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Stanley
Local Historian & Old Fart
36804 Posts
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 Posted -
14/11/2010
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06:31
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NEW VERSION BY REQUEST FOR EASIER LOADING.
OLD TOPIC HERE
Stanley Challenger Graham
Barlick View
stanley at barnoldswick.freeserve.co.uk
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Stanley
Local Historian & Old Fart
36804 Posts
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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  |
moh
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Posted - 12/11/2011 : 11:10
Lamb curry, rice & naan bread tonight - an eastern 2 days!
Say only a little but say it well |
moh
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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 |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |
moh
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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 |
marilyn
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Posted - 14/11/2011 : 09:53
(so much garlic!)  
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 |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |
moh
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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 |
moh
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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 |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |
Julie in Norfolk
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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. |
moh
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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 |
moh
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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 |
Stanley
Local Historian & Old Fart
36804 Posts
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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 |
moh
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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 |
WHAT DID WE HAVE FOR TEA? 2012
