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martle
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« Reply #3450 on: 18:33:36, 28-10-2008 » |
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Indeed yes. Where have you been, George?
Meanwhile: Mort! Beans report please. (I mean that in one way, and one way only.)
And where's your avatar got to??
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Green. Always green.
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Janthefan
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« Reply #3451 on: 18:41:29, 28-10-2008 » |
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Christmas puddings gaily steaming away for the past 6 hours....
SCRUMMY!
x Jan x
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Live simply that all may simply live
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Antheil
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« Reply #3452 on: 18:46:46, 28-10-2008 » |
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Indeed yes. Where have you been, George?
Meanwhile: Mort! Beans report please. (I mean that in one way, and one way only.)
And where's your avatar got to??
Can I also say it is very nice to see George back again. Mort's avatar seems to have disappeared altogether  Beany casseroles are just the thing in the Winter, basically you can chuck anything in them although I had not heard of crab eye beans, are those the ones known as Rose Coco? I confess (hangs head in shame) I use tinned pulses, I just do not have the time to soak them and go through lengthy cooking (except lentils of course which are quick). I have somewhere a lovely recipe for Puy lentils and belly pork. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #3453 on: 18:54:41, 28-10-2008 » |
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I had not heard of crab eye beans, are those the ones known as Rose Coco? Them's the little fellas.  I've gone into major bean yearning mode, thanks to Mort. I have a great ham and lentil schtick, Anty, but I think this weekend may see the creation of a deluxe pork 'n' bean casserole down here. 'Specially what with the weather.  |
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Antheil
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« Reply #3454 on: 19:02:09, 28-10-2008 » |
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Marty, Marty, Marty x 750 grammes of Crab Eye Beans (why are they called that then? Rose Coco is a much nicer name, in fact Rose Coco could be a rather risque fan-dancer in 1920s Marseilles couldn't she?) Could you please post both the ham and lentil and pork and bean previous to the weekend? I have quite a bean yearning myself. Thanking you in advance for your kind co-operation  |
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« Last Edit: 19:15:10, 28-10-2008 by Antheil »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #3455 on: 19:22:13, 28-10-2008 » |
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Could you please post both the ham and lentil and pork and bean previous to the weekend? I have quite a bean yearning myself. Thanking you in advance for your kind co-operation Mah pleazure, Mistress Anty. It's almost identical to this one from Gazza Rhodes I just found... http://www.bbcgoodfood.com/recipes/1341/ham-hock-and-lentils...but I don't necessarily use ham hocks, any old joint will do, and I don't bother with all that stripping of the meat from the bone, just tear the stuff into hearty chunks. Also, that photograph makes it look too prissy - you need loads of the cooking liquor washing around with the ham and everything, and served in a Big Ol' Bowl. For an extra rustic twist, I've sometimes added potatoes to the mix about 30 mins before cooking time is up. NB: this recipe carries a severe NOM-factor warning. Ask Mort about her ham in pressed apple juice... or, my version, dry french cider. Yes, enough of it to cover the ham. Hic. |
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harmonyharmony
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« Reply #3456 on: 19:24:49, 28-10-2008 » |
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Currying the left over lamb (after crunching away on the fat, cold from the fridge along with two lonely roast potatoes) in a very simple improvised sort of thing.
Fry onions until translucent, then add spices (your choice)
Fry for about 5 mins then add the lamb and some garlic.
Stir it round well until the lamb is coated in spicy oniony goodness and then put some boiling water in.
You're going to want quite a dry gravy so don't put too much in, but also you'll need enough to make a sauce.
Put in as much as you think you'll need, but you may well need to put in more later.
Reduce it until it looks right and the whole thing is piping hot.
Add some cream (if you like) and coriander.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Morticia
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« Reply #3457 on: 19:28:42, 28-10-2008 » |
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Oh bugler! It's happened again. I just typed a reply to Ants and Martle, clicked 'Post' and it hasn't appeared  Never mind, it wasn't vital to culinary survival. Just a bit of burble about beans. |
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Antheil
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« Reply #3458 on: 19:33:01, 28-10-2008 » |
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Thanks Marty, will look at that in depth later. Gosh! Tearing the ham into hearty chunks, bare handed, Goodness! I may have a fit of the vapours!
I have no need to enquire of Mistress Mort of her hocks in cold pressed apples. I am very intimate with that particular recipe thanks to our Nige.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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oliver sudden
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« Reply #3459 on: 19:40:30, 28-10-2008 » |
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Post the sides from the goats Well I used to get 'post the sides from the incur'*. Damn this 'intelligent' predictive text dictionary. *er, in fact I still do... |
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Andy D
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« Reply #3460 on: 00:58:55, 29-10-2008 » |
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Oh bugler! It's happened again. I just typed a reply to Ants and Martle, clicked 'Post' and it hasn't appeared Never mind, it wasn't vital to culinary survival. Just a bit of burble about beans. I've heard that beans make you burble  |
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Morticia
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« Reply #3461 on: 15:33:53, 29-10-2008 » |
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Plenty of beans left from last night (they were indeed nommy, Martle) so I'm about to chuck some Merguez-style sausages cut into chunks into the pot and let them all putter away quietly. Usually makes for a jolly nommy mouthful or two. Sorry veggies!
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Antheil
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« Reply #3462 on: 18:04:34, 29-10-2008 » |
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Merguez and beans sounds good Mort - and shall we have garlic bread?
Have today acquired organic French Puy lentils (plus some red ones as I may fancy a dal over the weekend) Have been looking at belly pork, in the piece or in slices and must try and find the Puy lentil and pork recipe. A rather large piece was £3.99 (forgot to check the weight), the slices were (from memory) £2.20 per lb. On the other hand the stewing lamb was pretty cheap as well at £2.50 per lb. No ham hocks to be found Marty but gammon joints were on offer and one weighing 2.6 lbs worked out at £1.98 per lb.
Decisions, decisions!
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #3463 on: 18:28:43, 29-10-2008 » |
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No ham hocks to be found Marty but gammon joints were on offer and one weighing 2.6 lbs worked out at £1.98 per lb.
That'll do fine, Anty. What time did you say to come round on Saturday again? |
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Antheil
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« Reply #3464 on: 18:48:45, 29-10-2008 » |
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No ham hocks to be found Marty but gammon joints were on offer and one weighing 2.6 lbs worked out at £1.98 per lb.
That'll do fine, Anty. What time did you say to come round on Saturday again? Well Marty, as you have now mastered the Severn Bridge and do not have to go via Gloucestershire you can make it here quicker than usual can you not? Shall we say 7.00pm then we can nip down to the Sheep & Wellingtons for a pint of Rev. James and some lavabread tapas?? |
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