Dame Starry

I used the wrong cream to sandwich this with, but I was really pleased with the results - because I'm not brilliant with this particular sponge!
I used Jane Asher's interpretation of a Victoria Sandwich from her book Beautiful Baking which is, basically, the WI recipe but using spreadable butter:



DS x.

Dame Starry

Chevy, can you actually buy boneless thighs now - or do you have to take the bones out yourself?

DS x.

Chevyman

You can. It depends on what is available at the time of shopping.

Frankly I prefer "bone in" because it's better for making stock afterwards................very cheap..................and the flavour is more intense.

I test drove a very tasty, and cheap, veggie casserole tonight. Will be posting it tomorrow............even though I'm a carnivore

Chevy x

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Chevyman

This is particularly good for anyone who can't cook.....if you can peel and chop vegetables, you can make this. It took me 15 minutes to prepare everything.

None of the vegetable ingredients are written in stone. If you have any leftover veggies that will go to waste..........just add them?

SERVES TWO

INGREDIENTS:

½ lb Potatoes, chopped
1 large Carrot, chopped
1 large Onion, quartered
1 clove Garlic, crushed
2 sticks Celery, chopped
2 tbsp Frozen peas
1 small tin Chopped Tomatoes
1 tsp Tomato Puree
1 small tin Butter Beans
½ pint Vegetable Stock *
2 Bay leaves
1 tsp Ground Black peppercorns
1 tbsp Pearl Barley
A pinch of Ground Mace

METHOD:

1. Preheat oven to 190C/375F/gas mark 5.
2. While the oven is warming prepare the vegetables
3. Place all ingredients into a casserole dish and mix together.
4. Cover and cook for 1 hour or until potatoes are tender.

TIPS:
* If you use stock cubes be careful when/if you add any salt
During the last 30 minutes, check the fluid level as the barley will soak up a lot of the juices released as the vegetables cook. If necessary add a little more stock or hot water

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Dame Starry

I reckon that would also make a good soup, Chevy. Just crush the veggies with a potato masher before serving with chunks of baguette that's had some cheese toasted on the top of it - or even Garlic Bread.

Talking of peas.
I cooked a small portion for my dinner yesterday and, as I was draining them off, the saucepan lid slipped - and half of them went down the sink!
I just spread the remaining dozen or so around the plate..........

DS x.

Chevyman

Soup? Definitely. It would make a nice "Winter Warmer"

Love the story about the peas............must have looked very chic

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Dame Starry

I suddenly remembered I had a picture of my home-made sausages:



DS x.

batman

So that's what became of all those members you invited to your coming out party!

"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"

Dame Starry

It depends which 'coming out' party you mean.....

They weren't made from the members that I actually invited - they were made from all the gatecrashers!

DS x.

batman

Oh yes, of course .... here's the member you invited, still in one piece I hope!

"Boom boom a baby .... Banham Zoo .... Banana pants! Hahahaha"

Dame Starry

That picture reminded me that Richard Roundtree was in Murder She Wrote yesterday......but I can't for the life of me think why.

DS x.

Dame Starry

Beefburgers

You will need a food processor for these.

I have been trying for years to create the perfect beefburger; one that isn't bland and doesn’t completely change shape as its cooking!
This one keeps its shape, doesn’t shrink too much and shouldn’t get lost in the bap when you serve it – this is largely due to the lack of fat in the mince in this recipe.
I have found that cheap cooking onions are better for things like this because they are not as juicy as the large ones – it would make this mixture too wet.

Makes 6 x ‘quarterpounders’

Ingredients:

500g Lean Minced Beef
2 x Small Cooking Onions
A Handful of Dried Breadcrumbs (See Post #303 - Page 21 of this thread)
Salt and Pepper

Peel and quarter the onions and process. Remove and put aside.

Process the minced beef until blended well – to almost a paste.
Add the chopped onions, the breadcrumbs and some salt and pepper and process again until all the ingredients are blended and the mixture becomes a ball.

Remove from the bowl and weigh - then divide into 6 equal portions.

NB: I started with 500g of beef then, with the onions and breadcrumbs added, the total weight after mixing was about 660g.

For the next bit, I used a 4” pastry cutter (it’s the largest one I have!) and six pieces of greaseproof paper big enough to put each burger on.
Roll the portion of meat into a smooth ball and press the mixture inside the cutter on the greaseproof paper until it is evenly distributed. Remove the cutter and carefully turn the burger over on the greaseproof paper.

Cook and serve to your own taste.


A picture will follow when I’ve made some baps!

DS x.

Chevyman

Nice burger recipe that. Always good to know what's in them

I tried your chicken nuggets again the other night. As per your recipe but added some light soy sauce to the mix and some chinese five spice to the crumbs.

Went very nicely with some stir-fried white cabbage (shredded), noodles and a plum sauce dip

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?

Dame Starry

Yes - I couldn't agree more about the ingredients! I like mine lightly seasoned - I think just plain beef burgers are very bland and I do like a bit of onion - but they really do annoy me when they shrink and reshape during cooking and then hide furtively in the bap!

I'm ashamed to say that I've only just discovered Chinese Five Spice and exactly the same idea of adding them to the nugget crumbs came into my mind - so, now you've tested it, I'll give it a go!

What I did do the other night was to take a plain chicken breast fillet and season it with rock salt, coarsely-ground black pepper and a light sprinkling of Chinese Five Spice - and it was absolutely gorgeous.
I'm now just finishing collecting all the Tandoori spices in powder form and I'm going to try that - both with the chicken breast and in the nugget crumbs.

I also made some perfect meringues earlier in the week with the recipe from Jane Asher's book - crunchy on the outside and chewy in the middle...........

DS x.

Chevyman

You'll get to love "five spice". Only a simple blend but full of flavour.
Another one I use a lot is "Star Anise". I use it mainly for 'red braising' chinese food.

I've still not finished with your nuggets. I'd like to make a Moroccan version. Add some Harissa paste and ground cumin to the mix, then make some Hummus to accompany them

"One appears to have dropped one's monocle in the soufflee"

Why not visit the Festive Fayre section?