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Old 02-06-2008, 05:18 AM
  post #211
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As well as adding a subtle sweetness to a dish parsnips, like potatoes, are full of starch and both make a great natural 'thickener' for soups, stews and casseroles.

Prepare and blanch parsnips, then freeze them. They can then be used straight from the freezer to roast with your potatoes.

DS x.

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Old 02-06-2008, 08:23 AM
  post #212
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As well as adding a subtle sweetness to a dish parsnips, like potatoes, are full of starch and both make a great natural 'thickener' for soups, stews and casseroles.

Prepare and blanch parsnips, then freeze them. They can then be used straight from the freezer to roast with your potatoes.

DS x.
I love parsnip soup.

I'll try your freezing tip. Thanks x
"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?
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Old 04-06-2008, 06:46 AM
  post #213
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I love parsnip soup.

I'll try your freezing tip. Thanks x
I'm just about to freeze a batch of parsnips myself.

I prepare them and steam them for about 4 minutes, then rinse them under cold water to stop the cooking process.
Drain well on kitchen towel and, first, open freeze on a baking tray before putting into a plastic bag.
Don't panic about a little discolouration - it doesn't affect the look or taste after cooking, whichever method you choose.

DS x.
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Old 04-06-2008, 06:57 AM
  post #214
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A couple of sausage tips:

NEVER prick sausages prior to cooking - it's likely to make them burst; the skins shrink as they heat up and the holes just get bigger!

Always put sausages into a COLD frying pan with a little fat on the hob - and then turn the heat on.
The skins warm up more slowly and they are less inclined to burst.

DS x.
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Old 04-06-2008, 07:11 AM
  post #215
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I'm just about to freeze a batch of parsnips myself.

I prepare them and steam them for about 4 minutes, then rinse them under cold water to stop the cooking process.
Drain well on kitchen towel and, first, open freeze on a baking tray before putting into a plastic bag.
Don't panic about a little discolouration - it doesn't affect the look or taste after cooking, whichever method you choose.

DS x.
Do they turn out crisper when they're cooked?
"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?
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Old 04-06-2008, 08:47 AM
  post #216
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Do they turn out crisper when they're cooked?
No - I think they're about the same, but it all depends on how long you cook them and what fat you use really.

I put them into the hot fat straight from the freezer and cooking time really depends on the size and shape of the parsnips.
As I only cook for myself these days, I usually put mine in with the potatoes after about 15 minutes (when I first baste them) - I happen to like mine just a little softer as I get older!

I use vegetable oil because I, personally, am not keen on the taste of goose fat - but it does roast vegetables beautifully and I always highly recommend it to others.

DS x.
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Old 04-06-2008, 10:13 AM
  post #217
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Smile Pot Roast Brisket of Beef
Whenever I stop in Shap,I always go to the Greyhound Hotel for this excellent meal.

1 Get a good quality brisket boned and rolled brisket from your local butcher.
2 Fry the brisket so as to seal the outside of the meat.
3 Place it in a oven proof dish or pan with a lid and cover with diced fried onions and enough red wine to 1/4 cover the brisket and top up to 1/2 cover the brisket with beef stock.
4 Bring to the boil,put on lid and place in a low/mod oven gas 3 until brisket is soft to the touch (from 5-10 hours,depending on the size).
5 This is the clever bit. When the brisket is cooked remove it from from the liquid and immediately wrap the joint totally cling film so no steam can escape and cool the joint overnight.
6 When the joint is cold,unwrap and slice two good slices oer portion and wrap each portion in cling film.
Thicken the cooking liquor any way you like (gravy mix or cornflour is fine) and add some garnish (fried baby onions,mushrooms and smoked bacon which is a classic bourguignon),re heat your individual portions of meat in the microwave for about 1 1/2 mins according to power (as you have retained most of the meats moisture by wrapping it will heat up very quickly).
Bon Appetite
Ta ta
Marky B
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Old 04-06-2008, 10:18 AM
  post #218
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Thank you, Marky - IMVHO, brisket is one of the most under-rated joints of beef produced.

I cook mine very slowly, on the hob in a saucepan on a bed of mixed fresh vegetables with a little stock - but it doesn't matter how you do it, it is a very tasty piece of beef.

DS x.
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Old 04-06-2008, 10:27 AM
  post #219
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Sorry to go back a bit ... thanks for the pancake recipe Dame ... m'boy loved 'em!
"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"
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Old 04-06-2008, 10:33 AM
  post #220
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Default Brisket Of Beef
Thanks for that. Brisket and shin taste superb.

I'll bookmark The Greyhound for my next trip to the area too
"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?
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Old 04-06-2008, 11:02 AM
  post #221
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Thanks for that. Brisket and shin taste superb.

I'll bookmark The Greyhound for my next trip to the area too
As far as I am aware,it is on sale for £120,000,but doubt they will keep many things that make the pub popular.
Ta Ta
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Old 04-06-2008, 11:10 AM
  post #222
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Sorry to go back a bit ... thanks for the pancake recipe Dame ... m'boy loved 'em!
Thank you, Bats - I'm very pleased that The Boy Wonder enjoyed them!

DS x.
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Old 04-06-2008, 11:12 AM
  post #223
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Default Brisket of Beef
Marky - I hope you don't mind, I've added the alternative settings for electric cookers:

Quote:
Originally Posted by Marky B View Post
Whenever I stop in Shap,I always go to the Greyhound Hotel for this excellent meal.

1 Get a good quality brisket boned and rolled brisket from your local butcher.
2 Fry the brisket so as to seal the outside of the meat.
3 Place it in a oven proof dish or pan with a lid and cover with diced fried onions and enough red wine to 1/4 cover the brisket and top up to 1/2 cover the brisket with beef stock.
4 Bring to the boil,put on lid and place in a low/mod oven 325F/170C/Gas Mark 3 until brisket is soft to the touch (from 5-10 hours,depending on the size).
5 This is the clever bit. When the brisket is cooked remove it from from the liquid and immediately wrap the joint totally cling film so no steam can escape and cool the joint overnight.
6 When the joint is cold,unwrap and slice two good slices oer portion and wrap each portion in cling film.
Thicken the cooking liquor any way you like (gravy mix or cornflour is fine) and add some garnish (fried baby onions,mushrooms and smoked bacon which is a classic bourguignon),re heat your individual portions of meat in the microwave for about 1 1/2 mins according to power (as you have retained most of the meats moisture by wrapping it will heat up very quickly).
Bon Appetite
Ta ta
Marky B
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Old 04-06-2008, 11:35 AM
  post #224
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As far as I am aware,it is on sale for £120,000,but doubt they will keep many things that make the pub popular.
Ta Ta
Marky B


At least we have the recipe for Brisket

I'm sure it's Brisket which is used for Pastrami. Maybe one of our Stateside members can advise............unless of course we get an answer from "over here" first
"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?
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Old 04-06-2008, 11:57 AM
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I'm sure it's Brisket which is used for Pastrami. Maybe one of our Stateside members can advise............unless of course we get an answer from "over here" first
Wikipedia - Pastrami

DS x.
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