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Butts

Autumn

Time to put on a bit of weight with buttery mash, creamy mussels, pork crackling, mushrooms on toast, game, caramalised root veg, roast chicken, slow roast lamb, smoked haddock and puddings with custard.
fartcatcher

how come you're not a fat bastard?
bearing

fartcatcher wrote:
how come you're not a fat bastard?


Autumn and Winter give way to Spring and Summer.
Butts

Forgot to mention pies, gravy and macaroni cheese
Carp

I eat stuff like that year round
Pond Life

Mushrooms on toast. Yes! I could so that with gravy and onions.
Forest

Carp wrote:
I eat stuff like that year round


Me too


*loosens belt*
Butts

...and blue cheese that is trying to escape the plate
Butts

...chocolate
smiling badger

Pot Noodles ?
Grind

Only the spicy curry ones.
bigbone

a hotpot of sausages and apples - making it tonight, Nigel Slater receipe from  last Sundays Observer Food Monthly.
Butts

bigbone wrote:
a hotpot of sausages and apples - making it tonight, Nigel Slater receipe from †last Sundays Observer Food Monthly.


Snap! Used butter beans though and having it with sweet potato mash. I'm starving and Mrs B is still on the M1.
Pond Life

Butts wrote:
bigbone wrote:
a hotpot of sausages and apples - making it tonight, Nigel Slater receipe from †last Sundays Observer Food Monthly.


Snap! Used butter beans though and having it with sweet potato mash. I'm starving and Mrs B is still on the M1.


Reminds me of that line from that Bleasdale play when the husband gets in late and says 'Is my dinner still warm?' to which she replies 'Only if the dog's on fire'.  
Butts

We haven't got a dog
Carp

Reminds me of that line in the Bleasdale play when the wife comes in and says 'is the dog on fire?' and he says 'we haven't got a dog.'
Grind

Autumn is like Fall, but more difficult to spell.
Butts

Braised rabbit, how could I forget. £3 down the market, skinned and jointed. Dust in flour, brown in a pan and then chuck in the oven for an hour with onions, garlic, a leak, chorizo, plenty of herbs and stock. Great with mash.
Grind

Won't it taste of piss?
Butts

Why? - the kidney might I suppose.
Pond Life

Grind wrote:
Won't it taste of piss?


you say that like it is a bad thing.
Grind

Pond Life wrote:
Grind wrote:
Won't it taste of piss?


you say that like it is a bad thing.


Well, as long as it's heated up, I guess there's no problem as long as it's just a small leak.  

* Bearing's off duty. *
bigbone

Butts wrote:
...and blue cheese that is trying to escape the plate


not blue, but oozes off the plate - Stinking Bishop, from Neals Yard Dairy, lovely stuff.
bigbone

Butts wrote:
bigbone wrote:
a hotpot of sausages and apples - making it tonight, Nigel Slater receipe from †last Sundays Observer Food Monthly.


Snap! Used butter beans though and having it with sweet potato mash. I'm starving and Mrs B is still on the M1.


How was yours Butts ? I thought mine could have done with more beans, I used haricot, out of a tin mind, very nice though.If you look at the photo in the mag you can see Rosemary but its not listed in the ingriedients and his sausage is more than lightly brown.
Butts

It was OK, lacked a bit of umph which I doubted could be provided by the mustard as I was adding it. The idea of putting apples to a sausage casserole is a great idea, though.

I should have his new book tomorrow which will mean a weekend of cooking.
Butts

Made his pumpkin and lentil soup/stew (in the paper this morning) and it is gorgeous. As I was making it I was wondering where the flavour was going to come from but it comes together perfectly, especially with the dollop of creme fraiche at the end.

http://www.guardian.co.uk/lifeand...pkin-soup-stew-baked-figs-recipes
Foo Whiter

We've just started having sausage casserole with apples in. Also wrapping bacon around the already browned sausages is a winner. Lots of flavour & no need to use Foo's Lazy Garlic either Butts  
Butts

Foo Whiter wrote:
Foo's Lazy Garlic either Butts †


I tell you what, mate, it's perfect on a pizza or in a pasta sauce -  nearly used it all.
Late Doors

†sloth has no place in any kitchen †
Forest

Late Doors wrote:
†sloth has no place in any kitchen †


I've heard they taste like chicken.
Butts

This is also very autumnal - mushroom and goats cheese lasagne. Haven't made it yet though.

http://www.bbc.co.uk/food/recipes/wildmushroomlasagne_89778
geoff_bell

Forest wrote:
Late Doors wrote:
†sloth has no place in any kitchen †


I've heard they taste like chicken.


but smell like fish.
Butts

This was a nice side dish with roast pork today.

Peel and cut any type of squash or pumpkin into large chunks.
Dowse with olive oil and toss with any herbs you have (thyme is good), two cloves of crushed garlic and plenty of salt and pepper.
Roast in a hot oven for about 30 minutes.
Take out of oven and pour over 150ml of single cream and top with grated cheese (I used Emmenthal).
Put back in oven until bubbling and melted and eat as soon as possible.
Fin

Butts wrote:
This was a nice side dish with roast pork today.

Peel and cut any type of squash or pumpkin into large chunks.
Dowse with olive oil and toss with any herbs you have (thyme is good), two cloves of crushed garlic and plenty of salt and pepper.
Roast in a hot oven for about 30 minutes.
Take out of oven and pour over 150ml of single cream and top with grated cheese (I used Emmenthal).
Put back in oven until bubbling and melted and eat as soon as possible.

Just burnt my tongue!!!!!
Butts

I understand recipe writing can be a nightmare if they're followed too literally. I've just finished that off cold for lunch and it's even nicer.
Plastic Man

Sounds very nice - a bit like a fondue, without the long handled forks.

Discovered the delights of roasted pumpkin after a bumper crop of them last year. First time I'd tried growing them. Make a very nice soup too.

With this year's crop, I'd struggle to cut chunks much bigger than medium sized.

Anybody else experience that the fruits on the their courgette and pumpkin plants didn't start developing until very late in the season?
bearing

Plastic Man wrote:
Sounds very nice - a bit like a fondue, without the long handled forks.

Discovered the delights of roasted pumpkin after a bumper crop of them last year. First time I'd tried growing them. Make a very nice soup too.

With this year's crop, I'd struggle to cut chunks much bigger than medium sized.

Anybody else experience that the fruits on the their courgette and pumpkin plants didn't start developing until very late in the season?


Courgettes were fine but the butternut squash are still trying to grow some more...
Grind

Forest wrote:
Late Doors wrote:
†sloth has no place in any kitchen †


I've heard they taste like chicken.


Slow cooked chicken.
Butts

Pears and chocolate sauce

Peel four pears and remove the stalks. Cut in half length ways and remove any pips.

Bring a litre of water, two tablespoons of caster sugar, the juice of half a lemon and a vanilla pod to the boil in a wide pan.

Drop in the pears, reduce the heat and simmer for 15 minutes. Allow the pears to cool in the syrup.

Boil 200ml of water in a saucepan. Break up 200g of good quality dark chocolate (at least 85% cocoa solids) and add to the water. Remove from the heat and whisk until smooth (a matter of seconds).

Remove the pears from the syrup and place in serving bowls and pour over the chocolate sauce. Serve with vanilla ice cream if you wish.
Carp

What do you do with the poaching syrup Butts? Must have plenty of flavour in it.
Butts

Indeed, pour it over the pears or like I did tonight just have it with some ice cream. I should have added that you should make an incision in the vanilla pod to allow all the gorgeousness to ooze out.
Carp

Too good to throw away. Would be nice with some calvados in, or make a nice raspberry or mango sauce with it.

Mrs C has been buying vanilla paste. It's a good product. Not cheap, but it keeps and has good flavour and aroma.
Forest

Pumpkin soup made this morning, might make some pumpkin muffins this afternoon, but I still have half a large pumpkin leftover. Any ideas what to do with it (ooh err missus)?
Pond Life

Forest wrote:
Pumpkin soup made this morning, might make some pumpkin muffins this afternoon, but I still have half a large pumpkin leftover. Any ideas what to do with it (ooh err missus)?


Invent a new custom by pelting people in the streets with the remains and screaming at them in American accent "November pumpkin fool!!"

Let me know how you get on.
Butts

Try Hugh F-W's pumpkin risotto:-

http://www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723
Forest

Butts wrote:
Try Hugh F-W's pumpkin risotto:-

http://www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723


Cheers B, I'll give that a go maybe tomorrow. Mrs. F loves a risotto.

Just taken my muffins out of the oven, might just give them a dusting of icing sugar.
Pond Life

Forest wrote:


Just taken my muffins out of the oven, might just give them a dusting of icing sugar.


I suppose you have to fill the hours you used to fill with bare knuckle boxing somehow.
Grind

Are you sure it was boxing?
Forest

Pond Life wrote:
Forest wrote:


Just taken my muffins out of the oven, might just give them a dusting of icing sugar.


I suppose you have to fill the hours you used to fill with bare knuckle boxing somehow.


Bare knuckle baking is where its at for me nowadays

*cracks knuckles*
bearing

Pond Life wrote:
Forest wrote:
Pumpkin soup made this morning, might make some pumpkin muffins this afternoon, but I still have half a large pumpkin leftover. Any ideas what to do with it (ooh err missus)?


Invent a new custom by pelting people in the streets with the remains and screaming at them in American accent "November pumpkin fool!!"

Let me know how you get on.


Butts

From Nigel Slater's new series this week - roast chicken.

Pre-heat the oven to 200c.

Cut the chicken in two down the middle and flatten both halves out with the palm of your hand.

Rub the chicken with plenty of salt and pepper, the juice of a lemon and several good glugs of extra virgin olive oil. Put in a roasting dish with the bits of lemon, some thyme and some rosemary. Crush about 12 garlic cloves with the back of a knife and throw them in also.

Roast the chicken for about 45 minutes to an hour, turning it once so that all the edges get a bit crispy and charred.

We ate this with some chips, watercress and mayonnaise as well as the deliciously garlicy, lemony juices.
Carp

Sounds nice. I always roast on a mirepoix trivet and turn the meat regularly. With darker meats I caramelise the mirepoix much more and add chopped tomatoes and mushrooms. No better way to make a light stock or sauce IMO.
Grind

* Reaches for insulin pen. *
Carp

Natural caramalisation = flavour as fat = flavour. Not like you eat it every day? †
Plastic Man

Carp wrote:
Natural criminalisation = flavour as fat = flavour. Not like you eat it every day? †


Natural criminalisation = flavour as fat = flavour?

Have you entered some kind of post-apocolyptic, nightmare "Judge Dredd meets Gordon Ramsey meets Aldous Huxley's Brave New World"?
Fin

Plastic Man wrote:
Carp wrote:
Natural criminalisation = flavour as fat = flavour. Not like you eat it every day? †


Natural criminalisation = flavour as fat = flavour?

Have you entered some kind of post-apocolyptic, nightmare "Judge Dredd meets Gordon Ramsey meets Aldous Huxley's Brave New World"?


   
Plastic Man

Plastic Man wrote:
Carp wrote:
Natural criminalisation = flavour as fat = flavour. Not like you eat it every day? †


Natural criminalisation = flavour as fat = flavour?

Have you entered some kind of post-apocolyptic, nightmare "Judge Dredd meets Gordon Ramsey meets Aldous Huxley's Brave New World"?


And if you're wondering... that quote is exactly how it was originally posted. "Somebody" has changed the original.
Carp

Not me....No edit..... Must be someone orange changing my post
Forest

Butts wrote:
Try Hugh F-W's pumpkin risotto:-

http://www.bbc.co.uk/food/recipes/pumpkinrisottowithcr_13723


This was very nice BTW. Cheers.

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