Dame Starry

I love those nuggets - they're so easy to make.

You can prepare a large batch of them, chill them and then lay them out on a tray and open-freeze them. When they're solid, put them in a bag; they'll probably last between 1 and 3 months.

I'm supposed to be making bread............

DS x.

Dame Starry

In case of any confusion, I should have said that they'll probably last between 1 and 3 months IN THE FREEZER!

DS x.

Dame Starry

Going back to the beefburger recipe..........

They don't shrink much, providing you don't try cooking them from frozen and you don't try and cook them too quickly!

DS x.

batman

You say the nicest things!

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

Dame Starry

I like to keep my boys happy............

DS x.

Chevyman

I made this again yesterday and added some white cabbage and a bit of leftover swede. With what was left I "pulsed" it very briefly in a food processor and made a lovely soup

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

Why not visit the Festive Fayre section?

Chevyman

An easy, hearty meal shamelessly stolen/adapted from a “Routiers” café in France. The flavours from all the ingredients blend beautifully.
In France they mince fresh pork as required although I’ve adapted it to include pork sausage meat. You could also use sausages and cut them after stage 3.


SERVES TWO

INGREDIENTS
1 lb Sausage Meat
2 Large Onions roughly sliced
1 lb Potatoes, sliced
1 clove Garlic, chopped
Good pinch of Dried Sage……….fresh is even better
Seasoning
Stock

METHOD
1. Heat the oven to 170c/325f/Mark3
2. Form the sausage meat into balls
3. Fry them in a little oil until brown
4. Place in the casserole
5. Fry the onions until just soft then add them to the casserole
6. Add the potatoes and heat everything until the potatoes start to release their juices.
7. Add the herbs and seasoning and about 150mls / ¼ pint of stock .
8. Cover the casserole tightly and cook for 1 ½ hours or until the potatoes are tender.

Serve either with a vegetable of your choice or crusty bread.

TIPS
Use “waxy” red potatoes like “Desiree” as they are less likely to break up during cooking.
Use the stock sparingly as the vegetables will release juice while in the oven
If you’d like a one pot meal, add a tin of butter beans after one hour.

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

Why not visit the Festive Fayre section?

Dame Starry

I usually 'whizz' half of it in the processor, crush the other half slightly with a masher and mix it all back together.
Which reminds me - I've got some Leek & Potato soup that I vacuum-packed in portions somewhere in the freezer.........

That hotpot looks rather nice too.

I turned the chicken nuggets into Southern Fried Chicken Burgers earlier for tea - but they could have done with a lot more seasoning. I was a bit wary of adding too much to a small amount of breadcrumbs, but it obviously needed it.
You do them just the same as the chicken nuggets - only a lot bigger! One breast fillet makes 2 x burgers.
I made the soft baps first - so that I could make the chicken burgers to fit them - and had them with McCain Savoury Potato Wedges.

DS x.

Dame Starry

I just had a roast chicken dinner - 75 minutes from turning the oven on to dishing it up on to the plate and I didn't even break into a sweat........it was lovely.
Apart from the potatoes, everything else came out of the freezer, although it was all frozen by me in the first place: tiny button sprouts, Yorkshire Pudding, parsnips and a cooked chicken breast which just needed defrosting.

I might have that again tomorrow.....there are a lot of advantages to living on your own.

DS x.

Chevyman

I'm making an adapted version of your nuggets tonight...............see Have A Chat.

I'm making the larger variety, like your burgers, and I'm going to try coating them in egg-wash then yellow cornmeal. The other ingredients will go into the mix

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

Why not visit the Festive Fayre section?

Dame Starry

I'm sure I read somewhere that you can also put semolina on food as a coating - of course I mean DRY, not cooked!

Seriously, I hope the burgers are OK.

Speaking of semolina, a tip:
If you have trouble with soggy pastry on the bottom crust of your fruit pies, sprinkle a good layer of dry semolina over the pastry before putting the fruit in.
It thickens the fruit juices as the pie cooks and helps to prevent them from soaking through the lower crust.

....and another semolina tip for crispy roast potatoes:

After par-boiling your potatoes for roasting, drain them and sprinkle semolina over them before 'fluffing them up' a little in the saucepan to coat them as evenly as possible - then put them into the roasting pan.

DS x.

Chevyman

Same as polenta so it should be fine

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

Why not visit the Festive Fayre section?

Dame Starry

On the "Flavoured crisps in the sixties" thread, DB7 said that his favourite sandwich is: cheese, salt & vinegar crisps and salad cream.

I like cheese and crisp sandwiches (although not the salad cream) but my favourite sandwich of all is egg, bacon and mayonnaise: sliced, hard-boiled egg, grilled streaky bacon in bread spread with mayonnaise.

My brother's, apparently, used to be sausage and marmalade and I have a cookery book from the 60s that has sandwich ideas in it - including bacon and banana.

What is your favourite sandwich?

DS x.

Caine

Does anyone know how to make the sauce used for pie & mash, It tastes a bit like parsley sauce doesn't it?

Also the spicy batter like coating for chicken fried steak?


I'm starvin'


Oh yeah & the white 'gravy' for the chicken fried steak.

Chevyman

Hi Caine.

Two links for you:-

Chicken Fried Steak

Homesick Texan: Independence and chicken-fried steak

Cream Gravy

Homesick Texan: Cream of the gravy crop

You'll have to scroll through the narratives to reach the recipes

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

Why not visit the Festive Fayre section?