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Stanley
Local Historian & Old Fart


36804 Posts
Posted -  14/11/2010  :  06:31
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Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk
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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 28/05/2011 : 05:40
"All beverages in this establishment have been passed by the management"


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 28/05/2011 : 13:17
That made me smile Belle.  The fish was lovely with the crust of breadcrumbs, fresh parsley, parmesan cheese mixed together with olive oil and lemon juice then spread on top of the fish.  Tonight I am making a beef and black pudding pie - I saw it on Britain's Best Dish.  Re. pate on steak, it is put on top of the beef in Beef Wellington - I have never made that maybe a future meal.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 29/05/2011 : 04:47
The only time I ever had Beef Wellington was in a posh retaurant and when I cut it eith the knife the gravy was under pressure and squirted out all over my tie! Never trusted them since! Day of bits and butties today.


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
marilyn
VIP Member


5007 Posts
Posted - 29/05/2011 : 08:16
Trying a new recipe that I've seen on a Pasta Advert on TV recently.
(vegetarian)
You brown some crushed Walnuts in a pan, add a big handful of Rocket, add the cooked Pappardelle Pasta (long strappy stuff), add a bit of Olive Oil, and toss some shaved Parmesan through before serving.
Don't ask me what it is called. I have been so busy trying to catch the ad and concentrating on how they cook it, that there aren't enough spare brain cells left to catch the name!
Will let you know how it tastes. I am just about to start cooking.


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 29/05/2011 : 14:02
The pie was superb (hubby said it was his best meal for ages!!).  I sauted and onion & 2 garlic cloves in olive oil, then added the beef - which had been rolled in seasoned flour -and cooked it until it was brown, added beef stock and the diced black pudding - just one slice.  I put it in a casserole dish and cooked in the halogen oven, it only took one hour, I normally cook it for at least two.   I let it cool and made the pie with shortcrust pastry and served it with fanned roast potatoes and shredded cabbage and leek.  Roast brisket tonight with the usual trimmings and mashed potatoes with the remainder of the shredded cabbage in.


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thomo
Barlick Born Old Salt


2021 Posts
Posted - 29/05/2011 : 16:01
Trad Sunday dinner, not curry!!. All ingredients sourced in Yorkshire except for the olive oil for roasting the Maris Pipers. Lashings of beef, Roast potatoes crunchy on the outside, gentle on the inside, Jersey Royals not overdone, Carrots and Swede chopped together with butter and black pepper, Florets of cauliflower, and Yorkshire puddings, aided en passage with serious gravy and assisted through the system with a good full bodied French Red Wine. And eaten at seven in view of the multitude of takeaway vehicles delivering their oriental or Hispanic offerings to the Philistines.


thomo Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 30/05/2011 : 06:12
Last of the pressed shoulder meat in a butty and some forbidden scones with fruit conserve. Almost finished the last jar of mint sauce from last year but this year's crop of mint is doing well and I have the makings ready>>>>


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 30/05/2011 : 11:23
I have not had much luck getting my yorkshires to rise since I got my new oven a couple of years ago so I resorted to Aunt Bessies.  When we were in Majorca in Feb. the hotel chef made lovely yorkshires and I mentioned my problem to a lady sitting at the next table - she said she had the same problem with her fan oven until someone told her to cook them on the bottom shelf.  I did that yesterday (I had run out of the others) and it actually worked, so it is back to home made in furure.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 31/05/2011 : 05:27
Ovens are funny aren't they. Despite all the advances, each has its own characteristics and you have to learn about them. The best oven I ever used for consistent results was the Rayburn. I think one of the reasons was that it was hot all the time and so a very even heat.

Defosted some hogget yesterday and found I was into old fashioned scrag end and bits. Made a little stew that was almost all onions and a few peas. Different but very nice. It was a stew day, quite cool!


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Sunray10
Regular Member


557 Posts
Posted - 31/05/2011 : 17:42
I could do with taking a cutting from Stanley's mint plant, can't find any mint seeds in the shops over in Nelson.


R.Spencer. Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 02/06/2011 : 13:55
Pork chops somehow tonight - I have completely lost my appetite and therefore have no interest in food.  I feel completely shattered all the time since Sunday - no apparent cause but I feel rotten.


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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 03/06/2011 : 05:48
Be nice to yourself Moh. No dusting!


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Bruff
Regular Member


479 Posts
Posted - 03/06/2011 : 08:48
Pasta with wild garlic pesto tonight. 

 
I picked the wild garlic (just the leaves) at Thornton whilst I was up in Barlick a month an half or so back.  Made the pesto and then filled three ice cube trays with the stuff.  I had sixty cubes and at two cubes a meal that's thirty meals where I can use it.  And it's good with all sorts of stuff.

 
Free food is wild garlic.  And there's heaps of it at Thornton in season

 
Richard Broughton



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Stanley
Local Historian & Old Fart


36804 Posts
Posted - 04/06/2011 : 05:57
Richard, when I was picking the Thornton milk up a farmer up Cam Lane kept a Jersey hard and his milk, and other Channel Island milk producers was kept separate. One day his cattle broke into the quarry and had a day grazing on wild garlic leaves. Jack, the tipper at West Marton dairy happened to have a bad head cold that day and his sense of smell was a bit challenged. (He used to sniff every kit as soon as the lid came off to make sure the milk was sweet) He tipped the Cam Lane milk in with the other Channel Island milk and it tainted the lot. Collin Barritt separated it to try to get rid of the taint and then churned the cream. Lovely butter but garic flavoured. Eventually we sent it to Nestle's at Ashby de la Zouch and it went into a massive batch of butter for chocolate production. Garlic's a bit like fish meal, to much and there is a taint that takes five days to diminish. I've seen the same problem with eggs. Mind you, I took some of the butter home and we quite liked it! Definitely different! There's a lot on the Paythorne Road out of Gisburn near the old kennels. The woods stink of garlic in summer.


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
marilyn
VIP Member


5007 Posts
Posted - 04/06/2011 : 06:20
(you can all keep your stinky old Garlic)

Hope you are feeling better Moh. Had a similar thing myself for a few days last weekend. (all better now and could eat the stuffing out of a horse-hair sofa as per usual).
I made a Lasagna last night and was going to finish that off tonight, but his Lordship complained of 'wind' afterward....so I shall freeze the remainder and give it to him another night (just to see if he complains again and then I know it IS the Lasagna!)

That Pasta dish I did with the Walnuts was magnificent. I was a bit worried it had the odour of freshly mown lawn when I threw the Rocket in, but was really nice. It will be on the menu again.


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
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