Knockholt Forever Autumn

Subject: RE: Knockholt Forever Autumn
From: Mick Woods
Date: 07 Jul 09 - 02:20 PM

As Donovan said "I'm just mad about Saffron"

Subject: RE: Knockholt Forever Autumn
From: naughtyforty
Date: 07 Jul 09 - 01:27 PM

I could do a ratatouille which could be heated separately so that anyone who doesn't like courgette and/or aubergine needn't partake

Subject: RE: Knockholt Forever Autumn
From: The Barden of England
Date: 07 Jul 09 - 01:26 PM

I believe I have some saffron here. I'll check and see if we have any left. If we do I'll report back.
John Barden

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 07 Jul 09 - 01:25 PM

Tam, I've been thinking on bringing my old Crueset (sp?) thingy and making veggie tagine brew as an alternative feast for non-meaty's: should be easy peasy I reckon. Just a harrisa (blag harissa off the harissa maker) spiced stew of veggies (winter roots & mediteranean veg fruits) and dates/dried apricots with chickpeas. I'll have a go at making a veggie Moroccan tagine before knockers, and then post here if it works out well?

Subject: RE: Knockholt Forever Autumn
From: VirginiaTam
Date: 07 Jul 09 - 01:19 PM

Will clean, cut and part boil spuds, carrots, parsnips and onyums. Then all can be tossed in with whatever meat dish about 20 minutes from end of cooking.

Will that work?

Someone else will have to do corgette and /or aubergine for the tagine. I don't know how to do them.

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 07 Jul 09 - 01:18 PM

Well I'm quite fond of "interesting" herbs. Especially of the culinary, medicinal and folkloric (ie: 'toxic') variety... :-)

I've considered growing Saffron Crocus (Croci?), but just one of those things I've not got around to experimenting with as yet. I'm sure it'd be a sound idea though. As bulbs reproduce naturally. So I'm sure a small patch would suffice for ones future saffron needs.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 07 Jul 09 - 01:13 PM

Thanks Crow sister I had no idea, I bet buying Saffron Crocus bulbs is a limited thing?
I would,nt know.

Subject: RE: Knockholt Forever Autumn
From: Royston
Date: 07 Jul 09 - 01:13 PM

LadyRaffles,

And Royston is one of the support act's for Bruise along with George Allen, Ann Shrieves and Robin Slater.

Very flattered I am, to be asked to do my three songs! It means I will have to learn another three now if I want to have a chance of being asked again.

RafflesBear said you emailed but it didn't get to me so I PM'd you my address again to be on the safe side.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 07 Jul 09 - 01:08 PM

"The voice of the Devil is heard in our land.
   Listen do you hear them drawing near in there search for Sinner,s
   Feeding of the power of our fear and the evil within us.
                                 
    ( Parson Nathanie,s song. from the album "War of the Worlds"
   

    "Im not eating Goat, An Incarnation of the Devil".

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 07 Jul 09 - 01:08 PM

Pierre, Yes indeed Saffron can and does grow in this country, indeed the town Saffron Waldon owes its name to the cultivation of the Saffron Crocus.

The reason Saffron is such an expensive spice, is that every individual strand, is harvested from the crocus flower.
It's the golden stamens, as seen here: Saffron Crocus

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 07 Jul 09 - 12:57 PM

Hi Essex Girl.
"Can one grow Saffron in this country. i dont know what it is . i like it and it fantastic Food dye and if one can taste it it tastes quite nice. Going back through shot up memory banks it tastes Sweet. also got bollocked for eating it once by some past acquaintance? Ranting on about expensive?

What is it made from /come from" a Unicorns horn or something?

Subject: RE: Knockholt Forever Autumn
From: GUEST,Essex Girl
Date: 07 Jul 09 - 08:51 AM

The best place for reasonably priced meat (Beef, Lamb or goat) is either Lewisham or Deptford. You may be able to get some cheap Saffron there as well, as I try to buy most of my spices there in the ethnic shops.

Subject: RE: Knockholt Forever Autumn
From: Lady Raffles
Date: 07 Jul 09 - 08:41 AM

And Royston is one of the support act's for Bruise along with George Allen, Ann Shrieves and Robin Slater.

Subject: RE: Knockholt Forever Autumn
From: Mick Woods
Date: 07 Jul 09 - 08:39 AM

I will see you at both - my Birthday t'marrow, so de drunks are on me.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 07 Jul 09 - 08:20 AM

Right off thread
Tonight I am off to the British Oak (Blackheath Folk Club)
Come along bring your instruments Its a great night starts at 8oclock.
And tomorrow Wednesday at folkmobs Rugby Club is folk duo 'Bruise' Do not miss them very good.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 07 Jul 09 - 08:10 AM

' Ple........ase............ There is no need for that kinda talk"
"Saints alive one cannot one,s mouth on this thread without pure filth being shoved into it?

" Fanny Kradock was a 1960s TV Cook.

Naughty forty if you wanna bring a desert with you to fit in with Richard's Moroccan cooking you could always bring a bit of "GOBI DESSERT". It a bit gritty but tastes alright with Custard.
The Moroccans eat it with Baboons Brains.

"Be serving up Sheep eyes next"?

Subject: RE: Knockholt Forever Autumn
From: Lady Raffles
Date: 07 Jul 09 - 06:59 AM

Ouch!

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 07 Jul 09 - 06:04 AM

Yes, we really don't want fannies anywhere near talk about harissa paste thanks!

Subject: RE: Knockholt Forever Autumn
From: naughtyforty
Date: 07 Jul 09 - 06:00 AM

As the main seems to be well covered I will bring some desserts.

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 07 Jul 09 - 05:38 AM

Leave the fannies out of this!

OK - I will bring 2 coolboxes, with spare icepacks. Then we can put cheap wine with harissa paste in them, put the meats smothered in harissa paste in that, and leave cool and with the lids secure against critters overnight...

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 07 Jul 09 - 05:15 AM

Well whata lota Fanny Kradocks we have on here this morning.

Richard there is a family butcher that can provide all in 3 Meats in Green St Green. He is up the top of the High Street just past the pub near to where that caravan place used to be .

I do not mind buying the meat and if I got it from there on the Friday I could marinate the Beef with your Sauce. You will be on site to oversee and then Lady Raffles could put it in her fridge over night.

Lady Raffles it will be a large lump of Beef will it not take up to much room in your fridge.
Im also concerned that Caspar dog may take the fridge to pieces in order to get to it?

alternately it could be kept in a cold box for one night. Richard we will cook the Beef Harrisa on the saturday after being marinated all night friday . I will cook the Lamb and Chicken Saturday too.

I like the ideas of Naughty forty and crows sister re Bread Sue can do some bread and I will do some Herbie Flat breads on heated flat trays. Vt can you do the veg I can steam them or you can boil them on site or from home.

Just out the ordinary Roystone.
I used to know a Vampire who lived in a big old house in Chislehurst Road near the pond.

She was a regular visitor to the Caves. which is where I met her. She had her teeth filed into Fangs and wore some lovely Victorian costumes which cost her Hundreds of pounds, she was a very nice weird eccentric women. In day time she was a bus conductor on the 161 bus which goes to show how long ago this was?

She was quite a Charactor she had two Bloodhounds called Zoltan and Boris.

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 07 Jul 09 - 03:56 AM

Yeah, flat-breads are perfect for hot bonfires (think Naan in a tandoor). If you've got a metal plate/grill to slap them on - and they cook very quickly.

Subject: RE: Knockholt Forever Autumn
From: naughtyforty
Date: 07 Jul 09 - 03:53 AM

I was vaguely watching a programme about barbecuing last night and the guy baked bread on the grill. He just made the dough in the usual way and flattened it out and it rose beautifully as it cooked!!! Something to try maybe?

Subject: RE: Knockholt Forever Autumn
From: Lady Raffles
Date: 06 Jul 09 - 06:21 PM

Or I could just pop it in my fridge until it's wanted for cooking, although it wouldn't be half as much fun.

Pierre I think we should both attempt to make bread, you can never have too much.

Subject: RE: Knockholt Forever Autumn
From: GUEST,Lady Raffles
Date: 06 Jul 09 - 06:09 PM

Or I could just pop it in my fridge until it's

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 06 Jul 09 - 03:49 PM

Richard I reckon any anti-bacterial style 'kitchen' liquid bath would be absolutely fine. It might warrant a wee bit of research though. I'd probably still be inclined to put a handful of salt in for good measure, but of course spices, salt, sugar, alcohol inter alia, are all traditional kitchen preservatives for meat. Hence of course 'preserves' such as Mincemeat.. Your harissa paste I am certain, no doubt originates from the exact same style of kitchen pragmatism & household welfare as Christmas 'spiced beef'.

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 06 Jul 09 - 02:57 PM

I don't fancy salted. How about postulating a tribe of Christian Bedouin (or one of the lost ten tribes) who of course could drink alcohol, and marinading the beef by coating with Harissa paste and then soaking for a couple of days in a couple of bottles of cheap red plonk - with another tablespoon of Harissa paste dissolved in the red plonk?

THen sear teh beef, fry the onions, add the ginger, and oranges or maybe some substitute, and cover with the red wine again and simmer for an hour before adding the carrots (maybe sweet potatoes too) and other spices (but probably no more harissa paste at that stage) then chick-peas and simmer for another hour to thicken and finally add the olives and either courgettes or aubergine for th last 20 minutes?

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 06 Jul 09 - 02:22 PM

Meat (I'm thinking Beef and Pork in particular here) can happily languish in salt brine (often with spices, booze and treacle etc.) for days and even weeks I believe!

Just depends whether you're happy with that kind of approach.
It is very traditional of course... The flavour will be affected, but I can't see it being a conflict in a highly spiced sauce.

Subject: RE: Knockholt Forever Autumn
From: Royston
Date: 06 Jul 09 - 02:21 PM

PlC "We tangined the Lamb last time...

Is that a reference to Tangina, the pint sized midget mystic from Poltergeist, Pete?

"Walk towards the light Carol-Anne"

I think that after being dissolved in Richard's deliciously lethal harissa paste then slowly cremated before violent digestion by alcohol-soaked folkies and finally shat into the famous Knockholt out-houses, I shouldn't imagine the lamb is keen for a chat from beyond the grave, IMO ;-)

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 06 Jul 09 - 01:51 PM

I reckon that might be pushing it.

I have a cold box. If people with camper vans who can refresh the cold-packs will be on site on Thurs it would be OK in the cold-box, or there would have to be an expotition in hunt of beef early Fri - I failed to find a useable butcher in Green Street Green. There is a butcher in Strood whose meat is sometimes OK.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 06 Jul 09 - 01:34 PM

Richard if I brought the Beef for the Harrissa on wed and marinated it and stuck it up a tree would it still be both eatable and worth cooking by Saturday or would we have to chase it across the fields. i dont mind 3 day marinate but I have not got a fridge. " just cold air at night.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 06 Jul 09 - 01:21 PM

Lady Raffles.
It was you who started this cooking at Knockholt parlava on the open Fire,with your red Clay terra-cotta crock.
you used it twice 2nd time round it broke in the Fire.? Remember? if you wanna do the bread go for it. I can still taste that Chicken.

Subject: RE: Knockholt Forever Autumn
From: melodeonboy
Date: 06 Jul 09 - 09:08 AM

Perhaps it's at Mallory Park!

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 06 Jul 09 - 07:12 AM

Funny, I made a post here, and here it isn't...

Subject: RE: Knockholt Forever Autumn
From: naughtyforty
Date: 06 Jul 09 - 06:59 AM

Yes thanks I found my scarf. We got home in about 30 mins with no problems at all. Thanks for your hospitality and I will see you on Sunday.

Subject: RE: Knockholt Forever Autumn
From: Lady Raffles
Date: 06 Jul 09 - 06:46 AM

You made it home then naughtyforty, Jim's fanbelt must have held out after all. I didn't find the scarf in the caravan, had you packed it?

Subject: RE: Knockholt Forever Autumn
From: naughtyforty
Date: 06 Jul 09 - 06:36 AM

Richard - how about dried apricots in the beef tagine? I have a recipe for a West Indian beef curry with apricots in and it works really well. Found this on a website about North African cooking:-

"Most of the vegetables used are familiar from other Mediterranean cuisines although North African recipes tend to make much greater use of aubergine and courgette than their neighbours across the water. Carrots and peppers also feature heavily as do many pulses such as chickpeas and lentils and grains including millet and the aforementioned couscous.


Dried fruits, particularly apricots and dates also feature in many North African recipes. Preserved lemon is a particular regional speciality, prepared in a solution of salt and lemon juice, which can add a zingy citrus kick to any dish."

All sounds fab to me!!! I am happy to contribute anything that can be bought at Tesco (which I will be visiting on my way to Knockholt on the Friday afternoon/evening.

Subject: RE: Knockholt Forever Autumn
From: Lady Raffles
Date: 06 Jul 09 - 06:24 AM

Brilliant Crow Sister! bring it along I'll also try and get hold of another one so we can have a couple of chickens on the go, it sounds like there might be another feast brewing. Oh I forgot to mention a bulb of garlic goes inside the chicken along with the herbs and lemon, the juices when mopped up with bread are absolutly amazing.

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 06 Jul 09 - 05:33 AM

Pete, a quick google convinces me that beef tagine is quite proper.

If we are gong to tagine as such rather than marinade meat and cook as joint (there goes that word again, Debs) then the choice of vegetable and fruit becomes tricky. I'd still go for carrot but I've gone off courgette in tagines and I am not keen on aubergines although I suspect that they grow OK if well watered in north Africa. I'm not sure what other firm root veg would suit. I have seen recipes using sweet potato, so does anyone know whether they are native to Africa? I associate them with the West Indies. THe other favourite to add to beef tagines seems to be prunes or prune juice, but with only a few portapotties that might be unwise!

So, tentatively, if tagining, it might be worth thinking about beef, usual spices and harissa, carrots and sweet potatoes.

Has anyone got access to an ethnic shop (usually Indian) that sells saffron in large bags at cheap prices (like the market in Jerusalem does)? The lump we put in last time would probably have been a tenner in teh supermarket?

Or shall we not do it as tagine on fire?

Subject: RE: Knockholt Forever Autumn
From: Crow Sister (off with the fairies)
Date: 06 Jul 09 - 05:20 AM

Lady Raffles, I have one of those terracotta chicken brick things! 'Romertopf' or summat.

At the moment it's err pretty grubby (second hand item - been in the out-house for ages so needs a jolly good soak & scrub). But I had considered its possible uses on a camp fire!

Shall I bring it in September? I should be coming along with my old fella next time (so there'll a bit more space for gear!)

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 06 Jul 09 - 05:14 AM

Looks like I might make a trip to the field on the Weds night to deliver Harissa pastes and the blue plastic piping, if all goes to plan!

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 06 Jul 09 - 05:06 AM

What I will do Richard is marinate over one of the above meats. Lamb beef Chicken and cook the other two with Herbs and spices. I will go to Green street Green for the meats or i fear they will go off by saturday if i bring them with me on the wednesday.

My friend will deliver meat to my home but not to Knockholt. So it will have to be a shop on the friday to Green St Green ,which me and White haired Richard do anyway each Knockholt.
we usually bum a lift of someone. Linda last time.
Im glad I buried and hid all my cooking tins in Dead tree copse back in june so i can dig them up and wash them and reuse.

We tangined the Lamb last time so this time I suggest the Beef. They do have bovines in Morroco I take it? But the marinate choice is open . he can curry and slice the other meats to suit others tastes.


I dont want another marinate parlava like last time despite it all worked out great in the end.

Subject: RE: Knockholt Forever Autumn
From: Lady Raffles
Date: 06 Jul 09 - 04:51 AM

I made bread rolls once at Knockholt, I wrapped the dough in loose parcels of greased and floured silver foil, leaving enough room for the bread to expand and placed them around the edge of the fire just outside of the embers and they cooked beautifully in about 15 minutes, I might have a go at that again, I'm also looking out for another clay chicken brick (can't remember the correct name for it) at boot sales. The first time I cooked a chicken in one of those on the camp fire it was delicious, stuffed full of fresh herbs and lemon and then I sealed the two halves of the brick together with flour and water to stop the ash getting in, but the second year I tried it the pot broke into pieces still it's worth having another go.

Subject: RE: Knockholt Forever Autumn
From: VirginiaTam
Date: 06 Jul 09 - 02:38 AM

RB - If there is any spare harissa, could you save a little for TSO?

When we have a caravan, I may try to put on a Mexican feast.

Subject: RE: Knockholt Forever Autumn
From: GUEST,woodsie
Date: 05 Jul 09 - 06:44 PM

43

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 05 Jul 09 - 11:46 AM

OK. I'll do some more harissa paste. You could cover the meats in it and leave overnight to marinade if so minded. Then those who don't want it could scrape it off and leave only a gentle tang in the meat...

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 05 Jul 09 - 11:37 AM

No sod it I will cook out side me tent like last June on three BBQs. so the campfire to much of a Fiasco trying to cook on that.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 05 Jul 09 - 11:31 AM

You can share my herbs any day VT. Most welcome.
Clearly you are talking about the edible cooking Herb. Unless you fancy orbiting Knockhot
in a out of body experience rocket time machine?

A Roast dinner before the Saturday night Par-lava Well with all the good Intent in the world we would not be able to cater for all folk. Tell you what I will cook three roasts.
like I did the Lamb last June but I will endeavor to do Beef Lamb and Chicken you bring the Vegetables. I know a sound and cheap butcher who delivers to me door.

Heat on a open fire is controlled by height and heat. in a WIND free environment. pretty difficult at Knockers with all the Real Ale lot. I only drink Real Ale now at Good Intent.

A spotted Dick could be done over embers. I am going to try bread too. If Cave man cooked it that way,so can I .

I will have to start cooking the above long before you get to the field VT and I will season with Mint Sage Onion . Garlick corriander and that all that Jazz.

Maybe richard will bring some of his yum yum Moroccan rocket fuel Harrisa Sauce for those that want the above with Rice. any one else wanna jump on the band wagon they can provide wine..beer.

we wont be able to do this once the fire lighted so I suggest eating time to be around 1800 Hrs.

Subject: RE: Knockholt Forever Autumn
From: VirginiaTam
Date: 05 Jul 09 - 05:10 AM

roast beef. been a long time since I had that. I am now doing vegetarian again. a bit of detox. no meat, reduced sugar, salt, white flour, and butter. it is easier in the summer.

but I expect by September I could tuck into a roast. If it is planned for Saturday nioght, I will happily bring and prep some vegetables. May even bring another roast to add to PlC's, if he will share some of his lovely herbs.

I didn't think you could do a spotted dick on a fire. No way to control the temperature. I suppose it could be made in advance scooped into muffin tins wrapped in foil to reheat.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 05 Jul 09 - 12:06 AM

-BRUISE-

Dont forget Folk Duo "Bruise" will be playing Folkmob,s Rugby Club
This Wednesday 8TH July 09.
A Excellent Duo who play great music and are really nice people to boot.I first saw them at Blackheath Folk club(British Oak last year)

Go to Folkmob .com for more details.
Regards to all
Pierre.