Bean Goulash

[mangerton]

Perhaps Platform 3 could do with a Refreshments sub-forum: Food, drink, recipes .... any interest?

Yes please, especially if we can mention tea, high or otherwise.

(In that case, could we please have an emoticon for a large wooden spoon..... all the better to stir with.)

[MrGongGong]

8 slices of bacon (vegetarian will do)

that's impossible !
Bacon is dead pig
it's like having "carnivores" Dosas or Falafel

[Anna]

8 slices of bacon (vegetarian will do)

That's a bit like me posting a recipe which involves 1lb of chuck steak and some kidneys and saying - oh Quorn will do!!

[Nick Armstrong]

Perhaps Platform 3 could do with a Refreshments sub-forum: Food, drink, recipes .... any interest?

How have we done without it till now?

[teamsaint]

When the weather improves TS,I'll nip to the shops and buy some.

Could be a bit of a wait up north.............

[teamsaint]

Ingredients:

4 medium-sized spuds
1 large onion
1 large cooking apple
6 sausages (I use Linda McCartney's veggie ones)
8 slices of bacon (vegetarian will do)
Mixed chopped herbs
Salt & pepper to taste

Boil the spuds until cooked
Slice or fine-chop the onion
Peel and fine slice or grate the apple
Shallow fry onion until just about to brown; then
add grated/chopped apple, stir in along with the herbs, salt & pepper
Grill the sauasages until brown all round
Mash the potato, mixing in butter/marge and milk to soft firm consistency
Place grilled sausages in casserole dish, cover with the onion/apple/herb mix
Overlay with the mashed potato
Lay bacon strips over the top of the potato
Place in cooker on max heat 10 minutes

Serve.

Cider probably the best liquid accompaniment

(A World War II recipe devised by Mum - wish she'd left me her secret Melting Moments recipe )

Nice. deffo worth a try !!(I find tesco lincolnshire veggie sausages are fine).

here is part of my fave "Wartime recipe" for Mock Duck

Mock Duck

Spread half a pound of sausagement into a flat layer in a well-greased baking tin or shallow casserole. Top with 8oz grated cooking apples, 8oz grated onion and 1/2 teaspoon dried sage. Add another half a pound of sausagemeat and shape this top layer to look as much like a duck as possible. Cover with well greased paper and bake in the centre of a moderately hot oven.

What fun that would have been during a blackout !!

[Anna]

How have we done without it till now?

Easily, Unless some want to post revues of terribly chi-chi restaurants that is the on-dit at the mo in Metrocentric land. I would rather read Jay Rayner in the Observer. At least he does wander into the Provinces, from time to time.

[Serial_Apologist]

that's impossible !
Bacon is dead pig
it's like having "carnivores" Dosas or Falafel

Ahem... see my reply to Anna's next post.

[Serial_Apologist]

That's a bit like me posting a recipe which involves 1lb of chuck steak and some kidneys and saying - oh Quorn will do!!

Well Quorn will sometimes do, you know!

I'm no purist about all this - I turned to vegetarianism not because I disliked meat (though I never much liked beef) but because I think it's in all our interests to, and we all probably will have to sometime in the future, unless test tube-based meat takes off - which does kinda give me the creeps)

I've done spaghetti bol and chicken fricassee so realistic that my guests have not detected any difference!

[MrGongGong]

Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck

even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini

[Serial_Apologist]

Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck

even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini

We may feel what we hear, (see Nyman thread), but do we taste it as well???

[amateur51]

Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck

even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini

[Anna]

I've done spaghetti bol and chicken fricassee so realistic that my guests have not detected any difference!

There really is no answer to that is there?!! You can fool 50% of the people most of the time, etc., etc!! But, why bother? If you are a veg head, then go for it, don't apologise!!

[Beef Oven]

I always find Kékfrankos a bit "thin"
but never really had an expensive bottle even in Budapest when the exchange rate made everything absurdly cheap .......

In 1980 I got sorta lost and spent 3 weeks in Hungary and good red was 4p a bottle!!! I bet things have changed

[ahinton]

Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck

I don't blame you!

even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini

What? As bad as that? Mon Dieu! (and that's a capital D, not a capital R)...