Food

Pix or STFU...

amazing

In a stew. It's pretty grim.

Although on the upside she does make corned beef pie. Ingredients: corned beef, pastry.

Doused in gravy (Bisto, natch) with roast potatoes and a pile of slightly over-cooked frozen veg. Got to say it's not bad in a 1980s school dinners kinda way.

I am having a hard time wrapping my head around canned potatoes. I would eat that pie though for sure.

wait though. are the roast potatoes also canned?

No no, roasties are proper.

My wife's MIL cooks broccoli in a pressure cooker.

So, your mum?

Yes. Imagine my surprise when I learned broccoli was green and not grey.

Just got given a lamb that has been butchered.

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Had some left over homegrown/homemade wild garlic pesto, so lamb’s breast roulade this evening.

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I made hassleback potatoes last night. Why have I waited this long? So so good.

Had a picnic yesterday and made coronation chicken but with katsu curry sauce - rather than mango chutney I knocked something up using mango, charred pineapple, mirin, fish sauce and fermented soybean paste. Was excellent and such an easy option for a picnic.
Served with lettuce cups and quick pickled veg in ziplock bags

knocked something up using mango, charred pineapple, mirin, fish sauce and fermented soybean paste.

an easy option for a picnic.

Does not compute...

Ha - I had charred pineapple from making Poke the other day. Was pretty much chuck it in a blender kind of option and the reduce/thicken it up.

Man, dark roasted chicken frames are deffo the way forward... Have never eaten a chicken stock with such a wonderful depth of flavour, unless it was a very well prepared chicken pho at a great Vietnamese place...

I'll never make chicken soup any other way ever again... Thanks for pushing me over the edge, I thought it was a lot of work for not much pay off... But... Nom...

I miss the local butcher from when I lived in London, they’d give me chicken carcasses by the sack full, glad to get rid of them. For all the swank farm shops I’m now surrounded by I can’t half the stuff I used to.
In other news I made a Monday night staple, Jambalaya. For no apparent reason it was my best ever despite no change to recipe or timing. The whole family stuffed it down like a flat-share of stoners.

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Yeah - I wish I had one of those huge stock pots so I could make bigger batches. I actually think it's the same for all the ingredients of stock soup, you want to take them all towards being overdone to get that extra flavour out of them but bones especially. I've seen people smoke them as well but no idea if thats better/worse.

I find butchers in London are really patchy about this sort of thing - wonder if health and safety plays a part. Some will give you bones, other sell them and some won't do it at all.

I layered the flavours by sauteing more fresh onion, garlic, carrot and celery in the pot before I added all the stuff that had came out of the oven... Wonderful, hit lots of lovely notes... I may make some pho with the rest of it tomorrow, deffo good enough to use for that...

Where are you getting andouille?

That's what I thought...

had a dream, whereby I found some andouille in a super market reduced aisle, was going to buy it, but the other half didn't like the look of it. It was a bit mouldy, so let the woman beside me have it, even though she wasn't sure what it was or what she could cook it in. I instantly regretted giving it to her, and wanted it back. But couldn't.
Then I woke up.

Are you anywhere near Brixton?

@cornelius_blackfoot and I have a shared huge stock pot that lives in my cellar. You are welcome to use it. Unless Corny says no, obviously.

Where are you getting andouille?

Well spotted, never found it! A couple of times I’ve substituted a smoked cured sausage from a Polski Schlep but usually just a decent pork banger. #heathen