General Chat

Ohh.. Bridget,

Looks GOOD,

I'll copy & paste those Salad dishes.

Looks pretty as well....
Thank you so much ,off down to super market tomorrow for some salad goodies.

Marilyn x

Lindy evaporated milk yes is ideal milk.
copied to here.

no recipes today!


bridget

I have just found some fish recipes that I used to use in the UK. If anyone is intersted I will put some on this thread. If you ahve a favourite fish just let me know and I will see what I can do.

Bridget

Any fish will do Bridget, I love fish.

SLOW COOKED CHUCK.

Serves 4-6


2 Tablespoons crushed black peppercorns
2 Teaspoons sea salt
3 Teaspoons dried Oregano
1 Teaspoon thyme leaves
7 Cloves Garlic, peeled
175 g soft dark muscavado sugar
3 Teaspoons olive oil
l kg Chuck
55 g Butter
2 Onions roughly chopped
13 stoned prunes
1 can Guinness.


- Blend the first 7 ingredients in a food processor.

- Rub the chuck all over with the paste, cover and refrgerate overnight,
turn the meat from time to time.

- Preheat the oven to 150 degrees C.

- In a heavy casserole dish heat the butter until foaming, add the onions
and fry them. Remove and set aside.

- In the same casserole dish add the chuck and any marinade
and brown the meat on all sides

- Return the onions to the dish together with the prunes and the
Guinness. Bring to the boil, cover and put into the oven
for 3 hours.

- Remove the meat to a serving plate carefully as it will be very
tender.

- Reduce the cooking juices to a coating consistency and then pour
over the meat.




Val in SA.

Oh Val

This brought back many memories.

I think this is a variation of what I used to cook when there were myself and husband, 6 children and one set of parents all living together, with the other set of parents visiting frequently!

No wonder we needed such a big house and enormous amounts of food. We used to call it Guiness Dinner, and yes we often had a guiness or two to drink as well!

Will be putting several fish and seafood recipes on here later today. All this talk has made me realise I have not eaten today so going to have some toast with local honey and a fresh coffee. Then prepare this evenings measl which is a pasta of some sort, won't know until I look in the store cupboard etc to see what is there!

Bye for now.

Bridget

Bridget, I must say that I have never had Guinness to drink only used it for cooking, my preference is a glass or two of wine.

Another one for the sweet tooth!!
Sorry can't find fractions on this computer!!

This is my daughter's flop-proof recipe.


BROWNIES.

Melt 250g Butter

Stir in 2 cups sugar

Beat in 3 eggs, one at a time

Add 2 teaspoons vanilla essence

Beat in 0 .5 of a cup of cocoa powder
1.5 cups unsifted cake flour

Pour into greased swiss-roll tin

Bake at 190 degrees C for 20 minutes.
(They are supposed to be moist in the middle and not dry).


Val in SA.

As promised I am back to submit the fish dishes. have to admit they are not mine as such but from a book about fish from around the British Coast. there may be the occassional variation.

1. The easy one


Shellfish Soup

1. 2 tablespoons of olive oil
2. 2 medium onions peeled and diced
3. 2 cloves of garlic peeled and crushed
4. tin of chopped tomatoes with basil , you can add your own basil if you have simple tinned tomatoes.
5. half a pint of dry white wine, youcan drink the other half whilst cooking!
6. 12 oz of mixed shellfis, mussels, scallos, prawns ets. you can use frozen or fresh.If using frozen defrost before using, rinse and lightly dry.
7. French stick or crusty bread


Method

Heat the oil in a Large saucepan and soften the onions and the garlic.
Add the tinned tomatoes and the wine and cook for 5 minutes
Add the shelfish and cokk for a further five minutes

Meanwhile heat the French stick or similar and serve

Serves 4 people


Scarborough Fish Cobbler

Ingreidients.

1/ 12 lbs of Cod or Haddock
1 pint of milk
1 bay leaf
2oz butter
2oz flour
1Onion, skinned and diced
4 oz parawns
1 tbls of fresh parsley. Juice of jalf a lemon
salt and bpepper

Scone topping
8 oz self raising flour
Pinch of salt
1 level teaspoon of baking paowder#1 level teaspoon of dry mustard powder
2 oz butte
3 oz of Wensleydale or similar cheese grated.
1 egg
Half a pint of milk.

Method

set the oven at 425 F or Mark 7

cook fish in a pna with half of the milk and add the bayleaf. DO NOT overcook.
Reserve the liquid, skin and flake the fish, but leave so that there are small pieces of fish.
Melt the butter in a pan, stir in the flour and cook without browing,stirring all the time for no longer than 2 minutes.
Remove from the heat, add the fish liquid and remaining milk. Return to the heat and stiring bring to the boil.
When the sauce thiskens add the onion and cook gently for a further 5 minutes.
Remove from the heat and add the fish, prawns, parsley and the lemon juice and seasoning.
Put into a 2 1/2 pint ovenprove dish.

Scone topping

!. Place all the dry ingredients except the cheese in a bowl, rub in the butter, stir in the cheese, add the egg, and sufficient milk to make a soft dough. Knead slightly, roll out to about 1/2 an inch thick and cut into scones then arrange them overlapping slightly around the edge of the fish mixture.
Bake for 10 to 15 minutes until the scones have risen and are golden brown.

Serves 4 to six people.


This is not as fiddly as it sounds and can be prepared quite qickly.

A quicky!!

Buttered Crab


2 large crabs or crab meat.
2 Anchovy fillets, tinned are fine.
1 glass iof white wine
1 cup of breadcrumbs
3 teaspoons of melted butter, DO NOY USE MARGARINE!
Pinch of nutmeg
salt and Ppper
Slices of buttered toast.


Method

Mash teh Aanchovy fillets and add the breadcrumbs and nutmeg, make sure that they are thoroughly mixed
Add the wine and season to taste.
Bring the mixture gentley to the boil in a saucepan and then simmer for 5 minutes.

Flake the meat from the crabs, mix with the mellted butter and add to the hot wine mixture.
Gently cook for a further 4 minutes and then serve on a hot dish surrounded by the strips of buttered taost

Serve with a side Salad of your choice.


Point of Interest. Every year a blessing of the first whitebait catch is held at Southend. This fish is still caught in fairly large nubers along the South essex Coast.
My first MIL used to make this and they lived near Southend in a placelled Hullbridge.

Essex whitebait.

Ingredients.
1lb whitebait washed and dried.
4 tablespoons of flour
2 teaspoons of curry powder.
1/2 teaspoon of chilli powder
Black Pepper
Lemon wedges
Oil for frying.
Good Brown Bread

Method

Put the flour with all the other dry ingredients into a bowel and mix well.
Heat the oil until very hot but not burning!
meanwhile coat the whitebait in the seasoned flour and fry in the oil a few ata time.
Drain them on crumpled kitchen paper.
Keep the cooked whitebait in the oven to all are cooked
Serve with the thick Lemon Wedges and buttered Brown bread

Serves 4 people



I have more if you want them for exampl Cullen Skink
Lobster or Crab Pie
Norfolk Fish Soup, given to me bye an elderly Norfolk famers wife!
Crab Cakes
Smoked Haddock
More Fish soups
Fish loaf
Fish casserole

remember Fish is one of the most nutitious things we can eat, doesn't take long to cook and is delicious.
Bye for now

bridget

There are some spelling errors in my last entry, please forgive!

Val in SA.

If you came from an Irish background you would know what a wonderful drink a good Guiness is. BUT a bad Guiness is AWFUL!!!

I enjoy wine as well, do you drink only south african, can your recommend any?

Would you believe, that my maternal ancestors came from Killala, County Mayo.

My favourites are the Nederburg wines which are really good.



Val in SA.

Bridget, spellin errors corrected in the copy.

I love Whitebait but wouldn't cook it at home because of the smell!!!

I have noticed that many of the recipes don't say for how many people. If we did get these into a book we should maybe correct that.

Hi Ann in Glos

Thank you for checking the spelling, it isn't that I can't spell, but am using a Spanish Computer and key board. This means that everything is not where I expect it to be. Also I get carried away and type as fast as I can and try to look at the monitor, quickly glance at what I have written, post it and then see the mistakes.

Sometimes I alter them sometimes I miss them, "blame the vari focals for that" and sometimes I just leave them.
my apologies and will try harder.

Good idea about the number of people per dish.

Thanks for all your efforts.

Bridget

No problem Bridget, know what you mean about varifocals. My spell checker is picking up the spelling mistakes, pity I didn't notice my own in my last post Lol1!!! Know what you mean about Spanish keyboards, when in Tenerife I used wendy's and it is really strange,

Marilyn

How did the toms onions and garlic go down ?

Ive been thinking about, it hope it turned out ok and you no my how to do it was not that good

Deb xx

Hello everyone.

If you have tried any of the recipes, would you be kind enough to give some feedback and include anything that may improve them. We need to know what has worked well and been enjoyed as well as any failures.

Many thanks

Bridget

Hi everyone

right as Bridget is thinking of having these recipie's printed to make money for our boy's overseas which is a great idea.

I have a few marinade recipie's which are good from a book

Can I put them on ? or if I change the wording will that be ok ?

As I dont wont any problems in the future if they are printed

Sorry if this question is a bit silly but I thought I would ask


Deb K

Debbie,

Onions Toms & Garlic ,went down a treat, but I put it on Cibbatta bread, (think Ive spell't that wrong )...warmed up in the oven, as a starter while BBQ food was cooking...all went LOL with Wine !!

So I recommend that one to anyone...delicious .

Ive just got rid of everyone from 3pm Knackered !!

So easy to do as well,
Thank s again.
Marilyn x

Marilyn

Im so pleased it went down well

I just tried it one day kids liked it so Ive done it ever since (they are getting sick of it )

Im really pleased it went down well

Thanks

Deb


Glad your BBQ went well and you have not got to much of a headache

Deb xx

Deb K

A very sensible question. I understand that if any recipe is directly coppied from a book or magazine permission must be sought, theref or I recommend that anyone either asks for permission or if they have actuall cooked the dish and made some changes then they explan that in the message.

Does this make sense. After all most recipes will have started somewhere...

I will chesk the lagalities when I speak to the possible sponsor which will not be until early October. If I hear before then I will put another message on here.


However, I hoe this does not stop people from contributing because IF we cannot do what I first thought of then at least it has got us all recommending and chatting


Hope this makes sense

Bridget