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Make a Hash of It!



  1. A dish of cooked meat cut into small pieces and recooked, usually with potatoes.
  2. The sign #.

Make (meat or other food) into a hash.

noun. hashish
verb. mince - chop

Nearly every country I've been to has its own version of hash.The iconic corned beef hash in America, try it at Katz's Deli in New York they do it as a "special".

The Swiss rösti with chunks of smoky bacon and cheese, perfect after skiing with one of those gigantic bottles of wheat beer.

The Danes have biksemad which they serve with beetroot and a fried egg and the Brits have Bubble and Squeak, magic with HP sauce and a surefire way to cure a hangover.

Hash is one of the best ways to use up leftovers from your Sunday roast, even if you only have a little meat left, add that and any leftover gravy to made a brilliant, economical meal.
Mine usually starts with a batch of coleslaw that's on it's last legs, I add loads of potatoes, onions and slow cook till golden, finish with a sprinkle of dill or parsley.
Adding kale or spinach just to steam slowly at the end of the cooking time, bumps up the food value and you could lux it up for guests with a soft poached egg, hollandaise sauce and a Tequila Mary.

Tequila Mary

50mls of good agave Tequila, el Jimador Reposado is great, not too expensive and has a smokiness that works well with tomato juice
Juice of 2 limes
Good pinch of smoked paprika
A hint of celery salt
Chipotle smoked tabasco to taste
Salt n Pepper
250mls of tomato juice
Crushed ice

Mix, strain and pour into a big chilled glass with loads of lime slices. Throw on some Trini and make some more for your friends.

Finally seeing a hint of spring here in the UK,the sun is trying to peep through, there's loads of purple sprouting broccoli, rhubarb and new potatoes from Jersey at the market this morning and I'm spending the day cooking for my sweeties! Have a brilliant weekend.

Love Food X


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There's always an avalanche of articles published in the new year with predictions of the food and drink that will be  "trending"  and what we should be adopting to remain cool .

Frankly, as much as I love to try new ingredients, the hunt for a bit of strange, in these "interesting times", I'm comforted by something familiar and that reeks of ol' Blighty .  And it's the old stuff, the classics, that await the younger generation to hunt down. Here's a few of my favourites from the 19th Century to get things started.

At first whiff, Gentleman's relish was an instant flashback to my school packed lunches, Peck's Anchovette paste on spongy white bread, served at school bag temperature of around 29 degrees celsius. Them were the days. Patum Peperium, the Gentleman's relish is another paste not for the faint hearted. It is made from salted anchovies, butter and some very punchy herbs and spices. A little goes a long way and as recommended, a …