... in the form of a recipe created by Myles na Gopaleen (Brian O'Nolan), born on the 5th of October, 1911.
Recipe
Stuff the breast of the chicken with some of the sausage meat. Place the sugar thermometer in the syrup while it is boiling. Withdraw the pan from the burner as soon as the correct temperature has been reached. Wash the sago. Mix the cornflour into a paste with some of the cold milk. Fill with prepared paste, using either a hot knife or a forcing pipe. Transfer to a tin lined with greased paper and bake for 1 hr. 45 minutes with the Regulo at Mark 4. Mix and turn out on a floured board, shape into cutlets, coat with the egg and bread crumbs and fry in hot fat for the rest of your natural.
Soda Bread Pizza with Roasted Peppers, Goats Cheese and Rocket
I was looking for a recipe for a non-yeast-bread pizza base and found this on YouTube – couldn't be simpler, and sounds lovely. As well as talking you through it on the video, the author gives the full recipe in the description. That's a couple of next week's meals sorted out!
Related website: http://tastyribbons.com/
Tiny Florentines
SM 2002-11 pp.98–99 [01.048.02]
Makes about 20
Dried fruits = mixed peel, glace cherries, and sultanas or crystallized fruits.
Makes about 20
Dried fruits = mixed peel, glace cherries, and sultanas or crystallized fruits.
Pumpkin risotto
SM 2002-11 p.67 [01.047.02]
Serves 6
Butternut squash can be substituted for pumpkin.
Serves 6
Butternut squash can be substituted for pumpkin.
Pork-and-apple sausages, crispy bacon, black pudding and fried potatoes
SM 2003-02 p.81 [01.046.01]
Serves 2
Serves 2
[COMM] New toy – the amazing Vita-Mix!
Earlier this year, not long before moving to Den Haag, the Inner Mammal was in John Lewis in Newcastle in the company of M, who was visiting the North East for cultural reasons (a live performance of songs from The Wicker Man followed by a late-night screening).
As we went in from the bus station through the kitchenware section, our attention was caught by the sight of a small crowd gathered around a lady who was clearly demonstrating something or other to a rapt audience. Moving forward to see the show, we too stood slack-jawed and amazed at the spectacle.
The piece of kit being demonstrated was the Vita-Mix, a US invention of long standing now being promoted in the UK. It is basically a blender, but put your standard blender experience out of your mind: this was a weapons-grade blender with a true capacity for shock and awe.
Two tasks in particular had us all staring in fascinated disbelief. First, the demonstrator whanged in a series of raw ingredients (those given in the previous post) and blended them together to form a soup. So what? I hear the sceptical ask: she liquidized a bunch of vegetables – big deal. But the magic came when she left the blender running, and after 6 minutes or so the soup was cooked. Apparently, the motor is so powerful that the heat created from just letting the blades run on was enough to heat the mixture all by itself. She poured the result into little cups for the audience to taste, and it was delicious.
The second marvel went to the other extreme. Again, some basic ingredients were added – frozen fruit or ice, whole fruit, etc – and the Vita-Mix switched on and left to run. This time, left to its own devices, it created ice-cream. Once again, the power of the blades was such that it rapidly broke down the ice or frozen ingredients so thoroughly that they froze the entire mixture as it gelled together; and, of course, one could accompany this with a hot chocolate sauce created from scratch within minutes afterwards. As with the soup, the proof of the pudding was in the eating.
What made this stand out from other demonstrations of cooking aids was that there was no trickery involved and no special skills that would be found sadly lacking in oneself when trying it out at home. Although the demonstrator carried out the procedures with the ease and insouciance of the excellent saleswoman that she was, it really was just a matter of adding the ingredients in the correct order, switching it all on, and waiting for the requisite time. The worst complication was that the stuff might not always blend easily to start with, but there is a special attachment to get over this by pushing the ingredients onto the blades, so no real problem. For once, what you saw was what you got.
Fired up by the vision of soups and desserts produced in minutes, as well as all of the usual things you would expect of a blender (and it substitutes for a juicer, too, and breaks fruit and vegetables down so finely that pips and stalks and all can be left attached), the Mammal found itself forking out hard-earned cash for this marvellous machine. And today, for lunch, the new toy was finally removed from its packaging and put to the test in making the very Thai ginger soup demonstrated in John Lewis: it passed with flying colours.
A word of warning: even with a very hefty special discount on the day, it was by far the most expensive piece of mobile kitchen equipment we had ever bought. So if you tend to buy gadgets and then leave them unused, don't even think about it. But if, like the Mammal, you find your steamers, slow cookers, bread-makers and such to be regular and indispensable standbys, the Vita-Mix might engage your curiosity, not to mention impress your friends.
You can watch it in action at https://www.vitamix.co.uk/index.php?option=com_content&view=article&id=85&Itemid=103, and find out all you could want to know and more at the parent web-site, http://www.vitamix.com/index_int.asp.
As we went in from the bus station through the kitchenware section, our attention was caught by the sight of a small crowd gathered around a lady who was clearly demonstrating something or other to a rapt audience. Moving forward to see the show, we too stood slack-jawed and amazed at the spectacle.
The piece of kit being demonstrated was the Vita-Mix, a US invention of long standing now being promoted in the UK. It is basically a blender, but put your standard blender experience out of your mind: this was a weapons-grade blender with a true capacity for shock and awe.
Two tasks in particular had us all staring in fascinated disbelief. First, the demonstrator whanged in a series of raw ingredients (those given in the previous post) and blended them together to form a soup. So what? I hear the sceptical ask: she liquidized a bunch of vegetables – big deal. But the magic came when she left the blender running, and after 6 minutes or so the soup was cooked. Apparently, the motor is so powerful that the heat created from just letting the blades run on was enough to heat the mixture all by itself. She poured the result into little cups for the audience to taste, and it was delicious.
The second marvel went to the other extreme. Again, some basic ingredients were added – frozen fruit or ice, whole fruit, etc – and the Vita-Mix switched on and left to run. This time, left to its own devices, it created ice-cream. Once again, the power of the blades was such that it rapidly broke down the ice or frozen ingredients so thoroughly that they froze the entire mixture as it gelled together; and, of course, one could accompany this with a hot chocolate sauce created from scratch within minutes afterwards. As with the soup, the proof of the pudding was in the eating.
What made this stand out from other demonstrations of cooking aids was that there was no trickery involved and no special skills that would be found sadly lacking in oneself when trying it out at home. Although the demonstrator carried out the procedures with the ease and insouciance of the excellent saleswoman that she was, it really was just a matter of adding the ingredients in the correct order, switching it all on, and waiting for the requisite time. The worst complication was that the stuff might not always blend easily to start with, but there is a special attachment to get over this by pushing the ingredients onto the blades, so no real problem. For once, what you saw was what you got.
Fired up by the vision of soups and desserts produced in minutes, as well as all of the usual things you would expect of a blender (and it substitutes for a juicer, too, and breaks fruit and vegetables down so finely that pips and stalks and all can be left attached), the Mammal found itself forking out hard-earned cash for this marvellous machine. And today, for lunch, the new toy was finally removed from its packaging and put to the test in making the very Thai ginger soup demonstrated in John Lewis: it passed with flying colours.
A word of warning: even with a very hefty special discount on the day, it was by far the most expensive piece of mobile kitchen equipment we had ever bought. So if you tend to buy gadgets and then leave them unused, don't even think about it. But if, like the Mammal, you find your steamers, slow cookers, bread-makers and such to be regular and indispensable standbys, the Vita-Mix might engage your curiosity, not to mention impress your friends.
You can watch it in action at https://www.vitamix.co.uk/index.php?option=com_content&view=article&id=85&Itemid=103, and find out all you could want to know and more at the parent web-site, http://www.vitamix.com/index_int.asp.
Thai ginger soup (for Vita-Mix)
This recipe was posted by a Vita-Mix Community member at http://community.vitamix.com/_Thai-Ginger-Soup/blog/2350346/22442.html
Ingredients
1 Vegetable stock cube
500 ml water
1 Stick of celery
1 Carrot
1 Spring onion
1 Tomato
130 gms Cashew nuts
Very small piece of root ginger
Small bunch of fresh coriander
Small amount of coconut milk (optional)
1. Place all the ingredients in the Vita-Mix container in the order listed.
2. Secure the 2 part lid.
3. Select Variable speed 1.
4. Turn machine On and quickly increase speed to 10 then to high.
5. Run for 5 to 6 minutes or until steam escapes through the lid opening.
6. Serve immediately.
Ingredients
1 Vegetable stock cube
500 ml water
1 Stick of celery
1 Carrot
1 Spring onion
1 Tomato
130 gms Cashew nuts
Very small piece of root ginger
Small bunch of fresh coriander
Small amount of coconut milk (optional)
1. Place all the ingredients in the Vita-Mix container in the order listed.
2. Secure the 2 part lid.
3. Select Variable speed 1.
4. Turn machine On and quickly increase speed to 10 then to high.
5. Run for 5 to 6 minutes or until steam escapes through the lid opening.
6. Serve immediately.
Crunchy rough Scottish oatcakes
04.050.01
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
Makes 20 small oatcakes
Preparation: 15 mins – Cooking: 20 minutes
Can freeze raw dough
Ingredients
225g (8 oz) medium oatmeal, plus extra for dusting
1.25ml (¼ tsp) bicarbonate of soda
1.25ml (¼ tsp) salt
15ml (1 tbsp) unsalted butter [= 14g]
This recipe comes from the good folks at Greedy Gourmet. To see the rest of it, go to http://www.greedygourmet.com/2008/06/14/crunchy-rough-scottish-oatcakes/
Inner Mammal's note:
Finding a good recipe had become imperative, since oatcakes are very hard to come by here in the Netherlands, and then only at pretty eye-watering prices.
This recipe makes a lovely oatcake, and produces little biscuits that look just like the ones in the photo provided (the Mammal's productions, though generally tasty, frequently end up looking considerably messier and more formless than any illustrations given in the recipe). Future experiments, such as the addition of cracked pepper, will be undertaken.
The only caveat we would note is that it took considerably longer than 20 minutes to bake, probably because of the fiddly nature of turning over the biscuits every five minutes to ensure crispness. The solution may lie in a wire mesh baking tray or sheet to allow the necessary circulation of air. Or in having greater manual dexterity than the Mammal: sometimes paws are just too blunt a tool ...
[COMM] Welcome to Feeding The Inner Mammal!
This blog arose in the first instance as a way of indexing a growing collection of recipes kept from Sainsbury's Magazine over the last few years. What is catalogued so far is only a drop in the ocean, but is being added to whenever time allows.
For most recipes, only the title and main and more unusual ingredients are given; however, if you really like the look of something listed here, do ask via a comment and we will try to provide the full ingredient list and recipe, if possible.
Not all of the lovely recipes we have tried come from the Sainsbury's mag; some are in various cookery books or have been found in other publications or on the web. Notable examples of these will be posted as well, and links given to full recipes, where available.
Occasionally, we may feel moved to add a post commenting on or reviewing a food-related topic, or noting some change or addition to the blog itself. These posts will be noted by [COMM] in the title – as with this post.
See the other tabs for further information about the Inner Mammal.
Couscous and chorizo stew
SM 2002-10 pp.103–104 [01.014.02]
Serves 4
Coriander: seeds; Cumin: seeds; Chickpeas: tinned; Tomatoes: tinned.
Link to recipe:
http://www.diigo.com/item/image/gwo1/ekqy
Serves 4
Coriander: seeds; Cumin: seeds; Chickpeas: tinned; Tomatoes: tinned.
Link to recipe:
http://www.diigo.com/item/image/gwo1/ekqy
Trompetti pasta with Welsh rarebit sauce
SM 2002-10 p.101 [01.013.03]
Serves 4
Pasta: trompetti penne, trottole, or rigatoni; Mustard: English; Cheese: Cheddar.
Serves 4
Pasta: trompetti penne, trottole, or rigatoni; Mustard: English; Cheese: Cheddar.
Broccoli and cauliflower with bagna cauda sauce
SM 2002-10 p.101 [01.013.02]
Serves 2
Olives: black; Peppers: mild pepperdew.
Serves 2
Olives: black; Peppers: mild pepperdew.
Baked squash with sage, garlic and cream
SM 2002-10 p.98 [01.013.01]
Serves 2
Cheese: Chevrette or Gruyere.
Serves 2
Cheese: Chevrette or Gruyere.
Minestrone
SM 2002-10 p.96 [01.012.04]
Serves 6
Tomatoes: Pomodorino cherry; Beans: cannellini (tinned); Pesto: red; Cabbage: Savoy
Serves 6
Tomatoes: Pomodorino cherry; Beans: cannellini (tinned); Pesto: red; Cabbage: Savoy
French-style cottage pie
SM 2002-10 p.94 [01.011.06]
Serves 6
Beef: minced; Tomatoes: tinned; Cheese: Gruyere.
Serves 6
Beef: minced; Tomatoes: tinned; Cheese: Gruyere.
Home-style steak, kidney and mushroom pie
SM 2002-10 p.94 [01.011.05]
Serves 6
Steak: casserole beef; Kidneys: lamb; Mushrooms: large flat; Ketchup: mushroom.
Serves 6
Steak: casserole beef; Kidneys: lamb; Mushrooms: large flat; Ketchup: mushroom.
Macaroni cheese
SM 2002-10 p.92 [01.011.04]
Serves 3
Cheese: extra-mature cheddar; Mustard: English; Pasta: penne or rigatoni (despite recipe name).
Serves 3
Cheese: extra-mature cheddar; Mustard: English; Pasta: penne or rigatoni (despite recipe name).
Pork chops with creamy mushroom sauce
SM 2002-10 p.92 [01.011.02]
Serves 2
Mushrooms: button; Wine: dry white.
Serves 2
Mushrooms: button; Wine: dry white.
Sweet apricot and almond pudding
SM 2002-10 p.85 [01.010.01]
Serves 6
Apricots: tinned; almonds: flaked.
Serves 6
Apricots: tinned; almonds: flaked.
Fusilli with Sicilian sausage
SM 2002-10 p.83 [01.009.02]
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Anya potato salad with shallots and vinaigrette
SM 2002-10 p.80 [01.009.01]
Serves 8
Vinegar: Balsamic vinegar; sherry vinegar.
Serves 8
Vinegar: Balsamic vinegar; sherry vinegar.
Cauliflower and chickpea curry
Guardian website
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Ginger snaps (MC's recipe)
Here is the original Be Ro recipe for ginger snaps, comments in italics update from the 1970s to the 21st century:
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
SM 2002-10 p.58 [01.006.04]
Makes 8
Vinegar: Balsamic vinegar.
Makes 8
Vinegar: Balsamic vinegar.
Oven-roasted Ratatouille and Mozarella Strudel with Parmesan and Pecans
SM 2002-10 p.56 [01.006.01]
Serves 6
Serves 6
Erwtensoep / Snert (Dutch Pea Soup)
Coquinaria website.
This is a famous traditional Dutch recipe, basically ham and pea soup on steroids. The ingredients are as follows, but since it comes from the splendid Coquinaria website, you will have to follow the link to that for the rest.
500 gram (2 1/2 cup) split peas
1 piece of gammon with bone, or pork hock, about 500 gram (1 pound), or spareribs, or two pig's trotters
100 gram (3 ounces) streaky bacon or Dutch "sauerkraut bacon": streaky pork, salted but not smoked, preferrably with rind
1 smoked sausage
2 large onions, chopped not too small
1 large carrot
2 leeks
1 celeriac
2 potatoes
1 bunch celery
pepper and salt to taste
2 litre (8 cups/4pints) water to start with
Link to Coquinaria:
http://www.coquinaria.nl/english/recipes/Dutchpeasoup.htm
This is a famous traditional Dutch recipe, basically ham and pea soup on steroids. The ingredients are as follows, but since it comes from the splendid Coquinaria website, you will have to follow the link to that for the rest.
500 gram (2 1/2 cup) split peas
1 piece of gammon with bone, or pork hock, about 500 gram (1 pound), or spareribs, or two pig's trotters
100 gram (3 ounces) streaky bacon or Dutch "sauerkraut bacon": streaky pork, salted but not smoked, preferrably with rind
1 smoked sausage
2 large onions, chopped not too small
1 large carrot
2 leeks
1 celeriac
2 potatoes
1 bunch celery
pepper and salt to taste
2 litre (8 cups/4pints) water to start with
Link to Coquinaria:
http://www.coquinaria.nl/english/recipes/Dutchpeasoup.htm
Subscribe to:
Posts (Atom)