The road to a peaceful Christmas does not involve going to Waitrose. It does involve going to Midnight Mass. And singing.
Picking up your turkey from the butcher on Christmas Eve saves a lot of hassle and a considerable amount of fridge room.
Having your veg delivered saves time and energy fighting over the last parsnip in the shop.
Sprouts are best cooked slightly under, chilled rapidly, then zapped in the microwave with a little stock or butter when needed.
Having double cream and decent chicken or turkey stock on hand makes so many dishes just a bit more special.
If you do it properly, a three-course Christmas dinner will mean you do not get hungry for at least twenty-four hours after. (Or was I a bit greedy?)
A juicer is for life, not just Christmas. (Though actually that was a birthday present, ten days before Christmas). A glass of freshly made carrot and pear juice with ginger on Boxing day sets you up for the second round of the festivities like nothing I know.
And something I already knew, but it bears repeating….
There Is No Such Thing As Too Many Cookbooks.
Wednesday, December 27
Sunday, December 24
Chim Chim Cheree
In the days of open fires it was considered lucky to have a chimney sweep attend your wedding. In these days of radiators, chimney sweeps are somewhat difficult to come by. The lady phantom and I went one better at our wedding – we had a road sweeper. He didn’t just attend the wedding, he performed the service!
A little background would help here. Imagine the early to mid ‘Eighties – Thatcher is getting into her swing, local authorities are reeling from competitive tendering and round after round of spending cuts are hitting home.
The Phantom is yet to don his cape and tights. He works as a Home Help, shopping and cleaning for mostly elderly clients. His fellow Home Helps are mostly women, all poorly paid. The Phantom decides to try and make things better, and becomes a Shop Steward in the National Union of Public Employees.
One day, over a long oak committee room table, he spies the woman who is to become his wife. She is a shop steward at a local swimming pool. After the meeting, on a bus home, he gives her his phone number. She rings, arranges a date, and the rest is our history.
One of our fellow activists was a road sweeper. But he had a big secret. He was also a worker priest. He was a good friend of ours, so when we decided to marry, he seemed to be the natural choice to perform the service. There were surprised looks upon the faces of some of the wedding guests when they saw their mate the sweep standing up on the altar in full priestly regalia. It gave the local paper an interesting story too…
We hadn’t seen him for a few years. Then, a couple of weeks ago, I was walking past a building society at lunchtime and almost bumped into him. As luck would have it he was only down for the day, but I got his new address, up in Tyneside, his native area. Our last few Christmas cards had never got to him. We posted one to his new address right away.
If you are reading this, John, we’ll be raising a glass to you on Christmas Day.
We would both like to wish all our friends a very happy Christmas. Once the madness has settled down I’m sure we’ll have some interesting leftover recipes to post!
A little background would help here. Imagine the early to mid ‘Eighties – Thatcher is getting into her swing, local authorities are reeling from competitive tendering and round after round of spending cuts are hitting home.
The Phantom is yet to don his cape and tights. He works as a Home Help, shopping and cleaning for mostly elderly clients. His fellow Home Helps are mostly women, all poorly paid. The Phantom decides to try and make things better, and becomes a Shop Steward in the National Union of Public Employees.
One day, over a long oak committee room table, he spies the woman who is to become his wife. She is a shop steward at a local swimming pool. After the meeting, on a bus home, he gives her his phone number. She rings, arranges a date, and the rest is our history.
One of our fellow activists was a road sweeper. But he had a big secret. He was also a worker priest. He was a good friend of ours, so when we decided to marry, he seemed to be the natural choice to perform the service. There were surprised looks upon the faces of some of the wedding guests when they saw their mate the sweep standing up on the altar in full priestly regalia. It gave the local paper an interesting story too…
We hadn’t seen him for a few years. Then, a couple of weeks ago, I was walking past a building society at lunchtime and almost bumped into him. As luck would have it he was only down for the day, but I got his new address, up in Tyneside, his native area. Our last few Christmas cards had never got to him. We posted one to his new address right away.
If you are reading this, John, we’ll be raising a glass to you on Christmas Day.
We would both like to wish all our friends a very happy Christmas. Once the madness has settled down I’m sure we’ll have some interesting leftover recipes to post!
Thursday, December 14
Food For Thought
I would like to point my reader to this extremely interesting …article on food politics in the current issue of The Economist. Forgiving myself the pun, there is a lot of food for thought contained in it.
I do have one objection though. The article quotes from a DEFRA report which says “It turns out to be better for the environment to truck in tomatoes from Spain during the winter, for example, than to grow them in heated greenhouses in Britain.” Surely this is approaching the argument from totally the wrong angle. It must be better for the environment to only grow tomatoes in season, in the summer. We don’t need to grow tomatoes in the winter. That’s what tins and jars are for, and they taste better in season too.
It is a very interesting article nevertheless. Do read it. I look forward to any comments.
I do have one objection though. The article quotes from a DEFRA report which says “It turns out to be better for the environment to truck in tomatoes from Spain during the winter, for example, than to grow them in heated greenhouses in Britain.” Surely this is approaching the argument from totally the wrong angle. It must be better for the environment to only grow tomatoes in season, in the summer. We don’t need to grow tomatoes in the winter. That’s what tins and jars are for, and they taste better in season too.
It is a very interesting article nevertheless. Do read it. I look forward to any comments.
Tuesday, December 12
Die, Lady, Die
An article in today’s Guardian
gives more information of Princes Harry and Wills’ plans for a tenth anniversary celebration commemoration of Lady Diana’s death next summer. Their will be a concert which will take place the day after a church service…
"We want [the anniversary commemoration] to represent exactly what our mother would have wanted; how she was and all that sort of thing," said William. "So therefore the church service alone isn't enough.”
…”how she was and all that sort of thing”… Like Diana, expect all the artistes to have to undergo virginity checks before performing… The stage will be set with a grand staircase which will allow star turns of the calibre of Elton John and Duran Duran to throw themselves down it in a bid to attract attention. Acts will then gorge on food, and vomit over the audience, grabbing the hands of land-mine victims suffering from AIDS and singing “We Are The World”. Oh, hang on, that last bit was Michael Jackson…
The concert is on 1st July 2007. (If Wembley Stadium is finished by then of course.) Tickets go on sale tomorrow at this website.
gives more information of Princes Harry and Wills’ plans for a tenth anniversary celebration commemoration of Lady Diana’s death next summer. Their will be a concert which will take place the day after a church service…
"We want [the anniversary commemoration] to represent exactly what our mother would have wanted; how she was and all that sort of thing," said William. "So therefore the church service alone isn't enough.”
…”how she was and all that sort of thing”… Like Diana, expect all the artistes to have to undergo virginity checks before performing… The stage will be set with a grand staircase which will allow star turns of the calibre of Elton John and Duran Duran to throw themselves down it in a bid to attract attention. Acts will then gorge on food, and vomit over the audience, grabbing the hands of land-mine victims suffering from AIDS and singing “We Are The World”. Oh, hang on, that last bit was Michael Jackson…
The concert is on 1st July 2007. (If Wembley Stadium is finished by then of course.) Tickets go on sale tomorrow at this website.
Wednesday, December 6
Chocolate Pecan Pie
As promised. The recipe seems a bit lengthy, but comes together pretty quickly. The result is definitely worth the effort. The recipe is from Anton Mosimann's "Naturally", (Ebury Press 1991.) Curiously both the Legal Eagle and the Phantom have the book in their collections.Serves 8
OVEN: Moderately hot, 200 C/ 400 F/ Gas 6, then moderate, 180 C/ 350 F/ Gas 4
1 quantity Sweet Pastry (see below)
Roll out the pastry, and use to line a 20cm (8in) tart tin. Line with foil, fill with baking beans, then bake blind in the preheated oven for 10 minutes. Remove the beans and foil and bake the flan case for another 6-7 minutes. Cool.
Reduce the temperature of the oven.
The Filling:
Melt together over a pan of hot water
120g (4 ½ oz) plain chocolate, chopped into small pieces
50g (2 oz) unsalted butter
Whisk together
4 eggs
230 ml (7 ½ fl oz) maple syrup
a few drops of vanilla essence
Then blend the melted chocolate into the egg and syrup mixture. Mix well.
Stir In
250g (9 oz) shelled pecan nuts
Stir in, then pour the mixture into the pastry case. Bake in the moderate oven for about 30 minutes until the tart has puffed slightly in the centre, and has just set.
Icing sugar
Whipped cream
Serve warm with a dusting of icing sugar and some whipped cream.
For The Sweet Pastry
150 g (5 oz) plain flour, sifted
100 g (4 oz) unsalted butter, cut into cubes,
30 g (1 ¼ oz) icing sugar, sifted
1 egg yolk
finely grated rind of ½ lemon
Place the flour in a mound on a clean work surface, and make a well in the centre.
Add the butter, sugar, egg yolk and rind, and work together with the fingertips, gradually incorporating the flour, to a smooth paste.
Roll into a ball and rest for at least 20 – 30 minutes in the refrigerator.
Roll out and use to line a greased 20 cm (8 in) tart tin. Leave in a cool place to rest for 30 minutes.
OVEN: Moderately hot, 200 C/ 400 F/ Gas 6, then moderate, 180 C/ 350 F/ Gas 4
1 quantity Sweet Pastry (see below)
Roll out the pastry, and use to line a 20cm (8in) tart tin. Line with foil, fill with baking beans, then bake blind in the preheated oven for 10 minutes. Remove the beans and foil and bake the flan case for another 6-7 minutes. Cool.
Reduce the temperature of the oven.
The Filling:
Melt together over a pan of hot water
120g (4 ½ oz) plain chocolate, chopped into small pieces
50g (2 oz) unsalted butter
Whisk together
4 eggs
230 ml (7 ½ fl oz) maple syrup
a few drops of vanilla essence
Then blend the melted chocolate into the egg and syrup mixture. Mix well.
Stir In
250g (9 oz) shelled pecan nuts
Stir in, then pour the mixture into the pastry case. Bake in the moderate oven for about 30 minutes until the tart has puffed slightly in the centre, and has just set.
Icing sugar
Whipped cream
Serve warm with a dusting of icing sugar and some whipped cream.
For The Sweet Pastry
150 g (5 oz) plain flour, sifted
100 g (4 oz) unsalted butter, cut into cubes,
30 g (1 ¼ oz) icing sugar, sifted
1 egg yolk
finely grated rind of ½ lemon
Place the flour in a mound on a clean work surface, and make a well in the centre.
Add the butter, sugar, egg yolk and rind, and work together with the fingertips, gradually incorporating the flour, to a smooth paste.
Roll into a ball and rest for at least 20 – 30 minutes in the refrigerator.
Roll out and use to line a greased 20 cm (8 in) tart tin. Leave in a cool place to rest for 30 minutes.
Culture Corner, or, On The Way Home From Work Tonight - a true poem
He got on my bus,
The Poet, John Hegley,
And sitting
Quite close
His hand brushed my legley.
The Poet, John Hegley,
And sitting
Quite close
His hand brushed my legley.
Sunday, December 3
Old Friends
We had the Legal Eagle and her partner around for a meal last weekend. As usual too many months had passed since we last met, and we couldn’t remember the last time we had them round for dinner.
I did the main course, my feathered friend the dessert.
(The Eagle has always had cold hands, which may be a discomfort as the weather grows more wintry, but has decided advantages when it comes to making pastry).
Now, I wouldn’t say that the Eagle is always late. She was on time for our wedding (as a guest, that is!). But in the ensuing nineteen years shall we say she has been tardy more often than punctual. To the extent that I either cook something that can stand without spoiling, or something so quick I can put it on when she arrives! I guess having to be on time for court appearances during the week produces a reverse tendency at the weekend. This time was no exception. At the appointed hour the phone rang. The pudding had just gone into the oven. They would be over as soon as possible.
Ladies and Gentlemen, it was worth the wait. My aquiline dinner guest arrived within the hour, bearing a Chocolate Pecan Pie. The smell of butter and chocolate filled the room as soon as it was unveiled, born aloft on a wooden board, looking somehow mediaeval and rather grand. (the Pie, not the Guest).
We managed to get a photo before it was too late...
Unfortunately you can’t taste the lemony pastry or the rich eggy chocolate filling.
I will post the recipe soon.
I did the main course, my feathered friend the dessert.
(The Eagle has always had cold hands, which may be a discomfort as the weather grows more wintry, but has decided advantages when it comes to making pastry).
Now, I wouldn’t say that the Eagle is always late. She was on time for our wedding (as a guest, that is!). But in the ensuing nineteen years shall we say she has been tardy more often than punctual. To the extent that I either cook something that can stand without spoiling, or something so quick I can put it on when she arrives! I guess having to be on time for court appearances during the week produces a reverse tendency at the weekend. This time was no exception. At the appointed hour the phone rang. The pudding had just gone into the oven. They would be over as soon as possible.
Ladies and Gentlemen, it was worth the wait. My aquiline dinner guest arrived within the hour, bearing a Chocolate Pecan Pie. The smell of butter and chocolate filled the room as soon as it was unveiled, born aloft on a wooden board, looking somehow mediaeval and rather grand. (the Pie, not the Guest).
We managed to get a photo before it was too late...
Unfortunately you can’t taste the lemony pastry or the rich eggy chocolate filling.
I will post the recipe soon.
Wednesday, November 22
Winter Draws On
According to figures in a recent Guardian article “Since January 2004, average household energy bills have risen by 69% or £407.” We all need to try and cut our energy consumption.
We recently had thermostatic valves put on to the individual radiators in our house. Prior to this we were controlling the heat by turning the main thermostat in the hall up or down as required.
Take a tip from us. If you get the chance, make sure you get the main thermostat sited in the living room, not in the hall. Nobody stays in the hall, you only ever pass through it. It is absolutely crazy allowing the ouput of your central heating system to be governed by the ambient temperature in a room that nobody ever uses. In our case the biggest rad in the house was bang opposite the thermostat. Net result being the thermostat got lovely and warm and switched the heating off. Downstairs on the hard concrete floor we were slowly freezing.
Thankfully we can now adjust the individual rads, and get the heat just right in each room. We have actually managed to turn the main thermostat down by six degrees and still feel warmer. Our bank balances should feel healthier too, especially as gas has gone up in price so many times recently.
We all need to make more efforts to save on energy consumption (and I don’t mean get up later). Just switching off unneeded electrical items will save a considerable amount. I was talking to the senior I.T. technician at my college this morning. His department have worked out that by just shutting down all the PCs in the college at night and at weekends they will make a saving of £15,000 a month on the energy bill.
That’s enough to buy an awful lot of books for the students.
We recently had thermostatic valves put on to the individual radiators in our house. Prior to this we were controlling the heat by turning the main thermostat in the hall up or down as required.
Take a tip from us. If you get the chance, make sure you get the main thermostat sited in the living room, not in the hall. Nobody stays in the hall, you only ever pass through it. It is absolutely crazy allowing the ouput of your central heating system to be governed by the ambient temperature in a room that nobody ever uses. In our case the biggest rad in the house was bang opposite the thermostat. Net result being the thermostat got lovely and warm and switched the heating off. Downstairs on the hard concrete floor we were slowly freezing.
Thankfully we can now adjust the individual rads, and get the heat just right in each room. We have actually managed to turn the main thermostat down by six degrees and still feel warmer. Our bank balances should feel healthier too, especially as gas has gone up in price so many times recently.
We all need to make more efforts to save on energy consumption (and I don’t mean get up later). Just switching off unneeded electrical items will save a considerable amount. I was talking to the senior I.T. technician at my college this morning. His department have worked out that by just shutting down all the PCs in the college at night and at weekends they will make a saving of £15,000 a month on the energy bill.
That’s enough to buy an awful lot of books for the students.
Tuesday, November 21
Ferry Good News?
As someone who has suffered more than his share of rough channel crossings, the Guardian of Monday week had good news. A Dutch court case may mean that we can import goods from France over the internet without paying U.K. Duty. The days of the “Booze Cruise” may well be numbered.
We used to go over on coach trips to Calais organised by our union, the late and much lamented N.U.P.E. They would normally be about now, late November. Getting to Calais and back via coach and cross-channel ferry meant a start at about 6.00 am, getting home around seventeen hours later. (On one never-to-be-lived-down occasion the Phantom literally missed the boat, arriving home about three hours later than everyone else. In the Doghouse wasn’t in it. I was wishing I was allowed near the Doghouse).
Recently we haven’t bothered. The relaxation of the rules over personal consumption had lead to people going over with vans and the atmosphere on the ferries has become grim, professional and obnoxious. To be honest, we mostly went over for the food anyway – Boudins Blanc and Noir, Duck Confit, Lardon pork, and the cheeses. Camembert, Brie, Roquefort…. Not to mention jars and bottles of fish soup and rouille…. Lovely reminders of how good food should be.
Mind you, if we can end up buying bottles of Gewurtztraminer for £4.00 each, we’ll be on the internet ordering a couple of cases before you can say V.A.T.
We used to go over on coach trips to Calais organised by our union, the late and much lamented N.U.P.E. They would normally be about now, late November. Getting to Calais and back via coach and cross-channel ferry meant a start at about 6.00 am, getting home around seventeen hours later. (On one never-to-be-lived-down occasion the Phantom literally missed the boat, arriving home about three hours later than everyone else. In the Doghouse wasn’t in it. I was wishing I was allowed near the Doghouse).
Recently we haven’t bothered. The relaxation of the rules over personal consumption had lead to people going over with vans and the atmosphere on the ferries has become grim, professional and obnoxious. To be honest, we mostly went over for the food anyway – Boudins Blanc and Noir, Duck Confit, Lardon pork, and the cheeses. Camembert, Brie, Roquefort…. Not to mention jars and bottles of fish soup and rouille…. Lovely reminders of how good food should be.
Mind you, if we can end up buying bottles of Gewurtztraminer for £4.00 each, we’ll be on the internet ordering a couple of cases before you can say V.A.T.
Liver and Bacon
My good friend the Welsh Dog is on a diet. Not unusually he is practically unable to think about anything other than food. I do hope he will forgive me for posting the photo below. We both have a great love of "wet" food, - stews, soups and casseroles.
Liver and bacon casserole, with Kabocha squash mash and stir fried kale and mushrooms.
Hope the diet is going well Mate!
By the way, it tasted Lovely!
Liver and bacon casserole, with Kabocha squash mash and stir fried kale and mushrooms.
Hope the diet is going well Mate!
By the way, it tasted Lovely!
Wednesday, November 15
The Roast Beef of Old England
One of the joys of doing a roast at the weekend is having leftovers to play with later on in the week.
Cold roast pork we normally eat as it is. I think pork actually has a better flavour cold. Lamb is more tricky. The amount of fat, especially on a shoulder, indicates that it needs to be served hot. (Serving it cold means spending a considerable amount of time going over the meat removing the excess fat before it can be served).
With beef, however, we have the best of both worlds. Delicious hot and cold, even the fat is tasty. It also lends itself to one of the great leftover meals, cottage pie.
There is very little more comforting on a wet and dreary night than knowing that there is a cottage pie waiting to be popped in the oven, emerging golden brown and bubbling in just about the time it takes to drink a couple of glasses of wine and unwind a bit.
Cottage pie should be simple to make. Take cold leftover beef, mince finely, then add to fried onions, carrot and celery, fry briefly, then add stock, Worcestershire sauce, a small amount of tomato, and simmer till thickened and volcanically erupting. Top with mash, whack into oven and heat at gas 5 till bubbling. Finish off if necessary under the grill.
Hang on though – “mince finely”??
How many people actually have a mincer any more? In the kitchens of our parents and grandparents a mincer would have been a standard item of equipment. Now they are so unusual the spellchecker thinks the word should be “mince” or “miner”.
Not so long ago the name SPONG was proudly displayed in kitchens across the land! You can use a food processor to chop the leftover beef, but it can easily over work the meat. The beauty of the mincer is that it guarantees to break any meat fibres up into manageable pieces, especially if you run the meat through the mincer twice.
It’s not uncommon to find these lovely metal and wood mincers in second hand shops. If you do see one, give it a good home. I can assure you your cottage pies will taste all the better for it!
Cold roast pork we normally eat as it is. I think pork actually has a better flavour cold. Lamb is more tricky. The amount of fat, especially on a shoulder, indicates that it needs to be served hot. (Serving it cold means spending a considerable amount of time going over the meat removing the excess fat before it can be served).
With beef, however, we have the best of both worlds. Delicious hot and cold, even the fat is tasty. It also lends itself to one of the great leftover meals, cottage pie.
There is very little more comforting on a wet and dreary night than knowing that there is a cottage pie waiting to be popped in the oven, emerging golden brown and bubbling in just about the time it takes to drink a couple of glasses of wine and unwind a bit.
Cottage pie should be simple to make. Take cold leftover beef, mince finely, then add to fried onions, carrot and celery, fry briefly, then add stock, Worcestershire sauce, a small amount of tomato, and simmer till thickened and volcanically erupting. Top with mash, whack into oven and heat at gas 5 till bubbling. Finish off if necessary under the grill.
Hang on though – “mince finely”??
How many people actually have a mincer any more? In the kitchens of our parents and grandparents a mincer would have been a standard item of equipment. Now they are so unusual the spellchecker thinks the word should be “mince” or “miner”.
Not so long ago the name SPONG was proudly displayed in kitchens across the land! You can use a food processor to chop the leftover beef, but it can easily over work the meat. The beauty of the mincer is that it guarantees to break any meat fibres up into manageable pieces, especially if you run the meat through the mincer twice.
It’s not uncommon to find these lovely metal and wood mincers in second hand shops. If you do see one, give it a good home. I can assure you your cottage pies will taste all the better for it!
Sunday, November 12
Souperman Replies
My old friend Welsh Dog, now resident in Australia, posted this reply to my most recent post on his own blog. I felt I should reply in the same way. (Please forgive what may read like a mutual flattery sesssion. Normal cynicism will resume shortly).
Welsh Dog! Many thanks for your compliments. I am humbled. I always had great respect for your culinary talents. I remember thinking that I didn’t like parsnips until I tasted your roasted ones!
Mrs P. remembers your good lady saying she only ate for fuel many years ago. It must be soul destroying!
I have to say though that I only cook because I love to eat. If you are going to eat, you should eat as well as you can. And if you want to eat as well as you can, you need to cook.
I grew up eating simple food, simply cooked. My mother always says she wouldn’t let me anywhere near the kitchen when I was growing up. I certainly don’t remember ever being involved in cooking when I was at home.
Even when I moved in with a girlfriend it took a while to find where the kitchen was. I distinctly remember that one of our standard meals was frozen beefburgers served with boiled (frozen) diced peppers and dried noodles!
I wouldn’t worry about your youngsters and their food fussiness. Just serve them tasty food made with love. It might not happen ‘til they leave home for uni, but they will remember your cooking, remember how good it was, and start trying for themselves. If they are eating home made burgers, grilled or roast chicken and steaks you are doing fine. Sounds like good, tasty food.
Don't let the high carbohydrate diet get you down either. Any diet that encourages you to eat macaroni cheese can't be bad!
Welsh Dog! Many thanks for your compliments. I am humbled. I always had great respect for your culinary talents. I remember thinking that I didn’t like parsnips until I tasted your roasted ones!
Mrs P. remembers your good lady saying she only ate for fuel many years ago. It must be soul destroying!
I have to say though that I only cook because I love to eat. If you are going to eat, you should eat as well as you can. And if you want to eat as well as you can, you need to cook.
I grew up eating simple food, simply cooked. My mother always says she wouldn’t let me anywhere near the kitchen when I was growing up. I certainly don’t remember ever being involved in cooking when I was at home.
Even when I moved in with a girlfriend it took a while to find where the kitchen was. I distinctly remember that one of our standard meals was frozen beefburgers served with boiled (frozen) diced peppers and dried noodles!
I wouldn’t worry about your youngsters and their food fussiness. Just serve them tasty food made with love. It might not happen ‘til they leave home for uni, but they will remember your cooking, remember how good it was, and start trying for themselves. If they are eating home made burgers, grilled or roast chicken and steaks you are doing fine. Sounds like good, tasty food.
Don't let the high carbohydrate diet get you down either. Any diet that encourages you to eat macaroni cheese can't be bad!
Friday, November 10
Souper!
I felt terribly guilty at lunchtime. I was in the staffroom. As usual the discussion centred around the canteen food, and how awful it was. (I was tucking into a bowl of home-made soup).
“This soup is terribly salty” my colleague finally announced, looking at the Styrofoam cup half full of red glop that had cost him nearly two pounds.
“In fact all I can taste is salt.”
The consensus was that the soup had probably come out of a packet. In that case though, why was it so expensive?
The Phantom’s First Law of Catering was formulated at this point.
This states “You can have quick or you can have good.”
That packet soup had probably been made in about 30 minutes, assuming it wasn’t a cup-a-soup type instant job. The soup I was consuming had been considerably longer in the making.
I started off with a roast shoulder of British lamb on Sunday. On Monday evening I made stock by simmering the left over shoulder (still on the bone), with onions, leek, carrot and celery. I left this to cool overnight. The next day the fat had risen to the surface and solidified. This was taken off to leave a fat free stock. Next I took the remaining meat off the bone and put most of it aside. (Tigger, the Visiting Cat had the rest!)
Fresh organic leek, onion, carrot and potato were added to the stock and simmered until cooked. The meat was put back, and I thickened the soup with some pearl barley that I had cooked separately. (I often find barley catches and burns, so I don’t risk destroying a soup or stew by cooking the two together).
The lamb broth had been in the making for three days, had cost very little per portion, and it was delicious.
My colleague was not so happy.
His last words as he left the staffroom, hungry and feeling ripped-off?
“I can’t feel my mouth any more”!
“This soup is terribly salty” my colleague finally announced, looking at the Styrofoam cup half full of red glop that had cost him nearly two pounds.
“In fact all I can taste is salt.”
The consensus was that the soup had probably come out of a packet. In that case though, why was it so expensive?
The Phantom’s First Law of Catering was formulated at this point.
This states “You can have quick or you can have good.”
That packet soup had probably been made in about 30 minutes, assuming it wasn’t a cup-a-soup type instant job. The soup I was consuming had been considerably longer in the making.
I started off with a roast shoulder of British lamb on Sunday. On Monday evening I made stock by simmering the left over shoulder (still on the bone), with onions, leek, carrot and celery. I left this to cool overnight. The next day the fat had risen to the surface and solidified. This was taken off to leave a fat free stock. Next I took the remaining meat off the bone and put most of it aside. (Tigger, the Visiting Cat had the rest!)
Fresh organic leek, onion, carrot and potato were added to the stock and simmered until cooked. The meat was put back, and I thickened the soup with some pearl barley that I had cooked separately. (I often find barley catches and burns, so I don’t risk destroying a soup or stew by cooking the two together).
The lamb broth had been in the making for three days, had cost very little per portion, and it was delicious.
My colleague was not so happy.
His last words as he left the staffroom, hungry and feeling ripped-off?
“I can’t feel my mouth any more”!
Wednesday, November 8
Blog On Log On
Working in a modern college library means working with computers. Lots of them. And working with computers means passwords and log-ins. I thought today I would actually keep a running tally of how many times I had to enter a password or log in.
I was only doing 9-5, nothing unusual.
Half an hour after lunch and I was already up to 18 times.
By “close of play” I had typed my security details 34 times.
The sooner they introduce iris recognition software the better!
I was only doing 9-5, nothing unusual.
Half an hour after lunch and I was already up to 18 times.
By “close of play” I had typed my security details 34 times.
The sooner they introduce iris recognition software the better!
Sunday, November 5
No One Expects the Spanish Inquisition.
This blog normally and quite happily avoids comment on religious matters. However, as I have already referred to religious intolerance in Iraq, I couldn’t resist drawing your attention to an example closer to home. Please see this article in today’s Guardian which my wife spotted.
Note that the group in question was formed by a disgruntled catholic barrister. He must be one of the few catholic barristers who isn’t in the current Labour government. No wonder he is unhappy.
Then again, my maternal grandfather was a druid, so maybe I’m biased.
Note that the group in question was formed by a disgruntled catholic barrister. He must be one of the few catholic barristers who isn’t in the current Labour government. No wonder he is unhappy.
Then again, my maternal grandfather was a druid, so maybe I’m biased.
Saturday, November 4
Fear and Loathing in Iraq
News is filtering through that Iraq is being locked down in anticipation of a death sentence being passed upon Saddam Hussein, ex mad butcher of Persia.
According to the BBC "their are fears of outbreaks of violence..."
Ahem! Excuse me but hasn't there been nothing but death and destruction for the last couple of years?
The ridiculous internecine murdering between sunni and shia muslim factions has been going on since shortly after the death of Muhammed. It makes the divisions of Northern Ireland look like a minor family dispute.
The only peaceful future for Iraq is a secular one, and that isn't likely to happen any time soon.
According to the BBC "their are fears of outbreaks of violence..."
Ahem! Excuse me but hasn't there been nothing but death and destruction for the last couple of years?
The ridiculous internecine murdering between sunni and shia muslim factions has been going on since shortly after the death of Muhammed. It makes the divisions of Northern Ireland look like a minor family dispute.
The only peaceful future for Iraq is a secular one, and that isn't likely to happen any time soon.
Monday, October 30
A Stern Warning
One of the highlights of the few days off work I had last week was a walk with my other half over Hampstead Heath and through Kenwood.
One of the things that was most noticeable was the russet shades of the autumn leaves. There weren't any. Everything was still green.
The mild weather we have had recently had even fooled the spring crocuses into weak and leggy premature flowering.
Adding to the confusion, the female holly bushes on the fringes of Kenwood were heavy with berries. Very early, and, traditionally, a pre-cursor of a heavy winter to come.
The weather we are having at the moment is certainly eccentric. Can we afford to assume that it isn't global warming?
One of the things that was most noticeable was the russet shades of the autumn leaves. There weren't any. Everything was still green.
The mild weather we have had recently had even fooled the spring crocuses into weak and leggy premature flowering.
Adding to the confusion, the female holly bushes on the fringes of Kenwood were heavy with berries. Very early, and, traditionally, a pre-cursor of a heavy winter to come.
The weather we are having at the moment is certainly eccentric. Can we afford to assume that it isn't global warming?
Saturday, October 28
Mightier Than The Sword
In the ‘seventies I used to wear a badge that said
“Well meaning Guardian readers against the bomb”.
(in fact I may still have it.)
Nowadays Guardian readers are more associated with knitting muesli and driving electric cars (thank you Mr Clarkson.)
The food writing in that esteemed organ has always been first class. (They have Hugh Fearlessly-Eatsitall as their Weekend food writer at the moment; in the past they have had Colin Spencer, Mathew Fort, and my personal favourite, Richard Ehrlich). One of their less well known writers is Dan Lepard.
In honour of the English apple season, I direct your attention to his apple cake recipe. It is simple to make, and a delight to eat.
“Well meaning Guardian readers against the bomb”.
(in fact I may still have it.)
Nowadays Guardian readers are more associated with knitting muesli and driving electric cars (thank you Mr Clarkson.)
The food writing in that esteemed organ has always been first class. (They have Hugh Fearlessly-Eatsitall as their Weekend food writer at the moment; in the past they have had Colin Spencer, Mathew Fort, and my personal favourite, Richard Ehrlich). One of their less well known writers is Dan Lepard.
In honour of the English apple season, I direct your attention to his apple cake recipe. It is simple to make, and a delight to eat.
Wednesday, October 25
Taking Stock
No, not a recipe this time…
It’s half term in the college library. Normally this would be when we would have a good tidy, do some book prep, and recharge our batteries.
Not this time. After the catalogue of IT disasters we are still behind. One of the summer jobs is the annual stocktake. This didn’t happen for various reasons.
First the hand-held scanners we had bought the year before were found to be dead as doornails. (The manufacturers gently pointed out that they had to be kept charged up between uses. Thanks for telling us AFTER they died).
Replacements were purchased, at further expense. Then the finest brains in our IT section couldn’t get the software and the hardware to communicate.
So, for the last two days we have been taking books off the shelves, scanning the barcodes, then putting them back. Yesterday I scanned the entire 500’s section in Dewey. Nearly 2000 books. I was practically seeing barcodes in my sleep last night
I have the rest of this week off. Well earned I say.
Mind you, the bookcase in our living room could do with a tidy….
It’s half term in the college library. Normally this would be when we would have a good tidy, do some book prep, and recharge our batteries.
Not this time. After the catalogue of IT disasters we are still behind. One of the summer jobs is the annual stocktake. This didn’t happen for various reasons.
First the hand-held scanners we had bought the year before were found to be dead as doornails. (The manufacturers gently pointed out that they had to be kept charged up between uses. Thanks for telling us AFTER they died).
Replacements were purchased, at further expense. Then the finest brains in our IT section couldn’t get the software and the hardware to communicate.
So, for the last two days we have been taking books off the shelves, scanning the barcodes, then putting them back. Yesterday I scanned the entire 500’s section in Dewey. Nearly 2000 books. I was practically seeing barcodes in my sleep last night
I have the rest of this week off. Well earned I say.
Mind you, the bookcase in our living room could do with a tidy….
Friday, October 20
Core Values
Around the country at the moment events are being held to celebrate the start of the English apple season. It is about time.
Apple growing in England is declining; orchards are being grubbed-up daily in favour of planting subsidised crops that benefit no-one except the farmers grabbing the subsidies. The government plans for the expansion of the area around the Eurotunnel at Ashford are hitting at the heart of the English apple growing area.
Worse than this, pressure (from the supermarket buyers) for uniformity of size and shape, and long shelf life, has led to a dramatic decrease in the number of varieties of apple grown in this country.
When I was at primary school I remember the local fruit and veg shop giving away promotional packs of playing cards. Each card had a picture of a different variety of apple on it. Fifty-two different varieties, plus the joker. Now the Greengrocers is a block of flats and you are lucky to find more than about six varieties on sale at your “local” supermarket. Most of what you can find will be from New Zealand or France, even in the middle of the English apple season.
So, if you feel like helping to support a part of a great English tradition, buy a few home-grown apples this weekend. From a greengrocer. If you can find one.
Apple growing in England is declining; orchards are being grubbed-up daily in favour of planting subsidised crops that benefit no-one except the farmers grabbing the subsidies. The government plans for the expansion of the area around the Eurotunnel at Ashford are hitting at the heart of the English apple growing area.
Worse than this, pressure (from the supermarket buyers) for uniformity of size and shape, and long shelf life, has led to a dramatic decrease in the number of varieties of apple grown in this country.
When I was at primary school I remember the local fruit and veg shop giving away promotional packs of playing cards. Each card had a picture of a different variety of apple on it. Fifty-two different varieties, plus the joker. Now the Greengrocers is a block of flats and you are lucky to find more than about six varieties on sale at your “local” supermarket. Most of what you can find will be from New Zealand or France, even in the middle of the English apple season.
So, if you feel like helping to support a part of a great English tradition, buy a few home-grown apples this weekend. From a greengrocer. If you can find one.
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