Understand AI use at MyPTSD: all AI use is explained in our AI help page. AI use is by choice here. It exists if you want it, but does nothing unless you choose to use it.
No, you mis-understand. It is a different product.
We certainly have silverside and other joints of beef to roast at home. But to us, corned beef is a ready-to-eat product. The tins are invariably square and have that little key to open it with :)
A first. I don't really like fish. but I am hoping this will not be too 'fishy'!
It involves cooking the pasta, putting cheese, sweetcorn and the tuna through it. Adding a home made tomato sauce and stirring together. Then crushing up some shop bought crisps and sprinkling on top. Under the grill for a few mins and hey-presto.
It will probably be foul, but at least it is an attempt to increase fish intake . Rory loves fish...
It’s the point or flat of a brisket (or a whole brisket) -never rolled into a roast and tied with string- that has been brined so it’s bright red & heavily spiced with bay leaf, allspice, cinnamon, ginger, cloves, nutmeg, & lots and lots of mustard seed. It’s brought home raw and then usually boiled or baked with a small packet of extra whole spices.
It’s closest cousin is pastrami (which is smoked, instead of boiled/baked, and spiced a little differently - more pepper less mustard & tart spice). Corned beef ready to be boiled/baked on the left, smoked pastrami on right.
In the US we think of corned beef as IRISH!☘ (both CB & Pastrami are technically Jewish foods), because stateside beef was waaaaay cheaper than bacon for well over a century (still often is cheaper than bacon, come to think of it, bacon is about $8 per pound, beef ranges from $3-$20 per pound depending on the cut, but brisket is in the upper end it’s so popular for corned beef, pastrami, & BBQ), super tough brisket was the cheapest beef going, and corning it preserved it without an icebox needed (just keep it in the barrel of brine and spices until needed)... so it became an absolute staple food amongst Irish Immigrants in Boston, New York, & Chicago; and very quickly the rest of the country (corned beef, cabbage, carrots, potatoes was boiled weekly, and served all week in sandwiches, hashes, etc.). Practically our entire country eats it on St.Patricks Day. But then, according to the US Census 33 million American claim Irish descent, compared to 7 million in Ireland herself. :sneaky: Closer to 200 million claim it here on St.Patricks Day.
But you know the American obsession with ancestry. We’re not wholly tied down to facts ;) Never let the truth get in the way of a good story, and all that. Everyone’s Irish on St.Patrick’s Day.
Some of my ancestors came from Cornwall, so my grandma always used to make Cornish pasties. She claimed it was an old family recipe but I always suspected it came from Good Housekeeping or Redbook or something because they were nothing like the pasties I had when I actually visited the UK.
Tonight we are having a vegetable biryani. I have sort of made it up as I've gone along. I used vegetables that I already had - aubergine, courgette, onion and cauliflower. I've added cashew nuts, almonds and raisins. Mixed it all together with some steamed rice, passata and tomato puree. I added ginger, garlic, garam masala powder, chopped coriander, cardamom seeds and freshly ground pepper.
I am serving it with shop-bought poppadoms and homemade raita, mango chutney and lemon pickle.
It is all ready and keeping warm. Just waiting for his lordship to come home.
@Lucycat ... this is one of the few dairy dishes I’ve made so many times I don’t have to taste as I go / still make for people pretty regularly. It’s usually a big hit even amongst the “I hate fish & shellfish crowds”. You can sub out the shellfish entirely for whitefish if there’s an allergy (or loathing), just add the deboned raw fish cut into chunks about 10 minutes before the end, instead of in the beginning like with clams. It’s essentially a potato bacon cream soup, with seafood & sherry. Lovely warming in cold wet miserable weather.
(I’m adding amounts to this one as a general idea, but I often vary it, & often a lot. Like most soups, it’s pretty versatile)
New England Clam Chowder
Quarter stick of butter
1 Lg (2 med) Onion or Leek, chopped
2-3 stalks of Celery, diced
500g Streaky Bacon, chopped finger width, a small handful removed*
Flour for dusting
4-8 tins of chopped clams, drained (some people love clam juice. I don’t)
1-2 Potatoes, peeled & chopped (floury best, waxy fine)
Half&Half or Heavy Cream & a bit of milk
Chicken Stock or bouillon cube & water
Fines Herbs or Chives & Flat Leaf Parsley
Cream Sherry
Salt & Cracked Pepper
(Optional) Bay Shrimp *see below
(Optional) Seafood Chowder *see below
In a big pot
- Med/high burner
- melt butter till foamy, and sauté onions & celery until they start to sweat
- add bacon and allow some of the fat to render, but not crisp
- dust liberally with flour and stir resultant gooey mess until a light golden quality appears (couple minutes, Max)
- Turn heat down to simmer med/low
- Add milk/cream to cover, and stir thoroughly
- Add Chicken Stock to thin to desired consistency and add a bit of oomph
- Add drained Clams & chopped potatoes
- Add 1-2 shots of cream sherry
- Simmer for about 30-45 minutes, stirring occasionally
While that’s doing it’s thing
- Crisp up reserved bacon & crumble (seperate pan, or microwave)
- Defrost bay shrimp (if using) under cold running water
Just before serving,
- add a big pinch of fines herbs, & double handful of bay shrimp (if using)
- give a stir to even everything out
- salt & pepper to taste
Top (optional)
- Crisped bacon crumbles, fines herbs, bay shrimp, fresh cracked pepper
Serve with half a shot of sherry to be stirred in as desired
______________________________________
* (Optional) In the States we call them Bay Shrimp
- a double handful rinsed under cold running water for 1-2 minutes, and added just before serving or turning the heat off. They’re already cooked, just need to warm them up. They shrink a lot and dry out if simmered too long.
- &/or a big pinch of them added as a garnish in each bowl
Been awhile since I lived in the UK, and I can’t remember if bay shrimp are available, or if they are, what they’re called.
American Names
Tiny Shrimp - finger nail (sold in bags, dried, mostly asian markets)
Bay Shrimp - finger joint
Shrimp - finger
Prawns - thumb & forefinger
Bay Shrimp are usually from Canada or Oregon, always come fully cooked but also usually frozen, and are about 1-2 cm “square”, about the size of a finger joint. AVOID the tinned ones, unless yours are better than ours! :wtf: IDFK why tinned clams are fine, but tinned shrimp meat tastes like cat food. The frozen ones are virtually flavorless, taste very very fresh / sometimes a little briny, but still very mild (if they’re iodiny at all they’ve gone off). If they have them out / defrosted at the fish monger I simply request a Kg still frozen ones from the back; and defrost a handful here, a handful there, under cold running water as needed. They defrost in seconds they’re so small, so I have no idea why they defrost them at the shop and let them sit in the window for days stewing in shrmpy juices :confused:
(Optional) Boneless white fish chunks Simply stir into Chowder about 10 minutes before serving. (Optional) Mussels (great trick if you don’t have bacon is to make mussels moulinier -whole scrubbed up mussels, butter, white wine, parsley, garlic- pull the mussels & shell them, and use the cooking liquor as your Clam Chowder / Seafood Chowder base). (Optional) Crab / Lobster / Crayfish (already cooked) stir in the last 10 minutes or so to warm up.
The substitutions mostly = what I had on hand or leftover, because wild horses couldn’t have dragged me out shopping. If it wasn’t in the house? Oh well. Except the anti-fish stock bit, I despise fish stock, and dairy/egg thing I always sub or skip.
- Halibut instead of haddock
- Biryani spice instead of curry powder,
- fresh coriander instead of parsley,
- coconut milk instead of cream,
- I flat out refuse to cook rice in fish juice :sick: Gross. Standard basmati curry rice please!
- hard boiled eggs went into my kiddo’s but not mine. Otherwise ;) essentially this recipe.
