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#Post#: 43602--------------------------------------------------
Re: My recipes
By: guest256 Date: August 30, 2016, 3:39 pm
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Collared pork
Preparation time: 30 minutes
Cooking time: 2 1/2 hours
Ingredients for six
3 lb. (1.4 kg.) boned, but not rolled, hand of pork
1 egg yolk
2 oz. (50 g.) fresh white breadcrumbs
Grated rind of 1/2 lemon
2 chopped anchovy fillets
1 tablespoon chopped parsley
2 sprigs chopped marjoram
3/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
1 carrot, sliced
1 onion, sliced
1 stick celery, sliced
10 peppercorns
For the brine:
1 1/2 pints (850 ml.) water
6 oz. (175 g.) salt
1/2 pint (275/300 ml.) malt vinegar
Mix together the egg yolk, breadcrumbs, lemon rind, anchovies
and chopped herbs. Add the nutmeg, salt, pepper, parsley,
marjoram, and spread over the pork. Roll the pork into a sausage
shape and tie firmly with string. Put into a pan with the
carrot, onion and celery. Add the peppercorns, and cover with
cold water. Bring to the boil, then simmer gently for 2 1/2
hours or until tender. Remove and drain. Leave until quite cold.
Boil the salt, water and vinegar together for 10 minutes, and
leave to cool. Pour this brine into a deep bowl and immerse the
pork in it, keeping the pork under the surface with a weighted
plate. Leave for 5-7 days before serving.
#Post#: 44615--------------------------------------------------
Re: My recipes
By: guest256 Date: September 8, 2016, 3:52 pm
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Potted trout
Preparation time: 15 minutes
Cooking time: 1 1/2 hours
Resting time: 2 days
Preheat the oven to 150 degrees C (300 degrees F)-gas mark 2
Ingredients for four
4 trout
Salt
Freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
8 oz. (225g.) butter
Fillet the trout. Season each filleted trout, on both sides,
with salt, pepper and nutmeg. Leave overnight.
Next day, wipe each fillet with a paper towel, and season each
again with a little more salt. Melt 2 oz. (50g.) of the butter
and pour into an ovenproof dish. Sandwich the fillets together
and place them in the dish. Cover them with the rest of the
butter, then with a lid (make one out of foil if the dish does
not have its own). Cook for 1 1/2 hours, or until a skewer
pierces the fish easily.
With a plate over the dish, drain off the butter into a bowl.
Put a plate over the trout in the cooking dish, and invert
quickly to transfer the fish to the plate without breaking them.
Allow to cool, and remove the skin.
Arrange in a shallow dish. Clarify the butter in which the fish
were cooked, and pour over the trout. Keep for 2 days before
eating.
#Post#: 44987--------------------------------------------------
Re: My recipes
By: guest256 Date: September 14, 2016, 3:04 pm
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Caveached fish
Preparation time: 6 hours
Cooking time: 10 minutes
Ingredients for 6
6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.
Ask your fishmonger to fillet the fish. Cut each fillet into 2
in. (5 cm.) squares. Mix together the salt, pepper, nutmeg,
cloves and allspice. Rub each piece of fish, on both sides, with
this mixture. Leave for 4 hours.
Fry the pieces of fish in a little hot oil until brown. This
seals the spices into the fish. Leave to get quite cold.
Pack the fish into a clean bottling jar and cover them with
vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of
cooking oil over the surface of the vinegar, and seal the jar.
Store in a cool place, and leave for at least a week before
eating. The fish will keep up to 6 months.
#Post#: 49402--------------------------------------------------
Re: My recipes
By: Divine Metamorphoses Date: October 22, 2016, 3:28 am
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[quote author=EquineAnn link=topic=2365.msg44987#msg44987
date=1473883496]
Caveached fish
Preparation time: 6 hours
Cooking time: 10 minutes
Ingredients for 6
6 large herrings, or small mackerel
2 oz. (50g.) block or sea salt
1/2 oz. (15g.) freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cloves
1/2 teaspoon crushed allspice
Malt vinegar
Cooking oil.
Ask your fishmonger to fillet the fish. Cut each fillet into 2
in. (5 cm.) squares. Mix together the salt, pepper, nutmeg,
cloves and allspice. Rub each piece of fish, on both sides, with
this mixture. Leave for 4 hours.
Fry the pieces of fish in a little hot oil until brown. This
seals the spices into the fish. Leave to get quite cold.
Pack the fish into a clean bottling jar and cover them with
vinegar to a depth of 1 in. (2.5 cm.) Pour a thin layer of
cooking oil over the surface of the vinegar, and seal the jar.
Store in a cool place, and leave for at least a week before
eating. The fish will keep up to 6 months.
[/quote]
Awesome
My Mom is Spartan Greek and she also adds lemons as well as
vinegar
She won't let anyone touch it for two weeks. Locks in the
flavour
Thank you Lady Ann 😘
#Post#: 49420--------------------------------------------------
Re: My recipes
By: guest256 Date: October 22, 2016, 11:14 am
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You're welcome, Lady Divine. Thank you very much for the extra
information.
#Post#: 50247--------------------------------------------------
Re: My recipes
By: guest256 Date: November 13, 2016, 9:43 am
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Smoked fish pastes
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients for six
4 good-quality kippers, or 2 large Finnan Haddock, or 2 smoked
trout
4 oz. (100/125g.) soft butter
Freshly ground black pepper
Juice of 1 lemon
Salt
Clarified butter
Cook kippers in water, the smoked haddock in milk and water,
until the fish is tender-about 10-15 minutes. The trout need not
be cooked further. Remove the skin and bones. Small kipper bones
will be well broken up, so it is not necessary to spend time
searching for every one.
Put the fish and butter in a blender with half the lemon juice &
pepper. Blend until smooth. Check the seasoning and add salt
(the trout will need most). Beat in the rest of the lemon juice
if needed. Pot, and seal with clarified butter. Do not keep too
long before eating.
#Post#: 50248--------------------------------------------------
Re: My recipes
By: guest256 Date: November 13, 2016, 9:49 am
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Potted shrimps
Preparation time: 20 minutes
Ingredients for four
4oz. (100/125g.) butter
1 lb. (450g.) peeled shrimps
1/4 teaspoon powdered mace
1/4 teaspoon Cayenne pepper
Salt and freshly ground black pepper
Clarified butter
Melt the butter over a medium heat.
Add the shrimps, mace and Cayenne pepper. Season with salt and
pepper. Heat thoroughly, but do not allow the shrimps to boil as
this toughens them. Stir them as they cook.
Put into small pots, and seal with clarified butter. Leave to
chill in the refrigerator.
#Post#: 50249--------------------------------------------------
Re: My recipes
By: guest256 Date: November 13, 2016, 9:57 am
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Crab paste
Preparation time: 45 minutes
Cooking time: 30 minutes
Ingredients for six
1 large, cooked crab, about 2 1/2 lb. (1.1 kg.)
2 oz. (50g.) butter
Salt and freshly ground black pepper
2 egg yolks
3 tablespoons double cream
1/4 teaspoon Cayenne pepper
Remove all the meat from the crab, and chop finely. Put in a
heavy saucepan with the butter and seasoning. Heat gently,
stirring often, for 10 minutes. Remove the pan from the heat.
Blend the egg yolks and cream together, and stir into the crab
mixture. Stand the pan in another pan containing hot but not
boiling water, and cook, stirring frequently, until thick. The
water in the bottom pan must not boil, or the eggs may curdle.
Allow the paste to cool a little, then add generous amounts of
both peppers, and salt if necessary.
Pot in small jars, and seal with clarified butter. Chill in the
refrigerator.
#Post#: 51566--------------------------------------------------
Re: My recipes
By: Clay Death Date: December 11, 2016, 10:04 pm
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such an awesome thread lady Ann.
keep it rolling.
300 views here already.
#Post#: 56542--------------------------------------------------
Re: My recipes
By: Divine Metamorphoses Date: February 11, 2017, 1:15 pm
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HTML https://www.youtube.com/shared?ci=-zw3M75AeWk
Love him
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