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Morticia
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« Reply #1050 on: 18:56:41, 08-01-2008 » |
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Well no Mart, not just chicken livers  , although they are the point of the dish.There`s some onion, squidge of tom puree(more for colour really), little bit of chopped tomato or passata (you don`t want it swimming in sauce) and a couple of crumbled dried chillies. Oh and a dash of red wine  It`s a moist, but not gloopy sauce. Bluddy lovely, look you  I had the most fantastic version of this years ago in Bath and I`ve been trying to recreate it ever since. Think I`ve got it cracked now! Ants, mazeltov on the goose fat. Finally! Now, when you making them roast pots?<drool> |
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martle
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« Reply #1051 on: 18:59:11, 08-01-2008 » |
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Welsh Black: both joints consumed over the festive period were simply fantastic, Anters. The Xmas day one was a large sirloin (off bone), the more recent one a monster rib (7 lbs, on bone). It's very classy meat, is that. Mort - ah, I see. That sounds yummo. Sorry veggies out there! Perhaps we should get back to some pulses.  |
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Green. Always green.
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Antheil
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« Reply #1052 on: 19:06:17, 08-01-2008 » |
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Marty, They are killing out a Welsh Black locally but I think I would have to take more than I could manage  Not running my freezer at the mo. But it is the King Amongst Beasts. won the Royal Welsh Show, magnificent. Tonight, of course, I am having lentils and rice. It is only occasionally I venture into meat eating. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1053 on: 14:53:53, 09-01-2008 » |
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Today I purchased some very handsome Pastourma sausages, spicy Greek/Turkish sossies. Thought I might hurl them in a pot with some chickpeas, onions, garlic and tomatoes. And some crumbled chillies. It`s definitely robust stew weather! Brrr.
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Andy D
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« Reply #1054 on: 15:40:12, 09-01-2008 » |
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Time to make this thread a bit less "meaty" I think.  I had another go at an aubergine this week  but this time I chargrilled it in one of those pans with ridges on the bottom - it doesn't look very sturdy but it seemed to do the job. I only needed to use a little oil so the slices of aubergine cooked without getting too oily. I then cut them into smaller pieces and folded them gently into pasta and a homemade tomato sauce. Very nice. No "parmesan" though as I can't find the veggie version any more - I asked at customer services in Sainsbury's today but, despite doing several searches on their computer system, they couldn't find any. They had some from Twineham Grange Farm a few weeks ago  White grapes are half price at the moment in Sainsbury's so I bought 2 big bags today - I'm really into grapes at the moment, I never used to bother with them at one time. |
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Morticia
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« Reply #1055 on: 15:59:55, 09-01-2008 » |
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I`ve tried but have never been able to get on with either the taste or texture of aubergines. Apart from when I`ve baked them, scraped out the flesh and mashed it with fresh coriander, cumin and a splash of lemon juice. Wonderful!
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Ruth Elleson
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« Reply #1056 on: 16:24:58, 09-01-2008 » |
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Mort, there's a lunch bar called Fuse Box which has a branch near Borough Market and another in the City. They do pan-Asian inspired salads, curries etc with yummy fresh ingredients, and most of their hot dishes reappear on the same day each week or every other week. One thing they occasionally have in on Fridays is stuffed aubergine. It's delicious, and I wish I could remember what the stuffing is made of (it's rice-based). A portion is half an aubergine containing a good pile of stuffing, served on a bed of salad leaves. I try to resist buying my lunch there more than once in a blue moon, as it is quite expensive (between £5 and £6 for the hot dishes, which is not bad for the quality but mounts up as a chunk of my weekly budget!) They also do stuffed sweet potato (with the stuffing made mostly of feta). However my number one favourite Fuse Box dish - which they have every Wednesday, without fail - is the crispy belly pork. It is indescribably good, cooked with fresh chilli and served with rice and stir-fried veg. It's one of those dishes you either love or hate, depending on how well your tastebuds and constitution react to the prospect of a dish which seems to consist almost entirely of fat  http://www.fuseboxfoods.com/ |
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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 #1057 on: 16:45:09, 09-01-2008 » |
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I used to do stuffed aubergines quite often (rice based) they are delicious - will look out the recipe as it's a long time since I have done them, I recall it had pine nuts as well. Also, I used to do a dish called, I think, Aubergine Parmigiana, which is layered up with a chili/tomato sauce and a cheesy crust, lovely with garlic or some good bread and a robust red wine. Another one to look up when I get home.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1058 on: 16:51:58, 09-01-2008 » |
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Gosh Ruth,those menus look wonderfully yummy! I happily endorse your Wednesday choice In fact if I`m ever in that neck of the woods on a Wednesday .... Spinach and moong dal are a great combination. Jaffrey has a fabulous recipe for that also involving generous handfuls of fresh coriander and lemon juice. Bluddy gorgeous! Damn! Now I`m hungry. Must check on the chickpeas and sossies. Sorry Andy! |
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MabelJane
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« Reply #1059 on: 22:04:50, 10-01-2008 » |
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White grapes are half price at the moment in Sainsbury's
And in Waitrose too! My favourite aubergine dish is a veggie moussaka - gorgeous! I once posted the recipe on a BBC messageboard but the Mods immediately removed it as I'd foolishly mentioned that I'd adapted it from a recipe published in the Guardian 20 years ago! I'll type it all out again here if anyone's interested. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #1060 on: 22:18:48, 10-01-2008 » |
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if anyone's interested. YES! I love moussaka, of any stripe. Pleasepleaseplease |
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Green. Always green.
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Ruth Elleson
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« Reply #1061 on: 22:24:43, 10-01-2008 » |
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Yes please from me too, MJ |
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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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MabelJane
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« Reply #1062 on: 22:42:47, 10-01-2008 » |
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OK you moussaka lovers - but it'll take me a while so be patient...Hmm, it must have been at least 25 years ago and the sellotape sticking it in my book is all yellow and dried up and peeling off. (It was copied out onto headed paper which says United World College of the Atlantic, St Donat's Castle, Llantwit Major!) Back later!  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #1063 on: 22:51:37, 10-01-2008 » |
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United World College of the Atlantic, St Donat's Castle, Llantwit Major!)
MJ YET ANOTHER place you and I have both been in! Spent a summer there about 12 years ago (in the turret of the castle) |
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Green. Always green.
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MabelJane
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« Reply #1064 on: 23:06:34, 10-01-2008 » |
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United World College of the Atlantic, St Donat's Castle, Llantwit Major!)
MJ YET ANOTHER place you and I have both been in! Spent a summer there about 12 years ago (in the turret of the castle) Afraid I haven't, mart. One of my cousins wrote out the recipe at her friend's house. Let me see now...when staying in South Wales we used to go to Nash Point, visiting the lighthouse and clambering over the rocks collecting fossils - though obviously we didn't remove those enormous ones! Great place for enthusiastic young geologists. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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