The CookingBites Recipe Challenge: Nov 2015-June 2017

morning glory said:
Every time I cook something I have to write down measures and weights and then try to make the method clear. It gets easier the more you do it - but its still a chore.
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the problem is that if you don't you either forget what the measurements were or the recipe is lost when you die (something that has happened in our family with my grannie's death 6 years ago).
 
Ken Natton said:
Pork and black pudding patties on an Irish potato cake with a mustard sauce.
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The first time I took my Thai wife to England (1997) we stayed in a hotel on the Wirral and both ordered the full English breakfast. As she was tucking in to the black pudding she asked what it was made of. I told her "pig's blood". She stopped chewing and somehow managed to say "it's still in my mouth!"

 
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Yorky said:
The first time I took my Thai wife to England (1997) we stayed in a hotel on the Wirral and both ordered the full English breakfast. As she was tucking in to the black pudding she asked what it was made of. I told her "pig's blood". She stopped chewing and somehow managed to say "it's still in my mouth!"
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I wonder where she thinks the colour in a beef steak comes from?
 
Yorky said:
Thais eat the most unusual "foods" but beef is rarely on the menu.
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Well okay, but the point is the only way you can avoid eating animal blood is to be vegetarian. The red in any red meat is the animal's blood. The pink in raw chicken is the chicken's blood. The very way veal is made so pale in colour is by draining the blood from the animal, hence the controversy associated with it. I can perceive the objection people have to the fact the black pudding is made from offal, but it always baffles me why people have any problem with the fact it contains animal blood. The German name for it, of course, is Blutwurst. Blood sausage. No misunderstanding that then!
 
morning glory said:
So all those beefy dinners are just for you!
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They certainly are.

Actually, my wife usually cooks the beef steak in order that she may control the "oil splatter". She doesn't trust me not to make a mess (given that the oil is almost on fire).

[Edit: Five years ago when we would buy a half of rump for beef stew, she would cut of a 1" slice to fry as beef steak before I got near it.]
 
morning glory said:
This looks like my ideal brunch!

Writing recipes is a pain in the whatsit. I hate it! Every time I cook something I have to write down measures and weights and then try to make the method clear. It gets easier the more you do it - but its still a chore.
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I tend to leave the jars/packets out until I get round to writing up a recipe. It's easy if I'm using or adapting someone else's ideas, but for some of my own the quantities can be pretty hit and miss at the best of times anyway. Still, these days, even if you make something up, a quick look on the internet will usually produce several similar recipes where others have the same idea or taste as you. Nothing is unique.
 
Its judgement time! We had 7 entries in all and every single one of them was good! @SatNavSaysStraightOn 's Perfect Scottish Tattie Scone, what is not to like? @Cinisajoy 's scalloped potatoes, a perfect classic recipe, @Yorky 's Slow Roasted Paprika Potatoes, tried and tested by two of us - delicious! @MypinchofItaly 's Fried potatoes skins, an all time favourite!

In the end I shortlisted three recipes:
@Elawin's Vegan Bamieh (Middle Eastern Vegetable Stew) (comforting and spicy)
@MypinchofItaly 's Homemade gnocchi stuffed with Blue Stilton cheese (original)
@Ken Natton 's Pork and Black Pudding Patty on a Chive Potato Cake with Mustard Sauce (perfect brunch)

I am declaring @Ken Natton 's Pork and Black Pudding Patty on a Chive Potato Cake with Mustard Sauce. I just so wanted to eat it! Congratulations Ken! :woot:

So its over to you, Ken, to choose the next ingredient for the challenge and set a deadline (normally 2 weeks). All ingredients chosen before are in the thread starting post. It doesn't really matter if you choose something which has gone before, so long as it isn't too recent.
 
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