New Meals...
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Remains of the Sunday roast, seperate the fat out and put it into a big pot. Peel and dice an onion and fry it in the beef fat until golden.....if you don't have fat just use butter.
Scrape out the roasting tin and shred the bits of meat off the bone if there is one or break up the end of the plain roast. Rinse out the last of the jus from the roasting tin too and add that to the pan as stock.
If you have left over veggies from S.L. you can use them up, otherwise scrape and chop up a couple of the big Winter carrots, do the same with a couple of big spuds.....biggish chunks.
If there's not a lot of meat add some link sausages to the pot too.
If you don't have meat, then an old Irish neighbour used to just open a can of corned beef and make hers with that.
Season generously with ground pepper and some salt. Cook long and slow until the spuds are cooked and the carrots have gone sweet.
If you like doughballs, (dumplings ?) then make sure there's enough gravy in the pot for them to rise. The extra flour on them will help to thicken the gravy too. Really good with herby or cheesy doughballs.
Scots call this dish Stovies.
If you do it in the oven then you can make some cheese scones and place them around the marmite pot rim to cook crisp on top and soft underneath.
The Vegetarian version uses the same onion, and a couple of cloves of garlic, fried up in whatever oil or fat one chooses. Season that oil towards the end with herbs and celery salt. Add veggie stock of choice (Marigold or Vecon), a handful of quick cook peas or lentils, and mostly cook the veggies. Instead of meat add big chunks of mushroom or marinaded or braised tofu, or pre-made veggie bangers cut into chunks, but do it towards the end of cooking so they're soft but not tasteless.
It's very good
p.s. Marmite pot (pronounced Marmeet) is the big heavy cauldron shaped crockpot that is used to cook beans and the like in the oven. A big casserole dish works just as well, and a Dutch oven is very good for it too.
Scrape out the roasting tin and shred the bits of meat off the bone if there is one or break up the end of the plain roast. Rinse out the last of the jus from the roasting tin too and add that to the pan as stock.
If you have left over veggies from S.L. you can use them up, otherwise scrape and chop up a couple of the big Winter carrots, do the same with a couple of big spuds.....biggish chunks.
If there's not a lot of meat add some link sausages to the pot too.
If you don't have meat, then an old Irish neighbour used to just open a can of corned beef and make hers with that.
Season generously with ground pepper and some salt. Cook long and slow until the spuds are cooked and the carrots have gone sweet.
If you like doughballs, (dumplings ?) then make sure there's enough gravy in the pot for them to rise. The extra flour on them will help to thicken the gravy too. Really good with herby or cheesy doughballs.
Scots call this dish Stovies.
If you do it in the oven then you can make some cheese scones and place them around the marmite pot rim to cook crisp on top and soft underneath.
The Vegetarian version uses the same onion, and a couple of cloves of garlic, fried up in whatever oil or fat one chooses. Season that oil towards the end with herbs and celery salt. Add veggie stock of choice (Marigold or Vecon), a handful of quick cook peas or lentils, and mostly cook the veggies. Instead of meat add big chunks of mushroom or marinaded or braised tofu, or pre-made veggie bangers cut into chunks, but do it towards the end of cooking so they're soft but not tasteless.
It's very good
p.s. Marmite pot (pronounced Marmeet) is the big heavy cauldron shaped crockpot that is used to cook beans and the like in the oven. A big casserole dish works just as well, and a Dutch oven is very good for it too.
Heart? "Oh, nobody wants that."
Oh yeah? Then try to find one even offer to pay good money for it. No such thing.
I want to stuff and roast one. Not in 30+ years.
Oh yeah? Then try to find one even offer to pay good money for it. No such thing.
I want to stuff and roast one. Not in 30+ years.
Lamb heart, trim external fat (and use to brown meat), slice and remove valves while doing so.
Slice onion and fry along with heart for 10-15 mins.
Dice carrot and/or other root veg and add along with good amount of water, enough so as not to have to stir too often.
Bring to boil then simmer for min of one hour.
Then add salt to taste, stock cube and dried herbs, along with potato diced quite small. This will break down to thicken stock.
Again bring to boil and then simmer.
Slow Simmer for at least one more hour. Stir maybe 3 times to break down the potato.
A cheat would trim and fry the heart and then throw in a bag of pre-chopped (frozen??) veg.
Half way, say 30mins, add chopped tinned spuds and stock cube.
At the end thicken with gravy granules.
Not as good but still fine low cost eating.
Slice onion and fry along with heart for 10-15 mins.
Dice carrot and/or other root veg and add along with good amount of water, enough so as not to have to stir too often.
Bring to boil then simmer for min of one hour.
Then add salt to taste, stock cube and dried herbs, along with potato diced quite small. This will break down to thicken stock.
Again bring to boil and then simmer.
Slow Simmer for at least one more hour. Stir maybe 3 times to break down the potato.
A cheat would trim and fry the heart and then throw in a bag of pre-chopped (frozen??) veg.
Half way, say 30mins, add chopped tinned spuds and stock cube.
At the end thicken with gravy granules.
Not as good but still fine low cost eating.
Where can you purchase lambs heart from, i haven't seen game butcher for a while so would struggle to find any?
Tiger, you may have to do as I have just done: talk to the farmers and ask.
They don't know if anyone wants a heart until you ask.
Second, talk to the butcher. Maybe you have to get on a list.
I got a call yesterday from a farm that I can buy 2 beef hearts, less than 2 yrs, when they butcher next in mid December.
Maybe it's a deal for me, I've been buying their beef meat & liver for a while.
Get on the phone and ask.
They don't know if anyone wants a heart until you ask.
Second, talk to the butcher. Maybe you have to get on a list.
I got a call yesterday from a farm that I can buy 2 beef hearts, less than 2 yrs, when they butcher next in mid December.
Maybe it's a deal for me, I've been buying their beef meat & liver for a while.
Get on the phone and ask.
Lambs hearts, liver and kidneys are rarer then hen’s teeth.
Will try to source some goats hearts, but suspect I have to use beef heart. Those I buy here.
I make a goulash with them.
Hugely undervalued cut.
Ox tail is qute affordable here.
In Sweden that is expensive, but for some weird reason really cheap in Norway.
Will try to source some goats hearts, but suspect I have to use beef heart. Those I buy here.
I make a goulash with them.
Hugely undervalued cut.
Ox tail is qute affordable here.
In Sweden that is expensive, but for some weird reason really cheap in Norway.
What is it with Canada's aversion to offal and other cuts. Cannot find the stuff anywhere .. even 'British' butchers in Canada don't sell it. Mind, that said, you can't move for chicken gizzards in any given supermarket
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I can't buy into this XXXX.
I have no clue what "Canada's aversion" is to body parts other than muscle.
I do not give a single sweet rat's patootie about who cares.
Get away from the city and I will feed the hand that feeds me.
It's quite simple = just ask.
Get the hell away from the stores, they don't know diddly squat.
I want a couple of hearts and several packages of liver.
I call the farms. Mid December for everything I asked for.
I think the key thing is you have to make connections around and away from the stores.
The growers and the farmers of everything from ducks to apples.
Once you get connected, wired in, it seems so simple to find food.
I propagate and sell grape vines. I sell grapes. I want everybody to have a few grape vines.
So far, my wish has come true. I get to hear the stories of grandchildren
harvesting grapes, surrounded by snow-capped peaks.
I have no clue what "Canada's aversion" is to body parts other than muscle.
I do not give a single sweet rat's patootie about who cares.
Get away from the city and I will feed the hand that feeds me.
It's quite simple = just ask.
Get the hell away from the stores, they don't know diddly squat.
I want a couple of hearts and several packages of liver.
I call the farms. Mid December for everything I asked for.
I think the key thing is you have to make connections around and away from the stores.
The growers and the farmers of everything from ducks to apples.
Once you get connected, wired in, it seems so simple to find food.
I propagate and sell grape vines. I sell grapes. I want everybody to have a few grape vines.
So far, my wish has come true. I get to hear the stories of grandchildren
harvesting grapes, surrounded by snow-capped peaks.
Hammock_Man. A question: Do you think that the availability for hearts and liver depends on community size
or does it depend on individual preferences (or both?)
Liver with onions/bacon was on every country cafe menu in western Canada when I was a kid.
Just quietly slipped away when I wasn't looking.
Maybe it could be the new McDonald's Happy Meal for geezers?
You have to show ID (60+) to order. . . . . . . I'll stop at that.
I'm OK out here 220km from the city.
I talk to the ranchers and the butchers with every success.
What I do need are more suggestions for seasonings that could be unlike my plain creations.
Oregano? Sage? Mixed Herbs? Mint? Nutmeg? and so on.
That's enough to make an old meal quite a new one.
or does it depend on individual preferences (or both?)
Liver with onions/bacon was on every country cafe menu in western Canada when I was a kid.
Just quietly slipped away when I wasn't looking.
Maybe it could be the new McDonald's Happy Meal for geezers?
You have to show ID (60+) to order. . . . . . . I'll stop at that.
I'm OK out here 220km from the city.
I talk to the ranchers and the butchers with every success.
What I do need are more suggestions for seasonings that could be unlike my plain creations.
Oregano? Sage? Mixed Herbs? Mint? Nutmeg? and so on.
That's enough to make an old meal quite a new one.
Same around here. I can’t get over people struggling to find the stuff. Lambs liver and kidney is in even the smaller supermarkets around here and heart is available in most as well. I don’t quite get the connection with a lack of game butchers either. I wouldn’t have thought lamb would be in their repertoire, it is a great shame they’re in decline these days though
Pate?
Six cups of cooked lentils and the same amount of frozen peas cooked til tender. Grind up cumin and coriander seeds, salt and gently fry them (along with a chopped large onion and some garlic) in quite a bit of olive oil.
Put everything into a sauce pan with a large lump of butter. Mash vigorously. You get this lovely, coarse, rustic kind of vegetable pate which is great with fresh bread, apples and a red bean/walnut dip, w/ strong tea. Or, you can just eat it as a side. A bit of rosemary is nice in it too, and thyme, and overfrying or pre-roasting the garlic will lend a caramelized kind of tone to things
Six cups of cooked lentils and the same amount of frozen peas cooked til tender. Grind up cumin and coriander seeds, salt and gently fry them (along with a chopped large onion and some garlic) in quite a bit of olive oil.
Put everything into a sauce pan with a large lump of butter. Mash vigorously. You get this lovely, coarse, rustic kind of vegetable pate which is great with fresh bread, apples and a red bean/walnut dip, w/ strong tea. Or, you can just eat it as a side. A bit of rosemary is nice in it too, and thyme, and overfrying or pre-roasting the garlic will lend a caramelized kind of tone to things
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Years back I bought a book in a jumble - it was by Paula Wolffert and was on Morroccan cuisine ... what I like about it is that it was possible to absorb from it principles and general intentions in a cuisine and integrate it into what you do. Don't follow the recipes so much as try and figure out what a dish is about. Elizabeth David's books are like that .. kind of gestural, broad stoke impressions at one level. Marcella Hazan too (good on Italian, but I am told that for some of the Jewish recipes she didn't have or supply the full information). Rose Prince did a good one. Get the Moosewood book. Get Madhur Jaffrey's vegetarian book and a good Jewish kitchen book ... the Kinnereth one is OK. All of these are old and you can pick them up for literaly fifty cents on Abebooks. .... for basic skills around a basic repertoire, Nigella and Jamie aren't to be sneered at either
One thing is interesting is that often you see terrible howlers repeated on online recipe sites, mainly because the sites are mainly designed as advertising clickbait and their authors only feign an interest in the actual cooking content. Same mistakes just circulate.
Sumac is fun. White pepper too (which is hard to find and expensive in Canada - nuts eh?).Tarragon and chicken is one of those classic alliances, like bacon and egg .... or glaze a chicken in pomegranate molasses ... slow cook some green beans in tomatoes with a bit of that baharat spice blend
There are odd tricks you pick up like putting a couple of anchovies, hint of nutmeg, some figs or prunes, a can of guinness a handful of pearl barley and lots of big bits of carrot into a beef stew will transform it ... next day it is amazing
And if you ever find out a first nations recipe for candied salmon, do let us know
For unusual receipes get a 1970’s cookbook.... what those innovating chefs thought of I do not know......
I hated that food even at that time.
I get quite a lot of inspiration from cookbooks written before ww2. I am lucky that I read and speak several languages, so have an excellent opportunity to read recipes created before ‘internationalisation’.
I hated that food even at that time.
I get quite a lot of inspiration from cookbooks written before ww2. I am lucky that I read and speak several languages, so have an excellent opportunity to read recipes created before ‘internationalisation’.
One of my bedtime readings in Norway is a norwegian cookbook from the mid 70’s.
The World thinks british cuisine is horrible. They have not read that cook book....
One dish that is etched forever in my mind is boiled salmon jaws and chunks of vegetables in aspic colored pinkish orange.....
The World thinks british cuisine is horrible. They have not read that cook book....
One dish that is etched forever in my mind is boiled salmon jaws and chunks of vegetables in aspic colored pinkish orange.....
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