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Food and drink thread

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So, for the rest of the year, use frozen.

I know thy are useful for applying to a swollen limb, but other than that why bother with them?

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Chefs always say that frozen peas are as good as fresh.

But what are they for? They are usually used as a dressing and in my opinion add nothing to a meal, they are almost impossible to transfer from the plate to the mouth without spilling.

For me the best way with peas is to use dried and have them as mushed.

I remember in East Anglia that peas used to be sold as a fast food snack with vinegar and they were alright too.

So what's the best thing to do with garden peas?

You're a bloody savage Banks. God knows what the buffet will be like on Saturday.

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You're a bloody savage Banks. God knows what the buffet will be like on Saturday.

There might be rhubarb but there won't be any peas.

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Fresh peas, eaten raw straight from the pod and in season, are the best! Much better than frozen, the peas and pods should be deep vivid green, juicy and sweet.

 

Trouble is, the peak of the season is short, and soon the 'fresh' peas you get are pale, clothy and tasteless. So, for the rest of the year, use frozen.

Agree, we grew peas last year and our kids were picking and eating them raw, I don't think we managed to get any into the kitchen let alone cook them.

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Just had traditional Lemon Cheese as opposed to the supermarket Lemon Curd. Was beautiful.

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Where locally can I get salsify?

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When I was a kid my mother used to make a dish she called "tatie ash".

I think it was a traditional Lancashire dish based on cheap lamb probably scrag end and potatoes and onions all cooked together a bit like a hotpot. I hated it but think I might like it now.

Does anyone have a recipe for this?

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On Saturday, I went to Kerb Saturday, just North of King's Cross. They're usually only open on weekdays, so I can't get there without taking a half day off work, so the Saturday fairs are something I look forward to on the few occasions they happen.

 

Amongst other things, the Tongue'n'Cheek burger stall, where I had their 'Belly Connection' burger (150 g burger plus pork belly, gorgonzola cheese, pimenton mayo, pickled red onion and lettuce ). Fabulous!

Edited by Futtocks

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I don't know what I'm doing wrong, but this is twice I couldn't load a picture from Flickr.

 

I was going to post a picture of my breakfast.

Edited by Bleep1673

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I was going to post a picture of my breakfast.

 

I think you want the Uninteresting Facts thread.

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When I was a kid my mother used to make a dish she called "tatie ash".

I think it was a traditional Lancashire dish based on cheap lamb probably scrag end and potatoes and onions all cooked together a bit like a hotpot. I hated it but think I might like it now.

Does anyone have a recipe for this?

 

Hi bearman you have aPM my dear with recipie, i hope this is the one?

Mrs F :D

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Share please!

 

Tattie Hash, also known as Tater Hash and Tatie 'ash is a traditional Lancashire dish of boiled potatoes, chopped onions and corned beef stewed long in butter and milk. When cooked, potatoes are mashed (or hashed). Traditionally this was served accompanied by pickled red cabbage and/or pickled beetroot. Sometimes the top is covered with a pastry (known as having a crust on it) and I present that version here, though the pastry lid can be omitted.

Ingredients:

1kg potatoes, peeled and cut into 4cm cubes

2 tins of corned beef, cut into 3cm cubes

2 onions, sliced

1 carrot, finely diced

gravy powder

salt and freshly-ground black pepper, to taste

4 tbsp butter

For the Crust:

120g plain flour

60g butter, diced

cold water to bind

 

recipe_divider.png

 

Tattie Hash Preparation:

Method:

Add the potatoes to a flame-proof casserole (or Dutch oven) then add just enough of a 1:1 mix of water and milk to cover. Bring to a boil then cook for about 10 minutes. Add the onion, carrot and corned beef and boil for 30 minutes. Roughly mash (it should remain a little lumpy) then add enough gravy powder to turn the liquid brown (but don't let it get too thick). Season to taste and dot the top with the butter. Continue simmering gently as you prepare the crust.

Now make the crust. Sift the flour into a bowl, add the butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Add just enough water to bring the mixture together as a dough. Roll out the dough onto a greased baking tray then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until golden brown.

Serve the hash spooned onto plates and top with a piece of the pastry. Accompany with pickled red cabbage and/or pickled beetroot.

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Ahh yes, Lancashire, dozens of names for the same dish water stew; scouse, lobby, hot pot, etc. etc.

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The NRL players' cookbook 'Footy Flavours' is now available on Kindle! There's some tempting-sounding stuff, too:

 

 

Entrée
Asparagus and Ricotta Tart (Jack Wighton, Canberra Raiders)
Bruschetta (Liam Fulton, Wests Tigers)
Cheese and Bacon Potato Skins (Russell Packer, NZ Warriors)
Goat’s Cheese Figs (Mark Gasnier, Retired – St George Illawarra Dragons)
Nan’s Winter-Warming Pumpkin Soup (Ben Farrar, Manly Sea Eagles)

Beef
Beef Fajitas (Colin Best, Cronulla Sharks)
Beef Stir-fry (Josh Dugan, Canberra Raiders)
Beef Stroganoff (Travis Burns, Penrith Panthers)
Corned Beef Wrap (Antonio Winterstein, North Queensland Cowboys)
Meatball Bites (Sam McKendry, Penrith Panthers)
My Steak Diane (Michael Lett, Canterbury-Bankstown Bulldogs)
Perfect Steak with Creamy Mustard Sauce and Mash (Akuila Uate, Newcastle Knights)
Roast Beef with Yorkshire Puddings (Gareth Widdop, Melbourne Storm)
Slow-Cooked Beef Ragu with Pappardelle (Dallas Johnson, North Queensland Cowboys)
Tom Yum Soup (Trent Merrin, St George Illawarra Dragons)

Lamb
Garlic and Rosemary Lamb Cutlets with Roasted Pumpkin Salad (Chris Lawrence, Wests Tigers)
Lamb and Vegie Stew (Josh Reynolds, Canterbury-Bankstown Bulldogs)
Red Wine Lamb Shanks (Tonie Carroll, Retired – Brisbane Broncos)
Spicy Racks of Lamb (Ben Smith, Parramatta Eels)

Veal
Veal Parmigiana (Nathan Merritt, South Sydney Rabbitohs)
Chicken
Chicken Quesadillas (BJ Leilua, Sydney Roosters)
Chicken and Veg Stir-Fry (Matt Ballin, Manly Sea Eagles)
Chicken Burgers (Ray Thompson, North Queensland Cowboys)
Chop Suey – Samoan-style (Dominique Peyroux, Gold Coast Titans)
Lemongrass Chilli Chicken (Danny Buderus, Newcastle Knights)
Mum’s Homemade Chicken Schnitzel (Sandor Earl, Penrith Panthers)
Thai Green Chicken Coconut Curry (Billy Slater, Melbourne Storm)

Seafood/Fish
Atlantic Salmon Parcels (Brett Kimmorley, Retired – Canterbury-Bankstown Bulldogs)
Asian-Style Steamed Blue Eye Cod (Kieran Foran, Manly Sea Eagles)
Bacalhau à Gomes de Sá (Isaac de Gois, Cronulla Sharks)
Baked Whole Fish – Asian-Style (Darren Lockyer, Retired – Brisbane Broncos)
Garlic and Chilli Prawns (Liam Fulton, Wests Tigers)
Grilled Soft-Shell Crab with Mango Salad (Jason Nightingale, St George Illawarra Dragons)
Khmer Fish Amok (James McManus, Newcastle Knights)
Paella (Brent Tate, North Queensland Cowboys)
Pastry-wrapped Salmon (Kurt Gidley, Newcastle Knights)
Salmon Patties (Ben Ross, Cronulla Sharks)
Seafood Tacos (Kevin Locke, NZ Warriors)

Pizza
Adam’s Healthy Pizza (Adam MacDougall, Retired – Newcastle Knights)
BBQ Chicken Pizza Bites (Jacob Lillyman, NZ Warriors)

Pasta
Bolognaise Pasta Bake (Robbie Kearns, Retired – Melbourne Storm)
Chicken Pesto Pasta (Michael Ennis, Canterbury-Bankstown Bulldogs)
Chicken Ravioli (Bodene Thompson, Gold Coast Titans)
Chorizo and Haloumi Salad (Justin Hodges, Brisbane Broncos)
Fettuccine Boscaiola (Luke Capewell, Brisbane Broncos)
Kangaroo Bolognaise (Dean Whare, Manly Sea Eagles)
Lasagne (Ben Ross, Cronulla Sharks)
Nonna’s Gnocchi (Tony Grimaldi, Retired – Canterbury-Bankstown Bulldogs)
Pasta with Creamy Pesto (Alex McKinnon, Newcastle Knights)
Seafood Linguine (Tom Learoyd-Lahrs, Canberra Raiders)
Spaghetti Bolognaise (Anthony Watmough, Manly Sea Eagles)
Tuna Pasta Bake (Kevin Gordon, Gold Coast Titans)

Salad
Chickpea Salad (Ben Ross, Cronulla Sharks)
Mango and Strawberry Prawn Salad (Gorden Tallis, Retired – Brisbane Broncos)
Marinated Seafood Salad (Jamie Lyon, Manly Sea Eagles)

Desserts
Anzac Biscuits (Jason Ryles, Melbourne Storm)
Baked Lemon Cheesecake (Matt King, South Sydney Rabbitohs)
Banana cake with cream cheese icing (Ben Creagh, St George Illawarra Dragons)
Banana Tart (Mark Gasnier, Retired – St George Illawarra Dragons)
Berry Muffins (Jarrod Croker, Canberra Raiders)
Blueberry and White Chocolate Mousse (Matt Cooper, St George Illawarra Dragons)
Caramel Mud Cake (Tim Grant, Penrith Panthers)
Choc Scotch Delight (Brett Stewart, Manly Sea Eagles)
Chocolate Brownies (Scott Anderson, Brisbane Broncos)
Chocolate Fondue with Strawberries (Kurt Gidley, Newcastle Knights)
Crème Brûlée (Ben Hornby, St George Illawarra Dragons)
Easy Chocolate Cake (Anthony Quinn, Melbourne Storm)
Mars Bar Cheesecake (Andrew Fifita, Cronulla Sharks)
Mini Pear Tarte Tatin (Jack Bosden, Sydney Roosters)
Mother Wolf’s Apple Pie (David Williams, Manly Sea Eagles)
Pavlova (Darius Boyd, Newcastle Knights)
Pumpkin Pie (Joel Edwards, Newcastle Knights)
Red Velvet Cupcakes (Sam Williams, Canberra Raiders)
Rocky Road (Jason King, Manly Sea Eagles)
Sticky Date and Chocolate Pudding (Brett Kimmorley, Retired – Canterbury-Bankstown Bulldogs)
Tiramisu (Ben Ikin, Retired – Brisbane Broncos)
Trifle (Shaun Kenny-Dowall, Sydney Roosters)
Warm Chocolate Pots (Kurt Gidley, Newcastle Knights)

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On Saturday, I found a local(ish) butcher that sells goat! So, I made a big ol' stew for Sunday evening with enough left for tonight too. Tasty! :yes:

 

The recipe was loosely based on one I have for Greek(ish) style slow cooked lamb.

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On Saturday, I found a local(ish) butcher that sells goat! So, I made a big ol' stew for Sunday evening with enough left for tonight too. Tasty! :yes:

 

The recipe was loosely based on one I have for Greek(ish) style slow cooked lamb.

 

Are you kidding?

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On Saturday, I found a local(ish) butcher that sells goat! So, I made a big ol' stew for Sunday evening with enough left for tonight too. Tasty! :yes:

 

The recipe was loosely based on one I have for Greek(ish) style slow cooked lamb.

 

Without doubt one of the most underrated meats there is.  I love goat and mutton in stews, better than lamb by far for these type of dishes.

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Tattie Hash, also known as Tater Hash and Tatie 'ash is a traditional Lancashire dish of boiled potatoes, chopped onions and corned beef stewed long in butter and milk. When cooked, potatoes are mashed (or hashed). Traditionally this was served accompanied by pickled red cabbage and/or pickled beetroot. Sometimes the top is covered with a pastry (known as having a crust on it) and I present that version here, though the pastry lid can be omitted.

Ingredients:

1kg potatoes, peeled and cut into 4cm cubes

2 tins of corned beef, cut into 3cm cubes

2 onions, sliced

1 carrot, finely diced

gravy powder

salt and freshly-ground black pepper, to taste

4 tbsp butter

For the Crust:

120g plain flour

60g butter, diced

cold water to bind

 

recipe_divider.png

 

Tattie Hash Preparation:

Method:

Add the potatoes to a flame-proof casserole (or Dutch oven) then add just enough of a 1:1 mix of water and milk to cover. Bring to a boil then cook for about 10 minutes. Add the onion, carrot and corned beef and boil for 30 minutes. Roughly mash (it should remain a little lumpy) then add enough gravy powder to turn the liquid brown (but don't let it get too thick). Season to taste and dot the top with the butter. Continue simmering gently as you prepare the crust.

Now make the crust. Sift the flour into a bowl, add the butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs. Add just enough water to bring the mixture together as a dough. Roll out the dough onto a greased baking tray then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until golden brown.

Serve the hash spooned onto plates and top with a piece of the pastry. Accompany with pickled red cabbage and/or pickled beetroot.

Not being funny or owt but that dish and it is indeed a fine one isn't confined to lancashire

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The NRL players' cookbook 'Footy Flavours' is now available on Kindle! There's some tempting-sounding stuff, too:

 

 

Entrée

Asparagus and Ricotta Tart (Jack Wighton, Canberra Raiders)

Bruschetta (Liam Fulton, Wests Tigers)

Cheese and Bacon Potato Skins (Russell Packer, NZ Warriors)

Goat’s Cheese Figs (Mark Gasnier, Retired – St George Illawarra Dragons)

Nan’s Winter-Warming Pumpkin Soup (Ben Farrar, Manly Sea Eagles)

Beef

Beef Fajitas (Colin Best, Cronulla Sharks)

Beef Stir-fry (Josh Dugan, Canberra Raiders)

Beef Stroganoff (Travis Burns, Penrith Panthers)

Corned Beef Wrap (Antonio Winterstein, North Queensland Cowboys)

Meatball Bites (Sam McKendry, Penrith Panthers)

My Steak Diane (Michael Lett, Canterbury-Bankstown Bulldogs)

Perfect Steak with Creamy Mustard Sauce and Mash (Akuila Uate, Newcastle Knights)

Roast Beef with Yorkshire Puddings (Gareth Widdop, Melbourne Storm)

Slow-Cooked Beef Ragu with Pappardelle (Dallas Johnson, North Queensland Cowboys)

Tom Yum Soup (Trent Merrin, St George Illawarra Dragons)

Lamb

Garlic and Rosemary Lamb Cutlets with Roasted Pumpkin Salad (Chris Lawrence, Wests Tigers)

Lamb and Vegie Stew (Josh Reynolds, Canterbury-Bankstown Bulldogs)

Red Wine Lamb Shanks (Tonie Carroll, Retired – Brisbane Broncos)

Spicy Racks of Lamb (Ben Smith, Parramatta Eels)

Veal

Veal Parmigiana (Nathan Merritt, South Sydney Rabbitohs)

Chicken

Chicken Quesadillas (BJ Leilua, Sydney Roosters)

Chicken and Veg Stir-Fry (Matt Ballin, Manly Sea Eagles)

Chicken Burgers (Ray Thompson, North Queensland Cowboys)

Chop Suey – Samoan-style (Dominique Peyroux, Gold Coast Titans)

Lemongrass Chilli Chicken (Danny Buderus, Newcastle Knights)

Mum’s Homemade Chicken Schnitzel (Sandor Earl, Penrith Panthers)

Thai Green Chicken Coconut Curry (Billy Slater, Melbourne Storm)

Seafood/Fish

Atlantic Salmon Parcels (Brett Kimmorley, Retired – Canterbury-Bankstown Bulldogs)

Asian-Style Steamed Blue Eye Cod (Kieran Foran, Manly Sea Eagles)

Bacalhau à Gomes de Sá (Isaac de Gois, Cronulla Sharks)

Baked Whole Fish – Asian-Style (Darren Lockyer, Retired – Brisbane Broncos)

Garlic and Chilli Prawns (Liam Fulton, Wests Tigers)

Grilled Soft-Shell Crab with Mango Salad (Jason Nightingale, St George Illawarra Dragons)

Khmer Fish Amok (James McManus, Newcastle Knights)

Paella (Brent Tate, North Queensland Cowboys)

Pastry-wrapped Salmon (Kurt Gidley, Newcastle Knights)

Salmon Patties (Ben Ross, Cronulla Sharks)

Seafood Tacos (Kevin Locke, NZ Warriors)

Pizza

Adam’s Healthy Pizza (Adam MacDougall, Retired – Newcastle Knights)

BBQ Chicken Pizza Bites (Jacob Lillyman, NZ Warriors)

Pasta

Bolognaise Pasta Bake (Robbie Kearns, Retired – Melbourne Storm)

Chicken Pesto Pasta (Michael Ennis, Canterbury-Bankstown Bulldogs)

Chicken Ravioli (Bodene Thompson, Gold Coast Titans)

Chorizo and Haloumi Salad (Justin Hodges, Brisbane Broncos)

Fettuccine Boscaiola (Luke Capewell, Brisbane Broncos)

Kangaroo Bolognaise (Dean Whare, Manly Sea Eagles)

Lasagne (Ben Ross, Cronulla Sharks)

Nonna’s Gnocchi (Tony Grimaldi, Retired – Canterbury-Bankstown Bulldogs)

Pasta with Creamy Pesto (Alex McKinnon, Newcastle Knights)

Seafood Linguine (Tom Learoyd-Lahrs, Canberra Raiders)

Spaghetti Bolognaise (Anthony Watmough, Manly Sea Eagles)

Tuna Pasta Bake (Kevin Gordon, Gold Coast Titans)

Salad

Chickpea Salad (Ben Ross, Cronulla Sharks)

Mango and Strawberry Prawn Salad (Gorden Tallis, Retired – Brisbane Broncos)

Marinated Seafood Salad (Jamie Lyon, Manly Sea Eagles)

Desserts

Anzac Biscuits (Jason Ryles, Melbourne Storm)

Baked Lemon Cheesecake (Matt King, South Sydney Rabbitohs)

Banana cake with cream cheese icing (Ben Creagh, St George Illawarra Dragons)

Banana Tart (Mark Gasnier, Retired – St George Illawarra Dragons)

Berry Muffins (Jarrod Croker, Canberra Raiders)

Blueberry and White Chocolate Mousse (Matt Cooper, St George Illawarra Dragons)

Caramel Mud Cake (Tim Grant, Penrith Panthers)

Choc Scotch Delight (Brett Stewart, Manly Sea Eagles)

Chocolate Brownies (Scott Anderson, Brisbane Broncos)

Chocolate Fondue with Strawberries (Kurt Gidley, Newcastle Knights)

Crème Brûlée (Ben Hornby, St George Illawarra Dragons)

Easy Chocolate Cake (Anthony Quinn, Melbourne Storm)

Mars Bar Cheesecake (Andrew Fifita, Cronulla Sharks)

Mini Pear Tarte Tatin (Jack Bosden, Sydney Roosters)

Mother Wolf’s Apple Pie (David Williams, Manly Sea Eagles)

Pavlova (Darius Boyd, Newcastle Knights)

Pumpkin Pie (Joel Edwards, Newcastle Knights)

Red Velvet Cupcakes (Sam Williams, Canberra Raiders)

Rocky Road (Jason King, Manly Sea Eagles)

Sticky Date and Chocolate Pudding (Brett Kimmorley, Retired – Canterbury-Bankstown Bulldogs)

Tiramisu (Ben Ikin, Retired – Brisbane Broncos)

Trifle (Shaun Kenny-Dowall, Sydney Roosters)

Warm Chocolate Pots (Kurt Gidley, Newcastle Knights)

Well played Gareth widdop

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Without doubt one of the most underrated meats there is.  I love goat and mutton in stews, better than lamb by far for these type of dishes.

Relatively cheap, too, but so few butchers in my area (that I know of) sell goat. I went for a bag of chunky offcuts, mainly on the bone. Enough (just) for two meals and less than 3 quid.

 

Really good quality lamb is great, but it costs so much these days. Even the price of lamb shanks has gone spiralling upwards, thanks to their recent foodie-fashionable status. And the chance of getting mutton, let alone hogget or shearling is slim unless you have a proper butcher.

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A Mancunian and a Scouser go into Greggs the baker's.

The Scouser nicks 3 pies and puts them in his pocket, then boasts to the Mancunian, "did you see that?" "The staff never even saw me."

The Mancunian says, "that's all mate, watch this."

So the Mancunian goes back into the shop and says to the manager, "gimme a pie and I'll show you some magic," and eats the pie in front of him, and then does it twice more.

The manager says, "so, where's the magic in that?"

The Mancunian says, "go and check that scouser's pocket."

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Ahh yes, Lancashire, dozens of names for the same dish water stew; scouse, lobby, hot pot, etc. etc.

Yorkshire, one name for the same dish, Yorkshire Pudding, lack of imagination.

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Just bought some diced Reindeer from Lidl. Father Christmas may be a little slow this year.

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