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Post by Patrick on Aug 24, 2009 21:53:16 GMT
Dead easy...at least my version is. Brown some chicken thighs or drumsticks in olive oil. Put to one side and gently fry an sliced onion, sliced red pepper and some garlic (lots). When softened, stir in paella rice and cook for a minute without browning. Add stock with saffron in it (chicken is best but Marigold veg stock is brilliant). Return chicken pieces and season well. Cook until rice is soft and has absorbed almost all the liquid. Chuck in some frozen peas and assorted seafood - I use that cocktail mix of squid, mussels, prawns, cockles and put a couple of big shell-on langoustines on top. Heat for a couple of minutes until shellfish hot and serve. Simples. Mmmm. Sounds good. And, yes, Marigold veg stock is brilliant. Veg Stock? Is that made out of rubber gloves? ;D |
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Post by Flatypus on Aug 25, 2009 3:05:39 GMT
I remember seeing paella cooked on some wandering programme and it was something like the Great Australian Barbecue.
One massive pan about three foot across and a couple of inches high (OK 1 metre by 5cm) with rice stewing slowly and saffron. Then all these manly types produced creature with or without shells or lots of legs or no legs or nothing outside of the shell and chucked them into the pan to frizzle and jizzle and generally meat a nasty death if they weren't dead already. With so much in it, the Paella had to satisfy somebody somewhere (except for vegetarians). I'm not so sure how casually lobsters really are chucked into the communal pan and divided up outside of BBC documentaries and I don't care much either, I prefer horse-meat sausage.
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Post by everso on Aug 25, 2009 9:46:34 GMT
Mmmm. Sounds good. And, yes, Marigold veg stock is brilliant. Veg Stock? Is that made out of rubber gloves? ;D Marigold vegetable stock is sold in Sainsbury's. It's the next best thing to home made stock and is excellent for soups and casseroles. This was an everso-advert on behalf of Marigold. |
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Post by percyplum on Aug 25, 2009 18:06:37 GMT
Chalk pops tonight...new spuds, buttered savoy cabbage and roasted butternut squash. Oh, and some runner beans from the garden.
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Post by everso on Aug 25, 2009 18:31:22 GMT
Chalk pops tonight...new spuds, buttered savoy cabbage and roasted butternut squash. Oh, and some runner beans from the garden. Cor, fab! We're having Kedgeree (o.k. I know it's a breakfast dish, but we like it for supper) And here I am nattering to you when I should be cooking it! |
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Post by bonbonlarue on Aug 25, 2009 19:57:07 GMT
Lucky ole' moi got taken out for dinner after work today...posh new refurbed pub/restaurant....£9.95 for fish and chips...with pureed peas..[ not mushy at all you understand...]I love to see a man grovel...  |
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Post by Flatypus on Aug 26, 2009 4:21:39 GMT
Which marigolds? This is something I have never known because marigold petals are a vital ingredient to conger soup. For which you need head and tail of your conger, at least a gallon of milk and a day of patience. The result can also be used as wallpaper paste or glue if allowed to thicken further as long as there are no cats around. Traditional recipes are not always gourmet! The rest of it fries very nicely in round 'cutlets' with only one major bone with three spiky extensions to remove. However, this is naturally a French-biassed recipe but French marigolds (also I think called Mexican) are not usual in food while English Calendula are an entirely different thing with a long history of herbal use (including the leaves to fade freckles - why? freckles are adorable) So I have never worked out which sort of marigolds it was although we usually used French sort, not having Calendula.
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Post by percyplum on Aug 26, 2009 8:34:59 GMT
Marigold is a brand name, not in this case an ingredient.
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Post by everso on Aug 26, 2009 15:47:03 GMT
Good old Toad in the Hole tonight. Sometimes you just need comfort food.
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Post by percyplum on Aug 26, 2009 17:09:02 GMT
Oh, I adore Toad in the Hole. As I'm leaving tomorrow for a 3 day fair in Suffolk over the weekend, catering is not on my agenda tonight. Rumbling tummies in the Plum household. Mr Plum will probably do himself some kippers (vile food of the devil) whilst I am up to my neck in boxes of stock and packing for tomorrow. I shall finish this glass of medicinal Cabernet Sauvignon...  |
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Post by bonbonlarue on Aug 26, 2009 19:02:47 GMT
The mancub and I have discovered Co Op 1/4 pounders @ 2 for £2.50. I choose not to eat a lot of red meat mainly because of the quality but these are excellent.
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Post by everso on Aug 26, 2009 21:41:54 GMT
Oh, I adore Toad in the Hole. As I'm leaving tomorrow for a 3 day fair in Suffolk over the weekend, catering is not on my agenda tonight. Rumbling tummies in the Plum household. Mr Plum will probably do himself some kippers (vile food of the devil) whilst I am up to my neck in boxes of stock and packing for tomorrow. I shall finish this glass of medicinal Cabernet Sauvignon... I didn't realise you were a doctor, PP. ;D Good luck in Suffolk. |
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Post by Patrick on Aug 27, 2009 17:15:35 GMT
Last Night's Cottage Pie tonight!
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Post by everso on Aug 27, 2009 18:11:44 GMT
I love shepherd's pie. Oh hold on. Are you sure it's shepherd's and not cottage pie? Is it made with lamb or beef?
Come on, I want to know.
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Post by Patrick on Aug 27, 2009 19:02:52 GMT
Best Beloved's not a "Lamb Fan" - because of the sometimes greasy aftertaste you sometimes get - so we are a Beef and "Cottage" Pie household!
(Tell you the truth - I always thought they were one and the same - in the same way that Summer Pudding has different names - or Apple Charlotte etc)
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Post by trubble on Aug 27, 2009 19:34:55 GMT
Shepherd's Pie makes sense but why is it called Cottage Pie? And is fish pie actually called Fisherman's Pie but we are all too lazy to say the middle syllables?
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Post by trubble on Aug 27, 2009 19:37:14 GMT
These are the questions that people don't want to admit to but they are the questions burdening everyone's minds, I'm telling you!
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Post by trubble on Aug 27, 2009 19:38:26 GMT
My gramps called anything with mince in it ''gang a lang way''.
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Post by Patrick on Aug 27, 2009 19:53:34 GMT
According to the Young's Fish people, there are "Ocean Pies" and "Admiral's Pies" as well! Just to confuse the issue!
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Post by everso on Aug 27, 2009 23:35:32 GMT
Best Beloved's not a "Lamb Fan" - because of the sometimes greasy aftertaste you sometimes get - so we are a Beef and "Cottage" Pie household! (Tell you the truth - I always thought they were one and the same - in the same way that Summer Pudding has different names - or Apple Charlotte etc)Yes, I'm not a lamb fan particularly for the same reason Pat. I've always understood cottage pie to be made with beef and shepherd's pie to be made with lamb. |
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