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Topic History of: Monday food post
Max. showing the last 5 posts - (Last post first)
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Mart |
The origins of Yarg seem a bit ill defined as to it`s origin.
All I can say for sure, is that it has a very short lifespan, so it would appear to be unpasteurised.
Taste wise, it`s like a chesire but not crumbly at all, the salt comes out in the cooking. |
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Solihull Exile |
I'll try that with my next bird:) |
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JK2006 |
OK SE - bread sauce
Melt butter (or olive oil if you prefer) and put sliced onion in for a few minutes.
Add chunks of bread (one slice is enough for two), a chicken stock cube, six cloves (my secret ingredient), salt, pepper and milk.
Bring to the boil, stir constantly over low fire for about ten minutes, serve hot with grouse, chicken or any bird. |
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Solihull Exile |
Interesting one there Mart.Cornish Yarg,never even heard of that cheese before,and my father's from Falmouth.Even used to visit there 2-3 times a year.
JK,you had that before,unless it was pheasant? I get old,and forget:)
Grouse does need something to bring it out,Bread sauce,so simple,but so effective when done right.Never was a great cook of milk products,don't even know why.
Any chance of your bread sauce recipe? Even better ever thought of putting simple video recipies up on the site? Just an idea I think would work well. |
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Mart |
Cornish Yarg and Bacon flatbreads.
Yarg actually cooks well, I`ve only had it cold before, I worried about the nettle rind, I have never been sure whether it`s edible.
Seems nice. |
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