Skip to main content

Make a Hash of It!

Biksemad

hash/haSH/


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

Verb:
Make (meat or other food) into a hash.

Synonyms:
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







Comments

Popular posts from this blog

Purple Reigns

All things food and all things purple, love them. Hyacinths, wisteria, ripe figs, eggplants, kalamata olives with crumbly feta, Prince and more.
This weekend I re-discovered that intoxicating liquer, Parfait Amour, an ancient bottle lingering in the back of the drinks cabinet. Ah- the memories came flooding back, sipping parfait amour with lemonade in the less salubrious bars of downtown Brisbane, steamy and witchy, we thought it was the height of sophistication... it did look fabulous and matched our lipstick too.

The bottle I found had lost most of its mojo so I bought a fresh one, surprisingly not difficult to get a hold of so somebody's still drinking it thank goodness!
Inhale- mmm.... rose petals, orange essence, almonds, vanilla and sin.

My palate has changed a bit since then, so I added a big squeeze of lime juice with the lemonade so it wasn't as sweet.
Great with a dash of cointreau, cranberry juice and soda water. A delicious Sipsmith gin and tonic, squeeze of lemon and …

Harvest Will Preserve Us

Lovely to be heading towards a "New Year" again and taking advantage of the end of summer harvest. Tomatoes are at their peak now, sweet, plentiful and cheap. Perfect if you have a glut of them in the garden or like me, have a fab market where I can get 5kg of tomatoes for a fiver. Same goes for peppers, cucumbers and courgettes. Store the tomatoes for the winter using Marcella Hazan's , classic tomato recipe and keep them in 250ml/ 1 cup portions in the freezer. One of my go to mid-week dishes is this tomato curry.

Quick Tomato Curry Serves 3 - 4  1 large onion, roughly chopped 1 heaped tablespoon of freshly grated ginger 1 tablespoon of turmeric 1 fat clove of garlic, crushed 1 heaped tablespoon of curry paste, I use a madras one 2 cups of tomato sauce, no need to defrost Oil of your choice Salt, pepper, sugar
In a large frying pan, on a medium heat, add 2 tablespoons of oil and the chopped onions. Cook for 3 or 4 minutes before adding the ginger, turmeric, garlic and curry paste,…

Carrots

The carrot. To some people, the most pedestrian of vegetables. Not me, I love 'em. Wild carrots, purple ones were originally found in Afghanistan and a yellow variant of it, migrated to the Mediterranean during the 11th to 14th century. They reached China, India and Japan between the 14th and 17th century. The Chinese were particularly impressed by it's nutritional value and called it "little ginseng". The Dutch, those well known funsters, bred from the pale variants and brought us the familiar orange variety. Perhaps driven by chefs wanting to deliver new flavours and textures, a resurgence in the cultivation and availability of heirloom carrots benefits us all. Even the big supermarkets had purple ones last year for Halloween, so give them a try when you see them. Organic carrots are available widely in the UK now at a very affordable price, worth spending the extra few pence.


Moroccan Carrot Salad Serves 4 as a side dish 3 large carrots, grated 2 cloves of garlic, mince…