Pork stock cubes.

[Tilly2]

You can get beef, chicken, lamb, vegetable and fish stock cubes but I've never seen any pork ones. Have you?

[katburd]

lol!

[craft1948]

I'm still pmsl @ kab...............

[pastafreak]

It made me splutter tea all over my keyboard...

I use stockcubes as a seasoning-instead of salt. Just pinch a bit off the cube-throw into whatever you are cooking. Nice in eggs.

[Tilly2]

I'll never live that down.

[Tilly2]

Sounds like one of Desky's posts. Oh God!

[craft1948]

Tilly it's a shame you can't give yourself best answer..........

[pastafreak]

it's a shame WE can't give Tilly best answer...lol

[Tilly2]

I got best answer on MT's thread.........which was nice!

[humbersloop]

I dunno tilly, you nip to the shops for half and hour and come back to find filthy names and watercress splattered all over

[NoMercy]

You can get mushroom stock cubes too. They're awesome in a risotto.

[humbersloop]

I got some powdered mushroom (shuttit you lot) at the farmers market last week NoM, its a great whack of flavour

[China Doll]

How'd you make that stew then sloopy? (with the butter beans and chorizo).

[webbo3]

http://www.britishonl...-cubes-pork-8x10g.jpg



Dave.

[humbersloop]

It's a doddle china

sweat onion and garlic together (bit of chopped streaky bacon if you want), season well with smoked paprika and black pepper, add chorizo in lumps, sweat a bit more, add a can of well rinsed butter beans and some red pepper and turn to snuggle. Add a tin of chopped toms and make up a ham stock cube, a good tablespoon of tomato puree and a couple of splashes of worcester sauce to measure 2/3rds up the empty tomato tin. Add to the pan with 1 or 2 bay leaves. Simmer part covered for 40-50 mins.

You can swop leftover boiled spuds for the butter beans, but fry them fairly crisply. Once you're happy with the end result, crack a couple of eggs on top and stick it in a medium oven to bake for eight or ten mins to set - a bastardised and tasty huevos rancheros.

Serve with green salad and crusty bread.

[China Doll]

Ooooh thanks :c)

(Is the egg essential? The idea of egg on top of a stew is making me feel odd).

[mccfluff]

lol @ that typo, its better than mine.

[China Doll]

Is that the bit about snuggling your food... I thought it might be a foody term that I'd have to look up, (seriously I did!)

[mccfluff]

lol no on the previous page tilly calls katburd, kabturd...

i didn't see the bit about snuggling food, maybe is a new thing to do, to reassure your food before you kill it, give it a quick cuddle then plunge those carrots

[humbersloop]

no china, I meant snuggle as in let the ingrdients snuggle up to each other for a couple of minutes.

The eggs aren't essential in the spud version either, it makes a nice breakfast dish though - spicy bacon and eggs in one pan

[humbersloop]

^ fluff *no* ingredients are harmed in the making of those dishes...