Monkeys Fist 46425 Posted December 24, 2024 Share Posted December 24, 2024 1 Link to comment Share on other sites More sharing options...
RobinRobin 12933 Posted December 25, 2024 Share Posted December 25, 2024 10 hours ago, Christmas Tree said: Had to be done. Wouldn’t be Christmas without a couple of blue moons to wash down a duck pizza. 2 Link to comment Share on other sites More sharing options...
Monkeys Fist 46425 Posted January 20 Share Posted January 20 Making a Goulashish for tea tonight. Beef (obvs) … stewing steak or any other fat-heavy cut, diced. Green lentils Couple of chopped beef tomatoes Tomato purée three quarters of a fuck-ton of garlic Sliced shallots Paprika White wine Beef stock plain flour salt and pepper Fresh parsley for garnish Secret Ingredients ( the ish bit) Thin sliced Kabanos (polish sausage) Beef dripping from the Christmas Day beef joint. Dust the beef in seasoned flour, with a decent amount of Paprika too Brown it in the beef dripping- do this in batches ( I used 1kg of beef and did 4 batches in my cast iron casserole pan). Once the beef is browned, cook the Kabanos- do it on a lowish heat as want the spicy fat to come out. Chuck them in the bowl with the beef once they’re done ( you want them just starting to crisp up, like pancetta in carbonara) Turn the heat on your hob down to its lowest possible setting, then whack the shallots in the pan and slooooowly cook them off. Not quite caramelised, but not far off is the target. We’re talking 20 minutes plus just for the shallots here. Right at the end, add your garlic, then some more for good measure, and soften it up for a few minutes- do not let it take in any colour. Once they’re ready, tip the beef and Kabanos back in with them, Add as much Paprika as you want here- for this amount of beef, I used a couple of dessert spoons, and then tickle more. Add the puree, and chopped tomatoes, then deglaze the pan with a healthy dose of white wine. By healthy, I mean unhealthy-1kg is a lot of beef, and your wine here is dual-purpose. Initially it’s deglazing all that lovely beefy stuff from the pan, but it’s also your acid element which helps the beef soften up and become melt in the mouth. Whack it in! (Don’t be shy, and also don’t be precious- I bought a decent bottle thinking “I’ll put a bit in then use stock to top it up ” , but I found a sad looking bottle of opened Prosecco and the arse end of a bottle of Sauvignon Blanc in the fridge - banged them in. With this much garlic and seasoning, it doesn’t matter about using some lovely wine, chuck in the dregs! ) Let that reduce by half at least. Add your beef stock and lentils, and stir it all together and then you have a choice In the oven on gas 3-4 for a couple of hours or On stove. Bring it up to a very gentle simmer, like, one or two bubbles breaking the surface, then put the lid on and turn the heat right down , so that it keeps the simmer but no more At this, about an hour will do you. Taste, season, then we’re having it with a fuck-off big Tiger bread chopped in to bits, or if you’re a fanny, do some sourdough flatbreads Garnish it with parsley and put a bowl of sour cream out to add as you want. I can not feckin wait for this tonight Link to comment Share on other sites More sharing options...
Gemmill 52540 Posted January 20 Author Share Posted January 20 MUMSNET! 2 Link to comment Share on other sites More sharing options...
Monkeys Fist 46425 Posted January 20 Share Posted January 20 Just now, Gemmill said: MUMSNET! I put… Beef Paprika Garlic Prosecco in to Chat GTF and this was the recipe it came back with. We’re having egg and chips. 3 Link to comment Share on other sites More sharing options...
Christmas Tree 5348 Posted Sunday at 11:08 Share Posted Sunday at 11:08 Posh breakfast, crushed avocado on seeded bread, drizzled with honey and topped with two eggs. With a side of mushrooms and wilted spinach. Must admit the spinach looks as though the cat threw up All served on my feel fabulous plate! 2 Link to comment Share on other sites More sharing options...
ewerk 34211 Posted Sunday at 12:27 Share Posted Sunday at 12:27 If I had to guess what sort of plates you have in your house that’s 100% what I would have chosen. 6 Link to comment Share on other sites More sharing options...
Gemmill 52540 Posted Sunday at 12:33 Author Share Posted Sunday at 12:33 "Wine O'Clock" poster on the kitchen wall. 5 Link to comment Share on other sites More sharing options...
Alex 37778 Posted Sunday at 12:35 Share Posted Sunday at 12:35 Live, Laugh, Love 5 Link to comment Share on other sites More sharing options...
Gemmill 52540 Posted Sunday at 12:38 Author Share Posted Sunday at 12:38 Live, Laugh, Lisp. 3 Link to comment Share on other sites More sharing options...
Monkeys Fist 46425 Posted Sunday at 13:04 Share Posted Sunday at 13:04 You Don’t Have To Be Mad To Live Here… … BUT IT HELPS!! Avocado is the most over rated slop imo. Every recipe that uses it, it’s there as bulk, the taste comes from elsewhere. 1 Link to comment Share on other sites More sharing options...
Monkeys Fist 46425 Posted Sunday at 13:10 Share Posted Sunday at 13:10 Since we’re here, the lad a few doors up is a gamekeeper for the Duke of Northumberland. Knocked on the door a few nights back and handed over some venison sausages, said they’d had a population explosion amongst the deer and were struggling to use up the meat without just binning it. ( I told him I’ll happily take any excess of his hands ) So, Sunday lunch today is Venison Sausage Toad in the Hole with Port and Wholegrain Mustard gravy, duck fat roasties and steamed greens. Get in mah belleh! 5 Link to comment Share on other sites More sharing options...
Sonatine 12294 Posted Sunday at 13:11 Share Posted Sunday at 13:11 4 Link to comment Share on other sites More sharing options...
Monkeys Fist 46425 Posted Sunday at 13:17 Share Posted Sunday at 13:17 4 minutes ago, Sonatine said: I’ve just had a “sampler” of the sausage before I whack them in the batter. They are fucking amazing 3 Link to comment Share on other sites More sharing options...
Howmanheyman 37977 Posted Sunday at 13:27 Share Posted Sunday at 13:27 15 minutes ago, Monkeys Fist said: Since we’re here, the lad a few doors up is a gamekeeper for the Duke of Northumberland. Knocked on the door a few nights back and handed over some venison sausages, said they’d had a population explosion amongst the deer and were struggling to use up the meat without just binning it. ( I told him I’ll happily take any excess of his hands ) So, Sunday lunch today is Venison Sausage Toad in the Hole with Port and Wholegrain Mustard gravy, duck fat roasties and steamed greens. Get in mah belleh! Sounds lush, had something similar last week for a change, was absolutely tremendous by the way. 4 Link to comment Share on other sites More sharing options...
Monkeys Fist 46425 Posted Sunday at 13:58 Share Posted Sunday at 13:58 Just for future reference Yorkshire pudding batter: 150g plain flour 4 large eggs 200ml milk. Mix then together until you have a smooth batter- I add the milk to the eggs and mix ‘em up, then gradually whip them in to the flour. Once you’ve got a smooth batter, I add thyme, parsley, and a decent spoonful of whole grain mustard, mix it up and leave it aside for at least 30 mins. Gravy is based on properly caramelised onions- I used red ones, finely sliced, on the lowest heat you can get. once they’re starting to properly caramelise ( which takes at least 30 mins), add a hefty whack of garlic, an equally hefty whack of whole grain mustard, and some brown sugar. Pay attention to this but because it’s easy to end up with burnt as opposed to caramelised, but keep the heat low and stir constantly, then when you're happy it’s all cooked, bang the heat up and add stock. It’s then a matter of keeping an eye on the level of liquid in your gravy- don’t let it get to low, don’t go overboard either. Once it’s all ready, you have a choice I like onion gravy served without the onions. Others like them left in. Decide which side you’re on, realise fat no onions is the only way, then crack in and eat. 1 Link to comment Share on other sites More sharing options...
strawb 4734 Posted Sunday at 22:37 Share Posted Sunday at 22:37 8 hours ago, Monkeys Fist said: Just for future reference Yorkshire pudding batter: 150g plain flour 4 large eggs 200ml milk. This is objectively wrong, equal parts or everything by weight. Plus salt. Gravy sounded nice but everyone in the uk disregards vinegar in their cooking, it elevates everything. Splash of red wine vinegar in that would blow you smelly socks off 2 1 Link to comment Share on other sites More sharing options...
Dr Gloom 24268 Posted yesterday at 08:53 Share Posted yesterday at 08:53 10 hours ago, strawb said: This is objectively wrong, equal parts or everything by weight. Plus salt. Gravy sounded nice but everyone in the uk disregards vinegar in their cooking, it elevates everything. Splash of red wine vinegar in that would blow you smelly socks off correct - a cup of flour, a cup of milk and a cup of eggs produces perfect fluffy yorkshires which rise like a bastard every time Link to comment Share on other sites More sharing options...
strawb 4734 Posted yesterday at 11:40 Share Posted yesterday at 11:40 2 hours ago, Dr Gloom said: correct - a cup of flour, a cup of milk and a cup of eggs produces perfect fluffy yorkshires which rise like a bastard every time I don’t mind this but a cup of something is by volume not weight Link to comment Share on other sites More sharing options...
Dr Gloom 24268 Posted yesterday at 12:02 Share Posted yesterday at 12:02 21 minutes ago, strawb said: I don’t mind this but a cup of something is by volume not weight it works a treat Link to comment Share on other sites More sharing options...
Monkeys Fist 46425 Posted yesterday at 13:13 Share Posted yesterday at 13:13 1 hour ago, Dr Gloom said: it works a treat I tried this method several times but it never worked. Not sure where I’m going wrong tbh. Link to comment Share on other sites More sharing options...
ewerk 34211 Posted yesterday at 13:56 Share Posted yesterday at 13:56 Have none of you got cup sized measures? Very handy for measuring a cup of gin per drink just to make sure I don’t put too much in. Link to comment Share on other sites More sharing options...
Gemmill 52540 Posted yesterday at 14:29 Author Share Posted yesterday at 14:29 It's a fucking ludicrous measurement system. I mean they measure solid ingredients in cups. How the fuck am I supposed to know in advance of buying mushrooms, what a cup of chopped mushrooms looks like. A half a cup of chopped parsley. Like am I squashing the fucker down? Just give me a weight ffs. No wonder they ended voting Trump in twice. 2 4 Link to comment Share on other sites More sharing options...
Ayatollah Hermione 15096 Posted 19 hours ago Share Posted 19 hours ago America is just a country filled with shite that’s totally different to anyone else just to be different 1 1 Link to comment Share on other sites More sharing options...
RobinRobin 12933 Posted 12 hours ago Share Posted 12 hours ago 13 hours ago, Monkeys Fist said: I tried this method several times but it never worked. Not sure where I’m going wrong tbh. FYP 1 Link to comment Share on other sites More sharing options...
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