Food glorious FOOD

Mmmmm Sausage and leek bake in a cheese source with some cider and a bit of mustard in it. My wife is welsh and it seems the idea comes from there.

Whoops forgot the bread crumbs on top - makes a nice crunchy top.

John

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Edited By Ajohnw on 13/03/2016 16:43:27

Go to be pork sirloin cut into 1' thick slices and slow cooker cooked in orange juice and bisto gravey. Served with mash , peas , carrots and lots of home made bread to assist in mopping up the sauce. Then follow with date spotted dick made with suet, dates cut into cubes so you get the flavor ( and hazard of a chunk of hot date) with lashings of custard.

Followed by long snooze......

..got added to spuds from my stores, broad beans frozen from last year, some diced chicken and stock plus seasoning and thickened as a chunky soup. Aged collie gets to do the prewash cycle on the saucepan.

All you do with the sausage bake is cook the stuff up and use cider rather than water in the cheese sauce. It's very tasty. Stick the lot in a casserole, sprinkle with bread crumbs and heat through in the oven.

If it proves too tasty back off the cider with milk as usual.

I saw what looked to be a decent cut of brisket last week. Slow cooked for about 2 hrs once the slow cooker started bubbling. Added some fried onions initially and out of curiosity a good pinch of garam massala. 1l of water and a beef stock cube. Came out super tender and the liquid in the slow cooker made wonderful gravy. Thickened with 50 50 bisto and corn flower. Had half with the dinner and the rest with bangers and mash next day.

My mother used to cook brisket. I'd never tried it but will be doing so again - if it looks like a good joint.

John

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Edited By Ajohnw on 13/03/2016 23:14:07

If you want to make scrambled eggs more interesting, try a pinch of cajun seasoning in the mixture.

Actually, scrambled eggs are one of the few foods that I have found that come out better using a microwave oven to cook them, plus they only take 2 minutes - the toast takes longer.

* Danny M *

Must try that. I did have the knack of cooking eggs in the microwave for while. Not that my wife was happy about it. Then one day one exploded blowing the microwave door open leaving a right mess inside.

Scrambled should be ok. I like them with a bit of brown source.

John

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I always do scrambled eggs in microwave, my wife never does. Put eggs ,butter water salt etc. in dish and stir. Cook in 30 second bursts and stir between ,usually 2 big eggs in 2 mins. or less. Main advantage is easier washing up.

Egg fans - if you ever see quails eggs for sale, Try throwing a generous quantity (boiled and shelled) into a medium curry instead of lumps of meat

Neil

I tried the pilaf yesterday. Bought lamb from a butcher that I did trust but had the impression that the person that served me was a bit of a joker. He gave me a pack of neck which I didn't like the look of but insisted that it would be fine. Inedible springs to mind - total gristle. Must have been extreme scrag end that should have been thrown away or used for dog food.

Anyway will try again but this time use a halal butcher. It will be chunks of shoulder or leg at pretty reasonable prices. One BIG difference to the usual UK butcher that I feel people should know about. They just supply meat. Fat and bone trimmed off. It still needs cooking slowly but is much better value than usual sources - ask for a lb though and they may weigh out a kilo. Sometimes we get an odd look and the tell us what sort of butcher they are - so what.

John

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Easily available here but they are a pain to shell. First came across them when staying with some French friends. Like an idiot I asked if there was anything I could do to help while lunch was being prepared and was given an enormous bowl of them to shell.

Russell.

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Readily available in the supermarkets around here

Note: They taste even better when discounted because people haven't bought them.

MichaelG.

Just tried some Queensland macadamia honey in a dijon mustard, white wine & balsamic glaze over fresh Tasmanian salmon cutlets gently baked in the oven. Served over fresh green salad mix with chives, steamed asparagus and baby Dutch cream potatoes - we finished off the wine so friend has to stay the night to inspect the workshop. She has a nice Porsche Cayenne Turbo that I am keen to drive tomorrow otherwise why would a bloke go to all this trouble?

* Danny M *

Tonight for my supper I will be eating Githeri. A Kenyan dish of beans and maize. When I lived in Kenya I often ate Nile Perch, Tilapia and Goat but the vegetarian Githeri is the best.

I did this one a few days ago. Interesting and I think worth the effort. In my case it wasn't hot at all. That would be controlled by the amount of ginger.

**LINK**

It's worth noticing the feedback at the bottom. I did it in a slow cooker. Lots of liquid. Must have taken an hour plus to reduce the source. It does come out sweet as mentioned.

John

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Cheap Stilton, today !!

Sainsbury's must have overstocked for Christmas:

454g half-round slices [nicely vacuum packed] are reduced to £1.50 each.

Two for the larder and two for the freezer [O.K. for sauces]

MichaelG.

I must admit there are some foods I miss in France. Paid a fortune to have Stilton shipped over for Christmas however it was compensated to some extent by the vintage port bought "en vrac" in Spain for €3.25 a litre.

Russell

Bisto?

BISTO? .

Tsk, tsk...........

Quails eggs - delicious dipped in Celery salt. Try shelling them under running cold water. It makes the process much easier.

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Brrr !! ... are you one of those Scandinavian chaps, Graham ?

MichaelG.

Just bagged up on Sainsbury's Stilton as well - happy days!

Andy