l'angelo mysterioso Posted November 14, 2013 Share Posted November 14, 2013 Beef casserole cooking in the oven. Proper winter food. Not sure whether to bother doing dumplings.How about doing some mash to soak up the juices? Or some chunky breadI like dumps but they lie a bit heavy sometimes WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
hindle xiii Posted November 14, 2013 Author Share Posted November 14, 2013 I like dumps but they lie a bit heavy sometimes Not enough fibre in your diet. Link to comment Share on other sites More sharing options...
Tiny Tim Posted November 14, 2013 Share Posted November 14, 2013 How about doing some mash to soak up the juices? Or some chunky bread I like dumps but they lie a bit heavy sometimes It will be served with horseradish mash. No time to make bread today. Link to comment Share on other sites More sharing options...
Larry the Leit Posted November 14, 2013 Share Posted November 14, 2013 I like dumps but they lie a bit heavy sometimes Even more reason that you need to lose the obsession with crapping at RL grounds Frank. The Unicorn is not a Goose, Link to comment Share on other sites More sharing options...
WearyRhino Posted November 14, 2013 Share Posted November 14, 2013 I like dumps but they lie a bit heavy sometimes If your dumplings are heavy you're making them wrong - too much fat, not enough raising agent and/or overworking the mix. I generally use butter rather than suet, self-raising flour with another small teaspoon of baking powder. Season well, add herbs, cheese and other flavouring. Work the fat in with a table knife with minimal use of your hands. Cold water to bring together, divide into equal sized dumplings about size of a golf ball. Rest in the fridge. Add to stew/casserole for ½ hour. Serve. Eat. Collapse in contentment! Link to comment Share on other sites More sharing options...
Futtocks Posted November 15, 2013 Share Posted November 15, 2013 Chicken Tikka... Lasagne? Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Futtocks Posted November 28, 2013 Share Posted November 28, 2013 Horseradish vodka. I didn't have any mixers available last night, so tried a tiny nip of it on its own. Interesting...It came in a three-pack with the other two flavours being cucumber and blackcurrant. I haven't tried them yet. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted November 28, 2013 Share Posted November 28, 2013 I recently bought a catering grade mincer that also makes sausages- relax timtum I'm not after your gig I'll never buy shop bought mince again the difference is amazing and makes you realise what goes into shop bought mince It is extremely easy to keep clean and stashes away unobstrusively WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
Futtocks Posted November 28, 2013 Share Posted November 28, 2013 I recently bought a catering grade mincer that also makes sausages- relax timtum I'm not after your gig I'll never buy shop bought mince again the difference is amazing and makes you realise what goes into shop bought mince It is extremely easy to keep clean and stashes away unobstrusively You can also regulate the amount of fat that you get in your mince to your own preference. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted November 28, 2013 Share Posted November 28, 2013 You can also regulate the amount of fat that you get in your mince to your own preference. Exactly WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
hoff Posted November 28, 2013 Share Posted November 28, 2013 Tried some tilapia today. Quite nice though I have realised I may have been eating it for some time when i've been ordering Cod at my local chippie. Link to comment Share on other sites More sharing options...
l'angelo mysterioso Posted November 28, 2013 Share Posted November 28, 2013 I've bought a couple of partridges (Lidl again) for tonight. Stuff 'em with chestnuts, lard 'em with bacon, then roast.My favourite game birdPlenty of meat on em very tasty very sweet And as you illustrate no need to #### about with em WELCOME TO THE ROYSTON VASEY SUPER LEAGUE 2015 Keeping it local Link to comment Share on other sites More sharing options...
timtum Posted November 28, 2013 Share Posted November 28, 2013 Horseradish vodka. I didn't have any mixers available last night, so tried a tiny nip of it on its own. Interesting... It came in a three-pack with the other two flavours being cucumber and blackcurrant. I haven't tried them yet. The meal that changed my life (in that it made my insides implode never to be repaired) finished with a glass of garlic eau de vie. Crikey! Cucumber and gin go together fantastically well. Link to comment Share on other sites More sharing options...
timtum Posted November 28, 2013 Share Posted November 28, 2013 Snorkers on the menu yet again tonight... One of my variants is a Yorkshire sausage. Anyone know anything about the origins, and why it has its slightly esoteric ingredients? Link to comment Share on other sites More sharing options...
Bearman Posted November 28, 2013 Share Posted November 28, 2013 I went into a local butchers today that has been recommended to me. It seems they supply all the local butchers with sausages. There was a sign that stated " we make 10,000 sausages a week"! Ron Banks Midlands Hurricanes and Barrow Link to comment Share on other sites More sharing options...
timtum Posted November 28, 2013 Share Posted November 28, 2013 This next week I'm going to make in excess of two thousand sausages. I'm dreading it. Link to comment Share on other sites More sharing options...
Tiny Tim Posted November 28, 2013 Share Posted November 28, 2013 . I always try to be in high spirits. Any spirit except gin, foul stuff. I rather like a nice G&T...but then I am a RU fan so that may not come as a surprise to many. Link to comment Share on other sites More sharing options...
Wiltshire Rhino Posted November 29, 2013 Share Posted November 29, 2013 I rather like a nice G&T...but then I am a RU fan so that may not come as a surprise to many. No surprise that bitter is the favourite tipple for a lot of RL fans. ;-) 2014 Challenged Cup Winner Link to comment Share on other sites More sharing options...
Bigal02 Posted November 29, 2013 Share Posted November 29, 2013 I only drink G&T to ward off malaria. It seems to have worked so far. Link to comment Share on other sites More sharing options...
Futtocks Posted November 29, 2013 Share Posted November 29, 2013 My favourite game bird Plenty of meat on em very tasty very sweet And as you illustrate no need to #### about with em My absolute top game bird is pigeon, but finding it in the shops ain't easy. Waitrose sometimes have pigeon breasts during the winter months, but not every branch, and the shelf is often empty when I get there. Oriental City used to have them in the frozen section, but they've been closed for years now. Donald Russell do them, but ordering online and being there to take delivery is a bit of a faff. Cooking pigeon breasts is quick and simple. Heat oil in a hot pan. Season the meat lightly with salt. Fry on one side for 90 seconds. Flip the breasts over, add a bit of butter and fry for another 90 seconds, basting the top of the meat with the butter. Remove from the pan, wrap the breasts loosely in foil, having poured the cooking juices over them and seasoned them with pepper. Rest for a few minutes somewhere warm. Heaven on a plate. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Tiny Tim Posted November 29, 2013 Share Posted November 29, 2013 I rather like a nice G&T...but then I am a RU fan so that may not come as a surprise to many. Actually tell a lie, earlier this year I went to a restaurant in Cardiff that had lots of different gins and tonics and made a big deal of pairing these. We tried a few but to be honest none of them were particularly nice. I will stick with my Bombay Sapphire and tesco tonic water. Link to comment Share on other sites More sharing options...
Futtocks Posted November 29, 2013 Share Posted November 29, 2013 Actually tell a lie, earlier this year I went to a restaurant in Cardiff that had lots of different gins and tonics and made a big deal of pairing these. We tried a few but to be honest none of them were particularly nice. I will stick with my Bombay Sapphire and tesco tonic water. If you can find it, try Opihr gin, which is lightly spiced. Very tasty. Pretty bottle, too. Sainsbury's own brand tonic water is pretty good, and half the price of the rather insipid Schweppes. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
St Reatham Posted November 29, 2013 Share Posted November 29, 2013 Homemade sloe gin is extremely good. Link to comment Share on other sites More sharing options...
Futtocks Posted November 29, 2013 Share Posted November 29, 2013 Homemade sloe gin is extremely good. As is damson gin - a Cumbrian speciality, I am told. Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted. Ralph Waldo Emerson Link to comment Share on other sites More sharing options...
Tiny Tim Posted November 29, 2013 Share Posted November 29, 2013 Homemade sloe gin is extremely good. Yes, tried a bottle of that as a student when a girl I was living with brought back a bottle of sloe gin her dad had made. Far too drinkable. Link to comment Share on other sites More sharing options...
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