tag:blogger.com,1999:blog-3142271565548915253.post1525905602147821397..comments2023-04-10T06:32:39.538-07:00Comments on Liz's leftovers: Pub Classicsleftoverlizhttp://www.blogger.com/profile/10817886997646140481noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3142271565548915253.post-53138994713150735912012-07-27T02:54:19.101-07:002012-07-27T02:54:19.101-07:00Fabulous, thanks! I'll give it a try soon. We ...Fabulous, thanks! I'll give it a try soon. We used leftover beef mince the other day to make spicy burritos, which is what got me thinking about chile recipes...LaBarbehttps://www.blogger.com/profile/08013601224731817839noreply@blogger.comtag:blogger.com,1999:blog-3142271565548915253.post-9245524995659896472012-07-23T07:01:36.987-07:002012-07-23T07:01:36.987-07:00I don't know this recipe- but I looked it up a...I don't know this recipe- but I looked it up and found this blog which had a recipe. I rather liked the sound of this bloggeuse http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/<br /><br />See what you think of her blog page!leftoverlizhttps://www.blogger.com/profile/10817886997646140481noreply@blogger.comtag:blogger.com,1999:blog-3142271565548915253.post-77449743544976725382012-07-23T06:58:28.176-07:002012-07-23T06:58:28.176-07:00A chile con carne for me is just a spicy twist on ...A chile con carne for me is just a spicy twist on the usual ragout mixture (minus olives or italian seasonings). <br />Use a good quality minced beef and then when the mixture is at the simmering stage (after adding tomatoes or passata), add a tin of drained red kidney beans and 2 tsp of MILD chilli powder. After a few minutes, taste and see if it's spicy enough for you- if not, add 1 tsp more etc until you are happy. Always let the spice cook in a few minutes before tasting as it's flavour deepens as it cooks.leftoverlizhttps://www.blogger.com/profile/10817886997646140481noreply@blogger.comtag:blogger.com,1999:blog-3142271565548915253.post-55851634115051584302012-07-22T04:18:39.066-07:002012-07-22T04:18:39.066-07:00Any chance of having your chile con carne recipes?...Any chance of having your chile con carne recipes? I've never made one, and have seen some good recipes on the internet but they all look too spicy for me, and don't tend to agree on the flavour combinations to use.LaBarbehttps://www.blogger.com/profile/08013601224731817839noreply@blogger.comtag:blogger.com,1999:blog-3142271565548915253.post-33333054527327315982012-07-16T21:48:36.581-07:002012-07-16T21:48:36.581-07:00Mmm, pub food =) Here in Aus, the pub standard is ...Mmm, pub food =) Here in Aus, the pub standard is chicken parma (parmagiana). I've really no idea why; I'm assuming it's a corruption of some homesick postwar Italian emigrant's recipe. Do you have it in England too? I think it's quite simple to make (depending on how fancy you want it to be) but I've never tried.janichouhttps://www.blogger.com/profile/12850078227401932407noreply@blogger.comtag:blogger.com,1999:blog-3142271565548915253.post-61743556026209368662012-07-08T09:31:54.698-07:002012-07-08T09:31:54.698-07:00Barbecued trout sounds lovely! Unfortunately, it i...Barbecued trout sounds lovely! Unfortunately, it is still pie weather here as our miserable British summer goes on.<br /><br />I am making a meat pie tomorrow as it happens- so will maybe start compiling some pie and pasty recipes to share with you, ready for the Autumn.leftoverlizhttps://www.blogger.com/profile/10817886997646140481noreply@blogger.comtag:blogger.com,1999:blog-3142271565548915253.post-70299149257980321952012-07-08T04:30:34.425-07:002012-07-08T04:30:34.425-07:00Dear Leftover Liz,
I'm writing to you from t...Dear Leftover Liz, <br /><br />I'm writing to you from the south of France, where the temperatures are in the mid 30's today; we've just had barbecued trout for lunch and we're about to find a shady spot for a siesta!<br /><br />How about a steak and ale pie to add to your pub grub menu? I'd love to know how to make a decent one, even if it's more of a wintery dish.LaBarbehttps://www.blogger.com/profile/08013601224731817839noreply@blogger.com