simonj
22-07-2010, 01:17 PM
Well, a deals a deal - in return for a sticky I have to bring home the bacon for CFlower
Meals for Deals :D
I'll add day by day.
http://3.bp.blogspot.com/_2FH1MlOlUTo/TALaS20TZyI/AAAAAAAAAMU/pIGfeT1vF_s/s400/stamppotmetblutworst.jpg
I just did an Irish style recipe that would be familiar enough to Americans who like Collared greens, but those will come on a later date.
Tis was the first meal to come from my new garden, and its a new recipe, so I am quite proud of it.
For more pictures, meal plan and other suggestions / advice on the recipe, and where the idea came from see my garden blog (http://connemaracroft.blogspot.com/)
I just came up with it when I was clearing the garden a bit, rather than throw away food, use it.
And so, inspired by the words origin and familiarity, I believe I have created the first Dutch - Irish cullnary fusion, I am certainly claiming I have from this day forth.
Sounds like Basil Fawltys' Finno Japanese veal, but we will give it a shot.
That ain't bad considering neither nation is particularly renowned for cuisine.
Basically its a kind of Irish themed version of a Dutch staple, and its a very economical dish as well.
Because it is turnip leaves I feel I am getting twice the value from the crop, that was grown from seed anyway.
Instread of turnip leaves, you can substitute Kale, Spinach or a strong cabbage.
SIMON'S 10 STEP IRISH STAMPPOT
INGREDIENTS
(Serves 2 hungry lads easy)
1 KG Peeled Potato
400gm Shredded Turnip Greens (or other greenleaf brassica)
150gm bacon or rashers diced and sliced**
Knob of Butter**
Tablespoon Balsamic Vinegar (optional)
salt and pepper to taste.
*For a vegetarian / vegan version, substitute margerine or oliveoil for butter, and sundried tomato's for the bacon, but I would reduce to about 100gm at least first time out, the flavour is stronger than bacon.
====
1) Boil Potatoes
2) While these are boiling wash the turnip leaves.
Remove and discard the central spine, very finely chop the turnip greens.
3) Chop smoked rashers or bacon.
4) When the potato's are nearly cooked, strain and set aside, keep warm
5) Return pot to heat, any remaining water will evaporate quickly, add knob of butter
6) It wont take long to get up to heat, add bacon and stir-fry, takes about 2 minutes
7) Add greens, stir fry until coated with bacon fat - about 2 minutes, strain off excess oil
8 ) Add balsamic vinegar, this breaks up the fat, stir through for another minute.
9) Return stained potato's to pot, mash up all ingredients.
Add salt and pepper to taste - GO EASY ON THE SALT, its already in the bacon.
10) Serve dressed with grilled slices of black pudding and apple sauce on the side, a little wholegrain mustard and garnish with chives, parsley etc. from garden
SERVED WITH:
Grilled Black Pudding, Apple and Leek Sauce (Recipe on Blog (http://connemaracroft.blogspot.com/)), and a dollop of wholegrain mustard - Guinness wholegrain would be my first choice.
I would recommend serving with good, strong reds like Merlots from Cimarosa, South Africa or Eaglehawk, Australia which are available and around the €6-9 mark.
Another option is a good Belgian beer like Leffe or La Coufe - or for something fresher and lighter a Wittebier like Hoegarden or - my favorite - Korenwolfe, but more about that on the Blog
Enjoy
Meals for Deals :D
I'll add day by day.
http://3.bp.blogspot.com/_2FH1MlOlUTo/TALaS20TZyI/AAAAAAAAAMU/pIGfeT1vF_s/s400/stamppotmetblutworst.jpg
I just did an Irish style recipe that would be familiar enough to Americans who like Collared greens, but those will come on a later date.
Tis was the first meal to come from my new garden, and its a new recipe, so I am quite proud of it.
For more pictures, meal plan and other suggestions / advice on the recipe, and where the idea came from see my garden blog (http://connemaracroft.blogspot.com/)
I just came up with it when I was clearing the garden a bit, rather than throw away food, use it.
And so, inspired by the words origin and familiarity, I believe I have created the first Dutch - Irish cullnary fusion, I am certainly claiming I have from this day forth.
Sounds like Basil Fawltys' Finno Japanese veal, but we will give it a shot.
That ain't bad considering neither nation is particularly renowned for cuisine.
Basically its a kind of Irish themed version of a Dutch staple, and its a very economical dish as well.
Because it is turnip leaves I feel I am getting twice the value from the crop, that was grown from seed anyway.
Instread of turnip leaves, you can substitute Kale, Spinach or a strong cabbage.
SIMON'S 10 STEP IRISH STAMPPOT
INGREDIENTS
(Serves 2 hungry lads easy)
1 KG Peeled Potato
400gm Shredded Turnip Greens (or other greenleaf brassica)
150gm bacon or rashers diced and sliced**
Knob of Butter**
Tablespoon Balsamic Vinegar (optional)
salt and pepper to taste.
*For a vegetarian / vegan version, substitute margerine or oliveoil for butter, and sundried tomato's for the bacon, but I would reduce to about 100gm at least first time out, the flavour is stronger than bacon.
====
1) Boil Potatoes
2) While these are boiling wash the turnip leaves.
Remove and discard the central spine, very finely chop the turnip greens.
3) Chop smoked rashers or bacon.
4) When the potato's are nearly cooked, strain and set aside, keep warm
5) Return pot to heat, any remaining water will evaporate quickly, add knob of butter
6) It wont take long to get up to heat, add bacon and stir-fry, takes about 2 minutes
7) Add greens, stir fry until coated with bacon fat - about 2 minutes, strain off excess oil
8 ) Add balsamic vinegar, this breaks up the fat, stir through for another minute.
9) Return stained potato's to pot, mash up all ingredients.
Add salt and pepper to taste - GO EASY ON THE SALT, its already in the bacon.
10) Serve dressed with grilled slices of black pudding and apple sauce on the side, a little wholegrain mustard and garnish with chives, parsley etc. from garden
SERVED WITH:
Grilled Black Pudding, Apple and Leek Sauce (Recipe on Blog (http://connemaracroft.blogspot.com/)), and a dollop of wholegrain mustard - Guinness wholegrain would be my first choice.
I would recommend serving with good, strong reds like Merlots from Cimarosa, South Africa or Eaglehawk, Australia which are available and around the €6-9 mark.
Another option is a good Belgian beer like Leffe or La Coufe - or for something fresher and lighter a Wittebier like Hoegarden or - my favorite - Korenwolfe, but more about that on the Blog
Enjoy