[Trillium]

Does kale have the same cooking time?

[muntjac]

yes mate ,but i only pressure cook or steam it .. boiled its crappy

[Trillium]

I can do either. How much time for each?

[muntjac]

if ya can do both then use pressure cooker mate 4 mins max , tip i use it to empty the cooker of water and then drop good butter on the kale and stir it carefullly through it ,if ur rough it breaks the kale up

[Dabhand]

fresh horse radish sauce and ur fixed . use the meat juices in ya gravy ... oh and i got navy clap for pudding ...... spotted dick  

Sounds delish Munty....... Would you share your recipe for horse radish sauce pretty please??   Shaun sent me some and I haven't found a good recipe yet to try it.    

[muntjac]

ok heres the one i used last time its from my cookery year book way back in 1973

Horseradish Sauce - Prep Time 10 mins

Ingredients (makes approx 1/3 pint)
3 Rounded Tablespoons  Fresh Grated Horseradish
1/4 Pint Soured Cream
Salt and Black Pepper
Pinch Dry Mustard

Peel and coarsely grate the horseradish root. Fold it into the soured cream and season to taste with salt, freshly groung black pepper and mustard. Store in a sealed jar in the fridge
Serve with the usual Roast Beef etc.

[Dabhand]

Cheers Munty,  I'll give it a try.

[WG.]

I understand that horseradish has the strongest flavour while roots are dormant so I guess you make this when?  Nov/Dec/Jan?

And, munty, perhaps you can demonstrate how you grate horseradish in a deep basin of water ??  http://www.chat.allotment-garden.org/viewtopic.php?p=36332#36332

[Dabhand]

I understand that horseradish has the strongest flavour while roots are dormant so I guess you make this when?  Nov/Dec/Jan?

Erm I think it'll be strong enough for me, I'm not waiting till November :cry:

[muntjac]

well see its simple you get a big bowl of water i use my jam making pan ,. you take the course grating side on ya grater . you put that under water n then shove ya radish under as well grating from the root to the stem end  

[muntjac]

i make it as and when i want some HR  matey i leave the roots in the ground with a straw bucket over the top

[Dabhand]

i use my jam making.

Cor....Munty, you really are a domestic God aren't you    

[muntjac]

god maybe ,, definatly not domesicated ... house trained maybe .  

[muntjac]

this ones my mate kevins  recipe and its blody loverly

4 pigeon breasts
3 slices bacon
4 pitted prunes
2 tablespoons chicken stock
2 tablespoons port

Method

Skin the pigeon breasts and slice them thinly, removing any sinews.  Chop the bacon roughly.   Melt a mixture of olive oil and  butter to coat the base of a heavy bottomed pan and stir in the breasts and the bacon. Cook for 3 or 4 minutes stirring all the time until the juices run;  do not overcook.  Transfer the meat to a bowl and put on one side.  

Slice the prunes and put them into the pan, together with the stock and port.   Reduce over a high heat until the liquid is the consistency of thin syrup.  Mix into the meat and leave to cool.

Pastry:
120g (4ozs) flour
75g   (3ozs) butter
75g   (3ozs)  grated mature cheddar
1 egg yolk
Cold water (if needed)

Make the pastry and divide it into two.  Roll out each piece into a rectangle, making one slightly larger than the other.  Spread the meat mixture over the smaller piece of pastry, cover it with the larger piece and seal the edges.  Bake until lightly browned.

Sauce:-
2 large flat mushrooms
25 g (1 oz) butter
150 ml (5 fluid oz) stock
1tablespoon flour

Slice the mushrooms thickly and cook them in the butter for 3 or 4 minutes.  Mix in the flour.  Add the stock and stir until the sauce is thickened.

Divide the pastry rectangle into four and serve the sauce separately

[muntjac]

8 pigeon breasts
6 rashers streaky bacon
1 medium sized onion
40g (1½ oz) butter
3 tablespoons grated parmesan cheese
6 pepperdew peppers.  Waitrose sells these mildly spicy miniature peppers in jars, as perhaps do other stores.
1 tablespoon well chopped parsley
 
Sauce:
1 good sized leek
50g (2 oz) butter
1 crushed clove of garlic
1 heaped tablespoon flour
300 ml (½ pt) stock
1 teaspoon wholegrain mustard

Method

Place the pigeon breasts between 2 layers of cling film and beat them with a kitchen mallet or rolling pin until well flattened and of a more or less similar size.  This isn’t always easy and if some turn out larger than others keep these for the bottom part of the ‘sandwich’.

Chop the bacon and the onion finely and cook them in the butter.  Chop the peppers and add them to the mixture together with two tablespoons of parmesan.  Spread the mixture evenly on the four larger of the flattened pigeon breasts and press the remaining breasts on top.   Cook in a medium hot oven for about 10 minutes until a sharp fork will pierce the meat easily.
Mix the remaining parmesan with the parsley and sprinkle on top.

To make the sauce, chop the leek well and cook until soft in the butter and garlic.  Stir in the flour and add the stock, stirring until thickened.  Stir in the mustard and season to taste.   Serve the sauce separately.

Reproduced from 'The Empty Larder' by kind