The BritMovie Forum Cookery Book

[Steve Crook]

:In these austere times we have to be more frugal......This Xmas I'll have to make do with Sheeps Head Broth... (good old Mrs Beeton's)..
Here's the recipe....

Recipes - Sheeps Head Broth

It probably tastes very nice...

Doesn't mention the eyes......maybe you eat them aswell..

The cheeks are especially tender. Do you get the tongue with the head? That's very nice as well.
What you do with the eyes, if you get them, is up to you

People don't use enough offal. There's a lot of very tasty and very nutritious food going to waste

Steve

[Sgt Sunshine]

The cheeks are especially tender. Do you get the tongue with the head? That's very nice as well.
What you do with the eyes, if you get them, is up to you

People don't use enough offal. There's a lot of very tasty and very nutritious food going to waste

Steve

Yes .... Faggots and Haggis are two of my favourite dishes.....well the wife is half Scottish (bottom half I reckon)

[Richard_in_wales]

Re: Smoked Trout, these are simple but very effective
Fladen Fish Meat Food Smoker Cooker With Chips Stainless Steel on eBay!

I've eaten grilled sheep's head in Cyprus, not bad but I'd not rush back for more. I used to enjoy Brawn but not made it in many a year.

[Steve Crook]

I used to enjoy Brawn but not made it in many a year.

What about some good Welsh faggots?

Steve

[Dame Starry]

Recipes - Sheeps Head Broth

Be careful; Worrall-Thompson and his cronies started pushing lamb shanks a few years ago because they were cheap and tasty and now only the rich can afford to buy them!
The same thing happened with breast of lamb...........

If sheep's head broth took off, who knows what the price of a sheep's head would be in a couple of years' time!

[Sgt Sunshine]

Be careful; Worrall-Thompson and his cronies started pushing lamb shanks a few years ago because they were cheap and tasty and now only the rich can afford to buy them!
The same thing happened with breast of lamb...........

If sheep's head broth took off, who knows what the price of a sheep's head would be in a couple of years' time!

I wonder if Mrs Beeton was the inspiration for the Stones album.."Goats Head Soup"..
I just like rummaging through her recipies to find the most strange ones.....meals with tongues & tripe in them, that sort of thing....
Lately I've been trying my hand at biscuits...such as "Parkin Biscuits" & "Shrewsbury Biscuits" I like cooking actually....but I'm a bit like Floyd (RIP) I like to have a glass of wine while I'm preparing it.....
Must get some Goose fat for this years Roast Potatoes with Xmas dinner.......
Cheers
Sgt S

[jimw1]

I wonder if Mrs Beeton was the inspiration for the Stones album.."Goats Head Soup"..
I just like rummaging through her recipies to find the most strange ones.....meals with tongues & tripe in them, that sort of thing....
Lately I've been trying my hand at biscuits...such as "Parkin Biscuits" & "Shrewsbury Biscuits" I like cooking actually....but I'm a bit like Floyd (RIP) I like to have a glass of wine while I'm preparing it.....
Must get some Goose fat for this years Roast Potatoes with Xmas dinner.......
Cheers
Sgt S

I did read Recently that a (little known at the Time) Delia Smith created the Cake on the Stones Let it Bleed Cover...



Goose fat is always the Best for the roasties

[Sgt Sunshine]

I did read Recently that a (little known at the Time) Delia Smith created the Cake on the Stones Let it Bleed Cover...

[/IMG]

Goose fat is always the Best for the roasties

Cheers Jim
You learn something new every day...

[Dame Starry]

Goose fat is always the Best for the roasties.

I get better roasties with Trex (and it's suitable for vegetarians too!).

[Dame Starry]

This sandwich filling makes a really nice change to plain leftover turkey sarnies:

INGREDIENTS:

Leftover turkey, diced/chopped
Cooked bacon/gammon/ham, diced/chopped
Raw mushrooms, wiped and diced/chopped
Mayonnaise

METHOD:

All you have to do is bind the dry ingredients together with some mayonnaise and season to taste if necessary - you could add paprika or chilli to the mixture.

I then put the mixture in a container, cover with cling-film and leave in the fridge for 24 hours for the flavours to infuse.
It also works with cold, leftover chicken.

Experiment with your leftovers.

[Dame Starry]

Does anybody else like brioche? I made a couple of loaves this weekend and had forgotten that they aren't too difficult to make:



Brioche is an enriched bread made with butter and eggs. It makes a lovely light, soft toast and is also nice with bacon.

[Freddy]

Looks lovely Dame and sounds delicious would the recipe be similar to croissants, butter and eggs?

[Dame Starry]

Looks lovely Dame and sounds delicious would the recipe be similar to croissants, butter and eggs?

Croissants are made in a similar way to puff pastry but with yeast dough - some recipes do have egg as well, but they have a LOT of butter, about 300g+ to 500g of flour.
I've tried to make them several times without success. The dough requires 3x folding, rolling, wrapping and chilling and, with an overnight chill in the fridge, take about a day to prepare for the oven.

I have just found, what appears to be, a fairly simple () recipe on Videojug, so I might have another try next week.

[Steve Crook]

Croissants are made in a similar way to puff pastry but with yeast dough - some recipes do have egg as well, but they have a LOT of butter, about 300g+ to 500g of flour.
I've tried to make them several times without success. The dough requires 3x folding, rolling, wrapping and chilling and, with an overnight chill in the fridge, take about a day to prepare for the oven.

Yes, LOTS of butter That's what makes them taste so lovely
And even more butter when you slice them open on your plate and add butter and jam (I prefer a chunky apricot jam)

When I made them in the past I didn't add all the butter to the dough. I rolled out the dough, buttered it then folded it so that the butter was on the inside and then rolled it out again to create layers of dough with butter between them. I also buttered & folded it a lot more than 3 times. I can't remember all the details, it was a long time ago.

Steve

[Dame Starry]

Yes, LOTS of butter That's what makes them taste so lovely
And even more butter when you slice them open on your plate and add butter and jam (I prefer a chunky apricot jam)

When I made them in the past I didn't add all the butter to the dough. I rolled out the dough, buttered it then folded it so that the butter was on the inside and then rolled it out again to create layers of dough with butter between them. I also buttered & folded it a lot more than 3 times. I can't remember all the details, it was a long time ago. Steve

I like mine with grilled bacon in.

You don't put any butter into the dough, but you do have to be careful not to OVER-work it as it is possible to tire the yeast right out and reduce its effectiveness in the same way as you can rise and prove for too long; with yeast, sometimes less is more.

This is the Videojug recipe which I may try later in the week:

How To Make Croissants Recipe (Breakfast)

[Jody Slater]

Has anyone else's kitchen been infiltrated by a Herman yet? It a German Sourdough Cake mix which is passed to you from a "friend" which you then have to feed (increase the mixture) so then you create 5 bases mixtures which you then pass on to more friends (so they can make their own) keeping one for yourself which you add more ingredients to and then cook.

Some silly beggar introduced this to my home town and now we cannot move for them (I currently have one "growing" in my kitchen)

[Dame Starry]

Has anyone else's kitchen been infiltrated by a Herman yet? It a German Sourdough Cake mix which is passed to you from a "friend" which you then have to feed (increase the mixture) so then you create 5 bases mixtures which you then pass on to more friends (so they can make their own) keeping one for yourself which you add more ingredients to and then cook.

Some silly beggar introduced this to my home town and now we cannot move for them (I currently have one "growing" in my kitchen)

It just sounds like a modern 'chain letter' - is there a specific aim?

Even yeast cakes are unusual although I do have a Mrs Beeton recipe for one.

1. Does the starter come with its own recipe?
2. Have you used it? and
3. Has it mentioned the war yet?

[Freddy]

Has anyone else's kitchen been infiltrated by a Herman yet? It a German Sourdough Cake mix which is passed to you from a "friend" which you then have to feed (increase the mixture) so then you create 5 bases mixtures which you then pass on to more friends (so they can make their own) keeping one for yourself which you add more ingredients to and then cook.

Some silly beggar introduced this to my home town and now we cannot move for them (I currently have one "growing" in my kitchen)

The DM did a piece on it a while back, looks quite tasty

Have you been Herman the Germanned? How the culinary version of the chain letter is ripping so many friendships apart | Mail Online

[Jody Slater]

It just sounds like a modern 'chain letter' - is there a specific aim?

Even yeast cakes are unusual although I do have a Mrs Beeton recipe for one.

1. Does the starter come with its own recipe?
2. Have you used it? and
3. Has it mentioned the war yet?

Lol, just like in the DM piece I got one plonked on my work desk with the instructions. Well...two actually, the first one died due to an insane week at home wherein I " accidentally" forgot to feed it and I thought I had escaped, but no, another workmate who had also been handed one scuppered my plans. It'll be cooked on Saturday with cherries and white chocolate so I'll let you know :)

On the war front it has been silent so far but seeing as this thing has infiltrated nearly every town in the country maybe its got a long term agenda going on.....

[Dame Starry]

Jody, I'd love to see that when you've cooked it.

I might try to make some sourdough myself - but without yeast as per the instructions in the DM........I don't believe that sourdough is supposed to have any yeast in it.