastry chef.
Meat eaters
foie gras with caramlised apples.
wine, a decent sauternnes
I get good foie gras d'oie, caramlise some apples serve with good walnut bread.
Beef with maderia sauce,
Get good 28 day aged fillet and ome beef bones, make the sauce and serve with dauphinoise and fresh veg
wine anything decent and cab sauv dominated
desert
see pastry chef
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For risotto base, before you add the stock to the rice try using Vermouth , reduce with that so the rice absorbs the flavour.
Risotto is the dogs, sounds like a couple of good recipes there to try.
My favourite is porcini, using the water that they were soaked in for the stock
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pumpkin /squash risotto with a good pecorino is also a good option
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made monkfish and king prawn green thai curry a few nights ago, if you look on bbc food it's a rick stein recipe... really good. also restraunts thyme in crosspool has transmogrified into catch and artisan, only been to catch since the change but had amazing lobster whilst my ladyfriend had fish stew, both excellent, as was the star anise chocolate tart and sorbet selection, washed down with a nice bottle of muscadet (or two) and if you go before 7 on weekdays its cheap too. ten pound for 2 courses. yummy. i'll be going again, this week if i get my way.
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plain eating for me ,saltbeef and spuds :oops:
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risotto with yellow pumpkin.
cut the pumpkin (the orange rounded ones or the long, cylinedr shaped ones, its up to you) in pieces, not too small, and cook them in a pan with garlic and/or onion, until they get soft, then add the rice (you can also pre-cook it a bit to make things quicker), and take care the whole thing doesnt get dry, if so add water, then adjusting the salt etc, or veggie broth (far better). a few minutes before finish put some blue cheese (gorgonzola) in the pan, and pepper. then serve, add parmigiano if you like, and eat.
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What about the Polish butcher opposite the old cinema on Abbeydale Road. Real old school fella with great sausages and bacon and chorizo. And things in jars.
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God I love risotto too - needs a glass of dry white before the stock (perfect excuse to open a bottle and then drink some whilst stirring, as Moose says). As non-meat eater I like some broad beans or fine green beans
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On a veggie rissotto front try blaching asparagus spears in some boiling water, chop the stalks and add them at the start keeping back the tips for later. You can add frozen peas with the asparagus tips for couple of mins at end. LUSH
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meal time at chez webbo."mum whats for tea"." no idea its dads turn to cook" followed by a search to find dad hiding in the bog with collection of climbing mags.
"what you making dad i'm starving" "mmmmmm fancy takeaway pizza" :whistle:
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For me, there's a certain irony in fatboyslimfast as a purveyor of veggie recipes. In 1991, me, Big Al, fatboy and huge geordie viking lookalike Steve Coates were staying in the Frankejura with some typical local uber wad. One breakfast it is explained to our teutonic host that I'm vegan. The Bavarian beast was aghast, 'But how can you haf power?' He spluttered. Helpful as ever, fatboy leapt in to answer for me. 'He hasn't,' he said. He was right of course.
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What I really like about risotto is that it can be a "store-cupboard meal" - a proper "knackered from the crag" lifesaver. Okay, lots of fresh ingredients are preferable but a tasty one is preparable when you haven't been to the shops for a ages. The only "fresh" ingredient you really need is an onion (maybe some garlic, although you can get preserved crushed garlic in vinegar).
The main thing is to just always have a few of those shrink-wrapped chorizo's in stock. They'refantastic: keep foreever in an unrefridgerated cupboard, with that fantastically filthy red grease accumulating between the wrap and the sausage! Brilliant camping food too. Safeway used to sell good, big ones for about £2, maybe they still do? Unfortunately the robbing Waitrose bastards who took over our local only sell ones for about £6! Although they assure me that they are sourced from "impeccably bred spaniards".
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i'm down with grimer on the polish butcher. not been to abbey lane one, but i will. best coffee in sheffield has to be Bragazzi's on abbeydale road. and gooooooooood cakes (try the bee stings), great sandwiches and an awesome deli counter. obviously there's the mandatory poor reception italian tv on in the corner, but there you go...
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OK,
once more the weather has trashed my oppertunity to go out and climb. Surprise surprise..... i've been to the butchers.
Its beef stew, nothing too fancy..... loads of parsnips, squash and sweade all in...... the secret is hendersons relish (sheffields best culinary contribution by far - for those not in the know it"s a bit like lea & perrins... but a lot better - honest) and then the dumplings....hmmmmmmm
i always find you need more salt in the dumplings than you think you need, and a small bucket full of chopped garden fresh rosemary really is essential.....
question: why do casaroles / stews taste soooooo much better if made 6 hrs / 1 day etc...... before???
really: i'd like to know the answer!!
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The Bavarian beast was aghast, 'But how can you haf power?' He spluttered. Helpful as ever, fatboy leapt in to answer for me. 'He hasn't,' he said. He was right of course.
:lol:
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For me the best post crag meal must be confit d'oie with a good bot of burgundy.
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OK,
question: why do casaroles / stews taste soooooo much better if made 6 hrs / 1 day etc...... before???
really: i'd like to know the answer!!
Time for meat to soak up flavourings properly? It's true though, applies to curry too.
On the subject of curries, leftover curry makes a fine omlette too. Just give any remaining meaty /lumpy bits a good chopping up, drain off excess liquids, add 3 or so eggs (depending on how much curry there is) and omletise as per usual.
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For me the best post crag meal must be confit d'oie with a good bot of burgundy.
mmmmm... goosefat potatoes, la tache, now we're talking...
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Right here is what i want to try making tonight.
Salmon fishcakes made with with parsley and spring onion. salmon is tinned wild red salmon two for one at morrisons. side dish is green beans.
options: sweet potato (too sweet?), normal potato or mixture for the mash component??
also: light mayo, or butter+milk for the mashing constituent??
finally: fry/grill or bake - or brown frying then bake??
ideas for things to add: i.e. sauce?
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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
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for almost any kind of fish, this is a wonderful recipe, called "al cartoccio".
very easy, very good.
clean the fish, and put in the belly garlic and rosemary.
take a big piece of aluminium paper, and put the fish on it, in the middle, and garnish with some onion, small tomatoes, potatoes, peperoni, and zucchini all in pieces.
pepper, salt, olive oil (a bit).
then the important part:
wrap the aluminium over the fish, doubling the edges over themselves two times, in order to create a quasi/sealed envelope.
throw in the oven at 200° for 20/25 minutes. be sure that you leave room over the envelopes, cos they inflate during cooking, and dont have to break.
its very good cos all the flavour and liquids of the fish and veggies stay there and mix, instead than evapoating.
arggggg....salivating.
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ooh coulis! :goodidea:
how do you make it?
coriander, mango - owt else??
nibile that "al cartoccio" sounds awesome for proper fish! :thumbsup:
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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
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I made your pasta/pesto/anchovy meal the other night from ingredients from that deli Jon. Very nice it was, good shop.
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coul!
Thanks!
;D
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you can also try "pesto alla siciliana" which is basic pesto with nuts and tomatoes.
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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 :thumbsup:
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....
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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??
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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.
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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! :great:
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aaaaaaaaaaannnnndd the qusetion we all really want to know is:
did you get to to shag 'er then??
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I just had a simple meal.
Carrots, Roast potatoes, and a massive lump of steak, rare. ;D
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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...
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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!!
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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)
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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.
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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...
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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.
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...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. ;)
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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...
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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.
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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.
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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.
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..but what about the dried piece of meat??
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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?
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;D
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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.
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..but what about the dried piece of meat??
Boom tish. I set them up, you nod them home, you goalhanger you.
Although the dried piece of meat joke could be extended, let's not go there.
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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.
Not guilty m'lud. She's only ever been to North Pembs.
I'll embace any delicacy although I've never been a great egg fan at the best of times, I have given haggis (normal and veggie), black pudding, white pudding, cockles etc a go, and rate them. Draw the line at offal like tripe etc, and cod roe though.
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What about flash fried herring milts? Pretty tasty if you ignore what you're actually eating
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Mustard mitt I had to google to find out what milt is. Doesn't sound very nice at all, but in the interests of embacing gourmandie I would have to try it should the opportunity arise.
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had to google to find out what milt is.
me too good grief (http://www.practicalfishkeeping.co.uk/pfk/pages/glossary.php?entry_name=Milt), how do they, ahem, extract it??
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oh jfw,
don't go all shy shy shy now
just spit in a teacup
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I've been doing the wildstar food vegi box thing, it's been great so far.
However, this week I have a bucket load of sprouts. :thumbsdown:
What am I going to do with them? Although we do now eat meat, our diet is still mainly veggy style pasta/ risotto type stuff. How am I ever going to persuade the big lad to eat sprouts?? They taste like boiled poo.
Anyone got any recipes that make sprouts palatable?
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The only one I've seen on the telly is to a) not over cook them and b) drizzle them with a bit of ginger and mustard seeds fried in oil just after draining.
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me too good grief (http://www.practicalfishkeeping.co.uk/pfk/pages/glossary.php?entry_name=Milt), how do they, ahem, extract it??
Would have thought that as they have no external genitals and fins, they would be happy to let anyone who knows how do it for them.
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I have a bucket load of sprouts. :thumbsdown:
What am I going to do with them?
shred them finely (in a machine).
In a wok: fry off some good quality dry cure streaky bacon (small dice), chuck in the shredded sprouts, stirfry like mad. then throw in some pine nuts that you have been toasting in a dry heavy pan, (optional: glug of double cream and a grate of nut meg) - some liberal seasoning (rick stein style).
sprouts dont need to be boiled! (disclaimer: they will still make you fart whatever you do with them).
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Or alternatively…make shed loads of bubble and squeek. No self-respecting men will turn that down.
Ramsay’s “Sunday lunch” book has more stuff to do with them, ill dig it out tonight and get back to you…
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Great ideas, chappers! I discovered a similar recipe using cabbage, bacon and pine nuts (I wasn't that keen on cabbage either), served with risotto.
I doubt it'll make much difference on the farting front, our house is always pretty bad!!
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hey lucy - thanks for being my slab guru at cratclif - still yet to go back and finish that egg problem
i looked at the website for your box company - and they say on their FAQ page that if you hate sprouts - you don't have to have them!!
also saw this (http://www.guardian.co.uk/food/Story/0,,1952325,00.html) and thought of you
jo
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I love how lots of standard recipies that try to make vegetables exciting, basically either fry them, curry them, or serve them with meat. Veggies wrapped in bacon? I'll have the bacon for breakfast and you can keep the veg for the minute thanks.
I'd go with understanding the standard 6 basic flavours - salt, sour, sweet, bitter, heat and spice, plus maybe texture, to correct or balance or contrast the flavours in any dish. MSG's `umami' is the seventh (I think, but I could be forgetting something) but I can't taste that, I only notice it by its residue at the bottom of your Chinese tray.
As well as my previously disclosed Mackeson's tip, something else I learnt off my grandparents is the following: Chip shop malt vinegar costs 30 pence maximum and goes with anything, especially greens. Balsamic, red wine, white wine, cider, and raspberry(!wtf) vinegars are nice but are basically over priced poncy condiments if all you want is zing.
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Paz, Paz, Paz, what an ugly world you live in. -Using none-brewed condiment instead of balsamic is on a par with using ready grated 'smelly-sock' parmesan in a tub rather than the real stuff. One will make a good meal the other will ruin one.
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but it is good on chip-shop chips!
balsamic all the way for salad dressing though, most people bring back wine from france - but i also have to go looking for olive oil, balsamic vinegar and dark chocolate.
0.39 euro for a bar of 72% dark chocolate (carrefour's own) - equivalent to tescos version - which costs 90p a bar - and i only bought 10 bars!!!!! :spank:
was buying in a rush on the way to the ferry - hadn't yet tried the cocolate so figured if it was bad - i could give it away as xmas presents - needless to say i've been back about 2 weeks and i'm well on the way to having noshed the lot! :(
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If I'd never seen such riches I could live with being poor.
Alright then, you don't have to put it on your strawberries, or even on your salads, not that I'd be very upset if I had to use normal vinegar in a salad dressing. But in spag bol or dahl, it'll cook out anyway and you've got that many other strong flavour's in there, you won't notice.
I'm there on the Dark Chocolate front. The number of so called `chocoholics' who don't like Dark Chocolate beggars belief. I had this 99% stuff once, with an essay in french on the inside. I liked to think it told you `Don't stick it all in your mouth at once dick head' but it was just waxing lyrical in a Gallic fashion, about how good the chocolate was and why you should appreciate it, and take dainty bites.
It's not organic, and it's not fair trade, but if I'm not going to buy Green and Black's which unless it's on BOGOFF I'm not, the nicest cheaper stuff I can find is in Lidl. It's from various plantations, like Ecuador, Madagascar but The Amazon's the nicest eating strength one (that's the green one).
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still yet to go back and finish that egg problem
Would it be possible to harness the power of a fart to help propel you up a slab? :bounce: Perhaps you could try eating more sprouts ;)
The only reason I ended up with the dreaded small green food items is because they mixed up my box order one week, so sent me a freebie the next week which was nice.
As to balsamic vinegar, of course it tastes different to the chip shop stuff - its made of different stuff. Heres a lovely recipe for green beans:
Fry some onion, add a little sugar until it caramelises. Add some balsamic vinegar, then a tin of tomatoes and some torn basil leaves. Add some blanched green beans, simmer for 10 minutes. Add some chopped black olives, simmer for another 10 minutes.
Just wouldn't be the same with chip shop vinegar.
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I've just had a decent delivery of foie gras, and can recommend stuffing a phesant breast with F-G, wrapping in pastry and serving with puy lentils (cooked with some stock and then fried with pancetta and butter).
Ps is there a reason I'm not losing any weight?
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yes slopes, i believe shit weighs more than either fat or muscle..
fistive greetings btw :P
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That Bean recipie - you won't taste the Balsamic after you've simmered it for twenty minutes unless you have a shit load.
I think this is also symptomatic of people's desire to ponce about with veg recipies when they should be sorting out the main and not creating so much washing up. Even given that few of us make pastry in the first place - who in their right mind is going to put veg in it instead of chocolate?
Where's the wad called Saltbeef? I've just got some salt beef today and it's awesome - I'm adding it to my Really Good Things To Eat With Beer List, which up until now has mainly consisted of fried or pickled products.
In the same butcher's they have heart and about three different livers. Now I've tried many diffferent liver methods (not chicken) and not overcooked it the best I can, and unless it comes straight out of your own pig, the best recipie I can come up with is to leave it in the shop. Whatever you do with it it's still Liver. But heart - what the hell do you do with that?
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saltbeef.... sounds good: is it similar to beef-jerky. If it is a whole new taste sensation does anyone know of any supermarkets / online places that sell it? I recently got around to actually tasting some of the jerky I had accumulated in my cupboard (presumably in the event of a nuclear war judging by the quantity) and was pleasantly surprised. Like more-ish shoe leather... though to be honest you could dip pretty much anthing in a soy-sauce type marinade and I'd like it.
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As mentioned earlier, if you like beef jerky, you will love biltong. Go forth and seek, you will not be disappointed.
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Saltbeef's not dry and hard like Biltong/ Jerky etc. It's more like ham made of beef, way way better than corned beef, and pleasantly salty like I'm guessing Salt cod or Salt ling is like (I can't eat 'em).
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I know; salbeef is not far from pastrami (another of my faves)?
Just saying biltong is much nicer than jerky.
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salt beef is indeed excellent. i did a very large brisket not long ago. it spent about a week in a big bucket of my special concoction weighed down with a very large jug that rather embarrassingly now resides on my woodie...home cured bacon is also quite fun. i am really quite proud of my dry cure ;D
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just got back at work after:
antipasto with ham and spinach-ricotta cheese cake;
big big portion of tripes with parmesan and tomato;
three glasses of red wine.
i think ill fake a flu and will go home, hoping to recover for the campusboard session.
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christ nibile,
are you trying to train whilst totally full as so to feel way light when out on the rock!!
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Another vote here for sappore's deli, really nice food and the bloke who runs it seems pretty enthusiastic.
Anyone know a good fishmongers? tried Eccelsal fisheries the other day and it seemed pretty crap.
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I do, but probably not convenient. Nip down to Stonehaven and you can buy the stuff fresh off the boat.
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paul B...
mate, trawl through all the posts on this thread and you'll find you were some 50m from the best fishmongers in sheff when at sappore!!
go out of deli, turn R... walk to woodseats pub... opposite is *boldocks* full on awesome in every way.
the turbot is utterly exceptional..
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trawl - good choice of word ;)
I'm heading up there tomorrow, this time it's going to be the spicy peppers!
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buy at least 6.... ;D
i prefer them slapped on some pork chops (big buggers from the butchers on abbey lane) that have been baked on a raft of red onions and basted in frensh mustard... more flavour can be added by splashing some sherry on it before going in the oven
amazingly i'm losing a bit of weight - i'd be stick thin if I hadnt started this thread!!
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does anybody have a good chutney recipie?
apple would be good, or a bit of a run of the mill one, whatever, just a good nice chutney is all i ask for!!!
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Anyone got any recipes that make sprouts palatable?
sprout lovers listen up! i just found this...
http://www.bbc.co.uk/food/recipes/database/lentilandsproutcurry_65670.shtml
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Anyone got any tips on how to make bulgur wheat so tasty I might want to eat it? Spicy tips would be best.
Sprouts: Boil, liquidise, add cream and a few whole sprouts to give it that Hmmm... looks interesting look. Also, I had some kind of sprout auflauf/bake a while back that rocked my ass.
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new years eve dinner at nibiles:
aperitivo: prosecco with pomegranate seeds in
antipasto: salmon and peperoni skewer
first course: mussels soup
mid way: clams soup
other mid way: gamberoni "alla piastra"
main course: gilthead "al cartoccio"
ricotta and blackberries pie
wine: cannonau of sardegna (yes i know its red)
champagne: mumm
six people, almost ten kilos of fish.
yes yes fucking yes.
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now that's impressive.. my xmas dinner was at home with friends.
I cooked 14lb of beef, rib rack........ very nice indeed.
5 adults, 3 kids; sheer unadulterated gluttony. It all got fully out of hand at the time of the cheese board (sappore deli obviously!). I ate so much cheese that I had an eight hour long nightmare instead of sleep that night. nice
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Tsk! Fatdoc! You mean a Cheesemare.
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Tsk! Fatdoc! You mean a Cheesemare.
Like a Laughing Cow?
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I was the subject of a culinary disaster recently whist visiting a friend on his gap year in Vancouver!
I took a food parcel over to my british friend containing typical Brit foods such as baked beans, 'proper' tea, jaffa cakes and a novelty tin of spam!
unfortunately this back-fired on me one evening whist we where in a hostel in Squamish as he produced the tin of comedy meat and proceeded to whip up a tangy curry complete with copious amounts of rasins!
I laughed my way thro the meal but my poor guts failed to see the humour and kept me up most of the night sloshing about in protest! :spam:
Anyhoo, ive got a simple but tasty recipe for potatoe cakes with a twist!
Boil up and mash a few handfulls of spuds, add a tea-spoon full of butter and a teaspoon full of Marmite!
stir well and produce cakes with a handfull of the yummy mixture and fry in a little olive oil for 10 mins :thumbsup:
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i'm gonna try that...
really!
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On the subject of Xmas dinner, we had a three bird roast
this last year.
(http://www.formanandfield.com/images/categories/h4010.jpg)
A pheasant inside a chicken inside a duck. Would have been nicer if my mother hadn't indulged in two types of fancy sausages (the exact recipe eludes me), which seemed to overload the senses and I ended up leaving a fair portion of meat which is unheard of (I like my meat...). Having said that, I'm seriously envious of Nibile's New Year meal.
aperitivo: prosecco with pomegranate seeds in
antipasto: salmon and peperoni skewer
first course: mussels soup
mid way: clams soup
other mid way: gamberoni "alla piastra"
main course: gilthead "al cartoccio"
ricotta and blackberries pie
I would pay good money for that.
Would be willing to have a TBR again, just without the sos. Anyone else partaken? What did you think?
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Three bird roasts do indeed sounds sexilicious. Are they easy to do? HFW's ten bird roast looked truly orgasmic.
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Are they easy to do?
Yes. Just take a bit longer than your average bird. All inner meat de-boned for ease of carving. Props to the Bearded One for sourcing it!
HFW's ten bird roast looked truly orgasmic
Now that does sound impressive!
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the three bird thing has left me speechlees
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i thought that you boys should see the yorkshire pudding we made the other night.
(http://i82.photobucket.com/albums/j272/the_third_eye/DSC_0001.jpg)
was well tasty filled with mash, sausages (quality 99% meat ones only in this house) and bills onion gravey.
modelled by one of the guys i live with mr billy mac.
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Now I know Bill's a dude!
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Pretty sure that qualifies for an entry on pimpmysnack.com. Get onto it fellows.
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bill is indeed the man when it comes to cooking - his mastery of the art is near to absolution. last night he cooked some chicken tikka out of the Madhur Jaffrey curry bible which is in a word - amazing. in a min i will post some pics up of the beefwellington we made.
tonight at dinner we are going to attempt to smash our own record breaking yorkshire pudding size. the batter is made and is sitting in a warm place, with half hourly beatings with the whisk. see you on the other side.
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Here we go boys, a new extreme in the new sport of oversized Yorkshire Puddings served with mash, peas, onion gravy and Toulouse sausages.
(http://i82.photobucket.com/albums/j272/the_third_eye/DSC00054.jpg)
I will soon be buying a bigger pan to increase my dominance in this sport.
If you think y'all are uber-wads climbing boulders, try thinking about the cubic space within a regular family oven to cook the daddy of Yorkshire Puddings.
And, as I'm from the grim northern town of Bradford, I can cook these bad boys correctly, rather than Chappers' faux-Puddings, South London style. The nonce.
I shall update you forthwith with new cooking endeavours.
Billy
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I picked up some steaks from these guys (http://pikeendfarm.net/default.asp) in Ilkley at the weekend- very good indeed!
I also got some chive and herb goats cheese which is interesting, very nice flavour and texture! Not a bad little market really.
anybody else got any similar tales/recommendations/rants etc.?
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These guys rock if you're north of the border
http://www.pentland-hills-produce.co.uk/
Went to the Borough market in London a few weeks ago which was f*in amazin, as a non fan of the big smoke...
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spaghetti or linguine with clams.
be sure the clams are clean of sand etc., otherwise let them in water for a few hours.
then in a deep pan put (alot of) garlic (taking away the central bit, if you want it easier to digest), pepper and parsel with olive oil, and let the thing cook at low fire, then when the garlic is ready (colored but not brown) put the clams in, cook stirring for a few minutes at very high fire, then cover the pan and lower the flame.
let cook for 15 mins, and anyway til all the clams open up.
start cooking the pasta, and as always, as soon as it forms a white foam on top of the water, take that foam with a spoon and put it in the clams pan. take away the pasta still a bit hard, and put it in the pan with the clams and a little bit of the cooking water. stir at high flame, and when it forms a creamy sauce, put it in the dishes and enjoy.
tip: if you can make alot of it. when youre finished, put what is left in the fridge and have it the following day, after re-heating it with a little bit of water in a covered pan. itll be better than the day before, and itll be the same i just had.
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having spent most of my week off with the flu (real flu - not a head cold), and the entire family also being literally struck down i've done little climbing - stole an hour out, finally hung the sloper on blind date, started to get my left foot over and gain purchase...... dry mouth.... fast heart.... was this the end of an 8 year seige???
no.
first time ever, split my finger, skin stetched and *pop*, on a bit of my finger that wasnt even on the rock... felt it go... not nice.
result is: 6 days of eating and cooking, interspersed with a lot of sneezing.
highlights have been:
-boldocks fresh lobster (cooked 10 mins before I got there), cut in half, hard grated cheese butter and lemon dressing.
-fresh cod, baked - with proscuttio and asparagus. dressing was warmed lobster juice, olive oil with mustard and artickoke and just a little wine vinegar.
- pork chops: massive buggers from haywoods in woodseasts, baked on a bed of sun blushed tomatoes with french grained mustard basted on top.
- meal for the nearly dead flu ridden kids - big fat sausages in a jar from aldi, in their soft bread rolls, caramelised onions a plenty over the top.
thats knackered my climbing for a week or so, but as they say " feed a cold to starve a fever"!
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thats knackered my climbing for a week or so, but as they say " feed a cold to starve a fever"!
You mean "Feed a cold, Starve a fever". Wise words nonetheless.
Good luck with Blind Date though.
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in a desperate attempt to try and get me to eat veg the missus just cooked up this
and it was :great:
me, voluntarily eating veg, I'll be looking out for flying bacon tomorrow!!!
Cauliflower Cheese with Bacon and Leeks
This makes the more usual cauliflower cheese into a substantial main course. You really only need baked jacket potatoes, or warmed granary bread, to go with it.
Serves 6
2 medium-sized cauliflowers, their outer leaves cut off and stems trimmed, each cauliflower cut into three. Make a cut in each piece of stem, to ensure it cooks properly. Steam, until tender.
For the sauce:
4-5 good tablespoons olive oil
4 medium-sized leeks, each trimmed, the ends cut off, and the leeks sliced thinly - if they are fat leeks, slice them down the middle and then into thin discs
6 rashers of best back bacon, rind and fat trimmed off - I use scissors for this - and the bacon sliced into thin strips
1-2 cloves garlic, skinned and finely chopped
1 heaped tablespoon flour
11/4 pints/710ml milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
a good grinding of black pepper
a grating of nutmeg
6oz/170g grated best Cheddar cheese - I use Mull Cheddar. Use about two-thirds for the sauce, and reserve the rest for sprinkling over the surface of the dish.
To make the sauce, heat the oil in a saucepan or sauté pan and fry the sliced leeks and bacon strips together for several minutes, until the leeks are quite soft. Add the chopped garlic and the flour and stir in well. Cook for a minute, then gradually add the milk, stirring all the time, until the sauce bubbles. Let it boil for one minute, then draw the pan off the heat and stir in the Dijon mustard, the seasonings, and two-thirds of the grated cheese.
Put the steamed cauliflower into a heatproof dish, and spoon the sauce over. Scatter the remainder of the grated cheese over the surface, and put the dish under a hot grill, until the cheese melts and turns golden brown.
Serve, or keep warm until you are ready to serve and eat.
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That sounds delicious apart from the cauliflower and the leeks. Can I still make this recipe if I substitute them for more bacon?
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That sounds delicious apart from the cauliflower and the leeks. Can I still make this recipe if I substitute them for more bacon?
would have thought so :lol:
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after a day at the boulders we got home just in time for a dinner with friends, for g/f exam:
the fuel
(http://farm1.static.flickr.com/137/401301352_c6793abbd0_m.jpg)
the starter
(http://farm1.static.flickr.com/177/401301356_ceba1ba4f2_m.jpg)
the octopus
(http://farm1.static.flickr.com/174/401301361_39eca0e510_m.jpg)
the fish
(http://farm1.static.flickr.com/143/401301348_1b5f7b396a_m.jpg)
yes yes fucking yes.
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genius.
oh to live in the med....... bet the wine was 90% of the cost of the meal....
you seem to be a full on quality fish chef nibs :bow:
i tonight.........
am having take out pizza... sorry!
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Thought I'd revive this thread.
Just had my first taste of the limited edition Marmite and Guiness combo......
(http://www.google.com/base_media?q=hand-4348486644983716774&size=6)
Oh yes...........
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yesterday night:
(http://www.bistecca-fiorentina.it/images/fiorentina_cruda.jpg)
bistecca fiorentina, 800 grams.
sent.
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Thought I'd revive this thread.
Just had my first taste of the limited edition Marmite and Guiness combo......
Oh yes...........
I personally can't tell the difference.
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parmesan / tomato sauce from *the* deli (yes, i know it's lazy - but time at the wekend is precious), pasta from deli.... 20 slices of speck ham from.... yep... you guessed it... with extra olive oil and chesse to garnish... tomato salad to share on table
7 mins.... simplicity has it's place!
who says real food takes time to prepare!!
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Used my new fishing rod for the first time in anger yesterday. Landed a nice 3lb cod for tea. Bottom of sea to bottom of belly - 3 hrs. Baked wrapped in foil with fresh herbs and a bit of butter. Need to plan something a bit more imaginative for the next one, as this was unexpected.
Rod has only seen use previously retrieving chalk bag dropped in sea and getting rope across gap for a tyrolean.
I won't be claiming fishing to be the new gardening though.
Pics to follow.
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(http://groups.msn.com/_Secure/0SwA5D*MV6DHq57ShOBGb!5S5UZJzkHQZhaI8Dh9iFrs9MbsjhjyhrNKKlj4prnWl8gjXbF001MRXbFIQlCAKCCH9xNfgW20tW!naeRE!dj1UHblsXHLKpA/P?dc=4675624142913677607)
(http://groups.msn.com/_Secure/0QQA6DjkTUHDrapsP7r9VMgUK3EyUUcy9BoIJvY2DtHmbehel0TBgvTwzZe*aojqRGDaAW2RmywqrxWKHpnqdjRqDmX1fylhJzbfuQ9JrYjo/P?dc=4675624143742024089)
According to office expert, Pollock, not Cod. Was well Jackson anyway.
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you could make a ceviche, chris, works well with firm white fish
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Just googled it, sounds lovely. Psyched for a few more. Nice to get some fresh mackrel too.
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mmmm, mackerel,must be eaten straight away
grilled, squeeze of lemon juice, black pepper
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or you could make mr whittingstall's gravadmax...
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mmmm, mackerel,must be eaten straight away
One of the most satisfying meals I ever had was on a family holiday several years back in Torquay. Whilst the rest of the family were off at a museum (or somewhere similar) I cycled off for bouldering at Ansteys, then fished for 20mins, caught 3 mackerel, and cycled straight back home to eat them - all in all probably 20mins from sea to stomach.
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Gastro-Gnome here!
I've come into a faggot of fresh sage & I'll be plum-tuckered if I can find an appropriate way of impressing Fraudini w/ a sage-y vegetarian meal.
Anyone have any neat recipes for cooking w/ this pungent weed?
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Ah ha beat you to it, seems to be important in Italian food so am going for Linguine w/ fresh sage & caper sauce.
Nice & simple. But could be persuaded - Nibz, can you improve on this?
Usually drink 1L of mint tea a day but this sounds nice
It has been said American people would do well if they would use sage instead of tea and coffee. The Chinese make fun of the American people because they buy the expensive tea for their drink and pay a big price for it, while the Chinese buy sage from America for a small price and drink that for their tea, which is a most wonderful remedy. The Chinese know that the sage tea will keep them well, while the tea that we buy from the Chinese makes us sick, is a cause of great nervousness and one of the causes of insanity. Sage tea is very soothing to the nerves, good for stomach troubles, gas, makes an excellent gargle for the throat, will expel worms, stop bleeding of wounds, good for liver and kidney troubles, a good wash for wounds, good hair tonic, fever reducer, and good for circulation. This tea should not be boiled, just steeped.
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fantastic to see the old thread resurrected..
i've booked holiday tomorrow off work, my knee hurts so a big ride is out, and it's a howling gale... bouldering looking dodgy... i feel a local shop and new recipe post coming on tomorrow!!
I'll try to find a sage inclusive recipe, but may not be veggie :shrug:
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fantastic to see the old thread resurrected..
I was previously unaware of this thread. I've just read through the whole thing. Excellent use everyone's time and effort. A wad point to the initiator - although it really belongs to all of you... *oscar speach follows*
Must contribute myself soon...
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A simple, tasty bass recipe anyone?
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A simple, tasty bass recipe anyone?
Rub salt into skin. Grill or bake in hot oven.
For a sauce (only done this once; loved it) - Caramalise onions (red if you have 'em) and then melt a wad of butter in with them.
That's it.
I made this sauce because I was looking for an alternative to garlic butter. I think spring onions or leeks might go nice in a butter sauce.....
The salted skin will keep the flesh moist and peel away easily. yummmm
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Wow, that is simple cheers. Even a piss poor chef like myself might be able to manage that. Need to go and learn how to caramelise though :-[
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just edited my post - I've thought about just adding chopped spring onions or leeks to melted butter (don't heat it up too hot), which would be simpler/quicker.
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A simple, tasty bass recipe anyone?
slash the sides of the fish,
pack slashes with mix of butter, sage and lemon zest, salt rest of skin freely, put on bed of shredded leeks , bake fiercly for 15 mins max.
serve with spinach & rocket salad with simple vinegrette.
I'm off to the deli..... might even get to the fish shop today
:great:
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A simple, tasty bass recipe anyone?
Rub salt into skin. Grill or bake in hot oven.
For a sauce (only done this once; loved it) - Caramalise onions (red if you have 'em) and then melt a wad of butter in with them.
That's it.
I made this sauce because I was looking for an alternative to garlic butter. I think spring onions or leeks might go nice in a butter sauce.....
The salted skin will keep the flesh moist and peel away easily. yummmm
Sounds a tad like this one from River Cottage (http://shop.rivercottage.net/recipes/recipe_print.jsp?ref=recipes.200506023122)
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I can vouch for this River Cottage recipe
*drool*
Celeriac & Chilli Gratin (for 6)
Ingredients:
1kg celeriac
3 tablespoons olive oil
3 garlic cloves, finely chopped
1/21 fresh red chilli (depending on strength), finely chopped (or 1 teaspoon dried chilli flakes not powder)
250ml single cream
salt and freshly ground black pepper
Peel the celeriac and slice as thinly as possible - about the thickness of a 10-pence piece is ideal; use the slicing blade of a food processor, if you like.
In a large mixing bowl, toss the celeriac slices with 2 tablespoons of the oil and all the other ingredients until the slices are evenly coated and the garlic and chilli well distributed.
Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips: you do not have to layer the gratin piece by piece but try to ensure that the slices are mostly lying flat.
Pour over any cream left in the bowl and trickle the remaining oil over the top. Bake in a fairly hot oven (190C/Gas Mark 5) for 40-50 minutes, until the celeriac is completely tender and the top is browned and crisp.
For extra crispness, you could finish it under the grill for 1-2 minutes.
*drool again*
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I can vouch for this River Cottage recipe
*drool*
Celeriac & Chilli Gratin (for 6)
Ingredients:
1kg celeriac
3 tablespoons olive oil
3 garlic cloves, finely chopped
1/21 fresh red chilli (depending on strength), finely chopped (or 1 teaspoon dried chilli flakes not powder)
250ml single cream
salt and freshly ground black pepper
Peel the celeriac and slice as thinly as possible - about the thickness of a 10-pence piece is ideal; use the slicing blade of a food processor, if you like.
In a large mixing bowl, toss the celeriac slices with 2 tablespoons of the oil and all the other ingredients until the slices are evenly coated and the garlic and chilli well distributed.
Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips: you do not have to layer the gratin piece by piece but try to ensure that the slices are mostly lying flat.
Pour over any cream left in the bowl and trickle the remaining oil over the top. Bake in a fairly hot oven (190C/Gas Mark 5) for 40-50 minutes, until the celeriac is completely tender and the top is browned and crisp.
For extra crispness, you could finish it under the grill for 1-2 minutes.
*drool again*
that sounds well nice, good one.
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Fatdoc made your beer meat pie which started the thread, bloody tasty. CHeers
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thanks mate!
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I learnt something earlier from my good friend, a chef. Maybe you knwo this already, but I had never thought to try.
I love garlic but completely hate peeling it. He advised to hold the clove vertically and then just crush it between index finger and thumb. The skin comes off in one clean sheet. Made my day anyway..
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Tis true,
I have an even quicker way: using a chinese chopper (what I always chop with)
gather your garlic in a pile on your board & simply bash them once, hard: all should crack open w/ the one smack. And remove the shell. Really you need great gralic, French, and very very large cloves too. Why use small?
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Any you food-freak, weirdo, longhair, hippy, vegan/veggie, Low GI-fascists, or enlighten cooks have any tip - however small - for cooking millet/sorghum? It's the strangest stuff.
Ate it for the first time last night in a bake w/ peppers, onion, peas, garlic/chilli, and cheese on top. It couldn't have been blander . . .
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any tip - however small - for cooking millet/sorghum? It's the strangest stuff.
Fermenting sorghum can produce something a little more tasty - a sour porridgey sort of thing - don't know what its called. Google it?
You can always go a bit further and make beer out of it....
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Thanks for the tip Lagers, I'd forgotten about brewing; ever tried Heather beer? (A Scot monkish conconction - strong!)
But alas - my active dictatorship of Gout Club (North Wales/Germany Division) has come to an end and I've taken a sideways move to honourary president and freed the position for another. (First it was tobacco; then pot; now it's booze - at least for a few good months, then we'll re-evaluate the situation.) Dave Noden Esq. has ascended to Grand Vizir of the Emerald Bottle and may even make dictator by years-end . . .
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Thanks for the tip Lagers, I'd forgotten about brewing; ever tried Heather beer? (A Scot monkish conconction - strong!)
Don't think that this is quite what you are referring to but this is bloody excellent anyway:
(http://www.fraoch.com/pics/cross3.jpg)
bluebrad
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Any you food-freak, weirdo, longhair, hippy, vegan/veggie, Low GI-fascists, or enlighten cooks have any tip - however small - for cooking millet/sorghum? It's the strangest stuff.
Ate it for the first time last night in a bake w/ peppers, onion, peas, garlic/chilli, and cheese on top. It couldn't have been blander . . .
what animal does that come from then?
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Millet are the clippings from the plumage or mullet of the Greater Shouldered Keith (Wiggus gigantus), occasionally seen in these parts though it's usual for Keiths to winter further south.
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Anu suggestions for a good pasta receipe got a super long training ride tomorrow and need fueling up tonight - any ideas, getting bored of my limited repertoire and the Mrs has pinched my recipe books cause her girlie mates are coming round to hers tonight.
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a take on arribiatta.
Fry off a handful of cubed pancetta and reserve. To the pork fat add a wallop of olive oil and a finely chopped onion, chilli to taste and two cloves of garlic. Sweat this and then add a tsp of smoked sweet paprika, a cup of peeled de seeded tomatoes and a glass of heavy red wine. Reduce the sauce.
Cook some pasta and add the sauce, the lardons and some freshly ripped basil.
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nice.
I'm on it with some hand made bacon ( mate branching out of teaching!)
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If you guys haven't got one yet, these are excellent for reducing oil use and getting a nice even spread of the stuff;
http://www.lakeland.co.uk/product.aspx/!11333 (http://www.lakeland.co.uk/product.aspx/!11333)
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Pasta?
I'm partial to lasagne verdi w/ tomato spinach and carrot - no bechamel sauce, just creme fraiche on top then baked. But how exciting can pasta dishes get?
Made a carrot and onion soup w/ onion seeds and bay leaves and shit loads of garlic for lunch. Using the left over portion in a wholemeal pasta bake now w/ chopped tofu sausages and a small onion fried w/ more garlic, all mixed up w/ sunflower seeds sprinkled on top. No idea if it tastes pooh or not - but I've been drooling at it through the oven window and it looks yummy. Fresh coriander on top when cooked.
I like freshly made tortellini rosso or verdi filled w/ anything vegetarian served w/ the appropriate pesto, capers and more toasted seeds on top. Think it's best to stay simple w/ pasta.
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Right food lovers - need some serious advice.
Getting married in September. Its all sorted : church, venue etc except the food!!
We need caterers for the venue - they don't have any. We are getting married in Sheffield and want a BBQ / buffet any suggestion appreciated. Price not that important, we're thinking around 30 per head.
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hmmm...
not sure, but I'll ask about..
numbers?
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About 150 people or so.
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PM Neil_H, he's a chef and has muchos experience in all things grub. I'm sure he'll have Sheff contacts worth expoliting.
When I'm not fucked on wine I'll impart a lovely recipe I've been perfecting for a few months.
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But before that, anyone familiar w/ this place?
http://www.fatduck.co.uk/ It Heston Blumenthals' restaurant.
Yoss? It's your neck of the woods.
Typical really, amazing food, amazing wines; fairly shit port selection. OK Niepoort, they're in the right ball park at least. But Grahams? In a Michelin starred restaurant? Jokers. I'd love to go, but I judge a restaurant by it's port selection (mostly resaurants have poor vegetarian food if one is that way inclined). Heston needs to get on the case and search for perfection a little bit harder.
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I've never been, although I did write an article for The Oldie about Heston and his chums before they were famous. I will endeavour to scan it tomorrow...
I think they're more into sherry there than port.
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Yoss, that would be the bees knees.
Now, obviously I know zilch about business, profit margins or how many fingers there are in the pie.
But I seriously doubt I would ever eat here even though I would very much like to. Why? Well it's 25 quid for 50cl of 30 yr old whiskey for example.
I just won't never ever throw that money away in such a pretentious and ostentacious fashion. I'd rather buy all the food, all the wine, and get Yoss or Slopes to serve it up for me w/ a 100 quid tip. Fuck paying for another mans ego . . . Life is too good on ones botty and in the valleys to work it away to pay for such things.
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I must concede that if I ever started to earn 90K a year my opinion could very well change . . .
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Random recipe: Smoked haddock Brandade.
This is version of the Provencale classic made with salt cod which is a bitch to get hold of over here and needs to be prepped for 24 hrs: saw it advertised on a menu at a brilliant restaurant in Staithes and decided to give it a go. It is one of the ultimate comfort foods.
So:
500g smoked haddock poached in milk with a bay leaf and some peppercorns.
125ml extra virgin olive oil
60 ml of the poaching milk
2-3 cloves of garlic
salt and white pepper
chuck the garlic and haddock in a food mixer and blitz alternating the addition of the milk and olive oil 'till its a smooth puree.
Eat with toast or crotons
A variation is to use some of the poaching milk to make mashed potato and add this to the haddock and garlic after you have blitzed smooth with the oil alone.
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Sounds great.
Funnily enough I made my first ever batch of Brandade last week with some salt cod I got from the 'ethnic' section in Tesco. 400g of salt cod with skin and bones removed cost me 2.99 and would make about a kilo of brandade, not bad value considering the price of fresh cod. Got my recipe from Hugh Fearnley Whittingstall's brilliant new Fish book (everyone should get this book!!).
I had mine baked in the oven with a Cheddar crust (a very british way to treat a french classic), served with steamed greens. It was worth the effort of pre-soaking.
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Yes the brandade looks great, I'll try it as my second attempt at cooking fish for the frau.
So Brandade is the mixed up mush of spud and salted fish? Never heard of it . . .
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Salt Cod, in tescos Which one? Where? You're right Brandade is worth the effort of the soaking I've just never seen it over here.
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It's the one I go to at lunch, at the bottom of Upperthorpe
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Infirmary Road Tesco does salt cod? I must pay more attention.
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Tonight's tea, a comfort against what might just be my worst foundry bouldering sesh ever. Its food like this that keeps one from the wristcutter's lullaby, but, given the necessary butter quantities, is not likely to help with climbing performance either, anyway:
Spaghetti alla bana cauda (Taken from Antonio Carluccio's recipe quantities screwed with for max anchovie/garlic action).
this is enough for one-
six fresh garlic cloves
120ml milk
5 anchovie fillets
1 Red Pepper grilled black sweated and peeled, de-seeded and kept warm
25g butter(you can try and reduce the quantity, I'd love to hear the results as less is obviously more if it can be done without compromising taste)
soften the garlic in the milk over a really low heat for 30 min (you may need to add a bit more milk as you are cooking)
Blacken your peppers, seal,steam and peel'em (usual sketch for charred peppers); keep warm in low oven.
Take the garlic off the heat and add the anchovies, dissolve them up in the milk and garlic mix. Pass the whole lot through a metal sieve; make sure you have got practically all of the solids through (good forearm workout; Oh yes this is all about climbing really). Put the result back into the pan set over the lowest heat and stir in the butter.
Cook fresh (egg) spaghetti for 3-4 minutes, drain, pour the source over, top with the peppers, eat.
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Joe its so good to have you on here - proper foodie shit to follow. Will you contribute to the other foodie/drink threads as well ?
BTW on your recommendation via Seb I got some Blackwood's Gin - it truly is the best :)
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Tonight's tea, a comfort against what might just be my worst foundry bouldering sesh ever. Its food like this that keeps one from the wristcutter's lullaby, but, given the necessary butter quantities, is not likely to help with climbing performance either, anyway:
Spaghetti alla bana cauda (Taken from Antonio Carluccio's recipe quantities screwed with for max anchovie/garlic action).
this is enough for one-
six fresh garlic cloves
120ml milk
5 anchovie fillets
1 Red Pepper grilled black sweated and peeled, de-seeded and kept warm
25g butter(you can try and reduce the quantity, I'd love to hear the results as less is obviously more if it can be done without compromising taste)
soften the garlic in the milk over a really low heat for 30 min (you may need to add a bit more milk as you are cooking)
Blacken your peppers, seal,steam and peel'em (usual sketch for charred peppers); keep warm in low oven.
Take the garlic off the heat and add the anchovies, dissolve them up in the milk and garlic mix. Pass the whole lot through a metal sieve; make sure you have got practically all of the solids through (good forearm workout; Oh yes this is all about climbing really). Put the result back into the pan set over the lowest heat and stir in the butter.
Cook fresh (egg) spaghetti for 3-4 minutes, drain, pour the source over, top with the peppers, eat.
that so fuckin genius you get to the be the only man on the forum with as much waddage as posts!!!!
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Joe its so good to have you on here - proper foodie shit to follow. Will you contribute to the other foodie/drink threads as well ?
BTW on your recommendation via Seb I got some Blackwood's Gin - it truly is the best :)
Glad you liked the gin actually I'd forgotten how good it is and defaulted to Tanquray (which really its hard to beat for martinis). Blackwood makes a slightly less aggressive martini as I remember (not that well, obviously, we are talking massively strong alcohol diluted but a very small amount of still pretty strong alcohol), which, used neat, is better than stirring with ice as a way of having a more vermouthy martini which still carries all of that lovely ginny depth...ahh.
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Great start Joe! Just started my evening with nice large Tangueray GnT.
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i can remember pouring my brother down the stairs of joe's flat and finding the taxi of god just meandering by to get us home after a martini session some years ago... my bruv then passed out on arrival home... like totally unresponsive!
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In German it's Brlauch, English is Bear's Garlic/Wild Garlic/Wood garlic/Ramsons. Occasionally I've bought it in soft cheese or as pesto, the brlauch replacing basil.
(http://i37.photobucket.com/albums/e67/houdini2/Brlauch002.jpg)
Anyways, managed to buy some fresh today and have decided to wash and shread it and add it to the spinach layers in lasagne Fraudini is preparing now.
Any other recipes? Anyone else care for it? It's fresh flavour is intense, somewhere between strong garlic and chives (schnittlauch).
wiki stuff (http://en.wikipedia.org/wiki/Ramsons)
Apparently the stuff that's medicinally good for you in normal garlic is 8 times stronger in this variety.
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Cool houdini, this is the wild food of the moment, just this evening on my way back from work I was looking at a lovely leafy patch of wild garlic and thinking modified pesto thoughts. Fortunately I have a huge crop growing in the grounds of the flat I live in,so for the whole of spring I have loads of the stuff to experiment with: I'll post results. In addition a brilliant green garlic recipe ( it's those big stemmed garlic bulbs that you can buy around this time of year in some supermarkets).
1 bulb green garlic
Butter 50g
Shit loads of Parmesan of the highest quality (Note on quantities: 1 shit load is sufficient Parmesan to make the eater of the dish go "fuck yeah" )
Good dried spaghetti
peal and cut up the garlic- real small (don't use a garlic press)
cook the spaghetti, drain, reserving 2-3 tablespoons of cooking water
add the cut up garlic & butter and as much of the water as makes a lovely sloopy amalgam when you mix it vigorously, add the Parmesan.
The effect should be of parmesany spaghetti eaten while the person you love most in all the world breathes their garlicky breath into your face.
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When you're cooking something new, from a recipe book (not experimenting) what proportion of times would you expect it to turn out well first go? By 'well', i don't mean edible/inedible more 'alright'/'fucking awesome'.
I seem to be let down by my timings of different things in general.
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When you're cooking something new, from a recipe book (not experimenting) what proportion of times would you expect it to turn out well first go? By 'well', i don't mean edible/inedible more 'alright'/'fucking awesome'.
I seem to be let down by my timings of different things in general.
If I'm on the knives and pans, it'll be very good-to-awesome 95% of the time. We just eat later than normal. In peace. (unless I've started in the morning rather than after a day grafting)
If I'm sat waiting for my dinner, it'll be on the table for half five , priority being so we can eat with the kids, but 50% of them will be fucked up or not cooked well enough.
Main difference is, I know better than the recipe how my cooker will perform, and how stuff will cook dependent on how it's cut, what pan etc.
Having said that I've a few 'authentic' Chinese recipes that are on the money and didn't need any fucking about with.
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Hurrah for me. Did bus stop mantle at rowtor, stopped in Bakewell got some sex Hartington creamery blue cheese and a bottle of death malt from the "wee dram" great specialist whiskey shop and of course a bakewell pud. Hurrah for food hurrah for climbing hurrah for booze.
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Nice work, Joe. Me and Mr Alderson just enjoyed being very lucky boys whilst having a 3 day quick skiing mission in France. The half metre of fresh powder aside, all the hotels in Flaine were fully booked so we had to stay in a small hotel 15 minutes down the hill - owned by a lovely couple whose gourmet restaurent would almost certainly be in the offing for a Michelin star if it was in this country.....
The menu ( http://news.lacroixdesavoie.fr/lacroixdesavoie/uk/carte.asp ) contained stella examples of the local specialities, and was matched in its extent and quality by the wine list. All in all highly recommended, and had me and Grom pontificating long into the night about fine food and wine - me punching way above my weight - could have been the cognac..... :pissed:
Now I'm off to find a recipe for Farcement that I can adapt to include apricots and Marc de Savoie - just like the one that had us in raptures the other day. Incidentally, anybody who hasn't made a Tartiflette yet needs to find a good cheese shop with unpasturised Reblochon and a recipe. Fine winter food if ever there was an example.
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Nice work, Joe. Me and Mr Alderson just enjoyed being very lucky boys whilst having a 3 day quick skiing mission in France. The half metre of fresh powder aside, all the hotels in Flaine were fully booked so we had to stay in a small hotel 15 minutes down the hill - owned by a lovely couple whose gourmet restaurent would almost certainly be in the offing for a Michelin star if it was in this country.....
The menu ( http://news.lacroixdesavoie.fr/lacroixdesavoie/uk/carte.asp ) contained stella examples of the local specialities, and was matched in its extent and quality by the wine list. All in all highly recommended, and had me and Grom pontificating long into the night about fine food and wine - me punching way above my weight - could have been the cognac..... :pissed:
Now I'm off to find a recipe for Farcement that I can adapt to include apricots and Marc de Savoie - just like the one that had us in raptures the other day. Incidentally, anybody who hasn't made a Tartiflette yet needs to find a good cheese shop with unpasturised Reblochon and a recipe. Fine winter food if ever there was an example.
Sweet!
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Oh, and on your recommendation we had a very pleasant bottle of Vaquerayas to wash down my Tartiflette and Graemes rack of lamb. Most enjoyable! I'll have to get Grom to fill you in on the other delights of the wine list - Wednesday nights desert wine was awesome! It name now escapes me, strangely.....
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You and Lucy will have to come over for a bite sometime, pity 'bout luce not being able to drink at the mo.....NOT ;)
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You and Lucy will have to come over for a bite sometime, pity 'bout luce not being able to drink at the mo.....NOT ;)
Yeah, and no unpastuerised cheese (Reblochon out, then); no blue cheese which I 'm really craving; no parma ham or salami... :(
Do pregnant ladies in France get the same advice about these things, or is it just traditional British over-cautiousness?
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We're very for zee trad here in zee Reich, and it's Easter, so after scoffing we eat the Russian dessert, Pascha (made & modelled by Papa-fraudini)
(http://i37.photobucket.com/albums/e67/houdini2/easter003.jpg)
For 10 people.
1.25kg Magerquark (curd)
0.5L Se sahne (sweet cream - single)
6 Eigelb (egg yolks)
125g Butter
125g Zucker (sugar)
0.5-1 teaspoon vanilla (fresh ground)
200g Rosinen (raisins)
200g Abgezogene gehackte Mandeln (sliced blanced almonds)
1 Mix quark/curd and cream.
2 Eggyolks, butter, sugar, and vanille - mix till they fluff-up.
3 Mix the products of 1 and 2 together very carefully. Fold it together.
4 Add raisins and almonds, again fold in carefully.
5 Take one plant pot or similar (think a bowl w/ a hole in the centre) c.3L capacity. Lay one towel or cheesecloth over. Add the mix to the bowl over the cloth. Fold the cloth over. Add a plate smaller in diameter than the bowl to the top of the mix in the cloth and weight down with a bag of sugar, for example. leave for 12 hours minimum. Ensuring all the liquid in the towel drains out through the hole in the plantpot. Do this in a cool place such as a cellar.
When ready to serve, unwrap, transfer to plate. Eat, have gastro-orgasm, die.
It's fucking b o s s !
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Wow. That looks like proper heart attack material. Drool.
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Do pregnant ladies in France get the same advice about these things, or is it just traditional British over-cautiousness?
The latter.
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Put me down for a big slice. I would like to eat it spoon free, but I think you might as well smear it all over your arse as that's where its going anyway.
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You and Lucy will have to come over for a bite sometime, pity 'bout luce not being able to drink at the mo.....NOT ;)
Yeah, and no unpastuerised cheese (Reblochon out, then); no blue cheese which I 'm really craving; no parma ham or salami... :(
Do pregnant ladies in France get the same advice about these things, or is it just traditional British over-cautiousness?
IMO after the 1st trimester it's your normal diet sod it. however that's a fatherhood family type lifestyle opinion ( wife not on the cheese, but is on the salami - no not in that way), and not one of a UK medical practioner...
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quote box gone all funny, sorry... on the father in law's laptop after a PERFECT day out on lakes lime esoterica... dry, cold (not too) and as expected clean infrequently climbed rough limestone!!!
however, this PC has firefox, and all sorts of weird things are going on...
BTW, best sausage in the UK is in brougton - in - furness... I'll be bringing 5 big rings back at least i'm sure ;)
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Blumenthal & Little Chef revival plan (http://lifeandhealth.guardian.co.uk/food/story/0,,2268254,00.html)
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Houdini's strained quark pascha reminds me of the infinitely sex Indian dessert shrikhand :
900g plain yogurt
180g caster sugar
1tsp cardamon seeds(crush)
1tsp pistachio nuts (crush)
300g tinned mandrarins
Strain the yogurt through a muslin cloth into a bowl over night (see the connection with Houdini's dad-in-law's dish?)
add the sugar and stir in, leave for 1/2 hr
beat in the mix until light and smooth (by hand, use a spoon rather than a whisk)
Add 1/2 the cardamon and the fruit and mix them in gently
refrigerate
add the rest of the cardamon and the pistachios to the individual portions before serving
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Wild Garlic update.
Been plundering the huge patch in my wood.
And fuckin' with it:
Upshot:
Buck rabbit with wild garlic:
2 ways:
First catch your wild garlic, chop until dead.
Make a really thick roux in one pan
reduce 200ml of good honest ale (brown around 4.2-6%) by abt 1/3 in another
add 1 shit load of cheddar to the roux
while adding the cheddar add the reduced beer. Keep the whole thing just flowing.
add heaped tablespoon of wholegrain mustard.
add the wild garlic
toast one side of the bread
flip the bread.
dollop on the rabbit
add some worcestershire sauce
grill till bubbling.
Second way: (more authentic but trickier)
instead of making a roux and adding the cheese- warm a small amount of milk in the pan and add the cheese. It will string up and look really gackky (kind of curdled, but this is good) but keep adding cheese and a bit of milk as necessary and you end up with a lumppy deliciousness to which you add the beer slowly and more cheese, keeping the consistency like a badly made fondue (which is what you are trying to get actually).
Do the rest as above.
It is a brilliant showcase for wild garlic.
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read a Jamie recipe.... then sort of made this up..
Wild Boar.... cube it... fry it off in onion and garlic.... use a lot of rosemary and thyme with plum tomatoes........ half bottle Chianti.. lowest simmer in the world for hrs....
Chuck in some cooked well posh big pasta and hard cheese of your choice.....liberal amounts of chopped rosemary et voila!
it's really really good....
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Sounds good. Where's the boar from - your estate???+
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I'll have to get Graeme to fill you in on the other delights of the wine list - Wednesday nights desert wine was awesome!
It was a Jurancon, can't remember the name of the Domaine but I have a bottle or 2 of it in my cellar (by lucky chance) - it's available from the Wine Society
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Sounds good. Where's the boar from - your estate???+
Boldocks in woodseats... it's from a farm near chesser, recommended by nick buckingham (owns the restaurant with one table.... very cool place)
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Just been given a large piece of topside of beef (about 1.5 kg piece) from a very guilty local farmer who lost our cat from his cattery whilst we were away in France, (no worries though as The Reverend (as he's known) quested home on his tod, over the course of 4 days! At least he's lost a bit of weight...)
Anybody have any interesting recipe ideas (for the beef, NOT the cat), other than the obvious option of just having a slap-up roast dinner.
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The half metre of fresh powder aside...
Man, that is a lot of coke! You must've been sky high!
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Just been given a large piece of topside of beef (about 1.5 kg piece) from a very guilty local farmer who lost our cat from his cattery whilst we were away in France, (no worries though as The Reverend (as he's known) quested home on his tod, over the course of 4 days! At least he's lost a bit of weight...)
Anybody have any interesting recipe ideas (for the beef, NOT the cat), other than the obvious option of just having a slap-up roast dinner.
Sounds like a good candidate for beef wellington. Never cooked it myself though, so don't have a recipe to share, sorry.
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this is just to let bonjoy know that yesterday night i cooked and ate (with friend andrea) one kg of tripes with onion and tomato sauce.
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:o That is a lot of tripes, Nibs!
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Nice! I'd like to have been at that dinner table.
Tesco on Abbeydale road are selling packs of 12 whole frozen Langoustine for 2. Very nice to find a UK supermarket selling them whole rather than covered in cheap bread crumbs. Have had two meals with these now. I'd recomend one pack per person. You don't get a lot of meat out of each one, but you do get a lot of flavour out of the heads, shells and claws. Both times I make a pasta sauce by reducing the wine stock I had cooked them in and adding lots of garlic lightly cooked in a liberal amount of olive oil. Other ingredients: Saffron, Bay, a little cream, half a small red chilli, half a small onion cut into fine half rings and some thinly sliced courgette (add late so it stays crisp). It's important to crack the shells and squeeze out the heads to get the most flavour.
Also of note for the gourmandes. We are presently in the very short Morel season. Keep your eyes out on mulched bed, dying ash/apple trees, sites of forest fires, especially on sandy chalk soils. I got me my annual harvest last week and made a gratin with potatoes, cream and pancetta, m m mmmmmmmmmmmmmmmmmmmmmmmmmmm.
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Nice! I'd like to have been at that dinner table.
Tesco on Abbeydale road are selling packs of 12 whole frozen Langoustine for 2. Very nice to find a UK supermarket selling them whole rather than covered in cheap bread crumbs. Have had two meals with these now. I'd recomend one pack per person. You don't get a lot of meat out of each one, but you do get a lot of flavour out of the heads, shells and claws. Both times I make a pasta sauce by reducing the wine stock I had cooked them in and adding lots of garlic lightly cooked in a liberal amount of olive oil. Other ingredients: Saffron, Bay, a little cream, half a small red chilli, half a small onion cut into fine half rings and some thinly sliced courgette (add late so it stays crisp). It's important to crack the shells and squeeze out the heads to get the most flavour.
Also of note for the gourmandes. We are presently in the very short Morel season. Keep your eyes out on mulched bed, dying ash/apple trees, sites of forest fires, especially on sandy chalk soils. I got me my annual harvest last week and made a gratin with potatoes, cream and pancetta, m m mmmmmmmmmmmmmmmmmmmmmmmmmmm.
quality bonjoy..
i'll be off to tescos then...
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I'm a constant curry experimenter; mostly vegetarian.
Can anyone provide any recipes? Mostly looking @ different spice combo's; at the mo' cardomon and coriander are favoured.
Meanwhile in the kitchen cooks a potato, carrot, red onion and brown mushroom curry in a plum tomato and Oz shiraz sauce. It's spiced with 2 chopped lemongrass sticks, 3 tiny fierce fresh chillies, whole cumin and black onion seeds, 6 green cardomon pods (minus pods, so all is easily edible) a tsp of tumeric, salt and finally garam masala. No idea what it will turn out like; as JR is fond of saying: doubt is important part of any meaningful exercise.
Fraudini will prepare a strawberry, mango and fresh coriander chutney this evening to accompany it.
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I'm a constant curry experimenter; mostly vegetarian.
Can anyone provide any recipes? Mostly looking @ different spice combo's; at the mo' cardomon and coriander are favoured.
Meanwhile in the kitchen cooks a potato, carrot, red onion and brown mushroom curry in a plum tomato and Oz shiraz sauce. It's spiced with 2 chopped lemongrass sticks, 3 tiny fierce fresh chillies, whole cumin and black onion seeds, 6 green cardomon pods (minus pods, so all is easily edible) a tsp of tumeric, salt and finally garam masala. No idea what it will turn out like; as JR is fond of saying: doubt is important part of any meaningful exercise.
Fraudini will prepare a strawberry, mango and fresh coriander chutney this evening to accompany it.
i'm impressed...
i think i'm allregic to cardomon :'( makes me feel really ill.....
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i think i'm allregic to cardomon :'( makes me feel really ill.....
[/quote]
Does that mean no kulfi, poor you
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i think i'm allregic to cardomon :'( makes me feel really ill.....
[/quote]
I think I am allegeric to Absolution, makes me feel really ill, and fall off chairs ;)
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I think you need a scientifically double blind trial to determine that, why don't you join in in getting blind drunk and seeing if the symptoms are consistent with your previous episode?
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I think you need a scientifically double blind trial to determine that, why don't you join in in getting blind drunk and seeing if the symptoms are consistent with your previous episode?
excellant idea
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Also of note for the gourmandes. We are presently in the very short Morel season. Keep your eyes out on mulched bed, dying ash/apple trees, sites of forest fires, especially on sandy chalk soils. I got me my annual harvest last week and made a gratin with potatoes, cream and pancetta, m m mmmmmmmmmmmmmmmmmmmmmmmmmmm.
Bonjoy I don't suppose by any miracle you are going to let us know where you got your harvest from more precisely? I realize as I ask this that, if I had a line on morels, I would sooner loose body parts than divulge its location.
Yours in hope...
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home made beef meatballs (good mince, garlic, chilli and ginger sauce +++, french's mustard++, onion, loads of salt and pepper - magic ingrediant: hendersons)..... in a tomato, red and green pepper and tinned tomatoes sauce, with 3 BIG spoons of cumin..... more chilli and ginger with chopped green chilli in brine
slow cook in tangine for 3 hr.....
add rice
hmmmmmmmmmmm.....
sort of fat bikers meets jamie meets *what's in the freezer* concept... works though
damn well!!
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I'd rather divulge the location of all my projects on grit than share the loaction of my morel patch
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Your grit projects are more easily found though, any chance of buying some?
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It only produces a very modest crop and i've eaten them all ;D
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i know of something.....
but i'm unsure whether they are morels..
also, the place was shown to me....
i'd be killed...
i do know of a huge field that becomes laced with those HUGE white jobbies late on in the year...but for the prized fungi.... it's a mad world!!
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. . . HUGE white jobbies late on in the year . . .
Faecal freak!
The seasons have changed once more. Winter - 'tis but a bad memory . . . Please make w/ the appropriate seasonal recipes as I require inspiration.
Joe_P ~ A different wild garlic recipe would be the ticket, if you will.
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Also of note for the gourmandes. We are presently in the very short Morel season. Keep your eyes out on mulched bed, dying ash/apple trees, sites of forest fires, especially on sandy chalk soils. I got me my annual harvest last week and made a gratin with potatoes, cream and pancetta, m m mmmmmmmmmmmmmmmmmmmmmmmmmmm.
Talking of seasons, asparagus time is coming up and I found an awesome, simple recipe on the BBC (can't stand boiling asparagus, it tastes of nothing afterwards).
Get a sufficient amount of asparagus, then tightly wrap 3-5 'stalks' (what are they called?), prepared as usual by cutting the hard ends and knots off, in a couple of slices of some kind of cured ham (proscuitto, parma, etc). These will be fried, for about ten minutes. The ham will shrink around the asparagus making tight little bundles of asparagus joy.
Goes well with a beurre blanche sauce:
Chop a couple of shallots and chuck them in a pan. Then add a glass of white wine. Reduce the wine to half its original volume on full heat. Chop 250g (one normal size pack) of butter in to little cubes. Turn the wine right down to the lowest heat, then little by little add the butter, and stir it in. This mixture mustn't get too hot or too cold, otherwise it separates. When you've added all the butter (or less, to taste), strain off the onions, and serve with the asparagus parcel things. Tasty as!
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I never boil something as expensive and delicate as asparagus (this is green, not white which must be boiled lightly w/ it's own shavings) but steam it, or sometimes bake wrapped in alu-foil and a twist of citrus).
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Yeah, but we're in England, where apparently everything must be boiled until it's soggy :shrug:. Sigh. Flash-frying stuff is the way forward!
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after three days bouldering in meschia, yesterday night we stopped at the local restaurant to eat before the long drive home.
i had:
- lamb interiors (heart, liver, kidneys, lungs) with egg and lemon sauce
- roasted bread with olive oil and black truffle
- olive ascolane (big green olives stuffed with meat and fried)
- standard portion of steak (500 grams) with mushrooms
g/f had:
- roasted bread with olive oil and black truffle
- olive ascolane
- tagliatelle with mushrooms and black truffle
- two big mushrooms (porcini) heads
total: 45 euros.
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Right food lovers I have a small problem. The caterers for out wedding in September have let us down. We have the venue etc and am looking for outside caterers to do the food. Does anyone have any suggestions of who we should try. We are getting married in Sheffield and there will be about 120 guests, and we want a buffet type meal / BBQ. Many thanks
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I'll have a word with some people I know Fatkid if you PM me more details, i.e. venue, facilities budget etc.
In the meantime here's one for every UKB gourmand.
Slow Caribbean roast shoulder of goat.
take one shoulder of goat,
Fry off a load on onions and garlic, add a good handful of thyme and the zest of two lemons.
To this add two tablespoons of treacle, some black pepper, a teaspoon of smoked sweet paprika, a large bit of cinnamon bark and a de-seeded chili and a handful of chopped sun dried tomatoes (not in oil).
Throw the whole lot in a slow cooker with about a half pint of water.
Cook for about 5 hours and then take the meat off the bone, chop into cubes and serve with okra and rice and peas.
Ganja and red stripe optional.
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Optional? Really?
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Tips/recipes for cooking w/ wine? In fact, any tips/recipes for cooking w/ alcohol in general, please.
As veg I'm fairly restricted to red in a tomato sauce and whites in risottos - tip of the iceberg surely.
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And green asparagus tips/recipes, please.
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Pasta (something like radiatori or fusili) with white wine, cream, garlic, sundried tomatoes, dried herbs, fresh basil and toasted pine nuts. You could probably add something like spinach or leek (I normally use chicken....).
Season to taste and top with Parmesan.
It's really easy and very lovely.
I've got a proper recipe somewhere if you want it, but its fairly obvious what to do I think.
Tim
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As for asparagus, griddle it in a bit of olive oil, garlic and balsamic vinegar or soy sauce (depending what its accompanying).
Or serve the asparagus with hollandaise sauce if you can be arsed to make it.
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plunge aspargus into boiling water...
remove, leave to cool a little...
meanwhile fry off very very finely 2 chopped shallotts in a little butter, add 1 tblspoon white wine vinegar with a fresh chopped tblespoon of tarrragon, 3 tblespoons of DRY white wine,reduce to 1tblespooon,add pepper / salt.... allow to cool off the heat for 2 mins..... spoon by spoon add creme fraiche..... until smooth underside of spoon hugging consistancy..... keep on very gentle heat....
take griddle, v hot, brushed with near no oil..... asparagus time.... get the sides of it well toasted!
simultaneously ...... poach a good quality egg:
in feverishly boiling water add 2 tablespoons white wine vinegar... stirr the centre madly.... drop egg into centre.... turn off heat. centripedal force keeps the egg compact.... 2 mins or so,
pref some rough rustic bread a few days old...
egg on....
asp spears random over....
liberally dress the plate with the sauce..
it's asort of bearniase egg / asparagus combo on toast thingie....
it's totally awesome ;D
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Where's the 'grass from?
Reason I ask is: if its this season's English there's only one thing to do- steam for 6-7 min and drench in unsalted butter, (sprinkle a little sea salt on to taste). You don't fuck with something that's been a classic since Roman times.
If it's just asparagus tips from anywhere then, pot roast: fry a shallot or two in a casserole dish which has a lid. When the shallot is soft but not coloured add the 'grass, put lid on and cook for 6-7 min (test with fork for tenderness).
place on to serving tray and sprinkle with very finely sliced raw mushrooms Parmesan shavings and really good balsamic vinegar.
Wine really good sauv blanc (pref sancerre); this compliments the gassiness of the 'grass, or big fat new world chard to contrast.
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Well as ever I've done a little homework. Apparently it's hours between harvesting and eating w/ asparagus: the sugar content.
The Frau's father has given over the veg plot to flowers this year to help his bees so there's none fresh. It's just normal supermarket 1 - 3 days old green asparagus.
Normally I wrap in a packet of foil w/ the juice of half a lime and sea salt. Bake.
From River Cottage:
Asparagus is a not-to-be-missed seasonal treat, but its vital to get hold of the really good stuff and that means spears that have been cut within hours rather than days. As soon as the plant is cut, the sugar begins to revert to starch, with a subsequent loss of sweetness. The best plan is to make the effort to discover the whereabouts of your nearest commercial asparagus grower, and bother them a lot during May. You may also be lucky enough to find a pick-your-own farm specialising in asparagus.
Near me in Dorset is a lovely lady who grows asparagus commercially, but on a small scale. She completely understands the value of the just-cut product, and some locals will go and collect at a time when they know she'll be harvesting (deliberately or not, it often happens to coincde with the school run). Those who buy it at the local village shop will, if they time it right, be eating their asparagus within five or six hours of it being picked.
Incidentally, you can buy yourself a couple of extra hours' sugar by keeping your asparagus wrapped in a wet tea towel in the fridge. If you've managed to get hold of some good stuff but want to keep it for more than 24 hours before eating, then blanche it in boiling water for 2 minutes as soon as you get it home. Refresh it in cold water, then keep it wrapped in the fridge for a day or two. To serve, plunge back into boiling water for another 3-4 mintues, then serve straight away with melted butter.
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i emplore you to try the poached egg 'grass combo, with lemon butter and salt...
you'll never look back...
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I'm giving it a go for lunch fatdoc, after a boulder or bike ride can't decide which
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nice...
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I'll try the poached/asp combo later in the week.
Fraudini & I just took brunch on the balcony of steamed asparagus tips on flat, buttered dark Finnish bread, topped w/ shredded boiled egg, capers (and for her [the omnivore] wafer-thin shredded peppered salami).
Washed down w/ the remainder of the Sicillian red of last night :alky:
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Talking of seasons, asparagus time is coming up and I found an awesome, simple recipe on the BBC (can't stand boiling asparagus, it tastes of nothing afterwards).
Get a sufficient amount of asparagus, then tightly wrap 3-5 'stalks' (what are they called?), prepared as usual by cutting the hard ends and knots off, in a couple of slices of some kind of cured ham (proscuitto, parma, etc). These will be fried, for about ten minutes. The ham will shrink around the asparagus making tight little bundles of asparagus joy.
Goes well with a beurre blanche sauce:
Chop a couple of shallots and chuck them in a pan. Then add a glass of white wine. Reduce the wine to half its original volume on full heat. Chop 250g (one normal size pack) of butter in to little cubes. Turn the wine right down to the lowest heat, then little by little add the butter, and stir it in. This mixture mustn't get too hot or too cold, otherwise it separates. When you've added all the butter (or less, to taste), strain off the onions, and serve with the asparagus parcel things. Tasty as!
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I'll try the poached/asp combo later in the week.
Fraudini & I just took brunch on the balcony of steamed asparagus tips on flat, buttered dark Finnish bread, topped w/ shredded boiled egg, capers (and for her [the omnivore] wafer-thin shredded peppered salami).
Washed down w/ the remainder of the Sicillian red of last night :alky:
it's 11 a.m on friday :o
and you're drinking already :o
do i applaud this or condone it :shrug:
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Well, I've already heard this once today :-[
But we're leaving for the weekend and it wouldn't keep (it was only half a glass). Plus! I'm an hour ahead of you (12:30 it was, see.) :P
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Well, I've already heard this once today :-[
But we're leaving for the weekend and it wouldn't keep (it was only half a glass). Plus! I'm an hour ahead of you (12:30 it was, see.) :P
Ah......
that's all right then ;)
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Cheers for dinner lastnight fatdoc - very nice. What's the ingredients for your salad dressing?
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OK,
for may years I had a total addiction in the french mustard dressing made by leiseur... when safeway demised so did my dealer.....
Ive since been told you can get it from waitrose, but i've never been in one of them and fro the sake of my bike buying budget i dont intend to.
so, a quest was born..
he're the current incarnation:
1 heaped teaspoon of coleman's english mustard, 4 tblespoons of PLAIN (not extra virgin) olive oil, about 2 tblespoons of good quality white wine vinegar, quite a bit of salt, a little pepper, very important to beat it up with a fork to get it to emulsify: it will stay in that state for ever once you've got it all smooth... i dont like shaking it up, it seems wrong.
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With regard to salad dressing, once you mix the vinegar in the dressing degrades with time, best to only add the vinegar at the point of use; ohh and another tip is to line the salad bowl with the dressing otherwise its far too easy to add too much dressing and drown the salad.
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i agree....
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for a really dry salad, one simply glances in the direction of the dressing bottle
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and another tip is to line the salad bowl with the dressing otherwise its far too easy to add too much dressing and drown the salad.
Good call.
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for may years I had a total addiction in the french mustard dressing made by leiseur... when safeway demised so did my dealer.....
Ive since been told you can get it from waitrose, but i've never been in one of them and fro the sake of my bike buying budget i dont intend to.
Waitrose do indeed do the French dressings from Leiseur. They cost about 1.25 and currently have 50% extra free. The low fat version is acceptable, the full-fat one is excellent.
ETA oh, but it's the herbs one not the mustard one
(http://www.waitrosedeliver.com/images/products/3/LN_002909_BP_3.jpg?v=135qumab0)
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for a really dry salad, one simply glances in the direction of the dressing bottle
If you want to talk about Martini's f--k off and start your own thread,
Nb 7/8 Plymouth Dry and 1/8 noilly prat, a shiver of lemon thyme and a good squeaky olive.
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Just done your 'grass thang fatdoc. Sweeeeeeeeeeeet.
Waddage your way.
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for a really dry salad, one simply glances in the direction of the dressing bottle
If you want to talk about Martini's f--k off and start your own thread,
Nb 7/8 Plymouth Dry and 1/8 noilly prat, a shiver of lemon thyme and a good squeaky olive.
We do need a cocktail thread.
However seeing as you've started Sloper.
It's 9:1 Tanquray: noilly, mixed and stirred in chilled glass (none of that nasty H2O diluting the situation, because, as we all know: "Fish fuck in it"). :alky:
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Not sure where this should go - but anyway:
Elderflower Champagne.
NB - this bears no relation to champagne apart from being fizzy - it's main purpose is as a coke alternative for kids, and diluting gin
I was brought up on this, it's awesome. Am just polishing off the last of last years with Tanqueray(Oh Yes (http://www.youtube.com/watch?v=wCAM3C3dpIA)).
Per Gallon (metric, what the fucks that?):
4 elderflower blooms (pick em when it's sunny, and a minimum of a couple of days after the last rain)
13 oz sugar
1 lemon
1 Tablespoon vinegar
Dump the sugar in a container big enough for all you're gonna make, heat a little of the water and pour over to dissolve. Add the rest of the water, vinegar and flowers. Halve the lemon(s) squeeze the juice in, then drop the whole fruit in as well. Stir, cover, leave 24hrs. Strain through muslin and bottle (NB best are ex coke 2l type bottles, don't use anything that wasn't designed for carbonated drinks). Leave it for 3-4 weeks, and enjoy.
It's in season people.
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Just done your 'grass thang fatdoc. Sweeeeeeeeeeeet.
Waddage your way.
praise indeed :-[
thanks
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We tried the frozen Canadian lobster from Tesco last night (after defrosting them all day). Not amazing, but at 2.99 each they were pretty good value.
What was even better was the excellent stock that I made from the remains - This evening I slowly fried onions, garlic and a little chili in some oil before adding the lobster stock and some chopped celery - let this cook for 15 mins before adding cream, 500g of shelled mussels and some prawns that needed cooking/eating. Served with chopped spring onions and coriander sprinkled on top and a white baguette to dip in the sauce. Yummmmmm.
I'm about to have me another serving... ;D
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Had some lovely fresh langoustines in Sheildaid on Sat night. Heaven food.
I was annoyed that I forgot to take snorkelling gear, as the bay there is prefect for scallop picking and the weather was perfect.
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We tried the frozen Canadian lobster from Tesco last night (after defrosting them all day). Not amazing, but at 2.99 each they were pretty good value.
What was even better was the excellent stock that I made from the remains - This evening I slowly fried onions, garlic and a little chili in some oil before adding the lobster stock and some chopped celery - let this cook for 15 mins before adding cream, 500g of shelled mussels and some prawns that needed cooking/eating. Served with chopped spring onions and coriander sprinkled on top and a white baguette to dip in the sauce. Yummmmmm.
I'm about to have me another serving... ;D
christ, that sounds good....
i'm off to tesco
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(http://boulderingvideos.googlepages.com/CIMG2945.JPG)
This is Tommy Trout.
At approximately 5pm this evening he was stalked, caught and hot smoked on the bank and then eaten (about 20 mins after being caught). Absolutely gorgeous.
At first, the assorted grumpy old men of NE Derbyshire thought me a bit odd conducting this little exercise in eating a fish as fresh as possible, but upon tasting the lovely Tommy in his hot-smoked glory they agreed that I had done a good thing. One guy produced a cooler full of beers and we had a fantastic evening of eating, fishing and moderate drinking on a gorgeous June evening. The smoker was lit up 3 times and we would probably have kept going, but I ran out of meths for the burner.
One of those evenings where you wish it would never end :thumbsup:
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(http://boulderingvideos.googlepages.com/CIMG2945.JPG)
This is Tommy Trout.
At approximately 5pm this evening he was stalked, caught and hot smoked on the bank and then eaten (about 20 mins after being caught). Absolutely gorgeous.
At first, the assorted grumpy old men of NE Derbyshire thought me a bit odd conducting this little exercise in eating a fish as fresh as possible, but upon tasting the lovely Tommy in his hot-smoked glory they agreed that I had done a good thing. One guy produced a cooler full of beers and we had a fantastic evening of eating, fishing and moderate drinking on a gorgeous June evening. The smoker was lit up 3 times and we would probably have kept going, but I ran out of meths for the burner.
One of those evenings where you wish it would never end :thumbsup:
nice. very nice.
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More seasonal recipes please!
Especially vegetarian - and since my herb garden is doing famously anything that goes to town on them would be just the ticket.
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As some of you may have gathered I'm getting married this September. :o
Its almost all sorted - the church etc
We have a few food related enquires: 1) Anybody know a good cake maker - Not the sort that sticks 500 on the price due it being a wedding
2) Is it possible to hire a fridge from somewhere - basically to stick aload of booze and champagne in
3) Glass hire - Apparently oddbins do this?
We need to hire these bits as we are have the reception in a church hall - as it was about 15K cheaper than some posh house in Derbyshire!!
BTW it's in Sheffield
Many thanks in advance from my now slightly neurotic wife to be
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Many booze places hire glasses, just book it well in advance. Though i reckon if you google it you will find them cheaper elsewhere. Likewise fridge hire.
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Turners , the tool shop at the end of Queens Rd., hire glasses at a pretty reasonable rate ... May well hire out fridges too .....
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Have PM'd you fatkid.
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yeah, i used to work as a kitchen porter for a exclusive wedding company, we used to hire all sorts. even industry quality range-cookers-on-wheels so i am sure that a large fridge will be easy enough to get hold of.
mum hired some glasses from morrisons for my dads 50th a few years back, you could check that out? but be fussy and check that they match (ours didnt)- you want it to look top quality!
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(http://boulderingvideos.googlepages.com/CIMG2951.JPG)
This is Bridget Brochet in the kitchen of the gite I stayed in last week.
I caught her in the Grand Canal du Palais - the lake below the palace in Fontainebleau. In accordance with local ethics, I took her home and gave her a good filleting. I cooked one fillet on the barbecue that night. Plenty of lemon juice, pepper and salt resulted in a very large and satisfying meal.
The other fillet, I grilled the next night with lots of garlic and butter on top - also a large and satisfying meal.
Not an especially tasty fish, but the whole process of catching the bait and then catching the beast (exciting stuff) followed by the preparation, cooking and eating made for an excellent food experience.
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(http://boulderingvideos.googlepages.com/CIMG2951.JPG)
Word.
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:thumbsup:
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:thumbsup: indeed.
Excuse my ignorance, but brochet is a pike right? Looks like one. Fantastic fish, well done.
Been out once or twice on the cliffs here, but nothing. Not even mackrel.
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Yes, its a pike.
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Not sure if this is the right thread for this, but...
Mrs Starfish took me to the relatively new Loch Fyne restaurant in Sheffield after work yesterday.
Goodness me, it was great.
We went for the daytime set menu (until 7pm) - starter, main and glass of wine for 11.
For starters we has the steamed mussels and the grilled sardines. The mussels were absolutely perfect; plump and tasty. The sardines were served on a nice chunky bit of brown toast with a sweetish onion and tomato-ey sauce which worked very well.
Mains: the poached sea trout served with cucumber and mint was firm and tasty - just the right amount of moisure in it, not too dry and not at all watery: the fried fillet of grey mullet was also cooked to perfection and had a lovely capers and garlic sauce thing with it. Also, the side dishes - new potatoes and mixed green veg - were cooked just right; not difficult to do, I know, but often this part of a meal can be disappointing.
House white was an acceptable sauvignon blanc.
The service was stunning; the staff friendly and knowledgeable. The whole place was laid out well with the tables not too close to each other and a good overall atmosphere.
I would have been chuffed if the meal was 18 each, so at 11 it was good value.
I gather that Loch Fyne is a national chain; anyone else been to their other restaurants? Opinions?
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I went to the one in Leeds and thought it was a bit pricey for what it was offering (although I went in the evening, so no bargain basement lunchtime offers!). The fish was good, but not excellent. Having said that, this was shortly after 6 months of fresh (caught that morning) fish on the beach in Mexico, so I may have been a little spoiled :whistle:
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I went to the one in Leeds for a works xmas do a couple of years ago. The food and service were pretty good from what I recall, however I can't comment on value for money as I wasn't paying. The bar bill must have been must have been hefty. :alky: :alky:
That 11 deal sounds good.
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I gather that Loch Fyne is a national chain; anyone else been to their other restaurants? Opinions?
Yup, in Leeds, enjoyed it very much and the bill was pretty reasonable. The same chain own Restaurant Bar Grill in Leeds and the food there was fantastic, we ate both our main meal and weekend breakfast in there, the bill was pretty painful.
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For my 16th Birthday my parents took me for a meal in the Unicorn Inn in Cronton (near Pex Hill). They had lots of freshwater fish on the menu. I had Perch. It was boney but nice.
(http://www.fishingfury.com/wp-content/uploads/2008/03/5lb-perch.jpg)
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In Norfolk now working. The north coast must have the best food culture in Britain. I'm staying in a cottage so I can cook for myself: bought today: Wild salmon steak, fresh samphire, broad beans - hours old. There are seaside cottages where you can buy lobster and crab caught this morning, by the householder, for Christ's sakes.
And of course the climbing down here is fantastic, majestic cliffs sweeping up out of the sea, shaded woods speckled with boulders... Oh no its flat, there had to be some downside.
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Mmmmmmm Samphire , blooming gorgeous ....... Out of interest Joe , whilst on the subject of plants that go perfectly with fish , do you know of anywhere in't Sheffield area where you can find Sorrel growing ..... Bit late this year I know , but it'd handy for future refence ..... I tried growing some on my allotment , but had little success ....
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Mmmmmmm Samphire , blooming gorgeous ....... Out of interest Joe , whilst on the subject of plants that go perfectly with fish , do you know of anywhere in't Sheffield area where you can find Sorrel growing ..... Bit late this year I know , but it'd handy for future refence ..... I tried growing some on my allotment , but had little success ....
No but if anyone would I suspect Bonjoy might
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Try GQT.
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Mmmmmmm Samphire , blooming gorgeous ....... Out of interest Joe , whilst on the subject of plants that go perfectly with fish , do you know of anywhere in't Sheffield area where you can find Sorrel growing ..... Bit late this year I know , but it'd handy for future refence ..... I tried growing some on my allotment , but had little success ....
Shit loads of it grows (or grew) in a secret spot in eckington, and happens to have seeded itself into one of my patio roses, so I'll attempt to cultivate it sharpish...
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Well worth a go , although you may be better off hanging onto your seeds and sowing them next spring ..... I've found out that it prefers a slightly acidic soil , so I'm off for a ph tester so that I check out the quality of my acreage ......
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(http://boulderingvideos.googlepages.com/DSCF0767sm.JPG)
I made this last week - thick tuna steaks sliced in half and filled with a thin layer of pesto then wrapped in prosciutto. New potatoes boiled until nearly ready, peppers, plum tomatoes, red onion, peeled and squashed garlic cloves, Greek style black olives (stones out) and mushrooms all given a roll in olive oil and a sprinkling of salt and pepper and placed around the tuna parcels. 15 mins at 200 oC.
Gorgeous :thumbsup:
It was a lovely alternative sunday roast.
(http://boulderingvideos.googlepages.com/DSCF0773sm.JPG)
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Folks at work find it odd that I sometimes photograph my cooking. It helps me remember the food and gives me new ideas for changing things. I can't think of a more worthy subject for photos.
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Folks at work find it odd that I sometimes photograph my cooking. It helps me remember the food and gives me new ideas for changing things. I can't think of a more worthy subject for photos.
:goodidea: Here, here. The first point-and-shoot digi-cam I bought even had a pre-set "Food" option for just such an occasion and its something I've done ever since.
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I'm in the process of building the family website... de facto parts of the site are to include bouldering, mtb and pics of food with recipes... my screen saver for a while was a simply wonderful plate of prawns
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Not having read this entire thread, I can't be sure this hasn't been posted before, but even if it has it doesn't take away from the magnanimity of this.
Quite simply, these are the best brownies (http://www.bbcgoodfood.com/recipes/1223/bestever-brownies) I have ever come accross, anywhere. I made them at the weekend and they are incredible. So chocolatey that you have no need to eat more than 1 bite because your chocolate fantasy is satiated. I followed the recipe fairly closely, and used a combination of Lindt 70%/85% for the dark chocolate, Green and Black Cocoa powder, and belgian milk/white chocolate. The result far exceeded my wildest speculations. I've baked brownies, cakes, flapjacks, before, but this is another level.
One thing I will add is that they tasted even better when cooled properly after being in the fridge. Obviously I couldn't resist and had a piece that was still warm/gooey thinking it would be heaven, but the fully cooled version was like Gabriel compared to Nephilim. I suggest you reshuffle your work, but climbing/biking/family/friends on a back burner and get a batch of these bad boy's baked!
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Strictly speaking aren't brownies supposed to have nuts in? (not that i'm complaining, I hate nuts).
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Strictly speaking aren't brownies supposed to have nuts in? (not that i'm complaining, I hate nuts).
Strictly Speaking? How the fuck would I know? Do I look like some sort of world authority on brownies? I do know that nuts only detract from chocolate in whatever form they manifest themselves, so I would be thankful there are no nuts, and get yourself into the kitchen to bake these things!
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I'm just pleased to see that they play a part in an 8b diet. Feast on!
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Dave it's ideas like that that are the ruination of many a good recipe.
Nuts in brownies, next you'll be suggesting fruit on cheesecake....
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cheese in cake is bad enough. i mean what the fuck.
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cheese in cake is bad enough. i mean what the fuck.
A friend of mine abhors cheese, can't stand the smell, taste, texture or any other aspect. He was aghast when we pointed out to him that the cheesecake he was happily wolfing down one evening actually contained mascarpone :lol:
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many of you peak limestone heads will have clocked that the former-lovers-leap-cafe-formerly-italian-bistro in stoney is now a rubyhouse (http://littleindia-loversleap.com/). This could be a real killer blow to other peak crags as minus ten will be the only bouldering venue which has a curryhouse in walking distance. Maybe someone will build a tandoori where the tree was under indecent (the heat might dry things out....), or turn D's Brew Stop into a Wok This Way.
anyway, i digress. just wanting to know if anyone has been yet, and is it any good?
that is all.
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(http://jknujknu.googlepages.com/CIMG3006.JPG)
Here we see two of this evening's victims - a fine pair of freshwater perch, each about 1lb.
Previously, I have filleted perch before cooking them, but tonight I decided to use a baking method that I use for sea bass. Guts and gills removed from the perch then patted it dry. I rubbed as much salt as possible into the skin, then sprinkled more loose salt on the skin. Placed on a rack and then 20 mins at 200 oC leaves them looking like this...
(http://jknujknu.googlepages.com/CIMG3008.JPG)
The skin forms a sort of hard crispy shell which keeps the moisture inside as the flesh cooks. The skin is easy to lift off the flesh when its like this - similarly, the flesh lifts easily off the bones.
I served the skinless, boneless flesh on top of bowls of rice and veg and poured on a thin/light tomato, honey, soy, spring oniony bit of sauce (not too strong).
(http://jknujknu.googlepages.com/CIMG3010.JPG) (http://jknujknu.googlepages.com/CIMG3013.JPG)
This tasted far better than any fried or grilled perch I've had. The sauce was a bit of an experiment, but was pretty good.
Tomorrow's tea :thumbsup: cracking brown trout
(http://jknujknu.googlepages.com/CIMG3005.JPG)
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Is that a rapala you are fishing for trout with?
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No, it's an Abu-Garcia Tormenter that I was fishing for pike with - not that the trout and perch have any respect for my intentions...
;)
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Not sure if this is the right thread for this, but...
Mrs Starfish took me to the relatively new Loch Fyne restaurant in Sheffield after work yesterday.
Goodness me, it was great.
We went for the daytime set menu (until 7pm) - starter, main and glass of wine for 11.
For starters we has the steamed mussels and the grilled sardines. The mussels were absolutely perfect; plump and tasty. The sardines were served on a nice chunky bit of brown toast with a sweetish onion and tomato-ey sauce which worked very well.
Mains: the poached sea trout served with cucumber and mint was firm and tasty - just the right amount of moisure in it, not too dry and not at all watery: the fried fillet of grey mullet was also cooked to perfection and had a lovely capers and garlic sauce thing with it. Also, the side dishes - new potatoes and mixed green veg - were cooked just right; not difficult to do, I know, but often this part of a meal can be disappointing.
House white was an acceptable sauvignon blanc.
The service was stunning; the staff friendly and knowledgeable. The whole place was laid out well with the tables not too close to each other and a good overall atmosphere.
I would have been chuffed if the meal was 18 each, so at 11 it was good value.
I gather that Loch Fyne is a national chain; anyone else been to their other restaurants? Opinions?
Sorry, just noticed this post. I went to the one in edinburgh last October, had one of the delicious sea food platters and managed to end up 9kg lighter only one week later (maybe should've posted this in Diet, Training and Injuries).
I have been back since (other than the free return trip that we got due to the nasty viral food poisoning) and have always had good food and service. It's also not really pricey compared to other Edin establishments.
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No, it's an Abu-Garcia Tormenter that I was fishing for pike with - not that the trout and perch have any respect for my intentions...
Well, similar type of thing anyway. I was going to raise an ethical eyebrow fishing for trout with something other than a fly, but if it was not the fish you were looking for......
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No, it's an Abu-Garcia Tormenter that I was fishing for pike with - not that the trout and perch have any respect for my intentions...
Well, similar type of thing anyway. I was going to raise an ethical eyebrow fishing for trout with something other than a fly, but if it was not the fish you were looking for......
I caught one little perch about the same length as the lure - not very sporting when I was rigged for bullying pike out of heavily snagged water. I would have been delighted to get that trout on light fly gear instead.
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can anyone recommend a good brandy? it's for a retirement present and is probably going to be pricey but not Louis the 14th pricey!
Hein Antique XO is the current favorite, anyone got an advance on that?
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Joe its so good to have you on here - proper foodie shit to follow. Will you contribute to the other foodie/drink threads as well ?
BTW on your recommendation via Seb I got some Blackwood's Gin - it truly is the best :)
Glad you liked the gin actually I'd forgotten how good it is and defaulted to Tanquray (which really its hard to beat for martinis). Blackwood makes a slightly less aggressive martini as I remember (not that well, obviously, we are talking massively strong alcohol diluted but a very small amount of still pretty strong alcohol), which, used neat, is better than stirring with ice as a way of having a more vermouthy martini which still carries all of that lovely ginny depth...ahh.
Just found a bottle (2006 vintage) of this in Asda when intending to buy Tanqueray. Definitely different, not totally convinced yet. Kind of medicinal and might suit a Laphroaig lover. Joe I need a Martini with this next time I see you. Just to check of course.
Rant time: my parents have drunk GnTs for decades but still don't even put the gin (Gordon's only) in the fridge let alone the freezer and now buy own brand tonics. The result? Warm sweet drinks. I've tried and tried to tell them but I give up now. Anyway, the G and T, I read this week, is now 150 years old. Happy Birthday old chap.
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BOOZE glorious BOOZE? :alky:
Xmas soon. And you know what that means don't you? Port time, oh yes.
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can anyone recommend a good brandy? it's for a retirement present and is probably going to be pricey but not Louis the 14th pricey!
Hein Antique XO is the current favorite, anyone got an advance on that?
How much is the Hein (Hine?) Paul? Frankly, when it gets to XO levels I've yet to come across a Cognac I don't like. The last decent bottle I bought was Hine Rare VSOP - very nice. Camus is a good slightly less well-known brand but a quick search reveals a wealth of smaller and probably interesting producers. What did you buy in the end?
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Just found a bottle (2006 vintage) of this in Asda when intending to buy Tanqueray. Definitely different, not totally convinced yet. Kind of medicinal and might suit a Laphroaig lover.
Have you tried it neat ? - with just a little bit of ice ?
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can anyone recommend a good brandy? it's for a retirement present and is probably going to be pricey but not Louis the 14th pricey!
Hein Antique XO is the current favorite, anyone got an advance on that?
How much is the Hein (Hine?) Paul? Frankly, when it gets to XO levels I've yet to come across a Cognac I don't like. The last decent bottle I bought was Hine Rare VSOP - very nice. Camus is a good slightly less well-known brand but a quick search reveals a wealth of smaller and probably interesting producers. What did you buy in the end?
sorry missed this until now, it was 90 notes and completely unnecessary IMO. It came down to what I could get with the time I'd been left which was hein/hine antique.
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Check some of these bad boys out http://www.thewinesociety.com/shop/shop.aspx?section=pl&pl=SB&pc=SPIR&cc=WDRINK&prl=STD&pageNumber=0&pageSize=9999&type=&grape=&vintage=&orderby=priceasc (http://www.thewinesociety.com/shop/shop.aspx?section=pl&pl=SB&pc=SPIR&cc=WDRINK&prl=STD&pageNumber=0&pageSize=9999&type=&grape=&vintage=&orderby=priceasc)
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Mr G, up for a sesh Friday PM?
In any event, I would respectfully suggest that people looking for fine brandy go for a good armangac rather than congac.
I could explain but I'd be slhrruinrg, isk
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Recently received a bottle of Oxford Sauce from an acquaintance in said city. Had a sizeable splash with a veg casserole tonight and couldn't believe it hasn't been encountered before. Contains date paste, molasses, chilli, anchovies etc. Very nice.
(http://img152.imageshack.us/img152/2610/oxfordsauceeq5.jpg) (http://imageshack.us)
(http://img152.imageshack.us/img152/oxfordsauceeq5.jpg/1/w400.png) (http://g.imageshack.us/img152/oxfordsauceeq5.jpg/1/)
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RIP Mahmut Aygun
http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html (http://www.telegraph.co.uk/foodanddrink/4295701/The-man-who-invented-the-doner-kebab-has-died.html)
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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.
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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.
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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.
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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.
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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 ...
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And they let you in?
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Yeah man, I'm there most days 8)
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Me and the larger child collected a bucket of cockles yesterday
(http://jknujknu1.googlepages.com/cockles.jpg)
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?
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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
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heads up, since its warm y'all better dig this:
http://www.ourcowmolly.co.uk/ (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.
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heads up, since its warm y'all better dig this:
http://www.ourcowmolly.co.uk/ (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 (http://www.bradfieldbrewery.co.uk/home/bradfield-beers) so you can stock up on some Farmers Blonde at the same time :thumbsup:
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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.
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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
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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$co but I try to avoid that place like a swine flu clinic in a leper colony. I think I've seen it in waitrose but get the impression that you're paying over the odds for it there.
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Lidl is always a good bet. Pretty reasonable prices as well.
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Not Chorizo but I've seen ads this week for whole legs of Spanish cured ham in Lidl; Kraut firm so likely to appear in UK stores too, probably none cheaper on the high street.
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Lidl is always a good bet. Pretty reasonable prices as well.
:agree:
and Aldi
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tried aldi, it blew a dick for chorizo. may chiggy lidl.
cheers all.
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anyone got any beta on a good source of good, preferalby cheap non-sliced chorizo in sheffside? (i.e. i want to cut it into chunky bits in meals rather than those wafer-thin slices that evaporate away). I know you can get it in t$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!
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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.
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Me and the larger child collected a bucket of cockles yesterday
(http://jknujknu1.googlepages.com/cockles.jpg)
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.
(http://jknujknu1.googlepages.com/cocklescooked.jpg)
to follow; white Stilton with apricots, Gorgonzola, pistachios and grapes
(http://jknujknu1.googlepages.com/nutsandcheese.jpg)
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I've just discovered the excellent combination that is Sour-dough bread, blue cheese and scrumpy... Taste sensation!
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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. :hug:
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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.
(http://jknujknu1.googlepages.com/stuffedshrooms.jpg)
Haloumi sprinkled with paprika and then fried in a squirt of oil. Ace.
(http://jknujknu1.googlepages.com/haloumi.jpg)
Mussel meat, pak choy and sliced chillis (seeds taken out) - steamed for 5 mins. Absolutely gorgeous.
(http://jknujknu1.googlepages.com/musselsandthat.jpg)
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Cooking for A**holes (http://www.facebook.com/pages/Portland/Cooking-for-Aholes/97703050029)
Some nice recipes there.
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Some smoked trout pr0n
Mrs Starfish wanted the Beast of Ladybower (http://ukbouldering.com/board/index.php/topic,11501.msg211193.html#msg211193) smoked, and Mrs Starfish gets what Mrs Starfish wants.
It was too big to fit in the smoker whole, so I chopped his head off. Yeah it was me, I cut 'im up good and proper, I did. He won't be singing to no coppers no more.
Smoked with oak sawdust. Lovely texture and taste. The skin pealed off easily.
(http://jknujknu1.googlepages.com/smoked.jpg)
The skeleton came out in one piece
(http://jknujknu1.googlepages.com/skeleton.jpg)
Served with wholemeal bread, tiny bit of mayo and a nasturtium salad.
(http://jknujknu1.googlepages.com/plated.jpg)
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Nasturtium salad, excellent!! I want to come for dinner at Chez Lagers :bounce:
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Got some very fresh broad beans from the in laws on saturday, didnt look like we were going to have the time to eat them until middle of this week so thought I would make a quick snack out of them. Only had a small amount so threw some peas in with them and blanched them, mashed them up , clove of garlic /squeeze of lemon, pinch of cumin, olive oil, pinch of salt, fresh mint.....frigging lush spread on toast
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Got some very fresh broad beans from the in laws on saturday, didnt look like we were going to have the time to eat them until middle of this week so thought I would make a quick snack out of them. Only had a small amount so threw some peas in with them and blanched them, mashed them up , clove of garlic /squeeze of lemon, pinch of cumin, olive oil, pinch of salt, fresh mint.....frigging lush spread on toast
:agree:I've been hoovering up broad beans (often bogof as they're coming to the end of their shelf life at Tescos) and pureeing them with with the usual suspects (lemon, cumin, coriander...) and yeah, what fatboy says.
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:dance1: :dance1: :dance1: :dance1: :dance1: :dance1: :dance1:
Abbey lane butchers, "Ryalls" just off top end of Woodseats has re-opened, the bloke that left 4 years ago owns the place outright and has been letting it.... it's not done well so he's dragged himself out of retirment.
"If I'm comin back I'm doin it rite" was his glum reply to me asking how long he was back for...
Now, with signs up like * bacon like it used to be" this place is utterly fantastic.
Best norfolk chickens at 5, big enough for 2 to feed 8.. easily...and very reasonable prices (OK, it's not cheap.. but it's not the rip off that the *top end* places like chatsworth farm shop) this place is an essential visit.
Give you an idea... he opens early on a Saturday... but he'll be shutting up by 2 p.m... all the food sold!!!!
Go there....you will not be disappointed (cash only, hole in wall down road)
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New fish mongers on Sharrowvale next to the Med Restaurant. Sell fresh samphire as well. Use it or loose it guys.
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At the risk of looking like I've got shares in the place; the new fishmonger on Sharrowvale - Wild salmon; just had a steak, grilled with a twist of pepper and accompanied by samphire (gets it in fresh every day), new tats, and I knocked up a beurre blanc to go with. M&S are doing 1/3 off a cotes du Rhone Villages Laudun, it goes very wel at the cheap end but obviously, if you've got a big white Burgundy ready this will work even better.
Anyway rambling now, this is meant to be a post to big up the fishmongers again. I'd just be gutted if it went under.
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the new fishmonger on Sharrowvale
I hear you, Joe. Looking forward my first visit.
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Where in Sharrow Vale, I need some wild salmon, I need it bad. Cue Undertones riff.
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I believe its near the school, just along from the Lescar but nearer Hunter's Bar.
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More or less opposite Roneys the butchers, across the ginnel from the "Mediterranean" Restaurant. It used to be one of those "interiors" shops from back when people had more credit than sense.
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Just spotted a local butcher on the way past that sells biltong and boerewors. Will go for some lunchtime shopping. Although last time I got locally made boerwors I was bitterly disappointed.
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This new fish mongers sounds interesting - I'm going to check it out over the weekend. Was up near Whitby last week & had some fabulous fish - caught and cooked the same day just can't be beaten. There was an article in The Times about fish stocks which seems to say stocks can be re-built if we are careful, but I still feel a bit guilty eating it - but I just love a good piece of fish.
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My double yolker brunch 8)
(http://i37.photobucket.com/albums/e67/houdini2/IMG_5515.jpg)
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The new fishmonger is utterly amazing, without doubt the best I've ever seen in this country, beautiful looking fish well presented and sold by someone who clearly knows their stuff.
They also have a branch at 7 Hillsborough Road.
J H Mann Ltd www.jhmann.co.uk (http://www.jhmann.co.uk)
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Just spotted a local butcher on the way past that sells biltong and boerewors. Will go for some lunchtime shopping.
Had noe boerie in stock, but I can confirm the venison biltong is pretty fine, but the droewors is some of thje finest I have had in a while. Just need to try and get at least some of it home now.
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My double yolker brunch 8)
(http://i37.photobucket.com/albums/e67/houdini2/IMG_5515.jpg)
My cup runneth o'er! :dance1:
Just had another double yolker. 2nd in a row. Think I'm going to play the Lotto this weekend. Sorry, had to duplicate the previous photo as I'm too hungry to get the camera. I've no witnesses (except Oskar the hamster) UKB is BIG on witnesses I know so ...
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How do we know that's not just two eggs?
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Exactly. You've only my word for it. You could try asking Oskar, how's yr Hamsterese?
While we're on the subject, has anyone had a triple yolker?
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A Yorkshire man had some eggstraordinary luck, a triple and a double from 2 eggs
(http://editorial.jpress.co.uk/web/Upload/LEED//TH1_91200815steak-and-eggs----Three-yolks.jpg)
http://www.yorkshireeveningpost.co.uk/news/Triple-egg-yolk--amazing.3656580.jp (http://www.yorkshireeveningpost.co.uk/news/Triple-egg-yolk--amazing.3656580.jp)
Not so keen on the crushed puppy next to them, mind. :thumbsdown:
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All as I can say is that I saw Houds recently at an indoor cooking facility, frying eggs and not only were they were they all single yolk but he broke them. The hamster has obviously been paid off. So, I'm afraid we must dismiss your egg based attempts at self-aggrandisement. Its no Yolk! (NO YOLK, Geddit...yolk: it sounds a bit like joke...no... Oh bloody forget it I don't know why I bother I really dont.)
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Rumbled
:whistle:
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My double yolker brunch 8)
(http://i37.photobucket.com/albums/e67/houdini2/IMG_5515.jpg)
My cup runneth o'er! :dance1:
Just had another double yolker. 2nd in a row. Think I'm going to play the Lotto this weekend. Sorry, had to duplicate the previous photo as I'm too hungry to get the camera. I've no witnesses (except Oskar the hamster) UKB is BIG on witnesses I know so ...
First time I got a double yolker the next five (half dozen box) were all double yolkers too. :thumbsup:
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Had this tonight, coriander and lime chicken (http://www.bbc.co.uk/food/recipes/database/corianderandlimechic_9951.shtml), really tasty. Only needs to marinade for a short while so doesn't need too much forethought. Lovelly with some rice and broccoli.
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SA Chris, boerewors & droewors - I reckon these are sausagey items? At Bakewell farmers market last weekend there's a woman from Cheshire selling loads of kinds of these as well as loads of all kinds of sausage. We just wanted breakfast stuff so overlooked these but - for next time, what should we choose (I forget what the flavours were but there were a few)? They looked like UK sausages too, i.e raw minced meat inside a skin. Just in case they should be like salami, for example....
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Folks! I know I'm slipping into serious Si O' territory here but I just cracked open two eggs into a pan & both were double yolkers. That's 4 in a row.
If there are any lepers in the house I am ready to cure you 8)
Before any doubting Thomas pipes up w/ a pix or STFU, it's too late, the missus has the camera & she's at her Mum's...
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All this talk of eggs has made me want an egg butty.
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for next time, what should we choose (I forget what the flavours were but there were a few)? They looked like UK sausages too, i.e raw minced meat inside a skin. Just in case they should be like salami, for example....
droewors is a dried sausage, ideal for snacking, not great for much else. Like salami, but dryer. Perfect for eating when the skin splits when it is bent, but not dry enough to snap like a twig, and the contents totally dried out.
Boerewors is a thick sausage, and when made properly should have almost no fat in it at all and be good minced beef. If you can see visible fat under the skin, it's likely to be pretty shit and a lowgrade UK equivalent. Recommend barbequeing it preferrably over a lowish heat, and pricking skin if juices start to collect, otherwise it can split. You can get loads of flavours, as well as game and ostrich but the traditional flavour is often refrred to as "farmhouse". Otherwise go for any flavour you fancy the sound of.
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Folks! I know I'm slipping into serious Si O' territory here but I just cracked open two eggs into a pan & both were double yolkers. That's 4 in a row.
You sure you aren't suffering with double vision?
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:lol: :alky:
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Straight up.
I know you can buy double yolk eggs, but these were not marketed as such. The first egg was normal.
I had them scrambled, it was too rich, scrummy but really rich.
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What an eggreable and eggciting eggventure it's been, but the last of the 1/2 dozen has been fried and eaten, and yes, it was a double yolker! Shame the 1st one wasn't and spoilt my half-dozen home run. Bet it never happens again.
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Folks! I know I'm slipping into serious Si O' territory here but I just cracked open two eggs into a pan & both were double yolkers. That's 4 in a row.
I had some from Sainsburys where the whole dozen bar a couple were doublers. Weird.
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Could well be young hens that produced the eggs, perhaps coninciding with a fresh "clutch" of chicks being introduced (or just clearing out all the manky old hens and replacing them with new ones).
See the fountain of dis-information (http://en.wikipedia.org/wiki/Egg_%28food%29#Abnormalities).
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you can buy double yokers only in Waitrose...
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Thumbs up for the fishmonger on Sharrowvale Road - got some wild salmon over the weekend - fabulous.
Ended up with a box of double yokers my wife bought recently from a farm on Ringinglow Road.
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Thumbs up for the fishmonger on Sharrowvale Road - got some wild salmon over the weekend - fabulous.
Ended up with a box of double yokers my wife bought recently from a farm on Ringinglow Road.
Did you get some samphire? It really is the veg for fish. Anyway glad you liked the place.
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I'm not in the habit of bumping... but get your pork needs from that butchers on Abbey lane.. *goddamn that bacon's good* was a quote from my house today. Prices are equivalent to sainsburys... no more. The pork sausages are old school, soft and succulent. Tell him you got the info he has reopened from this site, I'll be telling him that he has a new fan base - anything to keep him out of retirement!
He is open 7 a.m to 17:00 Tues to Fri.
saturday 7:00 till 13:00
BTW, best chicken I ever ever had.. that's after 3 purchases, so not a lucky one off. 6 for one bird feeds me, the missus, a 11 yr old (aka gannet) and 3 more kids. seriously, a chicken with no added water.. amazing taste. cook with some of the bacon on ( a la game) with lemon juice over and the remains left in the cavity, butter under the skin with Thyme etc.. juices drained and then made into gravy after standing time to decant off the fats...
I'd recommend a white burgandy.. but there again I would near always drink one of those little suckers..
do it guys.
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hell yeah rumpsteak at chalet jobert, at dame joane. so good i tried every sauce on consecutive nights. yummy yummy
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god damn....
have one for me
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[/quote]
Did you get some samphire? It really is the veg for fish. Anyway glad you liked the place.
[/quote]
Yeah - got samphire as well which I love - the place was really busy & some friends who went down later reported they had virtually sold out - which sounds like they are doing well.
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Not really sure where to post this, food thread or places thread, but I've had some cracking food in Ilkley this weekend.
What used to be my regular (Ilkley Angling Association meeting place and pretty slack on checking age of young drinkers), The Wheatley Hotel, has been magnificently refurbished inside and out and is now called The Wheatley Arms (http://www.wheatleyarms.co.uk/wheatleyarms.html). The food is excellent. We were a party of 14, including several kids and a couple of teenagers. The service was faultless. The place is pretty big - loads of tables spread over several rooms and plenty of space outside, but the food arrived in reasonable time. Everyone enjoyed their food. I had the slow roast belly pork served with a black pudding and lemon(?) potato cake thing and a wonderful soy/gravy/sweet something sauce that I couldn't work out what it was - this was the best restaurant meal I have had for a long time. Other people's meals I tasted were just as good - rack of lamb (from the specials board), sea bass with a bit of salmon, moules mariniere, ham and eggs, the kids spag bol.
Everyone had a desert. These were all great. We shared panacotta, an interesting bread and butter (and pain au chocolat) pudding, creme caramel with crunchy bits, the house variation on Eton mess, kids milkshakes with flapjack, great ice cream.
It averaged out at less than 20 a head for main and dessert.
The quality of the food could have justified prices 50% higher.
The other place I've been enjoying in Ilkley is Rohans Indian Restaurant by the railway station. We've had plenty of takeaways and a few good sit down meals there over the last couple of years. Their tandoori mixed grill starter is gorgeous (and great value for 5.50 - big starter for 2 people), their house specials (some named after customers) are well worth trying, I particularly like their makhani dishes (like a more interesting and tastier korma), their nan bread is awesome (curse this low carb diet). We got the management to do a 40 gift voucher for my sister and her husband - they were treated like royalty and given loads of booze. The owners of the building are trying to put up the rent; I hope they manage to keep up the good value supply of great food (6ish per curry). Never had a less than good dish from them.
I ought to mention Lishmans (http://www.lishmansofilkley.co.uk/) the fantastic butchers. The Wheatley gets some of their meat from here. Good sausages; good everything really. Not cheap, but they are good to talk to about tasty dead animals.
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Now,
That is exactly why I started this thread...
Awesome.
Cheers mate
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Anyone been out harvesting Samphire, since it's the season?
(http://www.scenicnorfolk.co.uk/locations/blakeney00022.jpg)
Used to collect it here at Blakeney Marsh, N. Norfolk when I was young. That mud's deadly.
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heads up - anyone know where in town sells that Yabba caribean shit? my sweet revenge has run out. can order off their website but would prefer to just pick some up somewhere etc.
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That would be Yabba. On Abbeydale Road. Heading towards town from our house, a bit before all the restaurants, on the left hand side. Red sign with yellow writing.
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word, if there's anywhere in town centre though it'd provide a welcome lunchtime distraction.
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They occasionally have a stall when there are markets in town, but that tends to be on weekends.
You could let your let your fingers to the walking (http://www.caribbean-food.co.uk/).
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How to keep the Mrs Happy when you went bouldering rather than doing what you should have been doing.
http://www.holdsworthchocolates.co.uk (http://www.holdsworthchocolates.co.uk) Factory shop on site 9 - 5 monday to friday.
Now does anyone know where I can get good sweet smoked paprika and bortaga at reasonable prices?
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Now does anyone know where I can get good sweet smoked paprika and bortaga at reasonable prices?
Fortnums?
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You're right I forgot they had a branch in Bakewell, now are you still coming
out up in November, if so you can bring some cosmopolitan sophistication to us rural hicks.
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We will certainly deliver the goods on that front...
I am trying to figure out what alcoholic delights to bring.
(I got a Fortnum's hamper with some lovely paprika in it. I will dig out the label later on. Sure you can order it from those import people - can't remember their name. They have a stand at Borough. Brindisa?)
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I thought this would probably the right place to ask a couple of questions.
As a Sheffield-based UKBer, I was wondering if anyone had a good suggestion for a mushroom seller. Not sure if this is usually seasonal, but I understand Ceps are available dried, so I thought there might be someone doing a reasonable selection of dried, and fresh?
Also, If I was doing Beef Stroganoff, does anyone have a brilliant recipe for it (I've got one, but wouldn't mind another), and what would people serve it with. I was thinking possibly Gnocchi?
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There is a stroganoff recipe I like on the BBC website (the one with a suggestion of serving it with matchstick potatos. Which is honestly some sort of fucking joke. I tried doing them and spent half my life cutting potatos into matchsticks which were not worth the effort) that I do with plain and simple rice.
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It seems that most of the country received Jamie's 30-minute meals cook book for crimbo and I was one of them. Well I made my first offering tonight in the form of a risotto. Adapted it slightly from Jamie's recipe as I detest mushrooms so used roast chicken and chorizo instead.
It took over 30 mins to source all the ingredients from the supermarket!
Turned out really well tho, and I made some garlic ciabatta to go with it.
It was Luuuuurvly... my first ever risotto too :P
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jools's pasta meal... 30 mins easy... impressed
the cassulet one... 40 mins.. dont use as many breadcrumbs
concept of the book fits in with the household well... will b trying many of the meals over the next months.
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Me too. His steak sandwich looks amazing.
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As a bit of an antidote to all that talk about diet on the other thread, thought I'd resurrect one of this one on all things bad for you.
In the recently opened Moorfoot market (100m from where I work) there is a purveyor of these bad boys..
(http://cdn.biggestmenu.com/00/00/aa/6a8764298870736a_m.jpg)
Portuguese egg custard tarts. They bake them fresh 3 times a day so more often than not they are still warm. They take the humble egg custard to the next level.
(http://images2.wikia.nocookie.net/__cb20130219195061/legendsofthemultiuniverse/images/2/21/386685bc_homer-drool.gif)
Looks like my post-Xmas weight loss programme is gonna be hard this year. :slap:
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I thought I'd mentioned it before, but seems like I might not have done
If anyone is looking for a good value place for a group meal or a family do, I've had a few great experiences at The Vine in Ilkley
http://www.vineilkley.co.uk/
service, food, portions and prices are all good - I have been particularly pleased with fish dishes and the pizzas
deserts have all been excellent
the kids menu is proper food - main, drink and desert for 5.95
the owners and staff make kids feel very welcome
overall, the place has the vibe of a chilled out "locals" restaurant in Spain or Italy