Knockholt Forever Autumn

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 - 06:46 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 - 06:59 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: 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: melodeonboy
Date: 06 Jul 09 - 09:08 AM

Perhaps it's at Mallory Park!

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: 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: 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: 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: 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: 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 - 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: 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: 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: 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: 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: 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: 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: 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: 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: Lady Raffles
Date: 07 Jul 09 - 06:59 AM

Ouch!

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: 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: 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: 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: 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: 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: 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 - 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: 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 - 01:13 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: 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: 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 - 01:25 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: 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: 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: Mick Woods
Date: 07 Jul 09 - 02:20 PM

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

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 07 Jul 09 - 02:32 PM

Wasn't it "wild" - or was that about "fourteen"?

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 07 Jul 09 - 08:04 PM

Good night down British Oak.
' I ,ll be has sick has a Dog in the morning"?
Folks
Ive been told that Mars will bee zzzzzzzzzzz closest to Earth since Noah soon.

She Witch convinced me but she was spaced out. Can you folk make head or tail? Is Mars closest to Earth at present or not?

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

Be Buggered if I can see it.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 08 Jul 09 - 04:57 AM

Right lets try make sense of my last two posts.

According to a friend Mars the Red Planet is supposed to be at the closest it has been to Earth in thousands of years and can be seen has a large Red blob in the sky in alinement with the moon this is a one off opportunity to see the planet Mars fore it will be another few thousand years before it is in the same position again. It would be great to be able to see Mars from the Knockholt campsite.

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 08 Jul 09 - 05:18 AM

Well i have looked into this and it is true.

The day the whole world is awaiting for is 27th August 2009. The Planet Mars will be closest to Earth in living history. After that date the Red Planet will be around long enough to see it from the campsite in Knockholt a fortnight or so later when it will be a mere red blob.

COP this mars on the 27th August will be the same size has the Moon is seen from Earth?

Appears She witch was Right.

Look it up for your self go to Google..Search. Type in Mars close to Earth. good shots of the planet on images too.

Richard's Harrisa sauce is the same color has the Planet Mars.about the same density too.
Ha ha
Forever Autumn this years Knockholts title comes from the War of the worlds album which is about Mars Invasion of Earth

And we will be able to see Mars from Knockholt. I find that incredible and somewhat sinister.

Subject: RE: Knockholt Forever Autumn
From: Mick Woods
Date: 08 Jul 09 - 05:43 AM

I'm just mad about Saffron
Saffron's mad about me
I'm just mad about Saffron
She's just mad about me
(Donovan Leitch)

Whats all this Richard Harris sauce?

Mars was in it's close proximity a few years ago and was clearly visible above the knockholt field - Graham said it was just somthing that I had been smaking.

Subject: RE: Knockholt Forever Autumn
From: Lady Raffles
Date: 08 Jul 09 - 06:05 AM

Royston,

"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"

That was not RafflesBear you spoke to on Sunday it was Mick, I don't actually have any connection with RafflesBear (although I've met him a few time's and a very nice man he is) but I can see why you would make that assumption and I think it would be a very good name for Mick if it wasn't already taken. just thought I'd better clear that one up.

Subject: RE: Knockholt Forever Autumn
From: Richard Bridge
Date: 08 Jul 09 - 06:34 AM

How about "Rafflesbeer" just to spread the confusion?

Subject: RE: Knockholt Forever Autumn
From: Pierre Le Chapeau
Date: 08 Jul 09 - 07:14 AM

No more confusion please, "I find myself in a constant state has it is?

Yes Mick Re Mars but this is the closest ever to earth Mars has ever been seen, since man walked on all fours?
Clearly indeed some men still do "That loud Drunk in the pub last night is a typical example of what occurs if you give a Gorilla too much beer.

That mobile phone you found and I put in me pocket well this morning I phoned a person on the directory and he got in touch with the chap whom the phone belongs too and he is picking it up from my house on Thursday.
He very grateful to the pair of us. The chap lives on Blackheath hill and he lost it after running for a Bus.

Naughty forty if you wanna do a sweet for the after dinner meal how about Deep fried Mars Bars.
Pierre.

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

Deep fried Mars Bars - yeuk!!! I was actually going to make chocolate caramel shortbread which is quite rich and really yummy!! And easy to transport to a field. Don't really like the idea of deep frying anything in a field to be honest! Might also pick up a couple of cheesecakes or similar in Tesco on my way there.

Subject: RE: Knockholt Forever Autumn
From: The Barden of England
Date: 08 Jul 09 - 07:55 AM

Sorry to dissapoint you Pierre le Chapeau but Mars was closer a few years back, and will never appear as big as the moon. It will be a bright red dot at most, assuming that the sky will be clear of course.
John Barden

Subject: RE: Knockholt Forever Autumn
From: Mick Woods
Date: 08 Jul 09 - 11:29 AM

I must beat richard ro ...

Subject: RE: Knockholt Forever Autumn
From: Mick Woods
Date: 08 Jul 09 - 11:30 AM

100