What are you cooking now?

[aka Calum Da Jazbo]

more toast, wholemeal heavy bread and very salted beurre with litres of coffee ... later off to the pub for cheesy chips 'n Chelsea!

[teamsaint]

more toast, wholemeal heavy bread and very salted beurre with litres of coffee ... later off to the pub for cheesy chips 'n Chelsea!

have a good afternoon , Jazzer.

Sound like Blue heaven !!

[Beef Oven!]

2 eggs, 2 rashers of bacon, Heinz beans, 2 slices of toast, Lavazza coffee, innocent pure orange juice with bits, Wilkin & Sons raspberry jam.

Listening to Talksport on the radio.

Normally a marmalade man, but this raspberry jam is awesome!

[ahinton]

2 eggs, 2 rashers of bacon, Heinz beans, 2 slices of toast, Lavazza coffee, innocent pure orange juice with bits, Wilkin & Sons raspberry jam.

Blimey! Sounds like breakfast for a week! (well, at least it does to someone who, like me, can usually manage little more than the coffee bit - bad for me, apparently, but there it is...)

Normally a marmalade man, but this raspberry jam is awesome!

As long as the marmalade is rich, dark and bitter, I'm all for it (on the rare occasions when I treat do myself to a slice of toast with organic unsalted unpasteurised FRENCH butter); I agree with you about that jam but have you tried their loganberry one? Even better still, methinks!

[Pabmusic]

I've just made a pie of chicken breast, spicy sausage, bacon, potato, carrot, onion and peas. Pies of any sort are unusual in the Philippines because very few people use ovens, so it has proved very popular. (I'm not bad at pastry).

Yesterday, we had a dinner party at which we served crabs, bangus (a lovely fish once you've de-boned it - it's a bit like a herring, but not so oily, crossed with a haddock). But undoubtedly the most popular was 'native' chicken cooked in salt - pinaupong manok. It's all done on top of the stove. 'Native' chicken (Asian Jungle Fowl) are rather more 'gamey' that ordinary chicken, and need a long time to cook well. They're stuffed with lemon grass (loads of it - it grows everywhere) onion and pepper,and doused in oil and garlic. Then in roasts slowly in a heavy pot with a lid, sitting on a bed of salt (asin)

Really good.

[amateur51]

I've just made a pie of chicken breast, spicy sausage, bacon, potato, carrot, onion and peas. Pies of any sort are unusual in the Philippines because very few people use ovens, so it has proved very popular. (I'm not bad at pastry).

Yesterday, we had a dinner party at which we served crabs, bangus (a lovely fish once you've de-boned it - it's a bit like a herring, but not so oily, crossed with a haddock). But undoubtedly the most popular was 'native' chicken cooked in salt - pinaupong manok. It's all done on top of the stove. 'Native' chicken (Asian Jungle Fowl) are rather more 'gamey' that ordinary chicken, and need a long time to cook well. They're stuffed with lemon grass (loads of it - it grows everywhere, onion and pepper,and doused in oil and garlic. Then in roasts slowly in a heavy pot with a lid, sitting on a bed of saly.

Really good.

That all sounds delicious Pabs - when you say spicy sausage do you mean spicy with paprika or fennel seeds or garlic or .. or ...?

What a feast!

[Pabmusic]

That all sounds delicious Pabs - when you say spicy sausage do you mean spicy with paprika or fennel seeds or garlic or .. or ...?

...

Definitely chilli, but I doubt there's much else. Filipinos don't go in for spicy food on the whole. (even though our neighbouring countries are Indonesia, Vietnam, Thailand, Singapore, Cambodia, Laos, Malaysia and even India. Apparently it's the Spanish influence.

[Beef Oven!]

Blimey! Sounds like breakfast for a week! (well, at least it does to someone who, like me, can usually manage little more than the coffee bit - bad for me, apparently, but there it is...)


As long as the marmalade is rich, dark and bitter, I'm all for it (on the rare occasions when I treat do myself to a slice of toast with organic unsalted unpasteurised FRENCH butter); I agree with you about that jam but have you tried their loganberry one? Even better still, methinks!

Not such a big breakfast, really. The marmalade I like is the diabetic stuff they sell in supermarkets. Nice big chunks of orange peel and not too sweet.

[Anna]

Good old fashioned Sunday roast: nut rissoles (with spinach and carrot).

That's interesting because you posted a while back about nut roast - I've never attempted one because a) I've never seen one that looked appetizing, and b) they're too big and what do you do with the leftovers- fry it up in butter the next day like Christmas pudding? So, nut rissoles/burgers I'd be interested in trying if you'd post your recipe.

As they were on offer I bought some GoodLife frozen nut burgers (their bean burgers are very tasty) but not tried them yet, I'm trying to increase my nut and seed intake because they seem to be superfoods re antioxidants (although I wonder if they have an adverse effect on cholesterol levels)

[Richard Tarleton]

I've never seen one that looked appetizing, and b) they're too big and what do you do with the leftovers- fry it up in butter the next day like Christmas pudding? So, nut rissoles/burgers I'd be interested in trying if you'd post your recipe.

I've done this one a few times - laborious to make, but feeds 4 hungry people (or two, and the leftovers heat up again). They suggest a tomato relish but it goes brilliantly with red cabbage.

[Anna]

I've done this one a few times .

Thank you. That looks reasonably toothsome but is it rather bland? So many nut roasts seem to require a spicy sauce to perk them up. I will give it a go but making half the quantity. I'm still interested, when frenchie rejoins this thread, in her spinach, carrot and nut rissoles.....

Meanwhile tomorrow it'll probably be an Ottolenghi recipe of baked chicken thighs, fennel, shallots, mandarins (but minus the copious amounts of grain mustard he uses - also I find he uses far too much salt)

[Richard Tarleton]

Yes possibly a bit bland - although the cheese and cashews give it a bit of bite. I happen to like the subtle interplay of veggie flavours but not everyone does. Yes it does need something a bit lively with it - hence I go for my favourite red cabbage recipe.

I did an Ottolenghi recipe the other day, for sweet potato cakes (with soy, spring onion, fresh red chili etc.) - he suggests a sauce made from yogurt, soured cream, olive oil, lemon juice, coriander, pepper but we had them with something else.

[french frank]

I'm still interested, when frenchie rejoins this thread, in her spinach, carrot and nut rissoles.....

On that occasion I think the spinach and carrots were side vegetables. I started to make rissoles with the same mix as I use for nut roast because, made in a loaf tin, it tended to outstay its welcome, so I made a smaller quantity.

The raw onion in the mix keeps its flavour, and I used a chopped nut mix which I think is walnut, peanut (yes, I know it's not a real nut) and almond(?). It's bulked out with stale bread and buckwheat flakes, with oregano, garlic, pepper, salt. To make a tasty gravy, I soak dried porcini in boiling water and add a large spoonful of Dijon mustard and another of Marmite™ . I then add what ever I need of that to the mix to moisten and bind it. Make the mix into rissoles and fry until brown, add a bit of cornflour to the rest of the liquid and bring to boil to thicken for gravy. Bits and pieces like chopped chillie, rosemary etc get chucked in according to whim and availability.

Not specially recommended. It is ... filling, and I usually make it when there's nothing else in the house and I can't be bothered to go out to the Coop. Cucina povera con rivincita (that was supposed to be 'with a vengeance' but my dictionary gave 'vendetta' for vengeance, and 'con vendetta' didn't sound quite right). A store cupboard last resort dish.

[Nick Armstrong]

Marmite™

No need to blush, ff! What about this for a store cupboard last resort dish?

Marmite pasta!

Sounds weird but it’s like the Italian dish of pasta with a veg stock sauce and cheese, just easier! I think it’s delicious. It’s like hot buttered toast and marmite that you stick parmesan on and eat with cutlery

"Proper" recipe copied below but basically cook your pasta; while it’s draining, mix a little of the pasta water with sufficient butter (or oil) to coat the pasta nicely plus a splurge of Marmite to the strength you like, over v gentle heat… When it’s liquid, add it to the pasta or add the pasta to the sauce (I made the sauce in the pan the pasta’d been in, and then just plonked the pasta back in from the colander). Mix up and cover in loads of parmesan and YUM!

B*ll*cks to measurements but anyway:


• 375 grams pasta
• 50 grams unsalted butter
• 1 teaspoon marmite (or more to taste)
• freshly grated parmesan cheese (to serve)

Method

Cook the spaghetti in plenty of boiling salted water, according to the packet instructions.

When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and 1 tablespoon of the pasta water, mixing thoroughly to dissolve.

Reserve ½ cup of pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little reserved pasta water to amalgamate if required.

Serve with plenty of grated Parmesan cheese.

[hedgehog]

Cucina povera con rivincita (that was supposed to be 'with a vengeance' but my dictionary gave 'vendetta' for vengeance, and 'con vendetta' didn't sound quite right).

'con gusto' (in a masochistic kind of way ) or 'alla ribalta' or 'a tutta forza' perhaps a better translation here for 'with a vengeance' ?