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02 Oct 06 - 02:10 AM (#1848003) Subject: BS: Jolly good recipes. From: The Shambles There seems to be a need for a thread for recipes. |
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02 Oct 06 - 04:38 AM (#1848066) Subject: RE: BS: Jolly good recipes. From: Jos Any news of the Mudcat Cookbook? (Liz?) |
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02 Oct 06 - 10:48 AM (#1848279) Subject: RE: BS: Jolly good recipes. From: GUEST,Bee 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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02 Oct 06 - 11:02 AM (#1848294) Subject: RE: BS: Jolly good recipes. From: Emma B 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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02 Oct 06 - 11:08 AM (#1848301) Subject: RE: BS: Jolly good recipes. From: Paul Burke 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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02 Oct 06 - 11:10 AM (#1848303) Subject: RE: BS: Jolly good recipes. From: Emma B When are you going to invite me to dinner again Paul? |
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02 Oct 06 - 11:20 AM (#1848313) Subject: RE: BS: Jolly good recipes. From: Scoville 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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03 Oct 06 - 03:28 AM (#1848988) Subject: RE: BS: Jolly good recipes. From: Paul Burke 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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03 Oct 06 - 11:49 PM (#1849800) Subject: RE: BS: Jolly good recipes. From: Mrrzy 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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04 Oct 06 - 10:53 AM (#1850149) Subject: RE: BS: Jolly good recipes. From: RangerSteve 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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04 Oct 06 - 11:15 AM (#1850173) Subject: RE: BS: Jolly good recipes. From: Sooz What is kolbasz please? |
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04 Oct 06 - 11:23 AM (#1850181) Subject: RE: BS: Jolly good recipes. From: MMario kielbasa |
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04 Oct 06 - 11:32 AM (#1850186) Subject: RE: BS: Jolly good recipes. From: Paul Burke 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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04 Oct 06 - 11:51 AM (#1850202) Subject: RE: BS: Jolly good recipes. From: Mrrzy 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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04 Oct 06 - 12:33 PM (#1850255) Subject: RE: BS: Jolly good recipes. From: Bunnahabhain 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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13 Oct 06 - 05:44 PM (#1858210) Subject: RE: BS: Jolly good recipes. From: The Shambles Refresh |
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13 Oct 06 - 07:23 PM (#1858294) Subject: RE: BS: Jolly good recipes. From: Dave'sWife 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. |