If I had electricity, and one of those bullet thingies, I'd whizz this up and freeze it. Whatever was in the tea loaf has thickened the sauce beautifully and the flavour is deep and lush.Not sure if this belongs in slopalong or here now.
It was going to be very simple cos of the ingredients I had to hand: 2 small pots, garlic, 1 onion, 2 sausages (not degloved), a tin of tomatoes, and a lump of salted bacon.
I soaked the bacon and chucked the water out several times. Fried onions in hot oil with the garlic cloves (in their skins), with some garam masala. Put in the sausages, wrestled the salty bacon lump away from the cats, chopped it up, and let the whole lot fry, slowly. Added some white wine and drank the rest. Added water to try to render down the large a bitand not dry it out.
Diverted hugely from any Monroe recipe by tasting it, and realised it was sooooo salty. Found 8 raisins and added those. Added a pint of water. Simmered. Couldn't back the salt off so ransacked the cupboards. Found a homemade tea loaf thing that somebody gave me last week which was completely solid. Hit the hell out of it inside the bag, with a mallet. Broke the mallet. Added the loaf thingy to the pan.
The entire concoction is a little bit piggy, the tea loaf hasn't quite broken down yet and sort of looks like black pudding crumbs, the sauce tastes amazing and the cats are loitering around the stove.
I shall report back. Only been on with this for ooh a few hours, I've obviously used every pan, plate, spoon and cooking utensil in the house (not) and the entire thing has cost me, so far : a broken mallet. (I had everything else in the cupboards so they were free).
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I'm sorry @I'm not actually here but your story made me laugh. Why 8 raisins specifically? And tea bread? Really?
Thanks for this kimchi recipe. I want to try making it but have been a little nervous about it. Not sure why, really.I'm going to get stuck into this thread when my brain fog has lifted, some lovely ideas on here!
One of my favourite simple meals to eat is a chilli and lemon prawn linguine. For me and Mr NT I use a tin of tomatoes, couple of garlic cloves, gently fry the chopped garlic, then add the tomatoes and a chopped chilli, or even chilli flakes. I let that simmer, adding a small splash of water if needed by swishing the tomato tin out, and a pinch of sugar. Season as needed with salt and black pepper. After about 15 minutes, I chuck in a handful of frozen prawns, just the little ones. When nearly cooked, I squeeze half a lemon into the pan and chuck in some chopped parsley too. I then drag over the cooked linguine so it brings some pasta water with it, and toss together. Really tasty
Agree with whoever mentioned pan con tomate - kings breakfast that! Especially with fresh picked tomatoes. I really like to grind that garlic clove on the bread though
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If anyone is interested in fermenting too, this is a post I made for kimchi a few years back.
Food & Drink #2
Kimchi making as promised! So basically what I've done here is take one and a half 'Chinese Leaf' (Napa) cabbage which is the most traditional, you can use other cabbages however, or even Pak choi. I'd estimate this weighed around 900g, to fill a 1litre kilner jar. Chop cabbage and put in a...tattle.life
No need to be nervous about kimchi, it's so easy. Just important with any ferment to get everything covered in your brine/sauce/salt, whatever it is you're using. Curtido is another ferment worth looking at, similar to a kimichi in terms of the veg but with lime juice and South American flavours.
Not this year for hens but yes in the past, many times. Mostly free range aka lost up trees.@I'm not actually here - do you keep hens, as you're off grid?
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No need to be nervous about kimchi, it's so easy. Just important with any ferment to get everything covered in your brine/sauce/salt, whatever it is you're using. Curtido is another ferment worth looking at, similar to a kimichi in terms of the veg but with lime juice and South American flavours.
I si want to know more about ferments, but always get put off when it talks about starters, which I don't think I have access to.@I'm not actually here - do you keep hens, as you're off grid?
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No need to be nervous about kimchi, it's so easy. Just important with any ferment to get everything covered in your brine/sauce/salt, whatever it is you're using. Curtido is another ferment worth looking at, similar to a kimichi in terms of the veg but with lime juice and South American flavours.
I only had 8 raisins and couldn't work out a time when I would use, for example, 4 if I only used half of the and saved the rest!
No need for any shop bought starters for ferments, fruit and veg based ones will start from the natural yeasts on the veg themselves. Water, salt and the veg is all you need, minus any flavourings you want to add
Sourdough can be started from just a flour and water mixture in a jar.I need to scroll up and read Yr posts on ferments. TY for those.No need for any shop bought starters for ferments, fruit and veg based ones will start from the natural yeasts on the veg themselves. Water, salt and the veg is all you need, minus any flavourings you want to add
Gorgeous grapes!
I need to scroll up and read Yr posts on ferments. TY for those.No need for any shop bought starters for ferments, fruit and veg based ones will start from the natural yeasts on the veg themselves. Water, salt and the veg is all you need, minus any flavourings you want to add
Gorgeous grapes!
Yum! Sounds amazeballs!
@Fruitjack, how did you know I’ve been giving hard stares to a load of foil-roasted beetroot in the fridge? I just don’t fancy beetroot at the mo, so I’ll make this up and freeze the lot in two batches. Thank you!
www.bbc.co.uk
www.bbc.co.uk
Looks great @Lazarus. Nutritious, thrifty AND comforting.
