tag:blogger.com,1999:blog-27656689134233102302024-02-19T02:26:26.850+00:00FunkyknucklesA left handed woman's diary of food, drink, dogs and raking around.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-2765668913423310230.post-56508821488375031952014-01-06T20:04:00.001+00:002014-01-06T20:12:19.710+00:00Greek Irish Stew<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqj3UPMeTbeOArVFzRs7xPaNFM5D5X1B0hQfEkHuTeIusTjCWQ1bCru2f2V_mwvYG17vAgswaw5l933maAvjGXDfH93BMMWvcQq4_UR0HbbucTaEfYhvXEeahXhRcb1-zOdVIzH8RcvM/s1600/226953_1849294507610_1641473_n.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqj3UPMeTbeOArVFzRs7xPaNFM5D5X1B0hQfEkHuTeIusTjCWQ1bCru2f2V_mwvYG17vAgswaw5l933maAvjGXDfH93BMMWvcQq4_UR0HbbucTaEfYhvXEeahXhRcb1-zOdVIzH8RcvM/s1600/226953_1849294507610_1641473_n.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kastellorizo, just off the Turkish coast</td></tr>
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I was looking at a recipe for Arni me Fassolakia - Greek lamb stew with Green Beans, but it seemed a bit too Mediterranean for January in Belfast. So less tomato and more potato makes a lovely hybrid stew which left the husband very happy indeed. He's actually making me write it up now, ten minutes after dinner, so I don't forget the recipe.<br />
<br />
<b>Stock</b><br />
1 leg of lamb leftover (the bone and about a pound of meat left on it from last night - you could use 2lb of bone in stewing lamb instead)<br />
2 onions<br />
Celery, carrot, whatever is to hand<br />
<br />
<b>The potato bit</b><br />
2-3lb potatoes, peeled & quartered<br />
100-200g sliced green beans<br />
The skimmed stock<br />
<br />
<b>The oniony-tomato bit</b><br />
A box of plum tomatoes, halved<br />
2 onions, sliced<br />
Plenty of olive oil<br />
<br />
Bring the stock ingredients to the boil and simmer for 4-5 hours. Cool and discard everything but the meat. Allow the meat to cool, remove any skin & fat and chop up into 1" chunks.<br />
Boil the spuds & green beans till the potatoes are tender but not falling apart.<br />
Meanwhile fry the onions and tomatoes in plenty of olive oil on a medium low heat till the onions are translucent - they will be ready when the spuds are.<br />
<br />
Drain the potatoes and beans (but keep the stock) - put them in with the onion mix, add the lamb and combine everythng, then add stock a ladle at a time till you get a nice stew consistency. Add salt & pepper to taste. Leftover stock can be used for soup. Like all stews, much better the next day.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-57384204408302616192013-12-13T23:53:00.001+00:002013-12-14T00:39:00.084+00:00Moussaka - the best recipe everNo messing around, this really is the best Moussaka you will ever taste. Not too heavy but delectably rich. The trick is to get as much oil as possible out of the aubergines and mince, so drain them really well.<br />
<br />
<b>For the mince:</b><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">250g Irish mushrooms, sliced</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"> 700g lean mince beef </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">4 onions, finely chopped </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">2-3 cloves of garlic, minced </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Oxo cube </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Glass of red wine </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">3 peppers (the roasted, bottled ones are best), chopped </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Dried thyme </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Bay leaf </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">500ml passata </span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">1-2 tbs tomato purée</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><b>For the Bechamel</b></span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">250ml milk</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">1 onion, chopped very fine</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">A good scrape of nutmeg</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">50g butter</span></span><br />
<span style="font-size: 14px;"><span style="color: #333333; font-family: Cambria;"></span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">50g plain flour</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><b>And then:</b></span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">100ml cream</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">4 egg yolks</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">150g or more of strong cheese, preferably mature cheddar and parmesan</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Breadcrumbs, fresh or dried</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Plus 2-3 large aubergines sliced 1/2" thick and a lot of good quality vegetable oil.</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><b>First the mince:</b></span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Fry the mushrooms on medium high till browned and caramelised, about 20 minutes. Put them in a heavy casserole. Dry fry the mince on a high heat and when cooked through, drain it in a colander while you fry the onion until translucent on a medium heat. Now throw this and all the other mince ingredients into the casserole and bring to the boil, then simmer for an hour.</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><b>Meanwhile, the aubergines</b>:</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Fry them in small batches in lots of oil on a medium high heat - they should be a gorgeous dark brown on both sides. As each slice is done, remove it to a colander lined with 4 layers of kitchen paper. When they're all done, get about 4 layers of kitchen paper and press it down on the slices. Let this sit and absorb all the excess oil for a good 20 minutes.</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><b>Last, the Bechamel</b></span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Just make a plain thick Bechamel, once it's cooked through take it off the heat, let it cool a little and add the cream and egg yolks.</span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><br /></span></span>
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;"><b>Assemble and cook:</b></span></span><br />
<span style="color: #333333; font-family: Cambria;"><span style="font-size: 14px;">Layer the aubergine first, then mince, aubergine, mince, aubergine, then pour the sauce all over. Finish with 150g of strong cheese then scatter breadcrumbs over the top. Bake at 180oC for 45 mins. Should be delish.</span></span>Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-28533377162937214802013-10-06T21:59:00.001+01:002013-10-06T22:04:11.349+01:00A good foolproof quicheQuiche terrifies me. I love it, but when I try to make it I get watery cheesy scrambled eggs in a damp pastry case. So thank you to<a href="http://www.deliaonline.com/how-to-cook/baking/how-to-bake-a-pastry-case.html"> Delia</a> and thank you to <a href="http://www.philadelphia.co.uk/">Philadelphia Cheese</a> - between the two I have produced a gorgeous, rich quiche that's also ridiculously easy.<br />
<br />
1 pack ready rolled shortcrust pastry<br />
1 tsp butter<br />
2 onions, chopped very fine<br />
1 garlic clove, minced<br />
200g Philadelphia<br />
200g ham, chopped<br />
4 eggs, beaten<br />
Salt & pepper<br />
<br />
Line a pie dish with the pastry, prick all over and brush with a little of the beaten egg. Bake at 190C for 15 mins. Meanwhile fry the garlic & onions in the butter till translucent. Take the pan off the heat and stir in the Philadephia till mixed through. Then add the ham and eggs, season and pour into the pastry case. Cook at 170C for about 35-40 mins. Serve warm or cold.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-60026750310948585662013-06-15T23:14:00.002+01:002013-06-17T16:43:02.525+01:00Paula Wolfert's Fish Tagine, Funkyknuckles style<div class="separator" style="clear: both; text-align: center;">
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The parents have gone home so I have time to myself again. I got a beautiful new cookbook -The Food of Morocco by Paula Wolfert - and it is just wonderful. I've already made Oudi, a clarified butter made by toasting barley grits - I just used coarse bulgur instead - with dried thyme and then melting butter over the mixture. The bulgur pulls the milk solids away magically, so you can just pour the clarified butter off really easily and it also gives a lovely smoky flavour to the finished product. I will be mostly anointing things with this for the next wee while.<br />
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I have not yet made the preserved lemons, the tomato confit, the meat confit or any of the amazing sounding breads - but I will. The range of recipes is incredible, there must be half a dozen versions of the old chicken/lemon/olive tagine classic, plus several very different and interesting looking b'stillas. If I only had one Moroccan cookbook (Ha! I have half a shelf of them!) this would be it.<br />
<br />
Tonight I made the Fish Tagine with Creamy Onion Charmoula but - as usual - I made several substitutions, mostly because I had no preserved lemons, coriander or courgettes. Fresh lemons, parsley and fennel were perfectly good under the circumstances. The result was excellent, the husband loved it and it was very easy and good. I just bought myself a <a href="http://www.sainsburys.co.uk/sol/shop/home_and_garden/cookware/pots_and_pans/castiron/121060472_cooks_collection_orange_3l_cast_iron_shallow_casserole_dish.html?hnav=4294901564">great big shallow cast iron casserole from Sainsbury's</a> and it works very well if you don't have a cooking tagine.<br />
<br />
The charmoula itself is spectacularly good and simple and I would use again and again on chicken or fish.<br />
<br />
<b>Fish Tagine with Onion Charmoula</b><br />
<b><br /></b>
<i><b>Onion Charmoula:</b></i><br />
1 1/2 tsp ground cumin seeds<br />
2 tsp minced garlic & ginger<br />
2 tsp sea salt<br />
2 tsp hot paprika<br />
1/2 tsp ground black pepper<br />
Pinch of turmeric, fennel and cinnamon<br />
20g parsley<br />
3-4 tbsp olive oil<br />
1 medium onion (coarsely chopped)<br />
Juice of 1 lemon<br />
<br />
<b><i>Tagine</i></b><br />
750g firm white fish (I used seabass & monkfish) skinned and cut into 1" chunks<br />
1 punnet small red ripe tomatoes, halved<br />
750g-1kg small potatoes, quartered<br />
1 fennel bulb, sliced thin<br />
1 red bell pepper, peeled, cored, seeded, and diced<br />
Juice of one lemon<br />
1/2 a glass of wine<br />
<br />
<i><b>Garnish:</b></i><br />
Juice & rind of a lemon<br />
Olive oil<br />
Chopped parsley<br />
<br />
Blitz the Charmoula ingredients until smooth. Divide into two, mix half of it with the fish and marinate for an hour in the fridge.<br />
<br />
Boil the potatoes till almost tender, then put them in a shallow casserole or tagine with the fennel, pepper, lemon, wine and the rest of the charmoula. Bring to the boil and then simmer, covered, till tender (about 30 mins).<br />
<br />
Spread the marinated fish and the tomatoes over the top and bake uncovered at 200oC for about 15 mins till the fish is cooked. Stir the garnish through and devour. I've adjusted the quantities to suit Irish levels of potato consumption so this needs no accompaniment.<br />
<br />
<b>Oudi</b><br />
<b><br /></b>
2lb butter<br />
40g coarse bulgur<br />
1 tsp dried thyme or oregano<br />
<br />
Toast the bulgur and thyme in a dry frying pan for 5 minutes or so on a medium to high heat till it's golden brown and smells smoky. Put in the butter (chopped up into pats) and let it melt completely without browning or stirring. Take off any scum with a kitchen towel. It will magically separate out into golden butter fat and weird porridgy gloop at the bottom of the pan. Paula Wolfert says you should strain it but I just poured the clarified butter off the bulgur mixture and put it in a jar. Tastes amazing and will be a beautiful topping for all things Middle Eastern.<br />
<br />
<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-44014629946200976822013-06-02T22:29:00.000+01:002013-06-02T22:40:55.428+01:00Il Pirata <div class="separator" style="clear: both; text-align: center;">
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My Dad has just come home from Florida for a wee holiday so we enjoyed a typically modern family Sunday lunch (him, me, my husband, my stepmother, stepsister and her wee boy) at <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g186470-d2459328-Reviews-Il_Pirata-Belfast_Northern_Ireland.html">Il Pirata</a>, my favourite restaurant.<br />
<br />
God, I am SO lucky to have this place at the bottom of my street! I've got the <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g186470-d2464056-Reviews-Mandarin_City-Belfast_Northern_Ireland.html">Mandarin City</a> (tremendous high end Chinese with duck a speciality), Little Wing pizzeria, the <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g186470-d3935084-Reviews-Jasmine_Indian_Restaurant-Belfast_Northern_Ireland.html">Jasmine</a> (ludicrously good Indian BYO) and the<a href="http://www.tripadvisor.co.uk/Restaurant_Review-g186470-d2249187-Reviews-Good_Fortune-Belfast_Northern_Ireland.html"> Good Fortune</a> (longstanding BYO Chinese of choice for a tasty midweek treat), so spoiled for choice round these parts, but Il Pirata is the one I keep going back to. So much so, in fact, that I haven't even got round to trying out <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g186470-d3902572-Reviews-Greens_Pizzeria-Belfast_Northern_Ireland.html">Green's Pizza</a> or <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g186470-d3700205-Reviews-Baja_Taqueria-Belfast_Northern_Ireland.html">that Mexican place</a> which is supposed to be incredible.<br />
<br />
The husband was pretty grumpy heading out, muttering something about only having had 5 hours sleep and claiming to be a bit Il Pirata-ed out - fair enough, I've been dragging him down there once a fortnight since it opened. But while it may be possible for him to overdose on the delectable mushroom arancini and beef ragu, I can take any god's amount of fine rustic Italian cookery. Plus on Sundays they have started doing "sharing roasts" so I lured him down the street on that premise.<br />
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They still do the porchetta for two (£16) but no one else on the table was up for a hit of fatty, delicious pork belly so I settled on splitting a chicken roast with truffle butter, baby fennel, carrots and peas with roast potatoes (£18 for two). Great stuff - husband was delighted, Dad was happy, ladies were equally pleased. They do half portions of everything for kids and my wee nephew thinks their beef ragu is better than McDonalds. This is the best you can expect from the average seven year old. When I was that age I was mad for the Skandia's whitebait, Chicken a la King and Rhum Baba and I was cosidered to be utterly precocious for that. Considering my staple diet was Findus Crispy Pancakes and reheated stew it was a fair observation.<br />
<br />
We finished off with the famous tiramisu and pannacotta and could have sat quite happily for the rest of the afternoon there - it's a great place to bring people for a leisurely meal. Il Pirata really hits the mark every time - the menu has a balance of old favourites and very special specials, the wine list is great (the house Sicilians are top value at £15 a bottle) and the service is great. I've never had a bad meal here and I've had many great ones.<br />
<br />
<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-44888572206282101942013-05-28T21:50:00.001+01:002013-05-28T23:46:57.009+01:00Midweek Harira Soup<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://cdni.condenast.co.uk/646x430/d_f/fez_cnt_9nov09_istock_b.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://cdni.condenast.co.uk/646x430/d_f/fez_cnt_9nov09_istock_b.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The tanneries at Fez...smelly, smelly place!</td></tr>
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Baby brother and I were lucky enough to spend a week in Fez about 12 years ago. It's the most fabulous city and the food is the best in Morocco. It was the first time either of us had eaten Harira soup (or briouates or b'stilla for that matter) and it was a powerful memory - a chilli hot lamb broth with tomatoes, spices, pulses and pasta.<br />
<br />
Apparently there are endless versions of it, which of course gives you a fair bit of latitude when you come to make your own. So armed only with yesterday's lamb broth and some stuff from the larder I set out to make some.<br />
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<b>Harira soup</b><br />
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<tr><td style="text-align: center;"><a href="http://vintage.johnnyjet.com/image/PicForNewsletterMoroccoFesDec2006GovtStorePlace.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://vintage.johnnyjet.com/image/PicForNewsletterMoroccoFesDec2006GovtStorePlace.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fez pottery - It'd be rude not to bring some home.</td></tr>
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About 2 pints of <a href="http://www.thenourishinggourmet.com/2009/01/waste-not-want-not-making-leftover-lamb-stock.html" target="_blank">lamb broth</a>, skimmed of fat, plus the shreds of meat that came off the bone<br />
500g carton of passata<br />
2 cloves garlic<br />
100g cannellini beans, soaked overnight<br />
100g chana dal<br />
1/2 tsp turmeric<br />
2 tsp vegetable stock powder<br />
3 tsp Turkish mixed spice (a cinnamon, gingery, clovy type)<br />
1 chili, chopped<br />
Juice of half a lemon<br />
Large handfull of short vermicelli<br />
<br />
Somewhat embarrassingly, I just put everything in a pot apart from the lemon and vermicelli, brought it to the boil and cooked for an hour and a bit. When the beans are tender, put the vermicelli in and when that's cooked (a few minutes), put the lemon juice in and serve.<br />
<br />
This was gorgeous and while I know it's not that traditional (the real thing involves hours of faffing about and lots of different bowls of stuff being added at crucial moments) it's very doable on a weeknight and put me right back in the happy place - traipsing round the Mdina with baby brother, duking around the souks and riads and showing him how to haggle (for a really lovely chess set). And of course making him carry my Berber rug and about a brazillion plates all the way home.<br />
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<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-22138076296545634132013-05-27T20:20:00.000+01:002013-05-27T20:37:27.559+01:00A day at the museum & three things to do with a leg of lamb<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://ichef.bbci.co.uk/arts/yourpaintings/images/paintings/nmni/624x544/ni_nmni_belum_u68_624x544.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://ichef.bbci.co.uk/arts/yourpaintings/images/paintings/nmni/624x544/ni_nmni_belum_u68_624x544.jpg" width="208" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Green Coat by John Lavery</td></tr>
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We went to the Ulster Museum today to see <a href="http://www.nmni.com/um/What-s-on/Current-Exhibitions/Revealed--Government-Art-Collection" target="_blank">"Revealed"</a> which is a collection of Government art and much more interesting than it sounds!<br />
<br />
It's an exhibition of over 160 pieces which are usually displayed in British government buildings around the world, with artists from the 1500s to the present day including van Dyck, Graham Sutherland, Andy Warhol, Tracey Emin, Martin Creed, Gary Hume, Ed Ruscha and Grayson Perry.<br />
<br />
I loved it, but I loved the Sir John Lavery collection even more, while "300 years of Irish landscape" was also worth half an hour of anyone's time. The Ulster Museum has definitely got its act together with the curation and display of its best artwork. Wish I could say the same about the Troubles section which was just plain dire - you could see it had been committeed to death by people who were just too scared to offend, to the extent that it was meaningless and boring.<br />
<br />
My husband was pretty appalled by it all, particularly as he does a <a href="http://www.deadcentretours.com/" target="_blank">walking tour in Belfast which deals with the history of terrorism</a> - it's not an easy subject to deal with, but it can't be airbrushed out of our history either.<br />
<br />
Anyway, last night I did a <a href="http://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb" target="_blank">leg of lamb as Jamie Oliver recommended</a>, roasted directly on the oven rack with spuds and carrots underneath to catch the juices - and very good it was too. Left with plenty of good meat and some rather more gristly stuff on the bone, I made a <a href="http://www.thenourishinggourmet.com/2009/01/waste-not-want-not-making-leftover-lamb-stock.html" target="_blank">lamb broth</a> with the bone and scraggy meat which will go towards Harira soup tomorrow, while the good meat went in a very easy and lovely tagine I make a lot.<br />
<br />
<b>Lamb tagine</b><br />
<br />
1lb or so of roast leg of lamb, cubed<br />
1 tablespoon of <a href="http://www.tesco.com/groceries/Product/Details/?id=267144449" target="_blank">minced garlic and ginger</a><br />
Vegetable oil<br />
2 aubergines, cubed<br />
500ml <a href="http://www.tesco.com/groceries/Product/Details/?id=267679513" target="_blank">passata</a><br />
<a href="http://www.tesco.com/groceries/Product/Details/?id=262298522" target="_blank">A pepper or two from a jar, sliced</a><br />
2 tsp <a href="http://marketurk.co.uk/en/product/index/519/ladin-mix-spice-100-gram" target="_blank">turkish style mixed spice</a><br />
1 tsp cinnamon<br />
Salt & pepper<br />
2 chillies, chopped (or 1 tsp minced chili from a jar)<br />
2 tsp <a href="http://www.tesco.com/groceries/Product/Details/?id=275156918" target="_blank">quince paste</a> or membrillo<br />
1 tin of chickpeas<br />
<br />
Fry aubergines in 2-3 batches till deep golden brown, drain very well in kitchen towel. Fry ginger & garlic for a minute till it colours, add spices and fry a bit more. Add passata a glug at a time till it's all incorporated. Add chillies and quince paste, stir through. Add a bit of water to make a soupy sauce. Put everything else in and cook on a low simmer for about 30-45 mins.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-72422143567001365362013-05-19T19:55:00.004+01:002013-05-27T21:07:17.208+01:00Gammon Berets and Tarragon ChickenGoing through Gran's recipe folder is...ummm.....interesting. Liver risotto? Pork crumble? Or how about some "American Mould"? There are some strong themes running through her collection. She has a dozen recipes for Rhubarb & Ginger jam and nearly as many for Chinese Chews (neither of which I have any problem with). She has an obsession for jellied salads (actually I do remember these from when I was small, particularly something made with lime jelly, carrots, coconut, mandarins and marshmallows - I shudder at the memory). And she seems to have had shares in a pork farm.<br />
<br />
Really, I've never seen so many pork recipes. I had no idea it was so versatile. I found a solitary fish recipe ("Party Halibut") and the first ingredient was "1/2lb of pork pieces". Really? Pork & fish? What kind of parties was she throwing?<br />
<br />
I'm going to have to try a few out, even if they don't sound too prepossessing - after all, she must have kept them for a reason. I'm intrigued by "Gammon Berets" - they sound like the paramilitary wing of the Pork Marketing Board.<br />
<br />
I just couldn't face a pork crumble for my dinner tonight, so I went all continental and made Tarragon Chicken instead. This involves industrial quantities of Maille Dijon mustard but it all cooks down to a delicious mild sauce.<br />
<br />
<b>Tarragon Chicken</b><br />
<br />
8 small chicken breasts<br />
3 dsp Maille Dijon mustard<br />
1 tsp vegetable stock granules<br />
1 small bunch tarragon, minced<br />
1 small bunch parsley, minced<br />
4 small onions, chopped fine<br />
2 red peppers, sliced fine<br />
2 cloves garlic<br />
1 large glass white wine<br />
1/2pt whipping cream<br />
<br />
Fry onion & pepper till soft, add garlic, fry another minute. Add mustard and stock, cook another minute, add white wine, cook 2-3 more minutes. Add cream & herbs, bring to the boil, add chicken breasts and poach for 30 mins.<br />
<div>
<br /></div>
Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-15811850702631384152013-05-19T01:14:00.002+01:002013-05-19T01:17:41.491+01:00Gran works her 1920s 'froSad wee day today as we cleared out Gran's flat and moved her stuff to the nursing home. It's a lovely place and we just wanted to make sure it felt as homely as possible for her. We found this fabulous picture of her while we were packing up her things - here she is, working a ludicrously uncomfortable coat and a mad afro on Rutland Street, just off the Ormeau Road in Belfast around 1923-24.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfcxQLgPxZ1LYWWfhIe1PQ7cKvm98uLssmx5SI9U_s1pk_OMLL_A7IcGCyZKa5c43d7DAQNmLlvdA0_4i83s6ESC0iTFnEXhaAKHwo-ipxYxnfh2sw4Q8uxtAYLVKCsbN0v1JDFcwJlw/s1600/gran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqfcxQLgPxZ1LYWWfhIe1PQ7cKvm98uLssmx5SI9U_s1pk_OMLL_A7IcGCyZKa5c43d7DAQNmLlvdA0_4i83s6ESC0iTFnEXhaAKHwo-ipxYxnfh2sw4Q8uxtAYLVKCsbN0v1JDFcwJlw/s640/gran.jpg" width="411" /></a></div>
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Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-20893552585971239852013-05-14T22:39:00.000+01:002013-05-14T23:08:57.238+01:00Back with an Ad Hock Soup.....<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.tripadvisor.co.uk/LocationPhotos-g297968-d1817131-Emir_Pansion_Bistro_Cafe-Side_Turkish_Mediterranean_Coast.html" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Photos of Emir Pansion Bistro Cafe, Side" height="239" src="http://media-cdn.tripadvisor.com/media/photo-s/01/99/e6/19/emir-pansion-bistro-cafe.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo courtesy of TripAdvisor</td></tr>
</tbody></table>
I'm back! Right back where I began actually. Back from yet another trip to Side, my favourite Turkish town, with a suitcase full of cheap fags and an empty bank account. Teeth fixed up beautifully by Halile the sainted dentist (again), ate and drank too much (again), went white water rafting for the first time (never again!). I am happy, relaxed, tanned and skint. So very, very skint.<br />
<br />
I ate so well in Side but the highlight was definitely <a href="http://www.tripadvisor.co.uk/Restaurant_Review-g297968-d1817131-Reviews-Emir_Pansion_Bistro_Cafe-Side_Turkish_Mediterranean_Coast.html" target="_blank">Emir's Pansion</a> where we ate the best meze and fabulously fresh fish and lamb followed by perfectly ripe, fresh fruit for about a tenner a head. On two of the occasions we ate Chez Emir he brought us gorgeous soups which I am determined to recreate at home. One was lamb and runner bean, the other lamb and okra, both were soooo rich and simple and good I could have eaten a pan full.<br />
<br />
So off to the cut price vegetable section in the supermarket where I found a big bag of mixed carrot, turnip, leek and onion (20p), a bag of chillis (20p) and a bunch of coriander (12p) and fashioned a lovely soup out of them with a bit of cooked ham out of the freezer. Essentially carrot and coriander, but the ham definitely improves it! Nothing at all like Emir's, but that's for another day. A day when runner beans or okra can be found in the reduced section.<br />
<br />
<b>Ad Hock soup</b><br />
<br />
<a href="http://www.tesco.com/groceries/Product/Details/?id=264873662" target="_blank">1 bag soup mix veg (carrots, leeks, parsips & onions)</a><br />
1 clove garlic<br />
1 chilli, chopped<br />
2 tsp Marigold stock (or <a href="http://www.tesco.com/groceries/Product/Details/?id=260860672" target="_blank">Kuckarek stock</a>, which I think I prefer these days and is very cheap!)<br />
Small bunch of coriander<br />
200g cooked, smoked ham hock<br />
<br />
Sweat the veg and garlic in some olive oil at medium high heat for ten minutes, add everything but the coriander plus 4 cups or so of water, bring to boil and simmer for 45 mins, add coriander, liquidise.<br />
<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com1tag:blogger.com,1999:blog-2765668913423310230.post-59506885292284210492012-01-21T21:09:00.004+00:002012-01-22T00:29:53.411+00:00Chicken Fajita spice mix1 tablespoon cornflour<br />
1 tsp Marigold powder OR 1 chicken Oxo cube, crumbled<br />
2 teaspoons chili powder<br />
1 teaspoon salt<br />
1 teaspoon paprika<br />
1 teaspoon sugar<br />
1 teaspoon garlic powder<br />
1/2 teaspoon La Chinata hot smoked paprika<br />
1/2 teaspoon cumin<br />
<br />
Put it all in a plastic bag, put 350-500g sliced chicken breast in, shake to coat. Do your usual Chicken Fajita recipe.* There you are, I just <a href="http://www.tesco.com/groceries/Product/Details/?id=251505071" target="_blank">saved you a pound.</a><br />
<br />
*If you don't have one, fry 2 onions, finely chopped, on the highest heat in a tablespoon of oil, stirring constantly till browned, then add 2 roasted skinned red peppers, finely sliced, cook for a few more mins. Decant to a bowl, reheat the pan, add a bit more oil, stir fry the chicken for 5 mins, add the onion mix back in, stir a few mins more while you heat up the wraps, serve with grated cheese, sliced tomato, salad leaves, tomato salsa, sour cream/yoghurt, sliced red onions, sliced avocado, whatever.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-63662167487007362962012-01-19T20:59:00.002+00:002012-01-19T21:05:31.271+00:00Storecupboard Rogan Josh<div>
This is probably the easiest curry in the world. You can get all the ingredients in your supermarket or Asian grocers, there are no tricky techniques, just fry the lamb, stir in the yoghurt, add the spices and forget about it for 2 or 3 hours. It is really authentic tasting and you only need to get hold of two fresh ingredients - two pounds of shoulder lamb (or stewing beef if you prefer) and a pint of Greek yoghurt.</div>
<div>
<br /></div>
<div>
3 tablespoons vegetable oil
</div>
<div>
2 lbs lamb shoulder cut into 2 inch cubes</div>
1 pint greek yoghurt<br />
1 tsp cinnamon powder<br />
salt to taste<br />
4 tsp bright red paprika mixed with 1 tsp cayenne pepper<br />
11/2 teaspoon powdered ginger<br />
<div>
2 tsp garlic powder<br />
<div>
2 tsp ground fennel<br />
1/4 teaspoon garam masala<br />
<div>
<br />
Heat the oil in a large pan until it's smoking and fry the lamb for about 5 minutes. Slowly add the yoghurt a dollop at a time, waiting till it is absorbed before adding the rest of the yoghurt. Add all the other ingredients except the garam masala and stir. Then add 1 pint water and put the lot into a medium sized Le Creuset. Cover and cook for 2-3 hours at 170oC or until the meat is tender, stirring occasionally. Make sure there is always some liquid in the pan. Remove the lid and add garam masala. You should have a thick reddish -brown sauce. If the sauce is too thin boil some of the liquid away,</div>
</div>
</div>Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-79563120647536618892012-01-12T20:53:00.002+00:002012-01-13T13:04:26.270+00:00Adana kebab<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://images.instagram.com/media/2011/09/25/e30867fa57fb477986a58d828d0a9d37_7.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://images.instagram.com/media/2011/09/25/e30867fa57fb477986a58d828d0a9d37_7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The kebab to beat at Oz Adana, Side.</td></tr>
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Ever since my trip to<a href="http://funkyknuckles.blogspot.com/2011/09/in-side.html" target="_blank"> Side</a> last September I've been trying to recreate the fantastically moreish and savoury quality of the Adana kebab. I extensively roadtested this dish in <a href="http://funkyknuckles.blogspot.com/2011/09/oz-adana.html" target="_blank">Side</a> and <a href="http://funkyknuckles.blogspot.com/2011/09/ali-baba-manavgat.html" target="_blank">Manavgat</a> and it was by far my favourite of all the kebabs on the menu - spectacularly juicy and lamby without being heavy. It is not a pretty kebab, but by god it's delicious and filling. I tended to eat one of these bad boys for lunch (around £8 including plenty of wine, starters and sides) and then not really need any further sustenance for the day. This helped make Side the cheapest holiday destination EVER.<br />
<br />
My sick days have been productively spent re-reading the works of <a href="http://funkyknuckles.blogspot.com/2012/01/go-nuts-for-arto-de-haroutunian.html" target="_blank">Arto de Haroutunian</a>, but it took me till today to pick up the book that first introduced me to him and Turkish cuisine when I was about fourteen. And there I found the secret ingredient that makes the Adana kebab work.<br />
<br />
<a href="http://www.amazon.co.uk/Turkish-Cookbook-Arto-Haroutunian/dp/0852236158/ref=sr_1_16?ie=UTF8&qid=1326401140&sr=8-16" target="_blank">"A Turkish Cookbook"</a> can still be picked up reasonably cheaply second hand and I'm sure it won't be long till it joins <a href="http://www.amazon.co.uk/Middle-Eastern-Cookery-Arto-Haroutunian/dp/1906502943/ref=sr_1_1?ie=UTF8&qid=1326401140&sr=8-1" target="_blank">"Middle Eastern Cookery"</a>, <a href="http://www.amazon.co.uk/Vegetarian-Dishes-Middle-East-Haroutunian/dp/1902304810/ref=sr_1_3?ie=UTF8&qid=1326401140&sr=8-3" target="_blank">"Vegetarian Dishes from the Middle East"</a>, <a href="http://www.amazon.co.uk/Classic-Vegetarian-Cookery-Recipes-Around/dp/190811701X/ref=sr_1_4?ie=UTF8&qid=1326401140&sr=8-4" target="_blank">"Classic Vegetarian Cookery"</a>, <a href="http://www.amazon.co.uk/Yogurt-Cookbook-Arto-Haroutunian/dp/1906502617/ref=sr_1_5?ie=UTF8&qid=1326401140&sr=8-5" target="_blank">"The Yogurt Cookbook"</a> and <a href="http://www.amazon.co.uk/North-African-Cookery-Arto-Haroutunian/dp/190650234X/ref=sr_1_6?ie=UTF8&qid=1326401140&sr=8-6" target="_blank">"North African Cookery"</a> in getting a classy hardback reprint. Brilliantly, Arto supplied me with the missing ingredient for my Adana kebab - suet! This gives the requisite juiciness and bounciness without being heavy. I made some this evening and they have exactly the right bounce and bite. Thanks Arto, you're a star.<br />
<br />
<b>Adana kebab</b><br />
500g minced lamb<br />
50g Atora suet<br />
1 onion, grated<br />
1 egg<br />
3 tsp kofte seasoning<br />
1/2 tsp garlic powder<br />
1/2 tsp chilli powder<br />
Salt & pepper<br />
<br />
Mix the whole lot together either by hand or in a food processor. Take a walnut sized amount and fry in a griddle pan, flattening the ball out to about a quarter of an inch thickness. Fry both sides for 5-6 mins total or until golden brown. Test for seasoning.<br />
<br />
Adjust seasoning as needed then either mould the remainder on to kebab skewers or make lots of little flattened meatballs. Grill or fry and serve with pitta bread, herby green salad, finely sliced red onions and yogurt.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com2tag:blogger.com,1999:blog-2765668913423310230.post-86877681010615821272012-01-11T18:35:00.000+00:002012-01-13T12:30:00.963+00:00A very Sicilian stuffing<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAirgV8Fjxx3GVCEJ0Jbjxmt85ZW8ZYEnK8b44mF16yxT_G0IYCPxcNZg2SzaOLr8hzwBK_iL3eZdJzz_C_EsHgnwaln8iNdQW0OUEuoRPn6JjyVDcDC1bre7QUCUfkDNASXPg25Mme4/s1600/photo+%25289%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxAirgV8Fjxx3GVCEJ0Jbjxmt85ZW8ZYEnK8b44mF16yxT_G0IYCPxcNZg2SzaOLr8hzwBK_iL3eZdJzz_C_EsHgnwaln8iNdQW0OUEuoRPn6JjyVDcDC1bre7QUCUfkDNASXPg25Mme4/s320/photo+%25289%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slices of aubergine sizzling....</td></tr>
</tbody></table>
Day 3 of the chest infection and I am at a very low ebb. I staggered out for a bottle of Benylin earlier and the effort half killed me, so nothing else for it but to cook very slowly and ponderously.<br />
<br />
When I was getting the cough mixture I picked up some sardine fillets on offer and thought I might make Beccafico - these are sardine fillets stuffed with a rich mix of nuts, sultanas, herbs, spices and cheese. The same stuffing can be used for aubergine involtini, or stuffed rolls.<br />
<br />
These are both great examples of Sicilian "cucina povera" - the cuisine of the poor. The Sicilians have the most amazing tradition of making exceptionally sophisticated and complex meals from very cheap ingredients. Breadcrumbs, chilli, garlic, fennel, tomatoes, raisins, spices and lemons feature strongly. The original Beccafico were little game birds who fed on figs and which, roasted and stuffed with a sweet and spicy breadcrumb mix, were a great delicacy amongst Sicilian noblemen. The working class used the same stuffing to fill sardines and in doing so created a dish even better than the original. They are like a very rich and exotic version of rollmops and indeed I'm sure you could treat herring the same way.<br />
<br />
I spent one of the best holidays of my life in Sicily about ten years ago, touring the island with my new partner. We returned a few years later for our honeymoon in Taormina and the island holds a very special place in my heart. So no surprise that when I'm feeling a bit down and need cheering up with some cheap and sunny food that I turn to Sicily.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkjAtEfJ2ey7-yqiner1-vvk7pAt7aM0uTD4EytOBYczV4VhL8Iu2YjNYtf-Pr7pAGTZE3aFOZ4jvBsT2IWRL4TFQgrVptL4OuA4luDM5tSgfaLfVgLrNK3GhP-R8LwlxZ9JRTasvmP8/s1600/photo+%25288%2529.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYkjAtEfJ2ey7-yqiner1-vvk7pAt7aM0uTD4EytOBYczV4VhL8Iu2YjNYtf-Pr7pAGTZE3aFOZ4jvBsT2IWRL4TFQgrVptL4OuA4luDM5tSgfaLfVgLrNK3GhP-R8LwlxZ9JRTasvmP8/s320/photo+%25288%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Involtini & Beccafico happily co-existing</td></tr>
</tbody></table>
<span style="text-align: center;">The involtini are every bit as good as the sardines and both can be cooked together in the same dish if needed (though you may find they need separated if you have a vegetarian to feed). I'm scarfing the lot so I don't care. You can use the same stuffing for chicken or pork escalopes or very thin slices of swordfish or tuna too.</span><br />
<span style="text-align: center;"><br /></span><br />
<span style="text-align: center;"><b>Involtini stuffing</b></span><br />
<span style="text-align: center;">6 slices of bread from a pan loaf made into breadcrumbs</span><br />
<span style="text-align: center;">1 onion, finely chopped or grated</span><br />
<span style="text-align: center;">25g sultanas</span><br />
<span style="text-align: center;">15g each fresh mint, parsley & dill, finely chopped</span><br />
<span style="text-align: center;">Either 2 tablespoons of <a href="http://funkyknuckles.blogspot.com/2012/01/go-nuts-for-arto-de-haroutunian.html" target="_blank">Muhamarah</a> <b>or</b> 1 tbsp toasted pine nuts, 2 cloves of garlic (mashed), 1tsp chilli powder and 1 tsp garam masala or similar mixed together with olive oil to bind.</span><br />
<span style="text-align: center;">75g Parmesan or Pecorino</span><br />
<span style="text-align: center;">Olive oil</span><br />
<span style="text-align: center;">Salt & Pepper</span><br />
<span style="text-align: center;"><br /></span><br />
<span style="text-align: center;">Fry the breadcrumbs,onion, sultanas and herbs in a very little olive oil on a medium heat until the mixture is golden - about 15 minutes. Cool, add other ingredients and use to stuff vegetables, fish or meat of your choice. Sardine fillets just need stuffed and baked for half an hour. Aubergines need cut lengthwise and griddled first, then drained on kitchen towel to remove as much oil as possible. The stuffing recipe above filled nine sardine fillets and two large aubergines cut lengthways into 13 slices. The whole lot packed neatly into a standard lasagne dish. Excess stuffing was sprinkled on the top and it was baked at 180oC for 30 mins. Sprinkle the Beccafico with lemon juice before devouring. These were all extremely delicious and rich and this amount would feed six people as part of a Sicilian menu with some salad, bread and a pasta dish. As it is the two of us will be wading through them for a few days.</span>Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-28724469667125736932012-01-10T14:08:00.000+00:002012-01-10T14:31:22.196+00:00Go nuts for Arto de Haroutunian<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51l1M0tTkrL._AA160_.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://ecx.images-amazon.com/images/I/51l1M0tTkrL._AA160_.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the reprinted<br />books from Amazon</td></tr>
</tbody></table>
Laid up with a nasty chest infection so nothing to do but mooch around weakly, make tea, read recipe books and watch the racing. I'm rereading my collection of <a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_2_5?url=search-alias%3Daps&field-keywords=arto+der+haroutunian&sprefix=arto+" target="_blank">Arto de Haroutunian books</a> - he was an Armenian food writer, architect and artist who wrote about a dozen brilliant cook books before he died suddenly in 1989. You can pick up old second hand copies of his books for a few pence on Amazon Marketplace, though most of them are now being beautifully reprinted, as they should be. His recipes are always simple, authentic and perfectly delicious and he writes really well. Like a Middle Eastern Simon Hopkinson.<br />
<br />
I modified his recipe from <a href="http://www.amazon.co.uk/Complete-Arab-Cookery-Mayflower-Books/dp/0583135595/ref=sr_1_12?s=books&ie=UTF8&qid=1326205693&sr=1-12" target="_blank">Complete Arab Cookery</a> (still out of print but highly recommended and easy to come by) for Muhamarah, a chilli and nut dip, to use up some leftover roast pecans I made at Christmas. It is soooo delicious I think I might just eat it up with a heap of toasted pitta bread tonight. He says "It will keep for some time". Hmmmmm. It says on the sides of wineboxes that they last for 3 months once opened, but mine are always done after a week.<br />
<br />
<b>Muhamarah</b><br />
4 tsp chilli pepper<br />
100ml vegetable oil<br />
50ml olive oil<br />
1 tbsp pomegranate syrup or lemon juice<br />
175g walnuts (I used a mix of walnuts and leftover roast pecans)<br />
1tsp ground cumin<br />
1tsp allspice<br />
1 tsp garlic powder<br />
salt and pepper<br />
<br />
Blitz the lot with a hand blender or food processor till liquid, refrigerate and use as a dip or kebab sauce. Also known as Garmeroug, according to Arto. I see lots of other versions with sweet red pepper instead of heaps of chilli pepper but I like this very much; it's like a fearsome spicy, garlicky nut butter and would probably benefit from the addition of parsley and mint, at which point I guess it becomes a sort of Turkish pesto and would be a very good dressing for orzo.....let me get back to you on that.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-35357951077885526632012-01-09T22:43:00.001+00:002012-07-07T23:59:12.468+01:00Reader, we kept him<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B-0mtClq53V4F9xqPOr9RHX3IlCGbU_2IQwgTue145g9qK7ejUtm54XON50ksR00R8hnraIaTvPodLhjlbnNfc9RcF_s9bbQhg2ilkHVE24maqYbW54Dqc0Apmq7uFeyBxQGQ75LJxk/s1600/DSC_0293.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_B-0mtClq53V4F9xqPOr9RHX3IlCGbU_2IQwgTue145g9qK7ejUtm54XON50ksR00R8hnraIaTvPodLhjlbnNfc9RcF_s9bbQhg2ilkHVE24maqYbW54Dqc0Apmq7uFeyBxQGQ75LJxk/s320/DSC_0293.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yogi chillaxing....</td></tr>
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So you know we fostered little Yogi the Saluki X, just over Christmas, just to keep him safe from harm and to let him experience a little home life before he went on to a more permanent home?<br />
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Well from the moment that little sod set paw in our house he was on a charm offensive the like of which I've never seen before. He made every dog and every person he met fall completely under his spell. He even charmed Mark's mum to the extent that she suggested we keep him! But it was <a href="http://funkyknuckles.blogspot.com/2011/10/sheba-speaks.html">Sheba our snooty Saluki</a> that he charmed most thoroughly. He is her BFF, her partner in crime, her little brother for blaming things on and her big brother for hiding behind. They are quite simply inseparable. And while we initially tried to tell ourselves that having a wee mate might cure her of her worst habits, we now accept that all he does is exacerbate them. But sod it, they are having a great time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvt-w1VHh9R9u07FCEXAgS7QOWy0qq-tMK9KjQtyCXe2q1Wgv7Nt6Ns8tQrYKpdwKfRC6QDdwNsWQYYe6nT4oLc4mz_a3obMXiR9StbFWZqFL_vyl5aKaelK07BVC5_LJ5skoZFs45uw/s1600/004.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvt-w1VHh9R9u07FCEXAgS7QOWy0qq-tMK9KjQtyCXe2q1Wgv7Nt6Ns8tQrYKpdwKfRC6QDdwNsWQYYe6nT4oLc4mz_a3obMXiR9StbFWZqFL_vyl5aKaelK07BVC5_LJ5skoZFs45uw/s320/004.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Sheba, playing "bitey face"</td></tr>
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Poor little Yogi had a rotten start in life; he was underweight and terrified of people when he was found. By the time we got him he was still a bit underweight but had decided he loved people; he always has to have at least a paw touching you and ideally prefers full body contact.<br />
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We are putting weight on him with the time honoured pilchard porridge diet - cheap, delicious (apparently) and digestible. After 4 weeks his ribs and spine still show a little but his pin bones are covered and he's starting to build up some muscles. Give him a few more months and he'll be the handsomest little pup in Belfast and a fitting escort for Sheba (the Greta Garbo of dogs).<br />
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I'll keep you posted on his progress but he's another great example of what brilliant pets sighthounds make. Big thanks to <a href="http://kwwspca.ie/" target="_blank">Kildare & West Wicklow SPCA</a> for rescuing him in the first place and to <a href="http://animalfoundation.ie/" target="_blank">Kildare Animal Foundation</a> and <a href="http://www.sighthound-strolls.proboards.com/index.cgi?board=talk" target="_blank">Sighthound Strolls</a> for organising the foster and subsequent adoption.<br />
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<b>Pilchard porridge (for putting weight on rescue dogs) </b><br />
1 mug porridge oats<br />
1 mug goats milk<br />
1 mug water<br />
3 tinned pilchards ( half a 400g tin)<br />
Grated cheese (optional)<br />
Make porridge with the first three ingredients, cool a little, mix with pilchards and cheese, cool. Makes 2 breakfasts for a hungry dog to supplement their dinner of Chappie wet & dry.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-61770226049896153662012-01-07T17:31:00.000+00:002013-05-19T01:32:24.779+01:00DeRaza Iberico Pig Day Sunday 25th March | Catalan Cooking<div class="separator" style="clear: both; text-align: center;">
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<a href="http://www.catalancooking.co.uk/classes/deraza-iberico-pig-day-sunday-25th-march/">DeRaza Iberico Pig Day Sunday 25th March | Catalan Cooking</a>:<br />
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I soooo want to go on this! You get to make your own morcilla and chorizo out of the most delicious pig in the world and then you get to take it home and eat it!<br />
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"Join Catalan Cooking for a day of <a href="http://www.deraza.es/ING/DRZing.html" style="color: #f8000e; font-weight: bold; text-decoration: none;" target="_blank">DeRaza Iberico Pig</a>. The black iberico pig is the reason that Spain makes the best ham in the world and is quite simply the best pork possible to eat...Chef Franz Schinagl will then give us a butchery demo and a chance for you to cut your own pork up yourself.<br />
Ben Mulock will then show how to make iberico hamburger and pork tartare. He will also cook the same cuts of iberico and white pork so you can taste the difference between the two meats. After lunch you make morcilla, sobrasada, chorizo and head cheese, followed by pig trotters paella, iberico pork cheeks in chocolate and eat them altogether accompanied by some matching Spanish wine. You can take home any leftovers and the morcilla. We will send you the chorizo and the sobrasada once it has cured."</blockquote>
£85 is a bargain for this. The only thing putting me off is I am pretty sure I'd never get my piggy swag on the plane home. We need one of these in Belfast or Dublin!<br />
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If you live near London you'll want to go to this. It starts at 10.30 am and will be held at Arch 76, Druid Street, SE1. You can get your ticket <a href="http://www.wegottickets.com/event/150018">here</a>.</div>
Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-21542830968439560422012-01-05T19:43:00.001+00:002012-01-06T19:46:02.598+00:00Belfast Chilli<div style="text-align: right;">
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When I visit my brothers in Florida they always ask me to make "Irish Lasagne", by which they mean the Lasagne they grew up with, not the filthy American version which uses cottage cheese instead of cheese sauce. My lasagne is a thing of beauty, even if I do say so myself. My chilli is not half bad either, though again not terrifically authentic. But as my brothers will tell you, that's not the point. I'll commit the lasagne to writing at some point, I promise. This is easier to write up and to cook.<br />
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250g streaky, unsmoked bacon, chopped<br />
250g Irish mushrooms, sliced<br />
700g lean mince beef<br />
4 onions, finely chopped<br />
2-3 cloves of garlic, minced<br />
Oxo cube<br />
Glass of red wine<br />
3 peppers (the roasted, bottled ones are best), chopped<br />
Dried thyme<br />
Bay leaf<br />
500ml passata<br />
1-2 tbs tomato purée<br />
Tin of kidney beans, drained and rinsed<br />
2tsp cumin<br />
1 tsp coriander<br />
1 tsp chilli powder<br />
1 tsp Harissa paste<br />
1/2 tsp sweet smoked paprika<br />
<br />
Dry fry the bacon on the highest heat until brown and crispy. This will take about 20 minutes. Remove with a slotted spoon and add the mushrooms to the hot oil left behind. You shouldn't need any more oil. Fry the mushrooms till browned and caramelised, again about 20 minutes. Put the mushrooms and bacon in a heavy casserole. Dry fry the mince on a high heat and when cooked through, drain it in a colander while you fry the onion until translucent on a medium heat. Now throw everything into the casserole and bring to the boil, then simmer for 2-4 hours. Best eaten the next day and often improved with a few tsp of garam masala or similar at the end.Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-21083269183911219212012-01-04T21:42:00.003+00:002013-05-19T01:33:01.456+01:00Better than Pea & Ham Soup<div style="text-align: right;">
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Two days into the new year Tesco offers little in the way of cut price sustenance. They are absolute beggars for pushing not-very-special-offers this weather (you know, "50p each or 4 for £3" or as the picture shows, an offer of Indian snacks which was mindbogglingly poor value, yet which managed to clear the shelf.). The place was coming down with them.<br />
<br />
I suppose you can't blame them for making a few quid out of silly sods who are so distracted by yellow barkers that they lose the ability to do simple division. The 800g of Taw Valley Cheddar (a very pedestrian cooking cheese which I stockpiled at 30p per 400g just before Christmas!) for £10 made me laugh out loud.<br />
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However amidst the highway robbery I did notice lovely big 3lb gammon joints reduced to £3.50 and I picked up a 1lb smoked kielbasa (Polish sausage) for 50p! A pack of soup vegetables and we're ready to go make the sort of soup that will raise the dead (and may need to given the chesty colds flying around).<br />
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The killer ingredient for me was using chana dal instead of split peas. Chana dal is a split Bengal chickpea - it's very nutty and tasty but miraculously it keeps its shape when cooked. It's my all time favourite pulse but I have never tried it in soup till now. I'll be doing this again, the flavour was tremendous and I got about 3lb of delicious cooked ham and sausage mix for the freezer out of it too. So this is real feed an army for a fiver stuff! You can get chana dal in the bigger supermarkets or in your local Asian grocers.<br />
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<b>Better-than-pea-and-ham-soup Soup</b></div>
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3lb unsmoked gammon</div>
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1lb smoked kielbasa</div>
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2 onions, peeled and halved</div>
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1 pack prepared soup veg, washed (choose one with hardly any carrot but plenty of leek & parsley)</div>
<div>
12oz chana dal</div>
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Put everything except the dal in a stockpot, cover in water, bring to boil, skim any foam off the surface, simmer for two hours. Remove the meat, liquidise the veg into the stock. Add the dal, boil for 10 mins, simmer for an hour. When the gammon has cooled, remove all skin and fat and chop up the lean meat; chop the kielbasa up too. Return about a pound of it back to the soup. Freeze the rest of the meat, it will make good pie filling, pasta sauce base or could be added to a chicken casserole.</div>
Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-35717968186367462332011-12-15T22:00:00.000+00:002011-12-15T22:18:32.002+00:00Cheesy leek & dill piePlague house. I've got stomach lurgy, Mark has a dreadful cold, the little foster lurcher has colitis. We were all up till 4am this morning with our various ailments. Time for some serious comfort food. Mark is no fan of meat free recipes but even he said this was the perfect thing for all the things that ailed us; silky, rich, deliciously cheesy and satisfying (also quick and cheap!). I think if leeks were an exotic vegetable we'd eat them a lot more. They are amazing tasting when cooked properly (and when you have a good, grit-free source).<br />
<br />
<b>Ingredients</b><br />
1kg trimmed, washed leeks, chopped into 2" lengths<br />
1oz butter<br />
200g chevre or feta or a mixture<br />
100g mature cheddar<br />
2 tbsp fresh dill, chopped<br />
salt & pepper & nutmeg to taste<br />
Pack ready rolled butter pastry<br />
1 egg, beaten<br />
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<br />
<b>Method</b><br />
Preheat oven to 200oC. Simmer leeks for 15 mins, drain very thoroughly. Add butter, cheeses, dill & seasoning. Stir well and cool. Use as filling for pie fashioned from the pastry and sealed with the egg. Bake for around 30 mins. Cool for 10-15 minutes before eating. Return to the sofa and prepare for death, but with a better disposition than before.</div>Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-55378607676756023482011-12-10T23:26:00.000+00:002013-05-19T01:33:38.768+01:00I lied, I lied. I got another foster.<div class="separator" style="clear: both; text-align: center;">
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No, I don't know what I was thinking of either. I only posted Dearg off to Sligo a week ago. Sheba's spay went successfully but she was an incredibly bad patient; I had to sit up with her all night stroking her head and paw (this is no exaggeration-the minute I stopped an unearthly wailing kicked off. I got to bed at 7am). Mark and I had plenty on our plates and sure Christmas is only a few weeks away.<br />
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Then Jane from Sighthound Strolls posted an urgent request to foster a little whippety lurcher for Christmas. I have a massive weakness for whippets and they are only tiny.....I persuaded the ever amenable Mark that we should take him in as we would hardly notice one more little one. Fortunately the whippet got rescue space that day, but Jane said if I was willing to foster she had the sweetest little Saluki X.......<br />
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To cut a long story short, next Saturday we were back down the road to Newry to pick up little Bono (so named for his extravagant vocal style) whom we promptly renamed Yogi as we both hate U2 and he is a darling little bear of a dog.<br />
<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-77109357141753621422011-12-03T20:01:00.001+00:002011-12-15T22:03:20.579+00:00Haddock PlakiThis is another of those gorgeous Greek braised dishes, full of olive oil. Please don't stint, it makes all the difference.<br />
<b>Ingredients</b><br />
1/2 cup extra virgin olive oil, plus more for drizzling<br />
1 oz butter<br />
Juice of 1 lemon<br />
2 medium onions, finely sliced<br />
coarse salt and freshly ground pepper<br />
1/4 tsp Aleppo pepper<br />
8 cloves garlic, minced<br />
1 teaspoon dried Greek oregano<br />
1 glass white wine<br />
1 cup of chicken stock (or more wine)<br />
4 tomatoes, each cut into 8 pieces<br />
6 medium red potatoes, peeled, thinly sliced and boiled for 2 mins then drained into a colander<br />
4 large skinless haddock fillets<br />
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Preheat the oven to 200oC. Heat the olive oil in a medium saucepan over medium-low heat. Add the butter and when it begins to foam, add the onions along with a pinch of salt, stirring to coat well. Cook for 8 to 10 minutes. Raise the heat to medium and cook for 4 to 6 minutes longer, or until the onions are golden brown. Season with salt and pepper to taste. Add the garlic and saute for 1 minute. Add the oregano and stir to combine. Add the wine & lemon juice and bring to a boil. Boil for about 5 minutes, or until the pan is almost dry. <br />
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Stir in the tomatoes, the stock, and a pinch of salt. Return to a boil, then lower the heat to a simmer, cook for about 10 minutes, season and remove from the heat and set aside.<br />
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Heat a large frying pan to medium-high. When hot, add 2 tablespoons of olive oil. Sear the fish for 1 min each side, only one or 2 at a time. Don't crowd the pan. Drain them on kitchen towel.<br />
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Mix the potatoes with about 2/3 of the sauce and spread it into a lasagne dish. Put the fillets on top and pour the remaining sauce over the whole thing. Bake for about 12 minutes, or until the fish is opaque and cooked through.<br />
<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-33423070737576259962011-12-03T15:51:00.001+00:002011-12-15T23:21:51.383+00:00Dear Dearg III - a day is a long time in fostering<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyep08VpxVY8n5cNPs3BPEWmefARrqbhlHhd7EPi8YoGnLXBzIEhRJ3ghH-_4X3jWDP50YGK05goN3W0AKsKKh0-c_Fow43SzDkXP-wN8AqRR8DStFLKClZMAbjvWvfJLEgG3M4DHLPI/s1600/photo+%25286%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyep08VpxVY8n5cNPs3BPEWmefARrqbhlHhd7EPi8YoGnLXBzIEhRJ3ghH-_4X3jWDP50YGK05goN3W0AKsKKh0-c_Fow43SzDkXP-wN8AqRR8DStFLKClZMAbjvWvfJLEgG3M4DHLPI/s320/photo+%25286%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looking like butter wouldn't melt......hmmmm.</td></tr>
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One thing you learn very quickly about pound dogs is that it's such a stressful experience for them (the noise, the cold and the fear) that it takes weeks for their personalities to come back again. The first two days are especially hard for them and all they do is eat and sleep. The problem with this is that you won't see some of the more "challenging" behaviour for a day or two and then, just as you've been lulled into a false sense of security, they display some appalling behaviour out of the blue and invite you to "deal with it, bitch".<br />
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And so on the third day Dearg decided to act the bollocks and attack all the other dogs. To a certain extent I don't mind husky-on-husky fighting - they mostly enjoy a bit of light hearted scrapping and they have enough coat to protect them from the worst of it. But my little Saluki X is extremely thin skinned and Dearg was lunging at her in an alarmingly fangy way. Also my own two huskies are getting on a bit and you could see that while they were trying to be polite they weren't really enjoying Dearg's toothy advances.<br />
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At this point the fosterer has to take a very deep breath. You cannot risk your own dogs being hurt or being affected in the longterm by a foster dog's behaviour. On the other hand, the foster dog has been through an awful lot and you have to give them a break. Something's got to give. And that something is your right to a decent night's sleep.<br />
<br />
Mark and I took turns for a full two weeks to sleep on the sofa and ensure that Dearg didn't take a lump out of any of the other dogs. This is not something we will be repeating any time soon and we cannot recommend it. We both have trapped nerves and filthy dispositions as a result of the enforced separation. While I do think the two weeks in our house did Dearg the power of good, it took a lot out of us and our dogs. He's now with Irish Sled Dog Rescue in Sligo and if you feel you could give him a good home, please get in touch. He's a good little man, affectionate and clever. But I think he wants to be an "only dog".Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-56947485049356848442011-12-01T20:43:00.001+00:002011-12-05T14:39:14.770+00:00Dear Dearg II - Stinky Husky<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H7wxJNpf8LzgbHF7t05Ls5-tSYzRTBDxDKuKjnNqY78StMyAV4v4pUjqbu5pBrpHOftMtBHrTVp1M21QukZSmFScprHoCGwq5hgFCUsUsZJNeisM-UyPPA3GbLOBej0Fo2g8uTXMPH8/s1600/DSC_0206.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_H7wxJNpf8LzgbHF7t05Ls5-tSYzRTBDxDKuKjnNqY78StMyAV4v4pUjqbu5pBrpHOftMtBHrTVp1M21QukZSmFScprHoCGwq5hgFCUsUsZJNeisM-UyPPA3GbLOBej0Fo2g8uTXMPH8/s320/DSC_0206.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The little stinker......</td></tr>
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We first met Orsin in a hotel car park. From a distance, cute as a button and good as gold. Then we got closer and.....sweet Jesus he was HONKING! I noticed the lovely transport lady and her two kids looked a little queasy after driving him from Dublin and we were hastily given his vaccination card, told he was a good boy and then they scarpered, leaving us with a very smiley husky who smelt powerfully of socks, Parmesan and something indefinably awful. Possibly badgers.<br />
<br />
Anyway, he really was good as advertised and hopped into the back of the car without demur. Five minutes into the journey I pleaded with Mark to crack a window. Big mistake, that just pulled the smell right through the car. Honestly, you could have made sandwiches out of it, it was so thick.<br />
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I called a few dozen dog groomers on the way back up to Belfast, but it was lunchtime on Saturday and my opening line of "I wonder could I get a rescue dog washed this afternoon? It's a bit of an emergency..." probably wasn't calculated for success. Our only option was to invest in a few rubber mats and hope he didn't destroy our bath. To be fair he was perfectly behaved throughout his soapy ordeal, standing quietly and looking up occasionally with that pained look dogs feel duty bound to do when being bathed, even when secretly they are quite enjoying the attention.<br />
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So far, so well mannered. But I'm no dozer, my rescue Saluki was a little lady until we got home, where she swore emphatically at my dogs for four days solid (and indeed still sometimes throws a casual little snarl out when a dog passes by). My three were dispatched out the back with marrow bones to distract them from the newcomer, giving him an hour which he put to good use snuffling round the house, shaking water out of his coat and on to us, rolling around on Sheba's rug (hell to pay for that later) and looking for cuddles from us (which would have been far more charming if he wasn't so wet and smelly). The orange blossom shampoo and evening primrose oil conditioner were certainly effective, but there was still a lingering cheesiness about him....<br />
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After an hour the inevitable scraping at the back door started, leaving us with no option but to do the introductions. Amazingly, after a few brief scuffles and awkward dances, everyone seemed to accept him remarkably quickly. Maybe because he's a husky. Maybe because he showed due deference to everyone. I<br />
neither knew nor cared - by that stage we were so knackered we just took it as a blessing and started to walk all the dogs. Yet again the little man impressed, walking quietly (for a husky) on the lead. Was there no end to his talents? I was getting a bit worried as we had agreed beforehand he was Strictly Temporary and already I could see my husband falling for his not inconsiderable charms.<br />
<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0tag:blogger.com,1999:blog-2765668913423310230.post-84949637120996879182011-12-01T20:03:00.001+00:002011-12-01T22:27:12.980+00:00Dear Dearg -The husky that stole a fortnight off me<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVhl9vhbTooCyOVpyyedLQbxlZqUKz2urOXjyk4wIG_VIUXFsVu-H7MaXzvy2DrXJJ1LcVE_OAo_eOY8Fwn0ER_2xBFPpkoO5cxcAyEiT5fze8h9NE64wXCvjvYuamfSozTBDhEttHU0/s1600/DSC_0202.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVhl9vhbTooCyOVpyyedLQbxlZqUKz2urOXjyk4wIG_VIUXFsVu-H7MaXzvy2DrXJJ1LcVE_OAo_eOY8Fwn0ER_2xBFPpkoO5cxcAyEiT5fze8h9NE64wXCvjvYuamfSozTBDhEttHU0/s320/DSC_0202.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orsin, now called Dearg.....</td></tr>
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So two weeks ago I took Friday off work. Woke up early with a filthy cold and trotted downstairs for a Lemsip. While I was waiting for the kettle to boil I checked Facebook......and there was my little red nemesis. You see, when I got Sheba from Dunboyne Pound I offered the local rescue, <a href="http://www.adogslife.ie/" target="_blank">A Dog's Life</a>, foster space for a husky should they need it. Huskies are a little.....um.....specialist (for which read demented) and husky fosterers are apparently like gold dust (I didn't know this when I offered!).<br />
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So I saw Martina's call for a foster for little Orsin. You see huskies regularly in Dunboyne Pound - they have non-existent recall but people persist in letting them off lead. Orsin was still wearing his little red halter when he was found, so you would think he'd quickly be reclaimed. Not so.......his five days were up and Irish Sled Dogs Rescue weren't able to take him till December the 3rd. Orsin needed sprung from the pound as technically he could be put down at any time.<br />
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I studied the post. There were several people offering to foster him. I'm a hundred miles up the road from the pound so I knew they'd only ask me in extremis. I spoke to my husband, who immediately said "yeah, tell them we'll take him if they are stuck."<br />
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Well of course the offer was accepted on the spot and next thing we knew we were signed up to looking after an unneutered red husky of allegedly friendly disposition and very good in cars. That's about all we knew. We arranged to meet his transporter in Newry at lunchtime on Saturday. Friday night we went out for a Chinese, figuring that would be the last time we got across the door for anything not related to dogs for the next two weeks.........how right we were.<br />
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<br />Funkyknuckleshttp://www.blogger.com/profile/16974796195604875828noreply@blogger.com0