365ers Gastronomic Extravaganza

On The Edge Too

Active Member
Having looked through various posts it does seem that food and let's not forget "Drink" :p as Father Jack would say seems to crop up on a fairly regular basis so felt it was about time we had a page where we could post all our favourite recipes that we find work "on the road" or even ones that don't :rofl: along with foraging tips and even utensils to bbqs and woodburning stoves that work on the move. :thumb: Going to start this off with my basic vegan cake recipe :party:
8oz spelt flour (or plain Flour)
4oz soya spread
4oz sugar
2tsp baking powder
Add soya milk until dropping consistency
anything can be added to this for flavouring.....a favourite is chopped walnuts, chopped crystallized ginger, cranberries and finely chopped, very black organic chocolate.
Spoon into cake cases and cook at 180 until done.
Really yummy especially with a glass of red :party::party::party:
 

vwalan

Well-Known Member
no meat in it though thats no good .
and why baking powder if using self raising flour?
too much of not enough meat i think.
 

vwalan

Well-Known Member
far better to have a cornish pasty or a bacon sarnie .
or a nice moroccan tajine . even a veggie one .
 

BigMomma

Well-Known Member
I am a definite carnivore, can eat meals with no meat but not on a regular basis. Sharon on the other hand could quite easily turn veggie :lipssealed:
 

vwalan

Well-Known Member
its about choices . i,m like you can have choice . others have cut down their choices .
 

BigMomma

Well-Known Member
its about choices . i,m like you can have choice . others have cut down their choices .
But !! It is their choice at the end of the day ;)
 

vwalan

Well-Known Member
so starve .
we can eat small children and pets etc .
even the little fat ones will be ok on a bbq.
 

vwalan

Well-Known Member
its ok eat half then bottle them in a sauce in a kilner jar . save it till xmas and then roast the skin as crackling . ideal.
 

BigMomma

Well-Known Member
Sometimes Alan you can be very sad, you know Christmas means Turkey :giggle:
 

BigMomma

Well-Known Member
Time to get some shut eye now, day off tomorrow and going on a 'Marine Adventure' from the Isle of Skye in a RIB for 3-4 hours, you can read all about it in next weeks blog post :thumb:
 

vwalan

Well-Known Member
turkey is too cold in winter.
i have honey roast gammon . even better if in morocco.
nobody seems to take any yet all want some.
 

hpold

Well-Known Member
WILD BUT MILD RABBIT CURRY BY THE 365 Aka JAMIE CHEF
This ultimate free-range meat is a healthy alternative to chicken or lamb as it is virtually fat-free. Boiling it on the bone before use enables the meat to be taken from the bones easily and ensures a tender final result. Most of the ingredients are available in local supermarkets, but first catch your rabbit.
Ingredients : 1 wild rabbit, 200g mushrooms, 6 cloves garlic, 1” ginger stem, 400g tin chopped tomatoes, 400g tin spinach (optional), 1 sachet creamed coconut (optional), 8 green cardamom pods, 3 medium sized onions, Spices - 1tsp each of cumin, coriander, turmeric, fennel seeds and cinnamon, Olive oil (as little as possible)
Method : Immerse jointed rabbit in boiling water & simmer for 30-45 minutes. Remove from water & take meat from bones with knife & fork. Heat about a tablespoonful of olive oil in a stockpot or heavy bottomed pan. Mix up the Spices (a shaker is good for this) crush the cardamom with flat of knife blade, and fry ’em all up for 10 minutes on a low heat stirring occasionally. Peel 3 onions, quarter two of them and slice the third into rings. Stir-fry the onions in the spicy oil without burning them. Quarter the mushrooms and when the onions have had 10 minutes or so, add the meat and mushrooms, with the sachet of creamed coconut. Allow this all to fry for 15-20 minutes on a low heat without burning. Add the tomatoes, stir, cover & simmer on low heat for 30 minutes. Add tinned spinach if desired & simmer for a further 20 minutes or so. Remove lid and increase heat slightly for final 10 minutes of cooking if there is too much liquid. Try to pick out the cardamom as you dish it up. Serve on bed of rice, with naan, mango chutney,serves two.:cool::D
 

On The edge

Well-Known Member
WILD BUT MILD RABBIT CURRY BY THE 365 Aka JAMIE CHEF
This ultimate free-range meat is a healthy alternative to chicken or lamb as it is virtually fat-free. Boiling it on the bone before use enables the meat to be taken from the bones easily and ensures a tender final result. Most of the ingredients are available in local supermarkets, but first catch your rabbit.
Ingredients : 1 wild rabbit, 200g mushrooms, 6 cloves garlic, 1” ginger stem, 400g tin chopped tomatoes, 400g tin spinach (optional), 1 sachet creamed coconut (optional), 8 green cardamom pods, 3 medium sized onions, Spices - 1tsp each of cumin, coriander, turmeric, fennel seeds and cinnamon, Olive oil (as little as possible)
Method : Immerse jointed rabbit in boiling water & simmer for 30-45 minutes. Remove from water & take meat from bones with knife & fork. Heat about a tablespoonful of olive oil in a stockpot or heavy bottomed pan. Mix up the Spices (a shaker is good for this) crush the cardamom with flat of knife blade, and fry ’em all up for 10 minutes on a low heat stirring occasionally. Peel 3 onions, quarter two of them and slice the third into rings. Stir-fry the onions in the spicy oil without burning them. Quarter the mushrooms and when the onions have had 10 minutes or so, add the meat and mushrooms, with the sachet of creamed coconut. Allow this all to fry for 15-20 minutes on a low heat without burning. Add the tomatoes, stir, cover & simmer on low heat for 30 minutes. Add tinned spinach if desired & simmer for a further 20 minutes or so. Remove lid and increase heat slightly for final 10 minutes of cooking if there is too much liquid. Try to pick out the cardamom as you dish it up. Serve on bed of rice, with naan, mango chutney,serves two.:cool::D
That sounds really good. got loads of rabbits where we are. Means I can have new gloves for the winter as well!
 

vwalan

Well-Known Member
no if adding baking powder to plain flour you could use self raising flour instead .
most commercial kitchens only use plain flour but add baking powder to it that creates self raising flour .
 

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