Salmon fish stock

Let’s travel back in time to that post a while ago, on salmon heads and how I was so happy I could get them for free from the market.

I’m still enjoying the benefits of those salmon heads. Weeks and weeks later. Gross, you say? Not at all, my dear friend.

We made a simple stock from the bones which we have been enjoying ever since, mainly in the form of soupy noodles (and also one day I made rice porridge using the leftovers). We’ve actually done this twice recently, but I keep neglecting to post it because I keep forgetting the recipe for the stock. Which tastes a little different each time. But this is the basic outline, so here goes.

No pictures by the way, unless you really want to see my slow cooker getting all crusty overnight (do you really??)

Salmon fish stock

One salmon frame, chopped into bits
1 large red onion, chopped
2 medium sized carrots, chopped
1 tablesp whole black pepper
Salt to taste

Water to fill up the slow cooker

A slow cooker

  1. Put everything in the slow cooker and leave it on overnight. Taste and salt as needed.
  2. After at least 8 hours, strain the liquid to remove the extra large parts. Crush anything that can be crushed through the sieve.

That’s it! 🙂

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Whoa, Tagine

Yea so I didn’t make a tagine. Your expectations of me are far too high. Bigfoot made tagine.

I said I wanted to record everything so we could make it again. Response: nod nod, yes yes Lea, don’t worry.

Hello lonely potato Yum yum corianderEverything is browning Mmm uncooked meat

The problem is that he is a more natural cook than I am, so what that means is that he chucks in lots of things until it tastes right, then remembers how it tastes, but forgets what he put in or how much.

Don't overfill and make sure you have enough water Yes, we overfilled Smells good. Tastes...like water Getting there I suppose

GAH.

The lid is slightly open because it bumped up and down scarily

Of course it isn’t entirely his fault. Once I had his agreement that he would ‘remember’ what was in the dish and what he did, I happily went off and did my own thing, disregarding absolutely everything that was going on. I cook to eat you know, not for the sake of cooking. My posts are the result of  my need for happy eating with minimal cooking. If someone else volunteers to do all the cooking, who am I to disagree? 🙂

Mmm..ahh

So, I do apologise, but in this post I will be pasting the recipe we used as-is. I’m sure it tasted awesome that way. I’m using this as a recipe binder – with the hope that next time we make tagine, I can update it to reflect how it was actually made. It tasted amazing the way we  *cough* made it too, so I hope that we can figure out how to do it again someday. Right.

Lamb, Prune, and Almond Tagine

Taken from Grantourismo. I have no idea how much we changed it, so you’re better off following their ingredients list, and method too if you like. I’ve added the method that we used below.

EDIT: you can find the original recipe on their website here. I’m a bit of a noob with regards to blog laws, and I didn’t realise you can’t paste entire recipes even if sourced.. Sorry guys, I won’t do it again, promise.
Big thanks to Terence for letting me know about my error!

I’ll add a new ingredients list once I figure out exactly what we put in our version.

Happy Bellea’s lazy unsupervised-cooking method:

  1. Fry onions, garlic, lamb, and spices in a pan until the lamb is browned. Start with the onion and garlic and add the lamb once that has cooked a little.
  2. Transfer everything to a crock pot (including the prunes and almonds). We also added some root vegetables here, like carrot and potato. Add the water here.
  3. Leave the crockpot on automatic for about 5 hours
  4. Take everything out and dump it in the tagine. Put the tagine over high heat, cover it and let it bubble. Keep going until it tastes nice, and add everything and the kitchen sink to make it so (yes, I don’t know what was added). Serve hot with crusty bread.

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Note: Also now I have looked up blog laws, and apparently it’s fine to reproduce ingredients lists, and as long as they are accompanied by a re-write of the method? (link) Anyway, sorry in advance if I attribute incorrectly, just let me know and I’ll change things 🙂

Grandpa’s English Kitchen: Oxtail Stew

When I was little, my grandpa made the long trip to visit us every year, until he was 98 years old. He used to cook sometimes, and my favourite dish was his oxtail stew. That sounds a bit odd, coming from someone who is an inconsistent flexitarian. However, this is different, and once you try it, you will know.

Close your eyes and imagine you are in a little cute english kitchen with wood panelled walls and a yellow table cloth. There’s a jack russel running around somewhere, and horses and cows outside, please don’t forget to take your muddy wellingtons off at the door.

Grandpa’s English Kitchen: Oxtail Stew

Oxtail – 4 slices. Get it fresh from your butcher!
Onions – 2 large ones. I used 3 as I had smaller ones.
Pearl barley – a handful, I like barley so I add more. This time I added a cup.
Oxo cubes – 2. Any other beef stock should also work, but Oxo comes out tastiest.
Lea & Perrins sauce – 2-3 table spoons
Bay leaf – two or three
Tomato paste – 2 tablespoons
Carrots – chopped
Any other vege you like – potato  and button mushrooms would be nice, you can use other vege like pumpkin but just be warned that it will change the flavour a bit
Water – enough to cover everything, and a bit more

  1. Heat everything in a big pot with the water, until it is boiling. Don’t add your extra vege at this stage, only the carrots.
  2. Add any extra vege. Use your cooking method of choice to finish:
  • Oven – pour into a large oven-proof dish. Make sure there is enough water in the dish to cover the ingredients, and cover with silver foil. Stick it in the oven at about 180-200 degrees celcius. Leave it there for about 3 to 4 hours, checking occasionally to make sure there is enough water.
  • Slow Cooker – pour into a slow cooker. Make sure there is enough water in the pot to cover the ingredients. Leave it on low setting for 8-10 hours, or 7-8 hours on high setting. If you are going to leave it alone for the whole day or overnight, add extra water and use low setting. (I haven’t tried this, this is just how I was told to cook the stew)
  • Pressure Cooker – pour into pressure cooker. Make sure there is an inch or more of water covering the ingredients. Close the lid and cook on high until it boils, then reduce the temperature and leave it on the stove for an hour or so.
    Pressure cooking can be scary and dangerous, it’s important to read the manual (I didn’t, who needs manuals, it’s a pot, it can’t be so hard, and so on). As a result there was some kitchen excitement as I tried to open the lid for the first time.

    Sauce trajectory:

    Caution, hot soup burns sometimes.

  •  Keep going until the meat gets so tender it drops off the bone.

It’s nice with crusty bread or potato (if you didn’t already put potato in the sauce).