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BS: Jolly good recipes.

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The Shambles 02 Oct 06 - 02:10 AM
Jos 02 Oct 06 - 04:38 AM
GUEST,Bee 02 Oct 06 - 10:48 AM
Emma B 02 Oct 06 - 11:02 AM
Paul Burke 02 Oct 06 - 11:08 AM
Emma B 02 Oct 06 - 11:10 AM
Scoville 02 Oct 06 - 11:20 AM
Paul Burke 03 Oct 06 - 03:28 AM
Mrrzy 03 Oct 06 - 11:49 PM
RangerSteve 04 Oct 06 - 10:53 AM
Sooz 04 Oct 06 - 11:15 AM
MMario 04 Oct 06 - 11:23 AM
Paul Burke 04 Oct 06 - 11:32 AM
Mrrzy 04 Oct 06 - 11:51 AM
Bunnahabhain 04 Oct 06 - 12:33 PM
The Shambles 13 Oct 06 - 05:44 PM
Dave'sWife 13 Oct 06 - 07:23 PM

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Subject: BS: Jolly good recipes.
From: The Shambles
Date: 02 Oct 06 - 02:10 AM

There seems to be a need for a thread for recipes.


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Subject: RE: BS: Jolly good recipes.
From: Jos
Date: 02 Oct 06 - 04:38 AM

Any news of the Mudcat Cookbook? (Liz?)


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Subject: RE: BS: Jolly good recipes.
From: GUEST,Bee
Date: 02 Oct 06 - 10:48 AM

Let me start: A Lovely Roast Pork

Make deep slit pockets next the bones. Stuff with mix of fine bread crumbs, diced onion, one can whole boiled oysters (drained), pepper, sage and thyme. Place in large pan, surround with thick slices of sweet onion. Pour over one bottle good Canadian beer. Slow roast until very tender and onions caramelise, basting occasionally.

Variation: add chestnuts to stuffing.


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Subject: RE: BS: Jolly good recipes.
From: Emma B
Date: 02 Oct 06 - 11:02 AM

This is a tradional New Year treat from Scotland and Ireland
you will need to make it now in time for the celebrations

BLACK BUN

Dough
900g (2lb) Strong Plain White Flour
450ml (¾ pint) Warm Skimmed Milk
340g (12oz) Unsalted Butter
1 tbsp Dried Yeast or Fresh
½ tsp Salt

Filling
450g (1lb) Currants
450g (1lb) Seedless Raisins
225g (8oz) Prunes, stoned, chopped
225g (8oz) Chopped Figs or Dates
110g (4oz) Flaked Almonds
60ml (2floz) Whisky
6 tbsp Oxford Marmalade
2 tsp Ground Cinnamon
2 tsp Ground Cloves
2 tsp Ground Ginger
1 tsp Ground Cardamom
1 Egg Yolk
1 tbsp Milk

Sift flour and salt together, rub in the butter.
Cream yeast with sugar, when it bubbles, add to flour with water.
Knead well on a floured surface, cover, allow to stand in a warm place until doubled in volume.
Mix the currants, raisins, prunes, figs (or dates), almonds, marmalade, whisky and spices together.
Take two thirds of the dough, flatten on a floured surface, place the filling mixture on top.
Knead the dough and mixture together until incorporated.
Roll out the remaining dough into a circle.
Place the filling mixture into the centre and wrap completely, drawing together edges in the centre and pinch.
Invert (pinched side down), place in a 25-30cm (10-12 inch) cake tin, which has been lined with greaseproof paper.
Allow to stand in a warm place for 30-45 minutes, to prove.
Pierce with a skewer several times.
Beat together the egg yolk and milk, brush over the bun to glace.
Bake in a pre-heated oven at 180°C: 350°F: Gas 4 for 2 hours.
Allow to cool before cutting and eating.


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Subject: RE: BS: Jolly good recipes.
From: Paul Burke
Date: 02 Oct 06 - 11:08 AM

This is what I made yesterday:

Sweet-and-sour Veg

2 Purple rare-breed carrots
1 Red capsicum
1 courgette
3 small red onions
2 cloves garlic
25mm ginger root
Soya sauce (Kikkoman)
Damson jam
1 lemon
Olive or sunflower oil

Squeeze the lemon, add soya sauce and dissolve the jam in it.

Chop the carrots, courgette and capsicum into 5mm strips. Chop the onions similarly, slice the garlic and ginger into chopstick- friendly pieces.

Heat the oil to hot and drop in the garlic, ginger and onions. Stir fry half a minute or so. Add the rest of the veg, and stir fry until the carrots start to droop a bit. Pour in the sauce mixture, cook all together 2 minutes.

Served with mixed Camargue red and black wild rice and an inordinate quantity of red Rioja.

You can use ordinary onions and carrots and blue wine if the red theme gets a bit much.


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Subject: RE: BS: Jolly good recipes.
From: Emma B
Date: 02 Oct 06 - 11:10 AM

When are you going to invite me to dinner again Paul?


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Subject: RE: BS: Jolly good recipes.
From: Scoville
Date: 02 Oct 06 - 11:20 AM

For those of us who never saw the point of the low-carb craze:

BUTTERMILK CORNBREAD (no wheat flour)
I got this of Texascooking.com and it's my favorite cornbread. A little more coarse than meal-and-flour versions but it's hard to go wrong with buttermilk in the recipe.

Cornbread is best baked in a cast-iron skillet but, if you don't have one, a square 9 x 9 Pyrex dish or metal pan will do just fine, although a metal pan will probably need to be buttered.

2 cups corn meal (I like yellow)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, lightly beaten
1-1/2 cups buttermilk (the powdered mix stuff works fine)
2 tablespoons melted shortening or vegetable oil
1 tablespoon butter or bacon drippings, for pan

Preheat oven to 450°F. Put the bacon drippings in your skillet and set it in the oven for 4 or 5 minutes. You want the drippings hot. (If using a muffin tin or cornstick molds, divide the bacon drippings evenly.)
OR
Butter baking dish or pan.

Stir together the dry ingredients and set aside. In a medium bowl, combine the beaten egg, buttermilk and oil. Quickly combine the cornmeal mixture with the buttermilk mixture, stirring just enough to moisten.

Pour at once into hot skillet, pan, muffin tins or corn stick molds. Bake about 12 to 15 minutes for muffins or corn sticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan.



Uncle Fritz's Perfected White Bread
My uncle is a dentist but spends his free time building things and baking. This is absolutely the best white bread I've ever tasted (I grew up on wheat and think WonderBread is a form of chemical warfare). It also slices beautifully, doesn't crumble, doesn't have a hard crust, and--gasp--has flavor.

3 cups warm water
3 cakes yeast
1/4 cup honey
9-10 cups white flour
5 teaspoons salt
5 tablespoons oil

Combine water, yeast, and honey and stir until the yeast dissolves. Add half of the flour and all of the salt. Beat hard with a spoon until the batter us smooth. Add the rest of the flour and blend well.

Pour the oil over the dough and knead it in a bowl for a few minutes (2-3 minutes at the most) so that the dough absorbs most or all of the oil. Cover the dough and let it double (about 45 minutes). Punch it down, turn it out onto a lightly floured board, and knead it a little more.

Shape it into two loaves and place them in buttered loaf pans. Let them double again (another 30 minutes).

Bake at 400 degrees for 30 minutes or until done.


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Subject: RE: BS: Jolly good recipes.
From: Paul Burke
Date: 03 Oct 06 - 03:28 AM

Just give us a tinkle, madame. Boat next week as you probably know, but free after that until Eileen's do. Come for the Friday night anarcho-session at the Barley Mow.


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Subject: RE: BS: Jolly good recipes.
From: Mrrzy
Date: 03 Oct 06 - 11:49 PM

You might be able to find this, rockott krumpli, online by Tibor Kalman, but the basic idea is this; it's called in my family rocket crumple, of course.

Leftover cold boiled whole potatoes, sliced; set aside largest and most symmetrical slices
Leftover cold hard-boiled eggs, sliced
Good kielbasza/kolbasz, guess what, sliced
Sour cream
Butter
Medium-high oven
Butter large baking dish; layer slices of potato, egg, kolbasz, sour cream dollops, butter chunks, potato again. Pause in your layering to press down on the potato layer with flattened hands before going on with egg, kolbasz, dollops and chunks, more potato. Be very generous with both sour cream and butter, this is not in any sense a dish for the faint of heart. Always press on the potato layer - dollops and chunks will well up betwee, that's OK. Keep going until you top with a final layer of the pretty, reserved potato slices, and press really carefully to keep them pretty. Dot each slice with more butter. Bake till top is brown and crunchy.

The butter and sour cream will combine with the egg and suffuse the potatoes with the kolbasz flavor and it's one of the true joys of earthly indulgence.


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Subject: RE: BS: Jolly good recipes.
From: RangerSteve
Date: 04 Oct 06 - 10:53 AM

Mrrzy - I just gained weight by reading your recipe. I'm going to try it, though. It sounds really good.

Steve


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Subject: RE: BS: Jolly good recipes.
From: Sooz
Date: 04 Oct 06 - 11:15 AM

What is kolbasz please?


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Subject: RE: BS: Jolly good recipes.
From: MMario
Date: 04 Oct 06 - 11:23 AM

kielbasa


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Subject: RE: BS: Jolly good recipes.
From: Paul Burke
Date: 04 Oct 06 - 11:32 AM

It's a well-hung Aryan sausage.

Here's an easy one.

Various veg (capsicum, broccoli, carrot, celeriac, as you will)
spinach
garlic
tomatoes
eggs
plain yoghurt
cottage cheese
Olive oil

chop up veg and crush garlic. Put in a microwaveable dish and sprinkle on oil, add salt and pepper now if you want. Microwave 2 mins, shake, and repeat.

Meanwhile mix the eggs, yoghurt and cottage cheese and chopped spinach, and heat the oven to 180C (medium). When the veg is done, mix this lot in with it, put the sliced tomatoes on the top, and put in the oven for 20 minutes.

Test with a skewer- if it's still soggy in the middle put it back for 5 minutes microwave for a couple of minutes.


Serve with Irish chips and caramelised fresh pineapple slices.

Nice quick filling meal.


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Subject: RE: BS: Jolly good recipes.
From: Mrrzy
Date: 04 Oct 06 - 11:51 AM

True Hungarian kolbász is like kielbasa but less like hot dogs, more paprika-y. If you use kielbasa I'd recommend adding hot paprika onto the sausage layer.


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Subject: RE: BS: Jolly good recipes.
From: Bunnahabhain
Date: 04 Oct 06 - 12:33 PM

Four pounds light malt
Two pounds sugar
Two onces crystal hops, two ounces goldings hops.
A dry ale yeast

Make up the malt in at least a gallon of water, more if you have a big enough pan, bring to the boil for an hour, adding the mixed hops by thirds at 5, 30 and 55 minutes. Transfer to barrel, and make up to about 40 pints with cold water, and the sugar. Add the yeast.

Ferment for 4-5 days, or until desity has drooped to 1.003-1.001. Keg up, with about 4 ounces extra sugar. wait for a week or so ( the hard bit), and drink.


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Subject: RE: BS: Jolly good recipes.
From: The Shambles
Date: 13 Oct 06 - 05:44 PM

Refresh


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Subject: RE: BS: Jolly good recipes.
From: Dave'sWife
Date: 13 Oct 06 - 07:23 PM

Here's my americanizes Porter Cake recipe again for those who may have missed in some past thread I posted it to:



Porter Cake
American version

Ingredients:
1 bottle of FLAT Guinness Stout at room temperature
(open it and pour in a glass a couple of hours beforehand to let out the bubbles and to bring up to room temp)
1 Teaspoon Baking Soda
2 Cups castor Sugar (superfine sugar to Americans)
1 cup of softened but not melted butter (2 sticks of American butter)
3 large eggs, beaten
1 cup Sultanas (Golden raisins to Americans)
1 tsp. Lemon peel
1 tsp. Orange peel
1/2 cup Dried cherries
1/2 cup dried cranberries (I like the ones that have orange essence added)
4 cups all purpose flour, sifted (you can use Bisquick if you want but it will make the cake richer and will rise a little more)
1 tsp. powdered ginger

Preheat Oven to 375 Degrees F

Butter and flour a loaf pan, line with a piece of buttered parchment paper. Then, add the baking soda to the glass of room temp Guinness. Set aside.

Cream the sugar and butter together until creamy and light. Beat in the eggs slowly. Fold in the dried fruits and peel. Beat it all together until well mixed. Then, slowly add the flour and ginger. Beat until smooth. Add the Guinness and soda mixture, beat until smooth. Turn into your buttered load pan and bake at 375 for approximately 90 minutes. In some ovens, you may need to cook for another 20 minutes after that. When a pick comes out clean from the center, cake is done.

Do not serve this cake the day it is made! The cake needs to ripen for several days. It won't taste good until the flavors have ripened. So, make ahead of time. And don't be tempted! The cake stores well in a tin. You can top the slices with slightly sweetened whipped cream.

ENJOY!

Note - I often toss in an added half teaspon of allspice if I feel like it. it works well with the ginger.


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