Recipes thread

An excellent idea Graham, but one that as phone/thumb type subscriber I couldn't hope to compete in. Maybe when I'm at a keyboard.

Red cabbage was made to go with roast pheasant. I never have the one without the other!

Lots including my wife freeze fresh herbs, if she has to buy any. Various places in Europe you will see frozen chopped "fresh" herbs in resealable sachets that you can take as much as you need at anyone time, in the frozen section of supermarkets. The wife freezes fresh ones chopped in water in the ice cube trays then bags them the next day.

The freeze dried in sachets that you can take just a tsp or 2 out of do apparently. In fact like some veg they actually taste better than some of the so called fresh stuff that has travelled half a continent "in the green"

Drew said:

Back to square one tonight, grilled fresh salmon, leeks, cauliflower with a cheese sauce, carrots, asparagus spears and Armstrong baby potatoes, washed down with a glass of Waitrose, Villa Maria Pinot Grigio.

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Now that meal reminds me of my mother. And she would have had fresh herbs. Dill on the salmon, chives in the cheese sauce and mint on the potatoes. All out of the garden, and out of season preserved mashed in butter. I'd forgotten about that. Butter is a great presevative. She used to roll it into a sausage after she mashed the herbs into it then cut it into discs when needed. Don't think it would work with corrianda though. If you were just sprinkling the leaves, you could stir it into a curry or dahl though.

Its essential that the mixture is poured into the VERY hot bubbling fat/oil Kev.

I am not an expert but in my youth slaughtered the odd sheep (under instruction) when it was legal to do so for home eating. My father and uncles had done it most of their lives.

They were adamant that stressed animals would result in tough meat and would go to great lengths to calm the pigs and sheep before the coup de grace.

Can't quite see on my phone Kev, but are you using a thin roasting TIN or thick ceramic dish? It needs to be the former for the better to behave like it should..

Jan you need to start at beginner level with curries. Same pleasure in cooking and preparation but start at the mild end.

A good start would be a Thai green curry, lemon grass, spring onions, garlic, chilli, spices, coconut milk, summer veg etc it can be served with rice or noodles. Good for chicken or prawns.

Then move on to pakistani/northern India Korma and Thai red. Another advantage is that they are relatively quick to cook .

JanHank said:

I am cooking Leek, Garlic, onion & potato soup, report how it is later. View attachment 99795 View attachment 99796 View attachment 99797 View attachment 99798

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A delicious soup Jan know as the classic Vichyssoise when served chilled with a dash of cream and a sprinkle of chopped chives. It stands or falls on the stock you use. What time shall I come?