Simon Posted August 24, 2009 Share Posted August 24, 2009 Oh yes always fry the stuff separately, bit of thyme in there for good measure. I remember my Mum's terrible stuff way back when, all stewed in the same pan it turned out like tasteless soup, yuk. Link to comment Share on other sites More sharing options...
Iceni Posted August 25, 2009 Share Posted August 25, 2009 [quote user="Pads"] ... take the dog for a walk for an hour come back and stuff it with some chilli spiked Ratty [/quote]Wow, I bet the dog hurtles around a bit after that - whichever end you stuff.John Link to comment Share on other sites More sharing options...
Pads Posted August 25, 2009 Share Posted August 25, 2009 Oh god Iceni ... I needed that laugh ... Link to comment Share on other sites More sharing options...
jon Posted August 26, 2009 Share Posted August 26, 2009 Fresh tomatos.....I hope/expect....millions of them around just now...a pinch or sugar....basil leaves in ratatoulle.For a dinner party.....stuff the rataouille into these round courgettes.....pre-cooked [just so that they are still nicely firm...boiled for a few mins] then gratinate with paremsan freshly grated. Serve with grilled fish or roast lamb.....or with savoury chestnut cakes. ...for the vegies amongst you. Link to comment Share on other sites More sharing options...
Patf Posted August 26, 2009 Share Posted August 26, 2009 Jon - how do you make savoury chestnut cakes? Sounds like something we would like. I have some prepared chestnuts in a jar.Sweet corn fritters would go well too. Though I'm not a big fan of ratatouille - I prefer the individual vegs. grilled or roasted with olive oil and s&p. Link to comment Share on other sites More sharing options...
Clair Posted August 26, 2009 Share Posted August 26, 2009 [quote user="Patf"]how do you make savoury chestnut cakes?[/quote]Castagnaccio Link to comment Share on other sites More sharing options...
Patf Posted August 26, 2009 Share Posted August 26, 2009 That was quick, Clair! Thanks. [:D] Link to comment Share on other sites More sharing options...
mint Posted August 26, 2009 Author Share Posted August 26, 2009 I, too, like the sound of the chestnut cakes though with chestnut flour and pinenuts, it'll have to be a bit of a treat.Pat, now do give us your recipe for corn fritters. Wouldn't you know, the farmer behind our house had all his maize harvested yesterday and there are lots of cobs left on the ground that the machine didn't manage to get into the wagons!BTW, I still make your Lentil Bake and it still tastes great. Link to comment Share on other sites More sharing options...
jon Posted August 27, 2009 Share Posted August 27, 2009 Chestnut cakes.ingredients.....2 oniouns finely chopped...or 3 large shallots.Chopped firm white mushrooms x 2...large.thyme leaves to taste and a little romesemary leaves.Corsley chopped chestnuts either dried ones...cooked untuill soft or from a jar...not really the tinned ones. So...a whole jarconcentrated FRESH tomato....Wholemeal bread crumbs enough to bind.An egg to bind.2 oz butter.sautee oniouns in butter slowly untill transparent...very low gas/elect.Add chopped mushrooms and herbs....allow to cook.Take off from heat add chopped chestnuts and other ingredients.Allow some of the chestnuts to be ground almost like flour.Add enough tomato concentrate and breadcrumbs to allow mix to form little cake shapes.Fry in shallow peanut or sunflower oil.Good with ratatouille...sauteed spinche with garlic...or put a little boursin cheese into the pan with the spinache at the last moment.I have a receipe for corn cakes. Sautee oniouns un till transparent.....in butter Link to comment Share on other sites More sharing options...
mint Posted August 27, 2009 Author Share Posted August 27, 2009 Jon, I am taking you to mean FRESH breadcrubmbs, yes?I will have to cheat and use tomato purée from a tube or a tin: will take me forever to make tomato concentrate and then I won't want to make the chestnut cakes after all that work.And do let's also have your recipe for corn cakes! Link to comment Share on other sites More sharing options...
jon Posted August 27, 2009 Share Posted August 27, 2009 FRESH TOM SAUCE.....I mean...yes and fresh bread crumbs....sweet-corn cakes Friday morn....bit shattered....after 5 days cookery course...medeival feast...hot weather and lots of cooking and serving from before breakfast...till lateish......thank goodness they went to bed early. Link to comment Share on other sites More sharing options...
mint Posted August 27, 2009 Author Share Posted August 27, 2009 Poor Jon, but think of all the lolly![:D]Look forward to your sweet corn cakes tomorrow morning............... Link to comment Share on other sites More sharing options...
jon Posted August 28, 2009 Share Posted August 28, 2009 yes...of course lots of work but rewarding in many ways.Corn fritters/cakes.small qauntity...take 2 large pots [floury ones...for chips etc]2large onions....grate...both.Place in a bowl....2 eggs...beat together with salt and pepper to taste [you can make a small test fry in shallow sunflower or peanut oil] By the way we always wash our eggs in cold water...and our vegies, of course.2 tablespoons...heaped of plain flour.add.Take fresh corn off the tob by slowly and carefully cutting down from the cob....one head should be good.mix and fry in little flattish cakes in shallow oil...cook slowly untill golden brown...alo#wing pots to cook...6/7 mins....very low gas....you can turn the gas up a little for more colour.You can substitute corn for other things.chopped corriander...do not be affraid of quantity. Link to comment Share on other sites More sharing options...
jon Posted August 28, 2009 Share Posted August 28, 2009 the corriander stepped in at the wrong place!!!!!Needs to be added! Link to comment Share on other sites More sharing options...
Patf Posted August 28, 2009 Share Posted August 28, 2009 Jon - I like your recipe for corn fritters - reminds me of potato latkes.Mine is much simpler, just some thick pancake batter and a small tin of sweet corn, fry in tablespoonfuls.Yours is almost a meal in itself - with some salad maybe. Link to comment Share on other sites More sharing options...
mint Posted August 28, 2009 Author Share Posted August 28, 2009 Thank you, Jon. I can taste them already..........yum, yum! Link to comment Share on other sites More sharing options...
jon Posted August 29, 2009 Share Posted August 29, 2009 Try to forget the tins of corn.....go fresh! Link to comment Share on other sites More sharing options...
Frenchie Posted September 2, 2009 Share Posted September 2, 2009 Bon, et cette ratatouille, elle est prête ?? [:D] Link to comment Share on other sites More sharing options...
mint Posted September 2, 2009 Author Share Posted September 2, 2009 Yes, Frenchie, cooked, ready and all eaten up! Link to comment Share on other sites More sharing options...
mint Posted September 28, 2009 Author Share Posted September 28, 2009 Coming back on this thread to let Pads know that I did it her way.........[:D]All veg roasted in the oven, including many cloves of garlic in their skins. Then tomatoes and more onions cooked and reduced in a saucepan (took forever because the tomatoes were so large and so juicy and I used a whole carrier bag full).Mixed together and it was superb...quite the best ratatouille I have ever cooked or tasted. Best of all, there was no need to use too much oil; only drizzle of oil with the roast veg and a bit in the tomato sauce. And, of course, not a bit sloppy as the sauce was very well reduced. Roasting the veg certainly intensified the flavours and gave it that nice, slightly burnt aroma and taste.And for Claire and because OH is also not too keen on aubergine, I roasted the aubergine whole and then took off the skin so that by the time it was added in with the other vegetables, you couldn't tell there was aubergine in there.Didn't bother with anything tinned or in tubes or indeed any sugar. Added some dried herbes de Provence in the roasting pan before roasting the vegetables and sprinkled some torn basil leaves to the finished article.Had it hot, then cold the next day and then made ratatouille tart on the third day.Now if only Madame la Voisine would call again with another bag of her lovely, whopping great, juicy tomatoes, I could make another pot! Link to comment Share on other sites More sharing options...
Pads Posted September 28, 2009 Share Posted September 28, 2009 Thats funny cos I did it my way ..... just yesterday .... and was sat here eating a jacket spud filled with it while I read your post ... Now would you like my version of spagetti carbonara made with smoked salmon instead of ham ?? Link to comment Share on other sites More sharing options...
5-element Posted September 28, 2009 Share Posted September 28, 2009 Sweet 17 - that sounds absolutely heavenly - hard work, but really worth it - especially since you had enough for several meals! Link to comment Share on other sites More sharing options...
mint Posted September 28, 2009 Author Share Posted September 28, 2009 Pads, spaghetti carbonara with smoked salmon instead of ham! You bet I'd like to know how you make it!5-e, it really wasn't a lot of work, rather less work than frying all the veg separately, in fact. Roast veg, easy peasy and then just the tomato sauce made in the usual way. It's just that there were so many large, juicy tomatoes that it took a long time to reduce and concentrate the sauce.Tonight, I made a really special curry: with courgettes (yes, the plants are still producing) and mushrooms picked in the fields. The taste was out of this world and the mushrooms gave that lovely dark colour to the curry. Link to comment Share on other sites More sharing options...
Pads Posted September 29, 2009 Share Posted September 29, 2009 Morning sweets.This is one of my winter favorites and goes well with home made garlic bread.Take some double cream (or some people like cream cheese but not me ) grind lots of black pepper( I add some hot dried chillis to my grinder for extra bite) leave the black pepper to soak in the cream , boil your spaggetti , chop some smoked salmon add to the cream,( as much as you like ) seperatley (so it dosnt stain the colour of the cream) fry off some onions till very soft and also some mushrooms if you like , warm up the cream and add the onions mush at the last moment .... drain spaggetti( make sure its well drained ) and stir the sauce well into the spagetti , serve ...... you can also add prawns if you like Link to comment Share on other sites More sharing options...
mint Posted September 29, 2009 Author Share Posted September 29, 2009 Bonjour, Pads (no longer morning here)That sounds like one of those dishes that tastes heavenly and makes one look like a truly sensational cook!Yup, that's my next BIG IDEA..............got a house full of visitors next week so this would be a nice dish for lunch or supper. Nice big green salad to follow. Then cheese. Then perhaps baked apples stuffed with sultanas and walnuts with honey and drizzled with Calvados and a nice dollop of something or other.Now see what you've gone and made me do: think about food again and I haven't long had breakfast![:D] Link to comment Share on other sites More sharing options...
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