what's cookin'

erm....I made Hungarian Leczo (or Letcho) today. A lot of red/green/yellow pepper, sausage, bacon, I like it

So, Martian food is nice? Good to know. Do you feel suddenly cleverer after eating it?

Lancashire hotpot/Irish stew hybrid a few hours in the oven and sorted, it'll taste great today but tomorrow.... feckin perfection

also red cabbage is essential

and bread and butter

arek wrote: erm....I made Hungarian Leczo (or Letcho) today. A lot of red/green/yellow pepper, sausage, bacon, I like it

Lecsó... It makes me remember my time in Košice. The Hungarian restaurants were far better than the Slovak ones. Did you add hot paprika?

at least you got biscuits in!

Doctor? wrote: S Do you feel suddenly cleverer after eating it?

I always feel this way hahaha .

fao Jiphy - nope I didn't put it to my dish, sorry :).

GaryMac wrote: Lancashire hotpot/Irish stew hybrid a few hours in the oven and sorted, it'll taste great today but tomorrow.... feckin perfection

also red cabbage is essential

and bread and butter

oooh what do you put in it? i am striving for stew perfection at the moment and would welcome any new ideas.

we have to make our own entertainment in scunthorpe.

bloodynora wrote:

GaryMac wrote: Lancashire hotpot/Irish stew hybrid a few hours in the oven and sorted, it'll taste great today but tomorrow.... feckin perfection

also red cabbage is essential

and bread and butter

oooh what do you put in it? i am striving for stew perfection at the moment and would welcome any new ideas.

we have to make our own entertainment in scunthorpe.

lamb chops, diced beef, 2 slices Bury black pudding, swede, carrots, spuds, white onions, red onion. leeks, celery, caraway seed, thyme,chicken or beef stock, bay leaf and a bit of shredded savoy cabbage. mushroom ketchup and lea n perrins by the dash. basicaly a cross tween a Gary Rhodes recipe, me mams trad Irish and stuff you kinda pick up along the way. oh and whatever is in the pantry at the time season to taste and its done, if you like spuds more than leeks or whatever use more, slow cook but fry meat first, the black pudding n mushroom ketchup is the thing. probably got trad Irish stew/ Lancs hotpot fans in a huff but nevermind

PS on day two add herby dumplings, packet sort lifes too short etc PPS Tomato ketchup or HP? a tough call at times, but with dumplings it's Heinz Tomato.. oh yes

One of the saddest things about the advent of the microwave is that stews no longer get heated in their entirety every time someone needs a bowl, it ruins them for their "next day perfection". Microwaved stew is now banned aboard the TARDIS, and my chillis are always heated to lava-point 5-10 times before they're even considered ready.

microwave only used chez mac to speed the bake spud, the spud however still gets a crisping in the oven after a pinging

oh once tried microwave panninni resulted in hot cheese/roof of gob interface and yelps of pain

glad to see the Doctor a fan of next day stew perfection, it's the antithesis of fast food

GaryMac wrote: microwave only used chez mac to speed the bake spud, the spud however still gets a crisping in the oven after a pinging

oh once tried microwave panninni resulted in hot cheese/roof of gob interface and yelps of pain

glad to see the Doctor a fan of next day stew perfection, it's the antithesis of fast food

An absolute diciple of it!

Curry too, and lasagne, though in the case of lasagne it doesn't need heat cycles, just to sit and mellow it's flavour.

GaryMac wrote:

lamb chops, diced beef, 2 slices Bury black pudding, swede, carrots, spuds, white onions, red onion. leeks, celery, caraway seed, thyme,chicken or beef stock, bay leaf and a bit of shredded savoy cabbage. mushroom ketchup and lea n perrins by the dash. basicaly a cross tween a Gary Rhodes recipe, me mams trad Irish and stuff you kinda pick up along the way. oh and whatever is in the pantry at the time season to taste and its done, if you like spuds more than leeks or whatever use more, slow cook but fry meat first, the black pudding n mushroom ketchup is the thing. probably got trad Irish stew/ Lancs hotpot fans in a huff but nevermind

PS on day two add herby dumplings, packet sort lifes too short etc PPS Tomato ketchup or HP? a tough call at times, but with dumplings it's Heinz Tomato.. oh yes

thank you! i do love mushroom ketch, but i cannot - CANNOT - bring myself to eat black pud. it's blood in a bag! ugh. sorry.

perhaps this cowardice is why i will always be an inferior stew maker.

bloodynora wrote:

GaryMac wrote:

lamb chops, diced beef, 2 slices Bury black pudding, swede, carrots, spuds, white onions, red onion. leeks, celery, caraway seed, thyme,chicken or beef stock, bay leaf and a bit of shredded savoy cabbage. mushroom ketchup and lea n perrins by the dash. basicaly a cross tween a Gary Rhodes recipe, me mams trad Irish and stuff you kinda pick up along the way. oh and whatever is in the pantry at the time season to taste and its done, if you like spuds more than leeks or whatever use more, slow cook but fry meat first, the black pudding n mushroom ketchup is the thing. probably got trad Irish stew/ Lancs hotpot fans in a huff but nevermind

PS on day two add herby dumplings, packet sort lifes too short etc PPS Tomato ketchup or HP? a tough call at times, but with dumplings it's Heinz Tomato.. oh yes

thank you! i do love mushroom ketch, but i cannot - CANNOT - bring myself to eat black pud. it's blood in a bag! ugh. sorry.

perhaps this cowardice is why i will always be an inferior stew maker.

:) to each their own, perhaps some of the spices used in black pud without the blood... just a thought

I have the same reaction with kidneys, thats like piss in a bag really... not on the menu chez mac

steak pudding with more onions instead of kidney, now that's a meal

I like to take a long time over cooking.

Five hours for soup. Two days for a lasagne.

It's time well spent

Lady 's beef stifado

beef lightly fried to seal in the juices,then Slow cooked all day in the oven to absolute perfection,a baguette for mopping up mmmmmmm i can almost taste it!

Diamond 383 wrote: I like to take a long time over cooking.

Five hours for soup. Two days for a lasagne.

It's time well spent

oh my..... its not for me; today I will have spaghetti with garlic/chilli, cooking time - 10 minutes.

GaryMac wrote: microwave only used chez mac to speed the bake spud, the spud however still gets a crisping in the oven after a pinging

oh once tried microwave panninni resulted in hot cheese/roof of gob interface and yelps of pain

glad to see the Doctor a fan of next day stew perfection, it's the antithesis of fast food

day 2 stew

El Jarvo wrote: This had me salivating so much watching it on replay a couple of weeks back that I literally shot out and bought all the ingredients there and then.

Course, I then realised I didn't actually have a pot big enough to squeeze in 2kilos of pork shoulder, and added sundries, so I had to cook it in two different batches.

I have since picked up a fcuk-off 6.5l casserole dish though, just to do this recipe again.

you bastard! thats gonna put me in the red, looks fantastic if only i could smell it!!

hopefully all that lot will be available on curry mile

how much did it cost you in the end please?

thanks, rick

Fella at work brought me a rabbit in last friday........ ......it were dead, skinned, hands, feet and head removed....... so it got casseroled....chopped into 3 portions on the board, seasoned, marinaded in flat dry cider overnight then bumped in the slow cooker with chunky veg, carrots, parsnips, onion, owt really.....when its ready to be demolished simply get yer hands into it and remove the bones.....carefull as many are very small tiny whiney wabbity bones.... ..serve with cheesy mash and a can 'o' becks...maaaaarvalous!!! ....must point out that there was only me eating at the table when this meal was served...missus wouldn't go near it and the kids now think I'm the devil incarnate....ahhh well ner'mind..

As for Bury Black Pud....I live in Bury..give or take a mile...and I know loads of people that love it, and I shouldn't say this without trying it but the thought of eating scabs repulses me......

And they still have the black pudding chucking world championships down at the Corner Pin pub.....

And I've just made a great cottage pie this evening....to be troughed at chez Alf tomoz....it's gotta have the peas n carrots in it for me.......n loads of brown sauce.....and maybe some baked beans....Heinz of course.....does anyone remember the baked bean wars from 1996....down to a penny a tin at the supermarket.....Tesco were the king of baked bean sales back there in the day and look at em now..... .....theres a moral there somewhere.....

So just to recap.....Rabbit stew...you know it makes sense..

GaryMac wrote: microwave only used chez mac to speed the bake spud, the spud however still gets a crisping in the oven after a pinging

Spot on....this is the only use that a micro.....sorry micr....sorry mi....no I cannot say it......one of those silver jobbies has.....and before the spuds go in the oven brush a little olive oil on and season well......

Alf wrote: Fella at work brought me a rabbit in last friday........ ......it were dead, skinned, hands, feet and head removed....... so it got casseroled....chopped into 3 portions on the board, seasoned, marinaded in flat dry cider overnight then bumped in the slow cooker with chunky veg, carrots, parsnips, onion, owt really.....when its ready to be demolished simply get yer hands into it and remove the bones.....carefull as many are very small tiny whiney wabbity bones.... ..serve with cheesy mash and a can 'o' becks...maaaaarvalous!!! ....must point out that there was only me eating at the table when this meal was served...missus wouldn't go near it and the kids now think I'm the devil incarnate....ahhh well ner'mind..

As for Bury Black Pud....I live in Bury..give or take a mile...and I know loads of people that love it, and I shouldn't say this without trying it but the thought of eating scabs repulses me......

And they still have the black pudding chucking world championships down at the Corner Pin pub.....

And I've just made a great cottage pie this evening....to be troughed at chez Alf tomoz....it's gotta have the peas n carrots in it for me.......n loads of brown sauce.....and maybe some baked beans....Heinz of course.....does anyone remember the baked bean wars from 1996....down to a penny a tin at the supermarket.....Tesco were the king of baked bean sales back there in the day and look at em now..... .....theres a moral there somewhere.....

So just to recap.....Rabbit stew...you know it makes sense..

fan of the wabbit stew meself, less so jugged hare, bit too rustic for me

but enough of that. Cottage Pie, oh yes my friend a fine two day dish and at Chez Mac it goes something like this finely chopped onion diced carrot finely chopped celery minced lamb or beef dash red wine dash worcestershire sauce veg stock salt and ground black pepper thyme and a pinch of oregano tomato puree to thicken or flour for the same maybe a bay leaf if one to hand

sort in the usual way, then

a little touch of cinnamon, may sound weird I know, but trust me it makes the lamb go into a middle eastern vibe and really stands up to the day two test, not too much though; you want a subtle hint not some christmas hot toddy vibe going on, a grating of nutmeg does the same.

then before you top with the mash of your choice

fry some chopped leeks in butter, top the meat with them and then add the mash.

draw yer wavy lines or opt for little peaks , your choice. you have now created a cottage pie that by rights will pass into legend and be talked about in hushed tones for many a year.

HOWEVER. Fuck it up and a life of lonely rabbit stews lies ahead of you freezes and reheats brilliantly

El Jarvo wrote: This had me salivating so much watching it on replay a couple of weeks back that I literally shot out and bought all the ingredients there and then.

Course, I then realised I didn't actually have a pot big enough to squeeze in 2kilos of pork shoulder, and added sundries, so I had to cook it in two different batches.

I have since picked up a fcuk-off 6.5l casserole dish though, just to do this recipe again.

trying this one at the weekend, gonna cheat on the rice though it's uncle bens ten minute in a bag, dont mind cooking red rice ( Carluccios brand from his deli in The Trafford Centre )but always end up cooking wrong amount a cup just doesn't look enough so I invariably up the ante and all of a sudden it's rice salads all round. I digress, this recipe looks superb got a big feck off ancient le crueset to accomadate the shoulder, may go for the hot pork baguette option to test the progress of the dish