Tag Archives: Shepherds Pie

CarolCooks2 weekly roundup…9th-21st January 2023-Monday Musings , #My Culinary A-Z, Thursday Thoughts, Shepherds Pie and from Sally #The Brain and its functions Dementia and Alzheimer’s…

Hello and welcome to my weekly roundup of posts, you may have missed during the week… since closing comments on some older posts that were being targeted by spammers I am also closing comments on new posts after 28 days I cannot believe the difference it has made to spam I’m getting withdrawal symptoms-smile-I have had 3 this week and they weren’t really spamming rather people link dropping although to me they get classed as spam the RV spammers and the others have disappeared I’m sure they will come back and I will repeat the same exercise on the posts they target but for the moment they are gone it’s great…therefore if you wish to comment on an older post please make your comment on a new post and I will pick it up and respond x

Monday Musings.

Welcome to Monday Musings where my muse pinpoints anything exciting or unusual I have read during the last week, or seen or experienced it could be anything…Firstly though I would like to thank everyone for their kind words and encouragement as well as a caution on my venture into jogging…well the update is that I pushed myself too much too soon… I know I was beyond stupid and have been berating myself for being so stupid and am now having to rest up as I tried to work through it and that didn’t work…I am so cross with myself and mad as I really enjoyed it…too much too soon a lesson learnt…

Monday Musings…16th January 2023…Fitness Update…Natural Antibiotics…Spammers…and great news on the one Horned Rhino

I love A-Z’s but that’s no surprise as I have written a few series plus my current one is an A-Z of countries and their cuisines…This A-Z is my very first A-Z and I am very grateful to Sally for repeating it on Smorgasbord Magazine…Thank you Sally you are a star it is also lovely for me to have a recap on what I wrote a few years ago now…This week the letter  O  for Olives, Octopus, Onions and more was featured over at Smorgasbord Magazine.

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘O’ for Oats, Offal, Octopus, Oranges and Oysters.

Thursday Thoughts!

I think Thursday Thoughts has taken the place of Saturday Snippets where I go where my thoughts take me or something prompts me…this week there were “The Three Stooges”, Origami, Popcorn and tin cans plus various other topics…and everyone’s favourite a recipe of sorts for Shepherds Pie…

CarolCooks2…Thursday Thoughts!…19th January 2023…Hot Air Balloons, Shepherds Pie, Origami and Popcorn…

Alzheimer’s and Dementia is subject close to my heart…they are terrible diseases that can strike anyone and sometimes not just the old…however there are steps we can take both dietary and physicaly that can give us a fair chance of not being one of the ever-increasing statistics…

Please if you are like me and want to try and stop this disease from knocking at your door then head over to Smorgabord by clicking the highlighted link below…

https://smorgasbordinvitation.wordpress.com/2023/01/19/smorgasbord-health-column-2023-the-body-our-greatest-asset-the-brain-dementia-and-alzheimers-disease-by-sally-cronin/

Thank you for joining me today as always I look forward to your comments and thank you for your shares…I hope that wherever you are you are having a great Sunday if it is sunny..enjoy and if it’s cold, frosty, foggy or snowing stay warm and stay on your feet if you venture outside…

CarolCooks2…Thursday Thoughts!…19th January 2023…Hot Air Balloons, Shepherds Pie, Origami and Popcorn…

 

Welcome to “Thursday Thoughts”…today is January 19th 2023…Did you know that on this day, January 19, 1940, The Three Stooges film “You Nazty Spy!” about the Nazis was released with the disclaimer “Any resemblance between the characters in this picture and any persons, living or dead, is a miracle.”

I have always been fascinated by origami and this man takes it to another level…

Did you know?

January 19, 1785, Richard Crosbie became the first Irish man to fly a hot air balloon in Ireland?… I have always been fascinated by hot air balloons…

Today is also “National Tin Can Day” and “National Popcorn Day”

National Tin Can Day is every January 19 and is a day dedicated to the humble tin can that preserves some of our favourite food items. Without tin cans, the process of storage and preservation would have been entirely different and less convenient. The best thing about canned food is that it is accessible to people from all walks of life. Over the years, various countries around the globe have made their contributions to the evolution of tin cans. The fact that this storage item has been used for over a century is proof of its worth.

First Tin Can.

British merchant Peter Durand receives the original patent for the idea of using tin cans to preserve food…and it’s difficult to open a tin without a can opener…

First Can Opener.

Ezra Warner of Waterbury, Connecticut, receives the patent for the first can opener.

Last Thursday I introduced some info on Lithium batteries…BUT

What comes after Lithium?

Most of us are aware that Lithium is mined and the problems both human and environmental that it causes so of course anything that is as good and doesn’t have a human or environmental cost is welcome…

Thursday…that’s today so what is special about Thursdays?

  1. Did you know that in Australia, most movie premiers are often held on a Thursday?
  2. Sometimes it’s easy to wonder if 40 is the new 30 and 50 is the new 40; why can’t Thursday be the new Friday?
  3. Thursday is a day featured heavily in Christian lore, and it’s also the traditional day U.K. elections are held on.
  4. Thursday is sometimes referred to as “Friday’s Friday,” meaning it’s the herald of Friday and, therefore, the weekend.

When it’s nearing the end of a long week, the last thing you want to do is cook…

I certainly start thinking whats quick for dinner tonight it’s getting close to the weekend and it’s been a long week…Shepherds Pie always goes down a treat…its quick and easy and you can chuck in any bits and bobs of veggies, mushrooms anything goes…

I don’t even have a recipe I use minced pork or beef add chopped onions, chopped diced carrot, peas and or sweetcorn, tomatoes, mushrooms and garlic then, add some stock, Worchester sauce, salt and pepper I thicken it with cornflour slurry add some lovely mashed potato top with grated cheese and pop in the oven until the cheese has browned probably 20-25 mins as everything is hot when it goes in the oven and its a pretty forgiving dish anyways…

If you prefer you can use a  fish mixture and a white sauce and top it with potatoes…You can use white potatoes or sweet potatoes, mashed yams whatever you fancy its a quick meal that is hearty and warming…my mother always made one on  Monday with leftover lamb that she minced but as I rarely get lamb here I use minced beef or pork.

That’s all for today as always thank you for joining me and as always I appreciate your comments x

Saturday Snippetts…26th September 2020

Welcome to Saturday Snippets where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…today it is rather blustery here as we are in the path of hurricane Noul who is wending his way from Vietnam…however we must have been on the edge of his path as apart from some heavy rain and some wind he passed us by with a whisper…

Please join me in what I hope is an enjoyable read… whatever your timezone grab a coffee or a glass of wine and enjoy my meanderings!

Cookery Corner…This week in my kitchen…

What have I been cooking this week? It was time to do some pickling Onions and pickled garlic...Some lovely Cream Cheese Bread which was delicious definitely a keeper so as teaser just a picture of the bread on its first prove…Soup… I always like to keep some soup in the fridge…Bread Pudding that always goes down well…Pork fillet with lovely Brandy Sauce…cinnamon buns…Shepherds Pie a nice quick meal when you are stuck for time …Always a curry and a stir fry and a duck Larb which was very nice…

The recipes as I said last week which are on my blog I will add the link the rest will be in my cookbook…Spoiler Alert!

The Naughty Corner…will be where I name and shame or where I add my two penneth about what I think is wrong with the world…Today it is about my thoughts on how bad Climate Change really is …Forest fires and severe flooding have been occuring in countries around the world and it is getting worse…

The Climate Change activists are gaining momentum as are the voices on Carbon emmisions…I agree that temperatures are hotting up and ice caps are melting HOWEVER if proper housekeeping was applied and we listened to the indiginous people who have carried out proper land management practises for years the fires and the floods would NOT be as bad… we would have a proper picture of climate change although we have gone through many cycles over the centuries…Ice Age being one…Man has to take some responsibility as we don’t own the world we are tenants…Nature owns the world and if we were not here it would quickly reclaim it…

Mismanagement … the erosion of landscapes is partly caused by MAN with their mining excavations or by me, you, governments, manufacturers, fishermen..far to many to list but we ALL have a collective responsibility whether we have a postage stamp size plot, a few acres or something in between we should be effectively managing that…

The earliest wildfire smouldered approximately 419 million years ago and are recorded as a low-intensity burn…Low intensity, mosaic or patch burning is designed to provide protection to the environment and to communities and is usually conducted in spring and autumn and autumn-like conditions when weather is mild and fire behaviour is moderate and easier to manage.

It is our duty as custodians of this beautiful world…Our government and big corporations should also play their part…no one is exempt…THEN we would really see how bad true Climate Change really is…

Let’s have some Music…I’m in my Acapella phase at the moment…

Not quite as refined as last week…I did love that…this one made me smile and sometimes we need something to make us smile I know I do…

Trivia…

  • Hey, Jude” was produced by the renowned English record producer George Martin. Martin was knighted in 1996 for his remarkable contribution to music and popular culture.
  • “Hey, Jude” was the first single Apple Records ever released. FYI: Apple Records is a record label founded in 1968 by the Beatles.
  • With a length of approximately 7 minutes and 11 seconds, “Hey Jude”, upon its release became the lengthiest single ever released. Its massive success inspired the release of long singles in the music industry.

Wellness Corner with Sally Cronin…

This week Sally is talking about Salt in our diets and our blood pressure…Salt like low-fat food and various other foods have been vilified and we have been advised to cut down or cut it out or in the case of low fats meals to be vigilant about our fat intake well we all know turned out a few years later there was backtracking as low fat generally means more added sugar and salt…

https://smorgasbordinvitation.wordpress.com/2020/09/21/smorgasbord-health-column-blood-pressure-and-the-salt-debate-by-sally-cronin/

Did you know?

Passengers alighting at Helsinki Airport in Finland starting from earlier this week will have a speedier – and much fuzzier – way of getting tested for COVID-19.

A team of dogs has been deployed to fill their snoots with eau d’arriving passenger to sniff out those infected with the virus behind the current global pandemic.

Just because…Jellyfish for Dinner?

The oceans stock of fish is being depleted by overfishing so thoughts are turning to what other types of seafood can be eaten to allow stocks to build up…Jellyfish is one such option…

The Cannonball jellyfish, also known as the cabbage head jellyfish, is a mostly harmless (it’s edible if you know how) variety that sometimes washes up on beaches in large numbers. It is shaped like half an egg and maybe up to 7 inches in diameter. It may be bluish or yellowish with a brown border. It is a good swimmer.

The venom of the cannonball can give a mild sting, but generally, brushing against this jelly isn’t enough to result in a sting. It goes without saying, that what would be a mild sting on the skin will be a very strong sting if the nematocysts get into your eyes.

The Cannonball jellyfish often plays host to this type of Spider crab. It provides shelter and transportation for the crab, and presumably the crab shares the food that the jellyfish kills. Maybe the crab even takes a little nip of the jellyfish now and then.

The Cannonball Jellyfish is considered a delicacy in Japan, but it must be prepared properly, which usually means it is dried. However, you must understand that to be edible, it must be harvested while still alive and healthy. The ones washed up on the beach should not be eaten because once they are beached they quickly start to deteriorate.

The question is ...Would you eat a spicy jellyfish salad or have you?

Thank you for reading….enjoy your weekend, stay safe not only from Covid-19 but the wildfires around the world…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

This week in my kitchen…Tried and Tested Recipes…

 

Welcome to this week in my kitchen…Still lots of tropical showers …Everything is growing like crazy …sun and rain has that effect…

I don’t buy tinned goods often mainly just baked beans which hubby loves and I have not made any to his taste yet..and tomato puree  I always do my own tomatoes fresh for spag bol and chilli etc…But the puree it is easier to buy a tin…However, tin openers here are the worst ever cheap and last 5 minutes…I saw this video as there have been occasions when the cheap can opener has died making no more than a minuscule opening and then hubby has dangerously resorted to knives and the like…This made me smile and I thought it was an ingenious idea…Not so hubby but you can’t please everyone all the time can you…haha

They make it look so easy, don’t they?

In my kitchen this week…Shepherds Pie an old family favourite…This recipe has been around forever… well a good few years and no two people make it alike… I change my recipe every time I make it …The term Shepherds Pie refers to a pie made with lamb and if it is made with beef it is known as a Cottage Pie …The topping is potato and not a pastry crust which one could be forgiven for thinking as a pie normally does have a pastry crust…Not in England or Ireland when it refers to this pie…My mother used to make hers with the leftover lamb from Sunday lunch which was minced and then she added carrots and onions, gravy and topped with potato.

The term cottage pie was in use by 1791, when the potato was being introduced as an edible crop and something the poor could afford… the term cottage meaning a modest dwelling for rural workers.

The term shepherd’s pie did not appear until 1854 and was initially used synonymously with cottage pie, regardless of whether the meat was beef or mutton. However, in the UK since the 20th century, the term shepherd’s pie is used only when the meat is lamb we do love to be proper us Brits…haha

As for a recipe just cook your mince with onions and add any vegetables you like i.e mushrooms, peas, carrots, sweetcorn and make a gravy just like when you make a stew cook it for about 10 mins then pop the meat mix into an ovenproof dish top with mashed potato and if liked add some grated cheese and or breadcrumbs to give it a crispy top when it browns  in the oven .

Home made Shepherds Pie

Serve with steamed vegetables or just some crusty bread…If you like to add a little gravy or sauce…Some people like ketchup and some brown sauce there is no right or wrong way just however you like it …Just get the name right if talking to a Brit…haha

This Orange Pork is a family favourite or you could use chicken although I was reading today that as regards to your cholesterol a new paper out said there was no difference between red meat and chicken and turkey in the tests they had conducted… What I love about this is the rice it is a way of getting vegetables into your diet by adding to the rice.

Orange Pork with Watercress Rice…

Orange Pork with Watercress Rice

Ingredients

  • 1 1/2 cups of rice
  • 1 ¼ lb Pork tenderloin cut into cubes
  • 3 cups of coarsely chopped watercress reserving a few sprigs for garnish.
  • 4-6 cloves of garlic finely chopped
  • 2 tbsp fish sauce
  • 3 tbsp of oil
  • 3 tbsp fresh lime juice
  • 2/3 cup Orange marmalade
  • A ½ cup of finely julienned ginger
  • Salt and pepper to season

Cook the rice and toss in the watercress with ½ to 1 tbsp oil, cover and leave to stand for at least 10 minutes.

Season the pork and with the pan on medium heat add the oil and add half of the ginger and cook until the ginger is golden, drain and set to one side.

Add the pork and brown for 3-4 minutes and then remove from the pan. Add the remainder of the ginger and the garlic and cook for 30 seconds add the marmalade, fish sauce and lime juice bring to a slow rolling boil stirring until it is syrupy then return the pork to the pan simmer for 1 minute and serve over the rice.

Garnish with the crispy ginger and watercress sprigs.

This was very nice I wasn’t sure about watercress but the heat of the rice just wilted the watercress and it was very nice even hubby liked it….Me, I might add some chilli flakes next time…Just saying…

I love to eat fish and while we were shopping and having a mooch around the fish stalls I spied this beautiful fish with a broad yellow stripe down the middle one of my favourite fish is back in season…

The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.

In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri.

As you know I am firmly in the camp of eating healthily and choose my fish carefully …I steer clear of farmed fish and only eat locally caught straight off the boats or fish which is responsibly sourced. It doesn’t mean however that it is expensive which a lot of people seem to think …You can buy fish responsibly and at good prices by researching your local markets or even buying frozen.

This fish has extra lean, firm white meat and if you want a lighter meal then it is a lovely tasting fish with a mild flavour.

For two servings.

  • 2 x 150 g pieces of yellowtail fish.
  • Freshly ground black pepper
  • Sea salt to season…..I use a mineral salt which is farmed close to my home.
  • 1 egg white whisked until it is foamy.
  • 3 tbsp sesame seeds.
  • Oil for frying…I use coconut oil.

For chilli, lime and soy sauce.

  • 60 ml Soy sauce
  • 2 tbsp honey……
  • 1 clove garlic, crushed
  • 1 chilli, deseeded and finely sliced..guess who leaves the seeds in? Moi
  • Juice of 1 lime
  • A drizzle of  sesame seed oil
  • Fresh coriander leaves to serve

Preheat the oven to 180 °C.

Season the yellowtail fillets with a little salt and freshly milled black pepper. I cut the fish into steaks…BUT next time I will leave as a piece it will be easier for the Sesame seeding. I didn’t think it through when I cut the fish into steaks..yep I boobed. My sesame seeds didn’t all stay put.

Dip the seasoned fish into the egg white and coat both sides with sesame seeds.

Heat a little coconut oil( or oil of your choice) in a frying pan and sear the fish for about a minute on each side or until the sesame seeds are golden brown. Remove the fish and place in a roasting pan.

Cook in the oven for about 10 minutes or until the fish is just cooked through.

Meanwhile, make the soy sauce reduction. Place the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Put the soy sauce, honey, garlic, chilli, lime juice and sesame oil into a small saucepan and bring to the boil.

Cook for about 2–3 minutes or until the sauce has reduced slightly and has thickened so it coats the back of your spoon.

Remove the garlic clove and set to one side…

Once the fish is cooked, remove it from the oven and serve immediately, drizzled with a little soy sauce reduction.

Sesame crusted Yellowtail fish

Served with jasmine rice, steamed pak choi and fresh lime wedges.

Enjoy!

I do hope you have enjoyed these recipes which are all tried and tested in my own kitchen xx

Thank you once again for reading this post I hope you all are having a great weekend and have a creative week ahead xx