| Today’s Lunch 14:18 - Nov 17 with 2659 views | Churchman |
The moment you’ve been waiting for.
Well, last night it was home made chilli with rice. Very nice, but I prefer it with baked beans. So for two portions, half a tin of baked beans is sufficient. What about the other half?
Well, into the saucepan Branston’s finest went. A little chilli powder, a few chilli flakes, a little chat masala (a great spice), six turns of ground pepper and a teaspoon of tomato ketchup.
Heat high then reduce to puthering. Drop a couple of slices of Warburtons toastie into Russell Hobbs’ fine creation. When done, slather on the good quality butter. Cut the two slices into four isosceles triangles, put on the side of the plate and dollop on the beans the other side.
A warming, cost effective, nourishing lunch in no time - sorted!
Thank you. |  | | |  |
| Today’s Lunch on 09:15 - Nov 18 with 705 views | Prominent_Blue |
| Today’s Lunch on 08:32 - Nov 18 by Churchman |
As MM would say, bonkers.
You can buy 6x tins of the king of baked beans, Branstons, for about £2.50. Sometimes less.
Own brand Lidl or wherever cost even less an are perfectly ok if you are going to add them to something or visa versa - or make baked bean soup.
Nourishing food for no money.
The only BB make I am not so keen on is Heinz. Too sugary for me, but the Heinz baked bean book has great recipes and a good historical summary. |
Branston Beans actually have more sugar in them than Heinz.....probably why they are the best !! |  | | |
| Today’s Lunch on 09:16 - Nov 18 with 702 views | Churchman |
| Today’s Lunch on 08:47 - Nov 18 by Swansea_Blue |
“Baked Bean soup”?
Are you going through a Delia phase? |
Mrs C makes it, not me. It’s food of the gods! I think this is the recipe:
Heat oil in a pot, then add chopped onion, celery, and carrots. Cook until softened, about 5 minutes.
Add minced garlic and cook for 1-2 more minutes until fragrant.
Stir in a can of chopped tomatoes, a can of baked beans, and 400ml of stock.
Bring to a boil, then reduce heat and simmer for 30 minutes with the lid on until vegetables are tender.
For a smoother soup, use a stick blender to puree the mixture. For a chunkier soup, mash with a potato masher or leave as is.
Season with salt and pepper to taste.
Optional:
Serve with a dollop of sour cream and crushed tortilla chips.
Tips for making this soup
For a spicier soup: Add ingredients like chipotle pepper paste, chili powder, or paprika.
To make it a heartier stew: Cook with ham or other meats and add other vegetables like red capsicum.
Skip the sour cream and tortilla chips, but a little chilli powder is a good thing. Best with the veg chunky too. Not tried the meaty version.
A hunk of buttered fresh bread with it works.
You’ll get at least four good servings and you’ll be on bended knee thanking me. [Post edited 18 Nov 9:20]
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| Today’s Lunch on 11:06 - Nov 18 with 650 views | Benters |
| Today’s Lunch on 09:16 - Nov 18 by Churchman |
Mrs C makes it, not me. It’s food of the gods! I think this is the recipe:
Heat oil in a pot, then add chopped onion, celery, and carrots. Cook until softened, about 5 minutes.
Add minced garlic and cook for 1-2 more minutes until fragrant.
Stir in a can of chopped tomatoes, a can of baked beans, and 400ml of stock.
Bring to a boil, then reduce heat and simmer for 30 minutes with the lid on until vegetables are tender.
For a smoother soup, use a stick blender to puree the mixture. For a chunkier soup, mash with a potato masher or leave as is.
Season with salt and pepper to taste.
Optional:
Serve with a dollop of sour cream and crushed tortilla chips.
Tips for making this soup
For a spicier soup: Add ingredients like chipotle pepper paste, chili powder, or paprika.
To make it a heartier stew: Cook with ham or other meats and add other vegetables like red capsicum.
Skip the sour cream and tortilla chips, but a little chilli powder is a good thing. Best with the veg chunky too. Not tried the meaty version.
A hunk of buttered fresh bread with it works.
You’ll get at least four good servings and you’ll be on bended knee thanking me. [Post edited 18 Nov 9:20]
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Any food you can eat with a spoon makes me extremely happy..and all that sounds heavenly,it’s a uppie from me. |  |
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| Today’s Lunch on 12:49 - Nov 18 with 629 views | Churchman |
| Today’s Lunch on 11:06 - Nov 18 by Benters |
Any food you can eat with a spoon makes me extremely happy..and all that sounds heavenly,it’s a uppie from me. |
It really does work! 👍🏻
I like a good soup in winter time and Mrs C tried a few recipes during lockdown and have become lunchtime staples for the time of year.
She uses a French seafood pot and they’re far better than the decent supermarket pre prepared ones. At least you know what’s gone into it too. | | | |
| Today’s Lunch on 12:53 - Nov 18 with 627 views | reusersfreekicks |
| Today’s Lunch on 09:16 - Nov 18 by Churchman |
Mrs C makes it, not me. It’s food of the gods! I think this is the recipe:
Heat oil in a pot, then add chopped onion, celery, and carrots. Cook until softened, about 5 minutes.
Add minced garlic and cook for 1-2 more minutes until fragrant.
Stir in a can of chopped tomatoes, a can of baked beans, and 400ml of stock.
Bring to a boil, then reduce heat and simmer for 30 minutes with the lid on until vegetables are tender.
For a smoother soup, use a stick blender to puree the mixture. For a chunkier soup, mash with a potato masher or leave as is.
Season with salt and pepper to taste.
Optional:
Serve with a dollop of sour cream and crushed tortilla chips.
Tips for making this soup
For a spicier soup: Add ingredients like chipotle pepper paste, chili powder, or paprika.
To make it a heartier stew: Cook with ham or other meats and add other vegetables like red capsicum.
Skip the sour cream and tortilla chips, but a little chilli powder is a good thing. Best with the veg chunky too. Not tried the meaty version.
A hunk of buttered fresh bread with it works.
You’ll get at least four good servings and you’ll be on bended knee thanking me. [Post edited 18 Nov 9:20]
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Baked beans and tinned toms in the same dish - now that is crazy |  | | |
| Today’s Lunch on 13:42 - Nov 18 with 605 views | Churchman |
| Today’s Lunch on 12:53 - Nov 18 by reusersfreekicks |
Baked beans and tinned toms in the same dish - now that is crazy |
Not at all. You can just mix tinned tomatoes and beans, season and spice and enjoy the combo on toast.
The trick is to drain or boil it down a bit so you don’t wind up with too much liquid that mushes the toast. You can even turn it into exotic by grating a little strong cheese on top.
I guess this is a bit of a nod to yoof - my mum would sometimes to tinned tomatoes on toast for tea and it was certainly the sort of thing I’d mangle when I was living/renting alone with not much £££.
Edit: sometimes simple is good. Today it’s fresh crusty bread, butter and strong West Country Cheddar. Nothing else required or wanted. Perfect. [Post edited 18 Nov 14:02]
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| Today’s Lunch on 15:33 - Nov 18 with 559 views | ArnoldMoorhen |
| Today’s Lunch on 14:31 - Nov 17 by Churchman |
Never heard of that. Sounds fun!! |
Nigella popularised it in the UK, but it's a Deep South staple.
It sounds a bit trailer trash, but the food science behind it is solid.
Salted meats like ham or gammon draw in moisture, and in this case the Coke is acidic so tenderises the meat . The sugar in the coke assists with the Maillard reaction in forming the caramelised exterior. As the meat is fatty you hit most, if not all, of the flavour profiles in one dish, especially if Worcestershire Sauce and Chilli Hot Sauce are added in to round out the taste. [Post edited 18 Nov 18:47]
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| Today’s Lunch on 06:18 - Nov 19 with 490 views | Benters |
| Today’s Lunch on 12:53 - Nov 18 by reusersfreekicks |
Baked beans and tinned toms in the same dish - now that is crazy |
Not really would you have beans and tomatoes in a fry up ? | |
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| Today’s Lunch on 06:25 - Nov 19 with 480 views | Benters |
| Today’s Lunch on 07:46 - Nov 18 by Churchman |
Yes, BBs work well in Shepherds/Cottage pie. You don’t need too many, but enough gives it a nice savoury tang. |
With a dollop of HP sauce ? | |
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| Today’s Lunch on 08:26 - Nov 19 with 452 views | Churchman |
| Today’s Lunch on 06:18 - Nov 19 by Benters |
Not really would you have beans and tomatoes in a fry up ? |
A proper Full English Breakfast always has baked beans and a tomato.
Now that is food of the gods - even if it is an artery buster. Still, there’s nothing wrong with a rare treat. Good quality smoked back bacon, sausages, beans, tomato, mushrooms, fried egg, a hash brown, toast or even fried bread - had the latter in Blackpool the other year for the first time in decades. OMG it was good.
All washed down with nice strong breakfast tea.
Edit: tried it with black pudding a few months ago. Still not keen on the stuff but a lot of people like it. Each to their own. [Post edited 19 Nov 14:55]
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| Today’s Lunch on 08:39 - Nov 19 with 434 views | WeWereZombies |
| Today’s Lunch on 08:26 - Nov 19 by Churchman |
A proper Full English Breakfast always has baked beans and a tomato.
Now that is food of the gods - even if it is an artery buster. Still, there’s nothing wrong with a rare treat. Good quality smoked back bacon, sausages, beans, tomato, mushrooms, fried egg, a hash brown, toast or even fried bread - had the latter in Blackpool the other year for the first time in decades. OMG it was good.
All washed down with nice strong breakfast tea.
Edit: tried it with black pudding a few months ago. Still not keen on the stuff but a lot of people like it. Each to their own. [Post edited 19 Nov 14:55]
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Only cereal for me right now, but I shall probably be dropping into Morrisons for a second breakfast...probably the vegan one with some smashed avocados. |  |
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| Today’s Lunch on 08:53 - Nov 19 with 424 views | Benters |
| Today’s Lunch on 08:26 - Nov 19 by Churchman |
A proper Full English Breakfast always has baked beans and a tomato.
Now that is food of the gods - even if it is an artery buster. Still, there’s nothing wrong with a rare treat. Good quality smoked back bacon, sausages, beans, tomato, mushrooms, fried egg, a hash brown, toast or even fried bread - had the latter in Blackpool the other year for the first time in decades. OMG it was good.
All washed down with nice strong breakfast tea.
Edit: tried it with black pudding a few months ago. Still not keen on the stuff but a lot of people like it. Each to their own. [Post edited 19 Nov 14:55]
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White pudding is nice 👍
I had that in Cornwall a fair bit,and Cornish Yarg. | |
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| Today’s Lunch on 09:04 - Nov 19 with 409 views | leitrimblue |
| Today’s Lunch on 08:26 - Nov 19 by Churchman |
A proper Full English Breakfast always has baked beans and a tomato.
Now that is food of the gods - even if it is an artery buster. Still, there’s nothing wrong with a rare treat. Good quality smoked back bacon, sausages, beans, tomato, mushrooms, fried egg, a hash brown, toast or even fried bread - had the latter in Blackpool the other year for the first time in decades. OMG it was good.
All washed down with nice strong breakfast tea.
Edit: tried it with black pudding a few months ago. Still not keen on the stuff but a lot of people like it. Each to their own. [Post edited 19 Nov 14:55]
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Yer need black pudding, white pudding and a boxty ( Co Leitrims greatest export) for under yer egg for a fully satisfying fry |  | | |
| Today’s Lunch on 10:02 - Nov 19 with 377 views | Benters |
| Today’s Lunch on 09:04 - Nov 19 by leitrimblue |
Yer need black pudding, white pudding and a boxty ( Co Leitrims greatest export) for under yer egg for a fully satisfying fry |
Black pudding sarnies are nice Patrick  | |
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| Today’s Lunch on 10:27 - Nov 19 with 361 views | leitrimblue |
| Today’s Lunch on 10:02 - Nov 19 by Benters |
Black pudding sarnies are nice Patrick |
I'd want an egg, bacon, sausage, mushrooms and perhaps white pudding and a hash brown in me sarnie to make me fully happy .
The breakfast roll is king here, every shop or petrol station with a deli is serving um up all day. Is a fry lovers heaven.
I have to confess that 10-15 years ago I was 2 frys a day man. Then my partner found out my dark secret.. | | | |
| Today’s Lunch on 15:00 - Nov 19 with 311 views | Churchman |
| Today’s Lunch on 09:04 - Nov 19 by leitrimblue |
Yer need black pudding, white pudding and a boxty ( Co Leitrims greatest export) for under yer egg for a fully satisfying fry |
Boxty sounds great. I will try it if I get the chance. It reminds me of the refried mash potato my mum did with leftovers. Bit of salt, a little onion fried until it was golden and crispy on the outside. Mmmm, happy kids memories.
I’m told an Ulster Fry is a thing of beauty. My golf buddy was in Ireland recently and he is a big bloke who was blown away by the quantity! [Post edited 19 Nov 16:12]
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| Today’s Lunch on 16:08 - Nov 19 with 283 views | leitrimblue |
| Today’s Lunch on 15:00 - Nov 19 by Churchman |
Boxty sounds great. I will try it if I get the chance. It reminds me of the refried mash potato my mum did with leftovers. Bit of salt, a little onion fried until it was golden and crispy on the outside. Mmmm, happy kids memories.
I’m told an Ulster Fry is a thing of beauty. My golf buddy was in Ireland recently and he is a big bloke who was blown away by the quantity! [Post edited 19 Nov 16:12]
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Boxty is lovely with an egg or beans on top or just accompanied with a couple of rashers and a big dollop of Kerrygold on top.
The mother use to fry all the leftover veg from the Sunday roast in the way you described. With salt, onion etc. Bubble and Squeak she called it. I've completely mastered it and still cook it up the day after a good roast with any leftover cold meats. | | | |
| Today’s Lunch on 16:26 - Nov 19 with 266 views | DJR |
| Today’s Lunch on 16:08 - Nov 19 by leitrimblue |
Boxty is lovely with an egg or beans on top or just accompanied with a couple of rashers and a big dollop of Kerrygold on top.
The mother use to fry all the leftover veg from the Sunday roast in the way you described. With salt, onion etc. Bubble and Squeak she called it. I've completely mastered it and still cook it up the day after a good roast with any leftover cold meats. |
Mine too. She also made something called stovies, which consisted of cooked potato, cold roast meat and gravy, which she fried until it were browned.
https://scottishscran.com/how-to-make-stovies-recipe/ [Post edited 19 Nov 16:28]
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| Today’s Lunch on 16:28 - Nov 19 with 259 views | leitrimblue |
| Today’s Lunch on 16:21 - Nov 19 by DJR |
I've just come back from Spain where I had a Valencian rice dish (not paella) which came with something very similar to black pudding.
At first I wasn't sure what it was because it looked like a small bag made of black plastic, but when I cut it open, it looked and tasted very similar to black pudding.
It was vey nice. [Post edited 19 Nov 16:23]
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Yer is a very similar. Think it called something like Morcilla. We eat it with beans and chorizo | | | |
| Today’s Lunch on 16:34 - Nov 19 with 256 views | DJR |
| Today’s Lunch on 16:28 - Nov 19 by leitrimblue |
Yer is a very similar. Think it called something like Morcilla. We eat it with beans and chorizo |
Yes, it must have been morcilla as I came across this from a recipe for arroz al horno.
This dish is traditionally baked in a ceramic dish and includes pieces of pork, morcilla blood sausage, garlic, tomatoes, potatoes, and garbanzo beans. This traditional Valencian rice dish is so popular that Xàtiva, a city near the coast in Valencia, holds a festival in honor of Arroz al Horno. [Post edited 19 Nov 16:35]
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| Today’s Lunch on 22:09 - Nov 19 with 192 views | WeWereZombies |
Forfar is the place to go for stovies, every baker and take away seem to do their own variety. | |
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| Today’s Lunch on 22:15 - Nov 19 with 190 views | Churchman |
| Today’s Lunch on 22:09 - Nov 19 by WeWereZombies |
Forfar is the place to go for stovies, every baker and take away seem to do their own variety. |
They sound great! Love stuff like that | | | |
| Today’s Lunch on 07:31 - Nov 20 with 131 views | Benters |
| Today’s Lunch on 16:21 - Nov 19 by DJR |
I've just come back from Spain where I had a Valencian rice dish (not paella) which came with something very similar to black pudding.
At first I wasn't sure what it was because it looked like a small bag made of black plastic, but when I cut it open, it looked and tasted very similar to black pudding.
It was vey nice. [Post edited 19 Nov 16:23]
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That sounds lush mon.
I’m really enjoying this food thread 🤓👍 | |
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| Today’s Lunch on 09:06 - Nov 20 with 103 views | Churchman |
| Today’s Lunch on 16:34 - Nov 19 by DJR |
Yes, it must have been morcilla as I came across this from a recipe for arroz al horno.
This dish is traditionally baked in a ceramic dish and includes pieces of pork, morcilla blood sausage, garlic, tomatoes, potatoes, and garbanzo beans. This traditional Valencian rice dish is so popular that Xàtiva, a city near the coast in Valencia, holds a festival in honor of Arroz al Horno. [Post edited 19 Nov 16:35]
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I did a golf tour in northern Spain around 10 years ago and one of the organisers was Spanish. She took us to a little restaurant that they’d closed for us and we were given authentic Spanish Tapas and mains courses. It was like a romantic feast and very interesting in that half the stuff you could work out what it was, half you couldn’t.
In the spirit of good manners and adventure, most of us tried most things. And most of it was fantastic - a long way from tourist food served up on the Costas/Majorca etc. It was quite an experience and really changed my view on Spanish food which was always ‘bit meh, bring on the French or Italian’.
As a postscript a couple of years ago Mrs C and I were in Salamanca (fabulous place if you get the chance to go. Historic too) and we tried all sorts of hams, cheeses you name it. Food of the gods. | | | |
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