Old Style vs the USDA head-to-head challenge...

weezl74 · 27 May 2008 at 8:07AM

ceridwen wrote: »

..... Yuk...even if I wasnt a veggie. Cor...she'll be giving us a recipe for tripe or stuffed hearts next - yuk!

:rotfl:I have considered trying tripe and onions actually :rotfl:. And once when in Italy, I did eat ox heart roasted in cumin, and it was fabulous

ceridwen wrote: »

Must have made a change to have a "normal" meal last night!:D

It was lovely. nomnomnomnom.

shaz_mum_of__2 · 27 May 2008 at 8:52AM

Aaaargh sheeps feet ,hearts cats !!!!

I have always been a bit "meat squeamish" the only offal i will eat is liver and then only if all trace of tubey bits are removed!!!

i do have a nice "posh recipe"for liver too

I did it for a college assesment when doing my City and Guilds might do for your inlaws weezl

Shaz

Pan fried liver in tarragon cream sauce

Ingredients

· 750g lambs liver
· flour for dusting
· Oil for frying
· 6 sprigs tarragon
· 300ml double cream
· Seasoning

Method

1. Infuse the cream with tarragon by bringing the cream to the boil with4 sprigs of the tarragon turn off the heat and leave at least 30 minutes until straining ready for use
2. Skin the liver remove any gristle and cut into thin slices diagonally
3. Dust the slices with seasoned flour
4. Fry the liver very quickly in a little hot oil for a few minutes remove to a warmed plate
5. Deglaze the pan with the strained cream bring to the boil
6. Reduce the cream slightly, season add the remaining tarragon (chopped finely)
7. Serve the sauce over the cooked liver

shaz_mum_of__2 · 27 May 2008 at 8:56AM

sorry computer gremlins repeated post and ate half of it at the same time??

maltesers_2 · 27 May 2008 at 9:14AM

I used to work in a school kitchen and we used minced ox heart mixed with minced beef for sheherds pie it was lovely. I used to do this too but it's not so easy to get now.

MRSMCAWBER · 27 May 2008 at 9:33AM

Hi there

Hope no-one minds me sneaking in.. have been reading the thread and thought i would share the bagel recipe i use....Thought they might be a good stand by for when you have no eggs or can't have eggs.
This is a picture of the 1st lot i ever made..got them a bit better looking now;) ..they are stunning.. and you can always omit the poppy seeds and onions as i decided to stick them in the original recipe

bagels -makes 8

1 cup warm water
1 tbs soft butter
1tsp sugar
3tsp salt
3 cups white bread flour
1 1/2 tsp yeast..... i used 20g of fresh
1tbs poppy seeds
2 tbsp fried onions (the crispy ones in tubs for salads)

tip the flour and salt into a large bowl and make a well in the centre
mix the fresh yeast, sugar and water and pour into the well add the butter (if using dried yeast -tip into flour but don't add the salt until you are kneading in the seeds n onions;) )
mix to form a soft dough
tip in the onions and poppy seeds
and knead to combine
leave to prove until double in size
cut into 8 pieces..mine were about 90g
roll into a sausage -about 9" - form into a ring and pinch the edges together (I formed mine around a barts spice bottle to get even-ish sizes;) )
place on a greased baking sheet -or on a silicone liner, cover loosely with oiled cling film or a split carrier bag and leave to prove for 20 mins
bring a pan of water to the boil, pop 2-3 bagles into the pan and cook for 1 min -turning half way through...they do swell slightly
lift out and gently shake to remove water
place on silicone liner /oiled baking sheet and when all done place in a preheated oven -200c/400f/gas 6 and bake for about 15-20 mins (you can glaze -before baking if you like with 1 egg yolk and 1tbs water mixed)
remove onto cooling rack and cool

Hope thats of some use to someone

...

Pablosmummy · 27 May 2008 at 10:20AM

Well I thought it was about time I posted on here. I've been lurking for a while. Infact I've made the houmous, lentil pate, cinnamon bread and bagels off here (all are lovely btw) Actually the cinnamon bread is so nice, my boyfriend ate half a loaf in one night!! then his friends came around finished the rest off and took another one with them!

So yes I made the bagels and they actually turned out like bagels! (the recipe with eggs in I mean) but I overcooked the second batch so they're now like rocks. ANy ideas what I can use them for? Or how I could soften them up a bit?
Thanks!!

shaz_mum_of__2 · 27 May 2008 at 10:40AM

Pablosmummy wrote: »

ANy ideas how I could soften them up a bit?
Thanks!!

try microwaving with a container of water in the micro too to create steaming effect works with dry bread!

Shaz

weezl74 · 27 May 2008 at 2:52PM

MRSMCAWBER wrote: »

Hi there

Hope no-one minds me sneaking in.. have been reading the thread and thought i would share the bagel recipe i use....Thought they might be a good stand by for when you have no eggs or can't have eggs....

Hiya Mrs Macawber,
they look lovely, and I just did the costings for plain ones (couldn't find prices online for the oniony bits), and they work out at a stunning 3.5p per bagel.:money:

Billy bargain or what! Thanks for sharing the recipe :T

Hi pablosmummy, glad the recipes have been going down well. The cinnamon toasts are amazing aren't they? And only a penny a slice,

so it's ok if BF eats half a loaf :rotfl:

Shaz I really like the liver recipe:D. Alas tarragon is a herb I haven't grown yet. D'you think thyme, sage or rosemary, or flat leaf parsley might go well instead?

Justamum · 27 May 2008 at 4:49PM

Thanks for that bagel recipe MrsMc. I don't eat eggs but love bagels! :drool:

**purpleprincess** · 27 May 2008 at 7:34PM

Evening!!

I just made this for dinner and it was nomnomnom!!! Thought of you as you could use nettles instead of spinach??

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Old Style vs the USDA head-to-head challenge...

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