Sunday, 23 December 2012

Numbledenumps

Numbledenumps

A take on the recipe for rumbledethumps on the BBC website.
Basically, I just used what was available in the local shops and what was in the fridge that needed using up

Ingredients:


750g potato, peeled and diced.
500g parsnips, peeled and diced.
50g butter
A bit of cooking oil of choice
1/2 white cabbage, quite finely sliced into 2cm lengths (sliced one way, then turn it a quarter and chop it again a couple of times)
1 onion
salt and pepper
a bunch of cheese, grated (i used up some mozzarella and mature cheddar)

Method:

Put the potato and parsnips in a pan, cover with water and add a teaspoon of salt.
Put a lid on, bring to the boil, remove lid, turn down and simmer until very tender.
While that's cooking, hear the butter with a bit of normal cooking oil in another pan with that has a lid.
Turn it up high, fry the onion until golden.
Turn it down, add the cabbage and stir.
Put a lid on and sweat it for 5 minutes. Don't over do it, they must still be quite firm.
Drain the veg. Return them to the pan.
Add the onion, cabbage and butter mix.
Mash, season with salt and pepper to taste (about 1/4 tsp salt and 10 turns of pepper)
Transfer to a lidded casserole dish, cover the top with the cheese.
Put the lid on and put in the oven at 180C for 30 minutes.
After that, remove the lid and put back in the oven for a further 15 minutes.

Nom the hell out of it.
Lie down and wonder why you tried to eat so much.

Bisto++ Mk1.

This is my first attempt to make fancy tasting gravy for beef using ordinary cupboard ingredients and not having to roast some beef for that proper gravy taste.

Bisto++ Mk1.


Ingredients:

1 onion, finely diced
4 cloves garlic, crushed
About 12 mushrooms
1 miniature of red wine (about 185ml)
1 tbsp tomato puree
1/2 tbsp Worcestershire sauce
1/4 tsp dried mixed herbs
1/4 tsp dried thyme
350ml beef stock made with 1 stock cube (I use Kallo brand)
1 tbsp plain flour made into thin paste with cold water (Or thickening granules or corn flour I guess)
2 heaped tsp of beef gravy granules (I use Bisto)
1-2 tbsp high temp cooking oil (I use rice bran oil)

Method:

Heat the oil in a frying pan.
Fry the onion until golden, get some brown/black crispy bits on it.
Turn down the heat to low
Add the garlic, fry for 3 minutes
Add the mushrooms, fry until just started to soften
Tip in the wine, add the tomato puree, Worcestershire sauce, mixed herbs and thyme
Cook on that low/medium heat until almost all of the liquid has gone. It will be thick and gloopy.

(At this point you can switch it off and leave it until you are ready for the gravy)

Make your stock with the stock cube and boiling water, tip into the wine, veg and spice mix and stir.
Tip in your thin flour paste. Not too thick or you get lumps. If you do get lumps, don't worry they break down.
Sprinkle over your two heaped teaspoons of gravy granules.
Cook for a few minutes then clap a lid on it and switch the heat off.
Gravy is done.

This worked really well, apart from the flour lump mini-panic.