Click here to register on OneGuyFromBarlick|2|1
Go to Page
  First Page  Previous Page    34  35  36  [37]  38  39   Next Page  Last Page
Author Previous Topic Topic Next Topic  
Stanley
Local Historian & Old Fart


36804 Posts
Posted -  14/11/2010  :  06:31
NEW VERSION BY REQUEST FOR EASIER LOADING.

OLD TOPIC HERE


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk
Replies
Author
Go to Page
  First Page  Previous Page    34  35  36  [37]  38  39   Next Page  Last Page
 
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 12/11/2011 : 04:56
A big hock and some ribs from Stewart's. Some dried peas boiled in the liquor from the meat and the whole lot mixed together and slowly simmered for hours when the peas were almost soft. Here's my ham and pea soup test!



Anyone remember haybox cooking? I ask because I often do the same thing. Last thing at night I bring the soup or stew to the boil and then pile all the spare towels and  dish cloths on the pan and it keeps hot enough to cook slowly for hours. Soup is good, plenty of meat in it!


Stanley Challenger Graham




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


6860 Posts
Posted - 12/11/2011 : 11:10
Lamb curry, rice & naan bread tonight - an eastern 2 days!


Say only a little but say it well Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 13/11/2011 : 14:01
Did a lamb casserole instead, boy was it good. Fry the cubed lamb in oil until brown, take out and add chopped onions and garlic and fry until tender. Stir in tomato paste, red wine vinegar and red wine, season. Put in a casserole dish and cover with lamb stock, cook for 3 hours slowly.
Having lamb again tonight - a leg of lamb, cut fat off and poace it in a roasting tin. Put the joint on top, make slits in meat and stuff cut garlic cloves in; rub lamb with lamb and paprike powder. Mix together butter, fresh parsley and chopped anchovies and rub over meat. Put chopped tomatoes and chopped silverskin onions on top. Put a little stock in bottom of dish and roast for 45 mins, then baste with rest of stock, white wine and brandy. Sieve meat juices when finished cooking, remove fat from top of juices and put in a pan with flour to make a roux, when smooth add remader of juices and stir in fresh cream.  May sound a little expensive but the joint will last us for 3 or 4 days. Never done it before so will let you know how it was tomorrow!!

Edited by - moh on 13/11/2011 2:02:54 PM


Say only a little but say it well Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 14/11/2011 : 05:24
Ham and pea soup bit the dust. Have some dried peas in soak..... Still working my way through the 12 1/2 kg bag I bought! Use by date of November 2010 but whoever heard of dried peas going off?

Couple of Tamworth chops defrosting. I shall do something with them later.....


Stanley Challenger Graham




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


6860 Posts
Posted - 14/11/2011 : 09:24
The lamb was lovely and moist,, very tasty - but the sauce was far too rich with the addition of the cream. I don't think I will go to all that bother again, just put garlic & rosemary in the slits and rub with olive oil like I usually do. Cold lamb tonight!!


Say only a little but say it well Go to Top of Page
marilyn
VIP Member


5007 Posts
Posted - 14/11/2011 : 09:53
(so much garlic!)       Thumbs-down  Frown

We had Whiting tonight, with Mash, Baby Peas and Cauliflower Cheese. It was nice.
Had an evening walk afterward to help it go down...


get your people to phone my people and we will do lunch...MAZ Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 16/11/2011 : 06:12
Sorry Maz, even more Garlic yesterday, two full roots in a casserole of two Tamworth chops. I have adopted a different strategy with my dried peas. Even I have to admit that whilst it is wonderful nourishment, pease pudding can be very bland. I made a big batch including salt, pepper, vinegar and a touch of sugar. Divided into portions and froze it. I used one portion for the base of the pork casserole and it's a success. Gives a nice texture to the gravy but takes the other flavours in the dish. I shall be doing more of this! A cheap protein boost for any dish.


Stanley Challenger Graham




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


6860 Posts
Posted - 16/11/2011 : 09:19
Lasagne & chips last night.  Out to eat tonight for granddaughter's birthday.

I love garlic!!


Say only a little but say it well Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 18/11/2011 : 11:48
Had casserole steak with mash and cauli last night, fish pie tonight.  I have got a rabbit from the butcher which I shall cook with some bacon in the slow cooker and make a rabbit pie tomorrow.


Say only a little but say it well Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 19/11/2011 : 04:46
Butcher's day yesterday so I built a nourishing soup starting with oxtail, garlic and a bowl of pease pudding base. Topped up with veggies and spuds. It would raise dead men!


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Julie in Norfolk
Senior Member


1632 Posts
Posted - 19/11/2011 : 05:21
Black Pepper with a tomato based sauce on a home made burger at Nick's Diner at Deopham. Well worth the trip out and thank you number one daughter for paying.

Edited by - Julie in Norfolk on 19/11/2011 05:22:36 AM


Measure with a micrometer.
Mark with a pencil.
Cut with an axe. Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 19/11/2011 : 11:56
Change of plan - doing rabbit with stewing steak instead of bacon, will give a better gravy.


Say only a little but say it well Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 20/11/2011 : 11:08
Changed plan again and put dumplings in - will make remainder into a pie.  I had not had rabbit for a long time, it was delicious.


Say only a little but say it well Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 21/11/2011 : 05:27
Ahh, dumplings! You've got me thinking Moh! Finished the oxtail stew last night. Taking a view today. I've put a loaf in and fancy some roast pork.


Stanley Challenger Graham




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


6860 Posts
Posted - 21/11/2011 : 13:35
Very nice they were too Stanley.

Had a chuckle yesterday afternoon, our daughter called round and during the conversation she asked what we were having for tea.  On being told rabbit she asked if we remembered making a rabbit pie when they were younger and telling them it was chicken.  They were eating it and saying how nice it was so I told them it was rabbit.  I have never seen knives and forks put down so quickly!!  Pot roast tonight.


Say only a little but say it well Go to Top of Page
Topic is 44 Pages Long:
Go to Page
  First Page  Previous Page    34  35  36  [37]  38  39   Next Page  Last Page
 


Set us as your default homepage Bookmark us Privacy   Copyright 2004-2011 www.oneguyfrombarlick.co.uk All Rights Reserved. Design by: Frost SkyPortal.net Go To Top Of Page

Page load time - 1.953