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The Blytheswood Bar - now a poncy restaurant - in Glasgow used to do a roll and mince. The roll stopped the grease running down your arm when eating it.
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Guilty Secrets
- Thread starter Sabre
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Mince rolls are served here on new years day. Great way to see the year in!The Blytheswood Bar - now a poncy restaurant - in Glasgow used to do a roll and mince. The roll stopped the grease running down your arm when eating it.
- Thread Starter
- #35
Salt beef is English for this:
The History of Salt Beef brisket | Salt Beef in London's Borough Market, Broadway Market and Exmouth Market in London
For many years now, salt beef has been a staple food in London. Here is some background information about its popularity and history.
www.m.nanafannys.co.uk
I think you misread, I believe English Salt Beef is called Corned Beef in the USA. A completely different product from Canned/tinned/packaged Corn Beef in the UK/Commonwealth which is a minced product.
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Where to Eat the Best Corned Beef Sandwich in the World? | TasteAtlas
Best Corned Beef Sandwich in the world according to food critics and professionals.
www.tasteatlas.com
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Let me fix that for you:Where to Eat the Best Corned Beef Sandwich in the World? | TasteAtlas
Best Corned Beef Sandwich in the world according to food critics and professionals.www.tasteatlas.com
Corned Beef Supper Snacks, 1932 – A Vintage Recipe Test - Mid-Century Menu
Well, I hope you all have something exciting planned this year for St. Patrick’s Day. If not, maybe you can get crazy by making a vintage St. Patrick’s Day dinner. And I have just the thing for you to try. May I present to you… Corned Beef Supper Snacks! This recipe is from Thrifty New […]
www.midcenturymenu.com
Bring it on 1932!
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Ideal if you’re on a low carb diet , does away with the bread , looks minging thoughLet me fix that for you:
Corned Beef Supper Snacks, 1932 – A Vintage Recipe Test - Mid-Century Menu
Well, I hope you all have something exciting planned this year for St. Patrick’s Day. If not, maybe you can get crazy by making a vintage St. Patrick’s Day dinner. And I have just the thing for you to try. May I present to you… Corned Beef Supper Snacks! This recipe is from Thrifty New […]
Bring it on 1932!
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Spam & pea risotto.
Sounds bonkers but is delicious. Great with a nice glass of Pinto Grigio on a warm spring or summer day.
Serves 2
1 tablespoon extra virgin olive oil
1 medium onion finely diced
2 cloves garlic, finely chopped
200g risotto rice
1 glass dry white wine
300ml hot chicken stock (1 cube dissolved)
1 small tin spam cut into 1 cm dice
Small tin garden peas
A dozen or so fresh sage leaves, finely chopped
Small knob of butter
Freshly grated Parmesan cheese
Gently fry the onion in the oil for 5 minutes until translucent, but don't brown.
Add the garlic & fry for a minute or so.
Add the rice, stir well, frying for another minute or so.
Pour in the white wine, turn the gas up to medium/high & boil the wine down until it's almost gone. Turn the gas back down a bit.
Add the chicken stock, a ladle at a time, so that the risotto gently simmers, stirring constantly.
After 15 minutes or so, add the spam & the strained peas. Warm through.
Check the rice & season with salt & plenty of freshly ground black pepper. It should still have a little bit of bite.
Add the chopped sage, butter and stir into the now creamy risotto.
The consistency should be fairly wet & sloppy - dry risotto is not particularly pleasant.
Serve up straight away, and add the parmesan.
Sounds bonkers but is delicious. Great with a nice glass of Pinto Grigio on a warm spring or summer day.
Serves 2
1 tablespoon extra virgin olive oil
1 medium onion finely diced
2 cloves garlic, finely chopped
200g risotto rice
1 glass dry white wine
300ml hot chicken stock (1 cube dissolved)
1 small tin spam cut into 1 cm dice
Small tin garden peas
A dozen or so fresh sage leaves, finely chopped
Small knob of butter
Freshly grated Parmesan cheese
Gently fry the onion in the oil for 5 minutes until translucent, but don't brown.
Add the garlic & fry for a minute or so.
Add the rice, stir well, frying for another minute or so.
Pour in the white wine, turn the gas up to medium/high & boil the wine down until it's almost gone. Turn the gas back down a bit.
Add the chicken stock, a ladle at a time, so that the risotto gently simmers, stirring constantly.
After 15 minutes or so, add the spam & the strained peas. Warm through.
Check the rice & season with salt & plenty of freshly ground black pepper. It should still have a little bit of bite.
Add the chopped sage, butter and stir into the now creamy risotto.
The consistency should be fairly wet & sloppy - dry risotto is not particularly pleasant.
Serve up straight away, and add the parmesan.
Last edited:
- Thread Starter
- #41
What do you mean?
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- Thread Starter
- #43
Seriously?
- Thread Starter
- #45
Barms and bread cakes.I mean, you guys should just take this to PMs...
I don't think anyone cares what people call it in different countries.
Because we may as well start the debate about cobs / buns / rolls / barns if we're going down that road
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... or butts, hoods, bonnets, trunks and fannies
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But you care what people call you, @DukeCaboom!I mean, you guys should just take this to PMs...
I don't think anyone cares what people call it in different countries.
Because we may as well start the debate about cobs / buns / rolls / barns if we're going down that road