No to beans, but yes to mushy peas, an extra gravy boat and an ice cold Leo. Best consumed with a side of self loathing in Pattaya.
Shepherds Saturday. Somethng for the weekend Sir? Yes please, probably 3 or 4 days eating for me.
Get the minced lamb browned.
add the chopped onion, some minced garlic, fresh thyme, and dried rosemary, and a few splashes of Worcester sauce.
Stir in some tomato puree, then some flour.
Gradually add some stock, Lamb in this case, stir until everything thickens.
Add the chopped carrots and defrosted garden peas. Added a glass of red wine just to finish it off.
Potato cooked, mashed instead of pureed, with only butter, a raw egg, and some grated Parmesan added. Meat mix into a dish with the potato spread on top, finished with grated Cheddar. Ready for the oven.
The end result.
Yum! that's looking very good.
Fooking hell PAG!!!
That looks delicious!!!
^^^Awesome work behind the apron from PAG yet again!!
You can smell that bewt just from the photos.
I scored a cottage pie this evening at Miss Lusty Luzon's gaff.
It was a humble supermarket one but any Cottage Pie is top nosh in my books.
I had actually stopped for a maccas just before arriving so I did well to knock off half of it at the first sitting with a bit of help.
I sneaked back to the kitchen and finished it for supper after she fell asleep and then found this mysterious tipple in the fridge that is even more luminous than Mendip's pond.
I thought it was some kind of Creme de Menthe but it turned out to be Melon flavoured liqueur and the perfect nightcap on a very early Big Gay Sunday morning
The anticipation builds as tonight's Cottage pie simmers on a medium heat in the oven.
Minced Aberdeen Angus Ribeye beef gentle sauteed in olive oil until brown then add the tomato puree,onions, carrots, pepper all mixed and stirred with love and care..
Pour and spread into the puree dish.
Then using the water from the kilo of potatoes, make a gravy and pour on top.
About half a pint, don't want it bubbling up and sporting through the mash topping.
Use a fork to flatten the milky mash down making grooves to ensure crispyness.
As for desert, how about some festive quality street for £3.99 a plastic box of 750grams.
My quality street metal box on the left from 30 odd years ago is 1240grams but packs a different punch..
Eat your heart out looper..
WW2 Marines,paratroopers, Anzacs,Nazi etc all over 40 years old.
Right then, dinner time!
Shall be serving with some garden peas and baby beetroot.
Shalom
Tuned out damn reasonable..
Lush
Nice effort Chit, however.
Tinned peas, who apart from the French use tinned peas. The pie is under-carrotted. Interesting Beetroot. All of which leads me to conclude you are in fact colourblind.
Very impressed with all the cooking going on Somchai's, keep up the good work
Originally Posted by Saint [COLOR=#ff0000
Cheeky I'll have you know Broccoli and many similar brassicas do well amongst the wallaby plantations under the Roaches , I admit the Stokies mainly use to stuff kids. rabbits or old lagging of the outside conveniences.
Don't bother google Liam we ate the last named one (depsite poaching it was not hunted just roadklll) near Lud's Chapel, the fulcrum of Sir Gawan and Engish Literaature, many moons ago with a rabbit recipe from the Basque chef oddly name Chiko at the 3 Horse Shoes gourmet bistro near a leek.
Mais revinir a nosmoutons mon costeau
Of course enough of all this cottaging real pastors, and gourmets who'll wait hours from the tasty morsel,where teh aroma is always the forepplay over a Pineau , a Riqui Qui, or my tiple a Suze Cassis ,they dine on "Hachis Parmentier" or Shepherd's Pie anyways.Usually with haricots verte , petite pois , carrot batons.
So there and none of this gripe water .If you want real sauce like those culinary khvnts the Frogs , eschew all stock cubes igKNORR all artificial and stick with juice from the beef, Madeira/Port or drinking quality full bodied red wine ( in sub $40 can get perfectly accpetable Borgeuil, Lower Rhone vally cheapis like excellent Gigondas, La Ribera de Navarra, Rioja, even on promotion Ribeira del Duoro unlikley fnd any good ones at this price point , a cheeky Argie Malbec or a lower Barolo avoid Ozzie swill at costs , if you wont drink it please don't cook with it, as I often explain to mrs coked cock or chocolate bals lpass the same orifaces , some fresh cracked sea sat black or green peppercorns and perhaps some cornflour TD brains or fresh placenta for thickening.
Interestingly a stray survivor spotted at Chittys in 2017
the wild boar in Wincle
https://www.roaches.org.uk/wallabies.html
Who says roaches are over
https://www.bbc.com/travel/article/20170620-the-mythical-roaches-in-englands-peak-district
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Watching a programme the other day, and saw Sofrito being made. Sofrito is Spanish (though variations exist under different names throughout the Mediterranean and South America) and is the foundation of many dishes including stews, paellas etc. Essentially it's diced vegetables, principally onions, that have been slow cooked for a few hours in olive oil. Got me thinking about doing a Spanish variation of cottage pie, with Sofrito being the vegetable element of the pie.
Anyway, the Spanish sofrito is diced onions, red and green peppers, leek, and garlic. I've added celery also. So all chopped and into a large saucepan with olive oil and seasoning.
Around 5 hours later, and it looked like this, becoming almost pulp like.
Drained the vegetable juices and oil into a bowl, into which I'd crumbled a beef stock cube.
Browned the beef mince in the now empty saucepan.
before adding the drained vegetables, a couple of chopped tomatoes (instead of tomato paste), and chopped fresh coriander.
Added the stock and juices, and simmered for about 20 minutes before going into an oven dish to cool.
Potatoes cooked, mashed then butter and a drop of cream added. Spread over the beef and vegetables, and though originally going to go with just plain potato, grated some parmesan on top.
30 minutes in the oven, then another 10 under the grill and she's done.
This is all for the freezer, so 4 portions. Tasted a small amount and really good. As expected, intense vegetable flavour that compliments the beef. A winner.
Loading the freezer boxes.
Waiting to cool down before into the freezer.
PAG's cottaging leads the pack on this thread, has to be said.
^^ and not a pea in sight!!!!!
PAG's cottage pies (the regular & Spanish versions) do look good!
Bog standard bloke food innit.
Don't worry, they come later........crushed with some chilli, onion, on a slice of toasted baguette...........Grassy, herbal and sweet: How peas on toast is edging out avocados for brunch | Food | The Guardian
"Ginisa" means sautéed. It comes from the word "gisa" = to sauté. The Aji Ginisa flavor mix is a powder mix made by the Ajinomoto company. It's for lazy (or busy) people who don't want to sauté using the old way (using real garlic & onion) and has MSG included. But I get why ppl use it (busy moms, lazy cooks, etc). I don't buy it or use it. I do sometimes use Knorr chicken or pork flavour cubes for soups. Lots of restos or eateries here in PH use the flavour powder (Aji Ginisa or Maggi Magic Sarap) to enhance the umami taste. However, some ppl have allergies to MSG.
I liked your cottage pies and I'm sure it tastes good. However, I probably wouldn't eat much of it - too high in calories & not good for my diet. Actually, it wouldn't be good for me to be in your kitchen since I'd lose all my self control and would have to hike 5 mountains just to burn the calories that I consumed.
Cheers!
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