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That sounds yummy… but how comes there’s no homey in the ingredients of the honey and walnut bread?
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That’s a very good question. And the answer is I forgot to list it – there should be one tbsp honey in there too. I’ll change it now – thanks for letting me know!
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Hey, I didn’t know you’d set this up. Its great. and its making me very hungry. Greg.x
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Thanks Greg. Am trying to entice you & Christina back to London with descriptions of food… x
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Nice!
Are you down there on Monday? Think that’s when I should be arriving back…Looking forward to some non-microwave meals
xx -
RICOPAP
a recipe from Peru for use in the high andes when in need of emergency nourishment.3 and a half spoonfuls of this high quality, colourful, healthy(ish), tasty(ish) traditional(ish) delicacy from the cloud forest of amazonia recently saved 2 young north londoners from near certain starvation.
Ingredients>
boiled potatoes (4 day old)
ground maize
left over rice
onions
garlic
sugar
rancid non processed butter
egg
salt and pepper to tasteBegin by preparing a maize porridge. Boil a large pot of water, add the maize and sugar and mix vigorously. Don’t mix too vigorously or all lumps may be inadvertenly removed. Aim for a viscosity akin to slightly underdone oat porridge.
In a separate pot fry onions and garlic in rancid butter and then add the potatoes. Add salt and pepper to taste.Then add the porridge to the potato mixture and put in the rice and egg. mix cursorily and simmer for 37 seconds.
Best consumed 6 days later in driving rain at 4,000m. Consume from a dirty plastic day using a whittled wooden spoon to share.
Enjoy (may cause indigestion)
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Wow, that sounds amazingly disgusting. How is the amazonian rain forest treating you? xx
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Yes, I’ll be there – come! Sorry I didn’t get around to the challenge-Mora-microwave-breakfast – didn’t get the email in time. See you Monday I hope xx
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Oh My! This is the best thing I’ve seen all week. Maravilla! The possibilities are endless but I’m starting with this electro number – thanks for the heads up.
Petra.
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Nick!
It’s time to come home.
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Hi Petra,
It does look amazing doesn’t it. Did you make it in the end? If so, let me know how it went!
Abi -
Lol, so true, imagine what you feel like after eating 6! Glad you had a good time, I really enjoyed it. Must brave making them soon
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I was so gutted I missed this! I was having afternoon tea at the Wolseley though…. I was really intrigued by the fois gras flavour but I bet the rosewater would have been my favourite!! It was lovely to meet you last night by the way
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I think tea at the Wolseley might just beat making macarons. It was really good to meet you too!
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Mmmm that sounds nice and unusual!
Though personally hate the term ‘Meat Feast..’
Looking forward to seeing you for Brazilian cocktails later x x
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Hmm, yes, I’m not that keen on it either. Okay, for ‘meat feast’ read ‘a heavily meat-based meal’ – is that better? x
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I’m definitely in the goose fat option – any potato product cooked in animal fat is the best option for me!
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goose fat, please… If it’s bad for you, it’s gotta be good!
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I second Lizzie! Goose fat is the tops for roast potatoes. Sorry Heston, but you just don’t get it! Olive oil will make lovely sautéed potatoes in a continental bistro sort of way BUT we’re talking ‘Roast Potatoes’ to go with the Sunday Roast or Christmas Dinner!!!!! So no messing about (muslin bags – what’s going on?) Boil spuds so they nearly fall apart, drain and jiggle them in the colander as much as you dare so the outsides get fluffy, and at arms length tip them into a metal baking tray of smoking hot GOOSE FAT to roast in a hot oven – Enjoy
Celia x
BTW Goose fat isn’t all that bad for you either. -
i think its a weekday, weekend sort of thing. goose fat for a celebration, olive oil for more health concious moments.
to be fair the way the world is going we’ll be lucky to have potatoes at all. will be like Irish potato famine but angrier and hotter (global warming) and worse, eat all the goose fatty potatoes while you can!
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Thanks magic cochin – you have made me feel a lot better about preferring goose fat!
I agree with michelle – if you’re going to eat them every day then olive oil is the way to go. I reguarly roast new potatoes in it to go with fish suppers, but never really think of them as real roast potatoes though…
What about Good Oil? Has anyone tried?
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I actually vote for a mixture of animal fat, olive oil and butter. Makes for good roasties. But whether you are using animal fat or olive oil the key is to make sure it’s heat it up in a roast tin before adding the potatoes rather than drizzing it onto the potatoes when not hot. Makes them crispy on the outside while keeping the fluffiness on the inside.
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Goose fat all the way! Don’t forget to give the little blighters a good shake in a colander before they go in the oven. I also find that cutting little slits (nasty word) in the top of the par-boiled spuds works well… seems to give an extra crunch!
hope you’re well xxx
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Thats Awesome.
Kamal.
http://burnyourfuel.com -
Well I know what I think, goose fat makes the best roasties, that’s what i think! That Heston eh? Someone told him he can cook or something?
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Goose fat without a doubt! This isn’t even a debate. It’s a goose fat roasted potato fan club. And Nigella would agree and she is the queen of delicious guilt inducing comfort food.
So now you have no choice but to roast yourself a lovely goose and you’ll have enough goose fat to get you and your roasties through to next Christmas.
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Hi Food Rambler!
I love this debate as it’s quite a topical one for me.
Personally I love roast potatoes to be crispy on the outside but light and pillow on the inside and they need to have an awesome flavour, so I usually roast with garlic and fresh lemon juice.
So what was your mother’s secret roastie method. I just heat the oil to almost smoking before I add the potatoes and then sprinle some salt on top.
One thought though – have you considered replacing the goose fat with hemp seed oil, such as Good Oil: http://www.goodwebsite.co.uk
Not only does it have a slightly fresher taste (in my opinion), but it’s also a good healthy alternative to goose fat and olive oil, dramatically reducing the calorie count in your roast dinner, while not compromising on taste.
I should disclose that GOOD OIL is a client of mine, so feel free to get in touch for more information, I can also send out a sample for you to try if you like, just drop me an email.
Roasties forever! (without the goose fat)
Warmest Regards & Seasons Greetings
Chris
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Thanks for all the comments potato-lovers.
Chris, yes, I’d like to try out your hemp seed oil, thanks!
Abi -
Pingback from jelly again « foodrambler on December 18, 2008 at 1:54 am
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Brilliant – I love jelly. I have been known to nibble from a block of Rowntree’s pre-made jelly. But never with ice cream, bleurgh!
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Pingback from port and foie gras macarons « foodrambler on December 18, 2008 at 3:32 pm
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This Jelly is delicious …. but deadly!! Be warned
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Pingback from jelly again « foodrambler on December 19, 2008 at 3:39 pm
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Pingback from my goose is cooked - now what? « foodrambler on December 26, 2008 at 3:41 pm
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My godmother marga says shred the bird and crisp it up in the oven at a high heat and then either eat with pancakes a la crispy chinese duck or put in a salad mmmmmmmmmm.
The othets say goose pilau.
i am full. no more food
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Thanks for stopping by my blog
The foie gras macaroons sound outa this world!!!!! I’m thinking somewhere along the lines of white curry…. Now I’m hungry -
We had a fair bit of gooooose left too – I had it cold with pickles and some home made bread. Perfect!
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Pingback from marsala wine sauce recipe | Digg hot tags on December 27, 2008 at 6:28 pm
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Thanks for those suggestions. I’ve got enough goose to do them all!
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Goose stew?
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Ah roninator, good suggestion, but my goose is all well and truly cooked now – most of it went into a korma last night.
Can you send me a hummous recipe sometime soon pretty please?
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Might check that out, but do they do anything veggie? Ceviche?
There is also a good and fairly reasonable tapas/spanish restaurant right near there on the Holloway road on the same side as the Odeon but towards Highbury. -
You have to hand it to them, the Poles are the Kings of soup. This looks literally ruddy brilliant.
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I’m with Lizzie on this one! Definitely eat it with pickles. Ooh, I can almost taste it!
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I’m not sure about the veggie options – I guess I was too dazzled by the meat on the menu. Will have to go back there and see.
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Thanks Douglas!
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Thanks for visiting FOODalogue and leaving a comment. You’ve got a nice blog. I’m thinking that strange fruit/veggie is in the coconut family.
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It looks like a taro… I’ve only ever had taro croquettes at dim sum restaurants, so no recipe I’m afraid!
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It is taro root (satoimo in japanese)
Makitoh from Just Hungry has some great tips for cooking these: http://www.justhungry.com/how-cook-taro-root-or-satoimo
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-It’s not a vegetable, it’s a gremlin…
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