Fred-up's Side dishes and sauces.

Postby Davred » Thu Oct 09, 2008 4:32 pm

Potato Salad

2 egg yolks
3 tbsp plain flour
2 tbsp mustard seed, ground
1 tbsp paprika
1 tsp salt
1 tsp celery seed
jar dill pickles, juice only
4 oz mayonnaise
6 potatoes, peeled, cubed, boiled
4 hard boiled eggs, peeled, quartered
4 oz celery, sliced
4 oz onion, chopped

Combine egg yolks, flour, mustard, paprika, celery seed, and juice from pickle jar in saucepan. Bring to a boil, then remove from heat.
Stir mayonnaise into saucepan and set aside mixture.
Combine potatoes, eggs, celery, and onion in large bowl.
Pour hot mixture into bowl.
Toss, cover, and refrigerate.
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Postby saucisson » Thu Oct 09, 2008 4:46 pm

Fantastic, it pains me greatly to throw away the contents of a dill pickle jar once the pickles are gone. I bought some new potatoes today and have just such a jar handy :)

Dave

Edit:
Damn, no celery, tomorrow then :cry:
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
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Postby Davred » Mon Oct 13, 2008 9:17 pm

A change from the usual mint sauce. I used fresh mint from my herb window box. (no garden so pots everywhere)

Mint Jelly

6 tbsp lemon juice
6 oz sugar
1 pint water
2 tbsp mint
1/4 oz gelatine

To prepare soak the mint in the lemon juice one hour, then strain, and add the sugar and 1/2 pint cold water. Soak the gelatine in warm water twenty minutes or more. Strain and add 1/2 pint boiling water, boil five to ten minutes. Strain and add the other ingredients. Turn into jars or dishes, and stand until ready to serve.

� Fred-up

Does not keep well so best used freshly made or stored for a few days only.
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Postby Davred » Mon Oct 13, 2008 9:31 pm

This is a basic mayo, you can add to it anything you like. I use it with coleslaw, it tastes better than the shop bought stuff. You may need to adjust the oils to get the right consistancy.

Basic Mayonnaise

1 large egg or 2 egg yolks
1 tbsp white wine vinegar, cider vinegar, or white vinegar
1 tbsp fresh lemon juice
1/2 tsp dry mustard
1/8 tsp sugar
1/8 tsp ground white pepper, or to taste
Salt to taste
� pint vegetable or salad oil

Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady stream, until the mixture is well combined and thickened.
Taste and adjust the seasoning, as desired. Store in the refrigerator in a container with a tight fitting lid for 3 to 4 days.

Note: Homemade mayonnaise will not be as thick as commercially made mayonnaise.
Last edited by Davred on Fri Dec 03, 2010 10:27 pm, edited 1 time in total.
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Postby wheels » Mon Oct 13, 2008 11:30 pm

Davred

This would be thicker if you add more oil. Mayo is one of those funny things that works backwards. Within reason, more oil will make it thicker!
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Postby saucisson » Tue Oct 14, 2008 10:42 am

Unless I'm making it :lol: :lol: :lol:

Dave
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Great hams, from little acorns grow...
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Postby Davred » Wed Apr 08, 2009 2:35 pm

Goes great with game.

Hunters Sauce

3 oz brown sugar, firmly packed
4 oz ketchup
2 oz butter or margarine
2 oz apple sauce
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground pepper
1/4 tsp ground cloves

Combine all ingredients in a medium saucepan, simmer gently, stirring until smooth.
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Postby Davred » Tue Dec 22, 2009 4:34 am

Cranberry Sauce

8 oz sugar
1/3 pint water
12 oz fresh or frozen cranberries
Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
At this point you can add all number of optional ingredients. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools
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Postby Zulululu » Wed Dec 30, 2009 5:22 pm

Hi Davred,
I deciced to give your potato salad a bash for Chritmas with cold gammon (hot here) everyone gave it a big thumbs up thanks for posting and sharing.
No one knows more than all of us.
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Postby Davred » Mon Mar 15, 2010 7:38 am

I am playing with making crisps as I object to the prices in the shops. Not bad so far.


Homemade Microwave Crisps

1 tbsp vegetable oil
1 washed potato, sliced paper thin
1/2 tsp salt, or to taste

Pour the vegetable oil into a plastic sandwich or freezer bag. Add the potato slices, and toss to coat.
Coat a large dinner plate lightly with oil. Arrange potato slices in a single layer on the dish.
Cook in the microwave for 3 to 5 minutes, or until lightly browned.
Times will vary depending on the power of your microwave.
Remove crisps from plate, and toss with salt. Let cool. Repeat process with the remaining potato slices. You will not need to keep oiling the plate.
Last edited by Davred on Wed Apr 21, 2010 7:07 am, edited 1 time in total.
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Postby wheels » Mon Mar 15, 2010 2:32 pm

Intriguing - I'd have never thought of doing that - thanks.

Phil
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Postby Davred » Wed Apr 21, 2010 7:16 am

A great way of using that left over rice.

Special fried rice

1 clove garlic, chopped
1 tbsp fresh ginger, chopped or 1 tsp dried
2 tbsp vegetable oil
1 tbsp sesame oil (optional)
2 eggs
8 oz pre-cooked long grain rice, chilled
3 spring (green) onions, finely chopped
salt and pepper
4 oz frozen peas, thawed and drained
2 oz cooked ham or chicken, diced OR prawns, chopped coriander, to taste

Heat a wok or large frying pan until it is very hot. Add the garlic and ginger and cook briefly, stirring all the time.
Add the COLD rice and seasoning and stir fry for about 5 minutes on a high heat.
Beat the eggs together and add the mixture to the pan. Stir fry until the eggs have set.
Add the peas, ham, chicken or prawns to the rice.
At the end of cooking mix in the coriander. Transfer to a warm dish and serve hot or cool as a rice salad.

If the rice is completely cold it will not stick together.
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