Tooj 17 Posted March 25, 2011 Share Posted March 25, 2011 Love broad beans like. Link to comment Share on other sites More sharing options...
Guest Posted March 25, 2011 Share Posted March 25, 2011 Love broad beans like. There was no podded ones so I got tinned Is this bad? Link to comment Share on other sites More sharing options...
Monkeys Fist 41381 Posted March 25, 2011 Share Posted March 25, 2011 Where do you live? Worth trying Grainger Market if it's convenient. You'll get fresh broad beans and baby turnips. Link to comment Share on other sites More sharing options...
Guest Posted March 25, 2011 Share Posted March 25, 2011 About a 40 minute drive away so that'll be a no-go. I'd be able to get them locally like, but I've got the shopping getting delivered so if I can avoid going out tomorrow it's a bonus, I'll be zombie-like anyway - saturdays are wank after a friday nightshift. Link to comment Share on other sites More sharing options...
Monkeys Fist 41381 Posted March 25, 2011 Share Posted March 25, 2011 Ah well, I wouldn't bother with the tinned beans, but that's just me. Link to comment Share on other sites More sharing options...
Guest Posted March 25, 2011 Share Posted March 25, 2011 Is there much difference like? I'll have a scout about for some fresh ones I think, if I wake up at a reasonable hour anyway. Link to comment Share on other sites More sharing options...
Monkeys Fist 41381 Posted March 25, 2011 Share Posted March 25, 2011 Is there much difference like? I'll have a scout about for some fresh ones I think, if I wake up at a reasonable hour anyway. Chalk and cheese. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted March 25, 2011 Share Posted March 25, 2011 Always worth the little bit extra effort to get fresh ingredients. For a few broad beans though its probably not worth it since there are turnips, leaks, carrots and peas. If you cut the lamb into the right size and follow the timings exactly (i'd go 2 minutes but definitely no more than 3 each side) it will be perfect, dont worry. If i was going to the make the effort to cook that lamb, i'd want a nice bottle of red. The problem with the recipe is he says use a light young red like a beaujolais to make the sauce. Thats probably because it makes a better sauce and doesnt over-power the lamb which is easily done. However, I'd want a heavier red than that to drink with the meal but not too strong. Cotes du Rhone/ Crozes Hermitage/ Bourgogne etc. If you cant source by region, get a Merlot or a Cabernet from anywhere. Link to comment Share on other sites More sharing options...
Monkeys Fist 41381 Posted March 25, 2011 Share Posted March 25, 2011 Failing that, Fosters is nice Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted March 26, 2011 Share Posted March 26, 2011 Add about a spoonful of butter to the pan right at the end too, works wonders in many sauces. Link to comment Share on other sites More sharing options...
The Fish 10466 Posted March 26, 2011 Share Posted March 26, 2011 Cheers I'll keep you updated, with an image diary complete with man's lager in-shot to prove I'm not drinking the wine. Sign of a real chef that man! *Fish mightn't agree* Pipe down Primate Paw! Link to comment Share on other sites More sharing options...
Kevin 1 Posted March 26, 2011 Share Posted March 26, 2011 I bought a bottle of Merlot wine in lidl yesterday, 4 euro Was staannnnnnkin. Link to comment Share on other sites More sharing options...
Idioteque 0 Posted March 26, 2011 Share Posted March 26, 2011 can't wait till kevin starts taking drugs Link to comment Share on other sites More sharing options...
Meenzer 15178 Posted March 26, 2011 Share Posted March 26, 2011 You got ripped off. Link to comment Share on other sites More sharing options...
AgentAxeman 166 Posted March 26, 2011 Share Posted March 26, 2011 I bought a bottle of Merlot wine in lidl yesterday, 4 euro Was staannnnnnkin. Fuckin hell Kev, you're living in an occupied country. Fucking euro's? Get yer own fuckin currency man. Tell yer potato eating comrades to man the fuck up! Link to comment Share on other sites More sharing options...
AgentAxeman 166 Posted March 26, 2011 Share Posted March 26, 2011 However, I'd want a heavier red than that to drink with the meal but not too strong. Cotes du Rhone/ Crozes Hermitage/ Bourgogne etc. If you cant source by region, get a Merlot or a Cabernet from anywhere. Looks a lovely recipe. Might have to try it out myself. Try an Austrailian cabernet, it should work lovely with the lamb. Link to comment Share on other sites More sharing options...
Monkeys Fist 41381 Posted March 26, 2011 Share Posted March 26, 2011 can't wait till kevin starts taking drugs Imagine what he'll be like when he has sex! *ie, not against his will, and with a woman* Link to comment Share on other sites More sharing options...
Toonraider 0 Posted March 26, 2011 Share Posted March 26, 2011 Hubby bought home a large bag of fresh fish last night so I will have to cook that today A customer is a Brixham fisherman and gives hubby a bag of fish caught that morning. I think its got sole, monk fish and the fish with the orange spotty skin (is that Plaice)? I'm not very up on fish I admit, I normally stick to salmon and smoked haddock. It is gutted and headless but I'm not keen on even trimming and washing it, turns my stomach slightly However once prepared I'm fine, I shall simply fry it gently and serve with new potatoes and minted peas. Link to comment Share on other sites More sharing options...
Park Life 71 Posted March 26, 2011 Share Posted March 26, 2011 (edited) Hubby bought home a large bag of fresh fish last night so I will have to cook that today A customer is a Brixham fisherman and gives hubby a bag of fish caught that morning. I think its got sole, monk fish and the fish with the orange spotty skin (is that Plaice)? I'm not very up on fish I admit, I normally stick to salmon and smoked haddock. It is gutted and headless but I'm not keen on even trimming and washing it, turns my stomach slightly However once prepared I'm fine, I shall simply fry it gently and serve with new potatoes and minted peas. Make a fish stew with garlic, red oninon and tarragon vinegar/white wine you donk. Colour the fish in a pan with olive oil, garlic and a bayleaf for a few minutes add loads of freshly ground black pepper. Chuck it in a big tall pan (leave most of the oil behind but pick out and add the garlic). Cover with boiled water, half a veggie stock cube, glass of white wine and tarrragon or white wine vinegar (one/two teaspoons). Half a lemon juice. Add fav veg diced small so they go a bit mushy. Simmer gently for 35/40 mins. Fish don't need much. Serve with pots or a bed of rice. Alex if you're doing it add two teaspoons of chilli powder or crushed/diced fresh chillies and corriander (right at the end). Edited March 26, 2011 by Park Life Link to comment Share on other sites More sharing options...
Toonraider 0 Posted March 26, 2011 Share Posted March 26, 2011 Parky-Thanks that sounds very tasty. I did make a fish pie last time which was lovely but everyone said it was a waste of expensive fish which should be eaten simply! Link to comment Share on other sites More sharing options...
Kevin 1 Posted March 26, 2011 Share Posted March 26, 2011 I bought a bottle of Merlot wine in lidl yesterday, 4 euro Was staannnnnnkin. Fuckin hell Kev, you're living in an occupied country. Fucking euro's? Get yer own fuckin currency man. Tell yer potato eating comrades to man the fuck up! I hopped the border for it Link to comment Share on other sites More sharing options...
Park Life 71 Posted March 26, 2011 Share Posted March 26, 2011 Parky-Thanks that sounds very tasty. I did make a fish pie last time which was lovely but everyone said it was a waste of expensive fish which should be eaten simply! If you have grade a soft white fish just grill with lemon and salt. Personally I like getting all the fishy flaovour out into a more homely scenario ie a stew or a light fish pie or curry. Link to comment Share on other sites More sharing options...
Ugly Mackems 133 Posted March 26, 2011 Share Posted March 26, 2011 Hubby bought home a large bag of fresh fish last night so I will have to cook that today A customer is a Brixham fisherman and gives hubby a bag of fish caught that morning. I think its got sole, monk fish and the fish with the orange spotty skin (is that Plaice)? I'm not very up on fish I admit, I normally stick to salmon and smoked haddock. It is gutted and headless but I'm not keen on even trimming and washing it, turns my stomach slightly However once prepared I'm fine, I shall simply fry it gently and serve with new potatoes and minted peas. Monk fish was chucked back in the sea as useless until Fanny Craddock used it to make fake scampi. One of the most expensive fish to buy now. Try it diced breadcrumbed and deep fried ala Craddock style. Or wrap in parma ham (streaky bacon will do actually) and fry on outside to brown then oven for 10 mins - crispy outside and soft fish inside. Make sure you get rid of the sinew on the monkfish or it just curls up as it cooks. SOLE/PLAICE is as nice as a simple grill with a knob of butter squeeze of lemon juice. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted March 26, 2011 Share Posted March 26, 2011 Sounds nice that UM. Our lass is the fish cook and she tends to cook them whole with heads and eyes intact, which does my nut in a bit. We had some skate during the week which was really nice. It's all about knowing how to cut the fish to avoid the bones. She did the skate with fried onions and carrots with white wine, thyme and bay leafs. Link to comment Share on other sites More sharing options...
Tooj 17 Posted March 26, 2011 Share Posted March 26, 2011 I love monkfish like. Crumpy's spot on about wrapping in Parma ham. It's such a simple dish to make, yet tastes superb. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now