View Full Version : Bean Goulash
One or two people mentioned problems in getting to the shops during the bad weather , which prompted me to post one of my favourite EASY recipes!
This is also good recession food!!
a pound each of onions, ordinary potatoes(maris Piper or whatever) and cooked beans(tinned will do , I use two different types, a tin of each).
Chop and the soften the onions and spuds really well .
Then add stuff like caraway seeds(very optional) tomato puree(table spoon perhaps) tea spoon sugar(important but not too much) and plenty paprika, plain or smoked, salt and pepper.
Desert spoon of flour to thicken, and then add slowly plenty of stock, around 1 and a half pints, and then add the cooked beans.
Bring to boil, and then simmer for as long as you need or want, around an hour.(or you could slow cook through the day).
serve with yogurt or soured cream if you want,(I don't always bother) and with nice bread.
Preparation time.
About the first 12 Brahms Hungarian Dances.
plus
Cooking time.Harry Janos Suite plus the Dances of Galanta.Or a bit longer.
Will feed 4 easily for about £3
Yum.
Edit.Its great on its own If you want to add meat, some chopped smoked sausage or gammon or ham would go nicely.easy for houses where there are meat eaters and veggies.
Mary Chambers
15-07-12, 12:43
I think this sounds really nice. I do something a bit similar with lentils instead of beans, but without the paprika. Always useful to have a store-cupboard dish for when you run out of food. I'll give this a try sometime. I'd definitely put caraway seeds in mine!
... sounds good for these cheerlessly unsummery times!
Good stomach-filling stuff. To go with, perhaps a nice bott of Szekszárd Kékfrankos ... :ok:
One or two people mentioned problems in getting to the shops during the bad weather , which prompted me to post one of my favourite EASY recipes!
This is also good recession food!!
a pound each of onions, ordinary potatoes(maris Piper or whatever) and cooked beans(tinned will do , I use two different types, a tin of each).
Chop and the soften the onions and spuds really well .
Then add stuff like caraway seeds(very optional) tomato puree(table spoon perhaps) tea spoon sugar(important but not too much) and plenty paprika, plain or smoked, salt and pepper.
Desert spoon of flour to thicken, and then add slowly plenty of stock, around 1 and a half pints, and then add the cooked beans.
Bring to boil, and then simmer for as long as you need or want, around an hour.(or you could slow cook through the day).
serve with yogurt or soured cream if you want,(I don't always bother) and with nice bread.
Preparation time.
About the first 12 Brahms Hungarian Dances.
plus
Cooking time.Harry Janos Suite plus the Dances of Galanta.Or a bit longer.
Will feed 4 easily for about £3
Yum.
Edit.Its great on its own If you want to add meat, some chopped smoked sausage or gammon or ham would go nicely.easy for houses where there are meat eaters and veggies.
What wine do we accompany it with? And please, no Hungarian wine. Although having said that, last time I was there, they did do some nice reds :biggrin:
MrGongGong
15-07-12, 13:28
What wine do we accompany it with? And please, no Hungarian wine. Although having said that, last time I was there, they did do some nice reds :biggrin:
Has to be a chilled bottle of Tokaji (I would go for a 5 Puttonyos)
but that will blow any idea of it being an economical meal completely out of the water
Egészségedre :ok:
To go with, perhaps a nice bott of Szekszárd Kékfrankos ... :ok:
Vinrouge by name, vinrouge by nature... :ok:
MrGongGong
15-07-12, 13:32
I always find Kékfrankos a bit "thin"
but never really had an expensive bottle even in Budapest when the exchange rate made everything absurdly cheap .......
What wine do we accompany it with? And please, no Hungarian wine.
... I think you wd find a serious kékfrankos quite acceptable.
But if you can't be doing with magyar wine - well, french stuff from a bean-centric place (think cassoulet) wd be fine - a saint-chinian, a minervois, a gaillac, a fitou, a corbières.... or a good beaujolais (p'raps a chénas or a juliénas) ... or again a young spanish tempranillo...
french stuff from a bean-centric place (think cassoulet) wd be fine - a saint-chinian, a minervois, a gaillac, a fitou, a corbières...
Wise words.
MrGongGong
15-07-12, 14:39
I'd go for a hefty Cahors :ale: (we really need a wine glass emoticon)
I'd go for a hefty Cahors :ale: (we really need a wine glass emoticon)
... ah yes, the "black wine of Cahors"* :ok: - yes, I'd be very happy with a cahors here - or a madiran, an irouléguy, a côtes-de-saint-mont, a marcillac, or something similarly chunky. A current fave wd be a pécharmant.... :star::star::star:
.
* www.frenchentree.com/france-lot-quercy-tourism-leisure/DisplayArticle.asp?ID=4076
Serial_Apologist
15-07-12, 15:39
Ingredients:
4 medium-sized spuds
1 large onion
1 large cooking apple
6 sausages (I use Linda McCartney's veggie ones)
8 slices of bacon (vegetarian will do)
Mixed chopped herbs
Salt & pepper to taste
Boil the spuds until cooked
Slice or fine-chop the onion
Peel and fine slice or grate the apple
Shallow fry onion until just about to brown; then
add grated/chopped apple, stir in along with the herbs, salt & pepper
Grill the sauasages until brown all round
Mash the potato, mixing in butter/marge and milk to soft firm consistency
Place grilled sausages in casserole dish, cover with the onion/apple/herb mix
Overlay with the mashed potato
Lay bacon strips over the top of the potato
Place in cooker on max heat 10 minutes
Serve.
Cider probably the best liquid accompaniment
(A World War II recipe devised by Mum - wish she'd left me her secret Melting Moments recipe :whistle:)
aka Calum Da Jazbo
15-07-12, 16:23
http://images.wikia.com/internationalbusiness/images/c/c8/Pinot_noir_chile.jpg
try cumin and coriander instead of caraway and add some fines herbes and you could be in South America [switch spuds for rice]
EdgeleyRob
15-07-12, 16:24
One or two people mentioned problems in getting to the shops during the bad weather , which prompted me to post one of my favourite EASY recipes!
This is also good recession food!!
a pound each of onions, ordinary potatoes(maris Piper or whatever) and cooked beans(tinned will do , I use two different types, a tin of each).
When the weather improves TS,I'll nip to the shops and buy some.:smiley:
french frank
15-07-12, 16:35
Perhaps Platform 3 could do with a Refreshments sub-forum: Food, drink, recipes .... any interest?
Perhaps Platform 3 could do with a Refreshments sub-forum: Food, drink, recipes .... any interest?
Yes please, especially if we can mention tea, high or otherwise. :devil:
(In that case, could we please have an emoticon for a large wooden spoon..... all the better to stir with.)
MrGongGong
15-07-12, 17:01
8 slices of bacon (vegetarian will do)
:yikes:
that's impossible !
Bacon is dead pig
it's like having "carnivores" Dosas or Falafel :winkeye:
8 slices of bacon (vegetarian will do)
That's a bit like me posting a recipe which involves 1lb of chuck steak and some kidneys and saying - oh Quorn will do!! :biggrin:
Perhaps Platform 3 could do with a Refreshments sub-forum: Food, drink, recipes .... any interest?
How have we done without it till now? :ok::smiley:
When the weather improves TS,I'll nip to the shops and buy some.:smiley:
:laugh:
Could be a bit of a wait up north.............
Ingredients:
4 medium-sized spuds
1 large onion
1 large cooking apple
6 sausages (I use Linda McCartney's veggie ones)
8 slices of bacon (vegetarian will do)
Mixed chopped herbs
Salt & pepper to taste
Boil the spuds until cooked
Slice or fine-chop the onion
Peel and fine slice or grate the apple
Shallow fry onion until just about to brown; then
add grated/chopped apple, stir in along with the herbs, salt & pepper
Grill the sauasages until brown all round
Mash the potato, mixing in butter/marge and milk to soft firm consistency
Place grilled sausages in casserole dish, cover with the onion/apple/herb mix
Overlay with the mashed potato
Lay bacon strips over the top of the potato
Place in cooker on max heat 10 minutes
Serve.
Cider probably the best liquid accompaniment
(A World War II recipe devised by Mum - wish she'd left me her secret Melting Moments recipe :whistle:)
Nice. deffo worth a try !!(I find tesco lincolnshire veggie sausages are fine).
here is part of my fave "Wartime recipe" for Mock Duck
Mock Duck
Spread half a pound of sausagement into a flat layer in a well-greased baking tin or shallow casserole. Top with 8oz grated cooking apples, 8oz grated onion and 1/2 teaspoon dried sage. Add another half a pound of sausagemeat and shape this top layer to look as much like a duck as possible. Cover with well greased paper and bake in the centre of a moderately hot oven.
What fun that would have been during a blackout !!
How have we done without it till now? :ok::smiley:
Easily, Unless some want to post revues of terribly chi-chi restaurants that is the on-dit at the mo in Metrocentric land. I would rather read Jay Rayner in the Observer. At least he does wander into the Provinces, from time to time.
Serial_Apologist
15-07-12, 17:57
:yikes:
that's impossible !
Bacon is dead pig
it's like having "carnivores" Dosas or Falafel :winkeye:
Ahem... see my reply to Anna's next post.
Serial_Apologist
15-07-12, 18:02
That's a bit like me posting a recipe which involves 1lb of chuck steak and some kidneys and saying - oh Quorn will do!! :biggrin:
Well Quorn will sometimes do, you know!
I'm no purist about all this - I turned to vegetarianism not because I disliked meat (though I never much liked beef) but because I think it's in all our interests to, and we all probably will have to sometime in the future, unless test tube-based meat takes off - which does kinda give me the creeps)
I've done spaghetti bol and chicken fricassee so realistic that my guests have not detected any difference! :biggrin:
MrGongGong
15-07-12, 18:04
Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck :biggrin:
even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini :whistle:
Serial_Apologist
15-07-12, 18:08
Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck :biggrin:
even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini :whistle:
We may feel what we hear, (see Nyman thread), but do we taste it as well??? :smiley:
Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck :biggrin:
even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini :whistle::ok::laugh:
I've done spaghetti bol and chicken fricassee so realistic that my guests have not detected any difference! :biggrin:
There really is no answer to that is there?!! :biggrin: You can fool 50% of the people most of the time, etc., etc!! But, why bother? If you are a veg head, then go for it, don't apologise!!
I always find Kékfrankos a bit "thin"
but never really had an expensive bottle even in Budapest when the exchange rate made everything absurdly cheap .......
In 1980 I got sorta lost and spent 3 weeks in Hungary and good red was 4p a bottle!!! :laugh: I bet things have changed :sadface:
Lentil Spag is one of our staples
but i'm loathe to give up Confit of Duck :biggrin:
I don't blame you!
even when I was a bit of a hardcore veggie I wasn't so keen on "fake" stuff
a bit like having ALW as opposed to "real" Puccini :whistle:
What? As bad as that? Mon Dieu! (and that's a capital D, not a capital R)...
We may feel what we hear, (see Nyman thread), but do we taste it as well??? :smiley:
Not if it's Nyman, one hopes! (I'll probably even consider giving Nymandy butter a miss now!)...
Lateralthinking1
15-07-12, 19:27
The website of the Galloping Gourmet who is now 78:
http://www.grahamkerr.com/
(Latest book - http://www.grahamkerr.com/index.php/store/)
The website of the Galloping Gourmet who is now 78:
http://www.grahamkerr.com/
(Latest book - http://www.grahamkerr.com/index.php/store/)
Oh my God! Graham Kerr is nearly 80!!! Where did time go? :sadface:
Lateralthinking1
15-07-12, 20:12
Oh my God! Graham Kerr is nearly 80!!! Where did time go? :sadface:
Yes. It is a bit of a shocker. :sadface:
As the Olympics are here soon, I have posted a particularly good gallop in the technical section. :smiley:
Oh my God! Graham Kerr is nearly 80!!! Where did time go? :sadface:
Bloody hell, that does make you think doesn't it... :sadface:
french frank
15-07-12, 21:14
Alors, you are removing imminently to Platform 3's Refreshment Room where I suggest new threads are started for new gastronomic or oenological thoughts ...
Platform 3's Refreshment Room
Perfection, ff! :ok: :cracker:
Fade to black & white, cue Rachmaninov 2nd piano concerto and enter Stanley Holloway as station-master (is that you in disguise, ff?! :whistle:)
french frank
15-07-12, 21:39
Perfection, ff! :ok: :cracker:
Fade to black & white, cue Rachmaninov 2nd piano concerto and enter Stanley Holloway as station-master (is that you in disguise, ff?! :whistle:)You follow my thoughts, Mr Rumpole :smiley:
http://3.bp.blogspot.com/_8FuX4eObYf4/RiKeaZW9zHI/AAAAAAAAAjk/2t0jexTqhyQ/s320/Joyce%2BCarey.jpg
You follow my thoughts, Mr Rumpole :smiley:
http://3.bp.blogspot.com/_8FuX4eObYf4/RiKeaZW9zHI/AAAAAAAAAjk/2t0jexTqhyQ/s320/Joyce%2BCarey.jpg
And... can't quite see... is that...? can it be....? yes! Amateur51 with the teapot! :magic:
:winkeye:
. . . one of my favourite EASY recipes!
I appreciate your effort, but EASY? Far too complicated. What kind of beans? Plain or smoked paprika? Smoked? What kind of stock and where do you get it? Slow cook through the day! Just think of the gas bill!! :yikes:
I think I'll stick with FF's Good Snack which will do me as a main meal, no soup and main dish needed. Sorted! :biggrin::ok:
I appreciate your effort, but EASY? Far too complicated. What kind of beans? Plain or smoked paprika? Smoked? What kind of stock and where do you get it? Slow cook through the day! Just think of the gas bill!! :yikes:
I think I'll stick with FF's Good Snack which will do me as a main meal, no soup and main dish needed. Sorted! :biggrin::ok:
Good grief , Pianorak.!!:biggrin: Any kind of beans ..1 tin of value kidney and 1 tin of haricot will do. Paprika.....ANY paprika !! Stock.....CUBES if necessary...buy them at "The Shops" !!
Only slow cook if you have a slow cooker or range, otherwise just simmer for an hour.No big gas bill :ok:
It really is a doddle as long as you simmer gently and well, and you can help the process along with some spicy tunes and some of those Reds that the others have recommended.
FF's snack indeed sounds yummy, will give that a try.
a very simple variation is "Framed egg".
Cut the centre from a slice of bread, fry in decent oil, and then pop an egg into the middle and cook to your taste. you can also use the middle of the bread by turning it into crumbs and sprinkling onto the egg just as you put it on to fry.
Preperation /cooking time.......Rameau's La Poule !
Good grief , Pianorak.!!
Hopeless case, I know! :sadface:
Can't cook and broke? Try this one. Be warned, it's my own recipe!
Bring saucepan with salted water to the boil, add pasta (penne/shell/whatever), bring back to the boil and stir until al dente. Meanwhile grill 2 cod fish fingers (3 if you're feeling flush). Drain the pasta, empty into a bowl, add a dollop (table spoon) of Tartar Sauce, a teaspoon of English mustard to give a bit of a kick, stir vigorously, cut the fish fingers into cube size and add to pasta and give another stir. Slightly more expensive: tin of Mackerel in curry sauce, no need for Tartar Sauce and Mustard. For special occasions and Christmas dinner: Scotch Salmon instead of fish fingers.
Time: Scriabin Sonata No. 5, op.53
or Schumann Papillons, op. 2
Hopeless case, I know! :sadface:
Can't cook and broke? Try this one. Be warned, it's my own recipe!
Bring saucepan with salted water to the boil, add pasta (penne/shell/whatever), bring back to the boil and stir until al dente. Meanwhile grill 2 cod fish fingers (3 if you're feeling flush). Drain the pasta, empty into a bowl, add a dollop (table spoon) of Tartar Sauce, a teaspoon of English mustard to give a bit of a kick, stir vigorously, cut the fish fingers into cube size and add to pasta and give another stir. Slightly more expensive: tin of Mackerel in curry sauce. For special occasions and Christmas dinner: Scotch Salmon instead of fish fingers.
Time: Scriabin Sonata No. 5, op.53
or Schumann Papillons, op. 2
:laugh:
Is there a boxing day "leftovers" variation?
And... can't quite see... is that...? can it be....? yes! Amateur51 with the teapot! :magic:
:winkeye:"I do not know to what it is that you are referring, I'm sure! :erm::winkeye:
:laugh:
Is there a boxing day "leftovers" variation?:laugh: I think we should be told! :biggrin:
:laugh:
Is there a boxing day "leftovers" variation?
Unlikely! Leftovers on boxing day would indicate that such a finger-lickingly sumptuous meal would have failed to please. :whistle:
Unlikely! Leftovers on boxing day would indicate that such a finger-lickingly sumptuous meal would have failed to please. :whistle:
Not if you had misjudged the quantities!!
EdgeleyRob
16-07-12, 17:54
:laugh:
Is there a boxing day "leftovers" variation?
Turkey curry in our house.
Not if you had misjudged the quantities!!
There are always leftovers!! (lucky souls that we are).
Our family solution is to make a sandwich filling consisting of finely chopped turkey meat, chopped stuffing, maybe chopped sprouts and carrots if any, mixed and bound together with a little apple sauce and seasoned plentifully. Yummy!!! :biggrin:
Not if you had misjudged the quantities!!
Misjudge the quanities? Heaven forfend! Furthermore I don't think I've ever thrown away any food. [we need an halo emoticon!] :winkeye:
About 20m tons of food is thrown out each year: equivalent to half of the food import needs for the whole of Africa. Some 16m tons of this is wasted in homes, shops, restaurants, hotels and food manufacturing. Much of the rest is thought to be destroyed between the farm field and the shop shelf. [Independent 02/03/08]
Misjudge the quanities? Heaven forfend! Furthermore I don't think I've ever thrown away any food. [we need an halo emoticon!] :winkeye:
I couldn't agree more http://www.freesmileys.org/smileys/smiley-angelic012.gif (http://www.freesmileys.org/smileys.php)
[we need an halo emoticon!] :winkeye:
You have a range of options if you click on the 'Angelic Smileys' line here: http://www.freesmileys.org/smileys.php
Simply copy the code in the box marked Forum Code under your chosen smiley, and paste it here...
http://www.freesmileys.org/smileys/smiley-angelic013.gif (http://www.freesmileys.org/smileys.php)
aka Calum Da Jazbo
16-07-12, 18:46
http://www.freesmileys.org/smileys/smiley-eatdrink061.gif
like this? no not the url
http://www.freesmileys.org/smileys/smiley-eatdrink061.gif (http://www.freesmileys.org/smileys.php)
like this? ah the FORUM CODE BOX NOT THE URL CODE BOX AND NOT THE HTML CODE BOX
http://www.freesmileys.org/smileys/smiley-cool15.gif (http://www.freesmileys.org/smileys.php)
http://www.freesmileys.org/smileys/smiley-angelic002.gif (http://www.freesmileys.org/smileys.php)
Like that! Thanks, Caliban. :biggrin: We need multiple halo smilies - alas, they don't seem to do those.
Edgeley Rob had better watch out as "King of the smileys!!"
Oh, I hate wasting food too.:grr:
EdgeleyRob
16-07-12, 21:51
http://www.fadzter.com/smilies/kingenough.gif
http://www.fadzter.com/smilies/kingenough.gif
http://www.freesmileys.org/smileys/smiley-taunt005.gif (http://www.freesmileys.org/smileys.php)
http://www.fadzter.com/smilies/kingenough.gif
Still the boss, ER !!
EdgeleyRob
16-07-12, 22:28
http://www.freesmileys.org/smileys/smiley-taunt005.gif (http://www.freesmileys.org/smileys.php)
http://www.fadzter.com/smilies/shame.gif
http://www.fadzter.com/smilies/shame.gif
http://www.freesmileys.org/smileys/smiley-happy013.gif (http://www.freesmileys.org/smileys.php)
handsomefortune
16-07-12, 23:04
oh? 008.gif[/img][/url]
handsomefortune
16-07-12, 23:11
http://www.freesmileys.org/smileys/smiley-forum/goodnight.gif (http://www.freesmileys.org/smileys.php)
Oh my God! Graham Kerr is nearly 80!!! Where did time go? :sadface:
You mean he's still around?
handsomefortune
16-07-12, 23:23
http://www.freesmileys.org/smileys/smiley-green/greensmilies-008.gif (http://www.greensmilies.com)
Serial_Apologist
17-07-12, 00:07
http://www.freesmileys.org/smileys/smiley-green/greensmilies-008.gif (http://www.greensmilies.com)
Chaste?
Since the thread is going so well, I shall share another easy winter (!!) dish with you.
Smoked Haddock Casserole.
This is a doddle, because the Haddock does all the flavour for you.
Take equal measures of Potatoes, Smoked Haddock, and vegetables. (Courgettes and/or Carrots work well).
Slice the veg.
About half as much onion as potato.
Chop the onion and soften in oil for a few minutes, then add the rest of the veg, and gently cook for 5/10 minutes.
Season with a little ground pepper and salt, and perhaps just a pinch of mixed herbs and a little garlic salt if you wish.
Add veg or fish stock to cover the mix, and then simmer till the veg are cooked, maybe 15 mins. When they are almost done add the haddock , chopped into reasonable sized pieces, until cooked, should only need 5 mins.
And its done!
Total prep/cooking time
RVW's " Sea Symphony"
If you are a bit short of cash, you can substitute some cheap white fish for half the Haddock, still works well.
Yum. Serve with good bread. Its even better the next day, like most casseroles/soups.
Wine choice I will leave to the experts.
Since the thread is going so well, I shall share another easy winter (!!) dish with you.
Smoked Haddock Casserole.
This is a doddle, because the Haddock does all the flavour for you.
Take equal measures of Potatoes, Smoked Haddock, and vegetables. (Courgettes and/or Carrots work well).
About half as much onion as potato.
Chop the onion and soften in oil for a few minutes, then add the rest of the veg, and gently cook for 5/10 minutes.
Season with a little ground pepper and salt, and perhaps just a pinch of mixed herbs and a little garlic salt if you wish.
Add veg or fish stock to cover the mix, and then simmer till the veg are cooked, maybe 15 mins. When they are almost done add the haddock , chopped into reasonable sized pieces, until cooked, should only need 5 mins.
And its done!
Total prep/cooking time
RVW's " Sea Symphony"
If you are a bit short of cash, you can substitute some cheap white fish for half the Haddock, still works well.
Yum. Serve with good bread. Its even better the next day, like most casseroles/soups.
Wine choice I will leave to the experts.
An oaked chardonnay.
. . . This is a doddle. . .
Was just about to scoff Ha! A Doddle, Right! - but on second thoughts even I might/should be able to manage this one. I like fish. http://www.freesmileys.org/smileys/smiley-eatdrink061.gif (http://www.freesmileys.org/smileys.php)
Was just about to scoff Ha! A Doddle, Right! - but on second thoughts even I might/should be able to manage this one. I like fish. http://www.freesmileys.org/smileys/smiley-eatdrink061.gif (http://www.freesmileys.org/smileys.php)
go on, give it a go !! you won't regret it. They key things....get the onions decently soft before adding the rest of the veg and use decent stock.
Knorr vegetable stock pot will do well.
You will do fine !
go on, give it a go !!
I will, I will! I'm a dabhand with carrots and courgettes - usually steam those. Have used potatoes and onions in the not too distant past, and I'm sure Waitrose will be able to furnish me with the requisite Knorr stock cubes and haddock. - I don't suppose frozen fish cakes will do (hmm, no, thought not). http://www.freesmileys.org/smileys/smiley-char025.gif (http://www.freesmileys.org/smileys.php)
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