recipes second helpings

address to the haggis

Dont forget Burns night Friday 25th January.

More of your recipes and ideas needed.

Never had haggis, I may buy some this year to see what its like.

i cooked one once and even the cat wouldn't eat it.

McSweens haggis are Deeeee-lish!

Scotch broth

3 lbs stewing lamb (with bone)
8 cups cold water
1/2 cup pearl barley
2 tablespoons butter
2 carrots, peeled and diced
1 turnip, peeled and diced
2 celery sticks, diced
1 onion, diced
seasoning
Directions:

1
In a large stockpot, cover the lamb with cold water; bring to a boil.
2
Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
3
Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
4
Remove meat from broth; cut meat from bone and cut in small pieces.
5
Discard the bones and return the meat to the soup.
6
Continue simmering.
7
In a skillet, melt the butter over medium heat.
8
Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
9
Add the vegetables to the soup.
10
Simmer for about 10 minutes, or until the vegetables are tender.
11
Add salt, pepper, and seasonings to taste.

I usually make double quantity and freeze some. Sorry missed the veggy stock cube. Good with dumplings.

Do the dumplings shrink?

Yep when it gets cold

Made From Scratch

My mother never let me help much in the kitchen. As a result, my cooking ability was practically non-existent when I got married. But, I did remember mother mentioning that she did make cakes, pies and other things from scratch. So my first trip to the supermarket was to buy some scratch. I found the isle that read baking items and spent a good 15 minutes looking at everything from vegetable oil, sugar, flour and chocolate without seeing a sign of scratch. I was sure it wouldn't be with the pickles or the meat. I asked the clerk if they carried scratch. He looked at me funny and finally said, "You'll have to go to the store on the corner."

When I got there it turned out to be a feed store. I thought it rather strange, but I decided cakes were food. "Do you have scratch?" I asked the clerk. He asked me how much I wanted. I suggested a pound or two. His reply was, "How many chickens do you have? It only comes in 2lb bags."

I really didn't understand why he mentioned chickens, but I had heard mom say she made chicken casserole from scratch. So I bought 20 lbs and hurried home.

My next problem was to find a recipe calling for scratch. I went through every page of my lovely "Better Homes and Gardens" cook book - wedding gift. I looked and looked for a recipe using scratch. There I was 20 lbs of scratch,and no recipe.

When I opened the scratch, I had doubts that a beautiful, fluffy cake would ever result from such a hard looking ingredient. I hoped that the addition of liquids and heat the result would be successful. I had no need to mention my problem to my new husband. He had mentioned early in our marriage that he loved to cook and would gladly take over anytime.

One day he made a pie and when I told him how good it was, he said he had made is from scratch. That assured me that it could be done.

Being a new bride is scary and when I found out he made pies, cakes and even lemon pudding from scratch...well, if he made all those things from scratch, I was sure he had bought a 20 lb bag of scratch also. But I couldn't find where he stored it, and I checked my supply. It was still full!

At this point I was ready to give up because all the people knew about scratch except me. I decided to try a different approach.

One day, when my husband was not doing anything I said, "Honey, I wish you'd bake a cake."

He got out the flour, sugar, shortening, eggs and milk, but not a sign of scratch. I watched him blend it together, put it into a pan, and slide it into the over to bake.

An hour later, as we were eating the cake, I looked at him and smiled and said, "Honey, why don't we raise a few chickens?"

YOU...YOU...YOU AMERICAN YOU!

Especially for Fred Mason.

The beloved (dreaded?] Haggis

1 Sheep's lungs (illegal in the U.S., may be omitted)
1 Sheep's stomach
1 Sheep heart
1 Sheep liver
1/2 lb Fresh suet
3/4 cups oatmeal (the ground type, NOT the Quaker Oats type!)
3 Onions, finely chopped
1 tsp Salt
1/2 tsp Freshly ground pepper
1/4 tsp Cayenne
1/2 tsp Nutmeg
3/4 cup Stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps and nips," mashed turnips, nips of whisky.

Healthy fare!

Scottish Cranachan

Ingredients:

2 oz/ 55g pinhead oatmeal
250g fresh raspberries
1 pint/475ml heavy/double cream
3 tbsp malt whisky
1 tbsp + extra Scottish runny honey to serve (optional)
Preparation:

Heat a large heavy based skillet/frying pan on the stove until hot. Add the oats and stirring constantly, toast the oats until they have a light, nutty smell and are just beginning to change colour. Do not leave unattended, the oatmeal can quickly burn. Remove the oats from the pan.
Keep a handful of the raspberries to one side, place the remaining raspberries into a food processor and whiz once or twice to create a thick purée, do not over blend it's fine if there are a few large lumps of whole raspberry. You can, if you wish, simply crush the raspberries with a fork if you prefer a more rustic-looking dish.
In a large bowl whisk the cream and whisky to form firm peaks, finally, fold in the honey.
In either a glass trifle bowl, or individual serving glasses layer the dessert starting with cream, followed by raspberries, followed by oatmeal. You can either make small layers repeating several times or layer 1/3 of each to fill the bowl or glass. Always finish with a layer of cream and a light sprinkling of oatmeal.
Cover the bowl or glasses with clingfilm and chill for a minimum of one hour or several if possible.
To serve, drizzle over a little extra honey (optional) and if you fancy, a piece or two of Scottish Shortbread .

For after the haggis

Guess what I found


DEAN'S HAGGIS AND CHEESE SCONES


Cook’s note
These are wonderful served warm spread with butter or cream cheese, or try serving with a bowl of hot soup.

Method
Pre-heat the oven to 220°C.

Place the flour into a mixing bowl – rub in the butter until fine crumbs form. Stir in the haggis, grated cheese, paprika, baking powder, salt & pepper, making sure the haggis is broken down evenly through the mix.

Beat the eggs in a measuring jug and make up to 300mls with milk. Pour into the dry mix and mix together until a soft dough forms.

Turn out onto a floured surface & knead very lightly, just until the dough comes together. Roll out to a thickness of 2-3 cm and cut into large fluted rounds (6cm approx), place on a baking tray. Bring all the scraps together, roll out again and cut further rounds. Continue until all the dough is used.

Dust the top of each scone with a little paprika before baking in the pre-heated oven for 10-12 minutes or until risen and golden. Remove to a wire tray to cool slightly before serving.

Ingredients
Self raising flour (450g)
Butter (100g)
Haggis, cooked & cooled (140g)
Mature cheddar cheese, grated (140g)
Paprika (1/2 tsp)
Baking Powder (2 tbsp)
2 medium free range eggs
A little milk
Salt & freshly ground black pepper
Makes 12 large scones.

And theres more

DEAN'S HAGGIS STUFFED MUSHROOMS

Cook’s note
This makes a delicious starter or light lunch. If you can’t find fresh marjoram use 1 teaspoon of dried instead.

Method
Pre-heat the oven to 200°C.

Heat a little olive oil in a frying pan - add the garlic and saute very gently for 2 minutes taking care not to burn.

Add the haggis, pine nuts and marjoram and continue to cook, stirring, for a further 2-3 minutes or until heated through. Check seasoning.

Place the mushrooms into an ovenproof dish and spoon the haggis mixture carefully into the centre of each, pat down gently with the back of a spoon.

Mix the parmesan cheese and Dean’s Hand Baked Oatcake crumbs together and sprinkle over each filled mushroom.

Finish with a light drizzle of olive oil before baking in the oven for 20 minutes, or until golden brown & cooked through. Serve warm with crusty bread and a crisp salad.

Ingredients
4 large, flat mushrooms, stalks removed
Olive oil (1-2 tbsp)
Haggis (regular or vegetarian) removed from casing (200g)
1 garlic clove, peeled & crushed
Pine nuts (25g)
Fresh marjoram, finely chopped (1 tbsp)
Jarlsberg cheese, finely grated (40g)
Dean’s Hand Baked Oatcakes, finely crumbed (25g)
Salt & freshly ground black pepper
Serves 4.

Tapioca pudding

INGREDIENTS
3 cups whole milk
1/3 cup small-pearl tapioca (not instant)
1/2 cup granulated sugar
2 large egg yolks, lightly beaten
1 vanilla bean, split lengthwise, seeds scraped and reserved
1/8 teaspoon fine salt
INSTRUCTIONS
Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Let the pearls soak uncovered at room temperature for 1 hour.
Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook, whisking frequently, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, whisking frequently, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes. Serve warm (the pudding will thicken as it cools). Place any leftovers in a bowl, press a sheet of cling film directly onto the surface of the pudding to keep a skin from forming, and refrigerate for up to 2 days.

Alternative version.
Squeeze three Pregnant frogs.
Catch sago in bowl. mix a little wallpaper paste to taste.
Give to disliked Children as meal.

no wonder the scots are pow faced porridge with salt and haggis

EQ, on facebook, there is a site called Bake it yourself
Do you use it?

Not a user of Face book Mac.

All those stories about what is in your foods, grow your own, make your own. Then you know whats in your dinner

Pancake day on Tuesday 12th Feb

Basic pancake

220g/8oz plain flour, sifted
pinch of salt
2 eggs
1 pint of milk
50g/2oz butter

Makes about 8 pancakes

Method for making the batter

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing.

Make a well in the centre of the flour and break the eggs into it.

Whisk the eggs making sure any bits of flour from around the edge of the bowl are mixed in with the egg.

Gradually add small quantities of the milk, still whisking

Continue whisking until the batter is smooth, with the consistency of thin cream.

Melt the 50g/2oz of butter in a non-stick frying pan.

Spoon 2 tbsp of the melted butter into the batter and whisk it in.

Let the pancake mix stand for at least 30 minutes before cooking.

Pour any left over butter into a dish. This will be used later to grease the frying pan after each pancake has been made.

Make sure the non-stick frying pan is really hot before adding about 2 tbsp of the batter mixture.

As soon as the batter hits the hot pan, tip the pan around from side to side to get the base evenly coated with batter.

Carefully lift the edge of the cooked pancake with a palette knife to see if it's tinged gold as it should be.

Flip the pancake over with a pan slice or palette knife to cook the other side

Slide it out of the pan onto a plate.

Stack the pancakes as you make them between sheets of greaseproof paper on a plate.








To serve

Traditionally pancakes are sprinkled with caster sugar and freshly squeezed lemon juice. Chocolate spread is good, I like maple syrup. . Oh make the batter the day before if you can. Happy pancake making

COCA COLA CHICKEN
1 chicken, cut into serving pieces
1 pkt. dry tomato soup
1 (12 oz.) can Coca Cola
3 tbsp. flour

1 sliced onion
Put chicken into baking dish. Mix Coca Cola, soup mix and flour together. . Pour over chicken and onion. Cover and bake in 350 degree oven for 1 to 1 1/2 hours or until done. Serve with rice or potatoes.

Seen Ham cooked in coke, scared to waste the meat just in case.

Try making a small portion with chicken thighs just to see if you like it

If I made some, would you like a portion?

Delivered

Horse Meat Stew

Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours, 35 minutesIngredients:
•2 pounds (1 k) horsemeat, cut from the rump, or beef if you must

•2 sticks celery

•2-3 carrots

•1 large onion

•4 cloves

•A dozen coriander seeds

•1 bay leaf

•1 clove garlic
•2 ounces (50 g) lard or porkback fat

•1/4 cup olive oil

•1 bottle full bodied, dry red wine - Purists call for Reiciotto Amarone or Valpolicella Superiore, but a less expensive red will work just as well

•Salt & Pepper to taste

•1 tablespoon butter kneaded in flour

•Flour

•Paprika to taste (2-3 tablesoons, not too strong)
Preparation:
Lardoon the meat with the lard and slivers of carrots. Dice the other vegetables and put them with the meat and the spices except the paprika in a bowl; pour the wine over everything, cover and marinate in the refrigerator for three days, turning the meat occasionally.

Pat the meat dry (reserve the vegetables and the marinade), flour it, and brown it in the oil, in a pot over a brisk flame. Add the vegetables, and when they've cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter and blend the sauce.

Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat and serve, with polenta and the side dishes you prefer.

Delivered she says...Ooer!

Washed down with a couple of These *CONTAINS A RUDE WORD-DO NOT CLICK IF YOU CHEW CITRUS FRUITS*
Mache?

Salmon and crab fishcakes

250g/9oz salmon, poached, flaked, bones removed
150g/5oz white crab meat
150g/5oz brown crab meat
1 tbsp good quality mayonnaise
handful fresh flatleaf parsley, chopped
handful fresh dill, chopped
1 red chilli, finely chopped
1 tsp Dijon mustard
salt and freshly ground black pepper
1 tbsp olive oil

Combine all the ingredients together form into rounds
fry in oil tfor about 2-3 mins each side.

God they sound good, a lot of the fishcakes you buy at the supermarket are soggy and in breadcrumbs. I love spicy food, so I would be tempted to put a bit more chilli in.

canning/bottling your own soup

I want to try this. I suppose that you could use a pressure cooker?

I know Lakeland were promoting 'canning' and had gadgets and what have you a few years ago, I don't know if they still selling the stuff though.

I didn't realise you could do it on such a small scale - though it would be great to.

I daresay bottling is easier.

bobotie

Ages if fact years since I had this so I'm going to do it this week sometime.

Todays tea Although it should be renamed Winter chicken with the weather we are having


SPRING CHICKEN IN A POT

INGREDIENTS

• 1 tbsp olive oil
• 1 onion, chopped
• 500g boneless, skinless chicken thighs
• 300g small new potatoes
• 425ml vegetable or chicken stock
• 350g broccoli, cut into small florets
• 350g spring greens, shredded
• 140g petits pois
• bunch spring onion, sliced
• 2 tbsp pesto

METHOD

Heat the oil in a large, heavy pan. Add the onion, gently fry for 5 mins until softened, add the chicken, then fry until lightly coloured. Add the potatoes, stock and plenty of freshly ground black pepper, then bring to the boil. Cover, then simmer for 30 mins until the potatoes are tender and the chicken is cooked. Can be frozen at this point.

Add the broccoli, spring greens, petits pois and spring onions, stir well, then return to the boil. Cover, then cook for 5 mins more, stir in the pesto and heat through.

Home made Easter eggs

125g butter, softened
1 teaspoon vanilla extract
1 (200g) tub cream cheese, softened
1kg icing sugar
250g creamy peanut butter (optional)
75g desiccated coconut (optional)
85g cocoa powder (optional)
325g plain chocolate pieces
2 tablespoons vegetable oil (optional)










1. In a large bowl, mix together the butter, vanilla and cream cheese. Stir in icing sugar to make a workable dough. For best results, use your hands for mixing.
2. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a greaseproof paper lined baking tray. Refrigerate until hard, at least an hour.
3. Melt chocolate pieces in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in some of the oil until it thins. Dip the chilled eggs in chocolate, and return to the greaseproof paper lined tray to set. Refrigerate for 1/2 hour to harden.

Stuffed Rabbit [for Mac]


1 rabbit, including kidneys and liver which need to be finely chopped
1 tbsp capers, finely chopped
5 tinned anchovies, finely chopped
2 sprigs rosemary, leaves only, finely chopped
6 sprig thyme, leaves only
7 sage leaves, finely chopped
4 cloves garlic, finely chopped
1 handfuls parsley, finely chopped
25 ml vin santo, Italian fortified wine
2 tbsp grated parmesan
1 pinches black pepper

For the sauce
8 tbsp olive oil
2 carrots, cut into small cubes
1 onions, finely chopped
1 leeks, finely chopped
500 ml white wine, if using wild rabbit, use red wine














.

Method
1. Place the rabbit on a large chopping board oiled with olive oil and flatten it with a meat tenderiser. 2. In a bowl, place the kidneys, liver, capers, anchovy fillets, rosemary, thyme, sage, garlic, parsley, Vin Santo and Parmesan. 3. Mix well, then spread the filling in the middle of the rabbit, season with salt and freshly ground pepper. 4. Fold the belly over to close the top, then fold the front leg and the back leg over as if you are making a parcel. Tie with string as if you are tying a parcel, then tie diagonally to secure. Season all over with salt and pepper. 5. In a large saucepan, heat the olive oil, and fry the rabbit until golden brown all over. 6. To make the sauce, reduce the heat, stir in the carrot, onion and leek, add the wine and simmer for about 45 minutes. 7. Remove the rabbit, discard the string and slice. Pour over the sauce when serving.

Use your imagination

Bacon Jam

I'll let you know on this one

Urk?
I may not try urk.

Anyone do any jam-making, pickling or preserving, and what equipment do you use? Just been looking at the prices on Amazon and some are plain ridiculous.

Got tons of fruit this year, seen a couple of posts on recipes for jam - just wondered if anyone had any tips ie: how do you steralize the jars and lids, lots of info online, but keen to hear first hand experiences.

Had a bash once or twice in the past, I tend to make more of a mess than anything.

My brass jam pan was passed down from my grandmother/mother, I have used a large heavy sauce pan other than that a wooden spoon Wash then Steralize the jars lids in the oven. Bottle the jam whilst still hot into hot jars. I use jars that have the button in the middle of the top. When the jam has cooled the button pops and you have an airtight jar Test to see if your jame is at setting point by having a cold saucer,pour a little jam on to it, leave for about a couple of mins if the jam wrinkles when you push your finger through it its set. I have never used a jam thermometer. I,ve just made blackcurrant and raspberry. Marmalade next, and no I didnt grow the oranges. Happy jam making veg. Onc e you have done it its a doddle.

Well, that was a lot easier than I imagined, I have 2 and 1/3 jars of redcurrant jam, I am making redcurrant jelly with the second half of the redcurrants.

Then Raspberries next I think...

Told you its a doddle

I am waiting for a little preserving kit coming from Amazon - then I can make my Redcurrant Jelly.

Wish I had started proper years ago.

you will need some muslin to strain the pulp, dont squeeze the bag of pulp let it drip on its own.

Its always satisfying when you have got all the jars labled and lined up, then you can say, well I made them.

My kit came today Eron, I ordered it because it has a muslin bag - the kit was £15 and contains jars, labels a heavy duty thermometer, jam funnel and other bits and bobs. Some of the kits were over £100.

...I am going to buy a special pan just for Jam though - wish I had started this years ago.

This one is similar to mine. As I said before it was passed down. I enjoy this time of year, gathering in my fruit of which there has been an abundance this year. I usually collect over a week or two and freeze until I have enough to do big batches.

I have one of those but the handle is fixed, making it difficult to put houseplants in

sacriledge

Rhubarb jam.


Ingredients for around 4, 375g pots:
1.5 kg rhubarb
1.2 kg sugar

Method:

Peel the rhubarb, removing the thin film from the stalks. Cut the stalks into chunks 2-3cm in length.

Blanch for 1 minute by plunging them into a pan of boiling water, then drain well. Place in a large pan with alternate layers of sugar and leave to steep for 12 hours.

Drain the rhubarb into a bowl, retaining the juice.

Bring juice to the boil gently and simmer for 10 minutes, then throw the rhubarn in and cook over a moderate heat until it disintegrates (around 10 minutes), mixing and removing the foam from the top with a holed ladle frequently.

Turn the heat up for 10 minutes, being careful the colour doesn't change (take care, this can happen very quickly!).

Check the jam is ready by testing a drop on a cold plate. if it wrinkles when you push your finger through it its done.

Put into clean, and close the lids straight away.

.

refreshing pimms cocktails

Inspired bt dostafs thread on general

bacon fudge

Another dostaf inspired recipe

Burnt my second lot of jam, well sort of.

My son was banging on the door to be let in and then mithering about something. Try again tomorrow...

Easy done VG, take you eye of it at the critical point at your kn......d, done it myself most annoying. Worst thing is when you've grown the fruit yourself and you have to bin it What a waste

It was just a batch of mixed fruits, the end of some raspberries and strawberries - a lesson learned.

Chocolate coffee beans

1 cup coffee beans, of your choice
4 ounces milk chocolate pieces
3 tablespoons cocoa
Directions:


Prehaeat oven to 350°.

Place coffee beans on baking pan and roast for 8 to 10 minutes.

Remove and let cool.

In double pan, melt chocolate until very creamy.

Add coffee beans and stir until completely coated.

Remove with slotted spoon, allowing excess chocolate to drip off and place beans on waxed paper.

Once the coffee beans have cooled sufficiently, but while the chocolate is still a little soft, roll the beans in your hands to form round balls.

Roll each one in cocoa and set aside until chocolate has hardened.

Stem cell burger

Suggested ingredients

Stem cells from cow cultured into strips of meat
Beetroot juice and saffron for colouring
1 onion, chopped
1 free-range egg yolk
Salt, pepper and breadcrumbs
25g chopped coriander
Stem cells preparation method

Take some stems cells from a cow
Put them in a large dish and add nutrients and growth promoting chemicals. Now leave to multiply
Three weeks later there will be more than a million stem cells. Put these into smaller dishes to fuse into small strips of muscle, a centimetre or so long and a few millimetres thick
Collect these strips into small pellets and freeze until there are enough to form a burger
Defrost the pellets and put together just before cooking

Ha ha.

Clam Chowder
2 Tbl. diced bacon or salt pork
1/2 C. chopped onion
1 C. diced raw potatoes
2 C. water
1 pint clams ground or chopped and liquid
1 can evaporated milk
3 Tbl. butter
1 tsp. salt
1/4 tsp. white pepper

Saute pork or bacon until crisp. Remove scraps from pan and reserve for use later as a garnish. Add chopped onion to hot fat, saute until tender but do not brown. Combine cooked onion and diced potatoes in a deep saucepan. Add water, bring to a simmer for about 15 minutes or until potatoes are done. Stir in clams and all other ingredients. Heat until piping hot, but do not boil. Serves 6.

These recipes were posted by Cyril on the Forum. I hope he wont mind me posting them here. I rather fancy the Madrid tripe. Thanks Cyril


PostPosted: Thu Aug 23, 2012 12:28 pm Post subject: Reply with quote
Here's a few recipes if anyone fancies holding a tripe party for the bank holiday. Very Happy


BAKED TRIPE
Irish recipe
11/2 lb Tripe, cut in thin strips
2 tbs / 30ml Vinegar
2 tbs / 30ml Oil
1 Handful mushrooms, sliced
1 Large onion
2 oz / 60 g Butter
2 tbs / 30g Flour
2 tbs / 30g Tomato puree ( paste )
Salt and pepper
8 oz / 230g Breadcrumbs
Parsley
2 tbs / 30ml Water

Marinate the tripe in the oil and vinegar for half an hour.
Clean and prepare the onions and mushrooms, and sauté in the butter for two or three minutes.
Remove from the frying pan and set aside.
Stir in the flour and mix in the tomato puree plus the water. Season with salt and pepper.
Grease a fireproof casserole and put in half the tripe. Cover with a layer of the onions and mushrooms and sprinkle on half the breadcrumbs.
Repeat this, and finally pour on the tomato sauce.
Top with the breadcrumbs.
Bake in the oven for 30 minutes at 350F. Remove and garnish with chopped parsley before serving.

-------------------------------
Dressmaker Tripe
Norfolk, England
The whimsical name for
this dish probably comes
from the fact that the tripe
is sewn up to contain
the filling.
2lb / 900g tripe
8 oz/ 225g small onions, peeled
8 oz/ 225g fresh white breadcrumbs
1 heaped tbs / 20g chopped parsley
1/2 tsp / 3g chopped thyme
1 tsp / 5g grated lemon rind
salt and freshly ground black pepper
1 large egg, beaten
6-8 rashers of streaky bacon, derind

Pre-heat oven to 350F / 177C / Gas Mark 4
Boil the onions in lightly salted water until soft. Cool slightly and chop finely.
Mix together with the breadcrumbs, herbs, lemon rind and seasoning and bind together with the beaten egg.
Spread out the tripe, smooth side uppermost, and season lightly. Spread the filling mixture over half the tripe, fold the other half over and sew up the edges neatly to form a sealed parcel.
Butter a suitable ovenproof dish and put the tripe in, covering with the bacon rashers.
Bake for 30 minutes, then drain off the liquid that has accumulated, leaving just enough to prevent the tripe from sticking. Bake for a further 30 minutes, covering with foil if necessary.

-----------------------

Tripe and Onion Pie
450g / 1lb tripe, washed and cut into 1cm / 1/2 inch pieces
3 large onions, chopped
300ml / 1/2 pint water
30g / 1oz flour
30ml / 2 tbsp milk
salt and pepper
30g / 1oz butter
225g / 8oz short crust pastry (pie pastry)
Place the onion in a pan, cover with water, season and simmer until tender.
Strain the onions, reserving half the cooking liquor. Return the onions and reserved liquid to the pan, add the tripe and simmer for 15 minutes.
Blend the flour with a little cold milk add to the pan, stir continually; add the remaining milk and butter. Cook for 5 minutes.
Line a dish or tin with half the pastry, put in the filling, cover with the remaining pastry. Cook in an oven pre-heated to 2200C / 4250F / Gas mark 7 for 25 minutes.

-------------------

Callos Madrilenos
(Madrid Tripe Stew)

2 lbs (1 kg) beef tripe
1 calf's or pig's foot, cut in half
4 oz (60 ml )white wine
2 medium yellow or white onions
1 head garlic
2 bay leaves
6-10 black peppercorns
6 oz (150 gr) Serrano ham
8 oz (225 gr) Spanish chorizo sausage
8 oz (225 gr) Spanish morcilla (blood) sausage
1 Tbsp Spanish paprika
Shopping Tip: When purchasing a calf's or pig's foot, make sure it is cut in half. The local butcher can cut it in seconds with his sharp tools.
Clean the tripe under cold running water. Set in a bowl of cold water and vinegar for a few minutes, then rinse thoroughly. Cut into pieces approximately 3-inches square.
Coarsely chop 1 onion. Peel all garlic cloves.
In a large heavy bottom frying pan or pot, place tripe and calf's/pig's foot. Cover with water and bring to a boil. Allow to boil for 1 minute. Pour off all water and froth or scum that formed.
Add water to cover tripe in same pan. Put chopped onion and all but 3 peeled cloves of garlic, bay leaves and peppercorns in pot. Bring to a boil then reduce heat. Simmer for 3 hours.
Finely chop the remaining garlic and the onion. Cut the Serrano ham into small squares. Slice the chorizo sausage into rounds. Sauté onion, garlic, ham and chorizo in olive oil for 5 minutes, or until onions are translucent. Remove from heat and stir in the paprika. Add the mixture to the tripe. Cut the morcilla into rounds and place in the pot. If using garbanzo beans, add them now and simmer for 15-20 minutes.
The traditional way to serve callos is in earthenware bowls, accompanied by rustic bread.

-----------------

Trippa all fiorentina (Florentine tripe)
1.5kg tripe, blanched and boiled.
One onion.
One carrot.
One stick of celery.
30g butter.
One spring onion.
Basil leaves.
2 tbsp extra-virgin olive oil.
500g tomatoes.
Parmesan.
Salt.
Using only the best parts of the tripe, either the meatier part or the spongy, honeycomb part, cut it into very thin strips. Clean, wash and chop the onion, carrot and celery and put into an earthenware or metal pan with the butter. Fry well and add the oil and tripe. When golden in colour, add the tomatoes, peeled and chopped very finely. Add salt and cook over a very low heat for about half an hour, until the sauce has reduced almost completely, stirring frequently to prevent sticking. The tripe may be served immediately without any garnish, or alternatively sprinkle some grated Parmesan over and brown in the oven for five minutes. Tripe is best served with boiled or puréed potatoes or, if preferred, with cannellini beans in oil.

Turkey al la dishwasher

South African BOBOTIE

2 tbsp vegetable oil

2 onions, finely chopped

2 garlic cloves, minced

500g lean minced beef

1 tdsp turmeric

2 tsp mild curry powder

2 tbsp mango chutney

1 tbsp white wine vinegar

100ml beef stock

2 slices of brown bread soaked in milk

50g sultanas

25g flaked almonds



For the Topping

2 eggs, beaten

250ml milk

3 bay leaves



Method:

Pre-hear the oven to 180°
In a large saucepan, over a medium heat begin to sweat down the onions in the oil along with the crushed garlic
Once softened, add the meat and cook it out until it has browned evenly
Add the spices, chutney and vinegar and cook out for a further 2 minutes
Pour in the stock and simmer for roughly 10 minutes
Squeeze the excess milk from the bread and add it to the meat, together with the sultanas and almonds
Check for seasoning, adjust if need be and spoon into a shallow ovenproof dish
Beat the eggs and milk together and strain over the meat
Place the bay leaves on top of the custard and return to the over for 25-30 minutes until the top is set

So you can cook a turkey in a dishwasher.

Some tasty recipes ^^^^^^ there.

How about cheese on toast?

Posh cheese on toast for mache
Serves up to four people

225g Wensleydale cheese ( other crumbly cheeses such as Cheshire, Lancashire or Caerphilly cheese would work just as well for this recipe)

4 rashers unsmoked back bacon

4 small spring onions

4 slices of white bread

1 teaspoon Coleman's English Mustard

Optional extras:

Grating of Sussex Charmer (a cross between Cheddar and parmesan), or a British Mature Cheddar cheese
Mint leaves and thin slices of Braeburn apple to garnish

Place crumbled cheese and 1 teaspoon of English Mustard in a non stick pan over a very low heat - the longer you render it the better the taste.
Meanwhile, microwave (3-4 minutes. 800 watt on a piece of kitchen towel) or grill bacon, then cut into 1 inch squares (keep stirring the cheese so that it does not burn or stick).
Add chopped spring onions to melted cheese together with chopped bacon and mix. Place the above on the hot toast, put under the grill for 30 seconds and then serve on a hot plate and enjoy!
To make this dish even better add a teaspoon of grated Sussex Charmer cheese to the melt - don't over do this!
Cover with some fresh washed mint leaves or ½ of a thinly sliced Braeburn apple.

I'm busy drying tomatoes, pineapple and corgettes, so thought I'd share this. I like sun dried tomatoes so when they are dried I'll bottle them in oil with a bit of basil and maybe some parmesan shavings.

drying fruit and veg

Tomatoes came out really nice, and the pineapple was so nice I've nearly polished it off.Now doing strawberrys, and broccolli.

My Grandmother's Jam pan (brass and copper), was unfortunately taken by an older member of the family, as I was only a young teenager at the time of her death, But if anyone wants to buy one of these pans now, try looking under the name "Maslin Pans" as well as "Jam Pans". It is the correct name for this type of pan and gives a lot more choice, (much cheaper, as well)

Cockle and smoked bacon pie


1 onion, chopped
50g (1¾oz) plain flour
1 egg yolk
500g (17½oz) fresh cockles cooked, cooled (reserve the cooking liquid)
2 tbsp (¼oz) spring onions
Puff pastry
1. Melt butter in a pan, add the bacon, onion and garlic and sauté until caramelised.
2. Add the flour and cook for a few minutes, stirring all the time. Slowly pour in the liquid from the cockles bit by bit until all incorporated and you have a thickened, smooth sauce. Leave to cook on a low heat for 20 minutes. Then leave to cool.
3. Add the shelled cockles and spring onions.
4. Put this mixture into two deep soup bowls then cut a puff pastry ring to fit the lip of the chosen bowls.
5. Brush with egg yolk, then cut out a hole to let the steam out
6. Cook in oven for 25 minutes at 170C until the pastry is golden brown and has properly risen.

Always fancied drying my own fruit and veg, good info there. I fancy drying some apple and orange slices for the Christmas tree, as I have found them in expensive bags of Christmas Pot Pourri before.

Pumkin Pie Martini.


Ingredients
Ice cubes

2 fl ounces vodka

2 fl ounces creme de cacao

2 fl ounces cup heavy cream

1 teaspoon pumpkin pie spice [mixed spice]

Whipped cream, for garnish
Directions1. Fill a cocktail shaker. halfway with ice cubes. Add the vodka, creme de cacao, heavy cream and pumpkin pie spice and shake well.
2. Dip the rims of 2 martini glasses into a bowl of whipped cream. Strain the cocktail into the glasses.

If you havn't got a cocktail shaker at the back of your cupboard, borrow one from Mrs Bucket give it a short blitz in a liquidiser. Or use a clean jar.

I love a Beef wellington, EQ. Give me your twist on one.

Not a recipe as such,DIY style Beef Wellington

mushrooms shallots garlic , salt and pepper, whizz together in a .processor. melt some butter in a pan add the mushroom mix and cook till all liquid has gone Brown your beef fillet in hot oil or 2 mins each side. leave to go cold

. Lay some wafer thin parma ham on some cling film cover with the mushroom mix and a sprinkling of thyme.Spread dijon mustard over the beef fillet,roll up into a parcel. leave in fridge for half an hour.

Roll out your shop bought puff pastry,[tell everyone you made it] put the meat parcel on top roll into a nice parcel seal the edges well with egg and milk mixture, Brush the parcel with the egg and milk. make a couple of cuts in the top. Bake for 425f for 25 to 30 mins. Depends on size of parcel. Put some tin foil over for about 15- 20 mins so that pastry doesnt get burned.

Consuming beef wellington tomorrow for dinner.

Treacle Toffee

350g (12oz) butter or margarine
225g (8oz) black treacle
450g (1lb) dark brown sugar
397g can condensed milk


Method
Grease a 9 x 12 inch baking tin
Melt the butter in a non-stick pan. Add the treacle, sugar and milk.
Bring slowly to the boil and simmer for 35-40 minutes, stirring constantly to a temperature of 132°C (270°F), using a sugar thermometer.
Pour into the tin. Chill until set, turn out the toffee and break into pieces using a rolling pin

Sparklers

Bread sticks
Melted chocolate or icing
Hundreds and thousands


Take some long, plain bread sticks

Dip one end of the bread stick in simple icing or melted chocolate.

Dip into sprinkles/hundreds and thousands.

Stand the bread sticks in a cup, and leave to set for a few minutes.

Dried grey peas and bacon

1 lb dried grey peas (or split yellow peas)
1 large sliced onion
3 oz pearl barley
1 lb bacon (diced)
Salt and Pepper (although the bacon may be salty so you might not need this)
Soak the peas and pearl barley overnight and then place in a saucepan with the sliced onion.

Brown off the bacon and add it to saucepan. Add a litre of stock, salt and pepper if necessary.

Cook slowly for two hours.

I think grey peas are pigeon peas.

sounds good to me

chalk paint recipe

Just in case the BBC does away with their recipes

Especially for Fred Mason.

The beloved (dreaded?] Haggis.

Just saw this post. Thanks EQ.

I have made my own haggis a couple of times and although it is time consuming, it is delicious and tastes so much better than bought stuff. I once watched McSweens make haggis in a video on tv...Yukkkk....I believe it is on Youtube if anyone wants to find it.