timscience: (fondue)
Inspired by Sainsbury's game casserole mix. Ingredients roughly in order of being put in the pot.

1 pack Sainsbury's game casserole mixed mystery meat
2 rashers bacon
2 tsp cumin seed
- coat the meat in flour and lightly fry along with chopped bacon and cumin seed.
1 ltr veg stock
4 tsp sumac stirred into the veg stock
1 small white onion, very coarsely chopped
1/2 dozen new potatoes
1 small handful chantenay carrots
1/2 small butternut squash, cut into 2cm cubes
- this really seemed to make a difference. Up to you with the butternut though I guess. Don't bother to peel it, the peel will go soft enough to eat.
2 cloves smoked garlic
1 tsp smoked garlic powder
1 chipotle chilli, chopped
- the smokey flavours really seem to work although you could probably sub in regular garlic if you must.
1 tsp spice parisienne (mainly paprika and nutmeg with some peppercorns, cloves and thyme)
1 tsp ground coriander seed
1 tbsp sieved flour, to thicken
1 sprig rosemary

Cook in the oven in a casserole dish for at least 1 1/2 hr at gas 3. Serve with dumplings (parmesan dumplings work fine but I think thyme dumplings would also be good).


26/12/11 21:18
timscience: (candroid)
I have been eating a lot. For those who missed it on Arsebook, that Christmas Fondue:
You make normal fondue (with Gruyere, Emmenthal, white wine and kirsch) then you add STILTON and PORT to it then you dip in little cubes of roast potato and parsnip and stuffing balls and tiny sausages and maybe sprouts roasted with chilli. It is a dish of Christmas genius. And that was just Christmas eve. Recipe by me but fondue made by the lovely [livejournal.com profile] cleanskies who has mad fondue makin skillz (it's all in the muscle memory as far as judging cheese/wine consistency goes, see). Ratio of cheeses that worked best was Gruyere-Emmenthal-Stilton in a ratio of 3:3:2 - any more Stilton makes it stinky without noticeably improving the flavour..

Christmas day itself we went over to [livejournal.com profile] tinyjo's where we ate the biggest goose in the world (in our defence, there were other guests so we didn't eat all of it) and trimmings and christmas pudding and chocolate log and tiny mince pies and now I have type 2 diabetes probably.

For Christmas I got some books and a CD and a tiny synthesiser* and a tea towel that shows how to carve a triceratops. And a tin of unicorn meat. And an excellent Lego model of Fallingwater as detailed here that [livejournal.com profile] cleanskies and I spent the afternoon building. And OTHER THINGS thankyou everybody.

Tomorrow we go down to my mum (her birthday is on 28th) to drop off late pressies with her and my sister and nephew, but now we are going to watch Machete and maybe a couple of episodes of Samurai Jack then go to sleep.

*Geek fact - the tiny synthesiser packs an epic punch as it has the same filter as the legendary Korg MS-20. Route it through a proper speaker and it sounds amazing. It also has an aux in so I can route other sounds through that filter. Muahahahahaha.
timscience: (strange food)
Think of it as kind of a hot chutney stew and it would probably work with mangoes. Serves 2.

2 lamb steaks
2 small or one large nectarine
1 medium onion
1 small green pepper*
1 mild chilli*
a handful of cherry tomatoes*
black onion seeds
Seasoned Pioneers Tunisian 5 spice mix (Ras-Al-Hanout would probably work as well but be sparing - it shouldn't be stupid hot).

* we used garden grown stuff for this, thanks to [livejournal.com profile] cleanskies, and also added some tiny gourds that we've grown.

Cut the lamb into four parts and coat with 2 tsp of spice mix. Fry until it starts to brown and add the onions and green pepper. Fry for 5 more minutes while you slice the nectarines and tomatoes. Add them to the pan with about a teaspoon full of black onion seeds, and add about a dessert spoon full of water.

Put the lamb to one side and pour the lot into a small casserole. We have a Nigellaware Marmitout that we got half price in a sale with J's birthday money. We didn't realise it was Nigella branded at the time but no regrets because it is the most amazing thing, made of some astonishingly light ceramic, it retains heat like cast iron and keeps everything beautifully moist. But, you know, a small casserole. Place the lamb on top and put the lid on. Put in the oven at gas 3 for an hour. I found the gravy needed thickening with about a heaped tablespoon of flour whisked in about halfway through the cooking process so maybe next time I'll do that at the start. We had it with rosemary, feta and almond couscous.

It was amazingly tasty.
timscience: (strange food)
This one's for you, [livejournal.com profile] motodraconis!

Serves 2 as a vegetable side dish. Bacon is, of course, a vegetable.

1/2 cup Puy lentils (I use the Merchant Gourmet ones as they don't need any of the soaking malarkey)
1 cup water
1/2 dozen cherry tomatoes or 3 or 4 normal sized.
2 cloves garlic
2 rashers back bacon
1 good squeeze tomato puree
1 small green chilli
1 tsp annatto seeds (optional but good for extra redness)
Last but very important, 2 tsp Seasoned Pioneers Pimienton Dulce. This is basically the paprika of the gods and instantly turns all goulashes, bologneses and tomato based dishes into things of joy. It towers over supermarket paprika like a rich red powdery colossus. It costs £1.95 and cheap at the price.

Finely chop the chilli and garlic into a heavy based pan (my mum's old Le Creusets are ideal for this kind of thing). Heat with olive oil until bubbling and slightly brown. Chop and add the tomatoes and continue to heat until they have broken down a little.

Add the lentils then quickly add the water. Bring to boil then reduce to a simmer.
Add the annatto seeds and tomato puree and a pinch of salt.

Allow to simmer for 15 minutes, then add the pimienton dulce.

Alow to simmer for another 15 minutes. While you are doing this, chop and fry the bacon in a little olive oil and add to the lentils. Keep an eye on it as you may need to add more water if it dries out. It should be a bit gloopy.

Serve with meat.

May 2017

28 293031   


RSS Atom
Page generated 24/9/17 06:50

Expand Cut Tags

No cut tags