The Cottage Smallholder


stumbling self sufficiency in a small space

Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
Bung it cooking
Thu 25-Aug-16
11:19 am
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 631
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline

If that were an Olympic event I'd be in with a chance for a medal.
Rummaging through the freezer amongst the almost empty bags of frozen veg I found a pack of pork mince.
I had an onion donated by a friend weeks ago and a cupboard with assorted jars of spicey things.

So defrosted the pork, heated the chopped onion in a large pot with a little oil, mixed in some breadcrumbs, an egg, salt, pepper and ginger powder and then cooked the mix until a decent brown colour.
Added half pint of beef stock, a splash of sweet chilli sauce, and after removing the sweetcorn that SWMBO dislikes from the frozen veg, the peas, carrots green beans were added and simmered for half an hour.

Placed in a pie dish, I allowed it to cool whilst pressure cooking a large Maris Piper potato to create mash. This I placed on the top of the mix with grated mature cheddar to finish.
Placed in the oven at 200‎°c for 20 minutes the result was a visual masterpiece. Tasted good too.

Has to be Piggy Pie I suppose.   Any suggestions for improvement on this hit and miss recipe?

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Thu 25-Aug-16
11:32 am
Avatar
Sooliz
Somerset

Supreme Being
Members

New members
Forum Posts: 8069
Member Since:
Sun 30-Jan-11
sp_UserOfflineSmall Offline

Well, I guess it all depends on what you have in at the time!  I think if I was doing that, I would have left out the beef stock and sweet chilli sauce, and perhaps added a chopped apple and/or some apple juice, to complement the pork flavour.  A large dollop of mustard would be nice too.

Well done on being creative with what you had.

learning to love veg…..except celery :-O

Thu 25-Aug-16
12:29 pm
Avatar
Ambersparkle

Supreme Being
Members

New members
Forum Posts: 6671
Member Since:
Wed 22-Dec-10
sp_UserOfflineSmall Offline

One Ingredient too many, maybe, with the Sweet Chilli Sauce, but if it tasted good , who cares. x

Thu 25-Aug-16
12:33 pm
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 631
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline

I forgot to say I did add a chopped apple to the mix.

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Thu 25-Aug-16
5:51 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16318
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Well done you!

I'll try that again!

Wed 12-Sep-18
3:22 pm
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 631
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline
My latest creation...Accidental Chicken Salad
 
 
1.   Defrost chicken breast fillets and place in heated wok.
2.   Add garlic paste and replace tube in cupboard.
3.   Prepare salad items from fridge (tomatoes,lettuce etc.)
4.   Open cupboard to get salt and pepper to season.
5.   Attempt to catch curry powder pot that has been dislodged by the garlic tube....but miss.
6.   Scrape as much curry covered butter spread from the tub and add to the curry powder covered chicken in the wok.
7.   Retrieve as much curry powder as possible from work surface and return to pot.(at this point keep pot well out of reach).
8.   Sweep curry powder off floor and bin it.
9.   Return lettuce and tomatoes to the fridge then carefully open the cupboard and find rice.
10. Add rice to boiling water and simmer till cooked.
11. Add tomato puree, onions, mushrooms to chicken.
12. Taste.
13. Add yoghurt to reduce the heat of the curry powder...taste again
14. Add more yoghurt until an acceptable level of heat is reached.
15. Simmer chicken for 15 minutes, rinse rice with boiling water
16. Serve chicken on a bed of rice.
17. Try to explain why instead of the promised salad, you are serving curry on a scorching summer's day.
18. Serve fresh raspberries and strawberries with Greek yoghurt to regain some dignity with She Who Must Be Obeyed!

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Thu 13-Sep-18
7:44 pm
Avatar
Toffeeapple
North Bucks

Members

Moderators
Forum Posts: 16318
Member Since:
Tue 22-Sep-09
sp_UserOfflineSmall Offline

Oh dear, that sounds as if it took twice as long as oriiginally planned.  I hope you have been forgiven? big_laugh

I'll try that again!

Fri 14-Sep-18
6:35 pm
Avatar
brightspark
Wilts

Supreme Being
Members
Forum Posts: 10530
Member Since:
Wed 30-Dec-09
sp_UserOfflineSmall Offline

Sounds tasty though.... whistle

"How do you spell 'Love'?" (Piglet). 

"You don't spell it, you feel it" (Pooh).

 'A hug,' said Pooh 'is always the right size!' 

Wed 2-Jan-19
6:20 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9516
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

Chopped up broccoli, red onion, a limp yellow pepper, 1/2 a lurking courgette, a chopped up sweet potato on its last legs and some char grilled red pepper found in the pantry, stir fried with some hoisin and garlic sauce (found in the pantry ) served on top of some boiled brown rice. Yummy! And vegan!

Trying to enjoy life as it is

http://www.letertregites.com

Thu 3-Jan-19
10:26 am
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 631
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline

You should be on Masterchef Aly 🙂

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Thu 3-Jan-19
12:48 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9516
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

Thank you for the compliment but somehow do not think I would get past the first Post! 🙄

Trying to enjoy life as it is

http://www.letertregites.com

Thu 3-Jan-19
2:02 pm
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 631
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline

At least your food would be cooked Ali...not introduced to a candle flame then served.

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Thu 3-Jan-19
2:08 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9516
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

You have heard about my wood burning Esse then 😀 when that is not lit I am reduced to a halogen oven and a two plate free standing thingy! Amazing what you can create with just the basics.

Trying to enjoy life as it is

http://www.letertregites.com

Thu 3-Jan-19
3:11 pm
Avatar
bobbyW
East Suffolk almost near the sea and the Castle on the Hill.

Expert
Members

New members
Forum Posts: 631
Member Since:
Sun 25-Jul-10
sp_UserOfflineSmall Offline

Yay...another halogen oven lover...I use my Andrew James all the time along with a hob and pressure cooker. 

"NEVER RIDE FASTER THAN YOUR GUARDIAN ANGEL CAN FLY"
Your future self is watching you right now through memories

Thu 3-Jan-19
3:14 pm
Avatar
Aly
Normandy France

Supreme Being
Members

New members
Forum Posts: 9516
Member Since:
Sun 2-Oct-11
sp_UserOfflineSmall Offline

Mine is an Andrew James one too 😀 it is surprising how much you can get in it!

Trying to enjoy life as it is

http://www.letertregites.com

No permission to create posts
Forum Timezone: Europe/London

Most Users Ever Online: 509

Currently Online:
51 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

brightspark: 10530

danast: 10232

Aly: 9516

Sooliz: 8069

Hattie: 6920

Ambersparkle: 6671

JoannaS: 4800

Terrier: 4518

eileen54: 4421

Xahha: 4231

Member Stats:

Guest Posters: 9

Members: 16146

Moderators: 2

Admins: 2

Forum Stats:

Groups: 6

Forums: 25

Topics: 2267

Posts: 122941

Newest Members:

stopjunkmail, amzoun9595, timothykinzel, Yasemin331, Arokain, Bibi

Moderators: Toffeeapple: 16318, AdminTA: 10

Administrators: fn: 322, Danny: 5516


Copyright © 2006-2012 Cottage Smallholder      Our Privacy Policy      Advertise on Cottage Smallholder