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Stanley
Local Historian & Old Fart
36804 Posts
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 Posted -
16/01/2009
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06:49
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New topic to make it easier to load. I had the last of the Colcanan I made two days ago. It lasted so long because I bought some small Cox's that were never going to tipen so, waste not want not, I pelled them, stewed them down a bit and after draining them popped them in with the colcanan. Bit more seasoning and it was nice....
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk
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Sue
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Posted - 30/01/2009 : 09:24
We didn't have any tea yesterday, too full from lunch and afternoon tea
' gouter'. We had some toast and pate with a mug of cocoa before we went to bed
Sue
If you keep searching you'll find it  |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 30/01/2009 : 10:31
What a quaint picture that evokes, toast, pate and a mug of cocoa before bed...... The old folks adjusting their nightcaps and bickering over who gets to cuddle the hot water bottle.....
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
moh
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Posted - 30/01/2009 : 13:57
Prawn risotto tonight.
Say only a little but say it well |
Sue
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Posted - 30/01/2009 : 16:39
We 'll have less of that Stanley. Anyway we had a hot water bottle each !!!!. Its blooming cold in this old house at night.
Sue
If you keep searching you'll find it |
melteaser
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Posted - 30/01/2009 : 18:25
Imindoors doesn't like hot water bottles so I get 2 to myself. I'm in agreement Sue, cold houses over here.
Mel
http://www.briercliffesociety.co.uk |
belle
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Posted - 30/01/2009 : 23:11
ooo but the joy of a cold room and a hot water bottle..beats central heating anyday!
Life is what you make it |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 31/01/2009 : 05:29
For hot water bottle insert small dog...... They don't go cold in the night! Jack doesn't half throw some heat off.... Bangers and colcanan for tea.
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
Bradders
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Posted - 31/01/2009 : 14:44
Hell Boys and Gorillas...Bradders first post on this topic......we have Big people coming round tonight (as opposed to hoards of grandchildren) and I'm cooking my favourite roast chicken...........I KNOW...plain roast is magic..but his is easy and makes a change...here's what you do...
Get Chicken.....wipe and very lightly season .
Melt some butter with crushed garlic and a little tarragon.......(purists are now going "Too p*ncey already")
Pour over bird in roaster
Cut a lemon in four
Squeeze over bird and push remainder up it's ......
(OK the butter's already set and the juice runs off...doesn't seem to matter though)
Next sprinckle the whole thing with lots of Paprika...and I mean lots...I use a fork to sort of "spoon " it on .
Cook as normal roast chicken ...but DO NOT baste .......until maybe near the end maybe
What you get is lovely black crust which you may or may not want to eat when the bird is carved......but it makes the skin and whats directly underneath taste fantastic....and the gravy (don't thicken)......Phwoooaaargh !
Hope you like it......
BRADDERS
PS Don't tell me how to carve I hear....but I heard something on the radio from an old chef recently that may be worth repeating , and that is " let the fowl rest as long as you dare to firm up and then carve it as if it were a Box using vertical strokes , rather than trying to follow the "grain" and shape.
Our "New Year Gang" (more of that another time) had the biggest Turkey we've ever had (44 lbs...!.....one of the members is a Turkey Farmer) and we carved as above...Briiliant.
BRADDERS BLUESINGER |
belle
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Posted - 31/01/2009 : 16:28
Wouldn't work for me I cook my chickens upside down...saves basting them!
Life is what you make it |
Another
Traycle Mine Overseer
6250 Posts
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Posted - 31/01/2009 : 16:42
Tinker, head up or down? Nolic
" I'm a self made man who worships his creator"  |
marilyn
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Posted - 01/02/2009 : 05:56
I 'd say she stands on her head and cooks with her feet?
These artistic types are ever so clever...
(hint...always wear trousers when cooking Belle.)
get your people to phone my people and we will do lunch...MAZ |
Stanley
Local Historian & Old Fart
36804 Posts
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Posted - 01/02/2009 : 06:50
Boiled Jack's chicken carcasses yesterday. Took the chicken out and dropped a bunch of hogget bits into the chicken stock and simmered them until tender. Lifted them out, poured the stock into a bowl and popped it in the freezer. Lifted the fat off the top and melted that in frying pan together with what was left of the last renedered suet, poured it into a bowl and into the fridge. That's the fat for my bread. Then put the stock back in the pan with the meat off the hogget bits and added a tin of tomatoes paste and some garlic and goodies, simmered for a while and that was the sauce I put on my colcanan. Cheap and lovely..... (and very healthy!)
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk |
tripps
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Posted - 01/02/2009 : 15:42
Stanley you would do well on the curent Victorian Farm series. Lady said memorably, last night "if you think you've never eaten a pigs eye, and you have eaten sausage then you're kidding yourself". Oh dear!
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Bradders
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Posted - 01/02/2009 : 16:10
NOW Then , Now then... Don't be Naughty....
Re,,,Upside down chicken etc....
I got THAT recipe from a "fairly accurate knife thrower's assistant"... and she never knew which way up SHE was , and didn't stick around long enough to give me the finer points... either.
THEY liked it last night 'though ....there's only enough left for sooooop!
Bradders
PS I made that bit up ......In truth it came from a Drummer ("bottle of Jack a day man") .....and he wouldn't care .
But he could hit stuff , pretty good.
BRADDERS BLUESINGER |
jill harwood
Regular Member
74 Posts
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Posted - 01/02/2009 : 20:25
We had one of those cheap chickens hugh fearnely whittingstall doesn't approve of earlier in the week, last bits went into a pie today with some sausages bacon leeks mushrooms & sweetcorn. Got 9 meals out of it altogether plus stock.
Served with mash carrots & broccoli - plus reggae reggae sauce for the son who hates mash!
Jill Harwood- Researching the Atkinson, Abbott & Broughton families in Barlick and beyond. |
What did we have for tea 2010
