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I want to pass on a tip...

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In reply to an earlier post on 27 Aug 2014 20:36:39 BDT
pixie says:
I love arty hearts and Palm hearts...very underrated Ori.

Posted on 27 Aug 2014 20:15:57 BDT
Spanish Artichoke Hearts:
You can use frozen, tinned or fresh steamed artichoke hearts for this.
400g. artichoke hearts, quartered
100 g. thinly-sliced Serrano ham
2 Tablespoons olive oil
2-3 garlic cloves (to taste), minced

Stack the ham slices and thinly slice across the stack.
Sauté the garlic and ham slivers until fragrant.
Add artichoke hearts and continue to sauté until tender. Salt and pepper to taste.

In reply to an earlier post on 15 Aug 2014 11:56:42 BDT
Bearman says:

In reply to an earlier post on 15 Aug 2014 11:44:25 BDT
pixie says:
And more ham for Bruv!

In reply to an earlier post on 15 Aug 2014 11:41:21 BDT
Bearman says:
LOL - she usually drives to the north coast and then takes the ferry with the car to the UK. That way she can carry more luggage.

In reply to an earlier post on 15 Aug 2014 10:41:33 BDT
pixie says:
Bet that looks interesting on the airport x-ray!

In reply to an earlier post on 15 Aug 2014 10:34:06 BDT
Bearman says:
No need. My sister who lives in Aracena (not a million miles from Ori in Spain), has a bit of land with oak, chestnut and olive trees. he lets her neighbours graze their little black Iberian pigs on her land, and in return they regularly give her a leg of ham (not to mention the black pudding). So whenever she is over here in England visiting, she brings a leg with her :-)

Posted on 15 Aug 2014 09:15:01 BDT
Last edited by the author on 15 Aug 2014 09:17:05 BDT
Anyone who can speak Spanish should go to Youtube and pull up a video on the IJam. Jam as in "jamón", Spanish for Ham. It's a hoot!
That said, there is a def. art to "opening" a Serrano ham. We have only ever had one, and it was a front leg given to us at Christmas years ago. I had to call in my neighbour (who's a banker, he has money, he has serrano around all the time) to get him to open it for me.

And DON'T throw away the bones and the fat! Use them to make soup!

Posted on 15 Aug 2014 08:56:57 BDT
Last edited by the author on 15 Aug 2014 08:59:17 BDT
pixie says:
Think Bearman might be interested in this..

Groupon today are offering 4kg serrano ham shoulder £42.50 comes with a stan..special knife and a dvd on how to slice.

In reply to an earlier post on 14 Aug 2014 19:16:09 BDT
Lard is good, vegetable oils are bad, so are most seed oils or so I,m told. I do have a growing horror of unnatural foodstuffs. By that I mean manufactured or processed to the nth degree.

In reply to an earlier post on 14 Aug 2014 19:12:27 BDT
pixie says:
I so agree Diamond...I have never washed chicken...lived in hope that cooking it properly would sort the old bugs out....when brining you have to be careful too about keeping the container really clean.xx

In reply to an earlier post on 14 Aug 2014 19:09:59 BDT
When I was at college we were shown two videos, one about how flies spread germs and the other about washing chicken, will not believe how far and wide you can spread bugs by simply washing your chicken. I,ve never forgotten it and I,ve never washed chicken since, I tell you, put me off for life. It like wearing gloves to handle food and believing you are being clean, people cross contaminate like billyo because they don,t bother to change the gloves between different foodstuffs, or when when brushing their hair out of their faces like someone did to me in the deli. Regular hand washing is, to my mind, better by

In reply to an earlier post on 14 Aug 2014 17:38:28 BDT
You can use plain milk, soak the chicken in it for at least an hour. Then make up a seasoned flour (herbs, paprika, salt and pepper, garlic and onion powders) in a bag, shake your chicken pieces in that, and fry. And I don't care who tells you different, lard is the fat to use for perfect, Southern-fried chicken.

In reply to an earlier post on 14 Aug 2014 17:36:17 BDT
Thanks for explaining the process. I think I'll try that once cooler weather comes.

In reply to an earlier post on 14 Aug 2014 17:01:18 BDT
pixie says:
You rinse it Scarlet.....funny thing is I was reading an article somewhere (can't recall) where the subject of rinsing/washing chicken before you cook it was being discussed. The author said for food safety this wasn't a good idea? I suppose they mean cross contamination in the sink?

I use buttermilk for the chicken, works well and isn't some Indian meat marinated in yog?

In reply to an earlier post on 14 Aug 2014 15:51:44 BDT
Scarlet Lady says:
Yes Pix have done that several times - one tasty spicy bird at Christmas!!! Three cheers for Nigella's Christmas.

Silly question what about the salt?? Doesn't the chicken taste salty??

In reply to an earlier post on 14 Aug 2014 15:15:43 BDT
pixie says:
I usually leave it just in the buttermilk with some paprika and other spices bearman over night and not bother with the brine for fried chicken.

Didn't Nigella brine a turkey once for Christmas?

In reply to an earlier post on 14 Aug 2014 15:07:04 BDT
Bearman says:
I've done buttermilk for fried chicken, but not brined and buttermilked chicken. Do you leave it in the buttermilk for some time, or just dip it before coating with your secret spice recipe?

In reply to an earlier post on 14 Aug 2014 14:59:59 BDT
pixie says:
Yes I have done Bearman...Pork too.

Some recipes state just salt and water for fried chicken before the buttermilk.

Posted on 14 Aug 2014 14:49:12 BDT
Bearman says:
Does anyone else here brine their chicken? I saw it on telly a few years ago and have recently started doing it myself, and it makes a significant difference. Once cooked, the chicken is tastier and seems to be less prone to drying out. It couldn't be easier to do: dissolve approximately 350g of salt (don't use table salt as that has additives) in 5 litres of cold water, along with any other flavourings you want. If your flavouring is not immediately soluble in water its worth boiling it up first to extract the flavour (like tea). I add sugar, lemon zest, juniper and thyme most often, but whatever floats your boat will do. Then place your chicken in the brine and put a bowl on top to keep it submerged (you can add weights to the bowl if necessary). Leave it in a cool place - or preferably in the fridge. A big chicken can be left in brine until the next day, but smaller ones, or just chicken pieces need less time. A rule of thumb is 4 hours per kilo. Once done, it important to dry the chicken off if you want to get a crisp skin. A couple of hours in the fridge uncovered dries it off nicely. The just roast as normal (go very light on the seasoning as it will not need much). The process is a great way of improving the flavour and texture of cheap chicken, though even good chickens turn out better this way too.

In reply to an earlier post on 11 Aug 2014 13:26:02 BDT
Bearman says:
My pleasure!

In reply to an earlier post on 11 Aug 2014 11:47:25 BDT
Scarlet Lady says:
Thanks for the tips

In reply to an earlier post on 11 Aug 2014 09:37:25 BDT
Bearman says:
Caustic soda is my favourite drain cleaner - it also does a great job unblocking drains and is septic tank safe.

Posted on 10 Aug 2014 18:35:12 BDT
A new tip: In hot weather the kitchen sink pipes really smell. On impulse I tipped just a splash of fabric softener down the drain, to see what it would do. Magic! The smell was gone! I was afraid that I'd have to do it every day or so, but it's been more than 10 days and the smell hasn't returned.

Posted on 23 May 2014 08:02:19 BDT
Well then, you are my confidential source! ;)
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Discussion in:  cooking discussion forum
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Initial post:  18 Jan 2013
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