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food, ummmm food *gargling sound*
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Ziddy
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PostPosted: Wed Mar 22, 2006 9:32 am    Post subject:  Reply with quote

i cant remember the last time i had sausages, actually i think it was christmas

my dinner last night was nice but i had a bit to much mash and could'nt eat it all.

i have an exam on friday
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PostPosted: Wed Mar 22, 2006 9:43 am    Post subject: Reply with quote

ziddy1232 wrote:
i cant remember the last time i had sausages, actually i think it was christmas

my dinner last night was nice but i had a bit to much mash and could'nt eat it all.

i have an exam on friday


What's the exam?
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PostPosted: Wed Mar 22, 2006 10:08 am    Post subject: Reply with quote

food technology its on friday at 9am, topics, packageing
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PostPosted: Wed Mar 22, 2006 9:01 pm    Post subject: Reply with quote

Tonnught was a slow roast Pork leg, with a hot blast at the start and end to give decent crackling, and roast veggies, with a little quickly steamed cabbage in sesame oil. The veggies had a bit of an Indian touch with mustard seeds, turmeric and cumin.
The gravy was obviously from the pan scrapings, using Elderberry wine and admitedly some shop bought pork stock cubes
Very nice it was to
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PostPosted: Thu Mar 23, 2006 1:39 pm    Post subject: Reply with quote

I happened to mention on my forum that I can't get Haggis down here unless it is near Burns Night and then it isn't that good. Well, one of my guys from as far north as you can go has posted me a haggis with the promise of a box of them in the future when his lorry driving friend makes it south again.
I am a happy happy bunny! Haggis Tatties and neep towers with a rich gravy sauce. Anyone with a rich sauce please let me know how to make it... I'm going to open a bottle of scotch as well. Mmmmmmm I can almost smell it now
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PostPosted: Thu Mar 23, 2006 2:16 pm    Post subject: Reply with quote

Try this sarge

Haggis Millefeuille with bashed neeps and champit tatties, candied tomatoes, black pudding mousse, crisp rosti and malt whisky jus.

Ingredients for the tomatoes:
4 plum tomatoes
25 g (1 oz) sugar
5 g sea salt
5 g mixed herbs
1 clove of garlic, finely chopped

Ingredients for the malt whisky jus:
60g (2 oz or ½ stick) butter

50g (2 oz) chopped vegetables (eg carrot, leek, onion, celery)
60 ml (4 tablespoons) malt whisky
1 litre (1½ pints) brown stock (beef)
salt and pepper

Ingredients for the crisp rosti:
60 ml (4 tablespoons) olive oil
180g (6 oz) shredded raw potato
salt and pepper

Ingredients for the black pudding mousse:
300g black pudding
65g skinless breast of chicken

Main Ingredients:
375g (12 oz) hot haggis
180g (6 oz) turnip puree
180g (6 oz) potato puree
25 g (1 oz) leek, finely chopped, deep-fried


Method for the tomatoes:
Slice tomatoes and place in 4 interleaving circles approximately 10cm in diameter on an oven tray lined with silicone paper. Mix sugar, sea salt, mixed herbs and chopped garlic together. Sprinkle mixture evenly over circles of tomatoes. Place in preheated oven (150C /gas mark 2) for 30 minutes. Remove and allow to cool.

Method for the malt whisky jus:
melt half butter in thick bottomed pan. Add chopped vegetables and cook gently for 2-3 minutes. Add malt whisky and flambé. Add brown stock and reduce by two-thirds. Remove from heat, season and whisk in remaining butter. Keep warm without boiling.

Method for the crisp rosti:
To make 12 rosti, 3 per serving, heat olive oil in a small 10cm diameter saucepan. Season raw shredded potato with salt and pepper, and place a thin layer covering bottom of pan. Cook and colour rosti for few minutes then turn over with palette knife and colour other side. Repeat. If rosti needs more cooking place on roasting tray and finish cooking in a hot oven.

Method for the black pudding mousse:
Pass black pudding and chicken breast through food processor for 4-5 minutes, making sure paste is smooth. Wrap mousse in clingfilm then in tinfoil to form a sausage shape. Secure with string. Steam over boiling water for 25 minutes until mousse is fully cooked. Reserve in hot place until assembly

To serve:
Place a round pastry cutter in middle of serving plate and press a layer of haggis into cutter. Place one of the rosti potatoes on top of haggis. Place on ring of candied tomatoes on rosti. Place pastry cutter on to tomato and press a layer of potato puree into cutter. Place another layer of rosti, potato and tomato ring on top of potato. Place pastry cutter on top of next tomato and press a layer of turnip into cutter. Place another rosti potato and tomato ring on top of turnip.

Top tomato with black pudding mousse - your dish will be tower shaped.

Drizzle malt whisky jus around plate and garnish with deep fried leek.

And finally send some to Admin and me
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PostPosted: Fri Mar 24, 2006 2:29 pm    Post subject: Reply with quote

Tonight it's a Chilli Con Carne, made to my own recipe, but pretty similar to this one:

http://www.bbc.co.uk/food/recipes/database/chilliconcarne_67875.shtml

oddly that one says red wine, but despite having a few hundred bottles lying around I don't generally add wine to a chilli.
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PostPosted: Fri Mar 24, 2006 2:33 pm    Post subject: Reply with quote

i have never made a chilli con thingy but i had one made for me by my ex G/F's mother and it was quite nice, not 'hot' enogh for me tho
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PostPosted: Fri Mar 24, 2006 2:34 pm    Post subject: Reply with quote

Red wine i hope you have some from the Barossa valley in amongst them
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PostPosted: Fri Mar 24, 2006 2:37 pm    Post subject: Reply with quote

symon wrote:
Red wine i hope you have some from the Barossa valley in amongst them


it is 99% homebrew. We have 55 gallons fermenting at the moment
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PostPosted: Fri Mar 24, 2006 2:41 pm    Post subject: Reply with quote

my god, is there anything else you do?

co-own microsoft?
run google?

you are a very busy body ar'nt you

i dont drink wine, one because im only 16 and two because i prefer guiness and bell's whiskey
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PostPosted: Fri Mar 24, 2006 2:43 pm    Post subject: Reply with quote

Very nice.

Speaking about wine last night i had to pop to the local shops and was amazed to see on the shelf Buckfast wine.

I use to live in the tiny south Devon village of Buckfastleigh the next village to Buckfast where the monks from Buckfast abbey make this wine.

I have never seen it being sold elsewhere but in the Abbey shop.

Brought back a few happy memories
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PostPosted: Fri Mar 24, 2006 2:54 pm    Post subject: Reply with quote

I must admit I have never been able to get enthusiastic about English commercial wines. I don't think the grapes are really up to the task, and the "Country" wines tend to be much too sweet for my tastes.

I think the Elderberry we make is much nicer

We are inundated with Elderberries here, which was what pushed me back into wine making a mere 18 or so months ago. It seemed criminal to let them go to waste.

What helps a lot is that we are clearly part of a very small wine making minority in Swindon. I haven't seen any sign of anyone else picking the Elderberries

We also make Sloe Gin, which is a real labour of love as unlike Elder, Blackthorn bushes are very few and far between
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PostPosted: Fri Mar 24, 2006 3:03 pm    Post subject: Reply with quote

Buckfast & It's History

The recipe for the wine was sent to Buckfast in 1897 by the nephew of one of the original French monks. It used a fortified base wine from Spain, to which macerated maté tea, coca leaves and vanilla had been added. The Tonic was sold at the Abbey as medicinal wine, with the directions on the label: "Three small glasses per day"!

By the 1920's, 1400 bottles were sold annually, 500 of them at Buckfast and the others by post. In 1927, however, the local magistrates withdrew the Abbey's licence to sell the wine, and it seemed that the business would go no further.

However, by a stroke of luck, a London wine merchant was visiting the Abbey at about the same time and, in conversation with the then Abbot, Anscar Vonier, it was decided that the monks would continue to make the Tonic, and the distribution and sale would be carried out by a separate marketing company, with the Abbey receiving a percentage from the sales. In order to broaden its appeal, the Tonic was changed slightly from a rather severe patent medicine to a smoother, more mature medicated wine.

Having taken on the marketing of "Buckfast", the wine merchant - J. Chandler & Company - set out on a series of energetic and creative advertising campaigns. Particularly noticeable were the displays in cinema foyers in the 1930's. Outside Errol Flynn's "Robin Hood", for example, could be seen a display of Tonic Wine, and the slogan, "All the Poor Men Blessed Robin Hood - Buckfast Does The Whole World Good." In Hong Kong, it was marketed as "The dew on the grass in the early morning"!

Today, the monks make Buckfast Tonic Wine along the same lines and according to the same basic recipe as was used at the end of the last century. The main difficulty lies in the successful addition of inert substances - the tonic ingredients - to a base wine which is a natural, living entity. The selection of the base wine is thus of extreme importance, and it has at different times come from Spain, Southern France and Australia.
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PostPosted: Fri Mar 24, 2006 3:08 pm    Post subject: Reply with quote

Interesting. Must get a bottle at some point


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