Archive for Food Experiences

NANA’S MUTTON SHANK CASSEROLE

This looks Awesome!

Trying it out tonight.

MDAL

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More Mutton Recipes

  Found this lovely dish opposite here on the BBC good food website.

Also checkout this search on the BBC food website (why 2 food websites on the BBC???)

The last one in particular is a corker with 20 or so recipes.

Happy New Year!

MDAL.

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Brian Turner’s Braised Mutton and Caper cobbler

A hearty mid-week supper that’s delicious served on its own or with some creamy mash to soak up the juices.

SERVES: 6

 Don’t forget our Mutton Buying guide “Where to buy Mutton”

 Searching for other Mutton recipes I came accros this which looks delicious. Love to know what “mutton masala” is think I’ll have to research that one for future reference.

 

INGREDIENTS
For the Stew

  • 1kg (2.2lb) diced leg of mutton
  • 2 celery stalks, halved
  • 3 medium carrots, peeled and cut in half
  • 1/2 small swede, cut into 12 chunks
  • 6 shallots, peeled
  • 6 small turnips, scrubbed but not peeled
  • 10 whole black peppercorns
  • salt
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 litre (13/4 pints) lamb stock made with 2 good quality stock cubes

For the Cobbler top

  • 350g (12oz) self raising flour
  • 100g (4oz) butter, diced
  • 50g (2oz) capers, chopped
  • 10g (1/2 oz) parsley, chopped
  • 4 spring onions, finely chopped
  • 30ml (2 tbsp) plain natural yoghurt
  • mixed with 70ml (5 tbsp) cold water.

METHOD

  1. Place the mutton in a large casserole or pan with the vegetables and herbs.
  2. Add peppercorns and season with salt.
  3. Bring to the boil and simmer gently for 1 hour.
  4. To make the cobbler rub the fat and the flour together.
  5. Stir in the capers, parsley, onions and pepper.
  6. Add enough of the yoghurt and water mix to make a soft, pliable dough.
  7. Roll dough to 2.5cm (1”) thick and cut into 12 rounds or wedges. Place on top of the mutton.
  8. Bake at 200°C, Gas 6, 400°F for 20-25 minutes or until the cobbler is golden brown

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Mutton Recipes

I’m always on the look out for new mutton recipes. I’ll start introducing a few each month and you will be able to see every Mutton Recipe I put on here by clicking on the “Mutton Recipe” category tab on the right.

This is one I hadn’t heard of from China. Looks great and I can’t wait to give it a go, the blog is well worth a trawl through too. Some absolutely corking stuff in there:

http://helengraves.co.uk/2010/08/mutton-paomo/

Remember you can always find quality mutton if you just follow our Mutton Buying Guide.

MDAL.

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Why is the Government so inflexible?

I’m reading a great Book Called Pig Perfect.

Peter Kaminski describes some remarkable encounters with pig producers and their pigs from all over Europe and the U.S.

On one of his pork related adventures in France he pulls into a yard with mud higher than his ankles and as he approaches he sees an ancient stone/brick outbuilding among the livestock sheds full of local people about to take part in a long held tradition of a community pig slaughter and feast.

He describes the scene as everyone settles down to some great wine next to an enormous fire-place, while couldrons of bean stew bubble on the fire and a pan of Fois Gras sizzles away. The mingled smells of farm animals, dogs wandering around, damp hay, wood smoke, wine and the glorious scent of the soon to be cooked feast. It sounded wonderful.

But then I thought of the regulations that now entwine our every action and wondered if this scene would be legal in Britain?

 We have been pinged by the authorities just for having our dog lie by the Aga while we cook a Breakfast for paying guests – what would they think if it was pigs, sheep and cattle too?!?

There are new onerous regulations coming in to the EU about home slaughter for your own consumption – as if the regulations for slaughter that have destroyed local abatoirs across Britain were not bad enough. Could the big grocers be starting to worry about people killing their own stock and saving money on their meat bill?

Just because this scene might be illegal in Britain doesn’t mean it can’t happen. But when you tie these community events up in red tape is it any wonder that these events start to occur less frequently?

We sanitise our life at the expense of our experiences. If we want rich, warm encounters that linger in the memory (unless you had too much wine) then we really should accept that to eliminate risk is to eliminate the imperfections that make life worth living.

MDAL

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