storecupboard cookery

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storecupboard cookery
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Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Wed Jan 12, 05 2:28 pm Post subject:
Just a thought, but how odd is it that a thread entitled 'Storecupboard cookery' turns into a discussion about small people in the public environment....

jema
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 28234
Location: escaped from Swindon

Posted: Wed Jan 12, 05 2:33 pm Post subject:
After 5 pages..... are you kidding jema

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 12, 05 2:34 pm Post subject:
It's that Jonnyboy, he's always subverting threads....

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Wed Jan 12, 05 2:40 pm Post subject:

Northern_Lad wrote:

Just a thought, but how odd is it that a thread entitled 'Storecupboard cookery' turns into a discussion about small people in the public environment....

I came to this thread a bit late and had intended to post recipes but the thread was now nothing to do with cooking so I joined in the current conversation instead

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Wed Jan 12, 05 2:42 pm Post subject:
For the record I believe I was the last person to post a recipe on this thread. And it involved cheap ingredients. So ya boo sucks to tahir.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 12, 05 2:48 pm Post subject:

Jonnyboy wrote:

it involved cheap ingredients.

Well you're definitely cheap

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Wed Jan 12, 05 3:01 pm Post subject:
so how do we get it back on track? Or has it died a natural death?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Wed Jan 12, 05 3:04 pm Post subject:
Just get it back on topic

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Wed Jan 12, 05 3:15 pm Post subject:

I'm making stew tonight using shin of beef. It gives a wonderful thickness and sheen to the liquid.

We went to a friends house a few weeks ago. She had made a casserole using fillet and was very proud that they had used it too - privately, I thought it an utter waste of meat in such a dish.

Why is there a trend to use expensive ingredients when the cheaper ones often provide a far better result?

Tahir - you can make my tomato dish for supper tonight as punishment

bagpuss

Joined: 09 Dec 2004
Posts: 10507
Location: cambridge

Posted: Wed Jan 12, 05 3:22 pm Post subject:

I will make an attempt by posting a recipe

pasta and pesto plus stuff (This i find is a great storecupboard standby as I alway have at least pasta and pesto in the cupboard)

You need

pasta
pesto

and for more bulk add at least some of these

tinned tuna/chicken/ham/meat of some variety
onion (red or spring for preference)
leek
celery
peppers
mushrooms
spinach/other peppery leave type veg
cougette
lemon juice/white wine/white wine vinegar

for the simplist version of this dish

1 cook pasta
2 stir through pesto
3 add vegtables/cooked meat you desire

for the slightly more complex version

1.chop up the veg you have as you desire and any raw meat if wanted
2. soften any onions/celery other veg which needs softening
3. add a teaspoon of pesto and stir ( if you have lemon juice or white wine add it now, if you have raw meat you will also want to add it now and wait for a while before stage 4)
4. Add the rest of the veg over a appropriate time scale to cook each one e.g peppers need a while, mushrooms don't need as long spinach needs next to no time at all.
5. if you have cooked meat/fish add now

stir pesto through cooked pasta and add above mixture and enjoy

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Wed Jan 12, 05 3:22 pm Post subject:

I just thought there may have been some folk out there with children in the cupboards...

Anyway, I also use shin of beef frequently.
On Sunday I made on into a Bolognese which then went into a lasagne on Sunday, mixed with fusilli and cheese last night, and some left over for tomorrow. The only problem with it was that it took an hour to eat the lasagne - I'm not a slow eater, but my portion control isn't that good.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Jan 13, 05 12:11 pm Post subject:

for tea last night me and the kids had yorkshire puds and some sausages ( no reason why I couldn't have put them together as toad, but I didn't!)

I was off out so Himself needed a supper whilst I was gone. So using the left over batter and left over veg, I heated up an ovenproof dish with some oil in it, added veggies and poured batter over and left him to bake it until golden and crispy! Easy and I could have added anything to the batter that we had ( no more sausages left though....)

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Thu Jan 13, 05 2:00 pm Post subject:
I make that "veg in the hole" quite often, adding a good handful of herbs to the batter. It's a good way of using up leftover cooked veg, or soft veg left in the basket.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Jan 13, 05 2:02 pm Post subject:
Adding chopped sage to the batter when making toad in the hole is good too.

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Thu Jan 13, 05 7:32 pm Post subject:
Browned off minced beef, with batter added makes a good alternative, or cooking off onions in the fat, while it is getting hotenough for the batter, putting in the sausage, until it reaches temperature and then the batter is another twist on the theme.

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