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Morticia
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« Reply #1005 on: 18:05:13, 04-01-2008 » |
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Lamb shanks respond very happily to l-o-n-g, s-l-o-w cooking and I have a great Moroccan recipe here involving cinnamon and powdered ginger. No, hang on, it`s round here somewhere. Just give me mo .....
Sounds of paper being frantically rustled through.
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martle
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« Reply #1006 on: 19:03:54, 04-01-2008 » |
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While Mort's rustling away, Anty, here's one from old ginge chops that I've been meaning to try. A bit fancy, but it looks like a winner to me. As with all fancy recipes, though, you can pare it down to something simpler without too much risk if you can't be buglered with all those ingredients. http://www.bbc.co.uk/food/recipes/database/lambshankwithgarlicr_79926.shtml |
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Green. Always green.
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Morticia
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« Reply #1007 on: 19:15:54, 04-01-2008 » |
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Whoooo! That looks good. Lamb and flageolet beans are just a must. They fit together beautifully. Oh dear, now I`m hungry ....  |
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Antheil
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« Reply #1008 on: 19:21:20, 04-01-2008 » |
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While Mort's rustling away, Anty, here's one from old ginge chops
Marty, I found that one and I fancied it like crazy but duck or goose fat around by here retails at £8.99 for a very small portion. Welsh ducks and geese come forward and offer your fat! Cymru needs your fat! Whaddya mean, you send it all to England? To be sold in Budgens? Supposed I did want to swim the Channel, could I afford to rub me chest wiv it? That is why there is no cross-channel Welsh swimmers. <sob emoticom> |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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strinasacchi
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« Reply #1009 on: 19:22:36, 04-01-2008 » |
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I'm a lazy cook and I don't much like following recipes. When I make lamb shanks I just brown them in some olive oil (maybe with some onion and garlic, maybe not), then tip in a tin of chopped tomatoes with juices, some sprigs of thyme, and a lot of red wine. Shove it in the oven for as many hours as possible. Half an hour or so before I want to eat I'll throw in some chopped carrots and mushrooms. Yum.
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martle
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« Reply #1010 on: 19:23:55, 04-01-2008 » |
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Anty - so use some other kind of fat! That's what I mean about adapting. Why so expensive, though? Waitrose do a small jar of goose fat for a couple of quid. Dans la maison vert ce soir, Spag Bol. But done in the inimitable martle fashion with wine, a little chicken liver zapped in the processor, and a pinch, but just a pinch, my dears, of cinammon.  |
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Green. Always green.
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Ruth Elleson
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« Reply #1011 on: 19:38:01, 04-01-2008 » |
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Just a little question here... does anybody know where (preferably in central or south London) I might be able to buy Vialone Nano risotto rice? Risotto rice is one of my pet Grumpy Old Rants; in most supermarkets it's usually out of stock, and if they do have it, it's Arborio or nothing. Yesterday I discovered that the posh Tesco Metro on Cheapside sells Carnaroli rice - hurrah! - but I have yet to find anywhere that sells Vialone Nano, and I have a fabulous risotto cookbook which requires it for various culinary experiments...
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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Antheil
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« Reply #1012 on: 19:42:27, 04-01-2008 » |
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Anty - so use some other kind of fat! That's what I mean about adapting. Why so expensive, though? Waitrose do a small jar of goose fat for a couple of quid.
Not our Waitrose Marty, c'est une grande canard de luxe grasse de France at maximum price. See, they think us Welsh peasants will be fooled into buying it Like their small jars of Cassoulet for £12.99 just because it contains a confit. Years of native cunning have made us wise to this marketing ploy. I like the sound of your spag. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #1013 on: 01:11:26, 05-01-2008 » |
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Following up on recent posts about using kale, I made a chana dal and kale curry tonight. Worked really well, the strong taste of the kale wasn't overpowered by the spices, which is what often happens with spinach. Chana dal is a lovely pulse, looks a bit like yellow split peas but far tastier.  What I can never understand is when I go into a Balti house round here and order Balti Chana I get chickpeas, which are a completely different thing. "Dal" is the split and skinned pulse but I can't remember seeing the whole Chana for sale. Can anyone enlighten me? |
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« Last Edit: 01:38:02, 05-01-2008 by Andy D »
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Ron Dough
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« Reply #1014 on: 13:00:51, 05-01-2008 » |
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Don Basilio
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« Reply #1015 on: 13:04:28, 05-01-2008 » |
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Ruth - you're dead right about Risotto rice. It is quite different in texture. We get out supplies from a Sardinian stall in Borough Market. If you want more exact directions, I will ask the household shopper, who is down there at the moment.
Maybe an authentic Italian store in Clerkenwell?
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To every thing there is a season, and a time to every purpose under heaven.
A time to weep, and a time to laugh: a time to mourn, and a time to dance
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Morticia
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« Reply #1016 on: 17:19:31, 05-01-2008 » |
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It`s that good old standby, the jacket potato, for me ce soir. With some butter and chopped onion mixed into it. However I will be thinking in a wistful fashion of the Welsh lamb chez Antheil. Sigh.
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Antheil
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« Reply #1017 on: 17:31:43, 05-01-2008 » |
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It`s that good old standby, the jacket potato, for me ce soir. With some butter and chopped onion mixed into it. However I will be thinking in a wistful fashion of the Welsh lamb chez Antheil. Sigh.
Plenty to spare Mort, lamb dispatched into oven sprigged with so much rosemary it could, indeed be a crown upon Agnes Dei. Plenty of cloves of garlic nestling at the feet. The cranberry glaze could be the stigmata of course. What are we Catholics like? Snork! Potatoes, both sweet and King Edwards poised to jump into the dish, leeks, greens, etc., are there, happy to play their part in the proceedings |
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« Last Edit: 17:37:35, 05-01-2008 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Milly Jones
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« Reply #1018 on: 17:38:59, 05-01-2008 » |
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Chez Milly, we've taken a very easy way out this evening. He had fish fingers and chips and I've had pasta with arrabiata sauce (c/o Lloyd Grossman). On the jar he says that "arrabiata means angry but not to worry - my sauce is just slightly miffed"  It was quite spicy! For afters, he's had a ring doughnut and I've had a handful of brazil nuts and some beautiful fresh cherries. It's not like me to do something like this but it's been such a busy day. I'll probably make cheese on toast later for supper. |
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We pass this way but once. This is not a rehearsal!
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Antheil
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« Reply #1019 on: 17:43:00, 05-01-2008 » |
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Lloyd Grossman sauces are, in fact, very good. I usually have some of his arriabata in the cupboard for emergencies.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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