Search results

The usual Sunday roast. Roast beef with herb, mustard and flour coating, roast potatoes, homemade Yorkshire puddings and multifarious veg. Plus a red wine & beef stock gravy. Stuffed. :pig:

You should try anything by Pat Chapman. This is his latest http://www.amazon.co.uk/New-Curry-Bible-Pat-Chapman/dp/184358087X/ref=sr_1_1?s=books&ie=UTF8&qid=1394813703&sr=1-1&keywords=pat+chapman. He founded the Curry Club in the UK and his recipes are easy to follow and rarely go wrong. He also...

Change of plans in the end. After the snowstorm we had here yesterday, we lent our snowblower to the neighbour's son so he could clear his driveway. His mother came out of her house shouting "Don't cook, don't cook" and promptly delivered us some roti, goat curry and a chick-pea curry side...

Left-overs for us. Last night I used some turkey meat left over from the Sunday roast, put together a mushroom sauce and then brought out the ever-reliable Breville Personal Pie Maker. They've been in the fridge all day - apart from the two that fell victim to my teenage son last night - and...

More often than not the fat is gone. That's often the same for a decent pork roast, so no crackling. I'm not sure why they do it, but I'd guess it's something to do with a customer base that isn't that well educated when it comes to meat fat / roasts etc. In England I think you'll still see...

If the roast has had all the fat trimmed off it - as they seem to love to do in our Canadian supermarkets - then I will often ask for some loose beef fat which I'll add to the roast before it goes in the oven.

325 for an hour? What weight is it? Sounds like it might not have been in there long enough. I normally cook a roasting joint for 20 mins per pound plus 20 mins. I chop some onions, carrot & celery, drizzle them with olive oil & sit the roast on top. Add some olive oil, S&P, dry mustard powder...

We get Food Network Canada here...and it USED to be good. It USED to have cooking and recipes and you would learn things. Now we have wall-to-wall Fieri, Chopped and Restaurant Takeover. Dull, dull, dull. I've taken to watching PBS or TLN for Lidia's Italy.

I recently replaced some old knives with Victorinox (the Swiss Army Knife people). Cooks Illustrated rated them very highly so I picked up a chef's knife, filleting knife, santoku & carving knives. All at around $40 each. Very happy with them. I deliberately didn't get a knife set as I had...

I have the Victorinox 10" chef's knife, the 7" Santoku and the 8" filleting knife. Love them all, a massive upgrade on my previous motley collection.

Indeed, that's exactly what it is. I come from a Jewish/Catholic family, so we would get chicken liver pate on matzos for Christmas, and fish balls on a Friday! Traditions I've passed on to my kids. And you could watch all the Catholic families coming back from Mass on Sunday stopping at the...

One of our Christmas staples is our chicken liver pate. It's made very simply, chopped onion gently fried in butter and then whizzed in the fp with one hard-boiled egg. The chicken livers are broiled or fried in (more) butter - depending on how guilty we're feeling that day - with some salt...

The last couple of times I cooked beef heart was in the slow-cooker, with kidneys and some prepared oxtail sauce. Made the most delicious beef & kidney pie filling.

As it's Sunday we nearly always have a roast dinner. Tonight it was a pork loin which I cooked according to Julia Child's covered roast pork recipe. Marinated in herbs, allspice and salt for 6 hours or so, then sealed and cooked in a covered roaster at 325 with onions, carrots and a little red...

I'm in the partially-covered camp. Plenty of aromatic veg in the bottom of the roasting tin - carrots, leeks, celery, garlic, onions (skin on) - with some liquid added. The liquid is either stock or white wine. I cover the bird and roasting tin tightly in foil for the first hour, and then remove...

Red lentil soup and then a 'mature' chicken (i.e. old boiler) simmered in cider, apple and usual veg/herbs with mushrooms & leeks in sour cream.

I'm using the free version of Big Oven to store mine. When I find a decent recipe then I'll add it to the program including any substitutions I've made to take account of my dietary needs. Next time I use it I'll just print a copy (in draft mode - saves ink) and then throw the paper out when I'm...

This last weekend I cooked the Fergus Henderson recipe, Roast Bone Marrow on Toast, with parsley & shallot salad. Delicious.

I just cooked my first calf tongue this weekend. Nothing complicated, just poached in water, with carrots, leeks, celery, onion and a few whole cloves (toasted first). Made delicious lunch sandwiches. The last beef heart I cooked was done in the crockpot with the usual vegetables, plus a...

Thanks for the offer. I certainly will be buying the black pudding there. It's one my wife's & my favourite memories - black pudding with mustard, eaten while wandering round the market. Mind you, one stall came out with a low fat version a few years back and it was poor - no taste. We did find...

I'm not in England any more - transplanted to Ontario a decade ago, but i'm looking forward to going back to Bury market when i go back to visit my parents in a month's time. From the various suggestions here, i think I'm going to have to go with Addie's marinara and bread. To be honest, it's...

We started checking the flyers when my wife got let go a few years back and were amazed by how much money we saved by just shopping around. When she got back to work we carried on the same way. There are half a dozen supermarkets within a 5km radius of us, so Saturday morning is flyer & food time.

So I'm used to cooking hearts, liver, chicken giblets etc and this past weekend I cooked my first beef tongue which turned out to be absolutely delicious. The next thing will be tripe. I can easily get honeycomb tripe in my local supermarket but I was hoping that someone here might be able to...

I've just ordered a couple of English classics, one traditional - Dorothy Hartley, Food In England (1954) - and one new, Fergus Henderson, Nose to Tail. There's a lot more to traditional English cookery than just fish and chips or boiled beef and carrots!

As said above, Ishbel got it right. Loose leaf tea in the warmed teapot, 1 per cup & 1 for the pot, let stand for 4 minutes, stir, pour through a strainer. If I'm just making 1 cup for myself then I'll use a single cup steeper which allows the tea leaves to expand. Again, 4 minutes, and add...