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Post by bixaorellana on Jul 21, 2022 3:58:55 GMT
You don't fool around, Lugg!
Is the brown sauce something like HP sauce, or is it gravy? Is that little round bit on top of the peas a signature thing from the fish & chips place, or just something that happened?
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Post by onlyMark on Jul 21, 2022 6:29:08 GMT
The peas come in a circular cup like carton. When emptied on to he plate what you can see is the where the peas at the bottom have retained the shape.
My daughter and I had fish, chips and mushy peas yesterday in Fuengirola. Plus bread and butter. She craved them after at least a couple of years of not having them. I didn't put up much of a fight.
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Post by cheerypeabrain on Jul 21, 2022 15:49:16 GMT
fish, chips and gravy lugg? that's just wrong.....
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Post by onlyMark on Jul 21, 2022 16:34:29 GMT
I'm certainly not averse to having gravy with chips. But never really with fish though I have no objection to it for others.
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Post by cheerypeabrain on Jul 21, 2022 16:39:31 GMT
I have friends who have fish & chips with gravy...and these days even our local chippy offers it. Bleauh......but then I'm just a fussy eater. I don't even like tomato ketchup on anything.
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Post by lugg on Jul 21, 2022 20:46:40 GMT
Absolutely is gravy -- never ever wrong on fish and chips Ah yes Mark - bread and butter on the side and now perfect.
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Post by mickthecactus on Jul 21, 2022 20:50:38 GMT
Absolutely is gravy -- never ever wrong on fish and chips Ah yes Mark - bread and butter on the side and now perfect. Yuk.....
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Post by tod2 on Jul 22, 2022 8:32:35 GMT
I would never have gravy with my fish but I suppose you could call it a "Surf 'n Turf" . After all I've seen a steak served up with smoked mussels or oysters stuffed inside, and even a seafood sauce with shrimps poured over the top. I have friends in Rossendal who took us to a big Mill outlet for a spot of shopping. There the restaurant serves fish n chips with curry gravy. I Still prefer just a mayonnaise type sauce and no batter. That is a difficult to find in UK as all usually have very thick batter. Then again to some the batter is the best part ! Not so Lugg?!
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Post by onlyMark on Jul 22, 2022 8:48:31 GMT
Tod, I have been in a number of chip shops where they will fry the fish if you ask without batter.
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Post by mickthecactus on Dec 11, 2022 8:55:51 GMT
I think you would like this display... In this cold spell the Marmite has thickened up and hard to spread so this morning I put the jar on the radiator whilst I made the toast. Result? Spread like a dream.
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Post by kerouac2 on Mar 21, 2023 20:53:52 GMT
Correct? Incorrect?
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Post by mickthecactus on Mar 21, 2023 21:09:18 GMT
Must be for somebody. Not me.
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Post by cheerypeabrain on Mar 22, 2023 18:15:09 GMT
In this house
1. Steak and onion pie (with or without ale) 2. Chicken, ham and leek (in a savoury white sauce) pie 3. Cumberland pie 4. Apple pie or lemon meringue pie over banofee any day of the week 5. Steak (or vennison) and Stilton pie
I make 1 - 4 regularly (every month or so) and fiddle with the ingredients for variety. No.5 is for dinner parties really.
OH likes Melton Mowbray pork pies and Cornish pasties too but I'm not that keen.
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Post by kerouac2 on Mar 22, 2023 19:49:56 GMT
The French version of shepherd's pie is the only kind I make in France.
Growing up (in the US), I often ate pot pies from the frozen food section of the supermarket. All of the others are unknown to me although the idea of steak and kidney pie has always appealed to me -- and is not even on the list!
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Post by onlyMark on Mar 22, 2023 20:05:33 GMT
They're not the top ten for me mainly because I don't eat ten different types of pie. Banoffee no, rather apple. Steak, steak and ale, cheese and onion, no. Pie and mash would anyway be Cornish pastie and mash or minced meat pie and mash, Pot pie, no. Meat and potato pie yes but too similar to Cornish pastie anyway but I will eat pork pie from time to time but never warmed up, only cold and usually as an add on to a Ploughman's Lunch. Sausage rolls aren't pies obviously but I'd eat them rather than some of the above pies. I am rather partial to a baked bean pie.
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Post by mickthecactus on Mar 22, 2023 21:51:23 GMT
In this house 1. Steak and onion pie (with or without ale) 2. Chicken, ham and leek (in a savoury white sauce) pie 3. Cumberland pie 4. Apple pie or lemon meringue pie over banofee any day of the week 5. Steak (or vennison) and Stilton pie I make 1 - 4 regularly (every month or so) and fiddle with the ingredients for variety. No.5 is for dinner parties really. OH likes Melton Mowbray pork pies and Cornish pasties too but I'm not that keen. Chicken ham and leek is at number 2 behind Mrs Cactus shepherds pie which is superb.
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Post by htmb on Mar 22, 2023 22:01:35 GMT
I haven’t made it in ages, but I have always liked the shepherd’s pie I ate as a child. It was made with ground meat (usually beef), whatever vegetables we had lying around, then topped and baked with corn bread batter.
Not British food, I’m guessing. ;-)
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Post by mickthecactus on Mar 22, 2023 22:06:59 GMT
I haven’t made it in ages, but I have always liked the shepherd’s pie I ate as a child. It was made with ground meat (usually beef), whatever vegetables we had lying around, then topped and baked with corn bread batter. Not British food, I’m guessing. ;-) Corn bread batter is very foreign. Mashed potato with grated cheese on top baked in the oven.
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Post by onlyMark on Mar 22, 2023 22:49:32 GMT
htmb, as long as it was tasty then that's good enough. I enjoy reading of variations in recipes as to what is available locally or just what is to hand. But I'm always wondering how far you can go away from the original recipe and still call it the same thing, or maybe it's ok to use the term to give the idea of more or less what it is or resembles.
Cottage pie is beef and Shepherd's pie is lamb but I usually call it Shepherd's and still use beef mince. It is a regular comfort/winter food for us. I often serve it when we have non-UK friends come round for a meal. Mashed potatoes on the top, either just potato, mashed with cheese or normal mashed with a (cheddar) cheese topping. The use of a fork to make patterns is compulsory. I'll put diced carrots in there and onion but none of us like celery, so that doesn't go in. Some frozen peas and lashings of gravy. I like to see it when my kids use plenty of gravy, enough so you struggle to keep it on the plate. They take after me. Mrs M is more refined and just puts a little on - though I do see her dipping into the gravy saucepan two or three more times before she finishes the meal.
Getting hungry now.
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Post by onlyMark on Mar 22, 2023 22:53:13 GMT
Just had a thought. I'm in Germany where I can get good sausages. Maybe toad in the hole tomorrow then.
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Post by fumobici on Mar 23, 2023 14:45:42 GMT
Any of those pies sound good to me. In the US, pies are almost always sweet.
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Post by bixaorellana on Mar 23, 2023 15:18:48 GMT
I used to make steak & kidney pie fairly frequently. It's a nice rich dish. the shepherd’s pie I ate as a child. It was made with ground meat (usually beef), whatever vegetables we had lying around, then topped and baked with corn bread batter. Now that is a marriage made in heaven!
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Post by cheerypeabrain on Mar 23, 2023 17:41:31 GMT
Today I made a version of shepherds pie (sort of). Finely diced leek, onion, carrot, swede, cabbage, celeriac and squash (what I had in the house) cooked up with minced garlic, a handful of lentils, a slosh of red wine, tomato purée and a splash of veg stock. Once the veg were cooked and the mixture nice and thick i poured it into a casserole dish. Made a thick cheese sauce and shoved in some cooked cauliflower and broccoli florets...poured this over the vegetable 'filling'. Sprinkled over some grated cheese and baked it in a hot oven...it was a delicious.
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Post by lugg on Mar 23, 2023 20:14:19 GMT
That sounds very good Cheery.
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Post by lugg on Mar 23, 2023 20:15:19 GMT
then topped and baked with corn bread batter. Htmb - it sounds good - do you have a recipe ?
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Post by htmb on Mar 23, 2023 20:56:53 GMT
Lugg, I have a cornbread recipe I like, but it might be awhile before I can look for it and write it out. It’s similar to this one except I’d never add flour to the cornmeal: www.simplyrecipes.com/recipes/southern_cornbread/Back when I had a large family at home I’d sometimes use a box mix for a topping. Occasionally I’d also add creamed corn to the batter and top with a little cheddar cheese. I think, for really good cornbread, the secret is in the quality of the corn meal. I like to use white, but have to order it online because I can no longer find it in local stores.
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Post by bixaorellana on Mar 24, 2023 0:20:31 GMT
Cheery, that sounds so delicious and nutritious.
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Post by lugg on Mar 28, 2023 19:07:03 GMT
Lugg, I have a cornbread recipe I like, but it might be awhile before I can look for it and write it out. It’s similar to this one except I’d never add flour to the cornmeal: www.simplyrecipes.com/recipes/southern_cornbread/Back when I had a large family at home I’d sometimes use a box mix for a topping. Occasionally I’d also add creamed corn to the batter and top with a little cheddar cheese. I think, for really good cornbread, the secret is in the quality of the corn meal. I like to use white, but have to order it online because I can no longer find it in local stores. Thank you - will do some research to see what I can find here
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Post by bjd on Mar 29, 2023 5:44:45 GMT
I occasionally make a something similar to a shepherd's pie, most recently a few weeks ago when there were a lot of us at the table. I use ground beef because it's easier to find than lamb and anyway, I don't like the smell of cooking lamb, which is really expensive.
I put mashed potatoes on top with some extra butter added to make the top nice and brown. Only add any vegetables other than onions or garlic if I need some filler. Last time I added corn under the potatoes by special request.
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Post by lugg on Mar 30, 2023 19:00:03 GMT
That sounds good Bjd ... I am not keen on ground/ minced lamb either, although I do enjoy a roasted shoulder / leg of lamb, although it has been a long time since I have cooked one. Of course coming up to Easter lamb has always been a traditional British meal. maybe ...if the coffers allow I may cook a lamb joint for then.
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