Budget food/living

does anyone have a tangine I could try? I miss my slow cooker - but it's not boat appropriate being 240w. I want to keep experimenting with cooking on the woodburner. So far I've only done soups and that's worked but since the woodburner runs 6-8 - 10 hrs a day anyhow I'd like to try something a bit more substancial.
ps. anyone else keen on a slow cooker, I have one I won't be using. Its a nice one with the removable ceramic inside..

I'll may have it. Please.
How much do You want for it?

How to make the best Bratkartoffles:

Cut potatoes in thin stripes and put them in a bowl of water (this will leech out starch).
Pre-heat the largest non-stick pan you have on high, add a bit of oil, or butter.
Put in drained Kartoffles, and immediately cover pan with a lid.
You want to cook them in their own steam, so keep the lid on the whole time!
Check every five minutes how they're doing, gently flipping them. Be patient.
Add a diced onion after about 20 minutes, but don't stir, just throw on top.
Stir everything together after five minutes, turn the heat up,
and cook without lid for another five minutes or so.
Enjoy!

Made this last night - unfortunately my pan was not non-stick enough. Le sigh.

Still tasted good though.

Even the cola?

You could probably use water/stock, but I remember making Nigella's ham in Coke and thinking it was a good idea. The cola definitely adds to the taste, but then I guess it's full of sugar, so would do.

I found a pic, but it was of the first pie I ate and I went with the one that got a bit soggy during construction and burst (my first time ever using pastry). That's a 12" dinner plate it's on.

^Your 'special' plate?

making a mega chilli con carne using pork shoulder and beef shin, it's all in the oven and cooking slowly at about 120 on a timer while i work, will just have to add chocolate, reheat and cook rice this evening.

HFW variation on Janssens temptation

I've made this many times, using Swedish anchovies (from Ikea) instead of sardines. It's really good.

making a mega chilli con carne using pork shoulder and beef shin, it's all in the oven and cooking slowly at about 120 on a timer while i work, will just have to add chocolate, reheat and cook rice this evening.

fuck me that's awesomely good....once you get past the heat, i think 3 complete scotch bonnets and 2 dried italian chillis as well was a little too much, oh well the rice, beans and chocolate and sour cream should take the edge off!

3 whole Scotch bonnets?

Just the thought of how hot thats going to be is making my anus twitch in fear.

yep, i nearly put the final one from the packet in as well :s

I've managed to get a 2.5kg duck on sale in Tesco. Bit over £6.
It's lovely and it's a second day I'm eating it with my stepdaughter and there are still leftovers.

Now I'm roasting potatoes in the drippings.

Made this last night - unfortunately my pan was not non-stick enough. Le sigh.

Still tasted good though.

I was late for my grandmother's meals on purpose to force her to this instead of boiled potatoes :-)

I've managed to get a 2.5kg duck on sale in Tesco. Bit over £6.
It's lovely and it's a second day I'm eating it with my stepdaughter and there are still leftovers.

Now I'm roasting potatoes in the drippings.

I'm dying to get hold of duck, but I really can't afford. I keep watching the bargains but no luck.

All that lovely fat, the crisp skin, buttery meat. I've got a plum jam I made last year that is dark and sharp, would go lovely with it.

God I'm hungry now. Almost tempted to neg rep you for bringing up the subject!!

kale, onion and red cabbage baked eggs today.
good times.

There were three of them ducks. Now I regret I didn't buy all of them, roast them on the same day (use by date was tomorrow - I paniced thinking it was Friday) and reheat later.

kale, onion and red cabbage baked eggs today.
good times.

Sounds very... cabbagey. I like overcooked cabbage.

How to make the best Bratkartoffles:

Cut potatoes in thin stripes and put them in a bowl of water (this will leech out starch).
Pre-heat the largest non-stick pan you have on high, add a bit of oil, or butter.
Put in drained Kartoffles, and immediately cover pan with a lid.
You want to cook them in their own steam, so keep the lid on the whole time!
Check every five minutes how they're doing, gently flipping them. Be patient.
Add a diced onion after about 20 minutes, but don't stir, just throw on top.
Stir everything together after five minutes, turn the heat up,
and cook without lid for another five minutes or so.
Enjoy!

Is that bacon bits or just red onion?

^^Speaking of which, I was eating some Turkish Delight earlier. I had a read of the ingredients and it contained carrot and red-cabbage extract, amongst other vegetables. Pretty bold for rose and lemon flavour.

Sounds very... cabbagey. I like overcooked cabbage.

'twas. local tescos had loads going off on special offer.
This week I've pretty much survived off japanese inspired coleslaw, barszhxeshe, and other variants.
Red-cabbage- best natural food colouring you can get- think it can be made flavour neutral too.
Probably same as carrot.

Is that bacon bits or just red onion?

I thought that - it's onion. I considered adding bacon lardons (would work well, as would garlic slivers) but the caramelized onions gave a flavor that stood on there own, and perhaps shouldn't be smothered with other ingredients. Keeps it cheap too!

Could be both bacon and red onion; I'm not sure as I borrowed that picture from elsewhere.
Anyways I agree it's pretty satisfying if that dish tastes like really tasty potatoes, onions, and nothing else.
When I still ate eggs I sometimes made some, sunny side up, along with this;
but I do really like 'simple' recipes (with few ingredients) when they're done well.

does anyone have a tangine I could try? I miss my slow cooker - but it's not boat appropriate being 240w. I want to keep experimenting with cooking on the woodburner. So far I've only done soups and that's worked but since the woodburner runs 6-8 - 10 hrs a day anyhow I'd like to try something a bit more substancial.
ps. anyone else keen on a slow cooker, I have one I won't be using. Its a nice one with the removable ceramic inside..

I've got one you can try out, Jacqui... Text me, I'll be at Excel today...

'twas. local tescos had loads going off on special offer.
This week I've pretty much survived off japanese inspired coleslaw, barszhxeshe, and other variants.
Red-cabbage- best natural food colouring you can get- think it can be made flavour neutral too.
Probably same as carrot.

I like nice sticky red cabbage, but not as sickly sweat as served in Britain (or France for that matter, you know, with raisins).

I love young spring cabbages cooked with dill. Sometimes it would be cooked with lardons and some tomato, but that's not essential. Served with new potatoes and a knob of butter. It tastes of early Summer in the countryside :-)

1 new green cabbage
2 large onions
1 spoon of oil / olive
1 bay leaf
3 allspice (pimenta) berries - we call it "English spice"
1-2 juniper berries
5 black peppercorns
1 teaspoon of salt
½ teaspoon of ground pepper
pinch of chilli
bunch of fresh dill
200 ml vegetable stock

Wash cabbage and cut it into medium size strips. Peel and chop the onion.
Heat up the oil in the iron cast pan, fry onion until golden.
Chuck in the cabbage and spices, pour in the stock.
Stew for 20-25 min. At the end remove the lid and make sure cabbage doesn't stick to the bottom. Reduce most of the liquid.
Check for the taste - add salt or paper to taste.
Chop the dill and stir in with the cabbage. Cook for another 2-3 mins.
It's not supposed to be overcooked - it's a spring dish, not a winter warmer.
Served with new potatoes or buttered farmhouse loaf.
If you're a carnivore, fry some lardons and mix with the cabbage.

Is that bacon bits or just red onion?

Those are lardons. You can't have proper "kartofle" without lardons.
My grandma had a special tin cup in the kitchen filled with drippings and lardons. She'd fry it with some finely chopped onion and use to pour on top of potatoes and soups.

That's why I have a fatty liver now. That and some other factors..

Do love that knife.

: ]