In a crock pot, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
* I thought I was brilliant when I came up with this preparation of oatmeal, wearing my smart pants I was. Quickly I came to reality when I wanted to exclaim "Eureka", noticed the rest of the world was already preparing their oatmeal in the same manner.
1 egg
1 cup rendered bacon fat - warm not hot
2 teaspoons vinegar - I prefer cider
1 teaspoon favourite mustard
fresh black pepper
salt to taste
Crack the egg into your blender add all the ingredients but the bacon fat.Slowly add the bacon fat into the whirling blender until emulsified.
You may add the following to jazz it up a bit
Drizzle of honey,golden syrup,maple syrup or treacle
So next time you have a chip buttie spread the bacon mayo and top with crumbled bacon bits.
2 lb. Sauerkraut washed (kapusta) 4 lb. whole head of sour cabbage 2 onions ½ cup oil or rendered salt pork fat 1 lb. Pork ground ½ lb. Beef ground ¼ cup rice-cook in 1 cup salted water until cooked ½ way through Salt & pepper Parsley sprig 7 oz. Smoked spare ribs rinsed 5 oz. Smoked bacon rinsed - Slab bacon not sliced 6 ½ cups water 1 tablespoon flour 1 teaspoon Hungarian paprika 1/8 teaspoon marjoram Medium - sized sour cabbage. Detach leaves one by one remove the hard centre. Wash the leaves several times. Stuffing: Chop the onion and fry in ½ cup fat until golden brown and let cool. Add the raw meat, mix it with rice, and dust with marjoram, salt and pepper, and chopped parsley, mix well. Put some cabbage leaves on the bottom of a 3-quart casserole and ½ the sauerkraut. Take one cabbage leaf; place a teaspoon of the meat mixture in the middle of the leaf. Folds two opposite ends of the leaf first, then roll the leaf with the meat in it into a neat, well-packed cylinder from which the meat cannot fall out while cooking. Arrange the cabbage rolls in layers with the smoked spare ribs cut into long pieces and diced bacon cover with the remaining sauerkraut. End with a layer of cabbage rolls. Pour cold water over the dish and bake gently for 3-4 hours covered tightly with aluminium foil and lid placed on In a separate saucepan make a roux with ¼ cup fat and 1 tablespoon flour and 1 teaspoon paprika. When the cabbage is tender, pour this roux into the dish, shaking the casserole, but not stirring. Cover the casserole and let bake 30 minutes longer. Serve with sour cream.
Ajvar is a Serbian roasted eggplant-sweet-pepper mixture. sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetizer. Its smoky flavour is a great match for grilled or roasted meats, especially lamb.
You can vary this recipe by adding chopped hot red chilies and onion, and substituting red wine or red wine vinegar for the lemon juice
Ingredients:
2 large eggplants, about 3 pounds
6 large red bell peppers
Salt and black pepper
1 garlic clove, finely chopped
Juice of 1 lemon
1/2 cup good-quality olive oil
1 tablespoon finely chopped parsley (optional)
Preparation:
Heat oven to 475 degrees. Place washed eggplants and peppers on a baking sheet with a lip to catch any juices, and roast until their skins blister and turn black, about 30 minutes.
Place roasted vegetables in a heatproof bowl. Cover with plastic wrap and let them steam for 10 minutes.
Peel off and discard blackened skins, stems and seeds. In a large bowl, mash or chop vegetables, depending on how smooth or chunky you like your ajvar. Season to taste with salt and pepper. Add garlic and lemon juice, and drizzle in oil, stirring constantly.
Transfer to a glass dish and sprinkle with chopped parsley for garnish, if desired. Store covered and refrigerated for up to 1 week.
1 1/2 pounds ground pork
1 pound lean ground beef
1/2 pound ground lamb
1 egg white
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika
DIRECTIONS:
Preheat a grill for medium-low heat.
In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into finger length sausages about 3/4 inch thick.
Lightly oil the grilling surface. Grill sausages until cooked through, turning as needed, about 30 minutes.
Serve with minced onion and avjar.
1 lb. Veal kidneys - peeled, soaked in milk overnight
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 cup flour
1/4 cup rendered beef suet or lard
1 cup (1/4 lb) thinly sliced fresh mushrooms
1/2 cup coarsely chopped onions
1 1/2 cups water
1/4 cup pale dry sherry, dry red wine or beer
1 tbsp. finely chopped parsley
1/4 tbsp. Thyme
1/4 tbsp. Worcestershire sauce
Prepare veal kidneys, let tenderize in milk over night in the fridge
Cut beef into 1” cubes place the steak pieces pour dark beer over top. Cover and leave for at least 4 hours or preferably overnight in the refrigerator.
Separate meat from marinade and reserve marinade for later use.
In a large saucepan melt 1 tablespoon of lard, and gently fry sliced onions in the lard. Remove onions from saucepan and set aside.
Season flour with salt and pepper and coat the pieces of meat with flour. Add another tablespoon of lard to saucepan, when melted, add floured meat in batches and fry until the pieces are browned on all sides. Add lard as needed.
Return onions to saucepan and any left over flour, stir thoroughly. Add mushrooms, reserved marinade and stock. Bring slowly to a simmer, stirring sauce as the sauce thickens. Cover and cook gently for 1-½ hours.
Adjust salt and pepper to taste, leave cool.
Crust
2 ½ cups unbleached all-purpose flour
1 teaspoon salt
¼ teaspoon mace
6 ounces unsalted butter – cut into cubes and frozen
4 ounces lard– cut into cubes and frozen
2 ounces ice cold water with 2 ounces vodka or alcohol of choice – set in freezer
1 egg yolk, mixed with a splash of milk
1. Process 1 1/2 cups flour, salt, and mace in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Assembly
Roll out dough to 1/8 inch thickness, place bottom crust into dish. Pour in cooled steak & kidney stew Dampen bottom crust with water and put the pastry lid in place. Trim and crimp the edge of the pie crust, knocking it back with the flat bald of a knife, the edge will look as deep as possible. Make small steam hole in the centre. Varnish the pie lid with the egg wash.
Preheat oven to 425°F for 15 minutes place pie on lowest rack. Reduce heat to 350°F and continue baking until piecrust is golden brown, approximately 30 minutes.
