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What are you currently preparing or eagerly waiting to prepare?
Would love some ideas from you guys xxx
Would love some ideas from you guys xxx
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My favourite vegetable is steak -
Pan Haggerty (and variations) - a lovely, soft, squidgy mixture of potatoes, onions and cheese with a crispy base.
2lb potatoes and 1lb onions sliced
4oz grated cheese
beef dripping, butter or preferably duck fat for frying
Melt a tablespoon or so of fat in a heavy frying pan (preferably with a lid). Put in a layer of potato, then a layer of onion, sprinkle with cheese then repeat, finishing with a layer of potato. Cover and fry gently until potatoes are soft (about an hour). Brown the top under the grill.
Quick variations:
Slice up cooked boiled potatoes or even use cold mash (plenty of fat will be needed if you use mash). Layer with stir fried onions and mixed garden veg - any of carrots, courgettes, turnips, kohl rabi, peas, beans etc will do - and cheese. Cook as above until the cheese has melted and everything is hot. The secret of this version is to have all of the veg cooked beforehand.Last edited by Penellype; 15-07-2014, 04:26 PM.A life is like a garden. Perfect moments can be had, but not preserved, except in memory. LLAP. - Leonard Nimoy -
sounds delicious!My favourite vegetable is steakComment
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You must have read my mind. Got a glut of spuds so am starting to look for recipes to use them in. That one sounds lovely. It's only a matter of time until the tomato glut, so will be looking for them as well. Thank youNannys make memoriesComment
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As always with these things, if you use tasteless shop bought potatoes and onions and insipid cheese, and fry it in margarine its pretty disgusting. With nice tasty fresh veg its wonderful.A life is like a garden. Perfect moments can be had, but not preserved, except in memory. LLAP. - Leonard NimoyComment
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I'm trying to grow my own bolognese sauce. I have the garlic ( sort of, not a great year for me on that front) I'm waiting on my banana shallots and Plum Toms.Hussar!Comment
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Courgette, tomato and sweet pepper soup
Any combination of:
Courgettes
Tomatoes
Green, red or other coloured peppers
Onion (optional)
Chicken stock (amount will depend on how many tomatoes you are using and how juicy they are).
Chop the veg into chunks removing the seeds from the peppers and the stalk ends from the tomatoes, skinned first if you prefer. Fry the onion (if using) until soft then add the remaining veg and the stock. Bring to the boil and simmer for about 8 minutes until the veg are soft. Cool slightly then blend in a food processor until smooth. Pass through a sieve if you don't like tomato pips or if the skins of the peppers are tough.
Reheat (or freeze) and serve with chopped basil and parmesan (or other well flavoured) cheese.
(Note that I do not like strong flavours. Others may prefer to add salt and pepper or possibly a touch of paprika or cayenne pepper).Last edited by Penellype; 15-07-2014, 04:43 PM.A life is like a garden. Perfect moments can be had, but not preserved, except in memory. LLAP. - Leonard NimoyComment
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Are you growing the minced beef too?Originally posted by Richard Eldritch View Post
A life is like a garden. Perfect moments can be had, but not preserved, except in memory. LLAP. - Leonard NimoyComment
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Ha! Sadly not. I do however have my fanatsy farm in my head where I have chickens, pigs and a small kobi beef herd! My wife assures me that our small London back garden is insuffcient for their needs. I think she's just making excuse myself.......Originally posted by Penellype View PostAre you growing the minced beef too?Last edited by Richard Eldritch; 15-07-2014, 04:44 PM.Hussar!Comment
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When I bought my first house I couldn't help noticing in the deeds that the keeping of pigs in the garden was forbidden. The garden was to my mind nowhere near big enough to support a single pig!A life is like a garden. Perfect moments can be had, but not preserved, except in memory. LLAP. - Leonard NimoyComment
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I rather fancy one of those micro pigs but you'd barely get a bacon sandwich out of one.Originally posted by Penellype View PostHussar!Comment
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I'm doing similar but Chilli con carne . . . I will have the shallots, tomatoes, garlic and kidney beansOriginally posted by Richard Eldritch View Post
I have been using my potatoes to make a few batches of Vichyssoise with added Asparagus
Sample recipe: Leek and potato soup : BBC - Food - RecipesComment
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Just a reminder for all those that make meals entirely from home grown produce,there is a class for it in the VVVS,so get those cameras clicking
He who smiles in the face of adversity,has already decided who to blame
Artificial intelligence is no match for natural stupidity
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Im not one to stick to recipes but rather experiment like some mad professor with all my lotions and potions in the food cabinet.
From the allotment, i use courgettes, mangetout, onions, cherry toms (halved), garlic and leeks. Chop as needed and place in a wok with some olive oil and grated ginger and stir fry for a minute or two.
Then add a few glugs of balsamic vinegar, a drizzle of honey, a dash of lemon/lime juice, bit of worcester sauce, maybe a glug of tomato ketchup.
you can add any meat to this if you wanted or serve with new spuds from the garden.
Reduce, taste, adjust, eat. Delish.
Of course you can add or take away any of the things ive suggested....nothing's ever the same for me but it always tastes wonderful.Last edited by andy_j; 15-07-2014, 05:05 PM.Please visit my facebook page for the garden i look after
https://www.facebook.com/PrestonRockGardenComment
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Oh Good idea! I have some chillis but sadly no kidney beans. Next year....Originally posted by RaptorUK View PostI'm doing similar but Chilli con carne . . . I will have the shallots, tomatoes, garlic and kidney beans
I have been using my potatoes to make a few batches of Vichyssoise with added Asparagus
Sample recipe: Leek and potato soup : BBC - Food - RecipesHussar!Comment
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