Friday 5 November 2021

Comfort Food

Thanks everyone for all Bob's birthday greetings yesterday! Before retirement, Bob said he was looking forward to doing more of the cooking. Since the diet began, he has been really involved in meal planning and preparation. On Monday we visited a Butchers/Fishmongers*** a few miles north of Norwich called Farm to Fork And Fish. We came away with a pack of kippers, a bag of oxtail, and a tray of "Char Sui Pork Mix".

The fish cost a little more than I usually pay, but the flavour was spectacular, and the fillets were generously sized, firm and meaty. 

A good breakfast even without my usual brown-bread-and-butter

The pork came with mushrooms and onions, in a dry spice mix. Bob added lots of veg [cauliflower, mange tout, red peppers] and some stock to make the sauce [with a little soy, and fish sauce] There was no added sugar, and the extra veg meant we did not need noodles or rice. It was lovely. 


The locally sourced pork had such a good taste and texture.

For years Bob has reminisced about his Mum's oxtail stew, and talked of making one. This is Jamie's Insanely Good Oxtail Stew.[recipe here] and Bob followed this recipe [mostly!] J says "serve with creamy mash and greens" I slow roasted some squash alongside the stew to mash, and harvested more of my spinach to steam.

On cold, autumn days, when it gets dark early, these meals have been delicious. With such lovely flavours, you forget that you haven't got any of the usual carbs on your plate.


***We are looking for somewhere to replace the lovely Perfick Pork of Great Ryburgh. David and Julie, the owners have retired and shut up shop. Such a shame...

16 comments:

  1. All sounds utterly delicious!!! I'm feeling v hungry on my train all of a sudden!x

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  2. I used to like oxtail soup so years ago went to buy some but it was SO expensive, I couldn't afford it(probably just been on a Delia programme!)

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    1. I'm not sure it will be a frequent item on the list. And it's rather frustrating that what was once a "cheap cut" has somehow been elevated to'gourmet' status. But Bob's wanted to try cooking it for years.

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  3. I've never had kippers, but, have had oxtail. :)

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  4. I think kippers are a strangely British custom. Perhaps other readers can clarify that for me

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  5. Sending a belated Happy Birthday greeting to Bob. He's becoming quite a chef, isn't he! I think I would struggle not eating carbs because I don't eat meat so eat beans and pulses instead. I know I need to lose a little weight 😩 but have lost the impetus to go out walking since the pandemic. You are both doing amazingly well x

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    1. Mashed butter beans make a passable substitute for mashed potato. I'm getting better at making myself walk places

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  6. What is 'mange tout'? It's name doesn't sound very tasty!

    Hugs!

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    1. Mange tout [from the French "eat all"] are tiny garden peas which you do not take out of the pod - you eat it all. Very similar to "sugar snap" peas. Because they are so small, the pods are tender and the petit pois inside are very sweet. Really good in stir fries!

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  7. We share a can of kippers every Sunday morning. ( U.S.) We cannot get them any other way. They are actually better than the ones we used to order for breakfast on cruise ships.
    How wonderful that Bob is taking such an interest in your new joint diet!

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    1. I have never heard of Kippers In A Can! We either get them fresh, or vaccuum packed.

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    2. A belated very Happy Birthday to Bob, and wishing him very many more!
      John West do Kipper fillets in a small flattish tin, perhaps that's what JanF is referring to.
      I don't like kippers at all, (too many tiny bones for me), but would take your arm off for an Arbroath Smokie. One of my life's great pleasures is sitting by the harbour at Arbroath eating fresh Smokies with my fingers! I do always carry a wet cloth and liquid soap in the car when I'm planning a Smokie session!
      I make a really good Oxtail stew, to my Dad's old recipe, it's cooked very low and slow until it's an unctuous, gelatinous bowl of loveliness! I also make Oxtail soup, and always add just a small drop of a good Balsamic vinegar just before serving, it's lovely.
      We're very lucky as we have two amazing butchers a couple of miles away in opposite directions. One has been trading since 1974, the other since 1844, and their produce is fabulous! I've just ordered our Christmas meats, a Brisbourne free range Bronze Turkey, a 4kg dry cured Gammon, a 4kg off the bone Leg of Rare Breed Pork, and a couple of Tomahawk steaks (a treat for one of the days we'll be just the two of us). Sausages will be ordered from the other butcher, as his are award winning!
      Now, if I could just eat less of all these lovely foods, I would be slim again, but I do love my food!
      Take care. X



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    3. Thanks for the info about John West kippers in tins, Col. Yes, Arbroath Smokies are fabulous (happy memories of a holiday in Scotland some years ago) I'm guessing from your reference to Brisbourne turkeys that you are in Shropshire. I'm hoping to source a good Norfolk bird this Christmas (but without breaking the bank! And please don't mention the "bootiful" poultry place up the road!)

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  8. Hope Bob had a good birthday. My husband calls kippers Spithead pheasants, from his time in the RN. I love them but they do leave a lingering smell. All your dishes look very tasty.

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  9. We can get frozen kippers here in Canada. I wish we could get smoked haddock, though. DH doesn't cook, and I only get adventurous with cooking when I have a lot of energy, but I try to keep meals nutritious. I know I should have bought that spaghetti squash I passed on in the store today but I just couldn't get into the mood for cooking one and I know it isn't hard. However I wasn't planning pasta tonight, air fried fish and chips instead (but all your foods sound wonderfully superior to that!). I'm going to try the butterbean substitute for mashed potatoes soon, they sound great.

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  10. My late in-laws used to live in Great Ryburgh. Afterwards in Fakenham. A very nice market and auction on thursday.

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