Monday, February 26, 2007

OF CUTS OF MEAT AND THINGS




I baked these pork chops last night with apples and in a honey and mustard sauce [Dijon-style mustard being available here] then took the photo just to show you how the chops are cut differently to those found in Britain. You do sometimes see a shape similar to the British cut, but the chops are smaller and thinner.

Lamb, as I've mentioned, is more difficult to find but will be coming into the shops more frequently in the run-up to Easter. The best way of obtaining lamb chops is to go to the frozen food centre and get them to cut up a whole shoulder. I then freeze the chops I don't immediately need.

Carrots are the bane of my life [along with water!] as they are usually sold in large packs like this. I've just turned this lot into soup, which brings me to a discussion I had with Irma over Christmas, about Italian cuisine not having a great repertoire of soups. Apart from minestrone and the wonderful Tuscan ribollita, they are rarely served and this must be because pasta is king. Spezzatino, which we would call casserole or stew, is a different matter and the cubes of meat used in its preparation are much larger than in Britain.








12 comments:

sally said...

Carrot and coriander my favourite soup.... and hardly any calories... :-)

Lee said...

Don't forget you can turn those carrots into carrot cake, Welsh...it freezes well and you'd always have cake on hand in the event of unexpected visitors. I don't know if you can get canned crushed pineapple or pineapple pieces there but I've got a great recipe for a carrot and pineapple cake. I sent it to Liz a couple of months ago. If you would like it, I'll give it to you. It's a very simple cake and it freezes very well, if the need arises.

Welshcakes Limoncello said...

Hi, Sally. Only rarely can I get fresh coriander here and I have only found it in Ragusa but I spice up fresh parsley by adding cumin. Lee, thank you! I can get canned pineapple and would absolutely love to have that recipe. Grazie di nuovo, my friend.

Lee said...

Lee's Carrot & Pineapple Cake:

Grate enough carrot to give 1 full cup and strain the juice from half a 400g (15oz) can of crushed pineapple. (Crush up sliced canned pineapple if you can't get the crushed.

In a bowl, mix 1 cup of plain flour, 1 teaspoon baking powder, 3/4 teasoon baking soda, 1/2 teaspoon each sal and cinnamon and 3/4 cup sugar. Add 2 eggs and 5 tablespoons vegetable oil. Mix well. Stir in the grated carrot, crushed pineapple and 1/4 cup chopped walnuts. Bake in a moderate oven 350F (175C) for 35-40 minutes. Cool before topping.

Cream Cheese topping: place in a bowl 3tbls butter, 3tbls cream cheese, 1/2 tspn vanilla, 1/2lb (250g) icing sugar and beat very well. Iff too thick, add a small amount of milk or lemon juice to give a smooth consistency.

I rarely ice mine. I used to make 12 times the quantity and sell by the slice in my shop...and if I make it nowadays, I always double or quadruple the quantity. As I said previously, it is a very good freezing cake and it's a moist cake, Welsh. I think you will like it.

james higham said...

I've noticed certain bloggers posting pictures of their meals and then there is you. Whenever I see any of yours, I want to get on a plane and get over to you straight away. Not just for the food, I assure you!

Ellee said...

Do you ever put on weight, the food is so rich?

Winchester whisperer said...

You must have a jolly big freezer

Shirl said...

Just to say Welshcakes, I am having a job keeping up with everything but have read your posts - where have I been, so many - noted your kind comments on Pete's blog. Please read mine, I've updated it now!

Welshcakes Limoncello said...

Lee, thank you so much for the recipe. I can't wait to try it! James, you have made my day! Ellee - err - yes, but I don't think the food is particularly rich. Remember it's usually fruit for dessert, supper is light in most homes and no one eats breakfast! WW, my freezer's not that big; it's a normal sized British fridge-freezer. I freeze lamb chops in bags of two and they don't take up so much room. Hi, Shirl, I know you are busy planning a move so thanks for coming over. Will be over to you later. Buona serata, everyone!

Lee said...

Italian food isn't 'rich'...it's real. Italian food doesn't have the rich, creamy sauces like the French do.

Except when some of the desserts come along...and then everything gets thrown out the dieting window! ;)

But hey! Live and enjoy...one can't be forever denying the pleasures of life. ;)

Ballpoint Wren said...

How about juicing the carrots? Juicing is really popular here in So Cal, and it uses up carrots like gangbusters.

Welshcakes Limoncello said...

Agree, Lee - carpe diem! Bonnie, that's an idea - thanks.

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