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Milly Jones
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« Reply #3585 on: 17:22:12, 11-11-2008 » |
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We've got veggie bangers and mash with onion gravy. I put horseradish sauce in the mashed potatoes and use red onions for the gravy. Just a bit more tangy than normal.
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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 #3586 on: 17:54:44, 11-11-2008 » |
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Bangers and mash here too Milly  But with leeks and tenderstem broccoli and coincidentally I bought horseradish today! My mother did a similar sort of mince dish to Mort's recipe, she just called it savoury mince, but as I recall it had diced fresh carrot, onion and no potatoes. I'm not sure what the other ingredients were but it was very, very, flavoursome. We always had it with rice. I guess it was a cheap way to feed six. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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harmonyharmony
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« Reply #3587 on: 18:10:27, 11-11-2008 » |
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Boke.
Oh. I beg your pardons. It's 'boak' apparently. |
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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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martle
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« Reply #3588 on: 18:22:27, 11-11-2008 » |
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Boke.
Oh. I beg your pardons. It's 'boak' apparently.  |
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Green. Always green.
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martle
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« Reply #3589 on: 18:39:33, 11-11-2008 » |
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My mother did a similar sort of mince dish to Mort's recipe, she just called it savoury mince, but as I recall it had diced fresh carrot, onion and no potatoes. I'm not sure what the other ingredients were but it was very, very, flavoursome. We always had it with rice. I guess it was a cheap way to feed six.
My mum did something similar too! No potatoes, no carrot, but a teaspoon of curry powder. She called it 'curry'.  She's a lot better cook now... I suspect there are mince dishes kicking around in most families' history - cheap staples etc. What I like about Mort's nan's is the potatoes and oatflakes for bulk. |
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Green. Always green.
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Antheil
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« Reply #3590 on: 19:04:10, 11-11-2008 » |
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Marty, on a precarious income and with six to feed I think my Ma made good use of mince. I do remember she did an amazing stuffed marrow which was so rich in flavours I can still taste it now (in a nice way, you understand) Also a mince and onion pie with shortcrust pastry. And (those of you of a nervous disposition cover your eyes) a brilliant fish pie.
We were very well fed I think. My Nan did brilliant pickles as well, her red cabbage was to die for. I think being brought up on good food has made me and my siblings so interested in cooking and the excellent cooks we all are!!
Going a bit off-topic here, I think Jamie Oliver is right when he appeared before the Select Committee. There is a generation who do not know how to cook. Much as Marty and I like to indulge in the occasional pizza, (not together, heaven forfend) we know how to strut our stuff in the kitchen of improvisation!!
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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 #3591 on: 19:08:08, 11-11-2008 » |
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My mother did a similar sort of mince dish to Mort's recipe,
My mum did something similar too! Coming soon. The R3ok Cookbook - A Million Ways with Mince!' Gawd bless it. Sorry to all veggies  |
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martle
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« Reply #3592 on: 19:13:32, 11-11-2008 » |
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Much as Marty and I like to indulge in the occasional pizza, (not together, heaven forfend) we know how to strut our stuff in the kitchen of improvisation...
...not together, either. For the avoidance of doubt. This just shows how easy it is to produce nutritious food on very little money at all, though - which is one of Oliver's points, isn't it. It always amuses me to think that you can pay truckloads of money in fancy restaurants in London (or Paris etc.) for dishes that are just poncified versions of rural staples - stews, and casseroles in particular - that cost next to nothing to make and are created in any case mostly from leftovers. |
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Green. Always green.
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Antheil
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« Reply #3594 on: 19:38:23, 11-11-2008 » |
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Much as Marty and I like to indulge in the occasional pizza, (not together, heaven forfend) we know how to strut our stuff in the kitchen of improvisation...
...not together, either. For the avoidance of doubt. Seconded, just in case people wonder!!!
This just shows how easy it is to produce nutritious food on very little money at all, though - which is one of Oliver's points, isn't it. It always amuses me to think that you can pay truckloads of money in fancy restaurants in London (or Paris etc.) for dishes that are just poncified versions of rural staples - stews, and casseroles in particular - that cost next to nothing to make and are created in any case mostly from leftovers.
Nutritious cheap food is easy. I bought a gammon joint Thursday (half price) for £5, it did me for 3 hearty meals. My speciality bangers tonight (pork with orange and red onion marmalade) cost me £1.07. The belly pork was (memory failure) about £2.30 ish (for 2 meals) and my old fashioned lamb stew, the scrag cost £2.73 for two meals. Vegetables I don't count the cost of really, I got three lovely trimmed leeks today for 45p. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Antheil
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« Reply #3595 on: 19:47:52, 11-11-2008 » |
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Coming soon. The R3ok Cookbook - A Million Ways with Mince!' Gawd bless it. Sorry to all veggies Och! Mince My Way! Ooh, I say!!  |
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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 #3596 on: 19:48:29, 11-11-2008 » |
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Sob, sniff. A mince love story an' all. Sniff  P,S, Do I owe hh Royalties for use of 'sniff'? |
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MabelJane
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« Reply #3597 on: 21:02:43, 11-11-2008 » |
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We've been treated to some excellent cooking by 2 of my kids - yesterday Little R made a superb curry at school (bursting with fresh veg and home-ground spices) and today Middle L made a delicious Dutch apple cake. On Saturday Little R found my microwave sponge pudding recipe and made a very bouncy pud which she served with a dollop of strawberry jam. She made another after school today which was very mmm with golden syrup drizzled over it. I haven't made puddings for years so if they want to bake them themselves they're welcome to! I shouldn't eat them though...   |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Morticia
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« Reply #3598 on: 21:09:07, 11-11-2008 » |
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Ooooo, apple cake. Totally nom nom nom. Love it to bits. Or even crumbs  |
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Ruby2
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« Reply #3599 on: 12:33:07, 12-11-2008 » |
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Well I've been very good and almost eaten all of this avocado and walnut salad. Too much lemon juice in the dressing  (inauthentic use of smiley but it kind of expresses the sensation) |
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"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
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