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Antheil
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« Reply #750 on: 12:23:53, 24-11-2007 » |
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What happened to the joint of lamb, Anna?  I used lamb in last night's chillie Mort and decided against the joint because I am not very fond of cold lamb. I might concoct some sort of lamb casserole next weekend, possibly with haricot or flageolet beans. hh, I do a dish with similar ingredients to yours. I quickly brown some lardons, then add washed and drained savoy cabbage (thickly sliced) to the pan (to deglaze and pick up the juices from the bacon), then layer it up with (usually) cannellini beans, but I have used green lentils. Top it with cooked pasta (penne or fuselli), then spread over a tub of creme fraiche, then a generous helping of shavings of a good cheddar and bung it in the oven. |
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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 #751 on: 12:29:38, 24-11-2007 » |
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Anty, I'd no more let the colour put you off than the red in cabbage (which I also adore).
Ron, I love red cabbage, in fact cabbage in all varieties has to be one of my favourite green veggies together with tenderstem brocolli spears. And I eat purple sprouting brocolli so I don't know why the colour of the potatoes has put me off? My grandmother used to make the most wonderful pickled red cabbage, we always had it at Christmas. I think it was her own recipe and I remember it had whole chillies in it. |
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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 #752 on: 12:37:06, 24-11-2007 » |
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I`m definitely going to give those black pots a whirl if I can track them down, Ron. Intense flavour, huh? <drool emoticon> I`m toying with the idea of Irish stew for this evening. It`s that kind of weather. Or there`s what I tend to think of as Moishe`s Lamb. A wonderful concoction of neck of lamb, garlic, onions, couple of green chillies, paprika and red wine. A robust, heavenly smelling (and tasting) dish. Cabbage is a must to serve with it. Yum  |
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martle
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« Reply #753 on: 12:44:35, 24-11-2007 » |
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Casseroles and stews on the r3ok collective brain, eh? Just got back from the local-shut-at-12-we're-only-here-for-restaurant-trade-really butchers with a couple of pounds of excellent-looking stewing steak! I'll pick out some hearty veg later. It's the weather, isn't it. Mort, your Moishe's lamb sounds like a cracker. Any chance of a quick recipe?  |
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Green. Always green.
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Antheil
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« Reply #754 on: 12:49:17, 24-11-2007 » |
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Cor, Mort!! That sounds delicious, perhaps I'll try that next weekend. How long do you cook it for? I remember, re the red cabbage at Christmas, we had a bird or very often a joint of beef on Christmas Day, then a hand of pork on Boxing Day. In the evenings we had enormous King Edward jacket potatoes and scooped out the potato, mashed it up, then layered it back into the skins with slices of meat, the pickled cabbage (which was so lovely and crunchy and spicy), and slices of butter  My grandmother was a Chef btw, and my two great grandfathers were Master Cooks in the Army, one of whom was with the Army in India. Perhaps it is from him I have my love of chillies! |
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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 #755 on: 12:54:17, 24-11-2007 » |
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Recipe will be entering cyberspace soon, chaps!
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harmonyharmony
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« Reply #756 on: 12:56:50, 24-11-2007 » |
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hh, I do a dish with similar ingredients to yours. I quickly brown some lardons, then add washed and drained savoy cabbage (thickly sliced) to the pan (to deglaze and pick up the juices from the bacon), then layer it up with (usually) cannellini beans, but I have used green lentils. Top it with cooked pasta (penne or fuselli), then spread over a tub of creme fraiche, then a generous helping of shavings of a good cheddar and bung it in the oven.
Fabulous. I think that I'm going to cook the lentils in stock, then fry the leeks and peppers, add the bacon, then some water (or left over stock from the lentils or some wine...) and cabbage + pak choi, and then the lentils. Finally topped with some par-boiled sliced potatoes (with cheese on top?) and into the oven... |
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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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Antheil
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« Reply #757 on: 13:09:36, 24-11-2007 » |
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Sounds good to me hh I think as long as you have some pulses in the cupboard, some pasta/noodles/rice and veggies, then you have the makings of a feast. I am amazed that not more people eat pulses, whenever I mention beans to anyone they think I mean baked beans in gloop. Beans in all their varieties are the most wonderful thing. Bacon and cabbage is a divine combination of course. And another thing we always had at Christmas was bubble and squeak. How did it get that name? |
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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 #758 on: 13:31:39, 24-11-2007 » |
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Anna, I was always given to believe that bubble and squeak got the name because of the sounds it makes when cooking. Bit like snap, crackle and pop but, er, different  |
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Antheil
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« Reply #759 on: 13:45:22, 24-11-2007 » |
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Mort,
Didn't know that. Bubble & Squeak is also Cockney rhyming slang for Greek. Wasn't Nick the Bubble (Nick the Greek) in Lock, Stock and Two Smoking Barrels?
Just having the left over chillie from yesterday, Omigod it's hot! I used 4 chillies! Did you know that chillies are addictive?
Do you think this being a 'foodie' is genetic or just how you were brought up? As I said my Grandmother was a Chef (her last position was in an Italian restaurant - prior to that she was Chef in Richmond, she used to frighten me to death when I was taken there, there was my lovely Nan in her starched whites - and so fierce - she would have wiped the floor with Gordon Ramsay!), my 2 great Grandpas were Cooks, there are 4 of us (perish the thought!) and we all cook to, although I say it myself, an amazing standard. I am in touch with my Grandma's brother's grandson in the US and he, and his family, are all 'foodies' as well.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Ron Dough
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« Reply #760 on: 14:03:51, 24-11-2007 » |
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I'm not convinced it's genetic at all: my mum hated cooking, and I therefore learnt very early to fend for myself. (How many other kids can you think of who'd come home and ask "Why can't you cook food like we get at school?".) Furthermore, Dode's a total foodie and an excellent cook, but he grew up in the Dundee slums with parents who were far more interested in slinging spirits down their necks than putting food on the family table, and seems to have subsisted on 'heelies of pan bread' (the crusts of Scottish processed Plain Loaf) and jam, unless his Grannie Rice took pity on him and dragged him off for a plate of mince, tatties and processed peas.
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Morticia
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« Reply #761 on: 14:05:34, 24-11-2007 » |
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Anna, I did indeed know they are addictive. The little tinkers belong to the Nightshade family which includes.... tobacco!! And potatoes but I don`t think we have to worry about them This foodie thing could be genetic. My grandmother was in service as a cook in them big posh houses, look you. My cousin can remember going with her when she went to visit friends beyond the green baize door. He got spoilt rotten in the kitchens! My aunt was a great cook. Her cakes and mashed pots were to die for! The gene, if there is one, seems to have skipped my mother and surfaced in my brother and meself. At one stage he had a taverna on a Greek island. He loved cooking. And eating |
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Antheil
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« Reply #762 on: 14:16:05, 24-11-2007 » |
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Anna, I did indeed know they are addictive. The little tinkers belong to the Nightshade family which includes.... tobacco!!
Blimey, never knew that Mort. Maybe it's not genetic, but there are so many people I know who just exist on processed, factory made food. I always think they don't know what they are missing. They make chillie or casserole with a packet mix - have you ever looked at the salt content of those packets? And, a packet costs more than a bag of chillies or a couple of carrots and onions Who's Dode Ron? Is he your Chef at Castle Dough? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Mary Chambers
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« Reply #763 on: 14:43:28, 24-11-2007 » |
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I'm not convinced it's genetic at all: my mum hated cooking, and I therefore learnt very early to fend for myself. (How many other kids can you think of who'd come home and ask "Why can't you cook food like we get at school?".)
My children used to ask why I never made gravy, custard or chips, all things they liked, and had at school but not at home. |
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Andy D
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« Reply #764 on: 14:55:30, 24-11-2007 » |
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I tend to agree with Ron. My mother wouldn't even use onions in her cooking, the nearest we got to being adventurous was some chopped chives from the garden on our lettuce. School meals were certainly no better, so when I eventually discovered there were all sorts of culinary delights which I'd never met before, I was keen to learn how to produce them myself.  |
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