Just add a tablespoon of the mild green stuff!
When I first thought of doing this blog my mind started to wander back to why I became interested in food, I remember stood on a chair helping my mum make buns, thats when the weather wasnt fit to play football, sometimes I'd be stirring currants or cocoa powder into the mixture with still muddy knees from scoring the winning goal at Anfield (Lindley rec) against my rotund, asthmatic friend Craig.
I was also equally happy just making what I called "concoctions" in the sink. Flour, vinegar, milk, grated cheese, jam, all mixed together and whisked up.... then tipped down the sink!
And to think Heston Blumenthal charges £150 a head for his stuff, well it could've been me!
But I think my finest hour, and the story my mum never fails to tell at various family parties, is when I asked her if she needed a hand with Sunday tea, "you can wash the lettuce if you like"... I did, the only trouble was I wanted to do that good a job I used washing up liquid!! It wasn't rescued, but it didn't matter just sliced tomatoes with salt and vinegar on, with some John West pink salmon followed by sliced banana in milk with sugar on or a tin of fruit cocktail was a grand Sunday tea for the Castles.
I've heard of a drunken man trying to fry two peach halves for 3/4 of an hour thinking they were eggs and a fella who's wife was in hospital trying his first Sunday roast who added milk to his gravy to thicken it because he'd seen his wife do it.... it should have been corn flour mixed with water! Maybe it's a bloke thing.
I had a quick look on t'tinterweb to see if there are any tips for saving food gone wrong, there wasn't anything for soap-sudded lettuces but
1) You've added too much salt to a recipe, put a peeled raw potato into the soup or casserole and continue to cook, so the potato can absorb some of the salt. Whip it out before serving and your guests will be none the wiser!
2) If you've found you've added too much chilli powder to your cooking, cut a lemon in half and add it to the pot to simmer. I don't know why it works, but it takes some of the fire out.
3) To get rid of that nasty taste when you have burnt something at the bottom of the pan, add a splash of lemon.
4) If you've burnt the bottom of the pan while cooking stew, don't scrape the burnt bottom of the pan off - it will taste horrible. My gran always told me to pour the unburnt stew into a new pot and add a raw potato to the mixture. Leave it for about 15 minutes and the stew will taste much better because the potato has absorbed the burnt taste.
Have you got any top tips for rescuing dishes??
There certainly weren't any problems at a friend's house on Saturday night - a perfect Mushroom rissotto, followed by Venison steak in a chocolate sauce with Dauphinoise potatoes and green beans and kale. Thank you Georgie and cheers Rob, the wine was superbly poured on a regular basis!
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Gavin Castle - 39 year old, Huddersfield born and bred, keen cook and Huddersfield Town fan My postings
Andrew Jackson - 31 year old, Barnsley lad, currently eating his way round Huddersfield
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I think your blog is brilliant, very informative and expertly written and your tips on saving food that's gone wrong are very handy to know for future reference! Just wish you had started this blog earlier and I could have rescued my burnt meat and potato pie that I made a few weeks ago. After realising I'd burnt my mixture I did pour off the contents into a new pan without scraping any of the thick burnt bit at the bottom, added the pastry top and carried on happily cooking it. Unfortunately I couldn't quite rescue it and still had that horrid burnt taste to it. Not to worry tho my dad still said it was lovely and thanked me very much for intiving him for tea!
Thanks very much for signing up and your comments Betty, maybe you could share some of yours and your dad's Spanish cooking skills!!
Hi Gavin, great blog:O)
Now for some tips for the best Yorkshire Pudding.
Firstly, always ensure the fat in the tray is really hot, in fact, it needs to be smoking!
Always cook in the top of the oven.
When making the Yorkshire pudding mixture the secret ingredient is to put an extra egg white in, don't ask me why but this makes them rise even more.
Lastly, I always make my mix at least an hour before and put it in the fridge, give it another whisk before pouring into the tray & I guarrantee you will have the best Yorkshire Puds (apart from mine of course) in Huddersfield!
Gav, you're clearly the Nigel Slater of Huddersfield.
I have the following items in my kitchen cupboard, that are destined for the bin.
Can you tell me something nice to do with them, for a credit crunch lunch? Not necessarily all in one go.
1. 150ml Natural essence of orange flower water (best before Jun 04 but I'm sure it'll be fine)
2. 472g tin of Princes stewed steak and kidney in gravy
3. 220g tin of Foresight pease pudding
4. 55g Blue Dragon crispy seaweed
5. 200g Supreme chana daal
Ta, Jenny
Hi Gav, love the blog - a couple of tips which may be of use:
An old wives' tale - dare anyone try it?
To deal with limp lettuce, place it in an empty saucepan with a lump of coal. Put the lid on, and after a few hours it will be crisp again!
If you need to eliminate cooking smells after using microwave, put a cut lemon in a bowl of water and microwave for 2 mins.
After splashing out £4.75 on a off peak rail ticket to Leeds on a very rainy Saturday night and met 6 work friends at Primo Ristorante on Wellington St Leeds. Starting with a few of the cocktails we sat and took in the menu, my primi piatti was Ravioli de pesce, 4 large Ravioli filled with lobster and scallops with a light tomato sauce, mussels, aubergines and courgettes and a hint of cheese. This was wonderful the flavours filled my mouth with little explosions of lobster then the cheese and scallop. Highley recommended. I chose a Ronco del Picchio Valtellina a wine of the Nebbiolo grape and as good as any Barolo(my favourite) for the same money. Secondi piatti was Medagliono demaiale formaggio(pork madallions with a creamy Gorgonzola, Pamesan and Sage sauce with side orders of Courgettes in a light batter,saute spinach and saute potatoes with Rosemary. The food was out of this world and better than its big rival at the other side of the railway station, the place was full and the staff busy but attentive, happy to help you with the menu and the wines. I highley recommend this place for lunch or dinner and with return rail ticket for £4.70 well worth a visit you will be delighted with the food and the price.
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