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Recipe Lost and Found

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Showing 1-25 of 129 posts in this discussion
Initial post: 10 Oct 2012, 20:43:27 BST
I see we've been discussing recipes we want or remember and have lost. Let's put them here, both requests and results.

Bearman asked about gelatinous tripe stew, and someone else wanted lamb's tongues. I am going to look into that tomorrow (long weekend, whee!).

Anyone got any special requests?

Posted on 10 Oct 2012, 20:44:52 BST
pixie says:
Hi ori..think this is a great idea...! Should be fun!

In reply to an earlier post on 10 Oct 2012, 20:50:28 BST
"Anyone got any special requests?"

Yes. I'd also like a long weekend.

Posted on 10 Oct 2012, 20:54:14 BST
C'mon over to Spain, then.

Posted on 10 Oct 2012, 20:58:23 BST
wobberoo says:
How's that cooked?!!?

Posted on 10 Oct 2012, 21:14:12 BST
wobberoo says:
Orri, can you give me any ideas, as to what I can use as a stock for some soup? I want to put pasta in it.

Posted on 10 Oct 2012, 22:49:37 BST
Happy says:
Check out Aldi skips Roo. They have some quite interesting instore products, so Skip world should be good.

Posted on 11 Oct 2012, 09:19:59 BST
Bearman says:
Ori - the tripe stew was good, but it was me who was looking for the lambs tongue casserole.

In reply to an earlier post on 11 Oct 2012, 09:30:13 BST
Last edited by the author on 11 Oct 2012, 09:31:18 BST
Hiyah Bearman,

I am away on holiday at the moment, so I can't check up in my own Delia to verify this, but according to - http://www.eatyourbooks.com/library/recipes/230091/lambs-tongue-casserole - there is a recipe for it in Delia Smith's Complete Cookery Course book? It says that it contains - apple cider (alcohol-free), bacon, bay leaves, black peppercorns, carrots, lamb tongue, lard, mushrooms, and parsley.

Does that sound anything like the recipe that you have been looking for?

Posted on 11 Oct 2012, 09:36:48 BST
Bearman says:
It very well could be - trouble is that I was probably 10 years old last time I had it. There's only one way to know for sure - I will just have to try the recipe - thank you so much Suzy - you have spread some sunshine on my day. The onoy big questions is whether I can get the kids to eat it........guess I will have to try not telling them about the main ingredient >:-)

In reply to an earlier post on 11 Oct 2012, 09:41:23 BST
If they ask - how about you just tell them it is a magical mystery meat a la Harry Potter!
That'll keep them guessing!!! HA HA HA!!!

Of course, years from now, they will all be in therapy! - BUT it will all be all your fault anyway!!!
So go for it! :o>

Posted on 11 Oct 2012, 10:11:52 BST
Bearman says:
Sadly, when I say kids, I refer to one 18 year old and one 20 year old. Both over 6ft 4in tall. Harry Potter may not swing it, perhaps I can get them in therapy early.

In reply to an earlier post on 11 Oct 2012, 10:12:42 BST
pixie says:
Or just make them a nice shin of beef casserole with dumplings?Lol!

Posted on 11 Oct 2012, 10:14:57 BST
Bearman says:
But I want to cook lambs tongues :-P

In reply to an earlier post on 11 Oct 2012, 10:17:24 BST
pixie says:
But will they want to eat them...that's the question! I'm teasing!

Posted on 11 Oct 2012, 10:20:58 BST
Bearman says:
Well if they wont eat it, they know where the kitchen is.........(actually they may not know where the kitchen is - we recently did a complete garden makeover - changed the levels of the ground, put in a new lawn, built a pond, removed hedges, all new beds in new positions with new plants - 100% start from scratch. 4 months after we finished the oldest was outside with us, looked at the pond and said "Is that new?")

In reply to an earlier post on 11 Oct 2012, 10:23:14 BST
pixie says:
I know.. but you have to make allowances for them, minds like planets and totally full! I'm a bit like Homer Simpson...one new thing enters mine but 6 old thoughts have to leave!

Posted on 11 Oct 2012, 10:24:14 BST
Bearman says:
Hey that's are rule on kitchen gadgets (and shoes) 1 new one in means 1 old one out.

In reply to an earlier post on 11 Oct 2012, 10:26:57 BST
pixie says:
Is it?...no wonder my cupboard are heaving! Noone told me the rules..Doh!

Posted on 11 Oct 2012, 10:30:54 BST
I promise to copy out those recipes this PM, but I just want to say, I enjoyed the Advieh (Persian lamb's tongues) but DH says "I don't want to taste anything that can taste me back!" That was after he ate it and enjoyed it...and found out what it was a week later. I went back to the market and she asked me how the tongues went over.

In reply to an earlier post on 12 Oct 2012, 16:26:54 BST
Isobel Ayres says:
My brain just has holes in - things fall in all the time. Words, especially, usually in the middle of a sentence.

Posted on 12 Oct 2012, 16:58:45 BST
Seville Tripe Stew
Beef tripe, about 2 lbs, washed in several cold waters
1 pig's trotter, cut in 2 piecs
1 link of chorizo, in rings
Soaked chickpeas, or a jar of precooked chickpeas, about 2 cups
2 med onions
1 head garlic, remove outer layer of paper and give it a good whack, but don't bother peeling each clove. Separate out 2-3 cloves to make the sauce.
2 med tomatoes, chopped (or 2 cups passata for pussyfeet like my hubby)
1 teaspoon smoky paprika
2 chilis (to taste)
1 teaspoon cumin powder (to taste)
One stock cube
Olive oil
Sprig fresh mint

Put the tripe and trotter in a stockpot with water to cover. Bring to a boil and discard the water. Cover with fresh water and add the whacked garlic head, one onion and the stock cube. Or cover with stock instead of water, but start with cold liquid. Cover and cook at a gentle boil for 40-50 min or until tender. Yes, you can do this in a pressure cooker, but it'll still take about half an hour. Remove the garlic and onion.
Heat the oil in a frying pan and fry the garlic you reserved and the second onion, chopped. When it starts to colour, add the tomatoes or the passata, stir well and add the paprika and chorizo rings. Pour this over the tripe, add the chickpeas, the cumin and mint. Add chilis and cook until it starts to thicken. It will set up when cold.
Tastes better the next day; most people won't eat it the day it's cooked.

Persian Lamb's Tongues
(Taken from Jeff Smith's book, The Frugal Gourmet on our Immigrant Ancestors, page 358, but without all the chatter.)
2 lbs lamb's tongues, cooked, peeled and chopped into 1 inch cubes (see method)
2 Tablespoons olive oil
3 cloves garlic, crushed
1 med onion, chopped fine
Broth from cooking the tongues
2 Tablespoons lemon juice
1 cup yogurt
2 teaspoons turmeric
2 Tablespoons Advieh
Salt and pepper
Just cover tongues with water, simmer slowly for 2 hrs, let cool in broth, peel, trim and chop.
In a frying pan, heat the oil and sauté onion and garlic until translucent.
Add 1 cup of the broth and lemon juice, simmer 1 minute. Add yogurt, turmeric and Advieh, mix until smooth and simmer. Check seasoning. Add tongue and warm through. Serve over rice.
Advieh Spice:
2 Tablespoons edible rose petals
2 Tablespoons ground cinnamon
½ teaspoon cardamom
½ teaspoon black peppercorns
¼ teaspoon turmeric
1 teaspoon ground nutmeg
1 teaspoon whole cumin
½ teaspoon coriander seed
Grind all together in spice grinder. Store in an airtight container.

Posted on 14 Oct 2012, 20:14:33 BST
Charlie says:
Does anyone have this book?The Art of Home Cooking (Stork Margarine Cookery Service - 1954) my mum say its the book with her christmas cake recipe in it. Don't really want to pay £15 for one recipe. Please could anyone help??

In reply to an earlier post on 14 Oct 2012, 21:18:14 BST
pixie says:
There is a copy on ebay..at the moment the bid is £2.99 p&p£1.20 there are 3 days to go. Don't bid yet but put it on watch.

Posted on 14 Oct 2012, 21:39:12 BST
Charlie says:
Pixie! You're a legend!! If I get it will post the recipe!!!
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Discussion in:  cooking discussion forum
Participants:  11
Total posts:  129
Initial post:  10 Oct 2012
Latest post:  10 Jan 2013

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