Pimento Cheese

I asked Paul to post his version of pimento cheese and said that I would follow it with my lower-fat version. I was amazed that his full-fat version is very similar to the one I used to make before I had to lower my fat intake.

I also find it odd that common foods in the US are not as well known over here.

Paul wrote:

Everyone either has their own special recipe for pimento cheese or could have one.  It started as a combination of cream cheese from New York State and jarred pimentos from Spain. 

Phil says:

Pimento cheese is not common in the UK; I only know of it because of my involvement with people from the US on food-based forums and social media groups. I love the ‘full-fat’ version made by Paul, but unfortunately I have to reduce my fat intake, hence my lower-fat version.

Here are the two interpretations: a full-fat traditional one and a lower-fat version.

See both recipes…

Dulce et Decorum Est

Bent double, like old beggars under sacks,
Knock-kneed, coughing like hags, we cursed through sludge,
Till on the haunting flares we turned our backs,
And towards our distant rest began to trudge.
Men marched asleep. Many had lost their boots,
But limped on, blood-shod. All went lame; all blind;
Drunk with fatigue; deaf even to the hoots
Of gas-shells dropping softly behind.

Gas! GAS! Quick, boys!—An ecstasy of fumbling
Fitting the clumsy helmets just in time,
But someone still was yelling out and stumbling
And flound’ring like a man in fire or lime.—
Dim through the misty panes and thick green light,
As under a green sea, I saw him drowning.

In all my dreams before my helpless sight,
He plunges at me, guttering, choking, drowning.

If in some smothering dreams, you too could pace
Behind the wagon that we flung him in,
And watch the white eyes writhing in his face,
His hanging face, like a devil’s sick of sin;
If you could hear, at every jolt, the blood
Come gargling from the froth-corrupted lungs,
Obscene as cancer, bitter as the cud
Of vile, incurable sores on innocent tongues,—
My friend, you would not tell with such high zest
To children ardent for some desperate glory,
The old Lie: Dulce et decorum est
Pro patria mori.

Wilfred Owen

Chickpea Flatbread/Pancake

Chickpea flour, also known as gram flour or besan, is a great ingredient, high in protein and fibre and gluten-free to boot!

I guess that, in the UK, it’s best known for being the flour you make onion bhaji with, but it features around the Mediterranean in a variety of flatbread-type recipes and is also made into fried chip-like snacks. They go by various names: socca, farinata, kalinta and panisse, to name a few.

This simple flatbread has just two main ingredients: gram flour and water. I add salt, pepper and nigella seeds on this occasion. I often add herbs and/or spring onion/scallion.

They’re a flatbread to use straight away; if left in the fridge, they’ll crack when rolled. When they’re like that, I eat them with toppings or with dips just spooned on.

Continue reading Chickpea Flatbread/Pancake →

Fried Chicken Sausage & Burger

I have a deep and abiding love for fried chicken.  My wife, on the other hand, does not love that I love fried chicken! 

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Read how I solve this dilemma – recipe and method included…

Bacon Medallions

My vascular consultant, Mr Murphy, has suggested that I don’t have too much of the fatty stuff, in particular saturated fat.

Even though pork fat is high in monounsaturated fat and oleic acid, which are the fats that are good for you in olive oil, I still need to reduce it. Hence, I’m removing all the tasty bits off a loin of pork to just leave the eye!

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Buying this ready-made, if you don’t want 10% added water, is expensive. Sainsbury’s charges £21.88/kg for dry-cured. Whereas pork loin’s about £7/kg and the cure costs pennies.

Make the bacon…

Garlic Ham Luncheon Meat

Luncheon meat is one of the best illustrations of the British relationship with food; call something Luncheon Meat, and it’s sold as a product in the supermarket’s budget range at £4 a kilo; call it Jagdwurst, Stuttgarter, Schinkenwurst or Mortadella, and it costs five times as much!

We just don’t value our own British products. Admittedly, the budget Luncheon Meat has a little less actual meat than its fancy-named counterparts, but this doesn’t have to be so. If it were held in higher esteem and commanded a higher price like its continental counterparts, this could be changed.

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This luncheon meat is not an easy project; it has quite a few stages. You’ll need a mincer/grinder, sausage stuffer, and a fairly robust food processor. You also need scales that measure in grams.

Continue reading Garlic Ham Luncheon Meat →

Tasso Ham

Tasso ham is a seasoning ingredient in Cajun cooking. It can be used in gumbo, red beans and rice, jambalaya, etouffee and cooked greens. It is cured, smoked, and heavily seasoned with paprika, garlic and cayenne. A little goes a long way.

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Though called ham, it is made from the pork shoulder rather than the leg.

Continue reading Tasso Ham →

Tajin-Chipotle Snack Stick

I originally made this with lime juice powder, which is lime juice sprayed onto maltodextrin, and which is hard to find.

I came across a product called Tajin (and there are others on the market) which is a combination of lime juice powder and chilies. It is sprinkled on fresh fruit to enhance the flavor.

To give the snack stick some heat, I added chipotle chili powder.

Make the sticks…

Toulouse Sausage

I wrote this back in 2012. I’ve amended that post to reflect the changes I’ve made along the way:

Making Toulouse Sausage, like most things related to curing and sausage-making, is fairly simple, or should be. After all, we all know that a Toulouse sausage is a pork and bacon sausage made with wine and garlic. That’s what the supermarket’s sell to us and they can’t be wrong…

…or can they? Well, many people think they are, including Gascon charcutier Dominique Chapolard, source of many of the recipes featured at the ‘Kitchen at Camont’ cookery school in SW France, who tells us that the ingredients are simply pork with salt and pepper – the simplest of sausages that relies on the quality of the meat that it’s made with.

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Continue reading Toulouse Sausage →