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Reiner Torheit
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« Reply #795 on: 22:05:04, 24-11-2007 » |
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would you care to reprise your recipe for Sprouts with marmalade?
Ah, another Repeat for the Christmas Season. And nothing repeats on you like Brussels Sprouts  BRUSSELS SPROUTS WITH MARMALADEthis is an ideal side-dish to go alongside richer Christmas fare, and even though I say it that shouldn't (being a veggie) goes well with roast meats etc. It's also a rather nicer way to serve sprouts than the usual "facon de diners-ecoles" version. It's also incredibly simple and quick. - Take enough Brussels Sprouts for the expected number of guests. Pick them over, remove all grotty outer leaves and woody stalks. Then shred them crossways in 2mm slices.
- Peel and crush several cloves of garlic, according to taste. You can also add a little shredded fresh ginger root to taste, depending on whether the rest of your meal is already heavily gingered or not.
- In a wok, melt some unsalted butter, being careful not burn it. Throw in the shredded sprouts and the garlic (and ginger), and stir-fry 2-3 minutes until tender. Adding a few drops of water helps the stir-frying process, which should be achieved with a bit of steam. The Minuet (optional) from Act III of Stephen Storace's opera THE SIEGE OF BELGRADE (1791) perfectly measures the cooking-time for those without egg-timers or other culinary chronometers. Season with a splash of Teriyaki sauce (you can substitute light soy if preferred). Don't use salt, as it will encourage the sprouts to go soggy - they should have a crisp bite left in them when brought to the table.
- Add one heaped teaspoon per person of coarse-cut Seville Marmalade (please do not cut corners on this ingredient; Seville has the pungency needed to balance the flavour of the sprouts) and stir in softly without breaking-up the sprouts. Add freshly-ground black pepper (non-dieters may like to top with an extra knob of butter at this point).
- Garnish with chopped coriander-leaf, and if you have it to hand from some other recipe, some orange zest
The same method also works well with courgettes instead of sprouts. Top & tail them (leaving the skins on), then shred them in a blender on the coarsest setting, add some salt, and place them in colander for an hour, to allow them to "weep". Rinse and pat dry in a tea-towel, then proceed as with the shredded sprouts.[/list] |
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« Last Edit: 22:14:51, 24-11-2007 by Reiner Torheit »
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"I was, for several months, mutely in love with a coloratura soprano, who seemed to me to have wafted straight from Paradise to the stage of the Odessa Opera-House"
- Leon Trotsky, "My Life"
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MabelJane
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« Reply #796 on: 22:19:52, 24-11-2007 » |
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The Minuet (optional) from Act III of Stephen Storace's opera THE SIEGE OF BELGRADE (1791) perfectly measures the cooking-time for those without egg-timers or other culinary chronometers.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #797 on: 22:38:46, 24-11-2007 » |
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Don't use salt, as it will encourage the sprouts to go soggy - they should have a crisp bite left in them when brought to the table. I'm sure the story of those biting sprouts must appear on this cassette.  |
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martle
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« Reply #798 on: 22:54:40, 24-11-2007 » |
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Ok, Reiner. If that little doozie doesn't turn me on to sprouts, nothing will. I will try it. And try it on the fambly, too.  Thanks! |
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Green. Always green.
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harmonyharmony
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« Reply #799 on: 22:57:28, 24-11-2007 » |
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Now Katherine Whitehorne's book Cooking in a Bedsitter - that really worked. I cooked things from it well past my bedsitter days.
Now that's a marvellous book. I've never lived in a bedsit, but I really enjoyed reading it, especially the chapters on Entertaining and on Wine. hh how are the lentils etc coming along?
Lentils went well. Not sure that the whole thing was quite what I was aiming at but thoroughly tasty. Enough to save in case of emergencies in the future! On the menu this evening at Castle Dough: sirloin steak, to be served with roasted sweet potatoes and butternut squash, green beans and sautéd cabbage-with-leek. If we get as far as afters, it might well be home made scones, split, a slice of Arran cheddar placed on top and lighly toasted, then topped off with a spoonful of rhubarb and ginger jam. An unusual combination which can become strangely addictive.
Wow. That makes me rather envious... Might have to seek out some steak next week. And I'll have to bake some more scones... BRUSSELS SPROUTS WITH MARMALADE
Well that's something to think about. I have my mum's homemade marmalade slowly dwindling in the cupboard and some sprouts in the fridge, and a pork chop in search of accompaniment... |
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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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Andy D
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« Reply #800 on: 23:16:55, 24-11-2007 » |
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Now Katherine Whitehorne's book Cooking in a Bedsitter - that really worked. I cooked things from it well past my bedsitter days.
That takes me back. My ex-wife and I more or less learned the basics of how to cook from that when we were in a self-catering hall of residence at university together. Not very exciting recipes but a very useful book when you know nothing about cooking. I wonder what happened to that copy. |
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Ron Dough
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« Reply #801 on: 23:41:34, 24-11-2007 » |
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hh,
The steak came from Sainsburg's on the outskirts of Dundee: I noticed that the price-drop girl was going round with her trolley around the meat shelves, and utilised my observational skills to note what was going in, and my innate sense of timing to arrive at the reduced price section at precisely the right moment; two very nice sirloins, sell by today, down to £2.20. I'd intended something quite different (tuna steaks pre-marinaded in lime marmalade and teriyaki sauce before being seared briefly on a very hot high-ribbed pan, served on a bed of brown basmati circled with a layer of cabbage and leek with fennel seed, and quartered with slow-cooked tomatoes), but that can wait for another day.
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MabelJane
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« Reply #802 on: 23:51:07, 24-11-2007 » |
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Now Katherine Whitehorne's book Cooking in a Bedsitter - that really worked. I cooked things from it well past my bedsitter days.
Was half listening to something on R4 yesterday which I think was about this book but this seems to be dated 1st Oct: http://www.bbc.co.uk/radio4/womanshour/01/2007_40_mon.shtmlCan't check now but it could be about it. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #803 on: 23:56:31, 24-11-2007 » |
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harmonyharmony
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« Reply #804 on: 23:59:18, 24-11-2007 » |
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hh,
The steak came from Sainsburg's on the outskirts of Dundee: I noticed that the price-drop girl was going round with her trolley around the meat shelves, and utilised my observational skills to note what was going in, and my innate sense of timing to arrive at the reduced price section at precisely the right moment; two very nice sirloins, sell by today, down to £2.20. Supermarket steak can be a bit hit and miss in my experience. I have managed to purchase some wonderful stuff, but recently it's all been a bit chewy. I'm planning to explore the butchery scene down my way next week. Will report back. I'd intended something quite different (tuna steaks pre-marinaded in lime marmalade and teriyaki sauce before being seared briefly on a very hot high-ribbed pan, served on a bed of brown basmati circled with a layer of cabbage and leek with fennel seed, and quartered with slow-cooked tomatoes), but that can wait for another day.
Ron, this comes dangerously close to food-porn. Have you been moonlighting for M&S again? |
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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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Ron Dough
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« Reply #805 on: 00:08:20, 25-11-2007 » |
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Curses, discovered!
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Andy D
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« Reply #806 on: 00:20:04, 25-11-2007 » |
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Now Katherine Whitehorne's book Cooking in a Bedsitter - that really worked. I cooked things from it well past my bedsitter days.
Was half listening to something on R4 yesterday which I think was about this book but this seems to be dated 1st Oct: http://www.bbc.co.uk/radio4/womanshour/01/2007_40_mon.shtmlCan't check now but it could be about it. Thanks MJ. I've skimmed through that using LA now that the Feldman piece has finished on Hear & Now but she doesn't seem to mention the book. However here's an older piece where she does. |
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Antheil
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« Reply #807 on: 00:24:11, 25-11-2007 » |
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Ron, this comes dangerously close to food-porn. Have you been moonlighting for M&S again?
You beat me to it hh!! Marinated in lime mamalade with quartered slow cooked tomatoes? Goodness, I am all of a fluster! Bet I've messed up the quotes again tho. |
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« Last Edit: 00:31:46, 25-11-2007 by Antheil the Termite Lover »
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Reality, sa molesworth 2, is so sordid it makes me shudder
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MabelJane
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« Reply #808 on: 00:26:37, 25-11-2007 » |
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Now Katherine Whitehorne's book Cooking in a Bedsitter - that really worked. I cooked things from it well past my bedsitter days.
Was half listening to something on R4 yesterday which I think was about this book but this seems to be dated 1st Oct: http://www.bbc.co.uk/radio4/womanshour/01/2007_40_mon.shtmlCan't check now but it could be about it. Thanks MJ. I've skimmed through that using LA now that the Feldman piece has finished on Hear & Now but she doesn't seem to mention the book. However here's an older piece where she does. Ah, just found what I must have heard yesterday: 09:45 Book of the Week Selective Memory 23 November 2007 Katharine Whitehorn reads from her autobiography, written with the searing wit and close observation that characterised her Observer column for 40 years. Successful years on the Spectator and The Observer, but now Katharine must learn to cope with widowhood. That should be on LA. It was all about how she came to write her Cooking in a Bedsitter book. |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Antheil
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« Reply #809 on: 00:33:52, 25-11-2007 » |
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Bedsits. Now that's something that doesn't exist anymore.
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Reality, sa molesworth 2, is so sordid it makes me shudder
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