Slice the onion and soak for about 30 minutes in the vinegar.
Cut the mackerel in half lengthways (turn on its back and cut to one
side of the spine).
Arrange the mackerel skin-side up, on top of the onion, in an
ovenproof dish. Pour the vinegar into the dish. Sprinkle a little salt
over the fish and a little olive oil on the skin.
Cook under a medium grill until the skin is nicely browned and the
flesh is cooked throughout.
Fry the onion in some olive oil, then add fennel and garlic and fry
until softened. Add the paprika and fry for 30 seconds or so. Add the
tomato puree and stir and fry until it dries out slightly. Now add
cumin, lentils, Worcestershire sauce, and enough water to cover the
lentils. Cook slowly until the lentils are done.
Meanwhile, score the aubergine skins and slice into ~0.5cm slices.
Salt, and leave in a colander or sieve for about 30minutes, then rinse
and pat dry.
Slice the potato into rounds as thinly as possible.
When the lentils are done, put about half in an ovenproof dish. Lay
the aubergine slices on top in a layer. Roughly break up the tinned
tomatoes and layer them over the aubergines. Pour the tomato juice
evenly over the aubergines. Drizzle with chilli oil, and thoroughly
sprinkle with Black Pepper.
Now top with the remaining lentils.
Layer the potato slices over the top. Add grated parmesan liberally,
and dot with very small knobs of butter or drizzle a little oil over.
Bake for 30-40m in a medium oven until all bubbly and golden brown on top
Arrowroot or cornflour
Udon or other noodles.
Green veg (eg. Spinach or similar asian veg)
Brown the joint well in a frying pan or on a griddle.
Pour over some soy sauce halfway through the browning process.
Chop the leek and place in a chicken brick. Add roughly sliced carrot,
spices and liquids.
Place the browned joint on top. Expect the water to come maybe halfway
up the meat.
Cook in a very low oven (100-120C) for about 3-4 hours. The pork
should be well done but still very tender and moist.
Then, or on the next day, remove the meat and slice into bitesized
pieces. Also remove any hard spices. The chillies will probably have
rehydrated by this point and may be edible if you like that sort of
thing, but remove them if not serving to the cognoscenti!
Thicken the sauce with a little arrowroot or cornflour. Add the
noodles and cook until al dente. Then add the meat back to the
pan. Chop the pineapple into bitesized chunks and stir that in too.
Most of the sauce should have been absorbed by the noodles.
Serve in bowls with dark green vegetables stirfried with garlic, eat
with chopsticks.
(meanwhile cook 1 pumpkin, chopped, with some water and milk and
cinnamon stick until soft. Mash.)
When everything's tender, remove the meat and cover with foil on a
plate to rest.
Make a roux with butter, olive oil and a little plain flour. Add cold
cider to this, mixing, until it's a thick paste. Then add some of the
gravy from the meat and pour back into the pot.
Stir to thicken.
Carve the meat into bite sized pieces, pouring any juices into the
pot. Return the meat to the pot and reheat everything gently.
gently heat olive oil and butter, very gently fry about 10 cloves of
garlic, crushed. Add a tin of tomatoes and cook very slowly until
almost all the liquid has evaporated. Add a handful of chopped cold
chicken. Serve with spaghetti.
Mix these together and roll into balls
1 onion
3 cloves garlic finely chopped
1/2 red pepper diced
1/2 green pepper diced
2 sticks celery, chopped
2 bay leaves
Herbes de provence
dried chillies
2 cans tomatoes
Fry onion slowly, add garlic. Add chilli bay, herbs, pepper and
celery, cook a little while. Add tomatoes and cook for a while.
Meanwhile brown meatballs well in a frying pan. Add to the mixture and
turn the heat down. Serve with spaghetti.
1lb venison (stewing meat - cubes of neck etc)
celery
onion
turnip
garlic
carrot
red wine (Rioja?) - about 2 glasses
a slosh of worcester sauce
flour
olive oil
salt+pepper
good chicken stock
- - (homemade!... well roasted chicken carcasses, onion, garlic,
celery, carrot, fresh thyme, simmer gently for 4 hours then reduce)
Slowly fry onion in olive oil until translucent. Add diced celery,
sliced carrot, cubed turnip, crushed garlic and fry for a bit. Brown
the meat very well in a frying pan and add to the veg. Then deglaze
the pan with red wine, bringing to the boil and adding to the pan with
the stock, to cover. Cook slowly for 2 hours. Make a roux with a
little oil and some flour. Ladle off as much of the stock as possible,
blend with the roux and reduce very fast with some wine.
serve with boiled potatoes and red cabbage.
--
Any man who can drive safely while kissing a pretty girl is simply not
giving the kiss the attention it deserves. ~Albert Einstein
First take 6kg pale malted barley and 56g of Target hops, add 4l of
water at 50'C, stir and rest 20m. Now add 8l of boiling water, bring
to 60'C, stir well, and prepare your monkfish.
Take 1 clove of garlic, slice into slivers and stud into the monkfish
tail much as you would for a leg of lamb. Sprinkle lightly with olive
oil, salt, a little chilli powder. a little smoked paprika, and 1tsp
curry powder. Place in a roasting dish with some cold boiled potatoes
and sliced tomatoes. Roast for 30m in a 220'C oven.
When the fish is nearly ready, add 8l of 80'C water to the mash. Stir
well. Rest for about 25 minutes (this should bring it to about 70'C
but it didn't. Adjust as necessary with boiling water / direct heat).
Eat fish served with lovely steamed samphire.
Continue making beer.
Stuff most of the lemon zest and basil under the breast skin of the
bird. rub the rest over the chicken skin, season well, and place
breast down in a (fairly deep) roasting tin.
Roast 25 minutes at full blast, about 320'C. Then remove from oven,
turn breast side up, add more black pepper and baste with the lemon
juice and a very little bit of oil.
Cover the chicken with a layer of foil (edges tucked into the tin) and
a second layer (folded over the edges of the tin).
turn the oven down to 165 and roast for a further hour and a half or
so. The chicken should steam under the foil, rendering it utterly
moist and providing the basis for a lovely sauce.
Remove from the tin when done, sieve the juices which are left in the
tin, and add to a saucepan with a little slosh of wine. Boil very hard
and whisk until reduced to a nice emulsified sauce.
Serve the breast with skin on (cause it looks good with al lthe basil
under it), with boiled spuds and greens.
Then nyom to your heart's content while quaffing that lovely wine.
Cook some brown rice (takes about 25 minutes so start early).
Add to this 1 tin of sardines in tomato sauce, some chopped up
homemade pickled limes, some sliced tomato, some curry powder, mixed
indian pickle, black pepper.
Very good the next day, reheated with a trickle of hot water added to
rehydrate the rice.
Yeah, it's basically Kedgeree but without the smoked fish or peas or
egg. mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm though.
--
Any man who can drive safely while kissing a pretty girl is simply not
giving the kiss the attention it deserves. ~Albert Einstein
Following the procedure outlined in the Good Book
(http://www.amazon.co.uk/River-Cottage-Meat-Book/dp/0340826355/ref=pd_ka_1/203-8083694-8800764?ie=UTF8&s=books&qid=1173698467&sr=8-1),
I marinated the skinned fries in some olive oil, a sliced onion, thyme
and sage, and some tarragon vinegar. Then sliced into thick strips and
fried, with a dusting of flour.
They're very tasty! Rather like Kidney in flavour, but perhaps a
slightly softer texture. A curious milky liquid came out into the pan
while frying them (no joke!) but no more disquieting than what happens
when you fry cheap bacon.
Take one oxtail, chopped up by butchr. Rinse it. Place in a big pot
with one large onion (chopped), two sliced carrots, chopped celery,
bay leaves, thyme. Cover with water. Bring to boil, simmer slowly for
3-4 hours (skim off some of the crud which rises if you can be
bothered).
When the meat is tender, take it all out of the stock (veg too). Rip
the meat off the bones. Add 1/2 a bottle of red wine to the stock, and
boil it down to a nice thick consistency. Add meat and possibly the
veg if you like really well done carrots back to the stock.
--------------------------------------------
Take one Graig Farm chicken (2kg).
Use the neck and heart to make a nice sauce for the bird:
Fry onion, carrot, neck and heart in a tiny amount of olive oil. Add
water to cover. Simmer for an hour or more.
Take the liver. Fry quickly with garlic, and spread on a piece of
toast. Chef's perk.
Grate the rind off a lemon. Stuff the two halves of the lemon up the
chicken's arse.
Mix some Malton salt, fennel seeds, black pepper, lemon rind, and
thyme leaves with a little olive oil. (This is vaguely inspired by a
Jamie Oliver recipe). Smear it all over the outside of the bird.
Roast the bird about 30 minutes, breast down, on a heat high enough to
make your kitchen/lounge all smoky and set off the smoke alarm. Then
turn the bird over and roast for another 45m or so at about 160dC.
When cooking is done, move it to somewhere else and rest the meat.
Deglaze the pan with red wine and water, thicken with some flour and
chicken fat made into a roux. Add the scrapings to the heart and neck
stock you made. Then season it with S+P, Worcester sauce, whatever...
P.S. Eat the lovely tender heart when nobody is looking!!
Serve the bird with the sauce and some broccoli and potatoes.
----
Have a meal or two of chicken on the bone, grilled until bubbling,
with leftover tatties and sauce. Yum.
---
Use the leftover bits of chicken (breast etc) for a nice pasta sauce:
Fry onions, leek, garlic, tinned tomatoes, add some worcestershire
sauce, cook hard. Fry chicken breast hard, seasoning very hard with
cayenne and black pepper, throw into the sauce, stir to mix. Should be
fucking spicy.
---
A week later, use the bones and skin of the chicken ... (you are
supposed to keep them aside in a tupperware in the fridge. didn't I
say that? you'd better go and root through the dustbin) ... to make a
nice stock:
Roast bones until they're brown. Add to a pot with 2 halved onions, 2
carrots, a stick of celery, some peppercorns, a bay leaf. Add water,
simmer slowly for about 3 hours. You should have plenty of time to,
say, clean your bike, while this is happening.
--
Then make your pumpkin soup:
Cut the skin off your pumpkin. Chop into big chunks. Roast until
tender, with olive oil, garam masala, cumin, cayenne, black pepper,
maldon salt. Liquidise with a ladle or two of stock. Reheat. Serve
with toast.
and their beef was very fine too.
Cut a "lid" off the aubergines (longways) and scoop out the innards.
Fry 2 small onions, 4 cloves garlic. Add the chopped aubergine lids
and some of the scooped out flesh. fry a little while. Add the (diced)
belly. Add a sprinkle of cumin and chilli. Stuff filling back into
aubergines. Sprinkle with garam masala. Bake until aubergine is tender
Roast a bulb of garlic (in foil) with a pumpkin cut into 8th's.
(Sprinkle black pepper and cumin on the pumpkin first, and a drizzle
of olive oil)
After about 1.5 hours, remove and leave to cool.
Blend the garlic with chicken stock* and add the pumpkin. When smooth,
add cream, stock, chopped sage, salt and pepper to taste.
* Stock:
1 chicken carcass, roasted until dark red
2 onions
1 large carrot
3 thin sticks celery
Top bit of a leek
2 bay leaves
2 sprigs rosemary
1 star anise
2 Onions
1 large / 2 small Carrots
1/2 a pack dry Pinto beans, soaked
2 Bay leaves
1 large sprig thyme
1 large sprig rosemary
1 sprig sage
1/3 bottle red wine
5 big fat toulouse sausages (from butcher)
Olive oil
Fry onions and carrots until slightly coloured. Add herbs and beans
and plenty of water. Pressure cook for about 20 mins or simmer until
beans are tender.
Brown the sausages well in a frying pan and add to the pot whole.
Deglaze the frying pan with the wine and set it alight. Add this to
the pot. Simmer for up to an hour until the sausages are really firm
and the sauce has reduced enough. Add Salt and Pepper to taste.
Serve with wilted spinach and rice
