catmag 336 Posted January 5, 2014 Share Posted January 5, 2014 Much difference (honestly) between sauteed cabbage and boiled. One tastes significantly better than the other? Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted January 5, 2014 Share Posted January 5, 2014 Much difference (honestly) between sauteed cabbage and boiled. Tastier. My mam always prefers it steamed mind, but I like it when it starts to caramelise a bit. If you do it with butter, then add a bit of water, the liquid reduces while you cook it, leaving a nice sauce. Link to comment Share on other sites More sharing options...
Christmas Tree 4531 Posted January 5, 2014 Share Posted January 5, 2014 Tastier. My mam always prefers it steamed mind, but I like it when it starts to caramelise a bit. If you do it with butter, then add a bit of water, the liquid reduces while you cook it, leaving a nice sauce. Cheers. Have to give it a whirl. Link to comment Share on other sites More sharing options...
Monkeys Fist 41508 Posted January 5, 2014 Share Posted January 5, 2014 @@ToojSeems you, like me, have been hitting the Port over Christmas.I found the perfect recipe to shift all the left over boozehttp://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/venison/venison-braised-in-guinness-and-port-with-pickled-walnuts.htmlI'm going to use beef instead of venison this Sunday, otherwise this is a "clear the cupboard" recipe. :lol:I am fucking salivating.So, in finest CT style, used chestnut shrooms instead of walnuts, but stick with the venison, bought from Blagdon. I also did some thyme and wholegrain mustard dumplings, which I added for the last 30 minutes , turning the oven up from Gas1 to Gas 4. Absolutely, unbelievably gorgeous. Link to comment Share on other sites More sharing options...
Monroe Transfer 0 Posted January 5, 2014 Share Posted January 5, 2014 @@Monkeys Fist Where's the photo (in finest CT style)? Link to comment Share on other sites More sharing options...
Howmanheyman 32099 Posted January 5, 2014 Share Posted January 5, 2014 @@Monkeys Fist Where's the photo (in finest CT style)? Nee bother MT, here's a pic I took earlier, What do you think, eh? Looks lovely. Link to comment Share on other sites More sharing options...
Monkeys Fist 41508 Posted January 5, 2014 Share Posted January 5, 2014 That do you? Sorry, I was too busy buttering slices and hypnotising carrots to take pics Link to comment Share on other sites More sharing options...
jonasjuice 0 Posted January 5, 2014 Share Posted January 5, 2014 Salt and vinegar crisp sandwich with plenty of butter, warmed in the microwave for 30 seconds for gooey butter crisp goodness. 9.5/10. Link to comment Share on other sites More sharing options...
PaddockLad 16723 Posted January 5, 2014 Share Posted January 5, 2014 Jamies jerk ham...mmmmmmmm...... http://www.channel4.com/4food/recipes/chefs/jamie-oliver/christmas-jerk-ham-recipe Link to comment Share on other sites More sharing options...
Howmanheyman 32099 Posted January 5, 2014 Share Posted January 5, 2014 Salt and vinegar crisp sandwich with plenty of butter, warmed in the microwave for 30 seconds for gooey butter crisp goodness. 9.5/10. Sounds lush. Link to comment Share on other sites More sharing options...
Gemmill 43168 Posted January 5, 2014 Author Share Posted January 5, 2014 Jamies jerk ham...mmmmmmmm...... http://www.channel4.com/4food/recipes/chefs/jamie-oliver/christmas-jerk-ham-recipe Looks like something out of a horror movie. Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted January 5, 2014 Share Posted January 5, 2014 Had a pumpkin macaroni dish in dublin the other month, nicest pasta i've had in a long time so going give this a bash tomorrow http://www.ohsweetbasil.com/2013/10/creamy-pumpkin-pasta.html Did the cat throw up onto it? Link to comment Share on other sites More sharing options...
Howmanheyman 32099 Posted January 5, 2014 Share Posted January 5, 2014 Jamies jerk ham...mmmmmmmm...... http://www.channel4.com/4food/recipes/chefs/jamie-oliver/christmas-jerk-ham-recipe Looks like something out of a horror movie. PaddockLad tomorrow............ Link to comment Share on other sites More sharing options...
Christmas Tree 4531 Posted January 5, 2014 Share Posted January 5, 2014 Looks like something out of a horror movie. It fucking does as well. Link to comment Share on other sites More sharing options...
PaddockLad 16723 Posted January 5, 2014 Share Posted January 5, 2014 It fucking does as well. Not having that from you, Franny fuckin Craddock Link to comment Share on other sites More sharing options...
Christmas Tree 4531 Posted January 5, 2014 Share Posted January 5, 2014 Not having that from you, Franny fuckin Craddock Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 5, 2014 Share Posted January 5, 2014 Pork shoulder served up with cabbage sauteed in cider, sauteed potatoes, honey roasted carrots and homemade apple sauce. 7.2% cider from my last trip through Shepton Mallet so I'll be a little sozzled by the time the roast is done. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted January 5, 2014 Share Posted January 5, 2014 We had roast 'Pintade' for lunch. It's a Guinea Fowl, reared in the Loire. Like Partridge really. Butter, olive oil, salt and pepper. Glass of water and glass of Friday's Chablis in there too. Basted every 10 mins (dries out easily) and served with roast pots done in duck fat. The gravy was excellent on account of the white wine I reckon. Served with a premier cru red Bourgogne, which I drank all myself Last treat / feast after 2 weeks off work and to keep my spirits up for tomorrow. Link to comment Share on other sites More sharing options...
Gemmill 43168 Posted January 5, 2014 Author Share Posted January 5, 2014 We had roast 'Pintade' for lunch. It's a Guinea Fowl, reared in the Loire. Like Partridge really. Butter, olive oil, salt and pepper. Glass of water and glass of Friday's Chablis in there too. Basted every 10 mins (dries out easily) and served with roast pots done in duck fat. The gravy was excellent on account of the white wine I reckon. Served with a premier cru red Bourgogne, which I drank all myself Last treat / feast after 2 weeks off work and to keep my spirits up for tomorrow. I've had partridge once and couldn't get away with it. The presentation might have had something to do with it though - it was put on the plate, on it's back, feet still attached and sticking straight out, with what can only be described as a thatch of herbs sticking out of it's back eye. It had been humiliated more so than cooked. Anyway, I've just made this: http://www.againstallgrain.com/2012/05/14/thai-yellow-curry-with-prawns/ Paleo, bitches. Absolutely class. Link to comment Share on other sites More sharing options...
Christmas Tree 4531 Posted January 5, 2014 Share Posted January 5, 2014 I've had partridge once and couldn't get away with it. The presentation might have had something to do with it though - it was put on the plate, on it's back, feet still attached and sticking straight out, with what can only be described as a thatch of herbs sticking out of it's back eye. It had been humiliated more so than cooked. Link to comment Share on other sites More sharing options...
Ayatollah Hermione 13673 Posted January 5, 2014 Share Posted January 5, 2014 I've had partridge once and couldn't get away with it. The presentation might have had something to do with it though - it was put on the plate, on it's back, feet still attached and sticking straight out, with what can only be described as a thatch of herbs sticking out of it's back eye. It had been humiliated more so than cooked. A-HA! Link to comment Share on other sites More sharing options...
Ayatollah Hermione 13673 Posted January 7, 2014 Share Posted January 7, 2014 What are your best slow cooker recipes? Just got one today and curious about what you lot think they're best for. I know I could Google it but most recipe sites are the same 3 casseroles. Link to comment Share on other sites More sharing options...
Gemmill 43168 Posted January 7, 2014 Author Share Posted January 7, 2014 Lamb or beef dishes. The BBC Good Food website is a decent place to look. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 7, 2014 Share Posted January 7, 2014 Perfect for stews, soups, casseroles etc. You don't really need a recipe either, just hoy whatever you want in. Use meats like shin of beef, shoulder of lamb/pork etc for extra-tender stuff. Link to comment Share on other sites More sharing options...
Ken 119 Posted January 8, 2014 Share Posted January 8, 2014 (edited) One of my favourite slow cooker recipes this one, I make it often in the cold winter months. Piss easy to do and the end product is lush. If you want it a bit more soupy, which I prefer, just add a cup and a bit of beef stock and a bit more stout, and an extra teaspoon of cayenne sprinkled over the veg at the start doesn't hurt either; http://www.yummly.com/recipe/external/Beef-and-guinness-stew-recipe-306133 Edit - Been a few months since I last made this, I had forgotten to mention that chucking in potatoes cut into quarters, as well as celery and onion cut rustically as well adds more depth to the stew/soup hence the need for the beef stock. I also add in about 2-3 tablespoons of worcestershire sauce, 3-4 cloves of crushed garlic instead of the suggested one, and a couple of bay leaves. Chuck it all in the slow cooker and forget about it for five hours, come back and when the veg is soft (as the beef would be) it is ready. Absolute comfort food. Edited January 8, 2014 by Ken Link to comment Share on other sites More sharing options...
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