very good recipe in The Oldie for a lamb curry. Made with leg but could be made with neck fillet. Cut in chunks and mixed up with a little hot green chili, grated fresh ginger, garlic, coriander or parsley, lemon juice, water and honey all spread over a roasting dish and cooked then served with rice made by frying onions in butter, adding cinnamon stick, cloves, salt, cashew nut, rice and water. Apparently made for the actors and crew for Ismail Merchant of Merchant Ivory. I like the sound of the fresh ingredients and easy cooking in the oven served with a good spicy rice. Their recipe is for 4lb lamb so for lots of people, but would reduce Ok for 2-4 (or even 1 if you dish it up, then freeze portions).
I know Ken..:-) when I used to ask for a piece of feather steak, the old butcher in tower bridge road used to ask if I was gonna have me fancy tickled! now days he would be closed down as a sexist pig...
I also love stuffed lambs hearts, Mum used to buy Ox heart and braise them, tell my colleagues about offal and their faces drop . one woman told me they too cooked ox hearts...for their dog...lucky dog i said..
My mother used to make curried eggs. They weren't really curried, just hard boiled and served hidden in a curry sauce made with curry powder, onion and tomatoes, with rice. I quite liked them and may start doing them again. Definitely cheap and cheerful.
Curried eggs. Now that's a way to get a seat on the tube. When I was at college in the 70's I used to eat pickled eggs all the time. They were cheap, and one of the few things that no else in the house bothered to nick. I really liked them and quite miss them, but not as much as pints at 12p!!!
Jan I don't understand why people will not eat offal. So I have this stand by dish for such recalcitrants - it nearly always wins then over. Fry some thin sliced onions until caramelised and sweet, remove from the pan and set aside on kitchen paper so that they get crispy. Then fry chicken livers slowly, and when almost cooked add a good couple of glugs of marsala or sweet sherry (help yourself to a glass as the cook). Burn the alcohol off, take out a couple of the chicken livers and puree, return, mix in the onions, season, and if feeling really decadent stir in some single cream, then serve with good pasta - spaghetti or linguine. It's rich, tasty, gorgeous and fairly cheap.
Ages ago, I regularly made a sauce of dry sherry, cream and mustard, and put small chunks of liver in it to serve with rice. Nobody realised it was liver because of the thick tasty sauce. This was when I was providing board and lodging for foreign students in the seventies.
I also used to buy frozen cockles, make a rich and spicy tomato sauce and serve them with rice. The Brazilians used to think they were a delicious British oyster meal. They were incredibly cheap, but haven't found frozen cockles for years.
not that cheap, but frozen cockles nonetheless, which means that they will not have been stored in a brine/vinegar mixture since shelling. They also do brown shrimps for potting, oyster meat out of the shell and razor clams, which I love.
Thanks Ken. The cockles are a little more expensive than when I bought them, as you say.
When I was in Lille, they were selling small vacuum packs of shelled plain brown shrimps quite cheaply so brought some back and they were excellent. The flavour of shrimps is so much better than prawns, the only trouble being peeling the little monsters.
I have to admit that when I need to make a brown shrimp garnish I tend to buy some potted shrimps and melt the butter off, using it later with some fishy dish, so I have the prawns to sprinkle over my fish dish. I may well purchase some of the frozen ones from this website and pot these up, which will definitely be cheaper than buying potted shrimps.
If you go to the fish shop in Stoney Street at Borough Market just before they close, they sometimes have razor clams selling at half price as they need to be cooked that evening.