Frikadellen

[Lee]

I have to point out that meatballs were originally Finnish and NOT Swedish!!!!!!!

supermarkets insist on labelling them as Swedish meatballs is beyond me.

I think you can probably blame Ikea for that

[Boycebangers]

Grrrrr!!! Don't even mention Ikea!!!

[Josh]

I don't really understand why there's such repugnance at the thought of eating horse meat, when the same people will happily eat (for example) venison. What's the difference, morally speaking?

Eric

People don't have deer for pets. Same as why people find eating rabbit, dog or guinea pig strange.

Meat's meat if you ask me though and I'd happily aet any of them.

[Lee]

People don't have deer for pets. Same as why people find eating rabbit, dog or guinea pig strange.

Meat's meat if you ask me though and I'd happily aet any of them.

Not guinea pig I wouldn't , not again anyway, it was quite unpleasent (but I may have had a bad 'un!)

[Wohoki]

I didn't rate guinea pig, rabbit is much sweeter, and dog satay is OK but I'm not a big fan of eating carnivores (you can get a nasty virus or two that way, I've heard). Believe it or not, I once had a chicken curry in Bradford that still had tabby fur on it, so I can state with authority that cat tastes just like........chicken.

[jenny_haddow]

Many moons ago I had a pet rabbit. When I went away to college my dad ate it and had the cheek to write and tell me it was tough! Four decades later I've only just forgiven him!

[Wohoki]

When one of our rabbits went "over the wire" and got itself run over by a car, my six year old asked if we were going to eat it, I said no, so she said (and I quote) "Best bin it then". Not the most sentimental of children.

[jenny_haddow]

My daughter also. The cockrels were still twitching when she was removing their tail feathers for Indian headresses!

[Wohoki]

Hi Jen, still waiting for that Arabian recipe........

[jenny_haddow]

I'll post some after dinner tonight.

Jen

[Wohoki]

-conv-

[jenny_haddow]

OK - Arabian recipes:
Mutton grab is an ex pat description of a fantastic gastronomic experience. Its a whole lamb or sheep roasted over a fire. A shallow hole is dug in the ground and filled with dried wood. Bricks are placed around the fire to support a large tray on which the lamb is placed for roasting. The lamb is turned regularly until tender and the skin is a lovely golden colour. It is served on a tray surrounded by rice and garnished with boiled eggs, spiced minced meat, fried onion slices and roasted nuts and sultanas. Everyone sits around it on the floor and you eat it with your hand, hence 'mutton grab'. It is quite an experience.
To something more practical, this is very good indeed and worth the time and effort.
Pickled and spiced beef.
3-4lb joint of beef, top rump, topside or siverside
garlic cloves 2-3
cinnamon sticks 2-3
cracked green cardamom pods 6 or so
cloves 3-4
1tblsp olive oil
1 large chopped onion
1 carrot peeled and chopped
4fl oz vinegar
half lemon sliced
small piece orange peel
2 tblsp chopped parsley
few sprigs thyme
2 bay leaves
half tsp salt
few peppercorns
tsp allspice
2 tblsp muscovado sugar
With a small sharp knife make slits in the beef and insert garlic, cardamom, cloves and cinnamon sticks, and place meat in a large bowl, pottery or glass. In a small saucepan heat up the olive oil and gently fry the onion and carrot. In a separate bowl mix the vinegar, fried onion and carrot, lemon, orange peel, herbs, spices and sugar. Mix well and pour over the meat coating it well. Cover with clingfilm and place in a fridge for 5-7 days turning the meat twice a day. Transfer meat and juices to a large casserole add a little water if necessary and slowly pot roast until tender. It great hot or cold.

Lamb stew.
2lb cubed lamb
1tblsp plain flour seasoned with salt and pepper
2-3 tblsp oil
about 1 pt water
8oz mixed dried fruit (apricots, sultanas, prunes and apples)
salt to taste
1tblsp muscovado sugar
1tblsp chopped dates.
garnish with chopped almonds or pine nuts
Roll meat in flour. Heat oil in a haevy pan or casserole and brown the meat. Cover with water, put on lid and simmer for about 40 minutes, or bake in the oven, 180c, for 1-1and a half hours. In the meantime soak the fruit in water, drain and add to the meat with the salt, sugar and dates. Continue to simmer until the fruit is tender and the sauce is thickened. Garnish and serve with saffron rice. Wonderful!

If you want some puds to follow let me know.

Cheers

Jen

[Wohoki]

Thanks Jen.

Somerfield have NZ lamb legs on special at the moment; guess what we'll be having for dinner on Saturday?

(And I helped a mate excavate a fire-pit in one of his paddocks last year, so the mutton-grab might happen when the BBQ season gets underway.)

[jenny_haddow]

If you can find date syrup it is better than the sugar and you would leave out the dates. Also if you can make use of the fire pit, cook the lamb without the head, the head is cooked separately to prevent damage inturning.

Cheers

Jen

[georgebaker]

Hi
Not horse, but Zebra for sale in Lincoln last week
George