Yeah, they probably are related. I don't know the pubs up there really, they came down to Swansea rather than me go up there. It's how I know them, the heady clubbing days. Had some interesting nights in the 'waun' and Rhigos mind. Not that there's much there.
Only hot pizza I've ever had was that one of special they did at dominoes.. Can't remember what it was called but f uck me it was hot, covered in hot mustard too.. My arse was like a tattered flag the day after.. For tonight I'm not sure what to have. Have a load of colcannon left so may add cumin seeds to it and make fried potato cakes out of it..
Is that a recipe from 'Something for the weekend'? Bizarely, I am also planning to do that very dish. How wierd. I've got an alternative, which is a pork, chriozo and butterbean stew, which me man Sweats has done and vouches for, but I was favouring the chicken one. One thing is for definite, chorizo will be involved as I've got half a sausage sat in my fridge.
I can vouch for that pork version though it is quite sweet with the honey in so depends on your pallet.. I looked up that Nigel howarth Lancashire hot pot recipe, that won the great British menu.. First, start on the pickled cabbage. Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved 2. Drain and wash away the salt – pat dry. Place all the vinegars, wine and sugar in a pan and cook on a medium heat for 6-8 minutes or until reduced by half 3. Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and coarsely pound. When the reduction is nearing completion, throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while warm pour onto the red cabbage 4. Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage 5. For the Lancashire hotpot, season all the cuts and chops of lamb - but not the loin - with salt, sugar and a good pinch of pepper. Dust the cuts of lamb with flour and arrange on the base of a heavy pot or casserole dish 6. In a separate pan, sweat off the onions in the 15g of the melted salted butter and half a teaspoon of salt for 2-3 minutes. Spread the onions evenly on top of the lamb in the hotpot dish WHAT 'TO SWEAT' MEANS To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour 7. Put the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them firmly into the onions 8. Slice the potatoes vertically [2mm thick] and place in a medium size bowl. Add the remaining 25g of melted butter, season with a teaspoon of salt and a pinch of white pepper and mix well 9. Layer the sliced potatoes evenly on top of the onions and cook the hotpot, covered, in an oven set to 140°C/gas mark 1 for two and a half hours 10. After the hotpot has been cooking for two hours, sear the loins of lamb in a pan with a little olive oil until golden. Then, place the seared lamb loins on a trivet above the hotpot during the last 12-15 minutes, or until the lamb is cooked to your liking 11. Set the hotpot aside, and place the lamb loin on a warm plate to rest for five minutes 12. Carefully wash the carrots and place in a heavy bottomed pan, add the sugar, butter and a pinch of salt, and pour in enough water to just about cover. Bring to a boil and cook until tender. Remove the carrots from the cooking liquid and reserve 13. Carefully wash the leeks. Place them in the butter and then into a pan of boiling salted water. Boil on a high heat for thirty seconds and then mix the leeks in with the carrots 14. Thickly slice the lamb loins and arrange into bowls with the hotpot. Garnish with pickled red cabbage and the leeks and carrots Slightly complicated eh..
The mrs is cooking Thai for me this weekend.. Going to have some Laab moo and some weird spicy warm salad of beef and avocado..
Yeah, I saw that, about 17 different cuts of lamb! Too much pissing about. The one I do is in the Rick Steins Food Heroes one and it is good, couldn't find a print sheet of it though. The one I posted here was close to that though, I added the bit about chucking in some lamb chops too because, being a fully fledged cap wearing Lancastrian, I believe that you should have some lamb on the bone in there. Got to say I don't have the first clue what Laab Moo is! Went to the pool last night and swam like a demon. Tonight squash, Friday squash and next week I'm doing a night yomp up Pen y fan, to go with the swim and squash. Probably get lost and die. Got to stop spoiling it by eating a breakfast roll or something though! That's for Friday only.
FairPlay. I'm doing the Malverns on Saturday.. Determined to have a piss free weekend.. Work sat then stomp over the three big hills and back.. Got Monday an tuesday off to level part of my garden an prep it for 3 ton of stones.. Also may make a raised bed for some veg to plant in the spring.. Undecided on that as yet. Then have three days off the following week to take delivery of the three tonne of stone
What's boring?? Perhaps you could share a recipe for scouse?? Well last nights cooking didn't work out too well. My left over colcannon was too sloppy to make decent potato cakes.. So I made fish goujons instead.. With tartare sauce dip.. Was a brunch recipe from something for the weekend. Though I changed it slightly.
