The Accidental Smallholder Forum
Growing => Vegetables => Topic started by: Fleecewife on September 21, 2016, 04:32:30 pm
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However can we eat 6lbs of Savoy before it composts itself?
Well, this is how we had some last night:
# Parcels of grass-reared Rare Breed Hebridean hogget with Herbes de Provence and black pepper
# Served on a bed of Orla, Pommes de Terre Ecossaise, creamed with locally produced butter and freshly ground black pepper
# In a nest of Chou de Savoie, shredded and steamed al dente
# With a drizzle of Razzamatazz spicey, savoury jus.
Well OK, it was bangers and mash with cabbage and gravy ;D
One meal down, 9 more to go.....and then there are the other three wee cabbages like it
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The posh nosh bangers and mash with cabbage and gravy sounds wonderful :yum: I could eat that every night for a fortnight and not get tired of it :)
I like cabbage in soup, too.
Oh, and Delia's garlic-y cabbage, for a change from steamed.
What about sauerkraut?
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I seem to remember a regular appearance of cabbage in hot yoghurt and orange sauce in the 1970s. I am away at moment but Mrs Ghdp would have the recipe if interested? I will post it.
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Easy: sauerkraut
lots of recipes on the web
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My first reaction was aaaaagh nooo not sauerkraut. I've managed to avoid it all these decades, but maybe homemade will be better. There are some recipes for making it in pickling jars - I just bought some v big Kilner jars with clip lids which sound perfect to see if we like the stuff. So, OK, I'll try sauerkraut. And the garlicky cabbage, Sally, but sorry, not the hot yoghurty version Ghdp........well, I might think about it, but not yet.
By the way, the posh menu above was very tongue in cheek - any restaurant with stuff covered in 'jus' has me running away screaming. Actually restaurants altogether have me running away screaming - it's that tea towel the chefs fling over their shoulders to wipe their hands on all the time, sprinkled with dandruff, then they keep running their hands through their hair, wiping their noses on the back of a hand, then arranging your food with their bare hands :yuck: I much prefer my own cooking, using home produced ingredients - and I can read a book at the table at home :innocent:
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How to put me off restaurants with one tea towel !!!
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I'll try and remember to ask my mum for her cabbage recipes and sauerkraut method. She's Czech and 97. The authentic old ways and any new fast cheats.
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..spoke to mum. For winter storage it was just shredded cabbage layered with salt.. no apple, no caraway seed etc.
However for cooking cabbage she reckons the best way is no water.. just start with some meat fat (classically pork) and add shredded cabbage amd just keep gently turning it over in the pan .. often with a little sprinkling of caraway seed. Part of the czech classic dish of pork, bread dumplings and cabbage (recipes for that on the web too). Goose was the other option to pork for a 'national' dish
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I do similar by frying onions in butter, then adding the shredded cabbage, putting on a tight fitting lid and leaving to steam in its own moisture.
You can freeze cabbage as well.
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Your recipe is similar to Delia's MGM, except Delia uses olive oil not butter, and adds a clove of garlic, crushed, a few mins before the onions are just browned. Oh, and adds a few black peppercorns. She leaves it on a low heat for 15 mins, but if your pot is a good heat-retaining one it'll come to much the same.
You've reminded me though of all the bubble and squeak and other fried cabbage delights :yum:
One of my faves, especially to go wiith sausages, is to fry onions in animal fat - the sausage juices work very well, or bacon grease - till softened, add shredded cabbage and cook till almost burned. If you used lard or olive oil, add some sausage juices and stir through, just before serving. Serve with tomato ketchup. I add peas, too, if I have some. :yum: Ideal with fried potato patties. Heart attack on a plate, but you'll die with a smile on your face. :D
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I could eat cabbage fried in butter with every diner!
Bacon and fried cabbage is also great for breakfast. :yum:
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However can we eat 6lbs of Savoy before it composts itself?
Well, this is how we had some last night:
# Parcels of grass-reared Rare Breed Hebridean hogget with Herbes de Provence and black pepper
# Served on a bed of Orla, Pommes de Terre Ecossaise, creamed with locally produced butter and freshly ground black pepper
# In a nest of Chou de Savoie, shredded and steamed al dente
# With a drizzle of Razzamatazz spicey, savoury jus.
Well OK, it was bangers and mash with cabbage and gravy ;D
One meal down, 9 more to go.....and then there are the other three wee cabbages like it
Follow my Polish ancestors and make bigos, which is sort of stew made from cabbage and meat - perfect for your hogget.
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Better tell me what am I supposed to do with a 10kg marrow?!?!
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Parcels of grass-reared Rare Breed Hebridean hogget with Herbes de Provence and black pepper
Hogget sausages? They sound great - any chance of a recipe? :thumbsup:
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Better tell me what am I supposed to do with a 10kg marrow?!?!
marrow rum
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marrow rum
[/quote]
Really?? How?
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Better tell me what am I supposed to do with a 10kg marrow?!?!
My mum used to make marrow and ginger jam and it was wonderful
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I love stuffed marrow. And fried marrow. Marrow in soup.
And marrow's just a big courgette, right? So anything you can do with courgette. What about getting a spiraliser and having marrow spaghetti?
But 10kgs? !! :o. First off, you want to find a show to put it in! :D
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marrow rum
Really?? How?
Various recipes on the web.. essentially slice off top, hollow the soft centre, pack with brown or demarara sugar +/- raisins, replace top and peg on with a couple of sticks, hang the whole thing in a string bag and wait some weeks before making a drain/collection hole in the bottom.
Having said that i only ever tried in once and the stuff that came out didn't look safe to drink :-(
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I love stuffed marrow. And fried marrow. Marrow in soup.
And marrow's just a big courgette, right? So anything you can do with courgette. What about getting a spiraliser and having marrow spaghetti?
But 10kgs? !! :o. First off, you want to find a show to put it in! :D
I love them too. Was dreaming of them the entire winter but I've grown sooooooo many this year we are all sick of them lol
Didn't eat them for a month now haha
The funny thing is there are still some marrows growing!
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Better tell me what am I supposed to do with a 10kg marrow?!?!
You'll walk funny for weeks if you do :roflanim:
We have each been eating a three inch thick tube of peeled marrow each .
Sweat it in a little butter for a few seconds in a pan . decant it into a microwavable dish and give it a tiny tiny just noticeable sprinkle of a crumbled up oxo cube over over it .
Microwave with cling film or a Pyrex lid on the dish for 3 min , uncover turn it over in the dish to dissolve the Oxo cube salt and nuke for another minute or so . Till the cell structure starts to drop a smidgeon .
It will be squishy if you press a teaspoon on it serve with gravy and the ret of th meal .
We eat the marrow like this instead of having potatoes with the meal as it's a way of helping me keep my weight down .
It is also a good thickener for broth based soups & thin stews when it's peeled and reduced to mush during the cooking time . Just allow for the water content if your measuring exact volumes of warer .
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Parcels of grass-reared Rare Breed Hebridean hogget with Herbes de Provence and black pepper
Hogget sausages? They sound great - any chance of a recipe? :thumbsup:
Sorry [member=2128]Womble[/member] I didn't see this - must have been when my computer was dead (for three weeks :o )
The way I make them is to take them along to my butcher :roflanim:
I have made my own, but my butcher (Jim Cairns in Law - that's a place to those of you from far away) has perfected a recipe which works for us. I send the hoggets off at 16 months, have back the gigots, shoulders and chops, then everything else is made into sausages and burgers - same recipes for both. He adds a sausage mix ie rusk and flavourings, because 100% sheep meat in a sausage is just too hard and dry and sometimes a little pork fat. I then add my own flavourings, which he sticks into the mix. My usual recipes use Herbes de Provence with plenty of black pepper, or chillies and black pepper, or North African spices. You could try red currant jelly, or apple, or anything else you can dream up. I think mint is a total waste of time as you can't taste it in the sausages, as it's the vinegar which is the vital ingredient in mint sauce.
I tend not to use the sausages or burgers in the usual way. Burgers usually get made into curry, and the sausages will be served with gravy, mash and veggies - apple sauce goes quite well if it's hot.
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Have you ever thought of hiring out Mr F to fire up hot air balloons :roflanim:
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Have you ever thought of hiring out Mr F to fire up hot air balloons :roflanim:
Na - we have dragons for that :eyelashes:
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Lol